Category Archives: Entree

Spaghetti & Meatballs

21 Monday Jan 2013

Posted by in Entree, Lunch, Meal, Meat, Recipe, Sauce

≈ Leave a comment

Tags

, , , , , ,

DSC_0804This is probably one of the best homemade spaghetti and meatball recipes I have had. I used home canned roasted tomatoes for the sauce, and tons of fresh herbs to add some delicious flavor to the meatballs. This recipe also makes fabulous leftovers.

INGREDIENTS

Sauce

  • 1/2 medium onion, finely diced
  • 1/4 cup + 1 tbsp extra virgin olive oil
  • 3 (500ml) jars home canned roasted tomatoes with garlic, finely diced or crushed*
  • 1/2 cup red wine
  • 1/2 to 1 tsp crushed red pepper
  • 1 tsp kosher salt

*If you don’t have any home canned tomatoes on hand, then use a very high quality store bought variety, such as Muir Glen roasted diced tomatoes, and add 2 minced cloves of garlic.

Meatballs

Recipe adapted from Cooking Light Spaghetti & Meatballs.

  • 1 (1-ounce) slice white bread (such as a stale baguette)
  • 2 (4-ounce) links hot/spicy turkey Italian sausage, casings removed
  • 1/2 cup finely chopped onion
  • 1/2 to 3/4 cup chopped fresh basil
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons egg substitute
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 2 garlic cloves, minced
  • 2 large eggs
  • 1 pound ground sirloin

Spaghetti

  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh basil
  • 1 pound hot cooked spaghetti
  • 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano

DIRECTIONS

  1. To prepare sauce, heat 1 tbsp oil in a medium saucepan over medium heat. Add onion and saute for 5 minutes. Add canned tomatoes, wine, crushed red pepper, and salt. Stir and bring to a boil. Reduce heat to medium low and simmer until reduced by  a third (about 45 minutes). Stir occasionally.
  2. Preheat broiler.
  3. To prepare meatballs, place bread in a food processor, and process until fine crumbs measure 1/2 cup. Combine the breadcrumbs, sausage, 1/2 cup onion, and next 8 ingredients (through sirloin) in a bowl. With wet hands, shape sirloin mixture into 34 meatballs. Place meatballs on a broiler pan.
  4. Broil 15 minutes or until done. Add meatballs to sauce; simmer 15 minutes.
  5. Sprinkle with 1/2 cup parsley and 1/3 cup basil. Serve over spaghetti. Sprinkle with cheese. Serve with fresh baguette, and a simple green salad if desired.
Advertisement

Ratatouille and Sausage Potpie with Cornmeal Biscuits

19 Monday Nov 2012

Posted by in Entree, Meat

≈ Leave a comment

Tags

, , , , , , , ,

 

 

This recipe is adapted from the New York Times. What an excellent and hearty meal!

INGREDIENTS

Cornmeal Biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup fine cornmeal
  • 2 teaspoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 6 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
  • 3/4 cup sour cream or plain whole milk yogurt
  • Milk

 

Ratatouille:

  • 1 large eggplant (1 1/2 pounds) cut into 1-inch chunks
  • 3 small zucchini ( 3/4 pound), cut into 1-inch chunks
  • 7 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 3/4 pound Italian turkey or chicken sausage, casings removed
  • 1 large onion, cut into 1-inch chunks
  • 2 red peppers, cored and cut into 1-inch chunks
  • 3 large garlic cloves, finely chopped
  • 28 oz can whole tomatoes, chopped
  • 1 tsp dried thyme
  • 2-4 tbsp pesto

DIRECTIONS

  1. For the biscuits: In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, cut in the butter until mixture resembles coarse crumbs. Fold in the sour cream. Gently knead mixture until it comes together in a ball, adding a drop or two of milk if necessary. Cover with plastic wrap and refrigerate until ready to use.
  2. Preheat oven to 450 degrees.
  3. For the ratatouille: In a bowl, toss eggplant and zucchini with 5 tablespoons oil; season with 3/4 teaspoon salt and 3/4 teaspoon pepper. Spread vegetables in a single layer on one or two large baking sheets (do not crowd vegetables). Transfer to oven and roast, tossing occasionally, until golden, about 20 minutes.
  4. Meanwhile, in a large, deep, preferably oven-proof sauté pan, heat 1 tablespoon oil. Crumble sausage into pan and cook over medium heat, stirring occasionally, until golden, about 7 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate.
  5. Return pan to medium heat and add remaining 1 tablespoon oil. Stir in the onion, pepper, garlic and remaining 1/4 teaspoon salt. Cook until softened, 5 to 7 minutes. Stir in the tomatoes and thyme; simmer gently until tomatoes are cooked and mixture is stew-like, about 5-10 minutes. Stir in the sausage, roasted vegetables and pesto. If you are not using an oven-safe pan, transfer mixture to a 2-quart gratin dish or baking pan.
  6. Drop soup spoon size spoonfuls of biscuit on top of ratatouille mixture. Brush biscuits lightly with milk.
  7. Transfer skillet or pan to oven and cook until biscuits are golden, 25 to 30 minutes. Let cool 10 minutes before serving.

