"I-Made-the-Hell-Outta" Vegetarian Salisbury Steak

    I think a lot of people my age remember when a t.v. dinner was just that:  an aluminum tray of slightly recognizable food that was meant to be devoured in front of "Brady Bunch" episodes.  My favorite was Salisbury steak with corn, half frozen potatoes (always a marble-sized chunk of ice in the potatoes for some reason) and baked apple slices.   I eventually tweaked a really delicious recipe and my version was better and (bonus) served on actual plates.  When I became a vegetarian, Salisbury steak was something I just let go.  Then I discovered Match Meats.  When I saw the "ground beef" version of Match Meats in the Whole Foods freezer my first thought was "I'm going to make the hell outta vegetarian Salisbury steak!"   Here's my version, vegetarian-ized.   Doused with mushroom gravy it's fit for dinner in front of the t.v. for sure.  It retained all the flavor of my old favorite and is healthier (although adding a ton of gravy probably isn't going to help you win any marathons). 

    This was really delicious the next day.  I had packed it in the gravy for lunch and my fellow teachers thought I was "cheating" and eating meat.

1 pound Match Meat ("ground beef" version)
1/3 cup finely chopped onion
10 saltine crackers, finely ground into crumbs
1 egg, slightly beaten
2 tablespoons sour cream
1 1/2 tablespoons prepared horseradish
1/4 teaspoon salt
1/8 teaspoon pepper
Olive oil for frying (I added a splash of truffle oil to boost the mushroom flavor, but that's optional)
2 cups mushroom gravy (recipe follows)

1. In medium bowl, combine Match Meat, onion, cracker crumbs, egg, sour cream, horseradish, salt and pepper, mixing lightly but thoroughly. Shape into four 1/2” thick oval patties.
2. Heat large nonstick skillet over medium heat until hot. Cook patties in skillet and cook 5 minutes or so per side, or until they brown and firm up, turning once. Remove from skillet and keep warm.
3. Prepare gravy (recipe follows). Pour gravy over patties. This should be swimming in gravy (I didn't put much on in the picture because I didn't want to hide the steak, but the gravy adds more flavor and keeps the "meat" moist).   Serve with mashed potatoes and a pretty green vegetable.



Cheater Mushroom Gravy

I fully intended to go the whole 9 yards and make my gravy from scratch, but I didn't start dinner tonight until really late.  Then I fully planned on using some jarred mushroom gravy, but . . . um . . . I didn't have any.  So what follows in a super fast "gravy" that was a really nice complement to the Salisbury steak. 

1 can condensed Cream of Mushroom soup

2 cups vegetable broth

4 large portobella button mushrooms, sliced

1/2 onion, diced

1 tablespoon cornstarch

1/2 cup cold water

Salt, pepper, garlic powder and onion powder to taste

1.  Brown the mushrooms and onions in the same pan used for the steaks.
2.  When mushrooms and onions begin to carmelize, add the condensed soup and vegetable broth.  Stir to mix and bring to a boil.
3.  While you are waiting for the soup and broth mixture to boil, combine the cornstarch and water in a mug and mix well, getting rid of any lumps.  When soup is boiling, add the cornstarch and water and stir until it returns to a boil.
4.  Lower heat to a simmer and stir constantly until it reaches the desired thickness.  Add salt, pepper, garlic powder and onion powder to taste.

Read more »

Banana Bread for my Bambino

 

 

We go through bananas like crazy in my house.  My sons and I live 40 minutes away from where they go to school and I teach, and the promise of a banana for breakfast gets my 4-year-old out of bed at 5:30 in the morning (he actually just asked for a banana as I write this post . . . too funny).   In spite of living with a potassium junkie, I occasionally have overripe bananas stinkin' up the joint.  I made this version of grandma's bread using candied pecans I had left over from my Thanksgiving baking.  With or without the pecans, this is a hearty bread and reaches it's maximum yumminess a day after baking.  It also freezes well; I pre-slice and freeze so I have it handy for a quick breakfast.

1 cup shortening

2 cups sugar

4 eggs

4 large, overripe bananas, puréed

3 teaspoons baking soda

3 cups white flour

1 cup whole wheat flour

1 teaspoon salt

1 1/4 tablespoons vanilla extract

3/4  tablespoon maple extract

1 teaspoon cinnamon

1 1/4  cups toasted walnuts, chopped
3/4 cup candied pecans, chopped fine
(toss about a cup of whole pecans with 2 tablespoons of honey.  Layer on waxed paper and toast in the oven at 200º until honey hardens up a bit.  Cool completely then process in a food processor until there are no large chunks)

 

 

 

1. Preheat oven to 350º. Cream shortening and sugar with mixer. Add eggs and cream again. Add extracts and mix to combine. Add bananas a bit at a time.

