What to eat when you're tired of eating...
What to eat when you're tired of eating...
...and shawarma style chicken thighs
Food fatigue - is that a thing?
I’m thinking it is. Even for someone so food obsessed as myself.
My last two weeks have mostly revolved around holiday parties and holiday meals and family get togethers and “what should we eat”. Which is wonderful, and I always look forward to it, but it’s been all go, go, go and eat, eat, eat. And I am tired.
My brain is tired, my body is tired, and my taste buds are tired. I need that reset that January can bring. I am craving nourishing foods, but also familiar comforting meals that are on the no-recipe, no-brainer side of things.
Lean proteins and vegetables are high on my list right now. Knowing that a pork tenderloin roasts at 425 for about 25 minutes (check the internal temp!) and that most veggies can steam and stir fry at the same time if you add a splash of water and a lid to the oil in your sauté pan are valuable things to know.
Simple soups, pasta sauces, and one pot wonders will definitely be making appearances in my meal plans for the next few weeks.
I can’t wait to sit down with a bowl of the Creamy Red Lentil Soup below. It’s my version of a soup from my favorite Middle Eastern restaurant in town. The red lentils break down more than other types of lentils and give the soup a creamy heartiness that combines with the warm spices to soothe my soul (and give me the energy to take down all these Christmas decorations).
And the Shawarma Style Chicken Thighs are a family favorite - full of flavors we are craving after all the holiday eating and oh so versatile - rice bowls, pita pockets, or even on salads! I like to make mine with a pot of yellow rice and roasted vegetables for dinner, then change it up for the leftovers.
Cheers to the new year and the new recipes to come!
MONDAY - New Years Day!
I can’t let the new year start without the traditional pork, black eyed peas, greens, and cornbread. All the things to bring luck and prosperity in the new year. My mother-in-law always makes a Hoppin’ John Soup and Cornbread. I’ll bring the Braised Kale (that she won’t eat, but that’s okay - more for me).
TUESDAY - Chicken and Broccoli Alfredo
I stuck a fun shaped pasta into the Kiddo’s stocking, so we’ll use that with some already cooked and shredded chicken (freezer stock!), broccoli florets, and a homemade alfredo sauce. Easy comfort food. (I usually do something similar to this recipe for homemade alfredo sauce.)
WEDNESDAY - Sheet Pan Bratwursts, Veggies, and Potatoes
I have some potatoes, onions, and peppers that need to be used, and this sheet pan meal is perfect for that. I’ll toss all the veggies with some oil and seasonings on a sheet pan, then scoot them over to one side and do the brats right there with them. 30-35 minutes at 400 (flip the brats halfway through) usually does the trick.
THURSDAY - Shawarma Style Chicken Thighs, Rice, and Veggies or Salad
Rice bowls are always feel-good food, and these have some flavors different than what weve been eating the last couple of weeks. The leftovers are wonderful stuffed into a pita pocket. Recipe below!
FRIDAY - Friday night pick-up!
Or maybe just leftovers if we have some things still in the fridge…
SATURDAY - Crock Pot Beef Roast
I have an event all weekend and will only be home in the evenings, so I’ll pop a chuck roast in the crock pot before I leave and dinner will be done!
SUNDAY - Dinner at Dad’s
He says the colder weather is calling for a pot of white bean soup with the ham bone we froze from Thanksgiving. I’m inclined to agree. Maybe I’ll re-live my childhood years and write my name across the top in ketchup!
LUNCHES for this week - Creamy Red Lentil Soup
This one is my “re-set” soup. It’s creamy and comforting and loaded with healthy lentils and spices. I’ll make a big pot and eat it all week. Recipe below!
EXTRAS for this week
I’ve been getting inspired by my new cookbooks, and I’d like to work on some of the harder baking skills - homemade puff pastry, macarons, etc. Both of my Christmas pies came out with no soggy bottoms, and I was so proud of myself!
Creamy Red Lentil Soup
Makes about 2 - 2 1/2 quarts (6-8 servings).
· 1 tablespoon Olive Oil
· 1 medium Onion, diced
· 2 cloves Garlic, minced
· 1 tablespoon ground Cumin
· 1 teaspoon Turmeric
· 1/8 teaspoon ground Black Pepper
· 1/8 teaspoon ground Cayenne
· 1 teaspoon kosher Salt (Morton or store brand)
· 1 pound dried Red Lentils (pick through to check for small rocks – it happens!)
· 6 cups Vegetable or Chicken Broth
· 2 tablespoons Lemon Juice
· 1 cup full fat Coconut Milk
In a soup pot, heat the olive oil over medium heat and cook onion with a pinch of salt 8-10 minutes until cooked through. Add garlic, cumin, turmeric, black pepper, cayenne, and salt and cook 30 seconds more.
Stir in lentils and the 6 cups of broth. Simmer 20 minutes, stirring occasionally, until lentils are tender. Add in lemon juice and coconut milk. Stir for several minutes to break up some of the lentils and make the soup creamy. If desired, thin the soup with more broth. Taste for salt.
NOTES – For serving, I like to drizzle each bowl with a little bit of olive oil and add a sprinkle of red pepper flakes.
Shawarma Style Yogurt Marinated Chicken Thighs
Makes about 6 servings.
· 1 cup Plain Yogurt (regular or Greek style)
· 3 cloves Garlic, minced or grated
· ½ of one Lemon, zest and juice
· 1 tablespoon Olive Oil
· 1 teaspoon kosher Salt, plus a little extra sprinkle (Morton or other store brand)
· ¼ teaspoon ground Black Pepper
· 1 teaspoon ground Cumin
· 1 teaspoon Turmeric
· ½ teaspoon Onion Powder
· 1/8 teaspoon Cayenne
· 1 Tablespoon fresh Oregano, minced
· 2 ½ - 3 pounds boneless, skinless Chicken Thighs, cut the larger ones in half (You just want them all about the same size.)
Combine yogurt, garlic, lemon zest and juice, olive oil, salt, pepper, cumin, turmeric, onion powder, cayenne, and fresh oregano in a large bowl and mix well. Add chicken thighs to bowl and mix so the marinade is all over the chicken. Cover the bowl, refrigerate at least 3 hours, up to 24.
Preheat oven to 400, make sure rack is in upper third of oven. Line a rimmed baking sheet with foil.
Lay thigh pieces in one flat layer on baking sheet, spreading out as much as possible. Smear any extra marinade over the chicken pieces. Sprinkle with extra salt.
Bake for 30-35 minutes until browned in some areas and chicken is cooked through. Remove from oven and rest for 5 minutes.
Slice thighs into strips and pile on serving platter.
