Category: Make Ahead


20200622_205203 I used the same dough as the pierogies I made recently. The filling is beef and lactose free cottage cheese.

Dough:

2 1/2 C. bread flour

1 tsp. baking powder

1/2 tsp. salt

1 c. plain Kite Hill almond yogurt (the original recipe called for sour cream)

1 large egg and 1 large egg yolk

Whisk dry ingredients in stand mixer.  Add in yogurt and eggs and run with dough hook about 8 minutes.  Sticky, sticky, elastic dough.

Wrap in plastic and refrigerate at least one hour (I refrigerated it overnight)

Filling:

1/2 c. ground meat

1/2 c. cottage cheese (or ricotta) I used Lactaid cottage cheese

1 tsp. garlic powder

1 tsp. seasoned salt

2 tsp. Italian seasoning

3 Tbsp. pesto

1 c. vegan mozzarella style shreds

Cook meat and add seasonings.  Add cheeses and pesto.  Simmer until shreds melt.

Refrigerate for use later.  Must be cold or your dough will melt.

Assembly and cooking:

Line baking sheet with parchment and dust with flour.

Roll out dough and cut into 3 inch circles.

Place 1 tsp. filling on each circle.  I tended to overfill, and still had filling left over that I will freeze and add in to my next lasagna.

Seal as  you would an empanada in half moons and set aside on the prepared baking sheet.

I refrigerated them until I prepared the rest of the meal.

I prepared a marinara sauce in a large skillet on one burner and boiled some water with salt and garlic in a large dutch oven on another.

Boil the ravioli in two batches until they float (about 4-5 minutes) and use a slotted spoon to place in the marinara, turning to coat evenly.   It stays warm nicely in the large skillet until serving.

I will admit this is more work that I’m usually in the mood for – but sooooo worth it!

 

 

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I was in the mood for some egg salad again. I do dread peeling hard boiled eggs though and didn’t really like the texture of the eggs when I bake them even though I posted it. Today I found post that suggested steaming the eggs. Guess what? It works! Try putting your eggs in a pan and a half inch of water with a lid and steam them for 15 minutes. The steam permeates the shell and the eggs peel like a dream. I am sold. Beautiful yellow yolks and no green Rings either! Great for making deviled eggs for the holidays.

 

This is a super easy for a weeknight meal.  Ingredients on hand, ready to go.  Variations are endless.

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2 packages frozen crumbles

1 onion, chopped

Oil to soften onion

1 tsp. seasoned salt

1 tsp.  garlic powder

(variations available based on seasoning choices!)

2 cans french style green beans, drained

1 can garbanzo beans, drained

1 pouch Imagine non-dairy cream of mushroom soup

1 pouch vegan cheddar shredds

1 package tater tots (I used Ore Ida mini tots)

Chop onion – I used a sweet red onion

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Put tater tots in oven to cook according to directions.

Cook onion in large skillet in oil with seasonings until translucent.

Drain beans and add in to onion.

Stir in soup and heat through.

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Keep warm until tater tots are ready.  I cooked them on parchment and made them extra crispy.

Pour skillet ingredients into prepared baking dish.

Top with cooked tater tots.  I could have used sweet potato tots to eliminate nightshades.,

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Sprinkle with vegan cheddar shredds.

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Pop into the oven at 400-425F for 15 minutes or until shredds melt.

Variations – veggie tater tots or sweet potato tots, other varieties of soup, other vegetables besides green beans, real ground meat instead of crumbles.  Mexican style?  Indian style?  Italian style?  Yum, Yum, Yum.

 

 

I had leftover risotto from the Waiting for Dorian meal.  The local market had some chicken tenders on sale. Inspiration kicked-in!

Risotto casserole:

4 C. Leftover risotto

1 C.  Leftover chard and cannellini beans chopped up in the food processor. Any leftover cooked vegetables will do.

1 egg

1 C. Vegan mozzarella shredded

1/2 C.  Crumbs from seasoned chips or crackers. I used some organic multigrain crackers.

3 Tbsp. butter

Combine leftover risotto, chard, egg, shredds and crumbs.  Place in 13 x 9 baking dish sprayed with coconut oil.  I refrigerated it overnight. This is not a necessary step. I just did it so dinner will be easy tonight. Bake at 350 for 30 minutes.  Top with little pieces of butter turn heat up to 450 and cook for another 15 minutes to make golden brown across the top.

For the chicken skewers:

Weave chicken tenders on to skewers. Marinade overnight in marinade of choice. I combined 1/2 C. pineapple jalapeno jam and 1/4 C. balsamic glaze. It was amazing! Bake in the oven side by side with the risotto casserole. After 30 minutes at 350 take the chicken out and cover with foil tossing around first to make sure it all has plenty of the juices on it. Finish cooking the risotto casserole with the butter on it.

