Month: October 2019

Dinner · Easy Recipe · Gluten Free · Meal prep · quick dinner · Uncategorized

French Onion Chicken Pilaf

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I love the flavors of French Onion soup, but it is not hearty enough for a full meal. I added some chicken and rice to make a hearty one-pot dinner. I also served this with roasted brussels sprouts to add some greens.  This recipe makes enough for four people or a great meal prep option.

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4-5 boneless, skinless chicken thighs

Olive oil

1 onion, sliced thin

4 cloves garlic, minced

1 cup sherry wine

1 cup rice, I used white basmati

2 1/2 cups beef broth

1 t granulated garlic

1 t granulated onion

2 t dried thyme

Salt and pepper to taste

In a cast iron dutch oven or 5 qt saucepan, sear chicken thighs in about 2 T olive oil. Remove chicken to a plate.

Add onions to the pan and caramelize on medium heat. Try to remove the seared bits on the bottom of the pan with a spoon

Add garlic and rice, saute for about 1 minute

Deglaze with sherry wine, reduce to sec

Return chicken to the pan, add beef broth and seasonings. Stir to combine

Bring liquid to a boil. Reduce heat to low and cover the pan with a lid. Simmer for about 25 minutes or until rice is cooked.

Enjoy.

I garnished with fresh parsley and rosemary.

 

Dinner · Gluten Free · quick dinner · Uncategorized

Harvest Pork Loin

rebeccahoopLeave a comment

I created this recipe several years ago and continue to make it every fall. The first time I made it was during Trick-Or-Treat and the kids who came to the door were more spell-bound by the aroma from my house than the candy.

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1 pork tenderloin

1 onion, sliced

1 apple, sliced.

2 sprigs rosemary, stemmed and chopped

2 sprigs sage, stemmed and chopped

1 cup apple cider

Salt and pepper to taste

Olive oil

 

Preheat oven to 350 degrees

Rub the tenderloin with salt, pepper and half of the chopped herbs

Sear in olive oil in a cast-iron skillet or sautee pan. Remove and place in an oven-safe dish.

Add more oil and onion to cast iron skillet, saute until caramelized.

Add apples and saute until softened.

Add remaining herbs and cider to deglaze, stir to remove bits on the bottom of the pan

Pour contents on top of pork loin.

Bake in the oven for about 15-20 minutes, until the desired temperature is reached. I cook to about 150 degrees for medium.

Allow resting 5 minutes or so before slicing.

Serve with apple and onion mixture.

 

 

Dinner · Meal prep · Soup · Uncategorized

Italian Sausage Soup

rebeccahoopLeave a comment

Fall has finally arrived in Columbus! The cool, crisp temps make me crave soup. I made this hearty soup for a bunch of friends, who devoured it. Serve with garlic bread to dip in the broth.

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1 lb raw Italian sausage. If you use links, remove the casing.

1 yellow onion, diced

5 cloves garlic, minced

1 can diced tomatoes

1 can crushed tomatoes

2 cups chicken broth

2 T tomato paste

2 T Italian Seasoning

1 T granulated garlic

1 T granulated onion

Salt to taste

1 cup parmesan cheese *

1 cup green lentils, cooked

2 cups sweet potatoes, diced and roasted

2 cups spinach, chopped

In a 6 qt cast iron dutch oven or stockpot, brown the sausage. Use a wooden spoon to break the sausage into small pieces.

Add the onion and garlic, stir to combine.

Add the canned tomatoes, broth, tomato paste, Italian seasoning, granulated garlic, and onion. Stir to combine. Allow simmering for 30 minutes or so until flavors start to come together.

Add the parmesan cheese* to help thicken the soup and add flavor.

Add the lentils, sweet potatoes, and spinach. Stir until heated through.

Serve with more parmesan on top if desired.

* I used the rind of parmesan wedges. It is a great way to utilize waste. Shredded parmesan is perfectly good to use as well in the soup.