Recipe Review from 12/8/2014

A really busy week work-wise.  I've got a Big Project starting to end Phase I and move onto Phase II, right when we're moving offices.  We're getting bumped from our temp space, into a temp space down the hill in a different building.  We'll be there 6 months before we can move into our newly remodeled office.  Part of HUGE remodel of the whole county building.  Have you ever had to move office filing cabinets?  Let me tell you, packing and unpacking and repacking and unpacking filing cabinets sucks. 

6 more months and we'll be done!


Meanwhile - The Meal Plan:
Sun (L) Leftover soup  (S) Venison Burgundy a la Malachosky
Mon (Pike Lake/Yoga) leftovers
Tues - Leftovers
Wed (AM yoga) Baked Pasta
Thurs (Yoga) leftovers
Fri - leftovers
Sat (Husband training/me French River)

Lunches - Rice and Pea soup (me)/Sandwiches (husband)


Venison Burgundy a la Malachosky (NAHC Favorite Wild Game Cookbook)
This is by no means a new recipe for us, but a long standing favorite. This could also be made with beef or lamb.  A hearty, meaty, rustic dish, perfect for fall and winter. 

Marinade
1/2 cup chopped onion
1/4 Burgundy wine (or other red wine)
2 tbsp lemon juice
2 tbsp vegetable oil/olive oil
2 cloves garlic, minced
1/4 tsp fresh ground pepper
1/2 tsp salt

1 lb boneless venison, round steak or substitute, cut into 3/4-inch cubes

2 tbsp butter
8 oz fresh mushrooms, cut into quarters
1/2 large onion, cut into 1/2-inch cubes
3 tbsp all-purpose flour
1 cup beef broth
3/4 cup Burgundy wine
1 tbsp ketchup
1 tsp bouquet sauce

In a large mixing bowl, combine marinade ingredients.  Add venison cubes.  Stir to coat.  Cover with plastic wrap.  Refrigerate 8 hours or overnight, stirring occasionally.

Heat oven to 300*F.  Drain and discard marinade-high heat.  Add meat.  In 12" non-stick skillet, melt butter over medium-high.  Add meat.  Cook for 5-8 minutes, or until meat is no longer pink, stirring frequently. Transfer to 3-quart casserole.  Set aside.

To same skillet, add mushrooms and onion.  Cook over medium heat for 2-3 minutes, or until vegetables are tender.  Add vegetable mixture to meat.

Place flour in same skillet.  Blend in remaining ingredients.  Cooke over medium heat for 3-5 minutes, or until sauce thickens and bubbles, stirring constantly.  Pour sauce over meat and vegetable mixture. Stir to coat.  Cover and bake 1-1 1/2 hours, or until meat is tender, removing cover during last 15 minutes.  Serve over hot buttered noodles. 



Baked Pasta with Sausage, Tomatoes and Cheese  (Ckng Lght Oct 2003/Dec 2007) 
First off, I halved this and made an 8x8 pan.  Recipe below is for a 9x13.  I had NO problems halving.  A half pan made 2.5 meals for us (I had one meal, then the Husband and I had it for two more meals).  That was probably the most significant change I made.  I did use a bulk sausage because a) I had some in the freezer and b) I hate putzing with casings.  I used dried basil instead of fresh because I'm NOT paying $3 for a 1 oz package of fresh or whatever size those little tubs are. 

This doesn't turn out saucy, but has a nice blending of tomatoes, flavor and cheese.  This took about an hour from start to table, with half of that being oven time which gave me time to clean up the kitchen and set the table.  Recommended for a mid-week meal. 

1 (1-pound) package uncooked ziti (short tube-shaped pasta)

1 pound hot turkey Italian sausage links (I used bulk, Italian venison sausage)

1 cup chopped onion 

Photo from CookingLight.com

2 garlic cloves, minced

1 tablespoon tomato paste 

1/4 teaspoon salt 

1/4 teaspoon black pepper 

2 (14.5-ounce) cans petite-diced tomatoes, undrained

1/4 cup chopped fresh basil (I used dried basil - not paying $3 for fresh!)

Cooking spray 

1 cup (4 ounces) shredded fresh mozzarella cheese 

1 cup (4 ounces) grated fresh Parmesan cheese 

1) Preheat oven to 350°.

2) Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.

3) Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.

4) Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350° for 25 minutes or until bubbly.

Risi e Bisi  (Vegetarian Slow Cooker)  Vegetarian, Gluten Free
This is a riff between a risotto and a rice soup.  According to the recipe, Arborio rice is necessary to get the natural thickening agent from the starches.  This comes out of the slow cooker a bit on the thin side, but it did thicken quite nicely after it sat overnight in the fridge. 

I really enjoyed this soup, it was a nice change of pace from the bean/lentil soups I have been eating.  The green peas made this almost Spring-like in color and taste.  I had this for lunches, so it made enough for 6 days worth. 

1 tbsp olive oil
2 onions, finely chopped
1 tsp dried thyme
1/2 tsp salt
1/2 tsp fresh ground black pepper
2 bay leaves
1/2 cup short grain white or brown rice (Arborio)
6 cups vegetable broth, divided
2 cups green peas, thawed if frozen
1/2 cup fresh grated Parmesan or vegan alternative
1/4 cup finely chopped parsley
1 tbsp butter (optional)

1) In a skillet, heat oil over medium heat.  Add onions and cook, stirring, until softened, about three minutes.  Add garlic, thyme, salt, pepper and bay leaves and cook, stirring, for about 1 minutes.  Add rice and two cups vegetable broth and bring to a boil.  Boil rapidly for 2 minutes, transfer to slow cooker.

2) Add remaining 4 cups of broth and stir well.  Cover and cook on Low for 6 hours or on High for 3 hours, until rice is tender.  Stir in peas, Parmesan, parsley and butter if using.  Stir well and cook for another 15 minutes or until peas are tender.  Discard bay leaves.