Cassoulet
6 boneless skinless chicken thighs (about 1-1/2 pounds)
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
3 teaspoons olive oil, divided
1 large onion, chopped
1 garlic clove, minced
1/2 cup white wine or chicken broth
1 can (14-1/2 ounces) diced tomatoes, drained
1 bay leaf
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
2 cans (15 ounces each) cannellini beans, rinsed and drained
1/4 pound smoked turkey kielbasa, chopped
3 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
TOPPING:
1/2 cup soft whole wheat bread crumbs
1/4 cup minced fresh parsley
1 garlic clove, minced
Preheat oven to 325°. Sprinkle chicken with salt and pepper. In a broiler-safe Dutch oven, heat 2 teaspoons oil over medium heat; brown chicken on both sides. Remove from pan.
In same pan, saute onion in remaining oil over medium heat until crisp-tender. Add garlic; cook 1 minute. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add tomatoes, herbs and chicken; return to a boil.
Transfer to oven; bake, covered, 30 minutes. Stir in beans and kielbasa; bake, covered, until chicken is tender, 20-25 minutes.
Remove from oven; preheat broiler. Discard bay leaf; stir in bacon. Toss bread crumbs with parsley and garlic; sprinkle over top. Place in oven so surface of cassoulet is 4-5 in. from heat; broil until crumbs are golden brown, 2-3 minutes.
Freeze option: After stirring in bacon, transfer cassoulet to a shallow baking dish; do not add topping. Cool; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Prepare and add topping as directed. Bake, covered, until heated through and a thermometer inserted in chicken reads 165°. (Cover loosely with foil if topping browns too quickly.) Yield: 6 servings.
Honey Challah
2 packages (1/4 ounce each) active dry yeast
1/2 teaspoon sugar
1-1/2 cups warm water (110° to 115°), divided
5 large eggs
2/3 cup plus 1 teaspoon honey, divided
1/2 cup canola oil
2 teaspoons salt
6 to 7 cups bread flour
1 cup boiling water
2 cups golden raisins
1 tablespoon water
1 tablespoon sesame seeds
In a small bowl, dissolve yeast and sugar in 1 cup warm water. Separate 2 eggs; refrigerate 2 egg whites. Place remaining egg yolks and eggs in a large bowl. Add 2/3 cup honey, oil, salt, yeast mixture, 3 cups flour and remaining water; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Pour boiling water over raisins in a small bowl; let stand 5 minutes. Drain and pat dry. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Knead in raisins. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until almost doubled, about 1-1/2 hours.
Punch down dough. Turn onto a lightly floured surface. Divide dough in half. Divide one portion into six pieces. Roll each into a 16-in. rope. Place ropes parallel on a greased baking sheet; pinch ropes together at the top.
To braid, take the rope on the right and carry it over the two ropes beside it, then slip it under the middle rope and carry it over the last two ropes. Lay the rope down parallel to the other ropes; it is now on the far left side. Repeat these steps until you reach the end. As the braid moves to the left, you can pick up your loaf and recenter it on your work surface as needed. Pinch ends to seal and tuck under. For a fuller loaf, using your hands, push the ends of the loaf closer together. Repeat process with remaining dough. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes.
Preheat oven to 350°. In a small bowl, whisk remaining egg whites and honey with water; brush over loaves. Sprinkle with sesame seeds. Bake 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to a wire rack to cool. Yield: 2 loaves (24 servings each).
Vegetable Pad Thai
1 package (12 ounces) whole wheat fettuccine
1/4 cup rice vinegar
3 tablespoons reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons fish sauce or additional reduced-sodium soy sauce
1 tablespoon lime juice
Dash Louisiana-style hot sauce
1 package (12 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
3 teaspoons canola oil, divided
2 medium carrots, grated
2 cups fresh snow peas, halved
3 garlic cloves, minced
2 large eggs, lightly beaten
2 cups bean sprouts
3 green onions, chopped
1/2 cup minced fresh cilantro
1/4 cup unsalted peanuts, chopped
Cook fettuccine according to package directions. Meanwhile, in a small bowl, combine the vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth; set aside.
In a large skillet or wok, stir-fry tofu in 2 teaspoons oil until golden brown. Remove and keep warm. Stir-fry carrots and snow peas in remaining oil for 1-2 minutes. Add garlic; cook 1 minute longer or until vegetables are crisp-tender. Add eggs; cook and stir until set.
Drain pasta; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add tofu, bean sprouts and onions; heat through. Sprinkle with cilantro and peanuts. Yield: 6 servings.
