Archive for the 'Main Course Recipes' Category

Shepherd’s Pie Recipe

Recipe Ingredients

2 tbs. olive oil
1 1/4 lb. ground turkey
3/4 cup medium diced onion
2 tsp. minced garlic
2 tbs. flour
1/2 cup chicken stock
1/2 cup rice milk
2 tbs. chopped parsley
2 cups prepared instant mashed potatoes
1/4 tsp. paprika

Cooking Instructions

In large skillet over medium heat, add the olive oil, ground turkey, diced onions and garlic. Sauté the ingredients until the turkey is thoroughly cooked. Drain off excess juices from the turkey. Add the flour and and incorporate thoroughly. Add the chicken stock and the rice milk.

Stirring constantly, bring the mixture to a boil, simmer for 1 minute and remove from heat. Add the chopped parsley and stir well. Place the meat mixture in a greased 9″ by 9″ casserole dish.

Using a pastry bag with a star tip or a spatula, evenly distribute the mashed potatoes over the meat mixture. Sprinkle the paprika over the mashed potato topping. Bake the Shepherd’s Pie for 25 to 30 minutes at 400 degrees.

(Recipe serves 6.)

Shrimp Scampi with Linguine Recipe

Recipe Ingredients

12 oz. 26-30 size shrimp, peeled and de-veined
1/4 cup olive oil
1 tsp. garlic, finely chopped
2 tbs. shallots, finely chopped
1/2 cup tomato, med. dice
1/2 cup white wine
1/4 cup lemon juice
2 tbs. chopped flat parsley
4 cups cooked linguine

Cooking Instructions

Preheat a large non-stick skillet over medium high heat. Add the olive oil to the skillet. Allow the oil the become hot for 30 seconds. Add the shrimp to the skillet and sauté for 2-3 minutes.

Remove the shrimp from the skillet and set aside. Add the chopped garlic, shallots and tomato, then sauté them for 3 minutes. Add the white wine and lemon juice to the skillet, and bring to a boil.

Reduce the heat to a simmer and continue cooking for 2 minutes. Add the cooked linguine, shrimp and chopped parsley to the skillet. Toss the pasta in the sauce and continue cooking until hot. Serve immediately.

(Recipe serves 2.)

Steamed Chinese Dumplings with Asian Dipping Sauce Recipe

Summary: Here’s an exotic-tasting, low residue recipe to make some home-made Steamed Chinese Dumplings with Asian Dipping Sauce from the Culinary Couple’s Creative Colitis Cookbook, a collection of 100 low-fiber, non-dairy recipes for those following a ulcerative colitis diet.

Note: Preparation time for this recipe is about 1 1/2 hours. However, dumpling filling and dipping sauce can be made ahead of time.

Potsticker Dough

1 1/4 cups all purpose flour
1/4 cup cold water
6 oz. boiling water
1/4 tsp. salt
1 tbs. all purpose flour

Divide the flour into two separate bowls. In the first bowl, add 1/4 cup of cold water and mix with a spoon until a dough forms. In the second bowl, add the 6 oz. of boiling water and mix with a spoon until a dough forms.

Place 1 tbs. of additional flour on a work surface. Remove the dough from the bowls and knead them together on the floured work surface for 10 minutes. Form the dough into a ball and then cover with a dry cloth and allow it to rest for 1 hour.

Divide the dough into 24 evenly sized pieces by cutting the dough ball into 1/8’s. Roll the pieces into a log and cut it into three, then roll the dough into little balls (use additional flour if necessary). In the palm of your hand, flatten the dough into 3 1/2 inch circles.

Chinese Dumpling Filling

1 lb. ground pork or ground turkey
3 tbs. minced scallion
1/2 tsp. grated ginger
1 1/2 tsp. dry sherry
1 tbs. soy sauce
1 tbs. sesame oil
1/2 tsp. salt

In a medium sized bowl, combine the ground pork or ground turkey, minced scallion, grated ginger, dry sherry, soy sauce, sesame oil and salt thoroughly. Using the Potsticker dough circles, place 1 tbs. of meat filling in the middle.

Fold the dough circle in half over the filling to make a half moon shape. Press the edges together to seal the dumpling. Turn the dumpling so the straight edge is facing you.

Fold the two corners located at 9 and 3 o’clock to the center at 12 o’clock and press the dough to seal. Cook the dumplings in two batches in boiling water for 6 minutes. Remove from the water with a slotted spoon. Serve with oriental dipping sauce.

Oriental Dipping Sauce

1/2 cup soy sauce
1 tbs. sesame oil
1 tbs. minced scallions
1 tsp. minced garlic

Combine the soy sauce, sesame oil, minced scallions and minced garlic together and mix thoroughly. Place the dipping sauce into a serving dish.

Drizzle the dipping sauce over the hot steamed dumplings before serving.

(Recipe serves 4.)

Turkey Burgers with Grilled Onions Recipe (serves 4)

Recipe Ingredients

1 1/4 lb. lean ground turkey
1 tbs. olive oil
1 tbs. dried onion flakes
1/4 tsp. granulated garlic
1/2 tsp. oregano
1 tbs. freshly chopped parsley
1/2 tsp. salt
1 medium sized spanish onion
1 tbs. olive oil

Cooking Instructions

Place the ground turkey in a mixing bowl and break apart with a spatula. Add the olive oil, onion flakes, granulated garlic, oregano, parsley and salt. Combine the ingredients thoroughly and divide into six equal sized balls.

Form the balls into thin patty shapes and place on a tray. Refrigerate until ready for use. Peel the Spanish onion and slice into 1/4 inch round sections. Place the onions slices on a plate and brush both sides with the remaining olive oil.

Place the onion slices on a hot BBQ grill and turn once after 5 to 7 minutes. Place the turkey burgers on the grill and cook for approximately 4 minutes per side or until they are firm to the touch and leak clear juice when pierced.