In a world where subbing is the new norm - this garlicky chicken and kale spaghetti squash has been a saviour.
How to shop for and plan your meals during quarantine.
At a time when we all have to run in and out of the grocery stores like a military planned operation, it’s all about prepping your things ahead of time, flagging a few recipes that sound really good, but ultimately being flexible because some ingredients might not be available. And now is not the time to go to 5 different stores looking for that one spice.
It’s also about planning just enough that you’re not concerned about wasting food, but keeping in mind that you CAN freeze some things for the future.
Here are a few of the (loose!) rules I’ve lived by, even pre-quarantine:
Do: Make A List
I'm pretty good at knowing what I have to use up first in the fridge, so every Saturday morning I sit on my living room floor with various cookbooks opened for inspiration, write down a rough list of ingredients needed for my meals, all based on what’s in my fridge.
Do: Go Cupboard Shopping
Good meal planning is all about knowing what you already have, or “go cupboard shopping.” I periodically go through my cupboards to check what I can find (I see you, canned kidney beans).
Don’t: Stress If Your Plans Change
Making a loose meal plan for the week can be great and freeing; feeling pressured to stick to one that doesn’t build in some swaps is unrealistic. Things will not go as planned: the basil you need won’t be anywhere to be found in the store (sigh). You’ll realize the store is also out of your favourite chickpeas...
Don’t: Sweat It
Learn to adapt on the fly and make a new plan— just make sure it still turns into something you’re excited to eat.
Even with all of this, I still get frustrated when there is no basil for 2 weeks in a row at the store (kissing my dreams of pesto goodbye). However, I’d like to think that I’ve become a more resilient and resourceful cook by embracing the unexpected twists in the road.
This garlicky chicken and kale spaghetti squash has been a saviour. No one seems to be hoarding the squash; mushrooms are always available, and you can make easy subs. Don't have kale? Use spinach instead. Can't find any chicken breast? Try a roasting a whole chicken, or get some turkey - you can even use tempeh or smoked tofu.
P.S. This is so deliciously Paleo, it’s not even funny.
SPAG SQUASH WITH GARLICKY CHICKEN, SHROOMS & KALE
Serves 2
INGREDIENTS
1 medium-sized spaghetti squash
2 tablespoons avocado oil
6 cloves large garlic, minced
3 cups mushrooms, chopped
2 teaspoons fresh thyme, chopped
1-2 chicken breasts, cut into cubes
4 cups kale leaves, torn into bite-sized pieces
Zest of 1 lemon
¼ teaspoon sea salt
1/8 teaspoon ground cayenne pepper, or to taste
2 Tbsp nutritional yeast
INSTRUCTIONS
Preheat the oven to 425°F.
Cut the spaghetti squash in half, and place cut-side-down on a baking sheet. Roast for 20 mins or until the tops are squishy. Remove from oven and set aside until ready to use.
In a medium-sized skillet, add the oil and heat to medium. Add the minced garlic and mushrooms. Sauté for 5 mins, stirring frequently, until garlic is very fragrant and mushrooms have browned.
Add the strips of chicken, and cook about 30 seconds before adding the chopped kale leaves. Cook 3-5 minutes, or until chicken is cooked through.
Add the lemon zest, salt, and cayenne pepper. Stir well and cook an additional minute. Remove from heat.
Using a fork, strip the spaghetti squash into spaghetti strands and place in a medium-sized serving bowl.
Add the chicken/mushroom/kale mixture and toss everything together.
Top with nutritional yeast.
Season with salt and pepper to taste.
Serve and enjoy!
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