Spinach Mushroom Omelette

Spinach Mushroom Omelette

In a small bowl mix together:

   3 Eggs or egg whites
   1 Tbsp. Water
   Salt to taste

Pour into a hot frying pan that has a small amount of oil coating it.

Cover and heat on low heat until partial solid, then flip it over.

  Add a handful of fresh spinach leaves and cheese if desired - I use Feta

Cover and leave on low heat.

In a separate pan saute as many mushrooms as you desire. I use a little butter to saute them in, but oil would be good too.

When spinach leaves are wilted place the omelette on a plate.

Add sauteed mushrooms.

Fold in half and place grated cheese on top. Cover for a couple minutes to let the cheese melt.

Add marinara sauce and sliced avocado if desired.  

Mini Chicken Pot Pies

Gabrielle's Mini Chicken Pot Pies

Makes 6 mini pot pies

Chunk into 6 greased ramekins:

         1       can 12.5 oz. (5 pieces) WORTHINGTON FriChik or LOMA LINDA Fried Chick’n –SAVE- set aside all of the Gravy!

Add to each ramekin:

                  Onion, chopped-optional

                  Cheddar cheese, grated -as desired (I never measure this)

Mix in a bowl or measuring cup and pour equally into each ramekin:

         5       eggs

         3½    Tbsp. milk

                  Dash onion powder

         ¼      tsp. salt

Mix together in a separate bowl-

         2       cups Bisquick

         ½      cup milk

         1       can Fri Chik gravy (~ ½ cup) – SAVED from above

Place a dollop on the top of each prepared ramekin and top with a small amount of cheese.

Place on a baking sheet (they can bubble over) and bake at 350 degrees for ~30 minutes or until knife comes out clean.

Serve while hot. Great with fruit or orange juice. 

A bit about Fri Chick - I love FriChik. It is made by Kellogg and can I use it for quite a few different types of recipes. I used to be able to get it at the grocery store, but in the last few years it has become harder to find. The easiest way for me to get it now is to order a case of 6 or 12 cans online from Amazon.com. It has free shipping (if you order over $35.00 ) and I have Amazon Prime so it ships free and I get it in two days. 

Mexican Rice - Vegan

Aunt Marilyn’s Mexican Rice

Mix in rice pot or medium kettle with lid:

3       Tbsp. oil

1       large onion, chopped

2       cloves garlic, minced

1       cup rice

3/4  tsp. chili powder

1¼    tsp. salt

2½    cups water  

 Cover and cook until all water is absorbed and rice is tender. 


First I chop the onions -

Then put them in a pot with the oil - 

Then just keep adding everything until it is all in the pot-

 I use white jasmine rice most of the time and it doesn't take too long to cook. I think it is about 15-20 minutes. When I use brown rice it takes a little while longer to absorb all of the water. 

Cashew Pimento "Cheese" - Pasta or Spread - Vegan

Cashew Pimento "Cheese" - Pasta or Spread - Vegan
  The recipe is the same for either a spreadable cheese sauce that is great on bread or can be used as a great "cheese" sauce when added to prepared pasta. 

Pasta 

Cook according to package directions:

1               Any box pasta of your choice  -  I like farfalle or corkscrews pasta 

While that is cooking make Cashew Pimento Cheese-

Cashew Pimento "Cheese" 

Blend in blender until smooth:

         ¾      cup raw cashews

         ¾      cup water

         2-4   oz. pimentos (¼ - ½ cup)

         1       tsp. salt

1       tsp. onion powder

         ½      tsp. garlic powder

         3       Tbsp. brewers yeast flakes

Add and blend briefly: 

         ½      cup oil - or less - I use olive oil 

         ¼      cup lemon juice

Add and blend briefly again

         1       Tbsp. Clear-Jel, optional for pasta dishes, but necessary for spread
                (I always use the Clear-Jel option for pasta as well as for my spreads. I like the texture better.) 

Pour over prepared pasta. Serve immediately or place in a greased casserole dish and heat as desired or use as a spread on bread. 

