Recipe Review from 2/10/2019

Bit late getting this posted - ended up having to type more of the recipes than I care for and then life got crazy busy.   I'm also not sure if Eating Well is just behind in posting recipes, or if they don't post all the recipes in the magazine online.  Which also means I'm short a few pictures.   Bother.   I'll include the Korean Steak in my next recipe review. 


The Meal Plan:
Sun (L)  Shrimp cakes   (S)  Y staff meeting/leftovers
Mon (yoga)  leftover shrimp cakes
Tues -  Carbonara
Wed - leftovers
Thurs (yoga) - Brats
Fri (aft appt, blow snow)  Brats
Sat (L) Korean Steak    (S)  out

Lunches - Squash and hominy soup

Shrimp Cakes (modified from Kevin Belton New Orleans Kitchen Ckbk)
The recipe is actually Shrimp with Smoked Grit Cakes, but even with his indoor smoker suggestion, it wasn't going to work for me.  So...I skipped the smoking part.   I also didn't fry the grit cakes but baked them for a lighter variation.   I also used half n half instead of heavy whipping cream, cut the butter back to two or three tbsp, and halved the amount of cheese.  Seems a bit drastic, but honestly, a very easy way to lighten the fat and calories without compromising taste.

The shrimp saute is fantastic.  I thought it would be similar to the Shrimp Bread I made Superbowl weekend, but it was quite different.  Modification here was to use half n half instead of heavy whip, and I used a whole can of creamed corn because what am I going to do with half a can?  Extra just added to the delicious sauciness.

Don't let the ingredient list turn you off - this is remarkably simple to make and is simply delicious.   This would be great for company.  Leftovers reheated very nicely.  Now, I didn't have enough shrimp saute to cover all the grit cakes, so I used some spagetti sauce for the leftovers.  Also delish.  Recommended! 

Made two dinners for two with shrimp saute; two dinners for two with spaghetti sauce

Grit Cakes (MAKE AHEAD OF TIME):
3 cups chicken stock
1 cup half n half
2-3 tbsp butter

This is why I don't take pictures.  That's bacon crumbled on the top

1 tsp pepper
1 tsp Creole seasoning
1 tsp onion powder
1 cup slow-cook stone-ground grits
1/2 cup grated cheddar cheese
1/2 cup grated Monterey Jack cheese
1 tsp hot sauce

Breading: 
2 cups Italian breadcrumbs
4 eggs, beaten (I used two)
1 1/2 cup AP flour
1 tsp Creole seasoning
1/2 tsp pepper
1/2 tsp garlic powder

Creole Shrimp Saute:
5 strips thick-cut bacon
1/4 cup minced shallots
1/8 cup finely chopped bell pepper (I used the whole pepper)
1/2 cup half n half
1 (14 oz) can creamed corn
1 1/2 tsp Creole Seasoning
1 tsp dried thyme
1 lbs (16/20 size) shrimp, peeled and deveined
chopped fresh parsely for garnish

For the Grit Cakes: 
In a large sauce pan over medium-high heat, bring the stock and cream to a slight boil.  Add the butter, pepper, Creole seasoning, garlic and onion powder and continue to heat until boiling.  Add grits and whisk constantly for about 2 minutes.  REduce heat to low, cover and for 30 minutes, or until cooked, stirring occasionally.

Once grits are cooked, add a little broth if necessary so the grits don't thicken too much.  Stir in cheeses and hot sauce and and mix thoroughly.

Butter a glass baking dish (I used a 9x9) and pour in grits.  Cover and refrigerate until set 3-4 hours, or overnight.  Remove from refrigerator, cut grits into squares. 

Preheat oven to 400*  Line a baking sheet with aluminum foil or parchment paper.  Prepare dredging ingredients by placing breadcrumbs, eggs, and flour in separate bowls.  In a small bowl, combine Creole seasoning, pepper and garlic powder, and divide among flour and breadcrumbs.  Mix well.

Dredge cakes in the flour, egg wash, then breadcrumbs.  Place on baking sheet.  Bake for about 30 minutes or until breading is nice and crisp.   (My Notes:  once done, you can turn off the oven and keep warm while pulling the rest of the meal and table together). 

For the Shrimp Saute:
In a large saute pan over medium-high heat, cook bacon until crispy.  Remove bacon to drain on a paper towel and transfer fat to a separate bowl.

Return pan to heat with 1-2 tbsp bacon fat.  Add shallots and saute until just softened, about 2 minutes.  Add bell pepper and saute until just softened.  Add cream, corn, Creole Seasoning and thyme.  Stir well.  Add shrimp and cook until pink and firm, about 7 minutes.  Season to taste and serve over Grit Cakes.  Garnish with reserved bacon and parsley. 


Pea and Spinach Carbonara (Eating Well, Jan/Feb 2019) vegetarian
It's not often that I say this, but I didn't like this dish.  You need a really big pot to make this, and mine wasn't.  So that was a struggle.  My options for "fresh" noodles are a bit limited, so the cooking times were somewhat off.  And the "sauce", well...it was runny and ended up in the bottom of the bowl.  By the time I reheated the leftovers, it had absorbed so the pasta was on the dry side.

I'm also going to admit that I couldn't even face eating the last of the leftovers and the batch went to the chickens.  Husband got us brats to finish out the week.  Bless him.

Not recommended.

I got 6 servings out of this (last two servings went to the chickens).  

1-1/2 tbsp EVOO
1/2 cup panko breadcrumbs
1 small garlic clove, minced
8 tbsp Parmesan cheese, grated; divided
3 tbsp fresh parsley, chopped
3 large egg yolks
1 large egg
1/2 tsp ground pepper
1/4 tsp salt
1 9oz package fresh tagliatelle or linguine
8 cups baby spinach (I used 1 5oz pkg)
1 cup peas (fresh or frozen)

Put 10 cups of water in a large pot and bring to a boil over high heat.

Meanwhile, heat oil in a large skillet over medium-high heat.  Add breadcrumbs and garlic; cook, stirring frequently, until toasted.  About 2 minutes.  Transfer to a small bowl and stir in 2 tbsp Parmesan and parsley.  Set aside.

Whisk remaining 6 tbsp Parmesan with egg yolks, egg, pepper and salt in a medium bowl.

Cook pasta in the boiling water, stirring occasionally for about 1 minute.  Add spinach and peas, and cook until the pasta is tender, about 1 minute more.  Reserve 1/4 cup of the pasta water.  Drain pasta and place in a large bowl.

Slowly whisk reserved pasta water into the egg mixture.  Gradually add the mixture to the pasta, tossing with tongs to combine.  Serve with reserved breadcrumbs.


Squash Hominy Soup (Taste of Home)
Yes, this is that simple.  Two modifications on my part - I used my own squash that I had frozen last fall, and I subbed half n half for the heavy whipping cream. 

