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Kathleen's Kitchen
Crisp Potato Crust
Ingredients:
- 2 cups packed, raw grated potato (skin on)
- 1/2 tsp. salt
- 1 egg, beaten
- 1/4 grated onion
- olive oil
Directions:
Preheat oven to 400 fahrenheit.
Set the freshly grated potato in a colander over a bowl. Add salt, toss and let sit for 10 min. Squeeze out excess water.
Add potato to egg and onion. Toss to combine well.
Put mixture in a well-oiled 9-inch pie pan building up the sides of the crust with lightly floured fingers.
Bake for 30 minutes. Brush crust with a little olive oil to crisp and color.
Return to oven for another 15 minutes.
Shell is now ready to fill with your favorite quiche or favorite pie recipes (like chicken-mushroom pie, cauliflower cheese pie or scallop pie.)
This recipe was contributed by Kathleen's Personal Chef, Pat Chupak.
Adapted From Moosewood Cookbook
by Mollie Katzen.
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Rice Pudding with Apples
Ingredients:
- 1 cup basmati brown rice
- 2 c unsweetened apple juice
- 2 1/2 c milk (cow, soy, oat or almond) quantity approx.
- 1 c apples, peeled, cored and diced
- 1 tsp. cinnamon
- approx.1 tsp. vanilla
Directions:
Combine rice and juice in a 2-quart saucepan. Cover and bring to a boil. Reduce to a simmer and cook until liquid is nearly evaporated, about 20 minutes.
Add apples and cinnamon. Stir to combine.
Begin adding milk, starting with about 3/4 cups and cook uncovered until liquid is absorbed. Continue adding milk as necessary (up to 2 1/2 cups total) until rice is creamy and thick. Remove from heat.
Stir in vanilla. Pour into serving cups and chill at least 2 hours before serving. Sprinkle with additional cinnamon and nutmeg if desired.
You can vary the recipe by changing the fruits to your preference.
4 servings of approximately 1/2 c each
This recipe was contributed by Kathleen's Personal Chef, Pat Chupak.
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Sweet Potato Waffles (or Pancakes)
Ingredients:
- 1/2 pound sweet potatoes, peeled, cooked and mashed (about 3/4 cup)
- 1 1/2 tsp. oil
- 1 large egg white, lightly beaten
- 3/4 c milk (cow, soy, oat)
- 1/2 cup brown rice flour
- 1 tsp. baking powder
- 1/4 tsp. salt (optional)
Directions:
Preheat waffle iron.
Combine the cooked sweet potato, oil, egg white and milk in a large bowl and beat until well blended. Add flour, baking powder and salt and beat until smooth.
Spray hot waffle iron with non-stick cooking spray. Cook waffles according to manufacturer's instructions using 3/4 c mix per waffle.
Serve with yogurt, fresh fruit, fruit compote or unsweetened applesauce.
If making pancakes, heat griddle until a sprinkle of water dances on griddle. Drop 1/4 cup batter on griddle. Cook until bubbles form on surface (about 3 minutes). Flip and cook on other side until golden brown.
Both waffles and pancakes can be frozen and reheated later.
This recipe was contributed by Kathleen's Personal Chef, Pat Chupak.
Adapted From Canyon Ranch Cooking
by Jeanne James.
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Seitan Loaf, "Turkey Style"
Ingredients:
- 1 1/2 c vital wheat gluten
- 1 c tomato juice
- 1/2 tsp. granulated garlic
- 1/2 tsp. onion granules
- olive oil for browning
- 3/4 c diced carrot
- 3/4 c diced celery
- 3/4 c diced onion
- 1 Tbs. minced garlic
- 1 bay leaf
- 1 tsp. poultry seasoning
- 1/4 tsp. black pepper
- 1/2 tsp. salt
- 1 quart vegetable stock
- cornstarch for thickening gravy
Directions:
Combine wheat gluten, granulated garlic and onion granules in large bowl. Add tomato juice. Mix well until you have a large, firm, spongy mass.
Knead for 2 minutes just to blend. Form dough into a loaf.
Place olive oil in a Dutch oven and heat until nearly smoking. Add gluten loaf and brown evenly on all sides, taking care that it does not stick to the sides of the Dutch oven. When all sides are browned, remove from pan and set aside.
Add onion, garlic, celery and carrots to oven. Sauté until vegetables take on a golden color and are fragrant, 5-10 minutes.
Add bay leaf, poultry seasoning, salt, pepper and stir to coat vegetables. Add vegetable stock. Bring stock and vegetable to boil.
When mixture boils, add Seitan loaf. Reduce heat to low. Cover the Dutch oven partially and simmer the roast for 1 1/2 hours. Maintain the heat so the liquid barely simmers and turn the roast over every 30 minutes.
