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Roast Salmon

Roast Salmon

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with Roast Potatoes and Brussels Sprouts

Yield: 2

S. Nowell

Roast salmon served with roasted garlic potatoes and Brussels sprouts with candied bacon.
Prep: 10 Cook: 30

  • 1lb salmon
  • 12oz potatoes
  • 8oz Brussels Sprouts
  • 4oz bacon
  • 1TBS brown sugar
  • garlic powder
  • salt & pepper
  • cooking oil

Prep: Adjust racks to top and middle positions and place a foil-lined baking sheet on middle rack. Preheat oven to 425°F. Wash and dry produce.

Trim and halve Brussels sprouts lengthwise.

Cut potatoes into ½-inch pieces.

Remove skin from salmon and cut into 3 to 4 pieces.

Roast sprouts & bacon:

Meanwhile, carefully toss Brussels sprouts on one side of prepared half sheet pan with a drizzle of oil, salt, and pepper, arrange cut sides down.

Roast on middle rack for 10 minutes, then remove from oven. Carefully sprinkle bacon with brown sugar.

Return to oven until bacon is crispy and Brussels sprouts are tender, 10-15 minutes more.

Tip: Keep a close eye on the brown sugar to avoid burning! Reduce oven temperature to 375°F if necessary.

Roast salmon and potatoes: 

Toss potatoes on one side of a half sheet pan with a drizzle of oil, sprinkle of garlic powder, salt, and pepper. Roast on top rack for 10 minutes.

Remove potatoes from oven and carefully add salmon to empty side with a drizzle of oil, salt, and pepper. Roast on top rack until salmon is browned, tender, and cooked to desired doneness, 15-20 minutes.

Tip:

If the salmon is done before the potatoes, remove the salmon to a plate and put potatoes back in oven.

Serve:

Divide the potatoes, Brussels sprouts and salmon between plates. Serve.

Chicken, Sauteed Breast

Chicken, Sauteed Breast

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with mushroom raisin sauce, couscous and green beans.

Yield: 4

Jean-Pierre

Tender chicken breast, sauteed and finished in the oven. Served on a mushroom raisin sauce with couscous and almond green beans.

  • 4large chicken breasts, 6 – 8 oz each

For the sauce:

  • 2TBS butter
  • 8oz portobello mushrooms, sliced
  • chanterelle mushrooms, as desired
  • ¼cup shallots, finely chopped
  • 2TBS garlic olive oil
  • 1tsp sage, dried or fresh
  • 1TBS black mission fig vinegar
  • ½cup ruby port wine
  • 1cup beef or chicken stock
  • ¼cup rum raisins
  • ¼cup cream
  • cornstarch, as needed for thickening
  • pinch of nutmeg

For the green beans:

  • 1lb green beans already cooked
  • 2TBS butter
  • ¼cup shallots, finely chopped
  • ¼cup sundried tomatoes, minced very fine
  • 1TBS garlic, minced
  • 2TBS toasted almonds, chopped
  • 2TBS butter
  • 1TBS parsley chopped
  • salt and pepper, to taste

For the couscous:

  • 1cup pearl couscous
  • 1clove garlic, minced
  • 1tsp (heaping) better than bouillon, chicken

Preheat the oven to 375°F.

Make the sauce:

In a reduction pan, add 2 TBS butter and when hot add the shallots and cook them until light golden-brown.

Add the mushrooms, season them with salt (this will help extract the water)

When the mushrooms are fairly dry, add the garlic and sage.

When the garlic is fragrant add the balsamic vinegar, port wine and stock and raisins.

Adjust seasoning with salt and pepper as needed.

Cook for 5 to 7 minutes and add cornstarch as needed.

Cook the chicken:

In a frying pan, add olive oil and when hot, 365ºF add the seasoned chicken breast.

Sear on one side and when golden-brown, flip on other side and put in the 375°F oven for 5 to 10 minutes and the breasts reach 160°F in the center. Remove from oven and rest for 5 to 10 minutes.

Prepare the couscous:

In a small saucepan, melt a TBS of butter over medium heat. Add the garlic and saute until you can smell it. Add the couscous, 1 cup water and 1 heaping tsp of chicken stock concentrate. Mix, bring to a boil. Reduce heat to simmer, cover and cook for 8 to 10 minutes. Remove from heat and rest while chicken finishes.

Prepare the green beans:

In a sauté pan, heat the butter until hot, add the shallots and cook for a minute, add the sun-dried tomatoes.

