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Hamburger Soup

Hamburger Soup

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Yield: 4

Scott Nowell

Adjust all ingredients and quantities to suit.
Note: Gayle thinks I put too much cumin. I couldn’t tell. Now reduced to 1 tsp. I inadvertently left out all of the tomatoes. I guess they really are optional.

  • 1TBS olive oil
  • 1medium onion diced
  • 2stalks celery diced
  • 1lb ground beef
  • 3cloves garlic minced
  • 1quart beef stock or broth
  • 1tsp cumin
  • 1tsp chili powder
  • 1tsp oregano, dried
  • 1lb potatoes, peeled and diced
  • 14oz canned diced tomatoes, with juice
  • 110 oz can fire roasted tomatoes with chilies (optional)
  • 1cup corn, frozen or fresh
  • 1cup green beans, frozen or fresh
  • 1cup peas, frozen or fresh
  • 1cup pearl onions
  • Salt and pepper to taste

In a 4 qt or larger soup pot, over medium heat, heat 1 TBS of olive oil until hot.

Add the onion and celery and sauté to soften, but don’t brown. Add garlic and stir for 20 seconds. Add ground beef and cook until browned and mostly cooked through.

Add 1 quart of beef stock, 1 tsp cumin, 1 tsp chili powder and 1 tsp oregano and mix in.

Add diced potatoes and bring to a boil. Cook for about 10 minutes until nearly done.

Add tomatoes, corn, green beans, pearl onions. Bring to a simmer and cook for 10 minutes or until potatoes are done.  Add peas, mix. Season to taste and serve.

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Sweet Chili Beef & Green Bean Bowls

Sweet Chili Beef & Green Bean Bowls

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with Jasmine Rice, Crispy Onions & Cilantro

Yield: 2

Adapted from: Hello Fresh

Ground beef and green beans are coated in a sumptuous, sweet chili sauce, then topped with fresh cilantro and crispy fried onions. Everything comes together over a bed of fluffy rice.
Prep: 5 Cook: 20

  • 1oz sweet Thai chili sauce
  • 1lime
  • 1oz crispy fried onions
  • 4TBS sweet soy glaze
  • ¾cup jasmine rice
  • 10oz ground beef
  • ¼oz cilantro
  • 6oz green beans
  • salt & pepper
  • sugar
  • cooking oil
  • butter


Cook rice:

In a small pot, combine rice, 1¼ cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, for 15-18 minutes.

Keep covered off heat until ready to serve.

Prep:

Meanwhile, wash and dry produce.

Trim green beans, if necessary, cut crosswise into 2-inch-long pieces. Quarter lime. Pick cilantro leaves from stems, roughly chop leaves.

Cook beef:

Heat a drizzle of oil in a large pan over medium-high heat. Add beef, season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3- to 4 minutes.

Break up meat into pieces and continue cooking until beef is cooked through, 2- to 4 minutes more.

Tip: If there’s excess grease in your pan, carefully pour it out.

Cook green beans:

While beef cooks, in a medium microwave-safe bowl, add green beans and a splash of water, cover bowl with plastic wrap. Microwave until tender, 1- to 2 minutes.

Tip: No microwave? No problem! Steam green beans in a small pot with a splash of water until just tender, 5- to 7-minutes.

Carefully drain any excess water.

Finish stir-fry:

To pan with beef, stir in cooked green beans, sweet Thai chili sauce, 2½ TBS sweet soy glaze (be sure to measure), 1 TBS butter, and ½ tsp sugar. Cook, stirring, until beef mixture is thoroughly coated, 1- to 2-minutes.

Remove from heat and stir in a squeeze of lime juice to taste.

Finish & serve:

Fluff rice with a fork, stir in 1 TBS butter. Season with salt and pepper.

Divide rice between bowls and top with stir-fry. Sprinkle with crispy fried onions and chopped cilantro. Serve with any remaining lime wedges on the side.

