Greek Briam - Roasted Vegetable Stew

Briam is a traditional Greek food, and is often sprinkled with feta cheese and served with a slice of warm bread. This dish can be eaten as a main course, or as a complimentary side! This recipe is adapted from a kitchen oven recipe in 30 Days of Greek Food by Sylia. 

INGREDIENTS 

• 3 medium-sized potatoes (thinly sliced, about 1/8 inch thick)
• 2 to 3 zucchini (thinly sliced, about 1/4 in thick) 
• 1 large red onion (thinly sliced into rounds) 
• 4 garlic cloves (minced)
• 2 cans diced tomatoes with juice (14.5 oz cans, no salt added)
• 1 tsp dried rosemary
• 1.5 tsp dried oregano
• 1/2 cup chopped fresh parsley
• salt, to taste
• pepper, to taste
• extra virgin olive oil, to taste 

INSTRUCTIONS

• Place sliced potatoes and zucchini in a large mixing bowl. Season with salt, pepper, oregano, and rosemary. Add fresh parsley, garlic, and a generous drizzle of extra virgin olive oil. Toss to ensure the vegetables are well coated. 
• Pour 1 can of diced tomatoes in the dutch oven and spread to cover the entire bottom. 
• Arrange the seasoned potatoes, zucchini, and onions in the dutch oven.
• If you have any extra virgin olive oil and season mixture left in the mixing bowl, pour it over the arranged veggies. 
• Top with the last can of diced tomatoes, spreading evenly across the vegetables. 
• Cook for 30 minutes (plus or minus five minutes, depending on how firm you like your vegetables) at 400 degrees in the dutch oven. I used a total of 36 briquettes, and distributed them on the top and bottom. 
• Optional tip: remove the dutch oven lid after baking and broil in a kitchen oven for 5 minutes to slightly char the top layer of veggies.
• Serve with feta cheese and bread.

Creamy White Chicken Chili

1 tablespoon olive oil

1 pound skinless, boneless chicken breast halves, cut into 1/2inch cubes

1 onion, chopped

2 cloves garlic, chopped

2 (15.5 ounce) cans great Northern beans, rinsed and drained

1 (14.5 ounce) can chicken broth

2 (4 ounce) cans chopped green chiles

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon ground black pepper

¼ teaspoon cayenne pepper

1 cup sour cream

½ cup heavy whipping cream

Directions

Heat olive oil in dutch oven over 17 coals; cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear.

Mix Great Northern beans, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper into chicken mixture; bring to a boil. Continue to boil for 30 mins until flavors have blended, stirring about every 5 mins.

Remove chili from heat; stir in sour cream and whipping cream until incorporated and enjoy!

Spicy Ghurma Aloo (cumin potato curry)

Ingredients:

    2 large potatoes, cubed

    2 Tbsp canola oil

    1 Tbsp cumin seeds

    1 red onion, cubed

    1 tsp turmeric

    2 tsp coarse kosher or sea salt

    1 tsp cayenne

    1 cup water

    2 medium-size tomatoes, cubed

    2 Tbsp chopped fresh cilantro (optional)

Preparation: 

    1. Wash and dry potatoes. Dice potatoes and onions

    2. Heat oil in dutch oven (approx. 9 coals on bottom). Add cumin seeds and cook until they are

        reddish brown and fragrant

    3. Add potatoes, onions, and turmeric and saute until lightly browned, about 5 minutes

    4. Add salt and cayenne pepper and stir

    5. Pour in water and put lid on dutch oven with approximately 18 coals

    6. Let cook for approximately 30 minutes, stirring halfway through and rotating

    7. Stir in tomato and cilantro, let sit for 2 minutes

    8. Serve with rice

Buttery Biscuits

½ cup butter

• 2.5 tablespoons granulated sugar
• 1 beaten egg
• ¾ cup buttermilk
• ¼ cup club soda
• 1 teaspoon salt
• 5 cups Bisquick biscuit mix
• ¼ cup melted butter (for top of biscuits)

1. Grease and heat Dutch Oven with 8 coals on the bottom and 17 coals on the top. 
2. Combine all ingredients. Knead the dough by hand until smooth. Pat the dough flat to ¾ inch thickness on waxed paper and punch out biscuits with a biscuit cutter. 
3. Place biscuits on the bottom of the hot Dutch oven and bake for 12-15 minutes or until golden brown. Rotate the oven and lid often to prevent burn spots. Remember, these will bake from the top down. 
4. Remove from heat and brush golden biscuits with ¼ cup melted butter.

Super delicious with gravy!

Zucchini Bread

Ingredients:

2 cups coarsely shredded zucchini

1.5 cups all-purspose flour

1 1/4 cups sugar

5/8 cups vegetable oil

2 eggs, beaten

1/2 tablespoon plus 1/2 teaspoon vanilla extract

1/2 tablespoon ground cinnamon

3/4 teaspoon salt

3/4 teaspoon baking soda

1/4 teaspoon baking powder

1/2 cup chopped nuts (optional)

Instructions:

Prepare dutch oven to 325*. Grease generously bottom of 1 loaf pan, 9x5x3 inches. Blend all ingredients on a low speed for 1 minutes, scrape the bowl constantly. Beat on medium speed 1 minute. Pour mixture into pan. Place pan on top of 1/2 inch rocks, inside dutch oven. Bake until wooden pick inserted in center comes out clean. (About 50 minutes- 1 hour) Cool 10 minutes then remove from pan. Cool completely or serve warm.

Notes:

Do not shred zucchini in blender. 

If using frozen zucchini, thaw and drain before add to mixture.

Dutch Oven Potatoes

Ingredients:

- 1 lb. thick slice bacon

- 2 med. yellow onions; sliced

- 5 cloves garlic; minced

- 1 1/2 cup fresh mushrooms; sliced

- 15 medium potatoes; peeled & sliced

- 10.5 oz. can cream of chicken soup

- 10.5 oz can cheddar cheese soup

- 1 cup sour cream

- 2 TBSP Worcestershire sauce

- 1 TBSP soy sauce

- salt and pepper to taste

Directions: 

Heat a 12" Dutch oven using 18-20 briquettes bottom until oven is hot. Cut bacon into 1 inch slices and place in oven and fry until brown. Add onions, garlic, and mushrooms. Stir, then cover and cook until onions are translucent. Add potatoes. In a large bowl combine remaining ingredients and mix well. Pour soup mixture over potatoes and stir until all potatoes are coated. Cover and cook 60 minutes using 10-12 briquettes bottom and 12-14 briquettes top. Stir pot gently every 15 minutes. 

German Red Cabbage

Ingredients:

- 1 medium onion, halved and sliced

- 1 medium apple, sliced 

- 1 medium head red cabbage, shredded (about 8 cups)

- 1/3 cup sugar

- 1/3 cup white vinegar (or lemon juice)

- 3/4 teaspoon salt

- 1/4 teaspoon pepper

- 1 teaspoon caraway seeds

- bacon (optional)

Directions:

- Preheat dutch oven to 350 degrees

- Sauté onions and apple slices over medium heat until onion is tender (about 5 minutes)

- Stir in remaining ingredients; cook covered until cabbage is tender (about 1 hour) stirring occasionally and rotating the lid every 15 minutes. 

- Serve warm or cold