march already!!! what in the world. well, this year is just positively flying by. i can, however, say i am so very ready for spring! we’ve had a few glimpses of sunshine and clear days over the last few weeks and they have been such a breath of fresh air (literally!).
today we are focusing on big batch cooking or bang for your buck meals. cook once, eat many times / save money, save time… don’t skimp on flavor. the pesto pasta bake is a pretty specific flavor, but the rice pilaf can be eaten with so many different veggies and proteins. we have had it with chicken and salad, with stewed greens & white beans, and just as light lunch with a big romaine salad! so many ways to enjoy.
pesto chicken pasta bake
this may seem like a lot of steps, but the hands on time is quick and very simple. this makes a big portion, and i had leftovers for lunch for a couple days! it’s full of veggies, protein, and carbs. all in one dish! *note that you cook the chicken in a crock pot for at least 4 hours, so factor that into your cook time!*
ingredients:
2 chicken breasts, frozen or fresh
1 small head of cauliflower
1 can of white cannellini beans
2 big handfuls of greens like kale or spinach
1 cup of jarred pesto
1 cup of water
2 cloves of garlic, minced
1 tbsp onion powder
salt and pepper
1 1/2 cups of shredded mozzarella or similar italian cheese blend
1 box of pasta (use a short pasta like farfalle, rotini, penne or rigatoni)
how to make it:
combine first 9 ingredients in a crock pot. cook on high for 4 hours or low for 6-8 hours.
when that is done, shred the chicken and transfer everything from the crock pot into a large deep baking dish.
set oven to 375.
cook pasta according to the box.
mix pasta with chicken in baking dish, along with 1 cup of the shredded cheese.
top with remaining 1/2 cup of cheese and bake for about 10 minutes or until cheese is fully melted.
optional: broil for 2-3 minutes for a toasty, cheesy top!
enjoy!
rice pilaf with toasted pistachios
rice pilaf is one of my favorite things! it’s easy to make and has so much flavor. it’s great as a side dish or on it’s own with a salad for lunch.
ingredients:
1 cup rice
1/2 cup orzo
1-2 cloves of garlic, minced
1/2 shallot, minced
4 tbsp butter
3 cups liquid (water or broth)
1/4 cup chopped pistachios
seasoning of choice (i like to use a greek seasoning), about 1 tbsp
salt and pepper
how to make it:
in a saucepan over medium-high heat, melt your butter.
add garlic and shallot and sauté until fragrant.
add in the orzo and toast, stirring often, until orzo smells nutty and is starting to brown.
add rice and broth along with a good pinch of salt.
bring to a soft boil, then reduce heat to simmer and cover for 15 minutes.
once rice is cooked, toast the pistachios in a little bit of oil or butter with the seasoning until lightly browned and fragrant.
stir the pistachios into the pilaf.
season with salt and pepper to taste.
cocktails with wil
tonic and bitters! This is a little trick we picked up years ago from Alex Delany, who used to be the cocktail editor at Bon Appétit. It’s a great go-to if you’re staying off the booze or just want something simple and refreshing that isn’t overly sweet. I also use it to settle my stomach if needed. One of the ingredients in tonic is quinine, which was added to soda in the 19th century as an anti-malarial drug, and also helps settle an upset stomach.
Anyway, this is how you do it:
fill a rocks glass with ice - all the way to the top, lots of ice
dash 3-5 dashes of aromatic bitters and 3-5 dashes of your chosen second bitter - I usually use an orange bitter like Regan’s
top with tonic water
enjoy with a citrus wedge if you’re feeling fancy!