Category Archives: vegan

Chicken[Tofurkey,Quorn] Paprika(GF, DF)

Yes, it’s me. I have not forgotten you. I had my promised series on antipasti ready and my computer crashed taking all of the recipes with it…and that was just the beginning!
I have pix of most of what I created and will try to sort out what was what, but in the meantime, here is a recipe I have been asked for by a few people.

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The best way to make this is with boneless, skinless chicken breasts. Done right, they will not be dry. You can use boneless, skinless thighs, if you really prefer dark meat. There is no reason why one could not use thick slices of Tofurkey, (any brand of like product), or Quorn roasts to make a vegan or vegetarian version. I will add directions for alternatives below. I also, as usual, have short-cuts to make the recipe simpler.
The recipe will serve two big eaters. Simply multiply the ingredients to serve more.

Chicken Paprika
2+1 Tbsp Butter or margarine
1 large onion, chopped
2 large cloves garlic, chopped,(or 1 Tbsp dried, minced garlic)
1 ½ Tbsp paprika,(regular or half can be smoked)
1 ½ lbs of boneless chicken breasts or thighs
Salt
1 ½ cups strong chicken broth…(if you are using canned or from a carton, cook over high heat to reduce and strengthen. If you want to use bullion, make it double-strength)
1 cup crème fraiche, or sour cream
1 Tbsp plain flour , 1 ½ tsp corn starch or rice flour

Melt the 2 Tbsp butter or margarine. Quickly brown the chicken on both sides, (it will raw in the middle). Remove from the pan. Lower the heat, add the extra butter, onion, garlic , paprika and salt to the pan and cook just until the onion is wilted. Add the broth and the chicken, and cook on low heat just until the chicken is cooked in the middle. Again, remove the chicken and keep it warm. Mix the flour into the crème fraiche or sour cream and mix until smooth. Add slowly to the broth, (a whisk is helpful here). Raise the temperature and stir until the mixture is thickened. Lower the heat to warm. Add the chicken, turning once, until the chicken is rewarmed throughout and has absorbed some of the sauce. Serve over rice, couscous, boiled or mashed potatoes. Be generous with the sauce.

Tofurkey or Quorn Paprika
2+1 Tbsp margarine
1 large onion, chopped
2 large cloves garlic, chopped,(or 1 Tbsp dried, minced garlic)
1 ½ Tbsp paprika,(regular or half can be smoked)
1 ½ lbs of thickly sliced Tofurkey or Quorn roast
Salt
1 ½ cups strong vegetable broth…(if you are using canned or from a carton, cook over high heat to reduce and strengthen. If you want to use bullion, make it double-strength)
1 cup vegan sour cream or silken tofu
1 Tbsp plain flour , 1 ½ tsp corn starch or rice flour

Melt the 2 Tbsp margarine. Quickly brown the meat substitute on both sides. Remove from the pan. Lower the heat, add the extra margarine, the onion, garlic, paprika and salt to the pan and cook just until the onion is wilted. Add the vegetable broth and heat to boiling. Mix the vegan sour cream or silken tofu with the flour until smooth and add slowly to the broth, (a whisk is helpful here). Raise the temperature and stir until the mixture is thickened. Lower the heat to warm. Add the Tofurkey or Quorn turning once, until it is rewarmed throughout and has absorbed some of the sauce. Serve over rice, couscous, boiled or mashed potatoes. Be generous with the sauce.

An Audio Cookbook Giveaway!

I hope 2016 is a great year for all of you! And as the first post for the new year, I have a prize to give away: An audio cookbook!

Dump Dinners Cookbook, by Daniel Cook, read by Diane Davis

Dump Dinners Cookbook, by Daniel Cook, read by Diane Davis

Dump Dinners Cookbook:30 Most Delicious Dump Dinners Recipes For Busy People, by Daniel Cook,(apt name!). This is a perfect book for those who are insecure in their ability to cook, for those who are just plain busy and fun for those who cook often.

