Posts tagged ‘main dishes’

Pasta e Fagioli

I love soup when the weather begins to cool. Here is my version of Pasta e Fagioli, using dried pinto and lima beans.


Pasta e Fagioli – my version

1 cup dried pinto beans
1/2 cup dried lima beans
3 tablespoons olive oil
1/2 pound sweet italian turkey sausage
1 yellow onion — chopped
2 carrots — peeled, chopped
2 celery stalks — chopped
4 large garlic cloves — minced
8 cups beef stock — or as needed
1 pint diced canned plum tomatoes
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
2 teaspoons salt — plus more to taste
Freshly-ground black pepper — to taste
1/2 pound favorite dried pasta
Extra-virgin olive oil — for serving
Grated Parmigiano-Reggiano cheese — for serving

Pick over the beans, rinse, drain and place in a saucepan. Add water to cover and bring to a boil over high heat. Boil for 2 minutes, then remove from the heat, cover and let stand for 1/2 hour. Drain.

In a Dutch oven or saucepan over medium heat, warm the olive oil. Add the italian sausage and sauté, stirring about 5 minutes. Add the onion, carrots, celery and garlic and sauté, stirring often, until softened, about 8 minutes more. Add the stock, beans, tomatoes, tomato paste, dried herbs, vinegar, salt and bring to a boil. Cover, reduce the heat to low and simmer until the beans are very tender, about 1 hour.

When the soup is almost ready, bring a large saucepan of salted water to a boil over high heat. Add the pasta, stir well and cook until barely al dente (tender but firm to the bite), about 8 minutes or according to the package instructions. Drain the pasta and add it to the soup.

To serve, ladle the soup into warmed bowls. Top each serving with a swirl of extra-virgin olive oil, some grated Parmigiano-Reggiano cheese and a liberal grinding of pepper.

October 21, 2008 at 11:05 am 5 comments

Paula Deen’s Stuffed Peppers

I love stuffed bell peppers and our garden is full. I only have green bells though and I wanted to try Paula Deen’s Stuffed Peppers which calles for red bells.

I subbed green bells and just garnished with red banana pepper rings. They did look a bit drab without the red rings but they were very good.

Natashya also asked a very valid question later- “What is House Seasoning?”

Silly of me not to post Paula Deens house seasoning also. I have added the recipe to the end of post.

Thanks Natashya for bringing something to light I didn’t even think of.

Stuffed Red Peppers

4 whole red bell peppers
3/4 pound ground chuck
1/2 pound ground pork
1 whole medium onion — chopped
2 cloves garlic — minced
2 teaspoons beef bouillon granules
2 teaspoons House Seasoning
1 cup rice — cooked
1/2 cup salsa
1/2 cup shredded cheddar cheese
1/2 cup sour cream
1 cup diced tomatoes
1/2 cup chopped green onions — tops only
1 tablespoon soy sauce
1 cup hot water

Preheat oven to 350º.

Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.

Using a hot skillet, saute the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules, and house seasoning together. Saute until onions become translucent. Drain the fat off.

Add the rice, cheese, sour cream, tomatoes, green onion tops, and soy sauce. Mix well and stuff the mixture into the peppers.

In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes.

Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes.

House Seasoning

1/3 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

September 23, 2008 at 8:53 am 9 comments

Crockpot Whole Chicken

With all the harvesting, canning ,and freezing I have been doing only simple recipes are gracing our table.

Who am I kidding? I love simple recipes, and while I do attempt more difficult recipes at times, my heart lies with the easy and simple.

This one came from recipezaar . I took it out of the crock pot and placed it under the oven broiler to brown a bit after 4 hours. Hubby and I don’t eat the skin but the broiler makes it look a bit more appetizing

Crock Pot Whole Chicken

* 4 teaspoons salt
* 2 teaspoons paprika
* 1 teaspoon cayenne pepper
* 1 teaspoon onion powder
* 1 teaspoon thyme
* 1 teaspoon white pepper
* 1/2 teaspoon garlic powder
* 1/2 teaspoon black pepper
* 1 large roasting chicken (with pop-up
timer if possible)
* 1 cup onion — chopped

Directions

In a small bowl, combine the spices.

Remove any giblets from chicken and clean chicken.

Rub spice mixture onto the chicken.

Place in resealable plastic bag and refrigerate overnight.

When ready to cook, put chopped onion in bottom of crock pot.

Add chicken.

No liquid is needed, the chicken will make it’s own juices.

Cook on low 4-8 hours according to size.

Note: a pop-up timer recommend in the chicken because some crock pots cook faster/slower than others

September 11, 2008 at 12:36 pm 12 comments

Sausage, Potatoes, and Sauerkraut

I love this easy recipe I came up with one winter day.

I don’t use kraut much but for hot dogs or this recipe.

It is what caused a desire to make my first homemade sauerkraut this year.

To add color a red diced pepper is nice, but I didn’t use one here.


