If you are not used to eating sauerkraut, this recipe may scare you a bit. Yet, if you put it in the food processor it will chop it down nicely and add a great texture to this goulash. It is also not sour (pickled tasted) because you you drain and wash the sauerkraut. So, try it out...it really is yummy!
Croatian Style Goulash:
1.5 lbs Beef (I used pot roast)
2 T Olive Oil
1 large onion, sliced thin
2 cloves garlic, minced
1.5 T paprika (hot or mild)
1 (15oz) can diced (or crushed) tomatoes
1 t sugar
Salt & Pepper to taste
1 (15oz) can sauerkraut
3/4 c sour cream
1 pkg egg noodles
1. Trim fat from meat and cut into 3/4" cubes.
2. In a med. pot, saute onions in olive oil until translucent. Then, stir in garlic and saute for 1 minute (or until fragrant). Remove pan from heat, add paprika and swish around to combine. Return to heat and add meat and brown until it releases most of its juices. Stir in tomatoes, sugar, and salt/pepper. Simmer on low for 20 minutes.
3. Remove sauerkraut from jar. Rinse in water and squeeze to remove the excess of the water. Put in a food processor or chop until it is in smaller pieces. Add to beef and simmer for 40 minutes or until tender. (Add additional water as needed)
4. Stir in sour cream and allow to thicken. While thickening, boil water and cook pasta as directed.
5. Serve over egg noodles (or polenta, rice, mashed potatoes)
Showing posts with label Cooking from the Couch. Show all posts
Showing posts with label Cooking from the Couch. Show all posts
Sunday, October 3, 2010
Sunday, September 26, 2010
Cooking from the Couch: Chicken Philly Subs
We bought some yummy fresh bread from the store and we already had leftover roast chicken from dinner the other night. Since we needed a really easy dinner after a hectic weekend, I thought Chicken Philly subs would be a great "easy" choice.
Chicken Philly Subs
Shredded Leftover chicken (even rotisserie)
1 pat of butter
sliced Pimentos
Onions (for those who actually like onions)
sliced Mushrooms
1 clove minced garlic
Provolone Cheese
Mayo
Crusty Bread
1. Saute veggies in butter. Once they start to get tender, add chicken. Cook on low until warm. Cover with cheese and put a lid on pan to allow cheese to melt.
2. Cut bread in half and lightly toast. Smear on the mayo and spoon in the veggies/chicken mix. Serve warm with a nice Kosher Dill.
Chicken Philly Subs
Shredded Leftover chicken (even rotisserie)
1 pat of butter
sliced Pimentos
Onions (for those who actually like onions)
sliced Mushrooms
1 clove minced garlic
Provolone Cheese
Mayo
Crusty Bread
1. Saute veggies in butter. Once they start to get tender, add chicken. Cook on low until warm. Cover with cheese and put a lid on pan to allow cheese to melt.
2. Cut bread in half and lightly toast. Smear on the mayo and spoon in the veggies/chicken mix. Serve warm with a nice Kosher Dill.
Thursday, September 9, 2010
Cooking From the Couch:Manicotti
Today we master manicotti. This is a simplified recipe to accommodate my husbands ever expanding repetoire. It should be interesting to see how many of these noodles end up on the floor for the dog! Hope we have dinner tonight!
Tomato Sauce:
28oz can diced tomatoes
28oz can tomato sauce
2 T olive oil
3-4 cloves garlic, finely minced
1/2 t red pepper flakes
1/2 t salt
Ricotta Filling:
3 c ricotta cheese
4 oz Parmesan cheese
8 oz mozzarella
2 large eggs , lightly beaten
salt and pepper
16 lasagna noodles
1. Boil a pot of water and cook noodles until al dente.Once cooked, fill pot with cold water.
2.Saute your garlic in the pan with oil until light brown. Careful not to burn. Remove from heat and add all the remaining ingredients. Return to heat, cover and simmer.
3. Make Ricotta filling by mixing together: Ricotta, 1 cup Parmesan cheese, mozzarella cheese, eggs, salt, and pepper.
4. The Assembly: Put 1 cup of sauce at the bottom of a baking dish. Spread 3 spoonfuls (about 1/4c) of ricotta filling on each cooked noodle. Roll up the noodle and place seam down in the baking dish. Then, cover pasta rolls with remaining pasta sauce (making sure to cover each roll completely). Then, cover dish with foil and bake at 375 degrees for 40-45 minutes. Remove foil and add the remaining Parmesan cheese. Bake a few minutes longer until cheese is melted. Allow to cool a bit and serve.
