Cooking Light published this recipe (back in March of 2015). I've used the basic idea for inspiration before, and did again just recently. BOTH times, I've completely forgotten to take a photo. (The one at right was published with the original recipe in Cooking Light; I'll TRY to remember and take one of my own next time I make something along these lines!)
I've no complaints about the original recipe as it is except... It's one of their "cook once, eat three times" features and starts off with 3 pounds of butternut squash and then adds carrots, parsnips, onions and sweet potatoes on top of that. As a single person, I'd be eating for not three meals, but three months!!
But...
I diced (large dice) ONE sweet potato, ONE small onion, and ONE parsnip; toss them in a tablespoon or two of olive oil with some salt & pepper (I used cayenne, not black pepper) and a generous sprinkling of minced rosemary. Spread on a baking sheet, they went into a hot (425° F) oven for about 40 minutes, turning them once half way through.
While they were roasting, I seasoned two chicken thighs with salt & pepper (cayenne again for me), and sautéed them over medium heat until golden brown and cooked through (4-5 minutes per side). Remove them aside -- onto a plate -- and cover them with foil to keep them warm. Add about a ¼ cup chicken stock and a splash of white wine (or just more stock) and deglaze the pan. Then add a teaspoon or two of whole-grain mustard, a teaspoon of honey, and simmer to reduce and thicken it just a bit.
Pour this over the roasted, diced vegetables and the chicken. Season with additional salt & pepper if needed.
With these amounts, I had two generous meals (not weeks or months worth).
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