Additional Pages

Friday, December 19, 2014

Pumpkin Pie

One more piece of paper in the fire.  I have tried several pumpkin pie recipes and this is the one my boys like the best.  I found it on the back of a can of organic pumpkin, but you know the recipe was not there the next time I bought the pumpkin, so I had to search it out.  Since then it has been on a scrap of paper in my kitchen, no title on the paper just ingredients.  Here it is:

Ingredients:
1 can pumpkin
3/4 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1/2 tsp salt
1 can sweetened condensed milk
2 eggs
1 pie crust

cook at 425 degrees for 15 min, then turn the heat back to 350 and cook another 35-40 min.


Sunday, December 14, 2014

Cookie Kind of Day

I have an urge to bake today.  Have a loaf of bread in the oven, which I can't eat anyway so is really not tempting.  And now am thinking about making cookies.  My youngest wants my chocolate/chocolate chip/coconut cookies.  But I can't seem to get the Cathedral Cookies off my mind.


Click here to find my grandmother's recipe.  I love them.  I hesitate making them as I could eat the whole batch.  Hmmmm.  Maybe I will make both.  We shall see.  Have a wonderful Sunday everyone!

Saturday, December 13, 2014

Autumn Vegetable Stew

This, Autumn Vegetable Stew, is a recipe from the Forks Over Knives collection.  I made just a couple of changes.  Jackson, Dallen and I all loved this spicy recipe.  Phillip was not a fan, in fact when I asked him, he said "I could choke it down if I had to", so there you have the reviews.  I will definitely be making this again, but will make sure there are other things in the house that Phil likes as well.  Please visit the FOK web site, they have lots of great recipes.  I am looking to expand my gf vegan recipes so am trying out some from that site.   Here is the recipe with my couple of changes:



INGREDIENTS:
1 large onion, peeled and chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, peeled and minced
1 tablespoon grated ginger
1/2 tablespoon paprika
2 teaspoons ground cumin
1 tablespoon ground coriander
Two 1-inch pieces cinnamon stick
8 cups Vegetable Stock, or low-sodium vegetable broth
1 medium butternut squash, peeled, halved, seeded, and cut into ¾ -inch pieces
1 turnip, peeled and cut into ½-inch pieces
One 15-ounce can tomato sauce (chopped tomatoes would be nice as well, but my oldest prefers the sauce)
One 15-ounce can garbanzo beans drained and rinsed
2 large pinches of saffron
1 teaspoon of dried peppermint
Salt and freshly ground black pepper to taste
1 russet potato, peeled and cut into ½-inch pieces
½ cup finely chopped cilantro

Add all ingredients except potato and cilantro to a large stock pot.  Bring to a boil and turn heat back to low and simmer about 20 minutes.  Add the potato and simmer until the turnip, squash and potato are all knife tender.  Then I took a potato masher and just mashed the soup up a bit to make it more of a thick stew, but left lots of chunks.  Serve cilantro on the side for topping.

Jackson added a little hot sauce to his bowl, I added a tbsp of GF, vegan sour cream, and Dallen ate it as is.


Friday, December 12, 2014

Blueberry Coffeecake

This recipe has become a favorite of the boys.  I make this frequently and can't remember where I found the recipe, it has been a while.  I really need to be better about adding our favorite recipes to this blog so I can find them.  I hate rummaging through scraps of paper, some with no titles only ingredients, to find recipes.  Uggghhh!


So here it is:  Blueberry Coffeecake

1/2 cup earth balance
1 1/3 C sugar
2 eggs
1 tsp vanilla
2 cups soy milk (or buttermilk if I have some to use up)
4 cups flour
3 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups blueberries

Mix all ingredients, except blueberries, together, add blueberries last and fold in.  Place in a greased and floured 9 X 13 pan.

