Entrees

Entrees are, of course, the heart of any meal. If you cook at home — especially if you are cooking for a family — keeping it easy, delicious and interesting can be a challenge! Let us help: check out our entree recipes, especially our “Cheat Meal” ideas designed to speed up meal preparation.

Ginger Chicken with Roasted Parsnips

| ellenfobrien
Ginger chicken

Spice kissed ginger chicken with sweet roasted parsnips over couscous makes for a delicious change of pace. You can add lots of variation in the couscous: try mixing in chopped dried cranberries, toasted pecan pieces, or raisins.

Prep Time: 10 minutes

Cooking Time: 25 minutes

Ingredients:

1-1 1/2 lbs chicken thighs
4-6 parsnips (depending upon size)
1 medium yellow onion, diced
2 cloves minced garlic (or 1 1/2 tsp garlic paste)
2 tbs thin sliced ginger
3/4 tsp five spice powder
1 1/2 tsp each, salt & pepper
1 cup chicken stock
3/4 cup finely minced parsley
2 tsp toasted sesame seeds (for garnish)
3 tbs olive oil
1 box Near East (or similar) couscous
1 tbs butter (for couscous)
Variations
Add 1/2 cup:
– finely chopped dried cranberries
– 1/2 cup raisins
– 1/2 cup toasted, chopped pecan pieces

Equipment Needed:

Heavy bottomed, ovenproof covered skillet
Small saute pan
Cookie sheet

Cooking Instructions:
  • Heat oil over medium-high heat in ovenproof skillet; once hot, add ginger, garlic and onions. Cook until onions are translucent; make sure to keep stirring so that garlic and ginger don’t burn.
  • Pre-heat oven to 350 degrees. Line cookie sheet with parchment paper.
  • Sprinkle 1 tsp of salt, 1 tsp of pepper and five spice over chicken thighs and layer into skillet; be sure that the pieces do not overlap so that they cook evenly. Sear the chicken on all sides; this will take about 5 minutes.
  • Add chicken stock, cover and place skillet on the middle shelf in the pre-heated oven.
  • In a small bowl, mix 1/2 tsp of remaining salt and pepper with 1 tbs olive oil; coat parsnips in oil and lay out on cookie sheet.
  • Place cookie sheet on top shelf in the oven. After 10 minutes, turn parsnips so that they cook on all sides.
  • Prepare couscous per package directions.
  • At 25 minutes, the chicken should be cooked and the parsnips should be roasted and fork tender.

Serve chicken family-style on a platter, over couscous. Garnish with finely minced parsley.

Cheat Meal: Rotisserie Chicken Stir Fry with Green Beans

stir fry green beans
| ellenfobrien

Pressed for time? This rotisserie chicken and green bean “cheat meal” can be made in minutes with just a few ingredients.

Rotisserie chicken and green bean stir fry also makes for a nutritious meal: the beans are a good source of vitamin C, dietary fiber, folate, vitamin K and silicon (needed for healthy bones, skin, and hair).

Stir fry green beans
If you prefer, use snap peas in lieu of green beans.

Prep Time: 10 minutes

Cooking Time: 15 minutes

Ingredients:
1 rotisserie chicken
1 medium yellow onion, diced
“Cook in Bag” green beans (which should be available in the produce section; use fresh green beans if the bagged variety isn’t available, just be aware that you need to top and tail fresh beans, which adds to prep time)
1 tsp ginger paste (or 1 tsp grated fresh ginger)
1 tsp garlic paste (or 1 tsp minced fresh garlic)
1 tsp each, salt & pepper
2 tbs hoisin sauce
2 tbs low-sodium soy sauce
1 1/2 tsp rice wine vinegar
2 tbs peanut, or vegetable oil
1/4 cup dry roasted peanuts (optional)

Cooking Instructions:

  • Pick and shred the meat from the chicken
  • Heat oil, garlic and ginger in wok for 1-2 minutes
  • Add green beans, salt, pepper; stir for 5-7 minutes, until beans begin to soften
  • Once beans have started to soften up, add 2 tbs water and cover wok; reduce heat to medium and let steam for about 4 minutes (check halfway to ensure that they don’t overcook)
  • As soon as the beans are tender enough, add chicken hoisin, soy and vinegar. Stir to ensure that sauce coats chicken and green beans evenly.
  • If desired, add peanuts just before serving for added crunch. Serve over rice.

