Week 11

First off, I'd like to ask everyone to please say a prayer for the country of Japan and for all the people and families affected by the disaster there. It hits close to home because my brother is living abroad there and even though he flew back to the States yesterday, he still has many friends there.

The first recipe of this week is actually a dish we made to go with our Indian food last week: Curried Beef. I adapted it from The Indian Slow Cooker recipe for Pakistani "Old Clothes" Beef Curry. It came out really well, although next time I might add more spice than I did (the recipe calls for 1 Tbs and I used about a teaspoon).

In celebration of St. Patrick's Day this week, I'm making corned beef and cabbage and possibly Irish soda bread. Finally, the last recipe of the week is a skillet sausage, pepper and cornbread "pie". That's all for this week because we do have a lot of leftovers in the house.

Indian Beef Curry
2 onions, peeled and sliced
2 lbs beef, cut into cubes (I actually used a bison tip roast)
1 2" piece ginger, peeled and cut into chunks
10 cloves garlic, peeled
1 heaping tsp ground ginger
4 green cardamom pods
3 bay leaves
1 4" cinnamon stick
1 Tbs garam masala
2 Tbs ground fennel
1 tsp to 1 Tbs ground red chili powder
2 pinches ground nutmeg
1 tsp turmeric powder
1 tsp salt
grapeseed or olive oil for sauteeing (several tablespoons)

Heat oil in large dutch oven. Add onions and beef and cook until beef is browned all over. In food processor, grind ginger and garlic to a paste and add it to the dutch oven. Add all the spices and saute another minute to release the fragrances. Cover, reduce heat to low, and simmer about 3 hours or until meat is very tender, stirring occasionally.

Corned Beef and Cabbage
3lb corned beef brisket (with spice packet)
1 12-oz bottle pale beer
1 med onion, halved
2 cloves garlic, smashed
2 bay leaves
1 1/2 lbs small red potatoes, halved
several carrots, scrubbed and cut into big chunks
1 head green cabbage, cut into about 8 wedges

Mix together for mustard sauce:
3/4 cup whole grain mustard
1/4 cup sucanat (or brown sugar or coconut sugar)
2 Tbs cider vinegar

You can do this in a slow cooker, on the stove top, or in a pressure cooker. I am not sure which I will do at this point. If you opt for the slow cooker, put all the veggies (except cabbage), garlic and bay leaves on the bottom and put the brisket on top. Pour over juices from brisket packaging and the beer. Mix up the mustard sauce and brush about 3 Tbs on top of brisket. Cover and cook on low all day, 8-10 hours, until very tender and meat is falling apart.

If you opt for the stove top, put meat, beer, onion, garlic, bay leaves, 1 1/2 cups water, the juices from package and the spice packet into a large stock pot. Bring to boiling, reduce heat and simmer covered until tender, about 3 hours (or pressure cook about 20 mins per lb ). Heat oven to 375 F, transfer meat to roasting pan, brush with 3 Tbs of mustard sauce, and roast about 15 mins. Meanwhile, place potatoes, carrots and cabbage in stock pot that meat was in, and simmer covered until tender, about 15 mins.

Sausage, Pepper and Cornbread Skillet Pie
2 tsp EVOO
1 lb Italian sausage links
2 red bell peppers, sliced
1 large onion, sliced
3-4 cloves garlic, minced
1 bunch swiss chard or other greens, stems discarded and leaves coarsely chopped (about 8 cups)
1/2 tsp kosher salt and pepper

Cornbread topping ingredients:
2/3 cups flour (all purpose or whole wheat)
1/2 cup yellow cornmeal
1 Tbs sugar
2 oz (1/2 cup) grated parmesan
1 Tbs baking powder
1/4 tsp salt
2 Tbs butter or grapeseed oil or olive oil
1/2 cup milk
1 egg

Heat oven to 400°F. Heat EVOO in large cast iron skillet. Add sausange and cook until browned on all sides, 3-4 minutes. Transfer to cutting board and cut into 1" pieces. Add peppers and onions to skillet and cook, stirring occasionally, until browned. Stir in garlic. Add chard, salt and several turns of the pepper mill. Cook just a couple minutes until chard is just beginning to wilt. Remove from heat and stir in sausage. Meanwhile, in bowl, whisk together the cornbread topping ingredients. Spread batter over skillet, leaving a 1/2 inch border. Bake until golden and a toothpick inserted in center comes out clean, about 15-20 mins.

Week 6

Alfredo tossed w/Linguine

Chicken, Broccoli, and Bell Pepper Alfredo, serves 4
2 boneless skinless chicken breasts or other chicken parts to equal the same amount
1 small/med bunch broccoli, chopped into florets and stalks peeled and chopped
1 red bell pepper, coarsely chopped
2-3 cloves garlic, minced
S & P to taste
EVOO for sauteeing chicken
1 tsp lemon juice (optional)
pasta of choice

Sauce:
3 Tbs real butter (preferably from grass-fed cows or organic)
3 Tbs all-purpose flour
1 1/2 cups whole milk
5 oz freshly grated parmesan cheese
1/2 tsp salt
1/2 tsp mustard powder
1/8 tsp sweet paprika

Cook pasta according to package, being sure not to over cook. During the last 5 mins of cooking, add the broccoli. Drain pasta and broccoli and keep warm.

