SKILLET STEAK AND POTATOES

SKILLET STEAK AND POTATOES
Skillet Meals -- PHILcookbooks.com

2 sirloin steaks, cooked and sliced 1" thick
2T olive oil
1 large onion, chopped
3 cloves garlic, minced
4 potatoes, peeled, diced and cooked
1t salt
1/2t black pepper
1/2 t paprika
1/4 t red pepper flakes
1C corn
1 C halved grape tomatoes
1/4 C chopped parsley, optional

1. Cut steak into bite-size pieces.  You should have 1 1/2-2C.
2. Heat oil in large heavy skillet over medium-high heat.  Add onion; cook and stir 8 minutes or until beginning to brown.  Add garlic; cook and stir 1 minutes.
3. Add potatoes;  stir to combine.  Cook 4 minutes without stirring.  Sprinkle with salt, pepper, paprika and red pepper flakes.  Stir, scraping up any browned bits from bottom of skillet.  Add corn, tomatoes and steak.  Cook adn stir until heated through.  Garnish with parsley, if desired.
Makes 4 servings

VEGGIE BEEF HASH

VEGGIE-BEEF HASH
Skillet Meals -- PHILcookbooks.com

4 oz cooked roast beef, trimmed, finely chopped
1 1/2 C finely chopped onion, celery, green pepper, red pepper and/or parsley
1C shredded potatoes
1/2 C shredded carrots
1 egg white or 2T liquid egg white
1/2 t dried rosemary
1/2 t black pepper
1/2 C salsa, optional

1.  Combine beef, veggie blend, potatoes, carrots, egg white, rosemary, and black pepper in large bowl.
2.  Lightly spray large nonstick skillet with cooking spray; heat over medium-high heat.  Add beef mixture; press down firmly to form large cake.  Cook 4 minutes or until lightly browned adn heated through.  Serve with salsa, if desired.

Makes 2 servings

CORNED BEEF HASH

CORNED BEEF HASH
Skillet Meals -- PHILcookbooks.com

2 large russet potatoes peeled, and cubed
1/2 t salt
1/4 t black pepper
1/4 C butter
1 large onion, chopped
1/2 lb corned beef, finely chopped
1T prepared horseradish
1/4 C whipping cream, optional
4 poached or fried eggs

1.  Place potatoes in 10" skillet.  Cover potatoes with water.  Bring to a boil over high heat.  Reduce heat to low; simmer 6 minutes.  Potatoes will be firm.  Drain potatoes in colander; sprinkle with salt and pepper.
2.  Wipe out skilllet with paper towel.  Add butter and onion; cook and stir over medium-high heat 5 minutes.  Stir in corned beef, horseradish and potatoes; mix well.  Press down mixture with spatula to flatten into compact layer.
3.  REduce heat to low.  Drizzle cream evenly over mixture, if desired.  Cook 10-15 minutes.  Turn mixture with spatula; pat down and continue cooking 10-15 minutes or until bottom is well browned.  Top each serving with 1 poached egg. Serve immediately.

Makes 4 servings.

PEARLED BARLEY AND CORN SALAD

PEARLED BARLEY AND CORN SALAD
Rachel Ray Magazine Nov 2013

1C pearled barley
Salt and pepper
1T canola or vegetable oil
2 ears corn, kernels removed
1 small red onion, finely chopped
2 ribs celery with leafy tops chopped
3-4 garlic cloves, chopped
1 pint cherry tomatoes, halved
1/2 C chopped flat leaf parsley
Handful of basil leaves -- stacked, rolled and thinly sliced
1/4 C pine nuts, lightly toatsed
about 1/4 C evoo
1 lemon, zested and juiced

In a small pot, cover the barley with a couple inches of water.  Cover pot and bring to boil.  Salt the water and cook the barley until al dente, about 25 minutes.  Drain.
In a large skillet, heat the oil over medium-high.  When the oil ripples, add the corn; cook until lightly browned.  Stir in the onion, celery, and garlic; cook for 2 minutes.  Transfer to a large bowl.
Add the tomatoes, parsley, basil, pine nuts and barley to the corn mixture;  stir to combine.  Dress with the evoo, lemon juice and zest.  Season and serve at room temperature. or cold.

