Category: Dutch Oven

Categories
Casserole Dutch Oven Main Dish Side

Sarmale

Ingredients

  • 2 tbsp vegetable oil
  • 1 large onion chopped
  • ½ cup long grain rice uncooked
  • 2 lb ground pork or whatever meat you prefer
  • 1 tbsp parsley flakes
  • 1 tsp dill weed
  • salt and pepper to taste
  • 1 pickled cabbage
  • 15 slices bacon chopped (optional)
  • 4 cups tomato juice

Directions

  1. Preheat the oven to 375°
  2. Heat the oil in a skillet, add the onions and cook until softened and translucent.
  3. Add the rice and cook for another minute until the rice is starting to brown.
  4. In a large bowl, add the ground pork, salt, pepper, parsley, dill and the onion and rice mixture. Be careful with the salt, not too much is needed because the sour cabbage is already salty. Mix well using your clean hands.
  5. Remove individual leaves from the cabbage. (Probably 14-18 leaves) Trim the thick center stem to allow the leaves to roll easier.
  6. Fill each leaf with 2 tbsp of the meat mixture and roll. Repeat with all the remaining meat and cabbage. If you have any cabbage left over, chop it up and spread it over the bottom of a 9×13 pan.
    Put all the rolls in the pan, add the chopped bacon (if using) in between the cabbage rolls and add the tomato juice over the rolls. Add more water if needed, the juice should cover the cabbage rolls entirely. Cover the pan with aluminum foil or an oven-safe lid.
  7. Place in the oven and bake for 2 hours, remove the foil or lid and place back in the oven and cook for another hour.
Categories
Dutch Oven Main Dish Quick Prep

Swedish meatballs

Ingredients

  • 4 Tbsp butter
  • 3 cups beef broth
  • 1 cup heavy whipping cream
    • (¾ cup milk + ¼ cup melted butter)
  • 3 Tbsp flour
  • 1 tsp mustard
  • 30 – 40 meatballs
  • salt and pepper, to taste

Directions

  1. Melt the butter. Quickly whisk in the flour and cook until golden.
  2. Stir in the broth, heavy whipping cream, mustard and season with salt and pepper to taste. Bring the sauce to a simmer and cook until it thickens.
  3. Add the meatballs in the gravy sauce. Cook until meatballs are heated through.
  4. Serve with mashed potatoes, noodles, or rice.
Categories
Dutch Oven Main Dish

Red Beans & Rice (mild)

Ingredients

  • 2 cans (15oz) red kidney beans
  • Salt
  • 1 tbsp vegetable oil
  • 1 lb cooked sausage, such as Andouille, kielbasa, or hot dogs, cut into 1/2-inch disks
  • 1 large onion, finely chopped
  • 1 green bell pepper, stemmed, seeded, and finely chopped
  • 4 ribs celery, finely chopped
  • 4 medium cloves garlic, minced or smashed
  • 1 tsp ground black pepper
  • 3 bay leaves
  • 1 tablespoon apple cider vinegar (substitute: ½tbsp lemon juice & ½tbsp lime juice)
  • Hot sauce, such as Crystal or Frank’s, to taste
  • Cooked white rice, for serving

Directions

  1. In a large Dutch oven, heat oil over medium-high heat until shimmering. Add sausage, onion, bell pepper, and celery. Season with salt and cook, stirring, until vegetables have softened and are just starting to brown around the edges, about 8 minutes.
  2. Add the garlic and cook, stirring, until fragrant, about 45 seconds.
  3. Add beans, black pepper, smoked pork or turkey (if using), and bay leaves. Simmer until the liquid has thickened and turned creamy, about 20 minutes. If the pot starts to look dry before the stew turns creamy, add a cup of water and continue simmering.
  4. When it’s nice and creamy, stir in the cider vinegar. Add salt as needed.
  5. Serve the red beans over steamed white rice, adding hot sauce at the table as desired.
Categories
Casserole Dutch Oven Main Dish Side

Hamburger Bean Casserole

From Homemade food junkie

This has essential the same texture and consistency as chili with a completely different flavor profile.

