Recipe Roundup–What We’ve Been Eating

So I have a bit of a backlog of new recipes we’ve been eating and I’m feeling a little bit lazy so I’m just going to throw a bunch of links up at you with what we’ve been downing the past couple weeks. (But they are my pictures!) I guess the 6-day work weeks might be starting to wear on me a bit but only a few weeks left!

Buffalo Chicken Quinoa Mac & Cheese

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You know I’m a sucker for anything with buffalo sauce. The only real change I made to this recipe was that I used parmesan and nutritional yeast instead of cheddar because that’s what I had on hand. It was really damn good straight out of the oven but didn’t make the best leftovers.

Lemon Thyme Chicken

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A pretty standard recipe but it’s an easy way to dress up your average weeknight chicken breast. No real wow factor but the flavor was decent and I would definitely make it again when feeling less than creative at dinner time.

Pasta with Roasted Asparagus and Balsamic Butter

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I loved the flavors but it was a kind of ugly dish. I also reduced the butter by a fair amount and the amount of pasta – I was looking more for a veggie side dish than a carb. I love anything balsamic so I couldn’t pass this up.

Chipotle Chicken Tacos

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Ok, here’s a couple slow cooker recipes AND chipotle recipes. (I had an open can I needed to use up!) The first is chicken tacos. They were pretty simplistic and stupid easy to make. I would have liked to have a little more flavor in them but that might just be me. But all the toppings were bomb (cilantro, green onion, plain greek yogurt, avocado). I also used the leftover chicken as a salad topper the next day and that was really good. Husband used the leftovers to make a toasted sandwich and really enjoyed it as well.

Chipotle Lime Chicken with Jamaican Coconut Rice & Beans

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And the second chipotle recipe! I really enjoyed these. I’m finding I really like chicken thighs done in the crockpot so that their meat is just falling off the bone. The coconut rice was also really damn good.

And last but not least…

Vegetable Ragout with Polenta

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I picked this recipe for the sole reason that I had all the ingredients on hand and I’m digging homemade polenta at the moment. But damn, the original version of the recipe was like an hour long process! I whacked that in half by doing all the veggies in one pot and not using a double boiler for my polenta. I also halved the butter in the beurre blanc sauce since my jeans are a little tight at the moment. Oh yeah, and I used thyme instead of tarragon because tarragon is gross.

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Winter Lentil Soup

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While the rest of the country is experiencing abnormal heat waves, we here in Washington are getting our April showers a little early. It has been pouring nearly everyday, all day, until the clouds decide to part in the early evening for a couple hours. And then the rainclouds roll back in. And that’s when I’m grateful to come home to a warm pot of vegetable soup, simmering in my crockpot.

Winter Lentil Soup

Ingredients
  • 1 medium onion, chopped
  • 1 bunch kale
  • 2 15-ounce cans diced , undrained
  • 6 cups water
  • 2 sweet potatoes, peeled and cut into a 1/2-inch dice
  • 1/2 cup brown lentils
  • 2 tablespoon fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 12 fresh basil leaves, chopped
Preparation

Combine all ingredients in a crockpot and set on low for 6-8 hours. Yep, it’s that easy.

Stout & Chicken Stew

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Maybe you have a spare Guinness or two lying around from St Paddy’s Day festivities. Or maybe you are like us and buy beer by the case at Costco so it is never in short supply. Either way, you’ll want a nice dark beer for this stew. As a bonus, it’s a crockpot meal. And an extra bonus, if you own a kickass multi-cooker that can brown meat, it only dirties up the one pot.

