Dairy-Free Mashed Potatoes

Posted on February 13, 2013 by jphilo

Mashed potatoes is one of those foods that makes winter palatable. But Mom’s version of this comfort food is made with lots of butter and milk.

Which makes them very buttery and smooth.
Which is what makes them comfort food.
Which doesn’t jibe with my new dairy-free diet.
Which made winter rather unpalatable.

Until I discovered a secret ingredient that gives dairy-free mashed potatoes the buttery, comfort flavor I love so much. What is the secret ingredient? Yukon Gold potatoes!

Dairy-Free Mashed Potatoes

4–5 Yukon Gold potatoes
2 tablespoons margarine
1/4–1/2 cup almond milk, soy milk, rice milk, or chicken broth
salt and pepper

Peel, cube, and wash potatoes. Put in sauce pan and add water until the bottom half of the potatoes are covered. Bring to a boil, uncovered, over high heat. Turn down heat to maintain a low boil and cover. Boil 15–20 minutes until tender.

Drain off water. (You can save water and add it to gravy or use it as liquid in homemade bread.) Add margarine to potatoes. Use a hand potato masher or electric hand mixer to mash potatoes and margarine together. Add milk or broth a few tablespoons at a time until potatoes are the consistency you like. Keep mashing until lumps are gone. Add salt and pepper to taste. Serve hot.

Greek Salad Pitas with Olive-Garlic Tapende

Posted on September 5, 2012 by jphilo

The hunt for recipes that allow us to use our weekly bag full of Community Supported Agriculture (CSA) vegetables and fruits continues. Our allotment of cucumbers is one I find difficult to use – often I leave them in my brother and sister-in-law’s fridge during Tuesday visits with Mom at his house. So when the August 17-19 issue of USA Weekend ran this recipe, I was delighted.

As usual, I messed with the recipe by adding onion, which we both like, relegating the feta cheese to stand-by status to accommodate dairy allergies, and cutting down on the amount of tomato and cucumber, (Even though I wanted to use mine up, I can only eat so much of that veggie.) So here’s my version of this yummy sandwich that is healthy, easy and delicious. Hiram and I gave this recipe 2 thumbs up. What about you?

Zesty Greek Salad Pitas with Olive-Garlic Tapende

1 small to medium cucumber, seeded and cut into chunks (about 1 cup)
1 cup of chopped tomato
4 medium radishes, cut into chunks
1 – 2 tablespoons olive oil
1/2 – 1 tablespoon red wine vinegar
1 tsp. dried oregano or 2 teaspoons fresh
Fresh ground black pepper
3 cups lightly packed baby spinach leaves, washed
2/3 cup crumbled feta cheese
4 whole-wheat pita pockets
1/4 cup Olive-Garlic Tapenade (see recipe below)

In a medium bowl, combine all vegetables except spinach. Add olive oil, vinegar, oregano, and black pepper to taste. Mix well and set aside.

In blender or food processor, combine 2 cloves garlic (I ran mine through a garlic press first), 1 cup Kalamata olives, 2 teaspoons red wine vinegar, and 1-2 tablespoons olive oil. Process in blender or food processor until mixture is spreadable, but not completely smooth.

Spread inside of each pita pocket with a tablespoon of olive-garlic tapenade. Stuff with 3/4 cup spinach and 1/2 cup of salad mixture. Sprinkle with crumbled feta cheese. Enjoy!

Summer Veggie Stir Fry Medley

Posted on August 1, 2012 by jphilo

Summer vegetables are stacking up in the refrigerator at an alarming rate thanks to our weekly CSA share. So I’m getting ~~desperate~~ creative at coming up with new ways to ~~disguise~~ serve veggies at mealtime.

The other night, I combined a zucchini, a couple red and yellow peppers, and a bag of yellow string beans (aka: the contents of the vegetable crisper) to create a stir fry Hiram and I loved. To top it all off, I was able to use fresh herbs from my new herb garden, the contents of which are growing like weeds despite the heat.

Here’s my recipe, but don’t be afraid to substitute with vegetables and herbs threatening to overtake your refrigerator and garden!

