Archive for Main Dish
July 8, 2010
· Filed under Main Dish, Summer · Tagged broccoli, chives, feta, oregano, quinoa
Posted by Lisa
Roasted Broccoli, Quinoa and Feta Salad
I love roasted broccoli. It’s especially good cold, though I usually serve it warm. When we got several heads in our CSA share, I decided that I needed to make some sort of grain and roasted broccoli salad. I settled on quinoa for the grain and since I almost always have a large tub of feta in the fridge, it and feta is just plain delicious, I decided that it would be the third major player in this salad. These ingredients are tossed with chives and oregano from the garden, fresh garlic, olive oil, and a little lemon juice to offset the olive oil and the saltiness of the feta. The broccoli can be roasted and the quinoa cooked ahead of time, if necessary, and the salad assembles in a snap. We’ve had a hot spell around here, so a room temperature salad that can be pulled together in a few minutes if you have all the ingredients pre-cooked, is a wonderful thing.
Roasted Broccoli, Quinoa and Feta Salad
printable recipe
- 2 heads broccoli, roasted with salt, pepper and olive oil and cooled to room temperature
- 2 cups quinoa, cooked and cooled to room temperature
- 1 1/2 cups crumbled feta
- 2 tablespoons chopped fresh chives
- 1-2 teaspoons chopped fresh oregano
- juice from 1 lemon
- 2 cloves garlic, minced
- 4 tablespoons olive oil
- 1/2 teaspoon sea salt
- freshly ground pepper
Place roasted broccoli, quinoa and feta in a large bowl. Mix chives, oregano, lemon juice, garlic, olive oil, sea salt and pepper in a small jar and shake to combine. Pour over salad and gently toss to combine. Serve at room temperature.
April 23, 2010
· Filed under Autumn, Main Dish, Spring, Winter · Tagged celery root, celeriac, carrots, beef, lentils, soups, parsnips
Posted by Lisa
Beefy Lentil and Root Vegetable Soup
Family, why do you frown upon Indian spiced lentils? It’s my favorite lentil preparation. What’s a home cook to do? Try again apparently, this time without the Indian spices.
The word beefy in the recipe title may be misleading. There’s not actually much beef in here, but it does have a big, beefy flavor thanks to the home-made stock from meaty soup bones. Since we don’t eat a whole lot of meat around here anymore, that’s beefy to me. I understand it won’t necessarily be to people who eat a lot of meat.
This soup is easy to prepare, but since it requires making stock from scratch, it is time intensive. I would allow about five hours.
Beefy Lentil and Root Vegetable Soup
printable recipe
- 1 – 1 1/2 pounds meaty beef soup bones
- 5 cloves garlic, crushed
- 5 peppercorns
- 1 bay leaf
- 1 teaspoon salt
- 2 tablespoons cooking fat (I used lard)
- 1 onion, chopped
- 1 large or 2 medium parsnips, 1/2″ dice
- 1 large or 2 medium carrots, 1/2″ dice
- 1 small to medium celery root, peeled and 1/2″ dice
- 2 cups lentils, rinsed and drained
- 1/2 teaspoon thyme
- freshly ground pepper
- sea salt
Place bones, crushed garlic, peppercorns, bay leaf and 1 teaspoon salt in a large, heavy bottomed stock pot or Dutch oven. Cover with water, approximately 3 quarts. Bring to a simmer, cover and reduce heat. On a low simmer, cook until the stock looks brownish and the meat is falling off the bones, about 3 hours. Strain the stock and reserve the bones and meat. Using the same pot on medium high heat, melt fat. When fat is hot add onions, parsnips, carrots and celery root. Cook until vegetables begin to brown, about 10 minutes, stirring frequently. When vegetables are brown, add strained beef stock, lentils, thyme, freshly ground pepper and about 1/2 teaspoon sea salt. Bring to a boil, then reduce heat and simmer until lentils and vegetables are tender, about 45 minutes. While soup is cooking, remove the beef from bones when they are cool enough. Roughly chop the meat. When the lentils and vegetables are tender, add the chopped beef and adjust seasonings to taste.
