Daily Archives: 01/25/2020

Pork and veggie Bibimbap with carrots, zucchini and rice

This recipe takes its name from the Korean word for mixing rice. Which is exactly what you’re meant to do after serving it: put your rice in a bowl, add the toppings, and mix it all so that those flavors and textures combine in a glorious mishmash. There are plenty of flavors and textures going on here, too, like sweet carrot, juicy zucchini, and pork tossed with garlic, ginger, and soy.

Pork and veggie Bibimbap with carrots, zucchini and Jasmine rice

Ingredients

1.5 C. Jasmine rice

4 Scallions, thinly sliced

12 oz carrots

2 zucchini

2 thumb ginger, peel and mince

4 garlic cloves, minced

10 tsp white wine vinegar

2 Tbsp. Sesame oil

4 tsp. Sriracha sauce, divided

4 Tbsp. Soy sauce, divided

20 oz ground pork

2 Tbsp. Sugar

3 Tbsp. Olive oil, divided

Salt and pepper

Directions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, fifteen- eighteen minutes. Keep covered off heat until ready to serve.

2. Meanwhile, wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Trim and peel carrots. Using a peeler, shave carrots lengthwise into ribbons, rotating as you go. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Peel and mince ginger. Mince garlic.

3. In a small bowl, combine scallion whites, vinegar, and a pinch of salt. Set aside to marinate, stirring occasionally, until ready to serve. In a separate small bowl, combine sesame oil, half the soy sauce (you’ll use the rest later), up to half the sriracha, and 1 TBSP sugar (2 TBSP for 4 servings). Stir until sugar has dissolved.

4. Heat a drizzle of oil in a large, preferably nonstick, pan over medium high heat. Add carrot ribbons; season with salt and pepper. Cook, stirring, until slightly softened, three – four minutes. Remove from pan and set aside. Pour another drizzle of oil to pan. Add zucchini; season with salt and pepper. Cook until browned and tender, three-five minutes per side. Remove from pan and set aside with carrots.

5. Heat another drizzle of oil in same pan over medium-high heat. Add pork, ginger, and garlic. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes. Add remaining soy sauce and cook, stirring, until liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper.

6. Fluff rice with a fork and season with salt and pepper; divide between bowls. Arrange pork and veggies on top. Top with pickled scallion whites (and pickling liquid). Drizzle with sauce and remaining sriracha to taste. Sprinkle with scallion greens and serve.

Sorry that this photo looks awful. A better one is coming soon. I promise you that this one was delicious!

Source www.hellofresh.com

Crispy Parmesan Chicken with couscous & lemony roasted green beans

Consider plain chicken breasts a thing of the past: in this recipe, the white meat gets gussied up in a gorgeous golden breadcrumb seasoned with paprika and Parmesan cheese. You’ll roast it and the lemony green beans on the same sheet—once they’re in the oven, the only thing left to do is boil the couscous and toss in the garlic herb butter. Simple, satisfying, and supercharged with flavor—what more could you want?

Crispy Parmesan Chicken with garlic herb couscous & lemony roasted green beans

Ingredients

4 scallions

1 lemon

1/2 C. panko breadcrumbs

1/2 C. Parmesan cheese

2 tsp. Hot smoked paprika

24 oz chicken breasts

4 Tbsp. Sour Cream

12 oz. Green Beans

1 C Isreali couscous

4 Tbsp. Garlic Herb butter

4 tsp. Olive Oil, divided

Salt and pepper

Directions

1. Move the oven rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

2. In a small bowl, combine panko, Parmesan, paprika, a large drizzle of olive oil, and a pinch of salt and pepper. Pat chicken dry with paper towels; season all over with salt and pepper. Evenly brush tops of chicken with sour cream. Mound panko mixture on top, pressing firmly to adhere (no need to coat the undersides).

3. Toss green beans on one side of a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Place the chicken crust sides up on empty side of same sheet. Roast until green beans are tender and chicken is cooked through, fifteen – seventeen minutes. (For 4 servings, divide between 2 baking sheets; roast green beans on top rack and chicken on middle rack.) TIP: If green beans are done before chicken is cooked through, remove from sheet and continue roasting chicken.

4. Once water is boiling, add couscous to pot. Cook until tender, six – eight minutes. Drain thoroughly. Melt garlic herb butter in empty pot over medium heat. Add scallion whites and cook until softened, one minute. Return cooked couscous to pot and stir to coat. Taste and season with salt and pepper.

5. Once green beans are done, remove sheet from oven and toss with lemon zest and lemon juice to taste. Divide chicken, green beans, and couscous between plates. Garnish chicken with scallion greens. Serve with leftover lemon wedges on the side.

Source www.hellofresh.com

Tangy Figgy Balsamic pork with veggies

You’ve likely come across figs into baked goods, dried and nestled onto the cheese platters, or preserved and slathered on toast for breakfast. But today, you’ll be mixing things up by pairing fig jam with tangy balsamic vinegar. The result? A sweet and savory sauce that’ll transform the pork tenderloin that it’s drizzled on top of.

Figgy Balsamic pork with roasted green beans & rosemary potatoes

Ingredients

2 Shallots

1/4 oz. Rosemary

24 oz. Yukon gold potatoes

24 oz. pork tenderloin

12 oz. green beans

4 Tbsp. Fig jam

2 Tbsp. chicken stock concentrate

10 tsp. balsamic vinegar

4 tsp. Olive oil, divided

2 Tbsp. Butter

Salt and pepper

Directions

1. Move the oven racks to top middle positions and preheat it to 450 degrees. Wash and dry all produce. Halve, peel, and finely chop shallot. Strip rosemary leaves from stems; chop leaves until you have two teaspoons (4 tsp for 4 servings). Dice potatoes into ½-inch pieces.

2. Toss potatoes on a baking sheet with a drizzle of olive oil, half the chopped rosemary, and a pinch of salt and pepper. Roast on the top rack, tossing halfway through, until tender and crisped, twenty – twenty-five minutes.

3. Meanwhile, pat pork dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium heat. Add pork and sear, occasionally turning, until browned all over, four-eight minutes. Transfer to a second baking sheet.

4. Toss green beans with a drizzle of olive oil and a pinch of salt and pepper on sheet with pork. Roast on middle rack until pork is cooked through and green beans are tender, 10-12 minutes. Let pork rest a few minutes after removing from oven, then thinly slice crosswise.

5. Heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and remaining chopped rosemary. Cook, stirring, until softened, 1-2 minutes. Stir in stock concentrate, vinegar, jam, and ¼ cup water (½ cup for 4 servings). Simmer until thick and saucy, 2-3 minutes. Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

6. Divide potatoes, green beans, and pork between plates. Drizzle pan sauce over pork and serve.

Source www.hellofresh.com