tag:blogger.com,1999:blog-87713580970021596702024-03-28T20:28:46.648-07:00The Kitchen WifeInspiring home cooks with easy and affordable recipes, using everyday ingredients that everyone will love. The Kitchen Wifehttp://www.blogger.com/profile/06232645992630536875noreply@blogger.comBlogger740125tag:blogger.com,1999:blog-8771358097002159670.post-33667601147781775452024-03-28T11:43:00.000-07:002024-03-28T11:58:02.871-07:00Easy 4 ingredient Turkey and Stuffing Roll-Ups<p> It's Frugal Friday or Five Ingredient Friday or whatever we are deciding to call it Friday because I just don't know yet! LOL ANYWAY, This is where I share with you simple recipes, with minimal ingredients, can feed a crowd, and are easy on the wallet too! Keep in mind these are not going to be culinary masterpieces. However, I will do my best to share delicious food that everyone will love! With that I am excited to share with you my <b><u>Easy 4 Ingredient Turkey and Stuffing Roll-Ups</u></b>!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_Frw7AeXHKKF9fYNgfUjveq08kapfXHw5dDz03U5Ko2APE0Jt_FwUjwwiOy7756TO0ntNj8PNzfdXMcvsvY5mwo76c6-AoXfmCDeRDoy09D_LbIj5v2P62ijm8pf_cx8dwaR2ljQ2obSsRJNOrffJQVMyOqE7UoUJywtfalrs2hOo-3FQ_OCqzEx-Sk/s6000/Turkey%20Roll%20Ups%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_Frw7AeXHKKF9fYNgfUjveq08kapfXHw5dDz03U5Ko2APE0Jt_FwUjwwiOy7756TO0ntNj8PNzfdXMcvsvY5mwo76c6-AoXfmCDeRDoy09D_LbIj5v2P62ijm8pf_cx8dwaR2ljQ2obSsRJNOrffJQVMyOqE7UoUJywtfalrs2hOo-3FQ_OCqzEx-Sk/w426-h640/Turkey%20Roll%20Ups%201.jpg" width="426" /></a></div><br /><p>This <b><u>Easy 4 Ingredient Turkey and Stuffing Roll-Up Recipe</u></b> is inspired by something Mamaw Gayle used to make for the kids at a pre-school I taught at years ago. It was always a big hit and the kids were always asking for seconds! It's the perfect recipe for a quick and tasty meal. Perfect for those busy weeknights and you won't believe the cost! I know we love it in my house, so...</p><p><br /></p><p>Let's Get Started!</p><span><a name='more'></a></span><p><br /></p><p><br /></p><p><b><u>WHAT YOU WILL NEED:</u></b></p><p></p><ul style="text-align: left;"><li>16 oz Deli Turkey Meat - 5.83</li><li>6 oz box of Stuffing Mix - .97</li><li>2 (.87 oz) packets of Turkey Gravy Mix - 1.34</li><li>1 1 (10.5 oz) Can of Cream of Chicken Soup - .67</li></ul><div><br /></div><div><br /></div><div><b><u>WHAT KIND OF DELI TURKEY SHOULD I USE?</u></b></div><div><br /></div><div>For this recipe I recommend getting a thicker cut deli meat. As you roll the meat and stuffing the thinner slices are more likely to tear, and you just don't want that. No one wants that. I don't think leftover roast turkey would work for this recipe either. You want something that is thicker, but bendable. </div><div><br /></div><div><br /></div><div><b><u>WHAT STUFFING SHOULD I USE?</u></b></div><div><br /></div><div>In this recipe I just use a box of the Great Value Brand turkey stuffing. Any stuffing you like will work. If you have left over stuff from a dinner, that will work too. Don't be too picky here. </div><div><br /></div><div><br /></div><div><b><u>WHAT GRAVY SHOULD I USE?</u></b></div><div><br /></div><div>Again I used the Great Value Brand Turkey Gravy Packets. That was the easiest way to keep this cost effective. However, you can use any kind of turkey gravy you want. You can even make it from scratch which would save you even more money if you have everything on hand. </div><div><br /></div><div><br /></div><div><b><u>CAN THIS BE MADE PLANT-BASED:</u></b></div><div><br /></div><div>You won't believe this, but yes!</div><div><br /></div><div>You will need to use a plant-based deli meat and a stuffing mix that doesn't use meat broth in it. Usually cornbread stuff is a good bet for that. </div><div><br /></div><div>For the gravy use not chicken bullion or veggie broth to make a gravy. They also make vegetarian gravy mixes that would work great here too. </div><div><br /></div><div><br /></div><div><b><u>CAN I SUBSTITUTE FOR CHICKEN OR BEEF?</u></b></div><div><br /></div><div>Sure! You can use chicken deli meat, stuffing, and gravy or roast beed and beef gravy. Whatever you like will work here. </div><div><br /></div><div><br /></div><div>HOW MUCH PER SERVING?</div><div><br /></div><div><ul><li>16 oz Deli Turkey Meat - 5.83</li><li>6 oz box of Stuffing Mix - .97</li><li>2 (.87 oz) packets of Turkey Gravy Mix - 1.34</li><li>1 1 (10.5 oz) Can of Cream of Chicken Soup - .67</li></ul><div><br /></div><div>This brings us to a grand total of 8.81. That's a whopping 1.50 per serving for 6 servings. </div></div><div><br /></div><div>Now if you wanted to make this a complete meal add and extra 2.00 for instant mashed potatoes and 1.28 for canned corn and you have a total of 12.09 for a cost of 2.00 a serving for 6 people! You can't beat that! </div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJt06306y4zZ5mfgluKOWFFOXJTvHN0q6VGawE94mikuYcnsiWvGTFeYtPhcUsdjLQCViByBVE0XuK3FO4OzrsY8-Gyp86dnwdQWLuqzV3Ndh07b_GawfP5Xrw0RgktlxebO07-GFvieA7EevQTYoHmkgU8JhYehXW14ZYhUzeZXtIZoovZSHOHZq2V0M/s6000/Turkey%20Roll%20Ups%206.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJt06306y4zZ5mfgluKOWFFOXJTvHN0q6VGawE94mikuYcnsiWvGTFeYtPhcUsdjLQCViByBVE0XuK3FO4OzrsY8-Gyp86dnwdQWLuqzV3Ndh07b_GawfP5Xrw0RgktlxebO07-GFvieA7EevQTYoHmkgU8JhYehXW14ZYhUzeZXtIZoovZSHOHZq2V0M/w426-h640/Turkey%20Roll%20Ups%206.jpg" width="426" /></a></div><br /><div><br /></div><div>Okay, I feel like I have answered any questions you may have. If I've missed anything feel free to leave them in the comments. </div><div><br /></div><div>Now on to the recipe! </div><div><br /></div><div><br /></div><p></p>
<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_Frw7AeXHKKF9fYNgfUjveq08kapfXHw5dDz03U5Ko2APE0Jt_FwUjwwiOy7756TO0ntNj8PNzfdXMcvsvY5mwo76c6-AoXfmCDeRDoy09D_LbIj5v2P62ijm8pf_cx8dwaR2ljQ2obSsRJNOrffJQVMyOqE7UoUJywtfalrs2hOo-3FQ_OCqzEx-Sk/w426-h640/Turkey%20Roll%20Ups%201.jpg","name":"Easy 4 Ingredient Turkey and Stuffing Roll-Ups","prepTime":"PT10M","cookTime":"PT30M","totalTime":"PT40M","description":"Try my delicious Easy 3 Ingredient Turkey & Stuffing Roll-Ups recipe for a quick and tasty meal! Perfect for busy days. Get cooking now!","yield":"12 roll-ups","author":{"@type":"Person","name":"Mandee Pogue"},"recipeIngredient":["16 oz pack of Deli Turkey Meat","6 oz box of Stuffing Mix","2 (.87 oz) packets of Turkey Gravy Mix","1 1 (10.5 oz) Can of Cream of Chicken Soup"],"recipeInstructions":["Preheat the oven to 350 degrees F.","Prepare the stuffing according to the directions on the box.","Prepare the gravy packs according to the directions on the packet. Then stir in the can of cream of chicken soup.","Lay out your slices of turkey meat. If your slices are smaller you may need to overlap two slices. Take a little stuffing and spread it over the deli meat. Roll the meat and stuffing into a cigar shape and place seam side down in a 9x9 baking dish.","Pour HALF (use the rest for mashed potatoes or to add more on the roll-ups at the end) the gravy mixture over the turkey and stuffing rolls.","Cover and bake for 30 minutes.","Serve and enjoy!"],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="JzNjOaBG4nhepEESee2ODyRBcen2" data-ccmcardid="4711651152101" data-ccme="dGhla2l0Y2hlbndpZmVAeWFob28uY29t" data-ccmcardnum="5" data-ccmcopat="1711652273603"style="min-height: 1250px;"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box -->The Kitchen Wifehttp://www.blogger.com/profile/06232645992630536875noreply@blogger.com0tag:blogger.com,1999:blog-8771358097002159670.post-83791629012275956932024-03-26T07:19:00.000-07:002024-03-26T07:20:13.452-07:00Deliciously Easy Ramp Carbonara Recipe: A Seasonal Twist on a Classic Favorite<p> Spring has spring here in West Virginia and that means one thing...RAMP SEASON! You see, Appalachian cuisine is traditionally simple. It's comprised mostly of what people grow, hunt, and forage. I can remember countess hours spent in the woods with my grandpa foraging mushrooms, berries, and of course, ramps. I love ramps! Something else I love is Italian food. You wouldn't believe this, but there is massive Italian community in our state. Seriously. We have festivals and everything. So today I thought I would combine two of my favorite things about my home state and create for you this DELICIOUS <b>Easy Ramp Carbonara</b> Recipe! </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkLCJ_Q-xePgXJn8tJT_oIHZRVRlH20_JGc3ztZlremWGqSvNO19kiN9uvZfi-4VN7U3W4O6LQLxSAKR6ooCZuAEbynajVXpVUwY_dwvry6hKSnzxaFPxnO75GS6qU2oJ5vOLnfox3mKpZyPfnaHEZCJSJb_zavg9JMpNZLYlvCUIfxMEo5HrPHJ3UEqc/s1024/Ramp%20Carbonara.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="A white plate piled high with the ramp carbonara." border="0" data-original-height="663" data-original-width="1024" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkLCJ_Q-xePgXJn8tJT_oIHZRVRlH20_JGc3ztZlremWGqSvNO19kiN9uvZfi-4VN7U3W4O6LQLxSAKR6ooCZuAEbynajVXpVUwY_dwvry6hKSnzxaFPxnO75GS6qU2oJ5vOLnfox3mKpZyPfnaHEZCJSJb_zavg9JMpNZLYlvCUIfxMEo5HrPHJ3UEqc/w640-h414/Ramp%20Carbonara.jpeg" title="Easy Ramp Carbonara" width="640" /></a></div><div><br /></div><div><br /></div>Creamy, smokey, savory, with a little spice to it, this Easy Ramp Carbonara is a dish that everyone in your family is going to love! I am so excited to share a little piece of my beloved West Virginia with you so...<div><br /></div><div>Let's Get Started! </div><div><br /></div><span><a name='more'></a></span><div><br /></div><div><br /></div><div><b><u>HERE IS WHAT YOU WILL NEED:</u></b></div><div><br /></div><div><ul style="background-color: white; box-sizing: border-box; list-style-position: inside; list-style-type: circle; margin: 15px 0px; padding: 0px;"><li style="box-sizing: border-box; text-align: justify;"><span style="font-family: inherit;">1 lb. of Linguine Pasta</span></li><li style="box-sizing: border-box; text-align: justify;"><span style="font-family: inherit;">1 lb. of Ramps</span></li><li style="box-sizing: border-box; text-align: justify;"><span style="font-family: inherit;">8 strips of Bacon, cut into pieces</span></li><li style="box-sizing: border-box; text-align: justify;"><span style="font-family: inherit;">1 c. Grated Parmesan Cheese</span></li><li style="box-sizing: border-box; text-align: justify;"><span style="font-family: inherit;">½ tsp. Chili Flake (optional)</span></li><li style="box-sizing: border-box; text-align: justify;"><span style="font-family: inherit;">1 tsp. Salt</span></li><li style="box-sizing: border-box; text-align: justify;"><span style="font-family: inherit;">1 tsp. Pepper</span></li></ul><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b><u>WHAT IS A RAMP:</u></b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Before we really dive into this recipe, I guess I should explain what a ramp is, and why it is delicious! </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzdjBilkOcm-zJBbuW28CBpwv40BmZUWUF_7NjLdBAQ8fUrU9HiWk050_zhiBE5oldDXDduc-6g5PZO22HPK9yFJ4NenWGj4_gcYKsVHhTnFq9DVsrBuJVgbi_g0oamFmp1jDFSMLv83RWbutk9QkqneLT40E88bqnLPfyMU1Y-Fl-ba5m39zRvPjDlFA/s1024/Ramps.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="wild ramps" border="0" data-original-height="1024" data-original-width="626" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzdjBilkOcm-zJBbuW28CBpwv40BmZUWUF_7NjLdBAQ8fUrU9HiWk050_zhiBE5oldDXDduc-6g5PZO22HPK9yFJ4NenWGj4_gcYKsVHhTnFq9DVsrBuJVgbi_g0oamFmp1jDFSMLv83RWbutk9QkqneLT40E88bqnLPfyMU1Y-Fl-ba5m39zRvPjDlFA/w392-h640/Ramps.jpeg" title="wild ramps" width="392" /></a></div><br /><div style="text-align: justify;"><br /></div><p><br /></p><p>I could give you the fancy Wikipedia answer to this questions, but we West Virginians are simple people, so let me keep it short. A ramp is basically a wild onion that has a garlicky flavor to it. They are so abundant here in West Virginia that most of us only need to venture out in the back yard to harvest them. They are delicious and will add a TON of flavor to ANY dish. Growing up we ate them in fried potatoes, in green beans, sautéd on their own, heck as a kid I would pull em up out the ground, wash em off in the crick, and eat em straight from the earth! </p><p><br /></p><p>Over the years Ramps have actually become a trendy artisan ingredient, and I have heard of people paying OBSCENE amounts of money for them. People make butters, oils, salts, etc. They are so versatile and that's why people love them. </p><p><br /></p><p><b><u>WHERE CAN I FIND RAMPS:</u></b></p><p>This time of year you can easily find them growing in the wild, but if that isn't an option, you can usually find ramps at any local farmer's market. </p><p><br /></p><p><b><u>HOW DO I STORE THE RAMPS?</u></b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNhNJg2diz64cx3o6ylGwmI4b-1rD6XNo7B05Q5a7vXGIHwyaZoOadLe9UTeIeiQpdchNxX73qaqJ_FGljV1kbaMO3u7-FyJc2ZKp4ErKEIHKo8imP5cTzmQbQm4Zyl3piaOIu1dWC-M_ZqdqKv9PHp1_jKZi3cRrLdRk5okaeJNzVITrVxXC_3QcEghc/s892/Chopped%20Ramps.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="Chopped ramps on the counter." border="0" data-original-height="433" data-original-width="892" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNhNJg2diz64cx3o6ylGwmI4b-1rD6XNo7B05Q5a7vXGIHwyaZoOadLe9UTeIeiQpdchNxX73qaqJ_FGljV1kbaMO3u7-FyJc2ZKp4ErKEIHKo8imP5cTzmQbQm4Zyl3piaOIu1dWC-M_ZqdqKv9PHp1_jKZi3cRrLdRk5okaeJNzVITrVxXC_3QcEghc/w640-h310/Chopped%20Ramps.jpeg" title="Easy Ramp Carbonara" width="640" /></a></div><br /><p>Ramps can be a little delicate, so don't just throw them into the fridge when you get home. You will want to wrap the unwashed ramps in a damp paper towel and place them in a resealable plastic bag. </p><p><br /></p><p><br /></p><p><b><u>HOW TO CLEAN THEM:</u></b></p><p><b><u><br /></u></b></p><p><b><u><br /></u></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4n0f_GFa7jGLxJpMbARSLUijq3HRav5Vkarvl8jXG5JB5hjJGRyjvf3XiFnQImg25j8wb0aEt5DK8XRJDhC0_2NZGMowCb10JppDQdcvFkPRx4wCf9sdkZKJsRS1v9TizLhdgbriUJi0GuVamMFqWUKqHZ4Ufioeiu428cXPYd8uhDB-u8n_F-ZqsU7g/s1024/Ramps.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="626" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4n0f_GFa7jGLxJpMbARSLUijq3HRav5Vkarvl8jXG5JB5hjJGRyjvf3XiFnQImg25j8wb0aEt5DK8XRJDhC0_2NZGMowCb10JppDQdcvFkPRx4wCf9sdkZKJsRS1v9TizLhdgbriUJi0GuVamMFqWUKqHZ4Ufioeiu428cXPYd8uhDB-u8n_F-ZqsU7g/w392-h640/Ramps.jpeg" width="392" /></a></div><br /><p>Ramps are DIRTY! Like dirtier than leeks so you will want to first give them a good soak. Let as much dirt fall to the bottom of the bowl as possible. Then you will want to rinse them throughly after that. Then pat them dry and you are ready to go! </p><p><br /></p><p><b><u><br /></u></b></p><p><b><u>IF I CAN'T FIND RAMPS, WHAT CAN I USE IN PLACE OF THEM?</u></b></p><p>If you are unable to find ramps in your area you can totally use scallions of leeks in place of them. I would just add more garlic. :) </p><p><br /></p><p><br /></p><p><b><u>CAN THIS BE MADE PLANT BASED?</u></b></p><p>Because I have chosen to make this an egg-free carbonara, the answer is yes. Simply leave out the bacon and add a couple dashes of smoked paprika or liquid smoke, and use plant-based parmesan cheese. </p><p><br /></p><p><br /></p><p>Okay, I feel like I've answered all the questions you may have, so let's get to the recipe! </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqsXmHbpFlE2ospMTE0DUv8ibXjeiIJPgpk0l6QzKf9CRQQKiZuIPP-x6Pl62rYdZEdUDKAb3zOi0S33pjOxSqI2Kr2C17V9tzGnTAfmK0NKr39GEZJE9wHUiwEUKP3PlsBhadjXE8_tdgZvpGng9cg_mIJCaIOYf6QXL849OXJgzjcJ2AJeuGf-CENK0/s1024/Ramp%20Carbonara.jpeg" style="margin-left: 1em; margin-right: 1em;"><img alt="A white plate of easy ramp carbonara." border="0" data-original-height="663" data-original-width="1024" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqsXmHbpFlE2ospMTE0DUv8ibXjeiIJPgpk0l6QzKf9CRQQKiZuIPP-x6Pl62rYdZEdUDKAb3zOi0S33pjOxSqI2Kr2C17V9tzGnTAfmK0NKr39GEZJE9wHUiwEUKP3PlsBhadjXE8_tdgZvpGng9cg_mIJCaIOYf6QXL849OXJgzjcJ2AJeuGf-CENK0/w640-h414/Ramp%20Carbonara.jpeg" title="Easy Ramp carbonara" width="640" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p></div>
<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkLCJ_Q-xePgXJn8tJT_oIHZRVRlH20_JGc3ztZlremWGqSvNO19kiN9uvZfi-4VN7U3W4O6LQLxSAKR6ooCZuAEbynajVXpVUwY_dwvry6hKSnzxaFPxnO75GS6qU2oJ5vOLnfox3mKpZyPfnaHEZCJSJb_zavg9JMpNZLYlvCUIfxMEo5HrPHJ3UEqc/w640-h414/Ramp%20Carbonara.jpeg","name":"Easy Ramp Carbonara (egg-free)","prepTime":"PT10M","cookTime":"PT30M","totalTime":"PT40M","description":"Indulge in my mouthwatering Ramp Carbonara recipe! Learn how to make this Appalachian twist on the classic Italian favorite! Everyone will love it!","yield":"4-6","author":{"@type":"Person","name":"Mandee Pogue"},"recipeIngredient":["1 lb. of Linguine Pasta","1 lb. of Ramps","8 strips of Bacon, cut into pieces","1 c. Grated Parmesan Cheese","½ tsp. Chili Flake (optional)","1 tsp. Salt","1 tsp. Pepper"],"recipeInstructions":["Place a skillet on the stove top and add the bacon pieces.","Turn the flame to medium/high and let the bacon cook until crisp, rendering the fat in the process.","While the bacon is cooking bring a pot of salted water to a boil.","While the bacon is cooking, and the water is coming to a boil, you will need to rinse the ramps.","Peel of the outer membrane around the whites, and trim off the roots.","Once you have cleaned the ramps, you will remove the white section from the green section & slice them in half.","Next, cut the greens into the quarters.","Add the pasta to the boiling water and cook according to the instructions on the package.","When the bacon pieces have finished cooking and are crisp. After that, you will want to remove it from the pan and place on a paper towel to the side.","After that you will want to remove all, but two tablespoons of the bacon grease from the pan.","Add the ramps to the pan and cook until the whites are soft and translucent and the greens have wilted.","Now return the bacon to the pan and add the chili flakes.","Reserve one cup of the pasta water then drain the cooked pasta.","Add the cooked pasta to the pan.","Toss everything together and add the parmesan cheese and the pasta water.","Add the salt and pepper.","Bring to simmer and let the water reduce and thicken creating a luscious cheesy sauce. You may need to continue tossing during this process.","Top with a little more parmesan cheese, serve, and enjoy!"],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="JzNjOaBG4nhepEESee2ODyRBcen2" data-ccmcardid="4711462463623" data-ccme="dGhla2l0Y2hlbndpZmVAeWFob28uY29t" data-ccmcardnum="5" data-ccmcopat="1711462792865"style="min-height: 1697px;"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box -->The Kitchen Wifehttp://www.blogger.com/profile/06232645992630536875noreply@blogger.com0tag:blogger.com,1999:blog-8771358097002159670.post-47649050249780311972024-03-25T07:19:00.000-07:002024-03-25T07:55:55.725-07:00Simple Chickpea Salad Sandwich Recipe <p>Whenever I tell people that I am mostly plant-based the first thing they say is "I could never do that. I love (fill in the blank) too much." The thing is there is nothing that I loved from a traditional American Standard Diet that I can't have in a plant-based version. Sometimes you just have to learn how to think outside of the box. Take my <b>Simple Chickpea Salad Sandwiches </b>for example. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0fW275G16o8ieqgdkqLCI4KSkNCNeelOUT1UCFc7FSwSM_-bDfr52TVFpfo8PJ-_Ttg0JLMls8FULuY-4X_r3JbvcOEzN1Eig8Jg0d-Lhlz8FjReGMTi5kboL7tgW0-5lASBpLbcN9ZQCcIqaueRoep1h0f9KOgZRTJXo0Z-KtNFGbN4RHmTFPm5m1-A/s6000/Chickpea%20Salad%20Sandwich.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="A Chickpea Salad sandwich on a blue plate, with an apple." border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0fW275G16o8ieqgdkqLCI4KSkNCNeelOUT1UCFc7FSwSM_-bDfr52TVFpfo8PJ-_Ttg0JLMls8FULuY-4X_r3JbvcOEzN1Eig8Jg0d-Lhlz8FjReGMTi5kboL7tgW0-5lASBpLbcN9ZQCcIqaueRoep1h0f9KOgZRTJXo0Z-KtNFGbN4RHmTFPm5m1-A/w426-h640/Chickpea%20Salad%20Sandwich.jpg" title="Simple Chickpea Salad Sandwich Recipe" width="426" /></a></div><br /><p><span style="background-color: white; white-space-collapse: preserve;"><span style="font-family: inherit;">Enjoy a tasty twist with this Simple Chickpea Salad Sandwich Recipe! Packed with flavor and nutrition, it's a satisfying meal option that will leave your tastebuds surprisingly wanting more. I can't wait to share this one with you so...</span></span></p><p><span style="background-color: white; white-space-collapse: preserve;"><span style="font-family: inherit;"><br /></span></span></p><p><span style="background-color: white; white-space-collapse: preserve;"><span style="font-family: inherit;">Let's Get Started!</span></span></p><p><span style="background-color: white; white-space-collapse: preserve;"><span style="font-family: inherit;"><br /></span></span></p><p><span style="background-color: white; white-space-collapse: preserve;"><span></span></span></p><a name='more'></a><span style="font-family: inherit;"><br /></span><p></p><p><span style="background-color: white; white-space-collapse: preserve;"><span style="font-family: inherit;"><br /></span></span></p><p><span style="background-color: white; white-space-collapse: preserve;"><span style="font-family: inherit;"><b><u>WHAT YOU WILL NEED:</u></b></span></span></p><p></p><ul style="text-align: left;"><li>1 (14.5 oz) can of Chickpeas, drained and rinsed</li><li>1/2 Small Red Onion, finely diced</li><li>2 Stalks of Celery, finely diced</li><li>1/4 Mayonnaise</li><li>1 Tbsp Sweet Pickle Relish</li><li>1 Tbsp Nutritional Yeast (optional)</li><li>Salt and Pepper, to taste</li></ul> <p></p><p><b><u>WHY CHICKPEAS WORK IN THIS RECIPE:</u></b></p><p><span style="background-color: white; white-space-collapse: preserve;"><span style="font-family: inherit;">Chickpeas serve as an excellent substitute for chicken in chickpea salad due to their rich protein content, versatility, and ability to absorb flavors, providing a satisfying texture and taste without compromising on nutrition or flavor. I am constantly swapping them for chicken in recipes and am always surprised at how much I enjoy the flavor. Not to mention chickpeas are high in fiber, protein, healthy fats, and have a low GI index. </span></span></p><p><span style="background-color: white; white-space-collapse: preserve;"><span style="font-family: inherit;"><br /></span></span></p><p><span style="background-color: white; white-space-collapse: preserve;"><b><u>DO I HAVE TO USE CANNED CHICKPEAS?</u></b></span></p><p><span style="background-color: white; white-space-collapse: preserve;">No. You can always make your chickpeas from scratch, but there are a couple things to think about. One, time. Making any bean from scratch is nearly a 24 hour process, and chickpeas have a couple added steps then your average bean. Two, time. This is not one of those recipe where making the beans from fresh really make all that much difference. I say go simple, but you do you. </span></p><p><span style="background-color: white; white-space-collapse: preserve;"><br /></span></p><p><span style="background-color: white; white-space-collapse: preserve;"><b><u>LET'S TALK MAYO:</u></b></span></p><p><span style="background-color: white; white-space-collapse: preserve;">Obviously when we are talking plant-based you will use a vegan mayo in this recipe. However, if plant-based is not your goal any mayo you enjoy will do. You can also use plain greek yogurt or it's plant-based equivalent. I will tell you that the yogurt doesn't hold up quite as well in the fridge. </span></p><p><span style="background-color: white; white-space-collapse: preserve;"><br /></span></p><p><span style="background-color: white; white-space-collapse: preserve;"><b><u>WHY NUTRITIONAL YEAST:</u></b></span></p><p><span style="background-color: white;"><span style="white-space-collapse: preserve;">When eating plant-based, nutritional yeast is what I consider to be a bit of a super food. According to Web MD, along with several vitamins and minerals nutritional yeast </span><span style="color: #1b1b1b;"><span style="font-family: inherit;">is a great source of vitamins and minerals. It also contains all nine essential amino acids, making it a complete protein like those found in animal products. </span></span></span></p><p style="box-sizing: inherit; color: #1b1b1b; line-height: 1.6; margin: 0px 0px 0.715em;"><span style="background-color: white; font-family: inherit;">Complete proteins are important nutrients that assist functions like tissue repair and nutrient absorption. They may also prevent muscle loss. </span></p><p><span style="background-color: white; white-space-collapse: preserve;">Okay, I think I have answered all the questions you may have. If there is anything else you would like to know leave them in the comments and I will add them to the post later. </span></p><p><br /></p><p>Now without further ado, the recipe...</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0moq0u7ns6fFOl8Ztr7mydphV4TDE8-ocOqWQ497iRzAT2hIJqmN5D7PK_K7nXOPqz50mqoLKxwYfkjL7Hr6sLD7Hk4Ft44JYzpbpCLUn976JM_Or7n3NFI2LVU2Q4VJoh_EPvdthHp7ySHaHUdMJr9stc6dKPFzp3HSt5Hs_kv5SMcQSo3_z-iuDqJ4/s6000/Chickpea%20Salad%20Sandwich.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="A chickpea salad sandwich on a blue plate with apples." border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0moq0u7ns6fFOl8Ztr7mydphV4TDE8-ocOqWQ497iRzAT2hIJqmN5D7PK_K7nXOPqz50mqoLKxwYfkjL7Hr6sLD7Hk4Ft44JYzpbpCLUn976JM_Or7n3NFI2LVU2Q4VJoh_EPvdthHp7ySHaHUdMJr9stc6dKPFzp3HSt5Hs_kv5SMcQSo3_z-iuDqJ4/w426-h640/Chickpea%20Salad%20Sandwich.jpg" title="Simple Chickpea Salad Sandwich Recipe" width="426" /></a></div><br /><p><br /></p>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0fW275G16o8ieqgdkqLCI4KSkNCNeelOUT1UCFc7FSwSM_-bDfr52TVFpfo8PJ-_Ttg0JLMls8FULuY-4X_r3JbvcOEzN1Eig8Jg0d-Lhlz8FjReGMTi5kboL7tgW0-5lASBpLbcN9ZQCcIqaueRoep1h0f9KOgZRTJXo0Z-KtNFGbN4RHmTFPm5m1-A/w426-h640/Chickpea%20Salad%20Sandwich.jpg","name":"Simple Chickpea Salad Recipe","prepTime":"PT10M","totalTime":"PT40M","description":"Enjoy a tasty twist with our Simple Chickpea Salad Sandwiches! Packed with flavor and nutrition, it's a satisfying meal option.","yield":"4-6 sandiwches","author":{"@type":"Person","name":"Mandee Pogue"},"recipeIngredient":["1 (14.5 oz) can of Chickpeas, drained and rinsed","1/2 Small Red Onion, finely diced","2 Stalks of Celery, finely diced","1/4 Mayonnaise","1 Tbsp Sweet Pickle Relish","1 Tbsp Nutritional Yeast (optional)","Salt and Pepper, to taste"],"recipeInstructions":["Drain and rinse the chickpeas and place in a bowl. Using a fork or a potato masher mash the chickpeas until you get a chunky texture, kind of like guacamole.","To the bowl of mashed chickpeas add the onion, celery, mayonnaise, relish, and nutritional yeast. Mix it all together and taste for seasoning. Add any salt and pepper you feel it needs.","Cover and place in the refrigerator for at least 30 minutes to overnight.","Serve and enjoy!"],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4711375567535" data-ccmcardnum="5" data-ccmcopat="1711376372636" data-ccme="dGhla2l0Y2hlbndpZmVAeWFob28uY29t" data-ccmuid="JzNjOaBG4nhepEESee2ODyRBcen2" style="min-height: 1161px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->The Kitchen Wifehttp://www.blogger.com/profile/06232645992630536875noreply@blogger.com0tag:blogger.com,1999:blog-8771358097002159670.post-43651539849098142182024-03-22T08:23:00.000-07:002024-03-23T07:32:05.243-07:00Easy One Pot Taco Pasta Recipe <p> The response to last week's Frugal Friday/5 Ingredient Friday (we're still working on that name) was HUGE! I can see that we are all looking for ways that we can save on groceries as well as create flavorful and filling meals for our families. This is what I try to accomplish with dinner every day and I am excited to share with you what I come up with. This week's <b>Easy One Pot Taco Pasta Recipe</b> was a MASSIVE hit in our house this week! </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQP6fWSrbXAacPNcGqoRZAXpVQkNNB3zrwmpgKbxCx3WcRGIGnegtxNNE5j8YwpRaYVwVliFQ5DvcQBn3doJJGfeotJ-Psu71e46yfvWz3IqObtk28uDDN6C2oZlZVX12tqowrUf7RQABqVUYmAnJ_gPD-3dDWUkI7wysCGZQZgbtdkiZXRzhLJOl6Vng/s6000/One%20Pot%20Taco%20Pasta.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="A pan of the One Pot Taco Pasta." border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQP6fWSrbXAacPNcGqoRZAXpVQkNNB3zrwmpgKbxCx3WcRGIGnegtxNNE5j8YwpRaYVwVliFQ5DvcQBn3doJJGfeotJ-Psu71e46yfvWz3IqObtk28uDDN6C2oZlZVX12tqowrUf7RQABqVUYmAnJ_gPD-3dDWUkI7wysCGZQZgbtdkiZXRzhLJOl6Vng/w426-h640/One%20Pot%20Taco%20Pasta.jpg" title="Easy One Pot Taco Pasta Recipe" width="426" /></a></div><br /><p><span style="background-color: white;"><br class="Apple-interchange-newline" /><span style="white-space-collapse: preserve;"><span style="font-family: inherit;">Indulge in the ultimate comfort food with this Easy One Pot Taco Pasta recipe! Packed with savory flavors and simple preparation, this dish is a weeknight dinner game-changer. Get ready for a deliciously hassle-free meal that will satisfy the whole family! Oh, and wait till you see the breakdown of the cost! It's mind blowing! I can't wait to share this with you so...