Meanwhile, season chicken w/S & P and saute in EVOO and lemon juice until done but don't overcook. Remove chicken, chop into bite-sized chunks and set aside. In same skillet, saute the bell pepper and garlic to desired tenderness (I like my peppers still firm) and set aside.

Meanwhile, make sauce: melt butter in med saucepan. Whisk in flour until smooth and then gradually whisk in milk until hot and smooth. Reduce heat to low and add cheese, stirring. Mix in salt, mustard powder and paprika.

Mix everything together, top with additional cracked pepper and grated parmesan and enjoy. Edit to add: this one is definitely another keeper! The whole family enjoyed it, including both kids :)

Buffalo Vegetable Soup, serves 4-6
(Adapted from a recipe by Vitamin Cottage Natural Grocers; seems easy enough to do in a slow-cooker, too, if you wanted to - I would just brown the meat and then throw everything in the cooker)
2 Tbs olive oil
1 lb ground bison (I'm sure you could use ground grass-fed beef, too)
5 carrots, peeled and sliced
5 celery stalks, sliced
1 med onion, diced
1 Tbs black pepper
2 tsp salt
1 tsp paprika
1 tsp turmeric
1 tsp cardamom
2 cups homemade bison (or beef) stock
2 cups water
1 14-oz can crushed tomatoes
2 cups chopped spinach

Heat half the oil in heavy stock pot over med-high heat. Add ground bison and brown. When mostly browned, add remaining oil and carrot, celery and onion. Saute until veggies are starting to soften. Add seasonings, stir and saute a minute or two longer. Add stock, water and tomatoes, bring to boil, reduce heat to low, cover and simmer for 30 mins. Add spinach and cook until just wilted. Season to taste. Serve with a side salad and a hearty, crusty homemade bread if desired.

Now that I've made this, I must say that it is so, so delicious! The mix of spices and seasonings is different and really good. I did have to add more water towards the end because a lot had evaporated out. I presume this would not be needed if you made this in a slow cooker. Definitely make this one!!

Lasagna (Vegetarian, frozen from the last time I made lasagna, you can find the recipe in Week 2)

Red Beans and Rice (serves 4, adapted from The All New Good Housekeeping Cookbook)
1 Tbs grapeseed or olive oil
2 stalks celery with leaves, diced
1 med red onion, chopped
2 cloves garlic, minced
1/2 tsp dried thyme
1 bay leaf
1 1/2 cups dried red kidney beans, soaked overnight
1 cup chicken stock + enough water to cover beans
6 oz Canadian bacon, cut into strips (be sure to use Canadian bacon, which is similar to ham, and preferably a natural, nitrate-free version. Alternatively, you can use ham hocks or shanks and boil them w/the beans then shave off the meat at the end)
5 Tbs chopped fresh parsley, some reserved for garnishing at the end
1 tsp Worcestershire sauce
1/4 tsp to 1 tsp hot pepper sauce (I usually do 1/4 in the pot so it's not too spicy for the kids and then add more to mine when I serve it)
S & P to taste
cooked brown rice for serving

In 4-qt or larger saucepan, heat oil over med heat. Add celery, onion, garlic, thyme, and bay leaf. Cook, stirring occasionally, about 5 mins. Stir in beans, add stock and enough water to cover beans completely. Bring to a boil, cover and simmer until beans are tender, probably about an hour. Once beans are tender, stir in Canadian bacon, most of the parsley, Worcestershire, and hot pepper sauce. Heat through and discard bay leaf. Serve over hot rice in shallow bowls and sprinkle with remaining parsley.

Week 5 1/2

I am going to attempt getting my meal plans done on Tuesdays now. Firstly because I hate shopping on the weekends, secondly because our Sprouts Farmer's Market does double-ad Wednesdays, and thirdly because I get my fresh produce box on Thursdays (but find out what's in it earlier). It just makes more sense to get the planning done on Tuesday so I can be ready. So, since I already had meals planned out through the end of the week, this will be a short one.

Wed - Pumpkin Risotto
Thu - White Chicken Chili
Fri - Bison Roast


Sun - Superbowl Sweet Potato Skins
Heat oven to 425 degrees F. Cut 1/4" thick skins from 8 small sweet potatoes or yams (keep the insides for something yummy like mashed sweet potatoes). Place skins on rimmed baking sheet and bake 20-25 mins or until tender. Meanwhile, combine 1 oz grated parmesan cheese and 1/8 tsp cayenne pepper in small bowl. Remove skins from oven and heat broiler. Lightly brush skins with olive oil or grapeseed oil and sprinkle w/cheese mixture. Broil until golden, about 4-5 mins.Other good seasonings could be sea salt and smoked paprika; cumin with a dash of brown sugar; or any other cheese of your liking.