February 9, 2010
· Filed under Main Dish · Tagged mushrooms, soup
Posted by Lisa
Cream of Mushroom Soup
I love this soup. It’s creamy and earthy, rich and filling. It’s great to eat as soup and it is also wonderful used in dishes that call for canned cream of mushroom soup, because who wants all the junk in those canned soups? It freezes beautifully, so it’s very practical to make a double batch, eat half and freeze the other in pint-sized containers.
This has wheat and cream in it, so it’s not suitable for gluten or dairy-free, but a friend recently told me that her daughter made cream of mushroom soup using coconut milk with excellent results. It would certainly have a different flavor than this one, but a great idea for those who don’t consume dairy.
Cream of Mushroom Soup
printable recipe
- 4 tablespoons butter
- 1 pound mushrooms, cleaned
- 1 teaspoon salt
- 1 onion, chopped
- 1/4 cup flour
- 1/4 teaspoon white pepper
- 1 quart chicken or vegetable broth
- 1/8 teaspoon ground nutmeg
- 1 cup heavy cream
Slice half of the mushrooms (8 ounces) and chop the other half (8 ounces).
Melt 2 tablespoon butter in a large, heavy-bottomed pot and add sliced mushroom. Sauté until golden. Remove mushrooms and juices and reserve. Add remaining butter to the same pot and then add the chopped mushrooms, onions and salt. Cook, stirring frequently until onion is soft.
Return sliced mushrooms and juices to the pan. Add flour and cook, stirring constantly for about 2 minutes. Slowly add broth while stirring. Simmer, stirring often, until thickened. Add nutmeg and pepper. Taste and adjust seasonings, if necessary.
Add heavy cream and remove from heat. (Do not boil or you will risk curdling the cream.) Ladle into bowl and garnish with chopped parsley if you wish.
January 24, 2010
· Filed under Main Dish, Seasons, Spring, Winter · Tagged dandelion greens, greens, leeks, potatoes
Posted by Lisa
Potato, Leek and Dandelion Soup
This soup is basically a variation of my old stand-by, Potato Leek Soup. This soup warrants its own post because of the addition of dandelion greens and extra alliums, in the form of garlic and onions. This soup is so earthy and humble, with just a small touch of decadence, courtesy of the cream.
Dandelion greens are familiar to most people as invasive weeds, but their culinary popularity is increasing. You can now find them at many farmers markets, or you could harvest them from your own yard in the early spring, before they flower or in the late fall after a frost, when they aren’t so bitter (provided you haven’t used chemicals in your yard). Dandelion greens are wonderfully nutritious, with high levels of Vitamin K and A and respectable levels of Vitamin C, calcium and iron.
They are more nutritious when eaten raw, however many Americans would probably find their bitter taste slightly disagreeable the first couple of tries. Cooking them mellows their bitterness significantly.
Potato Leek and Dandelion Greens Soup
printable recipe
- several tablespoons of cooking fat
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 large leeks, thinly sliced
- 2-3 pounds potatoes, 1/2″ dice (I leave the peel on mine, but you can peel yours if you prefer; you can also use any variety of potatoes you have on hand)
- 2 teaspoons sea salt
- freshly ground pepper
- 1/2 tablespoon stone-ground mustard
- 1 quart of stock (vegetable or chicken)
- 1 bunch of dandelion greens (approximately 8 cups chopped); chop stems roughly and keep them separate from the greens which should also be chopped roughly
- 1/4 cup of heavy cream
Heat cooking fat in a heavy-bottomed pot or Dutch oven on medium heat. Add onions and garlic. Cook, stirring frequently, for five minutes. Add leeks and cook until all vegetables are tender, about five more minutes; the leeks should still be bright green at this point. Add potatoes, sea salt, pepper and mustard. Stir to combine and then add stock. You may need a little more than 1 quart. It should cover the potatoes mixture by 1/2″ inch. Bring the soup to a simmer and add the chopped dandelion stems. Simmer until potatoes are tender. When potatoes are tender, add the dandelion greens and cook just until they have wilted. Remove pot from heat and stir in cream. Check seasonings and adjust if necessary.
