“When you awaken in the morning’s hush I am the swift uplifting rush of quiet birds in circled flight. I am the soft stars that shine at night. Do not stand at my grave and cry; I am not there. I did not die.”
“Victory in battle isn’t one glorious fight. It’s a million tiny wins, wins that nobody notices.”
– The Paris Seamstress, Natasha Lester
Moroccan Chicken Tagine with Apricots & Olives
2020, chicken, thighs, Eating Well, Moroccan, Velik Favorites
Prep Time: 30 mins Cook Time: 40 mins Difficulty: Easy Servings: 6 Source: eatingwell.com
2 tablespoons extra-virgin olive oil, divided
1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
½ teaspoon salt, divided
1 large onion, chopped
1 lemon, zested and juiced, divided
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
1 tablespoon tomato paste
2 teaspoons ras el hanout
2 cups unsalted chicken broth
1 (15 ounce) can can no-salt-added chickpeas, rinsed
½ cup chopped dried apricots
½ cup pitted green olives, halved
½ cup toasted slivered almonds, divided
Fresh cilantro for garnish
This healthy chicken stew is full of warming, spicy flavor thanks to ras el hanout, an aromatic Moroccan spice blend. You can find it in well-stocked grocery stores–or substitute 1/2 tsp. each ground cumin and ginger and 1/4 tsp. each ground cinnamon, coriander and allspice.
Heat 1 tablespoon oil in a large pot over medium-high heat. Add chicken and season with 1/4 teaspoon salt. Cook, stirring occasionally, until lightly browned on all sides, about 5 minutes. Using a slotted spoon, transfer the chicken to a clean plate.
Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally and scraping up any browned bits, until the onion is soft and lightly browned, about 4 minutes. Stir in lemon zest, garlic, ginger, tomato paste and ras el hanout. Cook, stirring, until fragrant, about 30 seconds. Stir in broth, chickpeas, apricots, olives, 1/4 cup almonds and the chicken. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 8 minutes.
Remove from heat and stir in lemon juice and the remaining 1/4 teaspoon salt. Serve topped with the remaining 1/4 cup almonds and cilantro, if desired.
WW SmartPoints = 9 green, 6 blue, 6 purple,
344 calories; 16.8 g total fat; 2.7 g saturated fat; 50 mg cholesterol; 473 mg sodium. 579 mg potassium; 26.9 g carbohydrates; 5.9 g fiber; 11 g sugar; 21.5 g protein; 627 IU vitamin a iu; 8 mg vitamin c; 17 mcg folate; 89 mg calcium; 3 mg iron; 67 mg magnesium
Salmon with Roasted Red Pepper Quinoa Salad
2020, Eating Well, salmon, steelhead, Velik Favorites
Prep Time: 15 mins Cook Time: 15 mins Servings: Servings: 4 Source: eatingwell.com
3 tablespoons extra-virgin olive oil, divided
1 ¼ pounds skin-on salmon, preferably wild, cut into 4 portions
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 tablespoons red-wine vinegar
1 clove garlic, grated
2 cups cooked quinoa (see Tip)
1 cup chopped roasted red bell peppers (from a 12-ounce jar), rinsed
¼ cup chopped fresh cilantro
¼ cup chopped toasted pistachios
This zesty quinoa salad is delicious all on its own, with some serious Mediterranean flair. Make a double batch for lunches later in the week.
Heat 1 tablespoon oil in a large nonstick or cast-iron skillet over medium-high heat. Pat salmon dry and sprinkle the flesh with 1/4 teaspoon each salt and pepper. Add to the pan, skin-side up, and cook until lightly browned, 3 to 4 minutes. Turn and cook until it’s just cooked through and flakes easily with a fork, 1 to 2 minutes more. Transfer to a plate.
Meanwhile, whisk the remaining 2 tablespoons oil, 1/4 teaspoon each salt and pepper, vinegar and garlic in a medium bowl. Add quinoa, peppers, cilantro and pistachios; toss to combine. Serve the salmon with the salad.
Tip: Keep a package of frozen cooked quinoa on hand to add whole grains to dinner in a flash. Shelf-stable packets are a great choice, too, but tend to be higher in sodium, so check the label if that’s a concern for you.
WW SmartPoints = 7 Blue, 11 Green, 4 Purple
481 calories; 21 g total fat; 3.4 g saturated fat; 66 mg cholesterol; 707 mg sodium. 774 mg potassium; 31 g carbohydrates; 3.5 g fiber; 1 g sugar; 35.8 g protein; 1161 IU vitamin a iu; 6 mg vitamin c; 59 mcg folate; 99 mg calcium; 3 mg iron; 109 mg magnesium
*Recipes I want to try, 2020, Jo Cooks, Main Dish, Velik Favorites, zucchini
Prep Time: 15 mins Cook Time: 45 mins Servings: 6 Source: jocooks.com
1 1/4 cups all-purpose flour chilled in the freezer for 30 minutes
1/4 tsp salt
8 tbsp butter cold unsalted, cut into pieces and chill again (1 stick)
1/4 cup sour cream
2 tsp lemon juice fresh
1/4 cup ice water
1 large zucchini or 2 smaller ones, sliced into 1/4 inch thick rounds
1 tbsp olive oil
1 tsp garlic minced, roasted, fresh works as well
1/2 cup ricotta cheese
1/2 cup Parmesan cheese grated
1/4 cup mozzarella mozzarella
1 tsp basil dried
1 egg yolk for brushing
This Zucchini Ricotta Galette is made with a creamy three-cheese filling and an incredibly easy buttery pastry made from scratch. While this galette looks gorgeous, it requires just 15 minutes of prep! Perfect for your busy weeknights.
Make pastry dough: Add the flour and salt to a large bowl and slightly whisk. Cut the butter in pieces and add to the bowl. Using a pastry cutter or two knives cut but butter in until the mixture resembles coarse meal. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. Using a wooden spoon or your fingers, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
Prep zucchini: Cut zucchini into thin slices and place over paper towels, sprinkle some salt over the slices and let sit for 30 min so the paper towels soak up all the water.
Prep the cheese: Mix the ricotta cheese, mozzarella cheese, Parmesan cheese and basil. In a small bowl, whisk the olive oil and the garlic together and add 1 teaspoon of the garlicky olive oil to the bowl with the cheeses and season with salt and pepper to taste and mix well.
Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.
Assemble galette: On a floured work surface, roll the dough out into a 12-14 inch round. Transfer to prepared baking sheet. Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk.
Bake: Bake for about 45 minutes or until golden brown.
Wrap leftover galette with plastic or store the slices in an airtight container. This zucchini galette tastes just as delicious cold as it does hot! You can zap it in the microwave or toast it up in the oven, but I like to just pull a piece straight from the fridge and enjoy.