Archive for Main Dishes

Yummy Falafel

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1 c dried chickpeas, soaked overnight*
1/2 c onion
1 c fresh cilantro
1 c fresh parsley
3 cloves garlic
1 T olive oil
1 t cumin
1 t coriander
1/2 t cardamom
1/2 t salt
1/4 t black pepper
1/4 t cayenne pepper
1/4 t baking soda
1/4 t baking powder

Mix all ingredients in a food processor until it looks like coarse sand.

Pan fry in a few table spoons of oil on medium high heat, cooking each side 2-3 minutes until golden. OR, for a less messy, less greasy option, bake at 400 on a greased cooking sheet for about 30 minutes or so, flipping once.

Serve with diced tomatoes, lettuce, tahini, and or tzatziki sauce in tortilla or naan or over rice or on a salad.

*You can speed up the soak by using very hot water to shorten it to as little as four hours.

Posted in Ethnic, Ethnic_Mediterranean, Main Dishes

Chicken (or Chick Pea) Corn Chowder

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2 T butter
1 small onion
1 stalk celery
1 bell pepper
1 jalapeno (optional)
2 c or 1 15 oz can corn
1 c cream
1/2 c water
1 t chicken (or vegetable) base
1 1/2 c or 1 12 oz can diced cooked chicken or chick peas
1/2 t salt
1/2 t pepper

Dice the vegetables then cook in butter in a saucepan over medium heat until tender (about 5 minutes). soft. Add remaining ingredients. Heat but do not boil.

Serves 4.

Posted in Main Dishes, Soups, Vegetarian Main Dish

Chicken/Veggie Yogurt Enchiladas

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1.5 T butter
1.5 T flour
1.5 c Greek yogurt or sour cream
1 small pinch garlic powder
3/4 t veggie bullion
1 med onion
1 poblano pepper
1 Anaheim pepper
1 jalapeno pepper
1 c chicken or black beans
3/4ish cups frozen corn
1 c shredded cheese
1 c salsa verde or green enchilada sauce
15 corn tortillas

To make the sauce, melt butter in a sauce pan, add flour and whisk over heat until thickens and starts to brown. Add garlic powder and bullion and stir in. Stir in the yogurt. Add half the salsa verde and half the grated cheese to make the final sauce.

To make the filling, dice the onions and peppers and fry in a little oil until softened. Add the chicken or black beans, half the salsa verde, and half the shredded cheese.

Warm the tortillas in a microwave wrapped in a damp cloth. Add a scoop of filling to each tortilla, roll closed, and place with the opening downward in a skillet or casserole. Cover with sauce. Bake at 350 about minutes until golden brown on top.

Serves 4 to 5.


Posted in Ethnic_Latin American, Main Dishes

Vegetarian (Chicken) Tortilla Soup

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8 6-inch corn tortillas
1/4 c oil
1 small onion, diced
1 large jalapeno or poblano or bell pepper, diced
3 cloves garlic, minced
1 t cumin
2 t chili powder
4-5 diced tomatoes or 2 14.5 oz cans
2 t vegetable base dissolved in 5 c water
1.5 c black beans (or 1 14.5 oz can)
2 c hominy or 1.5 c corn
1 lemon or two limes (juice)
1 t salt
1/2 t pepper
1/2 t smoked (or regular) paprika
1/2 c chopped cilantro

(Plus sour cream, diced avocado, diced cooked chicken, and shredded cheese for serving).

Cut the corn tortillas into half inch strips, sprinkle with half the oil and some salt, toss, then bake on a cookie sheet at 375 for about 15 minutes (until lightly browned), stirring mid way through.

Meanwhile, heat the remaining oil in a pan and add the onion and pepper(s), stirring occasionally.

Once these have softened (about 5-7 min), add the garlic, cumin, and chili powder, and cook another minute or two or until fragrant.

Add the remaining ingredients except the cilantro and simmer about 20 minutes.

Add the cilantro and cook 1 minute more.

Serve topped with sour cream, diced avocado, diced cooked chicken, and shredded cheese. (For non-vegetarian option of cooking the chicken with the soup, see https://www.spendwithpennies.com/chicken-tortilla-soup/ or https://www.foodnetwork.com/recipes/chicken-tortilla-soup-recipe-1939403 )

Serves 8.

