Recipe Review from 1/6/2013

Holiday break is over at the yoga studio and the Husband started his Bulls-eye league, all of which required a tiny shift in meal planning.  Sunday's are usually meal prep day and then we eat leftovers the rest of the week, maybe making one meal on Tuesday.  This actually works out pretty well.  It's soooo nice to be able to just warm up dinner and sit down to eat.

This year, I'm going to start sharing my menu planning, just for something different.  I like to note before or after work activities, which not only serves as a reminder that I (or the Husband) need to be somewhere, but helps me determine if I need to make something ahead of time.  Like Wednesday morning - I was subbing a 630am yoga class, so I need to be out the door before 5:45am.  Breakfast and lunches need to be pre-made the night before.   I usually do my grocery shopping Friday's after work so it's done for the weekend.   Lunches are made on Sunday for the week. 

The week was planned thusly:

Sunday (B) Pancake day!  (L) Soup and grilled cheese  (S)  Bacon and Leek Risotto
Monday   (S) Leftover Risotto
Tuesday (S) [Venison] Paprikash with Egg Noodles
Wednesday   (S) leftovers
Thursday (S) leftovers
Friday (S)  leftovers

Lunches: Black Bean, Corn and Barley Burritos (Ckng Light Slow Cooker), fritos, fruit, nuts, luna bars. 

And, the recipes!

Bacon and Leek Risotto  (Ckng Lght, Jan/Feb 2014) gluten free, vegetarian option**
I do love a creamy risotto!  I don't even mind making it - standing over a warm stove when the temps are subzero, yup, great way to stay warm!  I actually made this as written, except, I added some roasted butternut squash toward the end of cooking.  Mmmmm! 

Prep time, 50 minute plus. 

photo by cookinglight.com

• 5 cups unsalted chicken stock (such as Swanson)
• 2 cups water
• 4 bacon slices**  (optional)
• 1 tablespoon olive oil
• 4 cups thinly sliced leek (about 4 large)
• 1/2 cup sliced shallots
• 1 1/2 tablespoons chopped fresh thyme
• I used 1 tsp dried thyme (store was out of fresh)
• 2 garlic cloves, minced
• 2 cups uncooked Arborio rice
• 2 tablespoons fresh lemon juice  (lol!  I completely forgot this!)
• 1 1/2 tablespoons unsalted butter
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
• 2 tablespoons chopped fresh flat-leaf parsley

1. Bring stock and 2 cups water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add oil to pan; swirl to coat. Add leek, shallots, thyme, and garlic to pan; sauté 4 minutes or until tender. Stir in rice; cook 2 minutes. Stir in 1/2 cup stock mixture; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/3 cup stock mixture. Add remaining stock mixture, 1/4 cup at a time, stirring constantly until liquid is absorbed before adding more (about 25 minutes total). Stir in lemon juice, butter, pepper, salt, and Parmigiano-Reggiano. Remove pan from heat. Stir in reserved 1/3 cup stock mixture. Sprinkle with reserved bacon and chopped parsley. Serve immediately.

[Vension] Paprikash with Egg Noodles  (Ckng Lght Jan/Feb 2014)
This came with a make-ahead option which we took advantage of - the pork (venison in our case) and sauce can be made ahead of time up to the adding of the sour cream.   The Husband actually did all the prep work and cooking since I was busy making the risotto.   So this dish was all set to go for later in the week!

Verdict?  Excellent!  Sauce was the perfect consistency and flavor was a wonderful balance of sweet and lightly smokey.  The only thing I think this was missing was some small mushrooms. 

• 6 ounces uncooked egg noodles
• 1 (1-pound) pork tenderloin, trimmed and cut into 1-inch pieces
• 1/2 teaspoon salt, divided

  

  photo by Cookinglight.com

• 1/2 teaspoon freshly ground black pepper, divided
• 5 teaspoons olive oil, divided
• 1 1/2 cups chopped onion
• 1 cup chopped green bell pepper (I used red)
• 2 teaspoons chopped garlic
• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 1 teaspoon chopped fresh thyme (1/4 tsp dried)
• 1 teaspoon hot paprika
• 1/2 cup dry white wine  (just used 1/2 cup extra broth)
• 1 cup unsalted chicken stock (such as Swanson)
• 1 tablespoon cider vinegar
• 3 tablespoons reduced-fat sour cream

1. Cook noodles according to package directions, omitting salt and fat; drain.
2. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat a large skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add pork; cook 4 minutes, browning on all sides. Remove pork from pan. Reduce heat to medium. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion, bell pepper, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper; sauté 4 minutes or until vegetables are tender. Add flour, tomato paste, thyme, and paprika; sauté 30 seconds. Add wine; cook 1 minute, scraping pan to loosen browned bits. Add stock and vinegar; bring to a boil. Add pork; reduce heat, and simmer 5 minutes or until pork is tender. Remove pan from heat; stir in sour cream. Serve over noodles.