Main Dish Archives - Page 15 of 20 -

November 6, 2014

One-Pot Chicken and Sausage Jambalaya {with Brown Rice}

Jambalaya is one of those comforting meals I remember my mom cooking for our family as I was growing up. She mostly cooked Chinese food for us, but she also adventured into other types of cuisine, one of those being Cajun. After our first baby was born, she made huge batches of gumbo and jambalaya as freezer meals for us. (Thank you, Mom!) Jambalaya is a hearty one-pot meal that usually includes rice, vegetables, and protein. Most recipes I’ve seen use white rice, but I’ve adapted this particular recipe to use brown rice by adjusting the amount stock and cooking time. There are two types of jambalaya- Cajun and Creole. Creole jambalaya is tomato-based, Cajun is not, and the Creole version will often include seafood. This Chicken and Sausage Jambalaya is of the Cajun variety and is seasoned with a spice mix of chili powder, paprika, oregano, cayenne, black pepper, and garlic powder. It takes some patience to reduce the stock as the vegetables and meats are being cooked, but after one bite of deliciousness it will all be worth it! The reduction of the chicken stock is essential for developing the deep flavor of the jambalaya, so try not to take shortcuts. I try to make this on chilly days when standing by the stove is warming and comforting. This makes a fairly large quantity so it’s great to serve at gatherings and the leftovers taste even better the next day after the flavors have had some time to meld.

One-Pot Chicken and Sausage Jambalaya {with Brown Rice}

Serves: 6-8

Ingredients

1 (3½- to 4-pound) chicken, roasted (I used a rotisserie chicken)
2 medium onions, 1 quartered, 1 diced small
1 tablespoon olive oil
1 pound nitrate-free smoked sausage
2 tablespoons unsalted butter
1 green pepper, diced
1 red pepper, diced
1 jalapeño, diced (optional)
1 bunch scallions, thinly sliced
3 celery stalks, diced
4 garlic cloves, minced
5 bay leaves
2 teaspoons oregano
2 teaspoons sea salt
½ teaspoon black pepper
1½ teaspoon chili powder
1 teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
2 tablespoons tomato paste
2½ cups uncooked brown rice

Instructions

Remove meat from the chicken and discard skin. Save the accumulated juices and fat from the chicken. Use hands or two forks to shred the meat into pieces. Set meat aside in the refrigerator.
In a large pot or cast iron Dutch oven, place the carcass, quartered onion, and any vegetable trimmings with 10 cups of water. Bring to a boil, reduce heat, and simmer uncovered for 1-2 hours. Strain pot and discard solids. You should have at least 7 cups of chicken stock.
In the same pot or Dutch oven, heat the oil over medium-high heat. Add the sausage and sear until sausage starts to brown. Transfer sausage to a plate and set aside.
Return the pot to heat and add the butter. After butter melts, add the diced onion and sauté until onion starts to become golden, about 8-10 minutes. Add ¼ cup of chicken stock and scrape any brown bits loose. After the onions are mostly dry, add another ½ cup of stock. When stock is almost reduced again, add the peppers, scallions, celery, garlic, bay leaves, oregano, sea salt, black pepper, chili powder, paprika, cayenne pepper, garlic powder, and tomato paste. Cook the vegetables for another 10 minutes, stirring frequently, until they begin to stick to the pot. Add another ¼ cup of stock and reduce until dry. Next add the shredded chicken, another 1 cup stock, and the accumulated juices from the chicken. Reduce the liquid by half.
Add the brown rice and 5 cups of chicken stock. Cover and cook on low heat for about one hour, until rice is evenly cooked.

Notes

This works best in a cast-iron dutch oven if you have one.

Save the trimmings from the vegetables and add them to the stock for more flavor.

adapted from Real Cajun: Rustic Home Cooking from Donald Link's Louisiana

October 30, 2014

Barley Chorizo Skillet Pie

Deciding to incorporate more whole grains into our diet has been one decision I’ve had absolutely no regrets about. It’s opened up so many doors to exploring new foods and it’s made such a difference in feeling healthy and satisfied after each meal. Barley was one of those grains that I had found intimidating because there are so many varying types of barley- pearled, hulled, hull-less- and I wasn’t exactly sure what made each type distinct. After doing some research, I learned that hulled barley has an inedible hull that is removed during minimal processing, but most of the nutrients are retained. Hull-less barley is a type of barley in which the hull easily falls off during harvesting, leaving the bran intact and retaining all nutrients. Pearl barley has been processed to move the hull and outer bran layer, thus also stripping it of many of its nutrients. Pearl barley requires the shortest amount of cooking time, while the hulled and hull-less variety require slightly more time. I used hull-less barley for this Barley Chorizo Skillet Pie, but other types of barley can be substituted as long as cooking times are adjusted. Barley is a versatile grain with a pleasant chewy texture. It adds such great dimension to this egg-based skillet pie.

I tend to cook a lot of meals that are mostly grains and vegetables, but also involve a little bit of meat for substance and flavor. This Barley Chorizo Skillet Pie is one example where a little bit of chorizo adds a big punch of flavor to the entire dish. We enjoy this served warm or at room temperature and it makes a great breakfast, lunch, or dinner.

