RECIPES
I've been doing a lot of cooking these days and people are asking me for
recipes, so I guess I can give away a couple of my secrets. Truthfully, I like
sharing, so check back and I'll try to keep updating this...
I'll try to have both things for meat-eaters and vegetarians.
recipes, so I guess I can give away a couple of my secrets. Truthfully, I like
sharing, so check back and I'll try to keep updating this...
I'll try to have both things for meat-eaters and vegetarians.
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Feel free to write or call me with any questions...
essentialchef@sbcglobal.net 818-384-3451
*******************************
Essential Chef
Spaghetti Squash Enchilada Casserole
The best way to start cooking a spaghetti squash (or any
hard winter squash) is to puncture it all over with a knife and
microwave it whole! I do it for about 5 minutes on high for a
large squash. This only par-cooks it, but allows you to cut
into it. The interior will be really, really hot so you must
allow time for it to cool before cutting into it. I kid you not, I
have waited an hour before cutting into it and there is still
steam in there.
Once you can cut it in half, scoop out the seeds with your
hands or a large spoon and then put it cut side down in a
glass casserole dish. Add a little water, only about a cup of
so. You can now roast it or microwave it, at this point it
should only need about 20 minutes in the oven at 400.
While your spaghetti squash is continuing to cook, prepare
the rest of your casserole filling. I've done ground beef,
ground turkey and chicken strips. You can even use
pre-cooked chicken strips.
For the ground turkey or beef...
Saute a medium onion and garlic in 1 tbsp olive oil. Add
spices; cumin, chili powder, cayenne (1/4 tsp) salt & pepper
to taste. The cooking oil wakes up these dried spices, so
this is really the best time to add them.
Add your meat of choice. If using pre-cooked chicken, skip
this and go right to...
Once you've browned the meat, add a can of black beans or
refried beans. When the can says vegetarian, that means it
was made without lard, an animal fat.
Add a jar or fresh container of salsa - even the spicy ones
seem to mellow a little with cooking, so go mild and see if
you like more spice.
Simmer your meat, beans and salsa for 5-10 minutes, just to
allow some of the liquid to reduce and the flavors to develop.
Turn your oven down to 350.
Take your squash out of the oven, allow to cool until you
can work the squash to get the spaghetti strands. I use a
large serving fork and shred the squash. You can usually
see where the squash "grain" starts.
I use the squash as a base on the bottom of my casserole.
I then layer with the meat/bean mixture and the squash. I
then top it off with cheese and enchilada sauce and put it
back in the oven for 20 minutes until bubbly. crumble corn
tortilla chips on top in the last 5 minutes of cooking.
You can control the amount of cheese and tortilla chips,
plus get some vegetable servings into a hearty, flavorful and
satisfying meal.
The best way to start cooking a spaghetti squash (or any
hard winter squash) is to puncture it all over with a knife and
microwave it whole! I do it for about 5 minutes on high for a
large squash. This only par-cooks it, but allows you to cut
into it. The interior will be really, really hot so you must
allow time for it to cool before cutting into it. I kid you not, I
have waited an hour before cutting into it and there is still
steam in there.
Once you can cut it in half, scoop out the seeds with your
hands or a large spoon and then put it cut side down in a
glass casserole dish. Add a little water, only about a cup of
so. You can now roast it or microwave it, at this point it
should only need about 20 minutes in the oven at 400.
While your spaghetti squash is continuing to cook, prepare
the rest of your casserole filling. I've done ground beef,
ground turkey and chicken strips. You can even use
pre-cooked chicken strips.
For the ground turkey or beef...
Saute a medium onion and garlic in 1 tbsp olive oil. Add
spices; cumin, chili powder, cayenne (1/4 tsp) salt & pepper
to taste. The cooking oil wakes up these dried spices, so
this is really the best time to add them.
Add your meat of choice. If using pre-cooked chicken, skip
this and go right to...
Once you've browned the meat, add a can of black beans or
refried beans. When the can says vegetarian, that means it
was made without lard, an animal fat.
Add a jar or fresh container of salsa - even the spicy ones
seem to mellow a little with cooking, so go mild and see if
you like more spice.
