Turkey Stroganoff (Dairy Free)

Ingredients:
1 lb ground turkey

1/2 cup diced onions

1 tsp salt

1 tsp minced garlic

1/2 tsp pepper

8 ounces sliced mushrooms

2 cups beef broth

3 TBSP flour

1/2 cup plant-based sour cream alternative

Cooked egg noodles

Directions:

1. In a large nonstick skillet, cook the ground turkey, onion, salt, garlic, and pepper, on medium-high heat, stirring occasionally to break up the meat into small pieces, until the meat is almost cooked through but still slightly pink, about 5 minutes. Add sliced mushrooms and cook 1-2 minutes.
2. Add the beef broth. Sprinkle the 3 TBSP flour over the mixture and then stir it in and let it simmer until slightly thickened, 2-3 minutes. Stir in the sour cream alternative and add additional salt and pepper to taste.
3. Serve over cooked egg noodles.

Creme Fraiche

Seriously awesome replacement for sour cream! Recipe from Chef John.

Ingredients:
2 cups heavy cream
3 TBSP cultured buttermilk

Directions:
Combine cream and buttermilk in a sterile glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.

Baked Ziti

Ingredients:
1 lb dried ziti pasta
1 onion, chopped
1 tsp minced garlic
1 lb lean ground beef
2 (26 oz.) jars spaghetti sauce (Bertolli Five Cheese Sauce)
6 oz. provolone cheese, sliced
1 1/2 cups sour cream
6 oz. mozzarella cheese, shredded
2 TBSP grated Parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion, garlic, and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch (or slightly larger) baking dish. Layer as follows: 1/2 of the ziti, 1/3 of the sauce, Provolone cheese, sour cream, 1/3 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake covered with tin foil for 30 minutes in the preheated oven, or until cheeses are melted.

Honey Whole Wheat Bread

I have spent the last year trying to sneak whole wheat into the kids' diets.  This bread tops them all!  My sister gladly shared it with me and now I share it with you.  Seriously, the best!  No sugar!  I love the bit of white flour added to the recipe to give your bread a little more softness.

Ingredients:
5 1/2 cups hot tap water
2/3 cup oil
2 scant TBSP yeast
2/3 cup honey
2 TBSP salt, slightly rounded
11-12 cups whole wheat flour
4 cups white flour

Directions:
Mix water, oil, and yeast in your Bosch (or large Kitchen Aid). Let sit for 5-10 minutes until frothy. Then add honey, salt, 8 cups of wheat flour and 4 cups of white flour.  Mix on low or speed 1 for 4-5 minutes.  Add remaining 3-4 cups of wheat flour until dough is a little sticky, but spongy, and cleans itself from the bowl. Continue to knead in the mixer on speed 2 for 5 minutes, or speed 1 for 10 minutes.

During this time, grease four large bread pans or five medium bread pans. Oil hands and the counter. Remove dough from bowl and divide into loaf sizes. Pound or knead dough, drawing in four sides to the center, shaping a loaf. Place folded side into the bottom of the loaf pan. Press with fist or palm, making dough even in the pan. 

Raise double until bread is just over the top of the pan.

Bake at 350 degrees, 25 minutes for a smaller loaf, and 32 minutes for a large loaf. When bread is done, remove promptly from pans. Rub a cube of butter across the top of the bread to moisten and keep soft.

We put extra loaves in bags and store in the freezer for future use.

Food Storage Crepes

I got this recipe from my sister after I was complaining to her that I had tried so many Crepe recipes and just hadn't found a good one yet.  This one tops the charts.  It's great that you can substitute the food storage items for grocery items.

Ingredients:
4 Eggs (1/4 C. Dehydrated Eggs + 1/2 C. Water)
1 C Flour (1/2 C. Whole Wheat Flour + 1/2 C. All Purpose Flour)
1 C Milk (3 T. Powdered Milk + 1 C. Water)
1TB Oil
1 tsp Vanilla
2 tsp Sugar
1/2 tsp Salt

Directions:
Place all ingredients into your blender and blend for 2 minutes or until smooth.  Pour in 1/2 cup at a time, cook, and enjoy. 

We love Crepes filled in the following ways:
-Lemon juice & powdered sugar
-Strawberry jam & whipped topping
-Chopped apples sauteed in butter
-Berry medley (strawberries, blueberries, etc)

Chicken Marinade

Yum!  The kids couldn't get enough of this marinade.

Ingredients (for 4 servings):
3 TBSP Vegetable Oil
1 TBSP and 1 1/2 tsp Soy Sauce
1TBSP Worcestershire Sauce
1 TBSP Red Wine Vinegar
2 tsp Lemon Juice
3/4 tsp Dry Mustard
1/8 tsp Salt
1/4 tsp Black Pepper
1/8 tsp Finely Chopped Fresh Parsley

Directions:
In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired (we like it grilled the best). The longer you marinate, the more flavor it will have.