Recipe Reveiw from 7/4/2016

Since my last recipe posting, I'm glad to say we haven't lost any more chicklets to the hawk (knock on wood *knock!* *knock!*). Mama-Penny started laying eggs again, but her chicks are still too little to integrate with the chicklets.  The family will stay in the garden cruiser for the time being.  And we had our first record egg laying day - twelve eggs!  That beat the old record by two eggs.  Ten eggs aren't unusual, but twelve was definitely a surprise.

Several notable recipes this past week

The Meal Plan
Sat (L)  Leftovers   (S) Leftovers
Sun (L)  Leftovers   (S) Grilled Pork Shank, Austrian Potato Salad, corn on the cob
Mon: Happy 4th of July!  (L)   Baseball game   (S)  Leftovers
Tues:  Grilled Eggplant planks
Wed:  Meatball hoagies
Thurs (yoga)   Leftovers
Fri: out for Pizza

Lunches - pork sandwiches, fruit, veggies, luna bars, yogurt, the usual...

Buttermilk Pancakes  (by Baker by Nature blog via Pinterest)  vegetarian
Sunday is Pancake Day in our house, and I've been trying to make an effort to use different recipes rather than the same three or four.  I had this one saved on Pinterest and pulled it to the top.   Pretty basic, easy to assemble, tasty.  I added one ripe mashed banana and some fresh blueberries because I adore banana's and blueberries in my pancakes!  Yum! 

photo from Baker by Nature blog

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 and 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 large eggs, at room temperature
• 2 cups buttermilk
• 1 teaspoon pure vanilla extract 
• 1 ripe banana, mashed
• 1/2 cup blueberries (fresh) 
• Maple syrup, for serving

Instructions

1. In a large bowl add the flour, sugar, baking soda, baking powder, salt, and nutmeg; whisk well to combine. In a separate bowl add the eggs and lightly beat them with a whisk. Add in the buttermilk and vanilla and beat until well combined. Stir the buttermilk mixture into the dry ingredients, stirring just until everything is combined.
2. Pour batter by 1/3 cupfuls onto a buttered hot pan or griddle, adding only a few at a time so that they do not blend together. Cook for about 2 minutes before flipping them over, or until small bubbles form on top. Cook on the second side until golden brown, about 1-2 minutes. Repeat with all pancake batter. Serve pancakes warm, with syrup. See notes for freezing options.

Notes

To freeze: place cooled pancakes between layers of waxed paper, then place them in a freezer-safe plastic bag, squeezing out any excess air before sealing the bag and placing it in the freezer. Pancakes will keep in the freezer for 2 months. To reheat, heat your oven to 375 degrees (F). Place the pancakes in a single layer on a large baking pan; cover with tinfoil and heat in a preheated oven for 6-8 minutes, or until warm. You may also microwave 3-4 pancakes at a time for about 40 seconds, or until heated through.


Austrian-style Potato Salad  (America's Test Kitchen)  vegetarian option, gluten free
A few modifications and substitutions this go around, and end result was still darn tasty.  I had baby red potatoes on hand in the basement, I used a "bold and peppery" Miller's Blend olive oil, a shallot instead of a red onion (had one on hand), and parsley for the chives.  So, kinda a "what I had on hand" Austrian-style potato salad. 

Don't be put off by the instructions, this actually comes together very quickly and easily.   End result?
Everyone thought it was darn tasty.  Recommended! 

Serves 4-6

2 lbs Yukon Gold potatoes, peeled, quartered lengthwise, and cut into 1/2 inch thick slices
I used baby red potatoes and didn't peel. 
1 cup low-sodium chicken broth**  (use water or vegetable broth for vegetarian option)
1 cup water
salt and pepper
1 tbsp sugar
2 tbsp white wine vinegar, divided
1 tbsp Dijon mustard
1/4 cup vegetable oil (I used olive oil)
1 small red onion, chopped fine (I used 1 large shallot)
6 cornichons or kosher dill pickles, chopped fine  (2 tbsp)
2 tbsp minced fresh chives (I used parsley)
 

1.  Bring potatoes, broth, water, 1 tsp salt, sugar and 1 tbsp vinegar to a boil in a 12-inch skillet over high heat.  Reduce heat to medium-low, cover, and cook until potatoes offer no resistance when pierced with a paring knife, 15 to 17 minutes.  Remove cover, increase hat to high (so cooking liquid will reduce), and cook 2 minutes.