Ingredients

  • 1 lb. hamburger
  • 1 lb. bacon cut into one inch slices
  • ½ cup onion, to taste
  • 2 28 ounce cans baked beans
  • 1 28 ounce can pork and beans
  • 1 15 ounce can kidney beans
  • ½ cup brown sugar
  • 2 tbsp apple cider vinegar
  • ½ tsp dry mustard

Directions

  • Crock pot
    1. Browning the meat and bacon beforehand is preferred for flavor. Put it all into a crockpot and set to high for 4 hours or low for 8 hours.
  • Oven
    1. Preheat oven to 350°
    2. In a large skillet brown the hamburger, bacon and onion.
    3. Add the baked beans, pork and beans and kidney beans
    4. Mix brown sugar, vinegar and dry mustard with hamburger and bean mixture in a 3 quart baking dish and bake for 40 minutes.
  • Instant Pot
    1. On saute function brown the hamburger and bacon until thoroughly cooked.
    2. Add remaining ingredients and give it a stir.
    3. Set the instant pot on manual for 5 minutes. Natural release and serve.
Categories
Dutch Oven Main Dish

Meatloaf flower

Ingredients

  • 4 lbs ground beef
  • 1 large onion
  • 2 cups bread cubes
  • 1 cup milk
  • 3 eggs
  • ½ cup ketchup
  • ½ cup grated cheese
  • 2 tsp thyme
  • 2 tsp marjoram
  • 2 tsp salt
  • 1 tsp oregano
  • 1 tsp rosemary
  • ¼ tsp ground ginger
  • ⅛ tsp cumin
  • ½ tsp black pepper
  • 6-8 carrots
  • 6 potatoes
  • 10-20 asparagus spears

Directions

  1. Soak bread in milk.
  2. Cut potatoes into wedges lengthwise.
  3. Mix beef, onions, eggs, cheese, bread & milk and seasonings. Place in a ring around the outside of the 12″ Dutch oven.
  4. Line inside of meat ring with carrots then potatoes then asparagus.
  5. Cook for 90 minutes with heat on top and bottom.
Categories
Dutch Oven Main Dish Quick Prep Soup

Ham & (canned) Bean soup

Ingredients

  • 2 tablespoons olive oil or butter
  • 1 onion diced
  • 1 large carrot peeled and diced
  • 1/2 cup finely chopped celery
  • 4 cloves garlic minced
  • 2 cups shredded cooked ham
  • 1 1/2 quarts beef stock or broth (you can use chicken)
  • 4 (15 ounce) cans white beans (cannellini beans) — (any combination of canned kidney beans and black beans can also be used)
  • 1/2 teaspoon black pepper
  • pinch of salt, if needed

Instructions

  1. Sauté onions, carrots, and celery in butter or oil for 5 minutes.
  2. Add garlic and ham and sauté for 2 more minutes.
  3. Add broth, beans, and pepper then boil for 15 minutes.
  4. Salt if necessary and serve warm.
Categories
Bread Dutch Oven Side

Garlic Naan

Ingredients

  • 1 teaspoon active dry yeast
  • 2 teaspoons sugar, divided
  • ¾ cup warm water
  • 3 tablespoons plain yogurt
  • 2 tablespoons extra-virgin olive oil
  • 2 cups all-purpose flour, plus more for rolling
  • 1 teaspoon kosher salt, more for finishing
  • 1/8 teaspoon baking powder
  • 2 tablespoons unsalted butter (or melted ghee)
  • 1 heaping tablespoon minced fresh garlic, divided
  • 1 teaspoon garlic powder
  • sea salt
  • 2 tablespoons chopped cilantro

Directions

In a small bowl, stir together the yeast, 1 teaspoon sugar and water. Allow the mixture to sit for about 10 minutes until it becomes bubbly. Whisk in the yogurt and olive oil.

