Main Dish

Willy’s BBQ

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Submitted by Diane Caylor Jasper, who writes:  “This is Willy Dreuth’s (husband of Linda Caylor Dreuth) recipe.  He would always make BBQ on one of the days we visited. When I asked him for the recipe he said that it was in his head. One day I picked his brain as he made it and wrote it down. It is delicious!”

  • 1 onion
  • 3/4 cup water
  • 2 Tablespoons brown sugar
  • 2 Tablespoons cider vinegar
  • 2 Tablespoons lemon juice
  • 2 Tablespoons Worcestershire sauce
  • 1 teaspoon mustard
  • 1/2 teaspoon cumin
  • 1/4 teaspoon pepper
  • garlic to taste
  • 2 pounds pre-cooked, cubed meat.

Combine ingredients in a sauce pan.  Using medium heat, stir until sauce bubbles.  Add meat.  Cover and simmer until meat breaks down (a couple of hours ? depending on the size of the pieces and the type of meat used).

Chicken with Ginger and Onions

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Submitted by Diane Caylor Jasper, who writes:  “[My daughter] Lucy made this for me. It was wonderful!”

  • 4 skinned chicken breasts
  • 4 teaspoons sherry
  • 8 spring onions (scallions)
  • 2 1/2 Tablespoon soy sauce
  • 3 teaspoons fresh crushed ginger
  • 1teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon sesame oil

1. Cut chicken into cubes.
2. Chop onions.
3. Heat oil over medium heat in a large fry pan. Sauté onion, ginger, and salt for 1 minute.
4. Add chicken and mix well. Cook for 2 minutes.
5. Add remaining ingredients, cover and cook for 10 minutes.

Shallot Chicken

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This is a variation on a recipe I found on www.epicurious.com called “Garlic Chicken” .  I was almost out of garlic, and I was missing one or two other ingredients, so this is what I came up with.

  • 6 boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
  • Sweet paprika
  • Salt and freshly ground black pepper
  • 3 Tablespoons olive oil
  • 1/4 cup finely chopped shallots
  • 4 sprigs fresh thyme
  • 3 bay leaves
  • 4 cloves garlic, minced
  • 1/2 cup white wine
  • 1 cup chicken stock
  • Chopped fresh flat-leaf parsley for garnish (optional)

 

Rub the chicken with paprika, salt, and pepper and set aside at room temperature for at least 1 hour or preferably in the refrigerator at least 8 hours or overnight.

Preheat the oven to 400°F.

In a large sauté pan, heat the oil over medium heat. Add the shallots and cook, stirring, until softened but not colored. Add the chicken pieces and fry, turning as needed, until golden on both sides, 5 to 8 minutes. You want them nicely colored on the outside but not cooked through. Using a slotted spoon, transfer to paper towels to drain briefly, and then arrange the pieces in a baking dish large enough to hold them in a single layer.

Return the pan to low heat. Add the minced garlic and cook briefly. Add the thyme, bay leaves, wine, and broth, raise the heat to high, and bring to a lively boil. Remove from the heat and pour over the chicken.

Bake the chicken until cooked through, 30 minutes or so. Remove from the oven and discard the bay leaves and thyme.  Sprinkle with the parsley, if desired, and serve at once.

Salmon with Sesame Vegetables

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  • 2 skinless 6 ounce salmon filets
  • 2 teaspoons sesame oil
  • salt and pepper to taste
  • 4 Tablespoons unsalted butter
  • 1 medium leek, (white and green parts only)  thinly sliced and washed well
  • 1 medium carrot, thinly sliced on the diagonal
  • 2 teaspoons peeled, grated, fresh ginger
  • 1 large clove garlic, minced
  • 3/4 cup dry white wine
  • 1/2 cup bottled clam juice
  • Toasted sesame seeds

Brush both sides of salmon filets with sesame oil.  Season with salt and pepper.

Sear salmon in a skillet over high heat until just cooked through, about 2 minutes per side.

Transfer salmon to a platter.

