1 medium onion, diced
2 long stalks celery
2 long carrots, peeled and sliced
2 large russet potatoes, peeled and diced
1 T olive oil
2 T tomato paste
1 can Beef chunks, with liquid
2-3 T Better than Boullion-Beef flavor
3 Quarts water?
Salt and Pepper to taste
2 bay leaves
1 1/2 tsp dried rosemary, crushed in your hand
In a large pot, add all ingredients except onion and oil. Bring to a boil.
Meanwhile, saute onion in olive oil until translucent (about 5-7 minutes). Scrape onion into the stew pot. Ladle out 1/2 cup of the broth and put into the saute pan and let simmer for 2 minutes, scraping up the bottom of the pan while simmering. Pour the broth back into the stew pot. Simmer soup until potatoes are soft.
Serve with cornbread.
Showing posts with label main dish pantry recipe. Show all posts
Showing posts with label main dish pantry recipe. Show all posts
Spicy Hungarian Lentil Stew--Leslie Probert CEW 2007, Handout 26
7 c. water +
7 t. chicken bouillon
OR 4 cans of chicken broth
1 1/2 c. lentils, sorted and rinsed
1/3 c. dried onions
7 t. chicken bouillon
2 T. tomato paste
2 t. cumin
1/2 t. cayenne peper
1/2 t. dried, minced garlic
1/2 t. paprika
1 large bay leaf (remove before eating)
1 (12 oz.) can evaporated milk
2 T. flour
Combine all ingredients except milk and flour in a pot and bring to boil. Simmer for 45 minutes. Whisk flour into milk until here are no lumps. Whisk into stew. Return to boil while stirring and simmer 1 minutes. Serves 5.
7 t. chicken bouillon
OR 4 cans of chicken broth
1 1/2 c. lentils, sorted and rinsed
1/3 c. dried onions
7 t. chicken bouillon
2 T. tomato paste
2 t. cumin
1/2 t. cayenne peper
1/2 t. dried, minced garlic
1/2 t. paprika
1 large bay leaf (remove before eating)
1 (12 oz.) can evaporated milk
2 T. flour
Combine all ingredients except milk and flour in a pot and bring to boil. Simmer for 45 minutes. Whisk flour into milk until here are no lumps. Whisk into stew. Return to boil while stirring and simmer 1 minutes. Serves 5.
Puerto Rican Black Beans and Rice -- Leslie Probert CEW
2 (15-oz) cans black beans, undrained
1/2 c. water
1 T. dried green pepper
1 T. dried onion
2 T. ketchup
1/2 T. olive oil
1 t. oregano
1/4. t. black pepper
1/2 t. sugar
1/4 t. garlic powder
hot cooked rice.
Combine ingredients except rice in pan. Bring to boil, reduce heat and simmer, uncovered, 20 minutes. Serve over hot rice. Serves 4-5
1/2 c. water
1 T. dried green pepper
1 T. dried onion
2 T. ketchup
1/2 T. olive oil
1 t. oregano
1/4. t. black pepper
1/2 t. sugar
1/4 t. garlic powder
hot cooked rice.
Combine ingredients except rice in pan. Bring to boil, reduce heat and simmer, uncovered, 20 minutes. Serve over hot rice. Serves 4-5
Crock Pot Chow Mein-Elisa
Ingredients:
1 T oil
1 1/2 lb boneless, skinless chicken breasts
4 carrots, thinly sliced
4 green onions, sliced
3 stalks celery
1 can low sodium chicken broth
2 T sugar
1/3 c light soy sauce
1/4 tsp red pepper flakes
1/4 tsp ground ginger
1 clove garlic, chopped
8 oz bean sprouts (I used canned)
8 oz water chestnuts, sliced
1/4 c cornstarch
1/2 c water
1/4 cup peanut butter (optional)
Heat oil in skillet and brown chicken on both sides. Put chicken pieces in crock pot and combine all ingredients except last 3. Stir, cover and cook on high 4 hours or low 6-8 hours. In a bown combine cornstarch and water. Stir into crock pot, and cook all for 15 more minutes. Boil chow mein noodles (1/2 package) in water and stir into chow mein when ready to serve. Stir in peanut butter if desired. Enjoy!
