Apple Strudel - Can be made Vegan

This is my Nana's recipe for Apple Strudel.  My Mom, even though she loved to bake, never made this dessert.  Of course I had to mix up and add a way to make it vegan.  If you are really feeling lazy, you can buy apple pie filling and add a fresh apple, but I think the old fashioned way is the tastiest way to make it!  To make apple strudel you will need:
Filling:
2 tsp. cinnamon
1/4 c. chopped nuts (optional)
handful of dried cranberries (optional)
1/2 c. sugar
2 apples, peeled cored and sliced
Strudel:
1/2 package of Fillo Dough
Sugar
Plain bread crumbs
2 sticks of melted butter (Vegan - Earth Balance)
Pam
1.)  In the Fillo Dough box, there are two round separate packages.  The day before making, move one package to the refrigerator to defrost.
2.)  Make the filling.  In a bowl combine the apples, cinnamon, sugar and if using the nuts and the cranberries. 
3.)  Preheat the oven to 400 degrees.  Wet a clean dishtowel to damp.  Place this on your counter top.
Open the Fillo dough and gently roll out.  Place one sheet on the towel.  Brush the sheet with the melted butter.  Sprinkle with the Sugar and plain bread crumbs.  Repeat this until you have 6 or 7 layer of dough with butter, sugar and bread crumbs.
4.)  On the short end of the layers, place half of the apple filling.  Roll up the strudel, jelly roll style.
Gently move to a baking sheet sprayed with Pam.  Brush the top with butter and sprinkle with sugar.
5.)  Repeat making another strudel.  Bake in the oven for 30-35 minutes until golden brown. 
6.)  Serves well warm with a scoop of vanilla ice cream!!

Almond Shortbread - can be made Vegan

Super easy.  Can be made and cut in smaller slices to be used as cookies.  Goes great for afternoon tea over the holiday entertaining or on a breakfast brunch buffet.  Make this once and it will become a staple in your recipe box!  To make this shortbread you will need:
Pam cooking spray
1 1/2 cups of sugar
1 1/2 sticks melted butter (Vegan - Earth Balance)
2 large eggs (Vegans - Ener-G Egg Replacer)
1 1/2 cups all purposte flour
1/2 teaspoon salt
1 teaspoon almond extract
1/2 cup sliced almonds
2 teaspoons sugar

1.)  Preheat the oven to 350 degrees.  Spray a square baking pan with Pam.
2.)  In a medium mixing bowl, stir the melted butter (Earth Balance) into the sugar.  Beat in the eggs (replacer).  Stir in the flour and the salt into the batter.  Top with the almonds and the sprinkle with the 2 teaspoons of sugar.  Bake until browned on top, about 30-35 minutes.  Cool in the pan.  Slice and remove from pan.
3.)  Note, I also lined the pan with foil.  I did this to remove the shortbread from the pan easily and make cutting the shortbread easier.

Povitica made easy - can be made Vegan!

