Amazing Apricot Chicken with Fingerling Potatoes and Green Beans, from Gael

Amazing Apricot Chicken with Fingerling Potatoes and Green Beans, from Gael

8-8-19, from Hello Fresh meal-kit delivery service. Yum, really good. The sauce is so delicious you could eat it with a spoon!

Hello Fresh says:
"Chicken breasts are a reliable go-to for dinner—easy to cook and pleasing to just about every palate. But let’s face it: they can be a little boring sometimes. Which is why we’ve enlisted the help of a lively sauce made with apricot jam: it coats each bite of meat in stone-fruit sweetness and even tastes great drizzled onto the potatoes and roasted green beans on the side."

12 oz Fingerling Potatoes
6 oz Green Beans
Shallot
2 Chicken Breasts (12 oz)
1 branch Thyme
2 T Apricot Jam
5 T Balsamic Vinegar
1-2 T Chicken Stock Concentrate

Adjust rack to top position and preheat oven to 425 degrees. (Want to know the secret to extra toasty roasted potatoes? Leave your baking sheet in the oven while it preheats. When those spuds hit that hot surface, they’ll begin to sizzle and crisp.) Wash and dry all produce. Halve potatoes lengthwise. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast on top rack for 10 minutes (we’ll add more to the sheet then).

Once potatoes have roasted for 10 minutes, remove sheet from oven; toss and push potatoes to one side. Toss green beans on opposite side of sheet with a drizzle of olive oil, salt, and pepper.  Return to oven and roast until veggies are tender and crisped, 12-15 minutes.

Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a cutting board to rest.

Heat a drizzle of olive oil in same pan over medium heat. Add shallot and thyme. Cook, stirring, until softened, 2-3 minutes. Add jam and the vinegar. Simmer until syrupy, 1 minute. Stir in 2 TBSP water (more if sauce too thick) and stock concentrate. Cook until thickened, 1-2 minutes (2-3 minutes for 4). Remove from heat; stir in 1 TBSP butter until melted.

Remove thyme from pan with sauce and discard. Season sauce with salt and pepper. Slice chicken
crosswise. Divide chicken, green beans, and potatoes between plates. Drizzle sauce over chicken and serve.

Spinach and Artichoke Turnovers with Ricotta and Mozzarella, from Gael

Spinach and Artichoke Turnovers with Ricotta and Mozzarella, from Gael

From Plated meal-delivery kit. Made on 7-8-19, good summer lunch. Kelly's friend Luly ate two all by herself!



1 packet cream cheese (maybe 2 T?)
1 ounce baby spinach
1 jar marinated artichoke hearts
1 ounce shredded mozzarella cheese
1/2 ounce grated Parmesan cheese
4 ounces ricotta cheese
4 5-inch squares puff pastries
1/8 ounce parsley
1/4 pint cherry tomatoes
3 ounces baby arugula
1 tablespoon balsamic vinegar

Recipe includes a recipe for a small accompanying salad.

1. Prepare ingredients

   Preheat oven to 400°F. Set cream cheese aside to soften at room temperature. Rinse all produce. Pat spinach dry with paper towel and roughly chop. Drain artichoke hearts, pat dry with paper towel (to keep moisture out of the filling), and roughly chop. Line a baking sheet with parchment paper.

2. Prepare filling

   In a large bowl, whisk 1 egg. Transfer half of egg to a small bowl and reserve for sealing turnovers. Add mozzarella, Parmesan, cream cheese, and 2 tablespoons ricotta to large bowl with egg and stir to combine. Stir in spinach and artichoke hearts (enlist a kitchen helper for this part). Season with ½ teaspoon salt and pepper as desired.

3. Fill turnovers

   Add puff pastry squares to prepared baking sheet, spacing apart. Add ¼ cup filling to center of squares, leaving a 1-inch border. Lightly brush edges with some reserved egg (from small bowl), saving remainder for the next step. Gently fold 1 corner of eachpuff pastry square over filling to form a triangle, then gently press edges with your fingers to seal—this is another great task for a helper.

4. Bake turnovers

   Cut a small slit on top of turnovers so steam can escape, then brush over remaining egg. Bake until puffed and golden brown, 14-17 minutes.

5. Make balsamic dressing

   While turnovers bake, roughly chop parsley leaves, discarding stems. Halve tomatoes (you could also leave them whole to save time). Pat arugula dry with paper towel. In a separate large bowl, whisk together balsamic vinegar, 2 tablespoons olive oil, ⅛ teaspoon salt, and pepper as desired. Add tomatoes and arugulato bowl with dressing, waiting to toss until ready to serve so the arugula stays crisp.

6. Plate turnovers

   Use the remaining downtime to get ahead on dishes or set the table. Once baked, let spinach and artichoke turnovers cool for 5 minutes, then divide between serving plates, along with salad. Garnish with parsley and dig in!