</span></span></span></p><p><span style="background-color: white;"><span style="white-space-collapse: preserve;"><span style="font-family: inherit;"><br /></span></span></span></p><p><span style="background-color: white;"><span style="white-space-collapse: preserve;"><span style="font-family: inherit;">Let's Get Started!</span></span></span></p><p><span style="background-color: white;"><span style="white-space-collapse: preserve;"><span style="font-family: inherit;"><br /></span></span></span></p><p><span style="background-color: white;"><span style="white-space-collapse: preserve;"><span></span></span></span></p><a name='more'></a><span style="font-family: inherit;"><br /></span><p></p><p><span style="background-color: white;"><span style="white-space-collapse: preserve;"><span style="font-family: inherit;"><b><u>WHAT YOU WILL NEED:</u></b></span></span></span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"></p><ul style="text-align: left;"><li><span style="font-family: inherit;">1 lb. of Ground Beef</span></li><li><span style="font-family: inherit;">1 Onion, diced</span></li><li><span style="font-family: inherit;">1 Tbsp Garlic, minced</span></li><li><span style="font-family: inherit;">1 (1 oz) pack of Taco Seasoning Mix</span></li><li><span style="font-family: inherit;">4 cups Beef Broth</span></li><li><span style="font-family: inherit;">1 (15 oz) can of Diced Tomatoes</span></li><li><span style="font-family: inherit;">1 (15 oz) can black Beans<span class="Apple-converted-space"> </span></span></li><li><span style="font-family: inherit;">1 (15 oz) can of Corn</span></li><li><span style="font-family: inherit;">1 cup Salsa</span></li><li><span style="font-family: inherit;">1 lb pasta</span></li><li><span style="font-family: inherit;">2 cups Cheddar Cheese, shredded</span></li></ul><div><br /></div><div><b><u>HOW CAN I MAKE THIS PLANT-BASED?</u></b></div><div><br /></div><div>As in most of my recipes the plant-based swaps are simple. </div><div><br /></div><div><ol style="text-align: left;"><li>Instead of the ground beef, use your favorite plant-based ground meat or frozen crumbles. The TVP Meat I have on my blog (I'll link it <span style="color: #2b00fe;"><a href="https://urls.grow.me/h-m4GKHtxw"><b><i>HERE</i></b></a></span>) would also work well. You can also omit the meat substitutes all together and just double beans.</li><li>Instead of the beef broth you can use a no-beef broth base or simply use vegetable broth. Yes, you could use just water, but the broth gives this dish a lot of flavor, so I wouldn't skip it. </li><li>Instead of the regular cheese, use your favorite plant-based variety. I really like Daiya, Follow Your Heart, and Violife for this. </li></ol><div><br /></div><div><b><u><br /></u></b></div><div><b><u>DO I HAVE TO USE GROUND BEEF?</u></b></div><div><br /></div><div>No. You can use any kind of ground meat you like. Ground beef, ground turkey, ground chicken, sausage. Whatever meat you like in your tacos can me used here. I actually think shredded chicken or pork would be good in this as well. </div><div><br /></div><div><br /></div><div><b><u>DO I HAVE TO USE A CERTAIN KIND OF PASTA?</u></b></div><div><br /></div><div>Again, no. You can use any kind of pasta you like. I chose the shells because they reminded me of tiny taco shells. </div><div><br /></div><div><br /></div><div><b><u>WHAT MAKES THIS A FRUGAL MEAL?</u></b></div><div><br /></div><div>Look at this recipe you may not look at it as being frugal. I mean, it seems pretty decadent, right? Well, let's break down the numbers. </div><div><br /></div></div><div>Keep in mind I purchased everything at Walmart because this is a store MOST people have access too, and used the Great Value brand where it was the least expensive. Here are the results. </div><div><br /></div><p></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Ground Beef- 5.27</span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"></p><div><div><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Onion- .78</span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Garlic- .69</span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Taco Seasoning- .47</span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Beef Broth- 1.37</span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Diced Tomatoes- .96</span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Black Beans- .82</span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Corn- .64</span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Salsa- 1.77</span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Pasta- .98</span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Cheese 2.22</span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"> </span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Which brings us to a grand total of $15.97. Okay, that seems kind of high still yes, BUT you get 8, you read that right, EIGHT servings which makes this meal come out to roughly $1.99 per serving!!! That is INSANE! And if you choose to omit the meat and just beans it comes out to $11.70 which makes it come out to $1.44 per serving! That is A LOT of food for now a lot of money! In fact, we got one dinner and 2 lunches out of this at my house. And you aren't sacrificing anything. Not flavor, not filling, NOTHING! </span></p></div><div><br /></div><div><br /></div><div>Okay, I think I have covered everything so let's get to the recipe! </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ_D-cFJGIZMJS9mgflULGUBtyoNkINuc86_loxS5bu7FTo8oJbd0xUmFYrsFNsIr5CK7RqepcGVBLR12ysvOTGt8bH_QEBrqOyWBOX6UoLuJ0wXymKjT7yXOgAVtSDN-cUdt-FdyoUWrRpzekU_34SW2aOd7481TWlsB9zxIX2mnBTWkNthYMOCLr2Lk/s6000/One%20Pot%20Taco%20Pasta.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="A pan of the Easy One Pot Taco Pasta" border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ_D-cFJGIZMJS9mgflULGUBtyoNkINuc86_loxS5bu7FTo8oJbd0xUmFYrsFNsIr5CK7RqepcGVBLR12ysvOTGt8bH_QEBrqOyWBOX6UoLuJ0wXymKjT7yXOgAVtSDN-cUdt-FdyoUWrRpzekU_34SW2aOd7481TWlsB9zxIX2mnBTWkNthYMOCLr2Lk/w426-h640/One%20Pot%20Taco%20Pasta.jpg" title="Easy One Pot Taco Pasta" width="426" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div></div><p><br /></p>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQP6fWSrbXAacPNcGqoRZAXpVQkNNB3zrwmpgKbxCx3WcRGIGnegtxNNE5j8YwpRaYVwVliFQ5DvcQBn3doJJGfeotJ-Psu71e46yfvWz3IqObtk28uDDN6C2oZlZVX12tqowrUf7RQABqVUYmAnJ_gPD-3dDWUkI7wysCGZQZgbtdkiZXRzhLJOl6Vng/w426-h640/One%20Pot%20Taco%20Pasta.jpg","name":"Easy One Pot Taco Pasta","prepTime":"PT5M","cookTime":"PT30M","totalTime":"PT35M","description":"Indulge in the ultimate comfort food with this Easy One Pot Taco Pasta recipe! Packed with savory flavors and simple preparation, this dish is a weeknight dinner game-changer. Get ready for a deliciously hassle-free meal that will satisfy the whole family!","yield":"8","author":{"@type":"Person","name":"Mandee Pogue"},"recipeIngredient":["1 lb. of Ground Beef","1 Onion, diced","1 Tbsp Garlic, minced","1 (1 oz) pack of Taco Seasoning Mix","4 cups Beef Broth","1 (15 oz) can of Diced Tomatoes","1 (15 oz) can black Beans, drained and rinsed","1 (15 oz) can of Corn, drained and rinsed","1 cup Salsa","1 lb pasta","2 cups Cheddar Cheese, shredded"],"recipeInstructions":["Place a deep skillet or Dutch oven over medium/high heat and add a little oil. Once hot add the onions and cook until soft and translucent, about 2-3 minutes.","Once the onions are soft and translucent add the ground beef. Cook until brown and no longer pink. The internal temperature should read 160 degrees F. Once the meat is fully cooked, add the garlic and cook until you can smell it coming from the pan.","Add the beans, corn, diced tomatoes, salsa, taco seasoning, pasta, and beef broth the pot. Stir everything together and bring to a boil. Once the liquid has come to a boil, lower the heat to a simmer, cover and cook for about 10 minutes.","After 10 minutes uncover the pot, stir, and continue to let simmer for another 5 minutes. This will let most of the excess liquid in the pan reduce.","After 10 minutes turn off the heat. Add ONE cup of cheese to the pot and stir into the pasta. Then sprinkle the rest of the cheese on top of the pasta, cover with the lid and allow to melt. Serve with your favorite taco toppings and Enjoy!"],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4711120696707" data-ccmcardnum="5" data-ccmcopat="1711121595511" data-ccme="dGhla2l0Y2hlbndpZmVAeWFob28uY29t" data-ccmuid="JzNjOaBG4nhepEESee2ODyRBcen2" style="min-height: 2037px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->The Kitchen Wifehttp://www.blogger.com/profile/06232645992630536875noreply@blogger.com0tag:blogger.com,1999:blog-8771358097002159670.post-26009370206228263262024-03-20T07:39:00.000-07:002024-03-20T07:46:19.217-07:00Easy One Pot Sausage and Rice Bake<p> There was a time in my life, back when I was learning how to cook, when I spent hours researching and cultivating these beautiful meals. I was all about building skill and technique. It was quite pretentious. Well, fast forward 12 years later and I am a working homeschool mom, who is crazy busy, and I just need to feed people. LOL Sound familiar? But just because I don't create the same level of meals I used to doesn't mean I don't care about the beauty, creativity, or flavor of the food. Take this Easy One Pot Sausage and Rice Bake.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtAecqE_KvtfMvTDs34jDQ6-eGNktPJR9A3khDUXFm24fcJp8liAJmwalCC49bGEkpfRfq23G8X7UZLKEUdbT8_oP_8jld3mbdijRFnGkgstT8tQMl68ofTqHOn0JIfnbgG4Az96JaksXTKJmJW88OB_BypNJ1HkqVYMVRvqq2v_RaV2999JDjLYoPE7k/s6000/One%20Pot%20Sausage%20and%20Rice%20Bake.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The Sausage and Rice Bake on a plate with a side of broccoli." border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtAecqE_KvtfMvTDs34jDQ6-eGNktPJR9A3khDUXFm24fcJp8liAJmwalCC49bGEkpfRfq23G8X7UZLKEUdbT8_oP_8jld3mbdijRFnGkgstT8tQMl68ofTqHOn0JIfnbgG4Az96JaksXTKJmJW88OB_BypNJ1HkqVYMVRvqq2v_RaV2999JDjLYoPE7k/w426-h640/One%20Pot%20Sausage%20and%20Rice%20Bake.jpg" title="Easy One Pot Sausage and Rice Bake" width="426" /></a></div><span style="background-color: #f3f3f3; color: white;"><br /></span><p><span style="white-space-collapse: preserve;">Family dinner doesn't have to be weak and dull to be simple. This Easy Easy One Pot Sausage and Rice Bake is so comforting and flavorful it just feels indulgent. It combines savory sausage, fluffy rice, and flavorful spices, all cooked in one pot for minimal cleanup. Perfect for busy weeknights or cozy family dinners. Satisfy your cravings with every delicious bite. Get ready to elevate your dinner game effortlessly!</span></p><p><span style="background-color: white; white-space-collapse: preserve;"><span style="font-family: inherit;"><br /></span></span></p><p><span style="background-color: white; white-space-collapse: preserve;"><span style="font-family: inherit;">Let's Go!</span></span></p><p><span style="background-color: white; white-space-collapse: preserve;"><span style="font-family: inherit;"><br /></span></span></p><p><span style="background-color: white; white-space-collapse: preserve;"><span></span></span></p><a name='more'></a><span style="font-family: inherit;"><br /></span><p></p><p><span style="background-color: white; white-space-collapse: preserve;"><span style="font-family: inherit;"><b><u>BEFORE YOU BEGIN</u></b>:</span></span></p><p><span style="background-color: white; white-space-collapse: preserve;">As with most of my recipes, I have come up with ways to accommodate most dietary needs. </span></p><p><span style="background-color: white; white-space-collapse: preserve;"><br /></span></p><p><span style="background-color: white; white-space-collapse: preserve;"><b><u>WHY SAUSAGE IN THIS RECIPE:</u></b></span></p><p><span style="background-color: white; white-space-collapse: preserve;">I like sausage in this recipe because it brings a lot of flavor to the table with minimal effort. This is especially great if you are working with a limited spice cabinet. I also recommend sausage for this recipe because, at the time of writing this post, it is way more affordable. But listen, if sausage isn't your thing you can always feel free to use any ground meat you like. </span></p><p><span style="background-color: white; white-space-collapse: preserve;"><br /></span></p><p><b><u>DO I HAVE TO USE ITALIAN SAUSAGE?</u></b></p><p>No, you can use any sausage you like. I have tried this with smoked sausage, chorizo, chicken sausage, breakfast sausage, plant-based sausage, etc. Use whatever sausage your family enjoys and your budget will allow.</p><p><br /></p><p><b><u>CAN THIS RECIPE BE MADE VEGAN/VEGETARIAN?</u></b></p><p>ABSOLUTELY! In fact, we eat it that way most often than not. The swaps are simple.</p><p></p><ol style="text-align: left;"><li>Swap the traditional sausage with your favorite plant-based version. </li><li>Swap the chicken broth with vegetable broth or the No-Chicken Broth Base.</li><li>Swap the traditional cheese with your favorite plant-based one. I personally like the Daiya brand for melting. </li></ol><div><br /></div><div><b><u>WHAT IS THE BEST RICE TO USE?</u></b></div><div><br /></div><div>As in any recipe the best thing to use is the one you will eat. You can use any rice you choose. HOWEVER, keep in mind that different rice require different cooking times. You may have to make adjustment to this recipe to accommodate you choice. </div><div><br /></div><div>Okay, we've spent enough time on the details. Let's get to the recipe! </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtjvM-9znZd8x1evlqTVe3oc0VW4tpVEGKtcxDtLqdn6wvK-mIwlgb-pGSFbG144VjeJIkwteInxP3u-BdSS-kHA5zo2SzA39JNCuG8rsJ9RCdGmpMOAvE4NDaq4CAHCYMqzI7Oqm_ipKLJeV3TqG7lglJ6YaSujCwhyphenhyphenLrZj3niJnrdCEC_mQB60QRx9M/s6000/One%20Pot%20Sausage%20and%20Rice%20Bake.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The Easy One Pot Sausage and Rice Bake on a plate with a side of broccoli." border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtjvM-9znZd8x1evlqTVe3oc0VW4tpVEGKtcxDtLqdn6wvK-mIwlgb-pGSFbG144VjeJIkwteInxP3u-BdSS-kHA5zo2SzA39JNCuG8rsJ9RCdGmpMOAvE4NDaq4CAHCYMqzI7Oqm_ipKLJeV3TqG7lglJ6YaSujCwhyphenhyphenLrZj3niJnrdCEC_mQB60QRx9M/w426-h640/One%20Pot%20Sausage%20and%20Rice%20Bake.jpg" title="Easy One Pot Sausage and Rice Bake." width="426" /></a></div><br /><div><br /></div><div><br /></div><p></p>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtAecqE_KvtfMvTDs34jDQ6-eGNktPJR9A3khDUXFm24fcJp8liAJmwalCC49bGEkpfRfq23G8X7UZLKEUdbT8_oP_8jld3mbdijRFnGkgstT8tQMl68ofTqHOn0JIfnbgG4Az96JaksXTKJmJW88OB_BypNJ1HkqVYMVRvqq2v_RaV2999JDjLYoPE7k/w426-h640/One%20Pot%20Sausage%20and%20Rice%20Bake.jpg","name":"Easy One Pot Sausage and Rice Bake","prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","description":"Discover the simplicity of this Easy One Pot Sausage and Rice Bake recipe - a delicious meal ready in no time! Perfect for busy weeknights.","yield":"4-6","author":{"@type":"Person","name":"Mandee Pogue"},"recipeIngredient":["14 oz Smoked Sausage, cut into small disks","1 Onion, thinly sliced","1 Red Bell Pepper, sliced","1 Tbsp Garlic, minced","1 cup Long Grain White Rice","1 cup Chicken Broth","1 (8 oz) can of Tomato Sauce","1 tsp Italian Seasoning","1 tsp Nature's Seasoning (see note*)","2 cups Mozzarella Cheese, shredded"],"recipeInstructions":["Preheat the oven to 425 degrees F.","Add some oil to an oven-safe pan and place over medium/high heat. Allow the pan to get hot, add the sausage and allow it to brown.","Once the sausage has browned, add the onion, bell pepper, and garlic. Cook until the onions are translucent and the peppers are tender. This should take 2-3 minutes. (see note**)","Remove the sausage, onions, pepper, and garlic from the pan and set to the side. Next add the rice, spices, broth and tomato sauce to the pan. Mix it all together.","Add the sausage, onions, peppers, and garlic one top of the rice mixture. Cover and bake on 425 for 15 minutes.","Remove from pan, top with mozzarella cheese, and return to oven until the cheese has melted.","Serve and Enjoy!"],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4710944582234" data-ccmcardnum="5" data-ccmcopat="1710945579449" data-ccme="dGhla2l0Y2hlbndpZmVAeWFob28uY29t" data-ccmuid="JzNjOaBG4nhepEESee2ODyRBcen2" style="min-height: 1795px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->The Kitchen Wifehttp://www.blogger.com/profile/06232645992630536875noreply@blogger.com0tag:blogger.com,1999:blog-8771358097002159670.post-61914554756878986102024-03-17T14:30:00.000-07:002024-03-17T14:32:31.478-07:00Mongolian Tofu RecipeWhen I started to eat more plant-based one of the things I was worried about it that I wouldn't be able to eat the foods that I love. That it would too complicated to acquire the special ingredients needed to make things taste right, and so on, and so on. The thing is that couldn't be further from the truth. In fact, we live in the best time ever to go more plant based in the way that we eat. And I am finding more often than not that I enjoy the plant based options better than the traditional recipes. Take my <b>Mongolian Tofu</b> for example. <div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRrvu3k6NQzqUV6JcGTGeUg1LyN_u70NNisBsu2Mh0ktzKD-evdI4bQwGAidkk3-s9rCACuPDG-NkRxOQ2kkQZfw9s0Bxv6Fxn5cTsGbuFO7l1BNKquNuFnq1WVKO0sZQSWUAqAOxSKHO2IfRMHqdr7e5ECWtm6AjKz-2YH3Bc-gw7JIOrTmhJoGxqKyI/s6000/Mongolian%20Tofu.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="A plate of the Mongolian Tofu with Broccoli on a blue plate" border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRrvu3k6NQzqUV6JcGTGeUg1LyN_u70NNisBsu2Mh0ktzKD-evdI4bQwGAidkk3-s9rCACuPDG-NkRxOQ2kkQZfw9s0Bxv6Fxn5cTsGbuFO7l1BNKquNuFnq1WVKO0sZQSWUAqAOxSKHO2IfRMHqdr7e5ECWtm6AjKz-2YH3Bc-gw7JIOrTmhJoGxqKyI/w426-h640/Mongolian%20Tofu.jpg" title="Mongolian Tofu: A Plant-Based Twist on a Traditional Recipe" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">A fun, plant-based twist on a traditional recipe. Slightly sweet and savory, this Mongolian Tofu is packed full of great flavor, uses simple ingredients we all have on hand, and is ready in no time. I really think you are going to enjoy this one so...</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Let's Get Started!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: left;"><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="text-decoration-line: underline;"><b><span style="font-family: inherit;">WHAT IS TOFU?:</span></b></span></p><p class="p2" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">Well, according to Wikipedia, Tofu is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, extra firm. Tofu is also known as bean curd in English. </span></p><p class="p2" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: inherit;"><br /></span></p><p class="p2" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: inherit;"><br /></span></p><p class="p2" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="text-decoration-line: underline;"><b><span style="font-family: inherit;">WHAT ARE THE HEALTH BENEFITS OF TOFU?</span></b></span></p><p class="p3" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><b></b><br /></span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">According to BBC Good Food, tofu is...</span></p><p class="p2" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: inherit;"><br /></span></p><p class="p2" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: inherit;"><br /></span></p><p class="p2" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: inherit;"><br /></span></p><ul class="ul1"><li class="li1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s2" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal;"></span>a source of complete protein.</span></li><li class="li1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s2" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal;"></span>provides protective plant compounds.</span></li><li class="li1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s2" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal;"></span>rich in nutrients.</span></li><li class="li1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s2" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal;"></span>may alleviate peri-menopausal symptoms.</span></li><li class="li1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s2" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal;"></span>may support heart health.</span></li><li class="li1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s2" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal;"></span>may help manage cholesterol.</span></li><li class="li1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s2" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal;"></span>may support blood sugar management.</span></li><li class="li1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"><span class="s2" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal;"></span>may support bone health.</span></li></ul><p class="p2" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: inherit;"><br /></span></p><p class="p2" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="text-decoration-line: underline;"><b><span style="font-family: inherit;">WHY TOFU WORKS IN THIS RECIPE:</span></b></span></p><p class="p2" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">In essence tofu is big block of flavorless protein sponge. It has no flavor on it's own, but beautifully takes on the flavor of whatever you season it with. And prepared properly, has a lovely, meat-like texture. </span></p><p class="p2" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: inherit;"><br /></span></p><p class="p2" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: inherit;"><br /></span></p><p class="p2" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="text-decoration-line: underline;"><b><span style="font-family: inherit;">WHAT IS THE BEST TOFU TO USE IN THIS RECIPE?:</span></b></span></p><p class="p3" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><b></b><br /></span></p><p class="p3" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: inherit;"><br /></span></p><p class="p3" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 15px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbSv7dWPbQmt3RSaMRQdHL7HfkHBi54_eYJACnUr6V7yBOBXSP7-jeskqxKfJJ78W_QR3HU2BZvOkMf5-HU54k3LcupPIwCr6-3I8GigxnOCVmRT1pixeQbl0cGlTutzpzrSabHgGuqv3J_AXP7FBI5ymyWv_wAi8W-J3ETOToTG3wsAxyuLcCSKh45m8/s800/Super%20Firm%20Tofu.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbSv7dWPbQmt3RSaMRQdHL7HfkHBi54_eYJACnUr6V7yBOBXSP7-jeskqxKfJJ78W_QR3HU2BZvOkMf5-HU54k3LcupPIwCr6-3I8GigxnOCVmRT1pixeQbl0cGlTutzpzrSabHgGuqv3J_AXP7FBI5ymyWv_wAi8W-J3ETOToTG3wsAxyuLcCSKh45m8/s320/Super%20Firm%20Tofu.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; text-align: left;">In my opinion, Super Firm Tofu (like the one shown above) is the best choice for this recipe. The main reason is that it has the least amount of moisture and you don't have to press it. However, if super firm is not accessible to you, get the firmest tofu you can. You will just need to press as much water out of it as you can. </span></div><p></p><p class="p2" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: inherit;"><br /></span></p><p class="p2" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: inherit;"><br /></span></p><p class="p1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span class="s1" style="text-decoration-line: underline;"><b><span style="font-family: inherit;">WHAT IS THE BEST WAY TO PREP MY TOFU?:</span></b></span></p><p class="p2" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px; min-height: 14px;"><span style="font-family: inherit;"><br /></span></p><ol class="ol1"><li class="li1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">To get the meatiest texture you can, you will want to pop the tofu in the freezer the night before you are going to prepare it and freeze it the morning of. I don't know the exact science of this, but it totally changes the make-up of the tofu and gives it great texture. </span></li><li class="li1" style="font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-stretch: normal; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;">If you are not using Super Firm Tofu, after you freeze it, you will need to press it for around 10 minutes. You can do this by using a tofu press. I will link the one I use (<a href="https://www.blogger.com/blog/post/edit/8771358097002159670/783524512069727588#"><span class="s3" style="color: #dca10d;">HERE</span></a>), or just wrap it up in some paper towel, place it on a plate, and pile a cookbook or two on top of it. </span></li></ol></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihkrJ3gezf7Qa5GBbj8mKsZzRCcxZjkI6mvva3Te9BX04XkA6C7trIh9XOr7UGw1tvWXCJroGPyX97SY2ZF67_orSbPWa2ZSaogcwaWz-vnjUOgR9zAzu-ZoiWIWu8TS1fz8rUKlWudPQj72Ni1VJeSfSl8wrahp6o94woGJWsz0H3IveEU930prvcFI4/s6000/Mongolian%20Tofu.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihkrJ3gezf7Qa5GBbj8mKsZzRCcxZjkI6mvva3Te9BX04XkA6C7trIh9XOr7UGw1tvWXCJroGPyX97SY2ZF67_orSbPWa2ZSaogcwaWz-vnjUOgR9zAzu-ZoiWIWu8TS1fz8rUKlWudPQj72Ni1VJeSfSl8wrahp6o94woGJWsz0H3IveEU930prvcFI4/w426-h640/Mongolian%20Tofu.jpg" width="426" /></a></div><br /><div><br /></div><div><br /></div><div><b><u>HERE IS HOW I MADE IT:</u></b></div><div><b><u><br /></u></b></div><div><b><u><br /></u></b></div>