3. In a separate bowl, mix all the remaining dry ingredients together. Slowly fold flour mixture into banana mixture. When all flour is wet, mix batter with hand mixer; don't overmix.  Gently fold in walnuts and pecans.

4.  Divide evenly into 2 greased bread pans (batter will be thick). Bake for about 1 hour at 350º. Reduce heat to 300º and bake for another 10-15 minutes, or until knife inserted in center comes out clean.

 

 

Read more »

Rice Pie to Die For (yeah, yeah, that's an exaggeration. It's pretty darn good, though!)

I love potluck parties.  I love the idea of them, anyway . . . everyone brings their best dish and guests happily gorge on plastic plates heaped with the craziest combinations of food.  In reality, it seems like everyone brings some variation of meatballs in Crock-pots followed by "cheesy potatoes" which are almost always prepared with ham.  For me, a potluck often leads to disappointment.  I rarely eat anything I haven't made myself since most everything has meat as a major or minor ingredient.  And very few of my family and friends are adventurous enough to eat a whole serving plate of my seitan-based offering.  So I often find myself making a desert or two and then a vegetarian dish that is made with recognizable ingredients for my meat-loving loved ones.

Rice pie is a favorite dish of mine to bring to gatherings.  It's simple and can have endless variations depending on what you add to the mix.  I like it best plain and simple (as pictured).  This is a perfect dish for get-togethers because it travels well and is really best (in my opinion) when it's room temperature.  As an added bonus, it costs next to nothing to make and if you have leftover cooked rice you can use that instead (two cups should do it). I've made this with all kinds of rice, but like using white rice the best.   

1 cup long-grain white rice
2 tablespoons butter
3/4 cup ricotta, strained
1/2 cup parmesan, grated
1 egg
1/2 cup milk

Salt and freshly ground black pepper

Pie crust, unbaked

 

 

1.  Preheat oven to 450º.  Bring 3 cups of water to boil and add 1 tablespoon salt.  Add rice and cook in boiling water for 12 minutes, then strain, and place in large bowl.  Add 2 tablespoons butter, a bit at a time, then stir in ricotta and parmesan.   Add remaining ingredients; stir.

2.  Fill pie crust with rice mixture.   Bake in the oven for 40 minutes.  Cool to room temperature before slicing and serving. 

 

Read more »

Don's Parmesan Crepes Stuffed with Sheer Awesomeness

Lucky Girl . . .

Last night I had the pleasure of hanging out with three of the most eligible bachelors I know: Don, Tyler and Ron.  Don is a good friend of mine who has been evolving into a real foodie.  He graciously invited me into his kitchen and let me teach him how to make one of my favorite recipes ever- Parmesan crepes (more accurately, I just showed up with bags of groceries and declared that I was teaching him how to cook something awesome). 

The evening was filled with food, drinks, and lots of laughter.  I was lucky to be surrounded by three handsome young men who are loving the bachelor life.  Ahhh . . . bachelorhood.  There are lots of perks, I think, to being an attractive, unattached man.  First off, women tend to throw themselves at you (that is, if the table conversation at tonight's dinner was true. I have my doubts though.  How are there that many "so-hot-should-be-a-stripper" single ladies looking to casually date out there, anyhow?).  Secondly, bachelors really live their lives with a "no one is the boss of me" attitude.  They seem to always be making the "moves," as if there is no turn-off switch. I assume they just hit on all women to practice for the times they want to actually close the deal.   I think bachelors often have a confidence that is lacking in many married men and, in my experience, just revel in being a dude.  It's refreshing to be around.  Unless you're trying to date an "extreme-casual-dater," that is (great phrase, isn't it?  Don coined that one).  I'm thinking now, surrounded as I was by single men, that I probably should've been using my camera to shoot a calendar rather than crepes!

Ron man-handled the grill and, frankly,
smells better than the chicken . . .
and I'm not just saying that because I'm a vegetarian! 

We were crowded into the kitchen.  While Don and I were working, Ron popped in and out as he manned the grill.  Ron, in spite of my feminine wiles, wanted nothing to do with what we were cooking up and grilled hot wings and chicken breasts for himself.  Even after a couple dedicated years of being a vegetarian, I have to admit they smelled and looked really good.

I'm posting this recipe as more of a photo collage, since we were a bit casual about amounts used (the best kinds of dishes are made that way, in my opinion).  At the end of the pictures you will find the ingredients and amounts listed for you.





Parmesan Crepes with Bechamel Sauce, Stuffed with
gardein "chicken," Asparagus, Sundried Tomatoes, Shallots and Gruyere Cheese
(See why I changed the name to Don's Parmesan Crepes Stuffed with Sheer Awesomeness?)



Before making the crepes (which is the most difficult step for this dish) we prepared all the ingredients for the filling, starting with the asparagus.

