November 16 – 22, 2020

Monday:                   Somen Noodles with Poached Egg, Bok Choy and Mushrooms

Tuesday:                   Sheet Pan Chicken and Potatoes with Feta, Lemon and Dill

Wednesday:            Mushroom Ragù Pasta

Thursday:                 Rice Bowl with Chicken, Mushrooms and Lettuce

Friday:                       Zibdiyit Gambari (Spice Shrimp and Tomato Stew)

Saturday:                  Brussels Sprouts Pizza Carbonara

Sunday:                     Roast Chicken with Greens and Roast Potatoes

The week of November 16th revolved around Beez’s recovery from a successful shoulder operation (on Friday the 13^th).   This came, unfortunately, when I was dealing with a shoulder injury of my own.  Between us, however, we had two excellent arms and a host of friends and family and, if anything, are to be envied. 

Although the golf withdrawal symptoms were not pretty.

My concern over performing my duties as a completely untrained and inappropriate nurse were overshadowed by my expectation that, at least for a few days, I would be in charge of things at Casa Stuarti.  I had thought that being somewhat incapacitated would necessarily diminish the presence of She Who Must Be Obeyed.  Not a bit.  If anything, her regal stature grew – the shoulder inflammation may have helped.  And she has recovered in what may be record time.  We had heard that recovery from a shoulder operation was very painful – Beez stopped taking her pain medicine the second day after the operation.  We had thought that I would have to help her dress, wash her hair, etc. – I have not had a hand in dressing, bathing or helping her up or downstairs since the day of the operation.  But then again, she is SWMBO.  I did have to climb and descend the stairs to Beez’s bedroom 5,643 times on the day of the operation.  But I’d have done twice that for Beez and her lovely shoulder.

We continued to cook – flying on one wing, so to speak.  And the most interesting dishes of the week were the Somen Noodles and the Rice Bowl.  But, since you are all getting ready to cook twenty-five dishes for Thanksgiving, we’re going to  share the simple and delicious recipe for sheet-pan chicken.  That way I don’t have to explain Somen or how to trim Bok Coy and how careful you need to be with Sesame Oil.  Hey, I’m still recovering from that stair climbing.

This is another recipe from the NYT “At Home” section. 

SHEET PAN CHICKEN WITH FETA, LEMON AND DILL

(adapted from NYT “At Home”)

Timing:                                             

70 minutes (40 minutes cooking, 30 minutes marinating – you can marinate for up to 8 hours for a more pungent dish)

Ingredients:

1 ½ – 2 pounds bone-in, skin-on chicken thighs

4 smallish Yukon Gold potatoes (1 lb.) cut into ¾-inch pieces – we used small Yukon golds and simply cut them in half.

2 ounces feta, crumbled (you’ll need ½ cup – we used a bit more)

2 tablespoons chopped dill (this is key)

½ teaspoon dried oregano

2 tablespoons lemon juice

1 garlic clove, minced

3 tablespoons of olive oil.

Marinate the chicken:

In a bowl, large enough to hold the thighs, whisk 2 tablespoons of oil with 1 tablespoon of lemon juice, the garlic, oregano and 1 teaspoon of salt and ½ teaspoon of pepper.  Add the chicken thighs and toss to coat (hands work best here), then marinate for 30 minutes at room temperature or up to 8 hours, covered in the refrigerator.

Cook:

Heat oven to 425F.

On a sheet pan, drizzle the potatoes with 1 tablespoon of olive oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper and toss well (hands again, I’d suggest).  Move the potatoes to one side of the pan, then pat the chicken thighs dry and place them on the other side of the pan.

Roast for 15 minutes, then toss the potatoes and roast until the chicken is golden brown and cooked through – another 15 to 25 minutes.  You also want the potatoes to be cooked through and golden on the cut side – this might take another 5 minutes.

Put the chicken and potatoes on a serving platter, sprinkle with 1 tablespoon of lemon juice, then scatter the feta and dill over the potatoes and sprinkle the whole platter with salt and pepper.  Enjoy.

Below: Young Oak Tree Tenaciously Hanging Onto Its Leaves in late Fall