Goulash

Easy meal--you can double or play with additions

 

Ingredients

1 pound of meat crumbles ( or sausage or whatever)

1 medium onion

2 garlic cloves minced

1 can mushrooms drained (or fresh)

1 can of diced Tomatoes (15 oz)

1 tsp of Italian seasonings (or however much you like)

frozen spinach or fresh ( in the amounts you like)

extra marinara sauce

8 ounces of rotini or shell or whatever pasta 

cottage cheese or mozzarella

Directions

Heat water for pasta a then cook it. Meanwhile -Saute the meat crumbles (or sausage etc), onions, mushrooms for 5 minutes or so until done, adding the garlic near the end. Add the Tomatoes and seasonings and simmer for 5 minutes--adding spinach near the end.  Mix with the pasta, adding some cottage cheese or mozzarella.  Top and mix in some marinara sauce if  desired.  At this point you can just eat it; or you can heat it more in an oven for 15 minutes or more to blend the flavors.

Another recipe for goulash can be found at the following link and you can make substitutions for the meat using the soy stuff etc https://www.365daysofcrockpot.com/north-dakota-casserole/

creamy chickpeas (curry like)

 

We loved this--it was hardy and filling and creamy!

Ingredients

Cooked rice for serving

1 onion chopped

15 oz can chickpeas, drained

15 oz diced tomatoes including the juice

15 oz can lite coconut milk

1/4 cup of natural creamy peanut butter

3 Tbsp tomato paste

1/8-teaspoon all the way up to a Tablespoon or more curry powder (according to your taste!)

1 up to 1 and 1/2 tsp garlic powder --as you desire

1 tsp smoked paprika

1 Tbs tamari --optional (soy sauce) I omitted

Spinach--I just threw in some frozen chopped spinach during the last 5 minutes---fresh would be nice as well

Cashews or cilantro for topping

Optional: vegetable broth for sauteing the veggies

Directions

Cook rice while preparing the creamy chickpeas

1. Place chopped onion in large saucepan (my ceramic). Add a bit of oil or just use water or vegetable broth.  Cook 5-7 minutes until onion is tender.

2. When tender add the seasonings of choice. Heat for about a minute adding more broth or water if sticking.

3. Add drained chickpeas and diced tomatoes with the juice of tomatoes. Cook 2-3 minutes. 

4. Add the coconut milk and peanut butter and tomato paste (I mix these three a bit first before adding).

5. Reduce heat and let simmer about 8 minutes more; during the last 5 minutes or so add some frozen spinach or fresh spinach.

Serve over the rice, adding cashews and or cilantro if desired.

This sauce filled my large saute pan--makes 4 large bowls or 5-6 small ones. It is filling because of the peanut butter and coconut milk and beans.

Pumpkin scones Gluten Free

Easy and I love them--nice for the fall.   Before cooking, after I cut mine I placed them in the frig for 15 minutes instead of the freezer as the recipe described--worked fine.  Note: I used coconut milk for brushing on the top. I found this on King Arthur's bake page https://www.kingarthurbaking.com/recipes/gluten-free-pumpkin-scones-recipe

Go to the link for all the info---I updated my colors and now you can't read what is below very well --sorry!

Ingredients:

Ingredients

• 2 3/4 cups (330g) Gluten-Free Measure for Measure Flour
• 1/3 cup (74g) granulated sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 8 tablespoons (113g) butter, cold
• ME_OMIT :1 cup to 2 cups (184g to 369g) minced crystallized ginger, cinnamon chips, or cinnamon sweet bits, optional
• 2/3 cup (152g) pumpkin purée
• 2 large eggs
• coarse white sugar, for topping
• ME: brushed top with coconut milk

Directions:

Instructions

1. 1.In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.

2. 2.Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.

3. 3. If using--Stir in the ginger and/or chips/bits, if you're using them.

4. 4. In a separate mixing bowl, whisk together the pumpkin and eggs until smooth.

 

1. 5.Add the pumpkin/eggs to the dry ingredients and stir until thoroughly combined.

2. 6.Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.

3. 7.Scrape the dough onto the floured parchment or pan, and divide it in half. Shape each half into a 5" round (if you haven't incorporated any add-ins); or a 6" round (if you've added up to 2 cups of chips/bits). The rounds should be about 3/4" thick.

4. 8.Brush each dough round with milk, and sprinkle with coarse white sugar or cinnamon sugar, if desired.

5. 9.Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.

6. 10.Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them at their outer edges.

7. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

8. Bake the scones--ME 20 minutes was a bit too much for mine perhaps because I didn't have the optional ingredients --but also because I didn’t place mine in the freezer for 30 minutes.—the recipe says for 22 to 25 minutes, until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy."

9. Remove the scones from the oven and serve warm. Wrap any leftovers airtight, and store at room temperature for several days; freeze for longer storage. Reheat very briefly in the microwave, if desired.

   When I refrigerated the cut dough for 30 minutes it took about 20 minutes— you want the edges to look done not doughy.

Pumpkin pie cups

 Easy, tasty, and just screw on the lids for a picnic or storage in the frig!

The original recipe can be found here https://www.jodiefitz.com/easy-pumpkin-pie-recipe-for-thanksgiving-dessert/

I did change a bit instead of using the evaporated milk I used 12 oz of a canned lite coconut milk and a tab of arrowroot starch.

