Recently in Main Dishes Category

sweet_potato_hash_with_ham.jpg This dish is softer than the usual breakfast hash, and the cider vinegar & celery seed give it more of the flavor of a warm German potato salad. But it goes wonderfully with eggs and makes a good breakfast-for-dinner meal.

4  cups  (3/4-inch) diced peeled sweet potato (about 1 pound)
2  cups  (3/4-inch) diced red potato (about 8 ounces)
2  tablespoons  vegetable oil
1  cup  diced ham (about 8 ounces)
1  cup  chopped green bell pepper
2/3  cup  chopped green onions
3/4  teaspoon  salt
1/2  teaspoon  celery seed
1/2  teaspoon  freshly ground black pepper
1/8  teaspoon  grated whole nutmeg
1/4  cup  fat-free, less-sodium chicken broth
2  tablespoons  cider vinegar

Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 5 minutes. Drain.

Heat oil in a large nonstick skillet over medium heat. Add ham; cook 2 minutes, stirring frequently. Add bell pepper; cook 2 minutes, stirring frequently. Add potatoes, green onions, salt, celery seed, pepper, and nutmeg; cook 8 minutes, gently stirring occasionally. Stir in broth and vinegar. Toss gently until liquid is absorbed.


a1meatballs.jpgMeatballs like Mom makes them. As with all Dewberry family recipes, the measurements are approximate. Best with mashed potatoes.

1 ½ lbs. ground beef
2 slices bread, toasted
2 eggs, scrambled
¼ C. ketchup
¼ C. A.1. sauce
1-2 T. brown mustard
½ tsp. garlic powder
1 tsp. onion powder
1 tsp salt
Preheat oven to 375°.
Break up bread, add to meat.
Mix remaining ingredients, add to meat.
Form into balls. Cook at 375° for 15 minutes.

Dewberry family recipe
maple-bakedchicken-sweetpotatoes.jpgDelicious winter comfort food: golden baked chicken with butternut squash and onions, slightly sweetened with maple syrup. Plus it only takes a few minutes prep work, most of the time is hands-off in the oven. So good, I've already made it twice in the past month.

    2-3 chicken breasts, bone-in, skin on
    Olive oil
    1 yellow onion, cut into 1-inch wedges
    1 medium butternut squash or 4 small sweet potatoes, peeled and cut into 1-inch chunks
    1 tablespoons olive oil
    3 tablespoons maple syrup
    Kosher salt and black pepper
    4-6 sprigs fresh thyme

Preheat oven to 400 degrees.

Heat a drizzle of olive oil in a sauté pan over medium heat. Season the chicken with salt, pepper, and garlic powder. Place the chicken skin side down in a hot pan. Once the skin is crisp and brown remove the chicken from the heat.

Arrange the chicken (skin side up), onion, and squash/sweet potatoes in a large baking dish. Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the sprigs of thyme.

Roast, stirring the vegetables once, until the chicken is cooked through, about 45-60 minutes. Let rest for 5 minutes before serving
Original recipe

grilled_london_broil_with_chimichurri.jpgTender, juicy steak - cheap! through the wonders of pre-salting, frequent turning on the grill, and nice thin slices against the grain. Be careful not to overcook the steak - it really is best medium rare, and I'm usually a medium well type of girl. Bright and flavorful chimichurri with lots of fresh cilantro, herbs, and garlic is optional but highly recommended.

London Broil

2 teaspoons kosher salt
1 bottom round steak or 'london broil', 2 to 2 1/2 pounds and 1 1/2 inches thick
1 tablespoon vegetable oil
1/2 teaspoon ground black pepper

Sprinkle both sides of steak evenly with salt; wrap tightly with plastic wrap and refrigerate for at least 3 hours (steak can be salted and refrigerated for up to 24 hours).

About 20 minutes before grilling, ignite grill, turn all burners to high, close cover, and heat until very hot, about 15 minutes.

