Recipe Review from 2/26/2018

Missed a week of reviews - was down and out with a cold after getting back from Vegas and had no energy to do anything.  Plus the Husband was off on adventures with a quick fishing trip up to Lake of the Woods.  I ate, I just don't remember what I ate. Grilled cheese probably.  Last week was better with one slow cooker dish and one quick stove-top chili.  

The Meal Plan
Sun (L) leftovers  (S) Roast Chicken
Mon (yoga/bkgrp/legion) leftovers
Tues - ??
Wed -  Hearty Bulgur Chili
Thurs (yoga) leftovers
Fri - leftovers

Slow cooked Tuscan White Bean Soup (Ckng Lght, Mar 2018)  gluten free, vegetarian option
Soup!  Soup is good for you when your sick, right? Chicken broth, hearty veggies, beans...yummy goodness in a bowl.   Except for when you don't want to eat the soup.  There was really nothing wrong with this recipe, it's simple, straight forward to assemble, flavors are bright and clean, spices maybe a tich on the bland side which also could have been my dulled taste buds from a stuffed up head.    

I did modify and omit the pancetta, I subbed spinach for the kale, and still went with chicken stock because I had that on hand in the freezer.   I did do the dried beans, so planning ahead is necessary.  You could also sub a couple 14.5oz cans of rinsed and drained beans and it would be just fine.  

1 cup dried cannellini beans
4 cups unsalted chicken stock  (or vegetable stock)
4 ounces diced pancetta (such as Boar's Head)

photo from cookinglight.com

1 cup chopped yellow onion
1 cup chopped carrot
1 cup chopped celery
1 tablespoon minced garlic
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (14.5-oz.) can unsalted diced tomatoes
1 (2-in.) piece Parmesan cheese rind
1 bay leaf
2 cups chopped kale  (I used spinach)
2 tablespoons red wine vinegar
2 tablespoons chopped fresh flat-leaf parsley (optional)

Step 1

Place beans in a large pot; cover with water 2 inches above beans. Soak at least 8 hours or overnight. Drain beans well; combine with stock in a medium saucepan. Bring to a boil over high. Transfer to a 5- to 6-quart slow cooker.

 

Step 2

Cook pancetta in a large skillet over medium-high for 5 minutes or until crispy. Remove from pan and set aside. Heat 2 tbsp oil in a pan over medium-high heat.  Add onion, carrot, celery, and garlic to drippings in pan; sauté 1 minute. Place veggie mixture, rosemary, and next 5 ingredients (through bay leaf) into slow cooker. Cook on low 8 hours. Discard Parmesan rind and bay leaf.

 

Step 3

Add kale; cover and cook 1 hour. Stir in reserved pancetta and vinegar. Sprinkle with parsley, if desired.

Hearty [Bulgur] Chili  (Ckng Lght, March 2018) vegetarian, gluten free option 
This really does come together quickly and would work for a weeknight dinner.  Once the onions and garlic are chopped, everything else is a plop, then step back and let simmer.  Dishes can be washed, counters tidied, table set, and wah-la!  Dinner served.

A couple of notes - I thought I had bulger in my freezer and I did not.  I substituted pearled farro and cooked accordingly.  Very tasty!  I've never heard of the tomato brand recommended, so I did my usual canned variety.   I did cut back on the chipolte a bit, so it was more flavor than heat.  And because I don't like kidney beans, I subbed black beans.   

I  would make this again!

photo from cookinglight.com

2 tablespoons olive oil
1 cup chopped onion
5 minced garlic cloves
1/2 cup uncooked bulgur (or similar - I used farro) ** quinoa would also work.
2 tablespoons chopped canned chipotle chiles in adobo sauce
1 teaspoon ground cumin
3 cups unsalted vegetable stock
1 (26.46-oz.) box finely chopped tomatoes (such as Pomì brand)

(I used 1 28oz can diced tomatoes; I have no idea what this Pomi brand is...)
1 (15-oz.) can drained unsalted kidney beans  (I used black beans)
1 1/4 teaspoons kosher salt
6 tablespoons sour cream
6 tablespoons cilantro leaves

Step 1

Heat olive oil in a large Dutch oven over medium-high. Add chopped onion and minced garlic cloves; sauté 5 minutes. Add uncooked bulgur, chopped canned chipotle chiles in adobo sauce, and ground cumin; cook 1 minute, stirring constantly. Add unsalted vegetable stock, 1 box finely chopped tomatoes (such as Pomì brand), 1 can drained unsalted kidney beans, and 1 1/4 tsp. kosher salt. Bring to a simmer; reduce heat to medium-low, and cook 15 minutes or until bulgur is tender.

 

Step 2

Ladle about 1 cup chili into each of 6 bowls; top each serving with 1 Tbsp. sour cream and 1 Tbsp. cilantro leaves.