This looks like you spent hours making it, and by it making it semi-homemade makes it easy.  Don't be daunted by the amount of steps.  It is very well worth it.  Your taste buds will thank you and it's pretty impressive for company.  Makes a great breakfast addition for over the holidays!  For the Povitica you will need:
1 loaf frozen bread dough
Pam vegetable spray
1 - 1 1/2 melted butter (Vegan - Earth Balance)
Topping:
1 egg white, beaten with fork (Vegan - 1/4 c brewed coffee)
1 1/2 teaspoon sugar
1 tablespoon butter (Vegan - Earth Balance)
Filling:
1 3/4 cups walnuts, ground
1/2 cup 2% milk (Vegan - soy creamer)
1/4 cup butter (Vegan- Earth Balance)
1 egg yolk, beaten with fork (Vegan - Ener-G egg replacer)
1/2 vanilla bean, scraped
1/2 cup sugar
2 tablespoons unsweetened cocoa powder
1.)  The night before, take the bread dough out of the freezer to defrost.  Place on a baking sheet sprayed with Pam.  Surround the loaf with sprayed Pam.
2.)  Make the filling.  Mix together all the ingredients and set it aside.  I just put all the ingredients in my mini chopper and combined.
To roll and assemble:
1.)  Spread a sheet or cloth over your table.  Sprinkle with a handful of flour.  Roll your rolling pin in the flour to cover.  Place the bread dough in the center of the flour.  Roll out the dough starting in the middle and working your way out.  Roll until the dough is roughly 10-12 inches in diameter.  It should be quite thin.  Making sure the dough is not sticking to the board.
2.)  Brush the rolled dough with the melted butter.
3.)  Spoon the filling evenly over the dough until covered.
4.)  Lift the edge of the dough and roll it up like a jelly roll.
5.)Once the dough is rolled up into a rope, gently lift it up and place in into a greased loaf pan in the shape of a "U", with the ends meeting in the middle.  You want it to appear coiled around itself.
6.)  Brush the top of the loaf with the beaten egg white (or coffee).  Sprinkle with sugar.  Cover with plastic wrap and allow it to rest for 15 minutes.
7.)  Preheat the oven to 200 degrees.  Remove the plastic wrap and place the loaf in the oven.  Bake it for 20 minutes.
8.)  Turn up the heat to 325 degrees.  Bake for another 20 minutes.  Check it.  If it is too browned, cover with foil  Bake for another 20 minutes or until done.
9.)  Because this is a very heavy loaf, leave it to totally cool in the baking pan.  This will allow the loaf to maintain it's shape and not collapse.
10.)  To cut the loaf, use a serrated knife and turn the loaf upside down.  Seriously enjoy, this is so worth the effort!

Remix - Meat Pie

In the original version this is called Turkish Borek.  Of course in this neck of the woods, half the ingredients are not readily available.  So instead of just not making this delight, I changed things around a bit.   I hope you try this, it's really tasty!  To make this you will need:
1/4 cup of extra virgin olive oil
1 pound cubanelles peppers, seeded and chopped
1 medium onion, chopped
1 tablespoon ancho chili powder
Salt and pepper
1 package ground turkey (or 1 1/2 pd. ground beef)
1/3 cup vegetable oil
3/4 cup egg beaters (or 3 eggs)
1/2 cup of milk
1/2 package of fillo dough
2 tablespoons poppy seeds
1.)  In a large skillet over medium heat, add the oil to heat.  Add the peppers, the onions and the chili powder.  Season with salt and pepper and cook for ten minutes.  Add the meat (turkey or ground beef) to brown it and crumble it.  Cook until all liquid is absorbed.   Remove from heat and allow it to cool.
2.)  Preheat the oven to 400 and spray a 9x13 baking dish with Pam.
3.)  In a medium bowl, whisk the eggs and the milk with the oil.  Lay in a sheet of the fillo dough.  Brush with the egg mixture.  Repeat with 2 more fillo leaves.  Spread with 1/3 of the meat/pepper/onion mixture.  Repeat two more times with the fillo dough and then the meat mixture.  End with a stack of the fillo leaves. 
4.)  Fold in the edges of the fillo leaves.  Brush with any remaining egg mixture.  Sprinkle the top with the poppy seeds.
5.)  Bake for 45 minutes or until golden brown.  Let rest for 20 minutes before cutting and serving.

Stromboli

Since we have moved, I cannot find any really good Italian food.  Nothing beats Jersey pizza.  (Chicago would take exception to that I am sure!)  So for lack of being able to buy it, I make it at home.  This is pretty good.  You can always switch up with different ingredients to fit your mood.
You will need:
1 Pillsbury thin crust pizza crust (makes 2)
Eggplant
egg replacer
Panko bread crumbs
Olive oil
1 tablespoon butter
8 ounces portabello mushrooms, chopped
1/2 medium onion chopped
Pepperoni
Roasted red peppers
mozzarella cheese
pizza sauce