Mushroom Risotto with Mascarpone, Gruyère, and Chives, from Gael

Mushroom Risotto with Mascarpone, Gruyère, and Chives, from Gael

From Plated meal-kit service, made on 5-26-19, Memorial Day weekend. Yum! Such an easy risotto--all the wine goes in at once!

Comments from Plated: "Chef Giuseppe wows us with yet another luxurious risotto—this time featuring two forms of both mushrooms and cheese. He infuses warm broth with ground and dried porcini mushrooms, then roasts and sautés creminis for stirring into the finished dish. Nutty aged Gruyère adds richness, along with dollops of chive-laced mascarpone cheese."

10 ounces cremini mushrooms
2 shallots
1 vegetable bouillon cube
2 teaspoons porcini mushroom powder
¾ cup Arborio rice
¼ cup white wine
3 packets unsalted butter
⅛ ounce chives
4 ounces mascarpone cheese
2 ounces shredded Gruyère cheese

1. Prepare ingredients and warm broth
Preheat oven to 425°F. Wipe mushrooms clean with a damp paper towel and thinly slice. Peel shallots and mince. In a medium high-sided pan, combine bouillon cube, porcini mushroom powder (see recipe tip), and 3½ cups water; bring to a boil over medium-high heat. Remove pan from heat and cover to keep warm until Step 4.

2. Roast mushrooms
Line a baking sheet with foil, add 1 cup sliced mushrooms, and toss with 2 tablespoons olive oil, ⅛ teaspoon salt, and pepper as desired. Arrange in a single layer, spacing apart, and roast until lightly brown and crisp, 15–18 minutes.

3. Sauté shallots and toast rice
While mushrooms roast, heat 1 tablespoon olive oil in a medium pot over medium-high heat. When oil is shimmering, add half of shallots; sauté, stirring, until softened, 2–3 minutes. Add rice; cook, stirring, until toasted and translucent, 2–3 minutes. (Toasting the rice adds a delicious nutty flavor and prevents it from absorbing liquid too quickly).

4. Simmer risotto
Add white wine to pot with rice, still over medium-high heat, and simmer until liquid is mostly absorbed, 1–2 minutes. Then, stir in warmed broth and ½ teaspoon salt, reserving pan. Increase heat under pot to high and bring to a boil, then reduce heat to medium high and simmer, stirring occasionally, until liquid is mostly absorbed and rice is tender, 15–20 minutes more (see recipe tip).

5. Sauté mushrooms
While risotto simmers, heat butter in pan from broth over medium-high heat. When butter is foamy, add remaining mushrooms and remaining shallots; sauté, stirring, until browned and tender, 10–12 minutes. Season with ½ teaspoon salt and pepper as desired. Remove pot from heat. Meanwhile, rinse chives and thinly slice. In a small bowl, stir together half of chives and 1 tablespoon mascarpone to combine.

6. Plate mushroom risotto
To pot with risotto, stir in Gruyère, sautéed mushrooms, and 3 tablespoons plain mascarpone (save remainder for a snack) to combine. Divide mushroom risotto between serving bowls. Dollop over chive mascarpone. Top with roasted mushrooms and remaining chives. Dig in!

Meatball Sandwiches with Tomato-Cream Sauce, Mozzarella, and Pesto, from Gael

Meatball Sandwiches with Tomato-Cream Sauce, Mozzarella, and Pesto, from Gael

From Plated meal-kit service, made 6-11-19. LOVE the sauce, could eat it plain! Not low-calorie!

Plated comments: "Italian meatball subs rank pretty high on our list of all-time sandwich greats.
This version is our favorite one yet, with all the essentials: tender roasted meatballs, red sauce, and plenty of mozzarella. We add a splash of cream to enrich the marinara as it simmers, then drizzle over pesto after baking for a one-two sauce punch."

1 yellow onion
1 clove garlic
2 demi-baguettes
¼ cup panko breadcrumbs
12 ounces ground beef
1 can crushed tomatoes
1 ounce grated Parmesan cheese
1 ounce heavy cream
2 ounces shredded mozzarella cheese
2 tablespoons pesto

1. Prepare ingredients
Preheat oven to 450ºF. Peel onion and finely chop. (Note: REEEEEEALLY FINE, and use less if making for Rob. Or sub in onion powder.) Mince garlic. Slice baguettes open horizontally, if they arrived whole, keeping 1 edge intact. Line a baking sheet with foil.

2. Form and bake meatballs
In a large bowl, combine bread crumbs, 3 tablespoons onion, half of garlic, 1 egg, ½ teaspoon salt, and pepper as desired. Pat beef dry with a paper towel and add to bowl. Using your hands, mix well, then form into 6 equal balls, about 2 inches thick (see recipe tip). Arrange meatballs on prepared baking sheet, spacing apart as much as possible. Bake until slightly browned and cooked through, 15–18 minutes.

