le creuset – TV Dinner — healthy recipes for RA by Jamie Stelter

one-pot thai chicken curry

jamiestelter — Tue, 23 Dec 2014 11:16:35 +0000

Since Brian doesn’t cook — yet, there’s always hope! — I wanted to make as much food that I could freeze as possible before my foot surgery. That way, we wouldn’t have to rely on Seamless for every meal. I was nervous because it would be at least a month or two before I was back on my feet to cook and even when you order a salad, or something considered healthy, there is still a ton of salt and other stuff added. Thanks, but no thanks.

So the TV dinners — literally, since I wasn’t allowed to leave the couch for a few weeks — had to not only be healthy, but also easy. (Nurse Brian would be doing enough for me; mealtime shan’t be too complicated.) Freezing all-in-one meals would be best: protein and vegetables in one container. Zap in the microwave. Boom, dinner is served.

This one-pot thai chicken curry from Bon Appetit fit the bill perfectly. I made a few giant servings of it so we could have one before surgery and freeze the rest. It was not only delicious fresh but also again defrosted/reheated.

Success!

quinoa + egg enchilada skillet

jamiestelter — Sun, 06 Apr 2014 15:24:13 +0000

This meal is joining the other fantastic recipes that are a part of our regular rotation because:

a) it’s Mexican-inspired and lord knows we love Mexican food

b) like the shakshuka from a few weeks ago, it can be made for breakfast, lunch or dinner. In fact, when I first made it, it was both breakfast and lunch because I wound up eating leftovers of it for the next few days

c) it’s hearty but still healthy so everyone is satisfied (with no guilt!)

d) it’s as simple as mixing ingredients together in a bowl (see below), spreading them into a skillet, and baking

Quinoa + Egg Enchilada Skillet

SERVES TWO-FOUR

Ingredients

1 cup quinoa
1 15oz can of black beans
1 15oz can of corn
2 TBSP minced garlic
extra virgin olive oil
2 jalapeno peppers, sliced thin
1/2 yellow onion, sliced thin
1 bunch scallions, sliced thin
1 lime, juiced
2 cups (1 jar) of enchilada sauce (I used Trader Joe’s)
4-6 eggs
1 avocado, sliced or diced

Instructions

Preheat oven to 375 degrees, then on the stovetop, cook quinoa according to package.
In a saute pan, cook garlic, jalapeno peppers, onion and scallions in olive oil.
In a bowl, combine cooked veggies, cooked quinoa, beans, corn and lime juice.
Spread mixture in bottom of skillet and pour the enchilada sauce on top.
Make small indentations (spaced apart from each other) for the eggs and crack one in each.
Bake the skillet in the oven for 25-30 minutes until egg whites are set and the edges of the skillet are bubbly.
Serve with avocado (and extra lime juice if you like) on top.

A Recipe From Jamie Stelter | www.thetvdinner.com

oven-poached sole in lemon + white wine

jamiestelter — Thu, 27 Mar 2014 15:48:47 +0000

A little over a month post-wedding and I’m finally feeling like I’m back in the groove — at work, making plans with family and friends, and cooking dinner at home. There was a while pre-wedding where it felt like we were ordering in or eating out much more than usual. It felt necessary… and it was fun and easy in a lot of ways, for sure… but I’m happy to be back in the kitchen making fish and vegetables on the regular for my husband. (Gotta keep off those L-Bs we lost for the big day!)

This oven-poached sole recipe is light but flavorful, sweet but with a little kick. (Tip: add more lemon for more sweet, more chili flakes for more kick.) While I made it with cod this time, I prefer it with sole or flounder because they’re a bit lighter. I’m sure you can even make it with tilapia or mahi mahi as well.

PS what did I do before all this Le Creuset came into my life?!

Oven-Poached Sole with Lemon + White Wine

SERVES TWO

Ingredients

2 fresh sole fillets
2 TBSP extra virgin olive oil
salt and pepper
1 shallot, finely chopped
3/4 cup dry white wine
2 TBSP minced garlic
juice of 1 lemon
red chili pepper flakes, to taste

Instructions

Preheat oven to 400 degrees. Drizzle olive oil to cover bottom of baking dish, then lay fish down flat and season with salt and pepper.
Heat oil in small skillet and cook shallot until translucent, about 3 minutes. Add wine to pan, bring to a boil, then pour that mixture over the fish. Set skillet aside for later. Then cover the baking dish with tin foil and bake for 10-12 minutes, until fish is opaque in the center.
Meantime, whisk together garlic, lemon juice, and some chili flakes in a bowl.
When fish is done, transfer to a plate, then pour the leftover wine mixture from the baking dish into the skillet and turn the heat on high. It will reduce to about 1/2 cup. Stir in garlic, lemon juice mixture and allow it to keep reducing another minute or so, until thicker.
Pour over plated fish and sprinkle more chili flakes if you like, then serve.

A Recipe From Jamie Stelter | www.thetvdinner.com

smitten kitchen’s one-pan farro with tomatoes

jamiestelter — Sun, 09 Mar 2014 12:27:36 +0000

I first told you about my love for Of a Kind when I made the miso sea bass from their cookbook in October. A month later I read about this one-pan farro dish in their weekly “10 things” email. It’s one of my favorite reads each Monday cause co-founders Erica and Claire are great at uncovering gems. (Hence, their entire lovely biz.) And apparently they have impeccable timing too, because they linked to an old recipe of mine in their most recent email… just days after I had made this dish/planned to blog about it. Great minds, etc etc…

Anyway, the one-pan farro! This was Claire’s original endorsement: “Making double batches of Smitten Kitchen’s absurdly easy one-pan farro with tomatoes to last me for the whole week—it somehow manages to taste better reheated.”

I can now firmly second this notion. I made it last Sunday and had it for lunch the next two days. My only riff was to add kale and lots of sriracha to the pot when I added everything else… and I nixed the cheese on top. So go ahead and follow Smitten Kitchen’s recipe and you’ll be golden. Then, sign up for Of a Kind’s newsletter. Thank me later.

my first le creuset

jamiestelter — Tue, 28 Jan 2014 20:52:43 +0000

Just always wanted to remember this moment from a few weeks ago: the first drizzle of olive oil in my very first Le Creuset.

They say you never forget your first.

(I’ll show you what I made in it tomorrow.)