It’s a good time of year here in North America for slow-cooker stews and soups, but I have found that in the Summertime,(for those of you in the southern hemisphere), slow cookers are indispensable as an alternative to heating up the house with your oven or and more comfortable than standing over a hot stove.

The recipes contained in this audio book are so simple, yet so complete! This is real food, real cooking, real easy! It is perfect for the theme of this blog, which strives to let you know that anyone can cook and entertain without a great deal of effort.

After the introduction, the recipes only last a few minutes each They are completely uncomplicated, and often contain suggested garnishes and a few other options,(of which any reader of my blog know I am very fond of sharing!) However easy, the recipes have often sophisticated flavors and are not only wonderful for yourself and your family, you would be proud to serve them to any guests you may want, or need, to feed. There is something for every taste, All-American, Latin, Asian, Italian and others, (including Hungarian and Russian.)

Although most are heavy on meat, it does contain vegetarian recipes. Anyone used to eating and working with recipes that include Quorn, tofu, seitan, ‘Tofurkey’ or vegetable-based meat substitutes can adjust most of the recipes by cutting back the cooking times, (usually by1/2- 3/4), and adding the meat substitutes near the end.(Dairy substitutes can be used for cheeses).
Many recipes are Gluten-free or can be adjusted easily.

The many delightful and inspiring recipes in this book are read in a clear, delightful voice, that of my long-time friend, Diane Davis.

Diane is a woman of many talents. She is a singer-songwriter who can rock you with pop, rock, country and jazz. She is an actress who has been in several feature films and TV shows. She is frequently featured in ads that cross the U.S. and into other countries. She has had several radio shows that were not only popular in her market, but were broadcasted internationally over the internet. She continues to do podcasts and interviews, which I never miss. Her voice talents have been utilized a very short time ago in one major motion picture, and more recently, in audio books, such as this. I know you will find her easy to listen to and to follow in the directions.

The contest is open world-wide, so I hope that some of you from the other 50(!) countries who visited me here at Food, Friends, Family in 2015 will stop to comment. That’s all it takes. Leave a comment and an email address where I can reach you if your name is drawn. In two weeks, February 4, 2016, I will place your names in a hat and have a family member of mine draw one out.
[If you are uncomfortable leaving an email address opened on the blog, please leave a comment below and then private message me on the blog Facebook page : Tonette Joyce:Food, Friends, Family with your email address, where no one else will see it.]

I am sure any of you would truly enjoy this cookbook. I bought it, ($2.99-3.99USD), and I am ready to cook!

Please enter!

(Diane is also an expert in needlework and sells her creations. She recently recreated in crocheted form the ‘star’ of a popular mystery book series, a cat, for its author. If that isn’t enough, she is a computer expert, a realtor and blogs on casinos!n

Easy Gourmet withLeftovers-Vegan/GF/Nut Alternatives

When I went to my family reunion this Summer, my gentleman cousins treated me to dinners at a fine restaurant near where we stayed.(We also had a great lunch at a barbecue joint that looked like a barn, but I digress.)

At one of the meals I chose a dinner salad that came with glazed chicken and walnuts…it was wonderful. And when they offered me their raspberry vinaigrette for it, I was blown away! I had to go home and reproduce it as well as I could.

Since then I have been experimenting with glazes and meats, plus meat substitutes! I found that Tofurkey is amazing glazed and chilled and so is Quorm,( a vegetarian,but not vegan, meat substitute. Seitan can also be used and I have made it with Tempeh).

I don’t remember what they charged for the salad at the restaurant, but even using leftovers, you can recreate the taste at home for your own enjoyment, and even impress any guests you may have, for a fraction of the cost!
(If you are using raw boneless chicken, beef or pork, sear it at a high temperature on the stove with your glaze, then lower the heat, add a few Tablespoons of water and cover until they are fully cooked in the middle).

