Tag Archives: mains

Chili

Recipe, ,

1 lb. ground beef
1 onion, diced
1 bell pepper, diced
2 cloves garlic, minced
10 oz. tomato purée
15 oz. tomatoes, diced
15 oz. kidney beans, canned, drained, or refried beans
1 Tbsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. black pepper

optional: 1-2 Tbsp. brown sugar, and/or harissa

  • Brown beef and drain grease.
  • Add remaining ingredients and simmer or cook in slow-cooker for 8 hours.

Ratatouille

Recipe, ,

1/2 onion, minced
2 cloves garlic, minced
1 cup tomato puree
1 Tbsp. olive oil
2 Italian eggplant
2 summer squash
2 zucchini
2 bell peppers
1 Tbsp. olive oil
1 tsp. thyme
1/2 tsp. salt
1/2 tsp. pepper

  1. Combine onion, garlic, tomato puree and olive oil to coat bottom of baking dish.
  2. Slice vegetables thinly and arrange in even layers.
  3. Drizzle olive oil and spices over vegetables and cover with piece of baking parchment cut to fit.
  4. Bake at 375F for 45-55 minutes.

Asian Fish in a Packet

Recipe,

Sauce:

2 Tbsp. vegetable oil
2 tsp. ginger
2 cloves garlic, minced (or 1/4 tsp. garlic powder)
4 Tbsp. soy sauce
1 Tbsp. sesame oil

  1. Mix all ingredients

Assemble:

1 1/2 cups rice, steamed
4 cups bok choy, chopped
4 scallions, chopped
2 tilapia fillets (approx. 1 lb.)

 

  1. Brush 2 sheets of aluminum foil with oil.
  2. Spread half of the rice on each sheet and top with half the bok choy and a fillet.
  3. Top with scallions and pour sauce over the top.
  4. Fold up and seal foil packets.
  5. Bake at 450F for 20-25 minutes.

 

Source: Moosewood Restaurant Cooks at Home

 

Barbacoa

Uncategorized, , ,

2½ lb. chuck roast, cut into 2″ chunks
3 cloves garlic, minced
2 chiptoles in adobo sauce, chopped
12 cherry tomatoes, chopped
½ white onion, chopped
1 lime, juiced
2 Tbsp. soy sauce

  • Combine all ingredients in a large ziplock bag, toss to coat, and refrigerate overnight.

3 bay leaves
1 Tbsp. ground cumin
1 Tbsp. oregano
2 tsp. salt
1 tsp. black pepper
¼ tsp. ground cloves
½ cup beef broth or water

  • Combine with marinated meat in slow cooker.
  • Cook for 6-8 hours on low,or 3-4 hours on high.
  • Shred and serve.

Source: http://www.gimmesomeoven.com/barbacoa-recipe/

Chicken and Apricot Tagine

Recipe, ,

1 onion, sliced
2 cloves garlic, minced
2 Tbsp. oil
8 chicken thighs
salt and pepper
1 cinnamon stick
1 can diced tomatoes
1 can chickpeas
¾ cup dried apricots
1 tsp. ginger
1½ tsp. coriander
1 Tbsp. cumin
1 Tbsp. harissa
1 tsp. saffron, soaked in ¼ cup warm water

  • Line bottom of tagine with onion and garlic, drizzle with oil.
  • Top with chicken, seasoned with salt and pepper.
  • Mix remaining ingredients and cover chicken.
  • Cook on low heat about 1 hour, until chicken is tender.

Source: http://www.foodnetwork.com/recipes/bobby-flay/chicken-and-chickpea-tagine-with-apricots-and-harissa-sauce-recipe.html and http://cooking.nytimes.com/recipes/1013108-chickpea-tagine-with-chicken-and-apricots

Cuban Roast Pork

Recipe, , ,

4 lb. pork shoulder roast
4 cloves garlic
2 tsp. salt
1 tsp. pepper
1 tsp. cumin
1 tsp. oregano
1 tsp. coriander
3 Tbsp. lime juice
3 Tbsp. orange juice
3 Tbsp. olive oil
1½ tsp. vinegar

  • Grind spices into a paste with a mortar and pestle.
  • Cut several slits into the fatty side of the pork roast, and rub half the spice mixture into the slits.
  • Mix the rest of the spice mixture with the liquids, and pour over the pork roast in a large ziplock bag.
  • Chill 8 hours or overnight.
  • Bake at 375°F until internal temperature reaches 170°F.

