MAIN DISHES

Easy Fish Tacos

1 19-oz pkg crispy battered fish fillets (about 10)

3 cups finely shredded cabbage

1/2 small red onion, thinly sliced

1 jalapeno pepper, seeded and cut into strips

1/4 cup mayo

1/4 cup Greek yogurt

2 Tbsp cilantro

1 clove garlic, minced

10 6-inch flour tortillas

Bake the fish according to pkg directions.

Combine cabbage, onion, jalapeno, salt and pepper.

Combine mayo, yogurt, cilantro, garlic, salt and pepper, to make a dressing. Pour onto slaw and toss well to coat.

In a cast-iron skillet, toast tortillas one at a time for about 20-30 seconds, med-high heat, til just showing a little golden brownish. Place on a plate and cover to keep warm.

Place fish and slaw (cabbage mix) onto tortillas, Serve immediately. Makes 10.

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Chili-Stuffed Avocado

2 Tbsp olive oil

1 large yellow onion, minced

2 garlic cloves, minced

1 Tbsp chili powder

1 tsp smoked paprika

1 tsp ground cumin (this is the seasoning that makes chili taste like chili)

1/2 tsp cayenne pepper

1/2 lb lean ground beef

1/2 lb loose sweet Italian sausage

15 oz can tomato sauce

6 avocados, halved and pitted (leave the skins on)

2 cups shredded Monterey Jack cheese

sour cream, to serve

fresh cilantro leaves, to serve

Heat oil in a med saucepan over med heat. Add onion and garlic and saute for 4 mins. Add the seasonings, cook for another minute (this is an important step; cook the spices to make them taste right, not raw).

Add the beef and sausage, saute until browned and cooked through, about 8 mins.

Add tomato sauce and bring to a simmer.

While chili comes to a simmer, prepare the avocados. Halve, pit, press them skin side down against the counter to flatten them a little, so they don't roll. 

Once the chili is at a simmer, spoon a heaping mound of it into the hole of each avocado half.

Arrange the filled avocados onto a rimmed baking sheet for carrying to the grill.

Top each with cheese, then bring to the grill. Carefully set each avocado half on the grill grates, close the grill and cook for 5 mins or until cheese is melted and browning.

Arrange two avocado halves on each plate for serving. Top with a dollop of sour cream and some cilantro leaves. 

Serves 6. 

About 750 calories each serving, 75% from fat, BUT much of it is the avocado oil. To reduce other fats, use low-fat cheese and sour cream. 

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Aztec Pie

2 cups chopped onion

1 Tbsp olive oil

2 cloves garlic, pressed

1 lb ground beef

2 Tbsp chili powder

1 Tbsp sugar

1 tsp cumin

1 tsp oregano

¼ tsp salt

¼ tsp pepper

1/8 tsp cinnamon

1 can (16 oz) chopped tomatoes, undrained

1 can (4 oz) chopped green chilies

1 8 oz bag unsalted tortilla chips

Q cup thinly sliced green onions

1 can (6 oz) sliced black olives

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

Sauté onion in oil in large oven-proof (I use cast iron) skillet, until soft, about 5 mins. Add garlic, continue cooking 1 more min. Transfer to a small bowl.

Crumble beef into skillet. Cook without stirring over med-hi heat until bottom is well-browned. Stir and cook until meat is no longer pink, about 8 mins. Return onion and garlic to pan with beef. Stir in seasonings and cook 2-3 minutes more. Add tomatoes, chilies, green onions and olives, heat through.

Remove 2/3 of the meat to a bowl. Set aside. To the skillet that still has 1/3 of the meat mixture, add a layer 1/3 of the tortilla chips, slightly crushed, then 1/3 of the cheese, then another 1/3 of meat, 1/3 of tortilla chips, 1/3 of cheese, lastly 1/3 of meat, then tortilla chips, then cheese. Decorate with a few of the olives. Bake for 20 mins in 400 degree oven.

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Red Curry Beef

2 Tbsp olive oil

1 ½ Tbsp red curry paste

1 Tbsp soy sauce

1 Tbsp sugar

1 pound lean ground beef

½ cup coconut milk

6 green onion, thinly sliced

1 5-oz bag baby spinach

Zest and juice of ½ lime

½ cup shredded fresh basil

½ cup crushed peanuts, for garnish

In a large, deep frying pan, over med heat, combine the oil, curry, soy sauce, and sugar. Cook until fragrant, about 1 minute. Add ground beef and sauté through, about 8  minutes.

Stir in coconut milk. Return to a simmer. Add green onions and spinach and continue cooking just until the green wilt, 2 to 3 mins.

