So, here are a few food pics of what I'm eating this weekend. First up is chicken and collards. The bacon would have been awesome in this. I pack this in a small container and have it for my midway snack/lunch. I work twelve hours so I usually eat breakfast at home and then have a small lunch and supper at work.
2 cloves of garlic
1 bunch of collards
8-10 cherry tomatoes (I bought some sweet yellow tomatoes because they were cheaper)
white wine for deglazing
chicken stock or water for steaming
- Sautee the onion and garlic in bacon grease until it caramelizes.
- Add the chicken and cook.
- Deglaze the pan with the wine.
- Toss the collards in and add a little chicken stock or water, if needed.
- Cover and let steam until the greens have wilted a little.
- Add the tomatoes and cook a few minutes so they are heated through and starting to break down.
Next up is my dinner plate for a couple of nights. I bought some chopped steak type of meat and just browned it in some olive oil. I'm serving it alongside some sauteed zucchini that I paired with some leftover yellow tomatoes and some spicy chipotle butternut squash. Here's the recipe for the butternut squash.
Butternut squash, cubed (1 small)
1/2 onion, diced
2 cloves of garlic, minced
2 chipotle peppers with adobo sauce
1/2 can of fire roasted tomatoes
Cumin, to taste
- Saute the onion until it's soft and then add the garlic. Cook for a few minutes until it's aromatic.
- Toss the squash in the skillet with some fat and let it cook. I just go to the point that it's starting to brown up on all sides.
- Add the cumino and toss it all around for a minute of two.
- Blend the chipotles and adobo sauce with the fire roasted tomatoes. Add this to the skillet with the squash. Cover and cook until squash is soft. (You may have to add a little chicken stock or water if it starts to dry out. Basically you want the sauce clinging to the squash.)
- Sprinkle with some cilantro and serve.