Category Archives: Main Dish

Fa La La Lasagne

lasagne slice with titlesIt was Christmas Potluck time at the martial arts school where my son takes Kung Fu. He really wanted to go, but I was too busy to cook anything for him to take, plus I wasn’t even going to go myself.  I told him he could go if he would make something himself to take. I didn’t think it was fair to send a bottomless pit teenage boy to scarf up everybody else’s food without bringing anything to share! He chose lasagne even after I told him the sauce takes a half hour to simmer and then it still has to bake almost an hour. He loves lasagne.

Being a homeschool mom I grabbed the teaching moment. I handed him the recipe and told him to look and see what we already had and then make a shopping list. Then I took him to Publix and made him shop. He’s 16 and the time when he is out on his own is drawing nearer and nearer no matter how much I don’t want it to come. I want him to be self-sufficient so I’ve taught him how to sort laundry and use the washing machine. I’ve had him with me in the kitchen since he was big enough to pull up a stool and stand next to me at the counter. He’s been cooking independently since he was six. He’s learning to drive, to balance a checkbook and manage a savings account. He can operate the vacuum, wash dishes, and clean the bathroom, mow the lawn, run the string trimmer and build a compost pile. Planning a menu, grocery shopping and cooking from scratch to share with others is something else grownups need to be able to do. He jumped into the project happily.

lasagne and leo with captionShopping, prepping the ingredients and making the sauce were all easy, he only needed a little help when it came to actual assembly of the layers. One of my tricks is to only cook the lasagne noodles halfway so they are pliable but they don’t fall apart when you pick them up. They continue to cook inside the casserole during baking so you don’t end up with crunchy pasta. It also takes a little experience knowing how much to use in each layer so you don’t end up with something leftover when it’s all finished, or run out of something before you’re done.

So here’s the recipe for my lasagne. I’ve been making it since I was 16. I’m glad to pass the torch along to my son. I have fond memories of making this lasagne and sharing it with my own friends and family; I hope he will build some memories sharing meals with his own friends and family, too.

Lasagne

Ingredients

1 lb grassfed ground beef
1 small onion, chopped
3 Tblsp olive oil, divided use
1 15oz can diced tomatoes
2 6oz cans tomato paste
2 cups filtered water
1 Tblsp chopped parsley
2 tsp sea salt
1 tsp Italian seasoning
1 tsp honey
2 cloves garlic, pressed
1/2 tsp freshly ground pepper
1 tsp dried oregano
8 oz lasagne noodles
1 lb whole milk ricotta cheese
8 oz mozarella, shredded
1 cup freshly grated Parmesan

Preparation

In a large, heavy pan brown the ground beef and onion in 2 Tablespoons of the olive oil. Add the diced tomatoes, tomato paste, water, parsley, salt, honey, garlic, pepper, oregano and Italian seasoning. Simmer the sauce for 30 minutes, uncovered, stirring occasionally.

Preheat the oven to 350 degrees. Cook the lasagne noodles for about half the time as directed adding the remaining tablespoon of olive oil to the cooking water to keep them from sticking together. Drain.

In a 9×13 casserole pan spread 1 cup of the sauce. Alternate layers of noodles, sauce, ricotta, mozzarella and Parmesan – ending with sauce, mozzarella, Parmesan.

Bake at 350 degrees for 40-50 minutes until lightly browned and bubbling. Allow to stand 15 minutes before cutting into squares to serve.
yield: 8 servings

Lasagne
 
Author:
Recipe type: casserole
Cuisine: Italian
Serves: 8 squares
 
Making lasagne from scratch is a great activity for teens to do with each other or with the family.
Ingredients
  • 1 lb grassfed ground beef
  • 1 small onion, chopped
  • 3 Tablespoons olive oil, divided
  • 1 15oz can diced tomatoes
  • 2 6oz cans tomato paste
  • 2 cups filtered water
  • 1 Tablespoon chopped parsley
  • 2 teaspoons sea salt
  • 1 teaspoon Italian seasoning
  • 1 teaspoon honey
  • 2 cloves garlic, pressed
  • ½ teaspoon freshly ground pepper
  • 1 teaspoon dried oregano
  • 8 oz lasagne noodles
  • 1 lb whole milk ricotta cheese
  • 8 oz mozzarella cheese, shredded
  • 1 cup freshly grated Parmesan cheese
Instructions
  1. Add 2 Tablespoons of olive oil to a large heavy pan over medium heat.
  2. Brown the ground beef and onion.
  3. Add the dice tomatoes, tomato paste, water, parsley, salt, honey, garlic, pepper, oregano and Italian seasoning.
  4. Simmer the sauce, uncovered, for 30 minutes stirring occasionally.
  5. Cook the lasagne noodles for half the time as directed, adding the remaining 1 Tablespoon of olive oil to the cooking water to keep the pasta from sticking together.
  6. Drain the pasta.
  7. Spread 1 cup of the sauce in the bottom of a 9x13 casserole pan.
  8. Alternate layers of noodles, sauce, ricotta, mozzarella and Parmesan - ending with sauce, mozzarella, Parmesan.
  9. Bake at 350 degrees for 40-50 minutes until lightly browned and bubbling.
  10. Allow to stand for 15 minutes before cutting into squares to serve.

lasagne resized watermark

Do you have teens? How are you preparing them for living on their own? Do they like to cook? Share your stories with us here or come leave a reply on Facebook.

