Friday, December 26, 2014

Christmas 2014

Roast Beef
Browned in frying pan, then put on top of some carrots and put in oven at 325 for 30 minutes per pound

Bernie added flour and milk to the drippings to make a gravy

Corn Casserole (June's mom's recipe)
one diced brown onion
one diced green bellpepper
sauteed in butter until starting to brown or become clear

Add a little flour and milk to make a white sauce.
Add seasoned pepper and salt
Add more butter if needed - or milk or flout

Add one bag (16 oz?) frozen corn until warmed.

Removed to casserole

Crush about 8 soda crackers and put in the pan, with some butter

Top casserole mixture, bake for about 45 minutes

Brussel Sprouts (Bernie's recipe)

Mashed Potatoes
3 potatoes diced and put into water, will come to boil, check to see when done
Drain and return to the same pot
Add about 1 cup of cheese cheese with horse radish
mash
put into casserole and back for about 45 minutes

Crescent rolls

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Port - tawny
date with piece of brie cheese

Nice day playing board games - then eating and another game.  Then port, dates, and gifts!

B A J

Tuesday, December 16, 2014

Three ingredient Peanut Butter Cookies

3-Ingredient Almond Butter Cookies
Adapted from post at Skinnytaste.com
Servings: 22 • Size: 1 cookie • Old Points: 2 pts • Points+: 2 pts 
Calories: 63 • Fat: 6 g • Carb: 7 g • Fiber: 1 g • Protein: 3 g • Sugar: 4 g
Sodium: 27 g • Cholesterol: 9 mg

Ingredients:
  • 1 cup Justins Maple Almond Butter (or any nut butter)
  • 6 tbsp sugar
  • 1 large egg, lightly beaten (Try with mashed fruit instead)
  • cooking spray

Directions:

Preheat the oven to 350°F and place the racks in the upper and lower third of the oven. Spray two nonstick baking sheets lightly with cooking spray.

In a medium bowl, mix the almond butter, sugar and egg until well combined. Spoon 1 level tablespoon of the mixture about 1 inch apart onto baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. 

Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool.  

Makes 22 cookies.

Source: http://www.skinnytaste.com/2014/12/3-ingredient-almond-butter-cookies.html

Wednesday, December 10, 2014

Vegetarian Shepherd's Pie - notes from 2014

Vegan Shepherd's Pie - Made 2014 for Final Games Class Session

Total Time: 1 hrs 15 mins
Prep Time: 30 mins
Cook Time: 1 hrs
Servings:  16

Ingredients:  

For the potatoes:
3 russet potatoes, cubed 
1 garlic clove, crushed
8 oz cream cheese
butter
salt and pepper

For the filling:  
2 (12 ounce) packages meatless ground burger
1 bag frozen pearl onions
2 - 3 carrots, peeled and diced small
2 - 3 parsnips, peeled and diced small
3 garlic cloves, minced
3 tablespoons canola oil
2 teaspoons rosemary, chopped
1 teaspoon thyme, chopped
1 large sage leaf, chopped
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 tablespoons miracle flour
1 cup vegetable broth
2 teaspoons ketchup
1 teaspoon Worcestershire sauce
1 bag ~14 oz frozen peas
1 bag ~14 oz frozen corn

Directions:
The Day Before Party:
  1. Start by putting the cubed potatoes and crushed garlic clove in a pot and fill with enough water to cover. Sprinkle a bit of salt in, as well. Bring to a boil and cook for about 10-15 minutes until the potatoes are fork-tender. Drain the potatoes (including the garlic) and mash with cream cheese. Taste and add more seasonings or butter if needed.
  2. While the potatoes are cooking, prepare your filling ingredients.
  3. Heat some oil in a large pan over medium heat. Add the onions, defrost and heat and remove. 
  4. Add carrots and parsnips and cook for 3-4 minutes, until they begin to soften and the colors become more vibrant.
  5. Add the garlic and stir until fragrant, 1-2 minutes. Remove to a different bowl.
  6. Add the crumbles and stir until defrosted and they begin to brown. Sprinkle with flour, salt and pepper and stir until evenly distributed. Whisk together the ketchup and the vegetable broth and add to the pan along with the Worcestershire sauce and herbs. Stir well, cover, and turn down the heat.  Add the vegetable mixture and the peas and corn.  Let simmer for 10-12 minutes to give the sauce time to thicken.  Taste and add more herbs or seasoning as needed.
  7. At this point can cool the potatoes and mixture then refrigerate.  

