Quezo Dip (Non Dairy Queso Dip)

A community must have three types of business establishments in order to qualify as a town.  There must be a Walmart, a Chinese buffet restaurant, and a sit-down Mexican Restaurant.  It is amazing to me that all Mexican Restaurants have almost exactly the same menu.  One of the appetizers is queso dip.

With this recipe, you can enjoy the great flavors at home.  Best of all, this is a dairy-free recipe. 



Ingredients

• 1/2C flour
• 1/2C nutritional yeast flakes
• 1 1/2t salt
• 1t chili powder
• 1/2t onion powder
• 1/2t paprika
• 1/4t garlic powder
• 1/4t dried oregano
• 1/4t ground cayenne pepper
• 2C nondairy milk (we use almond milk)
• 1/4C olive oil
• 1/2t prepared mustard
• 1/4C minced fresh cilantro (optional)

Directions

1. Place the dry ingredients (EXCEPT cilantro) into a medium saucepan.  
2. Gradually whisk in the milk, olive oil, and mustard. 
3. Cook over medium heat, stirring constantly with a wire whisk, until bubbly, thick, and smooth.
4. Remove from heat and stir in the cilantro.

Microwave Popcorn

Commercially-prepared microwave popcorn - for me - is too buttery and salty. We typically use a Crate & Barrel stovetop popper with a crank handle.

 

However, recently I came across this easy recipe to make your own microwave popcorn. It is much less expensive than what you might buy at the store, and it has endless seasoning possibilities.

 

 

Ingredients

• 1/4C popcorn
• 2t oil
• Pinch of salt

 

Directions

1. Place all ingredients into a lunch-size paper bag.
2. Fold over the top of the bag two times and staple twice.
3. Place on a plate and microwave for about 2 minutes, or until popping has slowed to one pop every 4-5 seconds. For my microwave 2 minutes at 90% power is the right combination.

 

Douglas G Pratt, 2013

Smoky Pesto Cashew Cheez

Caprese, made with fresh mozarella cheese, tomato, and basil, is a classic Italian appetizer. The cheese resulting from the recipe below is perfect for homemade caprese, especially since the basil is incorporated as part of the cheese.
 

In a previous post I shared a recipe for Vegan Cheese. This recipe for Smoky Pesto Cashew Cheez is also a nondairy cheese. Made with fresh basil pesto, this cheese is delicious! As soon as it was solid enough to slice we tried some.

Preparation

Lightly oil a 9x5 loaf pan or 6-cup round Rubbermaid container.

Ingredients

• 2C raw cashews, roughly chopped
• 3T lemon juice
• 1 1/2t olive oil
• 1/2t Liquid Smoke
• 1/4C nutritional yeast flakes
• 2t salt
• 1/2t onion powder
• 1/2t garlic powder
• 3T agar powder
• 3C water
• 1C quick, oil-free pesto

Directions

1. Place all ingredients EXCEPT agar powder, water, and pesto into a blender.
2. In a medium sauce pan, combine the water and agar powder. Mix well. Bring to a boil and reduce to a simmer for about 5 minutes, until agar powder is dissolved into the water.
3. Pour the agar mixture into the blend and blend ingredients until creamy and smooth. We use a VitaMix on high speed.
4. Transfer the mixture to the prepared pan.
5. Stir in the pesto until distributed evenly throughout the cheese.
6. Place container on a rack and allow to cool. Once cooled to approximately room temperature, place in the refrigerator.

This recipe is modified from AnUnrefinedVegan.com - not ANunRefinedVegan as I first thought!

Douglas G Pratt, 2013

Quick Oil-free Pesto

Use this delicious, fresh pesto for Smoky Pesto Cashew Cheez.

Ingredients

2C fresh basil leaves

2 cloves garlic, peeled and roughly chopped

dash ground black pepper

Directions

Combine all ingredients in a food processor and pulse until the garlic and basil are finely chopped.

Douglas G Pratt, 2013

Fryless Meatballs

Russell Meeker was a fellow church member about my dad's age. Russell, a tall and large man, was gregarious and always willing to offer a smile or laugh. Despite the challenges in his life, he was friendly and happy.