<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRrvu3k6NQzqUV6JcGTGeUg1LyN_u70NNisBsu2Mh0ktzKD-evdI4bQwGAidkk3-s9rCACuPDG-NkRxOQ2kkQZfw9s0Bxv6Fxn5cTsGbuFO7l1BNKquNuFnq1WVKO0sZQSWUAqAOxSKHO2IfRMHqdr7e5ECWtm6AjKz-2YH3Bc-gw7JIOrTmhJoGxqKyI/w426-h640/Mongolian%20Tofu.jpg","name":"Mongolian Tofu Recipe","prepTime":"PT30M","cookTime":"PT20M","totalTime":"PT50M","description":"Tofu- a savory delight blending traditional Mongolian cuisine with plant-based goodness. Try it today!","yield":"2-4","author":{"@type":"Person","name":"Mandee Pogue"},"recipeIngredient":["3 Tbsp brown sugar","¼ cup No- Beef or vegetable broth","¼ cup low sodium soy sauce","1 Tbsp minced ginger, fresh or ground","1 Tbsp garlic, minced","1 15 oz block Super Firm Tofu","¼ cup Cornstarch","1 (12 oz) bag of Frozen Broccoli Florets","Green Onions, sliced"],"recipeInstructions":["In a shallow dish, combine the sauce ingredients together (brown sugar, no-beef or vegetable broth, soy sauce, ginger and garlic).","Open the super firm tofu and pat dry.","Slice the tofu into rectangle slices. Gently pat dry again with paper towels or a kitchen towel once cut.","Add the tofu to the marinade, and gently mix so all the pieces are coated. Cover and let marinate in the fridge for at least 30 minutes to overnight.","Once the tofu has marinated, from the container into a medium sized bowl. Set the remaining marinade aside for later.","Sprinkle the cornstarch on the marinated tofu. Gently toss to coat all the pieces.","Heat oil in a pan over medium heat.","Add the marinated tofu and brown on all sides. Once the tofu has browned on all sides, add the broccoli. Cover and cook for 7-10 minutes, stirring occasionally. (see note)","Make a cornstarch slurry by combining 1 tbsp of cornstarch with 1 tbsp water in a small bowl. Mix well so there are no lumps. Add to the remaining marinade.","Once the broccoli is fully cooked, pour the marinade over the vegetables and tofu.","Cook on medium-low heat for 2-3 minutes until the sauce thickens more and everything is evenly coated. Fry for an additional 2 minutes on medium-high heat to re-crisp the tofu.","Serve over white rice and garnish with toasted sesame seeds, or scallions."],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="JzNjOaBG4nhepEESee2ODyRBcen2" data-ccmcardid="4710710022450" data-ccme="dGhla2l0Y2hlbndpZmVAeWFob28uY29t" data-ccmcardnum="5" data-ccmcopat="1710711092255"style="min-height: 1981px;"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box -->The Kitchen Wifehttp://www.blogger.com/profile/06232645992630536875noreply@blogger.com1tag:blogger.com,1999:blog-8771358097002159670.post-43719447063090015892024-03-15T06:42:00.000-07:002024-03-15T06:53:51.689-07:005 Ingredient Meatball Subs <p>I'm starting something new on Fridays here on the blog. I don't know exactly what I'm to call it. Maybe Frugal Friday or 5 Ingredient Friday. I think we will have to let it decide for itself, but basically I want to dedicate Fridays to inexpensive meals for you and your family that don't cost much, have super simple ingredients, and can me made in 30 minutes or less. It's something that I think we all can use in this season of life. Don't be expecting culinary break throughs. Remember, the point of this is cheap, minimal, and fast. That being said let's kick things of with one of my favorite super simple meals...</p><p>5 Ingredient Meatball Subs!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibV93szvDuI0Ej_qw8jLPjQwO-qJtGr1ULqO0u1agumzrR5RIw9aVPkQDUgdetIojMoMy7ib5XSYwRn38dN3W-g4aE9HgxmneQoUo4HTA8XUb6c-G_v9zsX1YiUqtlIn2_AY19jBzGyinfmSPa2N4EXHjIpBfuwqJ2bad_9GpTPRe4QYH_WLOWBAfSRZ0/s6000/Easy%20Meatball%20Sub-P.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The 5 Ingredients Meatballs Subs on a blue" border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibV93szvDuI0Ej_qw8jLPjQwO-qJtGr1ULqO0u1agumzrR5RIw9aVPkQDUgdetIojMoMy7ib5XSYwRn38dN3W-g4aE9HgxmneQoUo4HTA8XUb6c-G_v9zsX1YiUqtlIn2_AY19jBzGyinfmSPa2N4EXHjIpBfuwqJ2bad_9GpTPRe4QYH_WLOWBAfSRZ0/w426-h640/Easy%20Meatball%20Sub-P.jpg" title="5 Ingredient Meatball Subs" width="426" /></a></div><p><br /></p><p>Frozen meatballs in the kitchen are your friend. I can't tell you how many times I have pulled them out, for whatever reason, to make a quick and easy meal. These 5 Ingredient Meatball Subs are the perfect example of that. It uses 5 ingredients that most of us always have on hand, and who doesn't love meatball subs! I can't wait to show you how I make it so...</p><p><br /></p><p>Let's Get Started!</p><p><br /></p><span><a name='more'></a></span><p><br /></p><p>To show you the cost of this meal I will be sharing the prices I paid. I got everything at Walmart, and used their Great Value Brand where I could. </p><p><br /></p><p><b><u>HERE IS THE 5 INGREDIENTS YOU WILL NEED:</u></b></p><p></p><ol style="text-align: left;"><li>1 (32 oz.) of Frozen Meatballs $6.96</li><li>1 (24 oz.) Jar of Traditional Pasta Sauce $1.62</li><li>1 (6 count) pack of Deli Buns $2.54</li><li>1 (12 count) Pack of Sliced Provolone Cheese $2.22</li><li>Salt and Pepper</li></ol><div><br /></div><div>The total cost of this meal was $13.34 for a cost of $2.23 per sub. I mean you aren't going to take a family of six out to a sub shop for that! </div><div><br /></div><div>To make this a little more filling I like add a mixed green salad or you could even add chips. </div><div><b><u><br /></u></b></div><div><b><u><br /></u></b></div><div><b><u><br /></u></b></div><div><b><u>CAN THE SUBS BE MADE VEGAN/VEGETARIAN?</u></b></div><div><br /></div><div>Absolutely! All you have to do is swap out the regular frozen meatballs for your favorite plant-based ones (I use the Gardine brand) as well as swapping the provolone cheese out for your favorite plant-based option. Keep in mind that plant-based cheesed don't melt quite like regular cheeses do, but there are definitely some great dairy-free alternatives out there. </div><div><br /></div><div><br /></div><div><b><u>WHAT ARE THE BEST KIND OF FROZEN MEATBALLS TO USE FOR THIS?</u></b></div><div><br /></div><div>The short answer is whatever kind you like. Whatever brand your family enjoys the most. As far as using beef, chicken, turkey, or plant-based again, it's whatever you like. </div><div><br /></div><div>I will say that when it comes to plant-based frozen meatballs Gardine is my tried and true brand. They hold up great in long cooks as well as having wonderful taste and texture. </div><p></p><p><br /></p><p><b><u>CAN I USE FRESH, HOMEMADE MEATBALLS IN THIS RECIPE?</u></b></p><p>Yes. You can. Two thoughts though. </p><p>1. It will be more than 5 ingredients.</p><p>2. It will affect the cook time on this recipe. </p><p>If you are interested in making your own meatballs I will link my recipe for Homemade Meatballs in Marinara (<b><i><u><a href="https://urls.grow.me/cKGEugMMno">HERE</a></u></i></b>)</p><p><br /></p><p><b><u>DIRECTIONS:</u></b></p><p></p><ul style="text-align: left;"><li>Place a pot over medium/high heat, add a little oil, and allow the pan to get hot. Add the frozen meatballs and brown. </li><li>Add the jar of sauce to the pot and let simmer for 20 minutes. Season with salt and pepper.</li><li>Turn the oven broiler on HIGH. </li><li>Add 4 meatballs to each roll. Spoon over a little sauce and add 2 pieces of cheese over the top. </li><li>Place in a baking dish and sit under the broiler until the cheese melts and becomes a little brown and bubbly. </li><li>Serve and Enjoy!</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4yH2tjlsyAndrpLKtyRc3fdLayNEm2V7hTSJc1rUScXIwHEifMg5sIjT8LfWz2WL5ckNTDAfPZhiR-13DdEyhala5kQUyMjUuPVmN5J_IG_LA_lIYrm8KezFU8XsFSEOK6IcnV8xnMhef-M34lOYd1oODGAJMcPh5mfAu07pQMiO-A10Ts1MtgVD0lI/s6000/Easy%20Meatball%20Sub-L.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4yH2tjlsyAndrpLKtyRc3fdLayNEm2V7hTSJc1rUScXIwHEifMg5sIjT8LfWz2WL5ckNTDAfPZhiR-13DdEyhala5kQUyMjUuPVmN5J_IG_LA_lIYrm8KezFU8XsFSEOK6IcnV8xnMhef-M34lOYd1oODGAJMcPh5mfAu07pQMiO-A10Ts1MtgVD0lI/w640-h426/Easy%20Meatball%20Sub-L.jpg" width="640" /></a></div><br /><div><br /></div><p></p><p><br /></p>
<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"name":"5 Ingredient Meatballs Subs","cookTime":"PT30M","totalTime":"PT30M","description":"A simple recipe for 5 Ingredient Meatball Subs that everyone will love and is perfect for any busy weeknight.","yield":"6 Meatball Subs","author":{"@type":"Person","name":"Mandee Pogue"},"recipeIngredient":["1 (32 oz.) of Frozen Meatballs","1 (24 oz.) Jar of Traditional Pasta Sauce","1 (6 count) pack of Deli Buns","1 (12 count) Pack of Sliced Provolone Cheese","Salt and Pepper"],"recipeInstructions":["Place a pot over medium/high heat, add a little oil, and allow the pan to get hot. Add the frozen meatballs and brown.","Add the jar of sauce to the pot and let simmer for 20 minutes. Season with salt and pepper.","Turn the oven broiler on HIGH.","Add 4 meatballs to each roll. Spoon over a little sauce and add 2 pieces of cheese over the top.","Place in a baking dish and sit under the broiler until the cheese melts and becomes a little brown and bubbly.","Serve and Enjoy!"],"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibV93szvDuI0Ej_qw8jLPjQwO-qJtGr1ULqO0u1agumzrR5RIw9aVPkQDUgdetIojMoMy7ib5XSYwRn38dN3W-g4aE9HgxmneQoUo4HTA8XUb6c-G_v9zsX1YiUqtlIn2_AY19jBzGyinfmSPa2N4EXHjIpBfuwqJ2bad_9GpTPRe4QYH_WLOWBAfSRZ0/w426-h640/Easy%20Meatball%20Sub-P.jpg","@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="JzNjOaBG4nhepEESee2ODyRBcen2" data-ccmcardid="4710510027678" data-ccme="dGhla2l0Y2hlbndpZmVAeWFob28uY29t" data-ccmcardnum="5" data-ccmcopat="1710510814435"style="min-height: 1196px;"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box -->The Kitchen Wifehttp://www.blogger.com/profile/06232645992630536875noreply@blogger.com2tag:blogger.com,1999:blog-8771358097002159670.post-88027953086597018962024-03-13T05:57:00.000-07:002024-03-13T06:04:47.738-07:00Simple Vegetable Beef Soup <p> I have a confession. Sometimes I over complicate things. As a food blogger I'm always trying to reinvent the wheel, come up with the next great thing, etc that sometimes I lose sight of what makes a great recipe great. Take this <b>Simple Vegetable Beef Soup Recipe</b>. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7iaPB9q4tXZPbM1FQhBr0rYLTRMUa8adDE9Tgc3_9GjTnmb6dIdw3W-Unud5c35pSTgobqFyY6elewuLalP2jQCAhz2zWng9EP0Nv_oVel9hw7lyQnIAspEZs6p-hj4ksAQVEIxnA0hj7JpTDzICpyXczO1PmcBUVER8sfhogDrdxfOBxfQaM_-ZhxLw/s6000/Vegetable%20Beef%20Soup.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="A bowl of the Simple Vegetable Beef Soup" border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7iaPB9q4tXZPbM1FQhBr0rYLTRMUa8adDE9Tgc3_9GjTnmb6dIdw3W-Unud5c35pSTgobqFyY6elewuLalP2jQCAhz2zWng9EP0Nv_oVel9hw7lyQnIAspEZs6p-hj4ksAQVEIxnA0hj7JpTDzICpyXczO1PmcBUVER8sfhogDrdxfOBxfQaM_-ZhxLw/w426-h640/Vegetable%20Beef%20Soup.jpg" title="Simple Vegetable Beef Soup" width="426" /></a></div><br /><p>The other day I was watching either TikTok or YouTube, maybe Instagram, one of those, and someone was making vegetable beef soup. I was reminded of my dad making this regularly for us with peanut butter sandwiches. Immediately I craved it, and knew I wanted to share it on The Kitchen Wife. What makes this recipe different from the one I grew up on is the tomato base. Instead of using diced tomatoes (my husband doesn't care for them) or tomato juice, I'm going to use a pantry staple most of us have on hand. It really adds a lot of great flavor that will have everyone saying "What is that special something you in this?" I can't wait to share it with you so...</p><p>Let's Get Started!</p><p><br /></p><span><a name='more'></a></span><p><br /></p><p><b><u>WHAT YOU NEED FOR THIS RECIPE:</u></b></p><p></p><ul style="text-align: left;"><li>1 lb. of Ground Meat</li><li>1 Onion, diced</li><li>1 Bell Pepper, diced</li><li>2 Stalks of Celery, diced</li><li>1 Tbsp Garlic, minced</li><li>4 Potatoes, diced</li><li>1 (12 oz) bag of Frozen Mixed Vegetables</li><li>6 cups Beef Broth</li><li>1 (19 oz) Can of Tomato Soup (I used Progresso)</li><li>1 Tbsp Italian Seasoning</li><li>1 tsp Natures Seasoning</li><li>1 tsp Salt</li><li>1/2 tsp Pepper</li></ul><div><b><u><br /></u></b></div><div><b><u>DO I HAVE TO USE GROUND BEEF:</u></b></div><div><br /></div><div>No, you don't. You can substitute any ground meat you choose. For example my family uses ground Beyond Meat, but ground turkey, chicken, or pork work also. </div><div><b><u><br /></u></b></div><div><b><u><br /></u></b></div><div><b><u>CAN THIS BE MADE PLANT-BASED?</u></b></div><div><br /></div><div>Absolutely! Just a few simple swaps will make this a WONDERFUL plant-based option. </div><div><br /></div><div></div><p></p><ul><li>1 lb. of Ground Plant Meat Meat</li><li>1 Onion, diced</li><li>1 Bell Pepper, diced</li><li>2 Stalks of Celery, diced</li><li>1 Tbsp Garlic, minced </li><li>4 Potatoes, diced</li><li>1 (12 oz) bag of Frozen Mixed Vegetables</li><li>6 cups No-Beef Broth or Vegetable Broth</li><li>1 (19 oz) Can of Tomato Soup (I used Progresso)</li><li>1 Tbsp Italian Seasoning</li><li>1 tsp Natures Seasoning</li><li>1 tsp Salt</li><li>1/2 tsp Pepper</li></ul><div><b><u>DO I HAVE TO USE NATURE'S SEASONING?</u></b></div><div><br /></div><div>Nature's seasoning is a spice blend that I discovered around Christmas time. In essence it's an all purpose seasoning that packs A LOT of flavor. If you don't have it, or can't find it, simply use these spices in it's place.</div><div><br /></div><div><ul style="text-align: left;"><li>1/4 tsp Garlic Powder</li><li>1/4 tsp Onion Powder</li><li>1/4 tsp Seasoning Salt</li><li>1/4 tsp Paprika</li></ul><div><b><u>CAN I USE CANNED OR FRESH VEGETABLES?</u></b></div></div><div><br /></div><div>Yes. Either will work. </div><div><br /></div><div>If using canned maybe add the last 10 minutes of cooking to prevent them from becoming too mushy.</div><div><br /></div><div><b><u>HERE IS HOW I MAKE IT:</u></b></div><div><b><u><br /></u></b></div><div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJg5hwdJl9ugLLc5SlgW2_Gc7IseQ_rFPyFnXFzdguvouNBBgJUmGAhsA6Nz6-Xg1YQ95lJK-igQgzcXvuFp4e0wTdrtVuXisTJiX7fD8fCOXSQuiQVnon5SX7ddZPafi1niOjHOKGXVhw1GcYvrTVdq1WjcFkrqCY01JWACxx1cgn6awqKemLaOiZDUo/s6000/Vegetable%20Beef%20Soup.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="A bowl of Vegetable Beef Soup" border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJg5hwdJl9ugLLc5SlgW2_Gc7IseQ_rFPyFnXFzdguvouNBBgJUmGAhsA6Nz6-Xg1YQ95lJK-igQgzcXvuFp4e0wTdrtVuXisTJiX7fD8fCOXSQuiQVnon5SX7ddZPafi1niOjHOKGXVhw1GcYvrTVdq1WjcFkrqCY01JWACxx1cgn6awqKemLaOiZDUo/w426-h640/Vegetable%20Beef%20Soup.jpg" title="Simple Vegetable Beef Soap" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><u><br /></u></b></div><div><br /></div><div><br /></div><div><br /></div>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7iaPB9q4tXZPbM1FQhBr0rYLTRMUa8adDE9Tgc3_9GjTnmb6dIdw3W-Unud5c35pSTgobqFyY6elewuLalP2jQCAhz2zWng9EP0Nv_oVel9hw7lyQnIAspEZs6p-hj4ksAQVEIxnA0hj7JpTDzICpyXczO1PmcBUVER8sfhogDrdxfOBxfQaM_-ZhxLw/w426-h640/Vegetable%20Beef%20Soup.jpg","name":"Simple Vegetable Beef Soup","prepTime":"PT10M","cookTime":"PT30M","totalTime":"PT40M","description":"This Simple Vegetable Beef Soup is packed with ground beef, potatoes, vegetables, and a silky tomato base, and is ready in around 30 minutes.","yield":"8-10","author":{"@type":"Person","name":"Mandee Pogue"},"recipeIngredient":["1 lb. of Ground Meat","1 Onion, diced","1 Bell Pepper, diced","2 Stalks of Celery, diced","I Tbsp Garlic, minced","4 Potatoes, diced","1 (12 oz) bag of Frozen Mixed Vegetables","6 cups Beef Broth","1 (19 oz) Can of Tomato Soup (I used Progresso)","1 Tbsp Italian Seasoning","1 tsp Natures Seasoning (see note)","1 tsp Salt","1/2 tsp Pepper","1 lb. of Ground Plant Meat Meat","1 Onion, diced","1 Bell Pepper, diced","2 Stalks of Celery, diced","1 Tbsp Garlic, Minced","4 Potatoes, diced","1 (12 oz) bag of Frozen Mixed Vegetables","6 cups No-Beef Broth or Vegetable Broth","1 (19 oz) Can of Tomato Soup (I used Progresso)","1 Tbsp Italian Seasoning","1 tsp Natures Seasoning (see note)","1 tsp Salt","1/2 tsp Pepper"],"recipeInstructions":["Add a little oil to a soup pot and place over medium/high heat. Allow to get hot and add the bell pepper, onion, celery, and garlic to it. Sauté for 3-5 minutes.","Add the ground meat to the pan and cook until it is brown and no longer pink. You are looking for an internal temperature of 160 degrees.","Add the potatoes, spices, tomato soup, and broth. Bring to a boil, lower to a simmer, and cook for 25-30 minutes.","Taste for seasoning and make any adjustments needed.","Serve and Enjoy! (a peanut butter sandwich is a must!)"],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4710332587995" data-ccmcardnum="5" data-ccmcopat="1710334712695" data-ccme="dGhla2l0Y2hlbndpZmVAeWFob28uY29t" data-ccmuid="JzNjOaBG4nhepEESee2ODyRBcen2" style="min-height: 2193px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->The Kitchen Wifehttp://www.blogger.com/profile/06232645992630536875noreply@blogger.com0tag:blogger.com,1999:blog-8771358097002159670.post-25110449750429857022024-03-11T08:19:00.000-07:002024-03-11T08:19:49.377-07:00Tempeh BLT Sandwich Recipe<p>In the last five years there has been a huge influx of people dabbling with more plant-based eating. Whether it's health, the environment, saving the animals, or saving money, plant-based eating is on the rise. In fact, it's become so common that its just as easy to make a plant-based swap in a recipe as it is going from ground beef to ground turkey. We eat a lot of plant-based meal in our house. I am pretty much exclusively plant-based due it an auto immune disease I have, but my husband still loves his meat and potatoes. So it's been fun for me to create meals that we both can eat, but he will still love! My <b>Tempeh BLT Sandwich Recipe</b> is one such meal. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib5-rgxTMey65VNPUCX1mhYyXtGT1bbiaJtHW5sjJhgHHJHpvlmKkjFGlSBZxLuGoKDy3c0tSQBQg8q-j8CCpdym9LwKjOnCugLgBPr52Yn6uAerNe7CliddW52M6_bcR06kDAZUZnoXoU_jqmAGYN54ZN0YXgFQNYEkhaiyYkCUucfgM7mtmS-6DXlTY/s6000/Tempeh%20BLT%20Sandwich.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The tempeh blt on a plate with chips." border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib5-rgxTMey65VNPUCX1mhYyXtGT1bbiaJtHW5sjJhgHHJHpvlmKkjFGlSBZxLuGoKDy3c0tSQBQg8q-j8CCpdym9LwKjOnCugLgBPr52Yn6uAerNe7CliddW52M6_bcR06kDAZUZnoXoU_jqmAGYN54ZN0YXgFQNYEkhaiyYkCUucfgM7mtmS-6DXlTY/w426-h640/Tempeh%20BLT%20Sandwich.jpg" title="Tempeh BLT Sandwich" width="426" /></a></div><br /><p>Now, before I get ALL THE HATE COMMENTS, I am in no way claiming that this is a total dupe for bacon, it's not. IT IS however a great substitution because you get the great smokey flavor that you love in bacon with some amazing plant-based proteins. And you don't have to be vegan or vegetarian to enjoy it. maybe you are trying to watch your cholesterol, or trying to save money on groceries, but you still want BLT. This is the perfect substitution. Anyway, I digress. I'm going to let this recipe speak for itself. </p><p><br /></p><p>Let's Get Started! </p><p><br /></p><p><span></span></p><a name='more'></a> <p></p><p><u><b>WHAT YOU WILL NEED FOR THIS RECIPE:</b></u></p><p style="background-color: white; box-sizing: border-box; counter-reset: list-1 0 list-2 0 list-3 0 list-4 0 list-5 0 list-6 0 list-7 0 list-8 0 list-9 0; cursor: text; line-height: 1.5; margin: 0px 0px 20px; padding: 0px 0px 0px 20px; position: relative; white-space-collapse: preserve;"></p><ul style="text-align: left;"><li><span style="font-family: inherit;">1 (8 oz) package of Tempeh</span></li><li><span style="font-family: inherit;">1/4 cup No-Beef Broth (or vegetable broth)</span></li><li><span style="font-family: inherit;">1/4 cup Low Sodium Soy Sauce</span></li><li><span style="font-family: inherit;">1 Tbsp Agave, Brown Sugar, or Maple Syrup</span></li><li><span style="font-family: inherit;">1 tsp Liquid Smoke </span></li><li><span style="font-family: inherit;">1 tsp Gravy Master (optional)</span></li><li><span style="font-family: inherit;">1/2 tsp Garlic Powder</span></li><li><span style="font-family: inherit;">1/2 tsp Onion Powder</span></li><li><span style="font-family: inherit;">1/2 tsp Paprika (smoked paprika if you don't have the liquid smoke)</span></li><li><span style="font-family: inherit;">Salt and Pepper, to taste</span></li></ul><div>I know what you're thinking. Mandee, that's a lot of ingredients. Well, yes, but as you will see below, tempeh has no flavor of it's own, so if you want that great bacon flavo,r you have to build it. </div><p></p><p><b><u>WHAT IS TEMPEH?</u></b></p><p><br /></p><p>Originating from Indonesia, tempeh is a fermented soy product that is made from cooked, whole soy beans that are then steamed and pressed into cakes. The cakes are then aged for 2-6 weeks. Tempeh has a firm texture and nutty flavor. It is gluten-free and is often used as a meat substitute because it is PACKED full of protein, a whopping 34 grams! </p><p><br /></p><p><b><u>WHY DOES TEMPEH WORK FOR THIS RECIPE?</u></b></p><p><br /></p><p>Tempeh is perfect for this recipe because it works a lot like tofu in the sense that it has no real flavor of it's own, but it works like a sponge, taking on the flavor of whatever you season it with. </p><p>It's also a lot more firm that tofu, so it stands up to the shallow fry, bake, or air fry required to get it crispy. </p><p><br /></p><p><b><u>IS THE TEMPEH SUPER CRISPY LIKE BACON?</u></b></p><p><br /></p><p>No. It does have a little crisp because of the fry, but it has more chew than crunch. I still stand by the fact that, if for some reason you don't eat meat or can't eat meat, it's a great substitution. </p><p><br /></p><p><b><u>IF I'M NOT VEGAN/VEGETARIAN WHY SHOULD I EAT THIS?</u></b></p><p>Well, one it's WAAAAAY healthier than bacon. It's high in protein, high in fiber, and low in fat. Why wouldn't you?</p><p>Also, its's much more cost effective than bacon right now. A pound of bacon, great value brand at Walmart, will cost you around $5. 1 Block of tempeh will cost you under $3. </p><p><br /></p><p>Okay, if you have any more questions feel free to ask my in the comments, but for now let me show you how I make it. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcfPQ9NR-N8RZQq5TfT-3QhyHSGD1Ay7olJnE0JyP6qXAROv_cpVMPCYctk6jx_FIcPvIPZ-pjfunKSyOncg7Q-nyjN51I_ovrZVasGVSbGRdwAfngbxj1INR3_IbZTUw7wAv2IZl2FdUOwyFYw8TCNyhbiv2NINJgx-HJ7_E5H3Mk8qtbTF6UMfwkgbQ/s5275/Temeh%20BLT%20Sandwich.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The tempeh blt sandwich on a plate with chips." border="0" data-original-height="5275" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcfPQ9NR-N8RZQq5TfT-3QhyHSGD1Ay7olJnE0JyP6qXAROv_cpVMPCYctk6jx_FIcPvIPZ-pjfunKSyOncg7Q-nyjN51I_ovrZVasGVSbGRdwAfngbxj1INR3_IbZTUw7wAv2IZl2FdUOwyFYw8TCNyhbiv2NINJgx-HJ7_E5H3Mk8qtbTF6UMfwkgbQ/w486-h640/Temeh%20BLT%20Sandwich.jpg" title="Tempeh BLT Sandwich Recipe" width="486" /></a></div><br /><p><br /></p><p><br /></p>
<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib5-rgxTMey65VNPUCX1mhYyXtGT1bbiaJtHW5sjJhgHHJHpvlmKkjFGlSBZxLuGoKDy3c0tSQBQg8q-j8CCpdym9LwKjOnCugLgBPr52Yn6uAerNe7CliddW52M6_bcR06kDAZUZnoXoU_jqmAGYN54ZN0YXgFQNYEkhaiyYkCUucfgM7mtmS-6DXlTY/w426-h640/Tempeh%20BLT%20Sandwich.jpg","name":"Tempeh BLT Sandwich","prepTime":"PT10M","cookTime":"PT15M","totalTime":"PT25M","description":"This Tempeh BLT Sandwich is a delicious and smokey substitute to the traditional BLT. Whether you're meat free or trying to be healthier, it's great!","yield":"4","author":{"@type":"Person","name":"Mandee Pogue"},"recipeIngredient":["1 (8 oz) package of Tempeh","1/4 cup No-Beef Broth (or vegetable broth)","1/4 cup Low Sodium Soy Sauce","1 Tbsp Agave, Brown Sugar, or Maple Syrup","1 tsp Liquid Smoke","1 tsp Gravy Master (optional)","1/2 tsp Garlic Powder","1/2 tsp Onion Powder","1/2 tsp Paprika (smoked paprika if you don't have liquid smoke)","Salt and Pepper, to taste"],"recipeInstructions":["Cut the tempeh block in half, and then cut into bacon-like strips and place in a shallow dish.","Mix together the no beef broth, soy sauce, sugar, liquid smoke, gravy master, garlic powder, onion powder, and paprika. Mix together and pour over the tempeh strips. Marinate for 10 minutes, flipping half way through.","Add 2 Tbsp oil to a nonstick pan and allow it to get how. Place the tempeh bacon strips into the hot pan, pouring the marinating liquid in with it.","Allow the tempeh bacon to cook until brown and crisp, and most of the liquid has reduced.","Season with salt and pepper.","Make into a sandwich with your favorite toppings."],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="JzNjOaBG4nhepEESee2ODyRBcen2" data-ccmcardid="4710168634153" data-ccme="dGhla2l0Y2hlbndpZmVAeWFob28uY29t" data-ccmcardnum="5" data-ccmcopat="1710170370118"style="min-height: 1443px;"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box -->The Kitchen Wifehttp://www.blogger.com/profile/06232645992630536875noreply@blogger.com0tag:blogger.com,1999:blog-8771358097002159670.post-10123289230877535452024-03-06T06:08:00.000-08:002024-03-06T06:19:26.793-08:00Crispy 3 Ingredient Black Bean Tacos Recipe <p> Remember those amazing <a href="https://urls.grow.me/vSnthG0ZI2">PERFECT BLACK BEANS</a> we made the other day? If not, I link them (<a href="https://urls.grow.me/vSnthG0ZI2">HERE</a>). They're absolutely delicious on their own, I mean, I literally eat them by the bowlful. However, I realize that's not everyone's jam, so I have come up with a few recipes to use them in starting with these delicious <b>Crispy 3 Ingredient Black Bean Tacos Recipe</b>.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgse8vNGcopO_vl12Z1Wushyphenhyphen_ARtqLahzhe6nbyVoH-vOnb5bpydPcv-SFjZ2uGEmdhTNwX0C1QoejwK6ylLgG8ewHXVtcA2mt3zfeLXqe_sEkeV1wTzDvbgdpLMiGuU1lCW6g4lDIvguH5qZXT_S4rRmgvRTWceyUHXZdkbCFmCEA1jvxvGUUVZy8jZ4Q/s6000/Crispy%20Balck%20Bean%20Tacos%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The 3 Ingredient Crispy Black Bean Tacos on a plate with topping around them." border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgse8vNGcopO_vl12Z1Wushyphenhyphen_ARtqLahzhe6nbyVoH-vOnb5bpydPcv-SFjZ2uGEmdhTNwX0C1QoejwK6ylLgG8ewHXVtcA2mt3zfeLXqe_sEkeV1wTzDvbgdpLMiGuU1lCW6g4lDIvguH5qZXT_S4rRmgvRTWceyUHXZdkbCFmCEA1jvxvGUUVZy8jZ4Q/w426-h640/Crispy%20Balck%20Bean%20Tacos%201.jpg" title="Crispy 3 Ingredient Black Bean Tacos Recipe" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I will be the first person to admit that bean anything can be a little bland and boring, but BELIEVE ME when I say that is NOT the case with these Crispy 3 Ingredient Black Bean Tacos. They are big on flavor, but couldn't be easier to make. Literally ready in just a few minutes. I know you're going to love them so...</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Let's get started!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><u>TO BEGIN HERE IS WHAT YOU WILL NEED:</u></b></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>1 cup (or 1 14.5 oz can) prepared black beans.</li><li>10 oz (half of a 20 oz bag) of Frozen Pepper and Onion Blend</li><li>1 cup Salsa</li><li>Corn or Flour Tortillas</li><li>Shredded Cheese, Optional</li></ul><div><br /></div></div><br /><p><br /></p><p><b><u>DO I HAVE TO USE THE PERFECT BLACK BEAN RECIPE?</u></b></p><p>The short answer is no, of course not. You can absolutely use canned black beans in this recipe. They will need seasoned and it will affect the texture of the taco filling, but they will be good. HOWEVER, if you want really flavorful black beans that are super creamy, I HIGHLY recommend taking the extra time on your day off and whipping up a big batch. There are so many things you can use them in. </p><p><br /></p><p><br /></p><p><b><u>DO I HAVE TO USE FROZEN VEGETABLES IN THIS RECIPE?</u></b></p><p>No, of course not. You can absolutely use fresh. I used frozen because one, I had them, and two it was a little more cost affective. But you do you and use what works best for you and your budget.</p><p><br /></p><p><br /></p><p><b><u>CAN THIS BE MADE OIL FREE?</u></b></p><p>Of course you can brown the tacos in a non-stick pan for a little bit of a crispier crunch, but if you want the super crispy and flakey shell you will need to use a little oil. I used 2 Tbsp of oil in my pan. Not a lot is required. </p><p><br /></p><p><b><u>CAN THESE BE MADE IN THE OVEN?</u></b></p><p>Yes. Preheat the oven to 425 degrees. Line a baking sheet and brush a thin layer of oil over the pan. Place the tacos on the baking sheet and bake for 8 minutes. After 8 minutes remove them from oven, flip them, and then return to the oven for another 8-10 minutes. Remove them from the oven and allow them to rest for 3-5 minutes where they will continue to crisp up. </p><p><b><u><br /></u></b></p><p><b><u>CAN THESE BE MADE IN THE AIR FRYER?</u></b></p><p>Yes. Preheat the air fryer to 375 degrees for 5 minutes. Place as many tacos as your air fryer will allow in a single layer. Spray with a little non-stick spray, flip and spray the other side as well. Cook for 6 minutes. </p><p><br /></p><p><b><u>DO THESE TACOS FREEZE WELL?</u></b></p><p>Yes. You can make a large batch of these tacos and freeze them. You can reheat them in the microwave when you are ready to eat. This method will however affect the crispiness of the taco shell. You can also reheat in your air fryer for a more crispy option. </p><p><br /></p><p>Now without further ado, this is how I make these Crispy 3 Ingredient Black Bean Tacos!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW5zLZa9iwNChsNpj3UEHXcW-HJLCfciiO4LT_IYoC-3JAqeOplRIBcbeAXDU3DXxbO1wZYBcOzGzp0ZJeXR6VkkybCxOcMl14JcteOgHGiwspJe7Akib_IocyT2c_kMzXzPGdQ4WeorgVkwI1ypaelmZqlKHqd4-ZzsahyphenhyphenIBMQbQNEp6d53uyNvaFPfA/s6000/Crispy%20Black%20Bean%20Tacos%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW5zLZa9iwNChsNpj3UEHXcW-HJLCfciiO4LT_IYoC-3JAqeOplRIBcbeAXDU3DXxbO1wZYBcOzGzp0ZJeXR6VkkybCxOcMl14JcteOgHGiwspJe7Akib_IocyT2c_kMzXzPGdQ4WeorgVkwI1ypaelmZqlKHqd4-ZzsahyphenhyphenIBMQbQNEp6d53uyNvaFPfA/w426-h640/Crispy%20Black%20Bean%20Tacos%202.jpg" width="426" /></a></div><br /><p><br /></p>
