Archive for the ‘main dishes’ Category

Chicken Basil Pasta

September 6, 2009

We had leftover chicken that needed to be used, so I invented this dish. It was really good.

3 cloves garlic
3 sundried tomatoes in oil, chopped
1-2 Tbsp oil from sundried tomatoes or olive oil
Around 1 cup leftover cooked chicken (you could use more if you have it)
Handful of fresh basil, chopped
2 tomatoes, chopped
1/2-1 cup soft goat cheese
8 oz Tinkyada brown rice pasta (penne, spirals, etc.)

Cook pasta according to package directions.
Meanwhile, mince garlic. Saute in the oil. Add chicken,sundried tomatoes, and fresh tomatoes. When tomatoes are softened and chicken is heated, mix in goat cheese. (You could leave it out if you can’t have goat dairy; I would use more oil in that case). Stir until cheese has melted and combined with the other ingredients. Add basil. Toss the chicken/sauce mixture with the pasta, and serve.

Pad Thai

July 19, 2009

4 oz. dried rice sticks (flat rice noodles)
3 Tbsp olive oil
8 oz raw shrimp, peeled
6-7 oz tofu, cubed
1/4 cup diced radishes
2 tsp. paprika
1 egg, beaten
2 cups mung bean sprouts´
3-4 scallions, cut on the diagonal into 1″ pieces
1/4 cup fish sauce
3 Tbsp rice vinegar
1/4 cup chopped unsalted peanuts

Prepare rice sticks according to package directions (generally you soak them in hot water until they soften). Drain well.

Heat oil over high heat. Add shrimp and stir fry until pink, about 2 minutes. Remove shrimp and set aside. Add tofu, radishes, and paprika and stir fry until tofu browns (about 2 minutes). Add egg and scramble it until it cooks, about 1 minute. Add noodles, sprouts, scallions, fish sauce, and rice vinegar, and stir fry until heated through (about 2 minutes). Add shrimp back into dish, and top with chopped peanuts.

Serves 4.

This is normally made with sugar, so if you want you can add 4 tsp sugar (or other sweetener) when you add the vinegar, etc. We make it without and think it’s just fine.

Chicken Tortilla Soup

July 7, 2009

Tortillas were on sale, so I threw together this soup; it’s really good.

6 cups chicken stock
1 cup cooked chicken
1 cup cooked black beans, drained
kernels from 1 ear of corn, or 1 cup frozen corn
14 oz can diced tomatoes, undrained
2-3 cloves garlic, minced
2 tsp cumin (whole or ground)
1 tsp paprika
1/2-1 tsp oregano
1/2 tsp chili powder
1 lime
fresh cilantro
5 corn tortillas

Mix together broth, beans, chicken, corn, tomatoes, and spices. Cook over medium heat for 15-20 moniutes. Meanwhile, cut tortillas into strips and deep fry until crisp; drain on a paper towel.

Squeeze the juice from the lime into the soup, and chop about 2-3 Tbsp of cilantro. Serve soup in bowls, topped with fresh cilantro and the tortilla strips.

Serves 4-6.

Crockpot Ginger Beef & Carrots

May 22, 2009

(From Better Homes and Gardens Crockery Cookbook)

The original recipe has you add a cornstarch/water mix for the last half hour (turning up to high), but we decided that it gave the sauce an unpleasant texture, so we will leave it out. We felt it needed a little more soy sauce and ginger, I will play with that next time, but otherwise it was good.

1 1/2 lbs. beef round, cut into cubes (Frugal note – if you buy a bottom round roast, you can get it much cheaper per pound than steak or stew beef, and then just cut it up for multiple recipes and freeze the extra)
4 medium carrots, cut diagonally in 1/2 inch thick slices
1/2 cup scallions, cut diagonally
2 cloves crushed garlic
1 1/2 cups beef stock
1/4 cup soy sauce (may want more)
1 Tbsp grated fresh ginger (may want more)
1/4 tsp crushed red pepper
9 oz package frozen snap peas

Put beef, carrots, scallions, and garlic into crock pot. Mix stock, soy sauce, ginger, and red pepper, and pour over beef/vegetable mix. Cook on low heat for 10-12 hours (or high 5-6 hours). Turn to high heat setting and add peas. When hot, serve with rice.

Crockpot Chicken Mole

May 13, 2009

2 Tbsp olive oil
1 chopped onion
2 cloves minced/crushed garlic
1/4 cup chile powder
2 Tbsp brown sugar or blackstrap molasses or honey
3/4 tsp honey
1/2 tsp ancho chile powder or 1/4 tsp cayenne
15.5 oz can diced tomatoes
3 Tbsp cocoa powder
3 Tbsp peanut butter
1 cup water

Saute onion in olive oil. Add other ingredients and pour over chicken in crockpot. Cook for 8 hours. Serve with rice or tortillas.

Pasta with Pumpkin Sauce (improved version)

February 5, 2009

The recipe originally came from Woman’s Day magazine, but after making this two times, we made a few enhancements.

1 lb. Tinkyada Brown Rice Pasta spirals (this is the best gluten-free pasta I have tried)
2 1/2 cups broccoli florets
12-16 oz. turkey breakfast sausage (even better is to make your own with 1 lb ground turkey and follow the spicing instructions from this sausage recipe)
3/4 tsp. cinnamon
1/2 tsp. ginger
pinch allspice
1 1/4 cups goat milk (or other diet-acceptable milk)
1 cup cooked pumpkkin
2 Tbsp maple syrup

Cook pasta, following the directions on the package. Add broccoli 3 minutes before the pasta is done cooking. Drain pasta and broccoli (if using the rice pasta, you need to rinse it with water, it’s fine to rinse the broccoli too.)

