Category Archives: main courses

Saag / Spinach Curry

main courses

Ingredients

  • 2-3 tablespoons olive oil
  • 1 large onion or two medium onions peeled and chopped
  • 3 green chilies seeded and chopped (leave seeds in if you want it spicier)
  • 2 inch piece of ginger peeled and chopped
  • 4 cloves garlic peeled and chopped
  • 1 teaspoon whole cumin seed
  • 1 teaspoon whole coriander seed
  • 1/2 teaspoon turmeric
  • 2 teaspoons garam masala
  • 1 cup water
  • 1-2 teaspoons salt
  • 2 tomatoes chopped
  • 1 bunch of mustard greens washed and stems removed (optional)
  • 1 lb baby spinach
  • Option additions
    • 3-4 cups cooked chickpeas about 2 cans, or you can cook your own
    • 1-1.5 lbs chicken – cubed and cooked
    • 6 oz feta cheese
  • juice of half a lemon
  • a dash of asafetida

Instructions

  • Heat oil in a large pot over medium heat. Add onion and sauté a few minutes until onion starts to turn translucent.
  • Add the green chilies, ginger, garlic, cumin, and coriander, turmeric, and garam masala and sauté a few minutes until aromatic.
  • Pour in water and stir. Place the salt, mustard greens, spinach, and tomatoes into pot. Cover for a minute or two until greens or fully wilted. Stir until completely combined.
  • Blend the spinach curry mixture either by pouring it into a blender or by using an immersion blender.
  • Stir additions into spinach curry. Heat through. Squeeze in the juice of half of a lemon and the asafetida. Taste and make any season adjustments needed.
  • Serve with basmati rice and/or naan.
  • Enjoy!

Ground Pork Yumminess

main courses, tastes scrumptious

Not sure what to call this – it’s yummy, though that’s for sure!!

Combine pork with

diced red onion
chopped green onion or shallots
sliced ginger and garlic
chili
fish sauce
ground white pepper
egg

Stuff in bitter gourd or roll in Asian cabbage or kale (e.g., bok choy, others with mid-rib removed from each leaf); steam.

Found in a comment on ChowHound: http://chowhound.chow.com/topics/362171#2209115

Cauliflower Curry With Chicken

easy, main courses, tastes good

This is a lovely curry. Enjoy! Very nice with rice and raita. You can also replace the chicken with cubed potato.

SERVES 4 

Ingredients

Oatmeal Meatloaf

easy, fall, main courses, Uncategorized, winter
  • 1 lb. hamburger
  • 1 egg
  • 1/4 c. ketchup
  • 1 tsp. Worcestershire sauce
  • 2 tbsp. finely chopped onion
  • 2/3 c. oatmeal
  • 1/2 c. stock or water
  • Salt and pepper
  • Poultry seasoning

Mix egg, ketchup, Worcestershire sauce, onion, salt, pepper, and poultry seasoning. Stir in stock or water. Mix in hamburg and oatmeal. Pack into a well greased loaf pan. Bake about 1 hour at 350 degrees.

Devin & Aya’s Burgers

main courses

4 Servings
1 1/2 pounds ground beef (the original recipe says lamb, but I use beef)
1/2 cup minced fresh mint
2 garlic cloves, pressed (i use more than 2 because we love garlic…)
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon cayenne pepper (of course you can put more if you would like it spicy)
1/4 teaspoon cinnamon (of course you can put more if you would like)
1 tablespoon olive oil
1 7-8 ounce block feta cheese, sliced

burger buns (toasted!)
onions if you would like
romaine lettuce (or any salad)
hummus

Basically, you just make the burger with the stuff above and pack it in between hummus and feta & lettuce.

Grilled Salmon with Basil and Mint

Dressings & Sauces, fish, herbed, main courses

Ingredients

  • 6 (1/4-inch-thick) lemon slices
  • 6 (1/4-inch-thick) lime slices
  • 1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil
  • 6 (1-inch-thick) pieces salmon fillet with skin (6 oz each)
  • Fine sea salt to taste
  • 1 cup loosely packed fresh basil, thinly sliced
  • 3/4 cup loosely packed fresh mint, thinly sliced

Preparation

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes.

Brush both sides of citrus slices with 1/2 tablespoon oil, then brush fish all over with 1 tablespoon oil and season with sea salt and pepper.

Grill citrus slices, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until grill marks appear, 2 to 3 minutes total. Transfer citrus slices to a plate, then, if using a gas grill, reduce heat to moderate. Grill fish, skin sides down, covered only if using a gas grill, until skin is crisp, 3 to 4 minutes. Turn each piece of fish onto 1 side and grill 1 minute. Turn over onto opposite side and grill until fish is just cooked through, 2 to 3 minutes more. Transfer fish to a platter and keep warm, covered loosely with foil.

Heat basil and mint in remaining 1/4 cup oil in a heavy skillet over moderate heat, stirring, until herbs are just wilted, about 1 minute.

Serve fish with herbed oil and top with citrus slices.

Cooks’ note: If you aren’t able to grill outdoors, fish and citrus can be cooked in a ridged grill pan. Cook citrus over high heat, then reduce heat to moderately high and cook fish, skin sides down first, turning once, 7 to 8 minutes total.

Grilled Swordfish with Mint-Cucumber Salsa

Dressings & Sauces, fish, herbed, main courses

from Bon Appetit, August 1995

2 Servings; can be doubled

Ingredients

  • 3/4 cup diced seeded peeled cucumber
  • 6 tablespoons chopped red onion
  • 3 tablespoons chopped fresh mint
  • 1 tablespoon white wine vinegar
  • 2 1/2 teaspoons olive oil
  • 1 1/2 teaspoons sugar
  • 2 6-to 7-ounce swordfish steaks (about 1 inch thick)

Preparation

Combine cucumber, onion, mint, vinegar, 1 1/2 teaspoons oil and sugar in medium bowl; toss to blend. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Prepare barbecue (medium-high heat) or preheat broiler. Brush swordfish with remaining 1 teaspoon oil; season with salt and pepper. Grill or broil swordfish until just opaque in center, about 4 minutes per side. Place swordfish on plates. Top with salsa.

Mac’s Macaroni & Cheese

main courses, tastes scrumptious

Cabot recipe!

This time-honored recipe comes from one of our favorite Cabot employees. It’s got a generous portion of tangy cheddar, a golden crumb topping, and a hint of cayenne and mustard.

2 cups small elbow macaroni
3 tablespoons Cabot Salted Butter
3 tablespoons all-purpose flour
1/4 teaspoon dry mustard
Pinch ground red pepper (cayenne)
1 dash Worcestershire sauce
2 cups whole milk, heated
4 cups grated Cabot Sharp Cheddar (about 16 ounces), divided
1/2 cup buttered bread crumbs
Continue reading Mac’s Macaroni & Cheese →

Moroccan Chicken with Green Olives and Lemon

easy, main courses

yield: Makes 4 servings

active time: 25 minutes

total time: 55 minutes
Ingredients

* 2 Meyer lemons or regular lemons
* 1 tablespoon olive oil
* 1 large onion, halved, thinly sliced
* 2 garlic cloves, pressed
* 1 tablespoon paprika
* 2 teaspoons ground cumin
* 1 teaspoon ground cinnamon
* 1 teaspoon ground ginger
* 2 cups low-salt chicken broth
* 1 4 1/2-pound chicken, cut into 8 pieces, skin removed
* 1/2 cup green olives

Preparation

Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside.

Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute.

Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes.

Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.