Mix in lime juice, lime zest, and basil. Serve over rice. Garnish with peanuts. (OK, this sounds so good that I’m making it tonight, just need the spinach.)

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Tex-Mex Turkey Enchiladas

This is a great Thanksgiving leftover. Really goes a different direction than most leftovers.

1 ½ cups shredded or chopped cooked turkey

1 cup picante sauce

3 oz pkg of cream cheese, cubed

½ cup sliced green onions

¾ tsp ground cumin

¼ tsp oregano leaves, crushed

1 ½ cups shredded Monterey Jack or cheddar or Colby cheese

8 flour tortillas

Shredded lettuce

Radish slices

Sliced olives

Combine turkey, ¼ cup picante sauce, cream cheese, green onion, cumin and oregano in skillet. Place over low heat until cheese is melted, stirring occasionally. Stir in ½ cup shredded cheese. Spoon a scant 1/3 cup of mixture down the center of each tortilla; roll up and place seam side down in a Pammed 7x12 baking pan. Spoon the remaining picante sauce over the enchiladas, spread evenly. Bake at 350 degrees for 15 minutes or until heated through. Garnish with lettuce, radish, and olives, as desired. Serves 4.

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Tikka Masala (somewhat amended)

Stir together and marinate for at least an hour, up to 8 hours:

2 lbs. boneless chicken

½ cup plain yogurt

1/3 cup Patak’s brand Tikka Masala Sauce/ Marinade Medium

(important to use the medium, the other “heats” are very different flavors, plus it’s not as hot as the mild)

In a large frying pan, sauté a finely chopped onion until transparent. Remove chicken from most of marinade and sauté in same pan as onion. When nearly done, add:

15 oz. can of diced tomatoes, drained of most of the juice

Simmer for 10 minutes.

Add ¼ cup yogurt, ½ cup or so coconut milk, more Tikka sauce if desired for flavor and two large handfuls of fresh spinach. Cook just until spinach is well wilted.

Serve over Fragrant Rice. Serve Chutney as a condiment. Top with coconut, if you like.

Fragrant Rice

Serves four:

1 cup basmati rice (brown basmati rice is fine), rinsed and drained.

2 cups cold water

1 tsp. Sea salt

½ tsp. Cumin seed

In a cheesecloth bag:

1 bay leaf, 3” stick of cinnamon

3 cloves, 2 peppercorns

2 whole allspice

½ tsp. Cardamom seed

1-2 stalks of lemongrass, if desired

½ tsp. Coriander seed

Place bag with rice during cooking, Remove to serve rice.

Bring to boil over med-hi heat. Once it boils, reduce to simmer and cover pot. Simmer for about 20 mins.

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Beef Enchiladas

Another hit from my sister-in-law, Jen Garn. She raised five healthy kids on this and they all claim it as one of their favorites.

1 lb ground beef

1 4 oz can green chilies, chopped

1 28 oz can refried beans

1 8 oz cans tomato sauce

2 pkg enchilada seasoning mix

3 cups water

1 lb grated cheddar cheese

Sour cream for garnish

Mix tomato sauce, seasoning mix, and water in a saucepan and heat on med setting until it looks like enchilada sauce. Brown burger, add chilies and ½ of the sauce.

Put about 1 cup of sauce in the bottom of a 9x13 pan, spread it around. Spread beans, then cheese (using ½ of the total cheese), then meat into the tortillas and roll up. Place seam side down in the prepared pan. Put remaining sauce on top, then sprinkle on the other ½ of the cheese. Bake for 35 minutes at 350 degrees.

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Shredded Chicken or Pork Posole

2 Tbsp olive oil

1 yellow onion, chopped finely (reserve 2 Tbsp for garnish)

4 cloves garlic, pressed or minced

3 Tbsp ground chili powder

2 tsp ground cumin

2 tsp dried oregano

1 tsp sugar

1 15 oz can crushed tomatoes

1 Tbsp dried onions

2 tsp beef bouillon granules

1 tsp salt

½ tsp garlic salt

2 boneless, skinless chicken breasts or equal amount of meat from other pieces of chicken or diced pork

1 15 oz can of hominy, drained and rinsed

Preheat oven to 300 degrees. Heat oil in an oven proof skillet (I use a cast iron chicken fryer, which is just a deep frying pan) over medium heat. Add onions and sauté until slightly browned and softened. Add spices, garlic, and sugar. Cook until fragrant. Add chicken and sauté for 2-3 mins, while taking care not to let the spices burn. Add tomatoes and enough water to keep meat submerged halfway. Bring to a simmer. Add hominy. Cover skillet with a tight-fitting lid, place in oven for 1 1/2 hours or until meat is tender. Remove skillet from over and shred meat with two large forks. The meat should be tender and shred easily, if not, allow it to cook longer.