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Turkey Curry Recipe

curry with turkey titles resized

As I write this it is the Sunday evening of Thanksgiving weekend. The dishwasher is running, the kitchen is cleaned up, I’ve already made bone broth from the turkey carcass and put five quarts of it in the deep freeze. I’m thankful for my parents who volunteered to make the drive from Alabama to Orlando on a holiday weekend – if you’ve ever tried to drive Florida’s turnpike this time of year you know what a big deal that is! But it was nice to have all the grandparents around the table this year (my husband’s dad, who lives in the area, was also with us) so my kids were very blessed.

Now that the big meal is over we still have an entire gallon ziploc bag of turkey leftover even after two meals of leftovers plus a couple of turkey salad sandwiches for the travelers. My daughter pleaded “no more soup!” (we’ve eaten a lot of soup lately trying to keep everyone from catching the latest virus making the rounds). So I pulled out my recipe for turkey curry – it uses up a pound of the leftovers plus it’s a way to sneak more bone broth into everyone without actually eating more soup. Plus, the flavors of curry are a nice detour away from the typical holiday flavors. By the way, this goes great with leftover cranberry sauce, too!  If you’re reading this and it’s not after a major turkey-filled holiday you could substitute leftover cooked chicken for the turkey.

Turkey Curry

Ingredients

3-4 Tablespoons butter, ghee or coconut oil

1 large apple (peeled or unpeeled, it’s your call), diced

1 large onion, diced

2 garlic cloves, pressed

1 Tablespoon curry powder *

3/4 teaspoon sea salt

1/4 teaspoon ground red pepper (or less if you don’t like spicy)

1/2 cup full fat coconut milk

1 Tablespoon arrowroot powder OR tapioca starch OR non-GMO cornstarch

2 cups homemade turkey stock (or use chicken stock), divided use

4-6 cups chopped leftover turkey (or chicken)

1 teaspoon fresh lemon juice (optional)

3 cups hot cooked basmati rice

Toppings and garnishes:

choose your favorites to sprinkle over the top of the curry-

raisins, diced tomatoes, diced bell pepper, chopped cucumber, parsley, cilantro, pineapple, shredded coconut, chopped nuts, papaya, mango, chutney or even leftover cranberry sauce

curry condiments labled resized

Preparation

Melt the butter or oil in a large skillet or Dutch oven over medium heat. Add the apple and onion to the pan and saute about 10 minutes until the onions are translucent, don’t brown them. Add the garlic and saute another minute. Then add the curry powder, salt and red pepper and stir well. Stir in the coconut milk and 1 1/2 cups of the broth, reduce the heat and simmer another five minutes. Add the chopped turkey. Combine the arrowroot (or other thickener) with the remaining 1/2 cup of stock. Pour the mixture into the pan along with the lemon juice if desired, and stir constantly until the curry begins to thicken slightly. Taste for seasonings and adjust as needed. Serve over the hot cooked rice and top with your favorite condiments.

*curry powders vary wildly in their flavor and spiciness. Most curry powders contain turmeric, coriander, fenugreek and cumin; but they can also contain many other spices including ginger, cayenne pepper, fennel and even saffron. It’s fun to experiment with different curry powders, but read the ingredient list and don’t buy any that include MSG. Good curry powders are salt-free so you can adjust the salt in the recipe to your own taste.

Turkey Curry
 
Author:
Recipe type: curry
 
A nice change of pace to use up Thanksgiving leftovers.
Ingredients
  • 3-4 Tablespoons butter, ghee or coconut oil (or a mixture)
  • 1 large apple, diced
  • 1 large onion, diced
  • 2 garlic cloves, pressed
  • 1 Tablespoon curry powder
  • ¾ teaspoon sea salt
  • ¼ teaspoon ground red pepper (or less if you don't like spicy)
  • ½ cup full fat coconut milk
  • 1 Tablespoon arrowroot powder OR tapioca starch OR non-GMO cornstarch
  • 2 cups homemade turkey broth (or chicken broth), divided
  • 4-6 cups chopped cooked turkey (or chicken)
  • 1 teaspoon fresh lemon juice, optional
  • 3 cups hot cooked basmati rice
  • A selection of condiments for topping the curry, choose from:
  • raisins, diced tomato, diced bell pepper, shredded coconut, chopped nuts, mango, papaya, pineapple, chutney or even cranberry sauce
Instructions
  1. Melt the butter in a large skillet or Dutch oven over medium heat.
  2. Add the apple and onion and saute for about 10 minutes until the onion is tender, but not browned.
  3. Add the garlic and cook another minute.
  4. Add the curry powder, salt and red pepper and stir well.
  5. Add the coconut milk and 1½ cups of the broth. Reduce the heat and simmer for about ive minutes, stirring occasionally.
  6. Add the turkey to the pan and stir.
  7. Combine the remaining ½ cup of broth with the arrowroot powder and then pour this mixture into the pan, stirring constantly, until the mixture thickens slightly.
  8. Stir in the lemon juice if desired.
  9. Serve over the hot cooked rice and top with your choice of condiments.
  10. Leftovers are even tastier the next day.

