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Archive for the ‘Main Dishes’ Category

Brazelton Roast Vegetable Chili

01 Apr

Brought to us by the Brazelton Family

Vegetable-oil cooking spray
1 red bell pepper, seeded and diced
1 small eggplant, cubed
1 medium onion, peeled and cut into eighths
2 medium zucchini, cubed
1/2 teaspoon(s) salt
1 tablespoon(s) olive oil
2 clove(s) garlic, minced
1 pound(s) button mushrooms, cleaned and quartered
1 bay leaf
1 teaspoon(s) chili powder dried chipotle pepper, stemmed and diced
1 can(s) (19-ounce) white cannellini beans, rinsed and drained
1 can(s) (14 1/2-ounce ) low-sodium vegetable broth
1 can(s) (14 1/2-ounce ) low-sodium diced tomatoes
2 tablespoon(s) chopped fresh parsley leaves

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Roast the vegetables: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. In a medium bowl, combine bell pepper, eggplant, onion, zucchini, and salt with olive oil. Arrange the vegetables in a single layer on the prepared baking sheet. Roast the vegetables, turning occasionally, until just softened — 25 to 30 minutes.
Make the chili: In a large Dutch oven, add oil and heat over medium-high heat. Once oil is hot but not smoking, add garlic and mushrooms. Sauté until mushrooms soften — about 5 minutes. Add bay leaf, chili powder, chipotle pepper, beans, broth, tomatoes, and roasted vegetables. Bring to a boil and reduce heat to low. Simmer uncovered for 20 minutes.
Stir in parsley and serve hot.

 
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Posted in Chili, Main Dishes

 

Cabbage Rolls

01 Mar

Brought to us by Greg

 2-25 oz jars/cans Sauerkraut
1 lb Ground Chicken Sausage
1 lb Ground Chicken Spicy Sausage
2 large heads Cabbage
1 tbsp Veg / Olive Oil
1 large Onion
6 cloves Garlic
2 cans Tomato Soup
1 cup Kraut Juice
1.5 cups cooked White Rice
2 Eggs
1 tsp Salt and Pepper
1/2 tbsp Worcestershire
1 tub Sour Cream

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Core a fresh cabbage head and place in boiling water for 10-15 minutes, until the leaves soften. Peel leaves and place on paper towels.
Prepare rice.
Brown onion and garlic lightly in olive oil, and remove from heat. Mix with the rice, raw ground meat (I used a combo of plain and spicy chicken sausage from Whole Foods), egg, and seasonings (do not cook).
Roll a generous portion of mixture in each leaf, beginning with the thick end of the leaf, folding once, then folding over the sides and then rolling the rest of the leaf.
Cover bottom of large roasting pan with kraut (I used Bubbies, from Whole) and place cabbage rolls on top.
Pour tomato soup on top (I used Amy’s Organic Tomato Soup, also from Whole). Add some kraut juice if necessary to cover all rolls.
Bake covered at 375 degrees for 1.5 hours.
Place kraut onto plate, add rolls on top of it, and add sour cream on top.
The amounts above would serve in upwards of 10 people at a gathering that had plenty of side dishes available.

Makes 12-14 servings.

 
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Posted in Main Dishes, Russian

 

Lamb Chops with Rosemary-Mint Demi-Glace

01 Jan

Brought to us by John

Ingredients
2 tablespoons olive oil
2 (7 bone) racks of lamb, trimmed, fat reserved (French style)
salt and pepper to taste
4 cloves garlic, minced
1 large onion, diced
4 carrots, diced
1 cup celery tops
1 cup port wine
1 cup red wine
1 (14.5 ounce) can low-sodium chicken broth
5 sprigs fresh spearmint
3 sprigs fresh rosemary
1 cup mint apple jelly
2 tablespoons olive oil
salt and pepper to taste
1 tablespoon garlic, minced
1/4 cup panko bread crumbs
2 tablespoons olive oil
4 sprigs fresh mint

Directions
To Make Demi-Glace: Heat 2 tablespoons olive oil in a medium skillet over medium heat, and add trimmings from lamb. Season with salt and pepper. Brown the fat, reduce heat, and add 4 cloves minced garlic, onion, carrots, celery leaves, port, red wine, and chicken broth. Transfer the mixture to a slow cooker, and simmer on Low 8 hours, or overnight.
Strain the slow cooker mixture into a saucepan over medium-low heat. Mix in the spearmint, rosemary, and mint jelly, and simmer, adding more port, wine, or broth as needed, until mixture leaves a syrup-like coating on the back of a spoon. Strain once more, and keep warm while lamb roasts.
To Roast Lamb: Place a cast iron or oven-proof skillet in the oven, and preheat to 450 degrees F (230 degrees C). Rub lamb with 2 tablespoons olive oil, salt, pepper, and garlic. Coat with panko bread crumbs.
Carefully remove the heated skillet from the oven, warm 2 tablespoons olive oil in the skillet, and sear lamb on both sides. Return the skillet with the lamb to the preheated oven, and continue cooking 5 to 10 minutes, to an internal temperature of 145 degrees F (63 degrees C).
Pour a small amount of the demi-glace on platter and arrange lamb criss-crossed. Drizzle with more demi-glace, and garnish with fresh mint to serve.

Serves 4

Source: Allrecipes

 
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Posted in Main Dishes, New Experiences

 
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