This is perfect to use in burritos, soft tacos, quesadillas, or to eat with a Cornbread Dumpling topping.

Garnish with cheese, radishes, onion, shredded lettuce.

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Chicken Hawaiian

2 cups chunks of chicken breast or turkey

½ cups celery

1 medium apple, chopped (I like Green Delicious)

1 cup pineapple chunks

2 Tbsp. raisins (or cranberries, if using turkey)

2 tsp. sesame seeds, toasted

5 Tbsp. mayonnaise                

½ tsp. curry powder (or more)

Combine meat, celery, apple, raisins, 2/3 of sesames.

Mix mayo and curry. Pour over meat mixture. Toss to coat.

Sprinkle with remaining sesame seeds.

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Ratatouille (Vegetable Stew Extraordinaire)

1 onion, thinly sliced

2 garlic cloves, minced

5 Tbsp olive oil, divided

A ¾ lb eggplant, cut into ½” pieces, about 3 cups

A small zucchini, scrubbed, quartered lengthwise, cut into thin slices

1 red bell pepper, cut into strips

¾ lb small, ripe tomatoes, chopped coarse

¼ tsp dried oregano

¼ tsp thyme

1/8 tsp coriander

¼ tsp fennel seeds

¾ tsp salt

½ cup shredded fresh basil

In a large skillet, cook the onion and garlic in 2 Tbsp oil over med-lo heat, stirring occasionally, until onion is softened. Add remaining 3 Tbsp oil and heat over med-hi heat until it is hot, but not smoking. Add eggplant and cook mixture, stirring occasionally for about 8 mins. Stir in zucchini and bell pepper strips. Cook over med heat, stirring occasionally for 12 mins. Stir in tomatoes and cook for another 5 to 7  mins, stirring occasionally, until all vegetables are tender, but not overdone.

Stir in all seasonings except fresh basil, plus a dash of pepper to taste. Cook mixture, stirring, for 1 minute. Stir in basil and combine well.

Ratatouille may be made 1 day in advance, kept covered, and chilled. Serves 4.

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Greek Scampi

2 tsp olive oil

5 cloves garlic, pressed

½ cup fresh parsley, chopped

1 28 oz can chopped tomatoes

1 ½ lbs precooked large shrimp

1 cup herbed feta cheese, crumbled

½ cup fresh basil, minced

 Juice of ½ lemon

4 cups cooked spaghetti

Preheat oven to 400 degrees. Heat oil in saucepan. Add garlic and sauté 1 minute. Add tomatoes and ¼ cup of the parsley. Reduce heat to med-low and simmer 10 mins. Add shrimp and basil and pour into 9x13 baking pan. Sprinkle cheese over top and bake in oven for 10 minutes. Remove from oven, drizzle with lemon juice. Serve over pasta with remaining parsley. Add salt and pepper at serving.

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Perfect Steak

I’ve always struggled to cook meat properly and was thrilled to find these directions that have helped to have the meat turn out great, instead of overcooked and tough.

Allow meat to rest at room temperature for 20 minutes. Roll the steaks in salt and pepper mixture. Heat a skillet or cast iron pan to med-hi, add olive oil. Put steaks in hot oil for 30 seconds on each side, plus the edges. This process is called searing and will cauterize the meat, sealing in the juices.

Add some crushed garlic to pan and a little more oil, if necessary.

Cook again on each side for a few minutes on each side, testing for doneness as follows:

Rare- the meat when poked will feel like the Palm of your hand feels

Medium- like the Heel of your hand

Well- like your Wrist

After cooking, set on a plate, brush with garlic oil from pan, a sprig of Rosemary is nice (though I don’t love that touch). LET THE STEAKS REST for about 2-5 minutes before slicing into them. More time for thicker steaks.

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Oven Macaroni and Cheese

¾ cup evaporated milk

½ cup water

1 cup diced cheddar cheese

2 Tbsp diced onion

½ tsp salt

Dash pepper

1 cup soft bread crumbs

2 eggs, beaten

2 cups cooked macaroni

In a large saucepan, combine milk, water, cheese, butter, heat to near boiling. When cheese melts, remove from heat. Stir in bread crumbs, onion, salt and pepper. Fold in eggs and macaroni. Spoon into greased pan and bake at 350 degrees for 30 mins.

