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Like a flat tasty pie:)

Jake and I are back in Lancaster for a spell and helping out with the family business – produce stand at a farmer’s market. This means we get LOTS of delicious fruits and vegetable that we rarely splurged on while we were in Alaska, although our little arugula garden grew splendidly there. While boxing up beautiful arugula at 4am I had the urge to make some kind of pear tart/pizza. So that is just what we did – sort of made it up from a hodge podge of recipes.

It was GOOD. More like a pie that got steam rolled, this hit the spot. We didn’t have bleu cheese or gorgonzola so we substituted sharp white cheddar – but I ended up loving it. Here we go…

To make one small flat tart (light dinner for two): 

– handful of fresh arugula

– thin slices of a ripe bosc pear

– sharp white cheddar – shredded (or gorg or bleu)

– dough! we didn’t have yeast so ours became more like a pie crust – but I recommend this! You will need flour, water, salt, flax seed (optional), baking powder, veg oil.

1. Mix together a cup of flour (we only had white), 1/3 c. water, 1/2 tsp salt, small handful of flax seed, 1 tsp baking powder and 1/8 c. veg. oil. Mix, roll up into a ball and flatten. Place this on a cookie sheet and brush with a mix of olive oil and balsamic vinegar.

3. Top dough with cheese, pear, arugula, and then a bit more cheese.

4. Bake for 10-15 min at 350. You can change this depending on your preferences of crispiness.

5. Remove, cool a bit, and drizzle with more olive oil/ balsamic vinegar.

6. EAT!

OPTION: wait to add arugula after it comes out if you want some of that bitterness to stay – otherwise it gets baked out:)

 

 

 

 

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Jake’s parents joined us for 9 great days in Alaska – this means we ate very well:) While here they got to go out on Jake’s boat and try their hand at catching some unlucky halibut – and that they did! As a result we had the best fish tacos I’ve had this summer (and maybe ever). The simple fish fry recipe was snagged from some friends here in Alaska, the Moyers…so thanks for that little secret!

I had no part in making these but have full faith that I could repeat it. Kelli & John King were the greats in this one.

fresh halibut tacos!

1. Make Sweet Slaw (great addition to your taco!)

– Chop up a small head of savoy cabbage

– mix together and add to cabbage: 1/2 c. mayo, 3 tbsp milk, 3 tbsp vinegar and 1 tbsp sugar

 

2. Lime Cilantro Sauce – mix together following:

– 1/2 c. minced cilantro

– 2 c minced up tomatoes

– juice of one and a half large limes

– half a jalepeno (no seeds) minced

– salt

-1/4 tsp cumin

– 5 minced spring onions

 

3. Fry up your fish!

– cut up something fresh if you can, if not just buy some cod. We did these with halibut.

– mix pancake mix (the just add water kind) with beer! You want it to be a little thinner than if you were making pancakes.

– heat up 3/8 in. of olive oil ( you aren’t deep frying, but pan frying)

– fry each fish chunk about 5 min on each side (depending on thickness)

 

4. Heat up tortillas with a bit of oil in a frypan.

 

5. Put together your tacos, pour the wine and eat at least 2!

The Kings feasting on their creativity.

 

Deckhand Jake and an unlucky halibut.

 

 

 

Hello everyone! I’m still committed to Circle Feast, but wanted to share a recipe I recently posted on Motley Mama. It’s delicious, I definitely recommend it. If you’re like me and get stuck in long ruts of making the same thing over and over again, Golden Chicken Curry is a great way to spice up your weekly menu. You can find the recipe here.

Love to all!

On our travels we have been staying with many friends. To thank them for their hospitality we often try to leave a little gift, buy some beers or make dinner. We love when we can make dinner! For the last couple nights we’ve been staying in Abbotsford, BC with some friends serving through MCC.

We decided to make pasta one night – Jake’s favorite. We used some local smoked salmon and some other tasty ingredients and had a quick and easy hit!