1.)  Peel the eggplant, cut into thin slices.  Put the egg replacer in a dish and the bread crumbs on a plate.  Dip the eggplant slices in the egg and then press into the bread crumbs.  (Or buy the frozen breaded eggplant.)  In a fry pan, add a layer of olive oil and heat over medium high heat.  Fry the eggplant in batches until crispy on both sides.  Set aside on paper towels to absorb the grease.
2.)  In the same pan, wipe out the leftover crumbs and oil.  Add the butter and melt it.  Toss in the mushroom and the onions and saute until the vegetables are tender.
3.)  Preheat the oven to 400 degrees.  On a board with a lightly floured surface, roll out the pizza crust.  Cut it in half.  Down the center place slices of eggplant.  Next layer the pepperoni, then the roasted red peppers, the mushroom and onions and top with the mozzarella.
4.)  Roll up.  Place seam side down on a baking sheet sprayed with Pam.   Bake for about 20 minutes or until the crust turns brown.  Let it sit for 5 minutes before cutting into it.  Serve with the pizza sauce.

Stuffed Chicken breasts

This is quite an elegant dish and worthy to serve to company.  It is a bit time consuming, but easy enough to make.  To make this dish you will need:
2 tablespoons butter
1/2 medium onion, chopped
1 celery stalk, chopped
1 tablespoon minced garlic
1 teaspoon minced, sage, thyme, rosemary, parsley
1/2 package of Pepperidge Farm herb stuffing crumbs
up to 1/2 cup hot water
4 boneless skinless chicken fillets
1/4 to 1/2 cup Panko breadcrumbs
Pam
1 can of Chicken gravy

1.)  In a medium saute pan over medium heat, melt the butter.  Add the onion and the celery and saute until soft (about 10 minutes).  Add the garlic and the herbs.  Stir.  Add the breadcrumbs and enough hot water to soften the crumbs and make a stuffing.  Remove from heat and allow to cool slightly.
2.)  Preheat the oven to 350 degrees.  Prepare a casserole dish by spraying it with Pam.  Between wax paper, pound or roll the chicken to thin it out.  Top with a mound of stuffing.  Roll up the chicken. 
3.)  Once you have the chicken stuffed and rolled, spray the breasts with Pam.  Sprinkle the chicken with the Panko.
4.)  Bake covered for 30 minutes.  Remove cover and bake for another 20 minutes.  Pour the chicken gravy over the top of the breasts.  Return to the oven and bake for another 20 minutes.  Enjoy!

Grilled Salmon

My husband adores Salmon.  This recipe makes a flavorful salmon that holds up well on the grill.  Very easy, and good for a busy midweek healthy meal.  All you need is:
1/4 cup brown sugar

1/4 cup olive oil

1/4 cup soy sauce

2 teaspoons lemon pepper

1 tablespoon dried Italian seasoning

1/2 teaspoon garlic powder

4 (6 ounce) salmon fillets
1.)  In a resealable plastic bag, add all the ingredients except the salmon.  Mix together the marinade.
Add the salmon fillets.  Close and seal the bag.  Refrigerate for at least one hour and up to 4 hours.
2.)  Preheat your grill for medium heat, and lightly oil the grate. Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade.
3.)  Grill the salmon until browned and the fish flakes easily with a fork, about 5 minutes on each side.

New Jersey Crumb Cake

This brings back so many memories of growing up on Sunday mornings and after church make a run to a local NJ deli that had donuts on Sundays.  Except this is even better cause you are making it fresh!  Really easy to make.  To make this you will need:
Topping
1/2 cup butter softened
1 cup sugar
1 package Jiffy Buttermilk biscuit mix
2 teaspoons cinnamon
Cake
1/2 cup butter softened
1 cup sugar
2 large eggs
3/4 cup milk
1 teaspoon vanilla
2 tablespoons sour cream
2 cups flour
2 teaspoons baking powder
1/2 cup cinnamon chips (optional)
1/4 - 1/2 cup confectionery sugar.
1.)  In a small bowl, combine all the ingredients for the topping.  Put in the refrigerator for at least one hour.  This makes it easier to crumb over the cake.
2.)  Preheat the oven to 350 degrees.  Spray a 9 x 13 pan with Pam.
3.)  In a medium bowl, cream the butter and the sugar with an electric mixer.  Add in the eggs, milk, vanilla and sour cream.  Cream this in.  Add in the flour a cup at a time.  Add in the baking powder.  If you are adding cinnamon chips, stir them in now.
4.)  Pour the batter into the prepared pan.  Bake for 15 minutes.  Bring the pan out of the oven.  Crumb the topping over the top of  the cake.  Return the cake to the oven and continue baking for another 30 - 40 minutes, or until a toothpick inserted in the cake comes out clean.
5.)  Once the cake is cool, sift with confectionery sugar and enjoy!