What is your favorite way to use up holiday leftovers? Tell us about it in the comments section or come over to Facebook and start a conversation there.

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Chicago Style Deep Dish Pizza

deep dish pizza titles web large size

My daughter just turned 14, and she requested I make Chicago Style deep dish pizza for her birthday.  I’ve spent a lot of time perfecting pizza recipes. Our family favorite is this one I developed after our first trip to Naples. I’ve also done a breakfast pizza.  More recently I posted a Grilled Pizza recipe in a guest post for Traditional Cooking School. But those were hand-tossed crusts that needed to be crisp/chewy. The deep dish crust is a different texture – a little biscuity, and definitely thicker. I also wanted wanted to incorporate a little sourdough to up the nutritional content as well as the flavor of the crust. Usually deep dish pizzas are all about the fillings and the crust always seems a bit lacking.

IMG_4272 web large watermark

What I came up with was a pizza with a slightly tangy, toothy crust piled high with plenty of toppings smothered in a chunky tomato sauce. I’ve given you a recipe for sausage with peppers and onions or mushrooms, but you can use your own favorites. Just remember to saute any vegetables first or they may release too much liquid while baking and make things soggy.

Crust:

2/3 cup sprouted cornmeal or organic cornmeal

3 cups spelt flour or organic whole wheat flour

2 Tablespoons sourdough starter

2 teaspoons honey or sucanat

2 teaspoons sea salt

1 to 1 1/3 cups water

1/4 cup olive oil

Toppings:

1 lb shredded mozzarella cheese

8 oz shredded provolone cheese

1/4 cup freshly grated parmesan cheese

1 lb. Italian sausage

4 oz fresh mushrooms

1/2 cup thinly sliced onion

1/2 cup thinly sliced green pepper

2 8oz cans organic tomato sauce

1 cup organic diced tomatoes

1 tsp Italian seasoning

1 tsp raw honey

1/2 tsp garlic powder

a pinch of sea salt

olive oil

For the Crust:

Combine the cornmeal, flour, sourdough starter, 2 tsp honey and about a cup of the water in a large mixing bowl. Allow this to rest (also called the autolyze stage) for about 30 minutes. Then add in the oil, salt and any more water needed to make a smooth but still stiff dough. Using the dough hook or your hands, knead the dough for 5 minutes. Cover and allow the dough to sit at room temperature for 8 hours or as long as 24 hours. The longer you let it sit the more nutritious your crust will be, however it will also develop a more sour flavor – so it is a balance between the two.

For the Toppings:

Combine the tomato sauce, diced tomatoes, Italian seasoning, 1 tsp honey, garlic powder and salt in a bowl and set aside. Saute the sausage, mushrooms, onions and peppers in a large skillet until the sausage is done and the vegetables are tender. Combine the shredded mozzarella, and shredded provolone in a bowl.

To Assemble the Pizzas:

Preheat the oven to 425 degrees. Generously coat the bottom and sides of two deep dish pizza pans with olive oil. I use a stoneware pan like this, but you could also use a 10″ or 11″ cast iron skillet like this if you don’t have a deep dish pan. Divide the dough in half and gently press the dough across the bottom and at least halfway up the sides of the pans. You don’t want it too thick on the bottom or it will be soggy and not cooked all the way through, but you do want it high enough on the sides that it will contain the deep layers of toppings.

Sprinkle 1 cup of the mozzarella mixture across the bottom of each crust. Divide the sausage mixture evenly between the two pizzas and spread over the cheese. Divide the remaining mozzarella mixture between the two pizzas, and then divide the tomato sauce mixture spreading it evenly over the toppings. Sprinkle the shredded Parmesan over the top of each pizza.

Bake the pizzas for 30-35 minutes at 425 degrees or until the crust is a deep golden brown and the filling is bubbling. Remove the pizzas from the oven and let them rest, in the pan, on a cooling rack for ten minutes. These pizzas are superhot and if you eat them right out of the oven you will do some damage to your mouth! The resting time also lets the filling firm up enough that when you slice it everything doesn’t just run all over the pan.