3. Make tomato-cream sauce
While meatballs bake, heat 1 tablespoon olive oil in a large pan over medium high heat. When oil is shimmering, add remaining onion and remaining garlic; sauté, stirring, until softened, 3–4 minutes. Add crushed tomatoes, ½ teaspoon salt, and pepper. Cook, stirring occasionally, until sauce is thickened and flavors have melded, 5–6 minutes. Remove pan from heat; stir in Parmesan and half of cream (see recipe tip).

4. Assemble sandwiches
Once baked, carefully halve meatballs on sheet (so they fit in the sandwiches). On a clean, dry surface, arrange baguettes cut-side up. Spread half of tomato-cream sauce inside baguettes, dividing evenly (save remainder for the next step). Add 6 meatball halves to each baguette. Discard foil from sheet and add sandwiches (see recipe tip).

5. Bake meatball sandwiches
Spoon remaining tomato-cream sauce over meatballs in baguettes, then sprinkle over mozzarella. Bake until cheese is melted and baguettes are golden, 5–6 minutes. (This is a great time to get ahead on dishes.) 6. Plate meatball sandwiches Once sandwiches are baked, drizzle over pesto. Halve meatball sandwiches crosswise and divide between serving plates. Dig in!

Sweet Corn and Potato Chowder with Brioche Croutons, from Gael

Sweet Corn and Potato Chowder with Brioche Croutons, from Gael

From Plated meal-kit service. Made for lunch 5-18-19. Yum! So easy! Make sure to toast the croutons enough.

Comments from Plated: "Silky, creamy, and so satisfying, this chowder had us knocking spoons out of the way to get another taste. Fresh corn and potatoes simmer in a white wine–infused broth. We swirl in cream and mash a few of the tender potatoes in the pot (what gives the soup its body). Finish with chives and garlic-toasted brioche croutons for a beautiful, comforting bowl."

2 ears corn
12 ounces red-skinned potatoes
⅛ ounce chives
2 slices brioche
1 yellow onion
2 cloves garlic
4 packets unsalted butter
2 tablespoons flour
1 vegetable bouillon cube
¼ cup white wine
4 ounces heavy cream

1. Prepare ingredients
Rinse all produce. Shuck corn, discarding husks and silk; slice off kernels, discarding cobs (see recipe tip). Cut potatoes into ½-inch cubes. Thinly slice chives. Cut brioche into 1-inch cubes. Peel onion and cut into small dice. Using the flat side of a knife, gently crush garlic cloves.

2. Sauté vegetables
Heat 1 packet butter and 1 teaspoon olive oil in a medium pot over mediumhigh heat. When butter is foamy, add corn, potatoes, onion, and ½ teaspoon salt and sauté, stirring occasionally, until softened, about 5 minutes. Then, stir in flour until no longer visible, 1–2 minutes more (see recipe tip).

3. Simmer chowder
Add bouillon cube, white wine, 2½ cups water, and ¼ teaspoon salt to pot with vegetables and stir to combine. Increase heat under pot to high and bring to a boil, then reduce heat to medium high and simmer, stirring occasionally, until chowder thickens, about 7 minutes.

4. Make croutons
While chowder simmers, heat remaining butter in a medium pan over mediumlow heat. When butter is foamy, add brioche, crushed garlic, ¼ teaspoon salt, and pepper as desired. Cook, stirring frequently, until brioche is golden and garlic is fragrant, 5–6 minutes. Remove pan from heat and remove and discard crushed garlic (it flavored the croutons, but won't be pleasant to bite into). Set croutons aside for serving.

5. Finish chowder
Once chowder thickens, add cream, ¼ teaspoon salt, and pepper as desired to pot, still over medium-high heat. Simmer until slightly reduced, 3–5 minutes. Remove pot from heat. Using a fork or potato masher, carefully mash about half of potatoes in pot (see recipe tip), then stir to combine.

6. Plate chowder
Divide sweet corn and potato chowder between serving bowls. Garnish with brioche croutons and chives, and dig in

Gochujang Grilled Cheese with Peanut-Kale Salad, from Gael

Gochujang Grilled Cheese with Peanut-Kale Salad, from Gael

From Plated meal-kit service, made 5-27-19, Memorial Day. Yum! I didn't know what gochujang even was. Probably any chile paste or spicy spread of your choice will work. This is great--easy, tasty, love the simple healthy salad.

Comments from Plated: "In yet another brilliant twist on grilled cheese, we’re adding gochujang (a savory, spicy Korean chile paste). It melds with the melty Fontina and white Cheddar as the sandwiches toast in the pan. On the side, a crunchy and refreshing kale and green apple salad is tossed in our popular peanut vinaigrette.

Korean gochujang combines fermented soybeans with dried red chiles, garlic, and other seasonings for a condiment that’s spicy, salty, and rich. We're slathering the sauce over sourdough bread, piling on white Cheddar and Fontina, and toasting the sandwiches until crisp and melty."

