When you’re back from college, what better way to show your family you love them than with a home-cooked meal?
Salmon Stew
Yield: 4
What better than a warm, filling meal to cook for your family! Now, beware my fellow Americans, the ingredients are in metric, not imperial, so grab your scales and your metric measuring cups and get cooking!
Ingredients
- 30 g (ounce) unsalted butter
- 1 large leek, finely chopped (white part only)
- 1 medium carrot, chopped
- 5 medium potatoes, peeled and chopped into ½-inch cubes (about 400 g) (14 oz)
- 1.25 (5 cups) litres fish stock
- 450 g (15.8 oz) salmon fillets, skinned and cut into 1-inch cubes
- 150 ml (1.7 fl oz) double cream (heavy cream)
- 1 bunch dill, roughly chopped (about 75 grams) (2.6 oz)
- Salt and pepper to taste
Instructions
- Melt the butter in a large, heavy-bottomed pot and saute the leek for 7-8 minutes over medium heat until it softens.
- Add the carrot and potatoes to the pot, then cover them with the fish stock. Continue to cook for 10 minutes until the potatoes are almost fork-tender.
- Add the salmon chunks and double cream to the pot and simmer for 3-4 minutes, until the salmon is cooked through.
- Stir in the dill and simmer for another minute. Season to taste and serve with extra dill on top and a splash of lemon juice if you like.
- Enjoy with your family!
One-Pan Creamy Chicken and Spinach
This one-pan creamy chicken and spinach features chicken breast cutlets, fresh spinach, and fire-roasted tomatoes, with Boursin cheese forming the creamy sauce. It cooks in 30 minutes, and there’s only one skillet to clean. It’s nice with rice or pasta, some crusty bread, and a side green salad.
Ingredients
- 1 pound boneless skinless chicken breasts
- salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1/3 cup white wine or chicken broth
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1 (5 ounce) package soft cheese, such as Boursin® Garlic & Fine Herbs Gournay cheese, cut into cubes
- 1 teaspoon Italian seasoning
- 4 cups packed roughly-chopped fresh spinach
- 2 tablespoons minced fresh chives
Instructions
- Slice chicken breasts across the grain of the meat into cutlets, or have the butcher do it for you. Season both sides of each cutlet with salt and pepper.
- Heat oil and butter in a large skillet over medium heat. When the butter is melted, swirl the pan to mix butter and oil.
- Lightly brown seasoned chicken cutlets, turning once, about 2 to 3 minutes per side. Transfer to a plate and keep warm.
- To the same skillet, add onion and cook about 2 minutes. Increase heat to medium high. Add garlic and cook until fragrant, about 30 seconds. Add wine and cook, stirring, until most of the liquid is evaporated, about 2 minutes. Reduce heat to low.
- Stir in tomatoes and juice, Boursin, and Italian seasoning. Continue stirring occasionally, until the cheese is melted, about 5 minutes. Stir in chopped spinach. See note.
- Return chicken and any accumulated juices to the skillet, coating each side with the sauce. Allow to heat in the skillet until an instant-read thermometer inserted near the center of chicken reads 165 degrees F (74 degrees C).
- Garnish with fresh minced chives.
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