Recipe Review from 8/4/2017

Labor Day weekend the Husband, myself, and the pups were invited to my friends family cabin in the Hayward, WI, area.  Saturday was a very cool, overcast and rainy day, Sunday was absolutely fabulous, and Monday a mixture of both.   It was, simply,  a very enjoyable relaxing weekend and the best part was the Pup behaved himself fabulously!  It was a New Experience for him and I really didn't know how he would react; he did great.  Absolutely great.  

Docks are the BEST! 

The rest of the week - fuggly busy.  Nuff said on that. 

The Meal Plan from the week of 9/4
Sat (Hayward)   Fog City Chicken Salad from the Co-op;  Brats and broccoli salad
Sun (Hayward)  Fog City Chicken Salad from the Co-op;  Brats and broccoli salad
Mon (Hayward)  Thirsty Pagan for pizza on the way through Superior;  Farro, green beans and
Tues - leftover Red Lentil and Sweet Potato curry
Wed - Quick Chicken Chili
Thurs - leftover chili
Fri - Chinese take out

Farro, Green Bean and Kale Salad  (Ckng Light Sept 2017) vegetarian
OMGosh!  This was excellent!  My only substitution was goat cheese for the feta.  There is something about warmed goat cheese that pushes my happy buttons.  As I noted in italics below, I cooked my own farro because I have no idea where I could find pre-cooked.  And it's not like farro is hard to cook as long as you get the pearled kind.   Roughly twenty minutes?

This says it serves two, but those two servings were on the hearty side.  This could make enough for three or four lunches.  

Highly recommended! 

photo from cookinglight.com

4 cups water
1 cup halved haricots verts or green beans
2 tablespoons red wine vinegar
1 1/2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 (8.5-oz.) pkg. precooked farro (2 cups)
2 cups thinly sliced lacinato kale
1 cup halved cherry or grape tomatoes
1 ounce feta cheese, crumbled (about 1/4 cup) (I used goat cheese - recommended!!)

1) Bring 4 cups water to a boil in a small saucepan. Add green beans; cook 3 to 5 minutes or until crisp-tender. Drain, and rinse well with cold water; drain.

Note:  I cooked the beans and the farro in the same water.  I have NO idea where Ckng Lght is finding pre-cooked farro.  I use pearled farro and cook at a ratio of 1 cup farro to 2 cups water.  Bring water to a boil, add farro and cook until al dente (it has a bit of resistance when you bite on the kernels) and drain any remaining water.  I let stand a few minutes, covered, after draining. 

2) Combine vinegar, oil, mustard, salt, and pepper in a medium bowl, stirring with a whisk. Heat farro according to package directions. Add farro, kale, tomatoes, and green beans to dressing; toss well. Sprinkle with cheese.

Quick Chicken Chili (Ckng Light Sept 2017) gluten free option
This was quick, easy, and perfect for a mid-week cold weather meal.  I had some shredded chicken on hand in the freezer and I subbed pinto beans for the great northern.  So, basically, I made as written!  Oh, wait, I did add a cup of diced red pepper - had one in the fridge that needed to be used.  I served this with some homemade corn chips: I had a partial package of corn tortillas, cut into 6ths, sprayed with olive oil and baked until crispy and brown.  Yum!

For a simple, warming, easy Fall chili, I recommend this.

1 1/2 cups unsalted chicken stock, divided
2 (15-oz.) cans unsalted Great Northern beans, rinsed, drained, and divided 

photo from cookinglight.com

(I used pinto beans)
2 tablespoons olive oil
1 cup chopped yellow onion
1 tablespoon minced garlic
1 1/2 teaspoons all-purpose flour
1 tablespoon ground cumin
2 (4-oz.) cans mild chopped green chiles, drained
1/2 teaspoon black pepper, divided
1/4 teaspoon kosher salt
8 ounces boneless, skinless rotisserie chicken breast, shredded (about 1 cup)
2 tablespoons fresh lime juice
1/4 cup sliced radishes
2 tablespoons light sour cream
2 tablespoons fresh cilantro leaves
1 ripe avocado, sliced

 1) Place 1/2 cup stock and 1 can beans in a blender, and blend until smooth. Heat olive oil in a large Dutch oven over medium-high. Add onion; sauté 4 minutes. Add garlic; sauté 2 minutes. Sprinkle flour over pan; cook 1 minute. Stir in cumin and chiles; cook 1 minute. Add bean mixture, remaining 1 cup stock, remaining 1 can beans, 1/4 teaspoon pepper, and salt; bring to a boil.

2) Reduce heat to medium; simmer 5 minutes or until slightly thickened. Add chicken; cook 2 minutes. Stir in juice. Divide chili among 4 bowls; top evenly with radishes, sour cream, cilantro, avocado, and remaining 1/4 teaspoon pepper.