1 packet peanut butter
6 ounces dinosaur kale
1 Granny Smith apple
3 scallions
1 tablespoon gochujang
2 packets mayonnaise
1 packet gluten-free soy sauce
1 tablespoon rice wine vinegar
½ tablespoon dark brown sugar
4 slices sourdough bread
2 ounces shredded white Cheddar cheese
2 ounces shredded Fontina cheese

1. Prepare ingredients
Set peanut butter aside to soften at room temperature. Rinse all produce. Stack kale leaves and thinly slice, discarding long stems. Slice off rounded sides of apple, discarding core, and thinly slice. Trim and discard scallion roots and thinly slice.

2. Make gochujang sauce
Heat ½ tablespoon canola oil in a large nonstick pan over medium heat. When oil is shimmering, add scallions and cook, stirring, until softened, 3–4 minutes. Remove pan from heat. Transfer scallions to a small bowl, add gochujang and 1 packet mayonnaise, and stir to combine. Wipe pan clean and set aside for cooking sandwiches.

3. Make peanut-kale salad
In a large bowl, whisk together soy sauce, rice wine vinegar, brown sugar, peanut butter, 1½ tablespoons canola oil, ⅛ teaspoon salt, and pepper as desired. Add kale and apple to bowl with dressing and toss to coat. Set aside until ready to serve (don't worry about the salad getting soggy—sturdy kale will only get more tender and delicious the longer it soaks up the dressing).

4. Assemble grilled cheese
Place bread slices on a clean, dry surface. Spread remaining mayonnaise over 1 side of bread slices, then flip. Spread gochujang sauce over plain sides of 2 bread slices; top remaining bread slices with white Cheddar and Fontina. Add gochujang-topped bread slices to cheese-topped bread slices, mayonnaise-side up (see recipe tip).

5. Cook grilled cheese
Return pan from scallions to medium heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add sandwiches. Place a medium heavy pan or large plate on top to weight down and cook until bread is golden and cheese is melted, 3– 4 minutes per side (see recipe tip). Transfer to cutting board.

6. Plate grilled cheese
Halve gochujang grilled cheese and divide between serving plates. Serve with peanut-kale salad. Enjoy with fellow cheese lovers!

Chicken Marsala Risotto with Chives and Dijon, from Gael

Chicken Marsala Risotto with Chives and Dijon, from Gael

From Plated meal-kit service, made on 6-17-19. So good -- really rich and decadent. Not low-calorie, that's for sure.

Comments from Plated: "Our chicken Marsala gets so many rave reviews, it has easily earned its spot in the Plated Hall of Fame. Here, we're channeling the same mouthwatering flavors into a creamy risotto. While Arborio rice simmers with Marsala wine and chicken stock, chicken breasts pan-roast until tender. To mimic the original dish's creamy mushroom sauce, we stir creminis sautéed in more Marsala into the rice mixture. Mascarpone provides extra richness, Dijon adds tang, and a chive garnish gives each bowl a pop of color."


1 chicken bouillon cube
6 ounces cremini mushrooms
⅛ ounce chives 1 shallot
½ cup Arborio rice
¼ cup Marsala wine
2 boneless skin-on chicken breasts
1 packet Dijon mustard
4 ounces mascarpone cheese

1. Warm broth and prepare ingredients
In a medium high-sided pan, combine bouillon cube and 2¾ cups water. Bring to a boil over medium-high heat, then remove pan from heat and cover to keep warm until Step 3. Wipe mushrooms clean with a damp paper towel and cut into ¼-inch slices. Rinse chives and thinly slice. Peel shallot and mince.

2. Sauté shallot and toast rice
Heat 1 tablespoon olive oil in a medium pot over medium-high heat. When oil is shimmering, add half of shallot; sauté, stirring, until softened, 2–3 minutes. Add rice; cook, stirring, until toasted and translucent, 2–3 minutes. Add half of Marsala wine; simmer until liquid is mostly absorbed, 1–2 minutes more.

3. Simmer risotto
To pot with rice, stir in warm broth (see recipe tip) and ½ teaspoon salt; wipe pan dry and reserve, off heat, for the next step. Increase heat under pot to high and bring to a boil, then reduce heat to medium high. Simmer, stirring occasionally, until liquid is mostly absorbed and rice is tender, 15–20 minutes. Remove pot from heat; cover to keep warm until Step 6.

4. Cook chicken
While risotto simmers, pat chicken very dry with paper towel (see recipe tip); season all over with ½ teaspoon salt and pepper. Return pan from broth to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add chicken skin-side down; sear until skin is golden and easily lifts from pan, 6 minutes. Flip; sear until no longer pink, 6 minutes more. Transfer chicken to cutting board; set aside to rest. Wipe pan clean for the next step.

