one pan chicken with crispy potatoes

September 16, 2014 by rachel logan in supper, quick and easy, gluten free, toddler approved

Before I had a child, I thought staying at home with a kid would mean I would have a ton of time to do all the things I never had time for when I worked full time. I figured my husband would always come home to a clean house that smelled of roasting meat with me in my apron and Ollie in clean clothes. At the very least, dinner would be ready at a reasonable hour, so that we would have some solid time together before the baby had to go to bed. Fast forward a year and a half and the scene is a lot less Pleasantville and a lot more Roseanne. Ah, naivety.

Today I didn't get to shower. We spent the morning at Costco crying over blueberries we couldn't eat at that very second. The new chicken costume helped with that disappointment, thankfully. Nap time was a rush to take a few pictures and then finish my resume so I could get it into the hands of the right people. By the time that was finished and edited, the babe was awake. The kitchen was a mess and dispersed from my makeshift photo studio and both sides of the sink were spilling over with dishes, but we left all of the mess at home and walked to the park anyway. Ollie went down the slide for the first time all by himself, never put sand in his mouth and I didn't even think about dishes one time. It was pretty great. At 4:45 we walked in the door, Ollie got a late afternoon snack and watched an episode of Bubble Guppies (I remember when I said my kid would never watch tv) while I tried to get a start on some of the dishes and a jump on dinner. Jon came home early to dirty dishes, onions and garlic on the stove, laundry that hadn't been folded and he kissed a wife who probably should have put on another layer of deodorant at some point during the day. We ate simple beef tacos with plenty of hot sauce and laughed a lot. There were no phones around and no to-do lists. Just us, around the table and now that I really think about it, that version of parenthood is actually pretty great.

Since I don't need any help in the 'generating dishes' category, one pan recipes are highly sought after in our house (especially by Jon who frequently takes the dish washer job after dinner). We roast a chicken at least once a week, using just one pan which usually takes an hour, but lately I've started removing the backbone to speed up the cooking. Because all of the flesh is in contact with the pan, it cooks much faster than if it were whole. You also can set it and forget it until the timer goes off since it no longer needs to be flipped. All great things when you've got a hungry family to feed.

Potatoes are a common compliment to chicken, but you could really use any root vegetable. Butternut squash or sweet potato (or all three!) would be great here as well. The onions get nice and browned while they roast and the extra time the potatoes take in the oven at the end really make them irresistably crispy.

one pan chicken with crispy potatoes

serves four

Ingredients:

1 3 1/2 to 4 pound chicken, whole
4 large red potatoes, cut in half lengthwise, and then halved lengthwise again, then cut into 1/2 inch pieces
1/4 of a medium yellow onion, cut into 1" pieces
3 large cloves garlic, sliced
1 teaspoon fresh thyme leaves
smoked paprika
kosher salt
freshly ground pepper

Preparation

Pre-heat the oven to 400 degrees with a rack in the middle position.
Remove any organ pieces from inside the chicken and pat dry with paper towels. Place the chicken breast side down on a large cutting board. With kitchen scissors, cut along one side of the back bone starting at the neck and ending at the tail. Cut the other side and remove the back bone (see images above for reference). Flip the chicken over and place the heel of your hand in the middle of the breast bone. Put your other hand on top and push down as hard as you can to break the rib bone. The chicken will then lay out flat.
Transfer the chicken to a large (at lease 12") oven safe (no plastic on the handle) skillet, with the breast side up and the legs laying flat. Spread the potatoes, onion and thyme around the chicken and sprinkle with smoked paprika. Season the whole dish with a couple big pinches of kosher salt and a light sprinkle of freshly ground pepper.
Cook the chicken until the thickest part of the thigh registers 165 degrees, about 40-45 minutes. Transfer the chicken to a plate and allow it to rest while you finish the potatoes.
Even out the potatoes in the skillet and transfer back to the oven. Cook until the potatoes are well browned, about 10 minutes. Serve alongside sturdy sautéed greens such as kale. Mmm. Yes to kale.

roasted poblano + chicken enchiladas

September 13, 2014 by rachel logan in supper, gluten free

I often struggle with what to share on these pages. Anecdotes about our daily lives, silly toddler stories and sharing a great meal we had are all pretty safe places, but what about the hard stuff? The difficult things are an important part of our human existence and I find that those are the experiences we bond over most frequently. We all have a struggle in some form and it is in that struggle where we see each others humanity. In a society where we have a screen in front of our faces at all times, it is easy to curate our interaction with the world to miss a lot of that real, vulnerable connection. My hope for this place is to encourage us to be authentic with those around us and to connect in a way we can't through a screen. Allow yourself to share those hard places with someone. Cook dinner, share life.

