Vegetarian Creamed Sausage Gravy

Here's my version of Creamed Sausage Gravy for Vegetarians.

1 pound of Breakfast Sausage, Hot or Mild ( I use Gimme Lean Vegetarian Fresh Ground Sausage and add some Cayenne Pepper or Adobo Seasoning to taste, to kick up the flavor).

Add it in when you brown the Sausage.

Brown it in 2 TBS of vegetable oil when using Vegetarian Sausage. Otherwise omit Oil with Meat Sausage.

1/3 cup all-purpose flour
3 to 4 cups whole milk, more to taste
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste

Directions:

With your finger, tear small pieces of Sausage and add them in a single layer to a Large, Heavy Cast iron Skillet. 

Brown the Sausage over Medium-High heat until no longer pink.

Reduce the heat to medium-low. 

Sprinkle on half of the Flour and stir so that the Sausage soaks it all up, then add more, little by little.

Stir to combine well and cook it for another minute or so, then pour in the Milk, stirring constantly.

Cook the Gravy, stirring frequently, until it thickens. (This may take 10 to 12 minutes.)

Sprinkle in the Seasoned Salt and Pepper and continue cooking until very thick and creamy.

If it gets too thick too soon, just add another 1/2 cup of Milk or more if needed. Taste and adjust the Seasoning.

Spoon the Sausage Gravy over Warm Biscuits and serve immediately!

This recipe can be easily doubled to serve 24.

Enjoy!
Peace in the Kitchen!

Tex - Mex Chili in a Crock Pot served with Queso, Cornbread Croutons and Garnishes

I love Tex - Mex recipes and this version of a spicy Chili is delicious.

Here's what you need:
A Large Crock Pot
An 8" X 8" Baking Pan, Sprayed with a Vegetable Cooking Spray.
A Sheet Pan lined with Parchment Paper. (for the Croutons)
Preheat the Oven to 400 degrees for the Croutons.

Preheat the oven to 400 degrees for the Croutons.
These can be made a day ahead and stored at room temperature in a covered container.

Chili Ingredients:

1 TBS Olive Oil
2 Cloves of Garlic, minced.
1 Large Yellow Onion, diced.
2 lbs of Gimme Lean  Ground Beef and Ground Sausage. ( 1 pound of each)
2 TBS Chili Powder
1 TBS Cumin
1 TBS Coriander
1 TBS Garlic
1 TBS Smoked Paprika
1 - 15 oz. Can of Black Beans, drained.
1 - 15 oz. Can of Kidney Beans, drained.
2 - 15 oz. Cans of Fire Roasted Tomatoes, undrained.
1 - Green Bell Pepper, diced.
1 - Red Bell Pepper, diced.
2 - Chipotle Peppers in Adobo Sauce
3 C  Vegetarian Better Than Bouillon No Beef Base

Queso Ingredients:

3 TBS Butter
3 TBS Flour
1 C Whole Milk
3/4 C Shredded Cheddar Cheese

Crouton Ingredients:

1 C Yellow Cornmeal
1 C Flour
1/3 C Granular Sugar
2 tsp Baking Powder
1/2 tsp Salt
1 Large Egg
1/4 C Vegetable Oil
1 Fresh Jalapeño, seeded and diced.
1 C Whole Milk

Garnishes:
Cornbread Croutons
Sour Cream
Broken Tortilla Chips
A Can of Pickled Jalapeño Nacho Slices
Salsa

Chili:

In a Skillet in Medium High Heat:

Oil, until hot.
Add:
Onion
Garlic
Beef and Sausage
Salt and Pepper to taste.
Stir to Combine Well.
Cook until well done.

In the Crock Pot:
Beef and Onion Mixture

Add:
Chile Powder
Cumin
Coriander
Garlic
Paprika
Black Beans
Kidney Beans
Tomatoes
Green Pepper
Red Pepper
Chipotle Peppers
Broth
Stir to Combine Well.

Cover and Cook on Low for 6 - 8 hours or on High for 3 - 4 hours.


Make the Queso:

In a Saucepan on Medium Heat:
Butter, until melted.

Add:
Flour
Whisk well to create a Roux.

Add:
Milk
Whisk Well.

As it Thickens, continue Cooking for 3 minutes.
Whisk often.

Add:
Cheese
Continue Whisking until it's Creamy Smooth.
Remove from Heat and Set Aside.
When it Cools, transfer to a Serving Bowl.


Croutons:

In a Large Mixing Bowl:
Cornmeal
Flour
Sugar
Baking Powder
Salt
Egg
Oil
Jalapeno
Milk
Stir by Hand until Well Combined.

Spoon into the Baking Dish.
Bake 15 - 20 minutes, until Golden Brown.
Remove Pan to a Rack to Cool Completely.
Invert onto a Flat Surface and Cut into Crouton Sized Cubes.

