‘Main Dishes’

Otto’s Swiss Rösti

rosti.jpg

Oven 450 F

Serves 6-8

6 medium potatoes

Par-boil potatoes for 5 minutes to loosen the skin. Grate and discard the skin.

2 eggs

½ cup chopped onion

3 T flour

1 tsp salt

¼ cup melted butter

Mix together with the shredded potatoes.

If desired:

Ham, bacon, sausage

Mushrooms

Cheese

Broccoli, asparagus

Chili peppers

The classic plain potato Rösti is delicious as a side dish, but you can add any finely chopped ingredients to the mix, and make it the main course.

Olive oil

Cover the bottom of a baking dish (jelly roll pan) with a generous amount of oil. Spread the potato mixture and press out thin. Bake 30 minutes at 450F until crisp.





Cousin Otto Heigold made authentic Swiss Rösti for us when he visited us in England. Lekker!

Chicken Stew over Jacket Potatoes

 

Chicken Stew

 

Oven 400 F, then 325 F

Serves 4

4 small baking potatoes

Wash the potatoes, slice through the skin with a knife. Place in the oven at 400 F. After about 30 minutes, turn down to 325 F when you put the chicken stew in the oven.

 

1 medium yellow onion

5 stalks celery

 

Chop the onion & celery to ½ inch size. Set aside.

12 medium white or Crimini mushrooms

 

Wash the mushrooms well in cold water. Trim the stems and cut into quarters. Set aside.

 

4 half chicken breasts, boneless, skinless

 

Cut the chicken crossways into ¼” thin slices.

2 cloves garlic

¼ cup olive oil

1 Tbsp Provence herbs or Italian herbs

½ can Swanson’s Chicken broth

 

Mince the garlic. Add the oil, garlic and herbs to a Dutch oven or heavy roasting pan. On the stovetop, heat the pan to medium, then add the chicken. Sauté the chicken for 2-3 minutes, stirring often. Add the onion, celery & mushrooms. Add ½ can (1 cup) of chicken broth. Cover the pan and bake in the oven at 325 F for 40 minutes.

 

Fresh green beans

Prep the green beans and steam on stove top for about 20 minutes or to your liking. Turn off heat.

2 Tbsp flour

½ can Swanson’s Chicken broth

Salt & pepper

Remove the stew from the oven. In a small drinking glass, pour ¼ cup of broth. Add the flour and blend with a fork until smooth. Add to the hot stew and quickly stir with a wooden spoon. The stew will thicken a bit. Salt & pepper to taste.

 

Serve the stew over the baked potato and green beans.

 

In England, baked potatoes are served ‘’in their jacket” which is the best part- crispy potato skin!

 

More Red Peppers… Shanghai Style

 

 

Serves 8

Oven 400 F

2 cups cooked rice

Prepare the rice, using 2 Tbsp less water than usual to keep the rice firm. Start the rice first and it will be ready when you need it.

 

4 large red bell peppers

3 Tbsp olive oil

 

 

 

Cut the peppers in half, cut through the stem, leaving the stem intact. Remove the seeds and membrane. Wash and drain on paper towels. Arrange the halves in a 9×13 baking dish. Drizzle with olive oil. Roll the peppers over in the oil to coat. Bake in the oven for about 10 minutes at 425 F. Cool slightly.

 

1 large onion

4 stalks celery

2 cloves garlic

 

Dice the onion and celery fine to ¼” bits. Mince or chop the garlic. Set aside.

½ cup pine nuts

1 Tbsp Olive oil

 

Pour olive oil into a large sauté pan or wok. Heat to medium high. Quickly fry the pine nuts, stirring constantly until golden brown. Remove with a slotted spoon to drain on paper towels. Set aside.

1 Tbsp dried herbs – Provence mix or Italian mix

 

Return the pan with oil to the stove. Add herbs, onions, celery and garlic. Cook until onions are translucent.

 

2 cups fresh chopped spinach or 1 small box frozen spinach, thawed

 

1 cup sliced water chestnuts

 

 

Add additional oil if needed. Add spinach, water chestnuts, cooked rice, salt & pepper. Stir and cook for 2 minutes.

 

 

2 Tbsp soy sauce

1 tsp ginger

Black pepper

 

If desired:

I-2 cups chopped cooked chicken or turkey

or

1-2 cups raw shrimp, cleaned and deveined

 

Add soy sauce, ginger, and a sprinkle of pepper.

 

 

Mix in meat or shrimp or both if desired. (This is a great way to use left-over turkey!)

 

Stuff the peppers with the rice mixture. Cover loosely with foil. Return to the oven and bake 30-40 minutes at 400 F. When they come out of the oven, sprinkle the stuffed red peppers with the pine nuts.