Posted in Ethnic_Latin American, Main Dishes, Meats, Soups, Vegetarian Main Dish

Swedish Veggie Balls

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For the Veggie Balls:

6 T uncooked wild rice (not a blend) cooked until tender to make 2 cups
1 heaping cup grated or finely chopped mushrooms
1/2 cup finely diced onion
6 T Greek yogurt
3/4 cup almond flour, bread crumbs, or a combination (1/2 c nut, 1/4 c bread)
1/4 t smoked paprika
1/4 t garlic powder
1/2 t salt

1-2 eggs

3 T butter
1/4 t garlic powder
3 T flour
1 1/2 cups veggie broth
1/2 cup Greek yogurt
2 T cream
salt and black pepper to taste

Preheat oven to 425 degrees F. Mix meatball ingredients together, except eggs. Add one egg and try making a small ball. If the mixture needs more moisture for the veggie balls to stick together, add the second egg. Roll into balls (1-2 T ea.) and put on a cookie sheet that has either been sprayed with cooking spray or lined with parchment paper. Bake for 15-20 minutes or until firm when pressed.

Melt butter in a large skillet. Add garlic powder and flour. Bubble for a minute or two, then slowly whisk in broth. Once thickened, add the Greek yogurt and the cream. Add salt and pepper to taste.

Serve with egg noodles or mashed potatoes and lingonberry jam on the side.

Adapted from: https://pinchofyum.com/vegetarian-swedish-meatballs

Posted in Main Dishes, Vegetarian Main Dish

Baked Potatoes Bar (and Roasted Carrots)

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  • Preheat the oven to 400°F.
  • Rub potatoes or sweet potatoes generously with olive oil and salt and pepper.
  • Bake 60 minutes, or until the potato is fork-tender and the skin is crisp.
  • Do the same with carrots or whole zucchini and add them in for the last 40 minutes

Use sweet potato as well as golden potatoes. Serve with butter, yogurt, broccoli, fried chicken bits, bacon bits, grated cheese, sliced black olives, green onions, avocado.

Serve with Cucumber Radish Salad.

Posted in Main Dishes, Vegetarian Main Dish

Shakshuka (Poached Eggs in Tomato Sauce)

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3 T oil
1 diced onion
1 diced and seeded poblano or bell pepper (or diced zucchini)
4 finely chopped garlic cloves
1 t cumin
2 t paprika (optional)
1/4 t chili powder
12 peeled tomatoes (or 1 28 oz can peeled tomatoes)
8 eggs
1/3-1/2 salt (depending on proportion of canned tomatoes) and 1/4 t pepper
chopped cilantro

Cook the chopped pepper and onion in oil until the onion becomes translucent in a cast iron pan. Add garlic and spices and cook for an additional minute. Add the tomatoes and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer. Add zucchini (if using). Make small wells in the sauce and crack the eggs into each well. Cover the pan and cook until the eggs are done to your liking (5-8 minutes). Garnish with chopped cilantro.

Serves 6


Posted in Ethnic, Ethnic_African, Main Dishes, Vegetarian Main Dish

Amy’s Chana Masala

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3 T oil
1 t cumin seeds
1 1/2 c finely chopped onions
1 1/2 t finely grated peeled fresh ginger
1 t ground coriander
1/2 t cayenne pepper
1/2 t turmeric
1/2 t amchoor powder (or juice of 1/2 small lemon)
1.5 c finely chopped tomatoes (or one 14 oz can diced tomatoes)
1/2 t salt
3 c cooked chickpeas and 1 cup of the cooking water
3/4 t garam masala
3/4 c yogurt
1/4-1/2 c finely chopped fresh cilantro.

Heat oil over medium heat. Add cumin seeds and sizzle for 10 seconds, then add onions and cook until they are slightly browned. Stir in ginger, then add coriander, cayenne pepper, and turmeric (plus amchoor powder if using) all at once. Add tomatoes and stir for 1 minute. Add 1 c water and salt and simmer 10 min. While you are waiting, take about a third of the chickpeas and mash them with a potato masher. Add the whole and mashed chickpeas along with one cup of their cooking water and simmer 15 min. Add garam masala (and lemon juice if using) and simmer 5 min. Stir in yogurt and cilantro and serve.

Posted in Ethnic, Ethnic_Indian, Main Dishes, Vegetarian Main Dish

Ceviche

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  • 1 lb diced (to 1/2 inch) fresh fish or pealed deveined shrimp
  • 1 c fresh lime juice (6 limes)
  • 1 small/medium lemon
  • 1 med white or red onion, diced or thinly sliced
  • 1 t salt
  • 1/4 t black pepper
  • 1/3 c (1/4 bunch) cilantro chopped
  • 1 jalapeño seeded/ribbed and minced (for medium heat; there is about the same amount of heat in 1 poblano, 1 jalapeno, 1 serrano)
  • 3 diced Roma tomatoes (substitute mango or pineapple for tropical flavor)
  • 1 diced peeled cucumber
  • 2 T oil
  • 1 diced orange (grapefruit is too bitter)
  • 1 diced avocado

Marinate the fish or shrimp in the citrus juice for about 2 hr (until opaque white; 15 min for cooked shrimp) in refrigerator, stirring mid way through. Add remaining ingredients; folding in avocado last. Chill for 30 min. Serve with chips or on tostadas. Tabasco sauce optional.

