Tag Archives: Meals

Stuffy Dressing or Dressy Stuffing?

13 Nov

So, which is it? I only just found out what the difference is between stuffing and dressing, perhaps you already know and it seems pretty obvious now that I do know. Dressing is stuffing that is not “stuffed” into the cavity of the bird and stuffing is dressing that is “stuffed” into the cavity of the bird! There you have it.

img_9106

I love traditional stuffing but came across a recipe that seemed too good not to try (which is why I love Pinterest)! Rosemary Mushroom Stuffing, which is ironic because the recipe is vegan so clearly it is dressing and not stuffing. For those of you who are not vegan of course you can use regular butter and chicken stock but I urge you to try it the way it is written, you will never the know the difference.

img_9100

Ingredients

half loaf rustic, artisan bread*

1 cup baby bella mushrooms, sliced

3 celery stalks, diced

1/2 cup currants (they are by the raisins)

1 small onion, chopped

1 tsp garlic powder

1/2 tsp dried rosemary

1/2 tsp black pepper

1/2 tsp fennel seeds

pinch of sea salt

1 1/2 cups vegetable stock

2 tbs vegan butter

2 tbs olive oil

Directions:

Preheat oven to 375 degrees.

Cube and toast artisan bread in oven.

The rosemary and fennel seeds need to be ground up, you can use a mortar and pestle if you have one. I put mine in a small bowl and used the handle end of a large knife to crush them and it worked just fine. Put aside.

In a large saute pan, heat butter and oil over medium low heat. Add onions and celery, stir until onions become soft and translucent. Add mushrooms, cook for about 5 more minutes. Add the fennel and rosemary mixture, garlic powder, pepper and salt. Stir to cook for 3 or 4 minutes more then remove from heat.

Pour vegetable stock and currants into the pan and stir.

Add toasted bread cubes to pan and mix well. Transfer to medium size baking dish.

Bake dressing covered with foil for 45 minutes.

Remove foil and bake for 15 more minutes.

Let dressing stand for 10 to 15 minutes before serving and enjoy!

*The original recipe calls for rosemary artisan bread, I used plain as I thought it might be too much rosemary but obviously you can use what you like.

**Recipe adapted from canned-time.com

 

 

 

Advertisements

Eggs Benedict turned Florentine

29 Nov

Eggs Benedict was one of my favorite breakfast/brunch foods but now that I am no longer eating meat I am just as satisfied with eggs florentine. And as far as I’m concerned there is only one way to make them and that is with English muffins, Thomas’ English muffins, they are crispy and crunchy and just the right size for the poached eggs. And don’t let poaching eggs intimidate you, it’s actually pretty easy.

IMG_0724

The trick with something like this is keeping everything hot so that when you put it together and serve it that it is still hot. I like to put the English muffins in the toaster, ready to go. I put the pot of water on for poaching the eggs and then I make the hollandaise sauce. Once the sauce is made I sauté the spinach and turn on the water for the eggs. Once the eggs are in, start the toaster with the English muffins. And viola when the eggs are done you put it all together and it’s nice and hot!

Hollandaise Sauce

4 Tbsp butter

4 egg yolks

1 Tbsp fresh lemon juice

1 Tbsp heavy cream

Salt and pepper to taste

Melt the butter in a small saucepan. Do not let it boil or burn.

In a separate bowl, beat the egg yolks. And the lemon juice, heavy cream and salt and pepper. Add the melted butter a little at time and stir well. Repeat until all the butter is added making sure you don’t add it too quickly or the egg yolk will cook.

Once all the butter is added, place the mixture back into the saucepan. Cook on low heat, stirring constantly for about 30 t0 60 seconds. Remove from heat and set aside.

I keep mine on the stove, just not on direct heat to keep it hot.

IMG_6795

Eggs Florentine

2 English muffins, split

4 eggs

1 tsp vinegar

1 tomato, sliced into 4

2 cups spinach

Hollandaise sauce

In a small saute pan add about a tsp of vegetable oil and heat, add spinach and saute until wilted. Turn off heat and keep warm.

Fill a medium size saucepan half way. Bring the water to a boil and just as it starts to boil to turn the heat down so it is just a nice, slow boil. Add a tsp of vinegar.

Crack an egg into a small bowl or dish. Slowly pour the egg into the hot water. The time of cooking depends on how well you like your eggs cooked. I like about 3 minutes so the yolk is nice and runny.  A white foam may form on top of the water, you can scoop that off, it is normal.

I do all 4 eggs at the once, adding them slowly one at a time.

IMG_6797

Turn on the toaster and toast until desired.

Plate the toasted English muffin, top with tomato slice and wilted spinach.

When eggs are done cooking, remove from water with slotted spoon and place on top of the spinach. Top each egg with hollandaise sauce and enjoy!

*As with most recipes you can adjust to your taste, I don’t like tomatoes but my husband does so I just put the spinach on mine. I have also made them with hash browns instead of English muffins. You can use asparagus instead of spinach…the options are limitless!

 

%d bloggers like this: