Living with the Webers - Main Dish

Homemade Pasta

si1ver2 — Thu, 10 Dec 2015 20:27:16 +0000

Homemade pasta recipe.

Serves:

100g flour
1 egg

Pour flour into food processor. Pulse. Add egg and blend until solid.
Roll out dough with pasta machine.

Note: 1lb dry pasta = 1.5lbs fresh pasta
Make multiple batches to create desired amount.

Vegan Fall Barley Salad

Pia — Fri, 03 Oct 2014 01:14:26 +0000

This is an easy recipe to prepare. It is yummy and healthy. Enjoy!

Serves:

1 cup barley,
6 brussel sprouts
1 big carrot, grated
1 persian cucumber, cubed
1/4 cup dried cranberries
1 small onion, chopped
1 garlic clove, minced
1 persimmon, cubed
1 pomegranate, seeded
1/2 cup chopped herbs ( cilantro, parsley, mint )
1/2 cup walnuts

Dressing: 1/2 lemon juice
2-3 tablespoon olive oil
1/4 teaspoon salt
1-2 tablespoon red wine vinegar
1 tablespoon pomegranate molasses

1. Cook barley in 2 cups vegan broth until tender. Drain.

2. Sautee brussel sprouts in a bit of olive oil for 3-5 minutes.

3. Mix all the ingredients including in a big enough bowl.

Shredded BBQ Chicken Burgers

si1ver2 — Wed, 02 Jul 2014 18:49:01 +0000

Homemade burger buns topped with BBQ shredded chicken.

Serves:

Buns:

1 cup milk
1/2 cup water
1/4 cup butter
4 1/2 cup flour
0.25 ounces yeast, 2 teaspoons
2 tablespoons white sugar
1 1/2 teaspoon salt
1 egg

Filling:

chicken to fill buns
salt
BBQ sauce
onions
additional optional toppings

Buns:
1. Mix the milk, water, and butter in a pan and heat until slightly warm.

2. In a bowl mix 2 cups of flour, yeast, sugar, and salt. Add the warmed ingredients from above and add the egg and mix all together. Stir in the rest of the flour 1/2 a cup at a time, making sure it is all mixed in before adding the next portion. Knead the dough.

3. Divide the dough into 12 pieces and shape into smooth balls. Place on a baking sheet and let rise for 30-35 minutes.

4. Bake for 10-12 minutes at 400° F (200° C) until golden brown.

Filling:
1. Fill a pot with water and add a couple pinches of salt (like making spaghetti) heat until boiling and add chicken. Boil for 20+ minutes or until chicken is through.

2. In the meantime you can fry up some diced onions and place them in a bowl. When the chicken is finished shred it with two forks and add it to the bowl. Add the BBQ sauce to the chicken. If you want to keep the food warm for longer you can heat up the BBQ sauce first. Optionally you can also add garlic, a teaspoon of cider vinegar, and some extra spices to the BBQ sauce to pep it up. Mix it all up, cut the buns in half, and add a good portion to each.

3. From here you can add additional fillings to the burgers. Onions, thin carrot strips, coleslaw salad, spinach, salad leaves, green onions or anything else you can imagine.

Panang Curry

si1ver2 — Tue, 12 Nov 2013 01:40:13 +0000

Delicious Panang Curry. Make with chicken, beef, pork, duck, mock chicken, or whatever suits your fancy.

Serves:

1 small chicken or other type or meat/equivalent
1 red bell pepper (I replaced with zucchini and bok choy)
2 kaffir lime leaves, or bay leaves
1/2 cup chopped fresh basil for garnish (optional)

Sauce:
4 tablespoons tomato paste
1 small onion
3 cloves garlic
1 thumb sized piece of ginger
1.5 tablespoon soy sauce
2 tablespoons fish sauce
1 teaspoon shrimp or oyster sauce
1 tablespoon paprika
1 tablespoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon whole cumin
1-2 red chili's or 1 teaspoon chili flakes
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1 can coconut milk
1/2 lime (juice)

1. Place all sauce ingredients except for for whole cumin seeds in a food processor. It's okay to leave out the coconut milk as well for small processors. Mix well.
2. Place in a pot and add 1/2-1 cup chicken stock, bay leaves, cumin seeds, and chicken. Simmer on low for 45 minutes.
3. During the last 15 minutes add in the veggies.
4. Taste and add salt if needed, more lime if too salty.
5. Serve and garnish with basil.