1 T oil
1 1/2 lb boneless, skinless chicken breasts
4 carrots, thinly sliced
4 green onions, sliced
3 stalks celery
1 can low sodium chicken broth
2 T sugar
1/3 c light soy sauce
1/4 tsp red pepper flakes
1/4 tsp ground ginger
1 clove garlic, chopped
8 oz bean sprouts (I used canned)
8 oz water chestnuts, sliced
1/4 c cornstarch
1/2 c water
1/4 cup peanut butter (optional)
Heat oil in skillet and brown chicken on both sides. Put chicken pieces in crock pot and combine all ingredients except last 3. Stir, cover and cook on high 4 hours or low 6-8 hours. In a bown combine cornstarch and water. Stir into crock pot, and cook all for 15 more minutes. Boil chow mein noodles (1/2 package) in water and stir into chow mein when ready to serve. Stir in peanut butter if desired. Enjoy!
Curried Chicken Over Rice-Elisa
Ingredients:
1 potato, diced
1 can chicken broth
1 breast chicken, cooked and shredded
1/2 c. milk
1 small onion(sweet or yellow)
1/2 of one large red pepper
1 clove garlic
1 1/2 T curry powder
1/2 tsp salt (or more to taste)
1 T olive oil
1 T flour
1 c. unsweetened coconut milk
Dash of cayenne (optional)
Cooked Rice for serving
Directions:
Saute onion, red pepper, and garlic in oil until soft. Add flour, stir for 1 minute.
Add milk, stir for 2 minutes.
Add broth gradually, stirring until fully incorporated.
Add coconut milk, then curry, salt and potato.
Cook until potatoes are soft and sauce is thick.
Serve with 3 cups cooked rice.
1 potato, diced
1 can chicken broth
1 breast chicken, cooked and shredded
1/2 c. milk
1 small onion(sweet or yellow)
1/2 of one large red pepper
1 clove garlic
1 1/2 T curry powder
1/2 tsp salt (or more to taste)
1 T olive oil
1 T flour
1 c. unsweetened coconut milk
Dash of cayenne (optional)
Cooked Rice for serving
Directions:
Saute onion, red pepper, and garlic in oil until soft. Add flour, stir for 1 minute.
Add milk, stir for 2 minutes.
Add broth gradually, stirring until fully incorporated.
Add coconut milk, then curry, salt and potato.
Cook until potatoes are soft and sauce is thick.
Serve with 3 cups cooked rice.
Black Bean Nachos
Ingredients:
- 2 large flour tortillas
- 1 15-ounce can reduced sodium black beans, rinsed and drained
- 1 cup canned no salt tomatoes, drained or 1 cup fresh chopped tomatoes
- 1 cup frozen corn kernels (or canned corn)
- 1/2 cup sliced green onions (scallions)
- 2 chopped garlic cloves
- 2 jalapeño chilies, seeded and chopped
- 1/2 teaspoon ground cumin
- 1/2 cup low-fat, low-sodium Monterey jack cheese, grated
- 1/4 cup chopped cilantro (opt)
- Preheat the oven to 350°F. Lightly coat the tortillas with pan spray and bake until crisp, about 10 minutes. Set aside.
- While tortillas are baking, combine the beans, tomatoes, corn, green onions, garlic, green chiles, and cumin in a saucepan. Bring to a boil, reduce the heat, and simmer 5 minutes.
- Divide the beans between the tortillas, top with cheese, and bake 5 minutes or until heated through. Scatter the cilantro over the nachos, cut in wedges, and eat.
Rosemary White Bean Soup
Ingredients
1 pound dried white cannellini beans (2 1/2 c. dry beans)
4 cups sliced yellow onions (3 onions)
1/4 cup good olive oil
2 garlic cloves, minced
1 large branch fresh rosemary (6 to 7 inches)
2 quarts chicken stock (4 cans chicken broth)
1 bay leaf
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.
