Category Archives: Main Dish

Beef, Main Dish

Lazy day Roast

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Vegetable oil spray
1 pound beef chuck roast, all visible fat removed, cut into cubes
1/2 cup dry red wine
1 1/4 cup homemade beef broth or low-sodium beef broth
3 tablespoons no-salt-added tomato paste
1/4 teaspoon garlic powder
1/4 teaspoon rosemary
1/4 cup flour
1 8-ounce package fresh mushrooms, sliced
1 cup chopped onion
2 medium potatoes, peeled and cubed
2 carrots, peeled and cubed
Preheat broiler. Lightly spray a broiler pan with vegetable oil spray. Place meat on prepared broiler pan and place in broiler. Allow meat to brown on all sides, turning frequently. Remove from broiler and set aside. Set oven to bake at 300ºF.  In 1 1/2-quart casserole, combine wine, broth, tomato paste, spices and flour. Stir to mix well. Place meat in casserole and add mushrooms and onion. Cover and bake 2 hours, add potatoes and carrots and bake an additional 45 minutes, or until meat and veggies are tender.
8  Servings
Asian, Chicken, Main Dish, Pasta

Hot-as-Heck Chicken on Chinese Noodles With Peanut Sauce

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Peanut Sauce:
2 tsp. peeled, chopped fresh ginger
2 tsp. chopped cilantro
2 cloves garlic
2 fresh jalapeno peppers
1/2 c. red wine vinegar
1/2 c. soy sauce
1 heaping cup creamy peanut butter
2 tsp. curry powder, toasted
1/4 c. honey
2 tsp. dark sesame oil
1 tbs. olive oil
4 (6 oz.) chicken breast halves
1/2 c. dry sherry
1 c. sweet hot chili sauce
1/2 lb. dried Chinese egg noodles, cooked al dente and tossed with a dash of vegetable oil
1/2 c. dry-roasted peanuts or cashews
3 to 4 green onions, minced
To prepare the peanut sauce, combine the ginger, cilantro, garlic, jalapenos, vinegar, soy sauce and peanut butter in the bowl of a food processor and process until smooth. Scrape down the sides of the bowl and add the curry powder, honey and sesame oil; process until smooth. Set aside.
Fill a pasta pot or medium stock pot with 8 to 10 cups of salted water and bring to a boil over high heat.
Meanwhile, in a very large sauté pan, heat the oil over high heat until smoking hot. Put the chicken breasts in the pan and brown them well, about 2 minutes on each side. Decrease the heat to medium and cook for another 2 to 3 minutes. Add the sherry, increase the heat to high, and cook until about half of the sherry remains, 2 to 3 minutes. Add the chili sauce and turn the breasts to coat them well. Decrease the heat to low and slowly simmer while you prepare the noodles.
Put the noodles in the pasta insert and set in the pot of boiling water or in the stock pot and cook for about 2 minutes to heat through. Strain the noodles and place in a large bowl. Toss them with 1/2 cup of the peanut sauce and place on a serving platter. Remove the chicken breasts from the sauce and slice. Place the chicken slices on the noodles and pour some of the remaining sauce over the top. Sprinkle with the roasted peanuts and scallions. Serve hot.
Beef, Main Dish

Honey-Mustard Steak

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1 6 oz. package wild and long grain rice, pilaf mix
1 1/2 pounds sirloin tip steaks, 1 inch thick
1/2 cup honey mustard
2 teaspoons freshly ground steak-house seasoning
1 bunch asparagus
Prepare rice pilaf mix according to pkg. directions, cooking about 20 minutes.
Meanwhile, heat gas grill to medium-high or prepare charcoal grill with medium-hot coals.  Brush both sides of sirloin liberally with 1/4 cup of the honey mustard.  Place on grill and cook about 5 minutes, turning to prevent burning.  Remove and set aside.  Trim ends of asparagus; brush lightly with 1 tablespoon of the honey mustard.  Place on grill and cook about 5 minutes, turning to prevent burning.  Remove and set aside.
To serve, cut asparagus into 1 inch pieces.  Stir into pilaf along with remaining 3 tablespoons honey mustard.  Slice sirloin across the grain.  Serve over pilaf.
 6  Servings
Main Dish, Pizza

Homemade Pizza With Self-Rising Crust

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For the Crust:
2-1/2 cups unbleached flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon dry yeast
3/4 cup water
3 tablespoons canola oil
For the Sauce:
8 ounce can of “no salt added” tomato sauce
1 teaspoon sugar
1 teaspoon Italian Seasoning OR 1/2 teaspoon basil & 1/4 teaspoon oregano
1/4 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon olive oil for flavoring (optional)
Toppings:
2 cups part-skim mozzarella cheese
2 tablespoons grated parmesan cheese
1/2 lb ground turkey or ground beef
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder
First prepare the crust.  In a medium sized bowl combine the flour, baking powder, salt and yeast.  Stir it up to distribute the salt and yeast evenly.  Add the water and oil.  You may need a spoonful or two more of water if the day is dry. Mix the dough with a wooden spoon until it forms a big ball in the middle of the bowl.  It will be a little stiffer than biscuit dough.  Knead the dough about 10 or 12 times and then form it into a ball.  Place the ball in the center of 16-inch pizza pan or a 9 by 13-inch rectangular pan.  Use your hands and a rolling pin to press the dough into the pan.  I find a rolling pin most effective in this effort.  The dough will be a medium thickness.  Allow it to rest while you prepare the meat and the sauce.
In a large cereal bowl combine the tomato sauce, Italian Seasoning (or basil and oregano), garlic powder, sugar, onion powder and oil.  Mix it well and spread it on the pizza crust.  If desired, you may substitute canned or prepared spaghetti sauce for this sauce.  
Cook the ground turkey or beef in a medium-sized skillet.  Break the meat up into small bit with a fork as you cook it.  Cook the meat until it is evenly brown without a speck of pink remaining.  Drain off the fat.  Add 1/2 teaspoon salt, 1/8 teaspoon pepper and 1/4 teaspoon garlic powder to the cooked meat.  Stir briefly and remove from heat.  Now scatter the meat overtop of the pizza crust and the sauce.  Arrange it evenly. Top the sauce and the meat with 2 cups of shredded mozzarella cheese and a light sprinkling of Parmesan Cheese.  If desired, you may add other toppings of your choice.
Bake the prepared pizza at 400° for about 15 to 20 minutes.  Carefully remove it from the oven and allow it to cool for a few minutes.  It’s Use a pizza cutter to make 12 slices.  Each serving is 2 slices. 
Chicken, Main Dish

Hawaiian Chicken

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Loved this one.  Makes a lot of sauce.  Serve with steamed rice.
6 chicken breasts, boneless, skinless, cubed
2 cloves garlic, minced
1 cup carrots, sliced
3 tablespoons cornstarch
1/4 cup cider vinegar
1/2 cup ketchup
2 cups chicken broth
1 cup brown sugar
1/4 cup red and yellow bell pepper, diced
1 8 oz. can pineapple, chunks drained with juice reserved
In large skillet, heat 2 tbsp. oil over medium high heat.  Add garlic and chicken pieces and cook about 5 minutes until browned.  Add in carrots and cook for 2 more minutes.  In a separate bowl, combine cornstarch, cider vinegar, ketchup, chicken broth, brown sugar and reserved pineapple juice.  Pour sauce mixture over chicken and bring to a simmer.  Add in peppers and pineapple, return to a simmer and cook for 20 minutes longer, stirring to blend well.
6  Servings