Summer Veggie Stir Fry Medley

1 zucchini or summer squash, peeled and cut into half-inch cubes
1 pound green or yellow string beans, snapped and cut into 1 inch slices
1 red or yellow sweet pepper, cut into 1 inch chunks
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1/2 teaspoon kosher salt
3 tablespoons olive oil

Heat oil in wok or skillet on high, then turn down to medium-high. Stir fry beans for 2 minutes. Add squash. Stir fry until the outside of the squash starts to soften and then add peppers. Stir fry for 2 minutes longer and then add garlic, rosemary, and thyme. Mix well and sprinkle salt over the top. Stir fry 1 more minute and serve hot.

Dutch Baby with Onion and Sharp Cheddar

Posted on February 8, 2012 by jphilo

Savory Dutch Baby 300x200 Dutch Baby with Onion and Sharp Cheddar

In last Wednesday’s recipe post, I shared a sweet version of an eggy, fluffy pancake called a Dutch Baby. It was my adaptation of the Dutch Baby featured in Pam Anderson’s CookSmart column in USA Weekend Magazine‘s December 23-25 issue. Today, you get my rendition of the savory version also featured in the column.

I substituted onions for the leeks in Pam’s recipe and turned it vegetarian by leaving out the ham. Believe it or not, despite my sweet tooth I preferred this savory variation over last week’s sweeter one. If you try them both, leave a comment about which one is your favorite. Or, share your adaptations for this way easy breakfast treat.

Dutch Baby with Onion and Sharp Cheddar

1 cup skim milk (original recipe calls for whole milk)
4 large eggs
1/4 teaspoon salt
1 cup all-purpose flour
1 cup onion, chopped
1/2 teaspoon dried tarragon
1 cup grated, extra-sharp cheddar cheese
2 tablespoons butter

Adjust rack to middle position and heat oven to 425 degrees. Whisk milk, eggs and salt in a medium bowl; vigorously whisk in flour until mostly smooth with a few small lumps; let stand for a few minutes and whisk again. Or use a blender for instantly smooth batter. (I used the blender method – super easy.)

Meanwhile heat butter in a heavy-bottom 10 inch skillet (cast iron works well) over medium heat. Add onions and saute until transparent. Add tarragon; cook a minute or so longer. Pour milk mixture into skillet. Transfer to oven and bake until puffed and golden brown, 15-17 minutes.

Without removing Dutch Baby from oven, sprinkle with cheese and turn oven to broil. Broil until very puffy and golden brown, a couple minutes longer. (Careful on this step. As the picture shows, it goes from golden brown to that’s-not-burned-it’s-nicely-browned-now-shut-up-and-eat-it in a flash.) Serve immediately from the skillet.

Dutch Baby with Cranberry-Orange Syrup

Posted on February 1, 2012 by jphilo

Sweet Dutch Baby 200x300 Dutch Baby with Cranberry Orange Syrup

According to the calendar, this is the first day of February. According to the pile of grease-spatted notes on my desk, all the new recipes from our family Christmas celebration still haven’t be shared with y’all. So it’s time to look at another of the delicious treats we sampled when the kids were home.

Today’s recipe for Dutch Baby with Cranberry-Orange Syrup comes from Pam Anderson’s CookSmart column in USA Weekend Magazine‘s December 23-23, 2011 issue. I’d never heard of them before, but knew it would make a hearty, vegetarian breakfast treat. So see what you think of the sweet version of this eggy, puffy pancake and come back next week for its savory companion.

Dutch Baby with Cranberry-Orange Syrup

1 cup skim milk (original recipe calls for whole milk)
4 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
1/2 cup marmalade
1/4 cup dried cranberries
2 tablespoons butter

Bring marmalade, cranberries and 1/4 cup water to simmer over medium heat; continue to simmer to light syrup consistency, just a few minutes; cover and keep warm.

Meanwhile heat butter in a heavy-bottom 10 inch skillet (cast iron works well) over medium heat until light golden brown. Pour milk mixture into skillet. Transfer to oven and bake until puffed and golden brown, 15-17 minutes. Turn oven to broil and broil until very puffy and golden brown. (Careful on this step. As the picture shows, it goes from golden brown to that’s-not-burned-it’s-nicely-browned-now-shut-up-and-eat-it in a flash.) Serve immediately from the skillet and drizzle with sauce.

Lentil-Tomato Soup

Posted on January 25, 2012 by jphilo

Today’s recipe comes from a friend. She teaches high school Family and Consumer Science and found the recipe in her school mailbox one day. Being a woman of adventure, she made the soup at home, where it received two thumbs up from her husband and daughter.

