• Home
  • About
  • Recipes
  • Entertaining
  • Travel
  • Press

Recipe Doodle

Recipe Doodle

Category Archives: main

EASY DINNERS FROM OUR FAMILY KITCHEN THIS WEEK

08 Wednesday Feb 2017

Posted by Ceri Wilkin in main, Recipes

≈ Leave a comment

Tags

beef, dinners, family, Fish, gathered at the table, kids, vegetarian

DIJON CRUSTED FISH

dijon crusted fish

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon prepared horseradish

1 tablespoon lemon juice

3 tablespoons grated parmesan cheese

3 tablespoons dry bread crumbs

1 tablespoon butter, melted

4 fish fillets

Heat oven to 350F, and lightly grease a baking sheet.

In a small bowl, mix the mayonnaise, mustard, horseradish and lemon juice, stir in 2 tablespoons of the bread crumbs, and 2 tablespoons of the parmesan cheese. Arrange fish fillets on the prepared baking sheet, and spread the mayonnaise mixture evenly over the fish.

In another small bowl, mix together the melted butter, the remaining 1 tablespoon of bread crumbs and 1 tablespoon of parmesan cheese. Sprinkle over the coated fish.

Bake for 25 to 35 minutes, or until the fish flakes easily with a fork.

Enjoy!

Recipe adapted from The Northwest Arkansas Times, February 2010

www.nwaonline.com/

PEA SOUP

pea soup

3 tablespoons olive oil

1 onion, finely chopped

1/2 cup bacon, chopped

1 pound sausage

1 leek, white and pale green part only, diced

1 carrot, diced

1/2 celery root, diced

1 teaspoon marjoram

salt

1 1/2 cups dried split green peas

5 to 6 cups vegetable broth

1 potato, peeled and diced

freshly ground black pepper

Heat the olive oil in a 4-quart pot. Add the onion and leek. Cook over medium heat for about 5 minutes. Add the carrot, celery root, marjoram and a pinch of salt and stir well. Cook for a few minutes.

Pour in the broth and dried peas, stir well and cover. Bring to a boil and then lower the heat to a simmer. Cook for 20 minutes.

Meanwhile, drizzle a little olive oil in a skillet and cook the bacon and sausage until browned (my daughter is vegetarian so I served the meat on the side for the carnivores in the family to stir into their soup at the table)

Add the diced potato to the soup and stir well. Cook for another 20 minutes, add pepper and more salt to taste.

Enjoy!!

Recipe adapted from My Berlin Kitchen, Luisa Weiss, 2012

www.thewednesdaychef.com/

BEEF IN TOMATO SAUCE

beef in tomato sauce

2 pounds beef sirloin

salt and freshly ground black pepper

1 tablespoon olive oil

1 onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh rosemary, chopped

1 (10-ounce) can tomatoes with green chiles

1 (8-ounce) can tomato sauce

1 (6-ounce) can tomato paste

4 carrots, chopped

Sprinkle the beef with salt and pepper. Heat oil in a large skillet over medium. Add onion and cook until translucent, about 3 minutes. Add garlic and cook 1 minute. Transfer onions and garlic to slow cooker and return pan to high heat. Add beef and brown on all sides, about 10 minutes. Transfer to slow cooker.

Add tomatoes, tomato sauce, tomato paste and carrots to slow cooker. Cook on HIGH for 5 hours.

Remove beef and shred with two forks. Return beef to slow cooker, and cook uncovered 1 hour, or until sauce thickens.

Serve over cooked pasta if desired.

Enjoy!

Recipe adapted from communitytable.com

communitytable.parade.com/

WHITE PIZZA FRITTATA and SOUTHWESTERN CASSEROLE

14 Saturday Jan 2017

Posted by Ceri Wilkin in main, Recipes

≈ Leave a comment

Tags

beans, beef, cheese, dinner, easy, eggs, family, jalapeño, ricotta, spinach, unattractive photo

Although difficult to find a redeeming picture to confirm it – I did attempt to make these meals look attractive on the plate when I served them – and despite their appearance, both were delicious and gladly welcomed at the family dinner table.

