Main Courses

Please send in delicious main courses to!

by Arielle Finegold (’14)

2 onions
2 carrots
1 golden beet (they’re awesome!)
1 apple
2 lb ground beef
filo dough
Sesame seeds (optional)
Egg (optional)

1. Dice and saute the onions in a large skillet. Grate the carrot and beets and add.
2. Saute until everything looks cooked/onions are translucent. (This can take a while, never fear!) Set aside.
3. Grate the apple. Add apple and meat to skillet and cook until the meat is brown.
4. Follow this recipe’s guide for dealing with the filo dough!
(unroll the filo early, oil it lightly, add filling, fold into triangles, coat with egg wash, add sesame seeds if you feel so moved, bake at 350 for 20-30 minutes. I’d definitely read the article, though.)

You can also adapt the bourekas to have any kind of filling. My personal favorites include cheese; spinach and feta; apple/fruit, and savory meat fillings like the one above!

Mexican Egg Casserole
by Caroline Marsh (’14)

6 poblano chili peppers (about 1.5 pounds)
1 teaspoon unsalted butter
24 oz. black beans
1 cup chopped yellow onion
1/2 cup chopped red bell peppers
4 teaspoons minced garlic
4 teaspoons chili powder
5 corn tortillas, quartered
10 large eggs
3 cups half-and-half
1/2 teaspoon hot red pepper sauce
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup chopped green onions, green tops only
1/4 cup chopped fresh cilantro
1.5 cups grated pepper jack
1.5 cups grated medium cheddar
Sour Cream, garnish
Picante Sauce, garnish
Olive Oil

1. Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems.
2. Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish.
3. In a large skillet, use olive oil to cook green peppers and olive oil on medium-high heat, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat.
4. In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.
5. In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.
6. Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.
6. Preheat the oven to 350 degrees F.
7. Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce.

Original recipe (with meat) at:

Slow Cooked Beef Brisket
From Ian Urriola (’14)

1 3-5 lb brisket
2 large onions, sliced into rings
1 qt beef broth
Red wine
Canola oil
3-4 carrots, cut into 3-4″ chunks
5 cloves minced garlic
1/4 cup soy sauce
1/4 cup worschestire sauce

Also needed:
Cast iron skillet
Large non-stick skillet
Slow cooker

1. If needed, cut your brisket into 2 or three pieces so that it will fit in your cast iron skillet and slow cooker. Liberally season the brisket with salt and pepper.
2. Sear the pieces of brisket, one by one, in a rocket-hot cast iron skillet that is lubed with canola oil for one minute on each side. Set the briskets to the side.
3. In your large, non-stick skillet, drizzle 3 T of canola oil and set the burner to medium-low. Place your onions in the skillet and liberally season with salt.
4. Cook low and slow for 45 minutes, stirring occasionally. Remove the onions from the skillet and set aside.
5. Place the onions in your slow cooker. Then place your brisket in the slow cooker, followed by the garlic. Then pour in the quart of beef broth, followed by the soy sauce, the worschestire sauce, and enough red wine to cover the meat. Close the lid and cook on low for 8-10 hours. When there are 3 hours remaining on the food, add the carrots. The meat will be finished when it can be pulled apart/torn with a fork.
6. When the meat is finished, place on a cutting board, and pull it with two forks until it is all shredded up. Can be served as is with the onions or carrots on the side or submerged in a bowl of the cooking liquid as a stew. Serves 5-7.

Pan-Seared Steak with Pan Sauce
From Ian Urriola (’14)

One Ribeye steak (1-2″ thick, bone in or boneless)
Kosher salt
Vegetable oil
1/2 cup red wine
Fresh chopped herbs of your choice
Fresh cracked black pepper
1-2 T unsalted butter, chilled

Also needed:
10-12″ cast iron skillet
Instant read probe thermometer
Paper towel
9×13 baking dish (metal or plastic)
Aluminum foil
Spring-loaded tongs

The night before, liberally season your steak with the kosher salt on both sides. Then place the steak in a baking pan and stash it in the refrigerator over night. The salt will draw moisture out from the inside of the meat. When the salt and the liquid interacts, a concentrated solution will be created that will then be reabsorbed by the meat, thus seasoning the meat all the way through. Furthermore, the salt will also draw proteins to the surface, which will aid in crust formation.

