Green Beans, Potatoes and Onions

It’s been quite a while since I wrote a blog post, and I apologize to those of you who have been visiting my site and finding nothing new. The holiday season was really hectic and I’m finally catching up. Midwinter has settled in for most of us and the gray skies and cold temperatures mean that it’s crock pot time. I know, everyone is all excited about that Instant Pot they got for Christmas, but I’m still attached to my crock pot. I just love walking through the kitchen and inhaling those delicious smells that leak out from under the lid.

One of my very favorite winter time crock pot meals is something from my childhood. My grandmother used to make a big pot of green beans, potatoes and little onions and let them simmer on the stove all days. Of course, her version contained a chunk of salt pork so I’ve updated my recipe to be completely vegan. This is a pretty simple dish, so let’s get started.

The ingredients are green beans, small potatoes, frozen baby onions and tomatoes (I used canned).

I used fresh green beans but frozen work just as well and you could even use canned.


Cut the potatoes into halves or quarters depending on how large they are. I used Yukon Gold because they hold their shape better, but you could also used the small roasters that come in a little bag.

Dump in the frozen baby onions (I guess they call them cocktail onions). Add water or vegetable stock just to cover. Season with salt, pepper and thyme or whatever herbs you like.

Add in a can of whole tomatoes. Cover and set low for 6-8 hours. I know that seems like a long time, but this is a southern style dish and it needs to cook low and slow. Check at 6 hours and if it’s nice and stew like, add a drop or two of Liquid Smoke to give it that smoky pork flavor.

Set out the bowls and some homemade bread and you’ve got a real winter time treat.

Mushroom Risotto

Life has been really hectic lately. I’m working on a second Pantry Magic cookbook, expanding my line of fruit and vegetable powders on Etsy, and it feels like forever since I’ve posted anything. But honestly, I’m having one of those days when I just want something simple and warm and nourishing. Creamy mushroom risotto is the perfect answer. I know, you’re thinking that’s too much work, all that stirring. But there’s nothing complicated about risotto, and as a matter of fact, I find the stirring kind of soothing. Besides, it doesn’t really take that long, so let’s get started.

Here is what we’ll need:

  • 1 cup of arborio rice (you could also use a short grain brown rice)
  • 2 cups of mushrooms, any kind, sliced and quartered, plus 1 tablespoon of my Gourmet Mushroom Powder (you can find it for sale at ElaineintheKitchen on Etsy)
  • 1/2 cup white wine
  • 1/2 have onion, diced
  • 1 clove garlic, minced
  • 6 cups of vegetable broth
  • 1 teaspoon dried thyme
  • 1 tablespoon parsley, chopped fine
  • Salt and pepper, to taste

Pour the rice into a heavy bottom sauce pan with no oil or water.

Let the rice toast lightly, stirring to keep it from burning. When the rice becomes slightly fragrant, pour in the wine.  Let the wine cook down and then add 1 cup of vegetable broth.

Let the rice simmer on a medium low heat, stirring frequently. When the broth has been mostly absorbed, add another cup of broth. Continue slowly adding the broth until it has been absorbed.

In the meantime, in a preheated sauce pan, add the onions and garlic along with two tablespoons of broth.

Season with the thyme, salt and pepper. Cook for 2-3 minutes and add the mushrooms. Sauté,stirring occasionally, until the mushrooms are cooked (10-20 minutes). Remove from the heat and cover.

When the rice is cooked and has absorbed most of the broth, add in the mushrooms and onions, along with the parsley. Stir to blend completely.  Continue cooking for another 5 minutes. Cover, and let rest.

 

Served with a simple side dish of steamed carrots, tossed with maple syrup and dill.

A Plate of Creamy Goodness

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Easy Cheesy Souffle

Cheese soufflé is one of my very favorite comfort foods, warm, fluffy, creamy and cheesy.   But, I’ve always been a little intimidated by the prospect of making a soufflé.  It’s French I thought, and probably complicated, and I’m afraid it will turn out like scorched scrambled eggs.  So I was surprised to find out that the secret to French cooking is that it’s really pretty simple.  So I researched cheese soufflé and this is the easiest, fastest, yummiest version I could come up with.  I’ve never had it fail, but having said that DON’T OPEN THE OVEN!