WHITE PIZZA FRITTATA

white pizza fritatta

3 tablespoons olive oil

2 cloves garlic, minced

1 (5-ounce) container fresh spinach, chopped

salt and pepper

freshly grated nutmeg, to taste

8 eggs

1 cup ricotta

1/2 cup grated parmesan

2 cups shredded cheddar, divided

Heat oven to 400F.

In a 10-inch ovenproof skillet, heat the oil over medium-high. Add the garlic and spinach and swirl the pan until fragrant, about 1 minute, season with salt, pepper and nutmeg. In a medium bowl, whisk the eggs, ricotta, parmesan and 1 cup of the cheddar to blend well.

Pour into the skillet and cook until the edges are set, about 2 minutes. Transfer to the oven and bake until the top is set, about 12 minutes. Top with the remaining cheddar and bake until browned and bubbly, 5 to 7 minutes.

Enjoy!

Recipe adapted from Rachael Ray, December 2015

www.rachaelray.com/

SOUTHWESTERN CASSEROLE

southwestern casserole

1 1/2 pounds ground beef

1 onion, chopped

4 garlic cloves, minced

1 (14.5-ounce) can diced tomatoes, undrained

1 (16-ounce) can kidney beans, rinsed and drained

1 (6-ounce) can tomato paste

1 (4-ounce) can chopped green chilies

1 1/2 teaspoons salt

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon freshly ground black pepper

2 cups shredded Monterey Jack cheese

pickled jalapeno slices

In a large saucepan, cook ground beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic, cook 1 minute longer. Stir in tomatoes, kidney beans, tomato paste, green chilies, salt, chili powder, cumin and black pepper. Bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes.

Heat oven to 375F. Transfer beef mixture to a casserole dish. Top with Monterey Jack cheese and jalapeños. Cover and bake for 30 minutes. Uncover, bake until casserole is bubbly and heated through, about 10 minutes longer.

Enjoy!

Recipe adapted from Taste of Home, November 2016

www.tasteofhome.com/

FAMILY MEATLOAF

12 Sunday Jun 2016

Posted by Ceri Wilkin in main, Recipes

≈ Leave a comment

Tags

beef, cheese, civic responsibility, comfort food, dinner table, family, pork, volunteer, vote

“A family meal beats social networking and neighborly conversation as the number one way to increase civic responsibility – those who eat regularly with their loved ones are more likely to vote, get involved in community activities and volunteer” (from a joint study by the Corporation for National and Community Service and the National Conference on Citizenship as read in the Readers Digest).

FAMILY MEATLOAF

family meatloaf

1 pound ground pork

1 pound ground beef

1 cup shredded cheddar cheese

1 package dry onion soup mix (I made my own by mixing 2 tablespoons beef granules,  1/4 teaspoon onion powder, 1/2 teaspoon parsley flakes and 1/4 teaspoon each of celery seed, paprika and black pepper)

2 eggs, lightly beaten

1/4 cup ketchup

2 tablespoons steak sauce

1 onion, chopped

Heat oven to 350F. Mix together pork, beef, cheese, onion soup mix, eggs, ketchup, steak sauce and onion, until well combined.

Press into a 9-by-5-inch loaf pan.

Bake for 45 to 60 minutes or until cooked through and no pink remains.

Enjoy!

Recipe adapted from allrecipes

allrecipes.com/

RED LENTIL CURRY

08 Tuesday Mar 2016

Posted by Ceri Wilkin in main

≈ Leave a comment

Tags

delicious, easy, healthy, meatless main, quick, weeknight dinner

A quick, easy and flavorful weeknight dinner.

RED LENTIL CURRY

red lentil curry

1 pound red lentils

6 cups water

2 tablespoons curry paste

1 tablespoon curry powder

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon salt

1 teaspoon sugar

1 teaspoon minced garlic

1 teaspoon minced fresh ginger

2 tablespoons vegetable oil

1 onion, diced

4 ounce can tomato puree

Rinse lentils until water runs clear. Drain in a large sieve. Put lentils in a large pot with 6 cups of water. Bring to a boil, partially covered, skimming foam. Reduce heat to medium-low and simmer, partially covered, until tender, about 10 minutes. Drain in large sieve.

