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.

Crockpot Barbecue Chicken

This can be served in pieces left on the bone or shredded. I prefer to shred the meat, because it's easier to eat and share with a crowd.
1 whole chicken, cut up into pieces, washed and patted dry
1 tablespoon grapeseed oil
2 cups barbecue sauce
salt and pepper

In a large skillet, heat oil over medium-high. Salt and pepper the pieces of chicken and add to the hot pan, skin side down. Sear both sides of the chicken ensuring there is a nice crust. Add the chicken to the crockpot with the barbecue sauce and cook on low for 5-6 hours. Remove chicken from the pot and allow it to slighly cool. Discard the skin and then remove the meat from the bones. Shred the meat with a fork and place it back into barbecue sauce. Allow it to sit another 30 minutes or so to become a little more tender and the sauce is absorbed through all of the meat. Serve with fresh bread.

Bison Meatloaf Muffins

This is adapted from Tyler Florence's recipe. It starts with making a tomato relish, which goes into the meatloaf, as well as, on top of each muffin. I'm using bison, because I like the rich flavor and it has more protein and iron than beef. I like to make miniature meatloafs to save time and simplify the freezing of leftovers. Makes 12 muffins.


Tomato Relish:

1 tablespoon grapeseed oil
1 onion, finely diced
1 clove garlic, minced
1 bay leave
1 red bell pepper, finely diced
2 roma tomatoes, finely diced (or 1 can diced tomatoes)
1/8 cup parsley, chopped
2/3 cup ketchup
salt and pepper

Meatloaf:
1 lb. bison
1 egg
1/2 teaspoon fresh thyme
1/2 cooked quinoa*
salt and pepper

Heat oil over medium. Add onions, red peppers, and garlic and cook until soft. Add bay leaf and cook for another minute or two. Add ketchup, tomatoes, and parsley. Turn heat to medium-low and cook for just a few minutes. Add salt and pepper to taste. Remove from heat.

In a large mixing bowl, crumble bison. Add all meatloaf ingredients to the bowl along with 3/4 cup of relish. Mix with your hands until everything is combined. Line a 12 cup muffin pan with foil liners. Fill each hole with 1/4 cup of meatloaf mixture and press gently. Top muffins with remaining relish. Bake for 25 minutes.

Bake at 350 for 30 minutes.

*Note: No need to cook quinoa just for this recipe. If you do not have any leftover quinoa, use a couple of slices of whole wheat bread, rolled oats, or even saltine crackers. Soak them in a little milk, though, before adding them to the meatloaf.

Quinoa Stuffed Portobella Mushrooms

This is one of those ideas where you can literally take any leftovers, stuff it in a mushroom, top it with cheese and call it good. Here I have used "leftover" quinoa and beans and added flavorings that I typically have in my fridge. Use any grain or pasta, meat (or not), vegetables, tomato sauce, pesto, you get the idea. Goat cheese would pair nicely with the mushrooms, as well as, parmesan, feta, or fontina. Serve with a salad on the side for a nice, light dinner.
4 portobella mushrooms, stemmed and dark gills removed
2 tablespoons grapeseed oil
2 cups cooked quinoa
1 cup cooked white beans (rinsed canned beans will work)
1 sprig rosemary, finely minced
1 teaspoon lemon zest
1/2 cup stock
1/3 cup toasted pinenuts
1/2 cup grated manchego cheese
1/4 cup whole wheat panko bread crumbs
salt and pepper

Preheat oven to 400 degrees. Rub each mushroom with oil, salt and pepper. Bake for 10 minutes. While the mushrooms are baking, combine quinoa, beans, rosemary, lemon zest, stock, and pinenuts. Salt and pepper to taste. Remove mushrooms from oven and stuff each with the quinoa mixture. Top with cheese, breadcrumbs, and a little more salt and pepper. Drizzle 1 teaspoon of oil onto the breadcrumbs. Return to oven and bake for an additional 10 minutes or until cheese is melted.

Bolognese Sauce

This is a very thick and hearty meat sauce that simmers for two hours, but requires very little effort. For a 30 minute version use a can of organic crushed tomatoes, as opposed to the whole peeled tomatoes. It won't be as tender and luscious as the two hour version, but still delicious. If you save the rind from parmesean cheese, toss it into the sauce while it's simmering. It will add a rich undertone of parmesean that can't be beat. I like to use a potato masher occasionally during the two hour simmerring period to really break up the meat and tomatoes.

