4 - Quorn brand Chicken Breasts or Chicken Tenders
1/4 C Flour
1/2 tsp Pepper
1 TBS Vegetable Oil
1/4 C Soy Sauce
2 TBS Rice Wine Vinegar
2 TBS Ketchup
1 TBS Brown Sugar
1 Garlic Clove , minced
1/4 tsp Red Pepper Flakes
1/2 C Raw Cashews
Combine Flour, Pepper and Garlic Powder in a Zip Lock Bag
Add the Chicken and shake to coat.
Heat Oil and brown the chicken about 2 minutes.
Place in a Slow Cooker.
In a Bowl, combine:
Soy Sauce
Vinegar
Ketchup
Sugar
Ginger Powder
Red Pepper Flakes
Pour over the Chicken and cook on low for 3-4 hours
Add the Cashews, stir
Serve over Rice
Enjoy!
Peace in the Kitchen!
Saturday, February 23, 2013
Vegetarian Chicken Pot Pie
I love chicken pot pie and here's a Vegetarian version.
Here's what you'll need:
1 - 9" Deep Dish Pie Pan
2 - 9" Deep Dish Unbaked Pie Crusts.
Quorn brand makes Vegetarian Chicken Breasts and Chicken Tenders which could easily be added to make a Vegetarian Chicken Pot Pie. You'll need 1 pound, cut into pieces. Or the following recommended
Quorn brand makes Vegetarian Chicken Breasts and Chicken Tenders which could easily be added to make a Vegetarian Chicken Pot Pie. You'll need 1 pound, cut into pieces. Or the following recommended
Quorn Meatless Chicken:
Dice all of the vegetables about the same size ( a small dice) so they cook evenly.
1 C diced Carrot
1 C Frozen Peas
Bake 30 - 35 minutes at 425 degrees on a foil lined baking sheet
1 Pound of Quorn Meatless Diced ChiQin Pieces Sautéed in Olive Oil until browned.
I have to count CARBS so I have the OPTION of making this and Baking it in a Casserole Dish without a Crust.
 |
| You'll need 2 Bags to get 1 Pound. |
Dice all of the vegetables about the same size ( a small dice) so they cook evenly.
1 C diced Carrot
1 C Frozen Peas
1 C Diced Potato, peeled.
1 C Celery, thinly sliced
1/3 C Onion, finely chopped
1/2 C Butter
1/3 C Flour
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Celery Seed
1/4 tsp Garlic Powder
1 3/4 C Vegetarian Chicken Broth or Vegetable Broth
2/3 C Milk
2 - 9 inch Deep Dish Unbaked Pie Crusts
in a saucepan:
Carrots
Peas
Potato
Celery
Cover with water, boil, cook for 15 minutes
Remove, drain and set aside
In a large skillet:
Saute Onion in butter until soft, about 5 minutes
Stir in:
Flour
Salt
Pepper
Celery Seed
Garlic Powder Cook 2 minutes
Slowly stir in the Broth
Add Milk
Reduce the heat and simmer until thick, about 5 minutes
Remove from heat and fold in the Vegetables and Chicken Pieces.
Roll out one of the crusts and place it in the bottom of a 9" Pie Pan
Pour in the mixture
Roll out the second Crust and place on the top
Seal the edges and cut slits in the top with a paring knife.
1 C Celery, thinly sliced
1/3 C Onion, finely chopped
1/2 C Butter
1/3 C Flour
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Celery Seed
1/4 tsp Garlic Powder
1 3/4 C Vegetarian Chicken Broth or Vegetable Broth
2/3 C Milk
2 - 9 inch Deep Dish Unbaked Pie Crusts
in a saucepan:
Carrots
Peas
Potato
Celery
Cover with water, boil, cook for 15 minutes
Remove, drain and set aside
In a large skillet:
Saute Onion in butter until soft, about 5 minutes
Stir in:
Flour
Salt
Pepper
Celery Seed
Garlic Powder Cook 2 minutes
Slowly stir in the Broth
Add Milk
Reduce the heat and simmer until thick, about 5 minutes
Remove from heat and fold in the Vegetables and Chicken Pieces.
Roll out one of the crusts and place it in the bottom of a 9" Pie Pan
Pour in the mixture
Roll out the second Crust and place on the top
Seal the edges and cut slits in the top with a paring knife.
Bake 30 - 35 minutes at 425 degrees on a foil lined baking sheet
Remove from the Oven and transfer to a Cooling Rack.
Cool 10 minutes
Enjoy!
Peace in the Kitchen!
Cool 10 minutes
Enjoy!
Peace in the Kitchen!
The Melting Pot of Mennonite Cookery
The collection of recipes reached far back into the history of cooking of each of the ethnic groups of which Switzerland, South Germany and the Netherlands were the major backgrounds.
