My Ad Lib Recipes

Lentils

~1 cup green (or other) lentils
chicken stock
coconut oil (or EVOO)
3 cloves garlic, chopped
1/2 c mirepoix (mix of chopped carrots, celery, onions; pre-made in Trader Joe's fridge veggie section)
3oz pancetta, cubed
1 shallot, chopped

Rinse lentils and pick out non-lentils.  Heat coconut oil over medium heat.  Saute shallots and garlic, add pancetta and render fat.  Mix in mirepoix and let soften.  Add lentils.  Add chicken stock until it is ~1 inch above lentils.  Bring to a simmer then cover and cook for approximately 20-30 minutes, stirring occasionally.


Dijon Sauce

1/2 shallot, sliced
coconut oil or EVOO
1/2 c sour cream
1/4 c Dijon mustard
Aromatics (tarragon or dill for me)
Salt and pepper

Soften shallots over medium heat.  Blend sour cream, mustard, aromatics, and shallots in a mini-food processor (or by hand, just finely chop shallots and aromatics first).  Add salt and pepper as needed.


Pan-roasted Chicken Breast

Chicken breast, on bone with skin
Coconut oil, butter or EVOO
Salt and pepper
Aromatics (rosemary or tarragon for me)

Preheat oven to 450F.  Heat dry saute pan over high heat on stove.  Separate skin from meat without removing skin (create a pocket).  Coat meat with butter/oil and sprinkle salt, pepper and aromatics.  Replace skin over meat, coat with butter/oil, and season with salt, pepper and aromatics.  Place skin down in hot saute pan and brown for approximately 5-10 minutes.  Don't move chicken much during this step as it will interfere with making a crispy skin.  Turn chicken breasts in pan and place (assuming it is oven-safe, otherwise transfer to baking dish) in the oven for ~ 30 minutes.  Check for doneness making a small slice into the meat or using a meat thermometer.


Chili

1lb ground beef (or turkey or chicken)
1 28oz can diced tomatoes
1/2 yellow onion
3 cloves garlic
Coconut oil/EVOO
1 Tbs chili powder
2 tsp cumin
1 tsp oregano
1 tsp onion powder
1 tsp garlic powder
salt and pepper

Saute onion and garlic in coconut oil/EVOO over medium heat.  Add beef and brown.  Season with salt, pepper, chili powder, cumin, oregano, onion powder, and garlic powder.  Add tomatoes and simmer for 15 minutes.  Adjust spices as needed.  I add sour cream, cheddar cheese, green onions and cilantro to each bowl served.


Ribollita

1 bag frozen spinach, thawed and drained
1 15oz can cannellini (white) beans, rinsed
1 28oz can diced tomatoes
coconut oil/EVOO
1 shallot, chopped
3 cloves garlic, chopped
6oz pancetta, diced
1/2 c mirepoix
parmesan rind
1 Tbs herbes de Provence
chicken stock
bay leaf

Saute garlic and shallot until soft in coconut oil/EVOO.  Add pancetta and render fat.  Mix in mirepoix and cook until soft.  Season with herbes de Provence and bay leaf.  Add tomatoes, spinach and beans.  Add enough chicken stock to cover, then place rind in stew.  Cover and let simmer for 30 minutes.  If it's a cheat day, pour the soup over a big piece of garlic bread!