Posted in Recipes

Bread Pudding

Bread pudding is one of my favorite desserts. The simplicity of it, and yes almost a comfort food in my book or maybe because it’s almost like French toast. What ever the reason I like it so much is not that important but I do enjoy making the basic recipe to trying it a little different and adding my own flare or keeping it real simple and not making any sauce for on top.

According to Google it came from England in the 1600’s using day old bread. I like the fact that this dessert takes something stale, some discard and turns it in to the main ingredient to be fully enjoyed.

Maybe I am looking to much into it but I’m thinking a lesson could be learned here.

This the week after Thanksgiving in the US and maybe you have to much left over bread or rolls and maybe you are tired of pie. This recipe could give new life to some of your left overs and a new dessert for dinner.

I used a mixture of stale wheat bread and cinnamon bread but really any works.

Bread Pudding:

Prep 15 minutes Cook 45 minutes to 1 hour at 350

6-8 pieces of bread cut into cubes ( if using rolls adjust for size)

4 eggs

3 Cups of Milk

1 Teaspoon of Vanilla and Almond Extract

1/4 Cup of Sugar

1/2 Cup of Raisins

Mix eggs, milk and extracts in a bowel. In a buttered glass baking pan 9×13 place bread cubes in dish, sprinkle raisins on top then pour egg mixture over bread, push down on mixture letting the bread soak up some of the liquid. Bake at 350 for about 45 minutes to 1 hour the pudding is done when lightly brown and springs back when you press on it.

Mock Caramel Sauce:

2 tablespoons of Butter

2 tablespoons of Water

1/4 cup of Cream

1 teaspoon of Vanilla Extract

1 cup of brown Sugar

In sauce pan melt butter, add water, cream, vanilla and sugar. Bring to a light boil. turn down to a medium heat and continue cooking for about 15 minutes. Pour in a dish to use later or over the whole bread pudding letting it soak just a little.

Posted in Recipes

Vegan “Chicken” and Dumplings

Chicken and Dumplings are one dish that I really enjoy when cold weather comes calling.

Some say that it originated in the southern part of the United States with corn bread dumplings and greens. Other sources say it is French Canadian during economic hardship of the great depression. I lean more towards the French Canadian thought because my one Grandma’s family was just that and she could win over even the most sceptic with her chicken and dumplings. However this dish came to be I appreciate this heart warming comfort food.

Vegan, Vegetarian or if you do eat meat I think you will find this dish has it all. You have protein, veggies and biscuits in a thick broth. You really can’t go wrong with this all in one dish that warms you up from the inside out.

I made this dish a few different ways with out the chicken but this time I used a meat substitute I bought. I try eating less of the premade meatless options but once in awhile I find that it is fine to eat them and they really help change things up when you are trying to eat less or no meat. I used Quorn meatless meatballs that you can find in the freezer section of most stores. I think the meatless meatballs pull this dish together nicely and holds up well.

If you have cooked or even eaten a meatless option you know how sometimes the texture can be lacking or the taste is off but this time I think they work well for this dish.

I will be trying these great little meatless balls in a nice marinara soon but for now lets get to todays recipe.

Vegan Chicken and Dumplings:

3-4 Servings Prep 15 minutes Cook Time 40 minutes

2-3 Red Potatoes cut in bite size pieces

1-2 Carrots cut in bite size pieces

1/2 small Onion diced

1 Celery strip diced

4-5 Bouillon cube

1/2 bag of Quorn meatless meatballs frozen

5 Cups of water

Salt and Pepper to taste

1 Tablespoon of Olive Oil

In a large pot sauté onion and celery until onion is almost clear add water, carrots, potatoes, bouillon and salt/pepper to taste. Cook on a low simmer. While the vegetables are simmering start making your dumpling mixture.

Dumplings:

1 1/2 cup of Flour

2 1/4 Teaspoon of Baking Powder

1/2 Teaspoon of Salt

1 1/2 Tablespoon of cold Butter (vegan butter)

2/3 cup of unsweetened Flax Milk (or any other non dairy milk of your choice)

Add flour, baking powder and salt then stir. Add the cold butter to the flour mixture. With a fork brake up the butter until you have small little flour pebbles then add the milk, it may take a little less than 2/3 of the cup but you want to slowly stir in the milk until it is a biscuit texture.

Now turn the the pot with your veggies up to a high boil add the frozen meatless meatballs. when the pot is a rapid boil add spoonful of the biscuit mixture to the pot then turn to a medium boil adding a lid cook for 20 miniutes.

Then dish up and enjoy!

Posted in Recipes

Easy Fall Dinner

I know I sound like a broken record but I just love cooking in the Fall (Autumn). I find so many of my favorite vegetables are being harvested now. Not only is is cheaper to eat seasonally but I find my body seems to appreciate when I do. I tend to feel healthier eating this way.

I do of course cheat now and then but in the fall I don’t see the point. It’s usually in the winter when I reach my breaking point and I go in search for some fresh spring veggies. It is at that point I tell my self rules can be bent and enjoy for a moment eating out of season.

With that said todays recipe is for anyone that is at a loss to what they should eat or think eating needs to be this big recipe to follow and go around town looking for all the ingredients. It is for those that maybe need reminded cooking can be fast and just as delish.

I am hoping to win some over that think fast food has be picked up or dropped off. I love the thought that fast not only can be good tasting but not a lot of effort and you can eat in season too.

The most you have to do with todays recipe is cutting/dicing but if you live with someone who loves to do it grab them and let them have fun while you sit back and talking to them. Make it a fun joint cooking time.

I know that my son loved to help me and I loved the fact I didn’t need to do all the cutting. So go ahead and teach so you can sit back and enjoy an easy dinner that just got easier.

You don’t have to have every veggie or maybe you would like more. This is just a blueprint to show those who forgot or maybe don’t know how to through things together in a way that works.

Easy Fall Dinner:

1 Butternut Squash

1-3 Zucchini Squash (depends on size and your love of this squash)

1-3 Yellow Crookneck Squash ( I know its is more a summer squash but I find it still really plentiful in the fall)

16 Oz Baby Bella Mushrooms (you can use any I used them because I had them on hand)

2-5 Cloves of Garlic peeled and diced

1 handful of Green Onions diced

Salt and Pepper to taste

2 Tablespoons Olive Oil

1 Cup of cooked wild rice or cooked quinoa

For the Butternut slice length ways clean out the center that has the “guts”/seeds then place face down in a baking pan(13×9) filling with just enough water to cover bottom of the pan. Cover bake at 350 for 1 1/2 hour. Great do ahead is bake this ahead of time so you can just warm it up or use a crockpot using the same method but on low all day.

Cook wild rice or if using quinoa cook per package directions

If you have the time to bake the Butternut then wait until the squash is almost done to start chopping up the veggies.

Add olive oil to a sauté pan then on med/high heat add squash. When squash is half way done add rest of veggies sauté until veggies have a nice brown and are tender but still a slight crisp to them.

When Squash is done spoon out of shell.

Serve the grains, squash and veggie on a plate then enjoy.