2 bunches of asparagus

1 cup coarsley-chopped parsley

Drizzle asparagus with olive oil.  Season with sea salt and white pepper then add parsley

Mix it all up with your hands until the spears are coated evenly then bake for 12 minutes at 425°

Um . . . these were ahhhhmazing!

Next, shallots and sundried tomatoes.

1 cup coarsley-chopped shallots

1/2 cup sundried tomatoes, julliened

Cook up the shallots in olive oil and 1 clove minced garlic until glistening

Add tomatoes and cook for another 5 minutes or so

Looking at this picture I just realized that I left the jar of tomatoes at Don's.  This combination of shallots sauteed with the tomatoes could have been a meal in itself.  A meal I'd be having right now if I had sense enough to bring the jar home with me!

"Chicken" comes next

Prepare 2 pieces of gardein "chicken" in a little oil

When they're done, let them rest for about 5 minutes before chopping them in small chunks

Gruyere cheese

Don't do this half-assed, People.  Fork over the money to get good-quality cheese.

Shred 8 ounces of Gruyere

Now that most of the filling is done, Don is ready to tackle the crepes

Here's the "student" himself, getting ready to master making crepes.  The next lady he makes dinner for will have me to thank, that's for sure.

1 cup flour

1/2 cup finely-ground Parmesan cheese

1 1/2 cups milk and 1 tablespoon vegetable or canola oil

2 eggs

I love the look of concentration on Don's face. 

 

Honestly, a quick peek into his cupboards and you would see that he really is an experienced cook who enjoys trying new things. 

He'd never made crepes before, but, as a self-proclaimed Master of All Flippable Foods, he quickly got the hang of it.

Mix well

Spray a small 8" pan generously with cooking spray and heat over medium-high heat.  Drop about 2 tablespoons of batter in the center of the hot pan, then swirl the pan until the batter reaches the edges and forms into a nice round shape.  Cook for about 1 minute.  You'll see it start to bubble and the edges will firm up a little

Flip it carefully.  Don't worry if the first few aren't so hot.  After 3 or so, you'll be a pro.  Cook it on the other side for about 20 seconds, then flip the crepe out of the pan onto a waiting dish

Melt 4 tablespoons of Earth Balance or butter

Next, make the sauce.  This sauce is not for the weak of heart (meaning- those who have a weak heart).  I'm sure it could cause cardiac distress.

Whisk in 1/4 cup flour and white pepper, and cook until fragrant and thick, stirring constantly.  Ron's helping me by whisking it, but I still can't convince him to try it

Grab a palmful of the Gruyere and stir it in the sauce.  Add 1/4 cup of dry white wine or vermouth and enough "No-Chicken Broth" to thin sauce to your desired consistency.  Reserve about a cup of the sauce and set aside

Add the "chicken," shallots and tomatoes and stir to mix

Don's last crepe- a beauty.  Now we're ready to assemble it.

Add a heaping tablespoon of the sauce/"chicken"/veg mix and smooth over crepe

Lay 3 or 4 asparagus stalks on top, then sprinkle some Gruyere over that.  Roll up the crepe

Ron's chicken turned out great, so the boys had very full plates.  Later, as they watched the Tiger game after dinner it was clear they had full bellies as well. 

Assembly time.  Once crepe is rolled, cover with a spoonful of the reserved sauce and sprinkle with Parmesan.  It would be even better popped under the broiler for a minute or so, but we were so hungry we skipped that step

Tyler is ready to take the first bite.  Young or old-- I love to watch a boy eat.  Look how cute he is!  After a couple bites he took a picture of it with his phone.  He said it was the best thing he ever tasted but, who knows?  Like I said, men are always flirting.

:-)

Ron's on picture duty so we can enjoy Don's creation

White wine was perfect with this

Giving props to Ron and his mad skills on the barbeque.  These looked good enough to eat.  Which the menfolk did!

Reacting to Tyler saying something charming . . .

Best part of the night?  Enjoying a glass of wine after dinner, knowing that I didn't have to do any of the dishes!!!

Don declares it a victory.  Tres magnifique!

All in all, I can safely say I was a very lucky girl last night.  I had a great dinner, good wine, and a lot of laughs.  Doesn't hurt being the only lady at a table with three very handsome men.  It's good to hang out in a testosterone cloud now and again.  :-)

Filling:

 

½ cup diced shallots

½ cup sun-dried tomatoes, julienned, extra for garnish

1 cup diced gardein "chicken"
6 ounces Gruyere cheese, grated

Sauce: 

4 tablespoons Earth Balance or butter
¼ cup flour
¼ teaspoon white pepper
¼ cup vermouth or white wine
1 ¼ cup milk

½ cup Gruyere cheese, grated
No-Chicken Broth (for thinning sauce to desired consistency)

 

 

 

 

Parmesan Crepes:

1 cup flour
1½ cups milk
2 eggs
¼  cup finely grated Parmesan (powdered)
1 tablespoon vegetable oil

Read more »