Cilantro Lime Shrimp Wraps

Healthy and really good.  It is a taste of the islands.  Yummy!  For this you will need:
1lb. of shrimp, peeled deveined and chopped into chunks
1 TBSP olive oil
2-3 cloves garlic, minced
juice from one or two fresh limes (about 3 TBSP)
1/2 Cup cilantro leaves, chopped
2 TBSP butter
5 large tortillas (I preferred wheat)
1 avocado, pitted and sliced in this slices
1 head romaine lettuce chopped
1/2 red onion, peeled and cut in thin half moons
 
1.)  Place a large skillet over medium heat and pour in the olive oil. Carefully place the shrimp into the hot skillet and cook for a few minutes on each side.
2.)  Reduce the heat slightly and put the minced garlic in the skillet. Cook the garlic for about 30 seconds, or until aromatic, and then add the lime juice. (If the garlic starts to brown too quickly, add the lime juice immediately to reduce the heat.) Cook for another minute and then take the skillet off the heat. 
3.)  Add the cilantro and butter to the skillet and stir until it’s melted. Remove from heat.
4.)  Down the center of each wrap, place a few slices of avocado.  Add some lettuce and some onion slices.  Top with a healthy spoonful of shrimp and juice.  
5.)  Roll up, rolling in the sides of the tortilla to form the wrap. 

Chicken Marsala

This is a quick and easy dinner.  Not to mention it tastes good.  You can serve this with pasta, mashed potatoes, personally I like it with mashed turnips.  I use turnips in place of potatoes frequently, lower in calories and I love the spicy taste.  Anyway to make the Chicken Marsala you will need:

2 skinless, boneless, chicken breasts

salt and freshly ground black pepper

1/2 cup all purpose flour or corn starch for gluten-free

1 tablespoon Vegetable Oil

2 tablespoon butter

8 ounces container of mushroom, sliced and cleaned

1/2 cup sweet Marsala wine

1/4 cup chicken stock

1/4 cup sherry or dry white wine

Optional: 2 tablespoons heavy cream

Garnish with chopped parsley or oregano

1.  Split each chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season a good amount of salt and pepper on both sides of each piece. Place some flour on a paper plate and and dredge each piece of chicken in it. 

2.  Heat the oil andd the one tablespoon of butter over medium-high heat and when the oil/butter is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). 

3.  Reduce the heat to medium add the and mushrooms. Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. Add marsala wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly – approx. 3 minutes. Pour mushrooms and sauce over chicken and serve. Enjoy!

 

Restaurant Style Fried Rice - Vegan

Quick and easy side dish.  You could add leftover chicken or shrimp and make it a meal!  To make this you will need:
2 tablespoons vegetble oil
1 small onion, diced
2/3 cup shredded carrot
1/2 cup frozen peas
2 eggs
2 cups of cooked rice
Soy Sauce to taste
Salt and Pepper to taste
sesame oil to taste (optional)




 

1.)  In a medium saute pan over medium heat, heat the oil.  Add the onion and carrot.  Cook until the vegetables soften (about 10 minutes).
2.)  Add the peas and cook for another 2 minutes.  Crack in the eggs, stirring quickly to scramble the eggs with the vegetables.  Stir in the cooked rice. 
3.)  Shake in the soy sauce and toss to coat the rice.  Add salt and pepper to taste.  Drizzle with the sesame oil and toss again.