Veggie 'Meat'balls
Marinara Ingredients:
3 cups yellow onion, diced
4 teaspoons garlic, minced
3 cans (28 oz. each) whole plum tomatoesReserved meatball pan drippings
1/2 cup dried basil4 teaspoons garlic, minced
3 cans (28 oz. each) whole plum tomatoesReserved meatball pan drippings
2 Tablespoons sugar
3 cans (6 oz. each) tomato paste
Parmesan cheese, grated
This sauce is best if made a day in advance.
In a large pot sauté onions in oil over medium-high heat until translucent (about 6 minutes). Stir in garlic and cook until you can smell it (about 30 seconds). Add the tomato paste and stir until warmed. Add tomatoes, pan drippings from the meatballs, parsley and sugar. Simmer for one hour on low, uncovered. Use a potato masher to break up the tomatoes in the sauce. Remove from heat. Let cool completely and place in the fridge overnight. Warm the sauce until simmering, then add the cooked meatballs to the sauce and simmer uncovered until heated through (about 15 minutes). Garnish with lots of grated Parmesan cheese.
Veggie 'Meat'balls
1 can (15 oz.) cannellini beans, drained and rinsed
1 roasted red bell pepper (2 halves), roughly chopped
½ medium yellow onion, grated
2 cloves garlic, minced
¼ cup chopped Italian parsley
1 ½ tsp dried oregano
1 egg
½ cup dried breadcrumbs (see note)
½ tsp kosher salt
½ tsp freshly ground black pepper
Parmesan cheese for grating
3 cups marinara sauce (I used the same sauce for both recipes)
Preheat oven to 350 degrees F. Thoroughly coat a large baking pan with cooking spray. In the bowl of a food processor, combine beans and roasted red peppers. Pulse until chopped, but not smoothly pureed. Transfer the mixture to a medium-sized bowl and stir in grated onion, garlic, parsley, oregano, egg, breadcrumbs, salt and pepper until well combined. Using a rounded 2 tablespoon portion of the bean mixture, form “meatballs” by rolling between the palms of your hands. Place the “meatballs” on the prepared baking sheet, spacing evenly. Bake until the meatballs are firm to the touch and have developed a light golden brown coating, 15 to 20 minutes. In a large saucepan, heat marinara sauce over medium heat until simmering. Add “meatballs” and stir to coat. Simmer until the sauce thickens slightly, stirring occasionally, 10 to 15 minutes.
Note: The amount of breadcrumbs required can change depending on the climate (dry vs. humid). If you find that the "meatballs" are not holding together firmly as you are shaping the first few, add more breadcrumbs, then reshape.
Individual Lasagna
(12 portions)
2 tablespoons olive oil
1 medium onion, finely diced (about 1 cup)
Kosher salt and freshly ground pepper
4 cloves garlic, minced
1 pound mild Italian bulk sausage
1/4 cup tomato paste
1 (28-ounce can) crushed tomatoes
1/4 cup chopped fresh basil
3/4 cup ricotta
3/4 cup freshly grated Parmesan, plus more for topping
1 1/2 cups shredded mozzarella, plus more for topping
Kosher salt and freshly ground pepper
1 package wonton wrappers (at least 48)
Preheat the oven to 375 degrees F.
In a large skillet over medium-high heat, warm the olive oil. Add the onion, sprinkle with a little salt and sauté until softened but not browned. Add the garlic and sauté until fragrant, about 1 minute longer. Add the sausage, breaking up the clumps with your spoon. Cook until the sausage is no longer pink, 2 to 3 minutes. Stir in the tomato paste and cook 1 to 2 minutes. Add the crushed tomatoes, 1/4 cup chopped basil, as well as some salt and pepper. Stir to combine and simmer uncovered, for about 15 minutes, stirring every now and then. Allow the meat sauce to cool for about 15 minutes before building the lasagna. As the meat sauce is cooking, prepare the ricotta filling.