5. Sauté mushrooms
Return pan from chicken to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add mushrooms and remaining shallot; sauté, stirring, until mushrooms are golden and shallot is tender, 8–10 minutes. Add remaining Marsala wine and cook until liquid is mostly evaporated, 2–3 minutes more. Remove pan from heat.

6. Plate chicken Marsala risotto
While mushrooms cook, cut rested chicken into ¼-inch slices. Once risotto has simmered, stir in Dijon, sautéed mushrooms, 3 tablespoons mascarpone (see recipe tip), and half of chives to combine. Taste and season with salt and pepper. Divide Marsala risotto between serving bowls. Top with sliced chicken and garnish with remaining chives. Enjoy!

Seared Steak with Israeli Salad, Cauliflower, and Tahini Butter, from Gael

Seared Steak with Israeli Salad, Cauliflower, and Tahini Butter, from Gael

From Plated meal-kit, made on 6-16-19, Father's Day. Yum--really good tahini butter!

Comments from Plated: "We can’t stop topping our steaks with flavored, softened butter—it’s an instant way to make dinner feel extra luxurious. In this Israeli-inspired recipe, we add tahini and lemon zest to the butter. The steak is served with a classic cucumber, tomato, and onion salad, along with roasted cauliflower to up the veggie factor."

2 packets unsalted butter
1 lemon
6 ounces cauliflower florets
2 steaks
1 tablespoon tahini
1 teaspoon za'atar spice mix
1 tomato
2 Persian cucumbers
⅛ ounce mint
2 tablespoons roasted sunflower seeds

1. Prepare ingredients
Preheat oven to 450°F. Unwrap butter, place in a small bowl, and set aside to soften at room temperature. Rinse all produce. If you have a zester and want to infuse your butter with even more flavor, zest up to ½ of lemon, then halve (see recipe tip). Cut cauliflower into ½- inch florets, if needed.

2. Roast cauliflower
Line a baking sheet with foil, add cauliflower, and toss with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until lightly browned and tender, 15–18 minutes.

3. Sear steaks
While cauliflower roasts, pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks to pan and sear until browned and medium rare, 4–6 minutes per side. Transfer steaks to a plate and set aside to rest.

4. Make tahini butter and dressing
While steaks sear, to bowl with softened butter, add half of tahini (use remainder for another recipe), lemon zest (if using), 2 teaspoons lemon juice, ¼ teaspoon salt, and pepper as desired. Mash with a fork until almost smooth. Set aside for Step 6. In a large bowl, whisk together za'atar, 1½ tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to combine. Use remaining lemon to brighten a glass of water.

5. Finish Israeli salad
Roughly chop tomato. Halve cucumbers lengthwise, then thinly slice crosswise on a diagonal. Roughly chop mint leaves, discarding stems. Add sunflower seeds, tomato, cucumbers, mint, and roasted cauliflower to bowl with za'atar dressing and toss to combine.

6. Plate seared steak
Once rested, cut steaks against the grain into ¼-inch slices. Divide Israeli salad between serving plates. Add sliced steak and top with tahini butter. Dig in!

Mediterranean Chicken with Roasted Eggplant Hummus, Feta, and Brown Rice, from Gael

Mediterranean Chicken with Roasted Eggplant Hummus, Feta, and Brown Rice, from Gael

Made 6-12-19, from Plated meal kit. Pretty good! The hummus and eggplant were much better than I expected!

Plated comments: "If you love both hummus and baba ganoush, Chef Shanna's roasted eggplant hummus will have you hooked. The eggplant gets tender and slightly crispy in the oven; then, it's stirred into garlicky hummus with a squeeze of lemon for brightness. It goes so well with slices of pan-roasted chicken seasoned with tangy, lemony sumac. It's all served over a warm salad of brown rice and feta, then garnished with fresh mint and more sumac for a pop of color."

1 eggplant
¼ pint grape tomatoes
⅛ ounce mint
1 lemon
1 clove garlic
½ cup brown rice
2 boneless skin-on chicken breasts
2 teaspoons ground sumac
1 container hummus
2 ounces crumbled feta cheese

1. Prepare ingredients
Preheat oven to 450ºF. Bring a medium pot of water to a boil over high heat. Rinse all produce. Quarter eggplant lengthwise and cut crosswise into ¼- inch pieces, discarding ends. Halve grape tomatoes. Roughly chop mint leaves, discarding stems. Halve lemon. Using the flat side of a knife, gently crush garlic clove.

2. Cook brown rice
Season boiling water generously with salt. Stir in brown rice and cook until tender, 22–25 minutes (see recipe tip). Drain and return to pot, off heat, then cover to keep warm until ready to serve.

3. Roast eggplant
While rice cooks, line a baking sheet with foil. Add eggplant and crushed garlic and toss with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and roast, stirring halfway through, until very tender, 10–12 minutes total.