INGREDIENTS

1 – 15 oz. can pumpkin, 100% pure

12 oz. can of evaporated milk -I used 12oz from a can of lite coconut milk

2 eggs, large

½ cup brown sugar

1 tablespoon maple syrup

1 teaspoon cinnamon

1 teaspoon vanilla

½ teaspoon allspice

(1 tablespoon of cornstarch or arrowroot if substituting coconut milk for the evaporated milk)

Directions:

preheat 350. Mix everything with a mixer and pour into 6,  8 ounce each ball jars so they are about 2/3 full. Place jars on a cookie sheet uncovered.  Bake 40-50 minutes until knife inserted comes out pretty clean. Cool and serve topped with whatever you like.

Autumn Sweet Potato wild rice casserole

This is a tasty fall dish---

Ingredients:

3 cups cooked cubed sweet potatoes

2-3 cups cooked wild rice mixed with Jasmine rice

6-8 ounces Beyond meat beef free crumbles (or could sub cooked white beans or beef)

1 apple , chopped, skin removed

1 small onion, chopped

1/2 teaspoon onion powder

1/2-1 teaspoon dried rosemary to taste

1 teaspoon dried sage

1/4 to 1/2 teaspoon smoked paprika

salt to taste

1/4-1/2 teaspoon dried thyme

vegetable broth 

Parsnips and carrots or butternut all could be used or added to this dish as long as they are cooked.

Cook wild rice and your white rice according to directions on package (I cooked my wild rice in some vegetable broth). Cube and cook sweet potatoes covered in water (takes about 10-13 minutes to cook when cubed). In a skillet saute the chopped onion, apple, and the meatless crumbles--cook for 8-10 minutes until the onion is done and the crumbles are browned. Add the cooked sweet potatoes and the seasonings . Mixing gently so as not to mash the potatoes. Add your cooked rice carefully stirring. Taste. Add any more seasoning you desire.  

Preheat oven to 350--place the cooked mixture in a casserole dish and heat till warmed through fifteen minutes or so--it depends on how hot all your ingredients are to start with. I added a bit of vegetable broth to this for warming.

Another dish from which I got the idea is found here: https://veganyackattack.com/2020/10/03/autumn-squash-wild-rice-bake/

Vegetable soup/ easy stove or crockpot

This is one of my favorite soups and it takes minutes to assemble. I found it here:  https://crockpotlad ies.com/recipe/crock-pot-vegetable-beef-soup/

I do it on the stove top but they give crock pot directions. Makes about 6- 8 servings depending on what you add.    I use 

Beyond Meat, Beef Free Crumbles Beefy, 10 Ounce instead of the hamburger meat---you could make it with just the veggies. I also use regular red potatoes with some skin on which I cube and cook while frying the onions and crumbles.  Here are the ingredients

Ingredients

• 1 Pound Extra Lean Ground Beef (me Beyond meat)
• 46 Ounces Canned Vegetable Juice Such As V8 Brand (I use 64 ounces)
• 14.5 Ounces Canned Corn Drained
• 16 Ounces Frozen Mixed Vegetables
• 14.5 Ounces Canned Diced Potatoes (I use my own fresh)
• Onion-  I add about 1/2 a large onion.
• celery--I slice thin and add to the pot with the veggies
• sometimes I add a bit of vegetable broth and GF pasta

I just saute the onion and beyond meat and cube and cook some red potatoes---this all takes about 10 minutes. Then I add everything to a big pot and cook for 20-30 minutes until the veggies are done. Go to link for crockpot directions.

 

Sweet Potato cookies 3 ingredients GF

I did not do the swirls ;-) and I used orange sweet potatoes instead of the Japanese--still tasty!

Below is the Youtube recipe if you go to the youtube video there is more added under it.  Mine didn't take as long. 

Makes 22-24 cookies INGREDIENTS: 375g (1.5 cups) Japanese sweet potato*, cooked, chilled, peeled and mashed (me standard orange ones) 1.5 tsp vanilla extract 42g (6 tbsp) coconut flour, sifted INSTRUCTIONS: 1. Preheat the oven to 390F. Line a 9.5x13.5x2 inch baking dish with parchment paper. 2. Blitz the sweet potatoes and vanilla extract in a high-speed blender until it just liquefies into a smooth and silky puree. Use a tamper to help work the mixture, it will take a bit of work until it gives. 3. Transfer the puree to a medium sized bowl. Sift the coconut flour and add it to the mixture. Mix well until all the coconut flour is fully incorporated into a thick paste. 4. Fit a piping bag** with a star tip and fill it up with the paste. Create cookies in 2 inch swirls by applying pressure to push the dough out and wrapping the swirl around the center. (This piping technique is actually surprisingly easy. There are great youtube tutorials that can get you up to speed in no time). The cookies will shrink a bit as they dehydrate in the oven, so pipe them closely on the baking dish to fit 22-24 cookies. 5. Now place the cookies in the preheated oven and fully COVER them with a baking pan (resting the pan directly on top of the baking dish, as you would a lid), or cover with aluminum foil, folding it over the entire baking dish. 6. Bake covered 390F for 20 minutes. Then uncover the baking dish, reduce the temperature to 350F and bake for an additional 15-17 minutes, until the cookies turn more golden. (I did this for this amount for the first part at 390 covered. At the 350 degree uncovered I only did about 5 minutes more. When I added more than this they were a bit over cooked) 7. Remove from the oven and place it on a wire rack to cool. 8. Serve once the cookies completely cool down to room temperature. Store them in an airtight container in the fridge. They will become softer and more buttery after they are refrigerated. Let them come to room temperature before serving.
 

Note: I have also tried these using Sweet potatoes, almond extract, and almond meal. The only difference in cooking was I left the temperature at the higher level instead of turning it down when cooking the uncovered part —and I needed to cook it about 25 minutes for the uncovered part. Also the consistency is different in this change.