Add the green beans and garlic.

Add more butter and adjust seasoning with salt and pepper and chopped parsley and chopped toasted almonds if you have it!

Finish & serve:

Slice the chicken on an angle. Place some sauce on one side of the plate, place the sliced chicken on top. Plate beans and couscous to the side of the chicken.

Fajita-Spiced Chicken/Pork/Steak

Fajita-Spiced Chicken/Pork/Steak

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with Rice, Black Beans & Cilantro-Lime Crema

Yield: 2

Your choice of chicken, pork or steak coated in a blend of fajita-style spices, seared in a hot pan, and topped with a bright, tangy cilantro-lime crema atop a bed of fluffy, garlicky tomato rice with hearty black beans.
Prep: 5 Cook: 35

  • 1tomato
  • ½cup white rice
  • ¼oz cilantro
  • 10oz protein (pork cutlet, chicken breast or steak)
  • 1clove garlic
  • 8oz black beans
  • 1oz chicken stock concentrate
  • 1TBS fajita spice blend
  • 1lime
  • 1½TBS sour cream
  • salt & pepper
  • 1tsp cooking oil
  • 1TBS butter

Start prep:

Wash and dry produce.

Dice tomato into ¼-inch pieces. Peel and mince or grate garlic. Drain beans.

Cook rice & beans:

In a medium pot, combine rice, tomato, garlic, beans, stock concentrate, ¾ cup water, 1 tsp Fajita Spice Blend (you’ll use more later), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 20-22 minutes.

Keep covered off heat until ready to serve.

Finish prep & make crema:

While rice cooks, roughly chop cilantro. Quarter lime.

In a small bowl, combine sour cream, cilantro, and juice from one lime wedge. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper if desired.

Cook protein:

Pat protein dry with paper towels. (Optional: tenderize protein with jacquard.) Season all over with 1 tsp Fajita Spice Blend, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat.

Add protein and cook until browned and cooked through:

chicken (160°F) 3- to 5-minutes per side, depending on thickness.

pork  (140°F) 3- to 6-minutes per side, depending on thickness.

steak to desired doneness, 3- to 7-minutes per side, depending on thickness.

Tip: If protein starts to brown too quickly, lower the heat and cover pan.

Transfer to a cutting board to rest.

Finish rice & beans:

Fluff rice and beans with a fork and stir in 1 TBS butter.

Finish & serve:

Divide rice and beans and protein between plates in separate sections. Pour the resting juices over protein and drizzle with crema. Serve with any remaining lime wedges on the side.

Slice chicken, pork or steak against the grain.

Fajita Spice Blend

Makes 1 TBS

2          tsp paprika
1/2       tsp onion powder
1/2       tsp garlic powder
1/2       tsp chili powder
1/2       tsp cumin
1/2       tsp oregano

Bavette Steak with Tangy Fig Sauce

Bavette Steak with Tangy Fig Sauce

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with Almond Green Beans & Roasted Potatoes

Yield: 2

Fig jam combined with tangy balsamic vinegar, plus sautéed shallot, butter, and beef stock covers a delicious seared flank steak. Served with sides of roasted potatoes and almond-studded green beans.
Prep: 10 Cook: 35

  • 12oz potatoes
  • ½oz sliced almonds
  • 1oz fig jam
  • 1shallot
  • 6oz green beans
  • 10oz bavette (flank) steak
  • 5tsp balsamic vinegar
  • 1oz beef stock concentrate
  • salt & pepper
  • 1TBS olive oil
  • 1TBS cooking oil
  • 1TBS butter

Prep:

Adjust racks to middle and top positions and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Halve, peel, and mince half the shallot.

Roast potatoes:

Toss potatoes on a baking sheet with a large drizzle of olive oil, season generously with salt and pepper.

Roast on middle rack until browned and tender, 20-25 minutes (you’ll start the green beans after 15 minutes).

Roast green beans:

Meanwhile, toss green beans on a second baking sheet with a drizzle of olive oil, salt, and pepper.

Once potatoes have roasted for 15 minutes, place green beans on top rack. Roast until tender and lightly browned, 10-12 minutes.

Toast almonds:

While green beans roast, add almonds to a large dry pan over medium high heat. Toast, stirring, until lightly browned, 2- to 4-minutes.

Turn off heat, transfer to a small bowl.