Sizzling Hoisin Shrimp

Sizzling Hoisin Shrimp

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with Ginger Scallion Rice & Roasted Green Beans

Yield: 2

Adapted from: Hello Fresh

Sweet hoisin shrimp marinade, aromatic rice, and a sprinkle of nutty sesame seeds, this one is bound to top them all. It cooks super-quickly and brings a tour de force of Asian-style flavors
Prep: 10 Cook: 30

  • 2scallions
  • 1lime
  • 1TBS sesame seeds
  • 1thumb ginger
  • 1clove garlic
  • 10oz shrimp
  • 6oz green beans
  • ½cup jasmine rice
  • 1TBS hoisin sauce
  • salt & pepper
  • cooking oil
  • butter


Prep:

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

Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Peel and mince garlic. Quarter lime.

Cook aromatics:

Melt 1 TBS butter in a small pot over medium-high heat. Add scallion whites and half the ginger, cook until fragrant, 1 minute.

Cook rice:

Add rice, ¾ cup water, and a big pinch of salt to pot with aromatics. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Marinate shrimp:

While rice cooks, rinse shrimp under cold water and pat dry with paper towels. Toss in a medium bowl with garlic, half the hoisin, and remaining ginger. Season with salt and pepper.

Set shrimp aside to marinate for at least 5 minutes.

Roast green beans:

Meanwhile, trim green beans, if necessary, toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper.

Roast on top rack, tossing halfway through, until browned and slightly crisp, 12-15 minutes.

Cook shrimp & serve:

Heat a drizzle of oil in a large pan over medium-high heat. Add marinated shrimp and cook, stirring, until shrimp are opaque and cooked through, 3- to 4-minutes.

Divide rice between plates, top with green beans and shrimp. Sprinkle with scallion greens and as many sesame seeds as you like. Serve with lime wedges on the side.

Chicken Katsu

Chicken Katsu

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with Roasted Green Beans & Ginger Rice

Yield: 2

Adapted from: Hello Fresh

Southern-fried, Milanese-style, schnitzel, Kiev—the dishes come from all corners of the world! True to form, this Japanese-style rendition is comforting and delicious. Here, chicken is pounded thin, coated in panko and cornstarch, then flash-fried until light and crunchy. On the side is a classic katsu dipping sauce, plus tender roasted green beans and ginger rice.
Prep: 5 Cook: 30

  • 1thumb ginger
  • 6oz green beans
  • 1tsp garlic powder
  • 1TBS cornstarch
  • 4TBS katsu sauce
  • ½cup jasmine rice
  • 10oz chicken cutlets
  • ½cup panko breadcrumbs
  • 2TBS sour cream
  • 1TBS sesame seeds
  • salt & pepper
  • cooking oil
  • butter


Cook rice:

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

Peel and mince or grate ginger.

Heat a drizzle of oil in a small pot over medium-high heat. Add ginger, cook, stirring, until fragrant, 1- to 2-minutes.

Stir in rice and ¾ cup water. Bring to a boil, cover and reduce heat to low. Cook until rice is tender, for 15-18 minutes. Keep covered off heat until ready to serve.

Roast green beans:

While rice cooks, toss green beans on a baking sheet with a drizzle of oil, season with salt and pepper.

Roast on top rack until browned and tender, 12-15 minutes.

Pound chicken:

Meanwhile, pat chicken dry with paper towels. Place between two pieces of plastic wrap and pound with a mallet or heavy-bottomed pan until ½ inch thick. Season all over with garlic powder, salt, and pepper

Bread chicken:

On a shallow dish or plate, combine panko, cornstarch, and ½ tsp salt. Brush a thin layer of sour cream onto both sides of chicken (you may not use all the sour cream). Working one piece at a time, press chicken into panko mixture, coating all over.

Cook chicken:

Heat a 1⁄3-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add chicken. Cook until panko is golden-brown, and chicken is cooked through, 2- to 3-minutes per side.

Tip: Thinner pieces will cook faster.

Transfer to a paper-towel-lined plate.

Finish & serve:

Place katsu sauce in a small microwave-safe bowl, microwave until warm, 20 seconds.

