Tag Archives: main dish

September 6, 2011 · 10:26 am

Grilled Chicken with Mint Chutney and Indian Spiced Cauliflower

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Most of my garden is finished now: just a few lingering tomatoes and herbs. And mint. Lots and lots of mint. Mint is an indestructible herb; plant it once, and it will be with you for life. Like it or not. Thanks to this mint chutney recipe, I really like the mint in my garden.

There are actually both mint and cilantro in this chutney, but the mint is definitely the star player here. Chutneys are an Indian condiment that are usually a combination of both sweet and spicy elements, and often preserved with vinegar. This chutney does not have a strong sweet component, as it uses mint and cilantro as the base instead of fruit, but it does have a slightly sour tang from lemon juice. The heat comes from onion and hot peppers. I make it pretty spicy, but you can tone it down by using less hot pepper.

Mint chutney is a great accompaniment to grilled chicken, or more traditional Indian foods, like Samosa, tandoori chicken,  or Naan.

I used THIS RECIPE for the grilled chicken, which is called “Spicy Grilled Chicken”, but really isn’t all that spicy. It has a little bit of mint in the marinade, so it pairs really well with the chutney. The Roasted Indian Spiced Cauliflower was also great eaten with the mint chutney.

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RECIPES:

Mint Cilantro Chutney

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1 cup packed fresh mint leaves
1 cup packed fresh cilantro leaves
½ of a small onion
½ – 1 fresh hot chili pepper (remove seeds if desired)
6 cloves garlic
1 tsp fresh ground ginger
3 Tbs fresh lemon juice
½ tsp salt
½ tsp ground coriander
½ tsp garam masala
¼ tsp ground cumin (or 1 tsp whole cumin seeds)

Using a blender, food processor, or mortar & pestle, blend all ingredients until finely chopped. Add water 1 Tbs at a time (usually about 2-3 Tbs total) until chutney is desired consistency.

Serve with Grilled Chicken or roasted vegetables, or more traditional Indian foods, like Samosa, tandoori chicken, or Naan.

Makes about 1 cup chutney

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Roasted Indian Spiced Cauliflower with Yogurt Dip

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1 head cauliflower, cut into bite-sized pieces
3 Tbs olive oil
1 Tbs lemon juice
1 tsp turmeric
½ tsp salt
½ tsp pepper
½ tsp ground coriander
½ tsp garam masala
¼ tsp ground cumin
1/8 tsp ground cayenne pepper (optional)

Preheat oven to 425°F.

In a Ziploc bag, mix spices with the olive oil and lemon juice. Add cauliflower to bag. Mix well and allow the dressing to coat cauliflower evenly. Spread the cauliflower in a roasting dish (line with foil for easy cleanup) and bake for 20-30 minutes.

While cauliflower is cooking, prepare mint chutney or yogurt dip, and chill until serving time.

When cauliflower is crisp-tender, remove it from the oven, and serve immediately with chutney or yogurt dip on the side.

Recipe adapted from Sassy Radish

Yogurt Dip

1 cup plain yogurt (for a thicker dip, use Greek yogurt or strain yogurt in cheesecloth lined colander)
1 Tbsp chopped fresh dill, or 1 tsp dried dill
1 Tbsp minced fresh mint (or use cilantro without the dill and mint)
½ tsp cumin (optional)
½ tsp salt

Combine all ingredients. Refrigerate until ready to serve.

Makes 1 cup dip

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June 22, 2011 · 9:43 am

Baked Chicken Taquitos with Cilantro Ranch Dressing

041811 073-1Finger foods with dip are always popular around here. These chicken taquitos can be served with sour cream, salsa, guacamole, or our favorite is this creamy Cilantro Ranch Dressing. It is hard to say whether it is the chicken taquitos or the dip that is most popular. We use this dressing for all kinds of things: on taco salads or tostadas, for dipping quesadillas, as a regular salad dressing, over grilled chicken. Some little people around here have even been known to eat a vegetable or two if I serve this dip along side. It is also great as a dip for raw vegetables. The recipe below makes a dressing that is pourable, like a creamy salad dressing. If you want a thicker dip, substitute sour cream for half of the mayo, and use a little less buttermilk.