Recommended With

Rice

Fajita Marinade

si1ver2 — Sun, 22 Jul 2012 08:28:49 +0000

A delicious lime juice based fajita marinade.

Serves:

1/4 cup lime juice (can subsitute lemon juice)

1/3 cup water (can subsitute wine)

2 tablespoons olive oil

4 cloves crushed garlic

2 teaspoons soy sauce (can subsitute with more worcestershire sauce)

1 teaspoon salt

1 teaspoon worcestershire sauce (can subsitute with bbq sauce)

1/2 teaspoon cayenne pepper

1/2 teaspoon ground black pepper

Mix all the ingredients together in a medium sized bowl.

Place the meat* and veggies** in a bag along with the marinade and shake it around to spread it around evenly. Refrigerate for at least 1 hour. If you intend to cook it in an hour, do not refrigerate. You can also leave it in the fridge overnight.

When cooking the meat use a very high temperature and fry small batches at a time for 15-45 seconds (potentially longer for chicken).

Serve with refried beans, tortillas, and a salad along with any sauces you enjoy.

*My preferred meat is beef, but chicken works well too.

**I commonly add in onions, bell peppers, and chili peppers.

Recommended With

Fire Roasted Salsa

Mixed Salad

Tortillas
Refried Beans
Guacamole

Spinach, Prosciutto, and Vegan Cheese Filling for Ravioli or Lasagna

Sarah — Mon, 29 Aug 2011 17:17:00 +0000

We made this as a filling for ravioli and they were absolutely delicious! They do however stick together if you are not careful, so if you want to take an easier route, just make lasagna instead.

Cashew Cheese:
1 1/2 cups cashews, soaked for about 4 hours and rinsed
1 tablespoon olive oil
3/4 cup water
1/4 cup basil, chopped
2 teaspoons lemon juice
1/4 teaspoon pepper
Salt, to taste

Rest of Filling:
6 oz prociutto
2 large bundles spinach, chopped
1 onion, finely chopped
4 cloves garlic, finely chopped

Cashew Cheese:
Place oil and cashews into blender with a bit of water. Blend, adding
water as needed to get everything moving smoothly in your blender. Add the
rest of the ingredients, blending until well mixed. Adjust seasonings as
necessary.

Rest of Filling
Saute the onions and garlic until slightly browned. Put aside.
Saute spinach until it is fully wilted. Add to the onions and garlic.
Saute the procuitto until browned. Add to the rest of the filling.

Mix all of the filling ingredients together, making sure everything is well incorporated. Then either fill into fresh pasta dough to form ravioli or spoon between layers of lasagna noodles.

Recommended With

Mixed Salad

Vegetable Quiche

Pia — Thu, 18 Aug 2011 00:29:16 +0000

I am obsessed with vegetables! Every meal, I have this habit to have at least 10 different kinds of vegetables and with this quiche, it is very easy to manage that!

Serves:

Dough:
3 cups flour
1/2 teaspoon salt
6 tablespoons oil
2/3 cups water

Egg Filling:
4 eggs
3 tablespoons of flour
2 cups milk or soy milk
approx 1 teaspoon salt
pepper, to taste
2 cloves garlic, finely chopped
(optional: season with curry powder or chili peppers)

Vegetable Filling:
1 onion, chopped
2 carrots, sliced
1 cob of corn, kernels cut off
a handful of brussel sprouts, quartered
A quarter butternut squash, cubed
1 1/2 cup cauliflower, cut into 1/2 - 1 inch big pieces

Dough:
Mix everything until the dough sticks together. Do not over-knead.

Egg Filling:
Beat eggs in a bowl until yolks and whites are mixed.
Add the flour, salt, pepper, and garlic. Beat until well incorporated.
Finally mix in milk/soymilk.

Vegetable Filling:
In a big frying pan, saute the vegetables, half at a time, for about 5 minutes.

Putting it all together:
Oil a jelly-roll pan (17 1/2" x 12 1/2", 1" deep). Press dough into the bottom and sides of baking dish.
Poke dough with a fork about every inch.
Spread vegetables evenly onto dough.
Pour egg filling over the vegetables.
Bake at 375F for about 45 minutes, until the egg filling is firm and the top is slightly browned.