This is good - the sweetness of the squash really shines, and I loved the little kernels of hominy.   Recommended.

Made enough for 5 lunches.

photo from Taste of Home

2/3 cup chopped onion
1 teaspoon minced garlic1 tablespoon butter
2 packages (10 ounces each) frozen cooked winter squash, thawed

(I used
2 cups chicken broth
1 can (15-1/2 ounces) hominy, rinsed and drained
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon each ground ginger, cinnamon and nutmeg
1/4 cup heavy whipping cream  I used half n half

In a large saucepan, saute onion and garlic in butter until tender. Stir in the squash, broth, hominy and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat; stir in cream.

The Android's Dream by John Scalzi

The Android's Dream by John Scalzi

My rating: 3 of 5 stars


Jacket Blurb: A human diplomat kills his alien counterpart. Earth is on the verge of war with a vastly superior alien race. A lone man races against time and a host of enemies to find the one object that can save our planet and our people from alien enslavement...

A sheep.

That's right, a sheep. And if you think that's the most surprising thing about this book, wait until you read Chapter One. Welcome to The Android's Dream.

For Harry Creek, it's quickly becoming a nightmare. All he wants is to do his uncomplicated mid-level diplomatic job with Earth's State Department. But his past training and skills get him tapped to save the planet--and to protect pet store owner Robin Baker, whose own past holds the key to the whereabouts of that lost sheep. Doing both will take him from lava-strewn battlefields to alien halls of power. All in a day's work. Maybe it's time for a raise.

Throw in two-timing freelance mercenaries, political lobbyists with megalomaniac tendencies, aliens on a religious quest, and an artificial intelligence with unusual backstory, and you've got more than just your usual science fiction adventure story. You've got The Android's Dream.

February's book group selection. Read as an audio book.

I'm not even going to attempt to summarize this book. It's bizarre, fascinating, weird, well written, a bit gross, has interesting aliens, a rather complex plot, good twists, a bit predictable, grimace worthy humor, laugh out loud humor, and a most satisfactory ending.

Best parts - the whole concept, really, is quite brilliant.
Worst parts - Chucky the dog died. Almost a deal breaker in the book for me.
Second worst parts - people died in gross ways who really didn't have to die.
Best human - Harry Creek
Best alien - the Tak (sp?), despite what he did to Chucky and Archie.

While not as good as Old Man's War or the Interdependcy Series, it did not hit bottom like Redshirts (there's a day I'll never get back...). This could also be contributed to Will Wheaton's most excellent narration and performance.

If you like most of Scalzi's work, if you don't mind some bathroom humor and gross scenes, and can forgive the author for killing Chucky the dog, then you would probably enjoy this one. Probably...



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Emergence by CJ Cherryh (Foreigner #19)

Emergence by C.J. Cherryh

My rating: 4 of 5 stars



Jacket blurb:  The nineteenth book in C.J. Cherryh's beloved Foreigner space opera series begins a new era for diplomat Bren Cameron, as he navigates the tenuous peace he has struck between human refugees and the alien atevi.

Alpha Station, orbiting the world of the atevi, has taken aboard five thousand human refugees from a destroyed station in a distant sector of space. With supplies and housing stretched to the breaking point, it is clear that the refugees must be relocated down to the planet, and soon. But not to the atevi mainland: rather to the territory reserved for human, the island of Mospheira.

Tabini-aiji, the powerful political head of the atevi, tasks his brilliant human diplomat, Bren Cameron, to negotiate with the Mospheiran government. For the Alpha Station refugees represent a political faction that the people of Mospheira broke from two centuries ago, and these Mospheirans are not enthusiastic about welcoming these immigrants from space.

If you're just coming across this series now, start with #1. Otherwise the book(s) won't make any sense - the plot builds on the previous book and spans something like 20 years.

In this latest installment, Bren is on Mospheira preparing the way for Cajeiri's human associates to come down from the Space Station to begin integration into human life and society after years of living in space. He fully recognizes these children may some day replace him.

Meanwhile, Cajeiri is at Uncle Tatiseigi's estate for what he hoped would be a vacation, only to find himself embroiled in politics that involve events put into motion by the Shadow Guild. Nomari, a distant cousin to his Mother is asking to be recognized as the Ajuri heir, Great Aunt Geidaro has attacked the padhi's borrowed bus laden with wounded and supplies, and Mother has shown up with his baby sister.

Most of the action in this installment is with Cajeiri - Bren's role on Mospheira is spent getting the children's housing, education and safety squared away. Tabini-ajji warns him he may be pulled back to Tabini's side pending what happens at Tirnanardi. Which is kinda what Bren was doing in book #18.

What we do see is Cajeiri growing in maturity and understanding, we see him connecting with his Mother, and we get to see the Ajji-da's role and character filled out. This is, really Cajeri's story and not Bren's, a rather significant shift in perspective.

Who we don't get to see in this installment is Grandmother. But I was alright with that. She has had such a prevalent role through this series that I didn't mind seeing the other characters shine.

Ultimately, I enjoyed this story - Cajeiri's thoughts, insight and actions just pull the reader along. While Bren has his usual angst, very little is actually in Bren's direct control and he recognizes that. If you've read the previous books, you won't be disappointed.

NOTE: Significant speculation ahead that contains spoilers.
(view spoiler)[
I also came away with the impression, that if the series were to end, it could end on this book. All goals and objectives have ultimately been resolved. Sure, there are some small items left, but that leaves the resolution up to the imagination of the reader. The big items tho:

The Cajeiri's human associates have landed to pave the way for the rest of the Reunioners, Mospheira and the Reunioners will experience growing pains in acclimatizing 5000 space faring people to a planet and (this is key) it's NOT Bren's problem.

The Shadow Guild has been further decimated.

An heir has been picked for Tirnanardi.

An ruler has been chosen for Ajuri.

Cajeiri and his mother have reconciled.

Bren is going home.

It does make one wonder... (hide spoiler)]



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Recipe Review from 2/3/2019

A mostly uneventful week that did involve one unexpected snow storm and then frigid temps (again).  Pups are getting a little stir crazy...but aren't we all at this point?

I may have a new favorite cook book - Kevin Belten's New Orleans Kitchen.  I've made three dishes out of it now, two reviewed below, one review coming next week.  I'm really enjoying some '"Nawlin's" flavors.  Though I have been modifying somewhat to lighten these because I'm finding these first few to be somewhat overkill in the cream, cheese, and cream cheese department. 

