We are in the second week of school (the first full week), and I get a phone call from the nurse today. My younger daughter is not feeling well and needs to be picked up. Ugh. There’s nothing like getting thrown right into the fire. Fortunately our college babysitter hasn’t started back at school yet and was able to go get her, so my entire work day was not gone – but still. Just the stress of knowing you have a sick child at school is not fun. We are also just in the beginning of the after school activities, and trying to come up with a good rhythm for everything. I basically come home frazzled every night not knowing where to turn. There is still paperwork to be filled out, homework to help with, bills to pay, lunches to make – and oh, there is dinner… Now more than ever I am looking for really healthy and delicious meals to serve and are quick and easy.
Once I get into the groove, I will get back to my recipe planning on the weekends, but I haven’t gotten there yet. It is really funny how quickly you forget once you get out of the routine. In August – I was determined to cook during my time off from work – and I definitely did just that. I can’t wait to repeat some of the dishes I made, they would be perfect for a healthy weeknight dinner – like this one (which I adapted) from Bon Appetit. My younger daughter has decided that she doesn’t like chicken. Basically she is just sick of it – we make it so often – mostly because I love it – but it is easy, versatile, and very healthy. So lately I have been looking for interesting chicken recipes that I can make, where she doesn’t really know it is chicken. This was definitely a winner – for so many reasons. Not only was the chicken a big hit – they both loved the spinach – in fact, they hardly knew it was in there. I served these with the zucchini fritters, and actually used the soy dipping sauce with these as well – what an awesome meal.
So I hope that everyone else is easing into the new school year – I know I will get there, I just need a little more time. I guess I am still in denial – we finally had the nicest summer on record, and it is still going strong. A real sunny and hot summer that is unlike anything I have seen in Seattle for 17 years. The silver lining? There will be a lot more grilling during the week, and maybe I don’t need to get organized so quickly…it is a perfect excuse to pass this off to my husband the grill master. If he cooks, it is definitely quick and easy for me…
- 1/2 bunch flat-leaf spinach, thick stems removed, leaves chopped (about 4 cups)
- 4 scallions, thinly sliced
- 1 garlic clove, finely chopped
- 1 pound ground chicken
- 3/4 teaspoon ground cumin
- Kosher salt, freshly ground pepper
- 3 tablespoons olive oil
- 12 slider buns or small dinner rolls, split, lightly toasted (for serving)
- Mayonnaise, sliced red onion, and pickle slices (for serving)
Combine spinach, scallions, garlic, chicken, and cumin in a medium bowl; season with salt and pepper. Using a fork, mix gently just to combine. Form chicken mixture into twelve 1/2-inch-thick patties.
Heat oil in a large skillet over medium-high heat. Working in 2 batches, cook patties until golden brown and cooked through (resist the temptation to press down on patties with your spatula while cooking), about 5 minutes per side. Transfer to a plate.
Serve chicken -spinach patties on buns with mayonnaise, onion, and pickles.
DO AHEAD: Patties can be formed 1 day ahead. Cover and chill. Bring to room temperature before cooking.
For a printer-friendly version of this recipe, please click here: Chicken-Spinach Sliders