Archive for Main Dishes

Cabbage Pie

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Ingredients:

Pie crust dough
1/2 head med cabbage, finely sliced
cooking fat
2 small onions, finely sliced
salt
3 hard boiled eggs
chicken, cooked and diced (optional)

Saute onions in fat until start to brown, set aside. Saute cabbage in fat or steam until begins to soften. Set aside. Boil 3 eggs and slice. Layer bottom crust, cabbage/onion, eggs, chicken (unless you think the chicken should come before the egg), cabbage/onion, top crust. Bake for 15 min at 425 then reduce heat to 350 and bake about 30 min more until crust is browned.

Adapted from https://byopiapress.wordpress.com/2016/03/13/diy-cabbage-pie/

Posted in Main Dishes

Amy’s Dal

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1 ½ c Indian red lentils (masoor dal)
¾ t garam masala
¾ t hing (asafetida)
1 T turmeric
1 t ground coriander
8 c water (may use chicken broth or add chicken or vegetable bullion)

2 T oil
2 T butter
4-6 cloves garlic, finely chopped
1 inch fresh ginger, finely chopped
1 small or ½ large onion, finely chopped
1 stalk celery, finely chopped
1 tomato, finely chopped

2 T lemon juice
salt to taste

¼ c cream

3 T oil
1 chile japone, with seeds discarded, cut in small ribbons
1 t black mustard seeds
1/2 t whole cumin seeds

chopped cilantro

Combine first 6 ingredients in a pot and boil until lentils are soft.

Meanwhile, add next 7 ingredients to hot skillet and stir occasionally until celery is soft. Combine with previous mixture.

Add lemon juice and simmer 10-15 min. Salt to taste.

Remove from heat and add 1/4 c cream.

Heat the 3 T oil until shimmering and have a splatter screen handy. Add the chile japone, then the cumin seeds and finally the black mustard seeds. Cover immediately and temper the spices for 15-20 seconds, then remove from heat. Once it cools for a minute or two, scrape oil, chile and seeds into a small dish for serving.

Each person can garnish their own bowls of dal with the oil-tempered spices and cilantro. Serve with naan or rice.

Posted in Ethnic, Ethnic_Indian, Main Dishes, Soups tagged with , ,

Salmon Burgers

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Burger:
1 can salmon
1/2 c bread crumbs
2 eggs
1/2 medium finely chopped onion
3/4 t lemon pepper
1 t dried onion flakes
2 T chopped capers

Sauce:
3/4 c Greek yogurt
1 T chopped capers
1 T mayonnaise
1 t lemon pepper
2 t lemon juice
1 t dill
1 shake garlic powder
1/4 t paprika

Mix burger ingredients (if too dry to mold into paddies, add 1-2 T milk) and fry. Mix sauce ingredients. Eat burgers on buns with lettuce, tomato, and sauce, or along with basmati rice, summer squash, and cruciferous salad.

Posted in Fish, Main Dishes tagged with , ,

Spaghetti Sauce

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1 bell pepper, diced
1 onion, diced
1 15 oz can of diced tomatoes
1 30 oz can of pasta sauce
1/4 lb ground turkey
1 Italian sausage, skinned
1 t basil
dash of oregano
pepper
dash of garlic powder
oil

Fry the diced onion and bell pepper in oil until soft. Add meat and fry until browned. Add remaining ingredients and simmer 15 minutes. Eat over whole grain spaghetti with Parmesan cheese or sour cream and sides of green salad and steamed zucchini.

Posted in Ethnic, Main Dishes, Meats tagged with ,

Papri/Papdi Chaat (Indian)

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Chaat refers to the dish, which is more of a snack in India. Namak para and papri/papdi are two different bases. AI says this “Namak para and papdi are both savory Indian snacks, but they differ in their flavor and texture. Namak para is a crispy, flaky snack [easier to eat with a fork] with a savory, slightly salty taste, often made with flour and spices. Papdi, on the other hand, is a crispy flatbread-like snack [a round, flat, dense cracker, easier to eat with hands], typically made from gram flour (besan) and used in various street food dishes.”

RECIPE (basic ingredients in blue)

Base of NAMAK PARA (also known as nimki/namkin or nimkin or namakpare; recipe here or check youtube). We will use “namak para” from New India Sweets and Spices.* One pound could serve as few as 4 hungry men or as many as 9 skeptical church women.

