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: 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.

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 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:

img_4787 img_4788 img_4789 img_4790 img_4795

Cooking & Cooling:

img_4792 img_4794 img_4796 img_4797 img_4798 img_4800

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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: Mom’s Breakfast Sausage

This week I was going to share my grandmother’s Teriyaki Wings recipe, but I haven’t found where I put the recipe – I’ll share it a bit later once I find it.  Instead, I’m going to share my mother’s Breakfast Sausage recipe.

This stuff is mandatory for our camping trips – it’s just not the same without it.

I’m having a no shopping Dec/Jan.  I’ll be making a big batch of this in the coming weeks to have in the freezer for breakfasts.  I hope you enjoy!

 

2 lbs ground beef (not lean!)
2 teaspoons sage
1 teaspoon salt
1/4 teaspoon allspice
1 teaspoon dry mustard
1 teaspoon garlic powder
1/2 to 1 teaspoon pepper
2 tablespoons vinegar
2 tablespoons water
Liquid Smoke, to taste (Optional)

Mix spices & liquids; add meat & mix well. Form patties. Freeze or cook.

 

 

Enjoy!

 

Have you ever had homemade sausage?  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.