Feels like an early fall! Temperatures have been fantastic with evenings finally starting to get cooler. My favorite season is Fall and our primary eats during the season are stews, soups and of course CHILI!
I don't have a recipe with strict measurements, in fact I love cold weather meals because they are usually so easy and/or forgiving on measurements. A lot can be customized for personal taste, leftovers and what you have on hand. Here goes:
Tomato Sauce *I use two of the large cans of good quality sauce-29oz or so each
Tomato paste *I use one 6 oz can but have two on hand
Kidney beans *I use (2)Large cans or (4) "regular" of dark and light, sometimes a can of black beans or even a mixture, the idea is to avoid running to the store!
Celery *About (2) stalks, chopped small
Onion * (1)whole medium sized, also chopped small
Green pepper * (1) stemmed, white inner ribs out and chopped small
Green chili *(1) small can of chopped, liquid and all
Fresh Garlic (2) Cloves, minced or about (2) heaping tablespoons of the minced in oil kind
Chili powder 1/3 of a cup
Curry (1) Teaspoon
Mustard (1-2) Tablespoons
Worcestershire sauce (1) Tablespoon
Garlic Salt (1) Teaspoon
*Optional TINY splash or 2-3 drops of liquid smoke
I try to save on dishes by doing the sauteing of vegetables in a pot large enough to also hold the finished product.
Directions: Saute celery, onion and green pepper until tender..maybe 3 minutes. Add garlic, cook another minute or so. Add can of chopped green chilies. Dump in the tomato sauce, paste, beans. Stir gently to avoid mushing up beans. Add Chili powder, curry, mustard, Worcestershire sauce, garlic salt
Cook over low-low medium heat for at least 30 minutes. Pull off heat and add liquid smoke if using. BE CAREFUL using it...go a drop at a time...the smokiness is wonderful to enhance the natural but it can also overpower the other ingredients. Leave the chili on the stove till it cools down some and flavors have come together. Stir, taste and adjust. You can refrigerate overnight or re-heat later for dinner.
*If chili seems too hot? You can add a tablespoon or so of brown sugar and a little salt
*Serve with cornbread or corn cakes *I make mine with egg replacer
Sunday, August 19, 2012
Saturday, August 11, 2012
Lemon Orzo Primavera
I had higher hopes for this one...I found the flavor that I thought SHOULD be there, somewhat lacking. One of the things I have discovered in vegetarian recipes is that there doesn't seem to be any middle ground. Either a dish is kind of bland or it hits you in the face with a two by four of seasoning. Another "Sage" hint? seasoning is EVERYTHING.
Having said all that? This is still a keeper, next time I will just add more seasonings & vegetables (roasted first which I think would bring out and concentrate flavor better) Also salt and pepper which the original recipe didn't call for. Hmmm
Anyways, give it a try and make it YOUR own...flavor profile is there...just needs color and tweaking.
LEMON ORZO PRIMAVERA
1 Tablespoon Olive oil *I didn't use
1 cup uncooked Orzo pasta
1 clove Garlic, minced
1 Medium Zucchini, Shredded *I just used veggie peeler for some and sliced thin the rest
1 Medium carrot, Shredded *Just vegetable peeled the whole thing in thin strips
1 14oz can Vegetable stock * I used about 2 cups home made veggie stock you may need more or additional water even before orzo is done.
1 Lemon, zested * I love lemon and the freshness in flavor so I used zest of a fairly large one
1 Tablespoon fresh Thyme, chopped
1/4 cup Vegan parmesean
Directions:
heat oil in a pot or large skillet over medium heat. Stir in orzo and cook about 3 minutes or until a golden brown. Stir in zucchini and carrots, cook another few minutes. Stir in garlic, cook another minute or two then add vegetable stock. Stir in lemon zest. Bring to boil. Reduce heat to low and simmer 10-15 minutes until liquid is absorbed and orzo pasta is tender. Season with thyme and Parmesan cheese to serve.
Having said all that? This is still a keeper, next time I will just add more seasonings & vegetables (roasted first which I think would bring out and concentrate flavor better) Also salt and pepper which the original recipe didn't call for. Hmmm
Anyways, give it a try and make it YOUR own...flavor profile is there...just needs color and tweaking.
LEMON ORZO PRIMAVERA
1 Tablespoon Olive oil *I didn't use
1 cup uncooked Orzo pasta
1 clove Garlic, minced
1 Medium Zucchini, Shredded *I just used veggie peeler for some and sliced thin the rest
1 Medium carrot, Shredded *Just vegetable peeled the whole thing in thin strips
1 14oz can Vegetable stock * I used about 2 cups home made veggie stock you may need more or additional water even before orzo is done.