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I prefer to use flour tortillas for these, but you can also use corn tortillas. If you are using corn tortillas, place 2-3 tortillas between damp paper towels and microwave for 20-30 seconds to soften them before filling with chicken mixture. Corn tortillas tend to crack easily, so only work with a few at a time. Flour tortillas can be rolled easily at room temperature. Try to use the small fajita-sized tortillas; it is easier to get a tighter roll.

Brush the filled and tightly rolled tortillas with a small amount of olive or vegetable oil and then sprinkle lightly with a coarse salt (like kosher salt). Bake for 15-20 minutes and serve with your favorite dip.

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These make a great main dish or appetizer. Cut in half on an angle for a nice appetizer-sized portion.

RECIPES:

Baked Chicken Taquitos

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4 oz (½ pkg) cream cheese
¼ C green salsa
1 lime, juiced (about 2 Tbs)
½ tsp ground cumin
1 Tbs chili powder
1 tsp onion powder
½ tsp garlic powder
1/3 cup chopped fresh cilantro
4 green onions, sliced
3 cups cooked, shredded chicken
1 ½ cups grated Pepper Jack or Monterey Jack cheese

12-18 small flour or corn tortillas
kosher salt
olive oil or vegetable oil

sour cream, salsa, guacamole or Cilantro Ranch Dressing (for dipping)

Preheat oven to 425°F. Line a baking sheet with foil and lightly coat with cooking spray (or use non-stick foil).

Heat cream cheese in the microwave for about 20-30 seconds, until soft. Add green salsa, lime juice, cumin, chili powder, onion and garlic powders. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. (You can prepare this mixture ahead of time and keep it in the fridge until you are ready to cook.)

If you are using corn tortillas: Work with a few tortillas at a time and heat in the microwave between damp paper towels for about 20-30 seconds until they are soft enough to roll without cracking. Flour tortillas can be worked with at room temperature.

Place about 3 Tbs of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll it up as tightly as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other.

Using a pastry brush, brush the tops of the uncooked taquitos lightly with oil. Sprinkle with kosher salt. Bake at 425°F for 15-20 minutes or until crisp and the ends just begin to brown.

Serve whole, or cut taquitos in half on an angle (this is a nicer size for appetizers).

Serve with sour cream, salsa, guacamole or Cilantro Ranch Dressing for dipping.

Makes about 12-18 taquitos (using small flour tortillas); amount will vary depending on the size of the tortillas

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Cilantro Ranch Dressing

1 package ranch dressing mix
1 cup mayonnaise
½ cup kefir or buttermilk (or regular milk)
2 tomatillos** or 4 Tbs green salsa
½ bunch of cilantro (about 1 cup chopped)
2 cloves garlic
1 lime, juiced
1-2 jalapenos (with or without the seeds; with seeds=spicier)

Combine all of the ingredients in a blender or food processor. Blend until well mixed. Refrigerate for 1-2 hours before serving for optimal flavor.

**Optional: Roast tomatillos for 20 mins at 400°F before adding them to the blender. If you are using a spicy green salsa instead of the tomatillos, go easy on the jalapenos.

FOR A THICKER DIP: Use 1/2 cup mayo and 1/2 cup sour cream, and reduce the kefir/buttermilk to 1/4 cup.

Recipe adapted from OurBestBites

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April 28, 2011 · 10:39 am

Chinese Vegetable Lo Mein

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For Book Group this month we read Wild Swans, by Jung Chang, which chronicles the lives of a family of 3 generations of women in modern day China, It is an amazing look at the history of modern China and the rise of Communism under Mao Zedong. As I was hosting this month, I made this Chinese Vegetable Lo Mein, Chinese Almond Cookies and Homemade Fortune Cookies (I will share these recipes later).