Simmer your meat, beans and salsa for 5-10 minutes, just to
allow some of the liquid to reduce and the flavors to develop.
Turn your oven down to 350.
Take your squash out of the oven, allow to cool until you
can work the squash to get the spaghetti strands. I use a
large serving fork and shred the squash. You can usually
see where the squash "grain" starts.
I use the squash as a base on the bottom of my casserole.
I then layer with the meat/bean mixture and the squash. I
then top it off with cheese and enchilada sauce and put it
back in the oven for 20 minutes until bubbly. crumble corn
tortilla chips on top in the last 5 minutes of cooking.
You can control the amount of cheese and tortilla chips,
plus get some vegetable servings into a hearty, flavorful and
satisfying meal.
Curried Chicken Stew with vegetables
2 tbsp olive oil
1 medium onion, rough chopped
2 cloves garlic - minced
2 stalks celery - chopped
3-4 mushrooms
baby carrots
cauliflower florets - broken apart
kale - torn small
roasted butternut squash
peeled russet potatoes
1 tbsp sweet curry powder
pinch of thyme/oregano
salt/pepper
chicken breast - cut up into bitesize pieces
1 tbsp butter
2 cups homemade chicken stock
To know how many vegetables to add to this - picture how many people are going to be eating and compare the
amounts to what would look hearty and plentiful without looking overloaded on their plate/bowl. I just used one
chicken breast for 2 people, it was plenty.
You can use just about any vegetables in this - I just used what I had on hand. The important part is adding the
spices and herbs to the sauteing vegetables before you add the chicken stock. I've tried this soup with chicken on a
bone and it comes out with too much fat. So I made stock ahead, separeted it and used the lean stock.
Saute all the vegetables (except the potatoes) in the olive oil, start with the onions, garlic and celery and let those
cook for a few minutes before adding the rest. It will look dry as you cook it, but that's ok. When you add the spices,
just keep stirring it to blend that into the oil that the vegetables have already absorbed and continue to cook.
When you add the chicken, make sure it touches the bottom of the pot to sear it, but keep moving it around. It's ok if it
sticks, the stock will help release it when you add that. The chicken does not need to be thoroughly cooked before
adding the stock, just 5 minutes or so.
Adding the butter is just because I think it adds a richness to the stew, however minute. It's a nice blend with the
curry. Let the butter melt into everything. Add the chicken stock and water, if necessary, just to cover the vegetables.
Add potatoes if using. And let simmer for a long time, 30 minutes at least.
2 tbsp olive oil
1 medium onion, rough chopped
2 cloves garlic - minced
2 stalks celery - chopped
3-4 mushrooms
baby carrots
cauliflower florets - broken apart
kale - torn small
roasted butternut squash
peeled russet potatoes
1 tbsp sweet curry powder
pinch of thyme/oregano
salt/pepper
chicken breast - cut up into bitesize pieces
1 tbsp butter
2 cups homemade chicken stock
To know how many vegetables to add to this - picture how many people are going to be eating and compare the
amounts to what would look hearty and plentiful without looking overloaded on their plate/bowl. I just used one
chicken breast for 2 people, it was plenty.
You can use just about any vegetables in this - I just used what I had on hand. The important part is adding the
spices and herbs to the sauteing vegetables before you add the chicken stock. I've tried this soup with chicken on a
bone and it comes out with too much fat. So I made stock ahead, separeted it and used the lean stock.
Saute all the vegetables (except the potatoes) in the olive oil, start with the onions, garlic and celery and let those
cook for a few minutes before adding the rest. It will look dry as you cook it, but that's ok. When you add the spices,
just keep stirring it to blend that into the oil that the vegetables have already absorbed and continue to cook.
When you add the chicken, make sure it touches the bottom of the pot to sear it, but keep moving it around. It's ok if it
sticks, the stock will help release it when you add that. The chicken does not need to be thoroughly cooked before
adding the stock, just 5 minutes or so.
Adding the butter is just because I think it adds a richness to the stew, however minute. It's a nice blend with the
curry. Let the butter melt into everything. Add the chicken stock and water, if necessary, just to cover the vegetables.
