Chickpea-Powered Mediterranean Couscous

Serves two.

Ingredients:
1 zucchini, diced
1/2 cup grape tomatoes, halved
thyme (fresh or dried)
2 scallions, chopped
2 cloves garlic, minced
1 can chickpeas, rinsed and drained AND dried
1 tsp. smoked paprika
3/4 cup Israeli couscous
1 packed veggie stock concentrate (Buy here.)
1/2 cup feta cheese crumbles
Also needed: olive oil and 1 tablespoon butter

Directions:
1. Adjust racks to middle and upper position and preheat oven to 425 degrees.  Drain and rinse half the chickpeas from the box/can. (If you are doubling the recipe, use the entire box/can.)  *THIS IS VERY IMPORTANT!  MAKE SURE YOU DRYYYYYY THE CHICKPEAS THOROUGHLY AFTER RINSING.  On a baking sheet, toss chickpeas, paprika, a drizzle of olive oil, and a pinch of salt and pepper. (I actually didn't add the paprika until after they were done roasting, which made for crispier chickpeas.  It's not necessary to wait, but I prefer it!  *If you have a few extra minutes, it also helps to peel the "shell" on each pea before roasting. )  Roast in oven on upper rack until crisp, about 30 minutes, tossing halfway.  (They may pop and that's totally normal!)

2. Meanwhile, trim zucchini, then cut into ½-inch cubes. Halve tomatoes. Strip thyme leaves from stems (or you can use dried thyme). Trim, then thinly slice scallions, keeping greens and whites separate. Mince garlic. Halve lemon.

2. Toss zucchini, tomatoes, and half of the thyme leaves (or add a pinch or two of dried) on a baking sheet with a drizzle of olive oil. Season with salt and pepper. Roast in oven on middle rack until tender, about 20 minutes, tossing halfway through. (*Put this in 10 minutes after chickpeas have been cooking.)

3. Heat 1 tablespoon butter, garlic, and scallion whites in a medium pot over medium-high heat. Once butter is melted and garlic is fragrant, add couscous and remaining thyme leaves (or add a pinch of dried). Toss to coat. Season with salt and pepper. Cook, tossing, until couscous is lightly toasted, 2-3 minutes.

5. Stir stock concentrate and 1½ cups water into pot. Bring to a boil, then lower heat, cover, and reduce to a simmer. Cook until couscous is al dente, 10-12 minutes.  After 12 minutes, turn heat off and place a paper towel under lid.  Continue to cover (lid on) for 4-5 additional minutes.

6. Add half the veggies, half the feta cheese, and a squeeze of lemon to pot with couscous and toss to combine. Season with salt and pepper, to taste. Divide couscous mixture between plates, then top with chickpeas and remaining veggies. Sprinkle with scallion greens and remaining feta cheese.

*Serve with a protein if you wish!

*www.hellofresh.com

Chipotle Chicken Marinade

INGREDIENTS:

3 tablespoons olive oil

2 cloves of garlic smashed, peeled and roughly chopped

1 tablespoon honey

1/4 teaspoon cumin

2 chipotle chiles in adobo, roughly chopped {seeds and all}

A heavy pinch of Kosher salt and black pepper

DIRECTIONS:

In a mini food processor, add olive oil, honey, salt, pepper, cumin, garlic, and chopped chipotles.

Let the food processor run until the marinade is thick but not chunky.

Pour over chicken and marinade for two hours. {Remove 30 minutes and let chicken rest at room temperature prior to grilling.}

Heat your grill to medium/medium-high heat and grill until the internal temperature reaches 170 degrees.

Let rest under foil for about 20 minutes before slicing. Enjoy in tacos, quesadillas, or by itself!

*www.simplyscratch.com

Meatloaf Á La Mom

Ingredients: 

• 2 garlic cloves
• 1/4 oz. fresh thyme 
• 1 large Russet potato
• 10 oz. ground beef
• 1 packet beef stock concentrate (Buy here.)
• 1 shallot
• 8 oz. baby carrots
• 1/4 cup Panko breadcrumbs
• 1 Tbsp. flour 
• 1/2 Tbsp. butter 
• 1/2 cup water
• 2 tsp. olive oil

Directions: 

1. Preheat oven to 450 degrees. Mince or grate garlic. Halve and peel shallot. Grate one half with a box grater into a medium bowl. Mince other half. Strip thyme leaves from stems; discard stems. Roughly chop leaves. Halve carrots lengthwise. Peel potato, then cut into long, thin sticks (like French fries).

2. Arrange carrots on one side of a baking sheet and potatoes on the other. Drizzle both with olive oil and season with salt and pepper. (I actually combined the veggies after I tossed them in olive oil, so it's not imperative that they are separated on the sheet.)  Roast in oven until tender and browned, 20-25 minutes total (you’ll be adding more ingredients to the sheet before the veggies are done roasting).

3. Add Panko, ground beef, half the thyme, garlic, and a few dashes of salt and pepper to bowl with shallot (about ¾ tsp. kosher salt). Gently combine with hands, then form mixture into two 1-inch-tall loaves.

