Tuesday, May 9, 2017

Italian sausage, Peppers and Onions


Ingredients

  • 6 (4 ounce) links sweet Italian sausage
  • 2 tablespoons butter
  • 1 yellow onion, sliced
  • 1/2 red onion, sliced
  • 4 cloves garlic, minced
 
  • 1 large red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 cup white wine

Directions

  1. Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
  2. Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
  3. Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

Friday, February 3, 2017

DAIRY-FREE, SOY-FREE CHOCOLATE FROSTING


1/2 cup chilled dairy-free, soy-free Earth Balance buttery spread
1-1/2 cup powdered sugar
1/4 cup cocoa powder
1 tsp. vanilla
Mix chilled margarine and vanilla in mixer. Slowly add powdered sugar.  Put in frig to chill before icing cake, if necessary.  
This is enough to frost 12 cupcakes or an 8×8″ pan of cake. 

Egg Free Dairy Free Chocolate Cake

Heat oven to 350

Grease pan(s) with an allergy safe food if you are making this for someone with food allergies. We have luck with Earth Balance dairy-free butter and coconut oil. 
1.5 c flour
1 c sugar
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 tsp vinegar
1 tsp vanilla {affiliate link}
1/3 cup oil
1 c cold water

Combine ingredients by hand or with a mixer. We use our KitchenAid Stand Mixer {affililate} because it gets the flour lumps out well. Pour batter into a greased pan or 100% silicone food-grade muffin cups {affiliate}. 

Bake approximately 30 minutes in the oven until the cake springs back to the touch or a toothpick comes out clean. Time varies depending on the pan you use.

Sunday, September 18, 2016

Philly Cheese Steak Casserole

Ingredients

  • 1 tablespoon olive oil
  • 2 green bell peppers, sliced
  • 1 large onion, sliced thin
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 2 pounds rib-eye steak, sliced thin
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 3/4 loaf Italian bread, cut into 1 inch cubes
  • 5 tablespoons butter
  • 1/4 cup flour

  • 1 (12 fluid ounce) can or bottle beer
  • 2 teaspoons hot pepper sauce
  • 1 1/2 teaspoons ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon soy sauce
  • 1 1/2 cups milk
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded American cheese
  • 8 ounces provolone cheese, sliced

Directions


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat 1 tablespoon olive oil in a skillet over medium-low heat; add the bell pepper and onion to the skillet; season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until soft, about 20 minutes; set aside.
  3. Pour 1 tablespoon olive oil into the skillet and raise the heat to medium; add the sliced steak to the hot oil until; season with 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper and cook until no longer pink, about 5 minutes. Remove from heat immediately.
  4. Arrange the bread cubes in the bottom of a 9x13 dish. Layer the steak on the bread and then layer the pepper and onion mixture atop the steak; set aside.
  5. Melt the butter in a saucepan. Whisk in the flour to make a paste. Pour in the beer, whisking continually until there are no lumps. Stir in the 1 1/2 teaspoons black pepper, 1 teaspoon garlic powder, parsley, onion powder, 1/2 teaspoon salt, paprika, Worcestershire sauce, soy sauce; stir. As the mixture thickens, pour in the milk. Add the Monterey Jack cheese and American cheese; stir until the cheese is melted. Pour the mixture over the assembled ingredients in the 9x13 pan. Top with provolone cheese slices.
  6. Bake in preheated oven until the provolone cheese melts, about 20 minutes.

Sunday, March 13, 2016

Lo Mein

Ingredients

  • 1 (8 ounce) package spaghetti
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons honey
  • 1/4 teaspoon ground ginger

  • 2 tablespoons vegetable oil
  • 3 stalks celery, sliced
  • 2 large carrots, cut into large matchsticks
  • 1/2 sweet onion, thinly sliced
  • 2 green onions, sliced

Directions


  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain. Rinse spaghetti with cold water to cool; drain.
  2. Whisk soy sauce, teriyaki sauce, honey, and ground ginger together in a bowl.
  3. Heat oil in a large skillet or wok over high heat. Cook and stir celery, carrots, sweet onion, and green onion in the hot oil until slightly tender, 5 to 7 minutes; add spaghetti and sauce mixture. Continue to cook, tossing to mix, until the noodles and sauce are hot, about 5 minutes more.

Egg Rolls

Ingredients

  • 1 pound ground pork
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1 quart peanut oil for frying
  • 2 tablespoons all-purpose flour

  • 2 tablespoons water
  • 2 cups shredded cabbage
  • 2 ounces shredded carrots
  • 8 (7 inch square) egg roll wrappers
  • 2 tablespoons sesame seeds (optional)

Directions


  1. Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
  2. In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
  3. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
  4. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

Saturday, January 23, 2016

Avocado Feta Salsa

2 Avocados, chopped
3 Roma Tomatoes, diced
1/2 C red onion, chopped
2 Garlic cloves, pressed
Small bunch fresh Cilantro, chopped
1 Tbsp Olive oil
1 Tbsp Red Wine Vinegar
5 oz container Feta Cheese, crumbled

Mix ingredients. 
Let sit 30-60 minutes, then serve

2015

2015