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Chef Lori Loftis joins us in the News 2 Kitchen. She's whipping up Whole Grain Hash with Chicken and Next 56 Pumpkin Roll.
Enjoy!
Whole Grain Hash with Chicken
1 pound uncooked chicked breast
2 cups quinoa, rinsed and drained
1 cup dry blackeyed peas
1 cup cooked spinach
Roasted sweet potato medallions
Chicken Brine
2 cups buttermilk
2 cups water
2 cloves garlic, smashed
1 tbsp thyme
1 tbsp tarragon
1 sprig rosemary
Sesame Lime Vinaigrette
1 cup soy sauce 1 tsp ginger
1 cup rice wine vinegar 2 cloves minced garlic
½ cup sesame oil 3 cups oil
½ cup lime juice ½ cup cilantro
4 ounces brown sugar ½ cup scallions
½ cup honey
Directions
Combine all ingredients for brine and place in a reclosable bag or bowl. Add chicken and let marinate at least 4 hours or overnight.
Heat 2 tbsp oil in skillet, add quinoa and toast. Add 4 cups water. Cover and remove from heat. Let stand 30 minutes
Rinse blackeyed peas. Place in saucepan and add 3-4 cups of water. Bring water to a boil and let boil for 2 minutes. Remove from heat, cover and let stand for one hour. Drain water and rinse beans.
Process all ingredients for vinaigrette with blender until smooth.
Assembly
Bring quinoa up to temp, add sautéed spinach and blackeyed peas. Place heated sweet potato medallions on plate, cover with quinoa mixture and top with Chicked. Serve vinaigrette on side.
Next 56 Pumpkin Roll
1 1/3 cups pumpkin
1 cup xylitol
1 ½ cups oat flour
1 tsp pink Himalayan salt
6 eggs
½ tsp lemon juice
4 tbsp cinnamon
2 T baking powder
Directions
Mix xylitol, oat flour, pink salt, cinnamon, and baking powder in a bowl. In a separate bowl combine the pumpkin and lemon juice. Add eggs one at a time and mix until incorporated. Fold the dry ingredients into the wet. Mix just until combined.
Pour into a buttered sheet pan. Bake at 325 degrees until set. Approximately 20 minutes
Cream Cheese Icing
8 ounces cream cheese (softened) 4 Tbsp butter (softened)
½ tsp vanilla ½ cup xylitol
Combine all ingredients until smooth
Assembly
Cut rounds out of baked and cool cake. Pipe or spoon icing onto round. Top with a second round. Garnish top with a dollop of icing and powdered xylitol if desired.