Meatless Monday…sorta..Turkey!

So, the biggest challenge for me when considering eating a Kosher/Clean diet was giving up dairy and beef. I only liked cheese on big beefy burgers, beefy tacos, butter on juicy steaks, creamy sauces like Béarnaise on my filet, and everything else mixed/blended/sautéed in butter as well served with it.

Needing to satisfy this dairy driven fascination, I had to create a menu I could enjoy with all the dairy I wanted with “meat” options not from mammals. (Many faithful kosher diet followers eat dairy with mammals, this is simply a personal choice)

Therefore, turkey has been my new “go to” for many meals.

Here I have turkey breasts I have sliced and covered in an egg wash, then after it’s breaded you can see it I quickly being “fried” in hot oil to give it a great crispy crust before going into the oven.

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One of my favorite pastas I get from Costco.

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I boiled it al dente, tossed in butter and heavy cream then topped with my thick and hearty sauce. (I’ll post the recipe in the morning blog)

Served it up with some baby squash medley again from my local Costco and dinner is served.

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Then, you know I must have our daily bread…
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Of course something pumpkin! Simple pumpkin cookies, some glazed and some dusted with powdered sugar.

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Happy Monday my friends!

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Pumpktober?! When Pumpkin and October Collide.

Ready to switch things up? What about putting a savory twist on pumpkin? Here I have Savory, Rosemary and Pumpkin Peasant Bread.
1 cup of warm water 110 degrees
3 Tablespoons of EVOO
1 cup pure pumpkin
4 cups all purpose Flour (hold back .5 cup to adjust dough)
1 1/2 Teaspoons of salt
3 Tablespoons of sugar
3 Tablespoons dried Rosemary
1 1/2 Teaspoon of dry active yeast.

I used my bread machine’s dough cycle to do the kneading. Not very pretty, but smells amazing!

Then baked on my well seasoned pizza stone.

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Farewell September, let’s eat stew!

How can it be Tuesday already, and HOW could it possibly be the last day of September 2014?

Well, today we have a very hearty Red Stew. Again, I’m so pleased I have been able to create meals that are gluten/dairy free and still be on a budget.

These pictures were taken with an iPhone, an IPad, and a Cannon. So, the quality of each picture varies.

Once again in my style, no recipe really to follow, basic seasoning of salt, pepper, and garlic. Taste test till you are happy.

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Then of course, I have BREAD! This bread is a gluten free bread.

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Bread ingredients
3 cups gluten-free flour mix (Sprouts)

1/3 cup of instant potato flakes (I’m convinced this makes the bread smoother)

1 tablespoon active dry yeast

1 ½ teaspoons kosher salt

1 tablespoon guar gum (Sprouts)

1 ⅓ cups warm water

2 large eggs, room temp — place them in a bowl of warm water to speed up the process

2 tablespoons + 2 teaspoons oil of choice (I used olive oil)

1 tablespoon honey