7 Chapter 7 – Main Courses

     This delicious chili recipe is the chili of my childhood, only with ground turkey instead of ground beef. It never disappoints. Enjoy!

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Chicken Parmesan

• 1 boneless chicken breast (per serving)
• bread crumbs
• parmesan cheese
• butter, melted

Preparation

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Polish Sausage & Sauerkraut

Cindy Greenwood

• 3 (2 lb.) packages refrigerated sauerkraut
• 1/2 lb. bacon
• 3 Tb. minced onion
• 8 oz. can tomato sauce
• 1/4 c. brown sugar
• 6  12″ long pre-cooked Kielbasa, cut in 1½” pieces

Preparation

1. Rinse and drain the sauerkraut well.
2. Chop the bacon into fine pieces. Brown the bacon with the onion and drain off the grease.
3. Combine all the ingredients except the sausage in a roasting pan. Arrange the sausage on top.
4. Bake at 325º for one hour.

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Baked Pesto Chicken

Ingredients

• 8-10 boneless, skinless, chicken thighs
• 2 bags baby spinach, pre-washed
• basil pesto (I like Bear Pond from Whole Foods)
• 6 Roma tomatoes, cut into 1 inch slices
• 16 oz. fresh mozzarella, pre-sliced into rounds
• 8 oz. bag shredded mozzarella
• salt and pepper
• garlic powder
• Italian seasoning
• Parmesan cheese, grated

Preparation

1.  Preheat the oven to 400°F.
2.  Spread one bag of spinach on the bottom of a 9 x 12 inch baking pan.
3.  Arrange the chicken thighs on top.
4.  Sprinkle the thighs with salt, pepper and garlic powder.
5.  Slather basil pesto on each chicken tender.
6. Place the tomato slices on top of the chicken thighs and sprinkle with salt.
7. Place the second bag of spinach on top of the tomato slices.
8. Place slices of fresh mozzarella on top of the tomato layer.
9. Sprinkle with the Italian seasoning.
10. Top generously with shredded mozzarella.
11. Sprinkle with parmesan cheese.
12. Bake for 40-45 minutes and remove from the oven when the top is golden brown.
13. Serve with garlic bread to soak up the juices.  Great for leftovers.

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Cabbage and Sausage

Terry Soto

     I adapted this recipe from Sam Sifton’s New York Times column.  It’s very fast to put together but takes 2 ½ hours to cook.

Ingredients

• Salt
• 3 Tb. unsalted butter
• 2 lb. fresh sweet Italian pork sausages or bulk sausage  (1.25 lbs turkey sausage is what I use)
• 1 large green or Savoy cabbage, about 4 pounds, cored and thickly shredded
• butter
• Freshly ground black pepper
• Crusty bread and mustard, for serving  (optional)

Note: You can make this vegetarian by replacing the sausages with mushrooms, fennel or other ingredients of your choosing.

Preparation

1. Heat the oven to 300º. Butter a 9 x 13 x 2 inch baking dish. If using sausages, remove the casings and discard them.
2. Put about 1/3 of the cabbage in the buttered dish and cover with 1/2 the meat (or mushrooms, fennel, etc.)  Sprinkle with salt and pepper and dot with butter. Repeat, ending with a final layer of cabbage, and dot the top with butter.
3. Cover the dish tightly with a layer of parchment paper, then top with a lid or a layer of aluminum foil. After 2 hours, uncover the dish. If there is a lot of liquid in the bottom, leave it uncovered for the rest of the cooking time, approximately 30 minutes. If not, re-cover and cook 30 minutes more, until the cabbage is soft and sweet, and the top is lightly browned.

Makes about 6-8 medium servings.

