Reuben Bowls

This recipe is from a cookbook I got in a Humble Bundle for my natal anniversary.  The book is entitled Bowls : Recipes and Inspirations for Healthful One-Dish Meals and is by Molly Watson.  I’m not sure where it’s available from, but many recipes looked good.  As I’m an acknowledged Reuben-lover, this particular one spoke to me.  I got the rye kernels from Amazon.

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Reuben Bowl

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  • Serves:4

Nutrition per portion

Ingredients
  • 1 Tbsp canola oil
  • 1 onion, finely chopped
  • 1/2 tsp salt
  • 1 tsp caraway seeds
  • 1 c rye kernels
  • 3 c chicken or vegetable broth
  • 1/2 tsp freshly ground pepper
  • 1/2 c mayonnaise
  • 2 Tbsp ketchup
  • 2 tsp prepared horseradish
  • 1/2 - 1 tsp hot sauce
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp mild paprika
  • 1 c drained sauerkraut
  • 2 medium dill pickles, chopped
  • 1/2 c shredded Swiss cheese
  • 8 oz pastrami, chopped
Method
  1. Make the pilaf.
    In a large frying pan over medium-high heat, warm the oil. Add the onion and salt and cook, stirring occasionally, until the onion is soft, about 3 minutes. Add the caraway seeds and cook, stirring frequently, until the caraway smells toasted, about 2 minutes. Add the rye kernels and stir to combine. Pour in the broth, bring to a boil, cover, turn the heat to low, and cook until the kernels are tender to the bite, about 45 minutes. Stir in the pepper and remove from the heat. Cover to keep warm.
  2. Make the dressing.
    In a small bowl, combine the mayonnaise, ketchup, horseradish, hot sauce to taste, Worcestershire sauce, and paprika and stir to mix well.
  3. Prep the sauerkraut.
    Using your hands (or wrap the sauerkraut in a clean kitchen towel), squeeze out as much excess moisture from the sauerkraut as possible.
  4. Prep the toppings.
  5. Chop and heat the pastrami.
    Put the pastrami in a small frying pan, cover, place over medium-low heat, and heat, uncovering to stir once or twice, until hot, 2 to 3 minutes.
  6. Assemble the bowls.
    Divide the pilaf among four bowls. Top with the pastrami, pile on the sauerkraut, and sprinkle on the pickles. Drizzle
    with the dressing, strew with the cheese, and serve.

Beer and Onion Roast Beast

This takes time.  And a stove-to-oven Dutch oven.  But it is so worth it.  Beer adds flavor along with the onions, bacon and bay. Good to make while you’re meal prepping lunches.

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Beer and Onion Roast Beast

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Nutrition per portion

Ingredients
  • 3 lb roast (any kind)
  • kosher salt
  • 6 slices bacon, diced
  • 3 onions, chopped
  • 5 cloves garlic, sliced
  • 2 bay leaves
  • 2 Tbsp flour
  • 12 oz bottle beer
  • 2 c beef broth
Method
  1. Preheat oven to 350. Heat ovenproof Dutch oven over medium-high.
  2. When the pan is hot, add 3 Tbsp oil.
  3. Sprinkle roast generously with salt.
  4. Sear the meat on all sides, about 8 minutes total (90 seconds per side). Remove meat to plate.
  5. Reduce heat to medium. Cook bacon until crispy. Remove with slotted spoon and reserve for garnish.
  6. Add onions, garlic and bay leaves, and cook until slightly browned, about 10 minutes.
  7. Stir in flour and cook 2 minutes.
  8. Add beer, stir until thickened.
  9. Return browned meat to pan. Bring to a simmer.
  10. Cover, transfer to the oven and braise about 3.5 hours, flipping halfway through.

Italian Spinach Pie

This is a cheesy delight.  Three cheeses (ricotta, mozzarella, and parmesan) plus full servings of veggies make this an awesome entree. You could also serve this for brunch.

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Italian Spinach PIe

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Ingredients
  • 2 15-oz containers whole-milk ricotta cheese
  • 2 8-oz boxes frozen chopped spinach, thawed and squeezed
  • 8 large eggs, lightly beaten
  • 2 c mozzarella, shredded
  • 1/2 c chopped red bell pepper
  • 2/3 c grated parmesan cheese
  • 2 tsp dried basil
  • 1/2 tsp granulated garlic powder
Method
  1. Heat oven to 350.
  2. Spray 13″ x 9″ pan with cooking spray
  3. Combine ingredients in large bowl
  4. Pour into prepared pan
  5. Bake 40 minutes or until center is set

Honey-Mustard Skillet Chicken

This recipe for Honey Mustard Skillet Chicken says to serve with white rice.  I generally am a brown rice person, though, because I have a rice cooker so it’s not any more convenient to have white rice and the brown has nutrients and fiber that the white rice lacks.  Even so, I eat smaller portions, as rice is high in carbohydrates.  My physician has suggested I eat fewer foods that have a lot of carbs and that when I do eat them, I should have less of them.  Your food choices are, of course, your business.