Chicken and Rice Jambalaya
Start to finish: 30 minutes Servings: 4
4 large boneless, skinless chicken thighs, cut into 2-inch chunks (about 15 ounces)
Salt and ground black pepper
1/2 tablespoon olive oil
3-ounces chicken and turkey andouille sausage (such as Applegate Farms), cut in to 1-inch slices
1 teaspoon adobo powder
1/4 teaspoon chipotle chili powder
1 1/2 cups chopped yellow onions
1 cup chopped red bell pepper
2 cloves garlic, minced
2/3 cup reduced-sodium chicken broth
Two 8-ounce packages Miracle Rice, rinsed
1/2 cup canned black beans, drained
Season the chicken with salt and pepper.
In a large nonstick saute pan over medium-high, heat the oil. Once the oil has started to smoke, add the chicken. Brown the chicken for 2 to 3 minutes, turning the pieces once. Remove the chicken from pan and add the sausage, browning it for about 1 minute, turning the pieces once.
Add the adobo and chili powder and cook for 30 seconds. Add the onions, then reduce heat to medium-low and caramelize them slowly until soft and browned, about 6 to 8 minutes. Add the peppers and garlic and cook until soft, about another 2 minutes.
Add the browned chicken, broth, Miracle Rice and black beans. Bring to a simmer. Simmer, uncovered, over medium to low heat for about 5 minutes, or until the chicken is cooked through and the sauce is slightly thickened. Season with salt and pepper and divide between 4 serving bowls.
Nutrition information per serving (values are rounded to the nearest whole number): 233 calories; 8 g fat (30 percent calories from fat) (2 g saturated); 103 mg cholesterol; 13 g carbohydrate; 28 g protein; 4 g fiber; 862 mg sodium.
Grilled Cauliflower Steaks with Poached Eggs and Truffle Oil
Start to finish: 30 minutes Servings: 2
1 large head cauliflower
Salt and ground black pepper
1/2 teaspoon garlic powder
Juice of 1/2 lemon
1 tablespoon white or cider vinegar
Truffle oil (or truffle-flavored olive oil)
Heat a grill to medium. Bring a large saucepan of water to a low simmer.
Use a paring knife to trim away the leaves and any stem at the base of the cauliflower, but do not cut out the core. Stand the head of cauliflower upright on its base. Use a large bread or other serrated knife to trim away 1/2 inch on either side of the head. Reserve these pieces for another use.
Leaving the head standing upright, use the knife to slice the cauliflower in half down the center to create 2 even halves. Sprinkle both sides of each half with olive oil, then with salt, pepper, a bit of the garlic powder and a little lemon juice.
Carefully set the "steaks" on the grill, cover and cook for 8 minutes. Use a spatula to carefully flip the cauliflower and grill for another 8 minutes, or until both sides are lightly browned and tender. Transfer to serving plates, then cover with foil to keep warm.
Once the cauliflower is done, add the vinegar to the simmering water.
Crack 1 egg into a small glass, then gently and slowly pour it into the simmering water by bringing the lip of the glass right down to the surface of the water so the egg slides in. Cook for 4 minutes, then use a slotted spoon to lift out the egg (letting excess water drip away), setting it one of the cauliflower steaks. Repeat with the remaining egg.
Season the eggs with salt and pepper, then drizzle with truffle oil. Serve immediately.
Nutrition information per serving (values are rounded to the nearest whole number): 270 calories; 160 calories from fat (59 percent of total calories); 18 g fat (3 g saturated; 0 g trans fats); 180 mg cholesterol; 18 g carbohydrate; 12 g protein; 6 g fiber; 400 mg sodium.