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Stout & Chicken Stew

Ingredients
  • 6 tablespoons plus 1/2 cup all-purpose flour, divided
  • 1 teaspoon salt, divided, plus more to taste
  • 1/2 teaspoon freshly ground pepper, plus more to taste
  • 2 1/2 pounds chicken thighs, trimmed
  • 4 teaspoons extra-virgin olive oil, divided
  • 3 pieces bacon, chopped
  • 1 2/3 cups Guinness beer or other stout (14-ounce can)
  • 1 pound whole baby carrots or large carrots cut into 1-inch pieces
  • 1 8-ounce package mushrooms, halved if large
  • 2 cups chopped onion
  • 4 cloves garlic, minced
  • 2 Tablespoons fresh thyme, chopped
  • 1 cup reduced-sodium chicken broth
  • 2 cups frozen baby peas, thawed
Preparation
  1. Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate.
  2. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 4 minutes per side; transfer to a 5- to 6-quart slow cooker. Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken thighs. Arrange the chicken in an even layer in the slow cooker.
  3. Add bacon to the pan and cook, stirring often, for 2 minutes. Sprinkle the remaining 1/2 cup flour over the bacon and cook, stirring constantly, for 2 minutes more. Add stout and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the mixture over the chicken. Add carrots, mushrooms, onion, garlic and thyme, spreading in an even layer over the chicken. Pour broth over the top.
  4. Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low.
  5. Stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. Season with the remaining 1/2 teaspoon salt and pepper.

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American Style Goulash

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Last week, we were eating something, I can’t remember what, but the husband asked me what it was. “Is it goulash?” I kind of laughed a little. No, no it wasn’t goulash. It didn’t even really resemble anything I thought goulash was like. So I made note to add goulash to the next week’s menu. Goulash is basically a stew with meat, noodles, and veggies. That’s it. Nothing fancy there. It originated in Hungary and I hesitate to call my version traditional by any means because it is lacking in paprika, isn’t quite as stew-y as Hungarian versions, and I didn’t use pork or beef. American goulash is basically just a stew mess of different leftovers. I didn’t use leftovers but I definitely think this goulash is closer to American than Hungarian.

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Ground Turkey Goulash

Ingredients

    • 20 oz ground turkey
    • 2 tablespoons olive oil
    • 1 medium onion, chopped
    • 1 red bell peppers, chopped
    • 8 ounce sliced mushrooms
    • 2 15-ounce cans diced tomatoes, cut up, with liquid
    • 2 garlic cloves, pressed
    • 2 cups dry pasta
    • 1 teaspoon italian seasoning
    • 1 teaspoon oregano
    • 1 teaspoon parsley
    • ½ teaspoon garlic powder

Directions

  1. Cook turkey in olive oil until no longer pink. Add onion, cook until onion is soft. Add bell pepper and garlic, cook several minutes. Add tomatoes with liquid, mushrooms, along with other seasonings.
  2. While mixture simmers, cook pasta according to directions. Be sure pasta is not overcooked before adding to mixture as it will continue to soften. Add drained pasta into sauce, cover and let simmer about 1/2 hour to absorb flavor. Stir occasionally.

Coconut Daal

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Thanks to a huge vet bill, we’re starting to tap into our pantry goods for meals. Pippin is fine. She just had her annual check-up with a full workup that showed she has hypothyroidism. We are getting her on meds and hoping this will help her shed a few pounds and take care of her chronic ear infections. She’s also going in for some dental work next week and we are removing a couple tumors and getting biopsies. I have a feeling they are nothing but we have to make sure.

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So anyway, yeah, we are eating down the pantry a bit in an effort to save some dough. There will be spaghetti, chili, probably a tuna noodle casserole – all the standard cheap and filling pantry dinners. But there will also be some more adventurous things like this coconut daal. It’s simple and satisfying.

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Coconut Daal

1 1/2 c red lentils
1 14-oz can coconut milk, light
3 cups water
1/2 tsp salt
1/2 tsp turmeric

1 1/2 T oil
1 tsp dry mustard
1 onion, thinly sliced
1 tomato, diced
1 tsp minced garlic
dash of cayenne
1 tsp curry powder
2 T cilantro, chopped
1 tsp lime juice
1/2 tsp garam masala

In a medium saucepan, combine lentils, water, coconut milk, salt and turmeric. Cook on medium, simmer until lentils are tender.