<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgse8vNGcopO_vl12Z1Wushyphenhyphen_ARtqLahzhe6nbyVoH-vOnb5bpydPcv-SFjZ2uGEmdhTNwX0C1QoejwK6ylLgG8ewHXVtcA2mt3zfeLXqe_sEkeV1wTzDvbgdpLMiGuU1lCW6g4lDIvguH5qZXT_S4rRmgvRTWceyUHXZdkbCFmCEA1jvxvGUUVZy8jZ4Q/w426-h640/Crispy%20Balck%20Bean%20Tacos%201.jpg","name":"Crispy 3 Ingredient Black Bean Tacos","prepTime":"PT5M","cookTime":"PT20M","totalTime":"PT25M","description":"These simple Crispy 3 Ingredient Black Bean Tacos are filled with flavorful black beans and creamy cheese and are fried to crispy perfection.","yield":"8-10 Tacos","author":{"@type":"Person","name":"Mandee Pogue"},"recipeIngredient":["1 cup (or 1 14.5 oz can) prepared black beans.","10 oz (half of a 20 oz bag) of Frozen Pepper and Onion Blend","1 cup Salsa","Corn or Flour Tortillas","Shredded Cheese, Optional"],"recipeInstructions":["In a frying pan add a little oil and the frozen pepper and onion blend and sauté until all the excess water has evaporated and the vegetables have started to brown.","Add the black beans and salsa to the pan and let simmer about 10 minutes.","After 10 minutes take a potato masher and mash the bean and vegetable mixture. The mixture with then begin to thicken to a paste. Remove the bean filling to a bowl and wipe out the pan.","Take your tortilla (if you are using corn tortillas you will have to heat them first to make them more pliable.) and smear one half with the bean mixture and cheese if you choose to use it. Fold it in half.","Add a little oil to the pan and place the taco in the pan. One the first side has browned and is crispy, flip and repeat.","Top with your favorite taco toppings and enjoy!","Preheat the oven to 425 degrees. Line a baking sheet and brush a thin layer of oil over the pan. Place the tacos on the baking sheet and bake for 8 minutes. After 8 minutes remove them from oven, flip them, and then return to the oven for another 8-10 minutes. Remove them from the oven and allow them to rest for 3-5 minutes where they will continue to crisp up.","Preheat the air fryer to 375 degrees for 5 minutes. Place as many tacos as your air fryer will allow in a single layer. Spray with a little non-stick spray, flip and spray the other side as well. Cook for 6 minutes."],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="JzNjOaBG4nhepEESee2ODyRBcen2" data-ccmcardid="4709734040568" data-ccme="dGhla2l0Y2hlbndpZmVAeWFob28uY29t" data-ccmcardnum="5" data-ccmcopat="1709734745133"style="min-height: 1711px;"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box -->The Kitchen Wifehttp://www.blogger.com/profile/06232645992630536875noreply@blogger.com0tag:blogger.com,1999:blog-8771358097002159670.post-7835245120697275882024-03-04T07:05:00.000-08:002024-03-04T07:06:31.887-08:00Easy Tofu Parmesan Recipe <p></p><div class="separator" style="clear: both; text-align: left;">Tofu is one of those things that I feel like has a certain stigmatism attached to it. People hear the word tofu and they immediately have the 'EW' knee jerk reaction. I am vegetarian and I had the same knee jerk reaction. I had some really bad tofu , before one day I had some REALLY good tofu. One of those really good tofu dishes was a <b>Tofu Parmesan Recipe </b>at a restaurant in Columbus, Ohio called MELT. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSNuDr6t4Cy7Dshl4xeJh5zg1MHDrWjymxDBbVC3R9LL-FjzBPTOY71rpAX1MPZSpsbuOzPVGk5Z17rLbIKksUezQX_-njUfsVfM4Jz0GI9U64p3Ab9FfS73tMvvN73E2eHz7vCoH2g5T70N1agIkoctTA5bQc5Ey6-txtdMs20_kYIgqhbLrTAQr4Zvk/s6000/Tofu%20Parmesan%20.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The Parmesan Tofu with spaghetti and green beans" border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSNuDr6t4Cy7Dshl4xeJh5zg1MHDrWjymxDBbVC3R9LL-FjzBPTOY71rpAX1MPZSpsbuOzPVGk5Z17rLbIKksUezQX_-njUfsVfM4Jz0GI9U64p3Ab9FfS73tMvvN73E2eHz7vCoH2g5T70N1agIkoctTA5bQc5Ey6-txtdMs20_kYIgqhbLrTAQr4Zvk/w426-h640/Tofu%20Parmesan%20.jpg" title="Parmesan Tofu Recipe" width="426" /></a></div><br /> It was so full of flavor and the texture. The texture was perfect. Slightly chewy on the inside and ultra crispy on the outside. I knew immediately this was a recipe I wanted to recreate at home so without further ado...<p></p><p>Let's Get Started!</p><span><a name='more'></a></span><p><b><u>HERE IS WHAT YOU WILL NEED:</u></b></p><p></p><ul style="text-align: left;"><li>1 (16 oz) block of Super Firm Tofu (or the firmest tofu you can get)</li><li>Italian Style Bread Crumbs</li><li>No Chicken Bullion Broth (or vegetable broth)</li><li>1/2 tsp Garlic Powder</li><li>1/2 tsp Onion Powder</li><li>1/2 tsp Italian seasoning</li><li>1 (24 oz) jar of Pasta Sauce</li><li>Mozzarella Cheese</li><li>Salt and Pepper, to taste</li></ul><div><br /></div><div><b><u><br /></u></b></div><div><b><u>WHAT IS TOFU?:</u></b></div><div><br /></div><div><span style="background-color: white; font-family: inherit;">Well, according to Wikipedia, Tofu is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, extra firm. Tofu is also known as bean curd in English. </span></div><div><span style="background-color: white; font-family: inherit;"><br /></span></div><div><span style="background-color: white; font-family: inherit;"><br /></span></div><div><span style="background-color: white; font-family: inherit;"><br /></span></div><div><span style="background-color: white; font-family: inherit;"><b><u>WHAT ARE THE HEALTH BENEFITS OF TOFU?</u></b></span></div><div><span style="background-color: white; font-family: inherit;"><b><u><br /></u></b></span></div><div><span style="background-color: white;">According to BBC Good Food, tofu is...</span></div><div><span style="background-color: white; font-family: inherit;"><br /></span></div><div></div><p></p><span style="background-color: white; font-family: inherit;"><ul style="text-align: left;"><li><span style="background-color: white; font-family: inherit;">a source of complete protein.</span></li><li><span style="background-color: white; font-family: inherit;">provides protective plant compounds.</span></li><li><span style="background-color: white; font-family: inherit;">rich in nutrients.</span></li><li><span style="background-color: white; font-family: inherit;">may alleviate peri-menopausal symptoms.</span></li><li><span style="background-color: white; font-family: inherit;">may support heart health.</span></li><li><span style="background-color: white; font-family: inherit;">may help manage cholesterol.</span></li><li><span style="background-color: white; font-family: inherit;">may support blood sugar management.</span></li><li><span style="background-color: white; font-family: inherit;">may support bone health.</span></li></ul><div><br /></div><div><br /></div><div><b><u>WHY TOFU WORKS IN THIS RECIPE:</u></b></div><div><br /></div><div>In essence tofu is big block of flavorless protein sponge. It has no flavor on it's own, but beautifully takes on the flavor of whatever you season it with. And prepared properly, has a lovely, meat-like texture. </div><div><br /></div><div><br /></div><div><br /></div><div><b><u>WHAT IS THE BEST TOFU TO USE IN THIS RECIPE?:</u></b></div><div><b><u><br /></u></b></div><div><b><u><br /></u></b></div><div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUCtKbL_G5v-XbSFbcS4DT883nIA2KjmWBYJl5rPRQ9tOwwt2j1jt6ts9jTYYDs-LzN06wRqPfVxKt2R9zVbRkxH0jsERgPblM4JLQV9IQEIai51vCFVzCB_T58q51H2XlVui5bt5AqfQsskNaJSmHA7q1VwZfeBmrsRZiiT2MzPHtnfXnyIHbtfzSE28/s800/Super%20Firm%20Tofu.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUCtKbL_G5v-XbSFbcS4DT883nIA2KjmWBYJl5rPRQ9tOwwt2j1jt6ts9jTYYDs-LzN06wRqPfVxKt2R9zVbRkxH0jsERgPblM4JLQV9IQEIai51vCFVzCB_T58q51H2XlVui5bt5AqfQsskNaJSmHA7q1VwZfeBmrsRZiiT2MzPHtnfXnyIHbtfzSE28/s320/Super%20Firm%20Tofu.jpeg" width="320" /></a></div><br /><u><br /></u></b></div><div><br /></div><div>In my onion, Super Firm Tofu (like the one shown above) is the best choice for this recipe. The main reason is that it has the least amount of moisture and you don't have to press it. However, if super firm is not accessible to you, get the firmest tofu you can. You will just need to press as much water out of it as you can. </div><div><br /></div><div><br /></div><div><b><u>WHAT IS THE BEST WAY TO PREP MY TOFU?:</u></b></div><div><br /></div><div><ol style="text-align: left;"><li><span style="font-family: inherit;">To get the meatiest texture you can, you will want to pop the tofu in the freezer the night before you are going to prepare it and freeze it the morning of. I don't know the exact science of this, but it totally changes the make-up of the tofu and gives it great texture. </span></li><li><span style="font-family: inherit;">If you are not using Super Firm Tofu, after you freeze it, you will need to press it for around 10 minutes. You can do this by using a tofu press. I will link the one I use (<a href="https://amzn.to/49XYSEA">HERE</a>), or just wrap it up in some paper towel, place it on a plate, and pile a cookbook or two on top of it. </span></li></ol></div><div><br /></div><div><br /></div><div><b><u>LET'S GET TO THE RECIPE:</u></b></div><div><b><u><br /></u></b></div><div><b><u><br /></u></b></div><div><br /></div><div><br /></div><div><br /></div></span>
<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSNuDr6t4Cy7Dshl4xeJh5zg1MHDrWjymxDBbVC3R9LL-FjzBPTOY71rpAX1MPZSpsbuOzPVGk5Z17rLbIKksUezQX_-njUfsVfM4Jz0GI9U64p3Ab9FfS73tMvvN73E2eHz7vCoH2g5T70N1agIkoctTA5bQc5Ey6-txtdMs20_kYIgqhbLrTAQr4Zvk/w426-h640/Tofu%20Parmesan%20.jpg","name":"Tofu Parmesan Recipe","prepTime":"PT15M","cookTime":"PT20M","totalTime":"PT35M","description":"Breaded and pan-fried to perfection with a simple sauce and creamy mozzarella, this simple Tofu Parmesan Recipe is vegan comfort food perfection.","yield":"3-4","author":{"@type":"Person","name":"Mandee Pogue"},"recipeIngredient":["1 (16 oz) block of Super Firm Tofu (or the firmest tofu you can get)*","Italian Style Bread Crumbs","No Chicken Bullion Broth (or vegetable broth)","1/2 tsp Garlic Powder","1/2 tsp Onion Powder","1/2 tsp Italian seasoning","1 (24 oz) jar of Pasta Sauce","Mozzarella Cheese","Salt and Pepper, to taste","28 oz can of Crushed Tomatoes","2 Tbsp Extra Virgin Olive Oil","1 Onion, diced","1 Tbsp Garlic, minced","1 tsp Basil","3 Tbsp Brown Sugar (optional)","Salt and Pepper, to taste"],"recipeInstructions":["Remove the Super Firm Tofu from it's packaging and par dry with paper towel.","Cut into 6 slices and place in a shallow baking dish. Pour the no chicken or vegetable broth over the tofu slices and let it marinate for 10 minutes, flipping half way through.","Remove from the baking dish, pat dry, and season with salt, pepper, garlic powder, onion powder, and Italian Seasoning.","Place the bread crumbs in a plate and season with some of the spices listed above as well. Press the tofu into the bread crumbs on all side until it is fully coated.","Add some extra virgin olive oil into a shallow pan and allow it to get hot. Fry the breaded tofu fillets on both side until golden brown, 3-4 minutes. Remove to the pan, place on a paper towel and season with a little salt.","Place the fried tofu filets on a lined baking sheet and top with a couple spoonfuls of your favorite pasta sauce. Add the mozzarella cheese to the top and place under the broiler until the cheese is melted, brown, and bubbly.","Serve with a side of spaghetti coated in sauce and enjoy!","Add the oil to a sauce pan. Once the oil is hot, add the onion and sauté until soft and translucent. Add the garlic and let it cook for 1-2 minutes until fragrant.","Add the crushed tomatoes, spices, and sugar to the pan. Bring to a simmer and let simmer for 30 minutes.","Taste for seasoning and make any adjustments you feel it needs."],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="JzNjOaBG4nhepEESee2ODyRBcen2" data-ccmcardid="4709563712579" data-ccme="dGhla2l0Y2hlbndpZmVAeWFob28uY29t" data-ccmcardnum="5" data-ccmcopat="1709564778174"style="min-height: 2357px;"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box -->The Kitchen Wifehttp://www.blogger.com/profile/06232645992630536875noreply@blogger.com0tag:blogger.com,1999:blog-8771358097002159670.post-35081819584795412672024-03-03T10:59:00.000-08:002024-03-15T18:51:50.235-07:00No Bake Peanut Butter Pie<div dir="ltr" style="text-align: left;" trbidi="on">
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Hey y'all! Can I just tell you I am so excited about the recipe I have for you today? Growing up one of my favorite treats to eat was a Reese's Cup. There is just something magical about the marriage of peanut butter and chocolate, no? Well today that magical combination just keeps getting better with my No Bake Peanut Butter Pie! </div>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs6cOhQErwIViC-ktepWqRlu6XonMSxMc-TLd6HuXx1A5yDypwTZNX8Sv0oHJP3K-HyQbFxXbT6w1KJlHTzIdk5Q8qpi6wJ9oST0_VyLllMMLlOzNUvUZh3NsIGsOYuF2CXIU65hllLrItWnj0HUSwlv6lpweWx34lTgDJKzEXZYT77r2OBWQAkij5V_M/s640/Peanut-Butter-Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="No Bake Peanut Butter Pie on a plate with a fork" border="0" data-original-height="640" data-original-width="426" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs6cOhQErwIViC-ktepWqRlu6XonMSxMc-TLd6HuXx1A5yDypwTZNX8Sv0oHJP3K-HyQbFxXbT6w1KJlHTzIdk5Q8qpi6wJ9oST0_VyLllMMLlOzNUvUZh3NsIGsOYuF2CXIU65hllLrItWnj0HUSwlv6lpweWx34lTgDJKzEXZYT77r2OBWQAkij5V_M/w426-h640/Peanut-Butter-Pie.jpg" title="No Bake Peanut Butter Pie" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>
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Not only is this recipe dreamy and delicious, it requires NO baking! I can't wait to share with you how I made it, so...</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"> Let's get started!</div><span><a name='more'></a></span><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><b><u>HERE'S WHAT YOU NEED:</u></b></div><div dir="ltr" style="text-align: left;" trbidi="on"><ul style="text-align: left;"><li>1/4 cup milk </li><li>1/2 cup chocolate chips </li><li>One 8-ounce package cream cheese, softened </li><li>1/2 cup creamy peanut butter </li><li>1 cup powdered sugar </li><li>1 cup heavy cream </li><li>1 teaspoon vanilla extract </li><li>One 9-inch graham cracker crust </li><li>1/4 cup salted peanuts, roughly chopped</li></ul><br /><br />
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The first element to this pie we are going to make is the chocolate ganache topping. <br />
To begin heat the milk so that it is just beginning to boil around the edges of your pot.<br />
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Then, turn off the heat and add the chocolate morsels. <br />
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Stir until all the chocolate has melted and the ganache appears smooth and glossy. </div>
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Sit to the side to cool. </div>
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Now it is time to put together out peanut butter mousse filling.<br />
In a mixing bowl add the room temperature cream cheese. <br />
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Peanut Butter. <br />
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And confectioners sugar.<br />
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Then slowly begin to mix it all together, gradually increasing the speed as it becomes smoother.<br />
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It will look something like this when you are finished and feel a little like cookie dough. <br />
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Now you will add the entire tub of Cool Whip to the mixing bowl. <br />
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And again mix until smooth. <br />
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Now you will need your 9 inch graham cracker crust. <br />
I know, I know, I COULD make my own crust, but it is just as cost effective to buy one as it is for me to make it. Not to mention I like to save time where I can. <br />
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Scoop the peanut butter mousse filling into the pie crust. <br />
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Gently spread it around so that it evenly fills the pan.<br />
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After that you will pour the chocolate ganache over the top of the mousse filling. <br />
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If you like, sprinkle some chopped peanuts over the top and place in the freezer for one hour to set.<br />
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Mmmmm.....Look at that! Is that not the most perfect looking piece of pie you have ever seen. The light, fluffiness of peanut butter mousse filling, the deep richness of the chocolate ganache topping, the crispy graham cracker crust. This is truly decedent! I also love the fact that this No Bake Peanut Butter Pie is so easy you could put one of your older children in charge of making it! What a great way to get your kids in the kitchen with you! So if you are looking for something special that everyone is sure to love, give this pie a try tonight! </div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
And as always...<br />
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Happy Reading Happy Eating and Happy Living,<br />
~The Kitchen Wife~<br />
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<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK3AVpP2-ddTO3YbodVXsyniB14a95NOgm8yJLfmN7ONZqVyJsK8auZWVIabHWVOwdMpa8ucs5en_3I3c2w6ndeygN6ASZUfvJ3dIMz4z-NU-Gngo0ezL3-EqfQX6HtQOZ3cIIwvxEFO0/s640/Peanut-Butter-Pie-Finish.jpg","name":"No Bake Peanut Butter Pie Recipe","prepTime":"PT15M","totalTime":"PT1H15M","description":"A simple recipe for a silky, rich, and delicious homemade no bake peanut butter pie.","yield":"I Pie","author":{"@type":"Person","name":"Mandee Pogue"},"recipeIngredient":["1/4 cup milk","1/2 cup chocolate chips","One 8-ounce package cream cheese, softened","1/2 cup creamy peanut butter","1 cup powdered sugar","1 cup heavy cream","1 teaspoon vanilla extract","One 9-inch graham cracker crust","1/4 cup salted peanuts, roughly chopped"],"recipeInstructions":["Heat the milk in a small pot over low heat until warm. Turn off the heat and slowly stir in the chocolate chips until melted and smooth. Set aside to cool. The mixture should be thick but have a pourable consistency.","In a large bowl mix together the cream cheese with the peanut butter and powdered sugar. It's best to use an electric mixer for this.","In a separate bowl, mix together the heavy cream with the vanilla until doubled in size and forms soft peaks.","Stir a third of the whipped cream into the peanut butter mixture. Fold in the remaining whipped cream until combined.","Spread into the graham cracker crust and pour the melted chocolate over the top of the pie.","Top with the chopped peanuts place the pie in the freezer for 1 hour to set up.","Serve and enjoy!"],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4709491836015" data-ccmcardnum="5" data-ccmcopat="1709492499070" data-ccme="dGhla2l0Y2hlbndpZmVAeWFob28uY29t" data-ccmuid="JzNjOaBG4nhepEESee2ODyRBcen2" style="min-height: 1287px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->
The Kitchen Wifehttp://www.blogger.com/profile/06232645992630536875noreply@blogger.com1tag:blogger.com,1999:blog-8771358097002159670.post-30413332713192100762024-03-01T08:20:00.000-08:002024-03-01T08:21:12.398-08:00How to Make the Perfect Mexican Style Black Beans <p> You guys, I eat a lot of beans. We are not vegans or vegetarians per-say, but the majority of our meals are plant-based. We have found this to not only be a healthier option for our family, but it helps keep our grocery expenses under control as well. That being said, these aren't always the most flavorful meals. I mean, let's face it, how delectable can beans possibly be? Well, that is until now. Let me introduce to you <b>How to Make the Perfect Mexican Style Black Beans</b>!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggxufonxAoWtmN0ijP7xy5T0tjMuXI1YEDg3vjY_n97z3ZH87_897netfixEH5HlBeat33-84NLC8WMISCHxkbYgXn2XxxOutlNdo7v4Yzz3nEQHeQpeTVT1u4wfM5S9I2SqZzE4V0NHRJJg8-ly75uOSZ89e62qvAfbcMWqfD1A8MJprLcu8GohpHTSU/s6000/Perfect%20Mexican%20Black%20Beans.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="A bowl of Mexican Black Beans." border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggxufonxAoWtmN0ijP7xy5T0tjMuXI1YEDg3vjY_n97z3ZH87_897netfixEH5HlBeat33-84NLC8WMISCHxkbYgXn2XxxOutlNdo7v4Yzz3nEQHeQpeTVT1u4wfM5S9I2SqZzE4V0NHRJJg8-ly75uOSZ89e62qvAfbcMWqfD1A8MJprLcu8GohpHTSU/w426-h640/Perfect%20Mexican%20Black%20Beans.jpg" title="How to Make the Perfect Mexican Style Black Beans" width="426" /></a></div><br /><p>These Mexican Style Black Beans are creamy, buttery, and full of great flavor. They will enhance any Tex-Mex recipe it are great as a side dish all on their own. There is no denying these will be the best black beans you have ever had in your life and I can't wait to share this recipe with you so...</p><p>Let's Get Started!</p><span><a name='more'></a></span><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWkZuBGxIcKS_OzKTHnU-gW91_eKBSAArIJxmcXLdgS0c8VNDNqGwYrLuJBZ1QnPX29K0-PvrV1WGXpoVqSX4uB5PHvFOQVsi8xmu3ZcjwkMeHHDwatrVT5hbgTmiRsHsgk0HB9io7y4yRgC8fHuhuYs2YOxGnDPQVO1o6Y32peiD6z4V7sAqbkWDJ4jk/s6000/Perfect%20Mexican%20Black%20Beans.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWkZuBGxIcKS_OzKTHnU-gW91_eKBSAArIJxmcXLdgS0c8VNDNqGwYrLuJBZ1QnPX29K0-PvrV1WGXpoVqSX4uB5PHvFOQVsi8xmu3ZcjwkMeHHDwatrVT5hbgTmiRsHsgk0HB9io7y4yRgC8fHuhuYs2YOxGnDPQVO1o6Y32peiD6z4V7sAqbkWDJ4jk/w426-h640/Perfect%20Mexican%20Black%20Beans.jpg" width="426" /></a></div><br /><p><b><u>WHAT MAKES THIS THE PERFECT MEXICAN STYLE BLACK BEANS?</u></b></p><p><br /></p><p>Have you ever eaten beans at a Mexican restaurant and ask yourself "Why are these so good?" We all head home and hit the internet looking for the perfect copy-cat recipe. There are a million and one recipes on how to make good black beans. Soak, no soak, crockpot, Instant Pot, stove top, I think Pinterest pretty much has it all covered. So what makes this recipe stand out above the rest? The answer is simple, I asked a lovely Mexican woman how she makes her beans. They are always so flavorful and I wanted to know her secret. I have to be honest, it was not what I expected.</p><p><br /></p><p>I was prepared with pen and paper, ready to write down an extensive list of chilies and spices, but her recipe couldn't have been farther from that. She uses simple aromatics that most of us have in our homes, water, time, and love. That's it! Let me tell you, I could eat these Mexican Style Black beans by the bowl full they are that good! </p><p><br /></p><p><b><u>CAN I USE CANNED BEANS FOR THIS RECIPE?</u></b></p><p><br /></p><p>Okay, let me say this. Sure. You can use canned beans and then cook them for a while in the aromatics and they will be better than straight out of that can, but I feel like the key to making the PERFECT Mexican Style black beans is making them from scratch. Magical things happen during that long cook that transform the black beans and infuse them with remarkable flavor. </p><p><br /></p><p>HOW ARE THESE BLACK BEANS DIFFERENT FROM OTHER BLACK BEANS?</p><p><br /></p><p>The answer is the three step cooking process. </p><p></p><ol style="text-align: left;"><li><b><u>The Soak</u></b>: Soaking the beans the night before make for a quicker cooking time and helps our bodies digest the fiber a lot easier. </li><li><b><u>The Aromatics and Long Cook</u></b>: By cooking the aromatics along with the beans you are infusing the beans themselves with great flavor as the water is soaked into them. The long cooking time gently breaks down the bean and gives it a creamy texture that is unlink the dry tough texture you get with quick cooked or canned beans. </li><li><b><u>The Pan Sauté</u></b>: Once the beans are fully cooked they are sautéed in a pan to further break the bean down and create a buttery texture.</li></ol><div><br /></div><div><br /></div><div><b><u>WHAT DO I NEED TO MAKE THESE PERFECT MEXICAN STYLE BLACK BEANS?</u></b></div><div><br /></div><div><br /></div><div>You don't need a lot. </div><div><ul style="text-align: left;"><li>A soup pot</li><li>1 pound bag of dry Black Beans</li><li>8 cups Water</li><li>1 Onion, halved</li><li>4 Cloves of Garlic, whole</li><li>2 Bay Leaves</li><li>2 stems of Cilantro</li><li>1 Onion, diced</li></ul><div><br /></div></div><div>Enough talk, let me show you <b>How to Make the Perfect Mexican Style Black Beans</b>.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><p></p>
<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"name":"How to Make the Perfect Mexican Style Black Beans","prepTime":"PT24H","cookTime":"PT1H45M","totalTime":"PT25H45M","description":"A simple recipe for How to Make the Perfect Mexican Style Black Beans that will enhance any recipe.","yield":"6-8 cups of cooked beans","author":{"@type":"Person","name":"Mandee Pogue"},"recipeIngredient":["1 pound bag of dry Black Beans","8 cups Water","1 Onion, halved","4 Cloves of Garlic, whole","2 Bay Leaves","2 stems of Cilantro","1 Onion, diced","Salt and Pepper, to taste"],"recipeInstructions":["Look through the dry beans for any bad beans or stones.","Soak the black beans in water overnight.","Drain and rinse the black beans. Place them in a soup pot with the halved onion, garlic, bay leaves, cilantro, and 8 cups of water. DO NOT ADD THE SALT AND PEPPER HERE. Bring to a boil and lower to a simmer. Cover and cook for 60-90 minutes, stirring occasionally.","After 60-90 minutes remove from heat. Place a pan over medium/high heat and sauté the diced onion for 2-3 minutes. Then, add the beans to the pan, a ladle full at a time, with a little liquid in it as possible.","Let simmer for another 15 minutes and you are ready to eat!"],"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggxufonxAoWtmN0ijP7xy5T0tjMuXI1YEDg3vjY_n97z3ZH87_897netfixEH5HlBeat33-84NLC8WMISCHxkbYgXn2XxxOutlNdo7v4Yzz3nEQHeQpeTVT1u4wfM5S9I2SqZzE4V0NHRJJg8-ly75uOSZ89e62qvAfbcMWqfD1A8MJprLcu8GohpHTSU/w426-h640/Perfect%20Mexican%20Black%20Beans.jpg","@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="JzNjOaBG4nhepEESee2ODyRBcen2" data-ccmcardid="4709309544828" data-ccme="dGhla2l0Y2hlbndpZmVAeWFob28uY29t" data-ccmcardnum="5" data-ccmcopat="1709310058168"style="min-height: 1316px;"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box -->The Kitchen Wifehttp://www.blogger.com/profile/06232645992630536875noreply@blogger.com0tag:blogger.com,1999:blog-8771358097002159670.post-75025866747679080652024-02-28T07:27:00.000-08:002024-02-28T07:27:55.082-08:00Italian Meatball Soup Recipe <p>If you ask my husband he will tell you that the best soup is a delicious, creamy soup. When I ask him why he replies because they are just so hearty and comforting. He's not wrong, but there are PLENTY of soups that are equally as hearty and comforting that have no cream in them. Take my <b>Italian Meatball Soup Recipe </b>(Not to be confused with Italian Wedding Soup which I have a recipe for (<a href="https://www.thekitchenwife.net/2014/10/italian-wedding-soup.html">HERE</a>).</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXR8NvtCQA5AXTzc_xWE9i9L61RxgGv_A7sZ5SPZvfqmZWQ-LflgGOg7tCXbGMBGt-QnlEeFhD07fdtg8nB5iel3P5LHF5YjoR28MuTxmb48x-CqR-sXa-u_ffGJFzS1RdUyXbl_8y8ojgkh-5Dbd6bFigQBowqu1cUXr7tJmQGyLwaaia7LlmEbA_eA4/s6000/Italian%20Meatball%20Soup.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="A bowl of the Italian Meatballs Soup." border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXR8NvtCQA5AXTzc_xWE9i9L61RxgGv_A7sZ5SPZvfqmZWQ-LflgGOg7tCXbGMBGt-QnlEeFhD07fdtg8nB5iel3P5LHF5YjoR28MuTxmb48x-CqR-sXa-u_ffGJFzS1RdUyXbl_8y8ojgkh-5Dbd6bFigQBowqu1cUXr7tJmQGyLwaaia7LlmEbA_eA4/w426-h640/Italian%20Meatball%20Soup.jpg" title="Italian Meatball Soup Recipe" width="426" /></a></div><br /><p>This Easy Italian Soup is a recipe everyone will love. Juicy Italian meatballs, hearty veggies, robust sauce. The perfect comfort food for these cold and rainy Spring days. This is sure to become a staple in your kitchen so...</p><p>Let's Get Started!</p><span><a name='more'></a></span><p><br /></p><p><b><u>BEFORE WE BEGIN LET'S TALK MEATBALLS:</u></b></p><p>Obviously with an Italian Meatball soup it's all about the meatballs. If you have the time I <u>HIGHLY</u> recommend you make the meatballs by hand. It's not as hard as you may think and it WILL make all the difference in your soup. The key to a great meatballs is getting enough moisture in it, but not overworking the meat. You want light and fluffy meatballs. Here is how I was taught long ago to make meatballs and they come out perfect every time.