Chicago Stye Deep Dish Pizza
 
Author:
Recipe type: deep dish pizza
Cuisine: Italian-American
 
Ingredients
  • Crust:
  • ⅔ cup sprouted cornmeal or organic cornmeal
  • 3 cups spelt flour or organic whole wheat flour
  • 2 Tablespoons sourdough starter
  • 2 teaspoons honey or sucanat
  • 2 teaspoons sea salt
  • 1 to 1⅓ cups water
  • ¼ cup olive oil
  • Toppings:
  • 1 lb. shredded mozzarella cheese
  • 8 oz shredded provolone cheese
  • ¼ cup freshly grated parmesan cheese
  • 1 lb. Italian sausage
  • 4 oz. fresh mushrooms, sliced
  • ½ cup thinly sliced onion
  • ½ cup thinly sliced green pepper
  • 2 8oz cans organic tomato sauce
  • 1 cup organic diced tomatoes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon raw honey
  • ½ teaspoon garlic powder
  • a pinch of sea salt
  • olive oil for the pan
Instructions
  1. For the Crust:
  2. Combine the cornmeal, flour, sourdough starter, 2 teaspoons honey and the water in a large mixing bowl.
  3. Allow this to rest for 30 minutes.
  4. Add in the oil, salt and any more water necessary to make a smooth but still stiff dough.
  5. Using the dough hook or your hands, knead the dough for 5 minutes.
  6. Cover and allow the dough to sit out at room temperature for 8 hours or as long as 24 hours.
  7. The longer it sits the more nutritious it will be, but also the more sour the flavor - find a balance that works for your family.
  8. For the toppings:
  9. Combine the tomato sauce, diced tomatoes, Italian seasoning, 1 teaspoon honey, garlic powder and salt in a bowl and set aside.
  10. Saute the sausage, mushrooms, peppers and onions in a large skillet until the sausage it done and the vegetables are tender.
  11. Combine the shredded mozzarella and shredded provolone in a bowl.
  12. To Assemble the Pizzas:
  13. Preheat the oven to 425 degrees.
  14. Generously coat the bottom and sides of two deep dish pizza pans with olive oil.
  15. Divide the dough in half and gently press the dough across the bottom and up the sides of the pans.
  16. Keep the bottom crust evenly thin so it will cook completely.
  17. Sprinkle 1 cup of the mozzarella mixture across the bottom of each crust.
  18. Divide the sausage mixture evenly between the two pizzas.
  19. Divide the remaining mozzarella mixture evenly on top of the sausage layer.
  20. Divide the tomato sauce mixture spreading evenly across the top of each pizza.
  21. Sprinkle the tops with shredded parmesan.
  22. Bake the pizzas for 30-35 minutes or until the crust is a deep golden brown and the filling is bubbling.
  23. Remove the pizzas from the oven and let them rest in the pan for 10 minutes - do not skip this step!
  24. Slice the pizzas and enjoy.

IMG_4273 web large watermarkWhen you’ve had enough turkey leftovers and feel like calling out for pizza, try this deep dish pizza instead. Have you ever made deep dish pizza before? Leave a reply and tell us your favorite toppings. Use the media buttons at the top to Pin this for later or Tweet to friends.

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Taco Stew

taco stew titlesThe whole family loves this recipe. I made it a few months ago when we had several teens over for dinner and they all raved about it. One sweet young lady even asked for the recipe – I love it when kids feel empowered to cook!

The ingredients are simple. This is a great example of how you can take inexpensive real food and make something delicious, nutritious and not break the budget. You can splurge on the grassfed ground beef because the rest of the soup costs so little. I’d estimate the cost per serving, if you soak and cook your own beans from dried and make your own homemade broth, to be less than $3 per serving. Definitely a meal you can be happy about!

Taco Stew

Ingredients

1 lb. grassfed ground beef

1 medium onion, chopped

3 cloves garlic, pressed

olive oil or butter for the pan

2 Tablespoons no-MSG taco seasoning (make your own and save even more)

4 cups homemade chicken or beef broth

2 small zucchini or yellow squash, diced

2 cups cooked black beans

2 cups (or one 15oz can) diced tomatoes

1 cup frozen corn kernels

1 cup salsa

1/2-3/4 teaspoon sea salt (depending on how salty your taco seasoning is)

For topping:

shredded cheese

diced avocado

sour cream

non-GMO verified tortilla chips

Preparation

Heat oil or butter in a large pot over medium-high heat. Add onion, garlic and ground beef and saute until beef is browned. Sprinkle with the taco seasoning and stir well to blend. Add the broth, squash, beans, tomatoes, corn and salsa and simmer, covered, stirring occasionally for about 20 minutes or until the vegetables are tender. Taste and add the remaining salt if needed. Serve with the cheese, avocado, sour cream and chips if desired.

Taco Stew
 
Author:
Recipe type: soup
Cuisine: Mexican
Serves: 4-6 servings
 
Healthy and family-friendly, this soup is easy on the budget while remaining nutrient-dense.
Ingredients
  • 1 lb grassfed ground beef
  • 1 medium onion, choped
  • 3 cloves garlic, pressed
  • olive oil or butter
  • 2 Tablespoons no-MSG taco seasoning (homemade is best)
  • 4 cups homemade chicken or beef broth
  • 2 small zucchini or yellow squash, diced
  • 2 cups cooked black beans
  • 2 cups (or one 15oz can) diced tomatoes
  • 1 cup frozen corn kernels
  • 1 cup salsa
  • ½-3/4 teaspoon sea salt (depending on how salty your taco seasoning is)
  • shredded cheese
  • diced avocado
  • sour cream
  • non-GMO tortilla chips
Instructions
  1. Heat oil or butter in a large pot over mdeium-high heat.
  2. Add onion, garlic and ground beef and saute until beef is browned.
  3. Sprinkle with taco seasoning and stir well to blend.
  4. Add the broth, squash, beans, tomatoes, corn and salsa and simmer, covered, stirring occasionally for about 20 minutes or until the vegetables are tender.
  5. Taste and add the remaining salt if needed.
  6. Serve with cheese, avocado, sour cream and chips if desired.

