Recipe Review from 1/1/2018

I kinda hit the ground running at the start of the new year so I needed some simple dishes to fill the week. Add in temps that are staying stubbornly below 0*F (-18*C), meals also needed to be WARM. Chili is always a good go-to. 

The Meal plan for week of 1/1:
Sat (L) Lentil Soup  (S) leftover pulled pork
Sun (L) leftover soup  (S) Potluck
Mon (L) out    (S) Chili
Tues - leftover chili
Wed - leftover chili
Thurs (yoga)
Fri (Climate Change presentation)  Chinese take-out

Lunches - Double sesame noodles (me);  sandwiches for the Husband


Double Sesame Noodles (Ckng Lght Jan/Feb 2018) 
I needed something simple for my lunch for the week,and it served the dual purpose of using a couple of pantry/freezer items:  leftover rotisserie chicken and a package of udon.   Because this was for my lunches, I was concerned about the noodles getting soggy over the week, so I stored them separately.  I needn't have worried - the sauce isn't so liquidy that the noodles would have been compromised. 

I really liked this dish.  It was nicely flavorful, easy to assemble and transport, and perfectly filling as a lunch.  I can see making this again, especially during the summer months. 

photo from cookinglight.com

6 ounces soba noodles  (I used udon)
1/4 cup tahini
1/4 cup water
2 tablespoons toasted sesame oil
1 tablespoon fresh lime juice
2 teaspoons sambal oelek or Sriracha
3/4 teaspoon kosher salt
2 cups thinly sliced red cabbage
1 cup chopped green onions
8 ounces shredded skinless, boneless rotisserie chicken breast

Step 1 Cook soba noodles according to package directions; drain and rinse with cold water.

 

Step 2 Combine tahini, water, toasted sesame oil, fresh lime juice, sambal oelek or Sriracha, and kosher salt in a large bowl. Add noodles, thinly sliced red cabbage, chopped green onions, and shredded skinless, boneless rotisserie chicken breast. Toss gently to combine. Serve at room temperature.

Cinnamon-laced Chili  (Ckng Lght, Jan/Feb 2018)
Don't be intimidated by the ingredient list, it's mostly seasonings and spices.  The only chopping is the meat, onion, poblano and garlic.  What needs to be taken into account is the 45 minute simmering time on top of 20 minutes of prep, so this isn't the best dish for a weeknight (unless you got home early...).

While tasty, this wasn't may favorite chili.  I did sub pork for the beef (I'm still not a fan of beef).  It's a tich runny for my tastes, and would have been better served over rice to sop up some of that extra sauce. 

photo from cookinglight.com

2 tablespoons canola oil
1 1/2 pounds beef chuck, cubed ]
(I used country style pork ribs)
2 cups chopped yellow onion
1 1/2 cups seeded and chopped poblano chile (about 2)
8 garlic cloves, chopped
2 tablespoons chopped fresh oregano (I used 2 tsp dried)
1 tablespoon unsalted tomato paste
1 1/2 teaspoons ground cumin
2 1/2 cups unsalted chicken stock
2 tablespoons paprika
2 tablespoons red wine vinegar
1 1/2 tablespoons light brown sugar
1 tablespoon reduced-sodium Worcestershire sauce
1 teaspoon kosher salt
3 cinnamon sticks
1 (15.5-oz.) can unsalted black beans, rinsed and drained  (I used homemade, pre-cooked navy beans)
2 ounces sharp cheddar cheese, shredded
1 tablespoon sliced fresh chives

Step 1  Heat oil in a large Dutch oven over high. Add beef, and cook 8 minutes or until browned on all sides, turning occasionally. Place on a plate.

 

Step 2  Add onion, poblano, and garlic to Dutch oven, and cook 5 minutes, stirring frequently. Add oregano, tomato paste, and cumin, and cook, stirring constantly, 1 minute and 30 seconds. Stir in stock, paprika, vinegar, brown sugar, Worcestershire, salt, and cinnamon sticks; bring to a boil. Reduce heat to medium. Add browned beef, cover, and simmer 45 minutes or until beef is tender, stirring occasionally.

 

Step 3  Remove cinnamon sticks; discard. Stir in beans; serve. Sprinkle each serving with shredded cheese and chives.