Main Dishes

J's Pizza

Summary

Yield
6 Servings
SourceAnn Moore (1986)
Prep time
1 hour, 30 minutes
Cooking time
15 minutes
Total time
1 hour, 45 minutes

Ingredients

1 pk
active dry yeast (1 T)
4 1⁄2 c
flour (up to 5 c)
1 t
salt
1 1⁄2 c
water
1 cn
tomato sauce (8-oz)
2 t
pizza seasoning
1 lb
sausage (fried and crumbled)
1 lb
mozzarella cheese (grated)
 
other toppings (as desired)

Instructions

Combine yeast, 2 cups flour and salt. Heat water until very warm (120° to 130°). Gradually beat water into dry ingredients until just blended. Beat 2 minutes at medium speed. Add 1/2 cup flour to make a thick dough; continue beating 2 minutes. Stir in enough additional flour (about 1 1/2 cups) to make a soft dough. Turn dough onto floured surface; knead until smooth and elastic, about 8 minutes, adding more flour while kneading, if necessary. Shape dough into bait; place in greased large bowl, turning over so top is greased. Cover; let rise in warm place until doubled, about 1 hour. Punch down dough and cut in half. Roil dough out into 2 (11- to 15-inch approximately) oblongs. Spread tomato sauce over dough. Sprinkle on pizza seasoning. Add sausage and other toppings. Cover with cheese. Bake at 400° to 425° for 15 to 20 minutes. Makes 2 pizzas.

Spicy Vegetable Chili

Summary

Yield
4 Servings
SourceDottie Aumiller (1994)
Prep time
20 minutes
Cooking time
1 hour, 20 minutes
Total time
1 hour, 40 minutes

Ingredients

3
onions (medium, 1 1/2 c. sliced)
3
celery ribs (1 1/2 c. sliced)
2
green peppers (1 1/2 c. sliced)
4 clv
garlic
2 T
olive oil
2 cn
tomatoes (28-oz cans, cut up)
3 cn
kidney beans (15 1/2-oz cans)
1 cn
Great Northern beans (15-oz)
1 c
water
1⁄2 c
raisins
1⁄2 c
cashews
1⁄4 c
vinegar
1 T
chili powder
1 T
parsley (snipped)
2 t
salt
1
bay leaf
1 1⁄2 t
basil
1 1⁄2 t
oregano
1⁄2 t
pepper
1⁄4 t
hot pepper sauce
2 c
cheddar cheese (shredded)

Instructions

Cook first four ingredients in olive oil until tender. Add all remaining ingredients but cheese. Bring to a boil, reduce heat, cover and simmer 1 hour longer. Remove bay leaf. Serve over rice or macaroni. Top each serving with shredded cheese.

Chunky Garden Vegetable Chili

Summary

Yield
6 Servings
SourcePam Buesing (2003)
Prep time
30 minutes
Cooking time
55 minutes
Total time
1 hour, 25 minutes

Ingredients

1 T
olive oil
1
onion (medium, chopped)
2
carrots (large, chopped)
2
celery stalks (chopped)
1
green pepper (chopped)
1
red pepper (chopped)
3 clv
garlic (minced)
1
jalapeño pepper (seeded and minced)
1 T
dried oregano
2 t
cumin
1 T
chili powder
1 c
tomato purée
1 cn
chopped tomatoes (28-oz)
2 q
water (cold, or vegetable stock)
1 c
cracked wheat (also known as bulgur wheat)
1 cn
red beans (16-oz, or white beans, drained)
1 c
black beans (cooked)
2
lime's juice
1⁄2 c
tamari sauce (or soy sauce)
1 bn
cilantro (fresh, chopped)

Instructions

Heat the olive oil in a large pot over medium heat and sauté the onions, carrots, celery, peppers, garlic, jalapeno, oregano, cumin and chili powder for 2 minutes to combine well. Add the tomato purée, tomatoes, cold water/stock, cracked wheat and beans; simmer, uncovered, for 50 minutes, until blended. You may add additional stock, tomato juice or water to adjust to consistency, if necessary. Add the lime juice, tamari and cilantro. Serve with plain yogurt or sour cream, grated cheddar and minced scallions.

