cooking & baby

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Finding time to cook new and exciting meals is hard with a new little one. When we get home from work, the last thing I want to do is don an apron and work up a meal (even though I  LOVE to cook!). I would much rather spend my night snuggling and playing with Henry and reconnecting with David. If I could survive on air this would be perfect, but alas, mealtime is essential and therefore something must be done! Many new moms have suggested I cook for the whole week on Sunday night. And, while this may be the step we eventually take, I am not ready to give up my Sunday for all day kitchen time either. So on a whim we purchased William Sonoma’s One Pot of the Day Cookbook. Some recipes take hours to simmer and these delicious items will have to wait until the weekend but most of the meals can be whipped up in a matter of minutes (like 30-40).  For a new family this seems much more reasonable and with everything contained in one pot this also means no real clean-up time: win-win! If I could forgo working, I would cook up one of these meals a day for a year which is how the book is organized. But, for now, since employment is key, I will have to suffice on one or two new recipes from here a week. I think that will do.

David took the first meal from the book (page 261). It was a braised chicken with tomatoes and bacon, and it was quite good. And, the left over wine from braising was an excellent finish to the long day. Nicely done, David.

braised chicken thighs with tomatillo sauce

Last night we were a little adventurous. We knew we wanted to cook something that could last a few nights but we wanted it to be a new recipe which is always a little risky. What if we make a huge batch of something nasty?  Do we push through it all week long or decide to throw away a perfectly good meal because we don’t find it to our liking? Having had a lot of red meat lately (which I have been craving!), we settled on a chicken dish. A lot of pregnant women have an aversion to chicken.  While I don’t hate it right now, neither do I go searching for it. This added an additional element of surprise to dinner: would I be able to even tolerate the meal based on its protein?  The answer was thankfully a resounding yes. As a one pot meal, it practically cooked itself and it was so flavorful and simple to piece together that I am sure it will get added to our rotation of repeat meals.

Ingredients:

6 bone in chicken thighs

3 cups of chicken stock

3 jars of salsa verde (approx 5-10oz)

1 jalapeno diced

1 carrot diced

3 garlic cloves diced

1 yellow onion diced

2 bay leaves

Olive oil

Canola oil

Salt and Pepper

Start by heating up a tablespoon of olive oil and a tablespoon of canola oil in a braising pot. When the oils are almost smoking, add the chicken thighs which should be seasoned with salt and pepper skin down until the skin is browned (approx 5-7 minutes). Flip the chicken over and add in the onion, jalapeno, garlic, bay leaves, carrot to the pot for about 5 minutes or until the garlic becomes fragrant. Add in the salsa verde and the chicken stock. Bring to a boil. Cover and reduce to a simmer for 1 hour. Serve in a bowl over rice and with warmed tortillas.