2 tablespoons grapeseed oil
1 onion, diced
1 carrot, diced
1 celery stock, diced
2 cloves garlic
1 lb. grass-fed beef
1/2 cup white wine (red would also work or use more stock, if preferred, in place of wine)
1 cup chicken stock, preferrable homemade
1 can whole peeled organic tomatoes, drained (Note: The best tomatoes are canned whole and the rest are ground and diced. If you want the best, go with whole).
1 tablespoon dried Italian herbs
pinch of crushed red pepper
1 cup milk or cream

Pour oil into a large pot over medium heat. Add onions, carrot, and celery and cook until they begin to soften. Next add the ground beef and garlic and raise heat to medium high. As the meat browns, break up into small pieces. Once the meat is browned add wine, if using, and turn heat back down. Allow the wine to cook down.

Meanwhile, crush tomatoes with your hands in a bowl or run through the food processer. Add them to the pot after the wine has cooked down a bit (only a couple of minutes) along with the chicken stock, herbs, and crushed red pepper. Bring to a simmer and reduce heat to medium low. Continue to simmer for an hour and a half, mashing and stirring occasionally with a potato masher. Add more chicken stock if the sauce, if needed. This is supposed to be a very thick sauce.

After an hour and a half add the milk and continue to simmer for another 30 minutes. Add salt and pepper to taste and serve over pasta.

Sweet Potato Gnocchi

I use farro flour, because it's lighter in texture than whole wheat and is even better for you. To find out why click here. It may not be easy to find in a store. You can order it online here or substitute with wheat or spelt. Traditional gnocchi uses white potatoes, but I use sweet potatoes, as they are loaded with vitamins and they help balance your blood sugar. Don't worry, they are nothing like the marshmallow topped sweet potato casserole you see at Thanksgiving! Made right, they are pillow-y little dumplings that are wonderful served with Bolognese sauce. And they only have 3 ingredients to boot.

1 lb. sweet potatoes
1 -2 cups flour farro flour (whole wheat pastry, white whole wheat, or whole spelt work)
Pinch of salt

Bake sweet potatoes at 400 degrees in their skin until soft (35-40 minutes). Remove the skins and mash with a fork or process the flesh in a food processer until all the lumps are gone. Mix the sweet potatoes, salt and ½ cup flour in a bowl. Flour the counter top with at least another ½ cup flour and dump the sweet potato mixture on top. Sprinkle liberally with more flour. Start to work in the flour by kneading and continue adding flour until you get a soft dough. The goal is to use as little flour as possible but still have dough that you are able to roll out. Too much flour will produce a dense, chewy gnocchi, but too little flour will not hold together when boiled. To test the consistency, pinch a little piece of dough off and roll into a ball. Boil it to determine if you need any more flour. If it falls apart, add flour. If it’s too dense, add an egg to the dough.

Divide the dough into several balls and roll each one out to form a long rope (about the width of your thumb). I find it easier to work with smaller pieces at a time. Cut into 3/4 inch pieces. Flour a large baking sheet so you have somewhere to stage your gnocchi before cooking. Next you add notches to each piece so the sauce has something to grab on to. You can do this two different ways: (1) Roll each piece along the back of a fork so there are grooves or (2) poke two sides of each gnocchi long ways with the end of a fork (not the end with the prongs). As you notch each piece, place them on the floured pan without touching each other. Once all pieces are ready, you are ready to boil. You want to do this in batches (maybe 3-4 batches for this size of recipe) so the gnocchi have plenty of room and do not stick together. Drop the gnocchi into salted, boiling water one at a time (carefully, because they will splatter hot water). Once they are all in for that batch, give it a quick stir with a large slotted spoon to get it off of the bottom of the pot. They will float to the top after 2-3 minutes. Once they float to the top, continue to boil for appx. 1 more minute. Remove with the slotted spoon into a serving bowl. Repeat until all gnocchi are cooked. Toss with salt and pepper and a little olive oil. Serve with bolognese sauce.

Other fun gnocchi ideas:

• Add any fresh herb to the dough before rolling it out. Thyme or sage would go nice.
• Freeze them! After you have notched them but before you boil them, arrange them on the cookie sheet dusted with flour. Put the sheet in the freezer (make sure they are not touching each other) until frozen. Put them in a ziplock back. You want to make sure and freeze them individually, so they do not stick together. When you are ready to cook them, just drop them into the boiling water straight from the freezer. Do not thaw them first. Otherwise, you will end up with a mushy mess.
• Crispy gnocchi - After boiling, pan sear in skillet with oil or clarified butter until lightly browned. Serve with tomato sauce or toss with fresh herbs and parmesan cheese.
• Crisp finely chopped pancetta or bacon in pan. When finished cooking, add gnocchi and toss. Serve with parmesan or gorganzola cheese.
• Gnocchi Soup - In a large pot, saute an onion plus any other vegetables you want (green beans, carrots, celery, bell peppers - any or all of this would be good). Add about 2 quarts of chicken stock (preferrable homemade) and bring to a boil. Add the gnocchi and cook as you would in water. Do not remove them, though. When they are done, just remove from heat and add fresh herbs, salt and pepper.