About Two Hours Before Serving:
  1. Put the food on the counter for about 20 minutes.
  2. Stir to loosen the potatoes.
  3. Pour the filling mixture into an 11x7 glass baking dish. Smooth out.
  4. Using a rubber spatula, dollop the potatoes over the top of the filling. Carefully spread the potatoes out over the filling, making sure to form a seal all around the edge of the baking dish to prevent the filling from bubbling over. 
  5. Bake on the middle oven rack at 400 degrees for 25 minutes* until the potatoes begin to turn golden brown. Let the pie cool for about 10-15 minutes before serving.
* In 2014 I was also making cookies and the oven was at 350 degrees so I left in and covered after a while for about 50 minutes.

I only used about one third of the mixture for the casserole for the event.  Froze the rest in 3 cup bags.  I misremembered 2013 and thought I doubled the recipe so bought enough for 2 recipes - way too much food.  I'm planning on making sloppy joes, and serving with noodles just to change it up.
For about one casserole make half of this for 2015.

In 2013 I remember now that I made all in one casserole and only in the microwave!

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Notes from Previous Years:

Last year I combined these two recipes and created a most delicious dish.  Now in 2013 I will do a better job of recording the changes so it can more easily be repeated. JD

Updated 5-4-14:  I see I forgot to do a better job on recording the changes.  Sorry future self!  JD


Vegan Shepherd's Pie

Total Time: 1 hrs 15 mins
Prep Time: 15 mins
Cook Time: 1 hrs

tendollarwine's Note:
I got this recipe from an episode of Good Eats. It of course wasn't vegan, so I made it vegan and made a couple adjustments to the mea ...

Ingredients:  Servings:  8

For the potatoes
3 russet potatoes, cubed (leave the skin on!)
1 garlic clove, crushed
1/4 cup soymilk
3 tablespoons vegan margarine
salt and pepper

For the filling
2 (12 ounce) packages Boca meatless ground burger
1 onion, chopped
2 carrots, peeled and diced small
3 garlic cloves, minced
3 tablespoons canola oil
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1 large sage leaf, chopped
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 tablespoons all-purpose flour
1 cup vegetable broth
2 teaspoons tomato paste
1 teaspoon Worcestershire sauce
1 (14 ounce) can peas
1 (14 ounce) can corn

Directions:

1     Start by putting the cubed potatoes and crushed garlic clove in a pot and fill with enough water to cover. Sprinkle a bit of salt in, as well. Bring to a boil and cook for about 10-15 minutes until the potatoes are fork-tender. Drain the potatoes (including the garlic) and mash with the salt, pepper, soy milk and margarine. Taste and add more seasonings or margarine if needed.
2     While the potatoes are cooking, prepare your filling ingredients and preheat the oven to 400°F.
3     Heat the oil in a large pan over medium heat. Add the onions and carrots and cook for 3-4 minutes, until they begin to soften and the colors become more vibrant.
4     Add the garlic and stir until fragrant, 1-2 minutes.
5     Add the crumbles and stir until defrosted and they begin to brown. Sprinkle with flour, salt and pepper and stir until evenly distributed. Whisk together the tomato paste and the vegetable broth and add to the pan along with the Worcestershire sauce and fresh herbs. Stir well, cover, and turn down the heat. Let simmer for 10-12 minutes until the sauce has thickened.
6     Pour the filling mixture into an 11x7 glass baking dish. Drain the peas and corn and add to the pan. Mix well to combine and smooth out.
7     Using a rubber spatula, dollop the potatoes over the top of the filling. Carefully spread the potatoes out over the filling, making sure to form a seal all around the edge of the baking dish to prevent the filling from bubbling over. Bake on the middle oven rack for 25 minutes, until the potatoes begin to turn golden brown. Let the pie cool for about 10-15 minutes before serving.

