Kielbasa Potato Hash

 I got this from Mom. We like it with barbecue sauce or the kids like ketchup. It's so easy to scale also. I usually use one pound kielsbasa, 2 peppers (any color) and one onion and about 4-5 potatoes (depending on size).

1 (14 ounce) package turkey kielbasa, cut into 1/4 inch rounds
1 green bell pepper, diced
1/2 yellow, red or orange bell pepper, diced
1 onion, diced
3 small or 2 large potatoes, peeled and diced small (half inch maybe)
olive oil
salt and pepper

In a large skillet (cast iron works well with this, but isn't necessary), heat oil. Cook the potatoes in batches so that the potatoes are in a single layer. When crispy scoop into a bowl and season with salt and pepper and cook another batch of potatoes. When all potatoes are done, then cook the kielbasa until browned. When they are done, add them to the bowl with the cooked potatoes and sautee the onion and peppers together. Add to the bowl and mix all together. 

Chicken Shwarma

 These are good, but nothing like real shwarma in the Middle East. 

4 tablespoons lemon juice freshly squeezed
½ cup olive oil
1 teaspoon salt
2 teaspoons cumin ground
2 teaspoons black pepper ground
2 teaspoons smoked paprika
½ teaspoon turmeric
1 teaspoon red pepper flakes
½ teaspoon cinnamon
4 cloves garlic minced
3 chicken breasts boneless and skinless
1 large onion sliced
2 tablespoons parsley fresh, for garnish

Garlic Sauce
1 cup vegetable oil
⅓ cup lemon juice

6 cloves garlic peeled
1 egg white 
1 teaspoon salt
6 cloves garlic peeled
1 egg white 

1 teaspoon salt

Chicken Shawarma Wraps
hummus
garlic sauce

Tortillas 

In a large bowl add the lemon juice, olive oil, salt, cumin, black pepper, paprika, turmeric, red pepper flakes, cinnamon, garlic, and whisk well. Add the chicken and toss making sure the chicken is well coated in the marinade. Cover and refrigerate for at least an hour. 

Preheat oven to 425°F degrees. Add sliced onion to bowl with chicken and toss well so that the onion is fully coated in the marinade. Add everything to a 9×13-baking dish. I didn’t have much marinade leftover since the chicken absorbed most of it, so that’s why I added everything to the baking dish. Spread everything evenly over the baking dish.Bake in the oven until the chicken is browned and crisp on the edges, for about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside.

Let rest for a few minutes and then slice into thin strips.

For the Garlic Sauce: (I usually half this)

Add all the ingredients to a blender (or an immersion blender) and blend until smooth, it should take 1 to 2 minutes. This recipe will make about 1½ cups of sauce, refrigerate leftover sauce. Give it time - it will be like mayo when it's done. 

To make the wraps:

Spread hummus on the tortilla, put chicken on and then add the garlic sauce, you can add lettuce and tomatoes if you want. A truly authentic shwarma will also have french fries inside. 

Veggie Pot Pie

 Ingredients:

 2 tablespoons olive oil
1 onion, chopped
8 ounces mushrooms
1 clove garlic, minced
2 large carrots, diced
2 potatoes, peeled and diced
2 stalks celery, sliced 1/4 inch wide
2 cups cauliflower florets
1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces
3 cups vegetable broth
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 tablespoons cornstarch
2 tablespoons soy sauce
2 recipe pastry for double-crust pie

Directions: 
Preheat oven to 425 degrees F (220 degrees C).

Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.

In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.

Roll out 1/2 of the dough to line an 9x13 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.

Bake in preheated oven for 30 minutes, or until the crust is brown.

You can use any kid of veggie I think. Last time I forgot to buy green beans and used peas instead. Corn or broccoli would probably be good as well. 

Easy Curried Shrimp

This is a Stay family recipe 

1-2 lbs Shrimp, the more the better. Use big ones as the little salad shrimp get lost in the sauce. Precooked and frozen are fine. Thaw them out and dry them off before cooking.