Slow Cooker Chicken Curry with Ginger and Green Peas

18 Sunday Nov 2012

Posted by in Entree, Recipe

≈ Leave a comment

Tags

, , , ,

I recently re-discovered my slow cooker. But this time I was on a mission to find some delicious, unique recipes that didn’t call for a lot of processed ingredients. I was pleasantly surprised to find Martha Stewart’s Chicken Curry recipe. The version below is my adaptation.

INGREDIENTS

  • 1.5 pounds boneless, skinless organic chicken thighs
  • 2 medium onions, halved and thinly sliced
  • 5-7 garlic cloves, thinly sliced
  • 1 red bell pepper
  • 16 thin slices/strips peeled fresh ginger (about 1 ounce)
  • 2 tablespoons curry powder, preferably Madras
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • Kosher salt
  • 2 packages frozen green peas (10 ounces each)
  • 1 14 oz can unsweetened coconut milk (full-fat version)
  • 1/4 cup cilantro leaves (optional, for serving)
  • Cooked basmati rice

DIRECTIONS

  1. In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, red bell pepper, curry powder, coriander, and cumin to coat. Season with 1/2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).
  2. Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.
  3. Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.
  4. To serve, garnish with 1/4 cup fresh cilantro leaves, if desired, and serve over freshly cooked basmati rice.

Spanish Chorizo Bean Saute with Farro

13 Tuesday Nov 2012

Posted by in Entree, Meat, Recipe

≈ Leave a comment

Tags

, , , , , , ,

My husband and I recently discovered Tru Roots Sprouted Bean Trio, a quick-cooking blend of lentils, adzuki, and mung beans. We always seem to forget to pre-soak dried beans, and therefore rarely end up using them. We like this quick-cooking variety, because in about 20 minutes you can cook these beans. We have been experimenting with how to use them and love this quick Spanish Chorizo Bean Saute with Farro recipe.

INGREDIENTS

  • 2 tbsp extra virgin olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 4 large carrots, diced
  • 2 red bell peppers, diced
  • 1 jalapeño, chopped (remove half of the seeds)
  • 1 1/2 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp crushed red pepper
  • 1 cup farro (an Italian grain, simliar to spelt)
  • 4 links organic chorizo sausage (pork or chicken)
  • 2 cups cooked small red beans, or a mixture (such as Tru Roots Sprouted Bean Trio)
  • 1 can organic diced tomatoes, drained
  • 1/2 bunch cilantro, chopped
  • salt
  • pepper

(Variations: Try adding diced sweet potato, new potatoes, and celery.)

DIRECTIONS

  1. In a large skillet over medium-high heat, saute onion through jalapeño in the olive oil until tender. Add cumin through crushed red pepper and saute for 1 additional minute. Remove from pan and set aside.
  2. Meanwhile, add 1 cup farro into a medium saucepan. Cover with water. Bring to a boil and simmer for 30-40 minutes. Drain excess water in a colander, return to saucepan and season with 1 tsp extra virgin olive oil and salt and pepper to taste.
  3. Over medium-high heat, saute chorizo until cooked through (approximately 4 minutes per side). Remove from pan and set aside. Cut into 1/4 inch slices.
  4. Return vegetable mixture and chorizo to pan, add beans and tomatoes. Cook for 4-5 minutes, until the mixture is heated through.
  5. Add cilantro and season with salt and pepper.

Polish Cabbage Rolls (Golabki)

11 Sunday Nov 2012

Posted by in Entree, Recipe

≈ Leave a comment

My grandmother used to make authentic Polish Cabbage Rolls (called Golabki) when I was a kid. They were so delicious and hearty. Inspired my an abundance of cabbage this harvest season, I decided to create a recipe that would best mimic my grandmothers. And here’s what I came up with!