Sausage, Potatoes, and Sauerkraut - by me

1 pound breakfast sausage
1 large onion , chopped
4 cloves garlic minced
1 cup water
1 chicken bouillon cube
1 quart sauerkraut
6 – 7 potatoes, scrubbed and quartered
1/4 teaspoon pepper

Preheat oven to 350.

Brown the sausage and onion very well in a covered cast iron chicken fryer. Make sure you have plenty of browned meat in the bottom,
but drain the grease as well as possible.

Add the garlic and then deglaze the pan with the water.

Add the bouillon cube, sauerkraut, potato and pepper. Bring to a boil and cover.

Transfer to the oven covered and bake for 1 hour.
Uncover and cut on the broiler.

Allow the top to brown under broiler about 5 minutes or until golden.
Watch closely as it will brown quickly.

Serve hot.

September 9, 2008 at 12:29 pm 5 comments

Three-Cheese Swiss Chard Couscous Bake

I haven’t posted in so long I have about forgotten how. I hope this is a beginning to get back into the swing and regular posting.

A Couscous and Swiss Chard Pie I tried.

Adapted from Straight From The Farm, recipe link .

I used fat free cottage cheese in place of ricotta. I do that a lot.
I used a smaller couscous that does not take 8 minutes to cook.
I also reduced the oven temp to 350 from 375, and after 1/2 hour it was perfectly cooked.
It was very good.

Three-Cheese Swiss Chard Couscous Bake

1 Cup uncooked couscous
1 Cup pasta sauce ( I used a homemade sauce)
1/2 Cup grated parmigiana cheese
2 Cup swiss chard -cut into fine ribbons
2 eggs — lightly beaten
1/2 Cup fat free cottage cheese
1/4 teaspoon freshly grated nutmeg
1/2 Cup mozzarella cheese
Salt
Pepper

Preheat oven to 350 F and lightly grease a 9-inch glass pie plate with non-stick spray. Set aside.

Bring equal part water to couscous to a boil. Stir in couscous and remove from heat covered a couple of minutes. To the cooked couscous, add half a cup of the pasta sauce and the parmigiana cheese. Season with a pinch each of salt and pepper. Stir and spread the mixture out in the prepared pie plate, reserving about a cup for later.

In another bowl, place a tablespoon or two of water and the cut swiss chard. Cover with plastic wrap and microwave on high for one minute. Remove and drain off water. To the swiss chard, add the eggs, cottage cheese, nutmeg, and a pinch of salt and pepper. Stir to combine and spread over the pasta in the pie plate. Top with the remaining couscous, spreading as evenly as possible. Sprinkle the top with the mozzarella.

Bake for 30 minutes or until the cheese is melted and slightly brown. Serve hot.

(serves 6-8 )

NOTES : Originally Adapted from The Six OClock Scramble

September 4, 2008 at 10:37 am 6 comments

Yellow Squash Lasagna


Yellow Squash Lasagna

4 large yellow squash cut thin lengthwise
8 ounces fat free cottage cheese
1 each egg, beaten
2 tablespoons fresh chopped parsley
1 teaspoon garlic salt
1 cup marinara sauce, homemade or your favorite
1/4 cup parmigiana cheese, grated
1 cup low fat mozzarella cheese, grated

Preheat a stove top grill sprayed with oil. Grill the squash until you get good grill marks.

Mix together well the cottage cheese,egg, fresh parsley and garlic salt.
Place 1/2 marinara sauce in a 9″ casserole then layer

1/2 the grilled squash, cottage cheese mixture , remainder squash and marinara sauce.
Top with the cheeses.
Bake in a 350 preheated oven for 30 – 35 minutes or until bubbly and browned.
Allow to cool a bit before cutting. (It probably won’t hold together anyway but still tastes good)
Top with fresh parsley to serve with (suggestion) a garden salad

July 10, 2008 at 8:52 am 11 comments

Grilled Honey-Lime Shrimp with Summer Vegetables

Something I came up with to use some of the abundant summer squash and peppers we have at the moment.

Grilled Honey-Lime Shrimp with Summer Vegetables

FOR MARINADE
1/2 cup chicken broth
1 large lime — juice and zest
1/4 cup olive oil
2 tablespoons honey
2 tablespoons fresh chopped cilantro
1 tablespoon ginger
1/2 teaspoon salt
1/2 teaspoon pepper
2 jalapeno peppers, minced
FOR KABOBS
1 pound cleaned shrimp (up to
1-1/2 pounds)
1 red bell pepper — cut in 1 1/2″ pieces
1 yellow bell pepper — cut in 1 1/2″ pieces
1 medium onion — cut in 1 1/2″ pieces
1 zucchini — cut in 1/2″ slices
1 yellow squash –cut in 1/2″ slices

Blend together oil, lime juice, lime zest, honey, cilantro, ginger, salt and pepper and jalapeno.

Divide marinade, reserving 1/4 cup for basting.