½ cup White Flour 

1 large Onion, diced

1 large Green pepper, coarsely chopped up

2-3 cans condensed Tomato Soup

Curry Powder

1-2 T Sugar

4-6 T Butter (replace with oil for Dairy-free)

Hot cooked rice `

Start the rice cooking first.
Melt the butter in a large frying pan (or just pour in the oil).  Add onions and cook just until golden. Meanwhile, dredge the shrimp in flour and then LIGHTLY fry in the butter with the onions. Sprinkle the shrimp liberally with curry powder and lightly with sugar. Fry a bit more, turn over and sprinkle second side with the curry powder and sugar. Add the green peppers after you season the second time. Add two cans of tomato soup. If you want more sauce, add another can of soup. Add water as needed to keep the sauce saucy. Taste the sauce and add more curry and hot sauce if wanted. Cook only until the sauce is all hot and bubbling. Serve over the rice.
You can make this more of a curry by serving it with small dishes containing finely chopped fresh green pepper, raisins, coconut, chunk pineapple, etc. (These are my mother-in-law's suggestions, I never do them, but they would probably be good.)

Red Dahl soup

 

• 1 tablespoon EACH: butter AND olive oil (use 2 tbs oil for dairy-free)
•  4 cloves minced garlic
•  1 medium onion, chopped
•  2 stalks celery, chopped
•  ½ teaspoon EACH: ground turmeric, garam masala, AND chili powder
•  1 teaspoon ground cumin
•  2-3 teaspoons curry powder (mild or hot)
•  1 (15-ounce) can diced tomatoes
•  1½ cups red lentils, washed and drained
•  3-5 cups vegetable broth (or chicken stock)
•  1½ cups of coconut milk (I use light coconut milk)
•  3 tablespoons lemon juice
•  Chopped cilantro, for serving

Instructions

SAUTE: Melt the butter and olive oil in a large pot over medium heat. Sauté the onions and celery for 5-6 minutes or until tender and translucent. Add the garlic and continue to cook for 1 additional minute. Add the turmeric, garam masala, chili powder, cumin, and curry powder. Continue to cook the veggies for another 1-2 minutes.

MAKE ON THE STOVETOP: Add the tomatoes, lentils, 4 cups of broth, bay leaf, and bring to a boil. Reduce the heat to low and allow the soup to simmer for 10 minutes. Add the coconut milk and allow the soup to continue cooking for an additional 12-18 minutes or until the lentils are fall-apart tender. If the lentils soak up too much of the liquid, use the remaining ½ cup of broth to thin the soup to your liking. 

Use an immersion blender to puree the mixture if you prefer a smooth texture. Leave as-is for a chunkier texture. Turn the stove off and stir in the lemon juice. Taste and adjust with additional salt if the soup needs it.

I leave it chunky and serve with bread. 

Chicken, Broccoli Peanut Curry

 This is written for an Instant Pot, but it's just a slow cooker recipe. So if you don't have one, just put it in a slow cooker.

1 tbs olive oil

1/2 cup chopped green onions

4 cloves garlic, minced

2 inch piece of fresh ginger, minced 

2 lbs skinless, boneless chicken thighs, cut into pieces

2 cups chicken broth

1/2 cup peanut butter

2 tablespoons soy sauce

2 tablespoons red curry paste

3 cups broccoli florets

1 cup sliced carrots

1 tbs cornstarch

2 tbs cold water

rice

cilantro

1/4 cup chopped green onions

chopped roasted peanuts

Directions

Select saute on the instant pot and adjust to normal. Add oil and sauté onion, ginger, and garlic. for one minute. Press cancel and add chicken, broth, peanut butter, soy sauce, and curry paste. Stir. Cover with lid and open the pressure release valve.

Select slow cook, adjust to MORE and cook for 2 hours or until chicken is done. Stir in the broccoli and carrots and cook, covered, for an additional 30 minutes. 

Press cancel. Combine the cornstarch and water and stir into pot. Select sauté and cook for 2-3 minutes or until slightly thickened. 

If cooking in a slower cooker, just slow cook the onions, garlic, ginger, chicken, peanut butter, soy sauce, and curry paste for 2 hours on high. Then add the broccoli and carrots and cook until crisp tender. thicken with the cornstarch.

Serve over rice and topped with green onion, cilantro, and peanuts. 

