Archive for the ‘Dinner’ Category

Mushroom and Onion Pot Roast

3 pounds pork butt
1 tablespoon vegetable oil
5 large cloves of garlic minced
2 pounds mushrooms, cleaned and sliced (I used button mushrooms)
3 very large onions, sliced thin
3 tablespoons of butter
1/2 cup dry white wine
1 cup chicken or vegetable stock
3 medium carrots, peeled and cut into big chunks
1 pound baby Yukon Gold Potatoes
2 tablespoons of kosher salt (halve if using table salt)
6 sprigs of thyme
1 pound Cipollini Onions, trimmed and peeled
1/3 cup heavy cream

Generously salt and pepper the pork butt on all sides. Heat a 5-quart Dutch oven over medium high heat until hot. Add the oil, and then put the roast in the pot. Leave undisturbed for a few minutes or until the meat is uniformly browned on that side. Turn the roast, browning the other sides in the same manner. When the pork is browned, transfer it to a bowl and set aside.

Add the garlic and mushrooms, and sauté until there is no mushroom liquid left and they are browned, about 10 minutes. Transfer the mushrooms to the bowl with the meat.

Turn down the heat to medium low and add the butter to the pot. Add the onions and sauté until sticky and medium brown (about 1 hour). Towards the end, you will need to stir frequently otherwise the onions will burn. When the onions are sticky, glossy and brown, add the wine and scrape all the browned bits off the bottom and sides of the pan. Preheat the oven to 250 degrees F.

When all the liquid has evaporated, add the stock, and return the meat and mushrooms to the pot along with the carrots, potatoes, salt and thyme. Cover with a tight fitting lid then place the pot in the oven.

After 3 hours, add the Cipollini Onions. Cover and braise for another 3 hours or until a fork effortlessly goes through the meat. Remove the meat and vegetables from the pot. If the sauce seems watery, you can reduce it by boiling. When it’s the right consistency, whisk in the cream.

Carve the roast and serve it with the vegetables, covered in the mushroom onion sauce.

***** If you are using a crock-pot, just put the meat and mushrooms into the crock-pot when they are done. Then, pour the onion/wine/stock mixture into the crock-pot along with the thyme, salt, and vegetables. Set it to low and let it do it’s thing for 6-8 hours.

 

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Quinoa, black beans and tomatoes

Ingredients

  • 1 teaspoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, peeled and chopped
  • 3/4 cup uncooked quinoa
  • 1 can vegetable or chicken broth
  • 1 can fire-roasted tomatoes
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste
  • 2 (15 ounce) cans black beans, rinsed and drained
  • Spinach – couple of large handfuls

Directions

  1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
  2. Mix quinoa into the saucepan and cover with broth and tomatoes. Season with Italian seasoning, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes or until quinoa is cooked.
  3. Mix in the black beans and spinach

Brussels Sprouts Shells & Cheese

1 pound whole wheat pasta shells
1 sweet onion, chopped
2 cups brussels sprouts, chopped
2 tablespoons olive oil
1/2 teaspoon nutmeg
1 tablespoon butter
1 tablespoon flour
2 cups milk
1 teaspoon ground mustard
8 ounces sharp cheddar cheese, grated
1/2 cup parmesan cheese + more for topping
1/4 cup bread crumbs
paprika

Heat a skillet over medium heat and add 1 tablespoon olive oil. Add onions and brussels sprouts with a pinch of salt and pan roast for 6-8 minutes, turning frequently. Heat a large pot of water to a boil, and begin to cook your pasta.

Preheat oven heat to 350 degrees.

In a medium saucepan, heat one tablespoon of butter on medium heat and whisk in the flour to create a roux. Add the milk while continuing to whisk, and begin adding cheese in batches about 3 minutes apart works best. Continue to whisk together so the cheese melts and doesn’t stick to the bottom. The entire process takes about 10 minutes and you want the heat on medium-low, this will help thicken the cheese sauce. I find you don’t want it too thick, as it will thicken in the over. Add ground mustard.

Spray a large casserole dish with non-stick spray.Mix pasta with cheese and brussels sprout mixture just mixing to make sure all is combined. Top with breadcrumbs, parika and another sprinkling of parmesan. Bake for 25-30 minutes.