When roast is firm, remove form oven and place on cutting board. Cover loosely with foil and let it rest for at least 15 minutes.
Thicken gravy with a cornstarch mix or by puréeing the liquid and roasting vegetables in a blender.
Slice roast thinly on the diagonal and serve with sauce.
This recipe was contributed by Kathleen's Personal Chef, Pat Chupak.
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Peanut Butter Cookies
Here is an option to make for your kids as you wean them.
Ingredients:
- 1/4 mashed banana
- 1/2 c peanut butter (no sugar added)
- 2 large eggs
- 3/4 tsp. vanilla
- 2 Tbs butter, softened
- 1 c whole wheat or oat flour
- 1/2 tsp. baking powder
- 1/2 tsp. nutmeg
- 1 cup chopped peanuts
Directions:
Preheat oven to 375 degrees fahrenheit.
In mixing bowl, beat together mashed banana, peanut butter, eggs, vanilla, and butter until creamy.
Add flour, baking powder and nutmeg. Beat well.
Stir in peanuts.
Drop batter by rounded teaspoonful on lightly oiled cookie sheets. Press each cookie down with the back of a fork and again in the opposite direction to indent a checkered pattern on each cookie. Wet the fork with cold water to keep it form sticking.
Bake for 5 to 8 minutes or until lightly browned. Cool on wire rack.
Makes 2 doz. cookies.
This recipe was contributed by Kathleen's Personal Chef, Pat Chupak.
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Apple Pie with Cheddar Crust
Ingredients:
Crust:
- 1 cup oat or brown rice flour, or a combination of both
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 Tbl cold butter
- 3 Tbl Crisco or other solid veg shortening
- 1/3 c iced water
- 1 c shredded sharp cheddar cheese
Filling:
- 2 1/2 lb apples, peeled, cored and sliced
- 2 cups unsweetened apple juice
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 1 Tbl cornstarch dissolved in 2 Tbl apple juice
Directions:
For crust:
In medium bowl, combine flour, baking powder and salt. With pastry blender or 2 knives, cut in butter and shortening until mixture forms coarse crumbs.
Stir in ice water just until dough comes together. Stir in cheese and combine well.
Form dough into a dish and wrap in plastic wrap. Refrigerate 1 hour.
For Filling:
Combine apples, juice and cinnamon in a large saucepan. Bring to boil.
Once apple mixture boils, lower heat to simmer and cook down 10-15 min.
Return to boil and thicken by adding cornstarch mixture. Remove from heat and let cool slightly. Stir in Vanilla
To Assemble:
Spoon apple mixture into 9" pie pan sprayed with non-stick cooking spray. Preheat oven to 450 degrees fahrenheit.
On lightly floured surface, quickly roll out the crust into a 13" round. Drape the crust over the apples and crimp edges to seal. With a sharp knife, cut 2 or 3 slits in dough for steam vents.
Place pie plate on a baking sheet and place in 450 degree oven. Bake 20 minutes. Reduce oven temp to 350 degrees and bake 15 minutes more or until crust is golden and apples are tender. Let cool at least ½ hour before cutting.
Yield: One 9" pie - 6 to 8 servings.
This recipe was contributed by Kathleen's Personal Chef, Pat Chupak.
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Poached Pears with Blueberry-Tofu Sauce
Ingredients:
- 4 firm pears, peeled, cored and cut in half
- 2 cups unsweetened pear juice
- 1 tsp cinnamon
- 1 pkg frozen blueberries, defrosted
- 1 10 oz pkg extra firm silken tofu
- 1 tsp cinnamon
- 1/2 tsp vanilla
Directions:
In a large saucepan, combine pears, pear juice, & 1 tsp cinnamon, and bring to a boil over medium high heat. Reduce heat to a simmer. Cover and let pears gently poach until they are soft but not mushy. They are ready when they can easily be pierced with the tip of a knife. Remove from heat and cool in liquid.
While pears are poaching, combine remaining ingredients in a blender and process until creamy. Add a little pear poaching liquid if sauce is too thick.
To serve, drain pears from poaching liquid and spoon blueberry sauce over the top. Dust with cinnamon if desired.
Yield: 4 servings
This recipe was contributed by Kathleen's Personal Chef, Pat Chupak.
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Cranberry Chutney
Ingredients and Directions:
Cut up 4 Valencia oranges, add the rind of one of them simmer in 4 cups apple juice for 15 minutes.
Add 2 lbs fresh cranberries and 1 1/2 cup of walnuts.
Simmer for 15 minutes until it thickens.
Add 1 tsp cinnamon and a pinch of nutmeg.
It actually is delicious. It may seem like a lot of apple juice, but remember this is for a full quart of chutney and one serving is maybe, hmm 2 TBS.
This recipe was contributed by Kathleen's Personal Chef, Pat Chupak.
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