Archive for the ‘main dishes’ Category

White Turkey Chili

December 3, 2009

This is a great way to use up that leftover Thanksgiving turkey, plus the broth that you got from the turkey carcass! It is a very cheap meal, assuming you are using leftovers. If you make this, it won’t feel like yet another day of boring Thanksgiving leftovers. (You can also make it with chicken and chicken stock at another time of the year).

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Gluten-Free Deep Dish “Sausage” Pizza

November 24, 2009

Ever since I have been wheat and dairy free, it’s hard to find recipes my family will LOVE, especially substitutes for wheat/dairy-heavy recipes. This pizza is an exception. It’s like a cross between a casserole and a pizza, and you can make it ahead and freeze it. My 13 year old son said, “This is amazing!” The other great thing is it contains liver and vegetables that are rich in nutrients, without it being noticeable at all. The sausage spicing on the beef gives it a sausage pizza taste for people who cannot have pork and miss Italian sausage.

For Crust:

2 cups brown rice flour
1/2 c tapioca flour
1/2 c arrowroot flour
2 tsp xantham gum
3/4 cup kefir (or water with 1 Tbsp lemon)

Mix ingredients together and leave covered to soak overnight.

In the morning, preheat oven to 425 degrees.
Add:
1 Tbsp baking powder
1 t salt
and mix well.
Cut in:
1/2 cup of coconut oil or butter

Grease a 9 x 13 pan. Pat dough into pan, covering bottom and sides. Bake 10 minutes and remove from the oven.

Meanwhile, make the filling:
1 lb. ground beef
4 oz. liver, chopped fine or ground
3/4 Tbsp paprika
1/2 Tbsp fennel seeds
1 tsp garlic powder
1/2 tsp black pepper
2 cups marinara sauce (I will post a recipe soon, we always have homemade on-hand in the freezer)
2 carrots, shredded
1 cup sliced mushrooms
1 cup spinach
2 cups (8 oz.) shredded almond cheese or mozzarella

Brown meats together with spices. Add marinara sauce, carrots, mushrooms, and spinach, and simmer until vegetables are softened.

Spread filling into prepared crust. Top with shredded cheese.

Bake 10-15 minutes.

Serves 6-8.

Curried Chickpeas and Vegetables

November 23, 2009

This has become one of our favorite vegetarian meals. Chana dal is one of my favorite Indian restaurant dishes, but if you make it you need to make some kind of vegetable side. This has all of the vegetables already in, so you can just make one dish, with rice. We like this so much we could easily have it every other week.

1 tbsp. olive oil
1 onion, chopped
1 clove garlic, minced or pressed
1 small sweet potato, cubed
1 carrot, sliced
1 cup tomato sauce
1/2 cup water
1 cup broccoli florettes
2 cups cooked chickpeas
1/2 tsp sea salt
1-2 tsp ground cumin
1-2 tsp ground coriander
1 tsp turmeric
1/2 tsp cinnamon
pinch cayenne

Heat oil in pot. Add onion and garlic and saute until soft. Add sweet potatoes, carrots, spices, tomato sauce, and water. Stir well. Bring to a boil, then lower heat and simmer, uncovered, until vegetables are
slightly soft (about 20 minutes). Add broccoli and chickpeas, and simmer, covered, until broccoli is bright green (just a few minutes).

Oxtail Soup

November 22, 2009

The other week when I was shopping, I noticed that oxtails were pretty cheap. When I came home, I asked my husband, “Do you know anything good to do with oxtails?” He said “I used to have oxtail soup from a package growing up.” So I picked up some oxtails and decided to try making oxtail soup. One thing that I learned was oxtails are very fatty. My husband really doesn’t like the texture of fat and fatty meat, so we decided to strain the meat and fat out of the soup before serving. Next time I make this, I think I will make it in two passes.

If you buy a whole (half/quarter) cow, then you’ll need something to do with the oxtails. They make a very rich broth.

3 lbs. oxtail
2 onions
2-3 cloves garlic
4-5 carrots
1-2 stalks celery
olive oil
8 cups water
1 Tbsp tomato paste
1 tsp paprika
bouquet garni of parsley, thyme, and bay leaf bundled together
OR 2-3 tsp dried thyme, 2 tsp parsley, 1 bay leaf
salt and pepper to taste

Brown oxtails in a little olive oil, so they are brown on all sides. Remove from pot. Add onions, and cook for a few minutes, then add garlic, celery, and carrots. If you are making in a pot, add meat back, spice with salt, pepper, and paprika. Otherwise, transfer meat and vegetables to crockpot and deglaze pan with a little water, then pour that into the crockpot too, and then spice. Add tomato paste, water, and bouquet garni (or dried herbs).

Simmer 4 hours or cook on low in crockpot for 10 hours. Here’s where I would stop and wait until the next day, if you don’t like the fattiness of the soup. Refrigerate the soup overnight. Skim off the layer of fat on the top (I decided to give it to the dog). It will be very gelatinous; heat so that it is liquid again. Strain out meat and bones, reserving carrots and celery, and return to soup. (Optionally, you could make the soup with just a few carrots and then add new carrots and celery after straining and just cook until the vegetables are soft).

You can get about 5-6 decent servings of soup.

