My mother came over and showed me a recipe she found in her Everyday Food Magazine that gives her two meals worth of food for the week. I now have FOOD FOR DAYS. 🙂
Chicken with Cauliflower and Apples
* 4 bone in skin on chicken thighs (2 pounds or so)
* 1/2 head green cabbage (about 1/2 pound) cut into 1 1/2 inch pieces
* 4 sprigs of thyme
* 1 head of cauliflower cut into medium florets
* 2 tablespoons on extra virgin olive oil
* salt and pepper
* 2 apples cut into 1/2 inch wedges
Preheat oven 450 degrees with racks in upper and lower thirds. Place chicken, cabbage, thyme and half the cauliflower on a rimmed baking sheet and place remaining cauliflower on another sheet.
Drizzle each with 1 tablespoon of oil and season with salt and pepper.
Place sheet with chicken on top rack and cauliflower on bottom. Cook until cauliflower is tender. 20 minutes, stirring twice.
Add apples to sheet with chicken and remaining cauliflower and return to oven. Cook until chicken is cooked through and apples are tender. About 20 minutes. Stirring twice.
————————– SECOND RECIPE FOR THE MIDDLE OF THE WEEK—————————–
Pasta with cauliflower and spinach
* salt and pepper
* 1 pound of pasta
* 1 tablespoon extra virgin olive oil
* 1 large shallot
* 1/3 cup dry white wine
* 1 bunch of spinach
* reserved cauliflower (from above recipe)
* grated lemon zest 1/2 teaspoon
Make pasta – reserve 1/2 cup pasta water
In a medium pot, heat oil over medium. Add shallot to pan and cook stirring occassionally until soft. Add wine and cook until almost evaporated, about 5 minutes.
Add spinach and cook until wilted down.
Add cauliflower, lemon zest and pasta. Cook until everything is hot stirring and adding enough water (or chicken stock) to create a thin sauce to coast pasta.
Transfer to a serving bowl and drizzle with oil. Serve immediately.