Aussie Sausage Rolls
1 medium onion, finely chopped
2 tablespoons minced fresh chives or 2 teaspoons dried chives
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika, divided
1-1/4 pounds Jones Dairy Farm All Natural Pork Sausage Roll
1 package (17.3 ounces) frozen puff pastry, thawed
Preheat oven to 350°. Combine first six ingredients and 3/4 teaspoon paprika. Add sausage; mix lightly but thoroughly.
On a lightly floured surface, roll each pastry sheet into an 11x10-1/2-in. rectangle. Cut lengthwise into three strips. Spread 1/2 cup sausage mixture lengthwise down the center of each strip. Fold over sides, pinching edges to seal. Cut each log into six pieces.
Place on a rack in a 15x10x1-in. pan, seam side down. Sprinkle with remaining paprika. Bake until golden brown and sausage is no longer pink, 20-25 minutes. Yield: 3 dozen.
Homemade Pierogies
5 cups all-purpose flour
1 teaspoon salt
1 cup water
3 large eggs
1/2 cup butter, softened
FILLING:
4 medium potatoes, peeled and cubed
2 medium onions, chopped
2 tablespoons butter
5 ounces cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon pepper
ADDITIONAL INGREDIENTS (for each serving):
1/4 cup chopped onion
1 tablespoon butter
Minced fresh parsley
In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes.
Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer 10-15 minutes or until tender. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender; set aside.
Drain potatoes. Over very low heat, stir potatoes for 1-2 minutes or until steam has evaporated. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture; set aside.
Divide dough into four parts. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling.
Bring a Dutch oven of water to a boil over high heat; add pierogies in batches. Reduce heat to a gentle simmer; cook for 1-2 minutes or until pierogies float to the top and are tender. Remove with a slotted spoon. In a large skillet, saute four pierogies and onion in butter until pierogies are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogies.
Freeze option: Place cooled pierogies on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to resealable plastic freezer bags; freeze up to 3 months. To use, for each serving, in a large skillet, saute four pierogies and 1/4 cup chopped onion in 1 tablespoon butter until pierogies are lightly browned and heated through; sprinkle with minced fresh parsley. Yield: 1 serving.
Sirloin Stir-Fry with Ramen Noodles
2 packages (3 ounces each) beef ramen noodles
2 tablespoons cornstarch
2 cups beef broth, divided
1 pound beef top sirloin steak, cut into thin strips
2 tablespoons canola oil
2 tablespoons reduced-sodium soy sauce
2 cans (14 ounces each) whole baby corn, rinsed and drained
2 cups fresh broccoli florets
1 cup diced sweet red pepper
1 cup shredded carrots
4 green onions, cut into 1-inch pieces
1/2 cup unsalted peanuts
Set aside seasoning packets from noodles. Cook noodles according to package directions.
Meanwhile, in a small bowl, combine cornstarch and 1/4 cup broth until smooth; set aside. In a large skillet or wok, stir-fry beef in oil until no longer pink. Add soy sauce; cook for 3-4 minutes or until liquid has evaporated. Remove beef and keep warm.
Add the corn, broccoli, red pepper, carrots, onions and remaining broth to the pan. Sprinkle with contents of seasoning packets. Stir-fry for 5-7 minutes or until vegetables are crisp-tender.
Stir the cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles. Add beef and noodles to pan; heat through. Garnish with peanuts. Yield: 4 servings.
Hungarian Goulash
3 medium onions, chopped
2 medium carrots, chopped
2 medium green peppers, chopped
3 pounds beef stew meat
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
2 tablespoons olive oil
1-1/2 cups reduced-sodium beef broth
1/4 cup all-purpose flour
3 tablespoons paprika
2 tablespoons tomato paste
1 teaspoon caraway seeds
1 garlic clove, minced
Dash sugar
12 cups uncooked whole wheat egg noodles
1 cup (8 ounces) reduced-fat sour cream
Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker.
Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender.
Cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash. Yield: 12 servings
Soba Noodles with Ginger-Sesame Dressing
1/2 cup reduced-sodium soy sauce
1/4 cup packed brown sugar
2 tablespoons rice vinegar
2 tablespoons canola oil
2 tablespoons orange juice
1 tablespoon minced fresh gingerroot
1 teaspoon sesame oil
1 garlic clove, minced
1 teaspoon Sriracha Asian hot chili sauce or 1/2 teaspoon hot pepper sauce
SALAD:
2 cups frozen shelled edamame, thawed
1/2 pound uncooked Japanese soba noodles or whole wheat linguini
1 package (14 ounces) coleslaw mix
1 cup shredded carrots
1 cup thinly sliced green onions
3 tablespoons sesame seeds, toasted
In a small bowl, whisk the first nine ingredients; set aside. Cook edamame and soba noodles according to package directions; drain. Rinse noodles in cold water; drain again.
