Category Archives: Main Course

What we ate this week

I cooked A LOT this past week and we loved it all. I figured I better document for weeks when I have far less inspiration

Friday: Cod & Veggies in Foil

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Saturday: Greek Cucumber Salad

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Sunday: brought apple crisp to a friend’s house for dinner

Monday: Meatloaf a la Pioneer Woman ~ delish (make sure to bake on a broiler pan to keep the bacon from getting soggy)

*I made some edits to this dish… see below.

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Tuesday: Asian Noodle Bowl

Base: Soba & Rice Noodles (boil & flash chill); Sauce: I had made this last week…so I don’t quite remember… but it’s soy sauce, lime juice, sriracha, maybe some rice wine vinegar, sugar…just google asian salad dressing and then the veggies I used were: red & yellow bell peppers, chives, radishes, and parsnips. I would have used carrots & cucumbers if I had them. And then topped with cilantro I was originally inspired by this dish.. you can tell I vastly departed!

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Wednesday: Potluck with small group brought Greek Panzanella Salad

Thursday: Fajitas I marinated the chicken in lime juice, olive oil, garlic, cumin, and jalapenos for 3 hours. It was excellent on the grill! I also made homemade corn tortillas (so easy, corn flour & water). They were far superior to the store bought kind. Now I just need to get a tortilla press… hmm 🙂

Friday: Leftovers

 

*Meatloaf Recipe

  • 1/2 c. half & half
  • 4 pieces gfree bread
  • 1/2 c. gfree bread crumbs
  • 2.5 lbs ground beef
  • 1/2 c. freshly shredded white cheddar cheese
  • 2 tsp salt
  • 1 tsp pepper
  • 1/3 c. fresh flat leaf parsley
  • 3 cloves garlic
  • 1/4 c. finely diced onions
  • 4 eggs
  • 10 slices bacon

sauce (next time I’ll make a batch and a half of this for dipping!)

  • 1/2 c. ketchup
  • 2 tsp brown mustard
  • sriracha
  • 1 tbsp worcestershire

Combined all of the meatloaf ingredients (except bacon). Wrapped in bacon as instructed by PW. Then topped with a thin glaze of sauce. Bake at 350 for 45 min. Slather on more sauce, bake again 20ish minutes. Let sit 10 minutes.

Next time, I think I’ll broil the top for awhile to get some crunch!

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Filed under Main Course, Weekly Menus

Roasted Sweet Potato & Corn Chowder

Based on this recipe…

http://homegrownandhealthy.com/chipotle-sweet-potato-corn-chowder/

with a few minor changes…

  • I forgot the chipotle pepper (though I imagine it would be yummy!)
  • I only used 1 qt of chicken broth + 1/2 quart water (next time, I’d skip the water to make it thicker)
  • 2 LARGE sweet potatoes (vs. 4 small)
  • used 1 sweet yellow onion & 1 red onion instead of the leeks
  • added apples and chives on top
  • seasoned with salt & pepper

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Filed under Gluten Free, Main Course, Main dishes, Soups

Recent Recipes…

The whole having a baby thing has put me behind the blogging 8 ball.

I have made a few recipes lately that I don’t want to lose 🙂

so in no particular order…

  • I got Steve a grill for fathers day. It has been so nice being able to grill food…especially with the whole gluten thing. Grilling is an easy way to cut the carbs out of a meal. This sweet & spicy salmon was awesome. Super flavorful! Definitely make-again-able 🙂
  • For our 4th of July gathering I volunteered to make baked beans. I had my eye on these Alton Brown beauties for a week or so and the get-together presented the perfect opportunity!! The only change I made was to use 1 bottle of dark beer instead of veggie broth. Next time, I think I’d use about 1/2 a bottle of beer. These were super yummy!!
  • I also took a stab at making a gluten free tuna casserole with quinoa. I made the roux out of trader joes gluten free flour and butter (and then added in milk & cheddar). The final dish was good…but the sauce by itself was a bit grainy. I’ll have to try something else next time.

