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Category Archives: One Dish Meal

Asparagus Frittata

  • 2 teaspoons olive oil
  • 1 small onion, thinly sliced
  • 1/2 teaspoon salt
  • 1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
  • 12 large eggs, lightly beaten
  • 1 1/2 cup shredded Gruyere or Swiss cheese

Heat olive oil into a 10-inch oven-proof frying pan over medium high heat.
Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.

Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven and slide frittata onto a serving plate. Cut into wedges.

 
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Posted by on September 9, 2011 in Breakfast, Brunch, Eggs, One Dish Meal, Organic, Recipes

 

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Crockpot Chicken Tacos

  • 6 boneless, skinless chicken breasts
  • A chopped onion (optional)
  • A chopped green pepper (optional)
  • 1 packet taco seasoning
  • 16 ounces salsa (that’s 2 cups if you’re using a larger bottle).
  • Flour tortillas, corn tortillas, or taco shells

Toppings: your choice of lettuce, sour cream, grated cheese, tomatoes, salsa, diced purple onions, olives, guacamole, etc.

Put the chicken in a Crockpot. Add the onion and pepper if you want. Mix the seasoning with salsa and pour over chicken.
Cover and cook on low for 6 to 8 hours. The chicken is done when it can be shredded easily with a fork.Lift the chicken out and shred it with a fork.
Serve with soft flour tortillas, a spoonful of the veggies if you used them (lift them with a slotted spoon to drain out excess liquid), and your favorite toppings.

Tips:

  •  Use leftover chicken to make tortilla soup. Combine chicken taco meat with 32 ounces of chicken broth, 1 can of mild Ro-Tel tomatoes, 1 can of corn or 1 1/2 cups of frozen corn, 1 tablespoon lime juice and 2 tablespoons of chopped, fresh cilantro. Simmer for 15 minutes and serve with crumbled tortilla chips and shredded cheese.
  •  Try this chicken to fill enchiladas or quesadillas or top a taco salad or make super-quick and healthy nachos by layering tortilla chips, black beans, chicken, salsa, onions (green or diced purple), cheddar cheese, sour cream and guacamole.
  •  Add this chicken to beans and, rice and use it for burritos.
  • If you are on a budget, substitute boneless, skinless chicken thighs. One and a half thighs are approximately equal to one chicken breast, or two thighs if they are small.
  • Use the salsa water that’s leftover in the crockpot to make rice. You can make about 2 cups of rice to have as a side dish or put on your tacos
 

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Beef, Potato and Quinoa Soup

I cannot wait to serve this soup tonight. (Photo to come!)
Adapted from Laylita’s Recipes

  • 2 tsp olive oil
  • 6-7 shallots, chopped
  • 2 cloves garlic, minced
  • 1 tomato, diced
  • 1 tsp cumin
  • 1/2 lb beef, cubed into small bite size pieces
  • 5 cups water
  • 1 beef bullion
  • 1 carrot, peeled and sliced
  • 2 tbsp yellow bell pepper, diced
  • 2 medium potatoes, peeled and cubed
  • 1 cup cooked quinoa (This is a Grain)
  • 6 tbsp fresh chopped cilantro
  • salt and pepper to taste

Heat oil in a large pot, add shallots and garlic and sauté until soft, about 3 minutes. Add tomato, cumin, 1/4 cup cilantro and cook another 2 minutes. Add beef, water, bullion, carrot, bell pepper, salt and bring to a boil. Cover and simmer on low about 1-1/2 hours, until meat is tender.

Add potato and cooked quinoa and cook an additional 25 minutes. Add remaining chopped cilantro and serve.

 

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Pork and Snow Pea Stir-Fry

I really enjoy making stir-fry for dinner because I can change the protein, change the vegetables, and even choose rice or noodles to go with it. A stir-fry is a great way to use what you have on hand for a delicious and filling meal!

