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| New sewing project - a basket! |
The Meal Plan:
Sat (L) leftover pizza (S)
Sun (L) fancy grilled cheese (S) Chicken soup
Mon (yoga) chicken soup
Tues - Chicken soup
Wed (yoga) Chicken soup
Thurs - Chicken soup
Fri - leftover chili
Lunches - chili
Quick Beef and Bean Chili (Cooks Country)
I had some dried bean in the cupboard that were getting a bit...aged, so I took the time to use those instead of bying canned. One bean was a white teparry from Tucson, and the other was a kind of black pinto been also from Tucson. I didn't have a lot of the white beans left, so I prepped those separate and blended with the tomatos. The black pintos I subbed for the kidney beans.
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| Photo from Cooks Country |
2 (14.5 cans) diced tomatoes
1 ½ pounds 85 percent lean ground beef
1 onion, chopped fine
4 garlic cloves, minced
3 tablespoons
2 teaspoons
2 teaspoons sugar
¼ cup chopped fresh cilantro leaves
Salt and pepper
Process half of the beans and half of tomatoes in food processor to coarse paste; set aside. Cook beef and onion in Dutch oven over medium heat until meat is no longer pink, about 5 minutes. Stir in garlic, chili powder, cumin, and sugar and cook until fragrant, about 1 minute. Stir in pureed bean-tomato mixture and remaining beans and tomatoes.
Bring chili to boil, then reduce heat to low, and simmer, covered and stirring occasionally, until thickened, about 15 minutes. Off heat, stir in cilantro and season with salt and pepper. Serve.
Chicken Soup (modified from Milk Street and Food Network)
I combined two techniques to make this, using one suggestion/idea from Milk Street and one from Food Network. I didn't use egg noodles as listed below, but opted for gnocchi instead and prepared as same. I think I quite like the gnocchi better.
Putsy? Yes. But I think I had a very flavorful and clean broth base to work with that was only enhanced by the veggies. It also had the advantage that I didn't over cook the chicken breasts. Would I do it this way again? If I have the time, absolutely.
1 tablespoon olive oil
5 medium carrots, cut into 1/4-inch-thick diagonal slices
3 large stalks celery, cut into 1/2-inch-thick slices
2 cloves garlic, minced
1 large yellow onion, cut into a large dice
Kosher salt and freshly ground black pepper
One 3-pound whole chicken
One 3-inch piece ginger, halved lengthwise, optional
6 ounces extra-wide egg noodles (about 4 cups)
2 tablespoons dill fronds, roughly chopped
My modification inspired by the a Milk Street TV show suggestion:
For the stock only - quarter the chicken and set aside the breasts. Put remaining chicken pieces into the instant pot liner, add one thinly sliced onion, and fill with water to the "max" line. Do NOT overfill. Seal and select HIGH PRESSURE and cook for 1 hour. Release under NATURAL option.
Unplug and remove chicken. Set aside to cool. Strain broth (cheese cloth or paper towels method optional) and set aside. Remove meat from bones and set aside. Proceed with recipe below using ONLY the breasts.
Turn a 6-quart Instant Pot® to the high saute setting. Add the oil and once hot add the carrots, celery, garlic, onions, 1 tablespoon salt and a large pinch of pepper. Cook, stirring, until the vegetables are slightly softened, 4 to 5 minutes.
Add the chicken, ginger, if using, and 8 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes.
After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the ginger and discard. Use a pair of tongs to remove the chicken from the pot and put into a large bowl and allow to cool for several minutes.
Switch the Instant Pot® to the high saute setting and bring the soup to a boil. Once boiling, add the noodles and cook until al dente, 5 to 7 minutes.
While the noodles are cooking, use 2 forks to remove the skin and bones from the chicken and shred the meat into bite-size pieces. Season the chicken generously with salt and pepper, then add the meat back to the pot along with the dill. Season the soup with additional salt and pepper if needed.
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