 

This is another version of my Red Peppers.

One Pan Pantry Pasta

 

 

Serves 2

Water

1 Tbsp olive oil

1 tsp salt

8 oz pasta, thin linguine or spaghetti

 

Fill a large, heavy sauce pan or Dutch Oven 2/3 with water. Bring to a boil over high heat. Add oil and salt. Add pasta and stir to soften. While the pasta is cooking, prepare the vegetables.

 

1 cup frozen spinach

 

Place the spinach in a glass bowl and microwave for 2 minutes. Set aside.

 

4 oz goat cheese

¼ cup olives

2 Tbsp capers

2 Tbsp milk

1 tsp Italian seasoning

Salt & pepper

 

Chop the soft goat cheese into ½ inch bits, Place in a small bowl and mix in the rest. Set aside.

16 grape or cherry tomatoes

 

Slice the tiny tomatoes in half and set aside.

2 Tbsp butter

1 clove garlic, finely diced

 

Cook the pasta until tender. Drain into a sieve or colander in the sink. Quickly place the pan back on the hob over medium heat and add the butter and garlic. Stir continuously and sauté for 2 minutes. Add the pasta back into the pan. Once you have added the pasta back into the pan, add the spinach and stir. Add the goat cheese mixture and stir a few minutes until smooth and hot. Add the tomatoes last, and quickly serve onto the plates.

 

This is my favorite “bachelorette” meal. The idea is to see what you have in the pantry or freezer and whip up a fabulous pan of pasta! If you have marinated olives in the fridge, use them and throw in a whole garlic clove from the jar. Substitute any cooked green vegetable for the spinach. The key ingredient is the goat cheese- don’t skimp on that!

Barbeque Beef

 

 

Oven 325 F

Serves 16

1 (4-5 lb) Eye of Round beef roast

One day before serving:

Place the roast in a shallow roasting pan, fat side up. Cover generously with coarsely ground pepper. Insert a meat thermometer. Roast at 375 F to your preference. (I suggest 1 ½ hours for medium to medium well, 160 F to 165 F on meat thermometer.) Remove the roast from the oven and set aside to cool. Wrap the beef in plastic wrap and refrigerate overnight. Be sure to reserve the pan drippings for the BBQ sauce.

 

Pan drippings from roast beef

1 can beef broth

1 large onion, finely chopped

4 cloves garlic, finely minced

1 bottle (36 oz) ketchup

¼ cup vinegar

¼ cup Worcestershire Sauce

¼ cup brown sugar

1 tsp dry mustard

 

Pour the broth into the roasting pan and scrape the drippings. Transfer to a large saucepan. Add the onion and garlic. Boil over medium heat for about 30 minutes to reduce the liquid to half. Add remaining ingredients. Simmer on low for one hour. If the sauce is too strong, add additional brown sugar and ketchup to suit your taste. Refrigerate the sauce overnight.

 

 

A few hours before serving, remove the roast from the fridge. It is easier to slice thin if kept very cold. Trim any fat and slice crosswise into very thin medallions (1/8” thick). Grease the bottom and sides of a large casserole dish or crock pot. Cover the bottom of the dish with BBQ sauce. Layer the meat and sauce. Bake covered for 1 ½ hours at 325 F or 4 hours on high in the crock pot.

 

Buns

Serve on a bun. Leftover beef will freeze well.

 

 

French Dip Sandwiches

 

 

Oven 325 F

Serves 16

1 (4-5 lb) Eye of Round beef roast

One day before serving:

Place the roast in a shallow roasting pan, fat side up. Cover generously with coarsely ground pepper. Insert a meat thermometer. Roast at 375 F to your preference. (I suggest 1 ½ hours for medium to medium well, 160 F to 165 F on meat thermometer.) Remove the roast from the oven and set aside to cool. Wrap the beef in plastic wrap and refrigerate overnight. Be sure to reserve the pan drippings for the au jus.

 

Pan drippings from roast beef

1 can beef broth

1 large onion, finely chopped

2 cloves garlic, finely minced

Salt to taste

Pour the broth into the roasting pan and scrape the drippings. Transfer to a large saucepan. Add the onion and garlic. Refrigerate the au jus overnight.

 

 

A few hours before serving, remove the roast from the fridge. It is easier to slice thin if kept very cold. Trim any fat and slice crosswise into very thin medallions (1/8” thick). Grease the bottom and sides of a large casserole dish or crock pot. Cover the bottom of the dish with BBQ sauce. Layer the meat and sauce. Bake covered for 1 ½ hours at 325 F or 4 hours on high in the crock pot.

