Thursday, April 26, 2012

Baked Mujadarah

Baked Mujadarah

2 onions, thinly sliced
2 tbsp buttery spread
2 tbsp olive oil
1/2 cup white wine
1 cup diced mushrooms
1 cup diced carrots
1 cup brown rice
3/4 cup brown or green lentils
1 tsp cumin
1 tsp onion powder
1/2 tsp cinnamon
2 tbsp lemon juice
4 cups broth

Pre-heat oven to 375 degrees.

Heat a large skillet over low heat.  Melt the butter and oil.  Add the onions.  Cook until onion are browned, 30-40 minutes.

Meanwhile, combine the ingredients through lentil in a 9x13in baking dish.

Spread the onions over the rice and lentil mixture.  Use the wine to de-glaze the skillet and pour over the baking dish.  Mix the spices and juice into part of the broth and pour over dish.  Pour the remaining broth. 

Bake for 1 hour and 15 minutes.

Adapted from this recipe by herbivoracious.com.


Monday, April 23, 2012

Chicken Piccata with Artichoke Hearts

Chicken Piccata with Artichoke Hearts

1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon Italian seasoning
1 clove garlic, minced
1 onion, minced
1 cup white wine
1 1/2 cups broth
1/3 cup lemon juice
2 tbsp white wine vinegar
1/4 cup capers
4 skinless, boneless chicken breasts
1 bag frozen artichoke hearts
1 cup frozen peas
1 cup diced mushrooms

Based on this recipe from allrecipes.com.

Chicken Breasts Pierre

Chicken Breasts Pierre

1 (14.5 ounce) can diced tomatoes
1/2 cup water
1 tablespoons brown sugar
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 clove garlic, minced
1 1/2 lbs chicken breasts
1 cup diced mushrooms
1 cup frozen peas

Combine ingredients through garlic in slow cooker and stir well.  Add chicken and toss to coat.  Pour on veggies.  Cook on high 3-4 hours.

Based on this recipe from allrecipes.com.

Beef, Barley, and Mushroom Stew

Beef, Barley, and Mushroom Stew

2 lbs stew beef
2 cups quartered mushrooms
1 cup barley
6 cloves garlic
2 bay leaves
2 tsp thyme
1/4 cup balsamic vinegar
1/4 cup soy sauce
1 cup red wine
4 cups beef broth

Combine ingredients in crock pot and cook on low 8-10 hours.