 

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Cheesy Chili Chicken Salad

cheesy chili chicken salad titlesIt was the 80s – Girls Night Out meant dressing up in punk rock and mini skirts with big hair and blue eyeshadow. For us it also meant going to Ryan’s on Opelika Road for Cheesy Chili Chicken Salad. This was back when chicken fingers were a new thing, so you know it was a long time ago! The salad was huge. It came in a giant bowl ringed with tortilla chips and filled with chunks of chicken fingers, kidney beans, cheese, olives, lettuce and Ryan’s special creamy chili dressing. This recipe is my rendition of that awesome meal-in-a-salad that takes me back to those crazy nights with the girls.

Cheesy Chili Chicken Salad

Dressing:

1/3 cup full fat sour cream (I like Daisy)

1/3 cup mayonnaise (I usually buy Hain’s)

1 chipotle chile, canned (save the rest in a ziptop bag in the freezer for next time)

1 teaspoon ground cumin

2 teaspoons chili powder

juice of one lime

1 teaspoon sea salt

Salad:

4 cups shredded crisp lettuce such as romaine

3 cups chopped roasted chicken

1 cup grape or cherry tomatoes, halved

2 cups cooked red beans

1 cup shredded cheddar or colby cheese

1/3 cup sliced ripe olives

1/3 cup thinly sliced red onion

1 cup frozen organic corn kernels, thawed

sliced avocado for garnish

non-GMO tortilla chips

Dice the chipotle chili very finely (wear gloves and don’t touch your eyes!) Combine the dressing ingredients in a medium bowl, stirring well with a whisk.   To prepare the salad, combine the lettuce and remaining ingredients except avocado and chips in a large bowl. Pour the dressing over the salad just before serving and toss gently to coat. Garnish with avocado slices and serve immediately with tortilla chips.  Mini skirts and big hair optional.

Cheesy Chili Chicken Salad
 
Author:
Recipe type: main course salad
 
Spicy creamy cool dressing coats this meal-in-a-salad filled with chunks of chicken, beans and cheese.
Ingredients
  • Dressing
  • ⅓ cup full fat sour cream such as Daisy brand
  • ⅓ cup safflower mayonnaise such as Hain's
  • 1 canned chipotle chili in adobo, reserve other chiles for another recipe
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • juice of one lime
  • 1 teaspoon sea salt
  • Salad:
  • 4 cups shredded romaine
  • 3 cups chopped roasted chicken
  • 1 cup grape or cherry tomatoes, halved
  • 2 cups cooked red beans
  • 1 cup shredded cheddar or colby cheese
  • ⅓ cup sliced ripe olives
  • ⅓ cup thinly sliced red onion
  • 1 cup frozen organic corn kernels, thawed
  • sliced avocado for garnish
  • non-GMO tortilla chips for serving
Instructions
  1. Finely mince the one chipotle pepper.
  2. Freeze the remaining peppers for another recipe.
  3. Combine the dressing ingredients in a medium bowl, stirring well with a whisk.
  4. To prepare the salad, combine the lettuce and remaining ingredients (except avocado and chips) in a large bowl.
  5. Pour the dressing over the salad just before serving.
  6. Toss gently to coat.
  7. Garnish with avocado slices and serve immediately with tortilla chips.

 

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Thai Chicken Burgers with Lime Mayo and Snow Pea Slaw

thai chicken burgers with titleTo say my daughter loves this menu would be an understatement. Whenever she sees me meal planning she begs me to include these burgers. When she noticed me pulling out the recipe to blog she asked hopefully, “Can we have these tonight?” And I agree they are delicious. We’ve served them to company because even though it’s casual fare it’s still enough of a flavor carnival in your mouth you feel special just eating it.

A couple of notes about the ingredients:  Sriracha sauce is a very spicy Thai sauce made from hot chili peppers, vinegar and garlic. It’s easy enough to find in most grocery stores BUT it’s important to read the labels because most of them have chemical preservatives in them – don’t ask me why because there’s nothing in hot chilis, vinegar, garlic and salt that needs extra chemicals! So anyhow, look for a sauce without preservatives. Lee Kum Kee makes one and so does Shark Brand.  The red curry paste is another ingredient that needs label reading. Red curry paste should be just a mixture of flavorful herbs and spices including lemongrass, galangal, Kaffir lime, and chilies. But sometimes you will find msg or chemical preservatives, too. I like Thai Kitchen’s red curry paste, but I’ve read good things about Mae Ploy brand and both of those have good ingredients.

