Just Eat Food News

CREAMY CHICKEN & GREEN BEAN PASTA (SERVES 4+)

YUM.  I am thrilled about being able to make my own cream sauce.  It was super easy and now I know how to adapt this for soups etc.  No more canned mushroom soup for this girl!  Of course, I sought out the least amount of ingredients when I bought them, but this is one less thing to buy!  Woo hoo!

Let me start by saying that I am not vegan.  However, I do have friends that are and I was challenged to develop some vegan recipes.  Instead of devloping them I decided to create a meal borrowing from others to create what I would like to have if I were vegan.  Now, I haven't tried a single one of these recipes but they all sounded divine and who cares if they are vegan...they just sound and look awesome!

Happy Thanksgiving however you choose to celebrate!

For starters:

• Spicy Lentil & Roasted Butternut Squash Soup from Mousoou Spice

Main course:

• Gourmet Magazine's Mushroom and Farro Pie . There are a few modifications needed to complete the vegan transformation.  Sub olive oil for butter, soy ricotta for whole-milk ricotta.  Instead of brushing the crust with egg, just use water to seal.  Then brush olive oil on the top instead. of egg wash.

Side dishes:

• Artichoke-Potato Gratin from Vegalicious.org
• World's Best Green Bean Casserole from A Veggie Venture
• A Different Kind of Salad from Dana Treat
• Cranberry Walnut Bread from Elana's Pantry.  Yes, there are eggs in this recipe.  I couldn't help it.  It looked too good.  OK, this one isn't vegan. 

Dessert:

• Gingered Cranberry and Kumquat Relish from Bon Appetit
• Pecan Pumpkin Crumble from Kitchen Klique. For this one you will need to substitute the evaporated milk.

Cocktail:

• Pumpkin Divine from Cocktail Times

Hip-hip-hooray!  Looks like organic milk may soon be under new regulations.  It is comforting to know that watch dog groups like Cornucopia Institute can not only bring to light disconcerting issues, but can get something done about them.  Looks like someone took notice of their efforts according to "Turf wars: New rules for organic dairies' cows", by Steve Karnowki.  Now let's just hope that the regulations are not made so stringently that the very farmers we are trying to protect are put out of business.

If, you haven't read my article Is all Organic Milk Created Equal I encourage you to do that, and follow the link to Cornucopia Institute's findings.  Fascinating stuff.  My buying habits will never be the same.  Make sure you know what is going on your cereal, and where those hard earned pennies are going.  It is up to us, the consumers, to voice our opinions not only by the words we say, but by the products we buy. 

FRESH GREEN BEAN SALAD (SERVES 4)

I can't think of an easier side salad than this.  The light vinaigrette brings out the flavor of the fresh veggies.  The white balsamic is less acidic than the darker balsamic which gives it less of a kick.  This is a refreshing respite from the heavy dishes this season tends to bring. 

• 1 pound fresh green beans
• 1 tomato - seeded, diced
• 2 tablespoons red or sweet onions
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon white balsamic vinegar
• 1 tablespoon balsamic vinegar
• 1 teaspoon lemon juice
• S&P to taste

Bring about 4 cups of water to a boil in a large sauce pan.  Trim the ends of the green beans off and halve any beans that are not about bite size (cutting at an angle makes them look nicer), and wash thoroughly.  Once the water is boiling add the green beans for about 4 minutes, just long enough to take the edge off.  Then put them immediately into an ice bath to stop the cooking process, and preserve the bright green color.  Once the beans have been chilled add the drained beans to a medium size mixing bowl with the rest of the ingredients.  Serve over micro greens if you wish or alone as a side dish. 

BEANS & BROWN RICE (SERVES 2 GENEROUSLY)

Ok all you urban cowboys that think that you don't have time to cook a great dinner during the week.  I beg to differ.  This meal is easy, quick, full of protein and delicious.  This could easily be another meal to cook for your lady to get some "you're so handy in the kitchen" points.  Let's face it...you need all the points you can get! 

• 1 teaspoon exra-virgin olive oil
• ¼ cup white onion - chopped
• 1 tomato - diced
• 1 teaspoon minced garlic
• 1 teaspoon cumin
• 4 ounces chorizo - diced, I used chicken chorizo and it was awesome
• 1-15 ounce can no salt added Black Beans - mostly drained
• 1-15 ounce can no salt added Pinto Beans - mostly drained
• dash of hot sauce - to taste
• brown rice - cook according to pkg. directions

Add oil to a large sauce pan and turn to medium heat.  Toss in onion and stir occasionally for about 5 minutes.  Add tomato and garlic and cook for 5 more minutes.  Add cumin, chorizo, hot sauce and beans.  I recommend smashing some of the black beans with the back of your fork to give them a nice, been cooking all day, kind of feel.  Cook for about 10 minutes to make sure everything is heated through.  Serve over brown rice and garnish with cheese, green onion, more hot sauce if you want, and/or plain yogurt. 