Tofu Chile

Summary

Yield
4 Servings
SourcePhyllis Shaup (1981)
Prep time
20 minutes
Cooking time
1 hour
Total time
1 hour, 20 minutes

Ingredients

1 lb
tofu (firm, cubed)
1 cn
pinto beans (16-oz, drained)
1 cn
tomatoes (16-oz, chopped in large pieces)
1 cn
tomato paste (small)
1 T
chile powder
1
onion (medium, chopped)
1
green pepper (medium, chopped)
1 clv
garlic (minced)
 
water

Instructions

Sauté onion, green pepper and garlic in 3 tablespoons water (add more if needed to keep from sticking). Add tomatoes, tomato paste and chile powder; stir until paste is mixed in. Add pinto beans and water if it is too thick. Bring to boil. Add tofu. Cover and simmer for 30 minutes. Serve with taco chips and salad. Low cholesterol.

Turkey Chili

Summary

Yield
4 Servings
SourceTerri Williams (1989)
Prep time
20 minutes
Cooking time
1 hour, 5 minutes
Total time
1 hour, 25 minutes

Ingredients

1 T
cooking oil
1 pk
ground turkey (about 1 1/4-lb)
1 1⁄2 c
onion (chopped)
1
green pepper (medium, chopped)
2 clv
garlic (finely chopped)
1 cn
whole tomatoes (18 3/4-oz, undrained)
1 cn
tomato sauce (15-oz)
2 T
chili powder
1 t
dried basil leaves
1 t
oregano leaves (crushed)
2 t
Worcestershire sauce
 
ground red pepper (to taste)
1 cn
red kidney beans (16-oz, drained)

Instructions

Heat oil in large skillet over medium-high heat until hot. Crumble turkey into skillet; stir in onion, green pepper and garlic. Cook until turkey is no longer pink; drain. Stir in remaining ingredients except kidney beans; cut up tomatoes. heat to boiling; reduce heat. Cover and simmer 25 minutes: stir in kidney beans. Cook 5 minutes longer. Salt and pepper to taste. Makes 4 to 6 servings.

Creamy White Chili

Summary

Yield
4 Servings
SourceJulie Whitt (2002)
Prep time
20 minutes
Cooking time
1 hour, 5 minutes
Total time
1 hour, 25 minutes

Ingredients

1 lb
chicken breast (boneless, skinless, cut into 1-inch cubes)
1
onion (medium, chopped)
1 1⁄2 t
garlic powder
1 T
vegetable oil
2 cn
Great Northern beans (15 1/2-oz cans, rinsed and drained)
1 cn
chicken broth (14 1/2-oz)
2 cn
green chilies (4-oz)
1 t
salt
1 t
ground cumin
1 t
dried oregano
1⁄2 t
pepper
1⁄4 t
cayenne pepper
1 c
sour cream (8 oz)
1⁄2 c
whipping cream

Instructions

In a large saucepan, sauté the chicken, onion and garlic powder in oil until the chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce the heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in the sour cream and whipping cream. Serve immediately.

Quick Chili

Summary

Yield
6 Servings
SourceNancy Fogle (2001)
Prep time
20 minutes
Cooking time
1 hour, 20 minutes
Total time
1 hour, 40 minutes

Ingredients

1 1⁄2 lb
ground beef
1
onion (medium, chopped)
3
celery stalks (up to 4, chopped)
1⁄4 c
green pepper (chopped, optional)
1 cn
tomato soup (10 3/4-oz)
1 cn
diced tomatoes (16-oz)
1 cn
tomato sauce (8-oz)
2 cn
spicy kidney beans (15 1/2-oz cans)
1 t
salt
1⁄2 t
pepper
1 T
sugar
1⁄2 t
garlic powder (optional)

Instructions

Combine ground beef, onion, celery and green pepper in Dutch oven. Cook over medium heat until beef is browned and crumbled. Drain off drippings and discard. Add the remainder of ingredients, stirring well. Cover, reduce heat and simmer 1 hour, stirring occasionally. Makes 6 to 8 cups.