INGREDIENTS

  • 3 tbsp extra virgin olive oil
  • 10 cloves garlic, crushed (divided)
  • 1.5 quarts crushed organic tomatoes or strained tomatoes
  • 2 tbsp white wine vinegar
  • 1-2 tbsp sugar
  • 1 lb organic, grassfed 95% lean ground beef
  • 2 links organic chicken bratwurst sausage, casings removed
  • 2 large organic carrots, finely diced
  • 1 large organic onion, finely diced
  • 2 cups short grain brown rice, cooked
  • 1 tbsp tomato paste
  • 1/4-1/2 cup flat leaf parsley, chopped
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 1 egg, beaten
  • 1 large head green cabbage

DIRECTIONS

  1. In a large pot, saute 4-5 minced cloves of garlic in olive oil over medium heat. When garlic begins to brown, add tomatoes through sugar  (be careful, because the water from the tomatoes, combined with the oil in the pan, can splash back up and potentially burn you).
  2. Bring to a boil, and reduce to low and simmer for 20 minutes.
  3. Preheat oven to 350 degrees F.
  4. Meanwhile, in a large bowl, combine beef through egg. Using your hands, mix well. Cover and place in refrigerator, until you are ready to use.
  5. In a large stockpot, boil water. Meanwhile, core the cabbage, and carefully submerge the cabbage in the boiling water for about 1 minute. Carefully remove cabbage leaves and set aside.
  6. Put about 2 tbsp of meat filling in the center of each cabbage leaf. Fold the sides of the leaf in and roll it up into a little package. Put each rolled cabbage leaf seam-down into a 13X9 inch casserole dish.
  7. Pour the tomato sauce over the cabbage rolls.
  8. Cover with aluminum foil, and bake for 45 minutes to 1 hour.

Butternut Squash & Mushroom Lasagna

16 Wednesday Mar 2011

Posted by in Entree, Lunch, Meal, Recipe, Vegetarian

≈ 1 Comment

Tags

, , , , , , ,

(* indicates Star Hollow Farm produce.)

INGREDIENTS

Butternut Squash Filling

  • 1 large red onion, roughly chopped*
  • 4-6 cloves garlic, peeled and halved*
  • 1 1/2 tbsp extra virgin olive oil
  • 1 medium butternut squash, peeled and cubed*
  • 1/2 tsp dried rosemary*
  • 1/2 tsp dried thyme*

Sauce

  • 3/4 cup red wine (such as merlot or cabernet sauvignon)
  • 2 (14.5 oz) cans fire roasted diced tomatoes (such as Muir Glen)
  • 2 1/2 tbsp extra virgin olive oil, divided
  • 1 tsp dried oregano
  • 1 lb baby bella mushrooms, thinly sliced*
  • 1 medium bunch swiss chard, rinsed and coarsely chopped

Cheese Filling

  • 3 cups organic part-skim ricotta
  • 2 organic, free-range eggs, lightly beaten*
  • 1/2-3/4 cup freshly grated parmesan cheese
  • 1/4 tsp black pepper
  • 1/2 tsp kosher salt

Other

  • 3/4 lb uncooked lasagna noodles
  • 6 oz freshly shredded organic mozzarella cheese
  • 6 oz freshly shredded asiago cheese

DIRECTIONS

  1. Preheat oven to 425 degrees F.
  2. Butternut Squash Filling: Combine onion through thyme in a 13X9-inch glass baking dish, and toss until ingredients are evenly coated with oil. Bake for 30-40 minutes at 425 degrees F, stirring every 10 minutes, until vegetables begin to brown. Mash with a fork and transfer to a medium-sized bowl. Set aside, and reduce oven heat to 375 degrees F. You will need the 13X9-inch dish to cook the lasagna, so do not clean, just set aside for later use.
  3. Sauce: Combine red wine, tomatoes, 2 tbsp oil and oregano in a medium saucepan. Bring to a boil, reduce heat and simmer for 30 minutes, stirring occasionally. Meanwhile, heat 1/2 tbsp oil in a large non-stick pan. Saute mushrooms on medium-high heat for 10 minutes, or until tender and beginning to brown. Set aside. Puree tomato mixture in a blender. Transfer back to medium saucepan, and add cooked mushrooms. Stir and simmer for 10-15 additional minutes, until sauce begins to thicken. Stir in swiss chard and set aside.
  4. Cheese Filling: In a large bowl, combine ricotta through salt. Stir well and set aside.
  5. To prepare the lasagna, pour about 1/2 cup sauce into the 13X9-inch dish you used to make the butternut squash filling (no need to clean, just scrape clean with a rubber spatula). Cover the bottom of the dish with a layer of uncooked lasagna noodles arranged close together. Evenly spread on 1 cup of cheese filling and then 1/2 cup butternut squash filling. Spoon on 1/2 cup of sauce. Add a second layer of noodles followed by another 1 cup of cheese filling and 1/2 cup butternut squash filling and 1/2 cup sauce. Finish with a layer of noodles and thoroughly moisten by 1/2 cup of sauce and 1/4 cup butternut squash filling. Evenly sprinkle with shredded mozzarella/asiago cheese mixture.
  6. Cover and bake for 50 minutes. Uncover and bake for an additional 10 minutes, until lasagna is bubbly, the noodles are tender, and the top is browned. Remove from oven and let stand for about 10 minutes before serving.
  7. Serve with a green salad.