Cook steak:

Pat steak dry with paper towels. Season generously with salt and pepper.

Heat a large drizzle of oil in pan used for almonds over medium-high heat. Add steak and cook to desired doneness, 5- to 7-minutes per side.

Turn off heat, transfer to a cutting board. Wash out pan.

Make sauce & serve:

Add a drizzle of oil and minced shallot to same pan over medium-high heat. Cook, stirring, until softened, 1- to 2-minutes.

Stir in ¼ cup water, vinegar, jam, and stock concentrate. Bring to a simmer and cook until thickened, 2- to 3-minutes. Turn off heat. Stir in 1 TBS butter and season with salt and pepper.

Slice steak against the grain. Divide between plates along with potatoes and green beans. Sprinkle green beans with toasted almonds, drizzle steak with pan sauce, and serve.

Chicken Sausage & Bean Soup

Chicken Sausage & Bean Soup

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with Kale & Carrot

Yield: 2

Meaty Italian chicken sausage, kale, and carrot are simmered together in a rich, gently creamy chicken stock, and then cannellini beans are stirred in for even more hearty flavor.
Prep: 5 Cook: 20

  • 3oz carrot
  • 1lemon
  • 4oz cream sauce base
  • 4oz kale
  • 8oz cannellini beans
  • 9oz Italian chicken sausage mix
  • 1TBS cornstarch
  • 2oz chicken stock concentrates
  • salt & pepper
  • 1tsp cooking oil

Prep:

Wash and dry produce.

Trim, peel, and halve carrot lengthwise, thinly slice crosswise into half-moons. Remove and discard any large stems from kale, chop into bite-size pieces. Drain and rinse beans. Quarter lemon.

Cook sausage & veggies:

Heat a drizzle of oil in a large pot over medium heat. Add sausage, using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 2- to 3-minutes.

Break up meat into pieces, then add carrot, kale, and ½ tsp salt. Cook, stirring occasionally, until sausage is cooked through, carrot is slightly softened, and kale begins to wilt, 3- to 4-minutes.

Cook soup:

Meanwhile, in a small bowl, combine cornstarch with 1 TBS water until mixture is smooth and no lumps remain.

Tip: Mix with your finger to ensure there are no lumps!

Stir stock concentrates, cornstarch mixture, half the beans, and 1½ cups water into pot with sausage and veggies. Using the back of a wooden spoon or spatula, partially mash beans in pot.

Cover and bring to a boil, then immediately reduce to a low simmer. Cook until kale is wilted and broth has thickened slightly, 3- to 5-minutes.

Tip: Check if the kale is wilting evenly and stir occasionally if necessary.

Stir in cream sauce base, remaining beans, and a big squeeze of lemon juice. Cook until combined and warmed through, 1- to 2-minutes.

Tip: Add another splash of water if you prefer a thinner broth. Season with salt and pepper to taste.

Serve:

Divide soup between bowls. Serve with remaining lemon wedges on the side.

Prosciutto-Wrapped Swiss Chicken

Prosciutto-Wrapped Swiss Chicken

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with Creamy Rigatoni, Spinach & Toasted Panko

Yield: 2

Based on Italian saltimbocca. The chicken is wrapped in slices of salty, luscious prosciutto, seared until it’s delightfully crisp, then roasted with Swiss cheese on top. Served over creamy rigatoni with fresh spinach and a crunchy panko topping.
Prep: 5 Cook: 35

  • 2oz prosciutto
  • 1oz chicken stock concentrate
  • 2TBS cream cheese
  • ¼cups panko breadcrumbs
  • 10oz chicken cutlets
  • 2slices Swiss cheese
  • 6oz rigatoni pasta
  • 2TBS garlic herb butter
  • 4oz cream sauce base (recipe follows)
  • 5oz spinach
  • salt & pepper
  • 1tsp olive oil
  • 1tsp cooking oil
  • 2TBS butter

Prep & toast panko:

Adjust rack to top position and preheat oven to 425°F. Bring a large pot of salted water to a boil. Wash and dry produce.

Halve, peel, and finely dice shallot.

Melt 1 TBS plain butter in a large, preferably ovenproof, pan over medium heat. Add panko, a pinch of salt, and pepper, cook, stirring occasionally, until golden brown, 3- to 5-minutes. Turn off heat, transfer to a plate. Wipe out pan.

Wrap chicken:

Meanwhile, pat chicken dry with paper towels, season all over with salt and pepper.

