Tomato And Cabbage Fricassee Food

CREOLE CHICKEN FRICASSEE

Steps:

• Sprinkle chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a Dutch oven, heat oil over medium heat. When it's hot, add chicken pieces, and brown well, turning them occasionally, about 15 minutes (if necessary, cook chicken in two batches to avoid crowding the pan). Transfer to a plate.
• Drain most of the fat from the pan. Add onions, half the bell peppers, 1 tablespoon parsley, bay leaves, thyme, and oregano. Cook until onions are translucent, about 5 minutes. Add wine, and scrape up browned bits from the bottom of the pan with a wooden spoon.
• Stir in tomato sauce. Return chicken to the pan, along with any accumulated juices, and add parsnips, carrots, and remaining bell peppers. Add enough water to barely cover; bring to a boil. Reduce heat, partially cover the pan, and simmer until chicken is almost cooked through, about 15 minutes. Uncover pan, and continue simmering until chicken is done and the liquid thickens slightly, 10 to 15 minutes. Stir in remaining 2 tablespoons parsley, and serve.

CUBAN CHICKEN FRICASSEE

Steps:

• Place the chicken in a zip-lock bag, add juices, vinegar, salt, garlic, onion, and bay leave. Close bag and chill for 1 hour.
• Remove the chicken from the marinade; pat dry using paper towels and reserve marinade.
• Heat the oil in a large saucepan over medium-high heat. Brown the chicken and transfer to a plate.
• To the same saucepan, add the onion and bell pepper and cook until they are soft.
• Reduce the heat to low. Add tomato sauce and wine. Cook for about 5 minutes, or until the sauce thickens.
• Return the browned chicken to pan and add the reserved marinade, potatoes, salt, pepper, cumin, oregano, and 1⁄2 cup water; bring to a boil. Cover and cook until the chicken and potatoes are tender, about 20 minutes.
• Stir in the olives before serving.

CABBAGE AND TOMATOES

Steps:

• Put cabbage and tomatoes in saucepan, and bring to boil.
• Reduce heat and simmer, covered, for about 10 minutes.
• Add salt, pepper, and caraway seed, and simmer for 5 minutes.
• Cream butter with flour, and stir into vegetable mixture.
• Cook, stirring, until thickened.
• Makes 4 servings.
• Enjoy!

TOMATO AND CABBAGE FRICASSEE

Steps:

• In a stockpot (porcelain-lined cast iron works great), heat oil over medium heat. Add onions and cook, stirring occasionally, until softened, 3 to 5 minutes.
• Add tomatoes and cook until most of the liquid evaporates, 3-4 minutes. Sometimes the mixture may look a little dry, but don't add any extra liquid--the cabbage will give off moisture.
• Add potatoes, cabbage, dill, vinegar, salt and pepper.
• Reduce heat to medium-low. Cover and cook for 20 minutes. Add the sun-dried tomatoes and continue to cook until potatoes are tender, abouve 10-20 more minutes. Check seasonings adding more salt and pepper if needed.
• Remove from heat and stir in sour cream. Serve immediately.

CHICKEN FRICASSEE WITH TOMATO BASIL PILAF

Steps:

• Preheat oven to 375 degrees F Season chicken breasts with salt and pepper. Dredge chicken in flour and shake off excess. Heat half the clarified butter (1/8 cup) in a large saute pan, and brown the chicken on both sides over medium heat, cooking about 8 to 10 minutes. Remove to an ovenproof casserole. Add the rest of the clarified butter (the other 1/8 cup) to the same saute pan, and add the tomatoes and chopped basil, cooking gently over low heat for 2 minutes. Then, add the white wine and reduce the liquid by half. When the liquid in the saute pan is reduced, add the vegetable stock and heavy cream and bring to a gentle boil. Let the sauce cook until mixture starts to thicken about 5 to 10 minutes. Pour the sauce directly over the chicken in the casserole and bake covered in the oven until internal temperature reaches 165 degrees F on an instant-read thermometer, about 25 to 35 minutes.
• While the chicken is cooking, begin the rice. Heat the olive oil in a medium saucepot and saute onion and garlic until translucent. Add rice and toast lightly. Pour in the 5 cups of chicken stock and add the poultry seasoning and season with salt and pepper. Return to a boil, reduce heat, cover and simmer until tender, about 25 minutes, keeping covered at all times.
• When the chicken is done, transfer the pieces to a utility platter. The chicken should still have sauce on top. You can spoon some more sauce on top of the chicken if desired, but most of the remaining sauce in the casserole will be used for the rice. Finish the rice by adding the tomato/basil sauce and combining well. Spoon the rice onto center of serving plate, top with a piece of chicken and garnish with basil.