This Lo Mein recipe is adaptable to a wide variety of vegetables and can be made with or without chicken (or other cooked meat). I served it cold, but it can also be served hot. When I am making this for a main dish, I usually serve it hot with both chicken and vegetables. When serving it as a side dish, I usually make it with just vegetables and serve it cold.

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This time I used broccoli, asparagus, sliced carrots, red pepper, snow pea pods, and green onions. I like to slightly blanch the broccoli and asparagus by placing them in a large colander and pouring the hot cooked noodles and water over the broccoli and asparagus in the colander. Then rinse immediately with cold water to cool the noodles and vegetables. The other vegetables I leave raw and stir into the cold noodles with the sauce.

When I am serving it hot, I like to lightly sauté all of the vegetables until crisp-tender and then add the sauce and noodles to the skillet.

I prefer to use Chinese noodles, usually labeled Chow Mein or Lo Mein, but I have also used regular packaged linguine or spaghetti.

RECIPE:

Chinese Vegetable (and/or Chicken) Lo Mein

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1 lb dried Chinese lo mein or chow mein noodles (or use packaged linguine)
1 Tbs sesame oil
1-2 cups cooked, chopped chicken (optional)
1-2 cups chopped raw vegetables (broccoli, asparagus, thin sliced carrots, snow peas, green beans, sliced mushrooms, green onions)

Sauce:
½ cup chicken broth
¼ cup soy sauce
3 Tbs Hoisin sauce
1 Tbs rice vinegar
1 Tbs sesame oil
1 Tbs honey
½ Tbs cornstarch
½ tsp chili paste (or more to taste)
1 clove garlic, minced
1 tsp minced fresh ginger

FOR COLD NOODLES: Combine sauce ingredients in a small saucepan and heat until sauce begins to boil. Stir and cook for 1-2 minutes, or until sauce begins to thicken. Cool slightly while noodles cook.

Chop vegetables. If using, place broccoli, asparagus and/or green beans in the bottom of a large colander. Cook noodles according to package directions. Pour cooked noodles and water into the colander with the vegetables (to lightly blanch these vegetables). Rinse with cold water until cool; drain well. Transfer to a large serving bowl. Stir 1 Tbs sesame oil into noodles and vegetables. Add remaining raw chopped vegetables and cooked chicken. Stir sauce into noodles. Refrigerate until cold. Serve cold.

FOR HOT NOODLES: Cook noodles according to package directions. Drain and stir 1 Tbs sesame oil into noodles. Set aside.

In the pot that you cooked the noodles, heat 1 Tbs vegetable oil. Lightly sauté chopped vegetables until barely crisp-tender. Add cooked chicken and heat through. Stir together sauce ingredients and pour over chicken and vegetables in the skillet. Cook for 1-2 minutes, or until slightly thickened. Add noodles to pot and stir to combine. Serve immediately.

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November 18, 2010 · 8:29 pm

Thanksgiving Meal Prep Planning

For me, an enjoyable, stress-free Thanksgiving is all in the advance planning. Best plan: pot-luck meal where you have limited cooking responsibility! But it is still possible to have a low-stress day and prepare the entire meal yourself. With one oven. Here is our menu this year, and the plan for getting it done with the least amount of Thanksgiving Day chaos.

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Our Thanksgiving Menu:
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Herb Brined Roast Turkey

Gravy

Rolls

Cranberry Sauce

Roasted Garlic Mashed Potatoes

Roasted Garlic Stuffing

Green Beans with Bacon and Almonds

Roasted Sweet Potatoes and Mushrooms

Pumpkin Pie

Cherry Pie

Lemon Meringue Pie

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Thanksgiving Gameplan:

