Archive for ‘Main Courses’

November 23, 2010

Ham and Cheese Soufflé

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November 23, 2010

Boiled Lemon Salad

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November 23, 2010

Salade Niçoise

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October 21, 2010

Steak and Strawberry Salad

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October 21, 2010

Mandarin Orange and Raspberry Salad

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October 21, 2010

Coconut Shrimp and Pineapple Sauce

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May 31, 2010

Crème de persil with chicken

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February 16, 2010

Roman Salad


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February 11, 2010

Pollo Tuxedo

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February 9, 2010

Meatball Sub


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January 19, 2010

Shrimp & Persimmons Over Yellow Rice

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November 12, 2009

Chicken and Rice Casserole

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November 12, 2009

Tater Tot Casserole

This dish is kind of like a Shepard’s pie on easy mode.  This is my aunt’s recipe, though go to any pot luck or funeral back home and you’re going to find one there.  I have a good friend who makes it with cheese, which I tried and disliked.  I have a cousin whose wife makes this by adding in tomato paste with the meat, which isn’t too bad.  I prefer it simple and if you have to throw together a dinner on the fly or are making a meal in advance to bake later – this is by far the easiest you’ll find.

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January 1, 2009

Meatloaf

 

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January 1, 2009

Bierock

The first time I tried these was when my Aunt Debi made them and wow, they were so good.  These are a Slavik meat pie and there are a lot of variants of this meal.  These are popular throughout the Balkan regions, midwestern US and northern European countries.   You can find this made with flaky phyllo dough, puffed pastry dough, biscuit style dough or even wrapped and fried like an egg roll.  Depending on the region fillings vary from spinach to carrots to cabbage to potatoes and for meats you’ll find almost any type of ground meat.

I tend to follow my aunt’s recipe except I add potatoes as well and reduce the cabbage as my kids are not big fans of cooked cabbage, and they won’t touch sauerkraut, which is what my grandmother would use.  The nice thing about bierocks is that they can be stored and reheated very easily; if frozen they keep for a good while as well.  And they really are easy to make!


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January 1, 2009

Taurtellini

Tortellini originated from the Bologna region of Italy and the story is that the goddess Venus had a night on the town and had to stay in an inn of the mortal world.  The innkeeper couldn’t resist the temptation to see the goddess of beauty and love so he snuck a peek through the keyhole.  All he could see was her belly button and to immortalize what he had seen, he rushed to the kitchen and created the tortellini.  To use homemade tortellini, use my recipe.  You can also purchase premade tortellini in the frozen section of your grocery.

I decided to bring together the beef and cream sauce because most generally people save cream sauces for poultry and I enjoyed mixing it up a bit with beef or sausage.  This dish is a very simple and is very rich and flavourful.  The key is slow cooking the beef so that it stays tender and moist, like you would expect in a beef stew.  I try to pick beef that has minimal marbling to reduce the chewiness.


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January 1, 2009

Chicken Pot Pie

In Florida there aren’t a lot of chilly days to warrant curling up with a warming pot pie to heat your insides, but when I make them, I can almost picture a lawn filled with snow and frost on the windows.  It was something I used to love having when we lived up north and still enjoy.  Pot pies are a great way to have a one dish meal with all of your veggies and meats in one bowl.  And does anything taste better than that crispy buttery shell?  I am not good at pasty dough but with this dish, I make it in a casserole baking dish and cut out the hassle of rolling and sizing the dough!  This is a quick and easy dish to put together in about an hour’s time.

Ingredientschickenpotpie 12

1 pound boneless chicken breasts

2 pounds frozen mixed vegetables

2 cups chicken broth

2 Tablespoons cornstarch

1 1/2 cup flour

1/2 teaspoon iodized salt

8 Tablespoons salted butter

5 Tablespoons water

Directions

  • In a large mixing bowl, sift together flour and salt.
  • Add butter, by tablespoon slices.
  • Using case knives, incorporate butter with dry mixture.
  • On a large dry surface, dust with flour.
  • Turn out dough and knead slightly, creating a well in the middle.
  • Add 2 tablespoons of water and knead into mixture.
  • Repeat well and water process until dough is manageable.
  • Coat a 13 x 9 baking dish with butter.
  • Press one half of dough into the entire dish, building up the walls.
  • Cut chicken breasts into 1 inch squares.
  • Place into a skillet over medium heat.
  • Once outsides are cooked turn heat down to low.
  • Pour in broth and vegetables.
  • Cook until vegetables are thawed.
  • Remove one cup of heated broth.
  • Stir in cornstarch.
  • Add remaining broth and stir well.
  • Place chicken and vegetables into baking dish.
  • Cover with broth mixture.
  • Roll out remaining dough and lay over dish.
  • Seal edges.
  • Coat with melted butter and bake uncovered at 350 degrees F for thirty minutes.

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January 1, 2009

Pomegranate Chicken

According to mythology, it is due to pomegranates that we have the seasons and pomegranates in the US are exceptionally seasonal, usually from about Halloween through Christmas.

When you buy one, pick one with a firm skin like an apple, the heavier the better.  They range in colours from dark yellow to bright red, but unlike most fruits, the colour really means nothing to what you will find inside.  Inside the pomegranate are the edible seeds which have the consistency of a very firm kernel of corn.  For my recipe I will be using a juicer, but typically you won’t.  For general uses you would cut about an inch off of the top of the pomegranate and then cut through the skin only down the length of the pomegranate, cutting it into 6 to 8 pie slices and then remove the arils or seeds.  You would then place them into a bowl, fill it with water, and after about an hour the membranes to discard will surface and the seeds remain.

This recipe blends the tart citrus of the pomegranate, the earthy flavour of cinnamon and the bite of garlic into a curious taste that is so lively on the tongue.  The prep work involved with the pomegranates can take  bit of time, but most stores will sell the arils in a separate package (check the organic or herb section of the produce area of your store) and pomegranate juice (usually with the fruit juices) but I like the fun of getting my fingers dirty.  If you don’t have a juicer, use a sieve.


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January 1, 2009

Egg Noodles

My grandma used to make her own egg noodles for stews and soups and I thought they were the most heavenly tasting things I had ever tasted.  When I asked her to give me the recipe, she didn’t have one.  So I tried to watch and learn.  We laughed as I made her measure her ‘handful’ of this and that into measuring cups and I couldn’t grasp how anyone could measure like that.  It’s funny, because now so many of my own creations are a palmful of this or a handful of that.

These egg noodles are a great staple for homemade chicken noodle soup or covered with Swedish meatballs or even just buttered.

Ingredientsegg noodles

2 cups flour, unsifted

1/4 teaspoon ground sea salt

1/2 teaspoon baking powder

4 egg yolks

Using a fork, in a medium bowl, mix all dry goods until well blended.

Add in yolks, using your fork to blend, pulling the fork through to blend the dry and moist well.

On a floured surface, turn out the dough mixture and quarter.

Using a well floured rolling pin, roll one quarter of the dough to no more than 1/4 inch thickness.

Cut into 1/4 inch strips.

* See below

Repeat process with reserved dough.

*If using immediately, add to large pot of boiling water.

*If you are making this for later use, lay a wooden spoon, dowel, or other wooden stick across a deep pot and drape the noodles over the rod to allow it to air dry.  You can also use a floured cheesecloth and lay the noodles out to dry, although this method takes slightly longer.  When dry, the noodles will hold their shape and have a crusty exterior.  Package in an airtight container or zip lock bag and freeze.  When ready to use, add to boiling water.

January 1, 2009

Stuffed Bell Peppers

 

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