Category: Vegetables

Vegetarian Balsamic Fig “Chicken”

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Vegetarian Balsamic Fig Chicken

Source: Hello Fresh

Course: Main Course

Cuisine: American

Main Ingredient: Chicken

Prep Time: 10 min

Cook Time: 35 min

Total Time: 45 min

Serves: 4 Scale

Ingredients

  • 4 ea Meatless Chicken Cutlets Note: We use Gardein Chicken Scallopeni and skip the sauce
  • 1⁄4 oz Fresh Rosemary
  • 4 tbs Fig Jam
  • 2 Ea Shallots
  • 1 ea Lemon
  • 10 tsp Balsamic Vinegar
  • 1 TBS Olive Oil
  • Salt to taste
  • Pepper to taste
  • 2 oz Veggie stock concentrate

Directions

  1. Season the meatless chicken cutlets all over with salt and pepper
  2. Heat a drizzle of olive oil in a large pan over medium high heat
  3. Add the cutlets and cook per instructions. Remove from pain and set aside.
  4. Sauce
  5. In the same pan over medium heat, add the shallots, stirring until softened (2-3 minutes). Simmer until syrupy (30-60 seconds).
  6. Stir in stock concentrate and 1/3 cup water. Cook until thick and glossy (2 to 3 minutes).
  7. Turn off heat, stir in 2 tbs of butter. Season with salt and pepper.
  8. Thinly slice the cutlets and drizzle with sauce.

Homemade Cream of Tomato Soup

I hated tomato soup until I figured out how to make my own that is way yummier than Campbell’s and almost as simple.

  • 2 tbs of olive oil or butter (I usually use butter)
  • 1/2 large onion or 1 small onion
  • 1 28 oz can of crushed tomatoes
  • 1 28 oz can of diced tomatoes plus 1 14.5 oz can of diced tomatoes (or 3 14.5 oz cans of diced tomatoes)
  • 3/4 cup of heavy cream (you could also use milk, but I would recommend full fat milk and not skim milk).  You can use more or less cream to taste.  3/4 of a cup gives it a nice flavor.
  • Fresh or dried basil to taste
  • Handful of spinach (Optional–I sometimes add spinach if I have it)
  • Salt and pepper to taste

Heat the olive oil or butter until warm

Add the onion and cook until the onion is translucent

Add the crushed and diced tomatoes and the heavy cream

Stir until blended

Cook over medium heat until warm

Mix with a stick blender to make the soup thicker

Add the basil, salt, pepper, and spices 5 minutes before serving.

 

 

Lentil Soup

  • 2 tbs olive oil
  • 1 small onion or 1/2 a large onion (more or less to taste) chopped
  • 3 cloves garlic (more or less to taste)
  • 3/4 cup chopped carrots (more or less to taste)
  • 64 oz of chicken or vegetable stock
  • 2 cups mixed lentils (add a little more if you like your soup thick)

Heat the olive oil in a heavy duty pot on medium heat

Cook the onion and garlic until aromatic

Add the carrots and cook for a few more minutes, stirring occasionally

Add the chicken or vegetable stock and the lentils

Cook for 1.5 to 2 hours over low heat, stirring occasionally.  If the soup gets too thick, add additional broth or water.

Creamed Corn

This is one of Cam’s favorites 🙂

  • Six ears of corn on the cob
  • 1/4 stick cup of butter
  • 1/4 cup of heavy cream
  • Salt and pepper to taste

Cut the corn off the cob and into a heavy skillet.  Add the cream and butter.  Cook over low heat until corn is tender.  Salt and pepper to taste.