</p><p><b><u>HOMEMADE MEATBALLS:</u></b></p><ul data-slot-rendered-content="invalid" style="background-color: white; color: #333333; letter-spacing: 0.5px; line-height: 1.4; list-style: initial; margin: 0.5em 0px; padding: 0px 2.5em;"><li style="list-style: disc; margin: 0px 0px 0.25em; padding: 0px;"><div class="separator" style="clear: both; margin: 0px; padding: 0px;"><span style="font-family: inherit;">1 lb. Ground Beef</span></div></li><li style="list-style: disc; margin: 0px 0px 0.25em; padding: 0px;"><div class="separator" style="clear: both; margin: 0px; padding: 0px;"><span style="font-family: inherit;">1/2 c. Bread Crumbs</span></div></li><li style="list-style: disc; margin: 0px 0px 0.25em; padding: 0px;"><div class="separator" style="clear: both; margin: 0px; padding: 0px;"><span style="font-family: inherit;">1/2 c. Parmesan Cheese, grated</span></div></li><li style="list-style: disc; margin: 0px 0px 0.25em; padding: 0px;"><div class="separator" style="clear: both; margin: 0px; padding: 0px;"><span style="font-family: inherit;">1/4 c. milk or heavy cream</span></div></li><li style="list-style: disc; margin: 0px 0px 0.25em; padding: 0px;"><div class="separator" style="clear: both; margin: 0px; padding: 0px;"><span style="font-family: inherit;">1 Egg</span></div></li><li style="list-style: disc; margin: 0px 0px 0.25em; padding: 0px;"><div class="separator" style="clear: both; margin: 0px; padding: 0px;"><span style="font-family: inherit;">1 tsp Italian Seasoning</span></div></li><li style="list-style: disc; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">1 tbsp. Garlic Powder</span></li><li style="list-style: disc; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Salt and Pepper, to taste</span></li></ul><div><div class="separator" style="background-color: white; clear: both; color: #333333; letter-spacing: 0.5px; margin: 0px; padding: 0px;"><u><span style="font-family: inherit;">Directions:</span></u></div><div class="separator" style="background-color: white; clear: both; color: #333333; letter-spacing: 0.5px; margin: 0px; padding: 0px;"><span style="font-family: inherit;"><br /></span></div><ol data-slot-rendered-content="invalid" style="background-color: white; color: #333333; letter-spacing: 0.5px; line-height: inherit; list-style: initial; margin: 0px; padding-bottom: 0px; padding-left: 1.4em !important; padding-right: 0px; padding-top: 0px; padding: 0px 0px 0px 1.4em;"><li style="list-style: decimal; margin: 0px 0px 0.25em; padding: 0px;"><div class="separator" style="clear: both; margin: 0px; padding: 0px;"><span style="font-family: inherit;">Mix your meat, breadcrumbs, milk, parmesan cheese, egg, Italian seasoning, salt and pepper in a bowl.</span></div></li><li style="list-style: decimal; margin: 0px 0px 0.25em; padding: 0px;"><div class="separator" style="clear: both; margin: 0px; padding: 0px;"><span style="font-family: inherit;">Using a scoop, if you have one, make your meatballs. If you don't have a scoop, think golf ball size meatballs.</span></div></li><li style="list-style: decimal; margin: 0px 0px 0.25em; padding: 0px;"><div class="separator" style="clear: both; margin: 0px; padding: 0px;"><span style="font-family: inherit;">Place your meatballs in the fridge for 30 minutes or the freezer for 10 to set. </span></div></li><li style="list-style: decimal; margin: 0px 0px 0.25em; padding: 0px;"><div class="separator" style="clear: both; margin: 0px; padding: 0px;"><span style="font-family: inherit;">In a large, hot pot, add oil and brown your meatballs for approximately 2 minutes on each side.</span></div></li><li style="list-style: decimal; margin: 0px 0px 0.25em; padding: 0px;"><div class="separator" style="clear: both; margin: 0px; padding: 0px;"><span style="font-family: inherit;">Be sure to do this in small batches. </span></div></li><li style="list-style: decimal; margin: 0px 0px 0.25em; padding: 0px;"><div class="separator" style="clear: both; margin: 0px; padding: 0px;"><span style="font-family: inherit;">Finish cooking the meatballs in the soup. </span></div></li></ol></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK9ypO-BBs-oWVdCb5OmsSUQoVMsGM0p0MJMXLLDondS1weEEn2K8FZhPyw7OuxJe-8qCoFz2YiP1XzVUZCF3zqwtYhWU49WWWM4qmv-dr_MTb6pRuC7jAMdr7pluJL3DkTmscgcYhszvnBvvfHeaBLUZxFupuyuwD7QB8qjiK4GEB7fRvBCixZALqc7Y/s3300/Food%20Menu.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3300" data-original-width="2550" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK9ypO-BBs-oWVdCb5OmsSUQoVMsGM0p0MJMXLLDondS1weEEn2K8FZhPyw7OuxJe-8qCoFz2YiP1XzVUZCF3zqwtYhWU49WWWM4qmv-dr_MTb6pRuC7jAMdr7pluJL3DkTmscgcYhszvnBvvfHeaBLUZxFupuyuwD7QB8qjiK4GEB7fRvBCixZALqc7Y/w494-h640/Food%20Menu.jpg" title="The step-by-step process for making meatballs." width="494" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I know what you're thinking, that sounds like A LOT of work, and it is, but if you have time it's worth it. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH-fDnQm7lF7SXkFAL_51cYLug87rLrCCMeDWfUfwipXf2r2JtRi9l2_qAMM3QQEFbNzBEN3tkGuztMbmY9OH0VTf2lefw8rj5G_WFxCZVIjPrK3XSDe1juacmKyzCMZDiSqg-FbN5AQSn67XjuI6FiwDILToYzyO9u0W2p4me1a128OsuWdI_zLTYiR4/s6000/Italian%20Meatball%20Soup.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH-fDnQm7lF7SXkFAL_51cYLug87rLrCCMeDWfUfwipXf2r2JtRi9l2_qAMM3QQEFbNzBEN3tkGuztMbmY9OH0VTf2lefw8rj5G_WFxCZVIjPrK3XSDe1juacmKyzCMZDiSqg-FbN5AQSn67XjuI6FiwDILToYzyO9u0W2p4me1a128OsuWdI_zLTYiR4/w426-h640/Italian%20Meatball%20Soup.jpg" title="Italian Meatball Soup" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">But let's just say you don't have time, or you are on a tight budget, or you're just not comfortable in the kitchen, whatever. Don't let that stop you from trying this recipe. There are LOADS of shortcuts you can use in this recipe and here are just a few. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><u>SHORTCUTS:</u></b></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>Frozen Meatballs</li><li>Frozen Kale</li><li>Frozen Onions</li><li>Frozen Carrots and Celery</li><li>Minced Garlic</li><li>Boxed Stock</li><li>Bullion Powder</li></ul><div>So many shortcuts that will ensure that this soup is JUST as delicious! </div><div><br /></div><div><u>WHAT ABOUT THE PASTA?</u></div><div><br /></div><div>Of course the best pasta to use in this recipe is one you have on hand BUT I recommend using a small pasta like mini bowtie, orzo, ditalini, mini shells, etc. Smaller pastas just make for a better bite in my opinion. </div><div><br /></div><div>Okay, enough of my rambling, let's get to the recipe.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div></div><p></p>
<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXR8NvtCQA5AXTzc_xWE9i9L61RxgGv_A7sZ5SPZvfqmZWQ-LflgGOg7tCXbGMBGt-QnlEeFhD07fdtg8nB5iel3P5LHF5YjoR28MuTxmb48x-CqR-sXa-u_ffGJFzS1RdUyXbl_8y8ojgkh-5Dbd6bFigQBowqu1cUXr7tJmQGyLwaaia7LlmEbA_eA4/s6000/Italian%20Meatball%20Soup.jpg","name":"Italian Meatball Soup","prepTime":"PT1H","cookTime":"PT40M","totalTime":"PT1H40M","description":"This Easy Italian Soup is a recipe everyone will love. Juicy Italian meatballs, hearty veggies, robust sauce. The perfect comfort food.","yield":"6-8","author":{"@type":"Person","name":"Mandee Pogue"},"recipeIngredient":["1 lb. Ground Beef","1/2 c. Bread Crumbs","1/2 c. Parmesan Cheese, grated","1/4 c. milk or heavy cream","1 Egg","1 tsp Italian Seasoning","1 tbsp. Garlic Powder","Salt and Pepper, to taste","1 Onion, diced","2 Carrots, diced","2 Stalks of Celery, diced","1 Tbsp garlic","4 cups Beef Broth","1 (15 oz) can of Tomato Sauce","Diced tomatoes 14.5 oz","1/4 c Brown Sugar (optional)","1 bunch of Kale, stemmed and chopped","1 tsp Italian seasoning","1 tsp Garlic Powder","1 tsp Onion Powder","Salt and Pepper, to taste"],"recipeInstructions":["Mix your meat, breadcrumbs, milk, parmesan cheese, egg, Italian seasoning, salt and pepper in a bowl.","Using a scoop, if you have one, make your meatballs. If you don't have a scoop, think golf ball size meatballs.","Place your meatballs in the fridge for 30 minutes or the freezer for 10 to set.","In a large, hot pot, add oil and brown your meatballs for approximately 2 minutes on each side.","Be sure to do this in small batches.","Finish cooking the meatballs in the soup.","In a large soup pot add a little oil and sauté the onions, carrots, and celery until the onions are translucent and the vegetables are tender, about 5 minutes.","Add the garlic to the pot and cook for about 1-2 minutes until you smell the garlic coming from the pot.","Now return the meatballs to the pot (or add the frozen ones). Add the beef broth, tomato sauce, diced tomatoes, brown sugar, kale, garlic powder, onion powder, and Italian Seasoning. Bring to a simmer and cook for 30 minutes.","Add 1 cup of pasta and cook for another 10 minutes.","Taste for salt and pepper and make any adjustment.","Top with a little parmesan cheese and ENJOY!"],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="JzNjOaBG4nhepEESee2ODyRBcen2" data-ccmcardid="4709133120540" data-ccme="dGhla2l0Y2hlbndpZmVAeWFob28uY29t" data-ccmcardnum="5" data-ccmcopat="1709134051848"style="min-height: 2286px;"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box -->The Kitchen Wifehttp://www.blogger.com/profile/06232645992630536875noreply@blogger.com0tag:blogger.com,1999:blog-8771358097002159670.post-19135734672472543962024-02-27T09:09:00.000-08:002024-02-27T09:18:32.800-08:00Homemade Spaghetti Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd3i7Lc0i763CLmf5rg3nxyTk2Q-uCmipiOV8oyFGNZiO0HFcFCzVSPz_8yCXnPaZQWT-4YVLZBWB8c4Ft0orfyWyQNmvgFe8No6c8shMyObsbGp3Qb1scG1qYjTW94dQAXS9cohqAmNpYIOTu9aWWaDnxzSp9E5BqTeBEGLmg5TxxvdBgtj5-eeUKjkA/s1197/Homemade%20Spaghetti%20Sauce.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="A pot of the homemade spaghetti sauce" border="0" data-original-height="957" data-original-width="1197" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd3i7Lc0i763CLmf5rg3nxyTk2Q-uCmipiOV8oyFGNZiO0HFcFCzVSPz_8yCXnPaZQWT-4YVLZBWB8c4Ft0orfyWyQNmvgFe8No6c8shMyObsbGp3Qb1scG1qYjTW94dQAXS9cohqAmNpYIOTu9aWWaDnxzSp9E5BqTeBEGLmg5TxxvdBgtj5-eeUKjkA/w640-h512/Homemade%20Spaghetti%20Sauce.jpg" title="Homemade Spaghetti Sauce" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>
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<span style="font-family: inherit;"><span>When I was small, there was one meal that we looked forward to more than any other. </span><span>That was my dad's homemade spaghetti sauce! </span></span></div><div class="separator" style="clear: both; text-align: left;"><span><a name='more'></a></span><span style="font-size: x-large;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4e0INBNcLPtVh52q7U_cQP1ag0P-EkXhOxgYfOhoESC1Yv_cjuREp43DfqlHfZwe3PnEoV61Gf7afmP9X8xdjEiGXMLe6K4EfH72LZ79gWS8Fi4Cf1rENZFhi-7qsypSSHdpgc6b1v6oPqnQyiX4_gtnM4_Hp-S0NyuINUzMF0GXe5If6BqSUWDLGYQg/s640/Mom%20and%20dad%20Beach.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="639" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4e0INBNcLPtVh52q7U_cQP1ag0P-EkXhOxgYfOhoESC1Yv_cjuREp43DfqlHfZwe3PnEoV61Gf7afmP9X8xdjEiGXMLe6K4EfH72LZ79gWS8Fi4Cf1rENZFhi-7qsypSSHdpgc6b1v6oPqnQyiX4_gtnM4_Hp-S0NyuINUzMF0GXe5If6BqSUWDLGYQg/w640-h640/Mom%20and%20dad%20Beach.jpeg" width="640" /></a></div><br /><span style="font-size: x-large;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;">This is my dad, Tom. He passed away a few years ago.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">He would start making it in the early afternoon so that, by the time we got home from school, the entire house would be consumed by it's alluring aroma. </span></div>
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<span style="font-family: inherit;">That is the draw of something that has been simmering the whole day away. </span></div>
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<span style="font-family: inherit;"> It just feels like love. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">However, when most of us think of spaghetti today, we think of a jar. </span></div>
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<span style="font-family: inherit;">Sure, we doctor them up, add a little something, something, but in the end, it's still not the same. </span></div>
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<span style="font-family: inherit;">That is until now! </span><span style="font-family: inherit;">That's Right!</span><span style="font-family: inherit;"> You can have that same, special, cooked-all-day flavor in 30 minutes! </span></div>
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<span style="font-family: inherit;"> No, I'm not kidding! </span></div>
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<span style="font-family: inherit;"><strong><u>30 MINUTES!</u></strong> </span></div>
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<span style="font-family: inherit;">Let me show you how I do it!</span></div>
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<u><strong><span style="font-family: inherit;">Homemade Spaghetti Sauce:</span></strong></u></div>
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<u><strong><span style="font-family: inherit;">*Prep Time: 10 minutes *Cook Time: 20 minutes *Difficulty: Easy *Servings: 8-10</span></strong></u></div>
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<strong><u><span style="font-family: inherit;">Ingredients:</span></u></strong></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfYGP2XLrrDJqWU0fHzXNNDg4vxkqo8vv0fsNDNZ49gfrGBy-9px6obs7za13sD-nFopBiGX6y3wfG_QsdARcZMxyxrhd8tlDYeq_crkTkHIIeD564cyzmCO7Y62dglZKh1mI-UJXAuas/s1600/DSCN3085.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfYGP2XLrrDJqWU0fHzXNNDg4vxkqo8vv0fsNDNZ49gfrGBy-9px6obs7za13sD-nFopBiGX6y3wfG_QsdARcZMxyxrhd8tlDYeq_crkTkHIIeD564cyzmCO7Y62dglZKh1mI-UJXAuas/s1600/DSCN3085.JPG" width="640" /></span></a></div>
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<span style="font-family: inherit;">1 lb. of ground beef</span></div>
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<span style="font-family: inherit;">1 28 oz. can of crushed tomatoes</span></div>
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<span style="font-family: inherit;">1 onion, diced</span></div>
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<span style="font-family: inherit;">1 green pepper, diced</span></div>
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<span style="font-family: inherit;">4 cloves of garlic, minced</span></div>
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<span style="font-family: inherit;">1 c. dry wine or chicken stock</span></div>
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<span style="font-family: inherit;">1/3 c. water</span></div>
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<span style="font-family: inherit;">1/3 c. brown sugar</span></div>
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<span style="font-family: inherit;">1 tbsp. garlic powder</span></div>
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<span style="font-family: inherit;">1 tbsp. onion powder</span></div>
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<span style="font-family: inherit;">1 tbsp. basil</span></div>
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<span style="font-family: inherit;">1 bay leaf</span></div>
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<span style="font-family: inherit;">2-3 tbsp. olive oil</span></div>
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<span style="font-family: inherit;">Salt & Pepper to taste</span></div>
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<u><strong><span style="font-family: inherit;">Tools:</span></strong></u></div>
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<span style="font-family: inherit;">Dutch Oven</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ4KexrlzK25VRSWtnr-gRB-Og09FEWF446XGsQBtg9ntQmxOFxLoq5kHEgv694hdq5Qumzurm-Yh8Ze1nARBYSFE7hMOveERSqpR-_-Yg4I0HTCgN13wAi1INwD_wwqJ_6oIgerQdo_8/s1600/DSCN3086.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ4KexrlzK25VRSWtnr-gRB-Og09FEWF446XGsQBtg9ntQmxOFxLoq5kHEgv694hdq5Qumzurm-Yh8Ze1nARBYSFE7hMOveERSqpR-_-Yg4I0HTCgN13wAi1INwD_wwqJ_6oIgerQdo_8/s1600/DSCN3086.JPG" width="640" /></span></a></div>
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<span style="font-family: inherit;">To begin, place your Dutch oven over medium high heat, and </span></div>
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<span style="font-family: inherit;">allow to get hot. </span></div>
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<span style="font-family: inherit;">This would be a great time to begin dicing your vegetables. </span></div>
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<span style="font-family: inherit;">When the pot is hot, add a little olive oil. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjijV769ocGcAvzAdQfFj7KnuMjtZTh1AvSAMahNfazN8TnkTFtbWtToP8A2vM3jmnCjv6N1sGrYXxXTt85ViFvMAVr58qBGMpg_L7Y2OxRoQG23QlKOoS5HdrHzlA9RpvNT1sMZOC7_F0/s1600/DSCN3087.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjijV769ocGcAvzAdQfFj7KnuMjtZTh1AvSAMahNfazN8TnkTFtbWtToP8A2vM3jmnCjv6N1sGrYXxXTt85ViFvMAVr58qBGMpg_L7Y2OxRoQG23QlKOoS5HdrHzlA9RpvNT1sMZOC7_F0/s1600/DSCN3087.JPG" width="640" /></span></a></div>
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<span style="font-family: inherit;">Toss in the onions and cook until soft and translucent. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjONP3xba0a9zD6dwovdYLh7SeXJ1BzPrChVYHA-NaVLWjw9K2nHWC_kxIvpxlhyphenhyphenI4E_Y6OHGTAo0kwnRDoRCtUd5JCW_j_pBvGavJ3H2m7OVfzXBs1OLnP4OYh7FwgxsdRpnKgt6FbyCw/s1600/DSCN3088.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjONP3xba0a9zD6dwovdYLh7SeXJ1BzPrChVYHA-NaVLWjw9K2nHWC_kxIvpxlhyphenhyphenI4E_Y6OHGTAo0kwnRDoRCtUd5JCW_j_pBvGavJ3H2m7OVfzXBs1OLnP4OYh7FwgxsdRpnKgt6FbyCw/s1600/DSCN3088.JPG" width="640" /></span></a></div>
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<span style="font-family: inherit;">Then, toss in the green peppers. </span></div>
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<span style="font-family: inherit;">They cook until tender.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyM1GiN9QSRXI2SHhM3hrwVBgcIH9GqTrI5mspgBJBtbawv9mCbKdoObL4KsI8gF9UboPG7SPZJ_sTD_jRNKJtRKUgUtQXyp_asXgKbut6MvHjKXXl_CZRhf_bQpJkwLCjMKnMd1EJSwY/s1600/DSCN3089.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyM1GiN9QSRXI2SHhM3hrwVBgcIH9GqTrI5mspgBJBtbawv9mCbKdoObL4KsI8gF9UboPG7SPZJ_sTD_jRNKJtRKUgUtQXyp_asXgKbut6MvHjKXXl_CZRhf_bQpJkwLCjMKnMd1EJSwY/s1600/DSCN3089.JPG" width="640" /></span></a></div>
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<span style="font-family: inherit;">Now it is time for the garlic.</span></div>
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<span style="font-family: inherit;">Remember, you only cook garlic long enough to smell it coming from the pan.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh58yk52dqj_07cxmvIGP4tIZxinMEw_fz2U_T6Byq8wC75IqLLQA2yAo1_Dj_5Fmz7r7vAPPg4rRgk5Ilq9qaNH1_6V5qvDhHAyzI6PwNGWS6u2XNC-_soB2GYdNKH8ewjznMyYGFKeHo/s1600/DSCN3090.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh58yk52dqj_07cxmvIGP4tIZxinMEw_fz2U_T6Byq8wC75IqLLQA2yAo1_Dj_5Fmz7r7vAPPg4rRgk5Ilq9qaNH1_6V5qvDhHAyzI6PwNGWS6u2XNC-_soB2GYdNKH8ewjznMyYGFKeHo/s1600/DSCN3090.JPG" width="640" /></span></a></div>
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<span style="font-family: inherit;">Now you can add your ground meat. </span></div>
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<span style="font-family: inherit;">Chop it up with a rubber spatula and mix well with your </span></div>
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<span style="font-family: inherit;">vegetables. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBXV-c3kQEf6f4yAqHCoI__Brm7-AbM6giJLBJtemGV46P_CbKEZXYtqYtzoJ1sfB8aHw6reh5lIgC3MYBPQIo-7ShoCE-qpL0F6UTIgTLPhTSl-5i2S8kRNAvlYFlaBaL2Qwi7ZcaEHA/s1600/DSCN3091.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBXV-c3kQEf6f4yAqHCoI__Brm7-AbM6giJLBJtemGV46P_CbKEZXYtqYtzoJ1sfB8aHw6reh5lIgC3MYBPQIo-7ShoCE-qpL0F6UTIgTLPhTSl-5i2S8kRNAvlYFlaBaL2Qwi7ZcaEHA/s1600/DSCN3091.JPG" width="640" /></span></a></div>
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<span style="font-family: inherit;">Now it is time to add your</span></div>
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<span style="font-family: inherit;">salt and pepper...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhEu9OEn41VAOfFwlavZZbRQ6dyW_APOQ9r7M65N3fGG2VS8SipWJFgzL_nVEWee4INltJcUxyoQsWCDWoT88Qp0xR61mZLQQgfeuAmKAx5fLqluDAtlrcFoyO6lt0fGXBE5FOSsDaZYQ/s1600/DSCN3092.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhEu9OEn41VAOfFwlavZZbRQ6dyW_APOQ9r7M65N3fGG2VS8SipWJFgzL_nVEWee4INltJcUxyoQsWCDWoT88Qp0xR61mZLQQgfeuAmKAx5fLqluDAtlrcFoyO6lt0fGXBE5FOSsDaZYQ/s1600/DSCN3092.JPG" width="640" /></span></a></div>
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<span style="font-family: inherit;">Garlic powder...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXfo0bfmD_voWsGMQPhxada_4hECee7rrkWtDjHCSE6iJ7gLlrXJOALzv9EMWUKLUtLGA-F8zej9zABljL1hNBWpt7RdOCTlqUv5X3VkkitQI_PCxQdIuMTQDuZxFEJeJAKVXYw_3HPVw/s1600/DSCN3094.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXfo0bfmD_voWsGMQPhxada_4hECee7rrkWtDjHCSE6iJ7gLlrXJOALzv9EMWUKLUtLGA-F8zej9zABljL1hNBWpt7RdOCTlqUv5X3VkkitQI_PCxQdIuMTQDuZxFEJeJAKVXYw_3HPVw/s1600/DSCN3094.JPG" width="640" /></span></a></div>
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<span style="font-family: inherit;">Onion powder...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2yfpAX8Uktxqh6_RqPDRKrlIWp6YTgu2UsawOXZNVv74LtZBbkn3MoUW0AtuAVGSIbDfqE-WvbjXKlRoORPFayFe4sgyvgtbLGmaSLzeC7b8Fh8YExKoLsQuYtx8TcJxXUipzP_h3BaU/s1600/DSCN3095.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2yfpAX8Uktxqh6_RqPDRKrlIWp6YTgu2UsawOXZNVv74LtZBbkn3MoUW0AtuAVGSIbDfqE-WvbjXKlRoORPFayFe4sgyvgtbLGmaSLzeC7b8Fh8YExKoLsQuYtx8TcJxXUipzP_h3BaU/s1600/DSCN3095.JPG" width="640" /></span></a></div>
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<span style="font-family: inherit;">And basil.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHgWYhIhhPMv5p3YeR_lzGKLXVuX1qZc6Cq1zpZd8PJNRSMp275Ts9BM-1Uz8mOHKUocqooYrzqEG1yXr1tHIZhfcAQkYg5QAaN5yZelEoI9IGMjttCKJ1fc0gR_kh0RxRtQkyPyB2GUE/s1600/DSCN3096.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHgWYhIhhPMv5p3YeR_lzGKLXVuX1qZc6Cq1zpZd8PJNRSMp275Ts9BM-1Uz8mOHKUocqooYrzqEG1yXr1tHIZhfcAQkYg5QAaN5yZelEoI9IGMjttCKJ1fc0gR_kh0RxRtQkyPyB2GUE/s1600/DSCN3096.JPG" width="640" /></span></a></div>
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<span style="font-family: inherit;">When your meat has fully cooked, you will add the </span></div>
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<span style="font-family: inherit;">wine.</span></div>
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<span style="font-family: inherit;"> If you would prefer to stay away from wine, you can use chicken stock, of course.</span></div>
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<span style="font-family: inherit;">This will deglaze the pan and get all of those brown bits off of the bottom, </span></div>
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<span style="font-family: inherit;">creating another layer of great flavor in your sauce.</span></div>
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<span style="font-family: inherit;">Let the wine simmer for a minute or two, long enough to reduce by half.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinBHEMb4MV-iP71aYX7czhcAMvRYppifnvkBtxz_OAcGUk1cJNSK7w0Hvk7iJoMISijMpFrXScQPZMpf8U9jnTzOkCZ2uPezK38SUY11vBU0tH-OpbHfF0Rr1o0422GvUHFxkchr11td8/s1600/DSCN3097.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinBHEMb4MV-iP71aYX7czhcAMvRYppifnvkBtxz_OAcGUk1cJNSK7w0Hvk7iJoMISijMpFrXScQPZMpf8U9jnTzOkCZ2uPezK38SUY11vBU0tH-OpbHfF0Rr1o0422GvUHFxkchr11td8/s1600/DSCN3097.JPG" width="640" /></span></a></div>
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<span style="font-family: inherit;">Now you can add the tomatoes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBGGp4V6J2OaoFZancFchJ14-TjnLDJ6LMJHe4Y3RgGQDuOwoE7LENWmbX-ghUk9uFp1RXlG0AmLH3x2M8Lb-bLYM16wxAn8W36jQuBvrVb1jiLuWDevtvI9zU0GOBG1-V0D3IGH1Y7as/s1600/DSCN3098.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBGGp4V6J2OaoFZancFchJ14-TjnLDJ6LMJHe4Y3RgGQDuOwoE7LENWmbX-ghUk9uFp1RXlG0AmLH3x2M8Lb-bLYM16wxAn8W36jQuBvrVb1jiLuWDevtvI9zU0GOBG1-V0D3IGH1Y7as/s1600/DSCN3098.JPG" width="640" /></span></a></div>
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<span style="font-family: inherit;">When you put the can of tomatoes into the pot, you will have </span></div>
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<span style="font-family: inherit;">the consistency you are looking for at the end. </span></div>
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<span style="font-family: inherit;">However, this has to simmer for a little while.</span></div>
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<span style="font-family: inherit;">So I like to add about a 1/3 cup of water. </span></div>
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<span style="font-family: inherit;">This way, the water will evaporate, </span></div>
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<span style="font-family: inherit;">and you will be left with a nice, thick sauce.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinEhv0Rb5Lseavv5WW_HIuvlbp-iXZEEFsIz0Mpg93dhRlQgBiQY9xtKQg5JXy6XDjP4ElmrWjvXWEfEtvEOmR-zvyWGrEm0_mq-p1u5DmQXeRqY0uZ_NwpA8I_tvDDyuFwFAIQG-1MEs/s1600/DSCN3099.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinEhv0Rb5Lseavv5WW_HIuvlbp-iXZEEFsIz0Mpg93dhRlQgBiQY9xtKQg5JXy6XDjP4ElmrWjvXWEfEtvEOmR-zvyWGrEm0_mq-p1u5DmQXeRqY0uZ_NwpA8I_tvDDyuFwFAIQG-1MEs/s1600/DSCN3099.JPG" width="640" /></span></a></div>
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<span style="font-family: inherit;">Here is my secret ingredient!</span></div>
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<span style="font-family: inherit;"><strong>Brown Sugar</strong>!</span></div>
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<span style="font-family: inherit;">I KNOW RIGHT! </span></div>
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<span style="font-family: inherit;"> Who would have thought!?! </span></div>
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<span style="font-family: inherit;">This is what give your sauce something a little sweet, </span></div>
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<span style="font-family: inherit;">and it will have your guests saying </span></div>
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<span style="font-family: inherit;">"What is that?"</span></div>
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<span style="font-family: inherit;">Trust me... ;) </span></div>
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<span style="font-family: inherit;">The Kitchen Wife knows. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6J-2bluSAy0olq-JtErM0PQJr6nOBuDoxGW8kRwhfsbzoxwZleTARAKGkpB7MQtt5rsssigtDEcGkIf_DXjwNTbF11ClCSxrWyKeyZdsr5pIguzDVr7ouvkN2TtsYTnZAPHfaGGt7Ex4/s1600/DSCN3100.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6J-2bluSAy0olq-JtErM0PQJr6nOBuDoxGW8kRwhfsbzoxwZleTARAKGkpB7MQtt5rsssigtDEcGkIf_DXjwNTbF11ClCSxrWyKeyZdsr5pIguzDVr7ouvkN2TtsYTnZAPHfaGGt7Ex4/s1600/DSCN3100.JPG" width="640" /></span></a></div>
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<span style="font-family: inherit;">This next step isn't necessary really, but growing up, </span></div>
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<span style="font-family: inherit;">my mom would always put a bay leaf in the sauce.</span></div>
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<span style="font-family: inherit;">Whoever got the bay leaf, would have good luck that day!</span></div>
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<span style="font-family: inherit;">So, I choose to uphold this tradition in sauce as well.</span></div>
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<span style="font-family: inherit;">Hey, we can all use a little extra luck, right!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPlf2JcLgRzFIP2ysCOjhM4RlfgOfz_31T67g6P1gX7DQC9HBKzTrQEud9-ZtIiugNE4vcVeXP21Qt-Nh_KjZ60tnltHJweMKSfNMxXke-DGKVnNha75kyrUqDUyfOD6WmmpNaG4SoQbE/s1600/DSCN3102.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPlf2JcLgRzFIP2ysCOjhM4RlfgOfz_31T67g6P1gX7DQC9HBKzTrQEud9-ZtIiugNE4vcVeXP21Qt-Nh_KjZ60tnltHJweMKSfNMxXke-DGKVnNha75kyrUqDUyfOD6WmmpNaG4SoQbE/s1600/DSCN3102.JPG" width="640" /></span></a></div>
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<span style="font-family: inherit;">Bring the sauce to a nice simmer...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY2ygAs9Als3ID4S4NzEgfD5BKIk9nfgwsdF1DqQZodHm4YID5jD1Is406uOyicFM0Q28pIF8K_930PmpT3dEN4Ls3yadW8WEV1VG8QnkFxA3euUgawNzndwiPXQOB7qsFqpaXzt1qCks/s1600/DSCN3104.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY2ygAs9Als3ID4S4NzEgfD5BKIk9nfgwsdF1DqQZodHm4YID5jD1Is406uOyicFM0Q28pIF8K_930PmpT3dEN4Ls3yadW8WEV1VG8QnkFxA3euUgawNzndwiPXQOB7qsFqpaXzt1qCks/s1600/DSCN3104.JPG" width="640" /></span></a></div>
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<span style="font-family: inherit;">Cover, leaving a small vent, and let simmer for 20 minutes.</span></div>
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<span style="font-family: inherit;">I will tell you that if you have extra time, let is simmer for up to an hour!</span></div>
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<span style="font-family: inherit;">The longer it simmers, the more complex the flavor. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6oNfYTPSH9r4PxD1rFIFO9IiI5r8jlCBXJ_sHv3mlHiiFcQE0PV7uOToFZJqLcmuQTCh9WNJnwSa1VCnXKgxNCKaZ_xvkn0YcJ78b8w89_rsFmkXX0IwpyN1KR871sEjrqx1ATehIh60/s1600/DSCN3106.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6oNfYTPSH9r4PxD1rFIFO9IiI5r8jlCBXJ_sHv3mlHiiFcQE0PV7uOToFZJqLcmuQTCh9WNJnwSa1VCnXKgxNCKaZ_xvkn0YcJ78b8w89_rsFmkXX0IwpyN1KR871sEjrqx1ATehIh60/s1600/DSCN3106.JPG" width="640" /></span></a></div>