  • 2 TBS olive oil
  • 1 pound boneless pork, cut into ¼ inch strips
  • 2 TBS soy sauce
  • 2 tsp hoisin sauce
  • 1/8 tsp garlic powder
  • 1/4 tsp ground ginger
  • 1 bunch fresh snow peas
  • one large onion, peeled quartered, then separated
  • 1 cup thinly sliced green onions
  • 2 TBS cornstarch
  • 1 cup beef broth
  • Hot cooked rice

Combine 1 tablespoon soy sauce and pork, tossing to coat. Set aside.

Combine remaining 1 tablespoon soy sauce, broth, hoisin, and cornstarch in a medium bowl, stirring with a whisk until smooth.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add pork mixture to pan; sauté 3 minutes or until browned. Remove pork from pan. Add remaining 1 teaspoon olive oil to pan. Stir in peas, onion, ginger, and garlic; sauté 30 seconds. Return pork mixture to pan; stir in broth mixture. Simmer 2 minutes or until thick, stirring occasionally. Remove from heat, and stir in green onions.

Serve pork mixture over the rice.

 
 

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Hungarian Beef and Noodles

 

  • 1 pound lean ground beef
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 1 garlic clove, minced
  • 1 Tablespoon paprika
  • 1 teaspoon dried thyme
  • 3½ cups beef broth
  • 1 can Cream of Mushroom Soup
  • 4 cups medium egg noodles
  • 1 (10 ounce) package frozen peas and carrots
  • ¼ cup sour cream

In a large nonstick skillet, brown the beef over medium-high heat, breaking up any large chunks of a spoon.  Stir in the onion, bell pepper, and garlic. Cook, stirring often, for 5 minutes.

Stir in the paprika and thyme.  Add the broth,soup, noodles, and peas. Bring to a boil over medium-high heat.  Reduce the heat to low, cover, and simmer for 8 to 10 minutes, stirring occasionally, until noodles are tender.

Stir the sour cream into the noodle mixture and simmer, uncovered, for 2 minutes.

 

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Chicken and Dumpling Soup

Making a fresh stock in the morning made this soup beyond wonderful!  Enjoy friends.

 

  • 8 cups chicken stock (fresh or canned)
  • 1 tsp olive oil
  • 1 onion diced
  • 2 cloves of garlic minced
  • 1 1/2 cups of carrots diced
  • 3 celery ribs diced
  • 2 tsp chicken bouillon
  • 1 bay leaf
  • Salt and pepper, to taste
  • 1/2 tsp dried thyme or basil
  • 1 1/2 cup cooked chicken diced (You can use canned chicken)

Sauté onions in olive oil until soft, about 3-4 minutes. Add garlic & cook for 30 seconds. Add broth & the remainder of ingredients. Cook over medium low heat for 1-2 hours.

Dumplings

  • 2 cups flour
  • 1 tsp salt
  • 1/2 tsp. baking powder
  • 6 TBS butter
  • 1 egg, beaten
  • 1/2 cup milk

Combine all your dry ingredients then cut in the butter. Next stir in the egg and milk. Roll out on a lightly floured surface to 1/2-3/4 inch thick. Cut into 1 inch squares. Add to your soup one at a time and simmer for the last 5 minutes of soup cooking time.

 
 

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Bacon Cheeseburger Pasta

Another fast comfort food meal. It has been -22° here all last week and weekend;  this dish will help keep us warm inside!

  • 8 ounces uncooked penne pasta
  • 1 pound ground beef
  • 6 bacon strips, diced
  • 1 can (10 ounces) condensed tomato soup
  • 1 cup (4 ounces) shredded cheddar cheese

Cook pasta according to package directions.
While pasta is cooking; cook beef over medium heat in a large skillet until no longer pink. Drain and set aside.
In the same skillet, cook bacon until crisp. Using a slotted spoon, remove to paper towels.
Drain bacon drippings from skillet. Drain pasta, add to skillet.
Stir in the soup, beef and bacon; heat through.
Sprinkle with cheese, cover and cook until the cheese is melted.

Makes 4 servings

 
 

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