If you want the Croutons Toasted, Scatter them on the Sheet Pan, return to the
400 Degree Oven for 10 - 15 minutes.
Toss once, half way through.
Store them in a covered container at room temperature until ready to serve.

Ladle the Chili into Individual Bowls and Top with your favorite Garnishes.

Enjoy!
Peace in the Kitchen!

Christmas Date Bars

Just another favorite Holiday Bar.
My Aunt Faye made these during the Holidays.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Rimmed - 15 1/2 X 10 1/2" Jelly Roll Pan.
Brushed well with Pan Release Mix:

Pan Release Mix

Equal parts of Crisco, Vegetable Oil and Flour.
I start with 1 C of each mixed well and refrigerated in a Jar.
I always have it available for all of my baking needs.
I use this for all of my baking recipes.

1 8 oz. Package of Pitted Dates, Chopped.
2 TBS Granulates Sugar
3/4 C Water
1/4 C Chopped Pecans
8 TBS Butter, room temperature.
1 Box of Duncan Hines Devil's Food Cake.
1 Container of Vanilla Frosting.

In a Saucepan on Low Heat:
Water
Dates
Sugar
Stir constantly for 7 minutes, until thick.

Add:
Pecans
Mix well.
Set aside to Cool.

In a Mixing Bowl:
Cake Mix
Cut in Butter with a Pastry Blender until it forms a Crumble.
Reserve 1/3 C.
Pat the remaining mix into the Pan.
Bake 10 - 12 minutes until Golden Brown.
Remove Pan to a Rack.

Spread the Date Mix evenly over the Baked Layer.
Spread the Frosting evenly over the Dates.
Sprinkle evenly with remaining Cake Mix Crumbles.

Return to Bake for an additional 25 minutes.

Remove Pan to a Rack to Cool Completely.
Cut into Squares to serve.

Enjoy!
Peace in the Kitchen!

Slow Cooker Tex - Mex Casserole

Slow Cooker Mexican Casserole:

1 - 28 oz. Crushed Tomatoes , with juice

14 1/2 oz. of your favorite Salsa ( we all have our favorites in Texas)

1 - 6 oz. can of Tomato Paste

2 - 15 oz. cans of Black Beans, rinsed and drained

1 - 15 1/4 oz. can of Corn, drained

2 - 4 oz. cans of Green Chiles, drained

1 tsp Cumin

1 tsp Adobo or Garlic Powder ( I use Adobo)

10"  Flour Tortillas to layer in the slow cooker

Shredded Cheddar Cheese for Garnish.

Combine Tomatoes, Salsa, Tomato Paste, Beans, Corn, Green Chiles, Cumin and Adobo Powder in a large bowl.

Mix well

Place 1 C of the mixture in the bottom of the Slow Cooker

Top with a Tortilla

Spread with 1/3  of the remaining mixture

Repeat until all of the mixture is used.

Cook on Low - 5 Hours.

Serve topped with Shredded Cheddar Cheese.

Enjoy!

Peace in the Kitchen!

French Apple Cake

This is something we would eat in France in the afternoon with a cup of coffee.
It would be a great dessert too.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Springform Pan brushed well with Pan Release.

Pan Release Mix:

Equal parts of Crisco, Vegetable Oil and Flour.
I start with 1 C of each mixed well and refrigerated in a Jar.
I always have it available for all of my baking needs.

Brush the Pan generously with the Mix.

1 C Flour
1 tsp Baking Powder
1/4 tsp Salt
8 TBS Butter, softened.
2/3 C Granulated Sugar +  1 TBS additional for Sprinkling on the Cake.
2 Large Eggs
1 tsp Vanilla
3 TBS Dark Rum
2 Apples, peeled, cored and cut into 1/2" Cubes. (Jonagold, Fuji or Braeburn)
Confectioner's Sugar for Garnish.

In a Small Mixing Bowl:
Flour
Baking Powder
Salt
Whisk Well.

In a Stand Mixer with a Paddle Attachment:
Butter
2/3 C Sugar
Beat until Creamy for 3 minutes.

Add:
Eggs
Beat just until incorporated.
Vanilla
Rum
Beat until incorporated.

Add:
Flour Mixture, on Low Speed.
Mix just until incorporated.

Fold in Apples by Hand with a Silicone Spatula until incorporated.

Spoon the Batter into the Pan.
Sprinkle the top with remaining Sugar.

Bake 40 minutes, until Golden Brown and a Toothpick in the Center comes out Clean.
Remove Pan to a Rack to Cool 10 minutes.
Release the Cake  and transfer it to a Serving Platter.

Dust the Top of the Cake with Confectioner's Sugar just prior to serving.

Serve individual servings garnished with Homemade Whipped Cream:

This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.


Enjoy!
Peace in the Kitchen!