Sheet Pan Chicken Fajitas

1/3 cup vegetable oil

2 teaspoons chili powder                    

1 teaspoon dried oregano                                             

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon ground black pepper                    

1 pinch ground cayenne pepper                                             

1 1/2 pounds chicken tenders, quartered

4 cups sliced bell peppers, any color

1 onion, sliced                    

1/4 cup chopped fresh cilantro                                             

1/2 lime, juiced

 

1. Combine vegetable oil, chili powder, oregano, garlic, onion, cumin, salt, pepper, and cayenne pepper in a large resealable plastic bag. Add chicken tenders, bell peppers, and onion; shake to mix.
2. Marinate chicken mixture in the refrigerator, 30 minutes to 2 hours.
3. Preheat oven to 400 degrees F (200 degrees C). Line a rimmed sheet pan with aluminum foil.
4. Spread chicken mixture onto prepared pan.
5. Roast in the preheated oven, stirring halfway through, until chicken is no longer pink and bell peppers soften, 15 to 20 minutes.
6. Sprinkle cilantro and pour lime juice over chicken mixture; toss to distribute.

Cook's Notes:

Use a variety of bell peppers and spicy peppers as desired.

Spray the sheet pan with nonstick cooking spray instead of lining it with aluminum foil if preferred

 

http://allrecipes.com/recipe/255038/sheet-pan-chicken-fajitas/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%202

 

Pad Thai

BETTER-THAN-TAKEOUT PAD THAI
Serves 3-4
8 ounces pad thai noodles
2 eggs
1 batch of this awesome pad thai sauce
3 cooked chicken breasts, sliced
1 cup bean sprouts
1 cup cilantro
3 green onion, sliced
1/2 cup chopped peanuts

Instructions

1. Prepare noodles according to package instructions.
2. Meanwhile, scramble eggs for about 2 minutes and set aside.
3. In a large skillet, combine noodles, chicken, and sauce.
4. Top with bean sprouts, cilantro, green onion, and peanuts.

 

 

PAD THAI SAUCE
Serves 5-6
3 tablespoons soy sauce
1 tablespoon sriracha
2 tablespoons lime juice
2 tablespoons canola oil
2 tablespoons brown sugar

Whisk together ingredients. Serve several tablespoons over pad thai.

www.rachelschultz.com

Slow Cooker Teriyaki Chicken

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 2 cloves garlic, minced
• 1/2 cup chopped white onion
• 1/2 cup honey
• 1/2 cup soy sauce (use low-sodium if desired)
• 1/4 cup rice wine vinegar
• 1 Tbsp. chopped fresh ginger
• 1/8 tsp. freshly ground black pepper
• 1/4 cup cold water
• 3 Tbsp. cornstarch
• (optional toppings: sliced scallions and toasted sesame seeds)

Directions:

Add the chicken breasts to the bottom of your slow cooker in a single layer.
In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper until combined. Pour the mixture on top of the chicken breasts. Cover slow cooker, and cook on high for 4-5 hours, or until the chicken is cooked through and shreds easily with a fork. Remove the chicken with a slotted spoon to a separate bowl and shred it using two forks. Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan.
Meanwhile in a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch slurry into the teriyaki sauce mixture, and whisk to combine. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine.
Serve topped with scallions (green onions) and toasted sesame seeds if desired

www.gimmesomeoven.com

Ginger Veggie Stir-Fry

Ingredients 

1 tablespoon cornstarch
1 1/2 cloves garlic, crushed
2 teaspoons chopped fresh ginger root, divided
1/4 cup vegetable oil, divided
1 small head broccoli, cut into florets
1/2 cup snow peas
3/4 cup julienned carrots
1/2 cup halved green beans
2 tablespoons soy sauce
2 1/2 tablespoons water

1/4 cup chopped onion

1/2 tablespoon salt

Directions

. In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.

. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

Note: I sometimes add tofu or peanuts for added protein. 

Grilled White Fish

Here's the grilled fish recipe that I made, though I think you already got it before I left.  But now it's up here.  I found it on AllRecipes.com. I used any kind of white fish rather than halibut because I usually can't find halibut here and when I do it's whole with eyes and all.

Ingredients
1 clove garlic, minced

6 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
2 (6 ounce) fillets halibut

Directions

In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.

Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.

Preheat an outdoor grill for high heat and lightly oil grate (I grilled them on aluminum foil placed on the grill). Set grate 4 inches from the heat.

 Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.

Baked Sweet and Sour Chicken

I got this recipe and picture from "Life as a Lofthouse".

The chicken coating:

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar

4 tbs ketchup

1/2 cup distilled white vinegar

1 tbs soy sauce

1 tsp garlic salt

       Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.