Barley Chorizo Skillet Pie

Ingredients

⅔ cup uncooked hull-less barley
7 large eggs
¼ cup milk
¼ cup chopped cilantro
¾ teaspoon sea salt
1 tablespoon olive oil
1 large onion, finely diced
4 ounces Spanish cured chorizo, diced
2 cloves garlic, minced
2 cups lightly packed baby spinach
¾ cup grated Colby Jack Cheese

Instructions

In a medium saucepan, bring 3 cups of water to a boil. Add the barley and return to a boil over medium heat. Lower the heat and simmer until barley is tender, but still chewy, about 40-50 minutes. Drain and set aside.
Preheat the oven to 350.
In a medium mixing bowl, whisk together the eggs, milk, cilantro, and salt.
In a 10- or 12- inch cast iron skillet, heat the olive oil over medium heat. Add the onion and chorizo and sauté until onion starts to become translucent, about 5 minutes. Add the garlic and cook for another minute. Add the spinach and stir until spinach is just wilted. Stir in the barley last.
Pour the egg mixture over the vegetable-barley mixture and stir until combined.
Bake for 25 minutes, until eggs are set and edges are starting to brown. Sprinkle cheese over top and bake for another 5 minutes. Let rest for 5 minutes before slicing into wedges.

Notes

adapted from Whole Grains Every Day Every Way

October 23, 2014

Turkey Pot Pie {with a Cheddar Crust)

Turkey Pot Pie holds a special place in my heart as it was the first meal Ryan’s parents cooked for me when I first visited them at their home. They immediately made me feel welcome and at ease and I have fond memories of meeting them. I love their twist on the traditional pot pie and this has become a favorite meal in our family too. Over the years I’ve adapted it slightly by using butter rather than shortening and incorporating some whole wheat pastry flour in the crust, but it still has the same delicious flavor. Adding cheddar cheese makes the crust extra special and complements the turkey filling perfectly. I used turkey drumsticks for the filling, but this is also a wonderful way to use up leftover turkey from Thanksgiving. Homemade turkey stock is essential and is the base to making this dish truly spectacular. I admit this is not the quickest meal to prepare, but I promise the all of the time invested will be worth it. I usually roast the turkey and make the stock on one day and prepare the filling and crust the next day. Breaking it up into two days requires some planning ahead, but it seems to make everything much more manageable. This recipe is enough for 6 individual pot pies or it can also be made in a 9×13 casserole dish.

Turkey Pot Pie {with a Cheddar Crust)

Ingredients

Turkey

3-4 pounds Turkey drumsticks
1½ tablespoon kosher salt
1 teaspoon ground black pepper
1½ teaspoon sage
2 tablespoons unsalted butter, softened

Filling

6 tablespoons butter
2 cups diced onion, about 2 onions
1 cup finely diced carrots, about 3 carrots
1 teaspoon kosher salt
dash of sage, ground thyme, and black pepper
½ cup + 2 tablespoons all-purpose flour
4 cups turkey stock
4 cups shredded or diced cooked turkey
1 cup frozen green peas

Cheddar Cheese Crust

1 cup all-purpose flour
1 cup whole wheat pastry flour
¾ teaspoon fine grain sea salt
¾ cup grated sharp cheddar cheese
10 tablespoons unsalted butter, chilled and cut into cubes.
5 tablespoons ice water
1 egg + 1 tablespoon water, optional for egg wash

Instructions

Turkey

Preheat oven to 400.
In a small bowl, combine the salt, pepper, and sage. Sprinkle mixture over turkey drumsticks and use hands to season under the skin when possible. Spread softened butter evenly over the turkey.
Roast turkey for 15 minutes at 400. Lower heat to 325 and continue roasting turkey for another 40-60 minutes, depending on the size of the turkey pieces. Turkey is done when skin is golden brown and meat thermometer registers at 165. Remove turkey from heat and allow at least 30 minutes to cool.
When turkey is cool enough to handle, remove skins and discard. Use hands or two forks to shred enough meat to make 4 cups. Do not worry about removing all of the meat from the bones. The meat left on the bones will help make the broth rich and flavorful.
In a large pot, bring 10 cups of water, turkey bones, and drippings to a boil. Reduce heat and simmer for 3 hours. Strain stock and set aside 8 cups.

Filling

In a large pot, melt butter over medium high heat. Add onions, carrots, and seasonings and sauté until onions start to become translucent, about 5-7 minutes.
Sprinkle flour over onions and carrots and stir together for another minute. Gradually add turkey stock and stir until thickened. Add turkey meat and peas and cook for another 5 minutes.

Cheddar Cheese Crust

In the bowl of a food processor, add the flour, salt, and cheddar cheese. Pulse to combine. Sprinkle butter cubes over mixture and pulse again until mixture resembles coarse crumbs. Add the water and process until just combined. Form a disk with the dough and chill for 30 minutes.
Roll dough large enough to cover a 9x13 baking dish or to make 6 individual circles.

Assemble and Bake

Preheat oven to 400.
Divide filling evenly between 6 individual bowls or pour into a 9x13 baking dish. Gently place crust on top and trim off excess crust. Use a fork to decoratively trim the edges. Cut slits in the top to allow steam to escape. Brush with egg wash if desired.
Bake for 30-40 minutes until crust turns golden brown and filling is heated through.