Wednesday, January 21, 2015
I have a confession to make: I do not like beef stroganoff. Why am I making it, and then advertising it, then? My family is obsessed with it. My husband, my mom, my kids, they all love the stuff. I have a hard time stomaching the idea of making a sauce out of sour cream...blarg. Sorry guys. We also have struggled over the years making one that's comparable to a true stroganoff but dairy free for Nik, so we just don't have it very often. It's the "what do we do with all of the leftovers?" meal.
That's where today's dreamy stroganoff comes from. Let me tell you, as someone who has never liked the stuff much before, this recipe could convert me. (It's probably the lack of hot melted sour cream sauce. BLARG.)
- ground beef
- onions or shallots (I used shallots)
- coconut milk
- wide ribbon noodles (I used egg-free, pictured below)
- bay leaves
- stock (I used chicken stock that I made, you can use any stock you prefer)
- worcestershire sauce
- Just Mayo (You could use any mayo you want...you're using very little. Just May is egg-free.)
I almost never measure when I cook, so I'm sorry. I'll tell you how to make it, and estimate amounts as I do so.
First, you'll want to saute your aromatics: shallots/onions & garlic. I added the mushrooms right away too, then the beef. You could use steak or some other form of beef, whatever you have on hand or like. We had an extra huge hamburger patty left over from a few nights ago, so I broke it up and used it. Saute until browned.
As your're browning your meat and aromatics, put about 1 cup of non-dairy milk of your choice into a cup, and add roughly 1 T of vinegar, then let it sit. This will make it sour. If you use white vinegar, this is a pretty good measurement. If you use red wine vinegar, use a little less as the flavor will be more overpowering. Balsamic vinegar is probably not right for this purpose, but hey, if you want...throw caution to the wind.
Once browned, add the coconut milk mixture and about 1 cup of your stock of choice. Add spices and bay leaves. Salt & pepper to taste. Then you'll let it simmer for about 15 minutes, it'll start to thicken up and become like a gravy. Add worcestershire sauce once it's thickened so you don't cook out all of the flavor, it's kind of the punch you'll be looking for.
Start boiling your noodles as it thickens up. When the noodles are done, drain and set aside for just a minute. Reduce your temp to low, and add 1 tablespoon of mayo to the sauce and watch it turn into stroganoff magically before your eyes. Mix that in, and then add your noodles. Now you have a magical dairy free bowl of stroganoff! Right before you serve, add some parsley in for color and BAM. Watch your three-year-old plow through THREE helpings of it.
Posted by angela at 12:36 PM
Tuesday, January 20, 2015
So, Tex-Mex is pretty darn hard to do without cheese. I'm going to put that out there right now. The flavor profiles really need to be adapted and intensified to make up for the lack of rich, ooey gooey cheese. I am not usually very thrilled with the outcome when I make many dishes. They just feel thin and weary. These enchiladas are the very first success I've had in 4 years of dairy free home cooking. And you know what the best part is? They don't use a cheese substitute, either. They are filling and rich.
For the filling I used:
- 1/2 can jalapeno corn
- 1/2 red bell pepper
- about 1/2 cup leftover cooked turkey breast, cut into small pieces but shredded would work too
- 1/2 onion
- 1/2 can black beans
- shredded cabbage
Mix all of this in a bowl. Add 1/2 can of green enchilada sauce (I used Market Pantry brand, it's dairy free), then add salt & pepper to taste. I tossed in a dash of oregano and a dash of cayenne for good measure, but if you're not a fan of the spicy foods, it's not necessary.
Add the remainder of filling (if any) to the top, then dump the other half of the can of sauce on top. Now, if you want a little more richness, you could make a quick white gravy or bechamel sauce. I did, just to give it the extra creaminess, but it's totally not necessary. Bake at 400 degrees for about 30 minutes.
Make a roux with flour and olive oil, then whisk in the non-dairy milk of your choice until it's the texture of a thin gravy. I don't often use measurements when I make gravies and sauces, I just wing it. Add onion powder, garlic powder, salt and pepper. If you wanted this to mimic the umami of cheese, you could add some nutritional yeast, but I didn't find it necessary. This gravy will give it a savory flavor, but not over powering. I did throw in a dash of chipotle Tabasco, but that's totally optional.
Ta-da! Dairy free enchiladas without a vegan cheese substitute. Enjoy!