While lentils are cooking, stir together curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic and ginger in a bowl.

Heat 1 tablespoon oil in a large skillet over medium heat. Cook onion, stirring, until golden brown, 12 to 15 minutes. Add remaining tablespoon of oil and curry mixture and cook over medium-low, stirring, 1 minute. Add tomato puree, stirring and scraping up any browned bits on bottom of skillet. Add lentils and gently fold mixture together. If you prefer a thinner curry, stir in a little extra water until it reaches the consistency you desire.

Enjoy!

Recipe adapted from Allrecipes

allrecipes.com/

RED BEANS AND RICE

25 Wednesday Feb 2015

Posted by Ceri Wilkin in main, Recipes

≈ 1 Comment

Tags

Cajun, New Orleans, red beans, rice, smoked sausage

I cooked Red Beans and Rice early one afternoon, and with a houseful of kids plus a hamper full of laundry, I wanted something on the table that was quick and easy.

All of the kids commented on how good it smelled while it was simmering on the stove – I left if for much longer than the 10 minutes specified in the recipe as I was busy doing laundry, vacuuming and cleaning the sink, as well as answering the door and gathering up the kids that were on their way home.

My husband and I were attending a fundraiser that evening, and our sitter was coming straight from her full time job, so I didn’t want her to have to do more than was necessary. Once the house had cleared out, I had a quick shower and cooked the rice, therefore dinner was ready to go when we were ready to go out the door.

RED BEANS AND RICE

red beans and rice

1 tablespoon olive oil

1/2 to 1 pound of smoked sausage, coarsely chopped

1 onion, finely chopped

1 green bell pepper, finely chopped

1/2 yellow bell pepper, finely chopped

3 cloves garlic, minced

2 (15-ounce) cans red kidney beans, drained and rinsed

1/2 cup beef broth

1 teaspoon ground cumin

1 teaspoon dried thyme

1 bay leaf

freshly ground black pepper, to taste

cooked rice for serving

In a medium pot, heat the oil over medium-high heat. Add the sausage, onion and bell peppers and cook, stirring frequently, until the vegetables are softened, 3 to 5 minutes. Add the garlic and cook for 30 seconds. Add the beans, beef broth, cumin, thyme, bay leaf and pepper to taste and bring to a boil. Cover, reduce the heat to medium low and simmer for 10 (or more) minutes.

Serve the beans over the rice.

Enjoy!

Recipe adapted from The Food Network Magazine, January/February 2013

www.foodnetwork.com/recipes/…/food-network-magazine…

CRUNCHY SALMON SALAD and CHIPOTLE AND ORANGE CHICKEN and STEAK PEPPERCORN SALAD

15 Sunday Feb 2015

Posted by Ceri Wilkin in Beef, Chicken, Fish, main, Recipes, Salad

≈ Leave a comment

Tags

chicken thighs, chipotle, dijon mustard, green peppercorn, herbs, honey, marinade, mushrooms, nuts, orange, parmesan, sour cream, spinach

It has been a while since we have had a whole week of the entire family being home for dinner – and after talking with a friend, whose husband travels, and whose children are involved in time consuming activities almost daily, I realized how fortunate we were to have this time to sit down together, and really savored and appreciated it.

Each evening, I was excited and inspired, and made the effort to set the table with placemats and cloth napkins, the family silver and beautiful water glasses. I placed candles and flowers in the center and it seemed like the food tasted better and the conversation was more meaningful.

Here are some of our favorite meals from the week.

CRUNCHY SALMON SALAD

crunchy salmon

1/4 cup fresh parsley

1/4 cup fresh coriander

1/4 cup fresh basil

juice and zest of half to one lemon

1/2 cup mixed nuts

2 to 4 salmon filets

salt and pepper

2 cups fresh baby spinach

drizzle of olive oil

Heat oven to 200C.