The melting pot of recipes, however, really originated in West Prussia which at times belonged to Germany and at other times to Poland and ultimately into Russia.
Some of the Swiss and South German Mennonites, Amish and Hutterites spread to Russian Poland and Russia.
My wife's family roots go back to Russia.
When Catherine the Great allowed the Mennonites to move out of Russia, they took their wheat with them and continued moving westward.
My wife's ancestors took their wheat to Kansas, found the best region that had soil similar to that of their native land and began farming.
Along with that wheat came the recipes of the food that the Russian Mennonite farmers cooked.
When I was first introduced to my relatives in Kansas, in a Mennonite/Amish community, I was interested in the way of life and the food that was placed on the table at each meal of the day.
I have come away with an appreciation of how simple, yet important mealtime was to the Mennonite/Amish families.
Everything on the table came from the land and the community that they farmed.
One of the best stories that I remember my wife telling me is that she never had sliced bread on the farm.
I was raised on sliced bread and food that was processed, boxed, or canned.
The idea of making something from scratch had never been part of my upbringing.
When I began traveling to other countries, I realized how important food was to each diverse community in the world. It's personal and it's deep rooted in the history of a place and it's people.
I will continue to post recipes from the Melting Pot of Mennonite Cookery Book, recipes that I grew up with and more of my original ones.
Enjoy!
Peace in the Kitchen!
The melting pot of recipes, however, really originated in West Prussia which at times belonged to Germany and at other times to Poland and ultimately into Russia.
Some of the Swiss and South German Mennonites, Amish and Hutterites spread to Russian Poland and Russia.
My wife's family roots go back to Russia.
When Catherine the Great allowed the Mennonites to move out of Russia, they took their wheat with them and continued moving westward.
My wife's ancestors took their wheat to Kansas, found the best region that had soil similar to that of their native land and began farming.
Along with that wheat came the recipes of the food that the Russian Mennonite farmers cooked.
When I was first introduced to my relatives in Kansas, in a Mennonite/Amish community, I was interested in the way of life and the food that was placed on the table at each meal of the day.
I have come away with an appreciation of how simple, yet important mealtime was to the Mennonite/Amish families.
Everything on the table came from the land and the community that they farmed.
One of the best stories that I remember my wife telling me is that she never had sliced bread on the farm.
I was raised on sliced bread and food that was processed, boxed, or canned.
The idea of making something from scratch had never been part of my upbringing.
When I began traveling to other countries, I realized how important food was to each diverse community in the world. It's personal and it's deep rooted in the history of a place and it's people.
I will continue to post recipes from the Melting Pot of Mennonite Cookery Book, recipes that I grew up with and more of my original ones.
Enjoy!
Peace in the Kitchen!
Never Fail Pie Dough
I know that my wife makes the best pie dough.
It's her family recipe that is never fail.
I know that the pies we get at the Mennonite/Amish Restaurant have an amazing crust.
Here is the recipe from the Melting Pot of Mennonite Cookery Book.
Add 1tsp of salt to 2 C flour
Take out 1/2 C of this mixture and add 1/4 C water to it
To the remainder of the flour, add 2/3 C of shortening or lard (at room temperature) and blend well
Combine the two mixtures and mix well
This is enough for a top and a bottom for 1 pie
It's not complicated, it doesn't say anything about ice cold water.
It doesn't talk about the process or refrigeration.
Make it and see what you think.
Enjoy!
Peace in the Kitchen!
It's her family recipe that is never fail.
I know that the pies we get at the Mennonite/Amish Restaurant have an amazing crust.
Here is the recipe from the Melting Pot of Mennonite Cookery Book.
Add 1tsp of salt to 2 C flour
Take out 1/2 C of this mixture and add 1/4 C water to it
To the remainder of the flour, add 2/3 C of shortening or lard (at room temperature) and blend well
Combine the two mixtures and mix well
This is enough for a top and a bottom for 1 pie
It's not complicated, it doesn't say anything about ice cold water.
It doesn't talk about the process or refrigeration.
Make it and see what you think.
Enjoy!
Peace in the Kitchen!
Friday, February 22, 2013
Mennonite Apple Pudding
1 C Sugar
1/4 C Butter
1 Egg 1/2 tsp each of Baking Soda,Salt and Cinnamon
1 C Flour
1/4 tsp Nutmeg
1/2 tsp Vanilla
2 C Diced Apples
1 C chopped Walnuts
Cream first 3 ingredients well.
Add sifted dry ingredients and beat.
Add apples and nuts.
Put into greased dish.
Bake about 40 minutes.
Enjoy!
Peace in the Kitchen!
