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Turkey Salad Sandwich. Or Chicken Salad Sandwich.

24 Jul

If you cooked that Turk’y roast from my other recipe, or if you have a hankering for a yummy sandwich – this is a wonderful sandwich recipe! You can either use Quorn Turk’y roast, or Quorn Naked Chicken Cutlets, or whichever fake meat you prefer!

Ingredients:

1/2 Quorn turkey roast or 1 1/2 cups of Quorn chicken, cooked and cooled according to directions on the box.

1 green onion

4 tablespoons mayonnaise or veganaise

2 tablespoons dijon mustard

1 tablespoon of apple cider vinegar

1 teaspoon white sugar

1/4 teaspoon of sea salt

Use cheese grater to grate the fake meat into shreds. Mix the shredded meat with all of the ingredients and then spread on to your favorite bread. YUM!

Unbelievable Juicy Quorn Turk’y Roast Recipe

23 Jul

I think the name says it all. This was amazing. I just made it today, and my fiance and I enjoyed it cut up in pita bread. Tomorrow I am going to make it into a Quorn Turk’y Salad.

So here it is – the amazing yummyness!

Ingredients:

1 Quorn Turk’y Roast

Papa Rick’s Totally Boss Sauce

Margarine

Directions:

Cook the Quorn Turk’y Roast according to the instructions on the box. Once done, remove from oven, let cool a bit, and remove plastic wrapping. Poke with fork, or slice a bit with knife, and put in a bowl full of Papa Rick’s Totally Boss Sauce. Marinate for at least 3 hours; the longer the better.

Preheat oven to 350 degrees. Line a baking sheet with tin foil and place the roast on the foil. Pour the marinade over it, and put two pats of margarine on top of the roast. Bring the sides of the foil up and secure the roast inside of the foil. Place in oven and bake for 5 minutes. Take out, turn the roast over, baste the marinade over it and put two pats of butter on the other side. Close foil, put back in oven, and bake another 5 minutes.

Take the roast out. If you want to serve it whole, you are done. If you are like we were tonight and want to use it in other recipes such as sandwiches and soup, slice it up completely, brush each side of each slice with the marinade, and cook another 5 minutes.

Take out, cool, and enjoy!

Bang! Bang! He Shot Me Down Chili

21 Jul

I went shooting for the first time with my dear husband a few years ago. I had a particularly stressful day at work, so he picked me up and took me to the shooting range. Talk about therapeutic! I won’t tell you where I ended up shooting that poor paper guy, but better him than the real guy who I was annoyed with, right?

What kills me about this ad is the copy, “You may only need it once in your lifetime; buy now so you will have it at that time”. Who can argue with that logic??

This is my chili recipe and it is pretty bangin’, if I do say so myself. I always have requests for seconds. What I love about chili is that it is very forgiving – you can leave out spices, add more, or whatever you like according to your taste. So I give you this loose guideline, but by all means, change it up according to your preferences!

Ingredients
•       6 fake bacon strips, cooked and chopped
•       1 1/2 pounds fake ground beef
•       1 large onion, thinly sliced
•       3 minced garlic cloves
•       1 tbs olive oil
•       2 (16 ounce) cans kidney beans, rinsed and drained
•       1 (14.5 ounce) can pureed tomatoes, undrained
•       1 (6 ounce) can tomato paste
•       4 1/2 teaspoons chili powder
•       1 1/2 teaspoons salt
•       1/4 teaspoon dried oregano
•       1/4 teaspoon ground cumin
•       1/8 teaspoon rubbed sage
•       Monterey Jack cheese (or cheese substitute)

Directions
1.      In a large saucepan, cook bacon remove and place on paper towels.
2.      Cook “beef”, garlic, and onion in olive oil. Remove from the heat;
add the remaining ingredients.
3.      Stir in bacon; mix well.
4.      Transfer to greased 13-in. x 9-in. x 2-in. baking dish. Cover and
bake at 350 degrees F for 45 minutes. Uncover and bake 10 minutes
longer or until thick and bubbly. Sprinkle cheese on top and bake
another 5 minutes, or until cheese is melted.
5.      Serve with tortilla chips and your favorite sour cream substitute