LEFTOVER TURKEY FRICASSEE

Steps:

• Heat the butter in a deep frying or sauté pan until sizzling, then add the mushrooms and fry for 4-5 mins until softened. Sprinkle over the flour and stir until a paste forms. Cook for a few more minutes.
• Splash in the wine or sherry and let it bubble for a minute, then stir in the stock and bring to the boil. Reduce the heat to a simmer and stir in the cream. Season, then stir in the turkey. Simmer until the turkey is heated through, then remove from the heat and stir in the parsley, if using. Serve with pasta, mash or rice.

QUICK CABBAGE WITH TOMATOES

Steps:

• In a large skillet, melt butter over medium-high. Add cabbage and cook, stirring occasionally, until it begins to soften and brown around edges, 4 minutes. Add water, cover, and cook until cabbage is crisp-tender, 5 minutes. Uncover and season with salt and pepper. Add tomatoes and cook, uncovered, until they soften, 3 minutes. Stir in vinegar. Season to taste with salt and pepper and top with parsley.

CHICKEN AND CARROT FRICASSEE

Steps:

• Bring 1/2 cup of water to a boil and add the mushrooms.
• Simmer until mushrooms are cooked through.
• Drain and set aside. You can use the mushroom liquid in place of part of the broth if you wish.
• Melt butter in a large saute pan.
• Add carrots and cook on medium heat for 5 minutes, stirring.
• Sprinkle flour over carrots.
• Cook for another 2 minutes, stirring.
• Stir in broth and bring to a simmer.
• Place chicken breasts on top of carrots and sprinkle with salt, pepper and tarragon.
• Cover and simmer for 10 minutes.
• Using a slotted spoon, remove chicken and carrots to a heated plate.
• Add vermouth to pan broth and boil to reduce slightly.
• Add cream and boil again until slightly thickened.
• Add lemon juice and additional salt and pepper, if desired.
• Return chicken and carrots to pan and stir in mushrooms.
• Stir to coat all with sauce and heat until chicken is cooked through and hot.

CABBAGE WITH TOMATOES, BULGUR AND CHICKPEAS

Steps:

• Heat the olive oil over medium heat in a large, heavy lidded skillet or Dutch oven. Add the onion, and cook, stirring often, until tender, about five minutes. Stir in a pinch of salt and the paprika. Cook, stirring, until the onion is thoroughly tender and infused with paprika, three to four minutes.
• Add the cabbage, and cook, stirring, for three minutes or until it begins to wilt. Stir in the tomatoes, sugar and vinegar, and add salt to taste. Bring to a simmer, lower the heat, cover and simmer 15 minutes until the cabbage is thoroughly tender.
• Stir in the dill and the water, and bring a to a boil. Add the bulgur and chickpeas. Stir to combine. When the water comes back to a boil, reduce the heat to low and cover. Simmer 10 minutes or until all of the water has been absorbed. Remove from the heat, taste and adjust seasonings, and serve hot or at room temperature.

BAKED CABBAGE AND FRESH TOMATOES

Steps:

• Wash the cabbage and cut into quarters. Discard the core and shred coarsely. Cook in water for about 8 minutes, until tender then drain.
• Heat oil in saucepan. Add onion and saute until transparent.
• Blend in flour, salt, pepper, marjoram and stir until thickened, adding tomatoes last.
• Place 1/3 of tomato mixture in casserole. Add1 part cabbage, repeat.
• Cover with cracker crumbs and grated cheese.
• Bake at 375 for 25 minutes.