INDIVIDUAL SHEPHERD'S PIE (SERVES 4)

This simple meal should certainly fill you up after a day of sledding, snowmobiling or a day in the cube farm.

• 1 pound ground grass-fed beef
• 1 teaspoon extra-virgin olive oil
• 1 cup button mushrooms - coarsely chopped
• ½ cup yellow onion - chopped
• 1 cup frozen peas
• 1-14 ounce can cream of mushroom soup

FOR POTATO CRUST

• 8 small yukon potatoes - cleaned, cut in half, several holes poked in skin
• 4 tablespoons whole milk yogurt
• 2 tablespoons butter - don't you dare use margarine
• 1 tablespoon minced garlic

Preheat oven to 350°.  Cook potatoes on high heat in microwave for 6 minutes.  Flip and cook for 6 more.  While the potatoes are cooking brown grass-fed beef over medium heat in a large skillet.  Once cooked through, remove and set aside.  In that same pan heat 1 Tsp. olive oil, add mushrooms, and onion.  Continue to cook until onions become glossy.  Add peas, cooked beef to the mushrooms and onions.  Stir until heated through, then add mushroom soup and stir to combine.  Add equal portions of meat mixture to 4-16oz. ramekins, and set aside.  For potatoes mash cooked potatoes in medium size mixing bowl.  Once they have reached your desired consistency stir in yogurt, butter, and garlic.  If it is too thick, add a little milk, or chicken stock.  Divide mashed potatoes among the ramekins already filled with the meat mixture.  Place ramekins on a cookie sheet incase they overflow in the oven.  Place on the middle rack for about 25 minutes.  To get potatoes to be golden brown, broil them for about 2 minutes on the top rack in oven.

Never having had pumpkin for anything other than pie, this was a fun experiment.  I was pleasantly surprised at how delicate the pumpkin tasted.  Why have we just been carving them all this time?!  I will never look at them the same again.

The first recipe made from the pumpkin-riffic filling is Pumpkin Ravioli (or, Tortellini).  I should mention that if you choose to make tortellini and, are as slow as I am, you may want to start forming them several hours before your guests arrive!  Oh, and no wine until they are done.  They require concentration. 

The second recipe, Pumpkin Lasagna was an attempt to use up the left over pumpkin filling.  It turned into an awesome taste sensation.  I hope it sweeps the nation! 

Let me know how you enjoy pumpkin prepared.  I am curious to know what other treats I have been missing out on!

CHORIZO CHARGED BREAKFAST (SERVES 4)

This is a filling dish that keeps you that way until lunch...at least.  You could sub in less spicy sausage if you like, but you won't find that at my house!

• 4 ounces chorizo - I used a smoked chicken chorizo
• ¼ cup green onion - chopped
• 1 small tomato - seeded, and chopped
• 6 pastured eggs
• 1 teaspoon water
• ½ cup cheddar cheese - divided in two
• ¼ teaspoon cumin

Preheat oven to 350°.  Place chorizo, green onion, and tomato in the bottom of a 9" pie pan.  In a small mixing bowl whisk eggs, and water together.  Add ¼ C of the cheese, and cumin to the eggs, and pour over pie pan.  Add the remaining cheese to the top and place in 350° for 30-35 minutes, or until golden brown and cooked through.

NO JOE I KNOW! (SERVES 4)

I love these bad boys anyway I can get them.  This meal whips together in about 20-30 minutes.  Perfect for the instant gratification folks like myself.  Yes, I realize good things are worth waiting for.  But, not when I am starving!

INGREDIENTS

• 1.5 Lb. Ground bison - or turkey, beef, whatever you want, doesn't have to be meat
• ¼ C Red onions - reserve a little for garnishing
• ¼ C Yellow pepper
• 1 Tsp. Garlic - minced
• ¼ Tsp. Hot sauce - optional
• ½ C Ketchup
• ½ C BBQ Sauce
• 2 C Arugula - divided among servings to garnish
• 4 Slices bread

DIRECTIONS

Add meat, red onion, yellow pepper, and garlic to a medium size fry pan, and cook on medium heat until meat is cooked through.  About 20-25 minutes.  Add ketchup, bbq sauce, hot sauce, stir to combine.  Not saucy enough?  Add some more ketchup and bbq! 

Then toast bread, top with joe, serve open faced, garnish with reserved red onion, and arugula.  If you are feeling crazy add pickles, slaw, etc.  Have fun with your joes.

Thanksgiving is quickly approaching and I thought this would be an incredibly appropriate time to make gourd figures.  I mean, when else would pilgrim gourds be more timely?!  Food can be fun, delicious, and historically accurate.

In honor of the first Thanksgiving please visit history.com to discover what might have been on the menu, and what wasn't.  Personally, I was SHOCKED that there wasn't green been casserole.  Who knew?

So, next week I will begin a series counting down to Thanksgiving preparing what the settlers would have eaten.  Starting with...sautéed eel.