Fluff rice with a fork, stir in 1 TBS butter and season with salt and pepper.

Divide rice, chicken, and green beans between plates. Drizzle chicken with katsu sauce to taste (or serve on the side for dipping). Sprinkle chicken and green beans with as many sesame seeds as you like and serve.

Steak with Fig Sauce

Steak with Fig Sauce

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Bisteccha Con Fichi with Almond Green Beans & Roasted Potatoes

Yield: 2

Adapted from: Hello Fresh

Sirloin steak coasted with fig jam and tangy balsamic vinegar, plus sautéed shallot, butter, and beef stock. Served with sides of roasted potatoes and almond-studded green beans.
Prep: 10 Cook: 35

  • 12oz Yukon gold potatoes
  • 6oz green beans
  • 14oz sirloin steak
  • 2TBS fig jam
  • 1shallot
  • ½oz sliced almonds
  • 5tsp balsamic vinegar
  • 1oz beef stock concentrate
  • salt & pepper
  • olive oil
  • cooking oil
  • butter


Prep:

Adjust racks to middle and top positions and preheat oven to 450°F. Wash and dry all 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, 3- to 6-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.

Parmesan Chicken Strips

Parmesan Chicken Strips

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with Rosemary Fries, Green Beans, and Honey Mustard Sauce

Yield: 2

Adapted from: Hello Fresh

Chicken-breast strips breaded with toasted panko & parmesan baked to deep golden perfection alongside green beans and potato wedges.
Prep: 10 Cook: 45

  • 12oz Yukon gold potatoes
  • ½cup panko breadcrumbs
  • ¼cup parmesan cheese
  • ½tsp dried rosemary
  • 12oz chicken tenders
  • 1egg
  • 6oz green beans
  • 3TBS honey
  • 4tsp Dijon mustard
  • salt & pepper
  • olive oil


Preheat and prep:

Wash and dry all produce. Preheat oven to 450°F, distributing racks evenly. Slice potatoes into ½-inch-thick wedges (like steak fries).

Make crust:

Spread panko on a baking sheet. Toast in oven until golden-brown, 2-3 minutes. Transfer to a large bowl or shallow dish, then add Parmesan and a drizzle of olive oil. Season with salt and pepper.

Bake potatoes:

Toss potatoes, a large drizzle of olive oil, rosemary, and a large pinch of salt and pepper on same baking sheet. Bake in oven until nicely browned and crisp, 25-30 minutes, flipping halfway through.

Coat chicken:

Season chicken all over with salt and pepper. Crack egg into a medium bowl and lightly beat. Working one piece at a time, dip chicken into egg, letting excess drip off, then coat in panko mixture, pressing to adhere. Place on a lightly oiled baking sheet.

Bake green beans and chicken:

Toss green beans on another baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Bake green beans and chicken in oven until chicken is no longer pink in center and green beans are tender and slightly crisp at the edges, 12-15 minutes.

Mix sauce and serve:

Stir together honey and mustard in a small bowl. Divide chicken, potatoes, and green beans between plates. Serve with honey mustard sauce on the side for dipping.

Chili Chili Bang Bang Chicken

Chili Chili Bang Bang Chicken

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Yield: 2

Hello Fresh

Crispy panko-crusted chicken, fluffy scallion-flecked rice, and tender roasted green beans. To finish things off, the chicken is drizzled with ponzu chili mayo.
Prep: 5 Cook: 30

  • 2scallions
  • 1tsp garlic powder
  • 1tsp ponzu sauce
  • 4TBS mayonnaise
  • 10oz chicken cutlets
  • ½cup panko breadcrumbs
  • 6oz green beans
  • 1oz sweet Thai chili sauce
  • ½cup jasmine rice
  • salt & pepper
  • cooking oil
  • butter


Prep & mix:

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

Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary.

In a small bowl, combine panko, garlic powder, a drizzle of oil, salt, and pepper.

In a separate small bowl, combine ponzu, chili sauce, and half the mayonnaise (you’ll use the rest later).