Reduce heat to medium.  Melt 1Tablespoon butter in the same skillet.  Add leek, carrot, ginger, and garlic and sauté until carrot is just tender, about 4 minutes.

Spoon vegetables over salmon, dividing evenly.

Tent salmon with aluminum foil to keep warm.

Add wine and clam juice to the skillet and boil until liquids are reduced to a glaze, about 10 minutes.

Whisk in remaining 2 Tablespoons butter.

Spoon sauce over salmon filets and vegetables.  Sprinkle with toasted sesame seeds.

Garlic Chicken with roasted Potatoes & Cauliflower

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Submitted by Deborah Gibbs, who says “The kitchen smells great!”

  • 4 large cloves garlic, pressed
  • 5 Tablespoons olive oil
  • 1 Tablespoon tarragon vinegar
  • 2 teaspoons Dijon mustard
  • ¼ cup apple juice
  • Salt & pepper to taste
  • 6 chicken thighs trimmed (I used boneless breasts)
  • 4 large baking potatoes, cut into 1 ½ inch cubes ( I slice thick)
  • 1 egg, beaten
  • 1 tablespoon flour or cornstarch
  • ¼ cup parmesan cheese
  • ¼ cup panko bread crumbs
  • Italian seasoning to taste
  • 2 Tablespoon fresh copped parsley
  • 3 cups cauliflower florets

Preheat oven to 400 degrees.

In a glass measuring cup – combine garlic through salt & pepper to taste. Spray a large, baking sheet with nonstick spray. Place the chicken to one side and the potatoes to another – drizzle with the marinade. Toss to coat. Place in oven for 20 minutes

Place the egg in one bowl & whisk in flour. In a pie plate mix the cheese, bread crumbs, seasoning & parsley.  Dip the cauliflower pieces in the egg mixture = dredge in bread crumbs to coat & place on a baking sheet.

After 20 minutes of roasting time, baste chicken with juices – place the baking sheet with cauliflower in the oven. Roast 20 more minutes or until the chicken in done.

( You can probably roast the cauliflower with just a little olive oil)

Vegetable Pot Pie

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Submitted by Mandy Mills, adapted from Vegetarian Times

Filling

  • ¼ – ½ cup White wine or vegetable stock
  • 5 cups diced vegetables – whatever you like in your pot pie. I use onion, celery, sweet potatoes, parsnips, peas, green beans, mushrooms, corn, and carrots. Keep them separated from each other for the moment.
  • 1/3 cup Whole wheat flour
  • 1 cup Skim milk
  • 2 cups Vegetable stock
  • 1 tsp salt or soy sauce
  • ½ tsp dried thyme
  • ¼ tsp dried sage
  • ¼ tsp fresh ground black pepper
  • ¼ tsp cayenne pepper

Crust

  • Option 1: 1 Sheet frozen puff pastry, rolled out to size of your casserole dish.
  • Option 2: Biscuit top:
  • 1 ¾ cup Flour
  • ½ tsp salt
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 Tbsp butter
  • ¾ cup buttermilk
  • 2 tsp honey
  1. Preheat Oven to 400o
  2. Coat an 8-inch casserole dish with vegetable cooking spray.
  3. In a heavy saucepan or Dutch oven, heat wine or stock over medium-high heat. Add onion and cook, stirring often, until soft (about 3 minutes). Add remaining vegetables. If mix dries out, add ¼ cup more liquid. Cook, stirring often, 5 more minutes. Reduce heat to low. Sprinkle flour over vegetables and cook, stirring constantly, 2 minutes.
  4. Have ready in glass measuring cup combined milk and stock. Slowly add to vegetable mixture while whisking constantly. Add salt/soy sauce and spices. Cook, stirring constantly, until filling is thickened. Pour into prepared casserole.
  5. To prepare Biscuit Crust: In large bowl, mix dry ingredients. Cut in butter with pastry blender until mixture resembles coarse cornmeal. Combine liquid ingredients and add to dry ingredients. Stir with fork. Knead in bowl 3-5 minutes. Roll out to cover casserole.
  6. Top casserole with your choice of pot pie crust. Bake 20-30 minutes, until golden brown.