This cashew sauce makes an excellent spread for breads. I particularly love it on Orowheat Potato Bread. It is great either warm or cold. It also makes a very nice Macaroni and "Cheese" that kids love too. It is also great for potlucks. It is easy to make and reheats very well. It is easy to freeze any amount and reheats in the microwave too.    

Chow Mein Cashew Casserole

Chow Mein Cashew Casserole

Sauté:

2       Tbsp. oil

         1       cup celery, chopped

         1       medium onion, chopped

         1       can 2 oz. mushrooms or

                 ½ cup fresh mushrooms, chopped

Mix in large bowl :

1       can mushroom soup, condensed

         ½      soup can mushroom juice & milk

         1       cup cashews, chopped coarsely

         1       can Chow Mein noodles (approx. 2½ cups)

Mix all together. Pour into greased 9 x13 baking dish.

Bake at 350 degrees until done, ~20- 40 minutes.

Cheesy Spinach Casserole

Cheesy Spinach Casserole

Thaw and squeeze drain:

         1  pkg. frozen spinach (square)

Add:

         2       cups cottage cheese

         1       tsp. salt

         3       eggs

         3       Tbsp. flour

         1”     cheddar cheese, grated

Mix all ingredients together.

Pour into low, round/oblong dish.

Bake at 350 degrees for 45-50 minutes.

Caesar Salad - Vegan

Caesar Salad - Vegan     

Prepare in salad bowl:

1       bunch romaine, chopped

1       cup cherry tomatoes or

                          chopped tomatoes

 Mix in small container and pour over salad:

         3       Tbsp. olive oil

         2       Tbsp. lemon juice

         4       tsp. Vegenaise or Best Food mayonnaise 

         2       tsp. sugar

         2       garlic cloves, minced

         ½      tsp. salt

         1/8    pepper

   Toss with:

        1    Tbsp. Parmesan cheese, optional

              Croutons

Homemade Croutons   Toss together:        3     cups cubed French bread        1     Tbsp. olive oil        ¼     tsp. garlic salt   Sauté for 5-6 minutes or until golden brown. Cool.

Scalloped Potatoes

                                                            Potatoes Au Gratin 

Creamy Scalloped Potatoes

Scrub and slice thin:

         8   red potatoes or regular potatoes, peeled

Chop: 

¼   cup red onion

Arrange sliced potatoes in a greased casserole dish,

alternating three layers of potatoes, onions, and creamy sauce.

Dot with:  

 1      Tbsp. butter

          Cheddar cheese, grated

Bake at 350 degrees covered for 30 minutes.

Uncover and bake until tender –approx. 1 hour.   

or use no bake Pan Scallops option 

Creamy Sauce

Melt in saucepan:

         4       Tbsp. butter

         4       Tbsp. flour

         1½    tsp. salt

         2       tsp. dried parsley

Add and heat to boiling for 1 minute stirring constantly:

         3   cups milk

   

Pan Scallops  - No bake option                            

Use recipe for Creamy Scalloped Potatoes, but add potato slices and onions to Creamy Sauce in large saucepan, cover and simmer on low heat, stirring occasionally until the potatoes are tender, approx. 15-20 minutes. 

Gluten Steaks or Gluten Thanksgiving Turkey -Vegan

                                                                 Gluten Steaks

 Gluten Turkey 

This is the traditional recipe for making gluten that my family has used for generations. It takes quite a while to make because it has to set quite a few hours or overnight to release the gluten from the flour. Don't plan an starting this a couple of hours before dinner because you will not have time to finish it. The flour can't be rushed. 

     I am also including the quick gluten option below. It starts with pre-made gluten flour and does not require the time to set or to be rinsed out. There is a different texture to quick gluten. It is very tasty, but good old fashion, slow made gluten is impossible to beat.
   I always try to make extra so I can freeze some steaks in a Ziplock bag or a glass frozen container.  I can then grab it out to add to dishes as needed.  I defrost it in the refrigerator since it freezes in one hard chunk, but if I need it right away I just microwave it until it is soft enough to break apart.
   I know that the gluten-free rage is sweeping over the nation, but gluten really is a great natural food product for those who do not have gluten sensitivities. 

