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| Fall on the Missouri Breaks in Montana (2020) |
I over planned a bit for the week (underestimated just how many meals the grouse and chicken would cover) and ended up shuffling things around. The squash soup and the kale and lentil stew leftovers went for lunches and the burritos were moved to the coming week.
The Meal Plan:
Fri (back from vacay) (L) out (S) take n bake Pizza
Sat
Sun
Mon - Squash Soup
Tues - Chicken
Wed - Chicken
Thurs - leftovers
Fri - leftovers
Lunches -
How to Cook Pheasant in a Pressure Cooker (Rocky Mountain Woman blog)
This was the recipe the Husband found for the sharp tail grouse. I did 20 minutes under pressure and the natural release was 15 minutes (timed it). Rocky Mountain Woman purposely didn't use quantities because your bird(s) may be bigger or smaller. I don't recall if the Husband found a cooking conversion for using a smaller game bird, we did drop the cooking time by five minutes. Five minutes more would have been better for two quartered grouse.
I made a wild rice casserole to go along side, and the sauce this recipe make was drizzled over everything. End result, pretty darn delirious. I would use this technique again in a heartbeat.
Ingredients
pheasant
eggs
flour
salt & pepper from the mill
Hungarian Paprika
about a cup of chicken broth
2 or 3 T of butter
vegetable oil
Instructions
Beat a few eggs with a little water
Mix the flour, salt, pepper and paprika in another bowl
Dip the pheasant (my notes: cleaned and patted dry)in the egg
Dredge it in the flour mixture
Heat a few tablespoons of vegetable oil in the bottom of the pressure cooker, on the brown setting
Brown the pheasant in the oil
Add the chicken stock
Cover and bring up to full pressure for 25 minutes
Let the pressure release naturally
Remove the pheasant
Add the butter to the pan and whisk in while on the brown setting to make a rich sauce
Kale and Lentil Stew with Mashed Potatoes (Eating Well, Sept 2020) vegetarian with vegan option
This came together fairly quickly with the potatoes taking the longest to prep, though I see now I cut mine smaller than 1 1/2 inches - I probably did 1/2 inches. They steamed in the time allotted though! I also used Yukon Gold potatoes as I find them a bit more versatile than russets.
I quite enjoyed this dish with the creamy mashed potatoes (and I could see riffing on these and doing buttermilk instead of milk), combining with the sweet tomatoes contrasting with the greens. If you don't like kale, substitute Swiss chard or spinach.
This could easily convert to a vegan recipe - use preferred milk and butter substitute and skip the cheese in the mashed potatoes.
Recommended!
Serves 4
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| Photo from eatingwell.com |
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
¾ teaspoon salt, divided
¾ teaspoon ground pepper, divided
3 cups low-sodium vegetable or chicken broth
1 (15 ounce) can low-sodium fire-roasted diced tomatoes
¾ cup red lentils, rinsed
4 ounces baby kale (5 cups)
½ cup whole milk
2 tablespoons butter
⅓ cup grated Parmesan cheese
Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add potatoes, cover and cook until tender, 10 to 15 minutes.
Meanwhile, heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic and 1/2 teaspoon each salt and pepper; cook until fragrant, about 30 seconds. Add broth, tomatoes and lentils and bring to a simmer over high heat. Adjust heat to maintain a simmer, cover and cook until the lentils are tender, 15 to 20 minutes. Stir in kale. Remove from heat and cover to keep warm.
Drain the potatoes and return them to the pot; add milk, butter and the remaining 1/4 teaspoon each pepper and salt. Mash to desired consistency. Stir in Parmesan.
Serve the stew over the mashed potatoes.
Zucchini Bread (Cooks Illustrated)
What I've found with zucchini bread recipes, is the shear quantity of oil that is used. This only called for 1/4 cup. Now the downside was the cup and a quarter of sugar. Eep! This is, however, one of the better recipes I've come across - it should be since I know the ATK/CI/Cooks Country franchise tests the heck out of every recipe.
Just a couple modifications - I sprinkled the nuts on top rather than mix in. My preference to have the nuts in one spot rather than mixed throughout. I skipped sprinkling the sugar on top (see note above about this already having a cup and a quarter of sugar). If I were to make this again, I would drop the nutmeg or use a pumpkin pie spice instead. Nutmeg didn't work for me.
Recommended! Makes 1 standard loaf.
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| Photo from cooksillustrated.com |
1 ¼ cups packed (8 3/4 ounces) brown sugar
¼ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 ½ cups (7 1/2 ounces) all-purpose flour
½ cup (2 3/4 ounces) whole-wheat flour
1 tablespoon ground cinnamon
1 ½ teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground nutmeg
¾ cup walnuts, toasted and chopped (optional)
Adjust oven rack to middle position and heat oven to 325 degrees. Grease 8 1/2 by 4 1/2-inch loaf pan.
Place zucchini in center of dish towel. Gather ends together and twist tightly to drain as much liquid as possible, discarding liquid (you should have 1/2 to 2/3 cup liquid). Whisk brown sugar, oil, eggs, and vanilla together in medium bowl. Fold in zucchini.
Whisk all-purpose flour, whole-wheat flour, cinnamon, salt, baking powder, baking soda, and nutmeg together in large bowl. Fold in zucchini mixture until just incorporated. Fold in walnuts, if using. (My Notes: I sprinkled the nuts on top.) Pour batter into prepared pan
Bake until top bounces back when gently pressed and toothpick inserted in center comes out with few moist crumbs attached, 65 to 75 minutes. Let bread cool in pan on wire rack for 30 minutes. Remove bread from pan and let cool completely on wire rack. Serve.
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