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Brazilian Fish Stew

Ingredients

• 1/4 c. lime juice
• 1½ Tb. cumin
• 1½ Tb. paprika
• 1 Tb. minced garlic
• 1/2 Tb. salt
• 1/2 Tb. pepper
• 2 lb. tilapia fillets, cut in half (they can be frozen, just thaw slightly to cut)
• 1 Tb. olive oil
• 12 oz. frozen pepper and onion strips (1 bag)
• 14 oz. diced tomatoes, drained (1 can)
• 14 oz. light unsweetened coconut milk (1 can)
• 1 handful fresh cilantro, chopped (optional)
• 1 c. of rice (optional)

Note: If you want to use fresh peppers and onions, use 2 large bell peppers, cut into strips, and 1 medium onion, chopped.

Preparation

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Oven Pot Roast with Yogurt Gravy

Lynn Kendall

• 1 (3½ lb.) beef chuck roast
• 1 tsp. salt
• 1/8 tsp. pepper   
• 2 garlic cloves, minced 
• 1 (10½ oz.) can beef consommé   
• ½ c. minced onion   
• 1 bay leaf
• 1 Tb. brown sugar
• ½ tsp. cornstarch mixed with 1 tsp. water
• ½ c. plain yogurt at room
• Salt and pepper to taste

Preparation

1. Preheat oven to 325 degrees.
2. Sprinkle meat with salt and pepper and place in a Dutch oven or large oven-proof pot.
3. Sprinkle the meat with the minced garlic, and then add the consommé, onion, bay leaf and brown sugar.
4. Cover and roast 3 to 3-1/2 hours until the meat is tender.
5. Remove the roast to a warm platter, slice and keep warm. Discard the bay leaf.
6. Place the pot you cooked the meat in over low heat. Add the cornstarch and water mixture and blend into the sauce in pot. Stir until thickened and remove from heat.
7. Stir the yogurt until creamy and slowly blend it into the hot gravy; season with salt and pepper to taste and immediately pour the gravy over the sliced meat and serve.

Makes about 6 servings.

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Mom’s and Grandma’s Meatloaf

Barbara Linn

Ingredients

• 3 lbs. ground beef
• 1 Tb. salt
• 1 Tb. Accent
• 1/2 Tb. pepper
• 6 oz. tomato juice
• 6 oz. water
• 2 eggs, slightly beaten
• 4 oz. bread crumbs
• 4 oz. cornflake crumbs
• 4 oz. oatmeal
• 1 tsp. onion juice
• 1 tsp. parsley
• 2 Tb. chili sauce
• 2 Tb. sour cream

Preparation

Mix ingredients together and place in a 13 x 9-in. pan (or make two smaller ones). Bake 1 1/2 hours at 350º.

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Lemony Shrimp and Bean Stew

Pam Seaman

     This recipe serves four and takes only about 30 minutes to prepare.

Serve with toasted bread.

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Chicken with Broccoli and Cashews

Leigh Kennelly

Ingredients

• 1/4 c. soy sauce
• 1 ½ Tb. dry sherry
• 3/4 tsp. ground ginger
• 1½ lbs. boneless chicken breast, cut into 1-inch pieces
• 1 lb. broccoli, stems peeled and flowerets removed; stalks sliced in 1/4 in rounds
• 7 Tb. oil
• 1/2 c. sliced green onions
• 1 large clove garlic, crushed
• 1½ c. coarsely chopped cashews, walnuts or chickpeas
• Cooked rice

Preparation

1. Mix the soy sauce, sherry, and ginger in a small bowl. Add the chicken and allow it to marinate for 10 minutes.
2. Steam the broccoli over boiling water 3 to 4 minutes, until crisp tender.  Drain; then rinse under cold water.
3. Heat 4 tablespoons of oil in a wok or large skillet. Add the green onions, garlic, and nuts; cook and stir 3 minutes. Transfer the cooked mixture to a small bowl.
4. Heat the remaining 3 tablespoons of oil in a wok.  Add the chicken mixture and stir-fry 6 minutes, or until the chicken is opaque.
5. Stir in the nut mixture and broccoli; toss until all the ingredients are hot.
6. Serve with hot rice.