If using leftovers, Tofurkey or Quorn,(ground Quorn is good here) , simply sear on medium-high heat on the stove and turn as soon as it is seared on each side. Then chill. I have used slices of roast pork,(including commercially marinated pork roasts), chicken, (including rotisserie chicken), slice turkey and roast beef, (although the latter does not work as well, except for my leftover Sesame Beef…strips of beef dredged in salted corn meal and fried in a little sesame oil with sesame seeds.)

The glazes that I have used are honey with butter or margarine; Apricot, Plum, Blackberry and Raspberry preserves or ‘all-fruit’ spreads, or , if you can find it, Pomegranate Molasses.

Pomegranate molasses, ( or sauce), is not very sweet. It has a wonderful flavor, but I like to add a little honey, syrup or sweetener of some sort, even stevia. You can even mix it with any of the fruit spreads, or with a little sesame oil.

If you are daring, you can use commercial Asian Sweet Chili Sauce instead of a fruit glaze.

Toss in walnuts, almonds, pine nuts, or pumpkin, sunflower or sesame seeds with the meat or substitute. You might want to use a little sesame oil to fry the meat/meat substitutes if you are using sesame seeds, (it is strong and a little goes a long way). If you have any nut oils, you can also use a small amount of them to sear the meat/meat substitutes; it makes them even more special. See my post on Oils in the October 6, 2013 archive.

[Do you have someone with nut allergies or want to stretch out your budget? You can get a fantastic result from roasting chickpeas, (garbanzo beans). Use canned, left over or cook them until soft but firm, (see one of my first posts on beans in the August archives August 24, 2012), then roast them in your oven, turning them occasionally, until they are browned and dry. When cooled, crush them. You can place them in a closed container in the refrigerator or a zip-close bag in your freezer to use when needed. It adds a nut-like flavor and texture, and puts an extra protein punch, as do the nuts.]

Add a very little water to ‘degaze’ the pan in which you have cooked by heating it to boiling and scraping what remains in the pan into a container with your meat/meat substitute. What is comes from the pan will keep your meat moist and add extra flavor when added to the salad, along with the dressing.

There are some lovely commercial Raspberry vinaigrettes on the market and some beautiful infused vinegars to make your own dressing, ( I love pear-infused vinegar!). Again, you can use nut oils to make it extra special, but peanut, grapeseed or regular olive oil are really all you need.

I eat so much of this that I have prepared meat and meat substitutes in the freezer, ready to be thawed and used when I am hungry, or for guests. I often grab leftovers and glaze them before others can make a sandwich (Don’t worry; no one goes hungry here!)

Here’s how one of mine looked:

Gourmet dinner salads:easy, inexpensive, impressive!

Gourmet dinner salads:easy, inexpensive, impressive!

I prefer to use green salad, with any combination of :
Iceberg/bib/Romaine/leaf lettuce
Kale
Spinach
Onion, scallions/leeks
Bok Choy/cabbage
Celery/celery root
Broccoli
Fresh String/Sugar Snap beans /Snowpea pods

Feel free to add carrots, sliced peppers, cucumbers or
Roasted Cauliflower

I generally add chow mein noodles or croutons to round out the meal and add a carbohydrate. I sometimes use prepared wild rice or even hash brown potatoes cooked very dry, and you may want to use these if you are wheat sensitive.

I hope you try this. It is healthy, easy, inexpensive, gourmet-quality food and you can even use up your leftovers making it! Impress yourself and your guests!

Dress Up Leftovers

Another (not so funny) thing happened to me on the way to continuing my last series; my husband was hurt. It was not a life-threatening injury, but one that literally knocked him off of his feet for three months. Unlike many men who malinger, I had to basically hold him down so that he could recover. (He does hit the bed when he has the sniffles, however!) Much went neglected, including this blog.

We will revisit with more antipasti and on to more party foods, but since this is Thanksgiving weekend in the U.S.A., I thought I’d start talking about not only using, but improving, on leftovers.

