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Italian Vegetable Soup

Italian Vegetable Soup
Print Recipe
Servings Prep Time
3 people 5 minutes
Cook Time
25 minutes
Servings Prep Time
3 people 5 minutes
Cook Time
25 minutes
Italian Vegetable Soup
Print Recipe
Servings Prep Time
3 people 5 minutes
Cook Time
25 minutes
Servings Prep Time
3 people 5 minutes
Cook Time
25 minutes
Ingredients
Servings: people
Instructions
  1. To a medium pot, add chicken stock and bring to a simmer.
  2. Add kale and salt, black pepper, and red pepper flakes to taste. Return to a simmer and let cook for 3-5 minutes.
  3. Add carrots and let cook another 2 minutes.
  4. Add cabbage and tomato sauce and cook for 5-10 minutes until everything is hot and vegetables reach desired tenderness.
  5. Serve and garnish with parmesan and olive oil.
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Italian Stir Fry

Italian Stir Fry
Print Recipe
Servings Prep Time
1 person 5 minutes
Cook Time
15 minutes
Servings Prep Time
1 person 5 minutes
Cook Time
15 minutes
Italian Stir Fry
Print Recipe
Servings Prep Time
1 person 5 minutes
Cook Time
15 minutes
Servings Prep Time
1 person 5 minutes
Cook Time
15 minutes
Ingredients
Servings: person
Instructions
  1. Heat skillet over medium-high. Add olive oil.
  2. When olive oil is shimmery, add kale, salt, black pepper, and red pepper (to taste). Stir occasionally, cooking for about five minutes.
  3. Add cabbage and carrots and continue to stir occasionally, cooking for another five minutes.
  4. Once vegetables have browned and wilted slightly, add tomato sauce and rice. Stir occasionally until everything is heated through.
  5. Add water if necessary to loosen to desired consistency. I like to add just a little too much water and then reduce down until slightly thickened.
  6. Serve with plenty of parmesan and drizzle with olive oil if desired.
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Chicken Lettuce Wraps with Pineapple and Sriracha-Pimenton Sauce

Wow. That title is a mouthful, but I didn’t think ‘Chicken Lettuce Wraps’ was detailed enough and then…well…where does one stop?

This past Sunday I cooked a whole chicken on my charcoal grill¬†at my parents’ house for supper for the family. My mom likes to invite me over for dinner, only to then request that I cook dinner for her. Sneaky. While the grill was fired up and I had time on my hands, I also cooked a few bone-in skin-on chicken breasts to eat this week. When I think of it, I like to batch cook like this to make it easier during the week. Firing up the charcoal grill to cook one chicken breast on Tuesday night is just a non-starter.

I got home from work tonight and did a little yard work. I am plagued by wisteria vines. They are proving to be quite the capable foe. I will overcome. So anyway, after a bit of weeding, I wasn’t sure what I wanted to do with my chicken. I was in the mood for something spicy, but don’t have a lot of groceries on hand, so options were limited. Lettuce wraps are often my go-to, and tonight they were definitely my backup plan if I couldn’t think of something better. It started coming together in my head slowly. Lettuce wraps. Chicken. Spice. Something creamy. Something sweet. I opened the fridge and saw pineapple. Then got to thinking about chipotle mayo. But I don’t have any chipotles! Dang. Ok, ok. I can work around this. How about sriracha with smoked paprika? That’ll get me pretty close, right? Right. So that’s how it happened. And it was mighty fine.

Also, might need to get this for my sister! Her birthday is coming up…

Chicken Lettuce Wraps with Pineapple and Sriracha-Pimenton Sauce
Print Recipe
Servings
1 person
Servings
1 person
Chicken Lettuce Wraps with Pineapple and Sriracha-Pimenton Sauce
Print Recipe
Servings
1 person
Servings
1 person
Ingredients
Sauce
Servings: person
Instructions
  1. Arrange the lettuce leaves on a plate, shiny sides up so they are like cups or boats
  2. Fill each leaf with a few pineapple chunks and the shredded chicken
  3. Combine all of the sauce ingredients in a small bowl and whisk (I use a fork) until smooth
  4. Drizzle sauce over lettuce wraps or use as a dip
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