Posts tagged ‘main dishes’
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.
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.
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.
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
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.
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
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.
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
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
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
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
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
1 pound cleaned shrimp (up to
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 .