Chicken Biryani

For a house warming gift, my boyfriend Jeremiah’s sister bought us a box of food from Hello Fresh. She was telling us about it a few months back because her mother-in-law had bought them some as a Christmas gift. If you aren’t familiar with it, they are one of those companies where they ship you all the ingredients to make a couple of recipes. The focus is on fresh ingredients.

With Hello Fresh, you can select from 2 or 4 servings. They have two boxes to chose from – regular or vegetarian. Each comes with three recipes and all the ingredients you need to prepare those recipes (except oil, salt, and pepper). Each of the three recipes comes in its own individual box. At the bottom of the large box is all the fresh meat. All the recipes have similar ingredients. That means sense from a cost prospective. They also work it so you can reuse ingredients like chicken stock concentrate to cook peas and make gravy. They are pretty simple recipes and often increase less common ingredients like ginger, golden raisins, and parsnips. All the recipes called frying the meat. Since this isn’t how we normally cook our meat, we modified this recipe by baking the chicken.

This particular recipe had fresh peas in it. I hate peas. Jeremiah asked if I wanted to not include them. They looked very fresh so I said we could include them. I decided if I hated them, I could always pick them out. That’s normally what I do with fried rice. To my surprise, I did not hate them in this recipe and ate all of them. I think the sweetness of the golden raisins helped. I’m sharing this recipe because it was the most complex and flavorful of the recipes we prepared. We kept the recipe because Jeremiah wants to make it again. Although this recipe was supposed to be just two servings, we ended up with a lot of extra rice. We ended up added preparing a little more roasted chicken breast and getting two more servings out of it. The leftovers were pretty good too.

If you would like to check them out for yourself, I did see a Groupon for them last week. I’m not sure if it is still available but I think you were able to get a two serving box of three recipes for $40 – or about $6.50 per serving.

Chicken BiryaniCrispy Chicken Biryani by Hello Fresh
2 Chicken Thighs (bone in, skin on)
¾ c. Basmati rice
4 oz. fresh peas
1 red onion
1 plum tomato
1 lime
1 jalapeno
1 ginger root
2 cloves of garlic
¼ oz. cilantro
1 oz. golden raisins
1 tsp. cumin
1 tsp. garam masala
1 packet of chicken stock concentrate
1 tsp. oil

Season the chicken with salt and pepper. Coat a pan with oil and cook chicken. Meanwhile, prep remaining ingredients. Dice the onion and tomato. Peel and grate the ginger. Mince the garlic. Cut jalapeno (remove seeds for less spice). Chop cilantro. Slice lime into wedges. Remove chicken from pan but leave the leave the oil in the pan. Add onion and jalapeno to pan. Cook for 4-5 minutes. Then, add garlic, ginger, garam masala, and cumin. Cook for an additional 1 to 2 minutes. Add tomato, rice, raisins, chicken stock, and 1 ¾ c. water to the pan. Season the pan with dash of salt and pepper. Bring to a simmer, cover, and cook for 12-14 minutes. Stir in peas. Cook uncovered for 3-5 additional minutes. Squeeze with a few lime wedges and sprinkle with cilantro. Serve with remaining lime wedges.

Fall French Toast

You know how much I love breakfast. French toast is one of my favorites. This recipe came from my most recent issue of Simple and Delicious by Taste of Home. I saw this recipe created by a Kansas City suburbanite and it just screamed fall. I baked it while we were at the gym and it smelled amazing when we walked back into our apartment. Jeremiah and I thought it wasn’t super sweet so I would definitely recommend serving it with a little syrup. We did not the first day and figured it out quickly.

Cranberry French ToastCranberry Cream Cheese French Toast by Sandie Heindel
12 c. cubed French bread
2 pk. (8 oz.) cream cheese
1 can (14 oz.) whole berry cranberry sauce
12 eggs, lightly beaten
2 c. milk
1/3 c. maple syrup
2 tsp. ground cinnamon
Dash of nutmeg

Spray a 13 x 9 pan with non-stick spray. Arrange half the bread in bottom of the pan. Top with cream cheese and spoonfuls of cranberry sauce. Cover with remaining bread. In a large bowl, mix eggs, milk, syrup, cinnamon, and nutmeg. Pour over the casserole. Cover and place in the fridge overnight. Preheat oven to 350 degrees. Bake uncovered for 50-60 minutes. Let stand 10 minutes before serving.

Notes:

  • I halved the recipe and baked it in a 9 x 9 pan for the same amount of time.
  • I used skim milk and third less fat cream cheese.

Caramel Apple Crisp

I woke up the other day craving apple crisp. Since it is fall, who doesn’t want to eat delicious apples? It’s also a great time to take advantage of apple discounts because they are in season. Of course, I didn’t want a lot of leftovers and warm crisp always taste best. I found this recipe that prepared just two servings. It was so sweet and tasty. I hope you ensure this recipe. Jeremiah and I liked ours a la mode.

caramel apple crispCaramel Apple Crisp for Two by Hils Blog via Pinterest
2 medium apples, peeled and sliced
2 T. flour
4 T. brown sugar
2 T. butter
4 T. oats
¼ tsp. cinnamon
1 to 2 heaping spoonfuls of caramel sauce

Place apple slices on greased mini-dishes. Drizzle with caramel. In bowl, combine flour and brown sugar. Cut in butter. Add oats and cinnamon. Sprinkle over caramel apples. Bake at 350 degrees for 35-40 minutes.

Notes:

  • We used honey crisp apples. You can use any apples but we learned in a class at the Kansas City Culinary Center that you shouldn’t use green apples because they are very tart.

Purple Potatoes

The first time I ever saw purple potatoes was in Harvesters warehouse. They were a project for the volunteers to sort and repackage. I think we sent them out on a mobile food pantry. I wondered, “How do you cook them?” and “What do they taste like?” I’m sure the Nutrition Department didn’t have a recipe for them.

My boyfriend Jeremiah is trying to watch his carb intake. Jeremiah discovered that purple potatoes are a good option for someone trying to watch their carbs. They have half the carbs of regular potatoes (37 carbs vs. 17 carbs). He says, purple potatoes have less starch, potassium, and are high in antioxidants. You can’t cook them like regular potatoes though. He found this recipe online and we made it for dinner last night. To my surprise, they were really good. In fact, I think I like them better than regular au gratin potatoes.

Purple potatoesStacey’s Famous Purple Potato Gratin from AllRecipes.com
4 slices of bacon, chopped
1 leek, sliced
8 purple potatoes, thinly sliced
3 T. flour
½ c. milk
6 oz. crumbles goat cheese
¾ c. grated parmesan cheese

Cook the bacon in a pan. Spray a 2 ½ qt. baking dish with non-stick spray. Coat the potatoes in flour. Layer the baking dish with potatoes, leek, bacon, and goat cheese. Pour milk over ingredients. Bake at 400 degrees for 45 minutes. Sprinkle with parmesan cheese before serving. Makes four servings.

Notes:

  • We substituted shallots for leeks in this recipe.
  • We used skim milk and it was just fine. Please note though that you must spray the pan as this dish does not have a lot of fat.
  • Before adding the milk, Jeremiah also added 2 T. of butter cubed onto of the potatoes.
  • The original recipe calls for the leeks to be sautéed with the bacon. It also suggests mixing the cheese and milk together. Then, melting it together before pouring over the potatoes.