Turkey and Rice Casserole

Sometimes quick and easy casseroles are great for busy nights.  Comfort food for the cool autumn and winter nights.  My grandmother used to buy a turkey and rice casserole at the store that was good and I tried to re-create it here.  This is great stick-to-your-ribs food!  I hope you enjoy it.

Turkey and Rice Casserole
Turkey and Rice Casserole

 

Pan juices from roasted chicken or turkey (or 1/4 c gelled)

2 c wild rice mixture (I found mine at Winco in the bulk section – wild rice medley with lentils to be exact)

approximately 1 1/2 pounds cubed turkey (or chicken or mix)

1 1/2 to 2 cups frozen peas

1 1/2 to 1 pound chopped mushrooms

1 cup raw cashews, powdered

1 onion, diced

2 -4 cups cashew milk

3 tablespoons onion powder

3 tablespoons garlic powder

3/4 teaspoons poultry seasoning

3/4 teaspoons ground ginger

1/4 teaspoon cayenne

3/4 teaspoon cumin

1 cup nutritional yeast (also at Winco bulk section)

Salt & Pepper, to taste

 

Preheat oven to 350 degrees.

Cover rice medley with water; add in pan juices, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1/4 teaspoon poultry seasoning, 1/4 teaspoon ginger, pinch of cayenne and 1/4 teaspoon cumin; bring to boil & reduce heat to medium-low & boil until water is absorbed & rice is tender; add salt and pepper.

Rice Medley
Rice Medley
Pan Juices or one fourth cup gel
Pan Juices or one fourth cup gel
Cover with water & bring to a boil
Cover with water & bring to a boil

While rice is cooking, add cashew milk and powder to blender; add in 1 tablespoon onion powder, 1 tablespoon garlic powder, 1/4 teaspoon poultry seasoning, 1/4 teaspoon ginger, pinch of cayenne and 1/4 teaspoon cumin & set aside.  Saute onions until translucent; set aside.

Powdered Cashews
Powdered Cashews
Cashew Cream
Cashew Cream
Add spices to cashew cream
Add spices to cashew cream
Saute onions until translucent
Saute onions until translucent

Combine the remaining 1 tablespoon onion powder, 1 tablespoon garlic powder, 1/4 teaspoon poultry seasoning, 1/4 teaspoon ginger, pinch of cayenne and 1/4 teaspoon cumin & nutritional yeast & set aside.

When rice is cooked; add in frozen peas, mushrooms & remaining seasonings.  Combine well & add poultry & mix well; add cashew cream mixture & mix again.  Pour into baking dish & bake for 45 – 60 minutes until cooked through & thickened.

Mix everything together
Mix everything together

IMG_2777 IMG_2775

Bake for 45-60 minutes at 350 degrees
Bake for 45-60 minutes at 350 degrees

Serve hot & enjoy.

Yum Turkey and Rice Casserole

What would you serve with this?  Comment and let me know.

 

Travelers (Cookies)

Travelers
Travelers

This is a recipe I created for myself – I wanted something quick, easy and healthy that I could take to work with me for breakfast; my sister-in-law requested I put the recipe up on the blog.  I also use these as “fuel” for just before working out.  They would also travel great for a quick snack or breakfast.

4 mashed bananas

1 can pumpkin (or equivalent of baked fresh – not pumpkin pie mix)

1/4 to 1/2 cup molasses (more is a stronger flavor, less give a light flavor – I prefer more)

1/2 cup applesauce

1/2 cup non dairy milk (I have used coconut, almond and cashew and a mix of whatever I have on hand)

1 teaspoon vanilla extract

1 teaspoon almond extract

2 teaspoons pumpkin pie spice (or equivalent of whatever spices you choose)

2 teaspoons cinnamon

2 tablespoons honey*

1 1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup white flour

3 cups whole wheat flour

1/4 cup ground flax

1 cup steel-cut oats

1 cup chopped nuts and or seeds

1 cup dried fruit

approximately 3 small sweet apples (such as fuji), peeled, seeded and chopped fine (or shredded)

 

In a blender, combine banana, pumpkin, molasses and applesauce & blend well until well mixed; add in milk, honey and extracts & blend again; add baking soda, salt and spices.  Combine flours, flax meal and oats & pour moist mixture into flour mixture & mix well.  Once well mixed, add in dried fruit and nuts/seeds & combine.

Bake at 350* for about 30 minutes; cool on wire rack until cooled; these freeze well!

Combine Bananas, Pumpkin and Applesauce
Combine Bananas, Pumpkin and Applesauce
Add in molasses, extracts & spices
Add in molasses, extracts & spices
Add to flour mixture
Add to flour mixture
Combine
Combine
Add in nuts, seeds and dried fruit
Add in nuts, seeds and dried fruit
(I made two different batches with different seeds)
(I made two different batches with different seeds)
Combine (I use my hands to make sure it is all well combined)
Combine (I use my hands to make sure it is all well combined)
Bake at 350 degrees for 30 minutes
Bake at 350 degrees for 30 minutes
Travelers
Travelers

for another option, shred 2 carrots and add to moist mixture after it is all blended; fold in by hand.

these are flexible – it is an open canvas…you can change-up the nuts, seeds, dried fruit and any fresh fruit for what is listed above – the options are almost endless.  I change it up every time I make it.  Have fun & comment to let me know what you would put in yours (or what you did if you make this recipe)

*for vegan option, substitute any sweetener of your choice.

 

 

 

Brownies

Picnics, family reunions, summer bbqs, potlucks – what do they all have in common?  Food, lots of food, delicious food, gooey & chewy food and there is a good chance there are brownies there.

These are dense & chewy brownies; better the 2nd day and completely non-dairy.  My taste-testers (including me) loved these.  I hope you do too.