4. Cook chicken
While eggplant roasts, pat chicken very dry with paper towel (see recipe tip); season all over with half of sumac, ½ teaspoon salt, and pepper. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin is golden and easily lifts from pan, 6 minutes. Flip and sear until cooked through and no longer pink, about 6 minutes more. Transfer chicken to cutting board; set aside to rest.

5. Finish hummus and rice
While chicken cooks, once garlic is roasted, transfer garlic to cutting board to cool slightly, then mince. In a medium bowl, stir together hummus, roasted eggplant, garlic, juice of ½ lemon, and ½ tablespoon olive oil to combine. To pot with brown rice, still off heat, stir in feta, tomatoes, juice of remaining lemon, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper to combine.

6. Plate chicken
Cut rested chicken into ¼-inch slices. Divide brown rice, feta, and tomatoes between serving plates. Top with sliced Mediterranean chicken and dollop over roasted eggplant hummus. Garnish with mint and remaining sumac. Dig in!

Thai Chicken Peanut Noodles, from Gael

Thai Chicken Peanut Noodles, from Gael

--Made from the Plated meal-kit service, 6-19-19

Yum! These are really good noodles. I served this cold and it was excellent.

Comments from Plated: "Who knew it was so easy making this takeout favorite at home? Chewy long life noodles are cooked with crisp-tender snow peas, then tossed with shredded chicken and a creamy sauce of fresh ginger, soy, garlic, peanut butter, and scallions. Add a drizzle of Sriracha if you like a little heat, then garnish with sesame seeds for crunch. 20–30 minutes 540 calories per serving."

Ingredients
2 boneless skinless chicken breasts
4 mini sweet peppers
2 scallions
⅛ ounce ginger
1 clove garlic
8 ounces long life noodles
3 ounces snow peas
1 packet peanut butter
3 packets gluten-free soy sauce
1 packet Sriracha
1 teaspoon sesame seeds

1. Cook chicken
Bring a medium pot of water to a boil over high heat. Pat chicken dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired. Heat 2 teaspoons canola oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a cutting board; set aside to rest.

2. Prepare ingredients
While chicken cooks, rinse all produce. Thinly slice mini peppers crosswise, discarding seeds and stems. Trim and discard scallion roots, then mince, keeping whites and light greens separate from dark greens.

3. Make ginger-garlic paste
Trim and discard skin of ginger (see recipe tip). Mince garlic and ginger, then combine on cutting board and sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle. Repeat until ginger and garlic are broken down and a paste forms.

4. Cook noodles and snow peas
Season boiling water generously with salt. Over a clean, dry surface, use your hands to gently separate long life noodles (see recipe tip). Add snow peas and noodles to boiling water and cook, stirring occasionally to prevent sticking, until noodles are al dente and snow peas are tender, 2–3 minutes. Drain and rinse under cold water for 30 seconds to stop cooking.

5. Make peanut sauce and shred chicken
In a large bowl, whisk together peanut butter, soy sauce, ginger-garlic paste, and scallion whites and light greens. Adding 1 tablespoon at a time, slowly whisk in up to 3 tablespoons warm water until sauce is smooth and pourable. Taste and season with salt and black pepper as desired; set aside for the next step. Shred rested chicken using 2 forks or roughly chop.

6. Plate peanut noodles

To bowl with peanut sauce, add shredded chicken, mini peppers, cooked noodles and snow peas, scallion dark greens, and ⅛ teaspoon salt. Toss to coat, then divide between serving plates. Drizzle over Sriracha (feel free to use less for milder heat) and garnish with sesame seeds. Enjoy!

Chicken Lo Mein with Carrots and Green Beans, from Gael

Chicken Lo Mein with Carrots and Green Beans, from Gael

Via the Hello Fresh food delivery service. This became the recipe from them I make the most. Go to an Asian grocery store to get the right lo mein noodles (thick and soft).

"The secret to supremely slurpable, bouncy lo mein is thick, fresh noodles, which have a satisfying chewiness that you just can’t get with the skinny kind. That’s why our version is such a treat: you’ll be using wide udon noodles, which do an admirable job of soaking up the savory soy and hoisin sauce on each and every one of their squiggly curves. They’re tossed with green beans, carrots, mushrooms, and chicken for a bowlful of veggie- and protein-packed goodness."

12 ounce Chicken Tenders
6 ounce Green Beans
8 ounce Udon Noodles
1 thumb Ginger
2 clove Garlic
4 ounce Button Mushrooms
1-2 T vegetable Stock Concentrate
1 bunch scallions
1 tablespoon Hoisin Sauce
1 tablespoon Soy Sauce
2 teaspoon vegetable Oil
2 teaspoon Sugar

Wash and dry all produce. Trim any stems from green beans, then cut into 1-inch pieces. Peel ginger, then mince until you have 1 TBSP. Mince or grate garlic. Trim, then thinly slice scallions, keeping greens and whites separate. Trim, then thinly slice mushrooms.