I think most people have a few signature dishes that they routinely make and contribute to potlucks. My mom frequently made 4-layer pudding. I frequently bring TaterTot Casserole and Chicken & Rice Casserole (aka One Dish Meal). The recipe below is for the dish that Russell brought to fellowship meals.

Preparation

• Preheat oven to 350 degrees.
• 1 sleeve of Ritz crackers, crushed into crumbs.
• Baking sheet (if freezing balls)
• Greased 9x13 pan (when ready to bake)

Ingredients - Balls

• 1C walnuts, finely chopped
• 2C grated cheese
• 5-6 eggs (or 6T egg replacer mixed with 1C water + 2T water)
• 1C Ritz cracker crumbs (1 sleeve of crackers)
• 1 large onion, diced
• 4 cloves garlic, minced
• 1T ground sage
• 1/2t salt

Ingredients - Sauce

• 1 can tomato soup
• 1 can cream of mushroom soup
• *** You can also use 2 cans of cream of celery soup instead. ***
• 1 can water
• 2T olive oil

Directions

1. Combine all ingredients in a large mixing bowl and mix well.
2. Form into balls approximately 1 1/4 inches in diameter.
3. Place the balls on a metal baking sheet and place in the freezer overnight or until ready to finish for serving.
4. Arrange frozen balls in the 9x13 pan.
5. In a clean mixing bowl, combine sauce ingredients and mix well.
6. Coat each ball with a spoonful of sauce, ensuring that the ball is coated well.
7. Discard remaining sauce.
8. Bake at 350 degrees for 60 minutes.

Douglas G Pratt, 2013

Greek Yogurt Sour Cream

Greek-style yogurt makes an excellent substitute for sour cream. It has a similar texture with fewer grams of fat per serving.

 

Ingredients

• 6-oz. single serve plain Greek yogurt
• 1t Season-All
• 1/2t garlic powder

Combine all ingredients in a small bowl and mix well.

 

Douglas G Pratt, 2013

Measurements

In my recipes, I use the following abbreviations for popular units of measure.

• C = Cup
• T = Tablespoon
• t = teaspoon
• lb = pound
• oz = ounce
• pkg = package

1 cup = 8 ounces = 16 tablespoons = 48 teaspoons

1 gallon = 4 quarts = 8 pints = 16 cups = 128 ounces

Quick Pizza Dough

In a previous post, I shared a recipe for classic pizza dough.

If you are in a hurry to make pizza, the dough recipe below will make a tasty dough that is ready for topping as soon as you complete kneading.  The recipe uses baking powder as the leavening agent.

Preparation
Preheat oven to 475 degrees.

Ingredients
2 1/2C flour
2 3/4T baking powder
1t salt
1T olive oil
3/4C water (may need to add 3-4T more)

Directions
Combine flour, baking powder, and salt in a mixing bowl.  Stir in oil and water.  Mix until all ingredients are combined.  Knead the dough for about three minutes.  Add additional flour or water as needed until the desired consistency of dough is reached.

After rolling out the dough and adding your toppings, bake for 12-14 minutes at 475 degrees.

Chai Tea Mix

I am not a coffee drinker, unless it is heavily modified. My usual drink at Starbucks, etc. is an iced mocha. However, recently I tried the Tazo Chai Tea Latte, iced. Chai is really a category of tea that adds spices to black tea. While the exact spice can vary, the primary spice is cardamom. The recipe below is for a powdered spice mix which includes cardamom, cinnamon, cloves, ginger, and nutmeg.

 

 

The first time I added this mix to my tea, I just mixed it into the water. The result was a very grainy tea! On my next attempt, I drained the tea through a fine-mesh strainer, but the fine powder clogged the fine mesh. Finally, I decided to wrap the spice mix in a coffee filter. This worked wonderfully!

 

CHAI SPICE MIX

• 2T cardamom, ground
• 2T cinnamon, ground
• 1T cloves, ground
• 1T ginger, ground
• 1T nutmeg, ground

 

Combine all ingredients in a small bowl and mix well. Store in an empty glass spice jar.