This was a huge hit!

 

I cooked this for the boys, but didn’t have any because of the nightshades.  They loved it.  Super easy weeknight meal.

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1 large onion chopped.

1 c. chopped bell peppers.

1 package Gardein crumbles

2 cans store bought sloppy Joe sauce

1 recipe gluten free biscuit or corn bread, loose and wet enough to spoon over Sloppy Joe.

Cook onion in a little oil till translucent.   I seasoned with some seasoned salt.  Optional.  Add in crumbles.

Meanwhile, make batter for topping.  I used gluten free Bisquick.

Add sauce into crumbles and heat through.

Pour into 13 x 9 baking dish sprayed with coconut oil.  Top with batter.  Bake 350F 40 – 45 minutes.

In an attempt to make a breakfast with items on hand, I came across a recipe from Crazy for Crust.  I adapted it for dietary restrictions.

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10 eggs

1/4 C gluten free flour

16 oz.  Lactose Free cottage cheese

1/2 C melted butter

1 tsp. Baking powder

1 lb. Sausage, cooked and crumbled.

1 tsp. Seasoned salt

1 tsp. Garlic powder

1 package vegan cheddar like shredds

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Combine cottage cheese, eggs, butter, flour, and baking soda.  Mix in sausage and shredds.

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Pour into greased/sprayed 13 x 9 baking dish.  Bake at 400 F for 35 minutes.

I keep cooked, crumbled ground meat and sausage in the freezer for night like tonight when I can’t decide what to make and want dinner in a hurry!

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1- 2 lb.  Cooked crumbled meat I used Turkey brats

Broccoli florets

Chopped onion

Oil to cook veggies

1 tsp. Garam Masala

1 container vegan cream cheese

1 can pumpkin

1- 2 cups vegan shredded

1 lb. Cooked pasta

Cook veggies in oil.  Season with Garam Masala.

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Add defrosted meat.

Mix in cream cheese and melt.  Stir in pumpkin.  Place in greased 13×9 casserole dish.

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Top with shredded and bake at 350 for 30 minutes.

A total success!!

Today is my oldest son, Austin’s 30th birthday.  We will be celebrating all day, starting with quiche and berries!

 

I made four different quiches – three vegetarian and one with chicken apple sausage.

I set up an assembly line and made them all at once.  The following is the basic recipe for one quiche.

1 pie crust

5 eggs

1/4 large sweet onion

1/2 c. carrot matchsticks

1/2 tsp. seasoned salt or salt mix

1/2 tsp. herbs of choice (I used rosemary and thyme)

2 Tbsp. olive oil

1/4 c. sour cream (I used tofutti for my son, Donovan, who can’t have dairy)

1/4 c. milk (I used almond unsweetened)

1/4 c. cream cheese (again, I used tofutti)

1/2 package veggie shredds or shredded cheese of choice

1 package frozen vegetable of choice, cooked and drained – I used broccoli rabe, broccoli, and asparagus.

8 oz. cooked meat instead of or in addition to veggies – optional – I used apple chicken breakfast sausage.

Cook onion and carrot in olive oil, seasoned with salt and herbs, until softened and slightly browned.  If you’re making more than one, cook enough for all of them and save the pan for cooking the meat separately if you’re trying to keep any of them meat free!  Meanwhile:

Get pie crust ready.  I used 2 refrigerated and 2 frozen, since I only have two pie plates!Crust immaculate

Set out bowl to place cooked, drained veggies in.  Top with onion/carrot mixture, sour cream, cream cheese, shredded cheese, 5 eggs (per quiche) and blend.

Pour blended fillings into pie crusts.

Bake at 325 for 40-45 minutes or until knife in center comes out clean.

Many quiche recipes call for baking the crust first.  Totally not necessary!  These were a huge hit!

 

 

 

 

Leftover roasted potatoes are the star of this quiche. The bacon and onions don’t hurt either!

 

2 Immaculate pie crusts

1/2 pound bacon

3/4 cup chopped onion

2 to 4 cups leftover roasted potatoes cut into small cubes

10 eggs

One package mozzarella shirts vegan cheese

One half cup tofutti sour cream

Cook onion and bacon until bacon is crispy. Place in pie crust in pie pans sprayed with coconut oil. Combine remaining ingredients and pour into pie shells. Bake at 320F for 45 minutes.

 

 

I had some Pearl couscous and was inspired to mix it with some broccoli slaw I had on hand.  The result was so yummy and so easy, I will definitely serve it again!

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Just cook the Pearl couscous according to directions, let it cool and then mix it with the broccoli slaw. Yummm.

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