Cook rice:

Melt 1 TBS butter in a small pot over medium-high heat. Add scallion whites, cook until slightly softened, 1 minute.

Stir in rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Roast chicken & green beans:

While rice cooks, pat chicken dry with paper towels, season all over with salt and pepper.

Place chicken on one side of a baking sheet. Spread remaining mayonnaise onto tops of chicken, then mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).

Toss green beans on empty side of same sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until chicken is browned and cooked through and green beans are tender, 15-18 minutes.

Tip: If green beans finish first, remove from sheet and continue roasting chicken.

Finish & serve:

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

Divide rice, green beans, and chicken between plates. Drizzle chicken with ponzu chili mayo and sprinkle with scallion greens. Serve.

Sweet Soy Honey Chicken

Sweet Soy Honey Chicken

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with Green Beans & Jasmine Rice

Yield: 2

Hello Fresh

This delicious chicken dish boasts sweet, savory and spicy flavors thanks to a quick homemade glaze of honey, sweet soy, Sriracha, and fresh ginger. On the side are crisp roasted green beans and fragrant jasmine rice (both super-delicious with that tasty sauce!).
Prep: 5 Cook: 20

  • ½cup jasmine rice
  • 4TBS sweet soy glaze
  • 10oz chopped chicken breast
  • 2scallions
  • 1thumb ginger
  • 1tsp sriracha
  • 2tsp honey
  • 6oz green beans
  • 1TBS sesame seeds
  • salt & pepper
  • cooking oil


Cook rice:

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

In a small pot, combine rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Roast green beans:

While rice cooks, trim green beans if necessary. Toss on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until golden-brown and tender, 12-15 minutes.

Prep & make sauce:

Meanwhile, trim and thinly slice scallions, separating whites from greens. Peel and mince ginger.

In a small bowl, combine soy glaze, honey, 2 TBS water, and Sriracha to taste.

Cook chicken:

Open package of chicken and drain off any excess liquid.

Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and season with salt and pepper. Cook, stirring occasionally, until browned and almost cooked through, 3- to 5-minutes.

Coat chicken:

Once chicken is browned, add scallion whites and ginger to pan. Cook until fragrant, 1 minute.

Pour in sweet soy honey sauce, cook until sauce has thickened, and chicken is coated and cooked through, 2- to 3-minutes. Turn off heat.

Finish & serve:

Fluff rice with a fork and season with salt and pepper.

Tip: For extra flavor, stir in 1 TBS butter.

Divide rice, green beans, and chicken between plates. Garnish with scallion greens and sesame seeds. Serve.

Steak Au Poivre & Garlic Herb Shrimp

Steak Au Poivre & Garlic Herb Shrimp

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with Garlic Bread & Lemony Green Beans

Yield: 2

Adapted from: Hello Fresh

Seared bavette steak is drizzled with a rich pan sauce that’s flecked with freshly crushed peppercorns, piled with succulent shrimp tossed in garlic herb butter. Toasty garlic bread and lemony roasted green beans add a satisfying crunch.
Prep: 5 Cook: 35

  • 10oz bavette steak
  • 10oz shrimp
  • 6oz green beans
  • 1demi-baguette
  • 2TBS garlic herb butter
  • 1shallot
  • 1TBS black peppercorns
  • 1tsp garlic powder
  • 2oz beef stock concentrates
  • 1lemon
  • salt & pepper
  • olive oil
  • butter


Prep:

Adjust rack to top position and preheat oven to 425°F. Place garlic herb butter in a large bowl, bring to room temperature (you’ll use it in step 4). Wash and dry produce.

Halve, peel, and mince shallot until you have 2 TBS. Place peppercorns in a zip-close bag and crush with a heavy-bottomed pan or rolling pin. Halve baguette lengthwise. Zest and quarter lemon.

Mix & roast:

Place 1 TBS plain butter in a small microwave-safe bowl, microwave until softened, 10 seconds.

Tip: Do so in 5-second intervals, checking in between, to avoid melting.