Add potatoes if using. And let simmer for a long time, 30 minutes at least.
Pot Roast
2 onions - chopped
2-3 garlic cloves - crushed
2 celery stalks - chopped
carrots - chopped
6-7 lb beef chuck roast
1 cup red wine
3-4 cups beef stock
1 tbsp tomato paste
1 tbsp flour
canola oil
salt/pepper/thyme/rosemary - pinch
Preheat oven to 350 degrees
Once all the vegetables are chopped - add 2 tbsp canola oil to a dutch oven or heavy bottomed pot with a tight lid. The reason
why so many chefs mention and love dutch ovens is they have very heavy lids that help trap moisture and the lids can go in the
oven. Before you decide to do this recipe in a pan, figure out if it can go in the oven. Some pots also have handles that cant go in
the oven.
After a minute of two of heating the oil, add the chopped vegetables to the pan. saute for 5 minutes or until beginning to color the
bottom of the pan and look translucent. Add thyme, rosemary, salt & pepper and any other herbs. The heat of the oil will bring
out their flavor.
After sauteing for 5 minutes or so, scoop the vegetables from the pan - reserve on the side.
Add the chuck roast to the pan, allowing to sear and cook on one side for 5-6 minutes. Sprinkle liberally with salt/pepper and 1
tbsp of flour.
turn the roast every five minutes or so to not only sear off the edges and get a nice dark color, but it also sticks a little to the pan,
creating some color that the wine will cook off and create a lovely gravy.
Add the reserved vegetables.
Add 1 cup of wine and allow it to bubble and simmer for 6-7 minutes
Add the beef stock, just enough to cover the meat.
Add tomato paste, and stir it into the stock
Once the pot reaches a simmer (bubbly without being a rolling boil) - Cover and transfer to the oven.
Cook in a 350 degree oven for 2-3 hours. Check on it every 30 minutes to stir.
If you want to add any additional vegetables like potatoes, carrots, parsnips or anything, add them about an hour into the cooking
time to let them cook without being mushy.
Allow to cool slightly before serving.
2 onions - chopped
2-3 garlic cloves - crushed
2 celery stalks - chopped
carrots - chopped
6-7 lb beef chuck roast
1 cup red wine
3-4 cups beef stock
1 tbsp tomato paste
1 tbsp flour
canola oil
salt/pepper/thyme/rosemary - pinch
Preheat oven to 350 degrees
Once all the vegetables are chopped - add 2 tbsp canola oil to a dutch oven or heavy bottomed pot with a tight lid. The reason
why so many chefs mention and love dutch ovens is they have very heavy lids that help trap moisture and the lids can go in the
oven. Before you decide to do this recipe in a pan, figure out if it can go in the oven. Some pots also have handles that cant go in
the oven.
After a minute of two of heating the oil, add the chopped vegetables to the pan. saute for 5 minutes or until beginning to color the
bottom of the pan and look translucent. Add thyme, rosemary, salt & pepper and any other herbs. The heat of the oil will bring
out their flavor.
After sauteing for 5 minutes or so, scoop the vegetables from the pan - reserve on the side.
Add the chuck roast to the pan, allowing to sear and cook on one side for 5-6 minutes. Sprinkle liberally with salt/pepper and 1
tbsp of flour.
turn the roast every five minutes or so to not only sear off the edges and get a nice dark color, but it also sticks a little to the pan,
creating some color that the wine will cook off and create a lovely gravy.
Add the reserved vegetables.
Add 1 cup of wine and allow it to bubble and simmer for 6-7 minutes
Add the beef stock, just enough to cover the meat.
Add tomato paste, and stir it into the stock
Once the pot reaches a simmer (bubbly without being a rolling boil) - Cover and transfer to the oven.
Cook in a 350 degree oven for 2-3 hours. Check on it every 30 minutes to stir.
If you want to add any additional vegetables like potatoes, carrots, parsnips or anything, add them about an hour into the cooking
time to let them cook without being mushy.
Allow to cool slightly before serving.
EssentialChef@sbcglobal.net
818-384-3451
Feel free to call with any questions!
818-384-3451
Feel free to call with any questions!