Ham and turkey, and for some, “Tofurkey” and Quorn “roasts”, were what was on the table last Thursday. My family enjoys another plate like the basic one, but let’s face it, too much is too much! And when the leftovers are small, or chunks, or scraps, you just need something different to do with them.

Here is what I made today:

An easy casserole to update your leftovers!

An easy casserole to update your leftovers!

It is made with leftover ham, mashed potatoes and vegetables, but it can be made with any combination of meat or meat substitutes and vegetables, or just vegetables. Substitute whatever you have that might fit and no one thing or measurement is absolute…this cooking, not rocket science. Gluten free, it can be adjusted to be  vegan.
“Leftover Casserole” just doesn’t sound right to me. How about :

Post-Feast Casserole”?
Pre-heat oven to 350F
1 +cup leftover ham, turkey or meat substitute
1 ½ cups mashed (or other) potatoes [Hash browns, (hash brown casserole),cubed and boiled with green beans, etc.]
½ cup sour cream or vegan sour cream [Do you have dip left over? Use onion, spinach or ranch]
1-2 cups leftover cooked vegetables, [I used broccoli and cauliflower. Green beans, (green bean casserole),Brussels sprouts, spinach,(spinach balls),carrots, etc. Increase the amount if you are only using vegetables]
Gravy,or sauce, optional [Did you make cheese sauce or a sauce for your Tofurkey or Quorm roast? Use what you have left]

Mix the potatoes with the sour cream or dip. Place half in the bottom of the casserole or baking dish. Add a layer of each vegetable you chose to use. If you have gravy or sauce, pour in about a 1/2  cup now. Cover with the rest of the potatoes and bake for approximately 30 minutes.

If you cool this completely and wrap well, it will keep in your freezer for at least 3 months. It will be either a nice break now from the regular leftovers, or a quick, warm, comforting meal on a cold night in the coming months.

I have been waiting to post an easy, very easy, upscale dinner salad recipe, but I think I will add it next, using leftovers as an option.

I hope you will continue with me.

Appetizers VII-Potatoes and Rice/Leftovers

Easy potato-based appetizers

Easy potato-based appetizers

Appetizers from left-overs? It’s possible. What you need to start are mashed potatoes.
(If you don’t know how to make your own, please see You Can Do It, December 10, 2012 Archive)

Many are vegetarian, many can be made as vegan. All can be made gluten-free.

Sautée sweet peppers, (multicolored are nice but not necessary), and a little onion, green onion, leeks or shallots. Add paprika and parsley. If you have a favorite herb, you can use it sparingly. Add a little flour,(may use rice flour), and an egg, to help make them firm enough to be picked-up. But the egg is optional if you want to ‘go vegan’. A little more flour and a little longer cooking time will be necessary. Or you can place them on a cracker, a piece of fresh endive, romaine or spinach.

To make them hold their shape, form the potatoes into small, flat patties and fry them slowly on medium-low heat until they are lightly browned on each side and are very firm.

Top them with anything you’d  like.

Examples are :
Bacon or Tofurkey
Grape or cherry tomatoes
Herbed cream cheese, sour cream  or vegan sour cream; (may add nuts)
More sautéed or pickled peppers
Any left-over vegetable dish,(above has Spinach Bake

These are hearty, more party-food fare,but  they will keep your guests satisfied if the night is long or the meal delayed.

Spinach Bake

2 packages frozen spinach, thawed and well-drained  or
equivalent in fresh spinach which has been blanched,(Submerged in boiling water until limp)
4-6 eggs
1/3 cup heavy cream
1/2 tsp. white pepper
1 1/2 tsp salt
1/2 tsp. nutmeg
Optional:
2Tbsp. sautéed onions
1 Tbsp Parsley

Mix well. Place in buttered casserole dish.

