I don't usually use a recipe when I make this, I substitute ingredients based on what I have available.
However, here's a general recipe that can be used.
1/2 package (14oz. package) of vegetarian ground beef.
1- 12 ounce package of vegetarian burger crumbles
I sometimes add a cup of bulk vegetarian burger mix too.
1 onion, chopped
2 eggs, beaten
2 TBS vegetarian Worcestershire sauce
1 tsp salt
1/3 tsp pepper
1 tsp ground sage
1/2 tsp garlic powder
2 tsp Dijon mustard
1 TBS vegetable oil
3 1/2 slices of bread, cubed. ( I sometimes use 1 C of Italian flavored bread crumbs)
1/3 C whole milk or Soy or Almond milk if you prefer.
1- 8 oz. can of tomato sauce for a topping, or your favorite Ketchup and brown sugar topping! ( I know you all have a recipe for that) Here's my Mother's favorite Sauce and you might just as well make it.....
Mix together:
3 TBS Brown Sugar
1/4 C Ketchup
1/4 tsp Nutmeg
1 tsp Dry Mustard
Pour over the loaf and bake.
350 degree pre heated oven.
Vegetable Spray for the Pan.
In a large bowl, combine the following, gently by hand:
Ground Beef
Crumbles
onion
eggs
Worcestershire sauce
salt
pepper
garlic powder
mustard
oil
bread or bread crumbs
milk
Spray a 4 3/4" X 8 1/4" loaf pan with vegetable spray
Shape the mixture into a loaf and place it in the pan
Pour tomato sauce ( or you favorite sauce) on top. (My Mother's Sauce)
Bake for 1 hour.
This recipe is my favorite!
Enjoy!
Peace in the Kitchen!
Sunday, November 11, 2012
Agar Agar ( vegetarian gelatin)
I mentioned Agar Agar in the Cranberry Mold recipe.
Agar Agar is derived from a plant source rather than an animal source.
It's suitable for Vegetarians and Vegans.
I has no color,odor or taste.
It sets more firmly than gelatin.
It's able to set at room temperature as well as when heated.
The same amount of Agar Agar can be substituted for powdered gelatin in a recipe.
Enjoy!
Peace in the Kitchen!
Agar Agar is derived from a plant source rather than an animal source.
It's suitable for Vegetarians and Vegans.
I has no color,odor or taste.
It sets more firmly than gelatin.
It's able to set at room temperature as well as when heated.
The same amount of Agar Agar can be substituted for powdered gelatin in a recipe.
Enjoy!
Saturday, November 10, 2012
Thanksgiving without Cranberries ? ....... I can't imagine!
I can't imagine a Thanksgiving dinner without some form of Cranberries.
Some people like the canned berries, some like the canned jellied sauce, sliced and served out of the can and others make a simple Cranberry sauce in a bowl!
I was always the one looking for some creative, unusual sauce or mold. I've served so many variations over the years including a Texas version with jalapenos, ( I still like this one), but, most of the time no one ever touched any of them and all I ended up with was leftovers that I had to eat!
So, in search of something that everyone will enjoy, I'm trying a new Cranberry Sauce made in a vintage stoneware mold. My Mold holds 3C of liquid to give you an idea of what size to use. Maybe the presentation alone will entice the family to try it. I'll post the results later. This may become a Best of the Best recipes!
The following is the recipe:
Cranberry Sauce in a Mold
prepared with a vegetable spray.
1 1/4 pounds of fresh Cranberries ( there's approximately 4 C to a pound, I use 5 C for this recipe)
1 1/3 C sugar
Zest of 2 oranges
3/4 C fresh orange juice
pinch of salt
3/4 C + 2 TBS ice cold water
2 1/2 tsp unflavored gelatin ( Vegetarians can use Agar Agar)
In a large saucepan over medium high heat, combine the following:
Cranberries
sugar
zest
orange juice
salt
3/4 C cold water
Bring to a boil, reduce heat to medium low and simmer until it thickens, stirring until the Cranberries burst, about 15 minutes.
Pour the 2 1/2 TBS of cold water into a small bowl and add the gelatin.
Let it stand until the gelatin softens and swells, about 5-10 minutes.
Spoon 3/4 C of the juices from the berries into the gelatin and stir until gelatin dissolves.
Return this mixture to the Cranberry mixture
Pour the mixture into the prepared mold and cool to room temperature.