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<span style="font-family: inherit;">After 20 minutes it will look a little something like this.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHSNZbZaPA_ExyBkwqVmW2SVhby5MTGU9B1LZ81xmi3YLhtjanAuc9kmnDECNKXLJblT-FoEhSmPLdo1FXFAxs5ADsnCYxNWZFuS0nJ27rqi3kQGZvvVTeainvpe1sRFlf-xFtUXUTBI4/s1600/DSCN3123.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHSNZbZaPA_ExyBkwqVmW2SVhby5MTGU9B1LZ81xmi3YLhtjanAuc9kmnDECNKXLJblT-FoEhSmPLdo1FXFAxs5ADsnCYxNWZFuS0nJ27rqi3kQGZvvVTeainvpe1sRFlf-xFtUXUTBI4/s1600/DSCN3123.JPG" width="640" /></span></a></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">See, in a small about of time, on a weeknight, you can serve your family </span></div>
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<span style="font-family: inherit;">something that smells and tastes like it has been on the stove all day. </span></div>
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<span style="font-family: inherit;">This says "I love you." </span></div>
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<span style="font-family: inherit;">This says "I was thinking about you."</span></div>
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<span style="font-family: inherit;">That is the beauty of home cooking. It's not about the time that it takes, </span></div>
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<span style="font-family: inherit;">but the love that goes into it. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Make this special not-so-slow simmered sauce for your family tonight.</span></div>
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<span style="font-family: inherit;">It is great over pasta, or maybe even in a nice pan of lasagna!</span></div>
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<span style="font-family: inherit;">I would love to hear your story and see your pictures on my <a href="http://www.facebook.com/thekitchenwife" target="_blank">Facebook Page</a>!</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">And as always...</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Happy Reading, Happy Eating, and Happy Living, </span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">~The Kitchen Wife~</span></div>
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<span style="font-family: inherit;"><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHSNZbZaPA_ExyBkwqVmW2SVhby5MTGU9B1LZ81xmi3YLhtjanAuc9kmnDECNKXLJblT-FoEhSmPLdo1FXFAxs5ADsnCYxNWZFuS0nJ27rqi3kQGZvvVTeainvpe1sRFlf-xFtUXUTBI4/s1600/DSCN3123.JPG","name":"Homemade Spaghetti Sauce","prepTime":"PT15M","cookTime":"PT1H","totalTime":"PT1H15M","description":"An AMAZING, easy to follow recipe for made-from-scratch Homemade Spaghetti Sauce everyone will love!","yield":"8-10","author":{"@type":"Person","name":"Mandee Pogue"},"recipeIngredient":["1 lb. of ground beef","1 28 oz. can of crushed tomatoes","1 onion, diced","1 green pepper, diced","4 cloves of garlic, minced","1 c. dry wine or chicken stock","1/3 c. water","1/3 c. brown sugar","1 tbsp. garlic powder","1 tbsp. onion powder","1 tbsp. basil","1 bay leaf","2-3 tbsp. olive oil","Salt & Pepper to taste"],"recipeInstructions":["Place a Dutch oven over medium/high heat and allow to get hot.","Add oil.","Add onions and allow to get soft and translucent.","Add green pepper and allow to get tender.","Add garlic and let cook until you smell it coming from the pot.","Add ground meat.","Break up with a spoon or spatula.","Add the garlic powder, onion powder, basil, salt, and pepper.","When meat is cooked fully, add wine or chicken stock.","Scrap up brown bits from the bottom of the pot and let wine/stock reduce by half.","Add crushed tomatoes.","Add water and stir.","Add brown sugar and bay leaf.","Stir well.","Bring to a simmer, cover with a small vent, and let simmer for at least 30 minutes to one hour.","Serve over your favorite pasta, with ravioli, or in lasagna.","Enjoy!"],"@context":"http://schema.org","@type":"Recipe"}</script> </span><div class="ccm-card" data-ccmcardid="4709053046610" data-ccmcardnum="5" data-ccmcopat="1709053256908" data-ccme="dGhla2l0Y2hlbndpZmVAeWFob28uY29t" data-ccmuid="JzNjOaBG4nhepEESee2ODyRBcen2" style="min-height: 1640px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->
The Kitchen Wifehttp://www.blogger.com/profile/06232645992630536875noreply@blogger.com0tag:blogger.com,1999:blog-8771358097002159670.post-23216412767183611392024-02-26T07:13:00.000-08:002024-02-26T07:24:02.979-08:00Easy Chicken and Noodles Recipe (no canned soup)<p> Fun fact about me, in 2022/2023 I was the lunch lady at my son's school. It was honestly one of the most interesting jobs I have ever had, but I learned a lot in the kitchen. One thing in particular was the art of K.I.S.S (keep it simple stupid). Meals don't have to be extravagant to be good, and sometimes the most simple of recipes are what people love the most. Take my <b>Easy Chicken and Noodle Recipe</b> for example. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN-IWVWdAhFiZN-18wYFx4Fefjm1ulNNGyQKOZxM3y-1W5MV5EdRjyFar777W1OyEvGw-HmKupHOIm-gxXYRcZJVvpKHorEfxeiS1k-_FxyL_-eqxdKQbDDfVYfs8W2ozgqItDCFbHtpwo8vcfUs2Ff42VqbuaxGHvMeGX84kYS2khkpd0bWthYElbEvA/s6000/Chicken%20and%20Noodles%20.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="A plate of the easy chicken and noodles." border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN-IWVWdAhFiZN-18wYFx4Fefjm1ulNNGyQKOZxM3y-1W5MV5EdRjyFar777W1OyEvGw-HmKupHOIm-gxXYRcZJVvpKHorEfxeiS1k-_FxyL_-eqxdKQbDDfVYfs8W2ozgqItDCFbHtpwo8vcfUs2Ff42VqbuaxGHvMeGX84kYS2khkpd0bWthYElbEvA/w426-h640/Chicken%20and%20Noodles%20.jpg" title="Easy Chicken and Noodle Recipe (no canned soup)" width="426" /></a></div><br /><p>This <b><u>Easy Chicken and Noodle Recipe</u></b> was the top requested recipe from the kiddos at the school. Why? Because it is PACKED full of flavor and doesn't rely on any of the "cream of" soups for its creaminess. It's simple. It doesn't have a lot of "stuff" in it, so kiddos aren't freaked out by it. <b><u>Easy Chicken and Noodles</u></b> are perfect for a weeknight meal and I can't wait to share it with you so...</p><p>Let's Get Started!</p><span><a name='more'></a></span><p><br /></p><p>Before I share the recipe, I have a couple this to discuss. </p><p><br /></p><p><b><u>LET'S TALK ABOUT THE CHICKEN:</u></b></p><p>The whole point of this recipe is to keep things flavorful and simple. That being said, I choose to use shortcuts here. My go-to is rotisserie chicken, but I always have cans of chicken in my pantry for this very purpose. Don't be afraid to make these shortcuts work for you. Just because it's not totally "from scratch" doesn't make it any less full of love. Fed is better than not. </p><p>If you choose to start with raw chicken there are two ways I would go about cooking them. </p><p></p><ol style="text-align: left;"><li> Brush 2 boneless skinless chicken breasts with a little oil and season with salt, pepper, garlic powder, onion powder, and paprika. Place on a lined baking sheet and cook in a 425 degree oven for 25-30 minutes, flipping half way through, until the chicken is no longer pink and has reached a temperature of 165 degrees. Then shred or dice for your chicken and noodles. </li><li>Place the boneless skinless chicken breasts in a pot of water. Add carrot, celery, and onion if you have it for flavor. Bring the pot to a boil and then drop to a simmer and cook for 15 minutes until chicken is no longer pink and the internal temp is 165 degrees. </li></ol><div><b><u>LET'S TALK ABOUT BROTH:</u></b></div><div><br /></div><div>Again, the purpose of this recipe is to be as simple as possible. I personally like to use the KNORR chicken bullion powder for this recipe. It just adds a lot of flavor to any dish with minimal effort, but you can use any chicken bullion, base, or boxed broth. Whatever your family prefers. </div><div><br /></div><div>If you choose to make your own broth simply place 8 cups of water into a pot. Add the chicken, onion, celery, carrot, salt, and pepper. Cook for 15-30 minutes. Remove the chicken and shred it. Skim the fat from the top, and strain the vegetables from the broth. Then follow the directions of the recipe. </div><div><br /></div><div><b><u>WHAT IS THE BEST NOODLE FOR THIS RECIPE?</u></b></div><div><br /></div><div>Honestly, I have never met a noodle I didn't like, and the best noodle for the job is the one you have. However, if you are going to the store I recommend egg noodles for this recipe. I really like the amish style egg noodles, but if you have a little more money to spend, I <u>REALLY</u> love the Reames Frozen Egg Noodles. Another option is making them yourself. It's not as difficult as you make think, and I have two great step-by-step recipes here on the blog. A regular egg noodle (<a href="https://www.thekitchenwife.net/2014/04/homemade-chicken-and-noodles.html">HERE</a>) and an egg free version (<a href="https://www.thekitchenwife.net/2020/11/vegan-homemade-noodle-recipe.html">HERE</a>). No matter what noodle you use this is going to be delicious! </div><div><br /></div><div>Enough rambling on about silly details. Let me show you how I make this Easy Chicken and Noodles Recipe with no canned soups! </div><div><br /></div><div><b><u>THE HOW-TOS:</u></b></div><div><br /></div><p></p>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN-IWVWdAhFiZN-18wYFx4Fefjm1ulNNGyQKOZxM3y-1W5MV5EdRjyFar777W1OyEvGw-HmKupHOIm-gxXYRcZJVvpKHorEfxeiS1k-_FxyL_-eqxdKQbDDfVYfs8W2ozgqItDCFbHtpwo8vcfUs2Ff42VqbuaxGHvMeGX84kYS2khkpd0bWthYElbEvA/w426-h640/Chicken%20and%20Noodles%20.jpg","name":"Easy Chicken and Noodle Recipe (with no canned soup)","prepTime":"PT5M","cookTime":"PT20M","totalTime":"PT25M","description":"Learn how to make this Easy Chicken and Noodle Recipe from scratch, without any of the canned cream of soups. Your family will love it!","yield":"6-8","author":{"@type":"Person","name":"Mandee Pogue"},"recipeIngredient":["2 cups Shredded Chicken or 2 12.5 oz Cans of Chicken","6 cups Water","2 Tbsp Knorr Chicken Bullion Powder (see notes)","2 Tbsp Cornstarch","8 oz Egg Noodles","Salt and Pepper, to taste"],"recipeInstructions":["Bring a large pot of water to a boil and cook noodles according the directions of the package.","Place the shredded rotisserie chicken or canned chicken in a separate pan. If you are using canned chicken there is no need to drain it first. See notes if you want to cook chicken from scratch. Add the Knorr chicken bullion powder and water. Bring to a boil and simmer for around 10 minutes to let the flavors all come together.","After 10 minutes mix the cornstarch with a little cold water and create a slurry. This is what will thicken our sauce. Pour the slurry into the chicken and broth gently stirring. Allow the sauce to simmer until thick.","Add the cooked and drained noodles to the sauce and stir until everything is coated.","Taste for seasoning and make any adjustments you see fit. Enjoy!"],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4708959823438" data-ccmcardnum="5" data-ccmcopat="1708960467010" data-ccme="dGhla2l0Y2hlbndpZmVAeWFob28uY29t" data-ccmuid="JzNjOaBG4nhepEESee2ODyRBcen2" style="min-height: 1779px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->The Kitchen Wifehttp://www.blogger.com/profile/06232645992630536875noreply@blogger.com1tag:blogger.com,1999:blog-8771358097002159670.post-36453169791085171392024-02-25T07:39:00.000-08:002024-02-25T07:39:49.486-08:00Beef Tips with Mushroom Gravy Recipe <div dir="ltr" style="text-align: left;" trbidi="on">
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Y'all, I'm married to the cutest man on the planet. I really am. For the most part he's a simple man. Give him meat and potatoes with the occasional side of peas and he's a happy camper. That's why this recipe for <b>Beef Tips with Mushroom Gravy</b> is right up his alley. Hearty beef, creamy gravy, tender mushrooms, it doesn't get any better than that right!?! Well, I would 100% agree with you except this recipe was inspired by his second great passion in life, <a href="https://worldofwarcraft.com/en-us/">World of Warcraft</a>!<br />
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You see my husband is a LONG TIME World of Warcraft player, and last year he bought me this <a href="https://amzn.to/2rItztK" rel="nofollow">World of Warcraft Official Cookbook</a> as a sort of gag gift. I hadn't really played with it much, until the other day when he was turning through the pages and found this recipe for Sliced Zangar Buttons. He specifically requested them and who am I to turn down the love of my life. I did, however, put my own Kitchen Wife touch on it and I can't wait to share it with you so...<br />
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Let's Get Started!<br />
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For this <b>Beef Tips with Mushroom Gravy Recipe </b>you are going to need a few simple ingredients.<br />
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<li>1.5 lb of Steak, cut into cubes</li>
<li>1 8oz. carton of Baby Bella Mushrooms, sliced</li>
<li>1.5c Beef Broth</li>
<li>5 Tbsp Butter</li>
<li>3 Tbsp Extra Virgin Olive Oil</li>
<li>1 tsp Garlic Powder</li>
<li>1/4 tsp Dried Thyme</li>
<li>1 tsp Kosher Salt</li>
<li>1/3 tsp Ground Black Pepper</li>
<li>2 Tbsp All Purpose Flour</li>
<li>1 Tbsp Worcestershire Sauce</li>
<li>Chopped Chives, to top with</li>
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To begin you'll want to sit your steak out about 30 minutes before you cook it to allow it to come to room temperature. This helps the steak to cook evenly. </div>
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You will also need to cut the steak into bite-sized pieces. <br />
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For this recipe I used 2 filets because I wanted this to be a special meal for my special guy, but you can use any cut of meat that you like. Just remember, the better the cut the better the flavor and a dish like this is a great way feed a lot of people luxury cuts on a budget.<br />
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Season the steak with salt and pepper. <br />
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Then, place a pan over medium high heat and add 2 Tbsp of the olive oil and 2 Tbsp of the butter. Allow the pan to get HOT, like SMOKIN' HOT!<br />
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Next, add the beef tips and cook for about 5 minutes, stirring occasionally. This will give you beautiful, medium cooked, beef tips.<br />
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After 5 minutes remove the beef tips from the pan, and sit to the side.<br />
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Now it's time to add the sliced mushrooms to the pan.<br />
Cook for five minutes until all the fat from the pan has been absorbed. <br />
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Now you will add the rest of the butter,<br />
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Along with the salt, pepper, garlic powder, and thyme.<br />
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Stir everything together and cook the mushrooms for another 7 minutes, stirring occasionally.<br />
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After 7 minutes remove the mushrooms from the pan as well.<br />
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You should now have all these flavorful pan dripping to make your gravy in.<br />
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Add the flour to the pan. <br />
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Whisk the flour into the fat drippings in the pan and cook for about a minute.<br />
This will get rid of that raw flour taste.<br />
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Now add the beef broth to the pan while whisking vigorously.<br />
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Keep whisking until the gravy is nice and smooth, with no lumps.<br />
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Whisk in the Worcestershire sauce and let simmer until it thickens. <br />
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Return the beef tips and mushrooms to the pan.<br />
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Stir everything together and your <b>Beef Tips with Mushroom Gravy </b>is finished! <br />
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OH...MY...GOODNESS! Would you look at that! WOULD YOU LOOK AT THAT!?! I honestly don't think I have seen a more stunning pan of beef and gravy in all of my life. I topped everything with the chopped chives for a little onion flavor and freshness and now we can eat! <br />
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I served these <b>Beef Tips with Mushroom Gravy</b> over a bed of fluffy brown rice and with a side of steamed broccoli. It was absolutely amazing and Studhubs is already requesting them again. Not to mention he was tickled to death that I made a meal from this very special cookbook. I know you're going to love this one so get in the kitchen and give it a try tonight!<br />
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And as always...<br />
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Happy Reading, Happy Eating, and Happy Living,<br />
~The Kitchen Wife~<br />
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<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU4YH4T_M3nYoUPxtYm_gsLepRZnxP-T5kktcD9tsfFmt384ENO63_iQ7U3XKNDltaLokjIxHGl_VHJnuOj6NF32hkUSUqMY93aYo-3Drj_7r_d_MSa2-NyvOgh2YTuSWvVM1Dgpwd5K4/s1600/Beef-Tips-with-Mushroom-Gravy-Title.jpg","name":"Beef Tips in Mushroom Gravy Recipe","prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","description":"A simple recipe for perfectly cooked Beef Tips with Mushroom Gravy are going to be a real game changer for any weeknight meal!","yield":"4","author":{"@type":"Person","name":"Mandee Pogue"},"recipeIngredient":["1.5 lb of Steak, cut into cubes","1 8oz. carton of Baby Bella Mushrooms, sliced","1.5c Beef Broth","5 Tbsp Butter","3 Tbsp Extra Virgin Olive Oil","1 tsp Garlic Powder","1/4 tsp Dried Thyme","1 tsp Kosher Salt","1/3 tsp Ground Black Pepper","2 Tbsp All Purpose Flour","1 Tbsp Worcestershire Sauce","Chopped Chives, to top with"],"recipeInstructions":["Remove the steak from the refrigerator 30 minutes prior to cooking to allow it to come to room temperature.","Cut the steak into bit-sized pieces and season with salt and pepper.","Place a pan over medium/high heat and allow it to get HOT.","Add 2 Tbsp of butter and 2 Tbsp of oil to the pan.","Add the steak to the pan and cook for 5 minutes (for medium doneness), stirring occasionally.","After 5 minutes, remove the steak from the pan.","To the pan add the mushrooms and cook for 5 minutes until all the fat from the pan has been absorb and the mushrooms are tender.","Next, add the remaining butter, oil, garlic powder, dried thyme, salt, and pepper to the pan and cook the mushroom for another 7 minutes.","Remove the mushrooms from the pan.","To the pan add the flour and whisk into the fat in the pan until smooth. Cook for one minute to cook out the raw flour taste.","Add the Beef broth to the pan while whisking vigorously. Make sure the gravy is smooth with no lumps.","Stir in the Worcestershire sauce and simmer until it thickens.","Return the meat and mushrooms to the pan.","Top with chives.","Serve and Enjoy!"],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4708874913694" data-ccmcardnum="5" data-ccmcopat="1708875086286" data-ccme="dGhla2l0Y2hlbndpZmVAeWFob28uY29t" data-ccmuid="JzNjOaBG4nhepEESee2ODyRBcen2" style="min-height: 1809px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->
The Kitchen Wifehttp://www.blogger.com/profile/06232645992630536875noreply@blogger.com1tag:blogger.com,1999:blog-8771358097002159670.post-13429870551389278602024-02-24T20:07:00.000-08:002024-02-24T20:07:55.637-08:00Creamy Homemade Potato Soup Recipe<p></p><div class="separator" style="clear: both; text-align: left;">Today is was cold and snowing in West Virginia. On wintery days like this there is only one thing my heart desires, <b>Creamy Homemade Potato Soup</b>.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaeScBWaOW_tuVTG-9x9Abbxcwl56oZpSVxHWdD6PrMRaIrFp77dc-xiUsK021Z5gC_9l84U9_iMIARC-WXwxjV4F2vgCinS-qyDdo9AxXoPtOZOQ3QHFChrv7P7WSSoJPuYm-svEWulBu11QMpj8AliyNfD0chW1cDD4okbFdphIvFX2iPhr4yzgb/s6000/Homemade%20Potato%20Soup.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="A white bowl on a cutting board full of the creamy homemade potato soup, topped with cheese, bacon, and green onions." border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaeScBWaOW_tuVTG-9x9Abbxcwl56oZpSVxHWdD6PrMRaIrFp77dc-xiUsK021Z5gC_9l84U9_iMIARC-WXwxjV4F2vgCinS-qyDdo9AxXoPtOZOQ3QHFChrv7P7WSSoJPuYm-svEWulBu11QMpj8AliyNfD0chW1cDD4okbFdphIvFX2iPhr4yzgb/w426-h640/Homemade%20Potato%20Soup.jpg" title="Creamy Homemade Potato Soup Recipe" width="426" /></a></div><br /> There's just something about it that warms your very soul. It's one of my very favorite things. I have spent years perfecting this <b>Creamy Homemade Potato Soup Recipe</b> and I know you are going to love it. The best part is you probably have everything you need to make it in your pantry as we speak sooooooo... <p></p><p>Let's Get Started! </p><span><a name='more'></a><br />
</span><div><span><p style="background-color: white; color: #333333; letter-spacing: 0.5px; margin: 0px; padding: 0px;"><b><u><span style="font-family: inherit;">FREQUENTLY ASKED QUESTIONS:</span></u></b></p><p style="background-color: white; color: #333333; letter-spacing: 0.5px; margin: 0px; padding: 0px;"><b><u><span style="font-family: inherit;"><br /></span></u></b></p><p style="background-color: white; color: #333333; letter-spacing: 0.5px; margin: 0px; padding: 0px;"><span style="font-family: inherit;">Q: <b><u>Do I have to use russet Potatoes? </u></b></span></p><p style="background-color: white; color: #333333; letter-spacing: 0.5px; margin: 0px; padding: 0px;"><span style="font-family: inherit;">A: You can use any kind of potato you have on hand. I recommend russets for this because they release the most starch which makes for a creamier soup. </span></p><p style="background-color: white; color: #333333; letter-spacing: 0.5px; margin: 0px; padding: 0px;"><span style="font-family: inherit;"><br /></span></p><p style="background-color: white; color: #333333; letter-spacing: 0.5px; margin: 0px; padding: 0px;"><span style="font-family: inherit;">Q: <b><u>Do have to use celery and onion in this potato soup recipe?</u></b></span></p><p data-slot-rendered-content="true" style="background-color: white; color: #333333; letter-spacing: 0.5px; margin: 0px; padding: 0px;"><span style="font-family: inherit;">A: No, this is your soup and you can make it any way you choose. However, that added vegetables make for a more flavorful broth and in turn make for a tastier soup. </span></p><p style="margin: 0px; padding: 0px;"><span style="font-family: inherit;"><br /></span></p><p style="margin: 0px; padding: 0px;"><span style="font-family: inherit;">Q: <b><u>What if I don't have any stock?</u></b></span></p><p style="margin: 0px; padding: 0px;"><span style="font-family: inherit;">A: That is totally fine. I like using stock because it adds more flavor, but you can also use plain water and it will work. </span></p><p style="margin: 0px; padding: 0px;"><span style="font-family: inherit;"><br /></span></p><p style="margin: 0px; padding: 0px;"><span style="font-family: inherit;">Q: <b><u>Can I use chicken stock instead of vegetable stock?</u></b></span></p><p style="margin: 0px; padding: 0px;"><span style="font-family: inherit;">A: Of course!</span></p><p style="margin: 0px; padding: 0px;"><span style="font-family: inherit;"><br /></span></p><p style="margin: 0px; padding: 0px;">Q:<b><u> Can I omit the cream cheese?</u></b></p><p style="margin: 0px; padding: 0px;">A: Yes, but why would you want to? Seriously though, the cream cheese can be left out, but it adds A LOT of creaminess and flavor. </p><p style="margin: 0px; padding: 0px;"><br /></p><p style="margin: 0px; padding: 0px;"><span style="font-family: inherit;">Q: <b><u>Can this be made vegan? </u></b> </span></p><p style="margin: 0px; padding: 0px;"><span style="font-family: inherit;">A: You know it! You can of course use plant-based half and half or cream, coconut cream, vegan sour cream, or cashew cream. All of those options will work great in this recipe! </span></p><p style="margin: 0px; padding: 0px;"><span style="font-family: inherit;">One last thing. As I mentioned I tried to keep this recipe as minimal and cost effective as possible, but if you have it on hand or have the extra in your budget add 1 cup of sour cream in with the half and half. It will take this Creamy Homemade Potato Soup recipe to the next level! </span></p><p style="margin: 0px; padding: 0px;"><span style="font-family: inherit;"><br /></span></p><p style="margin: 0px; padding: 0px;"><span style="font-family: inherit;"><b><u>HERE IS HOW I MADE IT:</u></b></span></p><p style="margin: 0px; padding: 0px;"><span style="font-family: inherit;"><br /></span></p><p style="margin: 0px; padding: 0px;"><span style="font-family: inherit;"><br /></span></p><p style="margin: 0px; padding: 0px;"><br style="background-color: white; color: #333333; font-family: Lato, sans-serif; font-size: 20px; letter-spacing: 0.5px;" /></p><p style="margin: 0px; padding: 0px;"><br /></p></span></div>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaeScBWaOW_tuVTG-9x9Abbxcwl56oZpSVxHWdD6PrMRaIrFp77dc-xiUsK021Z5gC_9l84U9_iMIARC-WXwxjV4F2vgCinS-qyDdo9AxXoPtOZOQ3QHFChrv7P7WSSoJPuYm-svEWulBu11QMpj8AliyNfD0chW1cDD4okbFdphIvFX2iPhr4yzgb/w426-h640/Homemade%20Potato%20Soup.jpg","name":"Creamy Homemade Potato Soup","prepTime":"PT20M","cookTime":"PT45M","totalTime":"PT1H5M","description":"This Creamy Homemade Potato Soup recipe is warm, hearty, inexpensive, and only requires a few, simple ingredients. Best potato soup you'll ever eat!","yield":"6-8","author":{"@type":"Person","name":"Mandee Pogue"},"recipeIngredient":["3 lbs Potatoes, peeled and diced","4 Celery Stalks, diced","1 Onions, diced","8 cups Stock, chicken or vegetable","1 tsp Celery Salt","1 Tsp Seasoning Salt","1 8 oz Block of Cream Cheese","1 cup Milk","Salt and pepper to taste","Sour Cream, Shredded Cheese, and/or Bacon Bits, for garnish"],"recipeInstructions":["Peel and dice the potatoes and place in a large soup pot. Add the celery and onion to the pot as well the celery salt and seasoning salt.","Add the stock to the pot making sure the potatoes are just covered with liquid. You may have to add a little water. Bring to a boil and cook for 30-45 minutes until potatoes are tender, the starches have been released, and the soup starts to thicken.","While the potatoes are cooking cut the cream cheese into cubes and place in a microwave safe bowl. Melt the cream cheese for approximately 1 minutes and stir until smooth. Whisk in the milk until everything things is combines leaving no lumps.","When the potatoes are finished cooking turn off the heat and slowly add the milk and cream cheese mixture, stirring as you pour it in.","Taste for season it and make and adjustments you desire."],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4708832635708" data-ccmcardnum="5" data-ccmcopat="1708833997186" data-ccme="dGhla2l0Y2hlbndpZmVAeWFob28uY29t" data-ccmuid="JzNjOaBG4nhepEESee2ODyRBcen2" style="min-height: 1437px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->The Kitchen Wifehttp://www.blogger.com/profile/06232645992630536875noreply@blogger.com1tag:blogger.com,1999:blog-8771358097002159670.post-60847314410371386592024-02-23T09:05:00.000-08:002024-02-23T09:09:59.973-08:00Fried Cabbage with Creamed Tomatoes Recipe<p> Part of the food culture in West Virginia is serving simple and inexpensive meals. But don't be fooled. Just because our food is cheap and inexpensive doesn't mean our flavor is. In fact, my elders could take the cheapest, most simple ingredient like cabbage and turn it into something special. For example take this <b>Fried Cabbage with Creamed Tomatoes Recipe</b>. On the surface it doesn't seem like much to write home about, but just wait until you put it in your mouth. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj468PSq29JtDmj5w_oLNiL00OyRKw00t5wA7v85eYeE2WxOsKQBKijzn4FISI3v71OBEkD006FS_AXEKttGetvNxcNe6cs_uJC_GXxhgfO98mF2MX0EBNIV8vhkh3Wd_Fk0NAgJM_f2DBQjur19PgaWhyPvRPUpmHU1FJ-n5GuZIPCz50fyby67qYJB54/s1720/Saute%CC%81ed%20Cabbage%20with%20Creamed%20Tomatoes.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1720" data-original-width="1290" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj468PSq29JtDmj5w_oLNiL00OyRKw00t5wA7v85eYeE2WxOsKQBKijzn4FISI3v71OBEkD006FS_AXEKttGetvNxcNe6cs_uJC_GXxhgfO98mF2MX0EBNIV8vhkh3Wd_Fk0NAgJM_f2DBQjur19PgaWhyPvRPUpmHU1FJ-n5GuZIPCz50fyby67qYJB54/w480-h640/Saute%CC%81ed%20Cabbage%20with%20Creamed%20Tomatoes.jpg" width="480" /></a></div><br /><p>Both fried cabbage and creamed tomatoes are a West Virginia staple in their own right, but together they just become something exceptional. I can't wait to share this Mountaineer delicacy with you so...</p><p>Let's get started! </p><span><a name='more'></a></span><p><b><u><br /></u></b></p><p><b><u>WHAT YOU WILL NEED:</u></b></p><p></p><ul style="text-align: left;"><li>2 Tbsp Butter</li><li>1 Onion, diced</li><li>1 Head of Cabbage, cut into bite-size pieces</li><li>3 Tbsp Butter</li><li>3 Tbsp Flour</li><li>1 14.5 oz can of Diced Tomatoes</li><li>1 tsp Sugar</li><li>1/4 c Heavy Cream</li><li>1 tsp Garlic Powder </li><li>Salt and Pepper, to taste</li></ul><div><b><u>WHAT IS CREAMED TOMATOES:</u></b></div><div><br /></div><div><span style="background-color: white;"><span style="color: #2b2b2b; font-family: inherit;">Creamed tomatoes is a simple recipe common in West Virginia and other southern states. It's often referred to as tomato gravy. My family always served the creamed tomatoes over toast, but It's also delicious over biscuits and cornbread.</span></span></div><div><span style="background-color: white;"><span style="color: #2b2b2b; font-family: inherit;"><br /></span></span></div><div><span style="color: #2b2b2b; font-family: inherit;"><span style="background-color: white;">It's one of those recipes that you don't expect to be good, but will always surprise you. </span></span></div><div><span style="color: #2b2b2b; font-family: inherit;"><span style="background-color: white;"><br /></span></span></div><div><span style="color: #2b2b2b; font-family: inherit;"><span style="background-color: white;"><b><u>DOES THIS HAVE TO BE SERVED WITH CABBAGE?:</u></b></span></span></div><div><span style="color: #2b2b2b; font-family: inherit;"><span style="background-color: white;"><br /></span></span></div><div><span style="color: #2b2b2b;"><span style="background-color: white;"><span style="font-family: inherit;">No. In fact this recipe is also quite good over fried </span>potatoes, rice, noodles, as well as the toast, biscuits, and cornbread I mentioned earlier. </span></span></div><div><span style="color: #2b2b2b;"><span style="background-color: white;"><br /></span></span></div><div><span style="color: #2b2b2b;"><span style="background-color: white;"><b><u>TIPS FROM A WEST VIRGINIA GIRL:</u></b></span></span></div><div><span style="color: #2b2b2b;"><span style="background-color: white;"><br /></span></span></div><div><span style="color: #2b2b2b;"><span style="background-color: white;">If you have it, I can't recommend bacon grease for this in place of the butter enough. It really enhances the flavor. </span></span></div><div><span style="color: #2b2b2b;"><span style="background-color: white;"><br /></span></span></div><div><span style="color: #2b2b2b;"><span style="background-color: white;"><b><u>HERE IS HOW I MAKE IT:</u></b></span></span></div><div><span style="color: #2b2b2b;"><span style="background-color: white;"><b><u><br /></u></b></span></span></div><div><span style="color: #2b2b2b;"><span style="background-color: white;"><b><u><br /></u></b></span></span></div><div><span style="color: #2b2b2b;"><span style="background-color: white;"><br /></span></span></div><div><span style="color: #2b2b2b;"><span style="background-color: white;"><br /></span></span></div><div><span style="color: #2b2b2b;"><span style="background-color: white;"><br /></span></span></div><p></p>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj468PSq29JtDmj5w_oLNiL00OyRKw00t5wA7v85eYeE2WxOsKQBKijzn4FISI3v71OBEkD006FS_AXEKttGetvNxcNe6cs_uJC_GXxhgfO98mF2MX0EBNIV8vhkh3Wd_Fk0NAgJM_f2DBQjur19PgaWhyPvRPUpmHU1FJ-n5GuZIPCz50fyby67qYJB54/w480-h640/Saute%CC%81ed%20Cabbage%20with%20Creamed%20Tomatoes.jpg","name":"Fried Cabbage with Tomato Gravy","prepTime":"PT10M","cookTime":"PT30M","totalTime":"PT40M","description":"A simple recipe from the south made exceptional, this Fried Cabbage with Tomato Gravy is something to write home about.","yield":"4-6","author":{"@type":"Person","name":"Mandee Pogue"},"recipeIngredient":["2 Tbsp Butter","1 Onion, diced","1 Head of Cabbage, cut into bite-size pieces","1 cup Broth (Any kind is fine. You can even use water.)","3 Tbsp Butter","3 Tbsp Flour","1 14.5 oz can of Diced Tomatoes","1 tsp Sugar","1/4 c Heavy Cream","1 tsp Garlic Powder","Salt and Pepper, to taste"],"recipeInstructions":["Melt 2 Tbsp of butter (or bacon grease) in a large pan and sauté the onion until soft and translucent.","Add the cabbage and cook for 2-3 minutes. Now add the broth to the pan and cover for about 10 minutes, stirring occasionally. Uncover and allow the liquid to cook off. Remove from pan.","Add the rest of the butter to the pan and allow to melt. Add the flour and whisk together until smooth for about 1-2 minutes. Add the can of tomatoes along with the sugar and garlic powder. Simmer for 2-3 minutes until the liquid starts to thicken. Add the cream. Stir in and simmer for another couple minutes. Taste for seasoning and make an adjustments.","Return the cabbage and onion to the creamed tomatoes stir together and yo are ready to serve."],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4708704392815" data-ccmcardnum="5" data-ccmcopat="1708707966960" data-ccme="dGhla2l0Y2hlbndpZmVAeWFob28uY29t" data-ccmuid="JzNjOaBG4nhepEESee2ODyRBcen2" style="min-height: 1428px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->The Kitchen Wifehttp://www.blogger.com/profile/06232645992630536875noreply@blogger.com0tag:blogger.com,1999:blog-8771358097002159670.post-39320009426442577972024-02-21T08:34:00.000-08:002024-02-21T08:40:29.405-08:00TVP Ground 'Meat' Alternative Recipe<p> Yes, I am vegan. However, my husband is <u>NOT</u> and I would never expect him to eat the same way I have chosen to. There are many times that I make two separate meals to accommodate us both (also, I'm a food blogger and I cook for you as well). So when I can find a meat alternative that my husband REALLY loves I am all over it because it saves me time and money. Enter TVP (textured vegetable protein). Now I'm relatively new to the world of TVP, but let me just say that I have found it to be the missing link in combining our two worlds in the kitchen. Why you ask? Because it makes the PERFECT <b><u>TVP Ground 'Meat' Alternative Recipe</u></b>!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUBb2Gl45B9BYpGEkxPNZbNcy2k1U9Lo_Itft5VMT3hWQYFi84KcNi3aFs2AXxcE9IfOHlHpL-tyL8RNFKJpBa6bX169K7rHu0hJDSCoTjhkuOq44DT7PnMrmJ82AJ4dxinb_c-h3eq5VuzFyjL6taDntQgQ6rzr4E7deVHJlhyphenhyphenH8um9ZuS3DIA4QKgZk/s6000/TVP%20Ground%20Meat.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="A pan of TVP Ground 'Meat'" border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUBb2Gl45B9BYpGEkxPNZbNcy2k1U9Lo_Itft5VMT3hWQYFi84KcNi3aFs2AXxcE9IfOHlHpL-tyL8RNFKJpBa6bX169K7rHu0hJDSCoTjhkuOq44DT7PnMrmJ82AJ4dxinb_c-h3eq5VuzFyjL6taDntQgQ6rzr4E7deVHJlhyphenhyphenH8um9ZuS3DIA4QKgZk/w426-h640/TVP%20Ground%20Meat.jpg" title="TVP Ground 'Meat' Alternative Recipe" width="426" /></a></div><br /><p>If you have been following me for a while you already know this about me, but if you are new here let me just say that I would <u>NEVER</u> share something that wasn't everything I say it is. I pride myself on good food no matter what. Also, I didn't quit eating meat because I didn't like it. I quit eating meat for health reasons, so I still want to be able to enjoy all the things I loved before. That's why when I say this TVP Ground 'Meat' Alternative Recipe will blow your mind I mean it! It's the one thing I make that my husband thinks could actually fool his fellow carnivores. Let me show you how I make it! </p><p>Let's Get Started!</p><span><a name='more'></a></span><p><b><u><br /></u></b></p><p><b><u>WHY MEAT ALTERNATIVES?</u></b></p><p>I can give you dozens of reasons for meat alternatives. From things like social justice to economic reasons. Environmental reasons to just plain ol' health reasons. It's not hard to find them. However, let me share with you my top three reasons I choose to live this way. </p><p></p><ol style="text-align: left;"><li>First and foremost <b>HEALTH</b>. I suffer from an autoimmune disease that is extremely aggravated by meat and dairy. On top of that, I'm lactose intolerant, and I find that dairy just doesn't agree with me. It's for these reasons that I have chosen this veg life and recommend you looking into it as well. I would just like to say that I began and maintain this journey alongside my my doctor's advice and would never suggest you make any dietary changes without discussing it with your physician first. </li><li>Secondly, <b>MONEY</b>! Listen, I don't think any of us is blind to the fact that grocery prices are out of control. Before 2020 I could feed my family of three, three meals a day, seven days a week, for around $50. And that was eating a traditional American Standard diet, as well as buying mostly organic. Let's just say things have changed and that same $50 would barely scratch the surface buying all store brand generic. In learning how to make delicious plant-based recipes you can literally cut your grocery budget significantly. For example, 1 pound of ground beef will cost you around $6.00 at the time of this post. However, the same $6.00 of TVP will get you the equivalent of 5-6 pounds of ground "meat". The math speaks for itself here. </li><li>Lastly, I<b> JUST LIKE IT</b>. I don't think I need to explain that. </li></ol><div><br /></div><div><b><u>WHAT IS TVP AND WHY DOES IT WORK HERE?</u></b></div><div><b><u><br /></u></b></div><div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7R6IIYqonv0uXpssY3-tKvfG_KtME1E17Oy_v8ErGO12OhZXW0t1KNG7gHqYj_BuqoAHt_gXl2NSngluoiFSQi2-we5YxDWzxknoBPBe46mBngYxS4p_plW6I5vPGeysvlGm4mK-v1D21Vun4MjOkAqYQ5GY8Ukwcotiv9fiFqlQ8VAzzCBNBdzW1Xn8/s1500/TVP.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1181" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7R6IIYqonv0uXpssY3-tKvfG_KtME1E17Oy_v8ErGO12OhZXW0t1KNG7gHqYj_BuqoAHt_gXl2NSngluoiFSQi2-we5YxDWzxknoBPBe46mBngYxS4p_plW6I5vPGeysvlGm4mK-v1D21Vun4MjOkAqYQ5GY8Ukwcotiv9fiFqlQ8VAzzCBNBdzW1Xn8/s320/TVP.jpg" width="252" /></a></div><br /><u><br /></u></b></div><div><br /></div><div>TVP short for textured vegetable protein. <span style="font-family: inherit;"><span style="color: #231f20;">It’s produced during the process of making </span>soybean oil<span style="color: #231f20;">. Once the oil is extracted from the soybeans, a high protein paste remains. This paste is pushed through a hot nozzle to form different shapes such as nuggets, strips, or flakes and then dehydrated.</span> Once rehydrated it's the perfect ground meat texture</span> and works well in things like vegan casseroles, soups, stews, tacos, pasta sauces, etc. Just like tofu and soy curls TVP has no real flavor of it's own, but it works like a sponge and will take on the flavor of whatever it is seasoned with. </div><div><br /></div><div>As far as health benefits TVP is low in calories and is a great source of protein. It packs a whopping 9 grams per 1/4 cup with NO FAT! It's also a great source of fiber, 3 grams per serving. Not to mention TVP is also rich in minerals and vitamins such as copper, folate, magnesium, thiamine, phosphorous, iron, potassium, and vitamin B6. And because I know someone will ask, it only has 6 grams of carbs per serving which is pretty good when you think about this being plant based. </div><div><br /></div><div>So as you can see, there aren't a lot of reasons to NOT give TVP a try!</div><div><b><u><br /></u></b></div><div><b><u>HERE IS HOW I MAKE IT:</u></b></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><p></p>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUBb2Gl45B9BYpGEkxPNZbNcy2k1U9Lo_Itft5VMT3hWQYFi84KcNi3aFs2AXxcE9IfOHlHpL-tyL8RNFKJpBa6bX169K7rHu0hJDSCoTjhkuOq44DT7PnMrmJ82AJ4dxinb_c-h3eq5VuzFyjL6taDntQgQ6rzr4E7deVHJlhyphenhyphenH8um9ZuS3DIA4QKgZk/s6000/TVP%20Ground%20Meat.jpg","name":"TVP Ground 'MEAT' Alternative Recipe","prepTime":"PT10M","cookTime":"PT10M","totalTime":"PT20M","description":"This easy recipe for TVP Ground 'Meat' Alternative is packed full of nutrients & is surprisingly delicious! A great substitution for meat substitute!","yield":"1 pound of ground 'meat' alternative","author":{"@type":"Person","name":"Mandee Pogue"},"recipeIngredient":["1 cup TVP (textured vegetable protein)","1 cup HOT water","1 Tbsp No Beef Bullion (or vegetable broth)","1 Tbsp Dried Minced Onion","3 tsp Low Sodium Soy Sauce","1/2 tsp Gravy Master or Kitchen Bouquet. Browning seasoning will work as well.","3 dashes of Liquid Smoke","1/2 tsp Garlic Powder","1/2 tsp Onion Powder","1/2 tsp Paprika","Salt and Pepper, to taste"],"recipeInstructions":["Place the TVP into a bowl","In a mixing bowl combine the HOT water, soy sauce, no beef bullion, dried mined onion, gravy master, liquid smoke, garlic powder, onion, powder, and paprika and whisk together.","Pour the HOT broth mixture over the TVP and let sit for 5-10 minutes until soft.","Add a little oil to a HOT pan and pour the TVP and remaining liquid into the pan. Cook until all the liquid is gone and the TVP Ground 'Meat' has started crisping up and browning. Taste for seasoning and make any adjustments.","Use in any ground meat application you choose."],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4708532561159" data-ccmcardnum="5" data-ccmcopat="1708533332427" data-ccme="dGhla2l0Y2hlbndpZmVAeWFob28uY29t" data-ccmuid="JzNjOaBG4nhepEESee2ODyRBcen2" style="min-height: 1463px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->The Kitchen Wifehttp://www.blogger.com/profile/06232645992630536875noreply@blogger.com1tag:blogger.com,1999:blog-8771358097002159670.post-74068337808565260302024-02-21T07:15:00.000-08:002024-02-21T08:42:41.740-08:00Big Mac Wrap Recipe (with Plant-Based Alternatives)<p> Every once in a while I get a hard core craving for a Big Mac. I just do. However, have you seen the prices at McDonalds these days? YIKES! I mean who can afford to eat out anymore. Usually I would just make my Copy Cat Big Mac at home (I will link the recipe <a href="https://www.thekitchenwife.net/2015/08/copycat-big-mac-recipe.html">HERE</a>), but as fate would have it I didn't have buns this day and I didn't feel like going to the store. I decided on a Big Mac Bowl (I'll link that recipe <a href="https://www.thekitchenwife.net/2018/01/big-mac-bowl-recipe.html">HERE</a>. Yes, I know, clearly I have a problem), but I was rummaging through my fridge and I was inspired. I had these leftover grande size tortillas left over from quesadillas the other night and there the idea for <b>Big Mac Wraps</b> was born! </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4fxutcqSlbWT34IEeh2hnILdxRVuGtp5fB_JY4BH8O1XdZHaMpHisP-TpIS_SlCMi2MpMvkjsNl2JE9XJonG-drjSABpOKePMkakz1E5qOiKzFd8yrqjZoFch3zAfeIPvGNBK7HQDWSVdPpNNa9NSbQtmWu9fqzr9JYsNCqb_dcXDqoMVSJelxJyMcS8/s6000/Big%20Mac%20Wrap.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The Big Mac Wrap on a plate, cut in half." border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4fxutcqSlbWT34IEeh2hnILdxRVuGtp5fB_JY4BH8O1XdZHaMpHisP-TpIS_SlCMi2MpMvkjsNl2JE9XJonG-drjSABpOKePMkakz1E5qOiKzFd8yrqjZoFch3zAfeIPvGNBK7HQDWSVdPpNNa9NSbQtmWu9fqzr9JYsNCqb_dcXDqoMVSJelxJyMcS8/w426-h640/Big%20Mac%20Wrap.jpg" title="Big Mac Wrap Recipe (with Plant-Based Alternatives)" width="426" /></a></div><br /><p>When I tell you that these Big Mac Wraps were so good. These Big Mac Wraps were Scrum-del-icious. Y'all, there are just no words. And EASY! They are so easy to make there really is no reason to go through a drive-thru again. Oh, and BONUS I'm sharing some plant-based swaps that are just a good with a little less guilt. Anyway, I am super excited to share this with you so...</p><p>Let's Get Started! </p><span><a name='more'></a></span><p><br /></p><p><b><u>FREQUENTLY ASKED QUESTIONS:</u></b></p><p>Q: Can I use something other than ground beef for this recipe?</p><p>A: Yes! Aside from the plant-based alternatives I will share in a minute, you can use ground turkey for this recipe, ground chicken, even sausage. Whatever ground meat you prefer will be fine. </p><p>Q: Is there an easier alternative to the sauce?</p><p>A: I mean, I don't know how this sauce could get any easier, but if you don't want to mess with making it yourself, just use Thousand Island Dressing. </p><p>Q: I can't find the grande size tortillas at my store. Is there anything else I can use?</p><p>A: If you can't find the grande size tortillas use two taco sized ones and overlap a little in the middle. Then you will roll as normal to make your wrap. </p><p><b><u><br /></u></b></p><p><b><u><br /></u></b></p><p><b><u>TIPS FOR THIS RECIPE:</u></b></p><p></p><ul style="text-align: left;"><li>One of my favorite things about a Big Mac is the tiny little soft onions. You know the ones. They almost look like minced garlic, but they aren't. You don't have to have great knife skills to achieve that. All you need are some dried minced onions and HOT water. Let the dried minced onions reconstitute in the hot water, drain the water off, and there you go! </li><li>I love using dill pickle slices on these wraps, but if you don't have pickles I also LOVE using sweet pickle relish! In my opinion it makes the Big Mac even better. </li></ul><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4M7RMbZL6Oj_tO-anREFF5V97WEt3dNP-qKUx73UDDLiYec9EmtrS3jXIshLmGtigaPBC6ia-MIpOsXfUj3FaD4PpCO0v9jm2J7xAA_5I2bLRUKSVl7yxd8FJf2n6sXFYWATqKXiX9OBgm9oBBjbcCXuDu4c6z2MKozKVPF5nJL7qcBdzVWGt1WmY7cA/s6000/Big%20Mac%20Wrap.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="The Big Mac Wrap cut in half on a plate." border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4M7RMbZL6Oj_tO-anREFF5V97WEt3dNP-qKUx73UDDLiYec9EmtrS3jXIshLmGtigaPBC6ia-MIpOsXfUj3FaD4PpCO0v9jm2J7xAA_5I2bLRUKSVl7yxd8FJf2n6sXFYWATqKXiX9OBgm9oBBjbcCXuDu4c6z2MKozKVPF5nJL7qcBdzVWGt1WmY7cA/w426-h640/Big%20Mac%20Wrap.jpg" title="Big Mac Wrap Recipe (with Plant-Based Alternatives)" width="426" /></a></div><br /><div><b><u><br /></u></b></div><div><b><u>HOW TO MAKE THIS RECIPE PLANT BASED:</u></b></div><div><br /></div><div>Making this recipe plant-based or vegan couldn't be easier. All you need to do is use your favorite plant "meat" option. Personally I like using seasoned tofu or my TVP Ground 'MEAT' Alternative that I will link (<a href="https://www.thekitchenwife.net/2024/02/tvp-ground-meat-alternative-recipe.html">HERE</a>), but whatever you prefer is fine. </div><div><br /></div><div>After that it is as simple as swapping out the mayo for vegan mayo and the cheese for vegan cheese. </div><div><br /></div><div>Even with these swaps the flavor is out of this world!</div><div><br /></div><div><b><u>WHY SWAP?</u></b></div><div> </div><div>In our home we eat a lot of plant-based meals because I am vegan. My husband is not, and my son is vegetarian. Finding great swaps helps me from cooking two meals all the time. </div><div><br /></div><div>Also, the health benefits. When using the plant-based meat alternative (especially when you make your own) you have little to no saturated fat which is great if you have high cholesterol or are trying to lose weight. </div><div><br /></div><div>Lastly I will say IT'S WAY CHEAPER! Dude, have you seen the price of meat!?! It's outrageous! I can make this meat free for a fraction of the cost. </div><div><br /></div><div><b><u>HERE IS THE RECIPE:</u></b></div><div><br /></div><p></p>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4fxutcqSlbWT34IEeh2hnILdxRVuGtp5fB_JY4BH8O1XdZHaMpHisP-TpIS_SlCMi2MpMvkjsNl2JE9XJonG-drjSABpOKePMkakz1E5qOiKzFd8yrqjZoFch3zAfeIPvGNBK7HQDWSVdPpNNa9NSbQtmWu9fqzr9JYsNCqb_dcXDqoMVSJelxJyMcS8/s6000/Big%20Mac%20Wrap.jpg","name":"Big Mac Wrap","prepTime":"PT10M","cookTime":"PT15M","totalTime":"PT25M","description":"A tasty recipe for a simple Big Mac Wrap, perfect for getting all the flavors of your favorite chain burger at home complete with plant-based swaps.","yield":"4 wraps","author":{"@type":"Person","name":"Mandee Pogue"},"recipeIngredient":["1 lb of Ground Meat (see notes for meat alternatives)","Onion Powder, Garlic Powder, Salt, and Pepper, to taste","Grande Sized Four Tortillas","Lettuce, finely shredded","Onion, finely diced","American Cheese, sliced","Big Mac Sauce (see below)","Dill Pickle Slices","1/4 cup Mayo (see notes for plant-based alternatives)","1-2 Tbsp Ketchup","2 tsp Mustard","1 Tbsp Sweet Pickle Relish","1/4 tsp Garlic Powder","1/4 tsp Onion Powder","Salt and Pepper, to taste"],"recipeInstructions":["Season the ground meat with salt, pepper, garlic powder, and onion powder and brown until fully cooked and no longer pink. Drain off any excess fat.","Place your grande size four tortilla on the counter and place a slice of cheese, torn in half, in the middle of the tortilla, vertically. Then place 1/4 of the meat on top of the cheese. Top with shredded lettuce, burger sauce, onions, and pickles.","Fold the sides of the tortilla inward. Then roll the tortilla into a \"cigar\" shape, tucking in the sides as needed.","Place the Big Mac Wrap into a hot, dry, pan seam-side-down for 1-2 minutes until brown. Flip and brown the other side.","Cut in half and enjoy!","Mix the mayo, ketchup, mustard, sweet relish, garlic powder, and onion powder in a bowl.","Taste for seasoning. Add any salt and pepper needed as well as making any adjustments you like."],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4708525314824" data-ccmcardnum="5" data-ccmcopat="1708528621605" data-ccme="dGhla2l0Y2hlbndpZmVAeWFob28uY29t" data-ccmuid="JzNjOaBG4nhepEESee2ODyRBcen2" style="min-height: 1974px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->The Kitchen Wifehttp://www.blogger.com/profile/06232645992630536875noreply@blogger.com1tag:blogger.com,1999:blog-8771358097002159670.post-38995844443145168932024-02-19T07:31:00.000-08:002024-02-19T07:37:28.669-08:00How to Make the Perfect Tofu Scramble <p> This is not my first post for tofu scramble. Back in 2017 I posted a recipe for tofu scramble that I will link (<a href="https://www.thekitchenwife.net/2017/03/easy-tofu-scramble-recipe.html">HERE</a>). It was good, but it wasn't great. Like, if I was a person who loved eggs, I wouldn't have eaten it and been like WOW, this is amazing! However, time has passed, and my knowledge of plant-based cooking has grown. I decided it was time to share what I believe to be the <b>Perfect Tofu Scramble</b>. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWi5W_iqBUN7FPcXhVr19FGhnBiSxfj6cspuYOcxWHw3gToqQVatnqgbhldJe04TURF31nclyV_aVo3l6XUVEDL826jJCQ0-0Etfu1ZiiSawCIWbw3Lt6A5Z9uIV1VQQeC3sBPenQGFispMGu22a0R28SIw5TyMZa75QG2h-2cP0-yL5bN6uzNoHZiwXM/s6000/Tofu%20Scramble.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="A plate of my perfect tofu scramble with a side of toast and greens." border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWi5W_iqBUN7FPcXhVr19FGhnBiSxfj6cspuYOcxWHw3gToqQVatnqgbhldJe04TURF31nclyV_aVo3l6XUVEDL826jJCQ0-0Etfu1ZiiSawCIWbw3Lt6A5Z9uIV1VQQeC3sBPenQGFispMGu22a0R28SIw5TyMZa75QG2h-2cP0-yL5bN6uzNoHZiwXM/w426-h640/Tofu%20Scramble.jpg" title="How to Make the Perfect Tofu Scramble" width="426" /></a></div><br /><p>This recipe gives you that great eggy texture and flavor without sacrificing the creaminess you get in a traditional egg scramble. And with the price of eggs these days this is a great money saving alternative. Not to mention it's a FABULOUS source of protein to get your morning started. We have this multiple times a week, my family loves it, and I know you're going to love it too so...</p><p>Let's Get Started!</p><span><a name='more'></a></span><p><b><u>WHAT YOU WILL NEED:</u></b></p><p></p><ul style="text-align: left;"><li>16 oz block of Super Firm or Extra Firm Tofu</li><li>1 cup Plant Milk (I prefer soy)</li><li>1/4 cup Nutritional Yeast </li><li>1/4 tsp Turmeric</li><li>1/2 tsp Garlic Powder</li><li>1/2 tsp Onion Powder</li><li>1/2 tsp Paprika</li><li>1/4 tsp Black Salt</li></ul><p></p><p><b><u>WHY TOFU WORKS FOR THIS RECIPE:</u></b></p><p>Tofu works great in this application because one, it's a GREAT source of plant-based protein. Two, tofu has no real flavor of its own. It's like a sponge, so it will take on the flavor of whatever you season it with. I will share those tips and tricks in a minute. And three, tofu has a wonderful scramble egg texture that is, well, perfect for this recipe. </p><p><b><u><br /></u></b></p><p><b><u>HOW TO GET THE RIGHT TEXTURE:</u></b></p><p>The perfect tofu scramble is all about starting with the right tofu. For this recipe I HIGHLY recommend this SUPER FIRM TOFU because it doesn't require pressing. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOY3OV-O5dmCbg4k06KT0N_KDcVrw_v7FPpQ_WLUXboxEUIKdlp4DwdsBczWprRcFH5sa3_9DptMr70u8ukHixhZAIfjT5quwxKse7uFhY6cypq_O8NiOF2lTkGPRyXwe5jvRYL4Ov9Xa3Vsy38FDgH9qRaSNYjCnXqDF0FTh7dSi2WJfsJhJAVShhIo8/s800/Super%20Firm%20Tofu.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOY3OV-O5dmCbg4k06KT0N_KDcVrw_v7FPpQ_WLUXboxEUIKdlp4DwdsBczWprRcFH5sa3_9DptMr70u8ukHixhZAIfjT5quwxKse7uFhY6cypq_O8NiOF2lTkGPRyXwe5jvRYL4Ov9Xa3Vsy38FDgH9qRaSNYjCnXqDF0FTh7dSi2WJfsJhJAVShhIo8/w320-h320/Super%20Firm%20Tofu.jpeg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">If you can't find the super firm tofu make sure you get extra firm. You want the tofu with the least amount of moisture in it. This is what helps give us the best "egg-like" texture. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><u>ANOTHER TIP</u></b> I would recommend that if you can't find the super firm tofu, freezing your tofu as soon as you get home from the store and thawing it before cooking. I don't know the exact science behind this, but freezing your tofu changes the texture completely and and makes it more "meat" like. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><u>ONE LAST TIP</u></b> for getting the best texture is pressing your tofu. If you aren't able to find the super firm tofu I talked about, you will need to press the tofu. Remember, you want as little liquid in the tofu as possible. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTsBRQWJz8FQGsXUJij7XkEvCb2PSCNo7gIivgzjOrkJbfzPz0cqQKx0ujWQBbaphmZ1WcIV-3yxV-rnzNQ8PRYmTj9b1_yjfPDo4y6QAGuZbHI7f9IdhIEsSaDcc74AHlqVUiA8jeqDOWrLD65BI7virr_fXV4VAY0RRU6t84iQLZ-OyYzfDfjLQEFJw/s1491/Tofu%20Press.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1491" data-original-width="1490" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTsBRQWJz8FQGsXUJij7XkEvCb2PSCNo7gIivgzjOrkJbfzPz0cqQKx0ujWQBbaphmZ1WcIV-3yxV-rnzNQ8PRYmTj9b1_yjfPDo4y6QAGuZbHI7f9IdhIEsSaDcc74AHlqVUiA8jeqDOWrLD65BI7virr_fXV4VAY0RRU6t84iQLZ-OyYzfDfjLQEFJw/s320/Tofu%20Press.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div>This is the tofu press I have. I will link it (<a href="https://amzn.to/3OMQhwh">HERE</a>). It's relatively inexpensive, but you don't need to have a fancy gadget. <div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8xWfCcc5CAiLepj2j9JLFOd_az1-y5yFocZJzhOkWfhHQuXbLO6MOKYb_i7zltSDp3dOpi5YfOTvKM0OUdvalaLpZWM4GQ5yQFAJzW4E_nXLlNe8e2q96QbWiuLc1k9fV9v0t_oQ2KQ1LWMSjbukitdGsUWhi4W1rRW6k0XdDaVWddM2TA_vk885qmik/s640/Pressing%20Tofu.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8xWfCcc5CAiLepj2j9JLFOd_az1-y5yFocZJzhOkWfhHQuXbLO6MOKYb_i7zltSDp3dOpi5YfOTvKM0OUdvalaLpZWM4GQ5yQFAJzW4E_nXLlNe8e2q96QbWiuLc1k9fV9v0t_oQ2KQ1LWMSjbukitdGsUWhi4W1rRW6k0XdDaVWddM2TA_vk885qmik/s320/Pressing%20Tofu.jpeg" width="320" /></a></div><br /><div><br /><p>Just wrap the tofu in a clean towel or paper towel and place something heavy on top of it for about 10 minutes as I did here. </p><p><b><u>HOW TO GET THE RIGHT FLAVOR:</u></b></p><p>This recipe is all about seasoning, but there is one thing in particular that is IMPERATIVE in giving this tofu scramble that great eggy taste, BLACK SALT also known as Kala Namak. Black salt is a kiln-fired <span style="font-family: inherit;"><span style="background-color: white; color: #4d5156;">kiln-fired rock </span><span style="background-color: white; color: #4d5156;">salt</span><span style="background-color: white; color: #4d5156;"> with a sulphurous, pungent smell used in the Indian cuisine. It's what gives this tofu that "eggy" flavor. And trust me, a little goes a long way. I will link the one I used in this recipe <a href="https://amzn.to/3UGwIJR">(HERE)</a>. </span></span></p><p><span style="font-family: inherit;"><span style="background-color: white; color: #4d5156;"><br /></span></span></p><p><span style="font-family: inherit;"><span style="background-color: white; color: #4d5156;"><b><u>HERE IS HOW I MAKE IT:</u></b></span></span></p><p><span style="font-family: inherit;"><span style="background-color: white; color: #4d5156;"><br /></span></span></p></div>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWi5W_iqBUN7FPcXhVr19FGhnBiSxfj6cspuYOcxWHw3gToqQVatnqgbhldJe04TURF31nclyV_aVo3l6XUVEDL826jJCQ0-0Etfu1ZiiSawCIWbw3Lt6A5Z9uIV1VQQeC3sBPenQGFispMGu22a0R28SIw5TyMZa75QG2h-2cP0-yL5bN6uzNoHZiwXM/s6000/Tofu%20Scramble.jpg","name":"How to Make the Perfect Tofu Scramble","prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","description":"A simple recipe for How to Make the Perfect Tofu Scramble that has all of the great creamy flavor of a traditional scramble, but none of the eggs.","yield":"4 healthy portions","author":{"@type":"Person","name":"Mandee Pogue"},"recipeIngredient":["16 oz block of Super Firm or Extra Firm Tofu","1 cup Plant Milk (I prefer soy)","3 Tbsp Nutritional Yeast","1/4 tsp Turmeric","1/2 tsp Garlic Powder","1/2 tsp Onion Powder","1/2 tsp Paprika","1/4 tsp Black Salt","Salt and Pepper, to taste"],"recipeInstructions":["If not using Super Firm Tofu, press the tofu. (see notes)","Place a pan over high heat and add a little olive oil, 1-2 Tbsps. Once the pan is hot crumble the tofu into the pan. Be careful of popping from the water dropping in the hot pan. Allow the tofu to brown, about 3-4 minutes.","In a mixing bowl combine the plant milk, nutritional yeast, turmeric, garlic powder, onion powder, paprika, and black salt. Whisk them all together.","Once the tofu has browned up a little, pour the milk mixture into the pan. Simmer until all the liquid has been absorbed and you have a creamy egg-like texture.","Taste for seasoning and add any salt and pepper you like."],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4708356155727" data-ccmcardnum="5" data-ccmcopat="1708356686012" data-ccme="dGhla2l0Y2hlbndpZmVAeWFob28uY29t" data-ccmuid="JzNjOaBG4nhepEESee2ODyRBcen2" style="min-height: 1484px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->The Kitchen Wifehttp://www.blogger.com/profile/06232645992630536875noreply@blogger.com0tag:blogger.com,1999:blog-8771358097002159670.post-66826617821347877822024-02-15T08:20:00.000-08:002024-02-16T07:21:48.236-08:00 Classic Chicken and Sausage Gumbo Recipe (with Plant-Based Alternatives)<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: left;">It's Mardi Gras season y'all and no Fat Tuesday would be complete without a delicious <b>Classic Gumbo Recipe</b>.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNt_WdjqrkaTuhoug7PEhNgO44P5XAqEO_lftAS2xAOmeYzRo3NuHP5GqOTTz00J8l9eemLgxXzJ5SKvPMO_6t-OQGOYmcjhVPHt2mFoFRs8W2n7AsZnBjCBrS5DtRqqepLszhRU-p8l5SJqlBNwjbfSz4LuWit66t1MYKON-j9zjpFqAgK2uTZQQp3uw/s6000/Gumbo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNt_WdjqrkaTuhoug7PEhNgO44P5XAqEO_lftAS2xAOmeYzRo3NuHP5GqOTTz00J8l9eemLgxXzJ5SKvPMO_6t-OQGOYmcjhVPHt2mFoFRs8W2n7AsZnBjCBrS5DtRqqepLszhRU-p8l5SJqlBNwjbfSz4LuWit66t1MYKON-j9zjpFqAgK2uTZQQp3uw/w426-h640/Gumbo.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Full disclosure. I have never been to New Orleans, but I have a few friends from there, who taught me the ways of their ancestors and helped me to perfect my West Virginia version of this recipe. It's absolutely delicious and for those of you (like me) who are living the plant life these days I have included some plant-based alternatives as well. I know you're gonna love this one so let's get started! </div>