This week was really hard.

My family life growing up seemed to be filled with more bad weeks than good ones, while we all lived through the constantly repeating repercussions of substance abuse and severe emotional instability. My sisters and I were lucky enough to make it out mostly unscathed, but occasionally the battleground of our childhood resurfaces and we dutifully put on our uniforms and wield our weapons, in hopes of making it through another conflict. In wars past, my inclination has been to attempt to rescue everyone, but this time, I'm all out of energy and all I can do is throw my hands up and retreat, waving my white flag in hopes the enemy that is addiction will leave us alone once and for all.

It amazes me, when I think about it, how much our choices can affect other people. Something as personal as how many drinks we decide to have on any given night can greatly alter the lives of those around us. Those seemingly small, insignificant choices can have a real lasting impact on those we care deeply about. It's likely I am blissfully unaware of most of the ways having an alcoholic father has shaped who I am, however, when the careful balancing act of quiet addiction is thrown out of whack, I'm acutely aware of the affects and their tremendous weight.

We spent the last two weeks dealing with the consequences of his poor decisions. It was painful and confusing and oddly numbing in some ways. By the weekend, I was completely drained. I told my husband that I needed a day where I didn't have to take care of anyone because I really needed to take care of myself. He was happy to give me that time and skipped out on work to support me. I cooked and I stood behind my camera and no one asked anything of me. The enchiladas did exactly what I wanted them to and my sense of control was restored if only for a few hours, and it was perfect.

If you like your food spicy, these will be your jam. I was actually really surprised by the heat, but it's the perfect amount for me. The sour cream lends a reprieve and if you serve these with some rice and beans you'll have a beautifully balanced plate. The tortillas can tear pretty easily, but just give them grace. They still taste great and all that lovely sauce will cover any holes.

In every other tray of enchiladas I've made, I have covered the tortillas completely in sauce. This recipe suggested leaving the edges naked to allow them to get crispy, which added an extra crunchy layer I had never had in an enchilada. It's awesome and I'll never go back.

The extra step of roasting the poblanos is an essential part of this recipe. It takes little effort and really makes the recipe what it is. Resist the temptation to use canned green chiles here, it just won't be the same. Plus, there is something therapeutic in peeling off those skins. Count it as your end of the day de-stress activity.

roasted poblano + chicken enchiladas

makes 10 enchiladas

adapted from this recipe from Sunset Magazine

Ingredients:

1 1/4 pounds poblano chiles (you can also use anaheim or hatch chiles if you catch them in season)
3 tablespoons olive oil
1 tablespoon butter
8 large garlic cloves, chopped
1 teaspoon kosher salt, plus more
1/2 teaspoon freshly ground black pepper, plus a bit more
3 3/4 cups reduced-sodium or homemade chicken broth, divided
10 corn tortillas (6 1/2 to 8 in. wide)
2 cups shredded monterey jack, divided
3 cups shredded cooked chicken (from left overs or a store bought rotisserie chicken)
Sour cream, for garnish

Preparation:

Place an oven rack on the second position (or at least 6 inches from the heating element) and another rack on the middle position. Pre-heat the oven to broil. Place the poblanos on a baking sheet and broil on the second rack until very dark, about 15 minutes, flipping them halfway through to blacken evenly. Allow them to cool slightly. Turn the oven down to 400 degrees.
When the chiles are cool enough to handle, remove the stems, seeds and skin. Roughly chop and set aside.
Heat the olive oil and butter in a large skillet over medium high heat. Add the garlic and cook until fragrant, about one minute. Add the chiles and season with 1 teaspoon salt and 1/2 teaspoon of freshly ground pepper. Cook for a few minutes and then add 1 1/4 cups chicken broth. Bring the mixture to a simmer and let it reduce by a third, about 10 minutes.
Place the chile mixture into a blender (careful, it's super hot!). Cover with a clean towel and blend on low (to avoid a really big mess), until the mixture looks a lot like pesto. Set aside.
In the same skillet, add 2 1/2 cups chicken broth and bring it to a gentle simmer. Grab a large baking sheet and set it up next to the stove. Dip a tortilla (until completely covered) into the hot broth to moisten it. Place it on the baking sheet and repeat with another tortilla. Don't let them touch on the baking sheet or they'll stick to each other. Add a pinch (like 2 tablespoons) of cheese to each tortilla and about the same amount of chicken. Give them a small sprinkle of kosher salt and a sprinkle of freshly ground pepper. Roll them up and transfer them to a 9x13 baking dish, seam side down. Repeat with the remaining tortillas.
Pour the chile sauce over the enchiladas, leaving the edges of the tortillas exposed to allow the ends to get a bit crispy, because they're super good that way. Sprinkle the rest of the cheese on top and again, give it a sprinkle of kosher salt and freshly ground pepper.
Bake on the middle rack for 15 minutes, until the cheese is good and melted. Turn the oven to broil, and move the enchiladas to the rack in the second position. Broil until the cheese is browning, about one minute. Garnish with sour cream and have some milk ready. These babies are packing some heat.