Unwrap steak; insert 3 metal skewers lengthwise through center of steak, spacing skewers about 1 inch apart. Brush both sides of steak with oil and sprinkle evenly with pepper. Place steak on hottest part of grill. Grill, flipping steak every 4 minutes, until instant-read thermometer inserted into center of meat registers 120 degrees for rare to medium-rare, 16 to 20 minutes.

Transfer steak to cutting board and let rest, tented with foil, about 10 minutes. Remove skewers. Holding thin slicing knife at 45-degree angle to meat, slice very thinly and serve.

From: Cooks Illustrated

Chimichurri

1 small jalapeno pepper
2 tbs olive oil
2 garlic cloves, chopped
3 teaspoons chopped fresh oregano, rosemary or thyme (or a combination)
2 bay leaves, crumbled
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1/4 cup fresh lemon juice
1/2 cup (packed) fresh Italian parsley or cilantro (cilantro is recommended)
Salt and pepper

Heat the jalapeno pepper over the flame of your stove or in the broiler until the skin starts to blister and develop black spots, about 3-4 minutes. Set aside. When cool enough to handle, remove the stem and seeds. Chop pepper (skin and all) and set aside.

Meanwhile, heat the olive oil over a medium flame until bubbling slightly, not yet smoking. Remove from heat and add rest of ingredients. You will hear a sizzle.This partially cooks the garlic, mellowing the flavor

Allow to sit, covered at room temperature, for 2 hours before using (we didn't do this). If you do not plan to use sauce within a few hours, wait to add the parsley until you use the sauce.

Original recipe


kale_brown_rice_gratin.jpgI upped the greens and added chicken to this warming casserole to make it a one-dish meal, but you can of course omit the chicken and use vegetable broth to make it vegetarian. The flavors are simple but delicious - a little dijon and hint of nutmeg add interest, but the main focus is the creamy texture of the rice and greens.

1 large shallot, minced
1 tablespoon butter
2 cups short grain brown rice
3 cups milk
3 cups chicken broth (or veggie broth if vegetarian)
1 cup chopped cooked chicken breast (optional)
2 large bunches kale
1/4-1/2 teaspoon nutmeg
1/4 teaspoon cayenne pepper
1 tablespoon dijon mustard
6-8 ounces of extremely sharp cheddar-style cheese
1/2 cup of bread crumbs

Melt butter in a heavy bottomed 3.5 - 6 quart pan. Add shallot and saute until brown.

Add brown rice and saute with shallot for about 5 minutes, until it starts to get a little toasted.

Add milk, stock concentrate, spices and dijon. Bring to a boil. Once at a boil, lower heat to a simmer and cover for 45 minutes - 1 hour. You can peek and stir occasionally without problem. Note: the milk will curdle here if you boil it very long, but this doesn't really affect the final product.

Preheat your oven to 350º.

At the end of the rice's cooking time, add in the finely chopped kale. Cook an additional 5 minutes of so to help soften the kale.

At this point it should be rather thick. If it is not, put two tablespoons flour in a small bowl and add some of the remaining liquid from the rice mix. Stir to make a roux and add back to pan to thicken. Once thick enough to be like a wet paste, spoon into 9×13 casserole dish. Top with grated cheese and breadcrumbs (cheese first!) and put into preheated oven for 30 minutes or until top is golden brown and bubbly.

Original recipe



white_chicken_chili.jpgThis southwestern chicken soup is spiced like chili but looks more like tortilla soup. Beans, corn, and the typical soup trio of onion, carrots, and celery round out the vegetables, and cilantro and sour cream help brighten the flavors. The recipe makes a ton, but it freezes well and is great to have on hand for cold lazy evenings.