In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft.
Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and
1 pound dried white cannellini beans (2 1/2 c. dry beans)
4 cups sliced yellow onions (3 onions)
1/4 cup good olive oil
2 garlic cloves, minced
1 large branch fresh rosemary (6 to 7 inches)
2 quarts chicken stock (4 cans chicken broth)
1 bay leaf
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.
In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft.
Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and
Sloppy Joes
Sloppy Joes
1 lb. ground beef or ground turkey breast
1 onion, chopped
1/2 c. green pepper, chopped
1 can tomato juice -- 11.5 oz.
1 can tomato sauce--8 oz1 -
1 1/2 tsp. chili powder
1 tsp. salt
Pepper to taste
1 - 4 T. sugar -- if you like a sweet sloppy joe
1 1/2 - 3 cups cooked wheat berries
Saute ground meat, onion and green peppers. Add tomato juice, tomato sauce, salt/pepper, and cooked wheat berries. Add chili powder and sugar. Simmer for 20 to 30 minutes until desired htickness is reached. Serve on buns or over rice.--from Wheat Cookin' Made Easy by Pam Crockett
Sloppy Joes #2
1 pound ground beef or ground turkey breast
1 1/2 to 2 c. of cooked wheat berries
1 large onion, chopped
1 green pepper, chopped (optional)
2 garlic cloves, minced
1 (11.5 oz.) can tomato juice
1 (6 ounce) can tomato paste
1/2 cup ketchup
1/3 cup packed brown sugar
3 tablespoons soy sauce
12 hamburger buns, split and toasted
DIRECTIONS
In a skillet, cook beef, onion, pepper, and garlic over medium heat until meat is no longer pink; drain. Stir in tomato juice and paste, ketchup, brown sugar and soy sauce; mix well. Add wheat berries. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, stirring occasionally. spoon about 1/2 cup meat mixture onto each whole wheat bun.
1 lb. ground beef or ground turkey breast
1 onion, chopped
1/2 c. green pepper, chopped
1 can tomato juice -- 11.5 oz.
1 can tomato sauce--8 oz1 -
1 1/2 tsp. chili powder
1 tsp. salt
Pepper to taste
1 - 4 T. sugar -- if you like a sweet sloppy joe
1 1/2 - 3 cups cooked wheat berries
Saute ground meat, onion and green peppers. Add tomato juice, tomato sauce, salt/pepper, and cooked wheat berries. Add chili powder and sugar. Simmer for 20 to 30 minutes until desired htickness is reached. Serve on buns or over rice.--from Wheat Cookin' Made Easy by Pam Crockett
Sloppy Joes #2
1 pound ground beef or ground turkey breast
1 1/2 to 2 c. of cooked wheat berries
1 large onion, chopped
1 green pepper, chopped (optional)
2 garlic cloves, minced
1 (11.5 oz.) can tomato juice
1 (6 ounce) can tomato paste
1/2 cup ketchup
1/3 cup packed brown sugar
3 tablespoons soy sauce
12 hamburger buns, split and toasted
DIRECTIONS
In a skillet, cook beef, onion, pepper, and garlic over medium heat until meat is no longer pink; drain. Stir in tomato juice and paste, ketchup, brown sugar and soy sauce; mix well. Add wheat berries. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, stirring occasionally. spoon about 1/2 cup meat mixture onto each whole wheat bun.
John Hinterberger's Clam Spaghetti -- Kathleen C.
This is an oil & spices recipe, no tomato sauce. Kathleen says it is one of her favorite gourmet recipes and can be made entirely from pantry stuff. It is even better the 2nd day.