Since I’m always on the hunt for new vegetarian recipes to prepare when the fam comes home, she passed it along to me. I made it one night when Mom was visiting. It wasn’t her favorite. No surprise since she likes meat with every meal. But Hiram did like it, which was surprising, since he usually pitches his tent in Mom’s culinary camp. My take? I can take it or leave it, kind of like meatloaf.

Here’s the recipe for you to try. Anne, who cooks quite a bit with lentils, suggests boiling the lentils a little longer than the original recipe suggests. Her suggestion is incorporated in the recipe below. Also, if you have left overs, you may need to add water when reheating this on the stove or in the microwave. The lentils tend to soak up water.

Lentil-Tomato Soup

4 1/2 cups water
4 medium carrots, sliced
1 medium onion, chopped
2/3 cup dried lentils, rinsed
1 can (6 oz) tomato paste
2 tablespoons minced, fresh parsley
1 tablespoon brown sugar
1 tablespoon white vinegar
1 clove garlic, crushed
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried dill weed
1/4 teaspoon dried tarragon
1/4 teaspoon pepper

In a large saucepan, combine the water, onion, and lentils. Bring to a boil. Reduce heat, cover and simmer for 40-45 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat and simmer, uncovered, for five minutes to allow flavors to blend. Serves 6.

Pasta Frittata

Posted on December 28, 2011 by jphilo

All our kids will be here in a few days (two are here already), so the hunt for tasty vegetarian recipes is on. I found this one while visiting my sister over Thanksgiving. It comes from the November 24, 2011 issue of the Minneapolis Star Tribune. The recipe did receive the coveted Hiram seal of approval, a rare feat for a no-meat recipe. I liked it for two reasons: it was tasty and very easy. Of course, I couldn’t follow the recipe exactly. My modifications are noted in parentheses.

Pasta Frittata

4 ounces spaghetti (Does anyone know how to exactly measure 4 ounces of spaghetti?)
2 teaspoons olive oil
1 garlic clove, minced (I used a garlic press instead.)
4 egg whites
3 eggs
1/2 cup Parmesan cheese
2 tablespoons light sour cream (I used half and half.)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup low-fat marinara sauce, warmed
3 tablespoons julienned fresh basil (I didn’t have this, but it sounds good!)

Preheat the oven to 400 degrees. Cook the spaghetti to al dente, according to package directions; drain and set aside.

Heat oil in 10-inch ovenproof skillet over medium-high heat. Add garlic and cook for 1 minute or until fragrant, but not browned. Stir in the cooked pasta. Remove from heat. Arrange the pasta evenly in the pan.

In a medium bowl, whisk together egg whites, eggs, cheese, sour cream (or half and half), salt, and pepper and pour over pasta mixture. Transfer skillet to oven and bake until frittata is set (eggs should be just firm), 15 – 20 minutes.

Remove from oven and let sit for 5 minutes. Cut into six wedges, spoon warm marinara sauce on top of each wedge and garnish with basil. Serve.

Quick Vegetarian Pot Pie

Posted on December 7, 2011 by jphilo

Today’s recipe comes from the Nov. 4 – 6 issue of USA Weekend, a newspaper magazine. I’d been looking for a new vegetarian recipe to serve when the kids come home for Christmas, and this one looked promising. When I served it for supper last week, it did not get the coveted Hiram seal of approval. But that’s not surprising since hardly any meatless recipe does.

Of course, I didn’t have all the ingredients so some substitutions were required. Here’s the original recipe with the substitutions in parenthesis. I didn’t have mushrooms (but think they would add an interesting flavor) and added a little more of the other veggies to compensate. Next time I’ll experiment by using less thyme and adding a little oregano, rosemary, or dried basil.

Quick Vegetarian Pot Pie

1 large, sweet onion, diced
1/2 pound sliced cremini mushrooms
1/2 pound chopped cabbage – about 1/4 small head
1 pound red boiling potatoes or sweet potatoes, diced (I used russets)
1/4 cup olive oil, divided
3/4 teaspoon dried thyme leaves, divided
Salt and ground black pepper
1 cup vegetable broth and 1 cup low-fat evaporated milk, combined
2 tablespoons dry sherry ( I used white cooking wine)
1/4 cup grated Parmesan cheese
1/4 cup frozen peas
1 9-inch pie crust from a 14.1-ounce refrigerated box (I used homemade crust)

In a 31 x 19 pan, toss onions, mushrooms, cabbage and potato with 2 tablespoons oil, 1/2 teaspoon thyme, and a light sprinkling of salt and pepper. Adjust oven rack to lowest position and place pan on rack; turn oven to 425 degrees and cook vegetables, stirring occasionally until tender, about 20 minutes. Remove and set aside.

