Archive for Category: Main Dishes
I find that making chili is fairly difficult for me. Usually they end up too bland, too chunky, too not palatable. Frankly, I would love to recreate the Kroll’s chili, but I haven’t reached that level of amazingness yet. This cajun chili is a favorite for Gil. It is pretty mild, which is good for the non-spicy chili lover.
1 lb ground Cajun sausage (we use Jordandal Farms sausage)
1 small white onion, diced
1 green pepper, diced
1 tsp minced garlic (heaping)
1 14.5 oz can pinto beans
1 14.5 oz can diced tomatoes, undrained
1 8 oz can tomato sauce
2 tbl chili powder
1 tbl honey
1 tsp cumin
1 tsp dried oregano
1 tsp dried parsley
In a dutch oven, brown the sausage with onion, green pepper, and garlic over medium heat.
Meanwhile, puree half the beans with the bean liquid in a food processor/blender. Drain and rinse the remaining half of beans. Add both to the browned meat mixture. Add remaining ingredients.
Simmer for at least 30 minutes before serving.
It is very difficult to live a life without macaroni and cheese. Trust me, I know. Thankfully, my mom came up with a delicious recipe for mac n cheese! Even my cheese loving dad likes this!
8 oz gluten free pasta
2 cups lactose-free milk, separated
8 oz package shredded rice/veggie cheese (cheddar flavor)
2 tbl Smart Balance light
¼ cup flour (oat or other gluten free flour)
¼ cup sweet yellow onion, finely chopped
1 tsp dry mustard
1 tsp salt
¼ tsp black pepper
Preheat oven to 350 degrees. Cook pasta, drain.
While pasta is cooking, melt butter in another saucepan. Saute onions in butter for a few minutes. Add 1 ¾ cup of milk. Stir flour into remaining ¼ cup of the milk until smooth. Add to saucepan. Stir in salt, dry mustard, and pepper. Simmer for 10 minutes. Take off heat and stir in shredded rice cheese. Cheese will be lumpy and will not completely melt (that is okay). Stir in cooked pasta.
Turn into greased 2 quart casserole dish. Bake uncovered for 20 minutes.
Mexican food is one of my favorite food genres. I can’t say I’m overly talented at making it, but I’m really good at eating it!! The first time I made this, I used leftover turkey from Thanksgiving. The soup was great but the turkey itself was kind of weird. That being said, I normally dislike any sort of meat in Mexican food. I found myself just picking out the turkey pieces and enjoying the soup without it. The second try, I used a breast of chicken and the meat was considerably better. I think I would have liked it even better without any chicken at all, but Gil enjoys having the meat in the soup. Use vegetarian broth and omit the meat for a vegetarian soup.
Also, for the canned tomatoes you can use either diced or crushed tomatoes. I think I prefer the diced tomatoes for a more brothy soup and the crushed tomatoes makes a thicker soup.
PS. I found my real camera. It works a bit better than my malfunctioning iPhone camera.
1 chicken breast, chopped
1 small onion, diced
2-3 cloves garlic, diced
1 tsp cumin
1 tsp dried Mexican oregano
2 tsp chili powder
1 cup frozen corn
28 oz canned tomatoes
15 oz can white hominy, rinsed and drained
15 oz can black beans, rinsed and drained
4 oz can diced green chiles
4 cups chicken broth
handful fresh cilantro, chopped
Heat oil in stock pot over medium to medium high heat. Add chicken and cook almost entirely. Add onions and garlic to the pot with the chicken. Heat until chicken is cooked completely and onions are tender.
Stir in spices, corn, tomatoes, hominy, black beans, green chiles, and broth. Bring to a boil. Lower heat and simmer for ~60 minutes.
Add cilantro and cook another 5-10 minutes. Then serve and top with crushed tortilla chips, sour cream, shredded cheese, green onions, etc.
I love stew. I could eat it year round – it isn’t just a winter comfort food for me. For this stew, I didn’t both to peel either the carrots or the potatoes. Just make sure the potatoes are small enough to cook all the way through. Also, the stew is better on day two (as are most soups/stews) and it freezes just fine.
Sorry that the photo stinks. I’m not sure what is up with my iPhone, but the camera can’t focus at all!
