Simple Classics Re-made REAL

We have had a glimmer of spring in Kansas City this week, just warm enough to finally melt all of the snow and remind us that new beginnings are just around the corner.  Farmers markets will be opening soon and before I know it asparagus and strawberries will kindly take their place on my salad for lunch. 

While I yearn for this glorious transition, I must admit that I will miss the hearty comfort food that winter is always good for.  You know, the kind that is repeated in every church cookbook year after year, church after church, most of which include ingredients that I do not cook with any longer.  So, in the spirit of one last run on winter's comfort foods, I bring to you three recipes that should be familiar, but made with fresh and real ingredients instead of processed junk.

I have to sell my mom out here, she used cream of mushroom soup in everything she made when we were growing up.  If she didn't use that, she used cream of chicken soup.  And, if she didn't use that, then it was surely cream of celery soup.  Apparently since the soup aisle is still in the grocery store, people are still using that stuff.  Don't be fooled by labels, such as, "low sodium" or "low fat".  Who cares?  It's gross.  Here are the ingredients:  Water, Mushroom, Vegetable Oil (Corn and/or Cottonseed and/or Canola), Modified Food Starch, Wheat Flour, Contains less than 2% of: Cream (Milk), Salt, Dried Whey (Milk), Natural Sea Salt, Monosodium Glutamate, Soy Protein Concentrate, Yeast Extract, Spice Extract, Dehydrated Garlic.  If you are really concerned about eating healthy, those labels mean nothing.  There isn't anything in that can of soup that is working for your body and to make matters worse, it doesn't even taste good.  Does anyone ever eat it on it's own???  Eww!  Why not make your own mushroom soup using real food that tastes good as the ingredients.  Guess what?  That is healthy. 

The best part about making your own mushroom soup is you can use it in your favorite recipes and the taste will be out of this world.  What kind of recipes?  Chicken and Rice casserole? Tator Tot Casserole?  I'm feeling very nostalgic.  I picked Tator Tot Casserole, only with a twist.  Rather than actually using tator tots, I got the same taste and crunch by dicing and roasting potatoes in the oven before topping my hamburger (grass-fed, of course) with them.  While it's not exactly the same without the tator tots, I think it's still something you will enjoy as a close alternative.  I prefer to brown my hamburger while my potatoes are roasting in the oven just for the sake of time.  The classic recipe has you bake the hamburger in the oven from raw.

 

I cannot talk about comfort foods without including a dessert.  Keeping in line with throwback food, I must tell you about my favorite cookies.  This one is kind of a no brainer, because the original recipe is so simple.  It just has three ingredients.  I'm referring to flourless peanut butter cookies.  The ones with the cross pattern pressed into them with the back of a fork.  One cup of peanut butter, one cup of white sugar, and one egg.  Mix, drop, press, bake.  That's the basic recipe.  So, how can I make this better?  1.  Make my own nut butter and use a little coconut oil and my sweetner of choice, raw honey.  2.  Replace the white sugar with palm sugar and reduce it by half.  3.  Add bittersweet, organic chocolate chips (I said I wanted to make it better).  The result?  Yum.  My family loved them and I felt really good about giving them to them.  I chose to make a nut butter out of unsalted peanuts, pumpkin seeds, and flaxseeds.  You can't get anything like that from the store.  A nice healthy dose of good fats and protein along with a low glycemic impacting sweetener and an egg.  No gluten and you're in complete control of your ingredients.  Now that's comfort!

Roasted Potato Casserole (similar to Tator Tot Casserole)

I used a mix of purple and red potatoes, because I received purple potatoes in my Door to Door Organics box this week.  You can use whatever you have on hand, even sweet potatoes are good here.  I actually prefer sweet potatoes, but my family prefers white.

1 lbs. potatoes, chopped fairly small

3 tablespoons grapeseed oil, divided

1 lb. grass-fed ground beef

1 small onion, diced

3 cloves garlic, minced

1 cup mushroom soup (recipe below)

1/2 cup greek yogurt

3-4 slices provolone cheese

salt and pepper

Preheat oven to 425 degees.  Toss potatoes, 2 tablespoons grapeseed oil, salt and pepper together and spread out onto a parchment lined baking sheet.  Bake for 25 minutes, stirring the potatoes around on the baking sheet half way through.  Remove from oven and reduce heat to 375 degrees.

