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Archive for the ‘main dish’ Category

The title pretty much says it all. 

This is a Mennonite Community Cookbook recipe. Simple and old fashioned. Also delicious. 


Fried Ham in Cream

Ham steaks, cut into serving size pieces 

Flour

Oil

Heavy cream

Dip ham pieces into flour to coat. Heat a tablespoon or so of oil over medium heat and lay ham slices in pan in a single layer. Fry until browned well. Flip and fry other side. Pour cream over all and cover pan. Simmer 10 minutes. Serve over starch of choice : pasta, potatoes, rice, even buttered toast would be good!

Bonus tip: if there are leftovers, mix chopped ham with your potatoes, noodles, veggies, whatever, and add a splash of milk. The next day, heat it all in oven or microwave for a tasty lunch. 

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I should have been an Italian Grandmother. 

I’m not sure how those bow ties will cook up but Jada is beside herself with excitement over the prospect of taking them to school in her picnic lunch tomorrow. This week I tried using brown rice flour in my noodles and loved it. Previously when I made 100% whole wheat noodles they were gritty. We ate them but I can’t say we loved them unless they were loaded with sauce. These I enjoy, though. Much smoother!And made with sprouted flour they benefit you, too, unlike boxed pasta products. Now I must return to the kitchen and clean up my mess. And figure out what to go with my noodles for supper. Whole Grain Noodles

2 2/3 cups  sprouted whole wheat bread flour

1 cup sprouted brown rice flour

3 eggs

1 t salt

3/4 cup whey or water

Mix everything and knead for five minutes to make a smooth dough. Cover and let rest for at least 20 minutes. This helps the gluten to relax. 

Divide into two balls and roll each one out to about a 24 inch circle, using flour as needed to prevent sticking. Size will depend on how thick you want your noodles. Let rest again and then cut into desired shape. I use a pizza cutter. 

Cook in boiling salted water and serve immediately. 

If you want to dry the noodles, generously flour and lay out on a cookie sheet to air dry for a few days. If it will be a while til we eat them, I freeze them and then drop straight from the freezer into boiling water. 

Yield: 1 3/4 pounds fresh pasta

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I put out a plea on Facebook the other night asking for brisket ideas. Well apparently you just treat them like a roast…low and slow. And here I was, terrified of these humungous things in my freezer!

Well no more! That was easy. And melt-in-your mouth delicious. It even got compliments from two farmers. One beeped from the skid loader and said it was the best food he’d ever eaten. The other stopped on his way out the door the next morning and remembered to pay it a compliment. 

Well. I’ll certainly be making this again!

Oven Beef Brisket

Adapted from numerous ideas/recipes

1 beef brisket, about 6 pounds

3 T onion salt

1 T brown sugar (I used sucanat)

1 T paprika 

1 T dried mustard

1 T chili powder

1 T granulated garlic

2 T dried thyme

1-2 cups water

1 T liquid smoke

Mix all spices and seasonings and rub all over entire brisket. Place on a rack in a roasting pan. Mix water and liquid smoke and pour into bottom of pan. Cover tightly with foil. Bake at 250F for about 6-10 hours or until very tender (totally depends on your individual brisket). Allow to rest 20 minutes or so and then slice across the grain and serve. Save the juices for a soup!

Serves: 8-10

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 There aren’t many meals that everyone in the family goes crazy for but ravioli is one of them. Last week I shredded a crockpot beef roast and mixed it with ricotta. This week a cheesy version went over just as well.   

When making pasta, I try to work with as dry of a dough as possible if I’m rolling it out by machine. This is just so the machine doesn’t get gummed up. If I’m doing it by hand, a little wetter dough is necessary otherwise I find it impossible to roll out.   

I found I was overfilling my ravioli and it would stretch the dough and sometimes break. Less is more for this job.   

 A fancy mixer attachment is certainly not needed for this job but it sure does look neat!

 
Three Cheese Ravioli

1 1/4 cup whole milk ricotta cheese

1 cup grated cheddar cheese

1/2 cup fresh grated Parmesan cheese

1/4 t black pepper

2 T fresh chives

2 onions, diced and slowly sautéed (almost caramelized)

1 recipe pasta dough, below

Mix all filling ingredients together well. Fill pasta according to machine instructions or by hand, being careful not to roll the dough to thin. Crimp edges well if doing by hand. 

Cook immediately for 3 minutes in boiling salted water. Serve immediately, or pack into your children’s lunch boxes. (They loved it cold!)

Yield: about 120 ravioli (1 1/4 inch)

Pasta Dough

1 cup white bread flour

1 cup whole spelt flour

1 cup whole wheat bread flour 

1 t salt

2 eggs

1/2 cup water

Mix all together, using more water if necessary. Knead well and roll out to the thickness of a dime. Fill immediately if using for ravioli. 

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This idea is not new but is a little different than this casserole. Mostly it’s just simpler and doesn’t require me to remember to thaw some beef.  Today it also happened to use up rice and spaghetti sauce that needed eaten. 

Gotta love an easy lunch that empties the fridge of food threatening to spoil! 

Simple Rice Pizza

3-4 cups leftover rice

1/2 up cottage cheese

2 eggs

1/2 t oregano

Salt/pepper to taste

3/4 cup spaghetti sauce

1/2 cup sautéed onion

1 cup grated melty cheese

Mix rice, cottage cheese, eggs, oregano and seasonings. Press into the bottom of a greased 8″ baking dish. Spread sauce on top and sprinkle with onions and cheese. Bake, covered, at 350 for 30-40 minutes. Uncover last 5 minutes. Serve warm or room temp. 

Serves: 4-6

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Succulent, melt-in-your-mouth tenderness. It’s my favorite way to eat a beef roast.  

Sometimes I start with a frozen roast and just cook it for longer. I use whatever cut I happen to pull out of the freezer. Obviously, the fattier the cut, the more flavorful but you may wish to remove some of the fat before serving.  

 Tender Beef Roast

1 roast

1 t salt

1 t pepper

1 onion, diced

1/2 – 1 cup water 

Place everything in the crockpot. Cook on low or high for 6-8 hours or until falling apart. Add water if it looks dry on the bottom. Serve immediately or chill, remove some of the fat, and reheat to serve. 

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I was asked recently what some of my go-to quick lunches are and I sort of drew a blank. It’s been a while since I visited that subject! 

Here’s a new one. I’ve seen this recipe so many times in the More with Less cookbook and thought it looked boring. Then this morning I realized the only leftovers I had to serve the littles for lunch were noodles and broccoli so I needed to get creative. 

This is such a simple idea but not one I would have come up with on my own. Of course it would have a hundred different variations, using whatever is on hand in your fridge. Add the cooked veg straight to the pan! Throw in some hot sauce!  Sauté a bit of onion in the butter before adding noodles. Etc, etc. 

The recipe suggests tomato wedges to go with it. I think that is a wonderful summer idea! But alas, it’s March, and tomatoes are nowhere to be seen in the windy tundra out there so carrots, hummus, and leftover cooked broccoli it was!   

Scrambled Eggs and Noodles

Adapted from More with Less

1 T butter

1 1/2 cups leftover cooked noodles

3 eggs, beaten

1/4 cup milk

Salt/pepper

Parsley, fresh or dried 

Heat butter in skillet. Fry the noodles for a minute or so. 

Mix the eggs with milk, salt, and pepper. Pour over hot noodles and scramble until cooked through. Garnish with parsley and serve immediately. 

Serves: 3 small appetites

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