Julie Cooks
recipes for life
Archive for Main courses
February 18, 2008 at 4:45 pm · Filed under Main courses, Side Dishes
2 tbsp butter
1 1/2 chopped onion
1 1/2 c. arborio rice
1 large can tomatoes
4 c. veggie or chicken broth
1 tbsp oregano
1 tsp garlic powder
1 tsp salt
140g (4.5 oz) goat cheese
150 g (5 oz) baby spinach (about 8 cups)
Saute onions until soft. Stir in rice then add tomatoes. Cook until all liquid is absorbed. Add broth one cup at a time letting it be absorbed between additions. Continue to stir occasionally until the rice is cooked. Add goat cheese and spinach. Serve as soon a the spinach is incorporated in.
October 27, 2007 at 11:36 pm · Filed under Main courses
4-6 chicken breasts
1 tsp cumin
1 tsp Chinese 5 spice powder
2 tbsp chili sauce
2 tbsp soy sauce
juice from half a lemon
Mix the above ingredients and marinate for at least 10 min.
Saute 2 cloves chopped garlic, 1 tbsp crushed ginger and the zest from half a lemon. Add chicken and cook through.
Add one or two cans of coconut milk and a large can of chopped tomatoes. (You may want to save some of the coconut milk for later to mix with cornstarch to thicken the sauce.) Simmer about five mins. Add 3 c. fresh spinach and serve on basmati rice.
October 27, 2007 at 11:30 pm · Filed under Main courses
4-6 diced chicken breasts
1 chopped onion
~ 2 c. chopped mushrooms
2 cloves garlic
pepper flakes
1 c. white wine
2 tbsp dijon mustard
250 mL mascarpone cheese
1 large can of chopped tomatoes
Saute garlic in a couple tablespoons of olive oil. Add chicken, when almost cooked add onions and musrooms. When they are partially cooked add the can of tomatoes and wine. Simmer until reduced by about half. Add the mascarpone cheese and dijon mustard. Simmer until sauce it thick.
Serve over your favourite pasta with some parmesan cheese.
September 29, 2007 at 6:48 pm · Filed under Main courses
Ingredients
1 small onion, chopped
1 tbsp hemp oil
2 tbsp Pataks Korma Curry Paste
1 tsp tumeric
2 cups soy milk (So Nice Original recommended)
12 frozen Potato and Onion perogies
1 cup frozen green peas
Directions
Fry onion in hemp oil until softened.
Add Pataks Curry Paste, Tumeric and slowly add soy milk to build a creamy sauce.
Add perogies and cook directly from frozen until cooked through. Add grean peas and cook for another 2-3 minutes.
Serve and enjoy.
September 26, 2007 at 9:20 pm · Filed under Main courses
Ingredients
1 package Schneiders Octoberfest Sausage
1 medium onion, chopped
1 clove garlic, minced
½ tsp. dried parsley
Salt and Pepper
¼ tsp. crushed red pepper (optional)
1 Tbsp. cornstarch
2 cups milk
1 can (19oz) tomatoes, chopped
2 cups uncooked penne pasta
1½ cup grated Mozzarella cheese
Directions
Cut sausage into 1″ pieces. In a large frying pan, cook sausages over medium-high heat until browned on all sides. (Optional: For hot dish, add crush red pepper). Add onion and garlic; cook until onion is tender.
Stir in cornstarch, and add milk. Stir until mixture comes to a boil and thickens.
Add tomatoes, parsley and penne. Return to a boil, cover and simmer for 15 minutes or until pasta is tender.
Stir in 1 cup Mozzarella cheese.
Serve garnished with remaining cheese, and parsley.
September 26, 2007 at 9:17 pm · Filed under Main courses
Ingredients
1 cup uncooked white rice
500g mild italian sausage
1 large onion, chopped finely
Salt and Pepper
1 tsp parsley flakes
4 bell peppers, sliced in half lengthwise, seeds removed
¼ cup bread crumbs
¼ cup grated parmesan cheese
Directions
Preheat oven to 400°F.
Start rice cooking according to directions.
Remove sausage from casings and cooking a large skillet over medium heat. Break sausage apart as it cooks. Once sausage is cooked, add chopped onion. Season with Salt and Pepper.
When rice is finished cooking, add to sausage in skillet. Cooking until rice has absorbed some of the fat from the sausage. Stir in parsley.
