Mushroom Gravy with Red Wine (GF)

Mushroom Gravy with Red Wine (GF)

(4 cups, about)

Ingredients:

3 tbsp. Olive oil

¾ cup Yellow Onion, finely diced

5 cups Cremini Mushrooms, sliced

1 cup plus 2 tbsp. Vegetable Broth

½ cup Brown Rice Flour

1½ cups Coconut Milk

¼ cup Canola Oil

¼ cup Red Wine (Cabernet works well)

½ tsp. Salt

½ tsp. Lemon Pepper

Directions:

In a large skillet over medium-high heat, add 1 tbsp. of olive oil.  When ready, add onions and sauté about 4 minutes or until soft.  Now add the mushrooms and 2 tbsp. of vegetable broth.  Continue sautéing about 5 minutes until mushrooms are soft and starting to release their juices.  Remove from heat and place in a bowl and set aside.  Reduce heat to medium and add remaining 2 tbsp. of olive oil and the rice flour to the skillet.  Whisk together cooking about 2 minutes.  Add the cup of vegetable broth while whisking.  Combine the coconut milk and canola oil and add to skillet as you continue to whisk the mixture.  Once mixture begins to thicken, add the red wine and the mushroom mixture to the skillet.  Reduce heat to medium-low and cook 15 to 20 minutes whisking often.  Season with salt and lemon pepper to taste and serve over mashed potatoes, noodles, rice or biscuits (see note).

Note:               If you are not vegan or need to be gluten-free, you could change out the rice flour and coconut milk for regular flour and milk.  Or one of them depending on food requirements for your eating style.

Note:               These items to serve over need to be vegan and gluten-free if you need it for your diet.  If not, enjoy over your favorite items.

Note:               If gravy is too thick, just add more vegetable broth.  If gravy is too thin, let it cook longer.

Ideas for Future Efforts

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Fresh Pea and Asparagus Risotto (GF)

Fresh Pea and Asparagus Risotto (GF)

(4 servings)

Ingredients:

2 tbsp. Olive Oil

1 cup Yellow Onion, finely diced

1 cup Fresh Asparagus, trimmed and cut into 1 inch pieces

½ cup Red Bell Pepper, chopped

½ cup Fresh Arugula, chopped

1 cup Fresh Peas

¾ cup Arborio Rice

5 cups Vegetable Broth, heated to boiling

½ cup White Wine

2 tsp. Fresh Lemon Juice

2 large cloves Fresh Garlic, minced

¼ tsp. Lemon Zest

1 tbsp. Dried Tarragon (optional)

to taste Salt and Pepper

Directions:

In a large skillet over medium heat, add 1 tbsp. olive oil.  When ready add onion and sauté about 4 minutes or until soft.  Continue cooking and add the asparagus for about another 3-4 minutes.  If pan is getting dry, add the last tbsp. of oil.  Now add bell pepper and arugula and continue for 2-3 minutes.  Lastly, add the peas, mix and then remove vegetables from pan to a bowl.  Increase heat to medium-high, add rice when pan is hot.  Stir and toast the rice for a minute or two before adding a ladle of hot vegetable broth.  Turn heat down to medium and stir rice in broth constantly until broth is absorbed.  Keep adding a ladle at a time and repeating the process until broth is gone.  Now add the wine and lemon juice and stir until absorbed.  Reduce heat to medium-low and add the vegetables back plus remaining ingredients mixing well.  Season to taste with salt and pepper and serve.

Note:               If you are not vegan and making this recipe, you can use chicken broth instead of the vegetable broth.

Ideas for Future Efforts

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World's only Vegan Butcher Shop

A little while back I came across what I believe to be the only “Vegan Butcher Shop” in the world.  It’s in Minneapolis, Minnesota and called “The Herbivorous Butcher”.  If you are ever in Minneapolis/St. Paul area, you have to check it out.

The Herbivorous Butcher

It is very well presented as you can see in the photos I took.  A “Meat Cleaver” theme is very dominate through the layout.  They offer both Korean and Smoky House BBQ Ribs, Porterhouse Steaks, Brats and Bacon in their cruelty-free meat alternatives.  They also offer cheese alternatives including Camembert and Mozzarella.

They sell an egg alternative and other products including bbq sauces, hot sauces and other accompaniments.

Breakfast Meat Alternatives

Check them out at www.theherbivorousbutcher.com.

Meat Alternatives Case

I am offering up two “Vegan” recipes this week that I believe even us carnivores would enjoy.

“Happy Cooking” until next week and please share my link with family and friends.  Thanks.

Red Velvet Cake (GF)

Red Velvet Cake (GF)

(12 servings)

Ingredients:

1½ cups Sugar

½ cup Vegetable Shortening

2 cups GF Flour

2 tbsp. Cocoa

1 tsp. Salt

2 tbsp. Water

2 tbsp. Red Food Coloring

2 large Fresh Eggs

1 tsp. Vanilla

1 cup Buttermilk

1 tsp. Baking Soda

1 tbsp. Cider Vinegar

Directions:

In a large bowl, combine sugar, shortening, GF flour, cocoa and salt.  In a small bowl, mix water, food coloring and 2/3 cup buttermilk.  Add this mixture to the dry mixture and beat until well blended.  Add eggs, vanilla and remaining buttermilk and continue to beat until well mixed.  Now mix vinegar and soda and fold into the cake mixture.  Do not beat.  Pour the mixture into an 9x13 baking pan that has been greased and floured.  Place pan in a pre-heated 350 degree oven for 40 minutes or until a toothpick comes out clean.  Cool completely before frosting.

