Main Dishes (N-Z)

MAIN DISHES (N-Z)

PARTY PASTA
PENNY CASSEROLE

PEROGI CASSEROLE

PIEROGIES
PORK RIBS
PORTEBELLO MUSHROOM RECIPE
PUMPKIN & ROTI

ROAST PORK

SWEDISH PANCAKES (CREPES)

PARTY PASTA
Submitted by: Jordan R. (Gr. 1)
From Canada
Nut-free

INGREDIENTS: 

2 lbs ground beef
3 cloves garlic, minced
2 medium onions. chopped
1 can (15 oz.) tomato sauce
1 can (19 oz.) stewed tomatoes
1 package fresh brown mushrooms (finely chopped - browned in butter and set aside)
1 tsp oregano
1 tsp basil
salt and pepper to taste
6 c shell, rigatoni or another large pasta
2 c sour cream
2 c grated cheddar cheese
2 c grated mozzarella cheese
Parmesan cheese

Prep Time: 20 min.          Cook Time: 45 min           # Servings: 10

DIRECTIONS:

• In a large skillet, combine beef, garlic and onions.  Cook and stir over medium heat until browned.  Drain fat.
• Add tomato sauce, tomatoes, mushrooms, oregano, basil, salt and pepper.  Bring to a boil, reduce heat and simmer 20 min.
• Cook pasta and drain.
• In a large (4 quart or larger) casserole (lasagna pan), layer 1/2 of the pasta. Top with 1/2 of the meat sauce, 1/2 of the sour cream, 1/2 of the cheddar cheese.  Repeat layers and top with the mozzarella cheese, sprinkle Parmesan cheese on top.
• Cover and bake at 350 degrees F for 45 minutes.  Remove, cover and continue to bake until cheese is melted.

PENNY CASSEROLE
Submitted by: Hailey & Chloe M. (Gr. 2 & 5) 
From Canada

INGREDIENTS:
1 lb potatoes, cubed
2 tbsp diced onion
1 - 10 oz can mushroom soup
1/2 tsp prepared mustard
1 c peas
3 tbsp melted butter
10 hot dog wieners, sliced
1/8 tsp pepper

DIRECTIONS:

• In saucepan, cook potatoes until tender, drain
• In a greased 2 1/2 qt baking dish, combine potatoes, wieners, onion and peas. 
• Combine soup, butter, mustard and pepper. Gently stir into potato mixture.
• Bake uncovered at 350 F for 25-30 min.

PEROGI CASSEROLE
Submitted by: Ryan (Gr. 1)

INGREDIENTS:
16 oz frozen perogies
2-3 slices of cooked and crumbled bacon
1/3 c cream cheese
1/2 c chicken broth
1/4-1/2 c shredded cheddar cheese
chopped green onions

DIRECTIONS:

• Preheat oven to 400 F
• Lightly spray deep baking dish with non-stick cooking spray
• Arrange frozen perogies in bottom of dish
• In a separate saucepan, mix cream cheese and chicken broth
• Stir frequently until cheese melts and is smooth
• Pour melted cream cheese mix evenly over perogies
• Sprinkle evenly with cheddar cheese
• Bake 20-25 min, garnish cooked dish with bacon and chopped onions

PIEROGIES
Submitted by: Natalie V. (Gr. 3)
From Poland

Note from the Chef: Pierogi are a delicious Easter European dumpling traditionally made for festivals and celebrations.  

Prepare the three fillings the morning of or day before.

1. POTATO FILLING

INGREDIENTS:

Russet Potatoes
Desired amount of cottage cheese and grated cheddar cheese
1/2 onion, finely minced
1 egg yolk
pinch of pepper and tumeric

DIRECTIONS:

• Peel & boil russet potatoes in salted water until soft, drain & save potato water.
• Mash potatoes, let cool, then add desired amount of cottage cheese, grated cheddar cheese, 1/2 finely minced onion, one egg yoke, pinch of pepper, pinch of tumeric and mix well
• Place in fridge

2. SOUR KRAUT FILLING

INGREDIENTS:

Sour Kraut
1 large onion, finely chopped
Oil or butter

DIRECTIONS:

• In a large bowl, boil sour kraut by adding extra water for 1 hour, drain well
• In a large sauce pan saute chopped onion in oil or butter until soft
• Add sour kraut and gently fry for 20-30 min. Stir to prevent sticking
• Place in bowl, cool and refrigerate

3. PRUNE PLUM FILLING:

DIRECTIONS:

• When prunes plums are not in seasons buy dried prunes, cook in a small amount of water until soft and all of the water is absorbed. 
• Cool and refrigerate

DOUGH FOR PIEROGIES:

INGREDIENTS:
3 c unbleached all purpose flour
1/2 tsp salt
1/4 - 1/2 c sour cream
1 egg
1 c water (if using potato water, add 1 small package of instant years by following directions on package)

DIRECTIONS:

• In large bowl, combine flour, salt - stir - add sour cream, egg, prepared potato water.  Mix well it may be sticky
• Use only 1/2 of dough at a time, place on a very well floured large board. Knead for 3-4 minutes
• Cover remaining dough in bowl with plastic wrap
• Keeping board well floured roll out dough until it's approx 1/8 inch thin. Try to roll the dough out into a rectangle shape.
• Start placing 3/4 tsp of filling along entire bottom edge of dough 1/2 inch apart
• Start at one end of dough and gently fold dough over filling
• Using a small rimmed wine glass, place over each little hill of filling, pressing and turning wine glass as you go.  
• Lift each pierogi and pinch edges for a good seal.
• Place on floured sheet of parchment paper and cover until all are prepared
• In a large pot of boiling water, drop in a few pierogi at a time - and take out when they have risen (HALLELUJAH) to the top and cooked for a few more minutes.
• Lift out with a slotted spoon
• ENJOY  - with melted butter, sour cream or yogurt