OPTIONAL TOPPING: [Omit if going Gulten-free or to avoid carbohydrates]
4 oz melted butter
1 cup Italian-style breadcrumbs(I prefer half-Italian and half-plain mixed)
or
plain breadcrumbs with
1 tsp parsley
1 tsp. basil
1tsp marjoram
1 tsp. oregano (optional)

Mix butter and crumbs. Spread over the top of the spinach mix and bake at 375F  just until  set.(A knife inserted into the middle will come out clean)

I developed this recipe one day at my bakery/restaurant when we ran low on vegetable dishes during a Sunday dinner carry-out rush.I have had many requests for it.It was popular with my clients when I was a personal chef and is big with my family.  Served hot, it makes a great side dish, but cold and cubed, it makes a great appetizer.

Sampling of Spinach Bake and  Mixed Rice appetizers

Sampling of Spinach Bake and Mixed Rice appetizers

On the plate above, we have not only,chilled, cubed Spinach Bake topped with lightly herbed  mashed potatoes, but it is also stuffed into halved grape tomatoes.

Some of the gape tomatoes are filled with the mashed potato mixture recipe above, of course, without the eggs.

One of the white mixtures pictured is a quick chicken salad made with left over chicken breast,(baked, rotisserie or roasted).A little grated onion and celery,or just onion powder and celery salt with paprika. Mix into mayonnaise or veganaise and add to shredded chicken; it works beautifully .Add pecan pieces, hazelnuts, pistachios or walnuts and you have a truly special filling for tomatoes, olives or to be rolled into romaine leaves.

 

The other white mixture is cooked rice mixed with paprika, turmeric and celery salt. You can add parsley and, again, nuts,to add a spark. (Roasted or wasabi almonds add a bigger spark.) Mix with a slight amount of cream, coconut or almond milk enough to make it stick together somewhat.

You should always have a can or jar of black olives in your cabinet, and possibly some pre-made filo cups,(more with them next time), but they aren’t necessary. Tomatoes may not be in season or just not in your refrigerator . A slice of cucumber will work, as will an inch-and-a- half piece of celery or leaves of any lettuce or bok choy. And you can always use  bread or toast squares/triangles using any type: white, wheat, pumpernickel, rye, oat…whatever you have,
plus any type of cracker. You can even use chips, if they are big enough and curved enough to hold filling and be picked up.

Just be certain that your left-overs are fresh and your offerings kept cold.

Any questions? Just a few more posts to go in the series of appetizers.

I hope you have found some among them that you can use.

 

 

 

Appetizers VI/Polenta-based

I hope that everyone had a safe and wonderful holiday season and that the New Year finds all of you well and happy. Appetizers know no season.

As we continue with the appetizer theme, I will offer some that are all are gluten-free and can be made vegan. [By the way, did you know that Thin Mint Girl Scout cookies are vegan?]

Today our base is polenta:

Pictured below are:
Cooled stiff polenta with sautéed peppers , onions and parsley,  made into patties and lightly fried. They are topped with hummus,(see previous post),
Herbed mashed potatoes,
Herbed sour cream or cream cheese, (silken tofu or vegan sour cream can be substituted),or
Baby corn marinated ,and broccoli dipped, in Italian salad dressing
Pepperoni and provolone
I also show stiff polenta wrapped in turkey bacon,( you can use vegan bacon) and
Wrapped in cheese.

I also show the marinated baby corn and dipped , cooked broccoli wrapped in cheese, as well.

Polenta can make delicate to hearty appetizers

Polenta can make delicate to hearty appetizers

Polenta is basically cornmeal, not to be confused with grits, which are…grittier. Grits use a courser-grind of cornmeal.
Polenta can and has been confused, however, with ” mush“. which is cornmeal cooked in water and salt  alone,(basic polenta). In the southern parts of the U.S., it is usually cooked to full stiffness, cooled, then sliced and pan-fried; it is often served with syrup.