Lay two slices of prosciutto beside each other on the work surface. Place a chicken cutlet along bottom of slices, tightly roll up prosciutto around chicken. Repeat with remaining prosciutto and chicken.

Sear chicken:

Heat a drizzle of olive oil in pan used for panko over medium-high heat. Add wrapped chicken and cook until browned, 2- to 3-minutes per side (it’ll finish cooking in the next step).

Tip: If your pan isn’t ovenproof, transfer chicken to a baking sheet.

Roast chicken & cook pasta:

Top chicken with Swiss cheese, transfer pan to oven. Roast on top rack until chicken is cooked through and cheese has melted, 10-15 minutes.

Turn off heat, transfer chicken to a cutting board to rest. Reserve pan.

While chicken is roasting, once water is boiling, add rigatoni to pot, cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

Make sauce:

While pasta cooks, heat a drizzle of oil in pan used for chicken over medium- high heat, add shallot, a pinch of salt, and pepper. Cook, stirring occasionally, until browned and softened, 2- to 4-minutes.

Stir in stock concentrate, garlic herb butter, cream sauce base, cream cheese, and ¾ cup reserved pasta cooking water. Cook, stirring occasionally, until thickened, 5- to 8-minutes.

Toss pasta:

Add drained rigatoni and spinach to pan with sauce, cook, stirring, until spinach begins to wilt, 1- to 2-minutes.

Turn off heat and stir in 1 TBS plain butter until melted. Taste and season with salt and pepper.

Tip: If needed, stir in more pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

Finish & serve:

Slice chicken crosswise.

Divide pasta between plates. Top with toasted panko and chicken. Serve.

Tip: If you prefer, serve chicken alongside the pasta instead.

Cream Sauce Base

1-1/2oz (3 Tbsp) unsalted butter

3 Tbsp unbleached all purpose flour

1-3/4 cups whole milk, heated

1/2 tsp kosher salt

1/8 tsp freshly ground black pepper

Small pinch freshly grated nutmeg

Roux:

Melt butter in a small pan, stir in flour and cook for a couple of minutes.

Sauce:

Whisk in milk, kosher salt, black pepper and pinch of nutmeg.

Tex-Mex Beef & Black Bean Rice Bowls

Tex-Mex Beef & Black Bean Rice Bowls

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with Lettuce, Tomato & Scallion Crema

Yield: 2

Hello Fresh

We love to end a day with a hearty meal that balances delicious flavors and enticing textures. This dish is everything you love about the inside of a burrito piled high into one satisfying bowl. You’ll sauté ground beef with aromatic scallions, garlic, and cumin, then serve over fluffy rice and hearty black beans topped with a salad of crisp lettuce, juicy tomato, and a dollop of scallion crema for cooling creamy contrast.
Prep: 5 Cook: 20

  • ½cup jasmine rice
  • 1clove garlic
  • 10oz ground beef
  • 8oz black beans
  • 2scallions
  • 1baby lettuce
  • 1Roma tomato
  • 1tsp cumin
  • 1½sour cream
  • salt & pepper
  • 1tsp cooking oil

Cook rice & beans:

In a small pot, combine rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook for 10 minutes.

Drain beans.

Once rice has cooked 10 minutes, stir in drained beans, cover and cook until rice is tender, 5- to 8-minutes more.

Prep:

While rice and beans cook, wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Trim and discard root end from lettuce, thinly slice half the lettuce crosswise into ribbons. Dice tomato into ¼-inch pieces, season with salt and pepper.

Cook beef:

Heat a drizzle of oil in a large pan over medium-high heat. Add beef, scallion whites, garlic, cumin, salt, and pepper.

Cook, breaking up meat into pieces, until cooked through, 4- to 6-minutes. Taste and season with salt and pepper if desired.

Keep covered off heat until ready to serve.

Make crema:

In a small bowl, combine sour cream and scallion greens. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Finish rice & beans:

Fluff rice and beans with a fork, taste and season with salt and pepper.

Serve:

Divide rice and beans and beef mixture between shallow bowls in separate sections. Top everything with sliced lettuce, tomato, and scallion crema. Serve.