2. Drain potatoes in a colander set over a large bowl, reserving cooking liquid. Set drained potatoes aside.  Pour off and discard all but 1/2 cup cooking liquid (if 1/2 cup liquid does not remain, add water to make 1/2 cup).  Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid.

3.  Add 1/2 cup cooked potatoes to bowl with cooking liquid mixture and mash with potato masher or fork until thick sauce forms (mixture will be slightly chunky).  Add reamining potatoes, onion, cornichons, and herbs, folding gently with rubber spatula to combine.  Season with salt and pepper.  Serve warm or at room temperature.

ATK notes: For best results, don't refrigerate the salad; it should be served within 4 hours of preparation.  


Grilled Eggplant Planks  (Ckng Lght,  July 2016)   gluten free, vegetarian
These were touted as a side, but I made them a main dish with the addition of brown rice and a salad.  There were four sauce options, and I chose the one below because I had almost all the ingredients on hand.  I say 'almost' because I subbed balsamic vinegar for the sherry vinegar.  I also grilled these - spray each plank with olive oil or vegetable oil and toss on a preheated grill.  Proceed with recipe as directed.

These turned out very tasty and were perfect for a hot summer evening.  I brought some shredded  Parmesan cheese to the table for garnish.  One standard grocery store eggplant was plenty for two of us.  But, since I bought two eggplants, I made this twice. 

2 small eggplants (about 12 oz. each)

photo from CookingLight.com

2 tablespoons sherry vinegar (I used balsamic)

2 tablespoons olive oil

1 teaspoon honey

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Cooking spray

2 teaspoons fresh thyme

1/4 teaspoon kosher salt 

 

1. Cut eggplants lengthwise into 1/2-inch-thick slices.

2. Combine vinegar, olive oil, honey, 1/4 teaspoon kosher salt, and pepper.

3. Heat a grill pan over medium-high heat; coat with cooking spray. Grill eggplant 2 to 3 minutes on each side. Drizzle with vinegar mixture. Sprinkle with thyme and 1/4 teaspoon kosher salt.

Meatball Hoagies  (Ckng Lght, July 2016) 
The recipe touted these as being a 30 minute meal.  When all was said and done, this was closer to an hour.  It takes nearly 15-20 minutes alone to mix and form the meatballs!  And no, they don't cook nearly enough in 4 minutes.   A kitchen tip - prep additional meatballs and freeze for a later date.  

Still, this is a very tasty dish.  I opted to serve these in a whole hoagie bun (I had to buy a pkg of 6 so why not?) and was glad I did.  Saucy, spicy, garlicky, messy, cheesy goodness all in one hoagie roll.   YUM!  This made great leftovers for a second meal.  

Serves 4

photo from CookingLight.com

8 ounces 99% lean ground turkey breast (I used Italian sausage I had on hand)

1/4 cup chopped fresh flat-leaf parsley

3 tablespoons whole-wheat panko (Japanese breadcrumbs)

1 teaspoon grated lemon rind

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 large egg, lightly beaten

1 tablespoon extra-virgin olive oil, divided

2 cups fresh marinara sauce (basically one jar)

1/2 cup water

3 garlic cloves, finely chopped

5 ounces fresh baby spinach

2 (2.5-oz.) whole-wheat hoagie rolls, halved horizontally

4 (3/4-oz.) slices reduced-fat provolone cheese

1. Preheat broiler to high.

2. Combine first 9 ingredients in a bowl. Shape turkey mixture into 12 meatballs.

3. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add meatballs to pan; cook 4 minutes, turning to brown on all sides. Add sauce and 1/2 cup water; cook 7 minutes. Place meatball mixture in a bowl.

4. Wipe out pan with paper towels; return to medium-high heat. Add remaining oil and garlic; cook 30 seconds. Add spinach; cook 2 minutes, stirring until wilted. Place bread pieces, cut side up, on a baking sheet; top evenly with spinach, meatball mixture, and cheese. Broil 1 minute or until cheese is melted.