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Monday, March 30, 2015

Recipe Review from 3/23/15

The Big Move happened this weekend.  Demolition starts this week.  I have "before" photos, sans furniture and stuff, but I'm not sure where the camera migrated to in the final chaos of moving out.  I'll post pictures as soon as I find where the camera went to...

In the meantime, we have to eat.  Here was last weeks Meal Plan:
Sun - Pasta with Asparagus and Artichokes
Mon (yoga/bkgrp)  leftovers
Tues (field day/dinner with Sister)  Crock Pot polish and cabbage
Wed (AM yoga/Virginia/Contractor out PM)  leftovers
Thurs (yoga)
Fri (Errands/PM Yoga)

Lunches - sandwiches, chips, luna bars, fruit and yogurt

Pasta with Asparagus [and Artichoke Hearts]   (Ckng Lght, March 2015)   vegetarian
I modified this a bit - I used 1 - 14oz can Artichoke Hearts instead of Hearts of Palm.  I like artichokes better.  Same quantity, rinsed and drained.  I didn't coarsely chop.   I also recommend cutting back on the garlic.  Five cloves left me tasting garlic well after dinner was done.  I like garlic, just not hours later.

Otherwise, this was a very tasty dish, easy to pull together.  Perfect for a weeknight meal.  Leftovers were also tasty, not as creamy as night-of dish, but acceptable. 

photo from
8 ounces uncooked multigrain penne pasta (I used cavattapi)
1 tablespoon extra-virgin olive oil
1 cup chopped yellow onion
5 garlic cloves, minced
1 3/4 cups fat-free milk, divided
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (14-ounce) can hearts of palm, rinsed, drained, and coarsely chopped ** see note above
2 cups (1-inch) diagonally cut asparagus
1 ounce Parmesan cheese, grated (about 1/4 cup)
2 ounces fresh mozzarella cheese, cubed 

1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add onion and garlic; sauté 4 minutes. Combine 1/4 cup milk and flour; stir with a whisk. Add flour mixture, 1 1/2 cups milk, salt, pepper, and hearts of palm to pan; bring to a simmer. Add asparagus; cook 4 minutes, stirring frequently. Add Parmesan; cook 30 seconds, stirring constantly. Remove from heat; stir in pasta and mozzarella.

Kielbasa Stew (Pinterest via  gluten free
This was just "okay".   I think 7-9 hours on low is way too long for a predominantly vegetable dish - the potatoes and added parsnips were overcooked, the cabbage had an off taste, and in general, everything was just a tich overdone.  Not the most pleasant flavors or textures.  I also thought the dish was missing a flavor; perhaps some chopped onion?  celery?  something was missing in the background.  This made three meals. 

So, recommended with reservations. 

4 cups coarsely chopped cabbage
photo from Pinterest
3 cups peeled, cubed potato 
2 cups peeled, cubed parsnips (using up some veggies)
1 1/2 cups sliced carrots (I used whole baby carrots)
1 pound cooked kielbasa, sliced (I used venison polish, left whole)
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon ground black pepper
2 - 14 ounce can reduced-sodium chicken broth 
In a 4- to 5-quart slow cooker combine cabbage, potato, and carrots. Top with kielbasa. Sprinkle basil, thyme, and pepper over kielbasa. Pour chicken broth over all.
Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours. Makes 4 or 5 servings.

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