Finely chop the parsley, coriander and basil, and add the lemon zest, lemon juice and mixed nuts.

Place the salmon filets onto a lightly greased baking tray, season with salt and pepper and place mixture on top of the salmon.

Cook for 10 to 15 minutes or until the salmon is lightly golden.

Place the salmon on top of the fresh baby spinach, drizzle with olive oil and sprinkle with salt and pepper.

Enjoy!

CHIPOTLE AND ORANGE CHICKEN

chipotle and orange chicken

MARINADE

zest and juice of 1 orange

2 cloves garlic, minced

1 teaspoon cinnamon

3 teaspoons cumin

1 teaspoon chili powder

1/2 cup coriander, chopped

1/3 cup olive oil

8 chicken thighs

GLAZE

zest and juice of 1 orange

1/4 cup honey

1 chipotle chili in adobo sauce, minced, plus 2 teaspoons adobo sauce

TO MAKE MARINADE Combine orange zest and juice, garlic, cinnamon, cumin, chili powder, coriander and olive oil in a mixing bowl. Add chicken thighs and coat well in marinade. Cover with cling wrap and refrigerate for one or two hours.

TO MAKE GLAZE Place orange juice and zest, honey and chipotle chili sauce into a small saucepan and cook over medium-low heat, for five minutes until slightly reduced and thickened.

Remove chicken from marinade and cook on lightly oiled barbecue grill or grill pan over medium heat. Grill for 20 minutes, turning occasionally. Brush chicken with glaze and cook for a further two minutes on each side until cooked through.

Enjoy!

Recipe adapted from Cleo Magazine

www.bauermedia.co.nz/brands/cleo/

STEAK PEPPERCORN SALAD

steak and mushroom salad

2 8-ounce steaks

4 teaspoons Dijon mustard

salt and freshly ground black pepper

3 tablespoons olive oil

8 ounces mushrooms, sliced

1/4 cup grated parmesan cheese, plus more for topping

3 tablespoons sour cream

2 to 3 teaspoons brined green peppercorns, drained and chopped, plus 1 teaspoon of brine from the jar

2 romaine lettuce hearts, chopped

3 stalks celery, sliced

1 cup cherry tomatoes, halved

Rub the steaks all over with 1 teaspoon of mustard and 1/4 teaspoon each salt and black pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the steaks and cook until browned, 5 to 6 minutes per side for medium rare. Transfer to a cutting board. Wipe out the skillet.

Heat 1 more tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until golden, about 2 minutes. Season with salt and continue to cook, stirring, until just soft, 3 more minutes.

Whisk the parmesan, sour cream, the remaining 1 tablespoon of olive oil and 3 teaspoons of mustard, the green peppercorns and brine, and 1/4 teaspoon each of salt and pepper, in a large bowl. Add the mushrooms, lettuce, celery, tomatoes and toss. Cut the steak into bite sized pieces, add to the bowl and toss. Divide among plates and top with more parmesan.

Enjoy!

Recipe adapted from Food Network Magazine, January/February 2013

www.foodnetwork.com/magazine.html

THAI GREEN CURRY and KUMARA AND VEGETABLE CURRY

21 Wednesday Jan 2015

Posted by Ceri Wilkin in main, Recipes

≈ Leave a comment

Tags

coconut milk, curry, green, green beans, kaffir lime leaves, pork, thai, vegetable

It has been a long time since I tasted my first ever Thai Green Curry. I was with a dear friend, at an outdoor table in Christchurch, New Zealand. I don’t even remember the name of the restaurant any more, but it felt very daring, adventurous and exotic at the time, and green curry has held a special place in my heart ever since.