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<u><strong>CHICKEN AND SMOKED SAUSAGE GUMBO</strong></u>:</div>
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1 lb. of smoked sausage, cut in quarters (or your favorite plant-based alternative)</div>
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2 boneless, skinless Chicken Breasts, diced (or 2 cups soy curls rehydrated)</div>
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1 Onion</div>
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1 Green Bell Pepper</div>
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2 stalks of Celery</div>
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2 c. Frozen, Chopped Okra (Or fresh, if available)</div>
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6 c. Chicken Stock (vegetable stock or a no-chicken base)</div>
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1/4 c. Worcestershire Sauce (make sure it's vegan friendly)</div>
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1 c. Canola Oil</div>
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1 c. Flour</div>
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1 tbsp. minced Garlic</div>
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1 tbsp. Garlic Powder</div>
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1 tbsp. Onion Powder</div>
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Making the perfect gumbo is all about timing. Once you begin the roux, you have to tend to it. Turn your head for a second, and it could burn. You don't want that because it would ruin your gumbo and you would have have to start all over. That is why I always pre measure, cut, and prep EVERYTHING ahead of time. I have it all neatly laid out in prep-bowls or ramekins, in the order that I will need them. That way it's just a matter of grab and dump. </div>
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Before you begin the roux, get your Dutch Oven hot. </div>
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While it is heating, season the chicken with a little Cajun seasoning, making sure everything is coated.</div>
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Add the seasoned chicken to your hot Dutch oven and cook, about 4-5 minutes until fully cooked. You are looking for an internal temp of 165 degrees F.</div>
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Remove the cooked chicken from Dutch oven and put in a bowl. You can set it aside for later. </div>
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Now it is time for the roux. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">A roux is the backbone of a great gumbo. </div><div class="separator" style="clear: both; text-align: left;"><br /></div>
<div class="separator" style="clear: both; text-align: left;">While I 100% think everyone should try and make their own at least once in their life, <a href="https://amzn.to/42EwIfa">Tony Chachere's</a> makes an instant roux that is done super fast and tastes pretty authentic. </div><div class="separator" style="clear: both; text-align: left;"><br /></div>
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<div class="separator" style="clear: both; text-align: left;">Okay, time to get started on the roux.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">
Add the oil to the Dutch oven and let it get SMOKING HOT!</div>
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Once oil is hot, drop your flame to a medium heat and add your flour.</div>
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Begin whisking IMMEDIATELY! </div>
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This entire process can take 10 to 30 minutes so be patient. </div>
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As you can see, your roux will begin to change colors as it cooks. </div>
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You are building that flavor base for your gumbo!</div>
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Your roux is ready when it has thickened and is a milk chocolate color. </div><div class="separator" style="clear: both; text-align: left;"><br /></div>
<div class="separator" style="clear: both; text-align: left;">You can do this on a lower heat for 30 minutes and get what is called a black roux. This will give you the BEST flavor in your gumbo, but I will be honest. I wasn't patient enough for that. *lol*</div>
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When the roux is ready, you are going to add your holy trinity. </div><div class="separator" style="clear: both; text-align: left;"><br /></div>
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In gumbo talk that is the garlic, onion, bell pepper, and celery.</div>
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Stir continuously until onions are translucent and your vegetables have softened.</div>
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Next add the smoked sausage.</div>
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Allow that to cook for a couple of minutes as well.</div>
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Now add the Worcestershire sauce to the pot along with the...</div>
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Now it's time to add the chicken broth. </div>
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Stir well, allowing that roux to dissolve into your broth and the soup to thicken. </div>
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When the gumbo has thickened return the chicken to the pot. </div>
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<div class="separator" style="clear: both; text-align: left;">After that, add the seasonings to the pot. </div><div class="separator" style="clear: both; text-align: left;"><br /></div>
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You will notice that I have not added any salt or pepper. Here is why. I used chicken bouillon to make my broth and that can be rather salty on it's own. Also, the Cajun seasoning packs a little spice punch, so I just don't see the need for more pepper, but as always, the amount of seasoning you add is up to your palette. </div>
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Now we are going to bring this to a rolling boil...</div>
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Put a lid on your Dutch oven, but not quite all the way, and let that go</div>
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for about 10 minutes. This will allow all those great flavors to come together.</div>
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After 10 minutes to add our okra. </div><div class="separator" style="clear: both; text-align: left;"><br /></div>
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I know using frozen okra is a little controversial because people think it's smily, but I find that if you cook it long enough it is not slimy at all. </div>
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<div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Simmer the gumbo for 45 minutes and you are ready to eat! </div>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx4x5-H5zeNMj6baMtf-i58s4TD9hSHHy8z1sjA69aCwjLLt939UIpcc0_PXIWaO1gPe53HCtchevBRqoSEzJs75NJrDkP0lWXLVT-aRWMfAazJUDMZQu9Q8BAIoKCVoMia-P48BECRa5m_sxHXL0lam9NiC1QLzJNO65dESIEmU3rVIg-cqUYYuc0qEs/s6000/Gumbo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx4x5-H5zeNMj6baMtf-i58s4TD9hSHHy8z1sjA69aCwjLLt939UIpcc0_PXIWaO1gPe53HCtchevBRqoSEzJs75NJrDkP0lWXLVT-aRWMfAazJUDMZQu9Q8BAIoKCVoMia-P48BECRa5m_sxHXL0lam9NiC1QLzJNO65dESIEmU3rVIg-cqUYYuc0qEs/w426-h640/Gumbo.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div>
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Serve this over a bowl of rice and you are good to go!</div>
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See, you thought that was going to be hard! I knew you could do it! </div>
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Enjoy this Mardi Gras delight and Laissez les bon temps rouler!</div>
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Happy Reading, Happy Eating, and Happy Living,</div>
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~The Kitchen Wife~</div>
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<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNt_WdjqrkaTuhoug7PEhNgO44P5XAqEO_lftAS2xAOmeYzRo3NuHP5GqOTTz00J8l9eemLgxXzJ5SKvPMO_6t-OQGOYmcjhVPHt2mFoFRs8W2n7AsZnBjCBrS5DtRqqepLszhRU-p8l5SJqlBNwjbfSz4LuWit66t1MYKON-j9zjpFqAgK2uTZQQp3uw/w426-h640/Gumbo.jpg","name":"Classic Chicken and Sausage Gumbo","prepTime":"PT15M","cookTime":"PT1H","totalTime":"PT1H15M","description":"Enjoy this easy-to-follow recipe for a traditional Classic Chicken and Sausage Gumbo recipe with plant-based alternatives. You're going to love it!","yield":"6-8","author":{"@type":"Person","name":"Mandee Pogue"},"recipeIngredient":["1 lb. of smoked sausage, cut in quarters (or your favorite plant-based alternative)","2 boneless, skinless Chicken Breasts, diced (or 2 cups soy curls rehydrated)","1 Onion","1 Green Bell Pepper","2 stalks of Celery","2 c. Frozen, Chopped Okra (Or fresh, if available)","6 c. Chicken Stock (vegetable stock or a no-chicken base)","1/4 c. Worcestershire Sauce (make sure it's vegan friendly)","1 c. Canola Oil","1 c. Flour","1 tbsp. minced Garlic","1 tbsp. Garlic Powder","1 tbsp. Onion Powder","1 tbsp. Cajun Seasoning (or less if you don't want it super spicy)"],"recipeInstructions":["Chop and pre-measure all of your ingredients.","Add Cajun Seasoning to your chicken and stir.","In a hot Dutch Oven, cook chicken 4-5 minutes.","Remove chicken from pan, and set aside.","Add oil to Dutch Oven and allow it to get VERY hot.","When oil is hot, add flour.","Begin to whisk immediately. Whisk flour continuously until flour turns to a milk chocolate color. This will take 10-30 minutes. (See notes)","Add garlic, onion, bell pepper, and celery to the pot. Allow vegetables to cook until soft and onions are translucent.","Add Sausage, and allow to cook for 2-3 minutes.","Add Worcestershire Sauce, chicken stock, and spices to the pot. Bring to a rolling boil and let cook for 10 minutes. The gumbo will thicken durning this time.","Return the cooked chicken to the pot as well as the okra. Reduce to a simmer, cover, and allow to cook for 45 minutes.","Serve over a bowl of rice and enjoy!","Chop and pre-measure all of your ingredients as well as rehydrating your soy curls in the cajun seasoning and no-chicken base.","Brown the vegan sausage in pan on the side.","Add oil to Dutch Oven and allow it to get VERY hot.","When oil is hot, add flour.","Begin to whisk immediately. Whisk flour continuously until flour turns to a milk chocolate color. This will take 10-30 minutes. (See notes)","Add the sausage, garlic, onion, bell pepper, and celery to the pot. Allow vegetables to cook until soft and onions are translucent.","Add Worcestershire Sauce, chicken stock, and spices to the pot. Bring to a rolling boil and let cook for 10 minutes. The gumbo will thicken durning this time.","Return the cooked chicken to the pot as well as the okra. Reduce to a simmer, cover, and allow to cook for 45 minutes.","Serve over a bowl of rice and enjoy!"],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="JzNjOaBG4nhepEESee2ODyRBcen2" data-ccmcardid="4708013099602" data-ccme="dGhla2l0Y2hlbndpZmVAeWFob28uY29t" data-ccmcardnum="5" data-ccmcopat="1708014003259"style="min-height: 2381px;"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box -->
The Kitchen Wifehttp://www.blogger.com/profile/06232645992630536875noreply@blogger.com0tag:blogger.com,1999:blog-8771358097002159670.post-25802386513896402822024-02-13T07:31:00.000-08:002024-02-13T08:28:21.636-08:00Teriyaki Chicken Recipe (with plant based alternatives)<p> I love Asian food. When it's my turn to choose where we eat out, 9 times out of 10 it will be Asian. I think it's the sweet, spicy, salty, savory blend of the flavors that draw me in. I literally crave it. Asian meals are great for weeknight meals because they are so simple to make and usually only require a few simple ingredients. Yes, there are various "sauces" required, but if you love these sort of meals I find that the ingredients are often times the same. One of my favorite Asian comfort meals is <b>Teriyaki Chicken</b>. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuNhfVUsBeKmxoS3lRuz8M1IfajspIOoLni5JC3B4rPF96yLFG3FCdKCqNv9fS4PLKD6aMiigrTUs9gjxIrQsEagwZ9jxon-DcRZdeNBXaFJs_Ubxn90eplsLTzM4lJtVogaho7Bt2XrpNJPOtYC5lb_tFE-yBxFfwd2nr7AnHCqE3Bg82IljNxzCPhdg/s6000/Teriyaki%20Soy%20Curls.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuNhfVUsBeKmxoS3lRuz8M1IfajspIOoLni5JC3B4rPF96yLFG3FCdKCqNv9fS4PLKD6aMiigrTUs9gjxIrQsEagwZ9jxon-DcRZdeNBXaFJs_Ubxn90eplsLTzM4lJtVogaho7Bt2XrpNJPOtYC5lb_tFE-yBxFfwd2nr7AnHCqE3Bg82IljNxzCPhdg/w426-h640/Teriyaki%20Soy%20Curls.jpg" width="426" /></a></div><br /><p>It's so easy to make. Literally dinner is on the table in the time it takes for your rice to cook and best of all it's easy to adapt to my plant based lifestyle. Yes, we are a house divided. My husband eats meat and dairy occasionally, my son is vegetarian, and I am 100% plant-based so recipes like this Teriyaki Chicken are perfect for us. The key here is the homemade sauce. Sure, you can buy a jar of your favorite teriyaki sauce at the store, but there is something a little more special about making it from scratch that makes it taste better. Not to mention that the sauce is SOOOOOOOO simple to make it seems silly to even buy it. Anyway, we love this recipe in our house and I think you will too. Let me show you how I make it. </p><span><a name='more'></a></span><p><br /></p><p><br /></p>
<!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuNhfVUsBeKmxoS3lRuz8M1IfajspIOoLni5JC3B4rPF96yLFG3FCdKCqNv9fS4PLKD6aMiigrTUs9gjxIrQsEagwZ9jxon-DcRZdeNBXaFJs_Ubxn90eplsLTzM4lJtVogaho7Bt2XrpNJPOtYC5lb_tFE-yBxFfwd2nr7AnHCqE3Bg82IljNxzCPhdg/w426-h640/Teriyaki%20Soy%20Curls.jpg","name":"Teriyaki Chicken Recipe (with plant-based alternatives)","prepTime":"PT10M","cookTime":"PT20M","totalTime":"PT30M","description":"This quick and easy recipe for homemade Chicken Teriyaki is delicious and taken over-the-top with this homemade sauce. I've also included plant-based alternatives.","yield":"4","author":{"@type":"Person","name":"Mandee Pogue"},"recipeIngredient":["2-4 Boneless, Skinless Chicken Thighs, cubed (or 2 cups soy curls)","1 cup Low Sodium Soy Sauce","2/3 cup Rice Wine Vinegar","1/4 cup Brown Sugar","2 Tbsp Sesame Oil","2 Tbsp Hoisin Sauce","1 tsp Ground Ginger","1 tsp Garlic Powder","1 tsp Onion Powder","2/3 cup Water","2 Tbsp Cornstarch"],"recipeInstructions":["Season the chicken with salt and pepper.","Place a wok or pan over high heat and add a little oil. Once the pan is HOT add the chicken and cook 6-8 minutes until it is brown, fully cooked, and no longer pink. You want an internal temperature of 165 degrees F. (see below for plant-based instructions)","While chicken is cooking combine the soy sauce, rice wine vinegar, brown sugar, sesame oil, hoisin sauce, garlic powder, onion powder, water and cornstarch in a mixing bowl and whisk together until everything is combined.","When the chicken is fully cooked add the sauce to the pan. It will instantly start to boil and thicken. Once the sauce is thick and silky smooth remove from heat. Make sure all the chicken is tossed in the sauce.","Serve over rice or noodles and top with sliced green onions and sesame seeds.","* The soy curls come to you dehydrated, so they will need to be reconstituted. You do this by letting them soak in hot water for about 10 minutes. I like to you a vegan chicken broth or good, flavorful vegetable broth for this to add lots of flavor and gives it the \"chicken\" taste you want.","*Once your soy curls are rehydrated you will drain them, squeeze out any excess liquid, and follow the recipe just like you would normally with chicken."],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="JzNjOaBG4nhepEESee2ODyRBcen2" data-ccmcardid="4707841421446" data-ccme="dGhla2l0Y2hlbndpZmVAeWFob28uY29t" data-ccmcardnum="5" data-ccmcopat="1707841692460"style="min-height: 1815px;"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box -->
<div class="separator" style="clear: both; text-align: left;">If frying pans aren't your thing I do have a great Baked Chicken Teriyaki recipe on my blog that I will link <a href="https://www.thekitchenwife.net/2017/05/this-post-contains-affiliate-links.html">HERE</a>. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIcMiRokImOZRJgEBntrszacn2HAA2QMTOsOTc9rCZYx3pQFvJDoDP6SoBMmSesseDrEeruOUxxKWpUsO1r84ku_rvh23bFEmvhZSMmbk7Hj3FVh0xhEP1p__697kcbqNE_vV7Hu4N7pvobCet2k92SuTbDijyY0UqV7JVA0-YtXUPULv6S0IR9KGFyaw/s6000/Teriyaki%20Soy%20Curls.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIcMiRokImOZRJgEBntrszacn2HAA2QMTOsOTc9rCZYx3pQFvJDoDP6SoBMmSesseDrEeruOUxxKWpUsO1r84ku_rvh23bFEmvhZSMmbk7Hj3FVh0xhEP1p__697kcbqNE_vV7Hu4N7pvobCet2k92SuTbDijyY0UqV7JVA0-YtXUPULv6S0IR9KGFyaw/w426-h640/Teriyaki%20Soy%20Curls.jpg" width="426" /></a></div><br /><p><b><u>TIPS FOR MAKING THIS PLANT-BASED:</u></b></p><p>* For a meat substitute I like using soy curls. Yes, you can use a vegan chicken, but I try to limit "fake meats" in my diet and this is a great whole food option. Not to mention it is a great source of clean protein. I order my soy curls <a href="https://amzn.to/3SW6nGb">HERE</a> from Amazon, but they are becoming more readily available in local grocers. Also, I'm not a stickler on buying organic, we're all trying to save money here, but when it comes to soy products I ALWAYS recommend buying organic. </p><p>* The soy curls come to you dehydrated, so they will need to be reconstituted. You do this by letting them soak in hot water for about 10 minutes. I like to you a vegan chicken broth or good, flavorful vegetable broth for this to add lots of flavor and gives it the "chicken" taste you want. </p><p>*Once your soy curls are rehydrated you will drain them, squeeze out any excess liquid, and follow the recipe just like you would normally with chicken. </p><p><b><u>FREQUENTLY ASKED QUESTIONS:</u></b></p><p>Q: Do I have to use chicken thighs?</p><p>A: No. Chicken Breasts will work in this recipe. I just think chicken thighs give the most flavor and are generally less expensive. You don't have to use chicken at all. You could use pork, ground beef, shrimp. Chicken is just what most people readily have on hand. </p><p>Q: Are soy curls gluten free?</p><p>A: Yes, generally soy curls are gluten free, but as always, check your labels. </p><p>Q: Do I have to use rice wine vinegar? </p><p>A: No. You can substitute it with white wine vinegar or apple cider vinegar, but I would only add a tablespoon at a time till it's the flavor you want. Those vinegars tend to be way more potent than the rice wine vinegar. </p><p>Q: Do I have to use brown sugar?</p><p>A: No. You can use honey, agave, coconut sugar, or any sweetener you choose. </p><p>Q: Is there an alternative to cornstarch for this recipe?</p><p>A: Yes, arrowroot powder works well here as well. You can also use flour and water here, but you won't get that glossy finish. </p><p><b><u>HOW TO SERVE THIS RECIPE:</u></b></p><p>I like to serve this Teriyaki chicken over rice or noodles with a side of broccoli. It's also great in a stir fry. I have also make wraps with it as well. </p><p>I also like to top the Teriyaki Chicken with slices green onions and sesame seeds. </p><p><br /></p>The Kitchen Wifehttp://www.blogger.com/profile/06232645992630536875noreply@blogger.com0tag:blogger.com,1999:blog-8771358097002159670.post-91705581300636080492024-02-09T08:24:00.000-08:002024-02-09T09:11:31.350-08:00Easy Sausage and Pepper Sauce Recipe <p>Pantry cooking is very popular right now. I think it's mainly because we are all trying to save money and what better way to do that than to use what you already have on hand. I have found, in my own home, that I'm able to keep my grocery bill pretty reasonable by practicing this. It also helps me stay creative in the kitchen by really thinking about how I can use the ingredients in my pantry, fridge, and freezer. One of our favorite pantry meals is this super simple <b>Easy</b> <b>Sausage and Pepper Sauce</b> over rice. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnWQsfNGeqPBH_5N6Mxb9Ye3TmqXgpPR1213gPBqOvL9pVR4inL2c5KnMQm0jOTiekJ5J9bTrxjM0q551g3U3lhuLzvW0aS5qMh4z7q5Ny3Fg2phpYghmcTg_Q2YMTA-BQoUND5FCgqpK69I-dgX711X0DND_xerewK1KTJZ2oBCH2VETOql5FT7m9uA/s6000/Easy%20Sausage%20and%20Pepper%20Sauce.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnWQsfNGeqPBH_5N6Mxb9Ye3TmqXgpPR1213gPBqOvL9pVR4inL2c5KnMQm0jOTiekJ5J9bTrxjM0q551g3U3lhuLzvW0aS5qMh4z7q5Ny3Fg2phpYghmcTg_Q2YMTA-BQoUND5FCgqpK69I-dgX711X0DND_xerewK1KTJZ2oBCH2VETOql5FT7m9uA/w426-h640/Easy%20Sausage%20and%20Pepper%20Sauce.jpg" width="426" /></a></div><br /><p>I love this <b>Easy Sausage and Pepper Sauce </b>recipe because, aside from some basic spices, it only uses 4 ingredients that I usually keep on hand. I think you're really going to like this one, so let me show you how I make it. </p><span><a name='more'></a></span><p><br /></p><p><br /></p>
<!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnWQsfNGeqPBH_5N6Mxb9Ye3TmqXgpPR1213gPBqOvL9pVR4inL2c5KnMQm0jOTiekJ5J9bTrxjM0q551g3U3lhuLzvW0aS5qMh4z7q5Ny3Fg2phpYghmcTg_Q2YMTA-BQoUND5FCgqpK69I-dgX711X0DND_xerewK1KTJZ2oBCH2VETOql5FT7m9uA/w426-h640/Easy%20Sausage%20and%20Pepper%20Sauce.jpg","name":"Easy Sausage and Pepper Sauce","prepTime":"PT5M","cookTime":"PT30M","totalTime":"PT35M","description":"A recipe for Easy Sausage and Pepper Sauce that uses only 4 ingredients found in your fridge, freezer, or pantry.","yield":"6-8","author":{"@type":"Person","name":"Mandee Pogue"},"recipeIngredient":["1 lb Ground Sausage","1/2 bag of Frozen Peppers and Onion Blend","1 15 oz can of Diced Tomatoes (I like using fire roasted)","1 c Chicken Broth","1 tsp Garlic Powder","1 tsp Onion Powder","1 tsp Italian Seasoning","Salt and Pepper, to taste"],"recipeInstructions":["Place a pan over medium/high heat. Add a little oil and cook the sausage until it is fully cooked and no longer pink.","Once the sausage is fully cooked add the pepper and onion blend and saute until the vegetables start to caramelize.","Add the broth, diced tomatoes, and spices to the pan. Stir everything together and bring to a simmer. Simmer for 30 minutes.","Taste for seasoning and make any adjustments you see fit.","Serve over noodles or rice and ENJOY!"],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmcardid="4707495765119" data-ccmcardnum="5" data-ccmcopat="1707497940975" data-ccme="dGhla2l0Y2hlbndpZmVAeWFob28uY29t" data-ccmuid="JzNjOaBG4nhepEESee2ODyRBcen2" style="min-height: 1235px;"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box-->
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwDa7sdOURE8TDmqajlxL2YzmE6cautaZRApw5nzZkgVSolN1QnIGuq5RLIUhKcej6bwieoYSrw9aiTHJtag4tJKMIjc7GQ_Ie8aoZEDcwjrXEfujJYUVCSHJSeEwNugZDmvg82oFoarJGIYMB1aHePvTqCYCjxN223zyBV-FUxFDuJgskPlre5SkV8PU/s6000/Easy%20Sausage%20and%20Pepper%20Sauce.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="6000" data-original-width="4000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwDa7sdOURE8TDmqajlxL2YzmE6cautaZRApw5nzZkgVSolN1QnIGuq5RLIUhKcej6bwieoYSrw9aiTHJtag4tJKMIjc7GQ_Ie8aoZEDcwjrXEfujJYUVCSHJSeEwNugZDmvg82oFoarJGIYMB1aHePvTqCYCjxN223zyBV-FUxFDuJgskPlre5SkV8PU/w426-h640/Easy%20Sausage%20and%20Pepper%20Sauce.jpg" width="426" /></a></div><br /><p>FREQUENTLY ASKED QUESTIONS:</p><p>Q: You listed sausage in the recipe. What kind of sausage.</p><p>A: The answer is simple. Any kind of sausage you like. I have used them all and have yet to find one that doesn't taste good. Whatever you like, use. </p><p>Q: Can this be made vegan/vegetarian?</p><p>A: Yes! Easily! You can substitute the sausage for plant based breakfast sausage such as the Impossible Meat Breakfast Sausage tube or the Beyond Meat Italian Sausage links. If you want a more whole foods alternative you can use TVP and season it with spices such as sage, thyme, fennel seeds, paprika, nutmeg, chili flakes, etc. You can also make a walnut meat using the same spices which I have a recipe for <a href="https://www.thekitchenwife.net/2020/04/walnut-taco-meat-recipe-vegan.html">HERE</a>. If you want to keep it REALLY simple, you can use tofu and season it with a little soy sauce and the seasonings I mentioned before. Also you will use vegetable stock instead of chicken broth as well. </p><p>Q: Can I use fresh peppers and onions for this recipe?</p><p>A: Yes. I just always have frozen on hand because I can get it for a great price at dollar tree. </p><p><br /></p>The Kitchen Wifehttp://www.blogger.com/profile/06232645992630536875noreply@blogger.com0