Serves 6

Eggplant Mushroom Burritos

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Submitted by Mandy Mills, from Vegetarian Times, March 1, 2004 , p. 47

2 Tablespoons olive oil, plus more for brushing tortillas

2 cups sliced button mushrooms

1 onion, minced

3 cups peeled and diced eggplant

1 large garlic clove, minced

1 teaspoon salt

9 cherry tomatoes, coarsely chopped (I use 1 or 2 plum tomatoes)

1 cup coarsely shredded jalapeno-flavored Monterey Jack cheese

4 9-inch flour tortillas

  1. Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add mushrooms and onion, and sauté for 6 minutes, or until lightly browned. Add eggplant, garlic and salt, reduce heat to medium, cover and cook for 10 minutes.
  2. Stir in tomatoes, cover and cook for 5-6 minutes more, stirring well. Stir in cheese, and remove from heat.
  3. Meanwhile, lightly brush both sides of tortillas with oil. Toast tortillas on one side in a dry skillet over medium-high heat, just until golden. Divide filling onto toasted side of tortillas, and roll up. Toast filled tortillas in skillet, turning once, until golden and crisp, for 1 ½ – 2 minutes.

Serves 4

Slow Cooker Eggplant and Sweet Potato Curry

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Submitted by Mandy Mills, who adapted it from 125 Best Vegetarian Slow Cooker Recipes by Judith Finlayson

  • 2 Medium eggplants, peeled, cut into 2-inch cubes, and sweated and drained of excess moisture
  • 2 Tablespoons vegetable oil, divided
  • 2 Sweet potatoes, peeled and diced
  • 2 Onions, finely chopped
  • 2 Cloves garlic, minced
  • 1 teaspoon minced gingerroot
  • 2 teaspoon curry powder
  • ½ teaspoon salt
  • ½ teaspoon cracked black peppercorns
  • 1 Tablespoon tomato paste
  • 1 cup vegetable stock
  1. In a nonstick skillet, heat 1 tbsp oil over medium heat. Add sweated eggplant, in batches, and cook until browned. Transfer to slow cooker stoneware. Add sweet potatoes to stoneware and return pan to element.
  2. Add onions to pan, adding remaining oil if necessary, and cook, stirring, until softened, about 3 minutes. Add garlic, gingerroot, curry powder, salt, and peppercorns and cook, stirring, for 1 minute. Stir in tomato paste and vegetable stock. Pour mixture over vegetables in stoneware.
  3. Cover and cook on Low for 8 hours or on High for 4 hours, until hot and bubbling. Serve with rice, or Indian flatbread (such as Naan).

Note: This dish can be assembled the night before it is cooked. Complete Steps 1 and 2, cover and refrigerate overnight. The next morning, continue with Step 3.

Serves 6

Rack of Lamb

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Submitted by JoAnne Levy, who got it from Cooks.com

  • 1/2 rack of lamb, approx. 7 to 8 chops
  • Freshly ground black pepper
  • Salt to taste
  • 1/2 teaspoon thyme
  • 1/4 cup Dijon mustard
  • 2 to 3 garlic cloves, finely chopped, or garlic powder
  • 1 stick butter, melted
  • 1 to 2 cups bread crumbs (fresh bread crumbed in a food processor, not dried or seasoned crumbs)

Have butcher “french” the rack of lamb for roasting. Cover ends of bones with aluminum foil to prevent charring. Sprinkle lamb with thyme, pepper and salt to taste.

Preheat oven to 400 degrees. Place meat in roasting pan and bake for 15 minutes. Remove from oven, cool to a handling temperature. Spread mustard over all meat surfaces, sprinkle with chopped garlic or garlic powder, and brush with melted butter.

Using fresh bread crumbs, coat the meat well. Return to roasting pan and cook 20 minutes for medium-to-rare lamb chops. Allow to stand for five minutes before carving.

Serve with mint jelly, and fresh string beans and tiny new potatoes on the side.