Just before serving, combine the coleslaw mix, carrots, green onions, noodles and edamame in a large bowl. Add dressing; toss to coat. Garnish with sesame seeds. Yield: 8 servings.
Poutine
4 cups frozen french-fried potatoes
1 envelope brown gravy mix
1/4 teaspoon pepper
1/2 cup white cheddar cheese curds or cubed white cheddar cheese
Prepare fries according to package directions.
Meanwhile, prepare gravy mix according to package directions. Stir in pepper. Place fries on a serving plate; top with cheese curds and gravy. Yield: 4 servings.
West African Chicken Stew
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
3 teaspoons canola oil, divided
1 medium onion, thinly sliced
6 garlic cloves, minced
2 tablespoons minced fresh gingerroot
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
1 can (28 ounces) crushed tomatoes
1 large sweet potato, peeled and cut into 1-inch cubes
1 cup reduced-sodium chicken broth
1/4 cup creamy peanut butter
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme, divided
1/4 teaspoon cayenne pepper
Hot cooked brown rice, optional
Sprinkle chicken with salt and pepper. In a Dutch oven, cook chicken over medium heat in 2 teaspoons oil for 4-6 minutes or until no longer pink; remove and set aside.
In the same pan, saute onion in remaining oil until tender. Add garlic and ginger; cook 1 minute longer.
Stir in the peas, tomatoes, sweet potato, broth, peanut butter, 1-1/4 teaspoons thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potato is tender. Add chicken; heat through.
Serve with rice if desired. Sprinkle with remaining thyme. Yield: 8 servings (2-1/2 quarts).
6 boneless skinless chicken thighs (about 1-1/2 pounds)
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
3 teaspoons olive oil, divided
1 large onion, chopped
1 garlic clove, minced
1/2 cup white wine or chicken broth
1 can (14-1/2 ounces) diced tomatoes, drained
1 bay leaf
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
2 cans (15 ounces each) cannellini beans, rinsed and drained
1/4 pound smoked turkey kielbasa, chopped
3 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
TOPPING:
1/2 cup soft whole wheat bread crumbs
1/4 cup minced fresh parsley
1 garlic clove, minced
Preheat oven to 325°. Sprinkle chicken with salt and pepper. In a broiler-safe Dutch oven, heat 2 teaspoons oil over medium heat; brown chicken on both sides. Remove from pan.
In same pan, saute onion in remaining oil over medium heat until crisp-tender. Add garlic; cook 1 minute. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add tomatoes, herbs and chicken; return to a boil.
Transfer to oven; bake, covered, 30 minutes. Stir in beans and kielbasa; bake, covered, until chicken is tender, 20-25 minutes.
Remove from oven; preheat broiler. Discard bay leaf; stir in bacon. Toss bread crumbs with parsley and garlic; sprinkle over top. Place in oven so surface of cassoulet is 4-5 in. from heat; broil until crumbs are golden brown, 2-3 minutes.
Freeze option: After stirring in bacon, transfer cassoulet to a shallow baking dish; do not add topping. Cool; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Prepare and add topping as directed. Bake, covered, until heated through and a thermometer inserted in chicken reads 165°. (Cover loosely with foil if topping browns too quickly.) Yield: 6 servings.
Honey Challah
2 packages (1/4 ounce each) active dry yeast
1/2 teaspoon sugar
1-1/2 cups warm water (110° to 115°), divided
5 large eggs
2/3 cup plus 1 teaspoon honey, divided
1/2 cup canola oil
2 teaspoons salt
6 to 7 cups bread flour
1 cup boiling water
2 cups golden raisins
1 tablespoon water
1 tablespoon sesame seeds
In a small bowl, dissolve yeast and sugar in 1 cup warm water. Separate 2 eggs; refrigerate 2 egg whites. Place remaining egg yolks and eggs in a large bowl. Add 2/3 cup honey, oil, salt, yeast mixture, 3 cups flour and remaining water; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Pour boiling water over raisins in a small bowl; let stand 5 minutes. Drain and pat dry. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Knead in raisins. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until almost doubled, about 1-1/2 hours.
