Category Archives: Dinner

1 August 2016
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Dinner, Guests, Introductions, Mexican, Poultry

Guest Post: Introducing Caitlin


As promised, I am expanding Shallots Web to include a new series of guest posts and I am so pleased to announce that my first one comes from my friend and personal trainer, Caitlin Akey! As you’ll see below, most of Caitlin’s personal philosophy about food agrees with my own, and she’s taught me a lot about how to focus on good food choices and making healthy eating another part of my plan to live better. Enjoy!

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My name is Caitlin, I’m a Certified Personal Trainer in Chicago, and I like to eat! My eating philosophy is pretty simple: I eat what I want. I mainly shop for fresh fruits, vegetables and lean proteins. I try to cook the majority of my meals at home. I don’t like to cut whole food groups out of my diet. I make food that is healthy and delicious. And when I want to eat something that may not be the best for me, I do so in moderation. I don’t live my life on a diet, but instead live my life making healthy choices that will have a lasting impact on my health.

My cooking philosophy is simple. Actually it’s so simple that anyone can do it. Two years ago, the only spices I had in my cupboard were salt and pepper. I didn’t really know how to cook anything and figured that, since I was single, there was really no point to cook for one. I ate boring, bland food and didn’t enjoy many of my meals at home. Then one day, I finally pulled out the crockpot that had made three moves with me and decided to try an easy crockpot meal. MIND BLOWN! I bought some basic spices and the rest is history!

So here today I’m sharing one of my favorite simple crockpot recipes, Chicken Burrito Bowls. I don’t know about you, but I like Chipotle, and this homemade version hits the spot!

Ingredients
1 lb boneless, skinless chicken breasts
2 tablespoons olive oil
3 teaspoons onion powder
2 teaspoons garlic powder
3 teaspoons chili powder
2 teaspoons cumin
1 teaspoon salt and pepper (to taste)
3 cups low sodium chicken broth
One 15oz can of diced tomatoes, drained
One 14oz can of black beans, drained and rinsed
3 cups instant whole grain brown rice, quinoa, or other grain
1/2 shredded cheese (I prefer low-sodium white cheeses like mozzarella)

Directions

  • Place chicken in slow cooker
  • Add chicken broth, tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt and pepper; stir
  • Cook on low for 4 hours
  • Remove the chicken from the slow cooker
  • Turn heat on high and add brown rice and black beans; cook for 30-45 minutes or until rice is tender
  • Add chicken back into crockpot, top with cheese and let cook a few minutes
  • Add your favorite toppings: greek yogurt, avocado, green onion, tomatoes, etc

 

For more information on what I like to cook check me out:

❤ Caitlin

31 July 2012
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Cocktails, Dinner, Entertaining, Events

Music, Music, Music


When I have company over for a gathering, I have a short list of “must-haves” (beyond the obvious good food and drink): a clean bathroom, fresh flowers, and an appropriate playlist. The first two items are self-explanatory, but the last one can be pretty nuanced, I think. For instance, I have two very talented friends that play in a band (River Rising). They come to my place every month or so for dinner and I always make a playlist for them that includes the bluesy bands that have influenced them and other music that I think they will enjoy. For a Dia de los Muertos dinner I held a few years back, I asked everyone beforehand to send me a few songs that pleasantly remind them of friends and family that have passed. There were a few tears shed, but for the most part, that gathering was a happy celebration of our loved ones.

Lately, I’ve been compiling a pretty universal playlist in Spotify called, “Dinner Party.” For me, this means one thing: jazz (mostly vocals). Something about the voices of Billie Holiday, Dinah Washington, and Peggy Lee make me feel celebratory and slightly nostalgic, and that’s exactly the kind of mood I like for dinner or cocktails. I always add a few modern surprises (a thoughtful cover, a new orchestration of an old favorite), but for the most part, I stick to standards. I encourage you to check out this public playlist if you are a Spotify user (my username is fignatius), and I welcome suggestions for additions. This meant to be a living mix that will change over time, but certain tunes will always make the cut.

So, I ask: what’s your dinner party playlist?

18 October 2010
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Autumn, Basics, Curries, Dinner, Soups

Curried Lentil and Rice Stew


Since we are going headlong into soup season, I thought I would share this recipe for a quick-cooking supper, based on both my basic recipe for Indian curry dishes and on a soup that the Bun likes to get for lunch from one of the eateries near his office.  It may not look like much, but this dish, with its combination of brown rice, brown lentils, and red lentils, qualifies as a complete protein.  Where I am not exactly sure how the chemistry of this works, I do know that the combination of legumes and whole grains is not only good for you, it is delicious.  With the heat of the chilies and the depth of the curry powder, this stew will warm your belly and your soul, which is much needed in the forthcoming cold months.

If there is interest, I might start a “Meatless Mondays” regular post.  I read recently that this concept started during wartime, to save on resources and ease the pain of the pocketbook.  Seems like a good idea to me, and I love the challenge of creating a satisfying meal that does not focus on meat.
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