Recipe Review from 10/7/2019

This review wraps up September.  After several less than stellar recipes over the previous weeks, these were all winners.  I did have some technical difficulties with the squash stew (related to my IP slow cooker function), but in the end even that turned out good.   Enjoy!

The Meal Plan:
Sat (L) leftovers (S) potluck
Sun (L) pot roast(S) squash, lentil and millet stew
Mon (yoga) leftover pot roast
Tues - Spanikopita Calzones
Wed - Beef and broccoli stir fry
Thurs - leftover calzone
Fri- leftover stir fry

Lunches - the squash stew

Spanikopita Calzones (Eating Well, September 2019) vegetarian
A little bit time consuming, so perhaps not the best for a week night unless you get home early. And part of that "time consuming" was on me, as I made my own pizza dough but didn't get it out of the fridge early enough (at least two hours ahead of time if you have cool kitchen like I do).

The filling was part of an article in the magazine that focusing on how versatile it could be - stuffed peppers, grilled sandwiches, and more.  I plan on going back and trying the different variations.  

I would, however, make these again in a heartbeat. Delicious! The tangy creamy spanikopita filling against a well made, flavorful pizza crust was just yummy. These did make four large-ish calzones, which can be split and shared...or not. Recommended!

Made 4 (could do 6 depending on your pizza dough).

photo from eatingwell.com

2 tablespoons extra-virgin olive oil, divide
¼ cup chopped shallot
1 (11 ounce) package baby spinach
(I used 8 oz Swiss chard)

2 teaspoons chopped fresh dill
2 teaspoons chopped fresh parsley
1 clove garlic, grated
¼ teaspoon ground pepper
½ cup part-skim ricotta cheese
6 tablespoons crumbled feta cheese
1 pound prepared pizza dough, preferably whole-wheat
½ cup shredded part-skim mozzarella cheese and 1/4 cup shredded provolone

Preheat oven to 475°F.Coat a large baking sheet with cooking spray.

Heat 1 tablespoon oil in a large nonstick pan over medium-high heat. Add shallot and cook, stirring often, until softened, about 1 minute. Add spinach in batches and cook, stirring, until wilted, 3 to 5 minutes. Stir in dill, parsley, garlic and pepper. Cook, stirring, for 1 minute. Transfer the spinach mixture to a large mixing bowl.

Stir in ricotta and feta. On a lightly floured surface, cut dough into 4 equal pieces. Pat and roll each piece into a 7-inch circle. Place ½ cup filling on one half of each circle, leaving a ½-inch border. Top with 2 tablespoons mozzarella. Fold the dough over the filling and crimp the edges with a fork to seal. Cut 3 small slits in the top to vent steam; brush the calzones with the remaining 1 tablespoon oil. Transfer the calzones to the prepared baking sheet. Bake the calzones until browned on top, about 15 minutes. Let cool for 5 minutes before serving.


Slow Cooker Squash, Lentil and Millet Stew (Eating Well, September, 2019) vegetarian
I had some technical difficulties with this one - for some reason, my Instant Pot slow cooker function does not get as hot as a traditional slow cooker, and the split peas were not fully cooked after 8 hours.  I tried to pressure cook for a couple minutes, but kept getting a "burned" reading.  So, a bit of frustration there.  In hindsight, I should have pre-soaked the split peas. 

I also subbed quinoa for the millet because I had quinoa on hand and my local store doesn't carry millet.  Subbed Swiss chard for the spinach because I have a garden bed full of chard.  Skipped the curry leaves and asafetida powder.  Not going to find either in my corner of the world and not worth ordering online.

Despite the technical difficulties, substitutions, and omissions, this was very good.  Don't skip that herbed sauce!  So very tasty.  This was perfect for Fall lunches!  Recommended.

