Recipe(tried): Here It Is...This Weeks Winners

There wasn't much cooking this week, except early in the week for the holiday. Later on the week we mainly ate leftovers fashioned to look like something else. So only a couple of recipes this week. Enjoy what is here.

SATURDAY NIGHT
Tuscan Bean Stew
Adapted from Low Fat & Fast
Makes 4 servings

1-1/2 Tbsp. olive oil*
1 medium sweet or yellow onion, chopped
2 cloves garlic, minced
1-1/2 cups vegetable broth**
1 19 ounce can cannellini beans, drained and rinsed
1-1/2 teaspoons fresh rosemary, chopped
1/4 teaspoon ground black pepper
1 large yellow bell pepper, roasted and julienned
1 tablespoon balsamic vinegar

Heat oil in a large saucepan over medium heat. Add onion and garlic, cook 5 minutes, stirring occasionally. Stir in broth; bring to a boil over high heat. Stir in beans, rosemary and pepper. Reduce heat; simmer uncovered 10 minutes, stirring occasionally. Stir in roasted peppers and vinegar; ladle into shallow bowls. 6 grams of fat per serving.

* I used less oil in a nonstick chicken fryer.
** I used chicken broth because I was too lazy to bring up a can of vegetable broth from the downstairs storage. it didn't make any discernable difference in taste.

I found the original recipe to be too "hot" from the black pepper so I lessened it. You couldn't taste the rosemary.

I served it with some italian bread and a salad with some italian dressing (mine was parmesan dressing and my husbands was Newman's Own Oil & Vinegar Dressing).
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Being that Sunday night is the first night of Rosh Hashanah, the Jewish New Year, I have selected specific recipes to make for the holiday. Carrots for sweetness during the year and all the usual holiday fix-ins: chicken, onions, soup. The following couple of recipes were made for the first two days of the holiday:

Adapted from The Book of Jewish Food by Claudia Roden
Hungarian Chicken Paprikash
Serves 4

1 chicken, quartered (or buy 4 chicken quarters)
3 tablespoons chicken fat or oil*
1 large onion, coarsely chopped
1 red or green pepper, sliced
3 tomatoes, peeled and chopped (I seeded them too - habit)
1 teaspoon sugar
pinch of salt
1-2 teaspoons paprika
A pinch of cayenne or red chili powder

In a large frying pan, brown the chicken quarters, turning them over once, in the fat or oil, and put them aside. Now saute the onion and peppers in the same fat or oil until soft. Add the tomatoes and stir in the sugar, salt, paprika and cayenne or chili powder. Return the chicken to the pan and simmer for about 30 minutes, or until tender, adding a little water if it becomes too dry. Serve hot with rice.

* I used canola oil and I also used less fat. I thought the dish was fatty enough with the chicken skin left on. I cut it to 1 tablespoon oil.

Carrot Tzimmes (Honeyed Carrots)
Serves 6

1-1/2 pounds carrots, sliced*
3 tablespoons goose fat, butter or light vegetable oil
salt
juice of 1 orange
1/4 teaspoon powdered ginger
2 tablespoons honey**

In a large wide frying pan, saute the carrots in the fat, stirring and turning them over. Add the rest of the ingredients and water to cover. Simmer gently, covered, for 1/2 hour, or until the carrots are tender. Remove the lid towards the end to reduce the liquid to a shiny glaze.

* I used those mini carrots, already peeled
** I used less honey because I used less carrots.

I served the two recipes with some rice on the side. It was absolutely fattening and delicious.
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MONDAY NIGHT
Mushroom-Barley Soup
Adapted from The Book of Jewish Food by Claudia Roden
Serves 10

1-1/2 ounces dried mushrooms (cepes)
13 cups or more water or stock*
2 small carrots**
2 small turnips
2 small onions
2 medium potatoes
2 celery stalks and leaves
3/4 cup pearl barley

Soak mushrooms in a little water for 15 minutes, until they soften. Chop all the vegetables in 2 batches in the food processor and put them in a pan with the barley and all the water, including the mushroom-soaking water. Chop the softened mushrooms in the food processor, and add them too. Bring to the boil, remove the scum, season with PLENTY of salt and pepper, and simmer for 1 hour, or until the barley is very soft and bloated. It gives a jellylike quality to the soup. Add water, if necessary, to thin it.***

Serve with sour cream if you like if yuo have used water instead of stock.

* I used homemade stock that I made the night before. I refrigerated it and then took the fat off the top.
** I didn't have carrots so I used parsnips.
*** I needed to add quite a bit of water. The barley had absorbed all the liquid.

I served it with some challah bread but I thought it would also be good on a non-holiday night with just some good hearty bread and maybe a salad or a sandwich. It was really tasty. Definitely needed the extra salt and pepper. I didn't put enough pepper and we had to add it at the table.
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TUESDAY NIGHT
Main Entree: Leftover BBQ Pork Loin
(I marinated it in bottled roasted garlic marinade just for 1/2 hour and then put it on the grill pan for a few minutes and then in the oven to stay warm).

Served with Chili Rice, a recipe I got from Justin Wilson's website and adapted to our tastes:

Justin Wilson's Chili Rice
Serves 4

2 cups white rice
4 cups water
2 teaspoons garlic powder
1 tablespoon chili powder*
1 tablespoonn onion powder
2 teaspoons salt**
2 tablespoons olive oil

Place all ingredients (minus olive oil) in pot and cover with water. Pour oil over top. Bring to a boil and boil until most of the water is gone. Put lid on and reduce and cook until done, about 45 minutes.

* I used the amount of chili powder he asked for but it was too spicy for my husband. I liked it. Next time, I will probably cut the chili powder by 1/2 or 1/3.

** I used less salt. I felt that was a bit much. It was too salty as it was and I used only 1-1/2 teaspoons. I will probably cut it a little more next time I make it.
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Wed, TH & Fri were all leftover nights or plain pasta nights. Not in the mood to cook, too tired.

Hope what is here is interesting.

RisaG