2

Heat a drizzle of oil in a large pan over medium-high heat. Cut chicken into thin strips, then season all over with salt and pepper. Add to pan and cook until browned, about 2 minutes per side. (TIP: Work in batches to avoid overcrowding.) Remove from pan and set aside.

3

Heat another drizzle of oil in same pan over medium-high heat. Add carrots, green beans, and mushrooms. Cook, tossing, until softened, 5-7 minutes. Add chicken, ginger, scallion whites, and garlic. Cook, tossing, until ginger and garlic are fragrant, 2-3 minutes. Season with salt and pepper.

4

In a small bowl, combine 1 TBSP soy sauce, stock concentrate, 1 TBSP hoisin sauce (we sent more), 2 tsp sugar, and ¼ cup water.

5

Lower heat under pan to medium and stir in sauce. Let simmer until sauce is slightly reduced, 2-3 minutes. Add noodles to pan and cook, tossing, until tender, 3-4 minutes. Season to taste with salt and pepper.

6

Divide lo mein between bowls. Garnish with scallion greens and serve.

Chicken Korma, from Gael

Chicken Korma, from Gael

From All Recipes.com. Seems complicated, but really is not. Made several times with homemade naan.

"In this mild Northern Indian dish, chicken is simmered in a creamy fragrant sauce with onion, garlic, ginger and cashews. Serve over basmati or sticky rice. Add more chili or cayenne for more heat."
Ingredients
1/4 cup cashew halves
1/4 cup boiling water
3 cloves garlic, peeled
1 (1/2 inch) piece fresh ginger root, peeled and chopped
3 tablespoons vegetable oil
2 bay leaves, crumbled
1 large onion, minced
1 teaspoon ground coriander
1 teaspoon garam masala

1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon chili powder
3 skinless, boneless chicken breast halves - diced (I mixed breasts with thighs.)
1/4 cup tomato sauce
1 cup chicken broth
1/2 cup heavy cream
1/2 cup plain yogurt
1 teaspoon cornstarch, mixed with equal parts water

Directions
Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.

Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. (Or any mix of curry-like spices.)

Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.

Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.

Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.

Sesame Chicken Noodles with Crunchy Cabbage and a Chili Oil Drizzle, from Gael (Hello Fresh)

Sesame Chicken Noodles with Crunchy Cabbage and a Chili Oil Drizzle, from Gael (Hello Fresh)

Rob and I really enjoyed this Hello Fresh recipe from February 2017. I didn't like that they recommended to poach the chicken, I think grilling it might be better. Or if you have a deli chicken, shred that.

12 ounce Chicken Breast
2 unit Scallions
6 ounce Linguine
2 unit (4 T?) Peanut Butter
2 tablespoon Red Wine Vinegar
1 tablespoon Sesame Oil
3 unit (4 T?) Soy Sauce
2 tablespoon Pepperolio (this was a hot pepper sauce, maybe Sriracha would also work?)
0.5 ounce Honey
4 ounce Red Cabbage
2 clove Garlic
salt and pepper
2 tablespoon Vegetable Oil

1
Bring a large pot of salted water to a boil (for pasta). Fill a large pan ⅔ full of water and add a large pinch of salt (for chicken). Bring to a boil over high heat. Once boiling, add chicken, cover, and remove from heat. Set aside until chicken is no longer pink in center, about 15 minutes.
2
Wash and dry all produce. Mince 1 clove garlic (we sent more). Thinly slice scallions. Add linguine to pot of boiling water and cook until al dente, 9-11 minutes.
3
Meanwhile, whisk together peanut butter, garlic, vinegar, 1 tsp sesame oil, 3 TBSP soy sauce, 2 tsp pepperolio (more or less to taste—it’s spicy), honey, 2 TBSP oil, and 2 TBSP water in a small bowl.
4
Remove chicken from pan and allow to cool. When cool enough to handle, shred into bite-size pieces with your hands or two forks.
5
Drain linguine. Gently pat with paper towel and remove as much moisture as you can (it’s OK if the noodles are still a little wet). Toss with remaining sesame oil.
6
Toss linguine, chicken, red cabbage, and sesame peanut sauce in a large bowl until evenly coated. Divide between serving bowls and sprinkle with scallions. Drizzle with as much of the remaining pepperolio as you like.

Dukkah Chicken with Sugar Snap Peas and Sweet Potatoes, from Gael (Hello Fresh)

Dukkah Chicken with Sugar Snap Peas and Sweet Potatoes, from Gael (Hello Fresh)

Dukkah (pronounced DOO-kah) is a great way to bring the crunch. The Egyptian blend of crushed nuts, spices, and seeds is fine enough to sprinkle on like a seasoning, but it has enough rugged texture to keep it satisfyingly crisp. Here, it’s used two ways: to add a coating to butterflied chicken breasts and to bring an extra dash of flavor to roasted sweet potatoes.

