I love to cook! It’s been tricky trying to get any meal on the table that didn’t start in my slow cooker. I also have a problem with buying things at the grocery store or farmer’s market that look tasty but never get eaten (because I forget about them!)
So this meal is brought to you by Food That Was On Its Way to the Compost Heap. That’s not to say that it was going bad, because it certainly wasn’t. But if the kale and the potatoes had stayed another week in the fridge, well they would have been microbe food.
Take note that even though we are Jewish, we do not observe kashrut. That means we eat non-Kosher meats as well as treif (pork and shellfish. There are other treif foods but I don’t have an intense love of insects or carrion birds.) It also means that I will mix meat and dairy together. At some point I’ll post why we don’t keep kosher, but for now, let’s just say it’s because we’re Reform.
So on to the menu and ingredients:
Roasted Red Potatoes
About 1 lb of red “C” potatoes, cut into quarters
Salt and pepper to taste
Some oil (I used canola but you can use olive oil)
1. Preheat oven to 400 degrees. You’re going to roast the potatoes and the chicken at the same time.
2. Cut the potatoes into quarters.
3. In a large bowl, toss the potatoes with the oil and salt and pepper.
4. Spread evenly on a baking sheet and bake until potatoes are golden and tender. Toss periodically through out the roasting process.
Prosciutto Wrapped Chicken
Four chicken breast halves, pounded thin-ish
Eight thin slices of prosciutto
Boursin garlic and herb cheese (you can use any soft, tasty cheese you like or no cheese at all)
Salt and pepper
1. Oil or spray with non-stick cooking spray a 9″ x 9″ glass baking dish.
2. Season the chicken breasts with salt and pepper.
3. Lay chicken breast flat over two slices of prosciutto. Spread the cheese on half of the chicken piece.
4. Wrap the prosciutto and chicken tightly into a roll. Set in baking dish, seam side down.
5. Repeat with remaining chicken.
6. With all pieces in the baking dish, drizzle and spread a bit of olive oil over each piece.
7. Bake in oven for about 30-35 minutes or until the chicken reaches an internal temp of 178-180 degrees.
About 1 lb of Dino (as in dinosaur) kale, also called Tuscan kale
1/2 a medium onion, diced small
1-2 cloves of garlic, minced
salt and pepper
1. Remove large ribs from kale and chop or tear into bit size pieces. Rinse and set aside.
2. In a large saute pan, heat oil until shimmering. Add onions.
3. Saute onions until clear, about 2-3 minutes.
4. Turn heat down slightly and add garlic. Don’t over cook the garlic or you will have a yucky burned garlic flavor.
5. Add kale. Saute kale until slightly wilted but still bright green.
Let me know if you enjoyed this menu or have suggestions for making it better.