Stir together the ricotta, 3/4 cup Parmesan and 3/4 cup mozzarella. Season with lots of pepper, about a teaspoon and set aside.
To assemble: I used individual ramekins, but you could also use a cupcake pan. Spray the cups with cooking spray. Place a wonton wrapper in each cup. Drop about 1 tablespoon of meat sauce into the bottom of each cup. Then add 1 teaspoon of ricotta filling. Then cover with another wonton wrapper, rotating it about 90 degrees so that the corners of the first wrapper and the second wrapper aren't right on top of each other. Repeat this until you've built 3 layers total. Top each with another wonton wrapper. Finish each with a spoonful of meat sauce, a little shredded mozzarella and pinch of grated Parmesan. Pop them into the oven and bake for 20 minutes. Let them rest on the counter for about 10 minutes, and they should slip out of the muffin tin easily.
Fresh Ricotta Cheese
(makes about 1 cup of cheese)
4 cups whole milk
1/2 teaspoon table salt
4 tablespoons distilled white vinegar or lemon juice
Line colander with four layers of cheesecloth or 2 layers of food-safe paper towels and set over large bowl. Combine milk and salt in microwave-safe glass bowl. Microwave on high heat until lightly bubbling around edges, 2 to 4 minutes (milk should register about 165°F on an instant-read thermometer). Remove from microwave, and stir gently for 5 seconds. Add vinegar or lemon juice a tablespoon at a time and stir until milk separates into solid white curds and translucent liquid whey. Let the mixture set for about 15 minutes.
Using slotted spoon or wire skimmer, transfer curds to prepared colander, cover exposed top with plastic wrap, and allow to drain until desired texture is reached. Store in covered container in refrigerator for up to 5 days.
Chicken and Noodleys
Chicken
1 large onion, chopped
1/4 cup butter
12 boneless skinless chicken thighs
1 can chicken broth
1 large onion, chopped
1/4 cup butter
12 boneless skinless chicken thighs
1 can chicken broth
Mix together: 1 T paprika (Hungarian is best), 1 T garlic powder, 1 T season salt and 1 tsp pepper.
Cook onions in butter just until translucent. Pat chicken dry and rub spices evenly on all the chicken. Brown chicken in batches in the onion and butter mixture. Transfer all to a slow cooker (scrape the pan really well), pour in chicken broth and cook on low for 4 hours. Before adding the noodleys, taste the sauce to see if it needs more seasoning.
Noodleys
4 large eggs
1/2 cup water
1 tsp salt
3 cups flour
Mix egg, water and salt. Mix in enough flour until you have a thick, sticky consistency (not wet). Let rest for 10 minutes. In boiling salted water, slowly drop teaspoon size amounts into water. They puff up! It is easiest to use two teaspoons to scoop then drop the noodleys. Do this in small batches of 6-8 noodleys at a time. When they rise to the top, strain them out and add to slow cooker. Toss with sauce and serve!
Cook onions in butter just until translucent. Pat chicken dry and rub spices evenly on all the chicken. Brown chicken in batches in the onion and butter mixture. Transfer all to a slow cooker (scrape the pan really well), pour in chicken broth and cook on low for 4 hours. Before adding the noodleys, taste the sauce to see if it needs more seasoning.
Noodleys
4 large eggs
1/2 cup water
1 tsp salt
3 cups flour
Mix egg, water and salt. Mix in enough flour until you have a thick, sticky consistency (not wet). Let rest for 10 minutes. In boiling salted water, slowly drop teaspoon size amounts into water. They puff up! It is easiest to use two teaspoons to scoop then drop the noodleys. Do this in small batches of 6-8 noodleys at a time. When they rise to the top, strain them out and add to slow cooker. Toss with sauce and serve!