Serves 6-8

photo from eatingwell.com

4 cups cubed peeled winter squash (1¼ pounds; 1-inch cubes)
1 cup red lentils, rinsed
½ cup toor dal (split pigeon peas), rinsed
⅓ cup millet  (I used quinoa)
1 tablespoon Kashmiri chile powder (see Tips)
2 teaspoons ground coriander
1½ teaspoons salt
1 teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon ground pepper
5 cups water
2 tablespoons ghee or canola oil
15 fresh curry leaves (see Tips) (optional)
1 teaspoon cumin seeds
1 teaspoon black or brown mustard seeds
Pinch of asafetida (see Tips)
2 cups fresh or frozen corn kernels
Fresh cilantro for garnish

Herbed Yogurt (Don't skip!)
2 cups whole-milk plain yogurt
¾ cup chopped fresh cilantro
¼ cup chopped fresh mint
Pinch of salt


Combine squash, lentils, toor dal, millet, chile powder, coriander, 1½ teaspoons salt, cumin, turmeric and pepper in a 4- to 7-quart slow cooker. Add water and cover. Cook on Low for 8 hours or High for 4 hours.

Meanwhile, prepare herbed yogurt: Whisk yogurt, ¾ cup cilantro, mint and a pinch of salt in a medium bowl. Refrigerate until ready to serve.

Just before serving, heat ghee (or oil) in a small skillet over medium heat. Add curry leaves (if using), cumin seeds, mustard seeds and asafetida; cook, stirring, until the seeds start to pop and darken in color, about 30 seconds; immediately scrape into the slow cooker and cover. Add corn to the pan and cook over medium heat, stirring frequently, until just tender, 2 to 3 minutes. Add the corn to the slow cooker and gently stir to combine. Serve topped with the yogurt and garnished with cilantro, if desired.


Tips: Made from Indian Kashmiri chiles, Kashmiri chile powder has mild heat and a vibrant red hue. Look for it at Indian markets or online. For a substitute, use regular chili powder.

Used in Indian and Middle Eastern cooking, asafetida (as-uh-fet-i-duh) is known for its distinct, slightly sulfurous aroma that works synergistically with other spices to enhance them—similar to the way anchovies can amp up a dish's flavor without you knowing they're there. You can find the spice at Indian markets or online.

Curry leaves are native to South Asia. They have a faint citrusy flavor. Find fresh curry leaves in the produce section (and sometimes in the freezer) at Asian markets and some natural-foods stores. Freeze extra leaves airtight for up to 2 months.

To make ahead: Refrigerate dal (Step 1) for up to 2 days. Refrigerate herbed yogurt (Step 2) for up to 2 days.


Beef and Ginger Stir-fry (Eating Well, September 2019)
I fully admit I am not a fan of beef and will generally avoid it.  However, the Husband does like beef and I thought this would be worth a try.  I have to say....incredibly easy to make and tasted very good.  Fresh, bright, and the perfect amount of "saucy". Husband liked this a lot.  I would make this again, and I would for fun, try using pork.  Recommended!

Serves 4

photo from eatingwell.com

⅓ cup reduced-sodium tamari or soy sauce
¼ cup low-sodium chicken broth
2 tablespoons brown sugar
2 tablespoons cornstarch, divided
1 pound sirloin steak, thinly sliced
3 tablespoons peanut or canola oil, divided
6 cups broccoli florets
½ cup sliced scallions, plus more for garnish
1 tablespoon finely grated ginger
1 teaspoon finely grated garlic
2 cups cooked brown rice
Crushed red pepper for garnish


Whisk tamari (or soy sauce), broth, brown sugar and 1 tablespoon cornstarch in a small bowl.

Toss steak with the remaining 1 tablespoon cornstarch. Heat 2 tablespoons oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Add the steak and cook, stirring once, until browned, about 4 minutes. Transfer to a clean plate.

Add the remaining 1 tablespoon oil and broccoli; cook, stirring occasionally, until slightly tender, about 2 minutes. Stir in scallions, ginger and garlic; cook, stirring, until fragrant, about 30 seconds. Whisk the tamari mixture and add it, along with the beef, back to the pan; cook until the sauce thickens, about 1 minute.

Serve over brown rice and garnish with crushed red pepper, if desired.