Tomato Sauce:
28oz can diced tomatoes
28oz can tomato sauce
2 T olive oil
3-4 cloves garlic, finely minced
1/2 t red pepper flakes
1/2 t salt
Ricotta Filling:
3 c ricotta cheese
4 oz Parmesan cheese
8 oz mozzarella
2 large eggs , lightly beaten
salt and pepper
16 lasagna noodles
1. Boil a pot of water and cook noodles until al dente.Once cooked, fill pot with cold water.
2.Saute your garlic in the pan with oil until light brown. Careful not to burn. Remove from heat and add all the remaining ingredients. Return to heat, cover and simmer.
3. Make Ricotta filling by mixing together: Ricotta, 1 cup Parmesan cheese, mozzarella cheese, eggs, salt, and pepper.
4. The Assembly: Put 1 cup of sauce at the bottom of a baking dish. Spread 3 spoonfuls (about 1/4c) of ricotta filling on each cooked noodle. Roll up the noodle and place seam down in the baking dish. Then, cover pasta rolls with remaining pasta sauce (making sure to cover each roll completely). Then, cover dish with foil and bake at 375 degrees for 40-45 minutes. Remove foil and add the remaining Parmesan cheese. Bake a few minutes longer until cheese is melted. Allow to cool a bit and serve.
Thursday, September 2, 2010
Cooking from the Couch: Red Chile Chicken and Rice with Black Beans
This was a really nice change from your traditional chicken and yellow rice dish. Super easy to throw together and you can add whatever veggies you like! This makes a nice big pot and is great served with a simple salad and of course...a staple...plantains!!!
Red Chile Chicken and Rice with Black Beans
2 T oil, divided
3 chicken breast, cut into 1” pieces
½ package of Taco seasoning, divided
2 c rice
3 cloves garlic, minced
1 ½ cans chicken broth
15 oz. can black beans, drained and rinsed
Salt and Pepper
1/2 c frozen peas
1/2c frozen corn
1 pimento, chopped
Salsa and sour cream for serving
Heat one tablespoon of the oil in a pot over medium heat. Add the diced chicken breast and season with salt, pepper and 1/4 package Taco seasoning. Brown chicken 2-3 minutes (doesn’t need to be cooked all the way through). Remove the chicken and add the second tablespoon of oil to the pot and add the rice. Cook on medium-low, make sure to stir until the rice turns from translucent to opaque. Add the garlic and the broth. Bring the mixture to a boil, then reduce to a simmer. Cover, and cook for 10 minutes.
Add the chicken back to the pot along with the beans, corn, peas and pimentos. Cook on low for 10-12 minutes. Check rice to see if tender. If not, cover for another 5 minutes or so. Keep and eye on it though so it doesn't burn.
Red Chile Chicken and Rice with Black Beans
2 T oil, divided
3 chicken breast, cut into 1” pieces
½ package of Taco seasoning, divided
2 c rice
3 cloves garlic, minced
1 ½ cans chicken broth
15 oz. can black beans, drained and rinsed
Salt and Pepper
1/2 c frozen peas
1/2c frozen corn
1 pimento, chopped
Salsa and sour cream for serving
Heat one tablespoon of the oil in a pot over medium heat. Add the diced chicken breast and season with salt, pepper and 1/4 package Taco seasoning. Brown chicken 2-3 minutes (doesn’t need to be cooked all the way through). Remove the chicken and add the second tablespoon of oil to the pot and add the rice. Cook on medium-low, make sure to stir until the rice turns from translucent to opaque. Add the garlic and the broth. Bring the mixture to a boil, then reduce to a simmer. Cover, and cook for 10 minutes.
Add the chicken back to the pot along with the beans, corn, peas and pimentos. Cook on low for 10-12 minutes. Check rice to see if tender. If not, cover for another 5 minutes or so. Keep and eye on it though so it doesn't burn.
Tuesday, August 31, 2010
Cooking From the Couch: Ravioli Casserole
We made the Ravioli Casserole tonight and it was super easy and really yummy! I would definitely recommend trying this quick and easy recipe out! It is a great spin off of the traditional spaghetti and meat sauce. Not the most dietetic dinner, but it sure was good!