Recommended With

Mixed Salad

Italian Tomato Salad

Homemade Gyros

si1ver2 — Sun, 31 Jul 2011 20:44:11 +0000

Delicious Greek Gyros topped with a fresh Tzatziki yogurt sauce.

Gyro Loaf:

1 pound ground beef and 1 pound ground lamb
1 onion
5 garlic cloves
2.5 teaspoons oregano
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon marjoram
2 tablespoons crushed dry mint

Gyro Loaf:
Cut the onion and garlic into smaller pieces. Place everything but the meat in a food processor or blender for 1 minute. Mix in everything with the meat and place in a clear plastic bag. Find an oval shaped form and press the meat mixture (still in the bag) firmly into it compressing it. Place it in the fridge, preferably with some canned item on the top to press it down more. Leave it overnight or for at least 4 hours.

When ready to bake, remove the meat carefully onto a baking tray. You may have to cut the plastic bag off of it. Pre-heat the oven to 350 F and bake for 50-60 minutes. Let the loaf cool for a couple minutes then cut thin slices lengthwise. Place the gyro meat in with tomato slices, thin slices of onion and however much of the tzatziki sauce is preferred.

Lemon Baked Rainbow Trout

Sarah — Thu, 07 Apr 2011 05:12:13 +0000

Lacking parsley and a barbeque, I came up with my own version of Jamie Oliver's "Grandad Ken's Crispy Grilled Trout with Parsley and Lemon" recipe (http://www.jamieoliver.com/recipes/fish-recipes/grdad-ken-s-crispy-grill...). Make sure to serve it with lemon halves so that people can squeeze more lemon juice onto the trout while eating.

Serves:

2 whole rainbow trout, scaled, cleaned and gutted
salt and pepper
2 lemons: 1 zested and sliced, 1 halved to serve with fish

1. Preheat oven to 400F.
2. Cut slits into the side of the fish facing up. Rub salt and pepper into the cavity and the top side of the fish.
3. Fill the cavity with lemon slices and top the fish with lemon zest. If you want, you can also squeeze some lemon juice over it.
4. Drizzle on some olive oil and place into the oven. Bake for about 10-15 minutes.

Recommended With

Mixed Salad

Couscous
Salad

Orange Chicken

si1ver2 — Sun, 19 Dec 2010 03:55:04 +0000

I love orange chicken. In this particular recipe I added much more orange, ginger, and garlic than most recipes to make it mouth watering and delicious.

Serves:

Chicken:
- 2 lbs boneless skinless chicken breasts (cut into 1" cubes)
- 1 1/2 cups all purpose flour
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Veggies:
- 1 head of broccoli (cut into bite size pieces including the stalk)
- 2-4 carrots depending on size (cut into bite size pieces)
- 2-3 onions (cut into quater inch strips)
Orange Sauce:
- 1 1/2 cups water
- 1 tablespoon orange zest (grated)
- juice from half an orange
- 1/4 cup lemon juice
- 1/3 cup rice vinegar
- 2 1/2 tablespoons soy sauce
- 1 cup brown sugar
- 2 teaspoons ginger root (grated)
- 2 teaspoons garlic (minced)
Sauce Thickener:
- 3 tablespoons cornstarch
- 3 tablespoons water

Step 1:
Combine the flour, salt, and pepper. In a separate bowl beat the eggs. Dip the chicken in the egg and then in the flour mixture to coat it. Deep fry the chicken in batches. I personally use a frying pan with high sides and about a cup of olive oil mixed with a tablespoon of sesame oil.

Step 2:
Meanwhile in a small pan combine all the orange sauce ingredients. Blend well over medium heat for a few minutes.

Step 3:
In another pan heat up some water until boiling and add the carrots. After a 1 minute add the broccoli and after 3 minutes remove the pan from heat and pour out the water.
While the veggies boil fry the onions over medium-high heat for 1 minute.

Step 4:
Combine the cornstarch with 1/4 cup water and mix thoroughly. Add a couple teaspoons of the hot orange sauce to the cornstarch while mixing. This is to warm up the cornstarch so it does not clump. Pour the warmed cornstarch into the orange sauce and bring to a boil before letting it cool. Pour the sauce over the breaded chicken. Add the veggies and onion and mix together. If desired add pepper flakes and garnish with green onions before or after served.

_{*Thanks to http://blogchef.net/orange-chicken-recipe/ for the original recipe.}

Recommended With

Rice