Posts filed under ‘Main Course’

Dutch Baby – A small batch

IMG_20170521_123614_968

1/4 cup all-purpose flour
1/4 cup milk
1 egg
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
pinch of salt
1 tablespoon unsalted butter
powdered sugar
a small oven-safe skillet

Place the skillet in the oven while it preheats to 425°F

Combine the flour, milk, eggs, sugar, vanilla, and salt in a bowl
let the batter rest 20 minutes, giving the flour time to absorb the liquid

Melt the butter in the hot skillet after removing from the preheated oven
swirl the pan to melt the butter and coat the bottom and sides of the pan

Pour the batter into the buttered pan, swirling the pan so the batter coats the bottom evenly

Place the skillet back in the oven
bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes

Serve hot, dusted with powdered sugar, and cut into wedges
or serve with maple syrup, fruit, or jam

May 22, 2017 at 6:48 pm Leave a comment

Red Lentil Dal

dal

The original recipe came from The New York Times by Nigella Lawson. I didn’t feel the need to reduce the amounts for my usual small batch, I’m looking forward to leftovers. But I did change a few ingredients and or measurements. And I used a pressure cooker to speed up cooking time, while Nigella’s version is done on the stove top.

2 tablespoon vegetable oil or ghee
1 medium onion, diced
1 medium sweet potato, diced (or a cup of diced butternut squash)
1 inch fresh ginger, grated
2 garlic cloves, minced
1 generous squirt of sriracha (or not)
1 – 1 1/2 cups dry red lentils
1/2 teaspoon prepared curry
1/2 teaspoon sugar
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground ginger
2 tomatoes, diced (or canned as the original recipe states, or even tomato sauce)
salt and pepper
4 cups water or stock (I did half and half)
1/2 can of coconut milk (be sure to shake the can before opening to combine the milk with the fat)

Sauté onion over a medium-low flame until softened
add sweet potato, and sauté for about 5 minutes
add fresh ginger and garlic, stir to combine
reduce heat to low

Add lentils and dry seasoning to the pot
stir until lentils are well coated
add tomatoes and water
cover, raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer
cook for 12-15 minutes (double the time for stove top version)

Once the main cooking time is complete, release the pressure from the cooker
stir in coconut milk and season to taste with salt and pepper

stir vigorously to combine and break up the lentils and sweet potatoes
if the dal is to thick, add more water or stock
if it’s too loose, cook uncovered to reach desired consistency

Garnish with cilantro and shredded coconut.

Some of the comments mentioned adding baby spinach. I may do that for the next batch.

May 4, 2017 at 4:16 pm Leave a comment

Deconstructed Stuffed Cabbage

stuffed

I love stuffed cabbage, but who has the time, am I right!? This recipe is based on one for the Instant Pot and is super simple. I used a pressure cooker instead, but it can also be done in a Dutch oven, just double the cooking time.

1 pound ground beef, browned and drained
1 onion, diced
1 garlic clove, minced
1 cup tomato sauce
1 tablespoon ketchup
1 teaspoon sugar
1 teaspoon paprika
salt
pepper
1 cup stock
1/4 cup water
1 cup cooked rice
1 small to medium cabbage, chopped
oil for sauteing

Saute the onions and garlic until almost brown
throw in the rest of the ingredients
toss until well combined
cover and cook for 20 minutes in a pressure cooker

Season to taste and serve.

February 23, 2017 at 9:18 pm Leave a comment

Meat Loaf – A small batch

meatloaf

1/2 lb. ground beef
1/2 lb. ground pork
1/4 cup grated onion
1 clove garlic, grated
1/4 cup bread crumbs (fresh or dried)
1 egg, beaten
salt and pepper
1/4 cup ketchup + 2 tablespoons reserved for glazing
1 tablespoon mustard
1 teaspoon garlic powder
a splash of Worcestershire sauce or soy sauce

Preheat the oven to 375°F

Saute the onions and garlic until translucent

Combine all the ingredients, except the reserved ketchup, in a large bowl

Place the meat mixture on a rimmed baking sheet, that is foil-lined and greased
form into a loaf (I don’t like using a loaf pan, because the meat loaf just swims in its own grease while cooking)

Bake for 30 minutes
spread the top of the meat loaf with the remaining ketchup
and bake at 400°F for an additional 15 minutes to brown the top

Remove from the oven and let rest for a bit before serving

November 2, 2016 at 3:34 pm Leave a comment

Crab Cakes

crabcakes

1 lb. lump crab meat
1/2 cup bread crumbs
1 small onion, diced
1 rib celery, diced
1 carrot, diced or grated
1 clove garlic, minced
3 soup spoons mayonnaise (or more if you feel the mixture is dry)
1 egg, beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
chili powder to taste
1 teaspoon dry oregano
1 teaspoon  dry basil
1 teaspoon dry parsley
salt and pepper to taste

Sauté onion, garlic, carrot, and celery, allow to cool slightly
mix all ingredients together
form into patties (I use the rim of a large mason jar lid, lined with plastic wrap for uniformity)
chill in the fridge for approximately 30 minutes
dust both sides lightly with flour
fry in vegetable oil

Drain crab cakes on paper towel before serving

Serve on rolls with lettuce and your favorite condiment. Or, make smaller cakes and serve with a salad.

I don’t make a small batch, since these freeze really well. Wrap individually in plastic wrap once cooked and cooled.

August 5, 2016 at 3:33 pm Leave a comment

Chicken Shawarma – A small batch

shawarma

2 chicken breasts, sliced in half lengthwise
1/4 teaspoon dry ginger
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon prepared curry powder
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
pinch of red pepper
pinch of cinnamon
salt and pepper
2 tablespoons plain yogurt

Mix all these ingredients together
toss until chicken is well coated
allow to marinate for a minimum of 30 minutes

Saute in a very hot and well oiled pan, until well browned

Sauce
2 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons water
1 clove garlic, minced
2 tablespoons yogurt
salt and pepper

Serve with sauce and assorted veggies in a warmed pita, or on a bed of lettuce

Entire dish, no pita = 6 carbs

June 17, 2016 at 3:25 pm Leave a comment

Korean-style Meatballs – A small batch

IMG_20160606_110946

1/2 lb ground meat
2 tablespoons soy sauce
1 tablespoon fresh grated ginger
1 teaspoon sesame oil
2 or 3 dashes fish sauce
2 garlic cloves, minced
2 green onions, one minced and one sliced for garnish
a squirt of hot sauce
1 tablespoon flour
1 egg, beaten
1 teaspoon sugar
salt and pepper
oil for sauteing

Mix all ingredients together
form mixture into 1 inch balls

Heat oil in a skillet
fry the meatballs until brown on all sides

Makes about 12 meatballs = 10 carbs

Serve wrapped in lettuce with kimchi, pickled veggies if you like and garnished with chopped green onions

June 6, 2016 at 6:20 pm Leave a comment

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