Note:               Please use your favorite frosting or try this one.  1 cup milk, 1 cup granulated sugar, ¼ cup GF flour, 1 stick unsalted butter, 1.8 tsp. salt and 1 tsp. vanilla.  Combine flour and salt and add milk gradually.  Cook, stirring constantly until thick.  Cool.  Beat softened butter, sugar and vanilla in a mixer.  Add milk mixture and beat until fluffy.  Spread on cake and serve.  This does need to be refrigerated if any cake is leftover.

Ideas for Future Efforts

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Chocolate Clementine Scones (GF)

Chocolate Clementine Scones (GF)

(8 servings)

Ingredients:

1 cup GF Flour

1 cup Almond Flour

¼ cup, plus 2 tsp. Sugar, divided

2 medium Clementines, zested

2 tsp. Baking Powder

½ tsp. Baking Soda

¼ tsp. Salt

5 tbsp. Unsalted Butter, cold

1 large Fresh Egg

3 tbsp. Clementine Juice

½ tsp. Vanilla

1/3 cup Dark Chocolate Chunks

Directions:

In a large bowl, whisk together GF flour, almond flour, ¼ cup sugar, zest, baking powder, baking soda and salt.  Using a pastry cutter or two knives, cut in butter until mixture resembles coarse crumbs.  Stir in egg, juice and vanilla until dough comes together.  Stir in chocolate.  Turn dough onto a baking sheet lined with parchment paper.  Pat into an 8 inch circle and score into 8 wedges with a large knife.  Place in a pre-heated 350 degree oven for 18-22 minutes or until edges are golden and scones are just barely firm.  Sprinkle remaining sugar over scones and let cool 20 minutes.  Cut along score marks and serve.

Note:               You could use chocolate chips of your favorite flavor instead of chunks.

Ideas for Future Efforts

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Gluten-Free Baking

It is difficult to find good tasting gluten-free bakery products.  If you do, they are very expensive.  You may be better off making your own, if you have the time.

There are still problems when making your own bakery products.  Finding a GF flour that gives you that taste you’re looking for is tough.  Not every GF flour blend out there meets my taste desire.

We have found several companies that offer the best we’ve found to date.  The first is “Cup 4 Cup” and they are out of California.  They make several different GF flour blends and mixes.  They are not greatly distributed throughout the USA.  However, many “Williams Sonoma” stores carry their products.  They are worth checking out in my opinion and you can find out more at www.cup4cup.com and please give me your feedback on them and their products.  Thanks.

Another company we have discovered is “Ian’s Natural Foods” and we have used their breadcrumbs.  They make frozen foods as well.  Their panko breadcrumbs come in 3 flavors, Original, Italian and Garlic Parmesan.  They also have croutons and a stuffing mix.

I’ve not tried their frozen food products yet but will be checking them out too.  Their products are offered at Hy-Vee, Target and Cub Foods in Minnesota.  Check them out at www.iansnaturalfoods.com and see if they meet your needs.  The frozen line is geared towards children and their favorite foods.

This week I’m offering a recipe for “Chocolate Clementine Scones (GF)” on Wednesday.  Then “Red Velvet Cake (GF)” on Thursday.  Please give them a try and help spread my link to others.  Thanks and “Happy Cooking” until next week.

German Chicken Soup with Dumplings

German Chicken Soup with Dumplings

(8-12 servings)

Ingredients:

Dumplings:

1 cup All-Purpose Flour

½ tsp. Baking Powder

½ tsp. Kosher Salt

¼ tsp. Black Pepper

1/8 tsp. Fresh Grated Nutmeg (or ground if fresh not available)

6 tbsp. Water

Soup:

2 tbsp. Unsalted Butter

1 large Yellow Onion, finely chopped

2 large Carrots, finely chopped

2 ribs Celery, finely chopped

to taste Kosher Salt & Black Pepper

2 cloves Fresh Garlic, minced

7 cups Chicken Broth

2 large Bay Leaves

1½ lb. Red Potatoes, peeled & cut into ½ inch pieces

½ cup Heavy Cream

Directions:

Dumplings:

In a medium bowl, whisk together the flour, baking powder, salt, pepper and nutmeg.  Add the water and mix until shaggy dough forms.  Turn dough out onto a lightly floured work surface and knead until smooth (about 5 minutes).  Transfer dough to a small bowl, cover with film and let rest at room temperature for an hour.  Line a baking sheet with parchment paper.  Roll dough into a ½ inch rope and cut into ½ inch pieces.  Place on prepared sheet and cover with a damp towel.

Soup:

In a large heavy pot, melt butter over medium heat.  Add the onions, carrots and celery.  Season with salt and pepper.  Cook mixture stirring occasionally until softened (about 10 minutes).  Next add the garlic and cook until fragrant (about 1 minute).  Stir in broth, bay leaves and potatoes.  Bring to a boil and add dumplings.  Cover and cook over moderately low heat, stirring occasionally, until dumplings are puffed and cooked through (about 30 minutes).  Stir in cream and season with salt and pepper.  Discard the bay leaves and serve.

Note:               If you like nutmeg, grate a little into the soup when you add the garlic.  It will add an additional flavor to the soup.

Note:               You could add a little diced cooked chicken to this soup at the time you add the potatoes, if you desire.  I’d add about a half to three-quarters pound.  After all it is called chicken soup.

Ideas for Future Efforts

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