Episode 27: Back to School
Ginger Scallion Chicken, One Pot Creamy Cajun Chicken and Rice, & Crockpot Stuffed Peppers with Quinoa and Black Beans
Whether you’ve been back to school for a month, school is just starting, or you haven’t been to school in a bit, September always feels a bit like the beginning of a new year. If you are getting back into the swing of things after a summer of fun, we have some recipes that are simple to put together and full of comfort. Ginger Scallion Chicken comes together as a super minimal and super tasty stir fry. The Creamy Cajun Chicken and Rice cooks in one pot like a dream with a spicy kick. After a long day, come home to Crock Pot Stuffed Peppers with Quinoa and Black Beans for a comforting version of the classic dish.
With five ingredients, this stir fry is almost as minimal as they come. But the flavor is high impact- scallions, soy sauce, and cilantro- and may cook quicker than your rice!
Prep everything before hand- chicken chopped, herbs washed and minced and green onions all set up. Once the chicken gets going, this recipe goes quickly.
Have your rice ready, too! Otherwise your stir fry might cool down before the rice is done.
We both steamed broccoli on the side and liked that option a lot. We also thought steamed edamame, bok choy, or spinach might also be good complements.
One pot means a lot less to clean, but only is worthwhile if the recipe is delicious. Luckily, this recipe from the Kitchn delivers on flavor. We liked the peppery cajun flavors and the comfort of a chicken and rice dish.
You can make your own Cajun seasoning if, like Kate, you can’t find some in the store. She used this recipe to make it.
Green bell peppers are authentic but if you like red bell peppers better, go ahead and substitute.
Slow cooker stuffed peppers aren’t a new recipe, that’s for sure. These peppers step out of the box with a Southwest feel and ingredients like quinoa and black beans.
This recipe makes a lot of filling and therefore a lot of stuffed peppers. Freeze the stuffed peppers or the filling if you’re a smaller family.
If your family doesn’t care for stuffed peppers- try using the filling to stuffed acorn squash.
From the Smorgasbord…
Cook your rice (or quinoa, brown rice, barley, or frro) like pasta!
Fill your large saucepan with water - as you might for pasta. Add salt.
Bring water to a boil. Add your rice (or other grain).
Buy a cookie scoop! Save time and make evenly portioned cookies, meatballs or what have you.
We have shop of things we love! Check it out. You can buy a cookie scoop, a cookbook or French press and support the podcast.
Our friend and listener Ashley made Alison Roman’s Salted Butter Chocolate Chunk Shortbread cookies while waiting for her son to be born. They were a hit! We won’t take all the credit but we think this recipe may have helped. Congratulations to Ashley and her family on their new son, Eli!