January 20, 2010
· Filed under Main Dish, Seasons, Winter · Tagged beef, beef heart, butternut squash, potatoes, winter squash
Posted by Lisa
Beef Heart and Lentil Shepherd's Pie with Butternut Squash Topping
Pot pie, shepherd’s pies, casseroles…they are all comfort foods. These rainy and gray days of winter, where fresh produce is less abundant, but pantry and freezer shelves are not yet bare, is the perfect time to prepare comfort food using pantry or freezer staples.
The topping is a slightly sweet mixture of a small butternut squash and a few Yukon gold potatoes and the filling is a hearty mixture of vegetables, beef heart and lentils. Four out of five in my family thought this was really delicious. (It’s incredibly hard to get a 5 for 5.)
Beef heart is a not a commonly eaten meat, in my experience and you could certainly substitute ground beef in its place, but beef heart is very tasty, low in fat and high in protein, vitamin B12 and relatively high in iron. When we purchase a side of meat from our farmer, we typically get several beef hearts because few people want to take them. I frequently use 1/4 of a heart at a time and grind it up and add it to a ground beef dish, but this time I used 1/2 a heart along with lentils, which have a nice meaty feel.
Beef Heart and Lentil Shepherd’s Pie with Butternut Squash Topping
printable recipe
for the topping
- 1 small butternut squash, peeled and cut into 1/2″ cubes
- 3 large potatoes, cut into 1/2″ cubes (I used Yukon golds)
- 2-3 tablespoons butter
- 1/4 cup of heavy cream
- sea salt and freshly ground pepper to taste
for the filling
- 2 tablespoons cooking fat of your choice
- 2 leeks, cleaned and sliced
- 1/2 beef heart, ground or minced (you could substitute 3/4 lb ground beef)
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 1/2 teaspoons sea salt
- freshly ground pepper
- 1/2 teaspoon dried thyme
- 2 tablespoons flour
- 2 cups stock (beef or vegetable)
- 1/2 cup lentils
- 1 cup frozen peas
- 1/4 cup freshly grated Parmesan cheese, optional
Place potatoes and butternut squash into a pot and cover with water. Sprinkle a tablespoon or so of salt in the water and bring to a simmer. Simmer until they are tender. While these are cooking, start on filling.
Preheat oven to 375°.
In a heavy bottomed pan or Dutch oven, heat fat over medium-high heat. Add leeks and cook for 2-3 minutes. Add beef heart and cook until heart is browned. Add carrots and celery and cook for 5 minutes. Add salt, pepper, thyme and flour cook for a minute or two stirring constantly. Add stock and lentils. Bring to a simmer. Simmer on low heat until lentils and vegetables are tender. Add frozen peas and stir. The sauce should be saucy, but not too runny; if it’s too dry, add more stock 1/4 cup at a time. When lentils and vegetables are tender and the sauce is the consistency that you like, remove from heat.
When potatoes and butternut squash are tender, drain and return to pot. Mash with butter, salt and pepper to taste and cream. Set aside.
Pour the beef heart and lentil mixture into a 13″ x 9″ pan. Spread mashed potato and butternut squash mixture evenly over the top. Sprinkle grated Parmesan cheese on top, if you are using. Bake for about 30 minutes, until the top is starting to turn golden and filling is bubbly. Serve warm.
