Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Kristen Suzannes 12 Raw Food Recipe Ebooks!
Kristen Suzannes 12 Raw Food Recipe Ebooks!
In this unique book, Raw vegan chef Kristen Suzanne presents "transitional" recipes designed to help people experiment or migrate gradually toward the healthy Raw food diet, using techniques such as combining raw and cooked elements in the same dish, or "sneaking" Raw food into their families meals. By introducing more Raw foods gradually, peoples palates become accustomed to the delicious and unique textures and flavor profiles that are common in Raw cuisine.
This book has 107 recipes, including: Pastas, burgers, pizza, tacos, sandwiches, desserts, cookies, breakfasts, salads, soups, sides, smoothies, juices, and shakes.
It even has three bonus sections:
1. Raw Food Tips for beginners
2. Raw Resources
3. Instructions for Soaking & Dehydrating
I have said before that raw organic food is best because you get the full benefits of vitamins & minerals, Enzymes and Proteins.
Kristens amazing and delicious Raw vegan books also has recipes for entrees, snacks, holidays, hemp, and tips for adopting the vegan Raw Food lifestyle. Recipe books include introduction to Raw food for beginners.
You can get Kristens books here.
Kristen Suzannes 12 Raw Food Recipe Ebooks!
Hungarian Goulash With Homemade Noodles Beef Stew Recipe
Hungarian Goulash With Homemade Noodles Beef Stew Recipe
Its December, and its time for homemade Hungarian goulash. Use a big pot, and make a lot, enough so that you have it to eat for at least three days. If you dont, you will wish that you had. This is my grandmothers recipe as my mother taught me how to make it. And although its not written down anywhere in any cookbook or on any recipe card in our homes, its engraved in our hearts. This recipe makes enough for a big potful, and I usually pack up a container to share with another family member or friend, and my two daughters and I still have plenty left over to enjoy for a few days. The homemade noodles are an optional addition, but only add even more delicious goodness to this recipe. Enjoy!
In a large soup pot, melt about 2-3 tablespoons of solid shortening on medium-high heat on your stove-top. I use Crisco solid shortening.
I use two pounds of beef stew cubes or sirloin cubes. You can cut the entire recipe in half if you like and only use one pound. I go through the beef cubes and cut down any that are too large into smaller sized pieces.
Add the beef cubes to the heated shortening to brown them, mixing well while they cook. Browning the steak cubes is what will help create a rich gravy that is the base of the stew.
Once all of the steak cubes are evenly browned, add water to cover them. (This photo was taken before I covered the cubes with water.) Cook until fork-soft.
Peel and chop a few carrots and set aside. We will add those later because if we put them in too soon they will break down too quickly. 2-3 carrots are usually enough but I always add a couple extra just because I love carrots.
Chop 1 stalk of celery and one medium sized onion. Add the celery and onion to the pot with the steak cubes, continuing to cook over medium heat.
Wash and peel 3-4 medium sized potatoes and then cut into large cubes. Put the potato cubes into a separate pot, add water until potatoes are covered, and boil for about 10 minutes until cooked.
Add the carrots to the pot with the steak cubes, celery and onion. Once the potatoes have finished cooking, add the potatoes AND about half of the water that you cooked the potatoes in to the main pot with the steak cubes, carrots, celery and onion. Stir.
Simmer the goulash on low heat. To thicken the broth, add 3T of flour to 1/2 cup of COLD water and mix well until all flour is dissolved. Add water/flour mixture to the soup pot and mix well. Season with salt and pepper to taste. If I make a lot of broth with my goulosh then I also like to add 2-3 individual packets of G. Washingtons Rich Brown Seasoning broth mix to boost the flavor. Add 1 tablespoon of Hungarian paprika and mix well. (You can add additional paprika if you like.) Cover the goulash and simmer on low heat, stirring occasionally while you make the homemade noodles.
Now make the noodles!
In a mixer add 2 eggs, 1 teaspoon of salt, 2 cups of flour, and about one half cup of cold water. Mix well until the dough is sticky and soft.
This dough is perfect!
Heat a pot of water to a rolling boil. I use a pasta pot with a draining insert. This makes it easy to remove the noodles when they are finished cooking. Once the water is boiling you will use a teaspoon to add half-teaspoon sized dollops of dough to the boiling water.