More to come 🙂

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Filed under Main Course, Main dishes, Seafood, Side dishes, Weekly Menus

Stuffed Portabellas

This recipe was a winner in my book… Steve was not a huge fan (something about the texture of the mushroom :)) So I don’t think it was the actual recipe he didn’t like… I just think it was an aversion to big mushrooms!

Ingredients

  • 4 portabella caps, scraped of the “gills” and wiped down
  • 1/2 yellow onion
  • 3 chicken sausage links
  • 1 clove garlic
  • 1/2 package cream cheese
  • 1/4-1/2 c. freshly grated parm cheese
  • fresh basil

Preheat oven to 400 & prep mushrooms. Scrap out the gills & then coat them in a touch of olive oil. Put them with the hollowed side down on an aluminum lined baking sheet & bake for 15 mins. Pull out.

While the mushrooms are baking, saute onion in olive oil until it starts to caramelize.

At the same time, remove sausage from casing and brown in another pan. When the sausage is fully cooked, add in 1 clove garlic (grated/minced). Combine onions, sausage, & garlic. Add in the cream cheese and stir till combined.

“Stuff” mushrooms with the sausage mixture. Top with parmesan cheese &  bake 10-15 until cheese is browned.  Remove from oven and top with some fresh basil. Serve.

This was great reheated 🙂

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Filed under Gluten Free, Main Course, Main dishes

Greek Shrimp Bake

This meal is both gluten free AND low carb… two brand new diets that the Peterson HH is having to embrace.

At least the low carb one has an end in sight!!

THIS dish is to die for. I mean, really. One of the best meals I’ve made in a very long time.

I liked it so much I want to make it again this week 🙂

Ingredients:

  • 1-1.5 lbs uncooked, de-veined, peeled, medium to large shrimp
  • 6 c. fresh spinach lettuce
  • 4 stems of fresh basil (about 1/2 package if buying in the store… a small handful if picking fresh), Julienned
  • 1/2 red onion, thinly sliced
  • 2 cloves garlic, minced (or grated with microplane)
  • 2 large handfuls of cherry or grape tomatoes (whole)
  • 1/2 large red bell pepper, finely sliced
  • 1/2 large yellow bell pepper, finely sliced
  • 4-6 oz block feta cheese, cubed in 1/2 in by 1/2 in cubes
  • 2-3 green onions, chopped
  • 2 small lemons, quartered
  • Salt & pepper to taste

Layer fresh spinach, fresh basil and green onions on the bottom of a 9×13 pan. Continue by layering veggies (evenly distributing garlic and other seasonings). End with shrimp and then lemon slices/chunks. Drizzle with a little olive oil. Bake at 375 for approx 20 min (for medium uncooked shrimp). I broiled for approx 5 min after that (with the pan in the middle of the oven) to start to brown up the feta a bit.

I was able to reheat the leftovers for lunch the next day and it was still amazing. Some times things like this don’t reheat well…but this one worked perfectly!!

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Filed under Gluten Free, Main Course, Main dishes, Seafood

Cheddar & Gouda Macaroni & Cheese

I’ve just been getting over a two-week long debilitating sinus infection. It started as a head cold and then progressed into an infection. The first round of antibiotics didn’t work~ so it was a long recovery process!

Yesterday I was finally feeling up to cooking for the first time in WEEKS and I decided to make a comfort dish. What’s more comforting than mac & cheese? Um. Cheese = Comfort in my book. Agreed? Okay then moving on!

I started with this recipe and made some additions/deletions based on what I had in the pantry/fridge. The result was cheesey amazingness 🙂

  • 3/4 lb small pasta (I used elbow)
  • 4 Tbsp butter, unsalted
  • 3 heaping Tbsp flour
  • 4 garlic cloves, grated or finely minced
  • dash red chili peppers or hot sauce
  • 1-1.5 c. chicken broth
  • 1 c. half and half
  • 1 c. skim milk
  • 1 lbs sharp cheddar cheese, shredded
  • 2-4 oz smoked gouda, shredded
  • Salt & pepper to taste

Topping:

  • 1/2 sleeve saltine crackers, crushed
  • 4 Tbsp butter, melted
  • 1 oz parmesan, freshly shredded

In a medium pan, boil water. Add in noodles and cook for 5-8 min until al dente. Drain & set aside

In another pan (I used my le creuset dutch oven), melt butter. Add in the garlic & chili peppers. Cook for approx one minute. Then add the flour to the pan whisking constantly until flour is fully incorporated. At this point, gradually stream in the chicken broth, milk & half and half a little at a time fully incorporating the liquid before adding any more. Once all the liquid has been incorporated, cook for 5-10 min more until thickened.

