Beef Stew

from "Fannie Flagg's Original Whistleshop Cafe Cookbook"

3 1/2 to 4 pounds of boneless beef chuck, trimmed and cut into cubes
1/3 cup self-rising flour
1/4 vegetable oil
4 cups of water
1/2 teaspoon of salt
1 tsp of seasoned salt
1 tsp of garlic powder
1 tsp of pepper

4 large potatoes, peeled and quartered
6 to 8 carrots, peeled and cut into 2 inch pieces
3 large onions peeled and quartered
2 14 1/2 oz. cans whole tomatoes, undrained, cut up
1 15 oz. can of tomato sauce

Dredge meat in flour and brown it in hot oil in a large dutch oven. Add water, stir in seasonings. Bring to a boil; cover, reduce heat, and simmer for 1 hour and 15 minutes. Add remaining ingredients, cover and simmer 40 to 45 minutes longer.

YIELD: 10 servings

Baked Ziti Florentine

Baked Ziti Florentine

1 lb pasta (anything would work except maybe spaghetti)
1 quart jar pasta sauce or make your own
1 pint ricotta cheese
2 cups shredded mozzarella cheese
Parmesan cheese for sprinkling on top
1 pack frozen spinach

Cook pasta until slightly underdone. Defrost frozen spinach. In a large bowl, combine pasta, ricotta cheese, spinach, sauce and 1/2 mozzarella cheese. Toss to combine. Place in oven proof casserole dish and cover with remaining mozzarella cheese and sprinkle generous parmesan cheese on top. Bake at 375 F until bubbly (about 30 min fresh, probably 45 min to an hour from frozen).

Chicken Breasts Stuffed with Goat Cheese and Basil

Chicken Breasts Stuffed with Goat Cheese and Basil - From Kim
4 servings
Chicken ingredients
4 skinless boneless chicken breast halves
½ cup soft fresh goat cheese (about 4 ounces)
2 green onions, thinly sliced
3 tablespoons thinly sliced fresh basil
1 large egg, beaten to blend
½ cup plain dry breadcrumbs
2 tablespoons (1/4 stick) unsalted butter, melted

Chicken procedure

1. Using a meat mallet, pound chicken between sheets of waxed paper to thickness of 1/4 inch. Pat chicken dry.
2. Mix cheese, green onions and basil in small bowl to combine.
3. Season to taste with salt and pepper.
4. Spread cheese mixture lengthwise over half of each chicken piece.
5. Tuck short ends in.
6. Starting at one long side, roll chicken up into tight cylinders.
7. Tie ends with kitchen string to secure.
8. Dip chicken in egg, allowing excess to drip back into bowl.
9. Roll in breadcrumbs, shaking off excess.(Can be prepared ahead of time. Cover and refrigerate.)
10. Preheat oven to 350 degrees Fahrenheit.
11. Place chicken in 8-inch square baking dish.
12. Pour 2 tablespoons melted butter over.
13. Bake until cooked through, about 20 minutes.

To serve
1. When cooked, remove string from chicken.
2. Cut rolls crosswise into ½-inch thick rounds. Fan on plates.

Shepherd's Pie

This Epicurious.com recipe: SHEPHERD'S PIE
Casserole Club – October 2008 by Joanna Johnson

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/240224

SHEPHERD'S PIE (with some modifications)
1 tablespoon garlic
1 cup sliced mushrooms
1 tablespoon vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled
1 pound ground lamb (or substitute half with another ground meat) – I used meatloaf mix.
1 cup beef or chicken broth – I used beef broth.
1 tablespoon tomato paste
1 tablespoon chopped Italian parsley
1 cup frozen peas
2 pounds russet potatoes
6 tablespoons unsalted butter
1/2 cup milk (any fat content)
¼ cup parmesan – shredded
Kosher salt to taste

1. Preheat oven to 375°F.

2. Bring the potatoes and carrots to a boil in salted water. Cook until tender, about 20 minutes; drain.
3. In a large sauté pan over medium-high heat, add the onion and garlic to cold oil. Allow to heat up together and then add the mushrooms. Saute mushroom until slightly golden brown and then add meat. Cook until browned, 8 to 10 minutes.
4. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes. Chop the cooked carrots and add them and the peas to the mixture.
5. Pour the mixture into a 1 1/2-quart baking dish; set aside.
6. Once cooled, peel, chop and mash the potatoes with the butter, milk, and salt.
7. Spread them over the meat mixture and sprinkle parmesan over the top.
8. Bake until golden, 30 to 35 minutes.

From frozen: Defrost overnight and bake in a 375° oven covered for approximately 30 minutes and uncovered for another 10 minutes (or until hot and bubbly).

Trinidad Stewed Chicken

*Please note - I followed the advice of many reviewers and made some changes when I cooked this dish for my family. I cut the brown sugar in half so that it wouldn't be too sweet. I also used a full (8oz.) can of coconut milk and disregarded the water - this made a gorgeous cream sauce that went nicely over the rice. I highly recommend making Jasmin rice with one cup rice and two cups chicken broth. Add cilantro and dried onion for even more flavor.

Trinidad Stewed Chicken

INGREDIENTS

• 1 (4 pound) whole chicken, cut into pieces
• 3 tablespoons finely chopped green onion
• 3 tablespoons chopped fresh cilantro
• 1 teaspoon minced garlic
• 1 teaspoon chopped onion
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1/4 cup brown sugar
• 1 cup water
• 1/2 cup canned coconut milk (optional)
• 1 teaspoon red pepper flakes (optional)
• 2 tablespoons ketchup
• 1 tablespoon butter

DIRECTIONS

1. Place chicken on a plate. Sprinkle the green onion, cilantro, garlic, onion, salt and pepper over it. Cover, and marinate for 30 minutes.
2. Heat the vegetable oil in a deep pot over medium heat. Stir in the sugar, and cook until the sugar has melted into a nice golden brown syrup. Add the chicken pieces, and brown quickly while turning continuously. Cover the pot, and let it cook for 2 minutes.
3. Pour in 1 cup of water, coconut milk and pepper flakes. Replace the lid, and cook over medium heat for 10 minutes. Stir in the ketchup and butter. Continue cooking until chicken is fork tender, 20 to 30 minutes. Taste and season with additional salt and pepper if needed. Serve chicken with the sauce in the pot as a gravy.

Moroccan Chicken

Moroccan Chicken
Serves 4

4 Tablespoons oil
8 cloves garlic, minced
3 teaspoons ground ginger
1 teaspoon ground coriander
2 teaspoons salt
1 teaspoons black pepper
8 medium tomatoes, seeded and chopped
6 Tablespoons honey
¾ cup chopped fresh cilantro
1 – 1 ¼ lbs boneless chicken breast, whole if they are small or cut in chunks
1 lb zucchini, sliced (2 medium or about 3 ½ cups)

In a large skillet, heat oil and add garlic over medium heat. Cook for about a minute. Add tomatoes, ginger, coriander, salt, and pepper. Stir and cook for about 6-8 minutes or until about half the liquid is evaporated. Add the honey and stir. Add cilantro, chicken, and zucchini. Cook 10 minutes, turning the chicken at least once.

Place in a freezer bag and label if desired.

If frozen, defrost over night in the fridge. Heat in a microwave or saucepan until heated through. Garnish with fresh cilantro if you have it on hand.

Couscous

1 ¼ cups couscous
1 can stock or broth

Heat stock until boiling in a small pan. Add couscous. Remove from heat, cover and let stand about 5 minutes. Fluff with a fork before serving.


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Add more chicken or a can of chick peas to serve a few more.




– October 2008 – Michele Decoteau