Cover loosely with plastic wrap and refrigerate at least 8 hours or overnight.
To release:
Dip the mold up to, just below the rim, in a large bowl of very warm water.
Remove from the water and run a small paring knife around the rim.
Invert a serving platter onto the top of the mold, shake gently to release the sauce.
Lift off the mold.
This is a pretty common method of releasing any type of gelatin mold.
Enjoy!
Peace in the Kitchen!
Some people like the canned berries, some like the canned jellied sauce, sliced and served out of the can and others make a simple Cranberry sauce in a bowl!
I was always the one looking for some creative, unusual sauce or mold. I've served so many variations over the years including a Texas version with jalapenos, ( I still like this one), but, most of the time no one ever touched any of them and all I ended up with was leftovers that I had to eat!
So, in search of something that everyone will enjoy, I'm trying a new Cranberry Sauce made in a vintage stoneware mold. My Mold holds 3C of liquid to give you an idea of what size to use. Maybe the presentation alone will entice the family to try it. I'll post the results later. This may become a Best of the Best recipes!
The following is the recipe:
Cranberry Sauce in a Mold
prepared with a vegetable spray.
1 1/4 pounds of fresh Cranberries ( there's approximately 4 C to a pound, I use 5 C for this recipe)
1 1/3 C sugar
Zest of 2 oranges
3/4 C fresh orange juice
pinch of salt
3/4 C + 2 TBS ice cold water
2 1/2 tsp unflavored gelatin ( Vegetarians can use Agar Agar)
In a large saucepan over medium high heat, combine the following:
Cranberries
sugar
zest
orange juice
salt
3/4 C cold water
Bring to a boil, reduce heat to medium low and simmer until it thickens, stirring until the Cranberries burst, about 15 minutes.
Pour the 2 1/2 TBS of cold water into a small bowl and add the gelatin.
Let it stand until the gelatin softens and swells, about 5-10 minutes.
Spoon 3/4 C of the juices from the berries into the gelatin and stir until gelatin dissolves.
Return this mixture to the Cranberry mixture
Pour the mixture into the prepared mold and cool to room temperature.
Cover loosely with plastic wrap and refrigerate at least 8 hours or overnight.
To release:
Dip the mold up to, just below the rim, in a large bowl of very warm water.
Remove from the water and run a small paring knife around the rim.
Invert a serving platter onto the top of the mold, shake gently to release the sauce.
Lift off the mold.
This is a pretty common method of releasing any type of gelatin mold.
Enjoy!
Peace in the Kitchen!
Curry Roasted Cauliflower
Curry Roasted Cauliflower
This is a way to have roasted Cauliflower with great flavor.
1 large head of Cauliflower broken into florets.
3 TBS olive oil
1 TBS curry powder
1/2 tsp salt
vegetable spray
Place florets in a large bowl.
Drizzle with olive oil.
Sprinkle with curry powder and salt.
Toss until well coated.
Place the Cauliflower ,in a single layer, and all of the liquid, into a roasting pan sprayed with vegetable oil.
Roast at 424 degrees for 30 minutes.
Stir occasionally.
Enjoy!
Peace in the Kitchen!
This is a way to have roasted Cauliflower with great flavor.
1 large head of Cauliflower broken into florets.
3 TBS olive oil
1 TBS curry powder
1/2 tsp salt
vegetable spray
Place florets in a large bowl.
Drizzle with olive oil.
Sprinkle with curry powder and salt.
Toss until well coated.
Place the Cauliflower ,in a single layer, and all of the liquid, into a roasting pan sprayed with vegetable oil.
Roast at 424 degrees for 30 minutes.
Stir occasionally.
Enjoy!
Peace in the Kitchen!
Buttered Rosemary and Sea Salt Rolls
These rolls are from Ree Drummond, The Pioneer Woman.
She writes about them on her blog. She adapted the recipe after having them in a restaurant.
I've made them many times and I consider them to be a Best of the Best recipe!
Rhodes frozen dinner rolls, do not thaw!
Vegetable Oil for the Pans.
Vegetable Oil for the Pans.
Fresh Rosemary, chopped ( I take it from my garden)
Some butter, melted , I did say some..... I just melt some butter!
Sea Salt, I use Sel de Mer.... we travel to France often and we buy it there ( I'm not trying to be snobby, but good Sel de Mer is ...... well..... Good!