THAI GREEN CURRY

thai green curry

2 tablespoons oil, divided

8 ounces pork tenderloin, cut into cubes

1 clove garlic, minced

3 tablespoons Thai green curry paste

1 cup chicken broth

1 red bell pepper, cubed

2 cups green beans, cut into 2-inch pieces

1 tablespoon minced ginger

2 1/2 teaspoons chopped kaffir lime leaves

2 tablespoons fish sauce

1/4 cup Thai basil leaves

black and white sesame seeds, for garnish

Heat a large pan over high heat. Add 1 tablespoon of the oil and heat until the oil is very hot and has a shimmer to its appearance. Add the pork and stir-fry until evenly browned, about 2 minutes. Remove from pan. Add remaining oil to the pan. Add the garlic and curry paste and cook until aromatic, about 2 minutes. Add the stock and bring to a simmer, about 1 minute. Add the red pepper, green beans, ginger, lime leaves and fish sauce. Cook until the vegetables are tender, about 6 to 8 minutes. Add the pork and cook until heated through. Remove from heat and stir in the basil leaves.

Sprinkle with sesame seeds and serve immediately.

Enjoy!

Recipe adapted from USA Weekend, November 2014

www.usaweekend.com/section/FOOD04/Recipe-Archive

KUMARA AND VEGETABLE CURRY

kumara and vegetable curry

3 tablespoons Thai green curry paste

2 tablespoons fish sauce

1 tablespoon vegetable oil

1 teaspoon grated fresh ginger

750 grams kumara, peeled and cubed

400 gram can of coconut milk

1 cup chicken stock

3 cups sliced vegetables (I used red capsicum, broccoli, courgettes and mushrooms)

1/2 cup basil leaves

Place the curry paste, fish sauce, oil and ginger in a large saucepan and stir over medium heat for 2 minutes.

Add the kumara and stir for 1 minute. Add the coconut milk and chicken stock, bring to a simmer and cook for 10 minutes.

Add the sliced vegetables and cook for a further 10 to 15 minutes, or until tender.

Pour the curry into a serving bowl and sprinkle with basil. Serve with steamed rice.

Enjoy!

Recipe adapted from The Foodtown Magazine

www.foodmag.co.nz/

BUTTERNUT SQUASH RISOTTO

30 Sunday Nov 2014

Posted by Ceri Wilkin in main, Recipes

≈ Leave a comment

Tags

arborio, best, butternut squash, pancetta, parmesan, risotto, white wine

This Butternut Squash Risotto is absolutely delicious, and I don’t think my perception of the taste was influenced by the fabulous evening I had while making it. I invited a friend over for dinner with her kids, while our husbands were out of town hunting. It was one of those great nights filled with laughter and meaningful conversation. Her son was intrigued and probably a little exacerbated, when commenting that we sat at the table and talked for 6 hours!!

BUTTERNUT SQUASH RISOTTO

butternut squash risotto

1 quart of chicken stock

a generous pinch of saffron (20 to 24 threads)

3 tablespoons olive oil

1/4 pound pancetta, finely diced

1 pound butternut squash, shredded

1 rib of celery, finely diced

1 onion, diced

2 cloves garlic, shredded

salt and pepper

freshly grated nutmeg

1 1/2 cups arborio rice

1/3 cup white wine

3 tablespoons butter

1/2 cup grated parmesan

sliced sage for garnish

In a pot, bring the stock, 2 cups of water and the saffron to a low boil. Lower the heat and keep warm.

Meanwhile, in a large saucepan, heat the olive oil over medium-high heat. Stir in the pancetta for a minute or two. Add the butternut squash, celery, onion and garlic. Season to taste with salt, pepper and nutmeg. Partially cover and cook until the butternut squash is just softened, 6 to 7 minutes. Stir in the rice for 1 minute. Add the wine and cook to evaporate. Add the warm stock, stirring in a few ladlefuls at a time and allowing the liquid to evaporate before adding more. Cook for 18 minutes from the first addition of stock.

Stir in the butter and cheese in the last minute of cooking. Serve the risotto in shallow bowls. Top with the sage.

Enjoy!

Recipe adapted from Rachael Ray, October 2012

www.rachaelraymag.com/

PUMPKIN CHICKPEA AND RED LENTIL STEW

02 Sunday Nov 2014

Posted by Ceri Wilkin in Fall, main, Soup

≈ Leave a comment

Tags

chickpea, cumin, ginger, lime, pumpkin, red lentil, turmeric

After all the sweets and candy following Halloween, I was ready for something light and savory and comforting. This Pumpkin Chickpea and Red Lentil Stew was perfect.