Mon - Slow Cooker Beef and Butternut Squash Stew (adapted from Giada De Laurentiis' recipe)
3Tbs EVOO or grapeseed oil
1 onion, peeled and chopped
2 cloves garlic, chopped
2 pounds stew beef, cut into 2-inch cubes (I'm using 1 lb beef and 1 lb bison)
1/2 tsp salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
1 tsp dried rosemary
1 tsp dried thyme
1 cup Marsala wine
1 pound butternut squash, trimmed and cut into 2-inch cubes
1/4 cup chopped sun-dried tomatoes
3 cups beef stock (try making your own!)
2 Tbs flour
2 tablespoons fresh chopped flat-leaf parsley

Mix salt, pepper and flour and dredge the meat in it. Heat oil and brown meat in skillet about 5 mins. Transfer to slow cooker. Deglaze pan w/marsala wine, scraping up browned bits. Transfer to slow cooker. Add remaining ingredients except flour and parsley to slow cooker. Cover and cook on low 8 hours or until meat is tender. Turn up to high, mix in flour, cover and cook about 15 more mins or until slightly thickened. Sprinkle parsley on before serving and serve with side salad if desired.


Tues - Meatloaf w/Mashed Sweet Potatoes
Remember those lonely sweet potato insides leftover from Superbowl Sunday? Well they are getting cooked and mashed with butter and milk and served w/this meatloaf!

1 lb ground beef or bison
1-2 slices bread, torn into small bits (I like to use the ends of the loaf for this)
1 egg
1/2 onion, chopped fine
1/2 bell pepper, chopped fine
2 cloves garlic, pressed 
S&P
1/2 tsp sage
1/4 tsp thyme
1/4 cup milk

Mix all ingredients, shape into loaf on a cookie sheet. You can brush the top with ketchup or barbecue sauce if desired. Bake at 350 degrees F for 45 mins to 1 hr. You can stick a meat thermometer in it and bake until it reads 160-170. (Edit - I just did this w/ground bison and cooked to 160 and it was bordering on dry. If you're using bison or grass-fed beef, I'd stay below 160). Serve w/mashed sweet potatoes and a side salad.

Week 5

Slow Cooker White Chicken Chili (adapted from a recipe a friend gave me - thanks, Julie!)
2 lbs boneless chicken, cut into chunks (or put it in whole and shred after cooking)
2 Tbs EVOO
1 med onion, diced
2 cloves garlic, minced
1 1/2 cups dried great northern beans, soaked overnight
1 cup frozen corn
1 4oz can green chilies, undrained
2 tsp cumin
2 tsp chili powder
1/8 tsp cayenne
3 cups chicken stock
grated cheese and chopped cilantro for serving

Place all ingredients except cheese and cilantro in slow cooker, cover and cook on high about 8 hrs. (I have to cook on high for the dried beans. If you've cooked dried beans in your cooker before on low with no problems, then you should be fine here on low). Edit - I ended up making this on a day I was home and cooked on high for about 6 hours (when the beans felt tender), and then reduced to low for another hour and a half and then added the frozen corn for the last 20 mins. Then I served w/tortillas for dipping.


Pumpkin and Sage Risotto with Pine Nut Sauce (vegetarian, 4 servings, from The Pumpkin Cookbook)
2 Tbs EVOO
1 large onion, finely chopped
1 garlic clove, minced
1-2 Tbs fresh sage
1 1/2 cups arborio rice
2 cups pumpkin flesh, diced
3 1/2 cups boiling vegetable stock
1/3 cup pine nuts
1/3 cup freshly grated parmesan cheese
4 Tbs milk
grate of fresh nutmeg (or a pinch of ground)
S&P to taste
shaved parmesan for serving

Heat oil in large pan and saute the onion, garlic and sage for about 5 mins or until golden. Add the rice and pumpkin and saute about a min longer or until rice is evenly coated. Add one cup of stock and simmer, stirring until absorbed. Continue to add the stock a cup at a time, stirring, until rice is creamy and all the liquid is absorbed (about a half hour).

Meanwhile, process the pine nuts, cheese, milk and nutmeg in a blender or food processor until smooth. Stir into the risotto, along with the final addition of stock, and simmer another 5 mins. Season to taste and serve with shaved parmesan.


Slow Cooker Bison Roast (we got some buffalo meat recently, but you can substitute grass-fed beef)
Mix up some salt, pepper and flour and dredge a 3-4 lb round roast. Sear in grapeseed oil over med heat until all sides are browned. Put roast into slow cooker and then deglaze the pan w/dark beer. Pour the pan juices into the slow cooker, along with any extra beer remaining in the bottle. If your roast is on the larger side, add a 2nd bottle of beer. Add herbs of your choice (I have some fresh thyme that I will use), whole peeled garlic cloves, chopped carrots, onion, and/or potatoes. Cover and cook on low 8-10 hours or until tender.


Sausage & Leeks and Moroccan Chicken from last week both didn't get made (we had more leftovers that I anticipated and we also had a semi-spontaneous date night) so they are on the menu again this week.