Recipe Review from 9/2/2019

Busy, busy week.  We had a holiday.  We went camping!  Details on that when I get my pics downloaded.  Speaking of pictures, none for this week.  You'll have to take my word for it that these look and taste great. 

The Meal Plan:
Sat (Wild Ricing)
Sun -  Harira (Moroccan) soup
Mon - leftover soup
Tues - more leftover soup
Wed (camping!)  (L) on the road   (S) Kebabs with wild rice casserole
Thurs (L) Broccoli and Apple Salad  (S) Brats and baked beans
Fri (L) Leftover broccoli salad  (S) out
Sat (L) on the road  (S) grilled chicken and baked beans

(Harira) Moroccan Lentil and Chickpea Soup (Cooks Illustrated)  vegetarian options
This was, simply, awesome.   This would be perfect for company, for making ahead and freezing (which I ended up doing because it made a lot), and the flavors are wonderful.   If you don't have smoked paprika, you could probably substitute regular, but it will definitely alter the overall flavor profile.

I also recommend having some naan or lavash or even some crusty artisanal bread to sop up extra sauce.  Too good to waste! 

Recommended! 

1 large onion, chopped fine
2 celery ribs, chopped fine (use Swiss Chard stalks)
5 garlic cloves, minced
1 tbsp grated fresh ginger
2 tsp ground coriander
2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp ground cinnamon
1/8 tsp red pepper flakes
3/4 cup minced fresh cilantro
1/2 cup minced fresh parsley
4 cups chicken or vegetable broth
4 cups water
1 (15oz can chickpeas, rinsed and drained
1 cup brown lentils, sorted and rinsed
1 (28 oz) can crushed tomatoes
1/2 cup orzo
4 oz Swiss Chard, stemmed and cut into small pieces (a must)
2 tbsp lemon juice
salt and pepper to taste
lemon wedges for serving

1. Heat oil in large Dutch oven over medium-high heat until shimmering. Add onion and celery and cook, stirring frequently, until translucent and starting to brown, 7 to 8 minutes. Reduce heat to medium, add garlic and ginger, and cook until fragrant, 1 minute. Stir in coriander, paprika, cumin, cinnamon, and pepper flakes and cook for 1 minute. Stir in ½ cup cilantro and ¼ cup parsley and cook for 1 minute.

2. Stir in broth, water, chickpeas, and lentils; increase heat to high and bring to simmer. Reduce heat to medium-low, partially cover, and gently simmer until lentils are just tender, about 20 minutes.

3. Stir in tomatoes and pasta and simmer, partially covered, for 7 minutes, stirring occasionally. Stir in chard and continue to cook, partially covered, until pasta is tender, about 5 minutes longer. Off heat, stir in lemon juice, remaining ¼ cup cilantro, and remaining ¼ cup parsley. Season with salt and pepper to taste. Serve, passing lemon wedges separately.

Recipe tip - serve with Harissa, a North African Chili paste for an extra punch.  Several recipes available on line if you can't find it in your local stores. 

BBQ Baked Beans (Cooks Illustrated) gluten free  (possible vegetarian option...)
"You either like bacon...or your wrong." Quote on one of the Husband's T-shirts.

This dish has got your bacon.  Don't skimp on the inexpensive stuff.  This is the time to splurge on some good locally smoked bacon. 

And don't be put off by the ingredient list.  This is a ridiculously simple recipe that comes together in almost no time at all and then simmers happily in your slow cooker.  End result is some of the best baked beans I've made yet (and I've made a few recipes).  

IF you are a vegetarian, this *could*, probably, be made without the bacon, but I would recommend adding a splash of liquid smoke flavoring to fill that flavor gap that bacon would have provided. 

RECOMMENDED.

1 cup chicken broth
3/4 cup ketchup
1/3 cup packed brown sugar
1/4 cup molasses (regular)
2 tbsp Dijon mustard
1 tbsp cider vinegar
1 tsp hot sauce
1 tsp chili powder
1/2 tsp salt
1/8 tsp cayenne pepper
6 slices bacon, cut into 1/2 inch pieces
1 onion, chopped fine
2 cloves garlic, minced fine
2 cans (15oz each) navy beans
2 cans (15oz each) pinto beans

1) Whisk broth, ketchup, sugar, molasses, mustard, vinegar, hot sauce, chili powder, salt, and cayenne in bowl until combined; set aside barbecue sauce.

Cook bacon, onion, and garlic in 12-inch nonstick skillet over medium‑high heat until onion is softened and beginning to brown, 5 to 7 minutes. Add barbecue sauce and bring to boil. Transfer sauce mixture and beans to slow cooker and stir to combine. Cook until flavors have married, about 4 hours on high or 6 hours on low. Serve, passing extra hot sauce separately.