  • Monday (or earlier):
    • Make rolls; parbake and freeze
    • Cube bread for stuffing, set out on trays to dry; roast garlic for stuffing and potatoes, refrigerate (see Roasted Garlic Stuffing for full recipe)
    • Eat all of the leftovers in the fridge so you have room for all of your advance preparations and Thanksgiving leftovers! Keep eating leftovers Tuesday and Wednesday until your fridge is empty; no more leftovers? Order pizza.
  • Tuesday:
    • Prepare brine (see Turkey Timetable below)
    • Prepare Make-Ahead Roasted Garlic Mashed Potatoes; refrigerate
    • Make cranberry sauce; refrigerate
  • Wednesday:
    • Add turkey to brine (see Turkey Timetable)
    • Chop vegetables for stuffing; place in Ziploc bags; refrigerate
    • Prepare veges for Roasted Sweet Potatoes & Mushrooms (this is a new recipe I’m trying this year from Kalyn’s Kitchen. It sounds great, but does require a lot of oven space and time, so I am going to try to roast it for half the time on Wednesday, refrigerate, and then finish on Thursday)
    • Cook bacon and toast almonds for the Green Beans with Bacon
    • Make pies
  • Thursday:
    • Prepare stuffing. Cook for 30 minutes in oven. Transfer to crock pot. Keep warm on lowest heat. **Do this before putting the turkey in the oven
    • Prepare and roast turkey (see Turkey Timetable)
    • Remove mashed potatoes from fridge; place in covered casserole dish; let potatoes come to room temperature (I am going to reheat the potatoes in the oven; you could also reheat them in a crock pot on low for several hours)
    • Remove sweet potatoes from fridge and place on baking sheet;cover and let come to room temperature.
    • Remove rolls from freezer. Place on a baking sheet and cover with foil or plastic wrap.
    • Sit and enjoy family for the next hour or two while the turkey cooks!
    • When turkey is done: remove from oven and let rest for at least 30 minutes.
    • As soon as turkey comes out of oven: mashed potatoes and sweet potatoes go in the oven
    • Make gravy; keep warm on low heat
    • Steam green beans; stir in bacon and almonds (see Bacon Beans for full recipe)
    • While you are preparing beans, have someone else begin to carve the turkey, and kids begin to put food on the table
    • Remove potatoes and sweet potatoes from the oven. Bake rolls for 5-7 minutes, until hot and golden brown.
    • Relax and enjoy!

Thanksgiving Turkey Timetable:

  • Tuesday evening: Prepare brine. Cover and let it sit overnight.
  • Wednesday morning: Add turkey to brine; Let it sit in a cool place (below 40°F) for 12-24 hours (I usually go with close to 24 hours)
  • Thursday (Thanksgiving!):
    • 4 hours before you plan to serve the meal: Remove turkey from brine. Let sit at room temperature for at least 30 minutes
    • 3 ½ hours before eating: Prep turkey and put in the oven. Roast until cooked through (about 2 ½ to 3 hours total)
    • 30 minutes before eating: Remove turkey from oven and let rest for 30 minutes.
    • Serving time: Carve and serve turkey.

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November 17, 2010 · 2:23 pm

Thanksgiving: Herb Brined Roast Turkey

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A brined turkey is one that sits in salted water (with the addition of some herbs and sweeteners in this case) for 12-24 hours before cooking. Brining will not make your turkey taste salty, but will help keep all of those wonderful juices inside the meat, where they belong. Brining does require some advance planning, however. Here is how I approach brining for Thanksgiving:

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Thanksgiving Turkey Timetable:

  • Tuesday evening: Prepare brine. Cover and let it sit overnight.
  • Wednesday morning: Add turkey to brine; Let it sit in a cool place (below 40°F) for 12-24 hours (I usually go with close to 24 hours)
  • Thursday (Thanksgiving!):
    • 4 hours before you plan to serve the meal: Remove turkey from brine. Let sit at room temperature for at least 30 minutes
    • 3 ½ hours before eating: Prep turkey and put in the oven. Roast until cooked through (about 2 ½ to 3 hours total)
    • 30 minutes before eating: Remove turkey from oven and let rest for 30 minutes.
    • Serving time: Carve and serve turkey.