The next day, place your cast iron skillet in to an oven and preheat it to 500 degrees. Allow the oven to preheat for at least 30 minutes to ensure that it holds on to the heat. While the oven and skillet are preheating, take your steak out of the fridge and allow it to come to room temperature so that the steak will have a shorter thermal journey and will require less cooking time. During this time, you may want to consider opening some windows and turning on some fans as this recipe produces a lot of smoke.When the skillet and oven finish preheating (30 minutes), remove the skillet from the oven and place it on a stovetop burner set to high. Take caution when handling the skillet, as it will be rocket-hot. Then dab a wad of paper towel into your vegetable oil and coat the surface of the skillet with a thin layer of the oil. There may be some smoke at this point, but that’s okay.Place the steak in the skillet and let it sit on one side for 30 seconds untouched.  After 60 seconds, flip the steak onto its other side and let it sit for another 30 seconds, untouched.  When that time passes, flip the steak over again and put the skillet back in the 500 degree oven and let it sit for 2 minutes with the oven door closed.  When the 2 minutes pass, flip the steak again and put it back in for another 2 minutes.  At the end of the cooking process, the steak should have an internal temperature of around 115 degrees (which will coast up to 120 degrees during the resting period, a perfect medium-rare).  If you want your steak a little bit more cooked, add a minute to each side in the oven phase of the cooking (but why would you want to ruin a perfectly good steak by doing a thing like that?)When the cooking process has ended, immediately remove the steak from the skillet and place it on a plate and loosely cover it with aluminum foil.  Let the meat rest for at least five minutes.  During this time, put the skillet back on the stove top and set it to medium.  There should be little brown bits stuck on the skillet.  This is called fond and it is culinary gold.  To utilize it’s power, deglaze the skillet with the red wine and start lightly whisking the liquid to break up the bits (but taking care not to ruin the seasoned surface of your skillet).  Allow the wine to reduce for a couple of minutes.  After the liquid has reduced by at least a quarter to a third, add your fresh chopped herbs (parsley would be a nice choice) and fresh cracked black pepper (be generous with it).  Give the sauce a taste and season it with kosher salt as necessary.  Then add the one or two tablespoons of ice-cold unsalted butter to the sauce to help thicken it and bind it together.  Transfer the sauce to a small ramekin or serving bowl.  By this point, the steak should be done resting.  You can either serve the steak whole, or sliced thin on a bias and fanned out on the plate.
This application would be nicely paired with crispy roasted home fries, a leafy salad with a sweet and tangy dressing, and a glass of the same wine you used for the sauce.

Kale & White Bean & Rice Soup
From Rebekah Smith (’13)
Can be Vegan/Vegetarian or throw in cooked turkey or chicken for meat-lovers!

1 medium-sized bunch of kale (about 1lb)
2 tablespoons olive oil
1 medium yellow onion
2 cans (14.5 oz each) pre-cooked white beans (cannellini or Great Northern)
4 cups water
3 cups chicken stock or veggie stock
3/4 cup rice (not quick-cooking)
salt and pepper
other herbs & spices as desired
Parmesan cheese (optional)

1. Wash the kale thoroughly to remove any grit or dirt that might be clinging to the leaves*, then cut or hand-tear the leaves into 1/2-inch thick strips, discarding the stems. (If you hate to make waste, you can use the stems too–just chop into small pieces and add to the soup a few minutes before the leaves, to ensure they cook to tenderness.) Leave it to drain in a colander or other container.
2. Chop the onion — it doesn’t matter how large the pieces are, but they should all be approximately the same size.
3. In a fairly large saucepan or stockpot (at least 3 quarts), heat the olive oil over medium-high heat until it shimmers. Add the onion and cook, stirring occasionally, until it is softened and turning translucent, about 5 minutes.
4. Add one can of the beans and mash lightly with a fork, heavy spoon, or potato masher. Add the water and stock, then bring to a boil.
5. Add kale, the rest of the beans, the rice, a teaspoon of salt or seasoned salt, and a couple pinches of pepper. If you wish to add any other herbs and spices (good suggestions include thyme, rosemary, bay, garlic powder, onion salt, and the rind from a piece of parmesan cheese — really!), now is the time to do it. Partially cover the pot, reduce the heat to medium-low, and simmer until the kale is tender, about 20-30 minutes.
6. Serve the soup into bowls and top with grated parmesan cheese to taste. Enjoy!
*One of the easiest ways to do this is to fill a large bowl or your sink with cold water. Separate out the leaves and swish them around in the water while allowing the grit to sink to the bottom of the container. Wrap in paper towels or a tea towel, wring gently, and leave to drain.