Stir in garlic powder (start with ¼ tsp, add more from there if desired), salt, and pepper.

Trim green beans, if necessary, toss on a baking sheet with a large drizzle of olive oil, salt, and pepper.

Roast on top rack until browned and tender, 12-15 minutes. Cover to keep warm.

Cook steak:

While green beans roast, pat steak dry with paper towels and season all over with salt and pepper.

Heat a drizzle of olive oil in a large pan 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.

Cook shrimp:

Rinse shrimp under cold water and pat dry with paper towels, season all over with salt and pepper.

Heat a drizzle of olive oil in pan used for steak over medium heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 3- to 4-minutes.

Turn off heat, transfer shrimp to large bowl with garlic herb butter. Toss until thoroughly coated. Cover to keep warm. Wipe out pan.

Make pan sauce:

Melt 1 TBS plain butter in same pan over medium heat. Add shallot and cook, stirring, until slightly softened, 1- to 2-minutes.

Add stock concentrates, ¼ cup water, and ½ tsp crushed peppercorns. (Be sure to measure the crushed peppercorns.) Simmer until slightly thickened, 2- to 3-minutes.

Turn off heat. Stir in another 1 TBS plain butter until melted. Season with salt and more peppercorns if desired.

Finish & serve:

Spread cut sides of baguette with garlic spread. Toast in oven (use a baking sheet or place directly on rack) until golden, 3- to 5-minutes. Halve diagonally.

Toss green beans with lemon zest and juice to taste.

Slice steak against the grain.

Divide garlic bread, green beans, and steak between plates. Spoon pan sauce over steak, top with shrimp. Serve with any remaining lemon wedges and remaining sauce on the side.

Garlic Herb Butter

Lemon-Garlic Beurre Blanc Chicken

Lemon-Garlic Beurre Blanc Chicken

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Yield: 2

Adapted from: Home Chef

Chicken, Beef or Salmon topped with lemon garlic beurre blanc and served with sautéed green beans and mushrooms.

  • 12oz Boneless Skinless Chicken Breasts (Filet mignon, or Salmon)
  • 8oz Green Beans
  • 6oz Cremini Mushrooms
  • 1oz Cream Cheese
  • ⅘oz Lemon Garlic Butter
  • ⅓oz Butter
  • ½tsp Garlic Salt
  • Olive oil
  • Salt & pepper
  • Cooking spray


Prep:

Turn oven on to 425°F. Let preheat, at least 10 minutes

If using filet mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary, if you receive a thinner steak, we recommend checking for doneness sooner.

If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.

Prepare the ingredients:

Quarter mushrooms.

Trim ends off green beans, if necessary, and halve.

Pat chicken dry and season both sides with a pinch of salt and pepper.

Cook the chicken:

Place a large non-stick pan over medium heat and add 2 tsp olive oil. Add chicken to hot pan. Cook undisturbed until browned, 4-5 minutes on one side.

Remove from burner. Transfer chicken, seared side up, to a prepared baking sheet. Reserve pan, no need to wipe clean.

Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.

While chicken roasts, continue recipe.

Cook the vegetables:

Return pan used to cook chicken to medium-high heat and add 2 tsp olive oil.

Add green beans, mushrooms, garlic salt, and a pinch of pepper to hot pan. Stir to combine.

Cover and reduce heat to medium. Stir occasionally until vegetables are tender, 6-8 minutes.

If green beans need more time, add 2 TBS water, cover, and stir occasionally, 1-3 minutes.

Uncover and stir occasionally until liquid has evaporated, 1-2 minutes.

Remove from burner and stir in plain butter until coated. Cover and set aside.

Make the sauce:

Place a small pot over medium-high heat. Add 2 TBS water and cream cheese to hot pot. Bring to a simmer.

Once simmering, stir until smooth and creamy, 1-2 minutes.

Remove from burner and stir in a pinch of salt and lemon garlic butter until combined.

Finish the dish:

Plate dish as pictured, top chicken with sauce. Bon appétit!