1.5 lb. chicken breast (boneless, skinless), cubed small
1 medium onion, chopped
2 stalks celery, chopped
2 large carrots, chopped
2 cans shoepeg corn (drained)
1 can Rotel
2 cans navy (or northern) beans (1 can drained, 1 undrained)
2 c. low-sodium V8
4 c. chicken broth
1.5 tsp. chili powder
1.5 tsp cumin
1/2 tsp pepper
Garnish:
fresh cilantro
sour cream
Fresh jalapenos, minced
Saute onion, carrots, celery until onion is lightly browned. Add chicken, cook ~ 3 minutes or until chicken is lightly browned. Add remaining ingredients. Simmer for at least 30 minutes. Freezes well.

From: David Sutton
 
eggplant_mushroombake_sm.jpgThis dish was a huge surprise. The ingredients seem simple, but the combination of broiled eggplant, browned mushrooms and onions, simple tomato sauce, and melted cheese is outstanding. It has all the great flavor of really good authentic Italian food, but without swimming in olive oil. As my one-and-only critic said, "I would go to a restaurant just to order this." Definitely one of my favorite dishes of the year. Serve over pasta.

1  peeled eggplant, cut into 1/4-inch-thick slices (about 1 1/4 pounds)
1  cup  chopped onion
1/2 tbs fresh oregano and 1/2 tsp dried basil or 1 tsp Italian seasoning
2  garlic cloves, chopped
8 oz white mushrooms, sliced
1  (8-ounce) can no-salt-added tomato sauce, divided
2/3  cup  (about 3 ounces) shredded part-skim mozzarella cheese, divided
1/4  cup  (1 ounce) grated fresh Parmesan cheese
Salt, pepper
Olive oil cooking spray

Pasta, cooked according to directions

Preheat broiler.

Arrange the eggplant slices on a baking sheet coated with olive oil cooking spray, spray the tops as well and sprinkle lightly with coarse ground salt and pepper; broil 3 minutes on each side or until lightly browned.

Preheat oven to 375°.

Heat a large nonstick skillet coated with cooking spray over medium heat; add onion and next 4 ingredients (onion through mushrooms). Salt lightly. Cook until onions are browned, and mushrooms are turning golden, stirring mixture occasionally (about 10 minutes).

Spread half of mushroom mixture in bottom of a 1 1/2-quart round baking dish coated with cooking spray (I used a cake pan). Arrange half of eggplant slices over mushroom mixture; sprinkle with 1/8 teaspoon pepper. Top with 1/2 cup tomato sauce and 1/3 cup mozzarella. Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices. Sprinkle with 1/8 teaspoon pepper; top with remaining tomato sauce. Cover and bake at 375° for 40 minutes to 1 hour. Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes. Serve over pasta.

yield: 4 servings
Per serving (not including pasta)
Calories:168 (30% from fat)
Fat: 5.6g (sat 3.2g,mono 1.5g,poly 0.5g)
Original recipe

mapleporkstew_sm.jpgA warm and hearty stew with German-inspired flavors of beer, mustard, and red wine vinegar, sweetened with a little maple syrup. On the whole a seasonal and satisfying dish, best with served with a rustic-style bread. I would probably add a chopped apple next time for a sweeter variation.

1  tablespoon  olive oil
1  (1 1/2-pound) boned pork loin roast, cut into 1-inch cubes
2  cups  diced onion
1  (8-ounce) package mushrooms, quartered
1 3/4  cups  (1/8-inch) diagonally sliced carrot
3/4  cup  diced red bell pepper
2  tablespoons  maple syrup
1  teaspoon  dried rubbed sage
1/4  teaspoon  salt
1/4  teaspoon  black pepper
1  (16-ounce) can fat-free, less-sodium chicken broth
1  (12-ounce) bottle beer
2  tablespoons  cornstarch
1  tablespoon  red wine vinegar
1  tablespoon  country-style Dijon mustard
Sage sprigs (optional)

Heat oil in a large Dutch oven over medium-high heat. Add half of the pork; sauté 5 minutes or until browned. Remove from pan. Add remaining pork; sauté 5 minutes or until browned. Remove from pan. Add onion and mushrooms to pan; sauté 4 minutes. Return pork to pan; add carrot and next 7 ingredients (carrot though beer). Bring to a boil; reduce heat, and simmer 1 hour or until pork is tender.

