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Monday, January 28, 2013

Recipe Review from 1/21/13

A week that started off bitterly cold, as in the high was 0*F (-18*C) and stayed cold.   Which made it a good week for warm, oven baked dishes and hearty soups and chili's and a batch of cookies.

No progress on the Man-barn.  Windchills were too harsh for outside work.  

Chicken and Wild Rice Casserole  (Ckng Light Jan/Feb 2013)   GF w/modifications.
This has a long ingredient list, but when prepared mise en place assembly actually goes very quickly.  You can also cook the bacon as the onions saute, though I did enlist the help of the Husband which was nice as he could stand and stir while I did dishes.

This tasted really good, the flavors of the mushrooms definitely coming through for a thicker variation on Chicken Wild Rice Soup.  My main complaint is 4 cups of chicken and 3 cups of rice is more than a 11x7 pan can comfortably handle.  I would recommend decreasing the chicken to 2 or 3 cups and keeping the rice at three.

The recipe also didn't incorporate the bacon and it seemed a shame to let it go to waste.  So instead of a bread crumb topping, I did a crumbled bacon topping.  Husband like that a lot.   This can be made GF if substitute arrowroot or cornstarch for the flour thickener, and drop the breadcrumb topping. 

  • 1 tablespoon canola oil
  • 1 cup chopped onion 
  • 1 tablespoon minced fresh garlic
  • 2 tablespoons all-purpose flour (or arrowroot, or cornstarch)
  • 1 1/2 cups unsalted chicken stock
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper 
  • 4 ounces 1/3-less-fat cream cheese
  • 2 slices bacon, chopped
  • 1 (8-ounce) container sliced button mushrooms 
  • 2 teaspoons canola oil
  • 1 cup chopped leek
  • 1/2 cup chopped celery 
  • 1/2 cup chopped ­carrot 
  • 1/4 cup dry sherry
  • 4 cups 2 cups chopped cooked chicken breast 
  • 3 cups cooked brown and wild rice blend
  • 1/3 cup chopped fresh flat-leaf parsley  (skipped)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper 
  • 1 1/4 cups fresh breadcrumbs
  • 2 tablespoons melted butter 
  1. Preheat oven to 350°.
  2. Heat 1 tablespoon oil in a saucepan over medium heat. Add onion; cook 6 minutes. Add garlic and flour; cook 2 minutes. ­Gradually add stock, stirring constantly; bring to a boil. Remove from heat; stir in 1/4 teaspoon kosher salt, 1/4 teaspoon pepper, and cream cheese.
  3. Cook bacon in a skillet over medium heat. Remove bacon. Add mushrooms to drippings in pan; cook 5 minutes. Add 2 teaspoons canola oil to pan; swirl to coat. Add chopped leek, celery, and ­carrot; cook 5 minutes, stirring occasionally. Stir in sherry; bring to a boil. Cook 3 minutes or until liquid evaporates. Add leek mixture, chicken, brown and wild rice blend, parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to sauce; toss to combine. Scrape mixture into an 11 x 7-inch baking dish. Toss breadcrumbs with melted butter; sprinkle bacon over casserole. Bake at 350° for 25 minutes.

Bison Chili with Chickpeas and Squash (Ckng Lght Jan/Feb 2013)
At the time I'm cooking this, it is -20*F (-29*C) outside at 10am in the morning.  Yes.  You read that correctly.  It is bleeping cold!  The husband helped with assembly, so this came together moderately quickly.  It does simmer for over an hour so some advanced planning is necessary - hence, making this on a day off, in the morning. 

This turned out super thick, not liquid-y like the picture shows.  If you like a thick chili, this is a good one.  If I make this again, I would stick with 1lb of ground bison, and up the beans or squash. 

photo from
  • 2 dried ancho chiles
  • 2 cups unsalted beef stock (such as Swanson)
  • 1 (8-ounce) package fresh cremini mushrooms
  • Cooking spray
  • 1 1/2 pounds 90% lean ground bison or ground sirloin (I used 2 -1lb pkg bison)
  • 1 teaspoon kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 2 cups chopped onion 
  • 1 cup chopped green bell pepper
  • 1 tablespoon minced garlic
  • 1 tablespoon unsalted tomato paste
  • 1 tablespoon chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 3/4 teaspoon cumin seeds, toasted
  • 1 (12-ounce) bottle dark Mexican beer 
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups (1/2-inch) cubed peeled acorn squash  (I used butternut)
  • 1 (14.5-ounce) can unsalted chickpeas, rinsed and drained
  • 1/2 cup reduced-fat sour cream     skipped
  • 1/2 cup chopped fresh flat-leaf parsley    skipped
  1. Combine chiles and stock in a microwave-safe bowl; microwave at HIGH 3 minutes. Let stand 10 minutes. Remove stems. Combine chile mixture and mushrooms in a blender; process until smooth.
  2. Heat a Dutch oven over high heat. Coat pan with cooking spray. Add bison, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; cook 6 minutes or until browned, stirring to crumble. Remove bison from pan. Reduce heat to medium-high. 
  3. Add onion and bell pepper to pan; sauté 5 minutes. Stir in garlic; sauté 1 minute. Stir in tomato paste; cook 2 minutes, stirring frequently. Add chili powder, oregano, coriander, and cumin; sauté 30 seconds. Return bison to pan. Stir in beer; cook 3 minutes or until liquid is reduced by half. Stir in mushroom mixture and tomatoes; bring to a simmer. Reduce heat, and simmer 25 minutes. Stir in squash and chickpeas; simmer 45 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Top with sour cream and parsley.

Oatmeal Chocolate Chip Cookies  (From Posed Perfection blog adapted from The Charm of Home) 
Did I mention it was cold out?  Good baking weather.  My friend Tess found this recipe and gave it the thumbs up.  It's been a long time since I made cookies with oil, and even then it was only 1 tbsp, I have to admit I was a bit dubious about 1/3 cup.  Oh, my...I shouldn't have been.  These were really good.  This did make 2 doz cookies...and they don't last very long!   

photo from my kitchen
1/3 cup softened butter
1/3 cup vegetable oil
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1 tsp. vanilla
1 3/4 cup flour
1/2 cup quick oats
1/2 tsp. baking soda
1/2 tsp. salt
1 cup chocolate chips
Preheat oven to 375 degrees. In large mixing bowl, cream together the butter, oil and sugars. Add in the egg and vanilla, combining thoroughly. In separate bowl, mix together the flour, quick oats, baking soda and salt. Gradually add the dry ingredients to the butter/sugar mixture. Stir in the chocolate chips. 

Drop by teaspoonfuls onto ungreased baking sheet lined with parchment paper or a baking mat. (I actually rolled some of mine into balls and preferred the look when baked). Bake for 8-10 minutes, until the cookies are tan in color. Remove from oven and cool completely on parchment paper or wire rack. Makes about 2 dozen cookies.

1 comment:

Dee said...

Oh yum on the cookies. I'll have to give them a try this week.

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