Tamale Pie

12 Saturday Mar 2011

Posted by in Dinner, Entree, Lunch, Meal, Recipe, Vegan, Vegetarian

≈ 1 Comment

Tags

, , , , , , , ,

This Tamale Pie is a TASTY variation of a vegetable pot pie. As someone who grew up on Tex-Mex food, I absolutely love this dish and make it quite often with all sorts of different fillings. This particular variation uses butternut squash, winter greens and potatoes. Top with organic sour cream and Tomatillo & Cilantro Salsa and serve with Mexican Cabbage Salad or a simple green salad.

Adapted from Moosewood Restaurant Celebrates Cookbook.

INGREDIENTS

  • 2 cups chopped onions
  • 6 garlic cloves, minced
  • 1/2 tsp kosher salt
  • 1 jalapeno (seeded if you don’t want it to be as spicy)
  • 1 tbsp extra virgin olive oil
  • 2 tsp ground cumin
  • 1 cup water
  • 1 cup vegetable broth
  • 1 large buch swiss chard or kale
  • 2 cups potatoes (no need to peel if they are organic, just scrub well)
  • 2-3 cups peeled and cubed butternut squash or sweet potatoes
  • 1 tbsp lime juice
  • 1 1/2 cup shredded organic cheddar cheese
  • 1 cup cornmeal
  • 2 tbsp unbleached, organic white flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup fresh or frozen corn kernels
  • 1/2 cup diced red bell pepper
  • 1/2 cup fresh cilantro, minced
  • 2 organic, free-range eggs, beaten
  • 1/2 cup organic buttermilk
  • 2 tbsp extra virgin olive oil

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. In a large stockpot, saute onions, garlic salt and chili in the oil until the onions start to brown, about 10 minutes. Stir in the cumin. Add the water, broth, potatoes and butternut squash. Bring to  boil. Reduce the heat and simmer for about 15 minutes. Add kale/swiss chard and simmer for an additional 5 minutes, until the vegetables are tender. Stire in the lime or lemon juice, transfer stew to a 9X13-inch baking pan (prepared with cooking spray). Sprinkle on the cheese.
  3. In a bowl, stir together cornmeal through cilantro. In a separate bowl, combine the eggs, buttermilk and oil. Fold the wet ingredients into the dry ingredients just until mixed. Pour the topping over the stew and cheese and spread evenly to cover.
  4. Bake for 30 minutes, until a knife inserted in the topping comes out clean.
  5. Serve hot, topped with sour cream (if you aren’t vegan) and Tomatillo & Cilantro Salsa.

Baked French Toast

11 Friday Mar 2011

Posted by in Breakfast, Entree, Meal, Recipe, Vegetarian

≈ 2 Comments

Tags

Baking french toast makes this a fabulous dish for entertaining. I will never go back to making french toast on the stove top!

INGREDIENTS

  • 1 large loaf organic fresh white or wheat bread (this is extremely important – fresh bread really makes this recipe)
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 3/4 cups organic skim milk
  • 2 tbsp organic half and half
  • 1/4 tsp salt
  • 2 tbsp sugar
  • 1/4 tsp cinnamon
  • 1 tbsp organic, unsalted butter, melted

DIRECTIONS

  1. Spray a 13-by-9-inch glass baking dish with cooking spray. Cut loaf of bread into six to eight 1.5-2-inch-thick slices (reserve ends for another use). Arrange in a single layer in the baking dish
  2. Preheat oven to 425 degrees F.
  3. Whisk together eggs through salt in a bowl until well combined, then pour evenly over bread. Let stand for 15-20 minutes, turning bread every 5 minutes, until all the egg mixture is absorbed by the bread. (It helps to poke the bread with a fork on both sides to speed up the absorption process.)
  4. Sprinkle bread with melted butter, sugar and cinnamon. Bake until bread is puffed and top is golden (about 20 minutes). Serve immediately with maple syrup, powdered sugar, and fresh berries.