To Make an Herb-Brined Roast Turkey:

First you need to decide on and prepare your equipment:

  • large stockpot
  • large Ziploc bag (Ziploc Big Bags-Large Size) or 5 gallon food-grade bucket
  • cooler or large bin/bucket
  • ice

**Before beginning the brining process, gather together the needed equipment: a large stockpot (2+ gallons. If you don’t have one this large, you can prepare the first step of the brine, then add the remaining liquid to your brining bag or bucket); large Ziploc bag (Ziploc Big Bags- Large Size) or 5 gallon food-grade bucket; a cooler or very large bin/bucket that will fit the large Ziploc bag or 5-gallon bucket (filled with turkey and brine) plus room to add ice around the outside; ice. You need to maintain a temperature below 40°F.

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For the Brine: In a large stock pot, combine salt, brown sugar, maple syrup, pepper corns, garlic, fresh herbs and ONE gallon of water. Bring to a boil. Remove from heat and let the mixture steep for 25 minutes. Add remaining 2 quarts water and 2 quarts apple cider (or additional water). Cool brine to room temperature (place pot in a sink full of ice water if you need the brine immediately, or let it sit at room temperature until cool-I leave it overnight).

Place the turkey in the Ziploc bag or bucket breast-side down. Put the bagged turkey in a clean cooler or the bucket in a larger bin/bucket. Pour the brine into the bag or bucket with the turkey. Zip the bag closed, or put the lid on the bucket. Add ice around the outside of the bag or bucket to keep the turkey cold (below 40F). Place the cooler in a cool place (garage or outside). Let the turkey soak in the cold brine for 12-24 hours. (NOTE: If it is cold enough outside, you may not need the ice. If it is too cold, use the garage as your turkey will freeze)

At least 30 minutes before cooking, remove the turkey from the brine. Pat dry (do not rinse).   DSC04259-1

Place a rack (v-shaped rack, preferably)  in a large roasting pan. For easier cleanup, I like to cover my rack with foil and poke holes in it. Place the turkey on the rack. Let turkey rest at room temperature for 30 minutes.DSC04483-1

Rub turkey generously all over (inside and out) with olive oil. Stuff cavity loosely with a peeled onion, whole garlic cloves, fresh herbs, tops of celery stalks (leftover from celery used for stuffing). Arrange turkey, breast side down, on the greased rack, folding back the wings and securing the legs.

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Cook for 60 minutes at 400°F, until the back of the turkey is well browned; turn the turkey breast side up and baste with juices from the bottom of the pan. Reduce oven temperature to 350°F and return turkey to the oven.

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Roast for about another 90 minutes (exact time will depend on size of turkey: take out when the breast registers 155°F or the thigh registers 165°F; temperature will continue to rise about another 5 degrees out of the oven).

Transfer the turkey to a platter or baking dish with a small rim (don’t place directly onto a flat cutting board as juices will continue to leach for a little while). Let turkey rest for 30 minutes, uncovered, before carving. This ensures maximum juiciness. And gives you a chance make gravy and to pop those rolls in the oven just before serving dinner.

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RECIPE:

Herb Brined Roast Turkey

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Brine Ingredients:

2 cups kosher salt
1 cup brown sugar
1 cup pure maple syrup
2 Tbs whole black peppercorns
10-12 whole garlic cloves, crushed
4 bay leaves
1 sprig fresh rosemary
3-4 sprigs fresh sage
4-6 sprigs fresh thyme
2 gallons water (or 1 ½ gallons water + 2 qts apple cider)
1 large turkey (15-20 lb), thawed

Equipment **SEE NOTE:
large stockpot
large Ziploc bag (Ziploc Big Bags-Large Size) or 5 gallon food-grade bucket
cooler or large bin/bucket
ice

**EQUIPMENT NOTE: Before beginning the brining process, gather together the needed equipment: a large stockpot (2+ gallons. If you don’t have one this large, you can prepare the first step of the brine, then add the remaining liquid to your brining bag or bucket); large Ziploc bag (Ziploc Big Bags- Large Size) or 5 gallon food-grade bucket; a cooler or very large bin/bucket that will fit the large Ziploc bag or 5-gallon bucket (filled with turkey and brine) plus room to add ice around the outside; ice. You need to maintain a temperature below 40°F.