To make crispy tostadas: lightly spray or brush mini or regular corn tortillas with oil and bake at 300 F until crisp, about 25-30 minutes, turning halfway through.

Posted in Ethnic, Ethnic_Latin American, Fish, Main Dishes, Vegetarian Main Dish

Winter Squash Soup

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Peel, dice and set aside – 1 large or 2 small carrots, 1 sweet potato, 2-3 cups winter squash.

Dice and add to soup pot with 1 T oil and 1 T butter – 1 stalk celery, 1 small or half large onion, 1/2 – 1 red pepper 1-2 cloves garlic. Cook and stir until soft and the onions start to brown.

Add orange veggies and 5-7 cup of water. Add 1 packet Sazon seasoning. Simmer until all the veggies are soft. Remove from heat and use an immersion blender to blend well. Salt to taste. Add 1/3-2/3 cups cream or coconut milk. [14 oz coconut milk = 1 c heavy cream + 2/3 c water]

Posted in Main Dishes, Soups, Vegetables, Vegetarian Main Dish

Garden Vegetable Noodle Soup

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4 T oil
3 carrots
1 medium onion
2 stalks celery
1 c winter squash
1/2 c frozen corn
1 small zucchini
1 can (1.5 c) diced tomatoes
1 T tomato paste
1 T butter
1/2 t salt
1/2 t pepper
1/2 t dried basil
1/2 t dried oregano
7 c water?
1 c egg noodles (or 1/2 c macaroni)
1 c cooked chicken (optional)

Dice all vegetables. Add oil to saucepan over medium heat, then carrots, onion, celery, and winter squash, and stir until they start to soften (about 10 min). Add remaining ingredients except noodles and simmer about 10 minutes. Add noodles and cook 5 minutes. Have the cooked chicken on the side for non-vegetarians to add.


Posted in Main Dishes, Soups, Vegetables

Barley Vegetable Soup

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3 T olive oil
1 onion
2 cloves garlic

7 c water
1.5 T vegetable broth base
1 c barley
4 carrots
chunk of cauliflower
1 zucchini
1 tomato
1/2 c frozen corn
1/2 t basil
1/2 t oregano
1/4 t black pepper

1 T lemon juice

Dice onion, mince garlic, and sauté in a large pot in olive oil over medium heat for about 5 minutes. Add the next group of ingredients (all vegetables chopped), bring to boil and simmer for about 40 minutes. Stir in lemon juice.

Posted in Grains, Main Dishes, Soups, Vegetables, Vegetarian Main Dish

Moroccan Chicken

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PREP: 20 MINS
COOK: 50 MINS
SERVES 6-8
4 boneless, skinless chicken breasts
3 tbsp olive oil
2 onions, 1 roughly chopped, 1 sliced
1 can diced tomatoes
½ T ginger
½ T cinnamon
1 t garlic
1 t turmeric
1 t cumin
1 T coriander
1 large butternut squash or 3 medium sweet potatoes
2-3 cups chicken stock
2 tbsp brown sugar
2 tbsp red wine vinegar
dried cherries or raisins

To serve
1 small red onion, finely chopped
zest 1 lemon
handful mint leaves
feta cheese, crumbled
couscous
natural yogurt

Season 4 boneless, skinless chicken breasts. Heat 2 tbsp olive oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate.
Whizz 1 chopped onion and tomatoes into a rough paste.
Fry 1 sliced onion in 1 tbsp olive oil in the dish until softened, then add spices and fry for 1 min more until fragrant. Add the paste and fry for another few mins to soften.
Return the chicken to the dish with squash, cut into big chunks, 600ml chicken stock, 2 tbsp brown sugar and 2 tbsp red wine vinegar.
Bring to a simmer, then cook for 30 mins until the chicken is cooked through.
Lift the chicken out and stir in dried fruit, then continue simmering the sauce to thicken while you shred the chicken into bite-sized chunks. Stir the chicken back into the sauce and season.
Mix 1 finely chopped small red onion, the zest of 1 lemon, a handful of mint leaves and 100g crumbled feta cheese. Scatter over the dish, then serve with couscous and natural yogurt.

Adapted from https://www.bbcgoodfood.com/recipes/moroccan-chicken-one-pot

Posted in Ethnic, Main Dishes, Meats, Soups
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