1 medium onion, diced
1/2 lb ground turkey
1 15 oz can diced tomatoes
1 30 oz can pinto beans
20 oz enchilada sauce
Tenderize the onions in a pot, add meat and brown, add remaining ingredients and simmer. Serve with sour cream.
Archive for Main Dishes
Chicken Makhani (Indian Butter Chicken)
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.
Greek Lemon Chicken Soup
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.
Palak Chicken
2 chicken breasts, cooked, chopped.
1 lb fresh or frozen spinach
1/2 medium onion
1 small can mild chilis
1/2 c yogurt
1/2 c cream
1/2 t salt
2 T oil
spices (e.g. 1 T Indian spice mix & 1/4 t cloves, or 1/2 t nutmet, 1 t cumin, 1 t coriander, cinammon, bay leaf, garlic, etc.)
Boil spinach in a little water. Dice and fry onion in oil until browned. Combine spinach, onion, chilis and blend. Add to saucepan with remaining ingredients and simmer for 15 min. Serve with basmati rice and fruit salad or mango lassi.
Arroz con Menestra
| 2 T 1/4 1 1 1 3/4 t 1 t 4 c 1 c 1/2 t |
oil onion tomato carrot celery stalk salt cumin water lentils veg/beef base (or 1/4 t more salt) |
|
| Soak lentils for an hour (in hot water) to overnight. Rinse and drain. Dice tomato and onion, then fry with celery and carrot in oil with cumin and salt until soft. Add lentils, water, and beef bullion. Bring to boil and simmer until lentils are tender (about 40 minutes or more). Serve over rice with fried eggs, fried ripe plantain, and fresh tomato slices.Makes 7 servings. | ||
Black-Eye Peas and Spam
1.5 c dry black-eye peas
6 c water
1/8 t thyme or pepper
1/4 onion, diced
1 stalk celery, diced
1/3 can Spam or ham, chopped (optional)
large bay leaf
dash of garlic powder
vegetable bullion
1 T butter
dash of salt
Sort through black-eye peas to remove small rocks. Add water and bring to a boil. Remove from heat and let stand, covered, 1 hour. Add remaining ingredients. Simmer about 1.5 hour or until peas are tender. Add more water if needed.
Serve with bread and butter and a green salad, or with biscuits or corn bread.
Split Pea Soup
1.5 c dry split peas
6 c water
1/8 t thyme or pepper
1/3 onion, chopped
1 stick celery, chopped
Chopped ham or spam
Sort through split peas to remove small rocks. Add water to peas and bring to a boil. Remove from heat and let stand, covered, 1 hour. Add remaining ingredients. Simmer about 1.5 hour or until peas are tender. Add more water if needed.
Serve with bread and butter and a green salad.
Amy’s Tuna Casserole
3 – 4 T spread, butter or margarine
1 large or 2 small onions, chopped
1/3 – 1/2 head of celery, chopped
1 T flour
1 t chicken boullion
1/3 cup cheese, chopped or grated
2/3 cup milk
2 cans tuna, drained
2 – 3 cups leftover (cooked) rice
2/3 cup crunchy Chinese noodles
Saute onions and celery in spread for 5 – 10 minutes. Add flour, boullion and cheese. Cook until cheese is melted. Add milk and cook until thicked. Add tuna, rice and most of the crunchy noodles. Put into a casserole dish and sprinkle remaining noodles on top. Cook until bubbly and warmed through. You may want to cover the dish for the first 1/2 hour of the baking time to keep it from drying out.
Sticky Chicken
2-2½ lbs cut up chicken
1 cup H2O
¼ cup soy sauce
¼ cup sugar
garlic powder
Put everything in a skillet on 325 until boiling, lower heat to 275 and put a lid on it. After ½ an hour, turn over chicken. If half the liquid is gone, return lid to skillet. If most of the liquid remains, leave lid off. Simmer 20 minutes more, then turn up the heat to condense the liquid into a caramelized sauce, while turning chicken a few times to coat it. Serve with rice.
Crock Pot Lasagna
8-10 uncooked lasagna noodles
1 1/2 pound ground beef or ground turkey
1 tsp. Italian seasoning
28-ounce jar spaghetti sauce
4-ounce can sliced mushrooms, optional
1 pkg. frozen spinach, thawed
6 ounce low-fat ricotta cheese
6 ounce sour cream
4 ounce cream cheese
1/3 cup water
2 cups shredded mozzarella cheese
Brown ground beef in skillet. Drain. Stir in Italian
seasoning. Combine sauce, mushrooms, spinach, ricotta, sour
cream, and cream cheese. Break noodles into thirds. Place half
in bottom of greased crock pot. Spread half of ground beef
mixture over noodles in crock pot. On top of beef, layer 1/2
of sauce, 1/2 of water, and 1/2 of mozzarella cheese. Repeat
all layers. Cover. Cook for at least 5 hours on low or jump-
start and cook on high for 1 hour and low for 3.