Topping:
2/3 cup flour
2/3 cup sugar
6 tbsp earth balance
1/4 tsp cinnamon
pinch of nutmeg

Use a pastry blender or two knives to incorporate all ingredients together until crumbly.  Sprinkle the topping over your coffeecake.  Bake at 350 degrees for one hour.  DELICIOUS.  I think I might try this as muffins as well, I have yet to find a great blueberry muffin recipe, one that has some flavor.

Thursday, October 9, 2014

Chai Spiced Frosting

Oooooo I made this chai spiced frosting today with some modifications.  You can find the original frosting recipe here.  Here is my recipe.  It is so delicious, both of my boys loved it.  My oldest wanted a vanilla cake, so I decided to search out a good frosting to spice it up a bit.  LOVE!!



Heat 1/3 cup plain soy milk in the microwave on high for 30 seconds. (you could use almond or coconut or other non dairy milk if you like)

Add one black tea bag to the hot soy milk and just let it sit while you whip up all the other ingredients.

Mix:
1 cup earth balance, warmed to room temperature
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp cardamom
1/4 tsp cloves
1 pinch nutmeg
2 tsp vanilla

Once these are combined add about 4 cups of powdered sugar.  Mix.  Now take the tea bag out of the milk (don't want anyone dumping the bag into the frosting with the milk) and add the flavored milk to your frosting.  Mix, adding more powdered sugar as needed.  I think I ended up using about 6 cups of sugar over all.  It is so delicious!


 

Monday, June 30, 2014

Vegan Chicken Shepherd's Pie

I call this a shepherd's pie but really it is not.  It is sort of a combination of my vegan chicken pot pie and a shepherd's pie.  This dish is a favorite around here and it is something I can throw together in the morning when I have some time, and then pop in the oven for an hour at dinner time.

The dish as it comes out of the oven

The yummy goodness


Ingredients:
~1/2 pound Quorn fake chicken chunks
~3-4 cups vegetable broth
~2 carrots diced
~1 celery spear diced
~1 onion diced
~1 medium sized head of broccoli, diced
~3/4 cup frozen peas
~1/2 cup frozen corn
~S&P to taste
~1 1/2 tsp poultry seasoning
~1 tbsp corn starch
~mashed potatoes for the top (5 medium sized potatoes peeled and cubed, cover with water and boil until knife tender, mash and add 1/2 cup vegetable broth, 2 tbsp earth balance, s&p)

(while I am cooking the vegetables in a saute pan, I am also cooking my potatoes in a stock pot so my mashed potatoes are done about the same time as my veggies)

In a saute pan add onion, carrot, celery, and 2 cups of vegetable broth, bring to a boil, turn to low, cover and simmer for 10 minutes.  Add broccoli and cover for another 5 minutes, until broccoli is knife tender.  Add another 1/2 cup of vegetable broth, fake chicken chunks, peas and corn.  Bring back up to a simmer and cook for just a few minutes, covered.  Make sure the pan does not cook dry so add more veg broth if you need to.  Reserve 1/2 cup veg broth until the end.  Once all veggies are cooked, add S&P to taste and the poultry seasoning.  Stir well.  Make a slurry of the remaining 1/2 cup vegetable broth and the corn starch. Add this slurry to the veggies and bring back to a simmer, this only take 30 seconds or so.  You will see it thicken.  Remove from heat.  In a casserole dish add the vegetable mixture, top with the mashed potatoes, bake at 350 degrees for about 45 min-1 hour.

Sunday, June 22, 2014

Banana Muffins

Great recipe for banana muffins.  I have such a hard time finding a good muffin recipe, so I want to be sure this one is on my blog.


Makes a dozen muffins

Ingredients
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 egg
3 large over ripe bananas, mashed
3/4 cup sugar
3 tbsp vegetable oil
1 tsp vanilla

12 lined muffin tins, or greased muffin tins, filled 3/4 full.  350 degrees for 20-25 minutes.