Onion Crunch Chicken

Onion Crunch Chicken

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with Mashed Potatoes, Roasted Green Beans & Honey Dijon Dressing

Yield: 2

Hello Fresh

Chicken breasts brushed with honey mustard dressing, coated with a mixture of Monterey Jack and crushed fried onions. The chicken’s roasted to juicy perfection and served with creamy mashed potatoes and roasted green beans. There’s more honey mustard on the side for dunking and drizzling. 😊
Prep: 10 Cook: 30

  • 12oz Potatoes
  • 1oz Crispy Fried Onions
  • ¼cup Monterey Jack Cheese
  • 10oz Chicken Cutlets
  • 1½oz Honey Dijon Dressing
  • 6oz Green Beans
  • 1½TBS Sour Cream
  • salt & pepper
  • 1tsp olive oil
  • 2TBS butter

Prep & make crust:

Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce.

Dice potatoes into ½-inch pieces.

Using your hands, finely crush crispy fried onions in a bowl or bag.

Tip: Once crushed, crispy fried onions should resemble breadcrumbs. Transfer to a small bowl, stir in Monterey Jack.

Reserve 1 TBS dressing in a second small bowl (you’ll use it in step 3).

Cook potatoes:

Place potatoes in a medium pot with enough salted water to cover by inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Cover to keep warm.

Coat chicken:

Meanwhile, pat chicken dry with paper towels and season all over with salt and pepper. Place on one side of a baking sheet.

Evenly spread the tops of chicken with a thin layer of reserved dressing. Mound coated sides of chicken with onion crust, pressing to adhere (no need to coat the undersides).

Roast chicken & beans:

On opposite side of sheet from coated chicken, toss green beans with a drizzle of olive oil, salt, and pepper.

Roast on middle rack until chicken is cooked through and green beans are browned and tender, 15-20 minutes.

Tip: Check chicken periodically—if the crust browns too quickly, loosely cover with foil. Additionally, if green beans finish before chicken, remove from sheet and continue roasting chicken.

Mash potatoes:

Meanwhile, mash potatoes with sour cream, 2 TBS butter, and a big pinch of salt until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.

Serve:

Divide mashed potatoes, green beans, and chicken between plates. Serve with remaining dressing on the side.

Creamy Boursin Pasta

Creamy Boursin Pasta

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Yield: 2

Adapted from https://thedizzycook.com/creamy-boursin-pasta/#recipe

Added some shrimp and broccoli. Was good.

  • 1head broccoli, trimmed into florets
  • 4shrimp – per person, peeled and deveined.
  • 8oz fettuccine pasta
  • 2TBS butter
  • 2cloves garlic, minced
  • ¾cup heavy cream
  • 4oz Boursin Garlic & Fine Herbs Cheese
  • kosher salt and fresh pepper to taste
  • fresh Italian parsley for garnish

Boil 3 quarts water in your favorite pasta pot. Add about a TBS of salt when near boiling.
Add shrimp and boil for 60-90 seconds. Remove to bowl.
Add broccoli and boil for 2 minutes. Remove to bowl with shrimp.
Cook pasta until al dente. Set aside about a cup of pasta water just in case you need to thin out the sauce later.
Drain pasta.
Add 2 TBS butter to the pasta pot. When melted, add garlic, cook for a minute.
Add heavy cream and bring the sauce to a simmer, about 5-7 minutes, until nice and thick. The spoon should leave a line/trail as you run it through the sauce.
Turn the heat to low and add Boursin cheese, stirring until melted and fully incorporated. Taste the sauce and add any kosher salt or fresh black pepper as needed. Add drained pasta and shrimp and toss to combine.
Top with parsley for garnish. Reheat broccoli if necessary and serve beside pasta.

Yatka Mein Soup

Yatka Mein Soup

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Yield: 6 to 8 Servings
Scott Nowell

My guess at a soup from Kahala Restaurant in Nashua, NH. This may have originated in New Orleans. I remember it only from the Kahala and it always used pork.

  • ½(16-oz) package lo mein noodles, fresh
  • 2quarts chicken or beef stock or mix
  • salt & pepper
  • 2cups cooked char sui pork, beef or chicken, julienned
  • 2TBS soy sauce
  • 1bunch green onions, finely chopped

Cook noodles for 2 to 3 minutes in boiling water, drain and shock in cold water. Drain well and set aside.

Bring stock to a boil in a large pot. Add meat and simmer 5 minutes. Reserving stock, strain meat out. Set meat aside and keep warm. Bring stock back to a boil and stir in soy sauce. Simmer 1 minute.

To assemble, place drained noodles in individual bowls. Divide meat over noodles. Ladle on broth and sprinkle with green onions.