1/2 cup olive oil plus 1 Tablespoon
1/2 teas. dried red chili pepper
1 large onion
3 cloves garlic
1/2 cup fresh basil (or 1 heaping T dried)
1 T oregano
salt & pepper
Drain 3-4 cans chopped clams (reserve liquid)
1 lb dried spaghetti (important to use the proper amount)
1 Cup fresh parsley (or dried equivalent)
parmesan cheese
small jar of red pimentos
olives, 1 can chopped
Saute onions, garlic, red chilies in olive oil until onions are soft. Add basil, oregano, salt, pepper and clam juice. Simmer until liquid is reduced. Add clams, parsley and, pimentos and olives, 3 T cheese, simmer 5 minutes-take off heat Add cooked spaghetti (al dente, or even less done because it will cook more in the sauce.)
1/2 cup olive oil plus 1 Tablespoon
1/2 teas. dried red chili pepper
1 large onion
3 cloves garlic
1/2 cup fresh basil (or 1 heaping T dried)
1 T oregano
salt & pepper
Drain 3-4 cans chopped clams (reserve liquid)
1 lb dried spaghetti (important to use the proper amount)
1 Cup fresh parsley (or dried equivalent)
parmesan cheese
small jar of red pimentos
olives, 1 can chopped
Saute onions, garlic, red chilies in olive oil until onions are soft. Add basil, oregano, salt, pepper and clam juice. Simmer until liquid is reduced. Add clams, parsley and, pimentos and olives, 3 T cheese, simmer 5 minutes-take off heat Add cooked spaghetti (al dente, or even less done because it will cook more in the sauce.)
Pasta Carbonara -- Kristen Dayley
12 oz. egg noodles (cooked al dente)
Fry ¼ lb bacon (or use pre-cooked bacon pieces)
1/3 stick margarine or butter
2 cups thawed peas or 1 can peas
1 1/3 c. evaporated milk (can also use fresh dairy)
Combine milk, cream or half and half with ½ c. parmesan cheese (fresh or canned) plus
dash of pepper. HEAT all ingredients together, except noodles; and then combine in warm bowl.
Fry ¼ lb bacon (or use pre-cooked bacon pieces)
1/3 stick margarine or butter
2 cups thawed peas or 1 can peas
1 1/3 c. evaporated milk (can also use fresh dairy)
Combine milk, cream or half and half with ½ c. parmesan cheese (fresh or canned) plus
dash of pepper. HEAT all ingredients together, except noodles; and then combine in warm bowl.
TACO SOUP
1 onion, diced (or 2-4 T. dried, minced onion)1 can pinto beans
1 can black beans (could use also a can of kidney beans)
1 16 oz. can tomato sauce
1 can corn
1 cup salsa
1-15 oz. can stewed, chopped tomatoes
3 T. taco seasoning or 1 pkg. taco seasoning (taco seasoning)-- to taste
1 lb. lean ground beef, or use 1 can of chicken or beef (or make meatless)
May need to add at least 1 can water or 1 cup tomato juice
Preheat pan to sear ground beef and as you cook add fresh onions, if using them. Drain and rinse well the beans. Add ingredients in the order given including the canned meat if using it. Let it simmer for about 20 minutes until the spices flavor it. You may also make this in a crock pot. Garnish with shredded cheese, green onions, crushed tortilla chips, chives, . . .
Easy Chicken A La King
1 can cream of chicken soup2 T. dried, minced onions
1 (6 oz.) can Albacore tuna (or canned chicken)
2/3 c. milk or canned milk
½ of a 10 oz. package of frozen peas or canned peas
Toast, English muffins or biscuits
In a saucepan stir soup and milk until smooth. Heat until bubbly. Add chicken and peas. Turn off heat and cover. Let stand 3 minutes. Serve over toast, English muffins or biscuits. Serves 6 (If you don't have cream of chicken soup make a white sauce with butter, salt and milk and then add tuna, dried onions, and peas.)
FIESTA -- IT'S A PARTY
2 cans chili 
¼ t. dried oregano
1 cup rice
1 t. chili powder
1 (15 ¼ oz) can corn
½ t. ground cumin
1 can diced or crushed tomatoes
1/2 t. salt
2 t. dehydrated onion, minced
Additional ingredients, if available:
1 cup grated cheese, Fritos, crackers . . .
