Wednesday, November 30, 2016

| vegetarian mushroom stroganoff |

I was craving comfort food and sour cream, so this seemed perfect on a chilly fall night. I looked around at several recipes online and then made it up as I went. It turned out SO good.....and the whole thing came together in less than 30 minutes. Enjoy!

3 T butter
1 large onion, diced
3-4 cloves garlic, minced
1 T smoked paprika
Salt and pepper
16 oz sliced mushrooms
2-3 T flour
4 oz red wine
2 T ketchup
Dash vegetarian Worcestershire
4 oz sour cream
½-¾ c chopped fresh parsley
Noodles or rice for serving

  1. Melt butter in large skillet or sauce pan. Start boiling your water for noodles or rice in another pot. 
  2. Once butter is melted, add onions and sauté over medium heat until they start to soften. Add garlic (MEDIUM heat so it doesn’t burn). Cook 1-2 minutes. Add smoked paprika, salt, pepper. 
  3. Add mushrooms. Stir often while they cook down. Once they are about ½ the size of when they were raw and you have a fair amount of liquid they are swimming in, add your flour and whisk.
  4. Add the wine and turn up the heat. Allow to cook, stirring frequently, for 2-3 minutes. 
  5. Turn back down to medium heat. Add the ketchup, Worcestershire, sour cream. Cook until warmed through. 
  6. Add parsley. Stir. 
  7. Serve over rice or noodles. I also added some crispy chickpeas for protein. 

Sunday, June 26, 2016

| cucumber time |

Whenever I have produce and I'm not sure what to do with it, Farmer John comes to the rescue. I bought this cookbook a few years ago. It's organized by fruit/vegetable, so you can just bring in whatever you have from the garden and find a good recipe that features it. Our cucumbers are just starting to come in and I needed a quick and easy way to use up three fresh ones yesterday. I was delighted to find this simple recipe. The end result is very similar to bread-and-butter pickles. Yum.

Serves 6-8

3 large cucumbers (about 2 pounds), peeled, very thinly sliced
1 T coarse seat salt or kosher salt
2/3 c white or apple cider vinegar
1/2 c water
1/2 c sugar
1/4 t salt (note: I didn't add this, as I felt they were already salty enough)
1/4 t pepper
2 T finely chopped fresh dill or 1 T dried dill

1) In a large bowl, use your hands to thoroughly but gently mix the cucumber and salt.
2) Place a plate on top of the cucumbers, then place a 2-3 pound weight (like a large can of vegetables) on the plate to weigh it down (this helps release the salt). Set the cucumbers aside to marinate at room temperature for several hours or in the refrigerator overnight.
3) Drain the cucumbers thoroughly in a colander and pat them dry on a clean dish towel. Rinse and dry the bowl, then return the cucumbers to the bowl. (Note: I tasted my cukes here and they were waaaaay too salty. So I rinsed them thoroughly.)
4) Mix the vinegar, water, sugar, salt, and pepper in a small pot over medium heat and bring to a boil. Reduce the heat and simmer, stirring often, until the sugar is dissolved, about 3 minutes. Remove from heat.
5) Pour the hot vinegar mixture over the cucumber slices. Sprinkle with the dill and mix to combine.
6) Chill for at least 3 hours. Drain and serve.

Ideas: I think these would also be good with some garlic and/or crushed red pepper added to the vinegar mixture. The recipe also suggests replacing the dill with the feathery leaves from a head of fennel. Yum.

Friday, January 1, 2016

| the best chocolate chip cookies I've ever made |

For Christmas, one of my co-workers gave me a jar of cookie mix. You know the stuff. I was amazed, when I made them, to discover they were the BEST chocolate chip cookies I've ever made. Ever. They were crispy on the outside and gooey-chewy on the inside. Perfection.

The ingredients are nothing special, so I think it must have been the odd technique I used to make them. Read on for details....

Layer in a wide-mouth pint jar, pressing each layer firmly before adding next ingredient.
1/4 c white sugar
1/2 c chocolate chips
1/2 c firmly packed brown sugar
1 1/4 c flour, mixed with 1/2 t. baking soda, 1/8 t. salt

Instructions on the gift:
1) Empty cookie mix into a large mixing bowl. Use your hands to thoroughly mix it all together.
2) Add: 6 T butter VERY soft, 1 small egg, 1/2 t. vanilla.
3) Mix until completely blended. You can use a pastry cutter or fork to help you mix in the butter. You will need to finish mixing with your hands. Squish, squish.
4) Shape into balls the size of walnuts and place 2'' apart on a baking sheet with parchment paper.
5) Bake at 350 for 10-12 minutes. Cool 10 minutes on baking sheet, then move to rack.
Makes about 18 cookies

That's it. It's almost like making biscuits, the way I cut the butter in. I'm never getting out the stand mixer again.

| seitan breakfast hash |

I recently tried making my own seitan. Turns out, it's incredibly easy and way cheaper than buying seitan. One batch of this recipe makes about 8 times as much as what you would find in a package of seitan at the grocery store. I freeze them in plastic baggies in their broth and that seems to work really well. Side note on that recipe: I've made it without nutritional yeast and it was fine. I've also made it without chickpea flour and, again, fine.

I love this stuff. Especially at breakfast. I often dice it and mix it with whatever veggies I have in the fridge and then just eat a pile of it. Yum. I've also made some excellent biscuits and gravy with it. SUPER YUM.

Here's a recipe for some quick and delicious vegetarian hash that I made up.

1) Saute some diced onion in olive oil. As they're cooking, dice up some new potatoes - very small. Add to the mix and let them cook until the onions are soft and the potatoes are starting to get crispy in some spots.
2) Salt generously and add a dash of smoked paprika. I like to add some minced garlic, too.
3) Add some liquid so the mix can simmer (this helps the potatoes cook). If you have seitan broth, use that. Meanwhile, dice up your seitan into little chunks and a bell pepper, too, if you've got one.
4) Cook the potato and onion mix in the broth until the broth is basically gone and the potatoes are starting to get soft. Add more broth as necessary and stir occasionally.
5) Add the peppers and seitan to the mix. Cook until the peppers are starting to soften. I like to add some butter along the way to help keep things from sticking and max out the flavor.
You're done. Enjoy! I like to put some sliced avocado on top.