Top with the following.

CILANTRO MINT CHUTNEY (Green Chutney)
2 c (lightly packed) cilantro leaves (small stems ok)
1 c (lightly packed) mint leaves (leave out for Cilantro Sauce)
1 jalapeno
1 clove garlic
1 T lime or lemon juice
1/2 t salt
1/3 c yogurt (or up to 1/3 c water)
1 inch (1 T peeled, grated or diced) ginger (optional)
1 t roasted cumin seeds or 1 t (roasted**) powder
1 t sugar

Blend all of the above. Blend at high speed until smooth, adding water as needed. Makes about 2 cups. Refrigerates up to 4 days.

TAMARIND CHUTNEY (IMLI CHUTNEY)
3 T tamarind paste
2 c water
1/2 t cumin powder
1/4 t cayenne (or 1/2 t chili powder)
3/4 c brown sugar
1/2 t salt
1/2 t ground ginger (optional)***

Mix water and tamarind paste to dissolve lumps, strain. Combine with remaining ingredients and cook 20–25 minutes, stirring occasionally, until the chutney has slightly thickened. Cool and serve. Store in fridge for up to one week or freeze.

YOGURT SAUCE

EASIEST: mix 1 t chaat masala into 2 c yogurt

MORE COMPLEX:
2 c yogurt
1/2 t chili powder
1/2 t (roasted) cumin
1/4 t coriander powder (optional)

CHICKPEAS (see recipe on this site)

Cubed STEAMED CAULIFLOWER or BOILED POTATOS

Enjoy!

OPTIONAL INGREDIENTS:
Diced tomatoes 
Diced onions
Diced green onions 
Diced radishes
Cilantro leaves
Diced fried chicken 
Chaat masala

*The other ingredients are also available made fresh. Order “Papri Chaat” one day ahead by the person; will be about $4.50 per person (as of about 2018); They will give all ingredients: Nimki, yogurt, mint sauce, tamarind sauce, potato/chickpea mix.
** https://pipingpotcurry.com/how-to-make-cumin-powder/
***Some recipes include ~1/2 t chaat masala, but since this is in the yogurt sauce already and is not a primary ingredient, leave it out.

Posted in Ethnic, Ethnic_Indian, Main Dishes tagged with

Beans or Bean Soup

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BEANS (AS AN INGREDIENT OR FOR BURRITOS)

For 1 c beans (3 c cooked), use 2/3 t salt, 1 T oil or butter, 3+3 c water

For 1.5 c beans (4.5 c cooked), use 1 t salt, 1.5 T oil or butter, 5 + 5 c water

Soak beans in water 7 hrs or boil then soak 1 hr. Drain and add water, salt, and oil, then cover and simmer about 1 hr until tender.

BEAN SOUP

1 c beans
water
1/2 small onion
1 bell pepper (or 1/2 bell and 1 Anaheim)
1 T butter
2/3 t salt
1/8 t pepper
1/4 c salsa (optional)

Soak beans overnight (or bring to boil, turn off, soak 2 hrs), then rinse, add remaining ingredients (first suate onion and bell pepper). Add water to 1 inch above beans. Simmer 1 hr or until tender.

Eat over homemade bread and butter or use in other recipes.

Serves 4-6

Posted in Main Dishes, Soups tagged with

Texas Caviar

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3 c cooked (or cook 1 c) black-eye peas (or substitute 1/2 with red beans)
1 c cooked corn
1/2 onion, diced
1 green bell pepper, diced
1 c diced tomatoes

1/3 c red wine or rice vinegar
1/3 c olive oil
1/2 t salt
1/2 t black pepper
1/2 t garlic powder

1 c chopped cilantro
1 avocado, chopped

Combine first 10 ingredients. Refrigerate for 2+ hrs. Add cilantro and avocado. Serve with chips or crusty bread.

Posted in Dips, Ethnic_Latin American, Main Dishes tagged with , , ,

Stan’s Simple Stir Fry

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1/2 onion, chopped
1 stalk celery, chopped
1 head broccoli, chopped
1/2 lb chicken, chopped
toasted sesame seed oil
olive oil
3 T corn starch
salt and pepper

Add plenty of vegetable oil and a little sesame seed oil to a hot pan. Add onions and celery and stir for a minute, then add chicken and stir for another minute, add salt and pepper, chicken, 1 cup water, and broccoli. When the broccoli begins to soften, mix cornstarch in 1 cup cold water and add to pan, stir.

