Foodie Friday: One-Pan Mushrooms w/Chickpeas, Caramelized Onions, & Kale

This is a tasty, one pan dish. I know I should try to do meatless meals every now and then, but I can't help thinking this needs bacon in it. (Shredded or ground chicken or pork would also be good) This can be either a main course or a good side dish.




One-Pan Mushrooms, Chickpeas, and Kale

NOTES

To save time, slice the mushrooms and prep the kale while the onions caramelize. You'll already be in the kitchen to keep an eye on and stir the onions. For a slight variation, omit the chickpeas and top the combination of mushrooms, kale, and onions with a poached egg or two.

INGREDIENTS

1 1/2 tablespoons neutral oil, divided
1 small yellow onion, diced
Kosher salt
1 pound wild mushrooms, sliced
1 1/2 cups cooked chickpeas, or 1 15-ounce can, drained and rinsed
1 bunch dinosaur kale, ribs removed and torn into bite-size pieces
Balsamic vinegar, to taste
Parmesan shavings
1/4 cup roughly chopped parsley

DIRECTIONS

Add 1 1/2 teaspoons oil to a large skillet; heat until shimmering over medium-high heat. Add the onion and a few generous pinches of salt. Cook, stirring occasionally, until the onions are golden brown and slumped — nearly but not quite caramelized — about 30-40 minutes. Add 1 1/2 teaspoons oil, the mushrooms, and a few generous pinches of salt, and cook until the mushrooms are golden brown, 5-10 minutes. Add 1 1/2 teaspoons oil, the chickpeas, kale, and a few generous pinches of salt, and cook until the kale is wilted, 2-3 minutes. Add a splash of balsamic vinegar to deglaze the pan and balance out the other flavors with its acidity. Season to taste with additional salt and balsamic vinegar. Garnish with parmesan shavings and parsley.

Foodie Friday: One Pan Cilantro-Lime Chicken & Black Beans w/Rice

Found here, this is an easy-peasy one dish dinner. I'm not crazy about the fact that it uses minute rice, so I'm playing around with ways to use better rice, but it is quick and still pretty tasty.

One Pan Cilantro ­Lime Chicken and Rice with Black Beans

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: About 4 servings

Ingredients
1 lb boneless skinless chicken breasts, diced into 1­inch cubes Coupons
1 Tbsp canola oil
Salt and freshly ground black pepper
4 green onions, chopped (keep lighter and darker portions separate)
2 cloves garlic, minced
1 1/2 cups low­sodium chicken broth
1 (4 oz) can chopped green chilies
2 tsp lime zest
3 Tbsp lime juice
1 (14.5 oz) can black beans, rinsed and well drained
2 cups minute white rice (don't use regular rice!)
1/3 cup chopped cilantro

Directions

Heat oil in a large skillet over medium ­high heat. Once hot add chicken, season with salt and
pepper, and saute until cooked through, about 6 minutes, adding in lighter portions of the green
onions and garlic at last 1 minute of cooking. Stir in broth, green onion greens, green chilies,
lime zest, lime juice, black beans and season with salt and pepper to taste. Bring mixture to a
boil, add rice, fully immerse rice in broth, and allow to boil 20 seconds, then remove from heat
and immediately cover with a lid. Let rest 5-6 minutes.

If needed, return pan to medium heat and cook and toss 1 minute to allow rice to absorb excess
moisture. Remove from heat, toss in cilantro and let rest uncovered 3 minutes.

Recipe source: Cooking Classy

Foodie Friday- Skillet Cheesy Gnocchi with Peas and Ham

I found this online somewhere and cannot take credit for the recipe, but my goodness it's tasty!


Skillet Cheesy Gnocchi with Peas and Ham
yield: 2-4 SERVINGS prep time: 10 MINUTES cook time: 20 MINUTES total time: 30 MINUTES
INGREDIENTS:
1 pound gnocchi
2 tablespoons unsalted butter
2 cloves garlic, minced
1 tablespoon all purpose flour
1-1/2 cup whole milk
1/2 cup shredded cheddar cheese
1/3 cup shredded Asiago cheese
1/3 cup shredded Parmesan cheese
1/2 cup frozen baby peas
7 ounces small diced ham

DIRECTIONS:
Bring a medium sized pot of water to a boil over high heat. Add in gnocchi and cook until they float to the top. Drain and set aside until ready to use.
Place a large high sided skillet over medium heat and add the butter.
Once the butter is melted add in the garlic and cook for about 30 seconds until fragrant. Whisk in flour until combined.
Slowly whisk in the milk until completely combined. Whisk constantly until the mixture is smooth and starts to thicken slightly. Lower the heat to low.
Add in all the cheese, peas and ham. Stir together until the cheese is melted. Stir in gnocchi and serve warm.

Note: If the sauce becomes a little too thick simply add a bit more milk to help loosen up the mixture.

An alternate to making your own sauce would be to use a jar of store bought Alfredo sauce. I’d add extra Parmesan & Asiago to it, fresh ground black pepper, and possibly some Italian seasoning or fresh chopped herbs. Oh, yes, I almost forgot- saute chopped garlic & some finely chopped onion in butter or olive oil, the add the Alfredo!