Combine cornstarch, vinegar, and mustard in a small bowl, and stir with a whisk. Add to pork mixture, and bring to a boil. Cook 3 minutes, stirring frequently. Serve with rice. Garnish with sage sprigs, if desired.

Original recipe

farmer_sandwiches_sm.jpgFancy sandwiches with chicken, cheddar, apples, spicy mustard, and balsamic-apricot-onion jam. Best with a really sharp cheddar to balance the sweetness from the apples and onion jam: I like Vermont white cheddar, sliced fairly thick.

1 loaf crusty baguette or ciabatta
whole grain mustard
sharp cheddar cheese
deli chicken
butter lettuce
2 granny smith apples thinly sliced
2-3 Tablespoons lemon juice (optional)
Onion Jam
1 tablespoon olive oil
5 medium shallots, peeled and sliced thin
1 yellow onion, quartered and sliced thin
1/2 cup chicken broth
2-3 T balsamic vinegar
2-3 heaping tablespoons apricot jam or preserves
salt and pepper

Heat 1 tablespoon of olive oil in a medium to large sauté pan over medium heat. Add the shallots & onions, season with salt and pepper, and cook for about 5 minutes, until they begin to get soft and the bottom of the pan begins to brown.

Add the 1/2 cup chicken broth to the shallots, scraping the brown bits off the bottom of the pan while the broth reduces. Add the balsamic vinegar, reduce the heat to medium-low, and cook for about 5 more minutes. Add the apricot jam and stir to combine. The sauce will thicken but should still be easily stirred.

Sandwiches:
Slice the bread in half and spread a little whole grain mustard on top half. Smear a layer of onion jam on the bottom half. Toss the apple slices in a little lemon juice, and then add them to the sandwich. Add a few leaves of lettuce and then top with a layer of cheese. Add a layer of chicken. Press the sandwich closed and cut into desired number of pieces.

 Original recipe

crustlessquiches_sm.jpgRich, cheesy little quiches with gruyere, zucchini, and basil. The best thing about them - other than the taste - is they can be made ahead of time and either frozen or refrigerated until needed. A few minutes in the oven gets them toasty and ready for a party. 

1/4 c. cornstarch or 1/3 c. flour
1 1/4 c. milk
2 large eggs
2 large egg yolks
1 c. half and half
1/2 t. salt
1/8 tsp nutmeg
fresh ground pepper
oil for the pan

1 T. olive oil
4 cloves garlic, minced
2 shallots, minced
2 zucchini, grated
1/4 cup gruyere or parmesan, grated
fresh basil, finely chopped

Heat oven to 450 degrees.

Prepare Batter: Put the cornstarch in a medium bowl. Whisking steadily, slowly pour in 1/2 cup of the milk, mixing until quite smooth. Whisk in the whole eggs and egg yolks, mixing again until smooth, then gradually whisk in the rest of the milk, the cream, salt, and nutmeg. Use immediately or refrigerate, covered, for up to one day. If using the next day, be sure to re-whisk.

Prepare Zucchini Mixture: In a nonstick pan, heat oil over medium heat. Add garlic and shallots and stir until fragrant, about 2 minutes. Add grated zucchini, and stir until just softened, another 3-4 minutes. Remove from heat.

Oil mini muffin tins well. Put a pinch grated cheese into each muffin cup, a teaspoon of zucchini mixture, and pinch of chopped fresh basil. Pour 1 tablespoon of the batter into each muffin cup.

Bake until the quiches puff and start to turn golden, 15-18 minutes. Let cool for 10 minutes and then carefully run a paring knife around the rim of each muffin cup. Carefully lift each quiche out of its cup.

Mini quiches freeze very well. Let cool, then freeze in a single layer in a covered container. Reheat on a cookie sheet in a 400 degree oven for about 5-10 minutes.

makes ~48

Original recipe


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