Chicken and Black Bean Stew

January 24, 2013 Comments Off on Chicken and Black Bean Stew

2-3 cloves garlic, smashed
1 onion, sliced
~1 lb chicken, chopped
2 cans black beans, half-drained
cumin
cinnamon
lots of spinach
green onions, sliced
cilantro, chopped

Saute the onion and garlic briefly, then add the chicken and brown. Add the beans and spices (~1/2 tsp each), cover, and simmer for 10-15 minutes. Add spinach, combine, and cook until wilted. Serve over brown rice with green onions, cilantro, and hot sauce.

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Meatplantloaf

January 19, 2012 Comments Off on Meatplantloaf

1 onion, minced
Worcestershire sauce
thyme
1-2 tsp tomato paste
1 lb ground beef
1/2 medium eggplant, peeled and minced
1 egg
1/2 c plain bread crumbs
ketchup

Sauté onion with lots of salt and pepper in olive oil until translucent. Turn off the heat, add several shots of Worcestershire sauce, a generous amount of thyme, and tomato paste, mix and let cool. In the meantime, cook the eggplant with a very little oil until it is partially cooked. Add the onions to the meat in a bowl and with your hands mix together the meat, egg, bread crumbs, and onion mixture. When the eggplant is ready, blend it in. Press into a loaf pan, spread ketchup over the top, and bake at 325° for 35-45 minutes. Let rest and serve.

Ground Cherry Chutney

October 27, 2011 Comments Off on Ground Cherry Chutney

Ground cherry, also known as physalis or Cape gooseberry.

1 c sugar
2 T water
1/2 c minced onion
1 clove garlic, minced
1 T fresh rosemary, chopped
1/4 c apple cider (or red wine) vinegar
1 T Dijon mustard
1 c ground cherries, husked and washed

Stir sugar and water together over low heat until sugar melts. Add everything except ground cherries and boil for a few minutes. Add ground cherries and stew until fruit is cooked through and coming apart. If desired, strain through a food mill. Serve over poultry or pork. Yum.

Spicy Peanut Chicken

October 7, 2011 Comments Off on Spicy Peanut Chicken

3 chicken breasts
1 onion, sliced
3-4 cloves garlic, minced
1 T fresh ginger, minced
up to 1 T red pepper flakes
3 c chopped tomatoes with  juice
2 big spoonfuls peanut butter
generous drizzle of soy sauce
sriracha to taste
steamed broccoli
1 lime

Sauté onion, ginger, garlic, and red pepper in oil; slide chicken breasts in and brown on both sides. Add tomatoes, peanut butter, soy sauce, and sriracha. Cover and simmer 15-20 minutes, scraping the bottom often. Take out the chicken, cut it up, and stir it back into the sauce, then serve over steamed broccoli with lime wedges.

Tuna Artichoke Pasta with Hot Peppers

September 1, 2011 Comments Off on Tuna Artichoke Pasta with Hot Peppers

2 cloves garlic, minced
assorted hot peppers, chopped*
14-oz can diced tomatoes
1 small can tuna, drained
1 can artichoke hearts, chopped
basil
1/4 lb gemelli

Sauté the garlic and peppers in olive oil, then add the rest of the ingredients (minus the pasta). Cook for a moment, then stir in cooked pasta and serve with Parmesan.

*I was using up a box of “assorted hot peppers” from the farmer’s market, so I’m not sure exactly what kinds I used. I think I used 1 Hungarian wax pepper, 2 hot cherry peppers, and something that looked like an orange jalapeño.

Sunday Food

July 24, 2011 Comments Off on Sunday Food

2-3 potatoes, peeled and finely diced
1 onion, sliced
1 red bell pepper, sliced
thyme
8 slices bacon
4 eggs

Sauté the potatoes, onion, and pepper with a dash of thyme in olive oil until potatoes are done, covering if necessary to speed it up. Divide into two big plates or bowls. Fry up the bacon and crumble half into each plate. Mix it into the potatoes. Fry the eggs over easy in the bacon fat and put two on top of each serving. Then mash with a fork and mix the runny yolks and pieces of white into the potatoes. Serves 2 for a big Sunday brunch. Mmmm.

Vegetable Orgy Lasagna

April 26, 2011 Comments Off on Vegetable Orgy Lasagna

6 cloves garlic, minced
1 onion, chopped
15 oz tomato sauce
28 oz diced tomatoes
1/2 c fresh basil, coarsely chopped
15 oz ricotta cheese
1/2 lb spinach
1 small eggplant, peeled and minced
8 oz mushrooms, minced
3 carrots, sliced thinly or chopped
1 package (~1lb) ground Italian sausage (optional)
lasagna noodles, precooked or not according to the package
mozzarella and Parmesan

Preheat oven to 375°. Put the eggplant on a double layer of paper towels and microwave it for 3-4 minutes. Fry the garlic and onion in olive oil until soft, then add tomato and basil and a splash of red wine. Cook down a little if necessary. Add the spinach and mix in until wilted. Turn off the heat. Fry eggplant, mushrooms, carrots, and sausage in oil until mostly cooked. Dump ricotta and vegetable-sausage mixture into the tomato sauce and mix it all together—layering is overrated. Butter a 13×9 pan and spread a little sauce in the bottom. Layer some lasagna noodles and then the filling, and finish with mozzarella and Parmesan. Repeat as many times as possible or as fits in the pan, ending with cheese. Cover with foil and bake 30 minutes, then uncover and bake maybe 5-10 minutes more.

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