To get this all on the table at the same time here’s the order I do things:  First I mix up the Lime Mayo sauce and refrigerate it, then I mix up the slaw with the dressing and let it marinate. Then I like to get the burgers all mixed up and shaped into patties on a tray. The burgers will absorb all the flavorful ingredients as they sit. Lastly I slice up the sweet potatoes and get them into the oven so they will be done when the burgers are grilled. If you don’t want to heat the kitchen at all you can actually make the sweet potato fries on the grill, too, but you’ll need to get them started before the burgers since they take a little longer. Once the potatoes are going I grill the burgers. Poultry burgers must be fully-cooked, no medium or rare with these guys! I use an instant-read thermometer to check that they are done. A minimum of 165 degrees is recommended.

Lime Mayo

3/4 cup safflower mayonnaise (or homemade)

zest and juice of one lime

2 Tablespoons of Sriracha sauce (use less if you don’t like it hot)

Snow Pea Slaw

1 cup julienned snow peas

1 cup thinly sliced red cabbage

1 cup julienned bell peppers, use orange, red, or yellow for the prettiest salad

1 1/2 Tablespoons rice wine vinegar

1 Tablespoon sesame oil

1 Tablespoon sesame seeds, toasted

1 Tablespoon soy sauce

1 Tablespoon raw honey

Thai Chicken Burgers

2 pounds ground chicken (you can also use ground turkey or a mixture of both)

3 scallions, sliced thinly

2 Tablespoons soy sauce

2 Tablespoons raw honey

1 Tablespoon sesame oil

1 Tablespoon red curry paste

6 cloves garlic, pressed

Sweet Potato Fries

1 medium sweet potato per person

coconut oil

sea salt

For the Lime Mayo sauce:  Combine everything in a small bowl and set aside.

For the Slaw: Combine the vegetables, stir in the remaining ingredients and toss well to coat with the dressing. Set aside.

For the burgers: Combine the ground chicken, scallions, soy sauce, honey, sesame oil, curry paste and garlic mixing well in a large bowl. Divide the mixture into eight 4oz patties. Grill over medium-high heat about 4-5 minutes per side. Burgers are done when they reach an internal temperature of 165 degrees Fahrenheit.

For the sweet potato fries: Slice the sweet potatoes lengthwise into wedges about 3/4″ thick, at least 8 wedges per potato. Toss the slices with melted coconut oil and sprinkle liberally with sea salt. You can roast them in a cast iron or stoneware baking pan at 425 degrees for 25 minutes, or you can grill the wedges on a medium-high grill for about 12 minutes per side. If they begin to burn on the outside before they are tender in the middle, move them away from the direct heat and allow them to continue cooking.

Thai Chicken Burgers with Lime Mayo and Snow Pea Slaw
 
Author:
Recipe type: menu
Cuisine: Thai-inspired
 
Thai flavors infuse the slaw, dressing and burgers for an explosion of flavor
Ingredients
  • ¾ cup safflower mayo
  • zest and juice of one lime
  • 2 Tablespoons Sriracha sauce
  • 1 cup julienne sliced snow peas
  • 1 cup julienne sliced orange, red or yellow bell peppers
  • 1 cup thinly slice red cabbage
  • 1½ Tablespoons rice wine vinegar
  • 1 Tablespoon sesame oil
  • 1 Tablespoon toasted sesame seeds
  • 1 Tablespoon soy sauce
  • 1 Tablespoon raw honey
  • 2 lbs ground chicken or turkey
  • 3 green onions thinly sliced
  • 2 Tablespoons soy sauce
  • 2 Tablespoons raw honey
  • 1 Tablespoon sesame oil
  • 1 Tablespoon red curry paste
  • 6 cloves garlic, pressed
  • sweet potatoes
  • coconut oil
  • sea salt
Instructions
  1. For the sauce: Combine the mayo, zest and juice, and Sriracha sauce in a bowl, set aside.
  2. For the slaw: Combine the snow peas, peppers, and cabbage in a bowl.
  3. Add the vinegar, sesame oil, sesame seeds, soy sauce and honey and toss well to combine making sure the dressing coats the vegetables.
  4. For the burgers: Combine the chicken with the green onoins, soy sauce, honey, sesame oil, curry paste and garlic in a large bowl.
  5. Use your hands to mix the meat and seasonings well.
  6. Shape into eight patties, 4oz each.
  7. Grill over medium-high heat until burgers reach an internal temperature of at least 165 degrees, about 4-5 minutes per side.
  8. For sweet potatoes: Slice potatoes lengthwise into ½" wedges, about 8 wedges per potato.
  9. Use one medium potato per person.
  10. Coat the slices with melted coconut oil and sea salt.
  11. Roast the potatoes in a 425 degree oven, or grill them over medium-high heat for about 25 minutes.

 

snow peas, red cabbage and peppers make colorful slaw

colorful snow pea slaw

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Homemade Grilled Pizza

I am grateful to have the opportunity to do some writing for the wonderful GNOWFGLINS blog! This blog post is my first assignment with Wardeh and her talented team. Please stop by over there and read the post in its entirety and then please leave me a comment!