Brownies
Brownies

1/2 cup (one stick) Earth Balance*

1/2 cup butter flavored Crisco*

3/4 cup cocoa powder

2 cups flour

3 cups sugar

1 1/2 cups egg whites (or 4 eggs)

1/4 tsp salt

4 tsp vanilla extract

1 tsp coffee extract (optional)

1 package non-dairy chocolate chips

Frosting

1/4 cup butter flavored Crisco or soft Earth Balance

1/2 + 1/4 cup non-dairy milk (I used cashew)

1/4 heaping cup of cocoa powder

3-4 cups powdered sugar

dash salt

2 tsp vanilla extract

3/4 tsp coffee extract (optional)

 

 

Preheat oven to 350*; grease pan; flour greased pan (helps brownies not stick); set aside.  Cream ‘Butter’ & Sugar together; add extracts and cocoa powder to creamed sugar and whisk until smooth.  Whisk in 2 cups flour until smooth.  Add one bag of non-dairy chocolate chips, mix well.  Pour into prepared pan; smooth; bake at 350* for 25-30 minutes; check at 20 minutes and every 5 minutes thereafter until cooked through.

While brownies are cooking, make frosting:  Combine “milk” and “Butter”/Crisco; add cocoa powder and extracts; mix well.  Add powdered sugar and whisk until smooth and no lumps.

Cool brownies completely.  Spread with frosting & let harden; slice & enjoy.

 

Grease pan
Grease pan
Flour greased pan
Flour greased pan
Greased & Floured Pan (helps brownies not stick)
Greased & Floured Pan (helps brownies not stick); set aside
Cream 'Butter' & Sugar together
Cream ‘Butter’ & Sugar together
Add extracts and cocoa powder to creamed sugar;
Add extracts and cocoa powder to creamed sugar;
whisk until smooth.
whisk until smooth.
Whisk in 2 cups flour
Whisk in 2 cups flour
whisk till smooth
whisk till smooth
Add one bag of non-dairy chocolate chips
Add one bag of non-dairy chocolate chips
mix well.
mix well.
Pour into prepared pan.
Pour into prepared pan.
smooth; bake at 350 for 25-30 minutes; check at 20 and every 5 minutes until cooked through
smooth; bake at 350 for 25-30 minutes; check at 20 and every 5 minutes until cooked through
While brownies are cooking, make frosting
While brownies are cooking, make frosting
add cocoa powder and extracts
add cocoa powder and extracts
add powdered sugar
add powdered sugar
Whisk until smooth and no lumps
Whisk until smooth and no lumps
Cool brownies completely.
Cool brownies completely.
Spready with frosting & let harden
Spread with frosting & let harden

Slice & enjoy.

 

* I prefer half Earth Balance and half Crisco – the reason is all Earth Balance makes my baking more rock solid than I like – using half of each of these makes it a texture & density more like butter would.

If you have a go to vegan “egg” substitute you could try it – I don’t know how they would turn out, so if you do make these with an egg substitute, let me know how they turn out.

How do you like your brownies?  Comment & let me know.

 

 

Boiled Egg Whites

Last week, in addition to the potato salad I made for my family reunion, I also made deviled eggs.  I used several of the egg whites from the boiled eggs to make my potato salad (egg yolks is one of the foods I can’t have).  All week I’ve wondered if I could boil egg whites in a jar and just have boiled egg whites for potato salad, so I gave it a try.  It worked:

1/4 – 1/2 cup egg whites

 

I used 1/4 cup egg whites in the small baby food container & 1/2 cup egg whites in the large 4 ounce canning jar.

Seal liquid egg whites in glass jars
Seal liquid egg whites in glass jars
Place in Pan with water covering
Place in Pan with water covering
Boil 15-20 minutes. Remove from water & cool
Boil 15-20 minutes. Remove from water & cool
When cool, remove from jar with knife
When cool, remove from jar with knife

 

Enjoy!

What would you use boiled egg whites for?

Potato Salad

First, an apology; I’m so sorry I’ve not been able to post the past two weeks.  Our family reunion was this past weekend and the two weeks before I pure craziness and I was not able to get any posts completed.

This is one of the potluck food I took to our reunion (the other was the Non-Dairy Mac N’ Cheezz).  I tried two different “Mayo” with this recipe – Just Mayo and Vegenaise [grapeseed oil based].  Both tasted fine; texture was slightly different – the Just Mayo was a little more like a dressing than the Vegenaise – the Vegenaise was textured more like real mayo.  I’d use both of them again.

Mayo Choices: Vegenaise Just Mayo
Mayo Choices:
Vegenaise
Just Mayo

2 pounds potatoes, cubed, about 1″ each (I prefer red, but most any will work)

3 boiled egg whites*

1/2 c mayo (See note above on the mayos I used)

4 baby kosher dill pickles

2 tbsp mustard of choice (I love French’s)

1 stalk celery (optional)

1/2 of a small onion, chopped

salt, pepper – to taste

 

Boil eggs until cooked through; cool; peel & chop.

Boil Eggs

Boil potatoes until fork tender but not mushy (unless you like mashed potato salad – yes, it is a way to prepare – at least in my family)

Cube Potatoes - about 1 inch pieces (peeled or unpeeled)Boil Potatoes until tender but not mushy

Chop pickles, onion, celery (if using).

Peel and chop boiled egg whites (or eggs, if using whole) Chop four baby dill pickles (or sweet if that is your preference)

Combine everything together; add salt and pepper to taste, mix well.

Combine everything Mix Well

Keep in refrigerator until serving; enjoy.

Potato Salad

* for vegan – omit the egg whites; firm tofu might make an okay substitution for the texture; if you make it with tofu, let me know how it turns out.

What is your favorite picnic food?  Comment & let me know.