While the potatoes are roasting add the remaining grapeseed oil to a skillet and heat over medium. Add onion and cook for 5 minutes or until lightly browned.  Add the garlic and cook for just another minute longer.  Remove from heat.  Add mushroom soup and yogurt to the pan and stir until everything is incorporated.

Transfer meat mixture into a casserole dish.  Top with the slices of provolone.  Now spread the roasted potatoes on top of the cheese and spread evenly.  Bake for 15-20 minute or until bubbly.  Allow to cool before serving.

Mushroom Soup

This soup makes a delicious lunch when topped with fresh parmesan cheese and a drizzle of olive oil and a piece of crusty bread on the side.  I like to freeze mine in one cup portions and use in recipes, such as casseroles, along with 1/2 cup greek yogurt. Any variety of mushrooms will do.  In fact, an assortment of wild mushrooms would be excellent.

16 ounces mushrooms (any variety)

1 onion

12 cloves of garlic (1 head)

1 tablespoon coconut oil

3 cups chicken stock

1 bay leaf

1 teaspoon dried thyme (or several stems of fresh)

1 egg plus 2 yolks

1/2 cup parmesan cheese

salt and pepper

Clean and finely chop mushrooms, onion, and garlic.  A food processor is helpful here, just do not over process it into a paste.  It will save you a step later on.  Add oil to a large stockpot and heat over medium.  Add the vegetables and cook until they begin to brown and soften.  Add the chicken stock and bay leaf and bring to a soft boil.  Reduce heat and simmer for 30 minutes.  Remove the pot from the heat and, if the vegetables were not processed in the beginning blend with an immersion blender leaving it somewhat coarse in texture (i.e. not completely smooth). 

In a small bowl, whisk the egg, egg yolks, and cheese.  Carefully and slowly (very carefully and very slowly!!) add one cup of the broth into the eggs whisking the entire time.  Now slowly add that into the larger pot, whisking the whole time and continuing to whisk until the soup is slightly thickened.  Salt and pepper to taste. 

Makes 4-5 cups.

Gluten-Free Chocolate Chip Peanut Butter Pumpkin Seed Cookies

This is an extremely versatile recipe.  I used a peanut/pumpkin seed butter enriched with flaxseeds for a basic, familiar cookie; however, I can imagine using almond butter, walnut butter, macadamia nut butter, or pecan butter.  I can also imagine using pure maple syrup in place of the honey or agave nectar.  I made a version using cashew butter, cocoa powder, ground espresso, and chopped macadamia nuts.  The possibilities are endless here, so use your imagination!

1 1/2 cups unsalted roasted organic peanuts

1/2 cup raw organic pumpkin seeds

1/4 cup whole flaxseeds

2 tablespoons coconut oil

1 tablespoon raw honey

pinch of sea salt

1 egg

1/2 cup palm sugar

1 teaspoons vanilla

1 teaspoon baking soda

1/2 cup chocolate chips, optional

Preheat oven to 350 degrees.

Combine the peanuts, pumpkin seeds, and flaxseeds in the bowl of a food processor.  Turn it on and process until smooth (5-10 minutes).  Add the coconut oil, honey, and salt.  Continue to process until desired consistency is reached.

Transfer nut butter to a medium sized bowl.  Add the remaining ingredients and beat with a hand mixer until everything is well incorporated.  Stir in the chocolate chips, if using.

Drop dough onto parchment lined baking sheets (heaping tablespoon sized) leaving 1 inch in between each ball.  Lightly press each ball down with the palm of your hand.  Bake 10 or until the bottoms are lightly browned being careful not to overbake them.  Remove the pan from the oven and allow the cookies to cool on the pan for at least 15 minutes.  Remove from pan and finish cooling.

Makes 18 cookies.