{"id":11309,"date":"2013-08-28T21:00:44","date_gmt":"2013-08-29T04:00:44","guid":{"rendered":"https:\/\/dailywaffle.com\/stage1\/?p=11309"},"modified":"2019-07-13T07:24:04","modified_gmt":"2019-07-13T14:24:04","slug":"one-pot-wonders-for-the-end-of-summer-chicken-green-beans-tomatoes-mint-peppers-lamb","status":"publish","type":"post","link":"https:\/\/dailywaffle.com\/stage1\/one-pot-wonders-for-the-end-of-summer-chicken-green-beans-tomatoes-mint-peppers-lamb\/","title":{"rendered":"Chicken Saute with Green Beans, Tomato and Mint"},"content":{"rendered":"

Just a couple of weeks ago, I was lamenting the end of summer. Something about back-to-school signals an end to the summer fun, but the truth of it is, it has been a grrrrrrrreat summer in Seattle.\u00a0 Maybe the best one we\u2019ve had in the handful of years we\u2019ve lived here.\u00a0 A long summer of warm sunny days and blue skies that didn\u2019t wait until after July 4th to get here. So I ain\u2019t complaining. \u00a0But now, we have a short window before the wind down turns into the fall ramp up, so here are a couple of one-pot meals that take advantage of the late summer\/early fall\u2019s peppers, tomatoes and green beans.<\/p>\n


\n\"chicken<\/a><\/p>\n

CHICKEN SAUTE WITH GREEN BEANS, CHERRY TOMATOES AND MINT.\u00a0<\/strong><\/span>The first one-pot wonder* is a chicken and green bean saut\u00e9 with cherry tomatoes and mint is a sized up version of a Cooking for One dish featured in Everyday Food<\/a> several years ago.\u00a0 (I\u2019m still not over the fact that it\u2019s just a supplement to Martha Stewart Living nowadays. Are you?). I first made it for myself when Wolf was on a business trip to Korea and it\u2019s been in our summer repertoire ever since. I will say, don’t skip the fresh mint. No really, don’t skip it. The sized up version of the recipe is included below.<\/p>\n

\"Jerusalem<\/a><\/p>\n

TASTING JERUSALEM: BAHARAT.<\/strong> <\/span>\u00a0The other one-pot wonder is a stuffed pepper dish from the Jerusalem: A Cookbook<\/a>\"\". I’ve been so busy this month, I’ve only made this one recipe with this month’s Tasting Jerusalem theme ingredient — baharat<\/a>. \u00a0A combo of cinnamon, cardamom, cumin, ginger and cloves, it’s really what sets these stuffed peppers apart. You can mix your own or pick some up at your local Middle Eastern market.<\/p>\n

Though the recipe calls for Romano peppers, any medium-sized sweet pepper or green chile will work. \u00a0It’s Hatch season, so that’s what I’ve used here. I\u2019ve always made stuffed peppers in the oven, but this recipe calls for an hour on the stove.\u00a0 There\u2019s no need to par-cook the rice as the recipe recommends. \u00a0With that much time on the stove, the rice steams on its own without needing a head start. \u00a0Next time, we’ll do a mix of beef and lamb for the filling.<\/p>\n

Are you cooking from Jerusalem yet? If so, consider joining us in cooking along from the book. \u00a0Tasting Jerusalem is a virtual cooking community exploring the vibrant flavors and cuisine of the Middle East through the lens of\u00a0\u201cJerusalem: A Cookbook\u201d<\/a>\u00a0by Ottolenghi and Tamimi published by Ten Speed Press. You can follow along and cook with us by subscribing to\u00a0omgyummy.com<\/a>, following the hashtag #TastingJrslm on Twitter and Instagram, liking our\u00a0Facebook page<\/a>\u00a0or joining our\u00a0Google+ Community<\/a>\u00a0and finally checking out the group’s dishes on\u00a0Pinterest<\/a>.<\/p>\n

RECIPE: Ruth’s Stuffed Romano Peppers<\/strong><\/a><\/p>\n

*I totally stole “one-pot wonder” from a hashtag used by Twitter\/Instagram friend @chuckseattle who made his own one-pot wonder from the Jersualem cookbook the other night — chicken w\/ caramelized onions and cardamom rice<\/span><\/a>.<\/span><\/span><\/em><\/p>\n\t\r\n\t

\r\n\t\t\r\n\t\t
\r\n\t\t\t\r\n\t\t\t
\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i> Print Recipe<\/a>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t
\r\n\t\t\t\r\n\t\t\t\t
\r\n\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t

Chicken Saute with Green Beans, Cherry Tomatoes & Mint<\/h2>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t
\r\n\t\t\t\t\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t<\/i>\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tServes: 4<\/span>\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t<\/i> \r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCooking Time: 35 minutes<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t
\r\n\t\t\t\t\t\t\t\r\n\t\t\t

Ingredients<\/h3>\r\n\t\t\t\r\n\t\t\t