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Pasta à la Scott

• 1 (12 to 16 oz.) package thick cut bacon, cut into approximately ½ inch pieces
• 1 large yellow onion, julienne cut
• 5-6 cloves fresh garlic, chopped
• 2 (8 oz.) cans petite diced tomatoes
• salt (to taste)
• fresh ground pepper (to taste)
• 1 Tb. butter
• 3 Tb. olive oil, divided
• 1 to 1½ lbs. asparagus, sliced
• 1 package pasta (we usually use fettuccine)

• You can top with fresh Parmesan cheese, if you’d like.
• This recipe can also be easily made gluten-free by using gluten free pasta. In fact, that’s how we make it in our home.
• You can also make it dairy free by leaving out the butter. The butter gives it a richer taste, but is not essential to the recipe.

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Slow-Cooker Moroccan-Spiced Chicken Thighs With Couscous or Rice

• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1/4 tsp. chili powder
• 3/4 tsp. cinnamon
• kosher salt and black pepper
• 1½ lbs. boneless, skinless chicken thighs
• 1 (14.5 oz) can diced tomatoes, drained
• 1 lb. large carrots, cut into 1-inch pieces
• 1 c. pitted black olives
• 1 c. whole wheat couscous or cooked rice
• fresh cilantro, for serving

Preparation

1. Mix the cumin, coriander, chili powder, cinnamon, and 1 teaspoon each salt and pepper in a 4- to 6-quart slow cooker. Add the chicken and toss to coat in the spice mixture. Add the tomatoes, carrots, and olives.
2. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender. Shred the meat and return it to the liquid with the vegetables.
3. Ten minutes before serving, prepare the couscous according to the package directions. If using rice, allow enough time to cook. Either white or brown are both fine.
4. Serve the chicken and vegetables over the couscous or rice, topped with the cilantro.

Total Time: 3 hours, 15 minutes to 7 hours, 15 minutes

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Chicken Milanese

Joe Dugan

 

     I am a personal chef and caterer living and working in Evanston. I began my cooking career in Evanston as a grill and fry cook at Mustard’s Last Stand on Central, later working as head chef of Dancing Noodles, also on Central Street. I grew up in Evanston, graduated from ETHS, and love the beauty of the lakefront, Northwestern, downtown, and everything else Evanston has to offer, especially our amazing farmer’s market that my wife and I go to every Saturday. Recently I did a chef demonstration on the second floor of Campanola restaurant for 14 guests and I taught everyone how to make a three course meal, with chicken Milanese as the entree.

     Here is the recipe. I would love to be able to share this delightful and easy recipe with everyone during these difficult times.

Ingredients

• 2 thin boneless skinless chicken breasts, pounded and then soaked in 1 c. buttermilk overnight, or for at least 4 hours
• 1 c. panko bread crumbs
• 1/3 c. grated parmesan cheese
• ¼ c. dried parsley
• 2 tsp. Gateway to the North seasoning
• 2 Tb. canola oil
• 1/8 tsp. salt
• ¼ tsp. black pepper
• 4 oz. angel hair pasta
• ½ Tb. butter
• 2 oz. fresh arugula
• ½ c. halved grape tomatoes
• 3 Tb. aged balsamic vinegar
• 1 Tb. extra virgin olive oil
• 1/4 c. shaved Parmesan Reggiano in large pieces
• 1/8 c. pine nuts, toasted (If you don’t like pine nuts you can substitute chopped walnuts or omit altogether)

Preparation

1. Heat the canola oil in a large non-stick sauté pan.
2. Combine the panko, parmesan cheese, dried parsley and seasoning mixture in a shallow medium sized bowl.
3. One at a time, carefully place the chicken breasts in the bread crumb mixture, turning to make sure both sides are covered.
4. Carefully lower one chicken breast into the hot oil and cook each side until the panko is golden brown, about four minutes on each side. Only cook one breast at a time.
5. Remove the chicken from the pan, place on a sheet pan and repeat with the other breast.
6. Cook the pasta according to the package directions and toss with the butter.
7. Combine the arugula and tomatoes in a bowl and toss with the oil and vinegar. Add in the parmesan and pine nuts.
8. Serve the chicken with the pasta and arugula salad on the side.