 

Hoagie Buns

or

Kimmelwick Buns

 

Serve on a bun. Leftover beef will freeze well.

Turkey Loaf

 Turkey_loaf

 

Oven 350 F

Serves 6

1 lb ground extra-lean turkey

25 saltine crackers (1 cup crushed) 

1 medium onion, chopped

2-3 eggs

½   cup milk

2 tsp Provence mix herbs or Italian mix

¼ tsp black pepper

 

If the turkey is extra lean (97%-99%) use 3 eggs. If the turkey is lean (~93%), use 2 eggs.

 

Place the crackers in a plastic bag and crush with a rolling pin. Mix all ingredients in a medium mixing bowl.

3 Tbsp Olive oil

Drizzle the olive oil in the bottom of a small baking dish, 6×9 or 9×9. Spoon the turkey mixture into the center of the dish, and press into a firm loaf in the center of the pan.

Turkey_loaf_1

Cover loosely with foil. Bake at

350 F for one hour.

 

Did you know that turkey is a Super Food? It is really good for you! If you have any leftovers, use like meatballs with spaghetti or try the Meatloaf Hash.

Fish Burgers

Fish_burger

 

Preheat Grill

Serves 4

1 lb frozen white fish (any kind such as mahi-mahi, tilapia, halibut)

Place the wrapped fish in the sink and cover with cool water for 15 minutes to partially thaw. Grind the half-frozen fish with a meat grinder.

Fish_burger_1

Form the patties on a sheet of wax paper and carefully turn over onto a greased grill pan.

Fish_burger_2

Grill the burgers over indirect heat with the grill cover closed.

 

Indirect Grilling Method: Turn one burner off and leave the other burners on high. Place the grill pan over the burner which is turned off. Cook with the grill cover closed.

 

Grill for 10-15 minutes until the fish turns opaque white. Carefully flip the burgers with a spatula and continue to grill for 10 minutes.

Fish_burger_3

 

Salt & pepper

Hamburger rolls

Dill pickles

Yogurt Tartar sauce

 

Cayenne pepper (optional)

 

Salt and pepper the burgers. Serve with tartar sauce or your favorite hamburger garnishes.

 

If you want to spice it up, sprinkle on a little cayenne pepper!

We fell in love with fish burgers with the first bite at the Malliouhana beach bistro in Anguilla. I asked the chef for the recipe and he said it was just fish. I did not believe him at all, so I tried several versions with adding egg and other things, but none of them compared to “just fish”!

Grilled Salmon

Grilled_Salmon 

 

Preheat Grill

Serves 2

Cedar grilling plank

Place the board in the sink and cover with cool water to soak for an hour before grilling.

 

1 lb frozen salmon fillet

2-3 Tbsp olive oil

2 tsp dillweed

Salt and pepper

 

 

Leave the fish in it’s plastic and thaw in the sink of cool water for 30 minutes.  Remove the fish packaging and rinse with cold water. Place on the board, skin side down (if there is skin). Drizzle the fish with olive oil. Sprinkle with dillweed, salt and pepper. Cover loosely with foil. Grill over medium heat with the grill cover closed for 20-25 minutes.

 

To test for doneness, stick a fork in the center and give a twist. The fish is done when it flakes cleanly.

 

I suggest serving with grilled vegetables.

 

This cooks great over a campfire too- my favorite kind of roughing it!

Chicken Chili

 Chicken_chili

 

 

Serves 4-6

2 Tbsp olive oil

1 lb  boneless chicken breasts

1 can (14 oz) chicken broth

 

Pour the olive oil into a large, heavy soup pot over medium heat. Place the chicken breasts in the pot and cover. Simmer for 5 minutes, and turn the chicken. Cover and simmer for 5 minutes. Add the chicken broth. Cook over low heat for 20 minutes. Place the chicken and broth into a bowl, cover and set aside.

 

1 Tbsp olive oil

1 yellow onion

2 tsp chili powder

1 tsp oregano

2 tsp chopped garlic

 

Optional:

1-2 jalapeno peppers, diced superfine

 

Add to the soup pot. Sauté and stir often for 3-5 minutes over med-high heat until the onions are softened.

1 can (29 ounce) diced tomatoes

1 can (6 oz) tomato paste

 

Add and stir. Cook over medium heat for 10 minutes.

2 cans (4 oz) green chilies

1 cup frozen corn

3 cans (15 oz) black beans

1 tsp salt

¼ tsp pepper

 

Tortilla chips

Dice the chicken into ½” cubes. Add the chicken, broth, and the rest. Bring to a boil over med-high heat. Turn down to low for 15 minutes.

 

Serve with warm tortilla chips.