Try it out: Hellofresh 71

Making:

Shawarma spiced chicken with Persian salad, rice and creamy dill sauce

Here's what you get:

Chicken cutlet

Yogurt

Shawarma spice blend

Garlic powder

Persian cucumber

Roma tomato

Lemon

Shallot

Dill

Sour cream

Jasmine rice

The rice:

The rice was cooked in a small pot with 3/4 cups of water and a bit of salt. After bringing to a boil it was reduced to a simmer for 18 minutes.

Toasted almonds were added to the rice at the end of cooking.

The protein:

To prep the chicken it was dried off. In a separate bowl half of the yogurt and half of the garlic powder were combined with one teaspoon of shawarma spice. A little bit of salt and pepper were also added and then the chicken was tossed until evenly coated.

In a non stick pan a bit of oil was added and the chicken was cooked through for about 5 minutes per side. Once they were done cooking they were transferred to a plate to rest.

The salad:

To make the salad, the cucumbers and tomato were diced up and the dill was chopped. The lemon was zested and Juiced. The shallot was thinly sliced. The Cucumbers, shallot, tomato half of the dill were combined in a bowl with one tablespoon of avocado oil and half of the lemon juice. The salad was then seasoned with a bit of salt and pepper.

The sauce:

in a small bowl the sour cream and the lemon zest were added with the remaining yogurt. The rest of the dill and garlic powder were also added. Water was added in increments until the sauce reached a drizzling consistency. Dill, salt and pepper were then added to taste.

The plate:

- Kris

Comments

Orange ginger sesame burger with roasted veggies.

Making: Orange ginger sesame burger with roasted veggies. 1 serving prepared Here's what I have: Burger and topping mix: 1 tsp Orange Ginger Spice blend 2 tsp Scallion whites 1/2 tsp Concentrated beef stock 1 tsp Ginger paste 2 tbsp Tamari Gluten-free pretzel crumbs 1 tsp honey The rest: 5 oz Ground pork 2 tbsp Sesame seed 1/4 cup White onion 1/4 cup Russet potato 1/4 cup Carrot Scallion greens Preparation: Preheat oven to 425 degrees F. The ingredients for the topping and burger mix were placed in a food processor and blend it until well-mixed. Half will go into the patty and half to the topping. The patty: 1 tbsp of sesame seeds, gf crumbs and half of the mix was added to the ground pork. A patty was formed and set aside. The potatoes and carrots were drizzled in avocado oil and baked 425 degrees for 25 minutes. When the vegetables hit the 15-minute Mark of cooking I got a n...

Try it out: Hellofresh 31

Reviewing: Chicken sausage sweet potato and kale soup. 1 serving prepared Here's what you get: Forgot the cheese! Sweet potato Kale Italian chicken sausage mix Chili flake Yellow onion Italian seasoning Chicken stock concentrate Parmesan cheese Not used: Demi baguette The soup: Per instructions I started by cooking the onion and sausage together until the onions are browned and the sausage was cooked through. Next the sweet potatoes, stock concentrate and spice packet was added along with 1 in 1/4 cup of vegetable broth. After the soup was done simmering for 7 minutes per instruction I put the kale in and let it cook for an additional seven minutes. Side: Since I can't have the baguette I made some GF cheese crackers to go along with the soup today. The process for that will be posted at a later date. The plate: And flat bread - Kris

Croissant in the making

Making: Sourdough Croissants! Makes 8-12 depending on cut size Here's what I have: Dough 28 G butter 315 g flour plus additional for dusting. *Today I'm using King Arthur gluten free bread flour 25 G sugar 1 tsp salt 97 G sourdough starter 180 ML whole milk Butter pad 240 G butter Allowed to soften at room temp. Egg wash 1 large egg 2 tbsp whole milk Preparation: In total this recipe took 3 days from mixing to lamination process then baking. Day 1 The dry goods were all combined in the mixing bowl and whisked together until incorporated. The bowl is placed on the stand mixer and set to the third setting with the dough hook in. Slowly I added milk and butter in increments. Once all the what ingredients were in the bowl I turned the speed up and let it run scraping down the sides every once in a while until a dough ball formed. Making the butter sheet: While the mixer was going I placed the butter for the butter sheet in between parchment ...

A dang food blog

Search This Blog