This week we are back to the chilly weather and I'm okay with that as I have been out of the kitchen for a whole week and itching to get back in there. I'm a girl who likes to have a menu planned for the week. I hate being caught off guard with my family lingering around looking at me with hungry eyes. There are moments I fear for my life. I would also much rather cook up some good food then make a run up to McDonalds and get home and bite into a cold cheeseburger or worse yet, cold fries. So, I am an organized cook. I function well that way and my family likes that stability too. This weekend I didn't plan a menu though. However, as luck would have it, I received my March Everday Food issue in the mail. In there, they have a whole weeks menu planned with a pre-printed shopping list. Bingo! I grabbed that and ran to my local Walmart. They had everything I needed except for the fresh Cilantro which is okay as my husband swears it's the devils weed! I like it and I put up with his black olives so every now and then he can put up with my cilantro. It's a give and take relationship we have over here. Enough chitter chatter, here is my pre-planned menu for the week. I'm a little nervous as there are some dishes that I'm a little hesitant about.
Monday - Spicy potatoes and peas with chicken
Tuesday - Sweet-pepper rice with sausage
Wednesday - Egg-bacon toasts with onions and spinach
Thursday - Couscous and roasted carrots with spiced meatballs
Friday - Bread and shrimp skewers with romaine salad
As a favor to you, I will include the recipe for tonight's dinner and if the rest of them are good, I will blog them too! I'm nice like that :)
Spicy potatoes and peas with chicken
1 1/4 teaspoons ground cumin
1 1/4 teaspoons ground coriander
1/4 to 1/2 teaspoon cayenne pepper (optional)
1 1/2 pounds Yukon Gold potatoes, cut into 3/4-inch pieces
coarse salt and ground pepper
1 bag (10 ounces) frozen peas
2 teaspoons extra-virgin olive oil
4 boneless, skin-on chicken thighs (about 1 pound total)
1 tablespoon fresh lemon juice
2 tablespoons finely chopped cilantro leaves, plush whole leaves for serving.
Preheat oven to 400. In a small bowl, stir together cumin, coriander, and cayenne. If using. In a medium pot, bring potatoes to a boil in salted water over high and cook until tender when pierced with a knife, 10 minutes. With a slotted spoon, transfer potatoes to a paper-towel-lined plate and set aside. Return water to a boil, then add peas and cook just until tender. 3 minutes. Drain peas and set aside.
Meanwhile, in a large ovenproof skillet, heat oil over medium-high. Season chicken with salt and cook, skin side down, until golden brown and crisp, about 5 minutes. Flip and transfer skillet to oven; roast until chicken is cooked through, 15 to 20 minutes.
Remove chicken from skillet and pour off all but 1 tablespoon fat. Add potatoes and 1 1/2 teaspoons spice mix, reserving remaining for Thursday and cook over medium-high, stirring occasionally, until potatoes are golden in spots, 7 minutes. Stir in peas, lemon juice, and chopped cilantro; season to taste with salt and pepper. To serve, place chicken on top of peas and potatoes and sprinkle with cilantro leaves.
Now, if you will excuse me, I am going to go put my hand on something cold!
Source: Everyday Food