Eggplant Steaks
From Sarah Omar (’14)

2 tsp. paprika
2 tsp. chopped fresh thyme
1 tsp. ground cumin
1 tsp. kosher salt
2 small eggplants/1 large eggplant
3/4 cup olive oil
2 garlic cloves

1. Preheat grill to 350-400 degrees or turn on George Foreman Grill. Stir together first 4 ingredients in a small bowl. Cut eggplants lengthwise into 1-inch-thick slices. Stir together olive oil and garlic.
2. Sprinkle both sides of eggplant slices with paprika mixture. Brush both sides with olive oil mixture.
3. Grill eggplant (covered with lid) 4-5 minutes on each side or until slightly charred and tender. Serve immediately.

Gourmet Ramen
From Sarah Omar (’14)

Cheap Ramen
Green Onions, chopped (optional)
Sriracha Sauce (optional)
Sesame Seeds (optional)
Soy Sauce (optional)
Spinach or Kale (optional)
1 egg

Prepare ramen as you normally would then add the optional items to your individual bowl. To add egg, cook ramen normally, then create a well in the middle to crack the egg into to poach it (the egg whites are cooked, but the yolk is still runny. Make sure the water is not boiling. Cover and wait a minute or two to allow the egg to cook. For an ‘egg-drop-soup’ effect, break up the egg before it cooks.

Stuffed Tomatoes with Yogurt and Mint Sauce
From Caroline Marsh (’14)
Serves 6


For the Stuffed Tomatoes:
¾ cup Basmati Brown Rice (I used Quinoa)
Vegetable Stock (for making rice)
6 large tomatoes, ripe but firm
1 clove of garlic, minced (I used 2)
1 onion, finely chopped
1 oz pine nuts (I used sunflower seeds)
1 tbsp fresh mint, finely chopped
1 tbsp fresh parsley, finely chopped
1 oz grated parmesan
Sea salt
Coarsely ground black pepper

For the Yogurt and Mint Sauce:
1 cup of natural yogurt
2 tsp fresh mint
Sea salt

1. Cook rice with vegetable stock.
2. Slice the tops off of the tomatoes and save them. Scoop out the pulp, chop and conserve with the juices.
3. Preheat the oven to 350.
4. Heat 1 tbsp Olive Oil in a pan. Add onion and garlic and cook over medium heat until the onion is soft. Add tomato pulp and juices and a pinch of sea salt and cook until the juices have reduced (I also added a splash of white wine and think it was a great addition).
5. Fluff up rice and add mint, parsley, pine nuts, tomato, onion, and cheese. Season with salt and pepper.
6. Using a spoon, stuff tomatoes with the filing. Leave room for rice to expand. Place lids on top and drizzle with olive oil. Place in an ovenproof dish and bake for 50 minutes to 1 hour (I only did 40 minutes and it was fine).
7. Meanwhile, make the dressing by combining the yogurt and mint together in a bowl and seasoning with salt. Serve on the side with the stuffed tomatoes.

Caroline’s Vegetarian Chili
From Caroline Marsh (’14)

2 tablespoons olive oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell pepper
2 tablespoons minced garlic
2 -3 serrano peppers, stemmed, seeded, and minced (depending upon the heat level you want)
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 1/2 lbs portobello mushrooms, stemmed, wiped clean and cubed (about 5 large)
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large Tomatoes, peeled, seeded and chopped
3 cups cooked black beans, rinsed and drained (or canned beans)
1 (15 ounce) can tomato sauce
1 cup vegetable stock or 1 cup water
1/4 cup chopped fresh cilantro leaves
cooked brown rice, accompaniment
sour cream or strained plain yogurt, garnish
diced Avocado, garnish
chopped green onion, garnish
creole seasoning -Emeril’s Essence or also referred to as Bayou Blast
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

1. In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
2. Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
3. To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.

Original recipe from here.


Mexican Slow Cooked Pork Carnitas
From Angela Gildner (Metropolitan Memorial)
Note: Slow Cooker

2 ½ lb pork shoulder blade roast, all visible fat removed
6 cloves of garlic, cut into slivers lengthwise
2 tsp. cumin
1 tsp adobo seasoning
1 tsp garlic powder
2-3 chipotle in adobo sauce
¾ c. chicken stock
2 bay leaves

Season the pork with salt and pepper.  Heat a skillet on medium-high heat and brown the pork on all sides for about 10 minutes total.  Set aside to cool.

