2 one pan recipes for the week – a side and a main
Sorry, no pics. Emily has nabbed my camera for school projects. Both these dishes were winners this weekend.
2 thinly sliced shallots
1 bunch asparagus
box of baby spinach
chunk of feta cheese
half box of grape tomatoes sliced
In one non-stick frying pan. Saute shallots, take out. Toss in asparagus, cover pan, shake every minute or so until crispy, take out. Saute spinach. Slice asparagus into 1 inch pieces put in bowl, add spinach, shallots and tomatoes…toss. Add feta and toss until thoroughly coated, season with salt and pepper. You could add chick peas for another flavor. I served this with grilled lamb chops.
One chicken cut into pieces or just pieces you like.
One sweet onion sliced thin
4 lemons cut into wedges ( 8 per lemon ) – squeeze out about 2 tbsp in juice and set aside
1 T paprika
2 tsp cumin
1 tsp ginger
1 tsp cinnamon
2 cup chicken broth
(changed a bit from Food and Wine this month)
In deep frying pan. Coat bottom with olive oil. Saute onions until caramelized. Add seasonings ( not the chicken broth ) and saute another minute until combined. Add chicken ( seasoned with salt and pepper ), Add lemon wedges and broth. Bring to boil. Cover and simmer for about 35 minutes. Take off lid, add lemon juice, crank it up to high and boil down the sauce until thick. Serve with rice.