In today’s episode, Joy talks about how to veganize Mexican favorites and shares some resources. Marisa’s got an amazing family-friendly pasta sauce hack (recipe below) and now that’s September, we talk summer food memories.
Yield: Serves 6
Chicken Broccoli Pasta
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
2 tablespoons olive oil, divided
1 large onion, chopped
3 garlic cloves
12 ounces pasta
1 large head broccoli, cut into florets
1 1/2 pounds chicken breast, cut into small pieces
Fresh lemon juice, as needed
Put a large pot of water on to boil.
Place a large, nonstick skillet on the stove over medium-high heat.
Add 1 tablespoon olive oil, onion, and garlic to the pan. Season with salt and pepper. Cook for 4-5 minutes, stirring occasionally. Add a cup of water to the pan, reduce the heat to medium, and cook for another 5 minutes or so, until the onions and garlic are soft.
Scrape the softened onions and garlic into a blender along with any remaining liquid. Puree. If it’s not moving nicely, add a splash more water. Taste and adjust seasoning.
Return to the stove and salt the water in the large pot. Add the pasta and stir. When it is three minutes away from being done, add the broccoli.
While the pasta and broccoli cook, put the remaining oil in the nonstick skillet. Set the heat back to medium-high and once the oil shimmers, add the chicken. Season with a pinch of salt and cook, stirring occasionally, until cooked through.
Drain the pasta and broccoli and return it to the pot (make sure to reserve some of the cooking liquid). Add the chicken and the garlic and onion puree. Stir to combine. Add a splash of cooking liquid if it is too thick. Taste and adjust with salt and lemon juice, as needed. Serve immediately.
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Next, we chatted about the meal kit trend and our perspectives on them. Do you subscribe to one? What do you think?
Recommended recipe! In this new occasional segment, we tell you about a new-to-us recipe that we think is worth making. First one up is this marinated celery recipe that Joy has made several times lately.
After that, we shared our methods for keeping cool in the kitchen when the weather gets steamy. Suggestions include. cooking early in the day, heading outside, using your slow cooker, batch cooking, and relying more on ready-made proteins that you can buy at the grocery store and then assemble into a meal.
First up in episode three, we talked over a recent Washington Post story about the common (and controversial) practice of working in coffee shops. (Do you have opinions? We’d love to hear them in the comments here.)
Marisa explained that she enjoys working at Nook and Good Karma Cafe and shares her tips on being courteous about it. Joy can’t get much writing or editing done in cafes, but she does have a lot of meetings at Chhaya. Share your favorite spots with good coffee and strong wifi in the comments.
We recorded this one in the middle of a heat wave, and no-cook dinners were on both our minds. We swapped tips on entree salads. Here’s more about that shredded salad Marisa mentioned. And here are a few more salad tips (plus a vinaigrette recipe) from Joy.
Here’s the recipe (and video) that helped Joy master making mayonnaise with an immersion blender. (Public service announcement: Always unplug before even thinking about touching those blades!)