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!

 

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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 Cocoa – Dec. 11

National Day of Cocoa.  So many options are available with cocoa – cakes, cookies, candy, mole, etc.  I’ve decided to keep it simple & short.  Prep/cooking is about 5-7 minutes & cooling is about 30.  I’m sharing one of my brothers’ favorite cookie recipe – Chocolate Peanut Butter No-Bake Cookies.  This is not really a cookie but a soft fudge candy.

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2 cups sugar

1/2 c non-dairy milk

1 stick Earth Balance or 8 tablespoons of your non-dairy “butter” of choice

1/4 cup cocoa

3 cups old-fashioned rolled oats

1 cup creamy peanut butter (some recipes call for crunchy – it would be a personal preference)

1 tablespoon pure vanilla flavoring

large pinch of kosher salt

 

 

Cover baking sheet with wax or parchment paper.

Combine the sugar, milk & “butter” in a saucepan & bring to a boil over medium heat, stirring occasionally.  Once boiling (a full rolling boil), boil for 1 minute.

Remove from heat & add remaining ingredients; mix well to combine.

Drop by tablespoons full (or small cookie scoop) onto prepared pans until cool & hard – about 30 minutes.

Store in tightly sealed container for up to 3 days.

 

Prep:

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Cooking & Cooling:

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If you run out of cookie sheets – put parchment on the counter, like above.

Note:  If precipitation in the air (humidity, rain, snow, etc) I recommend allowing to boil 1 minute longer or your cookies will potentially be super soft.

 

 

Enjoy!

 

What is your favorite cookie?  Comment & let me know.

Heirloom: Cinnamon Walnuts

This recipe was shared with my grandmother by a friend; because of how much my grandmother and several of my uncles loved the results, this is a staple at our Thanksgiving celebrations each year; I now share it with you.

 

5 cups walnut halves

2 cups sugar

2 teaspoons salt

2 teaspoons cinnamon

3/4 cup non-dairy milk

2 teaspoons vanilla

 

Combine sugar, salt, cinnamon and milk; cook to softball stage (you’ll need a candy thermometer for this – 235*F).  Remove from heat & add vanilla; stir until creamy.  Add nuts & immediately pour onto waxed paper; separate with fork & cool.

 

Grandma’s note:  I use cold water & my fingers [to separate].

 

What are your favorite traditions for the holidays?  Comment & let me know.

 

 

Heirloom: Turkey Sandwich Spread

This month’s heirloom recipe is one of my mother’s.  This is one of the ways she uses up leftover Thanksgiving turkey.  Our family LOVE it!

Leftover Turkey

Mayonnaise

Liquid Smoke (found in the barbecue sauce isle in the store).

Finely chop or grind up the leftover turkey; add mayo to combine; season with 1/4 to 1 teaspoon or so of liquid smoke (add a small amount; taste test & see if you like the flavor, add a bit more until you are satisfied).  Spread on bread & enjoy!!

There are no specific measurements; it is to taste only.

What is your favorite way to use up leftover turkey?  Comment & let me know.

Heirloom: Grandma’s Corn

This is a Thanksgiving favorite. My grandmother is no longer able to make it, so my brother has taken over that position for our annual feast.  This is the first recipe I planned for the Heirloom recipes & I am excited to share it with you.  I hope you enjoy it.

 

8-10 cups fresh corn kernels (about 24 ears)
1 lb Earth Balance, Melt, Coconut Oil ~ your choice of “butter”
1 quart “cream”*
1 tablespoon sugar

Place corn in roasting pan in 275*F oven with “butter”, “cream” & sugar; mix & cook 1 hour. Cool. Bag & freeze.
When re-heating, add more “Cream” as needed.
Season with salt and pepper as needed.

This will serve a good amount of family/friends.

 

*Culinary One has suggestions for “cream” – puree cannelloni beans or silken tofu.  I’ve not used either, so I cannot comment on how they will work.  Cashew, almond & coconut milks will have a slight sweet taste.  I suggest if using one of the three to reduce or eliminate the sugar.

For the “cream” I used:

1/2 block Follow Your Heart Provolone, shredded or chopped finely

1/4 cup bone broth or bouillon (I used chicken; for vegetarian/vegan – use vegetable bouillon)

3/4 cup water

Over medium high heat, combine the above ingredients & whisk until the cheese is fully melted & all is incorporated.  Continue with recipe as above.

 

A smaller serving (@ 4 person):

3 cups fresh corn kernels

1/2 cup Earth Balance or other butter substitute

1 cup “cream”

3/4 teaspoon sugar

 

Proceed as above in a small roasting pan.

 

 

Enjoy!

