Homemade Gravy Mix

Many of the commercial packets have some form of dairy; this recipe is a great recipe to have on hand for a quick substitute.

 

3 tablespoons bouillon (chicken or beef or vegetable)

3/4 cup + 1 tablespoon flour

1/4 to 1/2 teaspoon pepper

 

Combine & store up to 6 months.  Makes about 1 cup.

 

To use:

 

4 1/2 tablespoon butter

3/4 cup cold water

 

 

Melt butter; add 2 tablespoons mix.  Cook & stir until lightly browned, about 1 minutes.  Whisk in water; bring to a boil.  Cook & stir 2 minutes or until thick.

You could season this to your personal preference.  Add seasonings in.

 

Keep this on hand; it will be in one of my upcoming recipes.

Comfort Food: Beef Stroganoff

It could be argued that this is the king of comfort food; creamy, beef, mushrooms, noodles, flavorful… So many descriptions of this dish.  A favorite of the middle of my three brothers, here is my non-dairy version of Beef Stroganoff.

 

1 1/2 pounds beef steak, 1/2 inch thick slices

8 ounces mushrooms, sliced

3 cups cooked egg noodles

1/4 cup Earth Balance or non-dairy “butter” of choice

large onion, thin sliced

3 cloves garlic, fine minced

1/2 cup plus 1 1/3 cup low-sodium beef broth

1/2 teaspoon pepper

1 teaspoon paprika

1 teaspoon Worcestershire sauce

1/4 cup flour

1 1/2 cup sour cream

 

Combine 1/2 cup of beef broth and pepper; marinate beef in a bowl for 10 minutes.  Remove beef from marinade & pat dry.

Heat oil in skillet & brown beef; cook 5-7 minutes & remove to plate.  Drain grease from skillet; melt a couple of tablespoons Earth Balance; stir in onion and garlic; cook until onion is soft & translucent.  Transfer to plate with beef.

Melt 2 tablespoons Earth Balance in skillet & add in sliced mushrooms.  Cook until tender, about 10 minutes; transfer to a bowl & set aside.

Melt 1/4 cup Earth Balance in skillet; whisk in flour & cook until there is no more flour taste, about 4 minutes.  Slowly whisk in beef stock; bring to a boil, stirring constantly.  Reduce heat to medium-low; add in Worcestershire sauce & seasonings.  Taste & if needed, add salt.  Add beef & onion; cover & simmer 1 hour.  Taste again & if needed add additional salt/seasonings.

Stir in mushrooms & sour cream about 5 minutes before serving.

 

Enjoy!

 

Do you enjoy beef stroganoff?  What is your favorite comfort food?

 

 

Appetizers: Teriyaki Wings (Heirloom Recipe)

This fall-off-the-bone-tender appetizer is one of my heirloom recipes from my grandmother; it was her go to recipe.  She loved a good party (family, friends & food) even if she wasn’t rooting for the teams, but by the end of the day she’d decided who she was rooting for & was one of the loudest couch cheerleaders!

It is simple in its ingredients & prep; put it in the oven & let it back while you prep the rest of your party.  Happy Super Bowl!!

 

5 lbs wings
10 oz soy sauce/liquid aminos
1 lb brown sugar
1 very generous teaspoon garlic powder

Preheat to 325°
Combine soy sauce & brown sugar; place wings in baking dish & add sugar mixture. Bake 2-3 hours, until cooked through & sauce has reduced, stirring occasionally. Mix in garlic powder when just about done baking.

 

What other appetizers or foods are you creating for the party?  Comment & let me know.

Appetizers: Stuffed Mushrooms

This is a savory bite-full of deliciousness recipe.  I donated the finished dish to my uncle’s auction’s annual brunch (except for 2 I set aside for a friend).  As you can see from the pictures below – they were a huge hit; my mom thinks they were the favorite & the people there were amazed that it was a non-dairy dish & they didn’t know the mushrooms were non-dairy without others telling them they were.  I consider that a success!!  I hope you find the same success with this recipe!

