Chicken and Sage Biscuit Pot Pie


Chicken and Sage Biscuit Pot PieBlue Apron*
 impressed me and my family once again.  This time with the ultimate comfort food.  This hearty meal brings back fond memories for my husband as his mother made a similar dish she called Chicken and Dumplings when he was a child.

I love trying unique ingredients; purple top turnip, chicken demi-glace and fresh sage give this meal depth of flavor and the mouthwatering sage-infused biscuits are addictive.  Enjoy!

Chicken & Sage Biscuit Pot Pie

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Vegetarian Jambalaya

vegetarian jambalayaMy sister recently sent me a subscription to Blue Apron and a box arrived right to my door.  I was intrigued.  The company sends you all the fresh ingredients to prepare three delicious meals for your family during the week, along with the recipe (including photos) to help you prepare it.  It was Mardi Gras this week so the meals all seamed to have a creole/cajun theme.  I decided to start with the Farro Jambalaya. Full of fragrant vegetables, this hearty meal was a hit with my family.  I have included the recipe here so I can make it again.  Yummy!

Vegetarian Jambalaya

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Stir-Fried Tofu with garlic, ginger and green onions

stir fried tofu
I only recently discovered tofu and the many health benefits it offers. Tofu is a high-protein alternative to red meat. Due to its protein content, eating tofu can help you feel full while consuming fewer calories.  A 1/2-cup serving of regular tofu provides about 10 grams of protein, according to the U.S. Department of Agriculture’s National Nutrient Database.
Tofu is also a low-carb food.  A 1/2-cup portion of regular tofu contains about 2 grams of carbohydrates.  When trying to lose weight, trading in red meat and chicken for tofu is a great alternative.  It takes on the flavors of whatever it is cooked with.  Here is a yummy asian-inspired recipe.

Easy Stir- Fry Tofu with Garlic, Ginger and Scallions

 

Ingredients

12-14 oz. tofu (extra firm organic)
2 T. peanut oil (use more or less, depending on your pan)
2 tsp. minced garlic (finely)
2 tsp. ginger root, finely grated ( I use cubed ginger already grated and found at Trader Joe’s in the freezer section).
1 cup scallions (sliced into 2 inch pieces, This is about 1 bunch green onions. Keep white parts separate from green parts.
3 T. chicken stock (or vegetable stock)
1 1/2 T. soy sauce (I use low sodium)
1 -2 tsp. toasted sesame seeds (optional)

Directions

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Prime Rib ( aka Standing Rib Roast)

Standing Rib Roast
Serves 8-10
Ingredients: 
  • 1 (9- to 10-pound) bone-in standing rib roast
  • 2 tablespoons coarse sea salt
  • 2 tablespoons ground black pepper
  • 1 teaspoon dried thyme
  • 1 tablespoon dried sage
  • 1 tablespoon fresh rosemary, minced
  • 4 large yellow or white onions, quartered
  • 1 tablespoon extra-virgin olive oil
Instructions:
Let roast stand at room temperature for 1 hour.

Preheat the oven to 450°F.

Place roast, rib side down, on a rack set in a roasting pan and rub all over with salt, pepper and herbs. Roast  the meat ribs side down for 30 minutes, then lower oven temperature to 375°F. Continue to roast  for about 12-15 per pound until an instant-read thermometer inserted into the thickest part of roast, without touching bone, reads 125°F for medium-rare, about 1 1/2 -2 hours more. Let rest for 30 minutes before slicing.

About 30 minutes before roast is done, peel and cut the onions in half, then brush them all over with oil and arrange on a large rimmed baking sheet. sprinkle with ground sage and salt and pepper.  Place in the oven with roast. When roast is done, increase oven temperature to broil, move onions to a higher rack, and broil until tops are slightly charred and caramelized, about 5 minutes.

Slice roast, arrange on a platter with onions and serve.

Soyaki Chicken

DFTSI Soyaki Chicken_5451

This moist and delicious chicken is so easy to make.  I love having a few recipes that boast just five ingredients or less but are packed with flavor.  This is one of Monica’s favorites.  Enjoy!

Soyaki Chicken (aka Petaluma Chicken)Soyaki Chicken

10 boneless, skinless chicken thighs

1 medium onion, thinly sliced

3 medium potatoes, thinly sliced

juice of half a lemon

1/2 cup Soyaki  from Trader Joe’s

Directions

Arrange chicken, onion, potatoes in a 9 x 13 inch baking dish. Squeeze lemon juice and Soyaki all over it. Cover with foil and bake at 425° for 40 minutes. Uncover and broil for about 10 minutes more.

Serves 5-8 people

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Best Vegetable Chili Ever

best vegetable chili ever

Vegetable Chili

Ingredients

1/2 cup olive oil
2 zucchini, cut into ½ inch dice
2 onions, cut into ½ inch dice
4 cloves garlic, finely chopped
2 large bell peppers, cored and cut into ¼ inch dice (I like to use one red and one yellow)
1 large can Italian plum tomatoes, w/ juice
1 ½ lbs. ripe tomatoes, cut into 1-inch dice
2 T chili powder
1 T ground cumin
1 T dried basil
1 T dried oregano
2 tsp. freshly ground black pepper
1 tsp. salt
1 tsp. fennel seeds
½ cup fresh Italian (flat leaf) parsley, chopped
1 can canned dark red kidney beans, drained
1 can canned chick-peas (garbanzos), drained
½ cup fresh dill, chopped
2 T fresh lemon juice
1/2 cup sour cream
1 cup Monterey Jack Cheese, grated
4 scallions (green onions), white bulb & 3  inches green, sliced diagonally

 

 

 Directions

 

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Chicken Tikka Masala

I love the robust flavors of indian cuisine but never have time to make the yummy sauces on my own.  I recently discovered wonderful authentic sauces made by Maya Kaimal like Tikka Masala and Vindaloo in the refrigerator section at Sprouts Market.  They are also available at Mothers and other health food stores. They are my new secret weapon to making delicious indian meals in 30 minutes or less.  Sometimes I swap out chicken for tofu to make a vegetarian meal instead. Experiment to see what you like best.

tikka-masala-chickenCHICKEN TIKKA MASALA

Serves 4

Ingredients

2 tablespoons vegetable oil
1 ½ lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes (sometimes I substitute extra firm tofu)
1 red pepper cut into 1 inch dice
1 container of Maya Kaimal Tikka Masala (approx 1 1/2-2 cups)
¼ cup cilantro leaves

Directions

In a medium-sized skillet heat the vegetable oil over medium heat. Add peppers and cook for just 2-3 minutes. Don’t let them get too limp. Remove from pan and place in small dish. Next add the cubed chicken to the skillet and brown lightly on all sides.
Add the cooked peppers to the chicken and then add the Tikka Masala sauce. Cover and simmer for 10-15 minutes over low heat or until chicken is cooked through. If sauce becomes too thick, add water to thin.
Garnish with cilantro and serve with basmati rice or Indian naan or other flatbread.

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