Recipe Review from 10/30/2017

Another couple of slow weeks.  Previously, the Husband "smoked"/cooked an 8lb pork roast with a side of mashed rutabegas, which for two people is a lot.  So it was pork leftovers for the duration of the week, and he finished off the remainder in sandwiches this past week.

Then winter came and slapped us upside the head with a very blustery snow and wind storm a week ago Friday.  The winds started somewhere up in Ontario, came rip-snorting across Lake Superior, and washed out the portions of the Lakewalk, the road on Brighton Beach, flooded businesses and homes in Canal Parkand Park Point, dumped 9-10" of snow in the higher elevations of Duluth and rain in Superior.  Yes, snow in MN, rain in WI, right across the border.  Gotta love what that Lake can do!

And I made a few new dishes. 

Sat (L) leftover pork  (S)  pizza
Sun (L) leftover pizza  (S) Quick Texas Chili
Mon (yoga) leftover chili
Tues (Chili Cook-off at work)  Tumeric Chicken and Chickpea Soup
Wed (Obedience class) leftover soup
Thurs (yoga) leftovers soup
Fri (yoga)

Slow cooked 15 Bean Soup (modified from ATK Slow Cooker Revolution). First reviewed the recipe here.    gluten free, vegetarian option**

I made this back in March and really enjoyed it.  Though the first time around I forgot to add the Swiss Chard and tomatoes.  Says something about a dish when you can miss two ingredients and it still turns out great!   This time I omitted the bacon and added kale and the tomatoes.  DELISH!

This is so easy to make - chop, plop, and walk away for 9 hour or so.  IF you have time in the morning, it would be perfect for after work or weekend activities.  I made this for lunches for the week and it just kept getting better each day.  Recommended!



1 onion, chopped
6 garlic cloves, minced
1/2 tsp dried thyme
6 cups low-sodium chicken broth
12 ounces cremini mushroom2, de-stemmed, cleaned and quartered
8 oz 15-bean soup mix, flavoring packet discarded, beans picked over, and salt soaked
4 oz bacon (about 4 slices)**
1 oz dried shitake mushrooms, chopped (recipe called for porcini, my stores don't carry porcini so I subbed and used the whole package)
2 bay leaves
8 oz Swiss Chard lactino kale, stemmed and leaves sliced
1 (14.5 Oz) can whole tomatoes, drained and chopped  diced tomatoes

1. Heat a skillet over medium-high heat.  Coat with cooking spray/oil of choice.  Add onion, garlic, and thyme and cook until onion is just softened.  Transfer to slow cooker.

2. Stir broth, mushrooms, soaked beans bacon, dried mushrooms 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.  Let soup settle for 5 minutes, then remove fat from surface using a large spoon.  Remove bacon and bay leaves.

4. Stir in Chard and tomatoes, cover and cook on high until chard is tender, 20-30 minutes more.  Season to taste and serve. 

Quick Texas Chili  (Ckng Lght, Sept 2017)  gluten free option**
Don't be put off by the ingredient list, it's mostly spices and seasonings.  The only chopping is the steak.   I did add a can of chickpeas because my steak was smaller than the 12oz called for, and the chili was a bit soupy without something added.  And chickpeas because that's what I had on hand.

This can be flavorful without being "hot" if you need to adjust for little or sensitive tastebuds.  Just use a milder chili powder and omit or reduce the ground red pepper.

And this is one time where yes, this actually came together in about 30 minutes.  Good for a weeknight dinner!  

photo from cookinglight.com

3 tablespoons olive oil, divided
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon unsweetened cocoa
1/4 teaspoon ground red pepper
1/4 teaspoon dried oregano
12 ounces flank steak, cut into 3/4-in. pieces
3/4 teaspoon kosher salt, divided
3 tablespoons all-purpose flour** 
2 tablespoons unsalted tomato paste
1 tablespoon molasses
2 cups unsalted beef stock
1/2 cup dark beer
1 tablespoon reduced-sodium Worcestershire sauce

**I added 1 can of chickpeas

2 cups hot cooked brown rice
1/4 cup light sour cream
1/4 cup chopped green onions
1/4 cup sliced radishes
4 lime wedges   

Step 1 - Combine 2 tablespoons olive oil and the next 6 ingredients (through oregano) in a microwave-safe bowl; microwave at high 1 minute, stirring after 30 seconds.

Step 2 - Sprinkle steak with 1/4 teaspoon salt; toss with flour. Heat remaining 1 tablespoon oil in a Dutch oven over medium-high. Add steak; cook 6 minutes. Add spice mixture; cook 1 minute. Stir in tomato paste and molasses; cook 3 minutes. Add remaining 1/2 teaspoon salt, stock, beer, and Worcestershire. Bring to a boil; reduce heat, and simmer 30 minutes.

Step 3 - Divide rice and chili among 4 bowls. Top evenly with sour cream, onions, and radishes; serve with lime wedges.

Tumeric Chicken and Chickpea Soup  (Ckng Lght, Nov 2017)  gluten free

Another easy peasy soup, that can be simplified even more if you have some leftover rotisserie or baked chicken on hand!  Which I did!  If you have some shredded chicken ready to go, just skip to Step 2.  

I actually didn't make any alterations to this dish (other than the pre-cooked shredded chicken).  While this was flavorful, it seemed to be lacking something.  Maybe some cilantro instead of basil?  More basil?  Cumin?  I dunno.  

Anyhoo, recipe notes about 50 minutes to make this dish as written, 30 minutes if you have cooked chicken on hand.   Great for these chilly Fall evenings we've been having up here.  Recommended.

 
1 tablespoon olive oil
1 pound boneless, skinless chicken thighs

photo from cookinglight.com

1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 cup chopped red bell pepper
1 cup chopped onion
2 teaspoons ground turmeric
1 teaspoon freshly grated ginger
2 garlic cloves, minced
4 cups unsalted chicken stock (such as Swanson)
2 (15-oz.) cans unsalted chickpeas, rinsed and drained
1 cup canned light coconut milk
1/2 cup torn fresh basil
2 tablespoons fresh lime juice

Step 1 - Heat olive oil in a Dutch oven over medium-high. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 3 minutes on each side or until browned. Transfer to a plate.

Step 2 - Reduce heat to medium. Add bell pepper and onion; cook, stirring occasionally, until softened, about 5 minutes. Add turmeric, ginger, garlic, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 1 minute. Add stock and chickpeas. Return chicken to pot; increase heat to high. Bring mixture to a boil. Reduce heat to medium; simmer 15 minutes or until chicken is cooked through.

Step 3 - Place chicken on a cutting board, and use two forks to shred; return to pot. Stir in coconut milk, basil, and lime juice; cook 5 minutes.