Meanwhile, heat remaining oil in over medium heat in a large sauce pan or Dutch oven. Whisk in flour and remaining 1/4 teaspoon thyme; cook until golden, about 1 minute. Whisk in milk mixture; simmer until sauce comes to a boil and fully thickens. Turn off heat, stir in sherry and Parmesan. Season to taste with salt and pepper. Add cooked vegetables to sauce, along with peas. Pour mixture into a 9-inch deep-dish pie plate. Cover with pie crust and flute as desired.

Bake on lowest oven rack until sauce is bubbly and crust is golden brown, 25 – 30 minutes. Let cool slightly and serve.

Crock Pot Applesauce

Posted on November 16, 2011 by jphilo

My kids love homemade applesauce. Maybe it’s because Grandma Dorothy used to tell them the applesauce she made had smiles in it. All they had to do, she said, was taste it and they would start to smile. She was right. It worked every time.

During the fall and winter, our grocery store often sells their culled apples for $.99 or $1.99 for a four to five pound bag. I snatch up those bargains, bring them home, and make applesauce. Here’s the recipe – very easy, but it takes some time!

Crock Pot Applesauce

12 – 15 medium apples 1 cup water
¼ – ½ cup sugar (to taste) 1 – 2 teaspoons cinnamon

Scrub apples with vegetable brush. Quarter each apple (do not peel or core) and put them in the crock pot. Add water. Cook for 8 – 10 hours, stirring occasionally, until apples are soft and mushy. Place colander over a large mixing bowl. Ladle cooked apples into a colander and press them through. When finished, stir sugar and cinnamon (to taste) into sauce. If sauce is thick, add a little water. Serve warm or cold. Store in the refrigerator for a week or freeze some to enjoy later.

If you prefer chunky applesauce, peel, core and slice the apples before putting them in the crock pot. Once the apples are soft, don’t run them through the colander. Just add sugar and cinnamon, and you’re done.

Broccoli Cheese Pie

Posted on March 23, 2011 by jphilo

Today’s recipe for Broccoli Cheese Pie comes from my new daughter. She and my son served it when I stayed overnight with them a few weeks ago. It’s tasty, healthy, and easy. I finally got around to making it last week, and it didn’t last long. Hiram loved it and kept going back for more. No leftovers after this meal!

My only addition to the recipe is to let the dish sit for 5 – 10 minutes after taking it from the oven. It’s much easier to get out of the pie pan that way.

Broccoli Cheese Pie

2 tablespoons plain, dry breadcrumbs
4 large eggs
1 1/4 cups milk
1/2 teaspoon hot sauce (I used cayenne pepper instead)
1/4 teaspoon salt
Fresh ground pepper to taste
2 C cubed whole wheat bread (about 2 slices)
3 C broccoli florets
2 teaspoons olive oil
4 slices canadian bacon diced (simply leave out to make vegetarian)
1 medium onion chopped
1 C grated monterey jack or mozzarella cheese

Preheat oven to 350 degrees. Coat a 9 inch deep dish pie pan with cooking spray, add breadcrumbs and tilt pie pan to coat the bottom and sides.

Whisk eggs, milk, hot sauce, salt and pepper. Add bread and stir to coat. Set aside. Steam broccoli until tender, drain, chop coarsely. Heat oil in skillet add onion (and bacon if desired) until softened. Add onions and broccoli to the egg mixture, then add in cheese.
Pour into pan.

Bake until light golden and set, 45 to 50 minutes. Cut into wedges and serve

Down the Gravel Road www.jolenephilo.com

Tag Archives: vegetarian

Dairy-Free Mashed Potatoes

Greek Salad Pitas with Olive-Garlic Tapende

Summer Veggie Stir Fry Medley

Dutch Baby with Onion and Sharp Cheddar

Dutch Baby with Cranberry-Orange Syrup

Lentil-Tomato Soup

Pasta Frittata

Quick Vegetarian Pot Pie

Crock Pot Applesauce

Broccoli Cheese Pie