Posted by angela at 11:45 AM
Wednesday, January 14, 2015
Have you had cold brew coffee? I think it's all the rage right now. I'm not exactly up on a ton of trends, but I have seen cold brew coffee at Trader Joes in the dairy section, so it must be trendy. I'm ok with that, because cold brew coffee is so good. I don't like hot drinks particularly, so when I have a cup of coffee in the morning I usually let it sit forever until it's cooled...then I drink half and forget about it. But with cold brew coffee, it's a different story.
So, you can buy it. It's a concentrate, and fairly reasonably priced if you go to Trader Joes, but I'm a DIYer. I think we've established that already, haven't we? So, you need 3 things to make it.
A glass jar
I use a large mason jar, and add about a cup of ground coffee to the bottom. Then I fill the jar with water and shake, shake, shake. Place it in the fridge, and 24 hours later you have coffee concentrate. Strain out the grounds and store it in a glass jar in the fridge. Make an iced coffee by pouring some in your cup and then adding milk and sweetener. You may want to dilute it with some water, it's pretty heavily concentrated coffee, but that's up to you. You can also use it to make Ca Phe Sua Da (Vietnamese Coffee) which is my favorite coffee drink in the world.
When you're brewing it, you can also add things to it. You could add a cinnamon stick in to infuse it with that flavor, or some vanilla extract (or a vanilla bean, if you were so inclined) like I did to get some vanilla coffee. Play around, find what you like, and get your caffeine with a smile.
So what's the deal with cold brew anyway? Well, I'm no coffee enthusiast, so I can't say I know really except it's good. It's a little sweeter, it has less bite to it than hot brew coffee. I've read that not using heat reduces the acidity, but I can't vouch for that. Let's just go with...it tastes better to me. It'll last ages in your fridge...not that it'll take long to go through it. If you get started now, you could be having some this time tomorrow.
Tuesday, January 13, 2015
Sometimes I like to get a little crazy in the kitchen. I like to think of my kitchen as party central. And chicken broth...well it can be anything but a party if it's just chicken and water, am I right? I mean, sure, it'll be good enough. But do we really want our soups to be good enough? No. No we don't. We want some Bang Bang! We want some Firework! We want a loud and proud soup full of flavor! So, next time you're making a boring old chicken broth, try throwing in some parsley and a lemon. BAM. Now that's what I call flavor.
Oh, and if you're so inclined, pump up some jams and dance while you're doing it. Except don't dance while you slice the lemon, ok? Let's not dance with knives. We're partying, but were not reckless. Right? Right.
Monday, January 12, 2015
Sunday, January 11, 2015
What do you need to make granola? Oats, a small amount of oil, seasonings and about 10 minutes. You can do it on the stove top, or in the oven. I heated up a tablespoon of coconut oil until melted, stirred it into 2 cups of oats, added some brown sugar and cinnamon, and baked for 10 minutes at 350. Let it sit out for just a little while to cool so it gets that crunch, then store in an airtight contained. It'll keep for quite a while. Ours doesn't last long, so I can't say exactly.
The cost difference is enough to sell me alone, but the flavor is spot on. It's customized to whatever you want! And my kids LOVE to have it in their yogurt for breakfast. Sometimes we add raisins or craisins to the granola, sometimes we toast coconut with it (add that with only about 5 minutes left to toast, otherwise it'll burn). Enjoy!
Saturday, January 10, 2015
Here's just a simple idea. I'm in a potato phase. I love a good baked potato. Russet, Yukon Gold, Sweet Potato...doesn't matter. I want them all. Some nights, I throw a few potatoes wrapped in foil into the oven at 400 degrees for about an hour, then I just whip up some quick toppings. I dream of cheese and sour cream, sure. But that's not an option for us currently, so I search the fridge for something that will be flavorful and fun. Some nights it's leftover soup or chili, some nights I just like to chop up mushrooms and red onion with a little truffle salt (my FAVE), and some nights I get crazy. Like this night. I had some broccoli, and a few slices of some Applegate Farms ham, which I had been using for sandwiches all week. I tossed them both in the cast iron skillet with a little salt and pepper, and added some thyme and garlic and BAM. Simple, flavorful, healthy. The kids love broccoli, so they gobbled theirs up fast and it took a little longer for them to eat the potato...that they're not a huge fan of. I drizzled some truffle oil (from Trader Joes) and truffle salt over the top of mine. YUM.
Posted by angela at 2:00 AM