Thursday, June 19, 2014

Risotto with Pea Pods and Brie Cheese

I forgot to take pictures for this one but wanted to get it up on my blog anyway.  Will add a pic the next time we have this dish.  I am way behind on posting recipes.

This is delicious, and for me (gluten free) I took some out of the pan before I added the cheese.

Ingredients:
~3 cups chopped pea pods
~1 1/2 cups arborio rice
~5 1/2 cups vegetable broth
~1/4 tsp onion powder (one of my sons does not like chopped onion so I use onion powder occasionally, but I think 1 small diced onion would be nice instead)
~1/2 tsp garlic powder or 2 chopped garlic cloves
~S&P to taste
~4 oz. brie cheese broken into small pieces

add pea pods, rice, 2 cups veg broth, and seasonings to a saute pan, bring to a boil then reduce heat to lo and simmer, covered, stirring every 2-4 minutes.  You want all of this to cook but don't want it to run dry, so keep adding vegetable broth, 1 cup at a time, until the rice is cooked and the broth is absorbed.  This usually takes around 20-25 minutes.  Last add the crumbled brie and stir until the cheese is melted.  DONE!

Simple and delicious, I love the pea pods in this as the flavor is delicate, I think zucchini would also be good in this dish and may try that next time.

Saturday, May 31, 2014

Vegetable and Grain Bowl

This is my adaptation of a bowl I order in one of my favorite local restaurants.  I, of course, add a lot more veggies.  Very delicious.  And for some reason eating the wheat berries does not seem to bother my stomach.  Maybe because it is mixed with so many other ingredients, where bread or pastries or cake, the wheat is the MAIN ingredient.  Or maybe it is in the processing, these are organic wheat berries, not processed flour.


(not a very good picture)

~1 quart vegetable broth
~3/4 cup wheat berries
~3/4 cup brown rice (uncooked)
~1/2 cup lentils
~1 sweet potato cut into bite sized pieces
~1 carrot diced
~1 celery spear diced
~1 onion diced
~6 baby portobello mushrooms sliced
~1 tsp marjoram
~1 1/2 tsp basil
~dash nutmeg
~1/2 tsp garlic powder
~S&P

Put the wheat berries in a sauce pan and cover with water, soak for 1-2 hours.  Bring this to a boil, turn back heat to low and simmer for 1 hour. Check periodically to make sure they don't cook dry, add more water when needed.  Drain and set aside. 

Add brown rice and 1 3/4 cup vegetable broth to a stock pot, bring to a boil.  Turn back heat to low, cover and let cook for 30-45 minutes.  Check at 30 minutes as the rice may be done, if not cook a little longer.  

Add lentils to a stock pot, with 1 cup vegetable broth and 3/4 cup water.  Cook until soft, should be about 20 minutes.  Drain if there is more than about 1/4 cup liquid left.  You do not want a lot of liquid in your final dish.  

In a large saute pan, add potato, carrot, celery, onion, mushrooms, marjoram, basil, nutmeg and garlic powder along with 1 cup of vegetable broth.  Cover and simmer until potato is knife tender.  Stir periodically and add a little more broth (or water) if needed.  A little liquid is OK in the final dish but you do not want a lot. 

Once the veggies are done, add the cooked wheat berries, cooked rice, and cooked lentils to the saute pan and stir.  Add S&P to taste.  

I loved this dish, the boys were not fans of the mushrooms (which is a switch, usually it is me that doesn't care for the mushrooms).  Next time I might add some spinach to the dish and perhaps leave out the mushrooms.  This was a super easy dish to make and I used veggies I already had around the house.  You could also use quinoa, or garbanzo beans, those would be delicious in there.  




Wednesday, January 15, 2014

Minestrone Soup

This is a recipe that I thought was already on my blog but I am not seeing it.  I make it at least a few times a year and with the boys feeling under the weather this week, this was a request.  We all enjoy minestrone soup and it is an easy one for mom to whip up as well, so a win-win all around.