Fritzi's Foolproof Chicken Stew

Summary

Yield
4 Servings
SourceAnn Gabriel (1991)
Prep time
30 minutes
Cooking time
5 hours
Total time
5 hours, 30 minutes

Ingredients

1
chicken (cut up)
1⁄2 lb
bacon (diced, browned and drained)
1
onion (chopped)
3
carrots (up to 4, sliced)
2
celery stalks (sliced)
1 cn
cream of mushroom soup
1 t
Worcestershire sauce
1 clv
garlic (minced)
1 pk
frozen peas

Instructions

Dredge chicken in flour, salt and pepper, then brown. Place all ingredients except peas in a crockpot. Cook on low heat for 4 to 6 hours. Add peas to crockpot and cook an additional 30 to 40 minutes. Timing depends on individual crockpots.

Lamb Orzo Stew

Summary

Yield
6 Servings
SourceFlorence Taylor (1990)
Prep time
30 minutes
Cooking time
2 hours, 10 minutes
Total time
2 hours, 40 minutes

Ingredients

1⁄2 c
olive oil
1
leg of lamb (5- to 7-lb, boned, cut into 1 1/2-inch chunks and patted dry)
2 lb
tomatoes (ripe, chopped or 2 lbs good canned tomatoes, drained and chopped)
1
onion (medium)
5
cloves
2 clv
garlic (large, minced)
2 lb
tomato paste
4 t
cinnamon
1 pn
sugar
 
salt
 
pepper (freshly ground)
1⁄2 c
butter
1 lb
orzo (rice-shaped pasta)
3 c
water
1⁄2 c
Parmesan cheese (up to 1 c, freshly grated)

Instructions

Stud onion with 5 cloves. Heat olive oil in Dutch oven over medium-high heat. Add lamb and brown well on all sides. Add tomatoes, onion, garlic, tomato paste, cinnamon, sugar, salt and pepper. Reduce heat to low. Cover and simmer 45 minutes. Preheat oven to 350°. Melt butter in heavy large skillet over medium heat. Add orzo and sauté until completely coated. Stir into lamb mixture. Add water. Cover and bake 1 hour. Remove onion. Sprinkle cheese on top of mixture. Bake 5 minutes more. Transfer to platter and serve immediately.

Recipe taken from Bon Appetit.

Meat & Okra Stew (Bamya)

Summary

Yield
6 Servings
SourceAlexa Elgabri (2003)
Prep time
45 minutes
Cooking time
2 hours, 30 minutes
Total time
3 hours, 15 minutes

Ingredients

2 lb
stewing lamb (or beef, cut into 1-inch cubes)
2
onions (finely chopped)
2 clv
garlic (finely minced)
1 t
ground cumin
1 t
ground coriander
1 c
tomatoes (peeled, seeded and chopped)
3 T
tomato paste
1 c
beef stock (or water, or as needed)
2 T
mint (chopped, fresh, optional)
 
salt
 
pepper (freshly ground)
1 1⁄2 lb
okra
 
vinegar
1
lemon's juice

Instructions

Preheat oven to 325°. In a large frying pan over medium-high heat, warm 1 tablespoon of the butter or oil per serving. Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes. Using a slotted spoon, transfer to a baking dish or stew pot. Add the onions to the fat remaining in the frying pan and sauté over medium heat until tender and translucent, 8 to 10 minutes. Add the garlic, cumin, coriander, tomatoes, tomato paste and 1 cup stock and mint, if using. Stir well. Pour over meat and season with salt and pepper. Cover and bake until all liquid is absorbed, about 1 1/2 hours. Taste and adjust the seasonings. Meanwhile, prepare the okra. Okra must be cooked so that its slimy texture is eliminated. Trim the conical tops with a sharp knife, then soak the okra for 30 minutes, allowing 1/2 cup vinegar per pound. Drain, rinse and dry the okra. In a sauté pan over medium heat, warm the remaining 1/2 tablespoon (per serving) of butter or oil. Add the okra and sauté for 3 minutes, stirring gently. Remove the stew from the oven and arrange the okra on top in a spoke pattern. Sprinkle the lemon juice evenly over the surface. Re-cover the dish and return it to the oven. Bake for 35 minutes longer. Add stock or water if the mixture seems too dry.

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