1. Boil your water for the fettuccine. (Make this as you normally would).

2. Mince up a clove or two of garlic and saute with olive oil, salt and oregeno.

3. Chop up some kalamata olives and add to the pan along with some chopped smoked salmon.

4. Throw some crusty bread in the oven to broil a bit while you finish cooking the fettuccine and salmon saute.

5. Throw a handful of spinach in with the salmon for a few minutes – don’t let it get too mushy.

6. Mix saute with fettuccine and add a generous helping of chopped up goat cheese.

7. Serve with crusty bread and salad! (we made spinach salad since we didn’t use our whole bag for the pasta, and made olive oil/goat cheese spread for the bread – which is something I learned from Jen!).

This is another one of my photo-copied-from-mom recipes.  I don’t even know what magazine it comes from, but it was submitted by Amy VanGuilder Dik in Minneapolis.  It is one of those recipes that’s pretty easy, but seems impressive to guests.

  • 4 boneless skinless chicken breast halves
  • 1 Tablespoon olive or canola oil
  • 1 jar (16 oz) chunky salsa
  • 1 cup dried cranberries
  • 1/4 c water
  • 1 Tablespoon honey
  • 2 garlic cloves, minced
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 2 cups hot cooked couscous (I prefer whole wheat)
  • 1/4 cup slivered almonds (I’ve never actually added these, didn’t really noticed them until now)

In large skillet, saute chicken in oil until browned on both sides.  In a small bowl, combine salsa, cranberries, water, honey, garlic, cinnamon, and cumin; mix well.  Pour over chicken and cook over medium heat for 10-15 minutes or until chicken juices run clear.  Cover each breast with some of the salsa mix, then mix the rest in with the couscous.  Enjoy!

I got this recipe from Country Woman Magazine, it was submitted by Deborah Biggs, Omaha, Nebraska.  It is slightly changed.

  • 5 slices fully cooked (crispy) bacon
  • 1/3 cup crumbled Gorgonzola cheese (I used feta)
  • 2 tsp. balsamic vinegar
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 pound lean ground beef

Heat bacon until crispy; cool.  Finely crumble into a large bowl; add the cheese, vinegar, salt, and pepper.  Crumble beef over mixture and mix well.  Shape into 2 patties.  Grill burgers or broil 4 inches from heat for 4-5 minutes on each side.

These had a really interesting flavor.  We decided the vinegar was a little strong, so I planned to cut back on that next time I make them.  As I was typing the recipe on here, I realized the recipe calls for only 2 TEAspoons (I used 2 TABLEspoons) which is probably just right.  Sorry, they were so delicious I forgot to take a picture, I’ll add one next time I make them.

This weekend Austin and I went home to my parents’ house and celebrated Dad’s 51st birthday. For his birthday meal, I decided to make Honey Baked Chicken–a Baer family favorite that I knew my family would also really enjoy (it also happens to be Austin’s #1 favorite meal ever). You can find the original recipe on my sister-in-law, Zoe’s, cooking blog here.

It was a hit! Delicious and very easy to make. The meal is served best with a green veggie (my personal favorite is asparagus). This weekend I also served stuffed mushrooms (found on CircleFeast) and Chocolate Layer Cake for dessert. I served it with white rice this time, but you can serve it with any kind of rice you like. Below, Zoe suggests baked brown rice. Either way, delicious. Enjoy!

Ingredients

Recipe adapted from the More With Less cookbook.

4 chicken legs

1/3 cup honey

2 T melted butter

1 T prepared mustard

1 1/2 t curry powder

1 t salt

Place the chicken in a casserole dish. Mix the remaining ingredients and pour over the chicken. Bake at 350 for about and hour and a half, basting 3 or 4 times with the pan juices. Serve with rice (pouring some of those delicious juices over the rice…mmmm).

Baked Brown Rice

1 1/2 cups brown rice

2 1/2 cups water

2 t butter, optional (but please don’t opt out)

1 t salt

Place everything in an 8-inch casserole dish and cover tightly with foil. Bake at 350 for an hour and a half. Serve steaming hot.

Zoe's delicious homemade bread in the corner!

 

 

I promise I'm not actually an angry cook.