Marinate shrimp and vegetables together for 1 hour, turning occasionally.


Skewer shrimp and vegetables
alternately on heatproof skewers.

Grill on oiled, heated grill, about 7 minutes per side,
basting with reserved marinade.

Serve with rice cooked in water along with
extra marinade added to cooking water .

July 8, 2008 at 7:23 pm 7 comments

Ms. Ray to My Rescue Again!

I have quite a bit of pumpkin puree that I grew, pureed, and froze from last year so when I saw Rachael Ray doing a chicken dish with a pumpkin chipotle polenta I figured I had to give it a try. Ms. Ray to rescue my pumpkin dilemma!

I am so glad I tried the dish, as the polenta is so good and the grilled chicken and pineapple salsa complement it very well.

I am not sure I got all her ingredients just right but I believe it was close.

I did add a bit of honey to the salsa also.

I also had a chicken breast and some salsa left over so the next day I just chopped up the chicken and added it and the salsa with some mayo and mustard for a refreshing pineapple chicken salad. Very good for two days worth of meals.

The Recipe ( I can’t remember what she called it but I would call it-
Barbeque Chicken with Pumpkin Polenta and Salsa

FOR CHICKEN
4 skinless boneless chicken breasts
1 T grill seasoning ( I don’t buy the stuff and just used a saltless seasoning mix I put together )
2 palms chili powder
1 palm cumin
1 palm coriander
2 T brown sugar
evoo
FOR SALSA
1/4 grilled pineapple
bell pepper ( she used yellow I had green), chopped
tomato, chopped
onion (she used red but I only had white), chopped
lime juice
salt and pepper
evoo
FOR POLENTA
1 chipotle pepper ( she removed the seeds but I didn’t)
2 teaspoons adobo sauce
2 C chicken stock
1 C milk
1 cup polenta ( I used cornmeal) 3 to one ratio on the liquid vs.. The cornmeal
1 cup pumpkin puree
2 teaspoon honey
3 T butter
salt and pepper

FOR CHICKEN- mix together your seasonings in a freezer bag. Drizzle the breasts with the evoo and put them in the bag to cover with the seasonings. Heat up a stovetop grill to medium and grill the chicken until done.

FOR SALSA- Peel and core the pineapple and then grill the wedges on your stovetop grill. Take it off and let it cool then chop and add with all other chopped ingredients. Drizzle with lime juice and season with salt and pepper.

FOR POLENTA- Chop one chipotle pepper ( she seeded the chili) and put in a saucepan with the stock, milk, and adobo sauce. Bring it to a boil on the stovetop and then add your cornmeal (polenta) and cook until thick.
Add your pumpkin puree and honey and butter ( I omited the butter and it was still very good) . Salt and pepper to taste.

Serve the chicken on a bed of polenta (heaven) with the salsa.

February 21, 2008 at 8:12 am 4 comments

Rachel Rays One Pot Moroccan Chicken with Nutty Couscous

We have finally had an accumulation of snow. Up until today all we have had this year has been a dusting. I believe we have three inches and it is still snowing.
snow
view from our back deck

I have been thinking about what a food rut I have been in.

Last night as I watched Rachel Ray she was talking about how someone can get in a chicken rut and how her Moroccan Chicken with Nutty Couscous would get you out.

She was right! I loved this dish. She used thigh meat while I used breast.

Moroccan Chicken

I was also out of couscous so I subbed bulger wheat and walnuts for the pine nuts, it was still great.

A winner for sure.

Moroccan Chicken
Rachel Rays One Pot Moroccan Chicken with Nutty Couscous

2 each chicken breasts, no skin, no bone, R-T-C — cut in 1″ cubes
1/2 cup red onion — sliced
1/4 cup chopped carrots
4 cloves chopped garlic
1 each bay leaf
1/8 cup cumin
1/8 cup coriander
1/8 cup paprika
2 teaspoons cinnamon
salt and pepper — to taste
1/2 cup dried apricots — chopped
1/4 cup raisin — (or prefered dried fruits)
2 cups chicken stock
1/4 cup black olives — chopped
2 tablespoons lemon zest
lemon juice
olive oil
— For nutty couscous
1 tablespoon butter
1/4 cup chopped almonds
1/4 cup pine nuts (pignolia) — (or prefered nuts)
water — or chicken stock
couscous
parsley — chopped

Brown chicken in oil on stove top, add onion and carrot. Cook until carrot is crisp tender then add garlic and spices and bay leaf and chicken stock. Cook about 5 minutes more then add lemon zest and olives. After a couple minutes just before serving add lemon juice. Remove bay leaf. Serve over nutty couscous, or with couscous on top as Rachel did on her show.

For couscous add butter to a pot and melt. Add nuts to toast in butter over medium heat. Add water or stock and bring to a boil then add couscous and cover. Remove from heat then after 5 minutes top with parsley and flake with a fork.

January 17, 2008 at 12:11 pm 3 comments


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