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Milanesas

These Mexican sandwiches are often overlooked on menus, but they are SO worth trying. Just a delicious hot mess. Introduced to me by my cousin, David and his wife, Kirsten, in Portland, I was immediately hooked. Find the meat at Mexican markets. I think the best Tortas rolls are at Costco.

3 lbs beef steaks, very thinly sliced (1/8” thick)

2 Tbsp lemon juice

3 cloves crushed garlic

1 tsp chili powder

3 eggs, beaten

Salt and pepper to taste

 Flour

Oil for frying

In a bowl, whisk together the lemon juice, garlic, and chili. Marinate the meat for at least 2 hours in the mixture. Heat the oil over medium heat. Add a drop of egg to the oil, if it bubbles and floats, the oil is ready. If it sinks, the oil is NOT hot enough.

Add salt and pepper to the flour. Dip the meat into the beaten eggs, then into the flour, set them in the pan to fry. Don’t crowd the pieces of meat. They need to cook only a couple of minutes on each side, due to the thinness.

Serve immediately on sliced Tortas rolls or bollilos rolls, which have been buttered.

To the roll, put heated refried beans on the bottom half of roll, then meat, cheese, lettuce, tomato, onion. Spread guacamole on the top half of the roll, place it on the sandwich.

These don’t keep. Serve and eat immediately with lots of napkins.

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Kubideh (Iranian minced Meat Kabab)

I like to make this into patties.

2 lbs ground sirloin

2 eggs

 ½ cup finely chopped parsley

1 yellow onion, chopped

1 tsp salt

1 Tbsp turmeric

1 Tbsp cinnamon (I use about half that)

1 tsp black pepper

½ tsp baking powder

8 naan breads or pit pockets

Additions at serving: basil leaves, mint leaves, sliced onion

Preheat oven to 300 degrees. Combine meat, eggs, parsley, onion, seasonings in a large bowl. Mix well.

With wet hands, roll 1/8 of mixture into a ball the size of your palm. Flatten to the length of your hand. Using fingers, press dimples into the surface of one side. Repeat with seven more portions.

Cook over med-hi grill, 4 minutes each side.

Place naan bread on baking sheets. Heat in oven for about 5 minutes, until warm. Place cooked meat on a naan. Add 3 leaves basil, 3 leaves mint, a little sliced onion. Fold naan over toppings. Serves 8.

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Chicken Souvlaki Pitas

1 lb chicken strips, marinated for one hour

Thread them onto wooden skewers that have been soaked in water. Salt and pepper liberally. Grill over med coals for 3-4 mins on each side.

Remove from skewers and place in pita halves with garnishes and garlic yogurt sauce.

Marinade: 3 Tbsp olive oil

1 ½ Tbsp lemon juice

¼ cup onion, minced

2 garlic cloves, minced or pressed

2 bay leaves

1 tsp oregano

Salt and pepper

Garnishes: chopped fresh parsley, feta cheese, diced tomatoes, lettuce, lemons

Garlic Yogurt Sauce: 1 cup low-fat plain yogurt

¼ cup grated cucumber

¾ tsp garlic powder

(I add ½ tsp dried mint)

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Jen Garn’s Chicken Salad

My sister-in-law made this for a baby shower a few years ago and it was such a hit that I just HAD to have the recipe. Really fresh and nice!

4 cups diced, cooked chicken

4 cups diced celery

2 cans (small) water chestnuts, chopped

1 tsp salt

2 Tbsp dried onions

¼ tsp curry powder

2 cups lite mayonnaise

2 cups grated Cheddar

2 cups sliced grapes

Toasted slivered almonds

Mix the salt, onion, curry, into the mayo. Mix everything else, add the dressing and toss lightly to coat. Serve on croissants.

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Korean Barbecue Beef

1 kiwi

2 lb beef, flank steak or similar, sliced very thin

Marinade:

1 Tbsp sesame oil

1.3 cup soy sauce

1 Tbsp garlic, minced

3 Tbsp red cooking wine

2 Tbsp agave nectar or corn syrup

¼ cup brown sugar

½ tsp onion powder

Squish kiwi and rub into meat to tenderize it 10 minutes or so before marinating. Combine marinade ingredients in a bowl and marinate beef at least 30 mins. Stir fry or grill beef. Heat remaining marinade in a saucepan to boiling. Set aside.

Serve with:

2 Tbsp sesame seeds

12 romaine lettuce leaves

3 cups steamed rice

3 carrots or any thinly sliced vegetables

Place a spoonful of rice in individual lettuce leaves, top with beef, drizzle with sauce, sprinkle with sesame seeds. Serve with the thin sliced veggies.

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