May 21, 2021
May 20, 2021
Mediterranean Chicken Bake
This one is a pretty, pretty show stopper. Just look at that Insta bait.
Not only is this pretty enough to entertain with, it’s delicious. And low key Mediterranean enough to not squick out my wary-of-all-things-Med-DH.
I also want to just eat this cheese every day. Sitting in the house while this baked was t-o-r-t-u-r-e.
Gluten-free
Mediterranean Chicken Bake
3 – 4 boneless skinless chicken breasts (sub your favorite chicken)
1 lemon
1 small red onion
2 cloves garlic
A few small vine ripened tomatoes or Roma tomatoes
Vegan feta (this is my favorite)
1/2 c. good stock
Salt, pepper & olive oil
Oregano
Optional add-ins: Zaatar, fresh parsley, your favorite olives, pine nuts
I served last week’s Garden Orzo alongside and it was the perfect accompaniment
Preheat your oven to 200C/375F.
Arrange the chicken in the bottom of a pan (or sheet tray). Sprinkle with salt, pepper and oregano on both sides.
Chop the onion and garlic and add to the pan. Halve the lemon and add.
Nestle the tomatoes around the chicken. Pour the stock in and drizzle with olive oil.
Bake 10 minutes, chuck the cheese on top and bake an additional 10 minutes or until the chicken is cooked through and the cheese at least begins to brown.
Top with a generous sprinkle parsley, one of the squeezed lemon halves, a sprinkle of Zaatar, and the olives if you like olives. I love them and ended up eating the whole hand full in one sitting.
Serves 3 – 4 for dinner – take care to double the orzo recipe if you are serving 4; you could stretch it if you’ve got dinner bread to 3, but 4 would be a bit light of a meal
May 19, 2021
May 18, 2021
May 17, 2021
May 16, 2021
May 15, 2021
Garden Orzo
Orzo is an ingredient I under-utilize and I’m always surprised how much I like it each time I remember to make it. I’m imagining it’s because I spent years exclusively eating paleo, and have been into low carb for years upon that – but this is really good.
This recipe tastes fresh and makes a great accompaniment to next weeks recipe – a baked Mediterranean chicken. It’s also great as a standalone dish.
Vegetarian, vegan
Garden Orzo
1/2 cup orzo
1.5 cups liquid – I used 1/2 a cup of good stock & 1 cup of water; you do you, though I’d suggest using some good flavorful broth as well
6 sundried tomatoes
500g baby spinach
2 cloves garlic
2 tsp. your favorite oil
Optional add-ins: pine nuts, a good salty cheese (this one from Violife was what I used for the dish I made to go with and it was fantastic – they also make a “Parmesan” that would probably be great here), a squeeze of lemon juice, a sprinkle of Zaatar
Sauté the garlic in the little bit of oil until just beginning to turn tender.
Add the stock & water and bring up to a boil.
Add the orzo and cook, stirring quite frequently to prevent sticking, until just al dente, a minute or so before the cook time is up.
While the orzo is working, chop the sundried tomatoes.
When the orzo is al dente, remove from the heat.
Chuck the sundried tomatoes in, stir, and add the spinach on top.
Let steam a couple minutes, and stir the wilted spinach in.
Top with your optionals and serve.
Serves 2 for dinner
May 14, 2021
Gastography 