Italian Sausage Pasta with Vegetables

November 3, 2009

12-16 oz. Italian chicken or turkey sausage, sliced
1 Tbsp olive oil
1 package frozen mixed vegetables (some kind of broccoli/carrot blend: broccoli, carrots, cauliflower, or broccoli, carrots, snap peas, etc.)
16 oz can tomato suace
1 onion, chopped
1 green pepper, chopped
1 package Tinkyada brown rice spaghetti
1 tsp garlic powder
1 tsp basil
1 tsp oregano

While water is boiling, cook sausage in a skillet in olive oil. When sausage is browned, add onion and green pepper; cook until it softens slightly and onion begins to brown. Add tomato sauce. Rinse can with water and add that to the pan. Add spices and cook over medium-low heat while pasta cooks. Cook pasta according to package instructions; drain but leave some water in the pot. Return pasta to pot with frozen vegetables; put lid on pot and let the hot water steam the veggies. When veggies are steamed, drain the pasta and veggies and add to sauce/sausage mixture.

Icelandic Meatballs & Cabbage

October 29, 2009

These are traditionally made with pork and beef, or pork, beef, and lamb, but we made them with beef and turkey because turkey is cheap and pork is a no-no on the Blood Type Diet. This is a cheap and fairly easy & quick meal (except for the cleaning of the food processor).

2 lbs ground meat (beef, pork, lamb, turkey)
3/4 cup flour (spelt or brown rice)
1 onion
2 eggs
2 Tbsp starch (potato, tapioca, or arrowroot)
salt, pepper, and paprika to taste
cabbage leaves

Mix ground meat, onion, and flour in food processor until well blended. Add water to thin it out (it will be VERY stiff). Add salt & pepper, eggs, paprika, and starch. Mix with an electric mixer until combined. If mixture is still too stiff, add a little more water. It should be fairly soft.

Scoop meatballs out with a spoon that has been dipped in cold water. Put into a pot filled with water. Top with cabbage leaves. Bring to a boil, and cook for 20 minutes.

Vegetable Fettucine with Meat Sauce

October 26, 2009

I found this in a women’s magazine that my mother-in-law gave me. It’s a great way to get more veggies into your diet as well as eliminating grains. I think that the peeled turnips in the sauce vaguely remind me of slightly melted cheese, but my husband insists that I am just making things up. It’s a great meal for blood type O.

Sauce:
1 lb ground beef
2-3 tsp paprika
1-2 tsp oregano

1-2 cups pre-made marinara sauce (I used leftovers from last week)
OR
1/2 chopped onion
2 cloves garlic, minced
14 oz can diced tomatoes
1 Tbsp tomato paste
a little water
1 Tbsp olive oil

“Pasta”:
1 medium turnip or 1 large parsnip (or 2 medium ones)
1 very large or 2 large carrots

If not using premade pasta sauce, heat oil in pan, add onion and garlic. Add ground beef,paprika, and oregano. When meat begins to brown, add remaining ingredients or sauce, and cook for about 10 minutes.

Meanwhile, peel carrot and turnip. Using potato peeler, peel strips of the vegetables (to make the “fettucine”). Boil water. Cook the vegetable strips in the water for 2 minutes, and drain.

Serve meat sauce over the vegetable strips. Serves 4.

Black Bean Chili

September 25, 2009

This really is my favorite chili. I used to make it meatless, but my family likes it better with ground turkey added.

2 cups cooked black beans (or 4 cups if making meatless)
1/2 lb. ground turkey
2 Tbsp cumin seed
1 tsp dried sage or 2 sage leaves
1 Tbsp oregano
1 onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 Tbsp. chopped bottled jalapeno slices
1/4 cup olive oil
1 tsp cayenne pepper
1 Tbsp paprika
1 tsp salt
1 lg can diced or crushed tomatoes

Roast cumin, sage, and oregano in a 350 degree oven for 10 minutes.

Heat oil and add onion, garlic, green pepper, and toasted spices. Cook until onions are soft. Add ground turkey, if using, and brown. Add tomatoes, jalapenos, beans, 1 cup of bean cooking liquid, and remaining spices.

Simmer for at least 30 minutes, adding liquid if needed.

Kale and Rice Casserole

September 13, 2009

All summer long, we have been able to get kale at the farmer’s market. It is one of my favorite vegetables, although my family needs it disguised in order to like it. The original recipe came from The Vegetarian Mother’s Cookbook: Whole Foods To Nourish Pregnant And Breastfeeding Women – And Their Families, but I’ve changed it up quite a bit.

4 cups cooked brown rice
2 cups kale, cut off stems and cut into ribbons
1 1/4 cups goat milk or non-dairy milk
3 eggs
1 Tbsp nutritional yeast flakes
1/2 tsp nutmeg
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1-2 tsp dill
1/2 cup chopped walnuts
1 tomato, sliced
paprika

Grease 2 quart baking dish. Heat oven to 375. Mix kale and rice and put into baking dish. Beat together eggs, milk, salt, pepper, nutmeg, nutritional yeast flakes, and dill. Pour over kale/rice mixture. Top with chopped walnuts and then tomato slices. Sprinkle paprika liberally over the top. Bake for 40 minutes.

Kale and Tomato Crustless Quiche

September 10, 2009

I bought a huge box of tomatoes at the farmer’s market to can over the long weekend. A few tomatoes were too bruised/squishy to use in canning safely (at least in my opinion), so I needed to come up with a use for them. We also had a lot of eggs, because they were on sale this week, so I bumped one of the other meals to next week and made this instead.

2 Tbsp olive oil
1/2 bunch kale, cut off stems and into ribbons (about 2 cups, you can use less)
1 clove garlic, minced
3 tomatoes, diced
5 eggs
1/2 cup goat milk
1 tsp Herbes de Provence
2 oz. goat or sheep feta

Saute kale and garlic in olive oil. Put into greased 9″ pie or quiche pan. Add tomatoes. Beat eggs until frothy, add milk and spices. Pour over vegetables. Crumble feta on the top.

Bake at 375 for 30-35 minutes.

Serve with brown rice and salad.