Punch down dough. Turn onto a lightly floured surface. Divide dough in half. Divide one portion into six pieces. Roll each into a 16-in. rope. Place ropes parallel on a greased baking sheet; pinch ropes together at the top.
To braid, take the rope on the right and carry it over the two ropes beside it, then slip it under the middle rope and carry it over the last two ropes. Lay the rope down parallel to the other ropes; it is now on the far left side. Repeat these steps until you reach the end. As the braid moves to the left, you can pick up your loaf and recenter it on your work surface as needed. Pinch ends to seal and tuck under. For a fuller loaf, using your hands, push the ends of the loaf closer together. Repeat process with remaining dough. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes.
Preheat oven to 350°. In a small bowl, whisk remaining egg whites and honey with water; brush over loaves. Sprinkle with sesame seeds. Bake 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to a wire rack to cool. Yield: 2 loaves (24 servings each).
Vegetable Pad Thai
1 package (12 ounces) whole wheat fettuccine
1/4 cup rice vinegar
3 tablespoons reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons fish sauce or additional reduced-sodium soy sauce
1 tablespoon lime juice
Dash Louisiana-style hot sauce
1 package (12 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
3 teaspoons canola oil, divided
2 medium carrots, grated
2 cups fresh snow peas, halved
3 garlic cloves, minced
2 large eggs, lightly beaten
2 cups bean sprouts
3 green onions, chopped
1/2 cup minced fresh cilantro
1/4 cup unsalted peanuts, chopped
Cook fettuccine according to package directions. Meanwhile, in a small bowl, combine the vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth; set aside.
In a large skillet or wok, stir-fry tofu in 2 teaspoons oil until golden brown. Remove and keep warm. Stir-fry carrots and snow peas in remaining oil for 1-2 minutes. Add garlic; cook 1 minute longer or until vegetables are crisp-tender. Add eggs; cook and stir until set.
Drain pasta; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add tofu, bean sprouts and onions; heat through. Sprinkle with cilantro and peanuts. Yield: 6 servings.
Aussie Sausage Rolls
1 medium onion, finely chopped
2 tablespoons minced fresh chives or 2 teaspoons dried chives
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika, divided
1-1/4 pounds Jones Dairy Farm All Natural Pork Sausage Roll
1 package (17.3 ounces) frozen puff pastry, thawed
Preheat oven to 350°. Combine first six ingredients and 3/4 teaspoon paprika. Add sausage; mix lightly but thoroughly.
On a lightly floured surface, roll each pastry sheet into an 11x10-1/2-in. rectangle. Cut lengthwise into three strips. Spread 1/2 cup sausage mixture lengthwise down the center of each strip. Fold over sides, pinching edges to seal. Cut each log into six pieces.
Place on a rack in a 15x10x1-in. pan, seam side down. Sprinkle with remaining paprika. Bake until golden brown and sausage is no longer pink, 20-25 minutes. Yield: 3 dozen.
Homemade Pierogies
5 cups all-purpose flour
1 teaspoon salt
1 cup water
3 large eggs
1/2 cup butter, softened
FILLING:
4 medium potatoes, peeled and cubed
2 medium onions, chopped
2 tablespoons butter
5 ounces cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon pepper
ADDITIONAL INGREDIENTS (for each serving):
1/4 cup chopped onion
1 tablespoon butter
Minced fresh parsley
In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes.
Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer 10-15 minutes or until tender. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender; set aside.
Drain potatoes. Over very low heat, stir potatoes for 1-2 minutes or until steam has evaporated. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture; set aside.
Divide dough into four parts. On a lightly floured surface, roll one portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling.
Bring a Dutch oven of water to a boil over high heat; add pierogies in batches. Reduce heat to a gentle simmer; cook for 1-2 minutes or until pierogies float to the top and are tender. Remove with a slotted spoon. In a large skillet, saute four pierogies and onion in butter until pierogies are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogies.
Freeze option: Place cooled pierogies on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to resealable plastic freezer bags; freeze up to 3 months. To use, for each serving, in a large skillet, saute four pierogies and 1/4 cup chopped onion in 1 tablespoon butter until pierogies are lightly browned and heated through; sprinkle with minced fresh parsley. Yield: 1 serving.
