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Monday, September 15, 2014

Recipe Review from 9/8/2014

A rather quiet and mostly uneventful week.  Temperatures have officially dropped into the low-mid 30's (0*C) at night and we started covering the butternut squash, tomatoes, kale and swiss chard.  I don't think the tomatoes will ripen, but we'll baby them a long and see.  Kale and swiss chard really didn't need to be covered, but what the heck, little extra babying there doesn't hurt anything either. 

I've signed up for a new-to-me exercise class at the gym - TRX and Kettlebells.  I knew the instructor and they needed an extra body to hold the class on Friday's.  Much to my delight I knew the other two gals from my yoga classes!   Never done TRX or kettlebells, but I loved the first class despite my "newbie-ness".  TRX is using your body's natural resistance with stationary straps. Kettlebells are these little dumbell thingies and you do squats and things with them.  Between the two - intense!  Stay tuned for more on this...

The Meal Plan:
Sun - Slow cooked beans and rice
Mon (yoga) leftovers
Tues - leftovers
Wed - 5 Bean chili   leftovers
Thurs (yoga)  Pizza from Do North
Fri - leftovers
Sat - leftovers

Fingerling Potato-Leek Hash  (Ckng Lght April 2011)  vegetarian, gluten free
The Husband selected and made this dish.  This was super tasty!  We did sub cheddar cheese for the gruyere (had cheddar on hand).  He did have problems getting the potatoes to cook fully, not sure what was happening there, but I would recommend increasing the time on the potatoes.  Or, cut into cubes instead of wedges.  Loved the combination of the smoked paprika with the egg and tangy swiss chard. One other note: if making for two people, just cook two eggs.  Dish does serve four, so add extra eggs with leftovers.  I would make this again!
phoot from
  • 2 tablespoons extra-virgin olive oil
  • 2 cups sliced leek (about 2 large)
  • 12 ounces fingerling potatoes, cut in half lengthwise (about 4 cups)
  • 2 garlic cloves, minced
  • 1 1/4 teaspoons Spanish smoked paprika, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon coarsely ground black pepper, divided
  • 4 cups thinly sliced trimmed Swiss chard (about 1 bunch)
  • 4 large eggs 
  • 1/4 cup (1 ounce) shredded Gruyère cheese  medium or sharp cheddar
  1. Heat a large skillet over medium heat. Add oil to pan. Add leek; cook 8 minutes, stirring frequently. Add potatoes and garlic; cook 15 minutes or until potatoes are tender, stirring occasionally. Stir in 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add chard; cook 4 minutes, stirring constantly. Using a spoon, push potato mixture aside to make 4 egg-size spaces. Crack 1 egg into each space; sprinkle remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon paprika over eggs. Cover and cook 3 minutes; sprinkle cheese over potato mixture. Cover and cook 2 minutes or until egg yolks are lightly set.
Slow Cooker Red Beans and Rice (Ckng Lght Sept 2014)   gluten free
There was something "off" about this dish in the preparation that went beyond my subbing beans.  I didn't have enough dried beans for the full recipe, so I added an extra can.  I also should have decreased the liquid by at least half - which is really a significant amount.  So this turned out to be more of a soup served over rice.  It was good, but not what I was after.  Which was my fault for not making sure I had enough beans.

This made enough for five or six dinners when served over rice and looked nothing like the picture below.   
  • 1 pound dried red kidney beans  (I used white soldier beans)
  • 1 tablespoon olive oil
  • 1 pound andouille sausage, quartered lengthwise and cut crosswise into 3/4-inch pieces
  • 1 1/2 cups chopped onion 
    photo from
  • 1 1/2 cups chopped poblano chile
  • 1 cup diced celery 
  • 2 tablespoons chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 10 garlic cloves, crushed
  • 1 (12-ounce) can lager-style beer (such as Budweiser) 
  • 4 cups unsalted chicken stock (such as Swanson)
  • 1/2 teaspoon ground red pepper
  • 1/4 teaspoon freshly ground black pepper
  • 3 bay leaves
  • 1/2 cup thinly sliced green onions, divided
  • 2 tablespoons cider vinegar
  • 4 cups hot cooked long-grain rice
  1. Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
  2. Return beans to saucepan. Cover with water to 2 inches above beans; bring to a boil. Cook 10 minutes; drain.
  3. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add sausage; cook 6 minutes or until browned. Add onion and next 5 ingredients (through garlic); cook 8 minutes. Stir in beer; bring to a boil. Cook 2 minutes, scraping pan to loosen browned bits. Place sausage mixture in a 6-quart electric slow cooker. Add beans, stock, red pepper, black pepper, and bay leaves. Cover and cook on LOW for 8 hours.
  4. Discard bay leaves. Stir in 1/4 cup green onions and vinegar. Serve over rice; sprinkle with remaining 1/4 cup green onions.

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