PORK RIBS
Submitted by: Ryder W. (Gr. 2)
From Canada

INGREDIENTS:

2-3 lbs pork ribs
1/4 tsp salt, pepper
1/4 tsp paprika
1/4 tsp cinnamon
1 garlic clove, crushed
1 c brown sugar
1/4 c ketchup
3 tsp lemon juice
1/2 c apple sauce

Prep Time: 15 min          Cook Time: 1 1/2 hrs          # Servings: 4-6

DIRECTIONS:

• Mix together all ingredients. Soak in sauce overnight (cut ribs individually before putting in sauce overnight)
• Place in 300 F oven for approx 1 1/2 hrs. Basting while browning.

Note from the Chef: I prefer the small ribs for this recipe but any are fine. 

PORTOBELLO MUSHROOM RECIPE
Submitted by: Lauren V. (Gr. 4)
Vegetarian

INGREDIENTS:
1 c canned coconut milk
2 cloves of garlic
1/2 c baker's yeast
1 red bell pepper, minced
2 c fresh spinach
4 oz goat cheese
3-4 large portobello mushrooms
2 tsp sea salt
1 tsp fresh black pepper
olive oil

Prep Time: 20-30 min          Cook Time: 30 min          # Servings: 4-6

DIRECTIONS:

• Preheat oven to 375 F. Lightly coat a 9"x13" baking dish with olive oil.
• Add coconut milk, yeast and garlic to a high speed blender and blend until smooth
• Chop portobellos into large chunks and mince the red pepper.
• Add the portobellos to the dish, then pour the sauce over top. 
• Cover the mushrooms with spinach. It may look like too much spinach, but it cooks down! Crumble goat cheese over top of spinach, then sprinkle the minced red pepper.
• Sprinkle salt and pepper over top of dish
• Bake for 30 min, cover lightly with aluminum foil at the 20 min mark
• Remove from oven and let it cool. Serve in bowls.  If desired, serve over quinoa or rice.

PUMPKIN & ROTI
Submitted by: Aden P. (SK)
From Guyana
Dairy-free, Kosher, Nut-free, Halal

INGREDIENTS:

1/2 Jamaican pumpkin

1 white onion

10 cloves of garlic

20-30 shrimps

1 can (56 ml) tomato paste

1 tsp black pepper

1 tsp sugar

1 tsp salt

1/2 bag flour

1 tsp baking powder

2 tsp olive oil

clean tea towel to clap tori

PREP TIME: 1 hour      COOK TIME: 30 min (pumpkin); 30 min (roti)      #SERVINGS: 6 

DIRECTIONS:

• Dice onion, crush garlic, clean shirt, cut pumpkin into 1" slices, trim away the outer husk (skin), pick out seeds and stringy bits, then dice remaining.
• In a large frying pan over medium heat, add olive oil, onion, garlic, black pepper and tomato paste. Fry 5 minutes.
• Add shrimp and fry another 5 minutes.
• Add pumpkin, mix together and cover. Mix every 5 minutes until water in the pumpkin disappears.
• To prepare the roti, mix flour, 1 tsp baking powder, 2 tsp olive oil.
• Add some water until it reaches a pizza-like dough consistency (moist, not sticky).
• Make in pieces (approx 2" balls).
• Flour on table/surface, roll flat into round shape, put olive oil on the top surface of dough and fold so the oil side is in. Let rest 10 minutes.
• Heat Tawa (flat frying pan) to medium.
• Roll balls of dough flat again and place in pan.
• Brush top with oil, then flip. It is done when it has brown speckles on both sides.
• Remove from pan with tea towel, clap the roti 2-3 times inside the tea towel (this helps to make/keep the roti soft). Store in tinfoil or tea towel until ready to eat.

ROAST PORK
Submitted by: Koyuki & Sakuma K. (Gr. 1 & 3)
From Japan

INGREDIENTS:
1 kg boneless pork roast
100 ml maple syrup or sugar
100 ml soy sauce
100 ml sake
2 potatoes - cubed
2 carrots - cubed
1 onion - sliced

Prep Time: 5 min          Cook Time: 40 min          # Servings: 4

DIRECTIONS:

• Poke the pork with fork and fry outside until brown
• Put all the vegetables in the pan with pork and add maple syrup or sugar, soy sauce and sake
• Put lid on and cook medium heat for 30-40 minutes
• Take the pork out of the pan and slice, serve with vegetables

Note from Chef: I prefer to add a little more maple syrup

SWEDISH PANCAKES (CREPES)
Submitted by: Julianna & Bennett M. (grade 4 & JK)
From Sweden
Dairy-free

INGREDIENTS:
1 1/4 c flour
1/4 tsp baking powder
1 1/2 tbsp sugar
pinch of salt
2 c any dairy-free milk
3 eggs
1/2 tsp vanilla

Prep time: 15-20 min      Cook time: 20 min      # Servings: 6-8

DIRECTIONS:

• Mix dry and wed ingredients separately.
• Beat wet and dry ingredients together until lump-free.
• Heat frying pan on medium and melt a touch of butter in pan.
• Add a ladle-full of batter to the pan and spread it so it covers the entire base of the pan.
• Cook until top is no longer shiny, then flip to cook other side.
• Serve with whatever you desire - we us blueberry sauce and syrup!