Vegetarian Shepherd's Pie
Gourmet  | November 2009
For stew:
* 10 ounces pearl onions (about 2 1/4 cups)
* 9 tablespoon olive oil, divided
* 1 1/2 pounds seitan, sliced 1/4 inch thick and patted dry
* 3 medium leeks (white and pale green parts only), halved lengthwise, sliced 1/2 inch thick, and washed
* 3 garlic cloves, chopped
* 1 pound cremini mushrooms, trimmed and quartered
* 3/4 pound carrots (about 4 medium), cut into 3/4-inch-thick pieces
* 3/4 pound parsnips (about 4 medium), cut into 3/4-inch-thick pieces
* 2 tablespoons thyme leaves
* 1 tablespoon chopped rosemary
* 1 (750-ml) bottle full-bodied red wine such as Burgundy or Côtes du Rhône
* 3 tablespoons unsalted butter, softened
* 3 tablespoons all-purpose flour
* 3 1/2 cups hot rich vegetable stock
* 1/2 cup chopped flat-leaf parsley

For topping:
* 2 1/2 pounds Yukon Gold potatoes
* 3/4 pound celery root, peeled and cut into 1-inch pieces
* 1/2 stick unsalted butter
* 1/2 cup whole milk
* 1/2 cup heavy cream

* Equipment: a 3-quart shallow (2-inch-deep) flameproof baking dish; a potato ricer or a food mill fitted with medium disk


Make stew: 
1. Blanch pearl onions in a 2-quart saucepan of boiling water 2 minutes, then drain and cool in an ice bath to stop cooking. Peel onions and trim, leaving root ends intact.
2. Heat 2 tablespoons oil in a 5-quart heavy pot over medium-high heat until it shimmers. Brown seitan in 3 batches, turning occasionally, 3 to 5 minutes (add 2 tablespoons oil between batches). Transfer to a plate.
3. Cook leeks in remaining 3 tablespoons oil with 1/4 teaspoon salt in pot over medium heat, covered, stirring occasionally, until softened, about 6 minutes. Add garlic and cook, stirring frequently, until golden and fragrant, about 2 minutes.
4. Add mushrooms and 1/2 teaspoon salt and cook, covered, stirring occasionally, until they just begin to give off liquid, about 5 minutes. Add carrots, parsnips, thyme, and rosemary and cook, covered, stirring occasionally, until vegetables are just tender, 10 to 12 minutes. Transfer vegetables to a bowl.
5. Add wine to pot and boil until reduced to about 1 cup, 10 to 15 minutes.
6. While wine reduces, make a beurre manié by stirring together butter and flour in a small bowl to form a paste.
7. Add stock to wine and bring to a brisk simmer. Whisk in beurre manié, then simmer, whisking occasionally, until thickened slightly, 3 to 5 minutes. Add seitan, pearl onions, and vegetable mixture to pot and simmer, covered, 30 minutes.
8. Remove from heat and stir in parsley.
9. Make topping while stew simmers: 
10.         Peel potatoes and cut into 2-inch pieces. Cover potatoes and celery root with cold water in a 4-to 5-quart heavy pot, then simmer, partially covered, until very tender, 20 to 25 minutes. Reserve 1/2 cup cooking water, then drain in a colander.
11.         Bring butter, milk, and cream to a simmer in pot over medium heat, stirring until butter has melted. Stir in reserved cooking water, 1 teaspoon salt, and 1/2 teaspoon pepper. Remove from heat. Force potatoes and celery root through ricer into hot milk mixture and stir gently to combine.
12.         Finish pie: 
13.         Preheat broiler. Put baking dish in a large 4-sided sheet pan and transfer stew to dish.
14.         Spoon potato mixture over stew and spread evenly to cover. Broil about 3 inches from heat until top is golden, about 5 minutes.

Cooks’ notes:• You can use more potatoes in place of the celery root.
• Stew and potato topping can be made 1 day ahead (reserve an additional cup potato-cooking water) and chilled separately. Reheat potato topping slowly in a microwave or in a heatproof bowl set over a pot of simmering water, adding enough cooking water to reach desired consistency. Bring stew to a simmer over low heat before topping with warm potato mixture.



SIMPLE TOFU QUICHE and Hummus

SIMPLE TOFU QUICHE

The simplest tofu quiche on the block with just 10 basic ingredients and no fancy methods required.

A hash brown crust keeps this dish gluten free as well as vegan! Perfect for lunch, brunch and even dinner.