1/4 C Butter
1 Egg 1/2 tsp each of Baking Soda,Salt and Cinnamon
1 C Flour
1/4 tsp Nutmeg
1/2 tsp Vanilla
2 C Diced Apples
1 C chopped Walnuts
Cream first 3 ingredients well.
Add sifted dry ingredients and beat.
Add apples and nuts.
Put into greased dish.
Bake about 40 minutes.
Enjoy!
Peace in the Kitchen!
Mennonite Funeral Pie, otherwise known as Raisin Pie
This recipe comes from the Melting Pot of Mennonite Cookery
The beginning of the recipe actually refers to this pie as, Funeral Pie.
I understand that. When we talk about making Iced Tea, we say that it has to taste like Church Tea.
I hope there are others who also understand that!
We often eat at a Mennonite/Amish Restaurant in Kansas when we visit our family. We actually order our Pie before anything else, just to make sure we get our favorite kind, before it's gone by the time we finish eating...... true story!
The waitress recommends it.
My personal favorite and my father in law's is Raisin.
Raisin Pie:
Soak 1C raisins for 2 hours, drain
Combine:
1 1/2 C Sugar
4 TBS Flour
Beat 1 Egg and add to the mixture
Add Juice and rind of 1 Lemon and 1/4 tsp Salt.
Add 2C Water and stir well.
Cook over Hot Water in a Double Boiler for 15 minutes
Cool
Put into unbaked Pie Shell.
Cover with strips of pastry in a criss-cross design.
Bake at 450 degrees for 10 minutes, then lower heat to 350 degrees.
Bake for another 30 minutes.
So I'll have to ask before I make this if the Raisins are cooked with the mixture.
I'l do some research on that and check back to update the recipe.
I found out that the Raisins should be cooked with the mixture in the double boiler.
Enjoy!
Peace in the Kitchen!
The beginning of the recipe actually refers to this pie as, Funeral Pie.
I understand that. When we talk about making Iced Tea, we say that it has to taste like Church Tea.
I hope there are others who also understand that!
We often eat at a Mennonite/Amish Restaurant in Kansas when we visit our family. We actually order our Pie before anything else, just to make sure we get our favorite kind, before it's gone by the time we finish eating...... true story!
The waitress recommends it.
My personal favorite and my father in law's is Raisin.
Raisin Pie:
Soak 1C raisins for 2 hours, drain
Combine:
1 1/2 C Sugar
4 TBS Flour
Beat 1 Egg and add to the mixture
Add Juice and rind of 1 Lemon and 1/4 tsp Salt.
Add 2C Water and stir well.
Cook over Hot Water in a Double Boiler for 15 minutes
Cool
Put into unbaked Pie Shell.
Cover with strips of pastry in a criss-cross design.
Bake at 450 degrees for 10 minutes, then lower heat to 350 degrees.
Bake for another 30 minutes.
So I'll have to ask before I make this if the Raisins are cooked with the mixture.
I'l do some research on that and check back to update the recipe.
I found out that the Raisins should be cooked with the mixture in the double boiler.
Enjoy!
Peace in the Kitchen!
Mennonite Rhubarb Crisp
This recipe comes from The Melting Pot of Mennonite Cookery published in 1974.
I just happen to have Rhubarb in the freezer. I'll make this Crisp this weekend and post a picture.
Mix:
3 C Rhubarb, cut into small pieces
1 Egg, beaten
1/4 tsp Mace (Nutmeg)
3/4 C Sugar
2 TBS Flour
Put into a greased baking dish and cover with the following Crumb mixture.
1/4 C Butter
1/3C Brown Sugar
2/3C Flour
Bake at 350 degrees for 30 minutes.
Since the recipe did not explain how to prepare the Crumble, I recommend mixing the Flour and Brown Sugar together.
Cut the Butter into pieces.
Cut the Butter into the dry ingredients with a pastry cutter or two knives.
Serve with Vanilla Ice Cream or Homemade Whipped Cream
Enjoy!
Peace in the Kitchen!
I just happen to have Rhubarb in the freezer. I'll make this Crisp this weekend and post a picture.
Mix:
3 C Rhubarb, cut into small pieces
1 Egg, beaten
1/4 tsp Mace (Nutmeg)
3/4 C Sugar
2 TBS Flour
Put into a greased baking dish and cover with the following Crumb mixture.
1/4 C Butter
1/3C Brown Sugar
2/3C Flour
Bake at 350 degrees for 30 minutes.
Since the recipe did not explain how to prepare the Crumble, I recommend mixing the Flour and Brown Sugar together.
Cut the Butter into pieces.
Cut the Butter into the dry ingredients with a pastry cutter or two knives.
Serve with Vanilla Ice Cream or Homemade Whipped Cream
Enjoy!
Peace in the Kitchen!
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