In a large bowl, whisk together the flour, kosher salt, remaining sugar, and baking powder. Pour in the yogurt mixture and use your hands to mix the ingredients all together. The dough will be very wet and sticky at first but continue to mix/knead until it becomes rather soft and pliable. Once it comes together, cover the bowl with plastic wrap and place it in a draft free place for 3-4 hours until it nearly doubles in size.

Place the butter and 1 tablespoon garlic in a small, microwave proof bowl. Heat in the microwave until the butter has melted.

Dust your counter (or other work place) with flour and place your naan dough onto it. Using a pastry cutter or sharp knife, divide the dough into 6 even portions. Lightly roll each of the dough balls into the flour to help them from sticking. Using a floured rolling pin, roll one of the dough portions into a circle about ¼ inch thick –it’s completely okay if it’s an imperfect circle. Sprinkle the top side with a bit of the garlic powder and remaining minced garlic. Use your fingers to press it into the dough and then pass the rolling pin over the top of it to ensure it’s secured. Repeat this method with the remaining dough.

Warm a large cast-iron skillet over medium-high heat until it’s nearly smoking. Be sure to have a lid large enough to fit the skillet and have the bowl of garlic butter with pastry brush nearby.

Carefully pick up one of the rolled out naan and gently lay it in the skillet, garlic side up, and cook for about one minute. The dough should start to bubble. After the minute, use tongs/spatula to flip the naan and cook for another 30 seconds to 1 minute. Flip it over again and cover the skillet for about an additional 30 seconds to 1 minute. The bread will look blistered and have blackened in a few spots.

Remove the naan from the skillet and generously brush the top with the garlic butter. Sprinkle the tops with a few pinches of sea salt and chopped cilantro. Repeat with the remaining 5 naan. Serve warm.

From The Culinary Chronicles

I’ve heard that this can be used as a pizza crust.

For other intriguing cat iron bread options see Wide Open Eats

Categories
Chicken Dutch Oven Main Dish Quick Prep Soup

Post Thanksgiving Stew

Ingredients

  • 10 cups water
  • 1 cup turkey
  • ½ cup chopped carrots
  • 1½ cups macoroni (optional)
  • ¼ tsp pepper
  • 1½ tbsp chicken bullion
  • 2 tsp salt
  • ¼ cup chopped celery (optional)
  • 4 cups potatoes (cubed)

Instructions
Bring water to a boil and add bullion, carrots, celery, potatoes salt and pepper. After 20 minutes (10 minutes if using previously cooked potatoes) add macoroni and boil for another 8 minutes before adding turkey for a final 2 minutes.

Prep time: 10 minutes
Cook time: 30 minutes

This makes a huge amount of food and the pasta gets soggy if you try serving it a day or more after making it. Think very carefully about how much you need before you decide to double this recipe. If you expect to have leftovers you should probably not include the macoroni.

Categories
Dutch Oven Quick Prep Side

Spiced Red Potatoes

Ingredients

  • ½ cup Olive oil
  • Set 1
    • 1 tbsp oregano
    • 1 tbsp cilantro
    • 1 tsp garlic powder
  • Set 2
    • 1 tbsp oregano
    • 1 tbsp basil
  • 1 tsp salt (optional)
  • shredded cheese (optional)
  • 16 cups red potatoes

Directions

  1. Put oil, salt, and spices in a covered bowl large enough for the potatoes.
  2. Chop the potatoes (¾ inch cubes are about the right size) and place them in the bowl.
  3. Cover the bowl and shake thoroughly.
  4. Place potatoes on a cookie sheet. If using shredded cheese, sprinkle it over the potatoes now
  5. Bake at 400° for 30 minutes then broil for 3 minutes.
Categories
Dessert Dutch Oven Side

Baked Apples

Ingredients

  • 6 apples
  • ⅓ cup brown sugar
  • 1 tsp cinnamon
  • 1 cup water

Instructions
Cut apples into slices and place in a 7X11 inch (2qt) baking dish, sprinkle sugar and cinnamon mix over the apples and pour water over the top. Cover with tinfoil and name at 400° for 45 minutes.