“On any given day roughly 25% of Americans are eating pizza. That’s a sizable chunk of calories for a single food category. According to one food blogger’s investigation, the ingredient lists of nearly every major pizza chain contain enough chemicals to stock a chemistry lab. Thankfully making pizza at home from scratch is easy and it’s something the whole family can do together. It’s especially fun to use your grill! You’ll not only love the amazing brick oven-crispy-chewy, full-flavored pizza, you’ll also appreciate not heating the kitchen up to 500 degrees in the summer. With these techniques, your grill, and my special Italian pizza dough and sauce recipes (some of which I learned while in Italy) you and your family will be transported across the sea to Naples, the birthplace of pizza.”    read more…..

homemade grilled pizza

homemade grilled pizza

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Lamb Stew with Rosemary, Garlic and Leeks

Lamb Stew with Rosemary title

Several years ago, I honestly can’t remember how long ago, I bought a little rosemary plant. It grew and grew and grew and occasionally I would remember to transplant it into a bigger pot. Then I decided I needed as much edible landscaping as possible so one of the things I did was to plant that rosemary into the ground by the front door. Now it’s gotten so big it reaches out into the walkway and brushes against you as you pass. It smells so good! But recently my husband commented that he felt like it was going to grab him and not let go , so I decided I had to trim it back. I filled a half-gallon jar with branches and gave them away at last week’s farm foods/raw milk pickup, but still that rosemary reaches out.  That’s where this recipe comes in – anyway to use more rosemary is a good thing!

We love lamb and I have a freezer full of lamb right now, but if you like beef better you can certainly substitute some nice grassfed beef stew meat for the lamb.

Lamb Stew with Rosemary, Garlic and Leeks
 
Author:
Recipe type: stew
Cuisine: Mediterranean
 
Fragrant rosemary permeates this comforting stew. Serve it over garlic mashed potatoes for an easy supper.
Ingredients
  • 1½ lbs. lamb stew meat cut into bite-size chunks
  • 3 cloves garlic, smashed
  • 2 Tblsp fresh rosemary needles, chopped
  • olive oil
  • 1 large leek, washed and chopped
  • 2 stalks celery, chopped
  • 1 15oz can diced tomatoes
  • 1½ cups beef broth, preferably homemade
  • 20 olives, green or black, pitted and halved
  • sea salt and pepper to taste
  • 1 Tblsp chopped fresh parsley for garnish, opt.
Instructions
  1. Drizzle the olive oil in a Dutch oven over medium heat.
  2. Sprinkle the lamb with salt.
  3. When the oil is shimmering add the lamb to the pot and brown it on each side for a few minutes.
  4. Sprinkle in the rosemary and garlic stirring well and cook for another minute.
  5. Add the chopped leek and celery continuing to stir, and cook for two or three minutes until everything is fragrant.
  6. Stir in the tomatoes and broth, reduce the heat and allow the mixture to simmer, covered, until the vegetables and meat are tender.
  7. Stir in the olives and sprinkle with fresh black pepper and cook another ten minutes.
  8. Taste and adjust for salt if needed.
  9. Garnish with chopped parsley and a drizzle of olive oil if desired.

a bumble bee visits my rosemary bush

a bumble bee visits my rosemary bush

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Rosemary-Garlic Grilled Chicken

rosemary grilled chicken collage titlesEveryone at our house loves this grilled chicken recipe! It was one of the first main dish recipes my son learned to make, I think he was 10 or 11 the first time he made it. All you do is mix up the rosemary and garlic with some plain yogurt and a little lemon, then rub some of the mixture underneath the skin of the chicken and let it marinate for a little while, and then grill it. Double the rosemary garlic yogurt mixture and save some for the next day, it makes a great spread on sandwiches made with leftover chicken.

For an easy side dish just make skewers from alternating chunks of cherry tomatoes, bell pepper, zucchini, eggplant and onion brushed with olive oil and sprinkled with salt and pepper. Grill the skewers during the last ten minutes of the chicken grill time.

Rosemary-Garlic Grilled Chicken

2 Tablespoons chopped fresh rosemary

2 Tablespoons plain whole milk or plain full-fat Greek yogurt

zest and 1 Tablespoon of juice from a fresh lemon

1 teaspoon minced fresh thyme

1/4 teaspoon sea salt

3 cloves garlic, pressed

5-6 lbs. bone-in pastured chicken pieces (thighs and legs are especially good)

additional sea salt and freshly ground black pepper

Combine all of the ingredients except for chicken,  and additional salt & pepper, in a medium bowl. Loosen the skin on the chicken pieces and rub the rosemary mixture evenly all over the chicken and underneath the skin. Place the chicken in a covered container and refrigerate at least 4 hours or overnight.

Preheat your grill or prepare the coals and oil the grill rack. Remove the chicken from the refrigerator and sprinkle with additional salt and pepper. Place the chicken pieces, skin side down, on the prepared grill. Grill for about 25 minutes, turning occasionally until done. Chicken with the bone is done when it reaches an internal temperature of 180 degrees. I always use a thermometer just to be sure!