Choose either:

 Option A - Old Fashioned Gluten Steaks or 
                                       Thanksgiving turkey
          OR 

 Option B - Quick Gluten - SEE BELOW 


----    Option A - Old Fashioned  ---- 

Grandma’s Old Fashion Gluten Steaks or 
                    Thanksgiving Turkey- Vegan                                 

Step 1, Mixing - 

                             

    In large bowl place 5-10 lbs. of unbleached white flour (I use Gold Metal), depending on the amount of of gluten that you need. Using your hands (or a nice Bosch mixer with a dough hook :) work in just enough water to form a thick dough ( I don't ever measure it, but it is ~7 cups for each 5 lbs. of flour that you use). Work in water thoroughly to get out almost all of the lumps. Then add water to the bowl and cover completely over with water to soak.  Let set ~5-6 hours or over night if possible. 
   To make 15-20 lbs or more use separate bowls and repeat the recipe as needed. I would suggest getting comfortable making gluten before you attempt a huge batch or a super 15-20 lb turkey.    

                      

Step 2, Rinsing - after 5-10 hours   

    Take about ¼ - ½ of the flour mixture and place it in a large bowl in a sink with running water available. Wash & squeeze the dough in fresh water to get out the starch. The water will turn very white. Change thick white water with fresh water as needed. Keep rinsing until water is slightly milky. Mixture will separate and make lots of small pieces so be careful when pouring water off not to loose pieces out of your bowl. Keep washing and squeezing all pieces together until mixture comes back together and forms a large soft ball. Set aside and repeat process until all the flour mixture is rinsed.

Step 3, Cooking – Option Steaks or Turkey - 
    The gluten up to this pint is the same. Now you choose whether to cook it in small pieces (easiest) or in one piece to make a turkey. 

   Prepare Dark Broth- SEE RECIPE  BELOW

A.   Gluten Steaks Cut or pull gluten into 3” to 4” chunks and stretch out until about ½’ thick. Drop pieces into a large kettle of boiling Dark Broth. Stir and bring to a boil. Reduce heat to low. Cover with vented lid and cook on very low heat for ~1 hour.  

B.   Gluten Turkey - Stretch whole lump over metal colander (or a large can - I have used a large pumpkin can at Thanksgiving time)  placed in the bottom of a large kettle of boiling Dark Broth. Cover and cook on low heat for ~1½ hours. Cool and stuff with stuffing. Bake in low heated oven, basting as needed. 
      - SEE additional recipes below for turkey stuffing and basting.
       

     

---   Option B  - Quick Gluten   --- 
                                        Ready in just over an hour.

    Quick Gluten Steaks - Vegan 

Mix together very well:

4         cups high gluten flour 

2         cups unbleached white flour 
                   or whole wheat pastry flour

Add all at once: (If you add and stir 1 cup water at a time it can absorb into hard lumps that will not mix out smooth again.)

5       cups cool water 

Mix well and knead a little. Cover with water and let mixture rest for a few minutes. 

While it is resting prepare one recipe Dark Broth.

Cut or pull gluten into 3” to 4” chunks and stretch out until about ½’ thick. Drop pieces into a large kettle of boiling Dark Broth. Stir and bring to a boil. 

Reduce heat to low. Cover with vented lid and cook on very low heat for ~1 hour until done.  

Grandma’s Dark Broth for Gluten   - Vegan

One recipe will make enough broth for up to 10 lb. Old Fashion Gluten Steaks or one recipe Quick Gluten Steaks. 

