This is a good dish to make if you have any leftover chicken (be sure to shred it off the bone if not boneless). Or, if you want to start from scratch, then stir fry chopped boneless, skinless chicken breasts or thighs, depending on which part of the chicken you prefer. In either case, you will need at least a pound of chicken, and not more than two, depending on how meaty you want your casserole to be. Continue reading
lunch
Falafel Sandwich w/Tzatziki, Hummus, and Tahini
Using Pain de Campagne to hold the falafel instead of pita bread may go against the grain, but you be the judge. How to make a falafel is another recipe. Here we will use pre-made falafel. I buy mine that is made from sprouted garbanzo beans because sprouts provide boosted nutrients. You can find this at Whole Foods. Pre-made falafel may be frozen or fresh, and they look like mini patties. Prepare them according to the package instructions. Continue reading
Kale and Carrot Sauté
As a side dish, this green and orange combination makes a pretty addition to the table. Chop a bunch of kale, unless you buy a bag of pre-washed kale, which I use until summer, when we have a garden. Chop however many carrots you want, along with 1 big onion. Crush 3 or more garlic cloves, depending on how many people you will be talking to after eating. You’re ready to saute.
Put about 2 tbsp of oil in the skillet, over medium heat. Put in your crushed garlic. After a minute, put in the chopped onions. Depending on how al dente you want your onions, you can then put in the chopped carrots. After a minute, put in the kale.
Continue to stir and cook, until the kale is tender to your liking, although it is best not to overcook kale, as its nutrients would be more potent. Enjoy the crunch!
Grilled Cheese with Mushrooms & Onion and Dip
Ideal bread to use is Pain de Campagne for the crunchiness after you’ve grilled it. Mouthwatering cheeses to use are blocks of Swiss and Gruyere that you will slice to your desired thickness, but I prefer thin so they melt faster.
Slice however many button mushrooms you want and one regular yellow onion, and then saute them with whipped Cabot butter, or regular unsalted butter, in medium heat. Set aside. Continue reading
Karina Pinella 