Gael and Rob had this from Hello Fresh in February 2017 and really enjoyed it. Unsure where to buy Dukkah seasoning though.

12 ounce Chicken Breast

12 ounce Sweet Potato

1 tablespoon Dukkah seasoning

1 Lime

6 ounces Sugar Snap Peas

4 tablespoons Sour Cream 

salt and pepper

1 tablespoon Olive Oil

1

Wash and dry all produce. Preheat oven to 400 degrees. Cut sweet potato into ½-inch cubes. Toss on a baking sheet with half the dukkah, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until sweet potato is tender and dukkah is golden brown, 20-25 minutes, tossing halfway through.

2

Zest and halve lime. Mix sour cream, a pinch of lime zest, and a squeeze of lime juice in a small bowl. Season with salt and pepper. Stir in 1 tsp water to thin. TIP: Add a splash more water if crema still seems thick—it should have a drizzly, saucy consistency.

3

With your hand on top of one chicken breast, cut ¾ of the way through, parallel to the cutting board, stopping before you slice it completely. Open up chicken like a book, cover with plastic wrap, and pound with a mallet or heavy pan until ½ inch thick. Repeat with other breast. Season all over with salt, pepper, and remaining dukkah.

4

Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center and dukkah is browned but not burnt, 3-4 minutes per side. Remove from pan and set aside to rest.

5

Heat another drizzle of olive oil in same pan over medium heat. Add snap peas and toss until tender and lightly browned, 4-5 minutes. Season with salt and pepper.

6

Divide sweet potatoes between plates, then top with chicken and snap peas. Drizzle with citrus crema and serve.

Steak with Creamed Kale, by Gael (Hello Fresh)

Steak with Creamed Kale, from Gael (Hello Fresh)
Rob and I had this from Hello Fresh in February 2017 and loved it! Fun way to make kale, and the peppercorn sauce was delicious.

12 ounce Sirloin Steak
4 ounce Kale
12 ounce Yukon Potatoes
1 Shallot
4 tablespoon Sour Cream
0.5 ounce Black Peppercorns
1 unit Beef Stock Concentrate (tablespoon?)
salt and pepper
1 tablespoon Vegetable Oil
1 tablespoon butter

Wash and dry all produce. Preheat oven to 400 degrees. Cut potatoes into ¾-inch-thick wedges. Remove and discard stems and ribs from kale. Chop or tear leaves into 1-inch pieces. Halve, peel, and mince shallot. Use a mallet or heavy pan to pound and crush peppercorns in their bag until coarsely ground.

Toss potatoes with a drizzle of oil and a pinch of salt and pepper on a baking sheet or baking dish. Roast in oven until tender and lightly browned, 30-35 minutes, tossing halfway through.

Melt 1 TBSP butter in a large pan over medium heat. Add kale and a splash of water. Cook until leaves are completely wilted and very tender, 4-5 minutes. Season with salt and pepper. Remove from heat, keeping kale in pan.

Heat a drizzle of oil in a medium pan over medium-high heat. (Note from Gael: If the steak is thick, pound or slice it or the middle will never cook) Season steak all over with salt and pepper. Add to pan and cook to desired doneness, 4-7 minutes per side (took way longer than 7 per side and middle was still raw) Remove from pan and set aside to rest, 5 minutes.

Heat another drizzle of oil in same pan. Add shallot and ¼ tsp crushed peppercorns (more or less to taste). Cook until shallots are soft, 2-3 minutes. Add stock concentrate and ½ cup water. Scrape up any browned bits from pan. Bring to a simmer and let bubble until reduced by half, 2-3 minutes. Remove pan from heat, then stir in half the sour cream.

Return pan with kale to medium heat. When just warmed, remove from heat and stir in remaining sour cream. Season with salt and pepper. Slice steak against the grain. Divide between plates and serve next to potatoes and kale. Drizzle with sauce.

Zucchini Carbonara Sauce on Spaghetti, from Gael

Zucchini Carbonara Sauce on Spaghetti, from Gael

Via May 2016 Vegetarian Times. Gael made it May 16, 2016 for a simple Monday-night dinner. A little bland, but you can spice it up how you like, and we ate the whole big bowl full.

3 T pine nuts (Gael recommends more pine nuts to serve alongside, you'll want more)
1 large egg plus 1 large egg yolk
1/4 c whipping cream
3 T grated Parmesan plus more for topping
Small zucchini peeled into small strips with a vegetable grater
8 oz spaghetti.

Cook spaghetti and drain, Save a small amount of the pasta water.
Toast pine nuts in small skillet until browned. Transfer to plate to cool.
Whisk together egg, egg yolk, cream and cheese. Season with salt and pepper. Stir in zucchini and 3 T pine nuts (reserving some extra for top). Toss with 2-3 T of pasta water to obtain desired sauce consistency