Make takeout meals at home with a healthier twist
Lucinda Scala Quinn shares flavor-packed dishes from her cookbook "Mad Hungry Cravings" —perfect for a tasty night in. Between Shake Shack-inspired chicken chive burgers and an orange creamsicle float, nothing says it's warming up like these meals.
Makes 6 servings
- 2 large russet (baking) potatoes (about 1 pound)
- 1/2 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon coarse salt
- 1/4 teaspoon white pepper
- 1 large egg yolk
- 1 1/2 cups panko bread crumbs
- 1/4 cup extra virgin olive oil
Preheat the oven to 425°F, with a rack in the middle position. Put a rimmed baking sheet in the oven to preheat. Peel and grate the potatoes, and transfer to a large bowl. Cover with boiling water by two inches. Let stand for 10 minutes. Drain the potatoes in a colander and rinse thoroughly with cold water. Squeeze the potatoes to remove excess moisture, and transfer back to the large bowl. Add the flour, cornstarch, salt, pepper, and egg yolk and fold into the potatoes.Spread the panko on another rimmed baking sheet. With wet hands, pinch off tablespoons of the potato mixture, form into balls, and coat with the panko crumbs.Carefully remove the hot baking sheet from the oven and coat with 2 tablespoons of the olive oil. Quickly transfer the poppers to the baking sheet and drizzle with the remaining 2 tablespoons olive oil. Bake for about 30 minutes, flipping once, until golden brown and crispy. Serve with ketchup.
Makes 4 burgers
- 1.5 pounds ground chicken (light and dark meat)
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon Dijon mustard
- 1/3 cup fresh bread crumbs
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh chives
- 4 slices Fontina cheese (optional)
- 4 whole wheat hamburger buns
Preheat an outdoor grill or a grill pan to medium-high heat. Combine the chicken, salt, pepper, mustard, bread crumbs, lemon juice, and chives in a large bowl. Form into four ½-inch-thick patties.Grill the patties, flipping once, until the juices run clear (the center should register 160°F on an instant-read thermometer), 8 to 10 minutes. Top the patties with the cheese during the last minute of cooking, if using, and cover the grill or pan to melt it.Meanwhile, lightly grill the cut side of the buns, if desired. Serve with any or all of the following optional garnishes: Sliced tomato, sliced red onion, lettuce, mayo, Dijon mustard, and pickles.
Makes 1 serving
- 2 mandarin oranges
- 1/4 teaspoon pure vanilla extract
- 2 scoops vanilla ice cream
- club soda
If using fresh oranges, remove the peel and pith. Suprême the oranges (see page 95) into a small bowl and squeeze the juice from the membranes over them. Or pour the canned oranges and juice into a bowl. Stir in the vanilla.Transfer the oranges and juice to a tall glass. Add the ice cream and top off with club soda. Stir once and serve immediately, with a long spoon. Note: To suprême citrus, cut off the very top and bottom of the fruit. Working over a bowl to catch the juice, peel off the skin and pith. Using a sharp knife, carefully cut between the flesh and membrane of each section on both sides to remove clean, naked pieces of citrus. When complete, squeeze the membranes to release any remaining juice.