A 7", 8" , 9", 10"... anyway, a cast iron skillet , you never know how many of these you will make.
Several pans at once I would say!
Or, you can make them in a cast iron muffin pan or, I also use the Lodge 7 well biscuit pan.
For 7 rolls:
Generously coat a 7"- 8" cast iron skillet, muffin pan or biscuit pan with Vegetable Oil
Place frozen rolls in the pan.
Cover them with a kitchen towel.
Walk away for 3 hours to let them rise ..... check them ..... walk away for another 20 minutes to rise!
Lightly brush them with melted butter.
Sprinkle the tops with rosemary.
Gently brush again with butter ( I drizzle it on so I don't disturb the Rosemary)
Sprinkle with Sea Salt!
Bake 400 degrees for 17 - 20 minutes, in the middle of your oven, not the top or the bottom, the middle!
They will be golden brown
Remove them from the oven and...... Oh Yes! Butter them again!
That's it!
Enjoy!
Peace in the Kitchen!
Friday, November 9, 2012
Pumpkin Cream Cheese Truffles
Pumpkin Cream Cheese Truffles:
1/2 C white chocolate chips
2 C white chocolate almond bark ( 4-5 squares)
1/3 C gingerbread cookie crumbs + more for garnish
1/4 C graham cracker crumbs + more for garnish
1/4 C canned pumpkin puree
1 TBS powdered sugar
1/2 tsp orange zest
1/8 tsp cinnamon
a pinch of salt
2 oz. cream cheese, softened
Melt 1/2 C white chips in a microwave
Stir often
Transfer to a large bowl.
Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar,
zest, cinnamon, salt and cream cheese , beat with an electric mixer until smooth.
Transfer to a shallow bowl, cover and chill until solid enough to roll into a truffle, about 2 hours.
Line a cookie sheet with parchment paper.
Melt remaining 2 C of almond bark and transfer to a small bowl.
Scoop truffles with a small cookie scoop, roll in your hands and drop into the chocolate.
Gently spoon the chocolate to coat the truffles.
Using a fork, lift the truffles out of the chocolate and shake off excess and place on the cookie sheet lined with parchment paper.
Sprinkle the tops with extra gingerbread cookie and graham cracker crumbs.
Chill 1 hour in the refrigerator
Enjoy!
Peace in the Kitchen!
1/2 C white chocolate chips
2 C white chocolate almond bark ( 4-5 squares)
1/3 C gingerbread cookie crumbs + more for garnish
1/4 C graham cracker crumbs + more for garnish
1/4 C canned pumpkin puree
1 TBS powdered sugar
1/2 tsp orange zest
1/8 tsp cinnamon
a pinch of salt
2 oz. cream cheese, softened
Melt 1/2 C white chips in a microwave
Stir often
Transfer to a large bowl.
Add gingersnap crumbs, pumpkin, graham cracker crumbs, sugar,
zest, cinnamon, salt and cream cheese , beat with an electric mixer until smooth.
Transfer to a shallow bowl, cover and chill until solid enough to roll into a truffle, about 2 hours.
Line a cookie sheet with parchment paper.
Melt remaining 2 C of almond bark and transfer to a small bowl.
Scoop truffles with a small cookie scoop, roll in your hands and drop into the chocolate.
Gently spoon the chocolate to coat the truffles.
Using a fork, lift the truffles out of the chocolate and shake off excess and place on the cookie sheet lined with parchment paper.
Sprinkle the tops with extra gingerbread cookie and graham cracker crumbs.
Chill 1 hour in the refrigerator
Enjoy!
Peace in the Kitchen!
Bourbon Pumpkin Pie
Bourbon Pumpkin Pie:
2 TBS butter
3/4 C sugar
3 eggs
1/2 tsp ground ginger
1/4 tsp nutmeg
1/2 tsp cinnamon
1 C canned pumpkin
1 C evaporated milk or heavy cream
1/4 C Irish Whiskey
1-9" unbaked pie shell
Cream butter & sugar
Add eggs, one at a time, beating after each addition
Add remaining ingredients, beating well
Pour into the shell
Bake 450 degrees for 10 minutes
Reduce heat to 325 degrees and continue baking for another 45 minutes
Enjoy!
Peace in the Kitchen!
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