                       

In large thick bottom kettle/stock pot combine:  

3       quarts water

½      cup McKay’s beef or chicken seasoning

1       cup soy sauce

1       large onion, chopped into ~1 inch chunks

6       cloves garlic or 1 Tbsp. garlic flakes

½      cup nutritional yeast flakes

1       Tbsp. lecithin granules, optional

1       Tbsp. olive oil, margarine or butter 

2       tsp. onion powder

2       tsp. garlic powder

Bring broth to boil: 

Drop prepared raw gluten steaks into boiling broth. Stir and bring to boil again. Reduce heat to low. Cover with vented lid and boil on very low heat for ~1 hr. for gluten steaks, or ~1½ hrs. for one gluten turkey.

Grandma’s Breading Meal Mix for Fried Gluten Steaks

Mix all together in a large bowl:

1 cup unbleached flour

1 cup barley flour

1 cup whole wheat flour

1 cup cornmeal

1 cup yeast flakes

1 Tbsp. garlic powder

1 Tbsp. onion powder

3 tsp. salt

1 tsp. paprika

Place about one cup of meal into a bowl or plate and roll cooked gluten in it. Place in hot frying pan with a small amount of oil until golden brown turning as needed to fry both sides. Serve hot. Refrigerate or freeze leftovers. This makes great leftovers if you slice them up in sandwiches!

Grandma's Stuffing Mix for Gluten Turkey 5-20lbs.

Place in very large bowl:

(use 1 box of dry stuffing mix for every 5lbs of turkey)

Orowheat or Mrs. Cubbison’s Seasoned Style Dressing Stuffing Mix

Sauté for each box stuffing mix:

1       cup chopped onions

1       cup chopped celery

½      cube margarine

1/8    tsp. sage    

¼      tsp. dried parsley flakes

Do not add any extra liquid. It will make stuffing to soggy.

Add sautéed mixture to stuffing mix in bowl. Stir well and press into a mound in bottom of buttered turkey roaster pan. Lay cooked, dried, prepared Gluten Turkey over the top and baste all pieces with Basting Mix. Cover & bake at 350 degrees for ~1-2 hours (depending on the size of your turkey. 2 hours would be for a huge 20-25 lb turkey), basting several times. Lower heat to 200 degrees and bake for several hours altogether. Baste at least a couple more times. Uncover for the last 15-30 minutes to brown.                             

Grandma’s Basting Mix for Gluten Turkey

Melt in small pan:

½ cup margarine or butter ( I use butter, but for a vegan turkey the margarine works too.) 

   Add:  

2       tsp. onion powder

         2       tsp. garlic powder

1       Tbsp. McKay’s Chicken seasoning

2       tsp. dried parsley flakes

With basting pastry brush, dip into melted mixture and spread all over Turkey body, including all loose pieces of wings and legs.

Cover with foil or another inverted turkey roasting pan and bake on highest possible oven rack at 350 for an hour or so. Lower heat to 200-300 and baste a couple more times or so while Turkey is roasting for several more hours or until it is thoroughly warmed through. Uncover and brown for the last 15-20 minutes approx. Make sure the bottom of turkey does not burn by heat being too high for too long.  Don’t over-brown either as it can dry out and be hard and too brittle. 

Cold Veggie Pizza

Cold Veggie Pizza  

        

 Unroll and press together on a cookie sheet:

1   tube refrigerated crescent rolls

Bake until light brown. Remove from oven.

Spread quickly with: (put small chunks all over hot crust, when melted it is easy to spread)

1   pkg. cream cheese

Top with choice of fresh vegetables, chopped small.

         Broccoli, Onions, Grated carrots

         Olives, Radishes, Green pepper,

         Mushrooms, Celery, Tomatoes.

Top all with:

         Mozzarella cheese, shredded

Bake until cheese just starts to melt.

Remove from oven. Cut into desired shapes like squares or rectangles.

When cool enough to handle, refrigerate until chilled. Serve cold.

Now I know that this is a cold pizza, but very often it is hard to wait until it has cooled and seems to start disappearing while it is still warm. It is good both ways and if you can manage to hide it from the family until it is cold it makes a refreshing appetizer or side dish.