Cook rice in 2 cups of water. Drain corn and tomatoes. Heat together the corn, tomatoes, and chili. Stir in warm, cooked rice. Add seasonings. Serve with cheese, Fritos, crackers, etc. Spoon Fritos or crackers into bowls, add chili mixture, and sprinkle with cheese.
¼ t. dried oregano
1 cup rice
1 t. chili powder
1 (15 ¼ oz) can corn
½ t. ground cumin
1 can diced or crushed tomatoes
1/2 t. salt
2 t. dehydrated onion, minced
Additional ingredients, if available:
1 cup grated cheese, Fritos, crackers . . .
Cook rice in 2 cups of water. Drain corn and tomatoes. Heat together the corn, tomatoes, and chili. Stir in warm, cooked rice. Add seasonings. Serve with cheese, Fritos, crackers, etc. Spoon Fritos or crackers into bowls, add chili mixture, and sprinkle with cheese.
Pinto Bean Wraps
Pinto Bean Wraps – Leslie Probert Campus Ed 2007 Handout #26
1 T. oil
¼ t. dried, minced garlic
1 c. uncooked long grain rice
1 ¾ c. soaked and cooked dry beans OR
1 ½ c. water (15 oz. can pinto beans—drained & rinsed)
¼ t. cumin
½ c. salsa
1 (8 oz.) can tomato sauce
1 (4 oz.) can diced green Chiles Optional: grated cheese or cheese spread, lettuce, tomatoes, sour cream, etc.
In a saucepan, lightly brown rice in oil on medium-high heat. Add next 6 ingredients and simmer, covered 20 minutes until liquid is absorbed. Add pinto beans and salsa to hot rice. Spread warmed tortillas with cheese or cheese spread and fill with pinto bean mixture. Top with lettuce, tomatoes and sour cream, if available. Fills 10 tortillas.
1 T. oil
¼ t. dried, minced garlic
1 c. uncooked long grain rice
1 ¾ c. soaked and cooked dry beans OR
1 ½ c. water (15 oz. can pinto beans—drained & rinsed)
¼ t. cumin
½ c. salsa
1 (8 oz.) can tomato sauce
1 (4 oz.) can diced green Chiles Optional: grated cheese or cheese spread, lettuce, tomatoes, sour cream, etc.
In a saucepan, lightly brown rice in oil on medium-high heat. Add next 6 ingredients and simmer, covered 20 minutes until liquid is absorbed. Add pinto beans and salsa to hot rice. Spread warmed tortillas with cheese or cheese spread and fill with pinto bean mixture. Top with lettuce, tomatoes and sour cream, if available. Fills 10 tortillas.
Sticky Chicken (from your pantry)
Ingredients:
You can use pre-cooked strips of chicken or you can cut chicken breasts in strips and cook or you can use canned chicken
1 1/2 pounds skinless, boneless chicken breasts
1 cup apricot or plum jam
1 cup spicy French dressing
1 envelope dry onion soup mix
1/8 teaspoon cayenne pepper
Directions
Cut chicken into strips; saute in a non-stick frying pan until lightly browned. Combine the rest of the ingredients and mix well; pour over the chicken. Bring to a boil. Turn heat down and simmer 15-20 minutes. Serve over steamed rice. Serves 8.
You can use pre-cooked strips of chicken or you can cut chicken breasts in strips and cook or you can use canned chicken
1 1/2 pounds skinless, boneless chicken breasts
1 cup apricot or plum jam
1 cup spicy French dressing
1 envelope dry onion soup mix
1/8 teaspoon cayenne pepper
Directions
Cut chicken into strips; saute in a non-stick frying pan until lightly browned. Combine the rest of the ingredients and mix well; pour over the chicken. Bring to a boil. Turn heat down and simmer 15-20 minutes. Serve over steamed rice. Serves 8.
