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You won’t miss the meat in this comfort dish

Dec 2, 2011 Uncategorized

•   When I ate meat, I used to love Beef Stroganoff. It was a great comfort food. Warm, a bit salty, buttery and not at all healthy, but it was good.
•   When I gave up the carnivorous lifestyle, I discovered that in a lot of recipes, mushrooms were good and, dare I say, meaty and a fine substitute in a lot of dishes.
•   I once even got Steve to eat a “cheesesteak” once that had some Portobello mushrooms instead of steak.
•   So when the weather started to cool off recently, I thought about Stroganoff made with mushrooms. It is just as warm and “meaty” as the original. It is, by no means, a diet food – the butter, pasta and sour cream see to that, but for those who are trying to ease out of their carnivorous habits or for those who miss a particular comfort food, this is a great meal for a warm day.
• Mushrooms Stroganoff
• 6 tablespoons (3/4 stick) of unsalted butter
• 1 large shallot, thinly sliced
• 2 pounds mixed fresh mushrooms, thinly sliced
• 2 tablespoons all-purpose flour
• 1 cup dry white wine
• 1 cup vegetable broth
• 1/2 cup sour cream
• 2 tablespoons minced fresh flat-leaf parsley, plus more for garnish
• Salt and freshly ground pepper, to taste
• 1 pound wide egg noodles
•   •In a large skillet, over medium-high heat, melt the butter. Add the shallot and sauté until it’s golden.
•   •Add the mushrooms and cook them, stirring, until they have softened and released most of their liquid. Add the flour and stir to incorporate it with the mushrooms.
•   •Stir in the wine and the broth and cook until most of the liquid has evaporated, about 2 minutes. Remove the pan from the heat and stir in the sour cream and the 2 tablespoons parsley. Season with salt and pepper.
•   •Meanwhile, bring a large pot of water to a boil over high heat and add 2 teaspoons of salt with the pasta to the boiling water. Cook according to the package instructions. Drain, reserving about 1/2 cup of the cooking water.
•   •Add the pasta to the sauce and toss to combine. Warm briefly over low heat to blend the flavors. Add as much of the cooking water as needed to loosen the sauce; garnish with parsley and serve immediately.

Tags: Beef Stroganoff, Cheesesteak, Comfort Food, Diet Food, Dish, Dishes, Lifestyle, Love, Mushroom, Nbsp, Pasta, Portobello Mushrooms, Recipes, Shallot, Sour Cream, Unsalted Butter, Weather

Fully Loaded Baked Potato Bread Machine Mix One Pack

Nov 5, 2011 Bread Bakeries

“This tastes like a baked potato!”

Your family will love this moist potato bread with sour cream, chives, and bacon bits.….more info

Tags: Bacon Bits, baked, Baked Potato, Best Sellers Bread, Bread, Bread Machine, Bread Mix, Chives, Fully, Loaded, Love, machine, potato, Potato Bread, Sour Cream, tastes

If you’re going to go vegan, start with dessert

Jul 21, 2011 Uncategorized

• I was going to try to move toward more of a vegan lifestyle. It seemed to me, however, that recipes that didn’t include eggs or dairy were pretty much out of the question. 
• Not to mention that such desserts were just not possible.
• Since sweets are my weakness, I thought my quest should begin there. I daresay the quest will probably end there as well…I like this cake just fine, but I think it would be better with real eggs and real sour cream.
• But that’s just me. I admire those who can give up eggs and dairy. I’m certainly not there yet.
• If you have the fortitude to move to a full vegan diet, this is a great way to begin your transition. It does show how good a vegan dessert can be. It’s fairly moist and very tasty.
• Vegan Blueberry Coffee Cake
• 1 1/2 cups of sifted flour
• 2 teaspoons of baking powder
• 1/2 teaspoon of baking soda
• 1/4 teaspoon of salt
• 3/4 cup of sugar
• 3 teaspoons of dry egg replacer
• 4 tablespoons of water
• 1 cup of soy sour cream substitute (like Sour Supreme)
• 1/2 teaspoon of vanilla
• 1/4 cup of  blueberries
• 5 tablespoons of sugar
• 2 tablespoons soy margarine
• 1/2 teaspoon of cinnamon

• Preheat oven to 350º F. Grease  and flour a medium  square baking pan.
• In a large mixing, bowl resift flour with the baking powder, baking soda, salt and 3/4 cup of sugar.
• In a separate bowl combine the egg replacer and water (2 eggs’ worth) and mix in sour cream substitute and vanilla. Pour the ‘egg’ mixture into the flour mixture and beat until smooth.
• Spread batter in baking pan. Sprinkle blueberries over the batter and stir slightly so that they stay in the top layer.
• In a small bowl, mix the 5 tablespoons of sugar, margarine and cinnamon.
• Mix with a fork until the mixture looks like cornmeal.
• Sprinkle the topping over the batter.
• Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Tags: 2 Eggs, Baking Powder, Baking Soda, Blueberries, Blueberry Cake, Blueberry Coffee Cake, Cornmeal, Egg Mixture, Egg Replacer, Flour Mixture, Fortitude, Margarine, Sour Cream, Spread Batter, Teaspoon, Teaspoons, Toothpick, Vegan Dessert, Vegan Diet, Vegan Lifestyle