For the Brine: In a large stock pot, combine the salt, brown sugar, maple syrup, pepper corns, garlic, fresh herbs and ONE gallon of water. Bring to a boil. Remove from heat and let the mixture steep for 25 minutes. Add remaining 2 quarts water and 2 quarts apple cider (or additional water). Cool brine to room temperature (place pot in a sink full of ice water if you need the brine immediately, or let it sit at room temperature until cool-I leave it overnight).

Place the turkey in the Ziploc bag or bucket breast-side down. Put the bagged turkey in a clean cooler or the bucket in a larger bin/bucket. Pour the brine into the bag or bucket with the turkey. Zip the bag closed, or put the lid on the bucket. Add ice around the outside of the bag or bucket to keep the turkey cold (below 40°F). Place the cooler in a cool place (garage or outside). Let the turkey soak in the cold brine for 12-24 hours. (NOTE: If it is cold enough outside, you may not need the ice. If it is too cold, use the garage as your turkey will freeze)

At least 30 minutes before cooking, remove the turkey from the brine. Pat dry (do not rinse). Place on a rack in a large roasting pan. Let turkey rest at room temperature for 30 minutes. Roast as directed below.

Roasting Ingredients:

Brined Turkey from above
Olive oil
1 onion, quartered
1 stalk celery (or unused celery tops from celery used for stuffing), cut into 2-3 pieces
4-6 cloves garlic (whole)
Fresh herbs: any combination of thyme, sage, rosemary, oregano

Preheat oven to 400°F for at least 15-20 minutes. Adjust the oven rack to the lowest position. Place a V-shaped rack in the bottom of your roasting pan (I like to cover this with foil, and poke holes in the foil).

Place the turkey, breast side down, on the rack.

Rub the turkey all over (inside and out, top and bottom) with olive oil. Put the quartered onion, celery, whole garlic cloves and herbs (no need to chop herbs) inside the turkey cavity (I do not ever put stuffing inside my turkey). Pour 2 cups of water in the bottom of the roasting pan.

If the legs of your turkey are not secured with a plastic or metal clip, tie them together with kitchen twine. Fold the wing tips back under the turkey. Roast, breast side down for 60 minutes.

Remove the turkey from the oven and turn it breast side up (you can use clean pot holders that you then throw into the laundry, or a bunch of paper towels). Baste turkey with drippings from the bottom of the pan. If the water level has dropped significantly, add another cup of water.

Reduce oven temperature to 350°F and roast for about another 90 minutes (exact time will depend on size of turkey: take out when the breast registers 155°F or the thigh registers 165°F; temperature will continue to rise about another 5 degrees out of the oven). Remove turkey from oven.

Transfer the turkey to a platter or baking dish with a small rim (don’t place directly onto a flat cutting board as juices will continue to leach for a little while). Let turkey rest for 30 minutes, uncovered, before carving. Save drippings for turkey gravy.

Turkey Gravy:

¼ cup butter
¼ cup flour
4 cups turkey drippings or turkey broth***
salt and white pepper

Melt butter in pan (you can reuse your turkey roasting pan). Stir in flour. Cook, stirring with a whisk, until roux is golden brown. Slowly stir in turkey drippings, whisking constantly (***see note below). Taste; season gravy with salt and white pepper (if you are using the juices from a brined turkey or a canned turkey broth that contains salt, you may not need to add any additional salt).

***Note: Pour juices from the bottom of the turkey roasting pan into a Ziploc bag (you can strain the broth if it has a lot of solids in it). Seal bag and place upright. Let sit for about 10 minutes, until the fat separates and rises to the top of the bag. Over a large bowl or the pan you are using to make gravy, poke a hole in the bottom corner of the Ziploc bag and let the broth pour out. When most of the broth is gone and you are almost at the fat portion, tip bag upwards to stop the flow. Discard unwanted fat.