Using a sharp knife, make a small slit on the surface of the pork and insert a garlic sliver into the slit.  Continue this process until the garlic slivers are all inserted—approximately 10 – 15 slits over the entire pork shoulder.  Mix the cumin, adobo and garlic powder; rub the pork with the spice mixture.

Pour chicken stock in the slow cooker; add bay leaves and chipotle peppers.  Place the pork in the slow cooker and cover.  Cook low for 8 hours.  After 8 hours, shred pork using two forks and combine with juices that accumulated at the bottom.  Remove bay leaves and adjust salt and cumin.  Let it cook another 15 – 30 minutes.

Serve with tortillas, use in burritos or make a pulled pork “bowl” with your choice of chopped romaine lettuce, salsa, corn, black beans, brown rice, guacamole & hot sauce.

½ c. of pulled pork is approximately 175 calories!  A pulled pork burrito with lettuce, salsa, ½ c. pork, ¼ c. black beans, ¼ c. corn, ¼ c. brown rice, and 2 Tbsp of guacamole is just under 500 calories.  This makes a great lunch or dinner.  A side salad of greens, such as romaine or shredded cabbage, sliced red or green onions, chopped fresh cilantro and lime vinaigrette would make a nice accompaniment for the main meal of the day—2-3 Tbsp of lime vinaigrette keeps this meal at approximately 750 calories!  Loads of flavor in this versatile, easy and inexpensive dish!

Melanie’s Chicken and Dumplings
From Melanie Ollett (’12)
Note: Slow Cooker

4 boneless/skinless chicken breast halves
2 tablespoons butter
Salt and Pepper/ Tony Cachere’s to taste
Garlic to taste
2 cans condensed cream of celery/chicken/broccoli soup
1 onion, finely diced
2 (10 ounce) packages of biscuit dough, torn up


1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Pulled Chicken
From Sarah Omar (’14)
Note: Slow Cooker


1 1/2 lbs boneless, skinless chicken thighs
1 large yellow onion, diced
1 tbsp vegetable oil
1 cup barbecue sauce
1 cup root beer (Obtained from Methodist snacks)
1/2 tsp salt
about 5 big splashes of Tabasco
(Optional) Honey (only added for Rosh Hashanah)

1. Heat the oil in a large skillet over high heat. When hot, add the chicken thighs and brown quickly on both sides — this should take about 4 minutes per side.
2. Place the browned chicken thighs in your slow cooker. Top with the diced onions, barbecue sauce and root beer. Turn heat to HIGH and cook for 1 hour. After an hour, turn down heat to LOW and cook for 6 more hours.
3. After 6 hours, remove chicken thighs from slow cooker. Place in a bowl and pull chicken apart with two forks. It should be incredibly tender at this point! Once shredded, place chicken back in slow cooker and mix well with sauce. Season with salt and Tabasco (and honey) to taste.

Lemon Garlic Chicken
From Sarah Omar (’14)


1 chicken, or a pack each of breasts (bone-in) and thighs
½ c. olive oil
½ c. lemon juice (can be from bottle)
2 T. chopped onions (chopped frozen is OK)
1 clove garlic, minced (can be from jar)
1 t. thyme (dried spice)
1 t. Tobasco
1 t. black pepper


Oil dishes.  (I usually use a 9×13 Pyrex dish and a smaller one, too.) Coat chicken lightly with flour (if it’s available) and salt and pepper both sides.  Place skin-side down (if using chicken with skin) in oiled baking dish.  Bake 30 min. at 350.  Meanwhile make the sauce: mix lemon juice, oil, onion, garlic and seasonings.  Turn the chicken and pour sauce over it.  Bake an additional 30 min.

Sweet Chili Tofu with Steamed Kale and Coconut Quinoa 
From Elise Alexander (’12)
Note: Vegan

Sweet Chili Tofu Ingredients:
350g pkg extra firm tofu, drained
1 teaspoon olive oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 teaspoon chili flakes
2 tablespoons maple syrup
2 tablespoons tamari
1 tablespoon lime juice

Coconut Quinoa Ingredients:
1 tablespoon ginger, grated
3/4 cup quinoa
1 cup canned coconut milk
1/2 cup water
4 cardamom pods, crushed
1/4 teaspoon salt

Steamed Kale Ingredients:
1 bunch kale, middle veins removed, washed, roughly chopped
1-2 Tablespoons water
1 teaspoon low sodium tamari
1 teaspoon lime juice
2 green onions, chopped
1/2 cup dry roasted almonds


For the quinoa, combine all the ingredients in a pot that has a tight fitting lid. Bring to a boil, then cover and reduce heat to low. Cook for 20 minutes, then turn off heat and move pot away from burner. Do not open lid. Let steam for 10 minutes before serving.

