National Day of Sloppy Joes – March 18th

Sloppy Joes – also a comfort food.  So delicious & homemade is the best.  I like the rolls toasted in a pan before I serve with the meat sauce.  So yummy!!

 

 

1 pound ground beef

1/2 cup chopped onion

1/2 cup chopped green pepper

8 ounces tomato sauce or homemade ketchup

2 tablespoons water

1 to 1 1/2 teaspoons chili powder

1 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder

dash hot sauce

6 Potato Buns, split & toasted

 

Cook ground beef, onion & pepper; drain off fat.  Stir in tomato sauce, water, chili powder, Worcestershire sauce, garlic powder & hot sauce.  Bring to a boil; reduce heat & simmer, uncovered about 5 minutes.  Serve on toasted rolls.

Enjoy!

 

*for a vegetarian/vegan option – use vegetarian crumbles

Comfort Food: Salisbury Steak with Mushroom Gravy

Comfort food at it’s best.  This is a go to recipe for me – I originally created it a couple of years ago in an attempt to re-create my favorite frozen entrée, but without all the extra & unnecessary ingredients.  Originally, I wasn’t pleased with the gravy, so this post gave me a great excuse to go back & re-create it.  I succeeded.  My family tried it & there was almost nothing left when we were done!

 

Salisbury Steak

1 egg, lightly beaten

1/3 cup low-sodium beef broth/stock

3/4 cup bread crumbs (I use Trader Joe’s brand bread crumbs – no dairy)

1/4 heaping teaspoon garlic powder (be generous, if you like garlic)

dash pepper

1/4 cup water

1 tablespoon Homemade Gravy Mix (Beef)

1 tablespoon dried onions

generous pinch powdered mustard

approximately 1 pound ground beef

 

Mushroom Gravy

3 tablespoons flour

2-4 tablespoons Earth Balance (or your choice of butter substitute)

8 ounces chopped mushrooms

1/2 small onion, diced

1 cup cold water

1 cup boiling water

1 teaspoon beef bouillon granules

5 tablespoons Homemade Gravy Mix (Beef)

1 cup low-sodium beef broth

salt & pepper to taste (definitely taste before adding salt!!)

 

 

Directions

In a large bowl, combine egg, 1/3 cup low sodium beef broth, bread crumbs, garlic powder, pepper, Worcestershire sauce, 1 tablespoon Homemade Gravy Mix, minced dried onion and mustard; whisk until thoroughly combined.  Add ground beef & combine, making sure bowl contents are well-distributed throughout beef (best way is to use your hands).  Shape into 6 large patties or 12 smaller patties, cover & set aside.

 

Add beef bouillon to boiling water & set aside; to a large skillet, add about 1 tablespoon Earth Balance or your choice of butter substitute & add in chopped mushrooms & onion; cook until vegetables are tender; scrape to sides of pan. Add beef patties to a second skilled over medium-high heat & cook 4-5 minutes per side or until cooked through.

Add remaining Earth Balance & flour, cook until browned in center of pan; slowly add cold water, bouillon and remaining brown gravy mix (2 tbsp); whisk until combined & stir in mushrooms & onions.  Bring to a boil & stir constantly until thickened.  If too thick, add a small amount of beef broth.  Transfer cooked patties to gravy pan & heat through; serve hot.

 

Enjoy!

 

 

 

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?

 

 

Demetrius’s Greek Chicken & Potatoes

My post contains affiliate links, which means I may earn a small commission for my endorsement, testimonial and/or link to any products or services from this website.  Your purchase helps support my work in bringing you real information about living dairy free.   For the full disclosure see Ingredients List page.

 

This recipe is one that a friend of my father’s gave to my mother.  Demetrius was born & raised in Greece & immigrated, when he was a young man, to the U.S.  He worked with my father at the local cannery and he would occasionally come over & cook Greek food for us; this is one of our family’s favorite meals.

 

 

One whole chicken

6-8 potatoes

1/2 cup olive oil

1/2 teaspoon pink Himalayan salt 

1/4 teaspoon pepper

1-2 tablespoons dried oregano, crushed

1 cup lemon juice

1 tablespoon minced garlic

Optional:  Fresh Lemon Slices & Fresh Oregano sprigs

 

(Demetrius’s directions:  well, you know how to cook, so just do it)

 

Preheat to 425°

Combine oil, garlic, dried oregano & lemon juice; divide in half.

Rinse chicken & pat dry (remove gizzard/liver packet & set aside).  Drizzle about 1/3 of the marinade on the chicken and rub it all over & under the skin. Season generously inside and out with salt and pepper. Place the lemon and herbs inside the cavity, if using. Place the chicken breast-side up in a large frying pan or cast-iron skillet, roast the chicken in the oven for 15 minutes.

Cut potatoes in half, so they look like mounds; place in separate baking pan; drizzle a portion of the marinade over the potatoes; toss to coat.

Add potatoes to oven & reduce the temperature to 325°F and continue roasting – 1 to 1 1/2 hours or until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F .

Baste the chicken and potatoes with remaining marinade throughout the cooking time – every 30 minutes or so & turning potatoes as they cook.

Cook potatoes until golden.

Remove the chicken from the oven and place on a cutting board. Let it rest about 15 to 20 minutes before carving.

 

Serve hot.

 

Enjoy!

 

Do you have a favorite Greek dish?  Comment & let me know.

 

Comfort Food: Meatloaf

My post contains affiliate links, which means I may earn a small commission for my endorsement, testimonial and/or link to any products or services from this website.  Your purchase helps support my work in bringing you real information about living dairy free.   For the full disclosure see Ingredients List page.