December 30, 2009
· Filed under Autumn, Main Dish, Winter · Tagged collard greens, lentils, soup
Posted by Lisa
Collard Greens and Lentil Soup
Collard greens may just be my favorite greens. Actually, they are tied with kale. Collards have a nice mild flavor and they can adapt well to many types of dishes, from soup and stews to Greek dishes. Since they are so large, they would work well for stuffing and rolling, similar to cabbage rolls. Collard greens are also very nutritious. They have more than 800% of RDA for Vit. K, more than 100% of Vit. A and more than 50% of Vit. C. They are also full of folate, calcium, fiber and protein. Many people aren’t used to eating collard greens and they seem to be more popular in Southern cooking, but since they grow so well during cold weather, I hope and expect we will see an increase in their availability as more small produce farmers (including CSA’s) attempt to grow local produce year-round.
Lentils are also full of protein, only second behind dried soybeans in most protein-filled legumes.
If you make this soup with bone stock, in addition to the vitamins and nutrients from the collards and lentils, you will also be getting magnesium, phosphorus, glucosamine, chondroiton, trace minerals and additional calcium.
This soup is a relatively quick soup and it’s also very budget-friendly. The most expensive item in this dish was the bunch of organic collard greens, which was a deal at $2/bunch.
Collard Greens and Lentil Soup
printable recipe
- 2 tablespoons fat (olive oil, butter, coconut oil or bacon grease)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup chopped carrots
- 1 large stalk celery, chopped
- 2 cups lentils, sorted and rinsed
- approximately one quart of stock or water
- 2 teaspoons salt
- 1/2 teaspoon paprika
- 1 teaspoon dried thyme
- pinch of cayenne
- one bunch collard greens, stems removed and leaves coarsely chopped
Heat oil in a large heavy-bottomed pot. Add onions and garlic. Cook for a few minutes. Add carrots and celery. Continue to cook until vegetables are tender. Add lentils, spices and enough stock or water to cover everything by 1″ (more or less depending on how soupy you like your soup). Bring to a simmer and then cover and reduce heat enough to keep the soup at a very gentle simmer. Cook until lentils are tender, approximately 30 minutes. When lentils are tender, add chopped collard greens and cook an additional five minutes or until collard greens are cooked.
December 28, 2009
· Filed under Autumn, Main Dish, Winter · Tagged canned tomatoes, ham, mushrooms, rice
Posted by Lisa
Paella-Style Ham and Rice
Any one pot/pan dish that combines meat (or other protein), starch and vegetables in a tasty form is a winner in my book. One that incorporates leftover (local!) Christmas ham, pantry vegetables (canned tomatoes and dried bell peppers) along with fresh, local mushrooms is the perfect solution to a post-Christmas weeknight dinner. This dish is versatile because you can throw in any leftover meat–chicken, sausage, ground beef, shrimp–and whatever vegetables you have on hand and still end up with a nutritious and tasty meal. The addition of stock adds lots of nutrients, if it’s homemade from bones or meat.
Paella-Style Ham and Rice
printable recipe
- 2 tablespoons coconut oil, lard, or schmaltz
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 pound mushrooms, sliced
- 1 celery stalk, diced
- 2 tablespoons dried bell peppers, minced
- 1-2 cups diced ham (or other leftover meat)
- 1 pint diced tomatoes (home canned preferably)
- 2 cups of rice of your choice (I use jasmine or basmati)
- 2 teaspoons sea salt
- 1 teaspoon lemon juice
- 1 teaspoon fresh rosemary, finely chopped
- 3 cups stock
- 1/2 teaspoon turmeric
- 1/8-1/4 teaspoon freshly ground pepper
- 1 cup frozen peas
In a large, heavy-bottomed skillet melt fat. Add onions and garlic and sauté for several minutes. Add mushrooms and celery. Continue to cook for about 10 minutes on medium heat, until vegetables begin to soften and brown. Stir frequently during this time. Add dried bell peppers through black pepper and stir to combine. Bring to a boil, then reduce heat, cover and cook on low heat for 25 minutes, until rice has absorbed cooking liquid. Remove from heat. Add frozen peas to top of rice, let sit for five minutes. After five minutes, stir to incorporate peas and serve.
