Recipe Review from 4/19/20

A blustery week with winds that wouldn't stop, and ended in some absolutely delightful weather - sunny, 60*F,  light breeze.  The Husband and I took advantage of it and did a 5 mile walk, raked the yard, cleaned garden and flower beds, and he started rebuilding the garden fence.  It's been years since we've gotten this much yard word done this early.

what I'm looking forward to (photo from scifiwithpaprika.com)

The Meal Plan:
Sat (L) leftover split pea soup (S) Lentils and bulger with grilled pork chops
Sun (L) leftovers (soup and sandwiches)(S) leftover lentils and pork chops
Mon - brats
Tues - coconut rice
Wed - brats
Thurs - coconut rice
Fri - Indian chicken thighs (pushed to next week)

Lunches - (me) Ribollita Soup   (Husband) bagels with lox

Two more recipes from Milk Street's Fast and Slow cookbook.  As I noted in the previous week, this cook book was just released, and it wouldn't be proper to type out a slew of their recipes.  However, I will talk enthusiastically about what I made this week:














Coconut Rice with Beans and Scallions (and an egg!)

photo from scifiwithpaprika (C)2020

The recipe blurb states this is inspired by a dish from the Caribbean coast of Honduras and Nicaragua. The flavors in this are derived from coconut oil, coconut milk, and cilantro. Yup, pretty simple and super delicious! I did one modification and that was to substitute pinto beans for kidney beans. We're not a fan of kidney beans. I also did this as a main dish rather than a side, and served with a poached egg on top.  Serves 4-6.  Recommended!



Lentils and Bulger with Caramelized Onions
This was a Levantine inspired dish where Milk Street swapped out the rice and used coarse bulger instead.  I had my doubts about frying/sauteing two onions in the Instant Pot, but it worked quite well and it helped to have directions that said fry until "almost burnt".   Super helpful!   I really enjoyed this dish, especially as leftovers.  So much flavor between the onions, cumin, allspice and bay leaf.  We served this along side pork chops, then brats.  I did top with pickled red cabbage with the brats - so very tasty!  Serves 4-6.  Recommended!

Hoisin-Glazed Baby Back Ribs

First observation, when one of these recipes states a certain quantity of meat, it's THAT quantity.  Due to what was available at the meat market, we had to purchase more than what the recipe called for (by a pound).  And, because it had been frozen and thawed, it wasn't like I could just pop that extra back in the freezer.  I figured I'd just cook it with the rest...ah, no.  Wouldn't fit.  So I cooked it after the rest was done.

These are surprisingly easy (once you are done futzing with huge racks of pork), and there is time to clean up.  The glaze is sweet and tangy with overtones of the Chinese five-spice powder coming through.  For myself, the star anise was particularly prominent.  Would I make these again?  In a heartbeat!  I served with brown rice to capture any of the tangy glaze.  Serves 4-6.  Recommended! 


And my other new recipe from Eating Well:

Ribollita Soup (Eating Well Soups edition) vegetarian
This is an easy recipe that they made complicated...so I simplified a few steps.

• I used one can of diced tomatoes instead of plum tomatoes and chopping them.
• Zucchini is added to early in the cooking process - add with potatoes or near the end to prevent it from going to mush.
• Greens were also added way to early in the cooking process. Add at the end and cook until just wilted.  Doesn't take long.

1 (14 ounce) can diced tomatoes

photo from cookinglight.com

2 (15 ounce) cans cannellini beans, rinsed, divided
3 tablespoons extra-virgin olive oil, divided
1 medium leek, halved lengthwise and sliced (see Tip), white and light green parts only
¼ cup thinly sliced garlic
½ teaspoon freshly ground pepper, divided
1 cup diced carrots
1 cup diced celery
1 cup diced zucchini
¼ teaspoon salt, divided
1 bunch kale or Swiss chard, trimmed and cut into 2-inch-wide slices
¼ head Savoy or green cabbage, cut into 1-inch cubes (I used Napa)
2 cups diced russet potatoes (I used Yukon Gold)
3 cups vegetable broth
2 cups water
½ teaspoon dried thyme
1 bay leaf
⅛ teaspoon celery seed
Crushed red pepper to taste


Using a potato masher, mash half the beans into a paste (add a bit of broth, if desired, to make mashing the beans easier). Set beans aside.

Heat 2 tablespoons oil in a Dutch oven over medium heat. Add leek and garlic; cook, stirring, until translucent and tender, 2 to 3 minutes. Do not brown. Season with 1/8 teaspoon pepper. Stir in carrots, celery and zucchini and the remaining 1 tablespoon oil; cook, stirring, until nearly tender, 3 to 5 minutes. Season with 1/8 teaspoon each salt and pepper.

When the carrots and celery are nearly tender, add potatoes, broth, water, the diced tomatoes , the bean puree and whole beans, thyme and bay leaf. Bring to a simmer over medium heat. Season with celery seed, crushed red pepper and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Cover and cook, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer, until all the vegetables are tender, 15 to 20 minutes.

Stir in zucchini, kale (or chard) and cabbage. Cover and cook, stirring occasionally, until wilted, 4 to 6 minutes.