1 lb beef stew meat
1 tbs oil
1/2 large onion, chopped
2-4 carrots, sliced
8 oz frozen corn
3 cups cubed potatoes (~3 medium potatoes)
1 14.5 oz can diced tomatoes, undrained
1 tsp minced garlic (1 or 2 cloves, depending on size)
1/2 tbs Worcestershire sauce
4 beef bouillon cubes
1 bay leaf
dried oregano, parsley, marjoram, black pepper, celery salt
2/3 cup quick cooking barley
In a pan, brown stew meat in hot oil.
In the crock pot, combine browned meat, veggies, canned tomatoes, 3 tomato cans worth of water, garlic, Worcestershire sauce, bouillon cubes, bay leaf, and generous sprinklings of each of the herbs (apparently I’m too lazy to measure… but I bet each is between 1/4 to 1/2 tsp). Set to high and allow to cook 5-6 hours.
Add quick cooking barley and allow to cook another hour or so. Conversely, if you have regular barley, then I bet you could add it in the beginning.
Remove the bay leaf before serving.
This is a delicious vegetarian soup that can use up any number of vegetables that you have on hand. It works with or without beans (my mom can’t have legumes). I use gluten free pasta (but would work fine with normal pasta). If you have fresh tomatoes, use approximately 2 pounds (peel beforehand if you don’t like the peels). Use half scallions/half onions if that is what you have. Use garlic scapes instead of garlic cloves. This is a great summer recipe when all these vegetables are readily available!
~3 tbs oil (either olive or canola – both work)
1 large white onion, diced
2-4 cloves garlic, minced
2 bay leaves, dried
2 tbs dried oregano (normal or Mexican)
2 stalks celery, sliced thinly (optional)
1/2 to 1 zucchini, diced
1/2 eggplant, diced (optional)
2 carrots, sliced thinly
handful of fresh green beans, trimmed to ~1-2 in.
2-3 new potatoes, diced with skins on
28 oz canned tomatoes, diced with juice
6 cups water
1 1/2 tbs No Beef or Chicken Base – better than bouillon
1 tbs honey
1 tbs balsamic vinegar
salt and pepper
chili pepper flakes, sprinkle it
1 can kidney beans, drained and rinsed
1 cup dried pasta
1 tsp dried basil, crushed
fresh basil for garnish
Heat oil in large sauce pan to medium-high. Saute onion, garlic, bay leaves, and oregano until onions are tender. Add all the other vegetables (except tomatoes). Cook for ~ 5 minutes. Add tomatoes, water, bouillon, honey, vinegar, salt, pepper, and pepper flakes. Bring to a boil. Reduce heat to medium-low and simmer for ~ 30 minutes.
Add beans, pasta, and dried basil. Simmer another 30 minutes or until vegetables are all tender. Top with fresh basil.
Note that rice pasta cooks very quickly, so you might want to add it with only 15 min left of cooking.
I’m trying to go gluten free/dairy free, so I am working overtime figuring out meals. As Gil simultaneously hates swiss chard and wasting food, I added bacon to the beautiful rainbow swiss chard from our CSA. There is no gluten and no dairy, but there is meat. If you are vegetarian, the fritatta would taste fine with the bacon omitted. I’m just trying to convert Gil to being a swiss chard lover, so I coaxed him with the ever so popular bacon.
1 tbsp canola oil
3-5 stalks of swiss chard
1 to 2 fresh onions, diced (~1/2 cup)
1-2 cloves garlic, minced
1/2 large tomato, diced
3 pieces of bacon, cooked crispy and crumbled
salt and pepper, to taste
Heat oil in a 8 in frying pan over medium heat. Separate the swiss chard stems from leaves and chop both (chop really small if you have a picky husband like mine!).
Saute the onion and swiss chard stems for 5-10 min, or until almost tender. Then add the leaves and garlic and saute for another 3-5 min, or until wilted. Add the bacon and cook for another couple minutes, until all the veggies are tender. Reduce the heat to medium low.
Meanwhile, beat the eggs in an appropriate sized bowl (not too small, not too big). Season with salt and pepper. Preheat your broiler (mine is on high).
Add the egg mixture to the pan containing the veggies. Set your timer to 15 min. Slowly cook your eggs! Use a spatula to allow the uncooked egg to flow underneath the edges.
Once the eggs are just about set, add the tomatoes to the top of the fritatta. Then broil your frittata for 1 to 2 min or until it is fluffy and the eggs are completely set.