Easy Cheesy Soufflé

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Ingredients

  • 4 eggs (room temperature), separated
  • 2 ounces (half a stick) butter
  • 1/4 cup all purpose flour
  • 1 1/4 cup milk (any kind)
  • 2 cups shredded cheese (any kind – for this recipe I used 1 cup grated cheddar, 3/4 cup grated pepper jack and about 1/4 cup brie)
  • 2 tsp Dijon mustard

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Directions

Preheat oven to 400 degrees.  Place a baking sheet in the oven to preheat.

Generously butter 4 ramekins and coat with bread crumbs.  Set aside.

Separate the eggs and set the yolks aside.  In a room temperature bowl beat the egg whites until a meringue forms with soft peaks.  Set aside.

Melt the butter in a sauce pan, stir in flour and mix to form a roux.  Cook about 2 minutes.  Add half the milk and whisk until smooth.  Add the remainder of the milk and again whisk until smooth.

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Bring the sauce to a boil, stirring until thickened.  Remove from the heat and stir in the grated cheese and mustard, again, stirring until smooth.  Stir in the egg yolks and season with salt and pepper.
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If the egg and cheese mixture is still very warm, temper the meringue by adding a spoonful of the egg and cheese mixture.  Then fold half the meringue into the mixture.  Add the remaining meringue.
  1.                                                                                                    Spoon or pour the mixture into the ramekins.
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Place the ramekins on the preheated baking sheet and bake for about 25 minutes.  (DO NOT OPEN THE OVEN) When the soufflés have risen and become golden brown, remove and serve immediately.
These creamy little clouds are just right served with a green salad for lunch or a light supper, or as a first course at dinner.   So, if you’ve never made soufflé, give it a try.  ♥

 

 

 

 

 

 

 

Chickpea Tofu – The Quick Version

In an effort to limit my soy intake without sacrificing protein content I’ve been looking for a reasonable alternative to tofu.  I was very excited to discover an almost perfect replacement that was easy and inexpensive to make, and I actually like it a lot more than tofu (thank you marystestkitchen.com).  It’s Burmese chickpea tofu (shan tofu) made from four simple ingredients: chickpea or garbanzo flour, a teaspoon of turmeric, a pinch or two of salt and water.  No specialized processes or tools, if you can boil water and wield a whisk you’re set.  Chickpea tofu is really versatile whether it’s fried, baked, made into little steaklets, added to salads, stir fry or almost any way you could use tofu, even desserts.  But let’s start with snacks.  Cubed and fried it’s even better than popcorn for binging on Downton Abbey or Game of Thrones because it’s crunchy, tasty and full of protein.  No guilt.  Spice it up any way you want, dunk it in your favorite exotic sauce or drown it’s crispy goodness in ranch dressing.  Try it.

Basic Chickpea Tofu

Ingredients:

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  • 2 cups chickpea flour (if all you can find is chickpea and fava bean, that’s okay).
  • 6 cups of water or vegetable broth (divided)
  • 1/4 teaspoon turmeric
  • 1 teaspoon salt

Instructions:

Line a baking pan or casserole dish with parchment paper, or a clean cotton kitchen towel.

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The turmeric will stain it so don’t use the nice ones you got for your birthday.

In a large pot bring 4 cups of water or vegetable stock to a FULL ROLLING BOIL.

While you’re waiting for the water to boil, combine the chickpea flour, turmeric, salt and 2 cups of cold water.  Whisk it until it’s smooth.

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When the water or stock comes to a FULL ROLLING BOIL, carefully stir in the chickpea mixture.  If the water isn’t boiling it won’t be hot enough for the tofu to set properly.

Turn off the heat and stir constantly and vigorously for five minutes.  Don’t skimp on the time.

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The mixture should become glossy and get very thick within a couple of minutes.  If it doesn’t just put it back on the heat for a minute or two over a medium low heat and keep stirring.

Once the mixture has thickened, quickly pour it into the prepared pan and spread it evenly with a spoon or spatula.

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Let it cool to room temperature, and then chill in the fridge for at least an hour or even overnight.

 

 

 

Once it is thoroughly chilled, turn it onto a plate and remove the parchment paper.  At this point you can slice it or cube it any way you want for storage.

Chickpea tofu freezes beautifully, just pop the cubes in a zip lock and tuck them in the freezer.

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You can make little cutlet patties, or cubes, or even slice it thin like noodles.  This really is one of the most versatile dishes I’ve ever seen.  Try it and enjoy!