Black-Eyed Peas with Sweet Potatoes, Red Bell Peppers & Swiss Chard

07 Monday Mar 2011

Posted by in Dinner, Entree, Recipe, Stew, Vegetarian

≈ Leave a comment

Tags

, , , , , ,

I originally made this deliciously simple dish for New Year’s but made it again a few nights ago with the ingredients I had on hand. Yum!

Adapted from Vegetarian Cooking for Everyone

INGREDIENTS

  • 2 tbsp extra virgin olive oil
  • 1 large onion, diced
  • 1 red bell pepper, finely diced
  • 3 bay leaves
  • 1 tsp dried thyme
  • 4 garlic cloves, minced
  • 1 jalapeno (seeded for less heat, or keep the seeds for more heat), diced
  • 3/4 tsp ground allspice
  • 1/2 tsp red pepper flakes
  • 1 1/2 cups dried black eyed-peas (or 3 cups fresh)
  • 1 quart vegetable broth (or organic, free-range chicken broth if you aren’t vegetarian)
  • 1 large sweet potato, diced
  • 1 large bunch winter greens (such as kale, collards or swiss chard)
  • cooked basmati rice
  • crumbled feta cheese

DIRECTIONS

  1. Heat oil in a large stockpot over medium heat. Add onion through jalapeno. Cook for 15 minutes, stirring occasionally. Stir in allspice and red pepper flakes and cook for a few more minutes.
  2. Add the peas and broth. Bring to boil, then lower the heat to simmer, partially covered, for 30 minutes. Add salt to taste and sweet potatoes, and cook for 15 additional minutes and add greens.
  3. Cook for another 15 minutes or until the peas, sweet potatoes and winter greens are tender.
  4. Serve over cooked basmati rice and top with crumbled feta.

Winter Enchiladas with Sweet Potato, Corn & Kale

06 Sunday Mar 2011

Posted by in Entree, Recipe, Vegetarian

≈ 1 Comment

Tags

, , , , ,

It’s the end of winter, beginning of spring, which means slim pickings from the farmers’ market and Star Hollow Farm’s winter CSA. With a plethora of root vegetables, apples, sweet potato, and winter greens, it’s easy to get in a winter time vegetable rut. Therefore, I decided to try altering my Enchiladas recipe with some winter veggies. WOW were these delicious…I didn’t miss the summer veggies at all! The filling is delicious and extremely versatile. I was able to make both quesadillas and nachos with the extras.

Adapted from CookingLight. Original enchilada recipe and sauce recipe available at cookinglight.com.

INGREDIENTS

  • 1  tbsp extra virgin olive oil
  • 1 large sweet potato, cut into small 1/4″ cubes
  • 1 large onion, diced
  • 1 large bunch kale, chopped (stems removed and discarded)
  • 1/2 to 1 tsp cumin
  • 1/2 to 1 tsp chili powder
  • 1  (10-ounce) package frozen whole-kernel corn*
  • 1  (15-ounce) can black beans, rinsed and drained
  • 3  cups enchilada sauce
  • Cooking spray
  • 12 corn tortillas
  • 1  cup  (4 ounces) shredded cheddar cheese, divided
  • 1 cup (4 ounces) monterey pepper jack cheese, divided

DIRECTIONS

  1. Prepare enchilada sauce.
  2. Preheat oven to 350°.
  3. While enchilada sauce is simmering, saute onions and sweet potatoes in olive oil over medium-high heat in a large non-stick pan and sprinkle with a little salt and pepper. Saute for 5 minutes. Add chopped kale and corn, cook until vegetables are just tender. Stir in beans and 1/2 cup of enchilada sauce.
  4. Spread 1 cup enchilada sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Layer one row of tortillas across top of sauce (you may need to cut tortillas in half). Spread 1/3 of vegetable mixture on top of sauce; sprinkle with 1/4 of cheese;  and 1/2 cup enchilada sauce. Repeat layers, ending in sauce. (Alternatively: Spoon about 1/4 cup vegetable mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, vegetable filling, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.)
  5. Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining cheese. Bake, uncovered, for 10 minutes or until cheese melts.

*Filling alternatives/options:

  • 2 cups diced zucchini, 1 (10 oz) package frozen whole-kernel corn
  • 3 medium eggplant; 1 bunch collard greens, kale or swiss chard; 1 medium to large leek
  • 1 bunch garlic scapes; 1 bunch swiss chard; 2 ears fresh corn; 1 large onion