Cut the frittata in half (or fourths) and serve immediately. Serves 2-4.
We have an amazing CSA with lots of fresh organic veggies. And I’m trying a lot of new things – radishes (used to scare me), garlic scapes (best things ever!), fennel (eww), and kohlrabi (actually, I still haven’t tried that). Each time I ask Gil what we should do with the fennel, we settle on “throw it away”. Well, I can turn radish greens into pesto and celery leaves into broth. Why not find a way to cover up the flavor of fennel? Solution: add lots of delicious cheese.
1 tbsp butter
1 fennel bulb, trimmed and sliced thinly
1 to 2 fresh onions, sliced thinly (~1/2 cup)
1 small zucchini (~6 in), sliced thinly
3 smoked mozzarella string cheese sticks (4 is too many)
salt and pepper, to taste
Melt butter in a 8 in frying pan over medium heat. Swirl to coat the entire pan with butter.
Saute the fennel for 5-10 min, or until almost tender. Then add the onion and saute for another 5 min. Add the zucchini and cook for another few minutes, until all the veggies are tender. Reduce the heat to low.
Meanwhile, beat the eggs in an appropriate sized bowl (not too small, not too big). Season with salt and pepper. Grind up the smoked string cheese sticks in a food processor. Add the the cheese to the eggs. Preheat your broiler.
Add the egg mixture to the pan containing the veggies. Set your timer to 15 min. Slowly cook your eggs! Use a spatula to allow the uncooked egg to flow underneath the edges. Once the eggs are just about set, broil your frittata for 1 to 2 min.
Cut the frittata in half and serve immediately. Serves 2.
1-1.5 apple per person
Cinnamon, to taste
Peel and chop the apples. Place in medium saucepan over medium-low heat. Stir until apples become soft. Mash apples with either a fork or potato masher. Sprinkle with cinnamon to taste.
1/2 cup whole wheat flour
1/2 cup yellow cornmeal
3 tsp baking powder
1/2 tsp salt
1 cup skim milk
3 Tbs honey
3 Tbs butter, melted
In a large bowl, combine the flour, cornmeal, baking powder, and salt.
In a smaller bowl, combine the milk, egg, honey, and butter. Pour the mixed liquid ingredients into the bowl containing the dry ingredients. Mix with a spoon until combined (batter will be fairly lumpy).
Preheat a large skillet (or a griddle) to medium heat. Using ~1/4 cup of batter per pancake, cook pancakes for ~2 min on each side (flip after the pancake is bubbly and edges start to lift from pan).
Serve pancakes with applesauce on top. If you have extra pancakes, they store well in a zip-lock bag in the fridge for a couple days.
1 lb ground beef
2 heaping Tbs Miracle Whip
1.5 cups frozen corn, thawed slightly
1.5 cups salsa
1/4 cup taco seasoning
Preheat oven to 350 °F.
Brown ground beef over medium heat in a large skillet. Drain grease and remove from heat.
Add miracle whip, corn, salsa, and taco seasoning to browned beef and mix well.
In a 2 qt. casserole dish, layer the 1/2 the beef mixture, 1/2 cup crushed tortilla chips, and 1/2 cup shredded cheese. Repeat once.
Bake uncovered for 20 min.
Makes ~4-5 servings.
I don’t normally like meatloaf or hamburgers, but this meatloaf seems like a delicious combination of the two. It is super simple to make and goes well with most veggies on the side. Thanks Mom!!
1 lb ground beef
2 slices whole wheat bread
1/4 cup minced onion
1/4 cup minced pickles
2 Tbs skim milk
1/4 cup ketchup + more for topping
1 tsp salt
1/2 tsp dry mustard
1/8 tsp black pepper
Preheat oven to 400 °F.
Use a food processor to pulse the bread into bread crumbs, put in a medium bowl. Use the food processor to mince the pickles and onion, put in bowl with bread crumbs.
Add egg, milk, ketchup, salt, pepper, and dry mustard to the bowl and mix well. Add the ground beef last, mix well using a wooden spoon.
Place mixture into tow-tiered loaf pan (the fat sits in the bottom pan rather than letting the meatloaf cook in it), round the mixture and spread lots of ketchup on top of the loaf. Heat in oven for 55-60 minutes. Take out of oven and let sit 5 min before serving.