The Meal Plan
Sun (L) take n bake pizza   (S) Shrimp Bread
Mon (yoga) leftovers
Tues - Korean Noodles and [pork]
Wed (SOUPer bowl potluck)  leftover rice and chicken
Thur (snowstorm!) leftover rice and chicken
Fri (Vet appt) leftover Noodles

Lunches - Teriyaki stew with rice


Shrimp Bread (modified from Kevin Belton's New Orleans Kitchen)
Had to modify this one since I live in the middle of the states, just south of the Canadian border and  frozen crawfish, raw or cooked, is hard to find. 

• I used 1 lb of raw, peeled and de-veined shrimp, coarsely chopped in lieu of cooked crawfish.
• I cut back the cream cheese to 4oz, because, seriously, 8oz?  Yikes.  Talk about rich!  4oz was still almost too much, but it worked. 
• I kept the mayo pretty light because it's more of a moisture barrier than a flavor - I mean, it IS flavor, but when combined with the cheeses, yeah, also very rich.  So, I kept it to a thin spread.

Of note, I prepared four servings, we only ate two that night.  The remaining two did reheat nicely, but!  Now that I know that, if I make this again, I would only prepare the amount of bread I needed and then make additional bread the following meal to use up the leftover shrimp mix.

Was this good? Oh yeah.   Recommended!


Serves 4-6  (I got 5 servings)

photo from the internet

1 baguette, loaf of French bread (I used ciabatta buns)
mayonnaise to taste
2 tbsp butter
3/4 cup chopped sweet yellow onion
2 cloves garlic, minced
1 lb of raw, peeled and de-veined shrimp, coarsely chopped
3/4 chopped green onion
1 tbsp chopped fresh parsley
1 tsp Creole seasoning
4 oz cream cheese, softened and cut into chunks
1/2 cup grated Parmesan cheese
3/4 cup grated Monterey Jack cheese
1/2 tsp sweet paprika
Chopped fresh parsley for garnish

Preheat oven to 375*   Prepare a baking sheet with either aluminum foil, parchment paper or a silicone baking mat.

Slice bread in half lengthwise and place on prepared baking sheet.  Apply a thin coat of mayo to each cut half.

Melt the butter in a large skillet over medium heat and saute the onion until softened, about 5 minutes (depending on your stove).  Add garlic and cook until fragrant, about 30 seconds.  Add shrimp, green onion, and parsely and cook until shrimp are opaque, about 5 minutes.  Add Creole seasoning and stir.  Add cream cheese, remove from heat (my notes - I left it on the heat for this part), and continue to stir until cheese is melted and thickened.

Spread mixture evenly over prepared bread halves.  Top with cheese and sprinkle with paprika.  Bake for about 15 minutes - or until cheese is bubbly.   Serve warm


Flan  (modified from Kevin Belton's New Orleans Kitchen)
My first time making flan.  Ironically, the night after I made it, the episode aired on PBS.  Since I had problems with my sugar/caramel mixture, it was helpful.  While I followed the recipe and directions, I came to the conclusion there was not enough water.  So when I poured the sugar/caramel into my ramikins, it basically hardened immediately into a sucker-solid mass.  After baking, I had enough glaze that these were super tasty.  My other observation was I did needed a solid 50 minutes to cook 6 ramikins.   Next time, I may try the pie plate option. 

I would make them again, easy to prep ahead and have in the fridge.  Recommended.

Serves 6-8  (six if using large ramikins, 8 if using a pie plate)

picture from the internet

3/4 cup sugar
1 tbsp water (I'd bump this up to 4 tbsp next time)
4 eggs
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
1 tbsp vanilla
1 quart boiling water

Preheat oven to 325*

In a saucepan over medium heat, add sugar and water, stirring continuously with a wooden spoon until the sugar caramelizes and turns a light brown color.  Immediately transfer the syrup to a glas pie dish and tilt in a circular motion until the syrup covers the entire bottom of the dish.

In a mixing bowl, beat the eggs.  Add the condensed milk and evaporated milk and stir to completely incorporate.  Add vanillla and stir.  Pour egg mixture in a dish over melted sugar.

To create a water bath, pour boiling water in large 3" deep baking pan.  Fill halfway with boiling water.  Placed filled pie pan into water bath andplace in oven.  Bake for about 50 minutes or until flan is set.  Remove from oven and cool.  Run a dull knife around edge of the flan to loosen and invert onto a serving dish.  Can be served warm or cold. 



Long Life Noodles with [Beef] and Broccoli (Eating Well, Jan/Feb 2019)  allergy alert!**
For those of you who've been with me for a while, you know I'm not wild about beef.  So pork was a natural swap here.  Sorry, I don't remember what cut I picked out.  Really, chicken and tofu would also work in this.  Tho if using tofu, might need to make some adjustments.

I don't keep peanut oil in the house so grapeseed oil was my stand in.  I didn't want to buy a bottle of rice wine, and I didn't want to open a bottle of white wine (already had a bottle of red open), but the Husband had opened a bottle of his 8 year old honey mead so I used that. 

This does come together fairly quickly.  Flavors were good and the portion sizes a bit on the large size.  I ended up with five meals out of this.   Recommended.

photo from Eating Well

8 ounces whole-wheat spaghetti
1 tablespoon toasted sesame oil
3 tablespoons oyster sauce
3 tablespoons Shaoxing rice wine  
(I used some honey mead - it was open in the fridge)
2 tablespoons reduced-sodium soy sauce
1½ teaspoons cornstarch
¼ teaspoon ground white pepper
1 tablespoon peanut oil ** (I used grapeseed oil)
10 ounces Chinese broccoli or broccolini, halved and cut into 1-inch pieces
2 cups sliced mushrooms  (I used 6 oz shitake mushroom)
12 ounces flank steak, trimmed and thinly sliced  (I used some kind of pork loin/chop)
2 cloves garlic, grated
Toasted sesame seeds for garnish (optional)

Cook noodles according to package directions. Rinse and drain well. Toss with sesame oil. Set aside.

Meanwhile, whisk together oyster sauce, rice wine, soy sauce, cornstarch and white pepper in a small bowl; set near the stove.

Heat a large flat-bottom wok or large cast-iron skillet over high heat. Add peanut oil and swirl to coat. Add broccoli and mushrooms; cook, stirring occasionally, for 2 minutes. Add steak and garlic; cook, stirring, until the steak is no longer pink on the outside, 2 to 3 minutes more. Add the sauce and bring to a boil; cook for 1 minute. Add the noodles and toss to coat. Sprinkle with sesame seeds, if desired.

Slow Cooker - Teriyaki Beef Stew  (Taste of Home) 
This is very simple and easy to assemble - chop, saute, plop, walk away.   I'm not a fan of beef, so I subbed country style pork ribs.  I will note, when sauteing the meat, definitely drain before adding to crock pot.  Now, I don't have a small 3 qt crockpot (do these even exist?) so adjust the cooking time accordingly.   Just use the whole bag of peas, otherwise you'll have a teeny tiny bit left that won't amount to much.   Rice is a must - you'll want to serve this over rice otherwise it's pretty boring. 