Chicken and Dumplings -- Pantry Cooking, Quick and Easy Recipes, Laura Robins, Gibbs Smith, Publisher, 2007, 68
2 onions or 1 c. dried onions
2 cups fresh, diced carrots or 1 cup dried carrots
2 cups diced celery or 1 c. dried celery
3 cups water -- if using dehydrated vegetables above
1/4 c. olive oil
1 c. whole wheat flour
10 cups water
14 cubes chicken bouillon
2 bay leaves
1 t. black pepper
1 t. dried thyme or fresh thyme from the garden
1 t. dried sage or fresh
2 T. lemon juice (optional)
2 cans (15 oz. each) chicken chunks, with liquid
2 t. dried parsley or fresh
Whole Wheat Dumplings (recipe follows)
Rehydrate dried onions, carrots and celery in 3 cups water for 15 minutes if using dehydrated. Otherwise, dice the onions, carrots and celery. Put olive oil in a large pot on high heat, add vegetables and saute for 2 minutes. Add the flour and stir well, coating the vegetables. Stir in 10 cups water. Add the bouillon, spices and lemon juice, if uisng. Bring to a boil and stir until thickened. Add chicken, being careful not to shred the chicken. Drop dumplings onto the boiling stew. Reduce heat and cook, uncovered, 10 minutes. Cover and cook 10 minutes more. Sprinkle parsley over top and serve. Makes 4-6 servings.
Whole Wheat Dumplings
2 c. whole wheat flour
2 T. baking powder
1/3 c. dry milk
1 t. salt
3 T. butter-flavored shortening, melted or olive oil
1 c. warm water
Mix flour, baking powder, dry milk and salt together in a bowl. Add olive oil or melted shortening and water. Stir until a soft dough forms. Drop by spoonfuls onto the boiling stew. REduce heat and cook, uncoverd, 10 minmutes. Cover and cook 10 minutes more.
2 cups fresh, diced carrots or 1 cup dried carrots
2 cups diced celery or 1 c. dried celery
3 cups water -- if using dehydrated vegetables above
1/4 c. olive oil
1 c. whole wheat flour
10 cups water
14 cubes chicken bouillon
2 bay leaves
1 t. black pepper
1 t. dried thyme or fresh thyme from the garden
1 t. dried sage or fresh
2 T. lemon juice (optional)
2 cans (15 oz. each) chicken chunks, with liquid
2 t. dried parsley or fresh
Whole Wheat Dumplings (recipe follows)
Rehydrate dried onions, carrots and celery in 3 cups water for 15 minutes if using dehydrated. Otherwise, dice the onions, carrots and celery. Put olive oil in a large pot on high heat, add vegetables and saute for 2 minutes. Add the flour and stir well, coating the vegetables. Stir in 10 cups water. Add the bouillon, spices and lemon juice, if uisng. Bring to a boil and stir until thickened. Add chicken, being careful not to shred the chicken. Drop dumplings onto the boiling stew. Reduce heat and cook, uncovered, 10 minutes. Cover and cook 10 minutes more. Sprinkle parsley over top and serve. Makes 4-6 servings.
Whole Wheat Dumplings
2 c. whole wheat flour
2 T. baking powder
1/3 c. dry milk
1 t. salt
3 T. butter-flavored shortening, melted or olive oil
1 c. warm water
Mix flour, baking powder, dry milk and salt together in a bowl. Add olive oil or melted shortening and water. Stir until a soft dough forms. Drop by spoonfuls onto the boiling stew. REduce heat and cook, uncoverd, 10 minmutes. Cover and cook 10 minutes more.
Black Beans and Rice
1 c. rice, uncooked1/4 c. water
1 1/2 c. tomato juice or V-8 juice
1 can black beans, rinsed and drained
1-16 oz. jar salsa
1/4 t. cumin
1 can corn, drained
1/2 t. salt
1/4 t. oregano
1 c. grated cheese
Combine all ingredients except the cheese. Pour into 2 quart casserole dish. Top with grated cheese. Cover and bake at 375 degrees for about an hour. Make sure rice is tender before removing from oven. Yummy as a casserole or can be placed in a tortilla.
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