 

ICED CHAI TEA

• 2 single-serve tea bags
• 1 1/2t chai spice mix
• 1 1/2C boiling water
• 1T sugar
• 1/4C milk

 

1. To successfully use the chai tea mix, create a makeshift tea bag. Take a coffee filter and place chai tea mix in the center. Fold the bottom side over the spice mix. Fold the left and right sides over the spice mix. Fold down the top and staple.
2. Seep the chai spice bag and tea bags in the water for 3-5 minutes. Remove and discard tea and chai bags.
3. Stir in sugar until dissolved.
4. Pour over ice cubes placed in a 16oz glass.
5. Stir in milk.

 

Douglas G Pratt, 2013

Cashew Casserole

This Asian-themed casserole is great for potluck dinners at work, school, or church.

 

 

PREPARATION

Preheat oven to 350 degrees.

 

INGREDIENTS

2T oil

2C celery, chopped

1 medium onion

2 cans, cream of mushroom soup

3/4C milk

1 1/2C cashews, halves or large pieces

2T chicken seasoning

1 can, sliced water chestnuts

1 large can (5oz.) chow mein noodles

2C mushrooms, sliced

 

DIRECTIONS

Saute onion and celery in oil until celery softens slightly. While this mixture is cooking, combine other ingredients in a large bowl. Mix in celery/onion mixture. Transfer to 9x13 pan and bake at 350 degrees for 30-45 minutes.

 

Douglas G Pratt, 2013

Chocolate Pudding

One of my friends posted this recipe to Facebook. Like you will be after look at the recipe, I was skeptical that these ingredients could come together as a tasty pudding.

This pudding is easy to make, ready to serve immediately, and delicious.

 

Ingredients

• 1 ripe avacado
• 1/4C agave nectar
• 1/4C coconut milk
• 1/4C unsweetened cocoa powder
• 1t vanilla extract

 

Directions

1. Peel the avacado and cut into chunks.
2. Combine the avacado pieces and the other ingredients.
3. You can either use a small bowl and blend thoroughly with an emulsion hand blender or place all ingredients in a traditional blender and blend until smooth and creamy.

 

Douglas G Pratt, 2013

Tasty Tuesday Tequila Chili

Almost 20 years ago, I wanted to make chili, but didn't have a good recipe. At that time there were no Internet capabilities as we have today. I called my brother. The recipe below is based on what he gave me. The tequila adds a western, camp flavor to the chili. Imagine sitting around a fire after a long day on the trail and enjoying a scoop of warm chili!

 

Why is this called "Tasty Tuesday Tequila Chili?" The first time I prepared this was on a Tuesday. Since I already has two words starting with "T" I applied the "rule of three" and added the third "T" word-"tasty."

 

Almost without fail, we enjoy this chili accompanied by cornbread. For a sweet cornbread, try my cornbread muffin recipe. For nonsweet cornbread, try classic skillet cornbread.

 

 

Prepare

• Mix one batch of Chili Spice Mix #2.

 

Ingredients

• 1lb ground beef or vegetarian substitute
• 1 medium onion, chopped
• Chili Spice Mix #2
• 2 cans (14 oz.) diced tomatoes
• 3 cans (14 oz.) beans (I use pinto, red, and kidney beans.)
• 1/2C tequila
• 2 bay leaves

Directions

• In a large frying pan, saute onions and ground beef until meat is cooked and onions are soft.
• Transfer mixture to a large soup pot.
• Mix in spice mix and tequila.
• Add diced tomatoes and beans.
• Bring chili to a boil and then simmer on medium heat for about an hour.

 

Douglas G Pratt, 2013

Chili Spice Mix #2

This recipe is the same as Chili Spice Mix #1 except that the measurements are different. Additionally, a dash of hot pepper spices up this mix!

 

The proportions below are for my chili recipe.

• 3T chili powder
• 4t cumin
• 1T paprika
• 1T sugar
• 1 1/2t salt
• 2t garlic powder
• 1t onion powder
• 1/4t cayenne pepper, ground

 

 

Douglas G Pratt, 2013

Valentine's Variations

Last year, I posted a recipe for Christmas Sugar Cookies. In my introduction I lamented that we tend to enjoy sugar cookies only at Christmas. Below is a variation that is perfect for Valentine's Day or any romantic occasion. Happy Valentine's Day!