Kid-Friendly Peanut Stew

| ellenfobrien
Kid-Friendly Peanut Stew

“Ground nut” (or peanut) stew is popular across Africa. This recipe can be made spicy for adult tastes, or milder to be “kid-friendly”.

It reheats well, so make a big batch and enjoy the leftovers.

Prep Time: 25 minutes

Cooking Time: 60

Ingredients:
1 lb boneless chicken breasts, cut into 1″ pieces
3-4 tbs natural peanut butter
2-3 cloves garlic, minced
1 large yellow onion, diced
2 tbs tomato paste
1 1/2 cups diced carrot
1 cup diced fresh parsley
1-3 dried Thai chilis (use to taste)
2 tsp each, salt & pepper
1 tsp each, thyme, coriander
3 cups chicken stock
3 tsp cornstarch
2-3 tbs peanut oil
1 cup Jasmine or brown rice
1 cup chopped dry roasted peanuts, for garnish

Equipment needed:
– Large, heavy bottomed skillet or Dutch oven
– 4 qt. stock pot
– Deep serving bowls

Heat oil in skillet; add onions once the oil is hot. Saute the onions until translucent, Add rice to stock pot and cover with an inch of water; put rice on the stove over medium/medium-low heat (with lid on). Be sure to salt the water!

Add peanut butter, tomato paste, garlic, salt, pepper, and chilis to the skillet. Once these ingredients are combined, add chicken and cook for 5-6 minutes. Incorporate carrots. Add chicken stock and cover. Cook over medium heat for ~45 minutes. If needed, mix cornstarch with water in a small cup until a slurry forms. Add as needed until your stew reaches the desired thickness. Serve over rice and garnish with parsley and dry roasted peanuts.

Stewed Chicken with Saffron Rice

| ellenfobrien

Not your usual chicken dish! Stewing the chicken with fresh tomatoes gives the dish a pop. Saffron rice is not only visually appealing, but has an earthy, rich taste. Saffron is actually the stamen of a crocus; pound-per-pound, it is the world’s most expensive spice, but a little goes a long way! The parsley garnish adds not only texture and brightness, but is a good source of anti-oxidants.

Prep Time: 20 minutes

Cooking Time: 35 minutes

Ingredients:

1 1/2 lbs chicken thighs, skin on
1 large yellow onion, diced
3/4 cup chopped fresh parsley
2 cloves garlic, minced
1 cup grape tomatoes, halved
1 1/2 tbs tomato paste
1 cup jasmine rice
1 tsp saffron
1 tsp each, salt & pepper
1 tsp coriander
2 Bay leaves
1 tsp garam masala
1 tsp turmeric
3 1/2 cups chicken stock
2-3 tbs olive oil

Equipment needed:
– Meat thermometer
– Heavy bottomed, covered skillet (oven safe)
– Stock pot
– Dutch over, or oven-safe casserole
– Large serving platter

Pre-heat the oven to 350 degrees. In a large, heavy bottomed skillet, heat the oil; when hot, add onions and tomato to the pan. Stir until translucent, then add minced garlic, tomatoes and powdered spices. Cook until the tomatoes are blistered. Remove onions and tomatoes; set aside. Add chicken thighs (season with salt and pepper, first) and cook over medium heat for 7-8 minutes, until the meat is at least 160 degrees.

Add the reserved onions, tomatoes, bay leaves and stock into the skillet. Cover and place in the warm oven. Add a dash of olive oil in the stock pot, heat and add rice and saffron. Toast the rice, stirring to avoid burning, for about 3 minutes. Add stock until the rice is covered by about an inch. Simmer over medium/medium-low heat for about 20 minutes, until the rice is cooked and the liquid is absorbed.

Spoon rice onto the platter, arrange chicken thighs and tomatoes on top of the rice. Garnish with the fresh parsley.