November 13, 2009
· Filed under Autumn, Main Dish · Tagged leeks, potatoes, soup
Posted by Lisa
I can’t believe that I haven’t posted my potato leek soup recipe. It is really a very simple soup. With only a few ingredients, you should use the best that you can find for superb taste. I’ve used both stock and water as the liquid and stock adds a richer flavor, but if you don’t have any on hand, water will work just fine. We are not fans of pureed soups, but if you are, feel free to run your immersion blender through the soup at the end of the cooking time. This soup is both earthy and creamy and it’s one of our favorites.
Potato Leek Soup
printable recipe
- a few tablespoons of butter
- 3 medium leeks, sliced into rounds or half-moon slices
- 2 – 2 1/2 pounds potatoes, cubed
- stock or water to cover the potatoes and leeks (approximately 6-8 cups)
- sea salt
- freshly ground pepper
- a couple splashes cream or half and half
Melt butter in a large heavy-bottomed pot. Add leeks and sauté until they are tender. Try not to let them brown by stirring frequently. When leeks are tender, add potatoes, then add enough stock or broth to cover the potatoes and leeks by about an extra 1/2″ or so. Add 1 teaspoon of salt. Bring to a simmer and cook until potatoes are tender. When potatoes are tender remove from heat and add a couple of splashes of cream*. I probably add 3-4 tablespoons. Grind a few grinds of pepper into the pot and then check and adjust seasonings. If you like a chunky soup, serve as it is, if you like a pureed soup, use an immersion blender to puree it before serving.
*I always turn the heat off before adding the cream, because the cream helps bring the temperature closer to serving temperature, but also because you don’t want to boil a soup after the cream has been added or it will curdle.
September 27, 2009
· Filed under Autumn, Main Dish, Summer · Tagged carrots, green beans, rice noodles, summer squash, zucchini
Posted by Lisa
Pad Thai with Vegetables
I love Thai food, unfortunately I’m usually disappointed with the results when I try to recreate dishes at home. They typically come out well enough, but are lacking something. This pad thai was fantastic. After all the vegetables and sauces are prepped, everything comes together very quickly. I used tofu in this one. I think that unfermented soy is not a healthy food, but my 2/3 of my kids really enjoy tofu and I think for a fast meal, it isn’t as bad as alternatives. I figure that eating it once a year isn’t going to kill us. I would typically use 1/2 lb of shrimp or some finely sliced beef, chicken or pork. Substitute whatever vegetables you have on hand in this dish and take advantage of its versatility!
Pad Thai with Vegetables
adapted from this recipe
printable recipe
Sauce
- 4 tablespoons tamarind pulp
- 4 tablespoons brown sugar
- 4 tablespoons lime juice
- 4 tablespoons shoyu or low sodium soy sauce
Chili-Vinegar Sauce
- 1/3 cup brown rice or rice wine vinegar
- 1/2-1 teaspoons sambal olek or chili flakes
- 1/2-1 teaspoon sugar, or other sweetener like agave nectar
Pad Thai
- 1 lb dry Thai rice noodles
- several tablespoons coconut oil or beef tallow
- 15 large green beans, cut into ½ inch pieces
- 2 thin carrots, cut in half and thinly sliced
- 1 medium summer squash or zucchini, quartered and sliced thinly
- 3 eggs, whisked
- 1/2-1 lb cubed tofu, peeled and deveined shrimp, or thinly sliced meat or chicken
- 5 red scallions, sliced
- 1 cup fresh mung bean sprouts
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
Cook the rice noodles according to the package directions. Set aside.
Whisk sauce ingredients together and set aside. Whisk chili-vinegar sauce ingredients together and set aside.