 

A note on posting:

Last week I was not able to get a post completed due to a family emergency.  My apologies for anyone looking for it.

Happy Mother’s Day (Breakfast/Brunch)

Today we celebrate our Mothers; in addition, in our family, we are also celebrating my mother’s birthday – it is tomorrow, so we have an extra special Mother’s Birth Day celebration.  This year, with my youngest brother and my sister-in-law in town (they lived out-of-state since they married almost two years ago) it will be the first family celebration with the new family structure.  I’m going to share my menu in just a minute, but the inspiration comes from when our family would visit from out-of-state; my mom would fix what we came to call “Company Breakfast”.  Usually included bacon and/or homemade sausage, “glorified scrambled eggs” (eggs w/cheese, onions, peppers, sausage – sort of like an omelet in ingredients), orange and/or apple juice and pancakes or waffles.  Most of the breakfast items are “special” items that we didn’t have everyday.  Us kids really liked when family visited because we had “Company Breakfast”.

For the special day this year, I am having a “fancy-smanshy” “Company Breakfast”.

Instead of waffles/pancakes, I’m going to attempt crepes with sweetened creamy center and fresh strawberries (glad I live in CA – they are in fully season right now – plump, juicy, delicious!) & chocolate sauce for drizzle.  

For the “glorified eggs”, I’m going to create “Egg Omelet Muffins” – with turkey sausage, asparagus & non-dairy cheese (no meat for my SIL – that’s the great thing about this is that you can custom for each guest).

Beef bacon (or veggie bacon for my SIL)

for beverages I’m going to have apple & orange juice & milk for those who want it (cashew or almond for me!).  I’m also going to have my mom’s two favorite beverages – Martinelli’s sparkling cider (YUM!) & “Pink Ladies” (non-dairy for me & raspberry sherbet for the family – click beverage title for the non-dairy recipe) & we can’t forget to have coffee (non-dairy creamer for me – see here)

Are you drooling yet?  Here are the recipes:

Egg Muffins

(I made for 7 people – approximately 2 “muffins” each)

@14 eggs

1 bunch asparagus, in small dice

2 lbs turkey breakfast sausage, cooked & in small pieces

non-dairy provolone cheese, I used 2 packages, shredded – set aside about 1 cup or so for sprinkling on top

salt (I use pink Himalayan sea salt)

pepper

garlic powder

onion powder

 

(See photos below)

Scramble eggs; add a bit of salt, pepper, garlic powder & onion powder; set aside.  combine asparagus pieces, sausage & shredded cheese & season with salt, pepper, garlic & onion powder.  Place about 1/4 cup or so of sausage mix into a muffin tin (large muffins, not standard muffins).  Slowly, pour eggs over, just until you see the eggs starting to come up the sides of the muffin cups – don’t fill to to top (it will make a huge mess!).  Sprinkle a bit of extra cheese on top of each “muffin”.  Bake in 350* oven until set – about 45-60 minutes.  Serve warm.

These can be cooled complete & frozen for individual servings for a quick breakfast on the go or as a make-ahead for a party – that’s what I did.  Defrost in refrigerator & re-heat in low oven until heated through – 10-15 minutes or so.

To customize – you can change up the meat or eliminate completely; use any vegetable you desire & you can use more than one – I have some in my freezer with tomatoes, sausage & green peppers.  This is such a versatile recipe since you can customize to each person who will be eating these.

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Crepes

(Due to an unforeseen issue, I wasn’t able to make the crepes this weekend – I will make them in the future & share the recipe then – we are having waffles instead) 

 

 

How do you celebrate Mother’s Day?  Do you have a special story about your mother?  Comment & let me know.

Heirloom: Barbara’s Bbq Sauce

With summer soon approaching, thoughts of outdoors, sunshine, picnics & barbecues come to mind.  My heirloom recipe this month is my mom’s barbecue sauce.  She starting making this years ago & at the request of some of my dad’s co-workers at the time, she wrote it down.  This can be used many ways, but I like this best on chicken, grilled over open flames, smoked to perfection.  Fabulous!!!

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2 c tomato sauce

6 oz tomato paste

1 c brown sugar

2 heaping tbsp prepared mustard

½ c molasses

1 ½ tsp salt

½ tsp pepper

1 clove garlic, crushed

1 ½ tsp liquid smoke

½ tsp chili powder

2 tsp vinegar/lemon juice

1 c ketchup

 

Mix all ingredients and slowly bring to a boil over medium-low heat; reduce heat to low & simmer 30 minutes, stirring every minute or so, so as not to burn.

 

Enjoy!

 

What would you use this on?  Comment & let me know.