Sirloin Stir-Fry with Ramen Noodles
2 packages (3 ounces each) beef ramen noodles
2 tablespoons cornstarch
2 cups beef broth, divided
1 pound beef top sirloin steak, cut into thin strips
2 tablespoons canola oil
2 tablespoons reduced-sodium soy sauce
2 cans (14 ounces each) whole baby corn, rinsed and drained
2 cups fresh broccoli florets
1 cup diced sweet red pepper
1 cup shredded carrots
4 green onions, cut into 1-inch pieces
1/2 cup unsalted peanuts
Set aside seasoning packets from noodles. Cook noodles according to package directions.
Meanwhile, in a small bowl, combine cornstarch and 1/4 cup broth until smooth; set aside. In a large skillet or wok, stir-fry beef in oil until no longer pink. Add soy sauce; cook for 3-4 minutes or until liquid has evaporated. Remove beef and keep warm.
Add the corn, broccoli, red pepper, carrots, onions and remaining broth to the pan. Sprinkle with contents of seasoning packets. Stir-fry for 5-7 minutes or until vegetables are crisp-tender.
Stir the cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles. Add beef and noodles to pan; heat through. Garnish with peanuts. Yield: 4 servings.
Hungarian Goulash
3 medium onions, chopped
2 medium carrots, chopped
2 medium green peppers, chopped
3 pounds beef stew meat
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
2 tablespoons olive oil
1-1/2 cups reduced-sodium beef broth
1/4 cup all-purpose flour
3 tablespoons paprika
2 tablespoons tomato paste
1 teaspoon caraway seeds
1 garlic clove, minced
Dash sugar
12 cups uncooked whole wheat egg noodles
1 cup (8 ounces) reduced-fat sour cream
Place the onions, carrots and green peppers in a 5-qt. slow cooker. Sprinkle meat with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet, brown meat in oil in batches. Transfer to slow cooker.
Add broth to skillet, stirring to loosen browned bits from pan. Combine the flour, paprika, tomato paste, caraway seeds, garlic, sugar and remaining salt and pepper; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over meat. Cover and cook on low for 7-9 hours or until meat is tender.
Cook noodles according to package directions. Stir sour cream into slow cooker. Drain noodles; serve with goulash. Yield: 12 servings
Soba Noodles with Ginger-Sesame Dressing
1/2 cup reduced-sodium soy sauce
1/4 cup packed brown sugar
2 tablespoons rice vinegar
2 tablespoons canola oil
2 tablespoons orange juice
1 tablespoon minced fresh gingerroot
1 teaspoon sesame oil
1 garlic clove, minced
1 teaspoon Sriracha Asian hot chili sauce or 1/2 teaspoon hot pepper sauce
SALAD:
2 cups frozen shelled edamame, thawed
1/2 pound uncooked Japanese soba noodles or whole wheat linguini
1 package (14 ounces) coleslaw mix
1 cup shredded carrots
1 cup thinly sliced green onions
3 tablespoons sesame seeds, toasted
In a small bowl, whisk the first nine ingredients; set aside. Cook edamame and soba noodles according to package directions; drain. Rinse noodles in cold water; drain again.
Just before serving, combine the coleslaw mix, carrots, green onions, noodles and edamame in a large bowl. Add dressing; toss to coat. Garnish with sesame seeds. Yield: 8 servings.
Poutine
4 cups frozen french-fried potatoes
1 envelope brown gravy mix
1/4 teaspoon pepper
1/2 cup white cheddar cheese curds or cubed white cheddar cheese
Prepare fries according to package directions.
Meanwhile, prepare gravy mix according to package directions. Stir in pepper. Place fries on a serving plate; top with cheese curds and gravy. Yield: 4 servings.
West African Chicken Stew
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
3 teaspoons canola oil, divided
1 medium onion, thinly sliced
6 garlic cloves, minced
2 tablespoons minced fresh gingerroot
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
1 can (28 ounces) crushed tomatoes
1 large sweet potato, peeled and cut into 1-inch cubes
1 cup reduced-sodium chicken broth
1/4 cup creamy peanut butter
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme, divided
1/4 teaspoon cayenne pepper
Hot cooked brown rice, optional
Sprinkle chicken with salt and pepper. In a Dutch oven, cook chicken over medium heat in 2 teaspoons oil for 4-6 minutes or until no longer pink; remove and set aside.
In the same pan, saute onion in remaining oil until tender. Add garlic and ginger; cook 1 minute longer.
Stir in the peas, tomatoes, sweet potato, broth, peanut butter, 1-1/4 teaspoons thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potato is tender. Add chicken; heat through.
Serve with rice if desired. Sprinkle with remaining thyme. Yield: 8 servings (2-1/2 quarts).
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