Creamy Tuna Pasta Casserole

November 29th, 2018 | Posted by Milana in Lunch/Dinner | Recipes - (0 Comments)

INSTRUCTIONS:

12-14oz. Package of Pasta, cooked to al dente (any shape will do)

For the Béchamel sauce:

4 Tbsp Unsalted butter

1/4 cup unbleached flour

3 -1/2 cups Milk (I used 1%)

3/4 tsp dried oregano

3/4 tsp dried basil

dash of thyme

Salt to taste

1/2 cup grated Parmesan

1 cup shredded part skim mozzarella

2 cups sliced Bella mushrooms

2 shallots, diced finely

1 Tbsp avocado oil

1 (7oz.) can of tuna in water, drained well, flaked

1/3 cup whole wheat Panko bread crumbs

Olive oil cooking spray

2 Tbsp Dried Parsley for Topping

INSTRUCTIONS:

Heat oven to 350F. Line a 9×13 baking pan with parchment paper and grease with cooking spray.

In a 10″ frying pan. Add oil and sautéed the shallots until softened, add mushrooms and 1/4 tsp salt and sautéed until softened. Set aside.

In a medium saucepan, melt the butter and whisk in the flour until completely incorporated. Whisk in the milk very slowly. Bring to a boil and whisk consistently for 5-10 min until thickened. Add the Parmesan cheese, mushrooms mixture, mozzarella cheese and flaked tuna. Pour into baking pan. Sprinkle with panko crumbs and spray with olive oil. Bake for 25 min uncovered. Enjoy.

*Original recipe adapted from An Italian in the Kitchen

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Mixed Berry Fool

November 29th, 2018 | Posted by Milana in Dessert | Recipes - (0 Comments)

INGREDIENTS:

1 container So Delicious Whipped Topping, thawed in the fridge

1/4 bag of frozen strawberries, thawed

1/4 bag of frozen raspberries, thawed

1/4 bag of frozen blueberries, thawed

Fresh mint leave for garnish

Fine mesh sieve

Food processor

DIRECTIONS:

In a food processor, purée all the berries and pour the mixture into a fine mesh sieve and press with a spatula until you are left with just seeds. Discard the seeds. Fold the whipped topping into the berry purée. Distribute between serving cups and garnish with mint. Enjoy chilled.

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Vegan Buttermilk Biscuits

November 29th, 2018 | Posted by Milana in Breads | Thanksgiving - (0 Comments)

INGREDIENTS:

  • 3 cups unbleached flour
    1 tablespoon baking powder
    1 tsp baking soda
    1/2 tsp salt
    1/2 cup vegan butter or shortening, cold
    1-3/4 cups vegan Buttermilk, cold (see note*)
    4 Tbsp vegan butter, melted

DIRECTIONS:

Heat oven to 425 degrees F.  In a large mixing bowl, combine flour, baking powder, baking, soda and salt.

Using a pastry blender or fingertips, cut shortening into dry ingredients until mixture looks like crumbs.Working fast as not to melt the shortening too much.

Make a well in the center and pour in the buttermilk. Stir with your hands just until the dough comes together. The dough will be very sticky.

Using your hands turn out the dough onto floured surface, dust top with flour and with your hands gently fold dough over on itself 5 or 6 times.  The top will be smooth with flour and the center will still be sticky so only add a little more flour if the outside of the dough is sticky.

Pat the dough with your hands into a large 1-inch thick round.

Cut out biscuits with a 2-inch cutter that has been dipped in flour, being sure to push straight down through the dough and come straight up. (Do not twist the cutter in the dough)

Place biscuits on baking sheet lined with parchment just so that they barely touch.

Reform scrap dough, working it as little as possible and continue cutting.

Bake until biscuits are tall and lightly golden on top, 15 to 20 minutes.

Brush with melted vegan butter immediately when they come out of the oven. Serve warm.
*How to make vegan Buttermilk:
1 Tbsp white vinegar
Unsweetened original Ripple milk
In a volume measuring cup, pour the vinegar, then pour the ripple milk until it reaches to 1 cup. Stir. It should be thick like dairy cultured buttermilk. Now it’s ready to use for the biscuits.
*original recipe adapted from Cooking with K.

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Apple Turnovers

November 29th, 2018 | Posted by Milana in Dessert | Thanksgiving - (0 Comments)

INGREDIENTS:

  • 1 (17.3 oz) pkg frozen puffed pastry, thawed according to pkg directions
  • 4 medium apples – peeled, cored, and thinly sliced (I used 2 Granny Smith and 2 gala)
  • 2 tsp lemon juice
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • 2 dashes of pumpkin pie spice (use nutmeg if you don’t have PPS)
  • 1 Tbsp Vegan butter, divided
  • 1 egg, beaten
  • 1 Tbsp powdered sugar for decoration

INSTRUCTIONS:

  1. In a saucepan, cook the apple slices with the lemon juice until they start to soften.
  2. Add the sugar, cinnamon, and pumpkin pie spice. Cook for 8 minutes.
  3. Remove from heat and mix in 1 Tbsp butter until melted. Allow mixture to cool.
  4. Once mixture is cooled preheat oven to 425 F degrees.
  5. Open puff pastry and cut each sheet into 4 squares.
  6. Place a spoonful of the cooled apple mixture on half of each square.
  7. Fold over each half of the square sealing edges, creating a rectangle.
  8. Place pastries on a baking sheet lined with parchment paper. Crimp edges with fork. Cut 3 slits on the top of each pastry. Brush with egg wash. Bake for 10-15 minutes or until golden brown. Remove from oven and allow to cool completely before the sprinkling with powdered sugar.
**Original Recipe adapted from Real Mom Kitchen.

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Easy Homemade Cranberry Sauce

November 15th, 2018 | Posted by Milana in Thanksgiving - (0 Comments)

INGREDIENTS:

  • 1 cup cane sugar
  • 1/2 cup water
  • 1/2 cup fresh orange juice
  • 12-ounces fresh cranberries (frozen may be substituted)
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt

DIRECTIONS:

  1. Bring to sugar, water and orange juice to a boil in a medium saucepan.
  2. Add cranberries and cinnamon. Bring to a simmer and cook stirring occasionally for about 10-15 minutes, until sauce thickens.
  3. Remove from heat, add salt, stir and allow to cool completely. Cover and refrigerate until ready to serve.

*Original recipe adapted from She wears many hats.

 

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