March Recipes: Soy Braised Chicken Thighs with Cabbage and Carrots; and Roasted Winter Squash, Black Bean and Kale Quesadilla

By March 16, 2017May 3rd, 2024Archive

Check out these Family Class recipes that have been a hit in our classes in both New York City and Columbia County. Family Class recipes are priced out so that our participants can gain a sense of how to fit these delicious dishes into a limited food budget.  Save money by eating well? Yes!

Soy Braised Chicken Thighs with Cabbage and Carrots

Serves 4

2 tablespoons olive oil – $0.48
4 chicken thighs – $3.00
4 carrots, diced – $0.64
3 cloves garlic, minced – $0.18
1 tablespoon ginger, minced – $0.08
½ cup orange juice – $0.50
½ cup chicken stock – $0.41
2 tablespoons soy sauce – $0.25
1 tablespoon sesame oil – $0.31
1 small head of cabbage, diced – $2.00
1 bunch of scallions, sliced – $0.60
Salt and pepper

TOTAL: $7.81


  1. Preheat oven to 350F.
  2. Heat the olive oil in a heavy, oven-safe pot over medium-high heat. Season the chicken thighs with salt and pepper, and add them to the pot, skin-side down. Cook for 10 minutes, or until the skin turns a rich, golden color and begins to crisp. Remove chicken from the pot and set aside. Pour out all but 1 tablespoon of the oil/fat that has cooked off.
  3. Add the carrots, garlic, and ginger to the pot and cook, stirring occasionally, for 3-4 minutes or until they begin to soften. Deglaze the pot with the orange juice, scraping up any browned chicken that is stuck to the bottom of the pot. Add the chicken stock, soy sauce and sesame oil. Bring to a boil. Add cabbage and add chicken back to the pot, skin-side up.
  4. Cover the pot and transfer it to the oven. Allow the chicken to braise for 35 minutes.
  5. Garnish chicken with scallions, and serve with brown rice.


Roasted Winter Squash, Black Bean and Kale Quesadilla

Serves 6

1 medium butternut squash, peeled and cut into ½ inch cubes $1.98
1 bunch kale, roughly chopped $1.50
½ onion, thinly sliced $0.15
1 clove garlic, minced $0.07
1 Tbsp olive oil $0.12
Salt and Pepper
1 15-oz can black beans, drained $0.89
3 cups mozzarella cheese, shredded (12 oz.) $3.22
6 10-inch whole wheat tortillas $2.00
½ cup green onions, trimmed and sliced thin $0.49
3 Tbsp cilantro, chopped $0.40

TOTAL: $10.82


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
  2. Mix the butternut squash, kale, onion, and  garlic with olive oil and salt and pepper.
  3. Spread vegetables on baking sheet and roast for 20 minutes until they are cooked and slightly caramelized, stirring once to redistribute vegetables. Remove from oven, mix in black beans, and cool slightly.
  4. Spread out tortillas on clean, parchment-lined baking sheets. Place ½ cup mozzarella on one-half of each tortilla. Distribute roasted squash mixture evenly on top of the cheese, followed by green onions and cilantro. Fold tortillas in half to form quesadillas.
  5. Place in a 350°F oven for 5-10 minutes, until the cheese is melted and the tortillas are warm.