 

 

PREPARE

• Cookie dough recipe
• Light ready-to-spread frosting (butter cream or whipped cream cheese)
• Red food coloring
• Small bottle of red decorating sugar granules

DIRECTIONS

1. Use the recipe from the recipe link above. Instead of using holiday shapes, use a small biscuit cutter (approximately 2-inches in diameter) to cut round cookies. Bake as directed at 375 degrees for 6-8 minutes. Allow cookies to cool.
2. For half of the cookies, punch out a small heart shape in the center. We purchased a heart-themed cookie cutter collection for $6.00.
3. Transfer the frosting to a small bowl and add a few drops of food coloring. Mix well.
4. To assemble, take one cookie without a heart and spread frosting on the underside (side against the baking pan). Be generous with the frosting in the center because this will fill the heart when the two sides are pressed together. Add a cookie with a heart, again with the underside pressed against frosted side.
5. Sprinkle red sugar granules into the heart. Hold the cookie on its side and light tap the edge to shake excess sugar crystals.

 

Douglas G Pratt, 2013

Oat Burgers

One of my first food service jobs was at Shoney's Restaurant. I was hired to bus tables in the evenings. On Saturday nights I was also supposed to mop the floors. Well, I hated mopping the floors. When I was also finished, the assistant manager surveyed the floors, looked at me, and said, "Doug, the floors look like s@#%!"

 

I said, "I don't care because this is my last night." I fully intended to quit and found a job at Burger King. When I returned to Shoney's the next day, the manager and assistant manager sat down to talk with me. Apparently my industriousness had impressed them enough that they were willing work with me on job duties. For the rest of my summer I bussed tables during lunch and helped with food prep in the kitchen.

 

This food prep experience is where I learned to prepare large numbers of burgers, shrimp, baked potatoes, and other foods. To ensure consistency of product, we used a ring to form the burgers. It is possible, but unnecessary, to use a wide-mouth Mason jar ring when forming your oat burger patties.

 

Part of the American tradition is the hamburger. When you desire a vegetarian substitute for your burger needs, this recipe makes the patties you want! The texture of the mixture is easily formable, so your patties can be beautifully round and bun-sized. This recipe makes approximately 15 patties.

PREPARE

Preheat oven to 400 degrees.

Grease baking sheet.

Chop 3/4C walnuts.

 

INGREDIENTS

• 5C+1/3C water
• 1/3C soy sauce or Bragg's Amino Liquids
• 1/4C oil
• 3/4C chopped walnuts
• 1/4C sunflower seeds
• 1/4C nutritional yeast flakes
• 1T garlic powder
• 1T dried basil
• 2t onion powder
• 1t ground coriander
• 1t rubbed sage
• 5C quick rolled oats

 

DIRECTIONS

1. Combine all ingredients EXCEPT oats in a sauce pan and bring to a boil.
2. Stir in the oats and simmer for 3 minutes. Mixture will be thick.
3. Allow mixture to cool (approximately 30 minutes).
4. Form mixture into patties (approximately 1/2C of mixture per patty).
5. Place on greased baking pan.
6. Bake at 400 degrees for 20 minutes. Flip patties over and bake an additional 10 minutes.

 

Douglas G Pratt, 2013

Brownies

Recently, while reviewing a list of posts for this blog, I discovered this recipe. I created it as a draft almost two years ago and am happy to share it now. Making this version of brownies is almost as fast as brownies from a box. Enjoy!

 

Preparation

Preheat oven to 350 degrees. Grease a 9x13x2 glass baking dish.

 

Ingredients

1C sugar

1C flour

1T ground flax seeds

1/3C unsweetened cocoa powder

1/4t baking powder

1/4t salt

1/4C oil

2/3C water

1/4C chopped pecans (optional)

 

Directions

Combine dry ingredients in a bowl and mix to combine. Stir in oil and water and stir until mixed well. Fold in chopped pecans. Pour mixture into baking dish and spread evenly. Bake at 350 degrees for 20-25 minutes. Allow to cool before cutting.

 

Douglas G Pratt, 2013

Cajun Cornbread Biscuits

It is nice to have a variety of bread options available for meals. In previous posts, you will find cornbread muffins, and Southern-style biscuits. This recipe meets in the middle and results in a spicy cornbread biscuit that is reminiscent of hush puppies.

 

 

 

 

 

Preparation

Preheat oven to 425 degrees. Spray baking pan with cooking spray.