Michele's Homemade Chicken Enchiladas
Ingredients:
4-6 chicken breasts
1 large can Rosarita enchilada sauce
1 small can diced green chilies
1 small can chopped olives
1 block mild cheddar cheese and/or monterey jack cheese
1 package flour tortillas
Directions:
Boil chicken breasts for 20-30 minutes. Shred chicken once cool. In a 9x12 baking dish, pour a little enchilada sauce on the bottom of the pan. In one tortilla, pour enchilada sauce and spread to cover 2/3 of the tortilla. In center of tortilla, add a few pieces of shredded chicken, olives, diced chiles, and cheese. Roll up and place face down in pan. Repeat with each tortilla until pan is full. Cover top of tortillas with remaining enchilada sauce. Sprinkle shredded cheese on top. Bake at 350 degrees for 30 minutes. These are great to make ahead of time and freeze for another day.
Bone Yard Chicken Kabobs
1 cup vegetable oil
1/2 cup soy sauce
1/2 cup light corn syrup
1/4 cup lemon juice
2 tablespoons sesame seeds
1/2 teaspoon garlic powder
garlic salt to taste
4 skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
1 (8 ounce) package fresh chopped mushrooms
2 onions, quartered
1 green bell pepper, cut into large chunks
Directions:
In a medium bowl, blend vegetable oil, soy sauce, light corn syrup, lemon juice, sesame seeds, garlic powder, and garlic salt. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 2 hours.
Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken onto skewers alternately with mushrooms, onions, and green bell pepper. Pour marinade into a saucepan, and bring to a boil. Cook for 5 to 10 minutes.
Place skewers on the prepared grill. Cook 15 to 20 minutes, turning frequently, until chicken is no longer pink and juices run clear. Baste with the boiled marinade frequently during the last 10 minutes.
Black Bean Burgers & Baked Ham
Black Bean Burgers
Ingredients:(Adapted from Whole Foods)
15 oz can of black beans, rinsed & drained
1 egg
1/2 yellow onion, chopped
1 cup whole wheat bread crumbs
2 roasted bell peppers, chopped (you can get these in a jar)
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic powder
Salt & Pepper, to taste
Crushed red pepper flakes to taste
1-2 tbsp extra virgin olive oil
Serving: sliced tomatoes, spinach, goat cheese or cheese of choice, whole wheat rolls
Directions:
Put beans in a bowl and mash well w/ a fork. Add egg, onion, bell pepper, bread crumbs, oregano, basil, garlic powder, salt & pepper, and crushed red pepper flakes and mix well. Form into 6 regular patties; alternatively, form into 9 mini patties.
Heat oil in a large skillet over med heat. Arrange patties in a single layer and cook, flipping once, until golden brown on both sides and heated through, ~ 10 min.
Serve on whole wheat rolls/bins, and garnish with desired toppings - enjoy!
Note, I have also baked these in the oven to save time of stovetop cooking, and they cooked just as well in the broiler!
Baked Ham w/ Ham Sauce from the Essential Mormon Cookbook
Ingredients:
1 4-lb pre-cooked, sliced ham
½ cup packaged brown sugar
½ cup apricot jam
¼ cup Worcestershire sauce
Directions:
Place ham in roasting pan. In medium saucepan combine brown sugar, apricot jam and Worcestershire sauce. Warm through, stirring until sugar is dissolved. Spoon half of the sauce over surface of ham . Reserve remaining sauce for individual servings. If not using sauce, cover ham with foil. Bake at 325 degrees F. for about 30 minutes, just until warmed through. Over cooking will result in dryness. Makes 12 servings.
Red Hot Chili Pepper Enchiladas
Ingredients:
1 can red enchilada sauce2 cups chopped cooked chicken breast
1 (4 ounce) can chopped green chile peppers, drained
8 (8 inch) flour tortillas
1 cup shredded Cheddar cheese
Directions:
Preheat oven to 350 degrees F (175 degrees C).In a small bowl mix the chicken, peppers and 1/2 cup cheese
Spread 1/2 cup of enchilada mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining enchilada mixture on top, and sprinkle with cheese.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