Thai Meatballs & Noodles

| ellenfobrien

I experimented one night with a different approach to meatballs, just to mix it up–and because I had fresh Thai Basil on hand. I served this to my family over Thai noodles; you can serve it as a noodle soup with meatballs, if you prefer. These also reheat well and are a great sandwich filling; make a big batch and freeze half if you want to have some on hand later.

Prep Time: 15 minutes Cooking Time: 30-45 minutes, depending upon preparation

Ingredients:

  • 1lb meatloaf mix with salt & pepper (they sell a ground beef/pork mixture at my local market–if you don’t have that option, try buying the beef and pork separately and mix at home)
  • 1 cup Panko bread crumbs; adjust for proper texture
  • 1/4 cup fish sauce
  • 1 egg (depending upon size; if you are using small eggs, just be sure that you have enough moisture to bind the meat mixture)
  • 2 tbs finely chopped Thai Basil (if you have a mortar & pestle, use this to make a fresh paste–it infuses the flavor better!)
  • 2 tsp black pepper
  • 1 tsp salt
  • 1 tbs Sriracha paste (use less if you prefer less spicy meatballs)
  • 3 cloves minced garlic (or garlic paste if you are pressed for time)
  • 1 tbs lemongrass paste (I use the lemongrass puree from a tube–I find it mixes better and still gives a nice zing)
  • 1 bunch scallions, finely diced (white and light green parts)
  • 2 tbs all purpose flour (enough to lightly coat meatballs)
  • 1 tbs minced ginger (if you don’t have fresh ginger, use 1 1/2 TSP ginger paste)
  • 2 tbs peanut oil (you can substitute vegetable oil if you don’t have peanut oil on hand)
  • 1/4 cup coarsely chopped dry roasted peanuts (good whether you are plating, or making soup)
  • 1/4 cup water

Based on preference:

  • Cook one package Thai noodles; I usually add 3 tbs Satay Sauce to the noodles to boost flavor, once drained. Note that Thai noodles cook quickly — make sure that you keep an eye on them so that they don’t overcook!
  • If you prefer to use the meatballs in soup, cook meatballs, heat up 3-4 cups beef stock, season stock with 1/3 cup fish sauce, 1 tbs garlic paste, salt, pepper and Sriracha (to taste). Allow the stock to simmer for 15 minutes, or so, before adding meatballs and noodles; adjust seasoning as needed. Add Thai rice noodles and meatballs to stock — cook until noodles are al dente

Cooking Instructions:

  • Mix spices, breadcrumbs and egg in a medium bowl
  • Add meatloaf mix and gently incorporate meat into the spice/egg/breadcrumb mixture (try not to overdo–over mixing can make the meatballs tough)
  • Once you have a texture where the meat mixture can easily be formed into balls, but are still moist, use 1-1 1/2 oz of the mixture to make each meatball. Gently roll between your palms to make round meatballs–make sure that the size is uniform so that they cook evenly!
  • Place flour in a shallow dish; gently roll meatballs in the flour until lightly coated
  • You can opt to start these in an oven-safe skillet: Place oil in the pan and let heat until a few drops of water sizzle when added to the pot. Move the meatballs to ensure that they are uniformly browned. Drain on paper towels.
  • Mix fish sauce, garlic paste, lemongrass paste and water into a heavy bottomed skillet; over medium heat, stir until sauce begins to thicken
  • Preheat oven to 350 degrees; if you plan to serve meatballs over noodles, put water to boil in 5qt pot.
  • If you prefer to skip the oil, simply place the shaped meatballs on a baking tray lined with parchment paper (omit the flour dredge)
  • Depending upon your presentation preferences, drop noodles into boiling water when you put meatballs into the oven. When al dente, drain and mix satay paste into noodles
  • Once noodles are ready, plate family style with meatballs over noodles; if you prefer using them in a soup, follow the directions above. Garnish dish with a sprinkle of coarsely chopped dry roasted peanuts and minced Thai basil

Vegetarian Chili

| ellenfobrien
vegetarian chili is an inexpensive and tasty meal with great depth of flavor

Want to incorporate more vegetarian options in your diet? Looking to get more fiber, more veggies and greater economy into your cooking? Veggie chili is a great way to provide cost-effective, healthy and tasty lunches and dinners. This can be modified to many different taste profiles–experiment and see what you like!