 

Ingredients

1 1/2C fine-grind* cornmeal or corn flour

1 1/2C white all-purpose flour

4t sugar

1 1/2t baking powder

1/4t baking soda

3/4t salt

1t cajun seasoning

1/4t cayenne pepper

1C finely diced sweet onion (approximately 1/2 onion)

1T ground flax seed + 3T water (or 1 large egg)

1C milk

1/4C oil for brushing

 

Directions

 

1. Combine cornmeal, flour, sugar, baking powder, baking soda, salt, and seasonings in a bowl and mix well.
2. Stir onion into cornmeal mixture.
3. In a separate bowl, mix egg/flax seed and milk. Add to cornmeal mixture and combine well. Dough will be set.
4. Form into balls and place on baking sheet. Brush biscuits with oil.
5. Bake at 425 degrees for 13 minutes.

* To achieve fine-ground cornmeal, place regular cornmeal in a food processor and pulse several times.

 

Multigrain Bread

Growing up, I had some family friends who baked bread every week.  It was wonderful to visit their house on Friday afternoon and smell the delicious aroma of freshly-baked bread.  Although I have been successful with many recipes, including pizza dough, loaf bread has eluded me ... until now! 

This recipe, makes two loaves of multigrain bread.  The texture is light and soft.  This is an easy recipe to make, assuming you have a stand mixer with a dough hook.  Total time required to prepare is about 4 hours.

Ingredients

• 1 1/4C multi-grain cereal mix
• 2 1/2C boiling water
• 3C white all-purpose flour
• 1 1/2C whole wheat flour
• 1/4C honey
• 4T olive oil
• 1pkg instant or rapid-rise yeast
• 1T salt

Directions

1. Place the cereal mix in the bowl of a stand mixer fitted with the dough hook.  Add boiling water and mix well.  Stirring occasionally, allow this mixture to thicken and cool, until it is about 100 degrees.  This takes about 45-60 minutes.
2. In a separate bowl, add flours and stir until combined.
3. Add honey, oil, and yeast to multi-grain cereal mixture.  Mix on low speed until combined.
4. Add flour, 1/2C at a time, until all flour is added.  
5. After dough is mixed well, cover tightly with plastic and allow the dough to rest for 20 minutes.
6. After 20 minutes, remove plastic wrap and add salt.  
7. Knead the dough for 8-10 minutes.  If the dough looks too sticky, add 3-4T flour, but not more! 
8. Place dough in a large, lightly oiled bowl, and cover tightly with plastic.  Let it rise at room temperature until nearly doubled, 45-60 minutes. 
9. Grease two 9x5-inch loaf pans.  
10. Transfer the dough to a lightly floured counter and divide into two pieces.  DO NOT PUNCH DOWN THE DOUGH!  Shape to fit your pans.  
11. Preheat the oven to 375 degrees.
12. Place dough in the pans (seam-side down) and cover loosely with plastic wrap or damp cloth.  Allow to rise (at room temperature) for 30-40 minutes. 
13. Bake at 375 degrees for 35-40 minutes.  Most breads are baked when the internal temperature reaches 200 degrees.  Rather than tapping on the bottom of a loaf or guessing, using a meat thermometer to check the temperature allows for consistent, measurable results.
14. Remove pans from oven and place on a wire cooling rack for 5 minutes.  After five minutes, remove loaves from pans and allow to cool completely, approximately 2 hours.

Cooking Tip - Ideal Temp for Bread Rising

In my house, during the winter, we keep the room temperature at 68 degrees. This is less than the ideal temperature for yeast breads to rise.

 

Fortunately, there are two convenient ways to achieve the ideal temperature (around 75-80 degrees).

 

1. Place the bowl in an UNHEATED oven. Set the temperature to 400 degrees and allow to preheat for 1 minute (60 seconds). Turn off the oven. This will achieve the ideal temperature for dough to rise.
2. Place a coffee cup of water in the microwave and bring it to a boil. While leaving the water in the microwave, set your bowl of dough in the microwave and keep the door closed for the specified rising time.

For both of these methods, remember to keep the ovens off during the rising!

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Cooking Tip - Buttermilk Substitute

You can create buttermilk by combining 1C of milk with 1T of lemon juice. Mix well and let sit for about 5 minutes.

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