SAUSAGE AND MILLET CARIBBEAN STYLE

SAUSAGE AND MILLET CARIBBEAN STYLE
Chef Brad

1C Millet
1C pearled barley
1C white rice
2T sugar
3T oil
5 C chicken broth
4 sausages, cut up
1 small can tomato paste
2T capers
2T balsamic vinegar
1 small onion, chopped
Fresh parsley, chopped
Fresh oregano, chopped
2 roasted red peppers
2 garlic cloves, minced
In large electric pressure cooker, heat oil and carmelize sugar.  Place in grains and coat.  Add  in all the rest of the ingredients.  Cook at high pressure for 25 minutes.

WHITE QUINOA CABBAGE SOUP

WHITE QUINOA CABBAGE SOUP
Chef Brad
Prep: 5 minutes
Cook: 6 minutes
Yield: 8 servings

3C finely shredded cabbage
1 large yellow onion, minced
1 large carrot, minced
1C white quinoa
2 garlic cloves, minced
1/4 C butter
8C beef broth
1t salt
1t pepper
Cheddar cheese, Parmesan cheese or sour cream for garnish

In pressure cooker saute in butter the cabbage, garlic and onion.  Saute until tender.  Add remaining ingredients and pressure for 6 minutes.  Remove lid and garnish with desired topping.

RED BEANS WITH RICE

RED BEANS WITH RICE

12 oz red beans/pinto
1/4 t dried oregano
2 qts water
1/2 lb lean pork or ham
1/4 C spanish olive oil
4 garlic cloves, peeled
2 medium onions, chopped
2 t salt
1 small green bell pepper, chopped
1/2 t pepper
1/8 t sugar
1/2 t ground cumin
2 1/4 C long-grain rice

Soak beans in a large pot with water for at least 8 hours or overnight.
Bring the beans to a boil, reduce heat and let cook for 1-2 hours until the beans are tender.  Add additional water if necessary.  Cook the ham in a little oil for 5 minutes.  Add onion, garlic, and bell pepper until tender.  Add beans and 5C cooking liquid to the onions and bell pepper.  Add more water if needed.  Raise the heat to high, add the oregano, cumin, sugar, salt, pepper, adn rice and cook uncovered until most of the liquid has been absorbed -- about 15-20 minutes.
Stir the rice with a fork, reduce the heat to low, and cook 10-15 minutes more until done.

BAKED ZITI

BAKED ZITI

1 lb dry ziti pasta
1 onion, diced
1 lb lean ground beef
2 (26 oz) jars spaghetti sauce
6 oz provolone cheese, sliced
1 1/2 C sour cream
6 oz mozzarella cheese, shredded
2T grated Parmesan cheese

Bring a large pot of water to a boil.  Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat.  Add spaghetti sauce, adn simmer 15 minutes.
Preheat oven to 350 degrees.  Butter a 9x13" baking dish.  Layer as follows:  1/2 of ziti, provolone cheese, sour cream, 1/2 sauce mixture, remainig ziti, mazzarella cheese adn remaining sauce mixture.  Top with grated Paremsan cheese.
Bake for 30 minutes in the pre-heated oven, or until cheeses are melted.

SANTA FE CHICKEN WRAPS

SANTA FE CHICKEN WRAPS

1 large red bell pepper, chopped
1 medium onion, chopped
1 pkg taco seasoning
1 (15 oz) can beans, rinsed & drained OR 2C cooked beans
1 (14.5) oz can tomatoes, drained but reserve the liquid
1 1/2 C jack cheese, shredded
2C chicken, cooked and diced
6 (10") flour tortillas
1 1/2 C cooked rice
2T olive oil

Saute pepper and onion with taco seasoning;  add beans, tomatoes, chicken and rice.
Warm through. Divide chicken mixture amongst the tortillas, add cheese, then roll up and cut diagonally.

WHITE BEANS AND PASTA

WHITE BEANS AND PASTA

1 large onion, diced
3 cloves garlic
Fresh or dried basil
1 can chicken broth
Salt and pepper to taste
1 can nave/white beans
1/2 lb spaghetti, cooked

Saute onion in a little olive oil until transparent.  Add garlic and cook, not burning.
Add broth, salt, pepper and basil.  Simmer 15 minutes.
Add beans, juice and pasta.  Stir.
Serve imediately with garlic bread and grated Parmesan cheese.

