Recipe Review from 4/9/2018

As I type this, another winter storm is bearing down on the Midwest.  Weather forcasts are all over the place: 1 to 3" of snow, 6-10" of snow, 12-18" of snow.  Can't believe any of it because we just don't know how The Lake is going to affect things.  Right now, there is a Lakeshore Flooding Advisory for Two Harbors and Ashland, as the prevailing winds will be coming hard of the Lake.  It might be enough to keep the snow to the south.  It might not.  Just don't know...

Winter.  Go. Away.

The Meal Plan from the week of 4/9/2018
Sat (L) leftover pasta   (S)  Old Chicago
Sun (L) leftover pasta  (S)  Porketta
Mon (yoga)  Porketta
Tues (yoga) Porketta
Wed  quiche
Thur (yoga)  quiche
Fri - leftovers

Lunches - Qunioa chili

Quinoa Chili (Cooking Classy Blog) vegetarian, gluten free
Found this recipe on Pinterest.  I was looking for a vegetarian slow cooker chili and this popped up.  While not a slow cooker dish, it fit the requirements for vegetarian and easy.  So so easy!  Only two things to chop: the onions and garlic. Everything else came out of a can (in a good way!).

I did streamline one thing, and that was to cook the quinoa IN the chili.  I added a tich extra liquid, but not much because I do like my chili thick.  I subbed pinto beans for the kidney, and navy beans for the black beans.

Recipe noted this made 6 servings - I had enough for easily 10 meals. 

2 cups cooked quinoa (from 2/3 cup dry)
1 Tbsp olive oil

photo from Cooking Classy Blog

1 large yellow onion , diced (1 3/4 cup)
4 cloves garlic , minced
2 (14.5 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
1 (14.5 oz) can vegetable broth
1 (7 oz) can diced green chiles
2 1/2 Tbsp chili powder
2 tsp ground cumin
2 tsp cocoa powder
1 1/2 tsp paprika
1/2 tsp granulated sugar
1/2 tsp ground coriander
1/8 tsp cayenne pepper , more or less to taste
Salt and freshly ground black pepper , to taste
2 (15 oz) cans kidney beans, drained and rinsed (I used 2 cans pinto beans)
1 (15 oz) can black beans, drained and rinsed (I used 1 can navy beans)
1 1/2 cups fresh or frozen corn
1/4 cup chopped cilantro (bought the cilantro for another dish, forgot I had the cilantro)
1 Tbsp lime juice
 

For serving: Shredded cheddar cheese , diced avocado, sour cream, tortilla chips

1. Heat olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot add onion and saute until translucent, about 4 minutes. Add garlic and saute 1 minute longer. Add in diced tomatoes, tomato sauce, cooked quinoa, vegetable broth, green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.
2. Add in all kidney beans, black beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados and tortilla chips).  
   
   

And this was a Lydia Bastianich inspired dish from a recent episode on Create:

potatoes (I used Yukon Golds), cut into wedges
1 red, yellow or orange pepper, cut into strips
1/2 onion, cut vertical
rosemary

heat oil in a large pan until shimmering
add potatoes and cook until start to turn color
add onions and peppers, cook until just softened, but still have a bit of "bite" (al dente)
season with rosemary and extra olive oil if desired.