 

mushrooms   2

3 eight ounce boxes (24 ounces) mushrooms (unsliced)

1/3 pound turkey sausage, cooked & crumbled small (for spicy, add a pinch of cayenne & 1/2 teaspoon red pepper flakes when cooking)

1/4 teaspoon cumin*

pinch chili powder*

medium onion, finely chopped

4 large cloves garlic, finely chopped

approximately 3/4 cup mock parm

1/3 cup chicken broth

salt & pepper, to taste

1 egg yolk

8 ounces non-dairy cream cheese (I used Tofutti brand)

 

* you can use a smokey spice mix in lieu of the cumin & chili powder

 

Preheat oven to 350°F.

Remove stems; chop up fine & set aside.

Cook sausage (seasonings, if using); remove from skillet & allow to cool to room temperature.

Add onions & garlic to skillet & cook through (4-5 minutes); add broth; cook & allow to evaporate slightly, about 2 minutes.  Add chopped stems.  Cook, seasoning with a pinch of salt & pepper.  Cook until tender & liquid is evaporated.  Remove from skillet & allow to come to room temperature (or in the refrigerator for 10-15 minutes).

Combine cream cheese, egg yolk & parm; add in sausage and then mushroom stems; taste & adjust seasonings if needed.

Lay caps on a parchment lined, rimmed baking sheet, season with a pinch of salt.  Fill each cap with approximately 1/2 to 3/4 teaspoon filling, pushing in to fill inner cap.

Bake filled caps 20-25 minutes.

 

These are a versatile appetizer.  You can freeze once caps are filled prior to cooking (defrost completely & cook as above) or fill, cook & freeze (defrost completely & re-heat to serve).  You can also make the filling a couple of days in advance & store in fridge until  needed.

 

How do you like your caps stuffed?  Do you have a preferred method?  Comment & let me know.

 

 

National Day of Peanut Butter (Jan. 27) [Peanut Butter Pie]

January 27 is National Day of Peanut Butter. For this National Day, I’m sharing this recipe, which is one of my mom’s creations.  My cousin wanted a peanut butter pie & this is the recipe my mom made. This is an excellent recipe to use the homemade peanut butter cups!

 

8 ounces non-dairy cream cheese

1 cup crunchy peanut butter

1 cup powdered sugar

9 ounces cocowhip*

10 peanut butter cups, quartered

chocolate crumb pie crust

Cocowhip

8 peanut butter cups or 4 cups, quartered

chocolate sauce

 

Combine cream cheese, peanut butter & powdered sugar.  Mix in 9 ounces cocowhip and chopped peanut butter cups.  Spread in pie shell & cover with cocowhip.  Pipe 8 stars around edge of pie & place a peanut butter cup on each star.  Drizzle with chocolate sauce in pattern of choice.  Refrigerate until time to serve.

Here’s the store locator for Cocowhip

 

*use fresh.  if frozen prior to use, the Cocowhip won’t work.

Enjoy!

 

What’s your favorite way to enjoy peanut butter?  Comment & let me know.

Milkshake (Bonus Recipe)

Each quarter there is one extra weekend that I have to plan for.  Last year I posted about a dairy free pantry (here) & other recipes that were not in the categories I had chosen.  This year I’m going to share two beverages & two soups.  Up first is a non-dairy milkshake – so easy to do & so many options to add in.  This is for one serving; for more than one, just duplicate by how many servings you are wanting.

 

1 cup non-dairy ice cream (I used vanilla, but there are so many choices)

1/4 cup non-dairy milk (I used coconut since my ice cream was coconut milk based)

 

Put in blender & blend until smooth.

For a thicker shake, use less milk.

 

I recommend using whichever milk the ice cream is based.

 

Flavors:

chocolate chip – Add in 1-2 tablespoons of Enjoy Life mini chips

mint chip – add in 1-2 tablespoons Enjoy Life mini chips & 1/4 tsp peppermint extract

orange creamsicle – use vanilla ice cream & replace milk with orange juice

strawberry – slice 2-3 fresh strawberries & place in bowl with 1 tsp sugar; mash lightly & stir; allow to sit 5-6 minutes until juices form; mash a bit & stir again; using vanilla ice cream, pour in strawberries & blend, adding milk only if needed to thin out

chocolate – using Hershey’s* chocolate syrup – 1-3 teaspoons

coffee – brew coffee & cool; substitute milk with coffee

mocha – prepare coffee shake as above & add in 1-2 teaspoons Hershey’s* chocolate syrup

 

 

*Hershey’s syrup is dairy free; I don’t know about any other brands – just check before purchasing

Enjoy!

 

What flavors would you try?  Comment & let me know.