turkey banh mi

September 02, 2014 by rachel logan in supper

It is so satisfying when something just works. So much of my life has been shaped by guesses motivated by a naive optimism, that it's a wonder I've survived this long. Chance isn't usually a gentle lover and I've certainly felt the prick of her bitter sting. I have walked through some difficult things, some of which were a product of my lack of careful consideration. When I was single, the repercussions of living life this way only meant that I may have to deal with the consequences, however severe. Now, I have my husband and son to consider. Suddenly, I am aware of what it is on the line when I make decisions without first considering how they may affect our family, even in small ways. Slowly but surely I am learning how waiting and careful contemplation can be a small sacrifice in order to avoid regretting a hasty decision.

A lot is on our minds this week as we are working through some big decisions that will greatly alter our family dynamic. Many nights have been spent listing pros and cons with few concrete winners, but we deliberate none the less. I'm taking great comfort in knowing that the Lord is present in all of this and so thankful that we have these decisions to make. I know there are countless families struggling with far greater decisions than we are facing. If that is you, I hope you can find a window of peace today and breath freely, even if just for a moment.

With the rest of the week feeling so heavy, I needed a mental break to breathe and focus on something that wouldn't require me to make a pros/cons list. I looked in my kitchen journal (oh, that isn't a thing?) and found some notes about asian meatballs that I had scribbled down after making a batch that were a total fail. The idea was pretty basic, but it sounded like they could be dressed up in a squishy roll along with the makings of a pretty bomb banh mi. Living in the Bay Area, we have an incredible array of ethnic food available to us, including Vietnamese sandwiches. We love to sneak them into the movie theater or take them along on trips to the beach. They're so complex, I never considered making them, expecting about a hundred steps to pull out that kind of flavor. Thankfully, my asian (TURKEY!) meatball experiment turned out to be the perfect way to make this a quick and equally tasty sandwich.

This recipe is one of those things that just worked. It was nice to just let loose, greet my old ways and wing this one, hoping that my understanding of these flavors would guide me to something delicious without worrying about any life altering consequences. There were a couple points where I thought these might end in another flop, but I was wrong. This sandwich is quite possibly the best thing I've ever made. It's simple, but tastes like it was incredibly complicated. Yes, there are a few steps, but none are difficult and once you get this up to your face you'll want to run right back to the kitchen to make another.

turkey banh mi

makes 6 four inch sandwiches

Ingredients:

For pickled vegetables:

2 large carrots, peeled and julienned
1 daikon radish, peeled and julienned
1/2 cup sugar
1 teaspoon salt
1/2 cup vinegar

For the patties

1 1/2 pounds ground turkey (93% lean)
2 tablespoons fish sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 large garlic cloves, minced
1/2 inch piece of fresh ginger, minced
4 scallions, white part only, sliced thin
2 tablespoons sliced basil
2 eggs, lightly beaten
1/2 cup panko bread crumbs
1 tablespoon rice bran oil (or other high heat oil)

For sandwiches:

6 four inch french rolls
12 cilantro sprigs
1 jalepeno, sliced thinly
3/4 cup mayonnaise
1 teaspoon siracha

Preparation:

Pickle the vegetables

Combine the sugar, salt and vinegar in a large bowl and stir to combine. Add the carrot and daikon and let it sit at least 30 minutes or cover and refrigerate overnight.

Make the patties

Combine all of the ingredients for the turkey patties in a large bowl until just mixed. Try not to over mix it or they might be tough. The mixture will look pretty wet, that's okay. They're gonna be great. Let it sit for 10 minutes and then form 12 patties, transferring them to a plate.
Heat the rice bran oil in a large non-stick skillet over medium high heat. Add the patties, being sure to not over crowd the pan. Work in batches if you need to. Cook on one side until well browned, about 6 minutes. Flip and cook until browned and just cooked through about 7 minutes more. Check for doneness and then transfer to a clean plate.

