Kedgeree

What the heck? Never heard of 'kedgeree', but I am always a sucker for trying something new! This meal is apparently quite popular in the United Kingdom, even for breakfast; and, basically, boils down to combing rice, veggies, fish, and eggs--almost like a fried rice meal!

This is a great option for leftover rice and other partially used vegetables waiting to mold in your fridge! I would note that several separate simple steps go into the culmination of this dish, but it is well worth the effort--you can save some time if you have extra skillets--but if not, one will do. 

 Time for a challenge, folks!!

And, if I failed to mention this before, Blue Apron is to thank for this great new recipe perfect for college cooking! The name 'Kedgeree' may be weird, but this makes easily 4 servings to share with friends--share a meal, feed a friend, no college kid hungry!

(Adapted from Blue Apron recipe)

Cod Kedgeree

Equipment:
Large non-stick skillet
Small saucepan, for rice unless you have some left over
Zester

Ingredients:
2 Cod fillets, salt and peppered on both sides
2 eggs, lightly beaten
1 cup cooked basmati or white rice
1 yellow onion, halved and thinly sliced 
1 lime, zested and then quartered
1/4 cup flour
1/4 medium cabbage, thinly shredded 
1" ginger, minced
Olive oil
Vegetable oil

Spices (depends on your flavor preference):
1/2-1 tsp ground ginger
1/2-1 tsp ground garlic
1/2-1 tsp ground coriander and/or cumin
Salt & Pepper

Instructions:
1. Wash your hands.
2. Cook rice, shred cabbage, slice onions, mince ginger, and zest lime.
3. Prepare the crispy onions:

• Toss thinly sliced onions in 1/4 cup flour
• Add 1/4" layer of vegetable oil to another skillet
• In small batches, fry the onions until golden brown, remove to paper towels and salt.
• Set aside until ready to serve.

4. In a large skillet over MED-HIGH heat, sear cod fillets on both sides in olive oil x 2-3 min until cooked. Set aside to cool before shredding.

5. Add 2 tsp olive oil and cook the shredded cabbage until lightly wilted. Salt & Pepper. Set aside.

6. Add ginger to skillet until fragrant.
7. Add slightly beaten eggs to the ginger and stir frequently.

8. Add cooked rice, shredded cod, wilted cabbage, zest, and spices. 

9. When ready to serve top a bowl of rice with the crispy onions.

Dig in!

Chicken Cacciatore

Learning to cook is one of the best skills anyone can learn; in fact, I think it's one of those life skills that should be mandatory! But what if no one you know cooks? Not even your parents? What if you do know how to cook, but have little equipment or little money to spend on an extensive spice rack and pantry? 

Good news! Companies like Blue Apron and Plated are trying to make cooking as simple and convenient as possible for anyone craving home-cookin'! They literally send everything you need for a great meal right to your door--exact ingredients, pre-measured with a colored sheet of paper picturing each step--this is perfect for anyone on a busy schedule or who may not have time to stop by the store! 

In fact, parents could make this a really cool gift for their college students who enjoy cooking over microwaving, but don't have time to shop.  Young professionals and grads might consider this option with one of these companies, because it is actually quite cost-effective (especially Blue Apron)--3 meals for two people with leftovers, delivered to your door for $60/week--so, if you are on your own, this translates into at least 2 servings per meal! All you do is come home, unpack the ingredients and assemble!  

If you like the recipe, you now have a copy of the recipe for future use! One such recipe we tried is featured below!

(Adapted from Blue Apron meal service delivery)

Chicken Cacciatore

Equipment:
Large skillet--non-stick or not
Large saucepan, for boiling pasta

Ingredients:
2 Chicken Breasts, seared, cooled and diced
8 oz white mushrooms, cleaned & sliced
3 cloves garlic, minced
1-2 tsp red pepper flakes (according to spice preference)
2 (15 oz) Crushed Tomatoes plus 1 cup water
Salt & Pepper

12-16 oz of fettuccine or linguini, cooked and drained.
Parmesan, for garnish
Basil

Instructions:
1. Wash your hands
2. Sear the salt & peppered chicken breasts in 2 tsp olive oil and 1-2 tsp butter.
(If you have large chicken breasts, you may need to finish them in an oven at 350F degrees for 15 additional minutes to ensure they are adequately cooked)

3. Remove chicken breasts and set aside to cool before chopping and dicing.
4. Add 2 tsp of olive oil to skillet and sear mushrooms x 5-6 minutes.
5. Add garlic, red pepper flakes, salt and pepper. Cook until fragrant.

6. Add tomatoes plus 1 cup water and simmer on low heat until sauce begins to thicken.

7. Cook your pasta and drain.
8. Add chopped chicken and pasta to the mushrooms and tomato sauce.

9. Serve it up with parmesan and basil or a sprinkle of parsley.

Invite a friend--you will have more than enough and then some!