Rosemary-Garlic Grilled Chicken
 
Author:
Recipe type: grilled
Cuisine: Mediterranean
 
Fragrant herbs are rubbed under the skin and the chicken marinates and is then grilled for a delicious real food dinner. Grill skewers of summer vegetables alongside for your side dish.
Ingredients
  • 2 Tablespoons chopped fresh rosemary
  • 2 Tablespoons plain whole milk yogurt, or plain full fat Greek style yogurt
  • zest and 1 Tablespoon of juice from a fresh lemon
  • 1 teaspoon minced fresh thyme
  • ¼ teaspoon sea salt
  • 3 cloves of garlic, crushed
  • 5-6 lbs of bone-in chicken pieces (thighs and legs are especially good)
  • additional sea salt and freshly ground pepper
Instructions
  1. Combine all of the ingredients, except for the chicken and additional salt and pepper, in a medium bowl.
  2. Loosen the skin on the chicken pieces and rub the rosemary mixture evenly over the chicken and underneath the skin.
  3. Place the seasoned chicken in a covered container and refrigerate at least 4 hours or overnight.
  4. Preheat your grill or prepare coals for grilling and oil the grill rack.
  5. Remove the chicken from the refrigerator and sprinkle the pieces with salt and pepper.
  6. Place the chicken, skin side down, on the prepared grill.
  7. Grill for about 25 minutes, turning occasionally until done.
  8. Chicken is done when it reaches an internal temperature of 180 degrees for bone-in chicken.

 

rosemary garlic grilled chicken

Rosemary Garlic Grilled Chicken

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Fish Tacos with Chipotle Sauce

fish tacos titles

I first tried fish tacos in California at a little corner grill on Coronado Island. I loved the contrast of the spicy, hot fish with the crunchy cabbage and the creamy dressing.  Now we enjoy them at home, fresh and hot.  They are traditionally served with crunchy cabbage tucked into warmed corn tortillas.

taco 1Sometimes we add sauteed peppers and onions, black olives or slices of avocado.  Use your own homemade taco seasoning from this recipe to season the fish. We like mahi mahi, cod, or even salmon.  Shrimp taste great with these spices too. The sauce calls for one chipotle chile. The chiles usually come in a can packed in adobo sauce. Watch out for things like msg, canola or soybean oil. Use just one chile for the sauce and then freeze the rest in a zip top bag. The chiles freeze well and you can dice them up for recipes while still frozen.

Fish Tacos with Chipotle Sauce

1/4 cup sour cream

1/4 cup mayonnaise (such as Hain Safflower)

2 Tablespoons plain whole milk yogurt or buttermilk

1 chipotle chile, minced

2 Tablspoons minced fresh cilantro or parsley

1/4 teaspoon sea salt

2 Tablespoons taco seasoning

juice of one lime

juice of half an orange

1 1/2 lbs firm white fish such as mahi mahi or cod, cut into bite-size pieces

1/2 lb shrimp (opt.)

butter, olive oil or lard

2 cups finely shredded cabbage

1/4 cup chopped green onions

sprouted corn tortillas, wrapped in foil and warmed

sliced ripe avocado (opt. for serving)

for the sauce – combine the first six ingredients (sour cream through sea salt) in a bowl and set aside.

Place the fish (and optional shrimp) in a alrge bowl and toss with the taco seasoning and fruit juices. Allow the fish to marinate for a half an hour.

Combine the shredded cabbage and green onions in a bowl and toss with 2 Tablespoons of the chipotle sour cream sauce and set aside.

Heat a large cast iron griddle or pan over medium heat. Melt in some butter to grease the pan. Cook the fish about 3-5 minutes until it is done and flakes easily with a fork. Serve the sizzling fish on warmed corn tortillas topped with the shredded cabbage and more of the chiptole cream sauce.

Fish Tacos with Chipotle Sauce
 
Author:
Recipe type: main dish
Cuisine: Mex
 
Spicy fish, crunchy cabbage and creamy chipotle sauce make a fiesta for your plate.
Ingredients
  • ¼ cup sour cream
  • ¼ cup mayonnaise (such as Haine Safflower)
  • 2 Tblsp plain whole milk yogurt or buttermilk
  • 1 chipotle chili, minced
  • 2 Tblsp minced fresh cilantro or parsley
  • ¼ tsp sea salt
  • 2 Tblsp taco seasoning
  • juice of one lime
  • juice of half an orange
  • 1½ lbs firm white fish such as mahi cut into bite sized pieces
  • ½ lb shrimp (optional)
  • butter, olive oil or lard
  • 2 cups finely shredded cabbage
  • ¼ cup chopped green onions
  • sprouted corn tortillas
Instructions
  1. For the sauce, combine the first six ingredients - sour cream through sea salt - in a bowl and set aside.
  2. Place the fish (and optional shrimp) in a large bowl and toss with the taco seasoning and juices.
  3. Allow the fish to marinate for a half an hour.
  4. Combine the shredded cabbage and the green onions in a bowl and toss with 2 tablespoons of the chipotle sauce and set aside.
  5. Heat a large cast iron pan or griddle over medium heat.
  6. Swirl in some butter or oil to grease the pan.
  7. Use a slotted spoon to remove the fish from the marinade allowing it to drain as much as possible, and then add the fish to the hot pan.
  8. Cook about 3-5 minutes until the fish flakes easily.
  9. Serve the sizzling fish on warmed corn tortillas topped with the shredded cabbage and drizzle with the chipotle sauce.

taco 3

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