While the pasta is cooking, cook the sausage in a large skillet over medium-high heat, until cooked through. Break it up as it cooks. (If making your own sausage, form the meat into rough sausage shapes instead of patties, and cook in the same manner). Drain off any fat.

Add spices to sausage and cook for a minute. Add milk, pumpkin, and syrup, and bring to a boil. Allow it to boil for another minute, then remove from heat. Add the pasta and broccoli and stir to mix.

Oven Fried Chicken

January 15, 2009

This is a great easy meal and tastes just like fried chicken. Depending on how much margarine you use, it can be lower fat too.

Heat oven to 350. Put 1 stick of margarine (or equivalent tub margarine) in a Pyrex dish and let it melt in the oven. Mix (spelt or other acceptable flour), paprika, salt, pepper, nutmeg, and a pinch of cayenne pepper. Toss chicken pieces (we use whole legs) in the flour mixture. When margarine is melted, put chicken pieces into the dish and bake for 30 minutes. Turn chicken over and bake for 30 more minutes.

Lamb And Feta Quesadillas

January 11, 2009

My husband suggested quesadillas for the other week, so I dug through my recipe notebook for something that would work for the restricted diet. Finally, I came upon the recipe for Lamb And Two Cheese Quesadillas from Food&Wine. I made a few modifications and we had a great supper.

2 Tbsp olive oil
1 lb. ground lamb
2 tsp. dried oregano (I used dried oregano from my garden)
3 cloves garlic
sea salt
fresh ground pepper
2 scallions, sliced thinly
1 cup Liberte “Goat Fresh Cheese” (it is like a thick, Greek-style yogurt)
1/2-3/4 European cucumber, grated
8 8″ spelt tortillas
4 oz. Fetiri with Greek Herbs, crumbled (goat & sheep’s milk feta-style cheese)
4 oz. Mt. Vikos Kasseri cheese, sliced thin (they sell this at my local Stop&Shop!)

Heat the olive oil in a skillet and brown the lamb meat with the oregano, 2 cloves of minced garlic, and sea salt and pepper to taste. Remove meat from skillet. There should be just enough fat to cook the quesadillas left. If not, either remove some or add some more olive oil. Place one tortilla in the skillet, top with 1/4 of the meat and cheese, and then top with another tortilla. Cook until slightly browned and then carefully flip over and cook until that side is slightly browned and cheese is melted. Continue with remaining tortillas, meat, and cheese, keeping the finished quesadillas warm in the oven.

Squeeze as much liquid as you can from the grated cucumber, and mix together with the last clove of minced garlic, the chopped scallions, and the yogurt/fresh cheese.

Serve the yogurt sauce on/with the quesadillas.

Turkey Chili Mac

January 9, 2009

3/4 pound ground turkey
2 cups cooked black beans (or 15 oz. can)
1 14-oz. can fire-roasted diced tomatoes with chiles
1 14-oz. can diced tomatoes
1/2 onion, chopped
2 cloves garlic, minced or pressed
1 tsp oregano
2 tsp cumin
2 tsp chili powder
1 tsp salt (if using home-cooked beans instead of canned)
1/2 cup uncooked macaroni elbows (I used spelt, you can use wheat or gluten-free)
sour cream and/or Liberte “Goat Fresh Cheese” (it is like a thick, Greek-style yogurt) or goat yogurt

Put a little olive oil in a frying pan and brown the turkey with the oregano, half the cumin, and half the chili powder. Put everything (including remaining spices) except the sour cream and macaroni into the crockpot. Cook on low for 4-5 hours. Stir in the macaroni, re-cover, and cook for 10 minutes. Stir the macaroni again and cook for another 30 minutes (or until macaroni is cooked). (If using gluten-free macaroni, you may want to allow less cooking time, since some of the rice pasta cooks really quickly).

Serve with the sour cream/goat fresh cheese/goat yogurt.

Soba and Shrimp Salad

January 3, 2009

This recipe originally came from Family Circle Cookbook: The Ultimate Recipe Collection For Busy Families. We made a few adjustments to the dressing to make it work.

1 1/2 lb. raw, shelled shrimp
olive oil
4 cloves garlic, minced
2 tbsp lemon juice
sea salt
12 oz. buckwheat soba noodles (this would be 1 1/2 packages)
3/4 European style cucumber, sliced thin
1 red bell pepper, chopped
fresh cilantro

Dressing:
1/4 cup olive oil
3 Tbsp wheat-free tamari
3 Tbsp mirin
2 tsp. grated fresh ginger
1/4-1/2 tsp hot pepper flakes (depending on how spicy you want it)

Whisk together dressing ingredients.
Cook soba noodles according to package directions, drain, and rinse with cold water.

Heat oil over medium-high heat (I used about 1 Tbsp.) Cook shrimp and garlic until shrimp turns pink. Add a little sea salt and the lemon juice and remove from heat.

Toss noodles, vegetables, and dressing, then add shrimp and toss again. Garnish with a little chopped cilantro.

The original recipe said serves 6, but I think it really serves 4.