Time: 22 Minutes
6 chicken breast halves Salt & pepper 1 cup chopped onion 1 cup chopped carrot 2 Tbl. chopped thyme 5 garlic cloves 1.2 cup white wine |
2 Tbl. olive oil 8 ounce kale, stemmed, thinly sliced 1 cup chicken stock 2 tsp lemon rind 2 cans white beans 1 (15 oz.) can diced tomatoes 1 Tbl. tomato paste |
1) Heat oil in a large skillet over medium-high. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side. Remove chicken from pan.
2) Add onion, carrot, thyme, and garlic to pan; sauté 5 minutes. Add wine; cook 2 minutes. Add kale; cook 3 minutes. Stir in remaining ¼ salt, stock, and remaining ingredients; bring to a simmer. Add chicken; cover, reduce heat, and simmer 4 minutes or until done.
From: cookinglight.com
2) Add onion, carrot, thyme, and garlic to pan; sauté 5 minutes. Add wine; cook 2 minutes. Add kale; cook 3 minutes. Stir in remaining ¼ salt, stock, and remaining ingredients; bring to a simmer. Add chicken; cover, reduce heat, and simmer 4 minutes or until done.
From: cookinglight.com
Eggplant & Shishito Pepper Stir Fry
Time: 20 Minutes 1 cup cooked brown rice 1 eggplant, cubed 1 tsp. Sesame oil 4 oz. shishito peppers |
½ cup soy sauce ¼ cup water 2 Tbl. ginger 2 cloves garlic, chopped Cashews or peanuts (optional) |
1) Heat the sesame oil in a large saute pan over high heat. Saute the shishito peppers for 5 minutes, or until beginning to blister. Add the eggplant and cook for 5 minutes, or until beginning to soften.
2) Add the soy sauce, water, garlic and ginger to the pan and cook for 1 minute, stirring to incorporate.
3) Serve over brown rice and garnish with cashews or peanuts (optional). Top with more soy sauce if desired.
From: farmfreshtoyou.com
2) Add the soy sauce, water, garlic and ginger to the pan and cook for 1 minute, stirring to incorporate.
3) Serve over brown rice and garnish with cashews or peanuts (optional). Top with more soy sauce if desired.
From: farmfreshtoyou.com