In a medium skillet, heat oil over medium. Sauté onion until soft. Stir in remaining ingredients and heat through. Stir into cooked lentils and serve.

Buffalo Chicken Soup

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This is the best thing I’ve eaten in a long time. And I eat pretty well so that’s saying something. I mean, I know you can’t really go wrong with buffalo but this soup was a home run. Don’t skimp on making the croutons/toast topping – they made this soup.

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Buffalo Chicken Soup

2 boneless, skinless chicken breasts (I used leftover rotisserie chicken.)

1 Tbls olive oil

1 sweet onion, diced

2 garlic cloves, minced

1 tablespoon flour

32 ounces low-sodium chicken stock

1/2 cup hot sauce (I used Cholula)

1/2 cup freshly grated cheddar cheese

sliced whole wheat baguettes, toasted with parmesan cheese (I used spelt bread and made croutons.)

sliced green onions, crumbled gorgonzola and cilantro for topping

Heat a large pot over medium heat and add olive oil. Add onions with a sprinkle of salt to the pot, stirring to coat, then cook for about 5 minutes until soft. Add in garlic and cook for 1-2 minutes more. Sprinkle in flour and stir for another 1-2 minutes. Add in stock, buffalo sauce, chicken and grated cheese, stirring constantly. Bring to a boil, then reduce and let simmer for 10-15 minutes, stirring every so often.

Serve soup and top with toasted baguettes, cilantro, green onions and gorgonzola.

Salisbury Steak Blanc

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This past week, I found most of my menu-planning inspiration from Pinterest. I’m actually really proud of myself for making things that I’ve pinned instead of just pinning, and pinning, and pinning. Now, if I could just muster up the motivation to tackle a DIY project or two for around the house, then we would be in business. In the meantime, I’ll keep ticking away at my Eats board.

So I saw Salisbury Steaks, pinned it, and thought I might try making it with ground turkey. And if you use ground turkey, you should use chicken broth instead of beef, right? And if I am using chicken broth instead of beef, I should use white wine instead of red, right? Well, this was my methodology at any rate. So I’m affectionately tacking on a blanc to the end of my salisbury steak as an ode to the Sauv Blanc I used in the gravy. I should have let the gravy thicken up more but I was getting hungry. It was really good with the mashed potatoes. Husband was totally digging the hearty, comfort food.

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Salisbury Steaks

20 oz ground turkey
1/2 cup bread crumbs
1 egg
1 tsp salt
1/2 tsp pepper
1 tsp minced garlic
1 tsp Worcestershire Sauce
1 tsp Italian seasoning
1 T olive oil

To make patties: Mix all ingredients, except olive oil, in a bowl. Shape into 6 oval patties about 3/4-inch thick. Heat olive oil in a large nonstick skillet set over medium-high heat. Sear patties about 3 minutes per side, or until a brown crust forms. Reduce heat to medium and cook through, about 10 minutes depending on the thickness. Reduce to medium-low.

Onion Gravy

2 large sweet onions, thinly sliced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups chicken broth
1/2 cup white wine
1 teaspoon cider vinegar
Salt and pepper to taste

To make gravy: Heat butter in a large sauté pan. Add onions and cook over medium-high heat, until onions start to brown, stirring occasionally. When onions are slightly softened and turning a deep honey brown, add 1/4 cup broth. Reduce heat, cover and continue cooking, adding more broth as needed to prevent caramelized bits at the bottom of the pan from burning. It should take at least 25 to 30 minutes to properly caramelize onions. Stir in flour and cook for about 2 minutes. Add wine and reduce by half. Stir in remaining beef broth and tomato paste. Stir in cider vinegar. Simmer for 10 minutes. Add salt and pepper to taste. Pour gravy over patties and heat through.