Roux: 1Tbs Butter and 1Tbs Flour (Rouxing is melting the butter and mixing in the flour to create a yellow paste. This works MUCH better with butter than with margarine.)
3 cups veggie broth
1/4 cup carrots
1 Cup onions
4 slices o Quorn "chicken" (or other substitute)
1/4 tsp Thyme
1/8 tsp Tumeric
1/4 cup milk
Salt and pepper to taste
After making the roux, mix in the broth and milk, bring to simmer, and allow the roux to dissolve into the broth. This will help thicken things up a bit. Add veggies and allow to soften a bit (10 minutes).
Bring to boil and toss in the quorn chicken and dumplings. Eat.
Dumplings:
1 cup flour
3 eggs
salt, pepper, butter, to taste
Mix that stuff up! (With a fork.) Place chunks of the mixture into boiling water. Leave there until the dumplings float to the top. You now have dumplings. When placing these in the broth, put the fork in the broth before stabbing a dumpling. This helps a lot in preventing dumpling-fork stickage.
This is how we made it, but we'd change a few things (and we'll update the recipe once we've tried these new ideas-- we just don't want to give you a recommendation that we haven't personally tested!). First, the spices weren't quite giving us all the umph we were hoping for. Maybe increase the spices or add some new ones? Also, we might be able to skip the roux altogether if we cooked the dumplings in the soup rather than cook them separately and then add at the last moment (this might also make the dumplings more flavorful).
We'll keep you posted!
Saturday, November 26, 2011
Turkey Dinner (sort of)
Thanksgiving, a time to stuff yourself silly and go around the table with family and say what you're thankful for.
This year I'm thankful for a LOT! My family, husband, puppies, jobs, shelter, food, etc.
Really just about everything I have I'm so happy to have it!
This year was my first year cooking and I am now thankful for the last 6 months I have been learning to cook, because thanksgiving was GOOD! All of this took ~2.5 hours.
The menu for two was:
Tofurkey with homemade gravy
1 package oven roasted tofurkey
4tbps butter
4tbps flour
4 cups chicken flavor veggie broth (we use edward&sons Not-Chick'n Bouillon cubes)
1 tsp poultry seasoning (maybe a little more)
bring to a boil, simmer 20 mins
Top tofurkey with gravy, bake 20 mins
This one was a winner. The gravy is great! And it's SO EASY! No 8 hours of basting, stuffing, etc a turkey.
Green Bean Casserole
Follow instructions on the back of the French's Onion Box
This one I wasn't as happy with. It is like the skimpy version of our casserole but we used the traditional canned (no salt added) green beans instead of fresh like we did with the casserole. I think we'll use fresh from now on.
Butternut Squash Soup
See Previous Post
Mashed Potatoes
See Last Post
Pinot Grigio (Barefoot - classy I know)
Quick bake rolls from Kroger (on sale!)
Cranberry Sauce. (Open Can. Pour. Cut.)
Banana Waffer Dessert
Waffers, vanilla pudding, bananas, whip cream. mmmm...
PICTURE COMING!
Even though it was just the two of us, I think we did really well. I think this was probably the best vegetarian spread I've ever had. I forgot to make the savory onion and leek tart that everyone loved last year. (http://www.chow.com/recipes/10709-savory-onion-and-leek-tart)
First time I've had 'turkey' on thankgiving in 7 or 8 years and I am really happy with my choice! The gravy was killer - first time I've had gravy on my taters is IDK HOW LONG but it was awesome.
Well, I'm off to finish cooking my crazy amounts of indian lentil soup so I can test out freezing stuff! Later homiez!
This year I'm thankful for a LOT! My family, husband, puppies, jobs, shelter, food, etc.
Really just about everything I have I'm so happy to have it!
This year was my first year cooking and I am now thankful for the last 6 months I have been learning to cook, because thanksgiving was GOOD! All of this took ~2.5 hours.
The menu for two was:
Tofurkey with homemade gravy
1 package oven roasted tofurkey
4tbps butter
4tbps flour
4 cups chicken flavor veggie broth (we use edward&sons Not-Chick'n Bouillon cubes)
1 tsp poultry seasoning (maybe a little more)
bring to a boil, simmer 20 mins
Top tofurkey with gravy, bake 20 mins
This one was a winner. The gravy is great! And it's SO EASY! No 8 hours of basting, stuffing, etc a turkey.
Green Bean Casserole
Follow instructions on the back of the French's Onion Box
This one I wasn't as happy with. It is like the skimpy version of our casserole but we used the traditional canned (no salt added) green beans instead of fresh like we did with the casserole. I think we'll use fresh from now on.
Butternut Squash Soup
See Previous Post
Mashed Potatoes
See Last Post
Pinot Grigio (Barefoot - classy I know)
Quick bake rolls from Kroger (on sale!)
Cranberry Sauce. (Open Can. Pour. Cut.)
Banana Waffer Dessert
Waffers, vanilla pudding, bananas, whip cream. mmmm...
PICTURE COMING!
Even though it was just the two of us, I think we did really well. I think this was probably the best vegetarian spread I've ever had. I forgot to make the savory onion and leek tart that everyone loved last year. (http://www.chow.com/recipes/10709-savory-onion-and-leek-tart)
First time I've had 'turkey' on thankgiving in 7 or 8 years and I am really happy with my choice! The gravy was killer - first time I've had gravy on my taters is IDK HOW LONG but it was awesome.
Well, I'm off to finish cooking my crazy amounts of indian lentil soup so I can test out freezing stuff! Later homiez!
Saturday, November 19, 2011
Parmesan Smashed Potatoes
6-7 small red potatoes
2 cloves garlic, minced
1/4 teaspoon salt (optional)
2 tbs butter
2 tbs Parmesan cheese (or more, if you're awesome)
Milk (to consistency)
Boil potatoes and garlic together in pot until you can easily skewer a potato with a fork (approximately 20 minutes) (you may cut the potatoes in half prior to boiling if you like). Strain potatoes. Keep garlic if you can, but it's not critical. You can add garlic powder at the end if it's that important to you.
Return potatoes to (empty) pan. Smash (ideally with a potato smasher, but your fist works in a pinch if you're angry and can deal with the heat).
Add butter, milk, salt, and Parmesan cheese. Smash more. Smash until the potatoes have bowed to your will and are quivering in a creamy mess at the bottom of the pan. If there are any hard potato pieces, smash them.
Serves 2.
2 cloves garlic, minced
1/4 teaspoon salt (optional)
2 tbs butter
2 tbs Parmesan cheese (or more, if you're awesome)
Milk (to consistency)
Boil potatoes and garlic together in pot until you can easily skewer a potato with a fork (approximately 20 minutes) (you may cut the potatoes in half prior to boiling if you like). Strain potatoes. Keep garlic if you can, but it's not critical. You can add garlic powder at the end if it's that important to you.
Return potatoes to (empty) pan. Smash (ideally with a potato smasher, but your fist works in a pinch if you're angry and can deal with the heat).
Add butter, milk, salt, and Parmesan cheese. Smash more. Smash until the potatoes have bowed to your will and are quivering in a creamy mess at the bottom of the pan. If there are any hard potato pieces, smash them.
Smash.
SMASH
Serves 2.
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