Cheese Ravioli Casserole
1 lb Italian sausage, casings removed
1 T olive oil
2-3 garlic cloves, minced
1 T tomato paste
1 can tomato sauce
1/4 c heavy cream (I used milk)
salt and ground black pepper
1lb frozen cheese ravioli
1 c mozzarella cheese
Bring a pot of water to a boil. In another pan, brown the sausage. Make sure to chunk it up as it cooks. If it doesn't chunk up small enough, put the cooked sausage in the food processor for a bit until it looks like ground beef. Remove and set aside.
Once water is boiling, cook ravioli according to directions. I cook to al dente.
In the same pan, add oil, garlic and tomato paste. Saute for a minute or two and then add tomato sauce. Allow to simmer for a 3-4 minutes. Then, add milk and seasoning. Simmer a few minutes longer.
Combine drained ravioli and sauce in a baking dish...cover with mozzarella and bake at 350 degrees until cheese is melted. (This step can totally be skipped)
Cheese Ravioli Casserole
1 lb Italian sausage, casings removed
1 T olive oil
2-3 garlic cloves, minced
1 T tomato paste
1 can tomato sauce
1/4 c heavy cream (I used milk)
salt and ground black pepper
1lb frozen cheese ravioli
1 c mozzarella cheese
Bring a pot of water to a boil. In another pan, brown the sausage. Make sure to chunk it up as it cooks. If it doesn't chunk up small enough, put the cooked sausage in the food processor for a bit until it looks like ground beef. Remove and set aside.
Once water is boiling, cook ravioli according to directions. I cook to al dente.
In the same pan, add oil, garlic and tomato paste. Saute for a minute or two and then add tomato sauce. Allow to simmer for a 3-4 minutes. Then, add milk and seasoning. Simmer a few minutes longer.
Combine drained ravioli and sauce in a baking dish...cover with mozzarella and bake at 350 degrees until cheese is melted. (This step can totally be skipped)
Monday, August 30, 2010
Cooking from the Couch: Sloppy Joes
Sloppy Joes are something I ate a lot as a child. I really LOVE my sloppy joes. Yet, it is something I had to introduce them to my hubbie. I always ate the typical canned variety, but it has onions, so that was quickly nixed. Hence, I came up with my own Sloppy Joe recipe to accommodate my hubbies hatred for onions.
The nice thing about this recipe is my hubbie can make it completely on his own with no instruction necessary. I had him make a double batch so we could freeze a few meals for post baby. Try it out and let me know what you think!
2 ½ lb ground beef
2 T tomato paste
3/4 c smoky BBQ sauce
2/3 c ketchup
¼ c Worcestershire sauce
¼ c soy sauce
pepper (I like a lot of pepper)
1T paprika
Brown the ground beef, then drain off the excess oil. Add in the remaining ingredients and mix well. Then, bring to a boil and simmer for a few minutes. Serve on buns.
The nice thing about this recipe is my hubbie can make it completely on his own with no instruction necessary. I had him make a double batch so we could freeze a few meals for post baby. Try it out and let me know what you think!
2 ½ lb ground beef
2 T tomato paste
3/4 c smoky BBQ sauce
2/3 c ketchup
¼ c Worcestershire sauce
¼ c soy sauce
pepper (I like a lot of pepper)
1T paprika
Brown the ground beef, then drain off the excess oil. Add in the remaining ingredients and mix well. Then, bring to a boil and simmer for a few minutes. Serve on buns.
Saturday, August 21, 2010
This week's Cooking from the Couch Menu...
I was really drawing a blank this week on what I wanted to eat..go figure the pregnant girl with no cravings. Since it is coming towards the end of the month, I figured this would be a good week to work on cleaning out our pantry and freezer. So, we will make some classic dishes with a few alterations to accomodate what is available on hand. We have a lot of pork and chicken in the freezer along with a few other random things, so, let's see what we come up with.
Sunday: Carnitas with Cornbread mash
Monday: (LO meat) Pork Tacos with white beans
Tuesday: Grilled Pork chops with green bean soup
Wednesday: L.O soup with Ham and Cheese stuffed Biscuits
Thursday: A friend is bringing Cuban food
Friday: Southwest style Burgers with campfire potatoes
Saturday: Frito Pie
Again I will work to post recipes as we go along!
Sunday: Carnitas with Cornbread mash
Monday: (LO meat) Pork Tacos with white beans
Tuesday: Grilled Pork chops with green bean soup
Wednesday: L.O soup with Ham and Cheese stuffed Biscuits
Thursday: A friend is bringing Cuban food
Friday: Southwest style Burgers with campfire potatoes
Saturday: Frito Pie
Again I will work to post recipes as we go along!
