Recipe Review from 2/13/2017

Last week I forgot to post about our newest adventures: homemade sauerkraut! Husband initiated this (being our household fermenting expert) and picked up a couple cabbages. I don't know which recipe he used, but they are all pretty similar. A salt water solution made with pickling salt, cabbage finely shredded, and in this case, caraway seeds. Cabbage was shredded by yours truly, he layered the cabbage and salt/caraway seeds, then he smooshed everything into the jar and covered with water. Now we wait.

The Meal Plan from week of 2/13

Sun (L) Leftover meatball stew  (S)  Vegetarian Chili

Mon (Yoga)  leftovers

Tues (Valentines Day!)  mac and cheese

Wed - leftovers

Thurs - Tues = Adventures! Stay tuned. 

Vegetarian Chili (modified from America's Test Kitchen, Slow Cook Revolution)  gluten free, vegetarian

This was one of the simpler ATK slow cooker dishes to assemble - onions, peppers, garlic and spices are sauted, pan deglazed and everything poured over the beans and mushrooms in the slow cooker.  Cover and cook.  Tomatoes added at the end.  

The one thing I did outside of the recipe was I brined my beans (I subbed pinto for the black), taking a cue from the New England Style baked beans from Super Bowl weekend.  I think I'm on to something here because this is two dishes where I've used dried beans, brined, and have had excellent results.

This is a very good chili.  It's flavorful, the texture is perfect, the mushrooms were a nice touch (not sure what you could sub for a non-mushroom person...), and hearty without being heavy.  I would make this again without hesitation.  

2 onions minced
2 red bell peppers, cored and chopped
2 jalepeno chiles, cored and minced
9 garlic cloves, minced
3 tbsp chili powder
4 tsp mustard seed
1 tbsp ground cumin
1 tbsp dried oregano
2 1/2 cups vegetable broth (I used chicken - had some on hand)
2 1/2 cups water
1 lb dried black beans (I used pinto)
10 oz white mushrooms, trimmed and quartered (I used 2 8oz pkg brown  mushrooms, stemmed and quartered)
1 tbsp minced canned chipolte chile in adobo sauce
2 bay leaves
1 (28oz) can whole tomatoes, drained and chopped
2 tbsp fresh cilantro, chopped

1.  Heat oil in a 12" skillet over medium high heat until shimmering.  Add onions, bell peppers, jalapenos, garlic, chili powder, mustard seeds, cumin and oregano and cook until vegetables are soft, about 8-10 minutes (mine usually takes closer to 5 minutes).  Stir in 1 cup broth to loosen browned bits, transfer to slow cookers.

2. Stir water, beans, mushrooms, remaining 1 1/2 cup broth, chipoltes and bay leaves into slow cooker.  Cover and cook until beans are tender, 9-11 hours on low or 5-7 hours on high.

3. Discard bay leaves.  Transfer 1 cup beans to bowl and smoosh with a potato masher (I just did this in the slow cooker, making sure not to stir).  Stir mashed beans and tomatoes into chili and let sit until heated through.  Stir in cilanto and season to taste.  Serve.


Ultra-Gooey Stove-top Mac and Cheese (The Food Lab blog/book by J. Kenji Lopez Alt)  vegetarian
I made this for Valentine's Day dinner.  O. M. G.  This was heaven in a bowl!   Cheesy, warm, gooey, tasty...and EASY. 

Cooking the pasta as directed below was a new technique for me, and I will say I over cooked the noodles despite following the directions.  Actually, that's what got me in trouble - I followed his time recommendations rather than checking and tasting. 

I used cheddar and colby jack for my cheeses so it was a very mellow flavor.  This does reheat nicely with the addition of some milk.   I added peas to the leftovers.  YUM!   Don't be afraid of adding the hot sauce - this is in no way hot or even spicy. 

Not much more I can gush about.  Truly awesome. 

photo from seriouseats.com

• 1 pound elbow macaroni
• Kosher salt
• One 12-ounce can evaporated milk
• 2 large eggs
• 1 teaspoon Frank’s RedHot or other hot sauce
• 1 teaspoon ground mustard
• 1 pound extra-sharp cheddar, grated (see note above)
• 8 ounces American cheese, cut into 1/2-inch cubes (see note above)
• 1 tablespoon cornstarch
• 8 tablespoons (1 stick) unsalted butter, cut into 4 chunks

1. Place the macaroni in a large saucepan and cover it with salted water by 2 inches. Bring to a boil over high heat, stirring occasionally to keep the pasta from sticking. Cover the pan, remove from the heat, and let stand until the pasta is barely al dente, about 8 minutes.

2. Meanwhile, whisk together the evaporated milk, eggs, hot sauce, and mustard in a bowl until homogeneous. Toss the cheeses with the cornstarch in a large bowl until thoroughly combined.

3. When the pasta is cooked, drain it and return it to the saucepan. Place over low heat, add the butter, and stir until melted. Add the milk mixture and cheese mixture and cook, stirring constantly, until the cheese is completely melted and the mixture is hot and creamy. Season to taste with salt and more hot sauce. Serve immediately, topping with toasted bread crumbs if desired.


Light and Fluffy Buttermilk Pancakes  (The Food Lab blog/book by J. Kenji Lopez Alt)   vegetarian
Why this works - read his blog or book.  AMAZING.  I enjoy the science behind the food, but I'm a bit geeky that way. 

Yes, recipe definitely makes light, fluffy pancakes IF you follow the recipe.  Which I did.  I didn't even add any vanilla extract, almond extract, or bananas.   I had one substitution and that was vanilla greek yogurt for the sour cream because I didn't read the recipe closely enough and forgot to buy a tub.  He does note that you can also just use more buttermilk. 

My one complaint - this takes three bowls to make.  Bowl for egg whites, bowl for dry, bowl for wet so extra dishes for me to wash (I don't have a dishwasher). 

I would make these again tho.  Tasty!

photo from seriouseats.com

• Basic Dry Pancake Mix:
• 10 ounces (about 2 cups) all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 tablespoon sugar

• For Each Batch of Pancakes
• 2 large eggs, separated
• 1 1/2 cups (about 12 ounces) buttermilk
• 1 cup (about 8 ounces) sour cream (see note above)
• 4 tablespoons unsalted butter, melted, plus more for serving
• Warm maple syrup

For the Dry Pancake Mix: Combine flour, baking powder, baking soda, salt, and sugar in a medium bowl and whisk until homogenous.Transfer to an airtight container.The mix will stay good for 3 months. (See note above.)

For each Batch of Pancakes: Place one batch of dry mix in a large bowl. In a medium clean bowl, whisk the egg whites until stiff peaks form. In a large bowl, whisk the egg yolks, buttermilk, and sour cream until homogenous. Slowly drizzle in the melted butter while whisking. Carefully fold in the egg whites with a rubber spatula until just combined. Pour the mixture over the dry mix and fold until just combined (there should still be plenty of lumps).

Heat a large heavy-bottomed nonstick skillet over medium heat for 5 minutes (or use an electric griddle). Add a small amount of butter or oil to the griddle and spread with a paper towel until no visible butter or oil remains. Use a 1⁄4-cup dry measure to place 4 pancakes in the skillet and cook until bubbles start to appear on top and the bottoms are golden brown, about 2 minutes. Carefully flip the pancakes and cook on the second side until golden brown and completely set, about 2 minutes longer. Serve the pancakes immediately, or keep warm on a wire rack set on a rimmed baking sheet in a warm oven while you cook the remaining 3 batches. Serve with warm maple syrup and butter.