A very sinful rendition of a classic – as introduced to me by Mama Keagy.

The ultimate grilled cheese:
 
3 oz. of softened cream cheese
1 C. of mozerella cheese
1 C of cheddar cheese
3/4 C mayonaise
1/2 t. garlic powder
1/8 t. seasoned salt
 
Combine the above ingredients
Pre heat a griddle to the same temperature for doing grilled cheese
 
melt butter in a seperate pan
brush melted butter on thin slices of french bread (or any bread)
assemble like any grilled cheese sandwich
Brown both sides until cheeses are melted

Eat.

OH. MY. HEART.

I already posted a recipe for a very simple and easy Jumbalaya, but after having a much more complex (and very delicious) Jumbalaya at Musikfest this summer, I was inspired to experiment.  This is a compilation of several recipes I found, but a lot of it comes from this random website I found…http://www.gumbopages.com/food/jambalaya.html:

  • Keilbasi
  • Shrimp
  • Chicken

You can use any combination of these meats, they should add up to 2 lbs total and should all be cooked.  I’m usually lazy and buy cooked shrimp, Keilbasi is already cooked, but I fry it a little to brown it, and I usually throw a small chicken or some legs in the crock pot to cook.

  • 2 medium onions
  • 2 peppers
  • 4 ribs celery
  • 4 cloves garlic, minced

Chop all these up and saute until onion is translucent.

  • 2 cans tomato paste

Add paste and stir continuously until it starts to brown

  • 2 cups chicken broth

Add broth and scrap pan so you don’t lose the deliciousness of the brown stuff.

  • 2-3 T Creole or Cajun seasoning
  • 1 Quart stewed tomatoes
  • salt to taste

Add these and cook 10 minutes, stirring a few times.  Add meat (except shrimp) and cook 10 minutes more.

Many recipes I found suggested cooking the rice in with the rest, but when I tried this, my rice stayed hard forever, then suddenly turned to mush (maybe because I use brown rice).  I cook my rice (6 cups) separately in my rice cooker and then mix it all together at the end, or you can serve it separately.  The first time I made this recipe, I served 6 people.  The next time I made double and a half of the recipe and it was enough to feed 20 people.  Sorry I forgot to take a picture.

Made this the other night for Kate and Vanessa. It’s a winner. Makes good leftovers too!

RECIPE
1 cup white rice

2 tablespoons vegetable oil
1 medium sweet potato, peeled, cut in half lengthwise, then thinly sliced into half moons
Salt and freshly ground pepper
1 rounded tablespoon mild curry paste or 2 tablespons curry powder
2 lb chicken tenders, cut into bite size chunks
1 large yellow onion, thinly sliced
1 red bell pepper, cored, seeded, and thinly sliced

1 tablespoon all purpose flour
2.5 cups chicken stock or broth
1/2 cup heavy cream or half and half  (I used coconut milk)
1/4 cup prepared mango chutney
1 10 oz box frozen peas
1/4 cup fresh cilantro leaves, chopped

[Prepare rice according to instructions OR] Heat 2 cups of water to a boil in a pot, then add the rice, stir and return to a simmer. Reduce the heat to medium low and cook for 18 minutes or until tender.

Preheat a large, deep skillet over medium-high heat with the vegetable oil. Add the sweet potato to the skillet, season with salt, pepper, and curry and cook, stirring frequently, for 3-4 minutes or unitl lightly browned. Scoot the potatoes over to one side and add the chunks of chicken, season with salt and pepper and cook, browning slightly for 3 minutes.  Add the onions and bell peppers and toss to combine.  Add the flour and continue to cook for 1 minute. Add the chicken stock, cream [I used coconut milk], and mango chutney. Bring to a simmer, and cook for 10 minutes or until the chicken and potatoes are cooked through and the sauce has thickened. Add the peas and cilantro and simmer for 1 minutes to heat the peas through. Serve over the rice.

Recipe taken from here: http://www.everythingrachaelray.com/2006/03/its-keeper-chicken-and-sweet-potato.html