Cooking from the Couch: Spaghetti and Meatballs
One think my hubbie can make is spaghetti...I mean boiling water and setting a timer is right up his alley. So, I decided to make a very simple spaghetti and meatball recipe. It did not have all the glorious veggies hidden in the sauce like I usually do, but it was still simply delicious. Plus, all you non cooks out there won't have any more excused for takeout with this simple menu.
Spaghetti and Make-Shift Bolognese
First make the meatballs:
My hubbie brought me a huge bowl with:
1/2lb of extra lean ground beef
1/2 c bread crumbs
Salt and pepper
1 egg
1/4c milk
1/4c Parmesan
Once I mushed everything, I formed into1.5-2 inch balls. I placed each ball into a lightly greased cupcake pan. I have a huge 24 cupcake pan, so, I filled each cup. My hubbie put it in a 400 degree oven for about 7 minutes while I got up to wash my hands.
While it cooked, he started the water boiling in one pot. In another pot he poured in 1 large can of tomato sauce...you can use any spaghetti sauce unless you have a super picky eater like my hubbie. So, he put the sauce in a saute pan and turned on low. As it heated up he mixed in 1/2c chicken stock (I had him use the leftover veggie chicken stock from the chicken pies) and 1/2 c milk.
Once the meatballs are done, remove from the oven and carefully place in your sauce. I always encourage my hubbie to roll the meatballs around a bit to cover in sauce. Then, cover and simmer for 10 minutes or so.
You pasta should be ready now, so drain and add a splash of oils to avoid everything sticking together. Then put into individual pasta bowls with a meatball or two and slather in sauce. Garnish with a little bit of Parmesan! Mission accomplished..easy and delish!
Spaghetti and Make-Shift Bolognese
First make the meatballs:
My hubbie brought me a huge bowl with:
1/2lb of extra lean ground beef
1/2 c bread crumbs
Salt and pepper
1 egg
1/4c milk
1/4c Parmesan
Once I mushed everything, I formed into1.5-2 inch balls. I placed each ball into a lightly greased cupcake pan. I have a huge 24 cupcake pan, so, I filled each cup. My hubbie put it in a 400 degree oven for about 7 minutes while I got up to wash my hands.
While it cooked, he started the water boiling in one pot. In another pot he poured in 1 large can of tomato sauce...you can use any spaghetti sauce unless you have a super picky eater like my hubbie. So, he put the sauce in a saute pan and turned on low. As it heated up he mixed in 1/2c chicken stock (I had him use the leftover veggie chicken stock from the chicken pies) and 1/2 c milk.
Once the meatballs are done, remove from the oven and carefully place in your sauce. I always encourage my hubbie to roll the meatballs around a bit to cover in sauce. Then, cover and simmer for 10 minutes or so.
You pasta should be ready now, so drain and add a splash of oils to avoid everything sticking together. Then put into individual pasta bowls with a meatball or two and slather in sauce. Garnish with a little bit of Parmesan! Mission accomplished..easy and delish!
Cooking from the Couch: Chicken pies
Tonight I was craving chicken pot pies, so, I put my hubbie to work. He brought me all the veggies to prepare then, I walked him through the cooking process. He did great and it totally hit the spot.
Chicken Pies
Veggies of yout choice: potatoes, carrots, corn, green beans
3 breasts of boneless, skinless chicken
1 can cream of chicken soup (low- sodium)
1/2 c milk
Salt and pepper
1 can of biscuits
First, I prepared the veggies:
* I chopped up 3-4 potatoes into bite sized pieces.
* Cut baby carrots into thirds
* I de-stemmed the green beans and cut into thirds
* My hubbie opened a car of corn..I wasn't even going to try to mess with trying to cut corn of the cob on the couch...didn't sound like the safest option!
While I was chopping, my hubbie filled a stock pot half way with water and set it on the stove to boil. Once boiling, he added all the veggies (minus the corn) and boiled for about 10 minutes. You want the veggies to be al dente, soft but firm.
As he fished out all the veggies and returned the water to boiling. I cut 3 breasts of skinless boneless chick in half lengthwise. Then, he added to the water and allowed to boil for another 10 minutes.
In the meantime, my hubbie combined 1 can of low sodium Cream of Chicken soup with 1/2 cup of milk. Mix well with a bit of salt and a lot of pepper. Then, mix in the corn and veggies. Once the chicken was cooked, remove from the pot (save the stock you created...it will be a great veggie chicken stock for soups...freeze it for later). Chop up into bit sized pieces and mix into the veggies.