CROCK POT POTATOES, BACON AND CHEESE

CROCK POT POTATOES, BACON AND CHEESE

3 large potatoes
1/4 lb bacon, chopped into small pieces
1 C onion, diced
2-3 cloves garlic, sliced
Salt and pepper
3T butter
2C cheese, grated
1-2 T green onion, sliced

Line a 6 quart crock-pot with a liner.   Slice potatoes in half horizontally and then vertically.  Sliced quartered potatoes into approximately 1/4" slices.  Line the bottom of the lined crock pot with a layer of potatoes, onions and garlic.  Sprinkle salt and pepper on the layer of potatoes, onions and garlic.  Add remaining sliced potatoes, onions and garlic and season again with salt and pepper.  
Add chopped bacon -- you do not need to cook the bacon before adding to the crock pot.
Add 1 cup of cheese and dot with 3 T of butter.  Cook potatoes on high for 4-5 hours or on low for 8-10 hours.  When teh cooking time is done, top wiht remaining 1 cup fo cheese and sliced green onions.

WILD RICE STUFFING

WILD RICE STUFFING

• 1 cup wild rice
• 1 stick (4 oz.) butter
• 1 pound mixed mushrooms, sliced
• Salt and pepper
• 1 onion, chopped
• 2 large carrots, peeled and chopped
• 3 ribs celery with leaves, ribs and leaves separated and chopped
• 3 cloves garlic, chopped
• 2 bay leaves
• 1 cup long-grain white rice
• 1/3 cup finely chopped fresh chives

1. In a medium saucepan, bring 4 cups salted water to a boil. Add the wild rice; return to a boil. Reduce the heat, partially cover and simmer until rice is al dente, 30 to 50 minutes, depending on the variety. Drain.
2. In a large skillet, melt 4 tbsp. butter over medium heat. Add the mushrooms; season. Cook, stirring occasionally, until the liquid evaporates and the mushrooms begin to brown, about 8 minutes. Transfer to a bowl.
3. In the same skillet, melt the remaining 4 tbsp. butter. Add the onion, carrots, celery ribs, garlic and bay leaves; season. Cook, stirring often, until vegetables are soft, 4 to 6 minutes. Add the white rice, wild rice and 1 3/4 cups water. Cover, bring to a boil, then reduce heat to low and simmer until rice is tender, about 18 minutes. Discard bay leaves.
4. Stir in the mushrooms, half of the celery leaves and the chives; season. Sprinkle with the remaining celery leaves.

WINTER VEGETABLE AND SPELT SOUP

WINTER VEGETABLE AND SPELT SOUP

1 C spelt
1T olive oil
3 links (3 oz each) sweet Italian sausage, casings removed
2 C peeled and cubed butternut squash (cut into 1" pieces)
1 1/2 C peeled and sliced carrots (cut into 1" pieces)
1 1/2 C peeled and sliced potatoes (cut into 1" pieces)
1 large onion, diced
3 cloves garlic, chopped
1 T chopped fresh thyme
4 C chicken broth
3/4 t salt
3/4 t black pepper

Soak spelt in cold water overnight.  Drain and set aside.
In a large lidded pot, heat loive oil over medium heat.  Add sausage, breaking up with a wooden spoon. Cook 8-10 minutes, until browned.  Stir in butternut squash, carrots, potatoes, onion, garlic and thyme.
Cook 5 minutes, stirring occaisionally.  Add chicken broth,  cup water, adn spelt.
Bring to a boil.  Reduce heat to a simmer and cook covered for 30 minutes or until spelt is tender.  Stir in salt and pepper.

SAUSAGE BEAN AND SPINACH STEW

SAUSAGE, BEAN AND SPINACH STEW

1 lb dried large white beans picked through and rinsed
8 C chicken broth
1 onion, peeled and finely chopped
2 carrots, peeled and finely chopped
2 ribs celery, finely chopped
6 cloves of garlic, finely chopped
8 sprigs of thyme
1 bay leaf
1 lb sweet or spicy Italian sausage, casings romoved, shaped into 1/2 inch meatballs
1 bunch spinach, trimmed
Juice of 1/2 lemon
Crusty bread for serving

In a large slow cooker, stir together the beans, chicken broth, onion, carrots celery, garlic, thyme, and bay leaf. Cover and cook on high heat until the beans are nearly tender; about 3 1/2 hours.  
Place the sausage meatballs on top of the beans.  Cover; cookuntil the meatballs are no longer pink in the center; about 25 minutes.
Discard the thyme sprigs and bay leaf.  
Stir in teh spinach then cover and let stand until the spinach wilts, about 10mminutes.
Stir in the lemon juice; season.
Serve with crusty bread.