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 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: Persimmon Cookies, Persimmon Cake

These are my favorite cookies at Thanksgiving each year.  I could eat an entire batch myself.  These recipes have been handed down 3 generations now; from my grandmother, to my mother & now to myself.  My mother adds a thin glaze to her cookies.

 

Cookies/Bars:

1/2 cup shortening

1 cup sugar

2 cups flour

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon vanilla

1 egg

splash (@ 1/2 teaspoon) lemon juice

1 cup persimmon pulp

1 cup nuts, optional

1 cup raisins, optional

 

Preheat oven to 375°F.  Cream shortening & sugar together; set aside.  Sift flour, spices, baking soda & salt together & set aside.  Beat egg; pulp & lemon juice to egg & mix well.  To the creamed mixture, alternate the egg mixture & the flour mixture until combined.  Add nuts and/or raisins at this time.  Scoop onto greased baking sheet and bake 15 minutes.  If making bars; spread into jelly roll pan to edges & bake.

 

 

Cake:

1/2 cup shortening

3/4 cup sugar

3/4 cup brown sugar

2 eggs

1 teaspoon vanilla

1/4 teaspoon salt

2 cups flour

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1/4 teaspoon each:

nutmeg

allspice

cloves

1 teaspoon cinnamon

splash (@ 1/2 teaspoon) lemon juice

1 1/4 cup persimmon pulp

1 cup nuts, optional

1 cup raisins, optional

Preheat oven to 350°F.  Cream shortening & sugar together; set aside.  Sift flour, spices, baking soda & salt together & set aside.  Beat egg; pulp & lemon juice to egg & mix well.  To the creamed mixture, alternate the egg mixture & the flour mixture until combined.  Add nuts and/or raisins at this time.  Pour into greased baking pan and bake 20-25 minutes or until done in center.

 

 

Mom’s glaze

2 cup powdered sugar

1 teaspoon vanilla

1 tablespoon milk

 

combine until thin enough to pour; pour over bars.  If making for the cookies, make a little thicker so it can be spread.

 

 

Enjoy!

 

Have you ever had persimmon cookies?  Comment & let me know.

 

 

 

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.