Pour everything into a baking, I had my hubbie pour everything into a deep dish pie pan, but you could use a 9x9 square or something similar. Then, he cracked open a tube of biscuits (I prefer the small cheap ones..not grands, but that is a personal preference!) and covered the top of out chicken pie with the biscuits. Then, Bake at 375 degrees for 10-12 minutes. Serve..it's delicious!
Chicken Pies
Veggies of yout choice: potatoes, carrots, corn, green beans
3 breasts of boneless, skinless chicken
1 can cream of chicken soup (low- sodium)
1/2 c milk
Salt and pepper
1 can of biscuits
First, I prepared the veggies:
* I chopped up 3-4 potatoes into bite sized pieces.
* Cut baby carrots into thirds
* I de-stemmed the green beans and cut into thirds
* My hubbie opened a car of corn..I wasn't even going to try to mess with trying to cut corn of the cob on the couch...didn't sound like the safest option!
While I was chopping, my hubbie filled a stock pot half way with water and set it on the stove to boil. Once boiling, he added all the veggies (minus the corn) and boiled for about 10 minutes. You want the veggies to be al dente, soft but firm.
As he fished out all the veggies and returned the water to boiling. I cut 3 breasts of skinless boneless chick in half lengthwise. Then, he added to the water and allowed to boil for another 10 minutes.
In the meantime, my hubbie combined 1 can of low sodium Cream of Chicken soup with 1/2 cup of milk. Mix well with a bit of salt and a lot of pepper. Then, mix in the corn and veggies. Once the chicken was cooked, remove from the pot (save the stock you created...it will be a great veggie chicken stock for soups...freeze it for later). Chop up into bit sized pieces and mix into the veggies.
Pour everything into a baking, I had my hubbie pour everything into a deep dish pie pan, but you could use a 9x9 square or something similar. Then, he cracked open a tube of biscuits (I prefer the small cheap ones..not grands, but that is a personal preference!) and covered the top of out chicken pie with the biscuits. Then, Bake at 375 degrees for 10-12 minutes. Serve..it's delicious!
Sunday, August 8, 2010
Cooking from the Couch
Since I have been on bed rest for the last week in a half, I had had to come up with meal ideas that will be suitable to my husbands cooking expertise. (Which I might add is very limited). So, I figured I would start this series of meal ideas called "Cooking from the Couch: Meal Ideas for a Non-Cook". The concept is simple...
So, here is what I have come up with thus far:
Sunday: Non- Creole Jambalya with salad
Monday: Left overs
Tuesday: Grilled Pork chops with baked beans and pickles
Wednesday: Grilled pizza (cheese, ham/cheese, grilled veggie)
Thursday: Pork Roast with green beans and a salad
Friday: Left over Pork- BBQ Pork Sammies with coleslaw
Saturday: Take out
Sunday: Pork and Sauerkraut Bake with Salad
Monday: Potato Soup with Rubens
Tuesday: Leftovers
Wednesday: Meatloaf with baby carrots and village salad
Thursday: Leftovers with premade mashed potatoes
Friday: Tex- Mex Enchilada Bake
Saturday: Leftovers
Sunday: Teriyaki Chicken over brown rice with frozen veggie mix
I am pretty confident that my hubbie can do these meals. Some of the recipes have been changed a bit to accommodate his cooking style. For example, the chicken and sausage for the Jambalaya was grilled instead on sauted or boiled.
So, here is what I have come up with thus far:
Sunday: Non- Creole Jambalya with salad
Monday: Left overs
Tuesday: Grilled Pork chops with baked beans and pickles
Wednesday: Grilled pizza (cheese, ham/cheese, grilled veggie)
Thursday: Pork Roast with green beans and a salad
Friday: Left over Pork- BBQ Pork Sammies with coleslaw
Saturday: Take out
Sunday: Pork and Sauerkraut Bake with Salad
Monday: Potato Soup with Rubens
Tuesday: Leftovers
Wednesday: Meatloaf with baby carrots and village salad
Thursday: Leftovers with premade mashed potatoes
Friday: Tex- Mex Enchilada Bake
Saturday: Leftovers
Sunday: Teriyaki Chicken over brown rice with frozen veggie mix
I am pretty confident that my hubbie can do these meals. Some of the recipes have been changed a bit to accommodate his cooking style. For example, the chicken and sausage for the Jambalaya was grilled instead on sauted or boiled.
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