Pat tofu dry and cut the block into 8 rectangles widthwise, then each rectangle in half to make two squares per rectangle. Then cut each square diagonally to make four triangles per square.

In a medium non-stick skillet over medium-high heat, add the oil and sauté the tofu until browned, flip the tofu over and brown the other side. Reduce heat to medium-low and add the garlic, ginger, and chili. Sauté for 5 minutes. Add the maple syrup, tamari, and lime juice. Cover and cook until the liquid has evaporated.

For the kale, heat a frying pan or wok over medium-high heat and add the chopped kale along with the water, tamari, and lime juice to the pan. Sauté the kale for about 3-4 minutes or until the kale softens and turns a bright green. Remove from heat.

For plating, arrange the kale over a bed of quinoa. Add tofu over the top, and sprinkle with green onions and toasted almonds. Garnish with lime slices. Original recipe from


Apricot Chicken
From Sarah Omar (’14)
4-6 servings

1 3 1/2-pound (1.5 kilo) chicken, cut into eighths
1/2 cup apricot jam
1/2 cup mayonnaise
1/2 tsp. pepper
1 tsp. garlic powder

1. Place chicken in a pyrex dish. Sprinkle paprika on chicken.
2. In a small bowl, mix together the jam, mayonnaise, pepper, garlic powder, honey and mustard. Pour sauce over chicken.
3. Cover chicken with aluminum foil, and let it marinate in the refrigerator for a few hours or overnight.
4. Preheat oven to 350°F (180°C).
5. Bake chicken, covered, at 350°F (180°C) for 45 minutes. Uncover and bake for another 30-45 minutes, or until the chicken is lightly browned and cooked through.
Original recipe from

From Sarah Omar (’14)
Note: This dish is traditionally served over grits
Note: Takes a long time

5 lb. veal, cut bite-size (I use round steak)
¾ cup oil
½ cup flour
2 cups onion, finely chopped
1 cup bell pepper, chopped
¾ cup celery, chopped
3 bunches green onions (cut white part separately from tops – reserve the tops)
4 cloves garlic, minced
2 cups fresh tomatoes, minced ( I use Rotel)
2-3 cups warm water
1 ½ tsp. salt
White pepper to taste (I use black)
2 Tbsp. Lea & Perrins (Worcheshire sauce)
½ cup burgundy wine
¾ cup parsley, chopped

Trim all fat, gristle, and connective tissue from the veal. Heat the oil in a heavy stew pot. When hot, brown the veal a small amount at a time. Keep warm until all is browned.  Add the flour to the oil; brown and stir. When as dark as you like, add the onion, bell pepper, celery, green onion bottoms, and garlic. Cook until transparent. Add tomatoes. Stir and scrape bottom of pan often. When the tomato is absorbed into the gravy, add the veal. Stir. Add the water (may need more).  Cook.  Add seasonings to taste. When tender, add the wine, parsley, and onion tops. Cook 10 minutes more. (I usually use a pot that can go in the oven, and finish cooking in the oven after putting the meat back in the gravy.) Original recipe from Allons Manger cookbook and adapted by Sarah and family. Cooking this recipe is more fun when dancing to New Orleans jazz and attempting to talk in a cajun accent. Princess and the Frog is also a great movie to watch with it.


Spinach Quiche Baked Potato
From Sarah Omar (’14)

Liquid egg whites
Shredded cheese (I used Mexican style)
Sour cream
Chopped spinach (I used frozen)
Chopped onions (I used frozen)
1/2 tbs butter
Baked Potato
Green onion (just a tad)/ chives
Seasonings: Salt, pepper, Tony Chacheres cajun spice mix, and tabasco.

Bake the potato (I used the microwave for 5 minutes). In a saucepan, cook the spinach and the onions for a little bit in water, drain the water, then cook in the butter. Then add the egg whites and cover. Scramble occasionally. When cooked, add shredded cheese and seasonings to your liking. In a bowl, mash up the baked potato. Pour the egg/spinach over the bed of baked potato and add a dollop of sour creme and chives/green onion. Enjoy!

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