Adding dough to the boiling water. You will need to use your finger to remove the dough from the spoon. I couldnt do that while taking the photo! I try to stretch out each dollop of dough so that it makes a longer, thinner noodle. Repeat this process until all of the dough is used up.
Stir the noodles with a wooden spoon. They cook in a just a minute or two, so by the time you are finished adding all the dough to the pot they are usually finished cooking.
Here are some noodles that are the ideal size.
Remove the noodles from the pot and drain, then add them directly to the stew.
Slice some crusty bread and serve with butter.
I hope you get a chance to enjoy this great recipe. Maybe it will become a favorite in your family as it is in mine.
Enjoy your day!
Love,
Laura
Check out my new DIY jewelry instruction books and DVDs!
Learn how to solder and make unique jewelry!
My broken china jewelry is always available for purchase at https://www.etsy.com/shop/dishfunctionldesigns
My broken china jewelry is always available for purchase at https://www.etsy.com/shop/dishfunctionldesigns
Hungarian Goulash With Homemade Noodles Beef Stew Recipe
Homemade Cream Of Mushroom Soup With Wild Rice Recipe
Homemade Cream Of Mushroom Soup With Wild Rice Recipe
This has been one of the warmest winters on record in Pennsylvania, but just a few days ago the temperature finally dipped down below 10°F, just in time to make some hot comforting soup for winter! This recipe comes from my mother, who got it from her mother, and its another one of those family recipes that is not written down anywhere. We all know it by memory, but today I thought I would share it with you! Not a fan of rice? The wild rice is optional - omit it and you will have regular, rich & delicious cream of mushroom soup!
Ingredients
4 cups of sliced, fresh raw mushrooms
1/2 stick butter
3 heaping tablespoons of flour
1 can (or 1 cup) of beef broth
1 container sour cream
1/4 to 1/2 cup wild rice, uncooked
1 clove of garlic, crushed (or 1/4 teaspoon garlic powder)
Salt & fresh ground black pepper to taste
Instructions
Wash and slice mushrooms, and then place mushrooms in a large soup pot and cover with water and a little extra water (I use about 6 cups of water; if I am using more mushrooms I will increase the water a bit). Sprinkle with about 1/2 teaspoon of salt. Cook on medium high heat.
Simmer mushrooms on medium high heat until mushrooms reach a rolling boil, then turn down and simmer over medium heat.
Add 1/4 cup (or more if you like) of wild rice to the simmering mushrooms. I usually add between 1/4 to 1/2 cup of rice.
Add one cup (or one can) of beef or chicken broth to the mushrooms. I use beef broth.
Continue to simmer the mushrooms, water, rice, and broth on medium heat.
While the mushrooms are cooking, in a separate medium bowl add 3/4 container to one whole container of sour cream. Add 1 heaping tablespoon of flour and two tablespoons of water. Whisk the sour cream, flour, and water together well and then set aside.
In a separate, medium sized pot, melt 1/2 stick of butter over medium heat.
Once melted and just beginning to bubble, add 2 tablespoons of flour, and whisk in quickly with a wire whisk, continuing to whisk, making a roux, while the flour/butter mixture begins to lightly brown. Whisk constantly and be careful not to burn the mixture! You will see it beginning to brown as you stir it on the heat. (see below)
Once it is a nice golden brown as in the photo above, remove from heat and carefully mix the roux into the pot with the mushrooms. It will usually bubble up when you pour the roux in with the mushrooms, so pour slowly!
Now add the sour cream mixture to the mushrooms, whisking it together well. Add salt and fresh ground black pepper to taste. Simmer, covered, for another 3o minutes or until mushrooms and rice are completely cooked and tender.
Serve with a crisp salad and crusty bread. Enjoy!
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Enjoy your day!
Love,
Laura
Check out my new jewelry instruction books and DVDs!
Learn how to solder and make unique jewelry!
My broken china jewelry is always available for purchase at https://www.etsy.com/shop/dishfunctionldesigns
My broken china jewelry is always available for purchase at https://www.etsy.com/shop/dishfunctionldesigns
Homemade Cream Of Mushroom Soup With Wild Rice Recipe