Slow-cooker variant:

  • Cube pork roast and add to slow cooker with all ingredients, tossing to coat
  • Cook on low for 8 hours or high for 4 hours

Corn Cakes with Black Bean Spread

Recipe,

1 cup masa
1/2 tsp. salt
3/4 cup plus 2 Tbsp. warm water
1 cup roasted corn kernels
1 Tbsp. olive oil

  • Mix masa and salt in a medium bowl.
  • Slowly stir in water until incorporated.
  • Stir in corn, and work into dough, then cover and rest for 10 minutes.
  • Form into 8 pancakes and fry in oil in a large skillet, about 3 minutes per side, until browned in spots.

15 oz. black beans, drained and rinsed
juice from 1 lime
1/4 tsp. salt
1/4 tsp. cumin
1/4 tsp. smoked paprika

  • Pulse in food processor until almost smooth.  Add lime juice and salt as needed.

1/2 cup shredded cabbage or lettuce
1 avocado
1/4 cup salsa verde
2 Tbsp. crumbled feta or queso blanco

  • Smear corn cakes with black bean spread, and top with cabbage/lettuce, avocado cubes, salsa and cheese.

Source: https://www.washingtonpost.com/recipes/corn-cakes-black-bean-spread/15762

Peanut Butter Curry

Recipe, , ,

2 Tbsp. oil
1½ lbs. chicken breast, cubed
2 Tbsp. yellow curry paste
1 can coconut milk (13.5oz.)
1 bell pepper, diced
6 Tbsp. peanut butter
2 Tbsp. fish sauce, oyster sauce, or soy sauce (in decreasing fishiness)
3 Tbsp. brown sugar
½ cup water
1 tsp. salt
5 scallions

  1. Heat oil in wok and stir fry chicken until browned
  2. Add curry paste and cook for 5 minutes
  3. Add coconut milk, bell pepper, peanut butter, fish/oyster/soy sauce, brown sugar and water, and simmer for 15-20 minutes, until chicken is tender and the sauce is thickened.
  4. Add salt and scallions, and serve over rice.

http://foodformyfamily.com/recipes/easy-thai-peanut-chicken-curry

Pork and Beans

Recipe, ,

1 1/4 cups multi-bean soup mix
6 cups water
2 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
1 lb. pork roast, cubed
1 bay leaf
1 Tbsp. brown sugar
1 tsp. thyme
1/2 tsp. black pepper
1 tsp. salt

  1. Rinse beans and soak overnight in 3 cups water; or boil beans in 6 cups water for 5 minutes, then cover and soak for 1 hour.
  2. Rinse beans and return to pot with 6 cups water. Loosely cover and simmer for 2 hours.
  3. Saute onion and garlic in oil, then add to beans.
  4. Sear pork and add to beans.
  5. Add remaining ingredients and simmer until meat and beans are tender, approx. 1 hour.  Add water as necessary to adjust thickness.

Shepherd’s Pie

Recipe, ,

Filling:

1 Tbsp. butter
1/2 onion, finely chopped
1 carrot, finely chopped
1 lb. ground beef
2 Tbsp. flour
1 Tbsp. ketchup
2 Tbsp. heavy cream
3/8 cup chicken broth
3/8 cup beer
1 Tbsp. soy sauce
1 tsp. thyme, minced
1/2 cup frozen peas

  • Saute onion and carrot in butter until onions are caramelized and tender, about 8 min.
  • Add beef, season with salt and pepper, and cook until browned, about 6 min.
  • Add flour and tomato paste, and cook until paste starts to darken, about 1 min.
  • Add cream and cook about 1 min.
  • Add broth, beer, soy sauce and thyme. Simmer until thickened but still saucy, about 5 min.
  • Remove from heat, add peas, season with salt and pepper, and add to casserole dish.

Topping:

1 lb. potatoes
1 Tbsp. butter
3 Tbsp. heavy cream

  • Cut potatoes and boil until tender. Drain and mash with butter and cream.
  • Spread potatoes over filling, smooth top and then make ridges with a fork.
  • Bake at 375F (190C) for 15 min., until bubbling.
  • Broil (high) for 3-5 min., until golden brown.
  • Remove from oven and cool for 10 min. before serving.