-1 diced onion
-2 diced carrots
-2 diced celery spears
-2 tbsp olive oil
-1/2 chopped cabbage
-1 quart vegetable broth
-1 pint tomato sauce
-2 cans kidney beans
-1 can garbanzo beans
-2 diced zucchini
-1 tbsp dried basil
-2 tsp dried oregano
-S&P to taste
-1/2 cup little pasta

Add onion, carrot, celery, and olive oil to soup pot on medium heat, let the veggies cook for just a few minutes until the onions are starting to brown.  Next add cabbage, broth, tomato sauce, basil, and oregano to the pot.  Bring it to a boil, then cover and turn the heat back to low and let it simmer for about 30 minutes.  Now add beans, pasta and zucchini, cover again and let it simmer another 15 minutes.  Lastly add your salt and pepper.  I add the zucchini last as I don't like mushy zucchini.  Also I generally do not add pasta but Phillip wanted pasta in it tonight.  So if you leave the pasta out or add a gf pasta, it is gluten free.  I like crushed tomatoes in this as well, but my boys don't like the texture of tomatoes in soups, so I use tomato sauce for them.  The taste is delicious either way.  You could also have some Parmesan cheese on the side for those that wanted a little cheese on top, that would be yummy too.


Sunday, January 12, 2014

Elderberry Syrup

Here is my recipe for elderberry syrup.  I pulled it from the internet somewhere a few years ago, and adapted it just a little.  
 This is a double batch simmering on the stove

1/2 cup elderberries
1 cinnamon stick
5 cloves
1 inch of ginger root sliced
2 cups water

Simmer this until it is reduced by 1/2.  Then strain and add this liquid to 1 cup honey.  Stir, bottle and refrigerate.
Here is the final product

My boys prefer this to the elderberry tincture, so I keep it on hand to take by the spoon full or to add to tea. Great for cold and flu season,  it boosts the immune system, and will help prevent you from getting sick as well as cut your down time if you already are.  We start taking elderberry syrup (and/or tincture) as soon as we think we might be feeling something coming on.  So we don't wait until we are sure, LOL.  We start right away.  And it works for us. If you google elderberries you will find lots of info on the uses of elderberries.

Friday, January 3, 2014

Penne with Butternut Squash and Goat Cheese

I found this recipe on the Food Network site, it is from the show, Giada at Home.  I don't watch the show but the recipe sounded delicious and I can say that Phillip, Jackson and I loved it and I will definitely be making this again.  My oldest son Dallen was more middle of the road, he said "I have had better and I have had worse.  LOL

The original recipe is on the Food Network site.  Here is my recipe:

1/2 butternut squash cubed
1 onion diced
8-10 sun dried tomatoes chopped
1/2 cup marinara sauce
1 cup water
2 tbsp olive oil
4 oz. goat cheese
S&P to taste
1 tbsp dried basil
1/2 pound penne pasta
Grated Parmesan cheese


Put a large pot of water on to boil.  Then in a large saute pan add onion and O Oil.  Saute the onions until tender.  Add squash, marinara sauce, sun dried tomatoes, basil, a pinch of S&P, and about 1/4 cup of water.  I turned the heat back to medium and covered the dish.  Let it all cook.  I kept checking back to make sure my pan was not going dry, and added just a bit of water (1/4 cup) if needed.  While the squash was cooking, I added the penne pasta to the pot of boiling water.  By the time the pasta was done the squash was also done.  Strain the pasta and add that to the veggies.  Now crumble up your goat cheese and add it to the whole dish, stir until the goat cheese is all creamy good.  You might have to add just a bit of water here to get the desired consistency.  I added another pinch of S&P here at the end.  And I set out the Parmesan cheese for my boys to add to the top if they wanted it.

Here are the veggies cooking, I took the lid off to get a nice shot to share



This could easily be made GF by using a gluten free pasta.  Also I thought next time I would use veggie broth instead of the water to see how that turned out, I just didn't have any veggie broth on hand last night.