I made this for lunches for the week.  

Serves 8 (I got 9 servings)

photo from Taste of Home

2 pounds beef stew meat  (I used boneless country pork ribs)1 bottle (12 ounces) ginger beer or ginger ale
1/4 cup teriyaki sauce
2 garlic cloves, minced
2 tablespoons sesame seeds
2 tablespoons cornstarch
2 tablespoons cold water
2 cups frozen peas, thawed  (I used the whole bag)
Hot cooked rice, optional  (not optional - kinda necessary)


In a large nonstick skillet, brown [meat] in batches. Transfer to a 3-qt. slow cooker. 
 
In a small bowl, combine the ginger beer, teriyaki sauce, garlic and sesame seeds; pour over beef. Cover and cook on low for 6-8 hours or until meat is tender. 
 
Combine cornstarch and cold water until smooth; gradually stir into stew. Stir in peas. Cover and cook on high for 30 minutes or until thickened. Serve with rice if desired.

Midnight Riot by Ben Aranovitch (Rivers of London #1)

Midnight Riot by Ben Aaronovitch

My rating: 4 of 5 stars


Jacket Blurb: Probationary Constable Peter Grant dreams of being a detective in London’s Metropolitan Police. Too bad his superior plans to assign him to the Case Progression Unit, where the biggest threat he’ll face is a paper cut. But Peter’s prospects change in the aftermath of a puzzling murder, when he gains exclusive information from an eyewitness who happens to be a ghost. Peter’s ability to speak with the lingering dead brings him to the attention of Detective Chief Inspector Thomas Nightingale, who investigates crimes involving magic and other manifestations of the uncanny. Now, as a wave of brutal and bizarre murders engulfs the city, Peter is plunged into a world where gods and goddesses mingle with mortals and a long-dead evil is making a comeback on a rising tide of magic.

Read as an audio book.

I had a hard time putting this book down, so to speak. I do enjoy a good urban fantasy, I adore books set in Britain - especially London - and this fit into those criteria and more. The plot moves smartly along, the characters are interesting, and that combination makes it an engaging read.

Peter and Leslie have finished their mandatory two year stint as probationary street cops and they are now are assigned to their permanent positions. Leslie gets assigned to homicide, as Peter suspects he's going to end up in Case Progression Unit writing reports, but by shear happenstance, he's assigned to Thomas Nightingale, Inspector of the supernatural and more. Peter finds himself talking to rivers, gods and ghosts as Nightingale, Peter and Leslie try to solve a bizzare case where peoples faces are falling off and riots are breaking out at opera houses.

Peter is one of the most refreshing main characters I've read about in quite a while. He's just an average guy trying to get a leg up in the world. He has a crush on Leslie, he sees ghosts, and he doesn't sit around moaning "why me...".

Thomas Nightingale is a fascinating character and I would love to know more.

The supporting cast is as varied as they come in real life, and for myself, the characters never really felt two dimensional.

My one complaint with the book was the ending. As the events are starting to swirl and culminate in a resolution, the resolution got a bit overly long and dragging the pacing of the book down. A bit to much screaming and shouting and running about in circles for my tastes.

But not enough of a detraction that I won't go find book #2. Recommended! Especially on audio - I really enjoyed the narrators performance.



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Recipe Review from 1/28/2019

It got cold.  Like... -35* cold.  With a windchill.   Thankfully it was a short blast of sub-zero temps that's moved on.   And the cold must have messed with my memory, becuase I deviated a bit from the meal plan and I don't remember what I did.  I know we had supper...I just don't remember what. 

Only two new recipes to report: the Curried Chicken and Rice from ATK and the soup from Taste of Home.  Meatballs are a tried and true from a North American Hunt Club recipe book.  Pasty is store bought (Elliot's brand, my preferred).   And how can I go wrong with banana chocolate chip pancakes?  Yum!

The Meal Plan
Sun - (L) leftover soup  (S)  Cranberry Meatballs 
Mon (yoga/bookgroup)  leftover meatballs
Tues - leftover meatballs
Wed - Skillet curried chicken and rice  leftover meatballs
Thurs (yoga) - I don't remember...??
Fri (yoga) pasty
Sat (L) pancakes   (S) Skillet curried chicken and rice

Lunches - Easy re-fried bean soup

Curried Chicken and Rice (ATK) gluten free option**
Like the chicken and broccoli with rice I reviewed last week, this was easy to assemble and quite tasty.  It helped that this made three meals for two of us - I love my leftovers! 

I did make a few changes to the recipe (simplified).  I cut my chicken to eliminate the whole taking chicken in and out of the pan twice.  I used basmati rice to compliment the flavor of the curry.  And I used diced green beans (1" pieces) instead of peas...because I forgot I needed peas and ate them the night before.  But!  Green beans were really tasty, so, happy substitution.

Serves 4-6 (I got 6 servings out of this)

4 (6-8oz) chicken breasts (I cut into 1" pieces)
1/2 cup AP flour** skip or sub preferred gf flour
3 tbsp vegetable oil
1 cup onion, diced
1 tbsp curry powder (less if your's is spicy)
1 1/2 cup long grain white rice (I used basmati)
3 garlic cloves, minced or grated
4 1/2 cups chicken broth
1 cup frozen peas, thawed (I used 1 cup + diced green beans)
1/4 cup raisins (I used golden raisins)
1/4 cup cliantro

1. Pat the chicken dry with paper towels and season with salt and pepper.  Dread chicken in flour and shake off excess.  Heat 2 tbsp oil in a large skillet over medium-high heat until just smoking.  Brown the chicken well on one side, about 5 minutes.  Remove chicken from pan and set aside.

2.  Add the remaining 1 tbsp oil to the skillet and return to medium-high heat until shimmering. Add the onion, curry powder and cook until softened, about 5 minutes.  Stir in the rice and garlic and cook 30 seconds more, or until rice is nicely coated.

3.  Stir in the broth, scraping up any browned bits.  Return chicken to the pan brown side up if possible.  Cover and cook over medium heat, about 10 minutes.

4.  Add peas (or green beans) and raisins and continue to cook, stirring occasionally, until the liquid is absorbed by the rice 10-12 minutes longer (or longer depending on your rice).  Let stand off heat about 5 minutes.  Serve.