Author: Minimalist Baker

Recipe type: Breakfast

Cuisine: Vegan, Gluten Free

Serves: 8

INGREDIENTS

CRUST
  • ~3 medium-large potatoes (3 cups grated)
  • 2 Tbsp melted vegan butter (or sub olive oil with varied results)
  • 1/4 tsp sea salt and pepper

FILLING
  • 12.3 ounces extra firm silken tofu, patted dry
  • 2 Tbsp nutritional yeast
  • 3 Tbsp hummus (recipe below)
  • Sea salt and black pepper (to taste)
  • 3 garlic cloves, chopped
  • 2 leeks, thinly sliced and thoroughly cleaned and dried (or sub 1 medium onion, diced)
  • 3/4 cup cherry tomatoes, halved
  • 1 cup chopped broccoli

INSTRUCTIONS
  1. Preheat oven to 450 degrees F and lightly spritz a 9.5 inch pie pan with non-stick spray.
  2. Grate potatoes and measure out 3 cups. Then transfer to a clean towel and firmly squeeze out excess moisture. Add to pie dish and drizzle with melted vegan butter and 1/4 tsp each salt and pepper. Toss to coat, then use fingers press into the pan and up the sides to form an even layer.
  3. Bake for 22-27 minutes or until golden brown all over. Set aside.
  4. While crust is baking, prep veggies and garlic and add to a baking sheet. Toss with 2 Tbsp olive oil and a healthy pinch each salt and pepper and toss to coat. Place in the 450 degree oven with the crust. When you take out the crust, lower heat t o 400 and continue baking until soft and golden brown (a total of 20-30 minutes). Set aside and lower oven heat t o 3 75 degrees.
  5. To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, hummus, and a heaping 1/4 tsp each sea salt and black pepper. Set aside.
  6. Remove veggies from oven, add to a mixing bowl and top with the tofu mixture. Toss to coat, then add to the crust and spread into an even layer.
  7. Bake quiche at 375 degrees for a total of 30–40 minutes or until then top appears golden brown and firm. If the crust begins to get too brown, loosely tent the edges with foil.
  8. Let cool briefly and then serve with fresh herbs or green onion.
  9. Store leftovers loosely covered in the fridge for up to two days. Reheat in the microwave or in a 350 oven.

NOTES

*Crust adapted from Food Network
*Quiche roughly adapted from the Sprouted Kitchen Cookbook


NUTRITION INFORMATION

Serving size: 1 slice of 8 Calories: 178 Fat: 8.7g Saturated fat: 1.3g Carbohydrates: 20.1g Sugar: 2.8g Sodium: 180mg Fiber: 3.8g Protein: 7g

Recipe by Minimalist Baker at http://minimalistbaker.com/simple-tofu-q


BEST EVER 5 MINUTE MICROWAVE HUMMUS - Print only Hummus Recipe

PREP TIME 1 min

COOK TIME 4 mins

TOTAL TIME 5 mins

6-ingredient hummus that comes together in 5 minutes and magically transformed into the best hummus thanks to the MICROWAVE! Trust me. It’s the best hummus I’ve ever made at home!
Author: 
Recipe type: Appetizer
Cuisine: Mediterranean, Vegan, Gluten Free
Serves: 8
INGREDIENTS
  • 1 15-ounce can chickpeas, NOT drained
  • 2-4 cloves garlic (depending on how garlicky you prefer it)
  • 1/2 cup tahini
  • 2 Tbsp fresh lemon juice
  • 3/4 – 1 tsp sea salt, depending on how salty you prefer it
  • 1-2 Tbsp extra virgin olive oil
INSTRUCTIONS
  1. Microwave undrained chickpeas and whole garlic cloves in a mixing bowl for 4-5 minutes.
  2. Add to blender or food processor and process with lemon juice, salt and tahini. Stream in olive oil while mixing.
  3. Process until smooth and creamy, scraping down sides as needed. Taste and adjust seasonings as you prefer. I find 3/4 tsp salt to be the perfect amount.
  4. Garnish with a little more olive oil and paprika, and serve with veggies, crackers and pita. Leftovers keep in the refrigerator for up to 1 week or more. It tastes even better refrigerated, as it has time to thicken up and develop in flavor.
NOTES
*Recipe created by Rebekah and Justin Hubbard, and shared by my lovely friend, Lisa.
NUTRITION INFORMATION
Serving size: ~1/4 cup Calories: 157 Fat: 10g Saturated fat: 1.4g Carbohydrates: 12.9gSugar: 2.7g Sodium: 239mg Fiber: 1.4g Protein: 5.2g