Prep Time: 25 minutes

Cooking Time: 60 minutes

Note: For the sake of convenience, you can use canned beans; if you want better texture and taste, I suggest using dry beans: these need to be cleaned (to remove any small stones, or broken pieces) and soaked.

Cooking Instructions:

“Bean Base” — I suggest using a “mix n’match” approach to veggie chili — a variety of beans can make for better taste, better texture and a more visually appealing dish.

What goes into a good “Bean Base”? It’s a matter of preference, but these varieties, in a mix, provide a balance of taste, texture and color.

  • Canned, or dried beans:
    • Red kidney
    • Pinto beans
    • Black beans
    • White kidney beans
    • Garbanzo beans
    • Navy beans
  • Veggies:
    • 1 large yellow onion, diced
    • 2 bags coined baby carrots
    • 4 stalks 1/2″ celery– 1/2″ dice
    • 1 large sweet potato — 1/2″ dice
    • 2-3 diced bell peppers, to taste
  • Stock/spices
    • 3-4 cups vegetable stock, as needed
    • 4 bay leaves
    • 2 TBSP thyme
    • 2TBSP ancho chili powder
    • 2TBSP smoked paprika
    • 2TBSP salt
    • 2-3TSP pepper, to taste
    • 3-4 crushed garlic cloves
    • 1TBSP Sriracha
    • 1TBSP Cumin
    • 1TBSP ground mustard
    • 2-3TBSP olive oil

If you are using canned beans, heat up oil in stock pot. Add spices and mix for 2-3 minutes to activate. Add in veggies and stir until celery is translucent (approx. 5 minutes).

Once veggies and spices are melded, add beans and stock. Simmer for 40 minutes, testing seasoning periodically.

To produce a flavorful dish, simmer for about 90 minutes. This dish reheats well and is great for weekday lunches!

Mom’s Crock Pot Roast

| ellenfobrien
pot roast is the very definition of comfort food and leftovers make for a tasty lunch
My family loves this recipe–and when I told my son that he can make it with almost no effort using his Instant Pot to cook it in minutes, he was beside himself! (This from a boy who barely boils water!)

There are lots of ways to tweak this dish: notably, if you have access to fresh herbs, use them–it makes for a much brighter and livelier dish! Also: if you are busy and pressed for time, look for pre-cut veggies to use with this recipe. I have purchased a mix of carrots, parsnip and sweet potato dice that I can simply dump into a pot when I am short of time. You can also add red wine, if you like that fruity undertone and piquancy.

One nice feature about this dish: you can make it inexpensively, as pot roast is best done with inexpensive cuts of meat–beef chuck, chicken thighs, or pork butt.

Prep Time: 25 minutes

Cooking Time: 8 hours (crock pot on low)

Cooking Instructions:

  • Ingredients:
    • 2-3lb chuck roast, skinless chicken breast or pork butt
    • 1 bag carrots, 2 bags parsnips, 1 lg yellow onion, 6 cloves garlic (crushed), 2-3 stalks celery (all veggies cut to quarter inch slices)
  • Seasoning elements:
    • 2-4 bay leaves (to your taste; make sure to remove before plating)
    • Salt & pepper to taste; make sure to adjust seasoning before serving
    • 1-2 tsp each: thyme, smoked paprika, rosemary, oregano, cumin
    • 2-3 cups stock; use beef if cooking beef, or pork. If cooking chicken, use chicken stock. Add an additional TBSP of stock concentrate–I recommend using vegetable concentrate for all meats, it adds a more subtle taste profile
    • If you can–and this is highly recommended–flour and briefly sear meat in a fry pan–before adding to stock pot. It’s not a must-do, but it adds flavor.
    • Drop veggies, meat and stock into crock pot–in that order–and set to low. This should take 8-9 hours; test if it is fork-tender when you get home from work/activities.
    • If you want to make some extra-tasty gravy: remove the meat and veggies, create a slurry of cornstarch and stock to a consistency of thick soup, cook down for 10 minutes, then add the meat/veggies back into the pot.
    • This makes for great leftovers–so even if you are a singleton, it’s a great recipe to make and have on hand for lunches!