Chicken Pot Pie

November 24th, 2017 | Posted by Milana in Appetizers | Thanksgiving - (0 Comments)

DIRECTIONS:

  • 1 cup of roasted chicken meat, cut up small
  • 3 carrots, peeled and cut into 1/2 inch dice
  • 1/2 sweet onion, diced finely
  • 2 stalks of celery, diced finely
  • 1/2 cup of mushrooms, sliced
  • 2 cups of chicken stock
  • 3 tablespoons of butter, vegan butter or coconut oil
  • 2 tablespoons of flour
  • 1 package of frozen puff pastry dough
  • salt and pepper to taste
  • 6 ramekins

DIRECTIONS:

Remove one sheet of puff pastry dough from the package and set on the counter to defrost, at least an hour.

Cut up the chicken meat, carrots, onion, celery, and mushrooms.

Preheat oven to 450 F.

Melt 2 tablespoons of butter or whatever solid fat you’re using in a small saucepan. Add the flour and stir well with a wooden spoon. Cook on medium heat for 2-3 minutes, not letting it brown, to cook off the flour taste.

Pour in the chicken stock and stir well. Bring to a low boil and let thicken for 3 minutes.

In a frying pan, melt a tablespoon of butter. Add the onions, celery and carrots. Saute until the onions are soft and translucent, about 5 minutes. Add the mushroom and cook for another 2 minutes.Add the chicken and the chicken stock gravy. Mix well. Turn off the heat.

Unfold the defrosted puff pastry sheet.

Cut into circles to fit over the ramekins you will be serving the chicken pot pies in. I use the ramekins themselves, biscuit cutters or pie stamps to get creative and to cut the dough.

Ladle the chicken stew mixture into each ramekin. Top with the puff pastry dough.

Bake until golden brown and puffy, for about 20-25 minutes. Serve immediately

**Recipe adapted from Chef Druck.

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Baked Pumpkin Spice Donut Holes

November 21st, 2017 | Posted by Milana in Dessert | Thanksgiving - (0 Comments)

INGREDIENTS:

• 1-3/4 cups white whole wheat flour

• 2 tsp. baking powder

• 1/2 tsp. salt

• 1 tsp. cinnamon

• 1 tsp. pumpkin pie spice

• 1/2 cup Avocado oil

• 1/2 cup dark brown sugar, packed

• 1 egg

• 3/4 Cup Organic pumpkin puree

• 1/2 cup milk of choice (must be unsweetened if using plant based)

• 1 tsp. vanilla extract

DIRECTIONS:

Preheat oven to 350 degrees and grease a mini muffin pan with cooking spray. Whisk together flour, baking powder, salt, cinnamon, and pumpkin pie spice.

In a separate bowl, whisk together oil, brown sugar, egg, pumpkin, and milk until well combined. Mix dry ingredient into the wet until no lumps remain.

Fill mini muffin cups to the top and then bake 10-12 minutes or until a toothpick comes out clean. You will have remaining batter for the next batch. Makes 30 donuts.

**Original recipe adapted from Old House to New Home.

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Perfect 2 Loaf Challah

November 19th, 2017 | Posted by Milana in Breads - (0 Comments)

INGREDIENTS:

1 cup water *

1 Tbsp Dry Active Yeast

1/4 cup evaporated cane sugar

4 Cups unbleached all purpose flour (sifted)

1 egg

1/4 Cup Avocado Oil

1 tsp salt

1 egg yolk + 1 tsp of oil for glaze

DIRECTIONS :

In the bowl of your stand mixer, pour water and stir in sugar. Then whisk in yeast until dissolved. Let it sit for 3-5 min until frothy and expanded slightly in volume. Attach the dough hook. Add 2 cups of flour, 1 egg, oil and salt. Let it mix the dough medium low until combined. Slowly add the remaining 2 cups of flour and let it knead the dough into a clean round ball. Spray some oil in the bowl and around the ball of dough. Cover tightly with plastic wrap and let it rise for 1.5 hours. Shape dough, place on baking sheet lined with parchment paper. Cover and let rise for another 30 min. Heat oven to 325 F. Glaze the Challah with the egg yolk mixed with oil. If desired, top with favorite toppings such as sesame seeds, streusel, poppy seeds, chocolate chips, cinnamon sugar, etc. Bake for 20-25 min or until golden brown and you hear a hollow sound when you tap the bottom of the Challah.

*Note: for optimal water temperature in order for your yeast to proof perfectly, mix 1/2 cup of boiling water with 1/2 cup of room temperature water.

*recipe was adapted from Chabad.

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Green Bean Casserole

November 9th, 2017 | Posted by Milana in Appetizers | Thanksgiving - (0 Comments)

Photo credits: Rachel.

INGREDIENTS:

  • 2 Tbsp kosher salt
  • 1.5 pounds fresh green beans, rinsed and ends trimmed
  • 2 Tbsp vegan butter/coconut oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 3 large portobello mushrooms, chopped
  • 1 tsp kosher salt
  • 1/2 – 1 tsp freshly ground black pepper, to taste
  • 2 Tbsp unbleached all-purpose flour
  • 1 cup low sodium chicken broth
  • 1 cup Ripple Original Half & Half
  • salt and pepper to taste
  • 1/2 cup whole wheat panko breadcrumbs
  • 6 oz french fried onions ( I get them from Trader Joe’s available seasonally)

DIRECTIONS:

Preheat oven to 375°F. Grease a 9×13 casserole dish, set aside.

Blanch the beans: In a large pot, bring about a gallon of water and 2 tablespoons of salt to a boil.

Add the green beans and boil for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking process. Drain and set aside.

Melt butter in a large skillet set over medium-high heat. Add the garlic and onions, stirring occasionally, until the onions begin to soften, about 4 to 5 minutes. Add the mushrooms, salt and pepper and continue to cook for another 1 to 2 minutes.

Sprinkle in the flour and stir to combine. Cook for 2 minutes. Add the chicken broth and stir to combine. Then add the half and half  and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Season to taste with salt and pepper.

Remove from the heat and stir in all of the green beans. Transfer green bean mixture to prepared casserole dish. Top with the bread crumbs and then layer the french fried onions on top.

Place casserole in the oven and bake until bubbly, about 20 minutes. If your onions start to brown too quickly, cover the casserole with foil. Serve immediately!

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