Eat with rice.

Posted in Ethnic, Main Dishes, Meats, Vegetables tagged with ,

Thai Jumbles

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2
2
1
2 tsp
1 tsp
1 tsp
1/4 tsp
2 Tbsp
2 Tbsp
1/2 tsp
1/2
1/2
1/4 c		 large chicken breasts
chicken thighs
14 oz can coconut milk (not light)
curry powder
red or green Thai curry paste
honey
red pepper flakes
peanut butter
soy sauce or tamari
basil
red bell pepper, diced
large onion, diced
fresh cilantro, chopped
For jumbling – lime, additional fresh cilantro, chives, peanuts or cashews, grated cheese, sriracha, sweet chili sauce and steamed petite or snow peas.

Mix everything in crock pot except the chicken, onion, pepper and cilantro. Add the onion, pepper and cilantro, then mix well. Add chicken. Cook on high for 3.5 hours or low for 5.5. Shred chicken and mix well. Serve over cooked rice with jumbling garnishes.
Posted in Ethnic, Main Dishes, Meats

Italian Inn Fried Chicken Livers and Onions

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1 lb chicken livers
1 c flour
3/4 t salt & 3/4 t pepper
1 large yellow onion, sliced
1⁄4 cup olive oil
2 tablespoons Worcestershire sauce

Coat chicken livers in salt, pepper, and flour mix. Add oil to skillet and get it hot. Add liver and onions and fry until browned and crisp, then add Worcestershire sauce.

Serve with sweet potato fries, yogurt, fresh tomato salsa, pasta.

Adapted from http://www.food.com/recipe/italian-inn-fried-chicken-livers-and-onions-236634?ftab=reviews#activity-feed

Posted in Main Dishes, Meats tagged with , ,

Simple Salmon

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1 lb Salmon, thawed
1 T Butter
Salt

Preheat oven to 475 degrees. Melt butter with salt in the oven, removing when the foam subsides. Add Salmon, turning to butter each side, leaving it skin side down. Roast 8-12 minutes until salmon just flakes easily. Perfectly cooked salmon separates into big, soft flakes and has some bright pink in the center. It will continue to cook a little more out of the oven.

Serve with rice, mango chutney, and roasted vegetables

Posted in Main Dishes, Meats tagged with ,

Chicken Makhani (Indian Butter Chicken)

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Add to sauce pan:

oil
1 onion, chopped

Saute until translucent. Add:

4 T butter (1/2 cube)
Juice of a lemon
4 cloves garlic
1.5 inch fresh ginger, finely chopped
3 t garam masala
2 t chili powder
3 t cumin
3 bay leaves

Cook, stirring, for 1 minute. Add:

2 cans blended diced tomatos

Cook, stirring, for 2 minutes. Add:

1 c cream
1 c yogurt
¼ t salt

Stir, then simmer 10 min.

In a separate sauce pan, combine:

oil
2.0 lb chicken
2 t garam masala

Cook until lightly browned. Add sauce, reduce heat and simmer 10 min.

Mix together the following then stir into sauce and cook until thickened (5-10 min):

3 T cornstarch
water to make it liquidy (~1/2 c)

Serves 9.

Posted in Ethnic, Ethnic_Indian, Main Dishes, Meats tagged with , ,

Greek Lemon Chicken Soup

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1-2 cups cooked, diced chicken

3/4 cups rice (1 rice cooker cup)

3 T better than bouillon

1/2 onion, diced

1 large grated carrot

1-2 cups diced celery

3 lemons

4 eggs

1/2 cup cold water

1/3 cup cornstarch

2 T butter

 

Cook onion and celery over medium heat in butter until translucent and tender in a 4 quart soup pot. Add 2 1/2 quarts water and bring to a boil. Add rice and grated carrot, turn down to a low boil and stir occasionally. When rice is almost cooked, take two cups of the broth out (it is okay if there is a little carrot or rice in it) and set it aside to cool for a few minutes. Add the chicken and better than bouillon to the soup pot. Juice the lemons and add them to a blender with the cold water, eggs and cornstarch. Mix well and slowly add the hot broth. Pour the egg mixture into the pot and let it cook for a minute or two just below boiling. Don’t let it boil or the eggs might curdle.

 

Posted in Ethnic, Main Dishes, Soups
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