 

Sweet Potato Fries

Ingredients:
2 large sweet potatoes
2 tsp. canola or olive oil
1-2 tsp. taco seasoning
1/2 tsp. Lawry’s seasoning salt
1/4 tsp. cajun seasoning
cooking spray

Directions:
1- Preheat the oven to 400.
2- Wash, dry, and peel the potatoes. Slice into even strips.
3- Toss the potatoes and oil in a zipper bag. Toss well to evenly coat.
4- Add seasonings to the bag, toss. (Start off with less that you might want, then add more if you feel it’s not enough.)
5- Spray a cookie sheet with cooking spray. Lay fries in an even layer. Bake until browned on top, about 15-20 minutes. Flip. Bake another 15 minutes. (Cooking times will vary based on him thick you can the fries). Cook until soft inside and crispy on the outside.

French-Style Stuffed Chicken Breasts

Ingredients:
4 boneless, skinless chicken breasts (8 oz. each)
3 tbsp. vegetable or canola oil
8 oz. baby bella mushrooms, sliced thin
1 small onion, chopped (1 cup)
2-3 cloves garlic, minced or pressed
½ tsp. minced fresh thyme leaves
1 freshly squeezed lemon juice, divided
½ cup dry white wine
1 tbsp. chopped fresh parsley, divided
¾ tsp. salt
½ tsp. pepper
1 cup low-sodium chicken broth
1 tsp. Dijon mustard
2 tbsp. unsalted butter

Directions:
If your chicken breasts have the tenderloin attached, remove the tenderloins and set aside.  Using a sharp knife, butterfly each chicken breast horizontally, almost all the way through but not quite, leaving the two halves attached like the pages of a book.  Open up the butterflied breasts and lay them out flat.

To make the stuffing, heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat.  Add the mushrooms and cook, stirring occasionally, until all moisture has evaporated and the mushrooms are golden brown, about 8-11 minutes.  Add an additional tablespoon of oil as well as the onion; cook, stirring frequently, until softened, 2-4 minutes.  Mix in the garlic and thyme and cook just until fragrant, about 30 seconds.  Add 1½ teaspoons of the lemon juice and cook until the moisture has evaporated, about 30 seconds.   Transfer the mixture to the bowl of the food processor.  Return the pan to the heat; add the wine and scrape the pan to loosen browned bits.  Transfer the wine mixture to a small bowl and set aside.  Turn off the heat on the pan.

Pulse the mushroom mixture in the food processor until roughly chopped, about five 1-second pulses.  Mix in half of the parsley, and the salt and pepper.  Use a spatula to fold together the stuffing ingredients until well combined.

With the chicken breasts laid out flat, spread a quarter of the filling mixture over each of the breasts, leaving a clear edge around the perimeter.  Roll up each breast as tightly as possible without squeezing out the filling and place seam-side down.  Tie evenly with 3 pieces of twine around each chicken breast.

Season the chicken pieces with salt and pepper.  Heat the remaining tablespoon of oil in skillet over medium-high heat until just smoking.  Add the chicken bundles and brown on all sides, about 2 minutes per side.  Add the broth and reserved wine mixture to the pan and bring to a boil.  Reduce the heat to low, cover, and cook until a thermometer inserted into the thickest part of the chicken reads 160˚ F, about 12-18 minutes.  Transfer to a plate or cutting board and tent loosely with foil.

While the chicken is resting, whisk the mustard into the cooking liquid.  Bring the heat to a high simmer, scraping the pan bottom to loosen browned bits.  Simmer until reduced to ½ cup, about 7-10 minutes.  Off the heat, whisk in the butter, remaining parsley and lemon juice.  Season with salt and pepper to taste.  Remove the pieces of twine, slice the chicken pieces on a slight diagonal, and serve with sauce spooned over the top.

 

Shepherd’s Pie

Ingredients

  • 4 large potatoes, peeled and cubed
  • 1 tablespoon butter
  • 1 tablespoon finely chopped onion
  • 1/4 cup shredded Cheddar cheese
  • salt and pepper to taste
  • mixed vegetables (carrots, corn, green beans) frozen
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 pound lean ground sirloin
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ketchup
  • 1 tablespoon Worcheshire sauce
  • 1 can beef broth
  • 1/4 cup shredded Cheddar cheese

Directions

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
  2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F
  3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup, Worcheshire and  beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
  4. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
  5. Bake in the preheated oven for 20 minutes, or until golden brown.

 

Stuffed Poblanos

Ingredients

Serves 4

1 can (28 ounces) whole tomatoes in puree
1 jalapeno chile (ribs and seeds removed, for less heat), minced
2 small onions, chopped
3 garlic cloves (2 whole, 1 minced)
coarse salt and ground pepper
1 can (19 ounces) black beans, rinsed and drained
1/2 cup yellow cornmeal
1 cup shredded pepper Jack cheese
1 teaspoon ground cumin
4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed

Directions

  1. Preheat oven to 425. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.
  2. In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper.
  3. Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.
  4. Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes.