Recipe Review from 8/20/2018

A bit of a short week after getting back from the World Science Fiction Convention in San Jose.  I made a strong effort to utilize items I had in my pantry along with the new September issue of Cooking Light.

And YAY!!  Cooking Light has posted their recipe indexes!!  I'll go back and link and post pictures when I have a moment.  Awesome. 

The Meal Plan
Tues - Creamy Carbonara
Wed - Wheat Berry Bowl
Thurs -brats
Friday - leftover brats
Sat (L) leftover wheat  berry bowl

Lunches - hummus sandwiches

[Whole Wheat] Pasta Carbonara (Ckng Lght, Sept 2018)  vegetarian option**

photo from cookinglight.com

I used Chickpea Spaghetti in lieu of the whole wheat because I had a box in the cupboard from a different recipe.  And like that earlier recipe, the pasta was...not good.  I made sure to follow the cooking directions, but it still turned out glumpy, clumpy and downright gooey.  Even when adding the egg mix below, it remained a sticky mess.

We ate it, but it wasn't very good.

So, I would make this dish again, but use regular pasta.


Made three servings. 

3 large eggs, beaten

1 1/2 ounces pecorino Romano cheese, grated (about 1/3 cup)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
8 ounces uncooked whole-wheat spaghetti
1/4 cup diced pancetta or bacon  (I skipped, and added diced zucchini instead)

Stir together eggs, cheese, salt, and pepper in a small bowl; set aside.

Cook pasta in a pot of boiling water until al dente. Drain pasta in a strainer over a stainless steel bowl large enough to cover the pasta pot. Let cooking liquid stand in bowl 2 minutes. Reserve 1 cup cooking liquid; return remaining cooking liquid to pot. Place bowl on top of pot to create a double boiler; transfer drained pasta to bowl. Heat pot over high. Add egg mixture to pasta; cook, stirring constantly, 2 minutes or until sauce thickens. Stir in reserved 1 cup cooking liquid, 1/4 cup at a time, as needed to adjust consistency.

Cook pancetta in a small skillet over medium until crisp. Remove pancetta with a slotted spoon; set aside. Stir drippings into pasta mixture. Divide pasta and pancetta among 4 bowls.


 Perfect Wheat Berries  (Ckng Lght, Sept 2018)  vegetarian

photo from cookinglight.com

Lots of wheat berry "How To" available on the internet.  I usually just toss my berries in a sauce pan with water bring to a boil, and simmer 45 min to 1 hour or until done.  I gave the soaking method a try and it works too.   Either way, you will need to plan ahead not only to account for the soaking, but because it takes 45 minutes to cook the berries.  You CAN cook ahead of time, store in the fridge, and the reheat when needed.

Because really, who has time to spend 45 minutes in the morning cooking their breakfast?

1 cup uncooked wheat berries
1 1/2 cups water, plus more for soaking
1/4 teaspoon kosher salt

Place wheat berries in a bowl with enough water to cover. Soak 12 hours or overnight. Drain.

Combine wheat berries, 1 1/2 cups water, and salt in a saucepan over high, and bring to a boil. Cover and reduce heat to medium; cook until tender, 35 to 45 minutes. Remove pan from heat; let steam, covered, 15 minutes. Drain excess liquid.

Wilted Spinach and Fried Egg Wheat Berry Bowls  (Ckng Light, Sept 2018)  vegetarian
Yummy goodness in a bowl!  You DO have to prep the wheat berries ahead of time, so keep that in mind.

• I used Swiss Chard instead of spinach
• I skipped the scallions and peanuts
• DON'T skip the kimchi!   Oh my goodness, this was my first foray into kimchi land and I am addicted!  I will say, though, I'm buying "Midwest" kimchi (ie, read mild) bought through my co-op, and not through a Korean market.  Closest Asian/Korean market is 150 miles away. 
• I would recommend poaching the eggs unless you have an awesome non-stick pan to fry your eggs in.  

I will be making this again - recommended.

Serves 4

photo from cookinglight.com

2 teaspoons sesame oil
1 (5-oz.) container baby spinach  (or Swiss Chard)
1 teaspoon lower-sodium soy sauce
4 large eggs
2 cups Perfect Wheat Berries (recipe at left)
1/4 cup jarred kimchi (Korean fermented cabbage), chopped
1/4 cup chopped scallions  (skipped)
2 tablespoons roasted unsalted peanuts, roughly chopped  (skipped)

 

Heat oil in a large nonstick skillet over medium. Add spinach; cook, stirring often, until wilted, about 3 minutes. Stir in soy sauce; transfer mixture to a bowl.

Crack eggs into skillet; cook 2 minutes. Cover and continue to cook until desired degree of doneness, 2 more minutes for medium.

Divide wheat berries evenly among 4 bowls; top each serving with an egg, 1/4 cup spinach mixture, and 1 tablespoon kimchi. Top evenly with scallions and peanuts.

Zucchini Chips (AllRecipes.com) vegetarian
Not quite a recipe fail (that would be the Pasta Carbonara above), but not a success either.  My observation:  350* isn't hot enough and the baking sheet should be preheated.  After 15 minutes, I had barely cooked zucchini, pale and somewhat limp zucchini "chips".   My oven is cooking at the right them and I used a mandolin to make sure the zucchini was an even 1/4".   Grr.  

I used one medium to medium-large zucchini (which depending on where you live can mean different things), and it made enough for four people.  I should have weighed it to post here...shoot. 

I can't recommend this recipe. 

photo from AllRecipes.com

3 medium zucchini, cut in 1/4" thick slices
1/2 cup Italian seasoned bread crumbs
2 tbsp olive oil
2 tbsp grated parmesan cheese
2 tsp fresh oregano

Preheat oven to 350 degrees F (175 degrees C). 

 
Place zucchini in a bowl. Drizzle olive oil over zucchini and stir to coat; add bread crumbs and toss to coat. Spread coated zucchini onto a baking sheet. Sprinkle Parmesan cheese and oregano over coated zucchini. 

 
Bake in the preheated oven until zucchini are tender and cheese is browned, about 15 minutes.