Julie’s Pizza Ina

20 Jul

Carmalized shallots:
6 tablespoons (3/4 stick) of unsalted butter
2 pounds shallots-peeled
3 tablespoons sugar
3 tablespoons red wine vinegar
½ teaspoon kosher salt
¼ ground black pepper
2 tablespoon chopped flat-leaf parsley or rosemary

Toppings:
Carmalized shallots
Roasted garlic
Fresh rosemary
Toasted pine nuts
Fresh mozzarella and any other soft complementing cheese
Garlic infused olive oil

dough use any good crisp & firm dough

Pre-heat oven to 400

Melt butter in 12-inch oven-proof sauté pan, add shallots and sugar and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until shallots start to turn brown. Add vinegar , salt and pepper, toss well.
Place sauté pan in oven and roast for 15 to 30 minutes, depending on size of shallots, until tender. Season with salt/ pepper and fresh herbs.

Place the carmalized onion mixture, and the rest of the toppings, on your pizza crust and back according the instructions on the package.

Dr. Sara’s Avocado Souffle

18 Jul

Ingredients:

5 tablespoons butter
6 tablespoons flour
2 cups milk

1 teaspoon sea salt
1 tablespoon fine cognac
Freshly ground pepper
grated nutmeg
2 medium avocados
5 egg yolks
6 egg whites ( room temperature )
1/4 of your favorite veggie bacon
2/3 cup grated swiss cheese
Place butter in a pan and melt. Stir in the flour and salt, cook to make a rue.

 Slowly blend in the milk to make a thick gravy.
Remove from heat and beat with a wire whip, adding pepper, dash of grated nutmeg and cognac. Keeping beating until it cools a little.

Peel, and seed the avocados. Place in a blender and spin until pureed. Mix in the egg yolks and blend for a few more minutes.
Pour into a bowl with the gravy and add the veggie bacon and swiss cheese, stirring to mix.

Preheat the oven to 375 degrees and boil a pot of water.

Whip the egg whites until they stand in stiff peaks. (Make sure your utensils are absolutely clean and free of grease or the whites will not whip.)

Add a fourth of the egg whites to the avocado mixture and fold. Then pour in the remaining egg white and fold until mixed turning the bowl as you fold in the whites. Do not over fold which will deflate the egg white.

Butter and flour a souffle dish. Pour in the mixture into the dish.
Place the boiling water in a pan in the oven and place the souffle dish in the pan.
Bake for about an hour on low shelf in oven. When the top is browned, the souffle is ready.

Over-stuffed marinated portobello mushrooms

18 Jul

Ingredients:

Marinade:

1/2 c. olive oil
1/4 c. balsamic vinegar
1 big, fat garlic clove, minced or pushed through a garlic press
1/4 t. salt
Freshly ground pepper
Stuffed mushrooms:

2 portobellow mushrooms
1 pound yukon gold potatos
2 tablespoons margarine, melted
1/8 cup freshly grated imported parmesan-style hard cheese or vegan parmesan cheese
1/8 teaspoon salt
4 ounces Fontina or other mild, soft, cheese, cut into chunks
2 slices of Provolone cheese
1 tablespoons margarine, cut into small pieces

Combine all marinade ingredients, and marinade mushrooms overnight, or before you leave for the day.

Cook potatoes in boiling water in large saucepan over medium-low heat until tender. Drain, cool a bit, then mash until smooth.
Combine potatoes, melted margarine, Parmesan-style cheese, fontina cheese, and salt in large bowl until smooth; set aside.

Place the portobello mushrooms on baking dish, under-side up. Scoop potato mixture on to each cap, place a few pieces of the cut margarine on top, then place a slice of provolone over each potato mound.

Bake in preheated 350 °F oven for about 15 minutes, or until provolone cheese has completely melted.

Let stand 5 minutes and serve.