Take the dish off the heat and stir in the cheese. Toss in the pasta & stir. I added about 1 tsp of salt & a few turns of pepper at this point.

Top with the mixture of saltines, butter & parmesan.

Bake, uncovered at 400 for approximately 20-30 minutes until the top is brown & crunchy. Enjoy!

I’d post a photo, but Pax, Steve and I ate this for dinner two nights in a row (and if we’re being honest… lunch today too!) and it is all GONE. Whoops!

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Filed under Main Course, Pasta

Scalloped Potatoes & Ham with Snowville Creamery Creme Fraiche

The first time I’d ever heard of Crème fraîche was when we lived in Norway at “Qualitative Camp.” The chef at the hotel made this amazing fish stew (I know, it sounds gross but it was absolutely to die for) using orange juice and crème fraîche. It is richer and a tad bit less “biting” than sour cream. I instantly fell in love.
The last time  bought some was at central market in Austin, TX, though, I’m pretty sure you can get it in most metropolitan areas.

Then a few weeks back our neighbor arrived for a chili dinner with a brand new container of crème fraîche in tow. Our local dairy farm/operation Snowville Creamery had JUST started making it. OH was I EXCITED! It was just as good as I remembered it… probably better in fact b/c it was locally produced.

I decided scalloped potatoes would be the very best option for testing out the deliciousness that is crème fraîche.

And it was JUST that. Delish!! Seriously, it’s not healthy, but it is amazing. Oh, and the gouda was the perfect touch!

  • 4 Tbsp organic butter
  • 2 heaping spoonfuls flour
  • 1 pint organic 1/2 & 1/2
  • 16 oz creme fraiche (I used snowville creamery, you could certainly use sour cream as a replacement)
  • 1 to 1 1/2 c. snowville skim milk, divided
  • pepper (and a TINY bit of salt) to taste
  • 3 lbs potatoes, peeled & thinly sliced (I used 1 lb traditional baking potatoes & 2 lbs of a smaller mixed bag that included red and purple potatoes. I did not peel the smaller potatoes for time)
  • 3 c. diced ham (I used smoked ham that I pulled out of the freezer from Thanksgiving)
  • 1/2 c. shredded gouda cheese, organic
  • 1/2 c. shredded parmesan cheese

Pre heat oven to 350.

Peel baking potatoes & slice using a mandolin or a food processor (or if you’re really ambitous, your hands/knife). Mine were about 1/4 in thick. Dice ham into bite sized pieces. Toss with potatoes & set aside.

Shred both cheeses and set aside.

In a sauce pan, melt better. Add in flour and whisk until flour is fully incorporated for 1-2 min. Then SLOWLY stream in the half & half little by little stopping intermittently to let the liquid absorb. Stir continuously through this process. Once all of the half & half is incorporated, the mixture might still be a bit thick. Add in the creme fraiche & stir. At this point, I added about 1/2 c. of milk to thin out the mixture just a bit. It was about the consistency of pancake batter. Salt & pepper to taste.

Spray the bottom of a 9×13 pan. Add in 1/2 potato/ham mixture & top with 1/2 cream mixture. Then repeat. At this point, my mixture looked a little too thick. The potatoes weren’t fully covered with the creamy mixture, so I added in about another 1/2-3/4 c. of skim milk to cover the potatoes. Top with the shredded cheese. Cover the dish with aluminum foil & bake at 350 for 1 hour. Turn heat up to 375, remove the foil & bake for another 30 min or until potatoes are fully cooked & the top is browning & bubbly.

Let sit for 3-5 min before serving.

Bad bad food blogger photo below. This is what happens when I am lazy with my photography! 🙂

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