Spoon sausage and rice into bell peppers. Mix together bread crumbs and parmesan cheese; spread over top of each pepper. Bake for 30 minutes, or until tops are crusty and brown.
Serve with extra grated parmesan cheese, or cheddar cheese.
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September 26, 2007 at 9:16 pm · Filed under Main courses
Directions:
1 lb lean ground beef
1 med. onion chopped (1/2 cup)
1/2 cup sour cream
1 cup shredded Cheddar cheese
2 tbsp chopped fresh parsley
1/4 tsp pepper Heat oven to 350º. Cook beef in 10 inch skillet over medium heat 8-10 minutes, stirring ocasionally, until brown; drain if necessary. Stir in onion, sour cream, 1 cup cheese, the parsley and pepper. Cover and set aside.
1/3 cup chopped green bell pepper
2/3 cup water
1 tbsp chili powder
1/2 tsp dried oregano leaves
1/4 tsp ground cumin
2 whole green chilies, chopped
1 clove garlic, finely chopped
1 can (15 oz.) tomato sauce Heat bell pepper, water, chili powder, oregano, cumin, chilies, garlic and tomato sauce to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 5 minutes. Pour into ungreased pie plate, 9 x 1 1/4 inches.
Beef mixture (Step 1)
Sauce (Step 2)
8 corn (or flour) tortillas (6 inch diameter)
Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup of beef mixture onto each tortilla; roll tortilla around filling. Place in ungreased rectangular baking dish, 11 x 7 x 1 1/2 inches. Pour remaining sauce over enchiladas.
Shredded Cheddar cheese, sour cream and chopped onions, all to garnish top of dish Bake uncovered about 20 minutes or until bubbly. Garnish with shredded cheese, sour cream and chopped onions.
September 26, 2007 at 9:15 pm · Filed under Main courses
Ingredients
4 cups uncooked extra broad egg noodles
1 lb ground beef
1 onion, chopped
3 cups sliced mushrooms
4 cloves garlic, minced
½ tsp basil
½ tsp oregano
2 tbsp. worcestershire sauce
¼ cup red wine
2 cans cream of mushroom sauce
4 tbsp. sour cream
Directions
Cook noodles according to directions.
While the noodles are cooking, fry the ground beef, until browned and cooked. Add onion, mushrooms, garlic basil and oregano. Cook until mushrooms are tender and onions are softened.
Add worcestershire sauce, and slowly add the wine. Cook until wine has been absorbed or evaporated.
Add mushroom soup and mix thoroughly. Wait until the soup is heated through, then remove from heat and add sour cream.
Serve over egg noodles. Garnish with parsley if desired.
September 26, 2007 at 9:14 pm · Filed under Main courses
Ingredients
4 oz. (113 g) glass noodles
Boiling water (to cover)
1 tsp sesame oil
125 g (8 oz) ground beef (or sliced flank steak)
1 tbsp soy sauce
1 tsp sugar
1 garlic clove (crushed)
1 sliced green onion
pepper
1 c. sliced carrot
4 tsp sesame oil
2c. mushrooms
1 sliced onion
3 c. chopped spinach
1 tbsp soy sauce
2 tsp sugar
Directions
Cover noodles with boiling water and set aside
Cook beef with first six ingredients and then add veggies and remaining ingredients to cook. Toss with noodles and serve.
September 26, 2007 at 9:12 pm · Filed under Main courses
Ingredients
For Stuffed Chicken:
4 chicken breasts, trimmed of fat
¾ cup crumbled feta cheese
4 tbsp. olive oil
2 tsp. tarragon
1 tsp. basil
2 tsp. chopped garlic
½ cup frozen spinach
Salt and Pepper
Juice of ½ a lemon
For Sauce:
2 shallots, minced
2 tbsp. olive oil
1 cup sundried tomatoes(dry packed), sliced
1 cup cream or half & half
1 cup milk
Salt and Pepper to taste
Directions
Mix together everything for stuffing except chicken, cover and marinate 4 hours in the refrigerator.
Cut pockets in the side of the chicken, and stuff. Bake in oven at 350°F for 20-30 minutes.
In a pot or skillet, over medium heat, sauté shallots in olive oil, until softened. Add sundried tomatoes, and cook for 5 minutes. Add cream, salt and pepper. Simmer until cream reduces.
After cream has reduced, sauce can be blended to puree tomatoes, served as is, or remove tomatoes before serving.
When chicken is done, serve with sauce over chicken. This dish goes well with ceasar salad, green beans, and roasted baby potatoes.
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