(Shortly after I moved to Kentucky, I left polenta and a pan of sausage sauce at a dinner at church.Before I could get back down to the kitchen, the women there had taken my sauce and added it to someone else’s barbequed cocktail wieners.They  misunderstood me as I had rushed out …they thought that I was bringing caramel sauce back for the “mush”.  What I made  was eaten very quickly by the Locals, who were glad to see ‘mush’ offered, but I was advised that I should have fried it before serving! My sons wondered who cooked like me when they ate the wieners.)

Polenta often has cheese or herbs added to it while cooking.One can even add well-cooked vegetables to the mix; common ones are onions, peppers, broccoli.

You can , in some areas, buy polenta mixes or pre-made polenta in tubes, which are often in the freezer case of your supermarket.

Making it from scratch is easy:

Basic Polenta

1 part corn meal (not self-rising!)
4 parts water

which means  use one-half cup of water to two cups of water; one cup of cornmeal to four cups,(one quart), of water;  two cups of cornmeal to  eight cups,( two quarts),  of water, etc.

Add at least 2 tsp. salt per cup of cornmeal

Bring the water to a boil and slowly add the cornmeal to keep it from lumping. (I advise using a wire whisk.)

You can add parsley, grated cheese,(I always add a little  grated Parmesan), plus onion or garlic powder, saffron , turmeric or any savory herb that you would like at this point; add any well-cooked vegetables at the end.

Stir continually over a medium high heat until your polenta is at a desired consistency…you want it very stiff to make appetizers.

You can leave the polenta for a few minutes if the heat is on low and you get right back and whisk it thoroughly. (Many Italian cooks would consider that last statement heresy, but it works.)

It’s a little more work but they should be made ahead of time and chilled. They could be made days ahead of time.

I have a few more samples to show you.I hope they inspire your own tatses.

 

Appetizers V/Stuffed Cold Cuts, Tofurkey/Marinated Mozzarella, Tofu

These heartier, filling "appetizers" should be used to fill a spot when a meal is missed.

These heartier, filling “appetizers” should be used to fill a spot when a meal is missed.

In Appetizers IV, I gave a few heartier version of what is a bit more than an actual “appetizer” should be, and here are a few more! These should be used more as a latter offering to take the place of a small meal, rather than as a pre-meal appetite-whetter.

Using Hummus as I spoke about in my last post, I added to it sautéed peppers in some cases, peppers and onions in others and sautéed mixed vegetables in others.

Simply take over-lapping layers of finely sliced deli turkey or chicken,( oven-roasted, mesquite or Cajun are best), roast beef,(add a little prepared horseradish sauce to the mix), or spiced ham. Add a dollop of prepared hummus and fold the ends of the meats over the top, close with a toothpick. If you can get Tofurkey, (soy-based meat substitute), or Seitan,(a wheat-based one), large enough and thin enough, it should work as well.
I used the same principle here with cooked Spinach leaves, You could substitute romaine or endive, instead.

I first blanched the Peapods, (plunge then into boiling water until just wilted),or you could steam them until tender. Slit the top without going through to the bottom and fill with humus prepared as you wish.

The Cheese Balls are fresh Mozzarella that I purchased at my local grocery store. I drained them,(they come in small tubs of brine), and marinated them in a mix of olive oil with a dash of balsamic vinegar,(you could use any type, but I suggest if not balsamic, then apple cider vinegar.
(Any nut oil would work well, too, instead of olive.) To the mix I added: garlic, salt, basil, marjoram, parsley, rosemary and black pepper. You could use “Italian Seasoning”, which is basically the same mix, and/or add oregano.(or use any combination of the above.) let them sit is a tightly –sealed container for at least days in your refrigerator. Turn the container twice a day. These will last for weeks in your refrigerator, so they are easy to make ahead. You can add black olives to the container as well. Drain to serve. (You can use the marinade to mix with Neufchatel or cream cheese to fill the olives, or use for other, upcoming appetizer recipes.

Use cubes of firm Tofu for a vegan-version.

I do hope his series is giving you ideas and courage to serve your guests and families.