Fast Refried Bean Soup (Taste of Home) vegetarian option, gluten free
This is fast to assemble.  Ridiculously fast.  And tasty.  A couple of swaps - I used frozen corn instead of canned, I used a can of diced tomatoes instead of stewed, and I used mild green chilies.  If you want more zing (ie - heat), use hot.  You could also bump up the heat on the salsa for more heat.  This made enough for lunches for me for the week, with a little bag of Frito's along side.  I'd make this again.

photo from Taste of Home

4-5 servings
1 can (16 ounces) spicy fat-free refried beans1 can (15-1/4 ounces) whole kernel corn, drained  (I used frozen corn)
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth**  or vegetable broth
1 can (14-1/2 ounces) stewed tomatoes, cut up (I used diced tomatoes)
1/2 cup water
1 can (4 ounces) chopped green chiles
1/4 cup salsa
Tortilla chips (Fritos!)

In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until heated through, 8-10 minutes. Serve with tortilla chips.

Relic by Alan Dean Foster

Relic by Alan Dean Foster

My rating: 4 of 5 stars


Jacket Blurb: Once Homo sapiens reigned supreme, spreading from star system to star system in an empire that encountered no alien life and thus knew no enemy . . . save itself. As had happened many times before, the basest, most primal human instincts rose up, only this time armed with the advanced scientific knowledge to create a genetically engineered smart virus that quickly wiped out humanity to the last man.

That man is Ruslan, the sole known surviving human being in the universe. Rescued from the charnel house of his home planet by the Myssari--an intelligent alien race--Ruslan spends his days as something of a cross between a research subject and a zoo attraction. Though the Myssari are determined to resurrect the human race, using Ruslan's genetic material, all he wants for himself and his species is oblivion. But then the Myssari make Ruslan an extraordinary offer: In exchange for his cooperation, they will do everything in their considerable power to find the lost home world of his species--an all-but-mythical place called Earth--and, perhaps, another living human.

Thus begins an epic journey of adventure, danger, heartbreak, and hope, as Ruslan sets out in search of a place that may no longer exist--drawn by the slimmest yet most enduring hope.


Read for January book group.

This wasn't quite what I expected. I either didn't read the jacket blurb or I forgot what the jacket blurb said. What I thought I was getting into was the Unidentified Object In Space theme.

What I got was a moderately interesting story about Ruslan, purportedly the last human alive after the Aura Malignace virus swept through humanity, killing every human on every human settled planet. Why Ruslan was immune, he doesn't know. Ruslan was found by the Mysarri, a gentle and polite race of tripodal aliens who were beyond excited to have a live specimen to study and talk to. Ruslan fully understands his role in Mysarri society - he's a valued and prized specimen. When pressure increases to start cloning Ruslan in the name of preservation, he balks, then strikes a deal - if the Mysarri will search for the location of Old Earth, he'll consent to being cloned. This sets off a chain of events that will change everything.

I think what kept my attention with this one was it was so very different from anything I've read previously. The plot was steady, Ruslan is a mature character (by "mature" I mean he's probably over 60), the aliens were interesting, and like a gentle but steady current when canoeing, I found myself being pulled along with no resistance.

Ruslan and his alien keepers visit a couple of previously human settled worlds in search for clues of Old Earth, and what happens on those worlds was just enough to keep the plot from bogging down. The world building too, was kinds neat.

This isn't to say the book isn't without a few quirks, but if I name those quirks, I think I'd be giving away a couple of pleasant plot twists and I don't want to do that. I will say, though, there is a number reveal in the book that I felt was too high. It was kinda neat, but, still, unrealistically high.

I'm not sure this could be quantified as a space opera, even though it spanning multiple planets and possibly galaxy's. Definitely "last man on earth" trope. Not an action book. It's a well written book that kept me engaged more than the last several scifi books have. Recommended.



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Recipe Review from 1/20/2019

Two more recipes modified from my America's Test Kitchen TV show cook book.  While I greatly enjoy the show and recipes, I have noticed they sometimes over engineer a recipe.  The skillet lasagna was good - would have been better with Italian sausage.  The chicken and rice recipe had me moving the chicken around more than seemed necessary (so I didn't).   But, then recipes are just guidelines.

And as usual, I didn't think to take pictures.... 

The Meal Plan from last week:
Sun (L) leftover brats (S) Skillet Lasagna
Mon (yoga) leftover Lasagna
Tues - leftover lasagna
Wed - Chicken Broccoli and Rice
Thurs (yoga) - leftovers
Fri (off) - Sheet pan salmon
Sat (L) leftovers (S) leftovers

Lunches - a mishmash of fruits, veggies and leftovers

Skillet Lasagna (modified from America's Test Kitchen TV Show Ckbk) gluten free option
I've been in the mood for lasagna, but didn't want to commit to a 9x13 pan for two of us. Yes, I could freeze some, but I've been trying to reduce what I have in the freezer, not add to it. Which reminds me, I need to defrost the basement freezer...

This was a bit time consuming, so perhaps not the best for a weeknight meal unless you've got a bit of extra time. Original recipe calls for a "meatloaf blend" of pork, veal and beef, which just isn't available in my corner of the States. I waffled about using Italian sausage and went with half pork and half beef - because I told the Husband I would make him Cranberry meatballs next week.

The flavors in this dish are bright and a bit bland. If I were to make this again, I'd use Italian Sausage.

Serves 6 (I got two suppers for two and two lunches for one out of this)
1 (28oz) can diced tomatoes
1 tbsp olive oil
1 cup onion, diced
3 garlic cloves, minced
1/8 tsp red pepper flakes
1 lb pork/beef mix (I recommend Italian sausage)
10 curly-edged lasagna noodles, broken into 2" pieces
1 (8oz) can tomato sauce
1 oz Parmesan cheese, grated (about 1/2 cup packed)
1 cup Ricotta cheese (I used cottage cheese)
3 tbsp chopped fresh basil leaves

1) Place diced tomatoes into a 4 cup measuring cup. Add water until mixture measures 4 cups.

2) Heat oil in a skillet over medium high heat. Add onion and cook until onion begins to brown (6-8 minutes). Stir in garlic and red pepper flakes and cook about 30 seconds. Add ground meat and , breaking it apart into crumbles, until no longer pink. **I recommend draining any excess fat off at this point.

3) Scatter the pasta over the meat but do not stir.  Pour the diced tomatoes with their juice and the tomato sauce over the top.  Cover and bring to a simmer.  Reduce the heat to medium low and simmer, stirring occasionally, until the pasta is tender (10-20 minutes).

4) Remove the skillet form the heat.  Dot with heaping spoonfuls of ricotta or cottage cheese. Cover with parmesan (My notes:  preheat the broiler and place pan under broiler until cheese is nicely melted and lightly browned).  Let stand 5-10 minutes. Sprinkle with basil.  Serve.


Chicken with Broccoli and Rice  (modified from America's Test Kitchen TV Show Ckbk)
Another comfort-food type dish.  I did a couple of modifications - I used chicken thighs instead of breasts, I used white and wild rice (not a pre-packaged blend, I precooked the wild rice then added to the dish with the white), I used fresh broccoli that I blanched and drained (I needed broccoli for another dish), and I did not mix in the cheddar cheese but sprinkled it over the top instead.