 

Comfort food is the food that makes us feel good – satisfied, calm, cared for and carefree. It’s food that fills us up emotionally and physically. … Finding comfort in food is a basic human experience.  – – Ellie Krieger

Each person had what they consider comfort food – good food that brings comfort when eaten; food which may remind of a good time in our life or a special person, such as a grandmother or mother, who cooked the food.  For our family, the grandchildren remember breakfast comfort food at my grandmother’s house – white toast with butter & her homemade strawberry jelly and bacon.  It may not be the best food for you.  🙂

I’m starting this feature with a simple recipe that I turn to often – Meatloaf.   It can be put together the night before a dinner party & cooked just before serving or it can be a great weeknight dinner for the family.  Below is the base recipe I use & I follow-up with substitutions and some delicious additions.  This is a great versatile recipe with unlimited options.

 

1 1/2 pounds ground meat (I use beef mostly, sometimes turkey)

2 eggs

1 onion, diced small

1 cup oatmeal

1/3 cup tomato sauce

salt and pepper to taste

 

Preheat oven to 350°F.

Combine all ingredients in a bowl until well mixed.  Using hands seems to mix the best – wear gloves – it is pretty messy.

Shape into a mound and place in your pan.  I use a 9 inch x 13 inch Pyrex baking dish.  You could also use a loaf pan.

Bake 30-45 minutes or until cooked through.

 

Substitutions for oatmeal:

  • Crushed up Crackers (we’ve used saltines, but butter flavored crackers would also be great)
  • Potato chips (note:  Flavored or unflavored – I’ve not been able to tell the difference once cooked in)
  • Bread Crumbs
  • Instant Potato Flakes

Substitutions for tomato sauce:

  • Ketchup

Additions – vegetables:

  • Shredded carrots
  • Shredded squash (zucchini, yellow crook neck)
  • Finely diced sweet peppers

Other spice options to add:

  • Thyme
  • Poultry seasoning (if using turkey)
  • Sage
  • Chili powder (for a spicy twist)
  • Smoked paprika
  • Liquid Smoke

 

Meatloaf is great served with potatoes, salad, rolls and whatever other vegetable side dish you cook (green beans are delicious).

 

Enjoy!

 

Do you have any unique ingredients you use in your meatloaf?  Comment & let me know.

 

 

National Day of Nachos – November 6

Happy National Day of Nachos.

Nachos are a favorite of our family; the creamy cheese sauce poured over chips are such a delight.  I hope you enjoy this recipe!

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2.5 cups broth (I used chicken)

1 package Follow Your Heart Mozzarella slices

2 packages Follow Your Heart cheddar shreds

1 can diced jalapenos, optional

 

Bring broth just to a boil (but not boiling) over medium heat; add in mozzarella slices, one at a time.  With a wire whisk, stir slightly to break up.

img_4749   img_4751

Add in cheddar shreds, 1 package at a time, whisking to incorporate.  Stir constantly over medium heat until all the cheese has dissolved; add jalapenos.

img_4753   img_4758

Taste & season as desired (pinch onion powder, pinch or two of garlic, black pepper, salt, etc).

Set aside for about 10 minutes or until thickened & cooled slightly; pour over chips & enjoy.

img_4759

National Day of the Great American Pot Pie ~ Sept. 23

This week I’m covering the second post I missed a few weeks ago ~ National Day of the Great American Pot Pie.

 

I don’t just like pot pies, I LOVE pot pies!  I could eat them daily & for every meal.  There is just something about the creamy veggies & chicken (or whichever protein) with a buttery, flaky, melt in your mouth crust.  So yummy.

Using the pie crust recipe here, you can choose to make a single crust for just the top or a double crust for top & bottom.  I make with a double crust.  I also use frozen peas & carrots for ease of preparation.  Parboiling* the potatoes also ease the preparation.  In fact, this is an excellent way to use leftover roasted meat & vegetables.

I’m basing my recipe on the recipe that came with “My Lil’ Pie Maker” my brother gave me for a birthday gift a few years ago (I love it!).

 

Pie crust dough

4 tablespoons Earth Balance or “butter” of choice

1/4 cup diced onion

1/4 cup chopped celery

1/4 cup diced carrots

1 tablespoon dried parsley

1/2 tsp dried oregano

1/4 tsp salt

1/8 tsp ground pepper

1 chicken bouillon cube or 1/2 teaspoon granules (take care with this as some include various dairy ingredients – the brand does matter!!)

1 cup water

1/4 cup peeled & cubed potatoes

1/4 c baby peas

2/3 c diced cooked chicken

1 tablespoon flour

2/3 c “milk”

 

Preheat oven to 425*F.  Lightly grease baking dish & place 1 cruse into dish & set aside.

Place 2 tablespoons “butter” in a large skillet; add onion, celery, carrots, peas & seasonings.  Cook & stir until vegetables are soft.  Stir in bouillon & water.  Bring mixture to a boil.  Stir in potatoes & cook until tender but still a little firm.

In medium saucepan melt remaining 2 tablespoons butter.  Stir in cooked chicken & flour.  Add milk & hat through.  Stir the chicken mixture into the vegetable mixture & cook until thickened.  Pour into the unbaked pie shells.  Place remaining crust over top & use egg-wash to seal.  Vent crust & bake in oven for 15 minutes & reduce oven temperature to 350*F.  Bake another 20 minutes or until crust is golden brown.

 

 

Do you like pot pies?  What “flavors” (chicken, beef, turkey, vegetarian/vegan)?  Comment & let me know.