4. After veggies have roasted 7-8 minutes, remove sheet from oven. Give veggies a toss. Place meatloaves on same sheet, and then brush tops of loaves with 1 Tbsp. ketchup. (I added a little BBQ sauce, too.)  Return sheet to oven and continue roasting until meatloaves are cooked through, 15-18 minutes more. 

*Tip: If your sheet is crowded, you can add the meatloaves to a second sheet.

5. To make the gravy, melt ½ Tbsp. butter in a medium pan over medium heat. Add minced shallot and remaining thyme.  Cook, tossing, until softened, 3-4 minutes. Sprinkle flour into pan, stirring vigorously to combine. Whisk in stock concentrate and ½ cup water. Bring to a simmer and let bubble until thick and saucy, 3-4 minutes. (I actually added a bit of water to thin it down.) Season with salt and pepper, to taste. (I found that it was pretty salty before seasoning at the end, so be sure to taste test before adding more seasoning.  Also, I wouldn't say this gravy is even totally necessary.  If you like meatloaf with just a ketchup/bbq topping, save yourself the time and don't bother with the gravy.)

6. Slice meatloaves crosswise and divide between plates. Add veggies to the side. Spoon gravy over meatloaves and serve.

*www.hellofresh.com

One-Pan Ravioli (of choice) Gratin

Serves two.

Ingredients:
8 oz. button mushrooms, sliced or diced
1/2 yellow onion, sliced or diced
1-2 tsp. fresh thyme, chopped
1 packet veggie stock concentrate (Buy here.)
9 oz. ravioli of choice
1/4 cup Panko breadcrumbs
1/4 cup Parmesan cheese
4 tablespoons sour cream

Directions:
1. Preheat the broiler to high or oven to 500 degrees. Thinly slice/dice the mushrooms. Halve, peel, and dice (or thinly slice) half the onion (save the rest for another use). Strip the thyme leaves of the stems and discard the stems.

2. Heat a drizzle of olive oil in a medium ovenproof pan over medium heat. (If you don’t have one, transfer to a baking dish before step 5.) Add the mushrooms, thyme, and onions. Cook, tossing, for 5-6 minutes, until softened and slightly golden. Season with salt and pepper. Add the stock concentrate packet and 1.5 cups water to the pan. Bring to a simmer.

3. Add the ravioli to the pan. Cover and cook 4-5 minutes. Uncover and cook, spooning the broth over the ravioli, for 5-6 minutes, until ravioli are tender and broth is thickened. If the liquid evaporates before the ravioli are tender, add a splash of water.  *To keep the ravioli from sticking to the bottom, gently shake the pan occasionally.

4.  Meanwhile, combine the Panko, Parmesan cheese, a drizzle of olive oil, and a pinch of salt and pepper in a small bowl.

5. Carefully fold the sour cream into the ravioli. Season with salt and pepper. You should have a thick, creamy sauce. If too thick, add a splash of water.

6. Sprinkle the pan with the Parmesan breadcrumbs. Place under the broiler for 1-2 minutes, until golden brown. Enjoy!

*www.hellofresh.com

Sweet-As-Honey-Chicken (With Green Beans Over Jasmine Rice)

(Serves 2.)

Ingredients:
2 cloves garlic, minced
1 lime, sliced
1 thumb fresh ginger, grated
1/2 cup Jasmine rice
12 oz. boneless, skinless chicken breasts
1.5 tablespoons white wine vinegar
1 tablespoon soy sauce
1 packet chicken stock concentrate (purchase here.)
2 tablespoons honey
6 oz. fresh green beans

Directions:

1. Bring 1 cup water and a pinch of salt to a boil in a small pot. Mince garlic (or use pre-minced). Cut lime into wedges. Peel ginger using my fave zester until you have about 1 tablespoon.  (You can also sub 2 drops Ginger essential oil.)

2. Once water boils, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Season chicken generously with salt and pepper. Add to pan and cook until no longer pink in center, 4-5 minutes per side. Remove from pan and set aside.

3. Reduce heat under pan to medium-low and add a drizzle of oil. Add minced ginger and garlic. Cook, tossing, until softened and fragrant, about 1 minute. Pour in 1½ tablespoon vinegar and let reduce until almost dry and evaporated.

4. Stir 1 tablespoon soy sauce, 2 tablespoons water, stock concentrate packet, and honey into same pan. Let simmer until mixture thickens to a glaze-like consistency, 2-3 minutes. Remove from heat, then return chicken to pan and toss to coat. Set aside until rest of meal is ready.

5. Place green beans in a medium, microwave-safe bowl with a splash of water. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave on high until just tender, about 2 minutes (3 if you want more tender beans). Meanwhile, heat a drizzle of oil in a medium pan over medium-high heat. Thoroughly drain green beans, then add to pan. Cook, tossing occasionally, until lightly crisped, 3-5 minutes. Season with salt, pepper, and a squeeze of lime.

(*If you'd like additional sauce to coat green beans, simply double glaze ingredients.)

*www.hellofresh.com