Serves - 6ish.

4 (6-8oz) boneless skinless chicken breasts (I used 1 lb boneless, skinless chicken thighs)
1/2 cup AP flour
3 tbsp vegetable oil
1 cup onion, mincd
1 1/2 cup long grain white rice (I used 1 cup white, with 1 cup pre-cooked wild rice)
3 garlic cloves, minced
4 1/2 cups chicken broth
1 (10oz) pkg frozen broccoli florets, thawed (I used 10oz fresh broccoli, blanched, and drained)
4 oz cheddar cheese, shredded
1 tsp hot sauce

1) Pat chicken dry with paper towels and season with salt and pepper.  Dredge chicken in flour to coat and shake off any extra.  Heat 2 tbsp oil in a 12" skillet over medium-high heat until just smoking.  Brown the chicken well on one side only, about 5 minutes.  Transfer to a plate and set aside.

2) Heat 1 tbsp oil in pan (My notes - since I used chicken thighs, I skipped this step and browned the onions in the rendered chicken fat - flavor boost!).  Add the onion and cook until softened, about 5 minutes.  Stir in rice and garlic until fragrant, about 30 seconds.

3) Stir in the broth, scraping up any browned bits.  (My notes - this is where I added the pre-cooked wild rice).  Cover and cook over medium heat until [most] of the liquid is absorbed and the chicken is cooked through (about 165* for thighs).  About 10-15 minutes.

4) Remove chicken, brushing off any bits of rice, and transfer to a warm plate.  Cover with foil and set aside.  Return skillet of rice to medium-low heat, cover and continue to cook, stirring occasionally, until all the liquid is absorbed and the rice is tender (another 8-12 minutes).

5) Remove from heat, gently stir in broccoli, half of the shredded cheddar cheese, and hot sauce. Return chicken to top, sprinkle with remaining cheddar, and let stand until cheese is completely melted (my notes - I put under the broiler for a minute or so - until cheese was bubbly).


Kimchi Soup (Ckng Lght) vegetarian option*, gluten free option**
Delicious!  Easy!  Warming!  Make it!

Makes about 2 servings.

1 tablespoon toasted sesame oil

Photo from Cooking Light

1 cup scallions, sliced (from 8 scallions)  (I used less...maybe 1/2 cup?)
2 tablespoons garlic cloves, sliced (about 4 garlic cloves)
1 (1-in.) piece fresh ginger, peeled and minced
1 (32-oz.) pkg. unsalted chicken or vegetable broth*
2 tablespoons lower-sodium soy sauce**
1 to 2 tablespoon gochujang
7 ounces silken tofu, cut into 4 1/2-in-thick x 3 1/4-in.-long slices (from [14-oz.] pkg.)
1 1/2 cups kimchi (I drained before adding to soup)
1/4 cup chopped fresh Korean chives or garlic chives (optional)

Heat oil in a Dutch oven over medium-high; add scallions, garlic, and ginger. Cook, stirring often, until soft, about 3 minutes.

Add broth, soy sauce, and gochujang; bring to a boil. Reduce heat to low, and add tofu and kimchi, stirring once, until heated through, about 3 minutes. Sprinkle with Korean chives, if desired.


Sheet Pan Salmon with Potatoes and Broccoli (Cooks Country) gluten free
So easy!  Delicious!  One of the few times I can say, I made this as written.  No changes.  Wait, except one.  I didn't have chives for the "dressing" so I skipped it.  Oh, and I didn't skin the salmon.  Easier done after it's baked.   Other than that, made as written!

And I'll admit, I'm not a broccoli fan,  but in this recipe it works.  Especially with the  honey mustard.  From start (pulling stuff out of the fridge) to finish (food on the table) maybe an hour total with time to clean up.  This is good enough that I would serve it company, perhaps with some crusty bread or a Caesar salad on the side .  Recommended!

photo from Cooks Country.

Serves 4

2	teaspoons plus 5 tablespoons extra-virgin olive oil

Salt and pepper

1	pound small red potatoes, unpeeled, halved

1	pound broccoli florets, cut into 2-inch pieces

¼	cup minced fresh chives

2	tablespoons whole-grain mustard

2	teaspoons lemon juice

1	teaspoon honey

4	(6- to 8-ounce) center-cut skinless salmon fillets, 1 to 1 1/2 inches thick

1. Adjust oven rack to lowest position and heat oven to 500 degrees. Pat salmon dry with paper towels, then rub all over with 2 teaspoons oil and season with salt and pepper. Refrigerate until needed.

2. Brush rimmed baking sheet with 1 tablespoon oil. Toss potatoes, 1 tablespoon oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in bowl. Arrange potatoes cut side down on half of sheet. Toss broccoli, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in now-empty bowl. Arrange broccoli on other half of sheet.

3. Roast until potatoes are light golden brown and broccoli is dark brown on bottom, 22 to 24 minutes, rotating sheet halfway through baking.

4. Meanwhile, combine chives, mustard, lemon juice, honey, remaining 2 tablespoons oil, pinch salt, and pinch pepper in bowl; set chive sauce aside.

5. Remove sheet from oven and transfer broccoli to platter, browned side up; cover with foil to keep warm. Using spatula, remove any bits of broccoli remaining on sheet. (Leave potatoes on sheet.)

6. Place salmon skinned side down on now-empty side of sheet, spaced evenly. Place sheet in oven and immediately reduce oven temperature to 275 degrees. Bake until centers of fillets register 125 degrees (for medium-rare), 11 to 15 minutes, rotating sheet halfway through baking. Transfer potatoes and salmon to platter with broccoli. Serve with lemon wedges and chive sauce.

No Good Dragon Goes Unpunished by Rachel Aaron (Heartstriker #3)

No Good Dragon Goes Unpunished by Rachel Aaron

My rating: 4 of 5 stars



 Jacket Blurb:  When Julius overthrew his mother and took control of his clan, he thought he was doing right by everyone. But sharing power isn’t part of any proper dragon’s vocabulary, and with one seat still open on the new ruling Council, all of Heartstriker is ready to do whatever it takes to get their claws on it, including killing the Nice Dragon who got them into this mess in the first place.

To keep his clan together and his skin intact, Julius is going to have to find a way to make his bloodthirsty siblings play fair. But there’s more going on in Heartstriker Mountain than politics. Every family has its secrets, but the skeletons in Bethesda’s closet are dragon sized, and with Algonquin’s war looming over them all, breaking his clan wide open might just be the only hope Julius has of saving it.

Read as an audio book.

Book #3 in the series, you do need to read these in order.