Irish Potato Pie
6-8 potatoes, peeled
6 bacon strips
3-4 leeks
salt
pepper
one cup grated Cheddar cheese
Cook the potatoes in boiling water until tender. Drain. In skillet, fry bacon until crisp and drain on paper towels. Trim leeks so that you have the white part and a small amount of green. Wash well, and slice thin. Add leeks to pan, and sauté over medium heat until soft. Slice the boiled potatoes, and arrange half in the bottom of a pie plate. Season with salt and pepper. Layer with bacon, leeks and one half of the cheese. Cover with remaining with remaining potatoes and season again. Sprinkle with remaining cheese. Bake at 400 degrees for 30 minutes until top is browned and cheese is melted. Makes 6 servings.
Crock Pot Black Beans and Rice Soup
1 medium onion, chopped
3 carrots, thinly sliced
2 stalks celery, thinly sliced
4 cloves garlic, minced
1/2 tsp. ground cumin
1 1/2 tsp. dried basil
1/2 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. Tabasco sauce
2 16 oz. cans black beans, drained and rinsed
1 14 1/2 oz. can crushed tomatoes
2 14 1/2 oz. cans broth
1 1/2 cups cooked rice
Combine all ingredients except rice in crock pot.
Cover and cook on low 8 to 10 hours (high 3 to 4
hours). Add cooked rice before serving. 8 servings.
Rob’s Veggie Chili
Southwest White Chili
2 tablespoons olive oil
2 lb. boneless, skinless chicken breast, cut into 1 1/2 inch cubes
1 cup chopped onion
4 cups chicken broth
2 seven oz. cans chopped green chilis
4 cans (19 oz.) white beans, undrained
Spice Blend
1 tablespoon garlic powder
1 tablespoon ground cumin
1 teaspoon oregano
1 teaspoon cilantro
1/4 teaspoon ground red pepper
Heat oil in 8 quart pot over medium-high heat. Add chicken and cook 4-5 minutes, stirring often. Remove chicken with slooted spoon; cover and keep warm.
Add onion to pot and cook 2 minutes. Stir in broth, green chilis and spice blend; simmer 30 minutes.
Stir in cooked chicken and beans. Simmer 10 minutes.
Potato Salad
| 16 1/4 c 1/4 c 3/4 c 1/2 c 6 1/2 c 1 T |
small new red potatos mayonnaise mustard finely chopped celery pickles finely chopped hard-boiled eggs pickle juice dill weed |
|
| Boil the potatoes until they are just a little soft. Chop into small cubles. Mix everything (There should be enough mayonnaise to only ligthly coat the potatos). Refrigerate. | ||
Chicken Curry
| 1 6 2 1 t 1/2 t 1/2 t 5 1 T 2 T 2 T 1 |
medium onion, diced chicken thighs cut in 1 inch cubes 15 oz cans diced tomatoes garlic powder powdered ginger black pepper coriander pods curry tomato paste garam masala 14 oz can coconut milk |
|
| Saute onion and chicken. Add tomatoes, garlic powder, powdered ginger, black pepper, coriander pods, curry, and tomato paste. Simmer over low heat 45 min to 1 hour. Remove from heat, remove coriander pods, and add garam masala and coconut milk.Serve over brown basmati rice, with a steamed vegatable and fruit salad on the side. | ||
Stan’s Favorite Chili
| 1 1 2 lbs 1 6 1/2 lb 1 29oz about 1/3 cup |
very large onion green pepper lean ground beef can diced tomatoes in juice* can pinto beans tomato powder garlic powder chili powder salt black pepper oregano |
|
| Saute onions and green pepper until the onions are transparent. Add and brown hamburger. Add tomatoes, reserving about two cups to puree in blender. Rinse beans and add with other ingredients. Simmer 15-45 minutes .Eat topped with sour cream, with corn bread on the side.
*from Smart & Final |
||
Amanda’s White Chili
| 1 lb 1 lb 1 1/2 t 1 T2 cans 2 cans 1 can 1 t 1 t 1 t 1 t 1 c 1/2 c |
medium onion cubed chicken garlic powder (or 2 cloves) vegetable oil salt, black pepper, parsley green chilis great northern beans, rinsed chicken broth cumin oregano pepper cayenne (or less) sour cream whipping cream |
|
| Saute onion, cubed chicken, garlic, salt, black pepper, and parsley (in that order). Add remaining ingredients except creams, and simmer 20-45 minutes. Add sour cream and whipping cream. | ||
Rice Baked Squash
| 1 salt pepper 4 c 1 1 c |
large summer squash (1 foot long) salt pepper precooked brown rice small chopped onion frozen peas chopped precooked ham ground ginger garlic powder soy sauce |
|
| Slice squash in half and remove seeds. Place in a baking dish split side up. Sprinkle with salt and pepper. Mix remaining ingredients except soy sauce and pile onto the squash. Cover with foil. Bake at 350 for 1 hr and 20 min. Add some soy sauce. | ||