Serves 2.

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Sauerbraten

Helga Bender

Serves 8 – 10 people

 

Ingredients

• 3½ – 4 lbs. eye of round
• 2 qts. buttermilk
• red wine vinegar
• 2 large carrotsa
• 1 large onion
• 1 parsley root
• 1-2 celery stalks
• 2 bay leaves
• 6-8 juniper berries
• bacon

Preparation

1. Peel and chop the vegetables.
2. Season the buttermilk with a little red wine vinegar, salt and pepper.
3. Put the meat in a non-reactive bowl and sprinkle the chopped vegetables and spices over it and then cover with buttermilk.
4. Marinate for 3 -4 days, turning the eat once a day.F
5. Fry a little bacon in a heavy pot that is large enough to hold the meat.
6. Remove the meat from the marinade (save the marinade) and dry if off with a paper towel and brown in the bacon fat.
7. Drain the vegetables and add to the meat and brown slightly.
8. With the cover of the pot slightly ajar, add the marinade little by little, turning meat occasionally
9. Let it simmer for 3 -4 hours until well done.
10. Remove the meat from the pot and set aside.
11. Blend the remaining mixture in 2 -3 batches in a blender.
12. Return the meat to the pot and add the blended vegetables.
13. Correct the seasoning and add more marinade or some water to get the right consistency for the sauce.
14. Let the meat rest in the sauce for 2 hours or overnight.
15. When ready to serve, reheat, slice the meat and serve with the sauce.

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Beef Stroganoff

Kathy Bauer

 

     The recipe below was given to me by my mother who made this a lot. I learned how to make this and made it for my husband. This was one of his favorite dishes. I now make it on his birthday in his memory.

 

Ingredients

• 2 lbs round steak, sirloin steak or whatever steak you want to use; thinly sliced
• 1 lb fresh mushrooms, cleaned and sliced
• 4 tablespoons butter
• 1 clove of garlic, minced
• 1/2 cup tomato juice
• Salt and pepper to taste
• 1 can mushroom soup
• 1 cup sour cream
• 1 package extra wide noodles

Preparation

1. Sauté the mushrooms in 2 tablespoons of butter and set aside.
2. In a pot sauté the meat in the remaining 2 tablespoons of butter and the garlic until browned.
3. Add the tomato juice and simmer until the meat is tender.
4. Add the mushrooms, soup, and sour cream. Heat until it’s hot and bubbles.
5. Serve over hot egg noodles.

Note: I usually double the sauce ingredients because my family likes it that way.

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Anna Berg’s Halibut Loaf

submitted by daughter-in-law, Joanie Berg

 

     Anna Berg was a long-time Evanston resident. Says her daughter-in-law, Joanie, “She was a great gal– the best mother-in law– who is no longer with us and is truly missed. She would be so excited to know that her recipe is in a cookbook.”

• 1 lb Halibut
• 5 slices white bread, cut into small cubes
• 4 eggs, separated
• 2 cups milk
• 1 tsp salt
• Almonds (optional)

For the sauce

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 cup milk

Preparation

For the loaf

1.  Heat the milk but do not allow it to boil.
2.  Add the bread to the milk and mix gently. Then add in the egg yolks.
3.  Remove any bones from the halibut and cube it in small pieces.
4.  Add the halibut to the mixture.
5.  Beat the egg whites and fold into halibut mixture.
6.  Butter a casserole dish and bake the loaf at 350º for approximately 60 minutes.

For the sauce

1. In a quart saucepan, melt the butter over low heat.
2. Stir in the flour, salt and pepper.
3. Cook over medium heat, stirring constantly until the mixture is smooth and bubbly. Remove from heat.
4. Gradually stir in the milk.
5. Return the pan to the stove and heat to boiling, stirring constantly.
6. Stir for at least a minute until the sauce is smooth.

For the almonds (optional)

Place the almonds on a slightly buttered cookie sheet and heat in the oven just until warm.

To Serve

Pour the white sauce over individual servings of halibut loaf and garnish with the almonds.

Serves 6.