1 Lemon, zested * I love lemon and the freshness in flavor so I used zest of a fairly large one
1 Tablespoon fresh Thyme, chopped
1/4 cup Vegan parmesean
Directions:
heat oil in a pot or large skillet over medium heat. Stir in orzo and cook about 3 minutes or until a golden brown. Stir in zucchini and carrots, cook another few minutes. Stir in garlic, cook another minute or two then add vegetable stock. Stir in lemon zest. Bring to boil. Reduce heat to low and simmer 10-15 minutes until liquid is absorbed and orzo pasta is tender. Season with thyme and Parmesan cheese to serve.
Thursday, August 9, 2012
Creme Brulee "Veganized"
OK...this one I had a bit of trouble with. Mostly on consistency but I think with a little tweaking an watching closer next time it will be awesome. Flavor is on point.
Vegan Creme Brulee
4 servings (In the small oval ramekins you see in photos)
Ingredients:
1 package of Firm Silken tofu *I use Mori Nu brand
4 Tablespoons Almond milk, Soy or Vegan cream OR Substitute "heavy cream" * I used the home made substitute because I didn't have anything else on hand...I think this is what ultimately thickened the consistency in final product...I'll know to adjust next time!
3/4 cup of sugar plus 2 Tablespoons or so reserved for sprinkling/torching later
1 1/2 teaspoons good quality vanilla extract *If you have vanilla beans? EVEN BETTER
2 Tablespoons Cornstarch
Pinch Kosher salt
Directions: *See notes first
Pre-heat oven 375
Put tofu in a strainer lined with paper towels to drain excess water
Tofu and all other ingredients (Except the reserved 2 Tbls of sugar for later) into a blender and blend until a smooth creamy texture has been made. The texture should be that of a thin pudding. Taste and adjust sugar/vanilla if needed.
*If using vanilla beans (preferred) slice one large bean open and scrape inside with a knife. One large vanilla bean equals about 1 teaspoon of vanilla extract.
*Please note: If you use the vegan answer to a heavy cream substitute or you simply don't have any store bought in the fridge? I think cutting back on flour used in the sub recipe would be a good idea.
Substitute "heavy cream"= 1/3 cup melted vegan margarine (Earth balance) 1/2 cup almond milk 2 Tbls flour. Stir together and use as heavy cream.
Pour pudding mixture into ramekins but dont over fill..bake in a water bath until knife inserted in the middle comes out almost clean. (this took about 30-40 minutes)
*For water bath and to hopefully avoid burns: place ramekins in a 13x9 cake pan...pull out oven shelf and set pan with ramekins on it. Carefully pour hot water into cake pan while its already sitting on the oven shelf. Avoid splashing any water into your ramekins. Very carefully slide cake pan with ramekins & hot water back into the oven.
Remove ramekins from water bath with silicone tongs and potholder or a slotted spatula. Place on a tray or large platter and cool in fridge. When ready to serve, sprinkle reserved sugar on top and place under the broiler until sugar melts and browns. OR use a culinary butane torch (Much easier)
Allow sugar topping to harden up some
Serve immediately or re-cool in the fridge. Fresh berries like raspberry or strawbeeries are lovely on the side with this.
*According the Ina Garten-The Barefoot Contessa-the easiest way to achieve the brulee sugar crust without a torch is to put the oven to 500 degrees and place ramekins on the broiler rack for 30 seconds or so.
Vegan Creme Brulee
4 servings (In the small oval ramekins you see in photos)
Ingredients:
1 package of Firm Silken tofu *I use Mori Nu brand
4 Tablespoons Almond milk, Soy or Vegan cream OR Substitute "heavy cream" * I used the home made substitute because I didn't have anything else on hand...I think this is what ultimately thickened the consistency in final product...I'll know to adjust next time!
3/4 cup of sugar plus 2 Tablespoons or so reserved for sprinkling/torching later
1 1/2 teaspoons good quality vanilla extract *If you have vanilla beans? EVEN BETTER
2 Tablespoons Cornstarch
Pinch Kosher salt
Directions: *See notes first
Pre-heat oven 375
Put tofu in a strainer lined with paper towels to drain excess water
Tofu and all other ingredients (Except the reserved 2 Tbls of sugar for later) into a blender and blend until a smooth creamy texture has been made. The texture should be that of a thin pudding. Taste and adjust sugar/vanilla if needed.
*If using vanilla beans (preferred) slice one large bean open and scrape inside with a knife. One large vanilla bean equals about 1 teaspoon of vanilla extract.
*Please note: If you use the vegan answer to a heavy cream substitute or you simply don't have any store bought in the fridge? I think cutting back on flour used in the sub recipe would be a good idea.