PUMPKIN CHICKPEA AND RED LENTIL STEW

pumpkin red lentil stew

1 pound of pumpkin, peeled, seeded and cut into 1-inch cubes

1 (15-ounce) can of chickpeas, rinsed and drained

3 carrots, sliced 1/2 inch thick

1 onion, chopped

1 cup red lentils, rinsed and drained

2 tablespoons tomato paste

1 tablespoon grated fresh ginger

1 tablespoon lime juice

1 teaspoon ground cumin

1/4 teaspoon ground turmeric

4 cups chicken broth

1/4 cup chopped peanuts (I forgot to add these)

2 tablespoons fresh cilantro, chopped

plain yogurt

In a slow cooker, combine pumpkin, chickpeas, carrots, onion, lentils, tomato paste, ginger, lime juice, cumin, turmeric, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Pour broth over all in cooker.

Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours. Ladle stew into bowls. Top servings with peanuts, cilantro and yogurt.

Enjoy!

Recipe adapted from Allrecipes Slow Cooker Favorites, 2013

allrecipes.com/recipes/everyday-cooking/slow-cooker/

STUFFED PEPPERS WITH LAMB AND PINE NUTS

30 Thursday Oct 2014

Posted by Ceri Wilkin in main

≈ Leave a comment

Tags

halloween, lamb, peppers, pine nuts, sauce, stuffed, tomato

Whether or not you choose to carve cute faces into these Stuffed Peppers with Lamb and Pine Nuts, they are delicious. My kids kept trying to sneak bites of the filling as I was putting the peppers together this morning.

STUFFED PEPPERS WITH LAMB AND PINE NUTS

stuffed peppers with lamb and pine nuts

1/2 cup rice

1 cup water

2 teaspoons salt, divided use

1 pound ground lamb

2 cloves garlic, minced

1 onion, chopped

1/2 cup pine nuts

1/2 teaspoon ground coriander

1/4 teaspoon crushed red pepper

freshly ground black pepper

5 bell peppers, cored

2 (8 ounce) cans of tomato sauce

1/2 cup chicken broth

Heat oven to 350F.

Place rice, water and 1 teaspoon of the salt in a saucepan, heat to boiling. Cover, reduce heat and simmer 15 minutes. Stir, cool and set aside.

Cook lamb in a large skillet until browned, stirring to break up. Add garlic and onion to the skillet, cook until soft, about 3 to 5 minutes. Stir in pine nuts, and cook for 3 minutes. Add rice, coriander and crushed red pepper to the skillet, cook for 1 minute. Season with remaining 1 teaspoon of salt and black pepper.

Cut eyes and mouth into bell peppers (if desired), and place in a baking dish. Fill with meat mixture and place tops back on the peppers.

Combine tomato sauce and chicken broth in a bowl, pour into dish. Cover and bake until peppers are tender, about 50 minutes.

Serve peppers with sauce.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, October 2001

www.arkansasonline.com/news/features/food/

← Older posts

Recent Posts

  • LOVELY READERS
  • DELICIOUSNESS REVEALED
  • QUICK AND EASY DINNER FOLLOWING VACATION
  • SARASOTA VACATION WITH FRIENDS
  • SPRING MUSHROOMS

Topics

Appetizers bars and cookies Beef Breads Breakfast & Brunch burgers and sandwiches cakes and cupcakes Celebrations Chicken Cocktails Dessert Dips Eggs Entertaining Entrées Fish Holidays main muffins New Zealand Pasta Pork Recipes Salad Side Dishes Soup Soups and Stews Summer Travel Tuesday Vegetables

Archives

Favorite Food Blogs

  • In Jennie's Kitchen
  • Taste Arkansas

About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

Enter your email address to follow this blog and receive notifications of new posts by email.

Create a free website or blog at WordPress.com.

Cancel

 
Loading Comments...
Comment
    ×
    Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
    To find out more, including how to control cookies, see here: Cookie Policy