Assemble the sandwiches

Cut the french rolls length wise, not cutting all the way through the back. Open them up and toast them in the same pan you cooked the patties (no need to clean it) until browned and crisp. Alternatively, you can place them all cut side up on a baking sheet and broil them, being careful not to burn them. That would be a bummer.
Mix the mayonnaise and siracha together and spread it on the toasted rolls. Place two patties on each roll and top with a few slices of jalepeno, a couple sprigs of cilantro and a handful of pickled vegetables. Close it up and dig in my friend.

grilled salmon with chimichurri

August 22, 2014 by rachel logan in supper, quick and easy

Around 7:15 am we wake up to either loud playful gibberish or screaming. It all depends on what side of the bed our toddler happens to wake. No matter which way our living and breathing alarm goes off, we both roll out of bed, wipe the sleep from our eyes and hit the daily routine. Ollie gets a "milkshake" in the morning because he doesn't like to drink milk straight quite yet. He usually gets a peanut butter banana shake with whole milk and a sprinkle of cinnamon (come to think of it, that's probably why he doesn't like it plain but I can't blame him, it's pretty delicious). He takes his daily shake on the couch on dads' lap while catching up with the gang on Sesame Street. It's a pretty solid way to start the day.

Eventually, after everyone has been fed, caffeinated and dressed, my husband leaves for work and the toddler and I spend the day running, picking up sticks, trying to eat rocks, doing laundry, napping and attempting to throw a balanced dinner together. Some days everything comes together and we get to eat a satisfying, healthful meal and other days my son wants to be pushed in a cardboard box all day and it's all we can do to get something other than cheez its and blueberries in our mouths. On those days, when my attention leans a bit more than normal, a low maintenance dinner is necessary. Cue a quick cooking protein, a bright herb mixture and pre-washed greens (with a glass of wine for me, please).

grilled salmon with chimichurri

serves 6

This dish comes together quickly. If you have time the day before to whirl the chimichurri ingredients in the food processor or blender for a few seconds, it's gloriously fast. Just throw it in an airtight container and refrigerate it until you need it.

Ingredients:

For salmon

1 cup parsley leaves
zest of one lemon
juice from half of the lemon
1 garlic clove, peeled
2 tablespoons olive oil
large pinch of kosher salt
1 large salmon filet (about 2 pounds), skin on

For vinaigrette

(side note) This will make a half pint jar of vinaigrette, so you'll have lots of extra to use the rest of the week. Woot! Also, if you don't already make your dressings in a mason jar, get on that. It's so easy. Just cap it, shake it and pour it on. Then cap it and refrigerate.

1/4 cup olive oil
juice of one lemon
1/2 tablespoon grainy mustard
1/2 tablespoon kosher salt
freshly ground pepper

For salad

12 cups baby kale
2 cups peeled and grated daikon
2 cups grated cucumber (no need to peel)
3 green onion

Preparation:

To make the chimichurri, whirl the first six ingredients for the salmon together in a food processor or blender until well blended and the parsley is finely chopped. (If making ahead, place in an airtight container and refrigerate overnight)
Make the vinaigrette by combining all of the ingredients into a lidded jar. Shake well and set aside. (see side note above)
Pre-heat the grill for zone cooking with high heat on one side of the grill and medium on the other. If you are using a charcoal grill, push the hot coals to one side to keep one side a bit cooler and if you are using a gas grill, you can merely turn the heat to medium if you only have one burner.
With an oil soaked paper towel and a pair of tongs, grease the grill grate to prevent the fish from sticking.
Rub the salmon with the chimichurri, reserving about 3 tablespoons. Place the fish skin side down over direct heat until the skin is seared, about three minutes. Move the fish to the cooler part of the grill (do not flip, keep it skin side down) and let it cook until it begins to flake with a fork and is just cooked through, about 9-12 minutes more, depending on the thickness of the fish. Transfer the fish to a cutting board and cut into 6 hefty sized vertical filets.
When the fish is just off the grill, combine the salad ingredients and toss in about 3 tablespoons of vinaigrette. The greens should be lightly coated, not drowning in the dressing, just enough to make them shimmer. Divide the salad among 6 bowls and top with each with a piece of salmon and a drizzle of the chimichurri.