Substitute "heavy cream"= 1/3 cup melted vegan margarine (Earth balance) 1/2 cup almond milk 2 Tbls flour. Stir together and use as heavy cream.
Pour pudding mixture into ramekins but dont over fill..bake in a water bath until knife inserted in the middle comes out almost clean. (this took about 30-40 minutes)
*For water bath and to hopefully avoid burns: place ramekins in a 13x9 cake pan...pull out oven shelf and set pan with ramekins on it. Carefully pour hot water into cake pan while its already sitting on the oven shelf. Avoid splashing any water into your ramekins. Very carefully slide cake pan with ramekins & hot water back into the oven.
Remove ramekins from water bath with silicone tongs and potholder or a slotted spatula. Place on a tray or large platter and cool in fridge. When ready to serve, sprinkle reserved sugar on top and place under the broiler until sugar melts and browns. OR use a culinary butane torch (Much easier)
Allow sugar topping to harden up some
Serve immediately or re-cool in the fridge. Fresh berries like raspberry or strawbeeries are lovely on the side with this.
*According the Ina Garten-The Barefoot Contessa-the easiest way to achieve the brulee sugar crust without a torch is to put the oven to 500 degrees and place ramekins on the broiler rack for 30 seconds or so.
Strawberry Snack Cake & Fresh Strawberry Sauce
Ran into some lovely strawberries at the market so of course, I bought too many....Made a strawberry snack cake and some delicious strawberry sauce to drizzle over it. I always make extra sauce because its wonderful over yogurt, "veganized" Angel food cake or shortcake.
The strawberry snack cake recipe is courtesy of Susan Voison of Fat Free Vegan Kitchen:
Strawberry Snack Cake
1 3/4 cups of cake flour
3/4 cup sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/3 cup soy yogurt *I used strawberry just for extra oomph
1/2 teaspoon good quality vanilla extract
1/2 cup water
1/2 cup soy or almond milk *I use almond milk
2 Tablespoons freshly squeezed lemon juice
Directions:
Mix together flour, sugar, baking soda, baking powder and salt. Add soy yogurt, vanilla, water, soy or almond milk and lemon juice. Mix until just blended...do not over mix. Pour into a non stick 8x8 pan and bake at 350 degrees until a toothpick comes out clean, about 25-30 minutes. Remove and allow to cool completely.
Strawberry Sauce:
*This make "extra" so if you can also use over ice cream or an angel food cake. If you have no use for extra...cut recipe in half.
2 Tablespoons fresh squeezed lemon juice
2 pints or combo of frozen and fresh strawberries, stemmed, cored and sliced (About 4 cups)
2 Tablespoons cornstarch
6 Tablespoons sugar
scant pinch of kosher salt. *Optional
1/2 cup water *I almost always have to add a little more
Directions:
Mash strawberries up some, set aside. In a saucepan combine sugar, cornstarch and water...stir or whisk till smooth. Bring to a low boil over low/medium heat. Stir 2 minutes or until thickened and bubbly. Stir in pinch of salt if using. Stir in strawberries. Remove from heat and stir in lemon juice. Refrigerate until ready to use.
The strawberry snack cake recipe is courtesy of Susan Voison of Fat Free Vegan Kitchen:
Strawberry Snack Cake
1 3/4 cups of cake flour
3/4 cup sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/3 cup soy yogurt *I used strawberry just for extra oomph
1/2 teaspoon good quality vanilla extract
1/2 cup water
1/2 cup soy or almond milk *I use almond milk
2 Tablespoons freshly squeezed lemon juice
Directions:
Mix together flour, sugar, baking soda, baking powder and salt. Add soy yogurt, vanilla, water, soy or almond milk and lemon juice. Mix until just blended...do not over mix. Pour into a non stick 8x8 pan and bake at 350 degrees until a toothpick comes out clean, about 25-30 minutes. Remove and allow to cool completely.
Strawberry Sauce:
*This make "extra" so if you can also use over ice cream or an angel food cake. If you have no use for extra...cut recipe in half.
2 Tablespoons fresh squeezed lemon juice
2 pints or combo of frozen and fresh strawberries, stemmed, cored and sliced (About 4 cups)
2 Tablespoons cornstarch
6 Tablespoons sugar
scant pinch of kosher salt. *Optional
1/2 cup water *I almost always have to add a little more
Directions:
Mash strawberries up some, set aside. In a saucepan combine sugar, cornstarch and water...stir or whisk till smooth. Bring to a low boil over low/medium heat. Stir 2 minutes or until thickened and bubbly. Stir in pinch of salt if using. Stir in strawberries. Remove from heat and stir in lemon juice. Refrigerate until ready to use.
Subscribe to:
Posts (Atom)