Julius has overthrown his mother and the full Heartstriker class is descending up on the mountain for the first ever Dragon Council vote. Julius continues to face challenges from all sides as he forces the clan into change - his older brother Gregory attempts to kill him and then his mage and Bethesda schemes reach far despite being magically bound. Julius is pushing Chelsea to the edge with his demands to know why he can't free her from her bonds of servitude. While Marci and Ghost are being courted by the likes of Amelia, Raven, and Algonquin for powers she has yet to claim.

Technically, I shouldn't be enjoying these books because the base elements are exactly what I don't care to read: fantasy, young adult, coming of age, Very Special Snowflake syndrome, main character who runs around going "I don't understand!'...but yet (so far) the books work for me. I think in great part because I'm reading on audio and the narrator does an outstanding performance.

I'm not saying these books are perfect, however. I have found aspects of the dialog and scenes repetitive; in the middle of a fight scene, where action is imperative, our characters are carrying on an internal monologues that go on far longer than the fight scene should realistically last; and I personally, do not care for Very Special Snowflake Syndrome (aka Marci). And I admit this even when Marci is one of the more interesting characters, but....it's gone too far. Julius continues to annoy me. At some point the whining has to stop.

Aspects that keep me coming back: interesting supporting characters, deftly woven plots, fantastical world building, and the overall premise of the storyline.

This latest installment received four stars from me because I guessed the ending incorrectly. I didn't see coming what actually happened (and I'm being purposely vague). I had mentally assumed a different track based on past experience. So a tip of my hat to Ms. Aaron for that lovely bit of misdirection.

Recommended if you've read the first two in the series. Highly recommend the audio books.



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Recipe Review from 1/13/2019

A couple years ago I bought the companion tome *cough * cook book from the America's Test Kitchen TV Show.  Now why America's Test Kitchen can't make this book smaller - like offer single years, heck, even just five years at a go, I don't know.  But my version has 16 years in it, it weighs a ton, and is difficult to work with and I have to be careful where on the shelf it's stored so I don't end up with a warped shelf. 

And I haven't been using it enough.  So I pulled it out (good thing I've been lifting weights) and picked out a couple recipes - Jambalaya and Chicken Pot Pie.   Results below!

Of course, I forgot to take pictures.  Dishes turned out as visually appealing as they do written. 


The Meal Plan:
Sun   (L) leftovers   (S) Jambalaya
Mon (yoga)  leftover Jambalaya
Tues - Chicken Pot Pie 
Wed - leftovers
Thurs (yoga) - leftovers
Fri (yoga) - take n bake pizza
Sat (L)   leftovers   (S) brats and baked beans

Skillet Jambalaya (modified from ATK TV Show Cook book) gluten free
I do love a good jamabalya, and if it's from ATK, it should be good.  And it was, but I've noticed that sometimes even ATK can make things more complicated than it needs to be.

My modifications - I used boneless skinless chicken breasts and I skipped the chopped fresh parsley.  I cubed the chicken at the start and sauted, rather than futzing with skin and bones at the end of cooking. 

I also thought this could have benefited from a dash of Creole or Cajun seasoning - not a lot, but a tich.  Perhaps on the chicken prior to cooking?  Just salt and pepper left the dish a bit bland, and had us reaching for the Siracha sauce.  Still, recommended for ease of prep and leftovers. 

Made about 7 servings (three meals for two, then one bowl for one)

1 1/2 lbs boneless skinless chicken breasts, cut into 1" cubes
vegetable oil
1/2 lbs andouille sausage, cut into 1/4" coins  (kielbasa is a good substitute if you can't find andouille)
1 cup chopped onion
1 red bell pepper, stemmed, seeded and chopped
5 garlic cloves, minced fine (about 1 1/2 tbsp)
1 1/2 cup long grain white rice
1 (14oz) can diced tomatoes, drained
1 (8oz) bottle clam juice
2 1/2 cups chicken broth (low sodium preferred)
1 lb large shrimp (31-40 shrimp/lb) peeled and deveined

1.  Heat a table spoon of oil in a large skillet over medium high heat.  Season chicken with salt and pepper.  Saute chicken until just browned on all sides, remove from pan and set aside.

2.  Saute andouille (or kielbasa) and cook until lightly browned on both sides.  Remove from pan and set aside.  Remove any excess fat from pan, leaving about 1 tbsp or less.

3. Add onion, bell pepper, garlic and 1/4 tsp salt to pan, scrapping any browned bits off the bottom.  Cook until onion is softened, about 5 minutes.  Add the rice and cook until edges turn translucent, about 3 minutes.  Stir in the tomatoes, clam juice and chicken broth; bring to a simmer.  Return chicken and juices to pan.  Cover, reduce heat to low, and cook for about 30 minutes.   My notes: Check periodically to ensure there is enough liquid in the pan to keep the rice cooking and prevent burning to the bottom of the skillet.  Add 1/2 cup of water as necessary.

4.  Stir shrimp and sausage into the rice and continue to cook, covered, over low heat until shrimp are fully cooked and rice is tender.  Remove from heat and let stand 5 minutes.  Season with salt and pepper and serve.

Skillet Chicken Pot Pie with Biscuits!  (modified from ATK TV Show Cook book)
I've had a hankering for pot pie and with temps dipping below zero, this recipe fit what I was looking for.  I did make the biscuits that came with the recipe and they are definitely were easy enough to justify the time.   You can buy the Pillsbury or store brand for simplicity.

Other than baking the biscuits, the whole dish is made in one skillet.   I also simplified this one, by cutting the chicken breasts before browning so I wouldn't have to futz with at the end of the dish.  I had about 4oz of mushrooms in my fridge from a quiche I made the week before, and quartered those and added to the pan with the onion and celery. 

First bites I was a bit disappointed that the sauce wasn't thicker and that it came across a bit bland, but as we ate the leftovers, the consistency thickened nicely and the flavors really came through.  Recommended!

Made 5 servings for us; two dinners and lunch for one. 

Biscuits
2 cups AP flour
2 tsp sugar
2 tsp baking poweder
1/2 tsp table salt
1 1/2 cups heavy cream

Filling
1 1/2 lbs boneless, skinless chicken breast, cut into 1" cubes
salt and pepper
4 tbsp unsalted butter
1 cup onion, diced
1 celery rib, diced
1/4 cup AP flour
1/4 cup vermouth (I used a dry sherry)
2 cups low sodium chicken broth
1/2 cup heavy cream
1 tsp dried thyme
2 cups frozen peas and carrots mix, thawed

Biscuits
1.  Preheat the oven to 450* with oven rack in the upper middle.   Prepare a baking sheet with parchment paper and set aside.

2. Whisk the flour, sugar, baking powder and salt together in a large bowl.  Stir in the cream until a shaggy dough forms.  Turn the dough out on to a lightly floured work surface and gather into a ball.  Knead dough briefly until smooth.  About 30 seconds to 1 minute.