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Thanksgiving Turkey Timetable:

  • Tuesday evening: Prepare brine. Cover and let it sit overnight.
  • Wednesday morning: Add turkey to brine; Let it sit in a cool place (below 40°F) for 12-24 hours (I usually go with close to 24 hours)
  • Thursday (Thanksgiving!):
    • 4 hours before you plan to serve the meal: Remove turkey from brine. Let sit at room temperature for at least 30 minutes
    • 3 ½ hours before eating: Prep turkey and put in the oven. Roast until cooked through (about 2 ½ to 3 hours total)
    • 30 minutes before eating: Remove turkey from oven and let rest for 30 minutes.
    • Serving time: Carve and serve turkey.

    —

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November 2, 2010 · 9:52 pm

Not Just for Summer: Open-Faced Sloppy Joes and Baked Beans

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Sloppy Joes with Baked Beans is always sure to please even the pickiest of eaters in my house. Again it is all about the toppings around here: cheese and sliced green onions go perfectly with the simmered savory meat.

I know that baked beans are traditionally a summer barbecue food, but I prefer to make them when it is cold outside and I need to heat the house up with some extended oven baking time. I usually start with canned beans because I am rarely successful in getting good finished texture when cooking this with dried beans.

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Want the convenience of canned beans at the price of dry beans? Can your own with a pressure canner: 1 cup beans + 1 tsp salt in each quart jar. Add hot tap water, leaving 1” headspace. Process in a pressure canner at 15 lb pressure for 60 minutes.

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Some in our family like to eat our Sloppy Joes open-faced. When I don’t have homemade bread on hand, I serve the Sloppy Joes on these thin sandwich breads, toasted:060610 009-1RECIPES:

Sloppy Joes

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2- 2 ½ lb ground beef
1 onion, diced
½ of a red or green bell pepper, finely diced
4 cloves garlic, crushed
¼ cup packed fresh parsley, chopped or 1 Tbs dried parsley
1 ½ cups water
1 can (6 oz) tomato paste
½ cup ketchup
1 Tbs chili powder
½ Tbs brown sugar (or golden low-carb sweetener)
2 Tbs Worcestershire sauce
1 Tbs red wine vinegar
½–1 tsp kosher salt
1 tsp dry mustard
½ tsp crushed red pepper flakes
¼ tsp Tabasco sauce
¼ tsp black pepper
Pinch ground cloves

Hamburger buns or Homemade Bread, toasted
Shredded cheese
Sliced green onions or finely chopped red or yellow onions

Brown ground beef in a large skillet until thoroughly cooked; drain fat. Add onion, red or green pepper, garlic, and parsley to the skillet. Cook until onions are translucent.

Add remaining ingredients (except buns and toppings) and simmer, covered, for 15-20 minutes. Uncover and continue to simmer for an additional 10-15 minutes, or until Sloppy Joes are thickened as desired.

Serve over toasted buns (open-faced or full buns) with shredded cheese and onions for toppings.

**NOTE: Use a food processor to chop the onion, peppers, garlic, and parsley if you want fine pieces that are less noticeable to children!

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Baked Beans

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8-12 oz bacon
1 onion, chopped
2 cans (16 oz) white beans, drained and rinsed
2 cans (16 oz) pinto beans, drained and rinsed
1 can (16 oz) tomato sauce
½ cup water
2 Tbs Worcestershire sauce
2 Tbs molasses
2 Tbs Dijon mustard
2 Tbs brown sugar
1 tsp salt
1 tsp liquid hickory smoke flavoring
½ tsp fresh ground pepper
1/8 tsp ground cloves

Chop bacon and cook until almost crisp. Remove bacon from pan; drain grease, leaving 2-3 Tbs drippings in the pan. In the bacon drippings, sauté onion until soft. Combine bacon and onion with remaining ingredients in a 2-quart baking dish. Cover and bake at 300°F for about 3 hours (or 325°F for 2 hours), stirring every 30-45 minutes. Add additional water if the beans begin to stick to the pan.

Or cook in a crock-pot on low for 6-8 hours.

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