Heat 1 tablespoon of oil, in a large wok set over high heat. When a whisper of smoke shows, add in the carrots and green beans. Toss constantly with a large spatula for 1-2 minutes. Add squash and sauté until vegetables are browning and crisp tender. Push the vegetables up the side of the wok and pour the whisked egg into the bottom. Stir the egg constantly for 1 minute, or until scrambled. Toss the cooked vegetables back in with the egg. Remove mixture from pan and keep warm. Add 1 tablespoon of oil to pan and toss tofu, shrimp or meat for a couple of minutes, until it is nearly cooked (or in the case of tofu, beginning to turn golden). Add in the mung bean sprouts, scallions, ginger, and garlic. Toss constantly for 1 minute more. Remove and add to the vegetables from the pan and set aside.
Immediately re-heat the wok with the remaining tablespoon of oil. When hot, add in the rice noodles and toss constantly, pressing the noodles to the side of the wok to slightly brown and sear. Toss for about 1-2 minutes, add the vegetables and meats/tofu back in along with the sauce, and toss 1 minute more to combine. Serve hot with lime wedges and the chili-vinegar sauce.
September 9, 2009
· Filed under Autumn, Main Dish, Summer · Tagged beef, eggplant, stew, tomatoes
Posted by Lisa
Tunisian Beef with Eggplant
This stew certainly isn’t a looker, but many stews aren’t. Do let that fool you, though. The combination of flavors and textures in this stew is superb. The meat is tender and meaty, the eggplant silky and rich, the almonds firm and unexpected and then the apricots just kind of melt into a subtle sweet undertone. This was fantastic the day after I made it, so I would recommend letting it rest for a day to let the flavors marry. It was also delicious the night I made it, but it was really over the top then next day. I served it over couscous, but it would be good plain or served over steamed rice. I would imagine that you could leave the meat out and still have a wonderfully hearty stew. With a fall coolness in the air most evenings, stews are a welcome dish these days.
Tunisian Beef with Eggplant
printable recipe
- 1 1/2 pounds beef round steak or other inexpensive cut
- 2 medium eggplants, cut into 1″ cubes
- sea salt
- About 4 tablespoons olive oil
- 2 garlic cloves, chopped
- 1 onion, chopped
- 2 celery stalks, chopped
- 1 teaspoon cumin seeds
- 2 cloves
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 2 (14 ounce) cans of tomatoes, chopped (or equivalent of fresh tomatoes)
- About 4 cups beef stock
- 2/3 cups whole almonds
- 1/2 cup unsulfured dried apricots, chopped
- A small bunch of cilantro, finely chopped
- Salt and freshly ground black pepper
Toss the eggplant chunks with fine salt and leave in a colander to drain. Meanwhile, in a heavy-based flame-proof casserole or Dutch oven, heat half the olive oil and brown the meat in it in batches, setting it aside when it is done. Add a little more oil if necessary, then add the garlic, onion, and celery, and sweat until tender. Pound the cumin and cloves together in a mortar and pestle and add to the sweating vegetables with the coriander, ginger and one teaspoon sea salt. Stir well and cook for a couple more minutes. Add the tomatoes, turn up the heat a little, and simmer, stirring occasionally, until you have a thick, pulpy sauce.
Add the beef, pour in enough stock to cover, and mix well. Bring to a trembling, gentle simmer, and cook very gently, on top of the stove covered with its lid for 1 hour.
Quickly rinse the eggplant chunks and pat dry with a kitchen towel or paper towels. Heat another tablespoon or so of olive oil and stir-fry the eggplants until nicely browned. Add to the casserole with the almonds and apricots and stir everything together gently but thoroughly. Return the casserole to the stop top for another good hour, or longer, until both the meat and the eggplants are completely tender.
Grind some fresh pepper into the stew, adjust the seasoning and stir in the cilantro. Leave for 15 to 20 minutes to absorb this last flavoring, then serve, with couscous or plain boiled rice.
*I adapted this dish from this recipe.