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Vegetarian Pot Pie/ Tofurky and Tofu and Options

I love the idea of a Vegetarian Pot Pie.
We ate at a local restaurant with friends and again with our family.
Both times someone ordered the amazing Chicken Pot Pie.
I wanted to put together a recipe for a Vegetarian Pot Pie.
Here's a Vegetable version that can be made with the addition of Cubed,
Crispy Baked Tofu or Roasted Tofurky.
Recipe for the Tofu included.

This is one of the Vegetarian Chicken Broth Products I use.
Frontier's Vegetarian Broth Powder, Chicken Flavored.

This is another one of my favorite Vegetarian Broth Products.
It comes in "No Chicken", "No Beef", Vegetable and Mushroom.
I use it for Soups and Gravies.
I add it to Mashed Potatoes and a variety of other recipes.

If you're adding Tofu, I make it ahead of time and have it warming in the oven to add to the Vegetable Mix.

Here's what you'll need:

Preheat the Oven to 425 degrees.
2 -  9" purchased Double Deep Dish Pie Crusts.
You'll need a Top and Botton Crust for each Pie.

1 C Diced Carrots
1 C Frozen Peas
1 C Diced Potato
1/2 C Diced Celery
1/3 C Diced Onion
8 TBS Butter
1/3 C Flour
Salt and Pepper to taste.
1/4 tsp Garlic Powder
1 3/4 C Vegetarian Chicken Broth.
2/3 C Whole Milk
1 C cubed Pre-Roasted Tofurky ( I use leftovers from my Roasted Tofurky recipe) or cubed Crispy Baked Tofu (recipe to follow)


In a Saucepan on Medium High Heat:
Carrots
Peas
Celery

Potato 
Add just enough water to cover the vegetables.
Bring to a Boil.
Cook for 15 minutes.
Drain well and Set Aside.

In a Skillet on Medium Heat:
Butter, until melted.
Onion
Sauté 5 minutes, stirring.

Add:
Flour
Salt and Pepper to taste.
Garlic Powder
Stir to combine well.
Cook 2 minutes.

Add:
Broth, slowly.
Milk, slowly.
Reduce Heat to Low.
Simmer 5 minutes.
Stirring until thickened.


Remove from Heat.
Add:
Vegetables
Stir to combine well.
At this step you can add the Tofu Cubes or Tofurky Cubes.
Mix well.

Roll out crusts for the bottom of the pans.
Divide  Vegetable Mixture equally among the Pie Pans.

Top them with the remaining Crusts.
Use a Fork and seal the edges with the Tines.
Cut a few slits in the top.

Bake 30 - 35 minutes
Remove Pies to a Rack to Cool for 5 minutes.

Serve Hot.




Crispy Baked Tofu:

Here's what you'll need:
Preheat the oven to 400 degrees.
A Sheet Pan lined with Parchment Paper.
1 - 14 oz. package of Firm or Extra Firm Tofu.

Preparing the Tofu:
You'll need 2 Dinner Plates.
You can use the Dinner Plates with a Heavy Object.

 ( I use a large Soup Bowl and a Heavy Crock filled with Utensils)
Line the Bottom Plate or the Soup Bowl with several layers of Paper Towels.

Place the Block of Tofu on the Plate.
Cover it with the second plate.
Place the heavy object on top.
Allow it to Press for 30 - 40 minutes.
Discard the Liquid and Prepare according to the recipe.

Cut the Tofu into 1" cubes Cubes.

In a Mixing Bowl:

1 TBS Olive Oil
1 TBS Cornstarch or Arrowroot.
Whisk well.

Add:
Tofu and Gently Toss to Coat Well.

Transfer to the Sheet Pan.
Bake for 25 - 30 minutes until Golden Brown and Crispy.

Enjoy!
Peace in the Kitchen!

Vegetable Pie

Vegetable Pie
This is Dinner in a Pan.

This can be made with Broccoli, Cauliflower or a combination of both.

Here's what you'll need:
Preheat the oven to 400 degrees.
A 9" Pie Pan Greased well with Vegetable Oil or Cooking Spray.

2 C Chopped Broccoli or Cauliflower.
1/3 C Diced Onion
1/3 C Diced Green Bell Pepper
1/3 C Diced Red Bell Pepper
1 C Shredded Cheddar Cheese
1/2 C Bisquick Mix
1 C Whole Milk
Salt and Pepper to taste
2 Large Eggs

In a Saucepan with 1" of Water, on Medium High Heat:

Broccoli/Cauliflower
Cover
Bring to a Boil
Cook 5 minutes
Drain well

In a Mixing Bowl:
Broccoli
Onion
Green Bell Pepper
Red Bell Pepper
Cheddar Cheese
Stir to combine well.

Add:
Remaining ingredients
Mix well
Spoon into the Pie Pan

Bake 35 - 45 Minutes, until Golden Brown.
A Tooth Pick in the Center should come out clean.

Remove Pan to a Rack to Cool for 5 minutes.

Serve Hot.

Enjoy!
Peace in the Kitchen!

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