3.  Pat dough into a 3/4" thick circle.  Cut biscuits into rounds using a 2 1/2 inch cutter or wedges using a knife.   My notes:  I used a sturdy glass since I don't have a round cutter.

4. Place dough on prepared baking sheet.  Bake until golden brown, about 15 minutes.  Remove from oven and set aside.

Filling
1. While the biscuits bakc, season the cut chicken with salt and pepper.  Melt 2 tbsp butter in a 12" skillet over medium high heat.  When foaming stops,  add chicken and brown on all sides, remove chicken to a plate and set aside.

2.  Add remaining 2 tbsp butter to the skillet and return to medium heat until melted.  Add onion, celery,  (My notes: this is where I added quartered mushrooms) and dash of salt and cook until the onion is soft.  About 5 minutes.  Stir in the flour and cook, stirring constantly until the flour is well incorporated, about 1 minute.

3. Stir in the vermouth and cook until evaporated.  Slowly stir in the broth, cream and thyme and bring to a simmer.  Return chicken and juices to the pan, add the peas and carrots, and cook another 10 minutes - or until chicken is cooked through and sauce is nice a bubbly.  Serve with biscuits.



 

Recipe Review from 1/7/2019

Two new recipes from last week - both made lots of leftovers so I didn't have to do any cooking mid-week.  Which was good given I had my usual after work classes, one after work presentation to give, and the Husband was out of town one night.   Being able to pull something out and reheat made for stress-free evenings. 


The Meal Plan
Sun (L) leftover barley   (S) Salmon Noodle Casserole
Mon (yoga)  casserole
Tues (DH out)  casserole
Wed - casserole
Thurs (yoga)  probably casserole
Fri  - butter chicken leftovers
Sat (L) butter chicken leftovers  (S) out


Lunches - Butter Chicken


Instant Pot Butter Chicken (modified from Well Plated Blog)
This was my second time using the saute feature in my Instant Pot, and with sauteing the spices, it is a MUST that you turn the Instant Pot off  to prevent burning or from getting a "burn" warning.  Which is what happened to me, despite being careful. 

However, the dish wasn't a loss, the chicken was cooked perfectly, and it was perfect for lunches and suppers during a cold, damp, chilly week.

Now, the husband doesn't like cauliflower, so I tried to keep the florets somewhat larger so I could separate them ahead of time.  He did note, there is enough spice in this to cover the taste so it was alright.   I liked the addition of the cauliflower because it was a little extra veggie "hit".   Recommended! 

I got about 10 servings out of this when served with rice. 

Photo from Well Plated by Erin

1 tbsp oil
1 cup diced yellow onion
4 tsp minced garlic
1 tbsp minced fresh ginger
1 1/2 tbsp curry powder
2 tsp garam masala
1 tsp chili powder
3/4 tsp salt
1 tbsp water (or more)
1 (28oz) tomato sauce
1 small cauliflower, florets broken into bite sized pieces
2lbs boneless, skinless chicken breasts   (I used boneless, skinless chicken thighs)
2 tbsp butter, quartered
1/2 cup half in half or full-fat coconut milk (recipe author notes reduced fat/fat free adds too much liquid)
1/2 plain Greek yogurt  (bought it, forgot it)

Prepared basmati riceOptional - Chopped fresh cilantro

Add the oil to the Instant Pot and set to SAUTE. Once hot, add the onion and cook until beginning to soften, about 5 minutes. Add the ginger, garlic, curry, garam masala, chili powder, and salt. Cook until fragrant, about 30 seconds. Turn the Instant Pot to OFF. Add a splash or water or chicken broth and stir, using a sturdy plastic or wooden spoon to scrape loose any browned bits that have stuck. Make sure you remove all of the stuck on bits so that you don't trigger a burn warning.

Add the tomato sauce and cauliflower florets and stir to combine. Lay the chicken on top, then scatter the butter pieces over the top. Close and seal Instant Pot. Cook on Manual (HIGH) pressure for 12 minutes. Once the time is up, let the pressure release naturally for 10 minutes, then vent to immediately release any remaining pressure.   I cooked for 10 minutes, then immediately vented. 

Carefully open the lid and transfer the chicken to a cutting board. Cut into bite-sized pieces, then return to the sauce.  By cutting chicken ahead of time, you can skip this step.  Which is messy.  Stir in the half and half or coconut milk. Let cool a few minutes, then stir in the Greek yogurt (do not stir it in immediately or it will curdle). Serve with rice and a sprinkle of fresh cilantro if desired.


[Salmon] Noodle Casserole (Ckng Lght, Oct 2018)
First off, I subbed Salmon for the Tuna just 'cause I could.

This was a bit different that other tuna noodle casseroles in that the sauce isn't the dominant feature.  This made a lighter cream-type sauce that wasn't and overwhelming gooey mass.  Which is GOOD. 

While the ingredient list looks overwhelming, it really isn't - you only have to prep the mushrooms, onion and garlic.  Oh, and lemon zest if using.  This does come together in about an hour, with time for clean-up before sitting down for dinner.  This does make a 9x13 pan and it reheats beautifully.  I would make this one again - Recommended. 

I got 8 servings out of this

Photo  from cookinglight.com

12 ounces uncooked whole-wheat egg noodles
1 tablespoon canola oil
8 ounces cremini mushrooms, chopped
1 cup chopped yellow onion
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme leaves
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups unsalted chicken stock
2 1/2 cups 2% reduced-fat milk
1 tablespoon tomato paste
2 teaspoons Dijon mustard
2 teaspoons lemon zest plus 1 1/2 tablespoons fresh lemon juice
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 (4-oz.) cans unsalted albacore tuna in water, drained  
I used 3 5-oz pkg vacuumed sealed salmon packets
2 tablespoons chopped fresh dill, plus more for garnish

Preheat oven to 375°F. Cook noodles according to package instructions until very al dente, omitting salt and fat. Drain and transfer to a large bowl.

Heat oil in a large high-sided skillet over medium. Add mushrooms; cook until softened, about 4 minutes. Add onion and garlic; cook until tender, about 4 more minutes. Add thyme; cook until fragrant, about 1 minute, stirring constantly.

Add butter; stir to melt. Whisk in flour; cook until roux is golden, about 1 minute. Whisking constantly, add stock; bring to a boil. Reduce to a simmer; whisk in milk, tomato paste, mustard, lemon zest and juice, salt, and pepper. Return to a simmer; simmer 2 to 3 minutes. Pour mixture into bowl with noodles. Stir in tuna and dill.

Coat a 13- x 9-inch baking dish with cooking spray. Transfer tuna mixture to baking dish; top with cheese. Bake at 375°F until bubbly and cheese is melted, about 15 minutes. Let stand at room temperature 5 to 10 minutes. Garnish with dill.