Tim A. Hicks's Blog, page 2

Vegetarian Shepherd's Pie (with Vegan Substitutions)

I have to admit, that I'm used to making this pie with meat. However, since my wife can no longer have meat, I made the leap to the "other side" and made it using vegetables. Many recipes you find out there give the proportions for making just one pie, however, I feel if I'm going to go to the trouble of prepping all the veggies, I might as well make several pies instead of just one. The recipe that follows will make 3 (9-inch) pies; you can eat one now and then freeze the others for a later time. This recipe can also be easily converted to a Vegan recipe; I will provide the alternatives throughout. So, since you came here for a recipe and not a story on why I'm making it with vegetables, let's get on with the recipe.
 Interior of the pie What you need:



For Potato Topping:
1 bag of potatoes (10-pound bag. I used Russet potatoes) I told you, it will make more than one pie :)8 Oz's. low fat cream cheeseVegan option:  Tofutti, Follow Your Heart (both made with soy), or GO Veggie!® (made with coconut oil and soy8 Oz's Buttermilk Vegan option: You'll have to make your own... take 1 Tbsp of lemon juice or vinegar and add it to 1-cup of soy or almond milk; Stir and let it set for 5-10 minutes1/2 cup of butter or margarine (1 stick) Vegan option: Earth Balance Buttery Sticks1 tsp salt to start. (Add more to taste)1/2 tsp pepper to start. (add more to taste)Cheddar Cheese (optional)Vegan option: Daiya Cheddar Style Shreds, GO Veggie!® Cheddar Cheese Alternative, and Follow Your Heart Vegan Cheddar Cheese
For Veggie Portion: 2 Onions1 stalk of celery8 carrots4 cloves of garlic (or 1 tablespoon of minced)1 packet of mushrooms, about 8 Oz's (I used cremini)2 cups Lentils 2 cups of frozen peas2 cups of frozen corn5 cups of vegetable broth3 Tbsp tomato paste1 tsp thyme 2 tsp Vegetarian or Vegan Worcestershire sauce (since the regular Worcestershire sauce contains anchovies)3 Tbsp Olive oil (for sautéing veggies) Salt and pepper Putting it Together:



For Potato Portion: Peel and quarter potatoes and place in large potAdd enough water to cover potatoes Add salt or other seasoning you like and boil until fork-tender (about 20-25 minutes)Drain water and put potatoes back into potMash potatoes with masherAdd salt, pepper, butter/margarine (or Vegan Substitute), cream cheese (or Vegan Substitute), and buttermilk (or Vegan Substitute)Using a hand mixer, whip potatoes until they are nice and fluffyTaste and season with salt and pepper accordinglyCover and set aside until needed For Veggie Portion:
Prep all veggies:Dice onionsDice celeryPeel and dice carrots  (small, restaurant-style, pieces)Wash and chop mushroomsIn large pot, over medium heat, add olive oilWhen oil is hot, add onions and sauté until translucent (about 5 minutes) (be sure to season the onions with salt and pepper)Add garlic, thyme, celery, carrots, and sauté an additional 15 minutesAdd mushrooms, increase heat to medium-high, and sauté and additional 5 minutesAdd lentils and brothCover pot, bring to a boil, and then reduce heat to a simmerSimmer for 15-20 minutes until lentils are softAdd tomato paste and stir in well Add peas and cornMix in wellIf the broth is still very runny, you have a few options: You can drain the excess broth and then add a few ladles to each pie to keep them moist This is what I did...I know: lazy

Vegetarian Shepherd's Pie (with Vegan Substitutions)

I have to admit, that I'm used to making this pie with meat. However, since my wife can no longer have meat, I made the leap to the "other side" and made it using vegetables. Many recipes you find out there give the proportions for making just one pie, however, I feel if I'm going to go to the trouble of prepping all the veggies, I might as well make several pies instead of just one. The recipe that follows will make 3 (9-inch) pies; you can eat one now and then freeze the others for a later time. This recipe can also be easily converted to a Vegan recipe; I will provide the alternatives throughout. So, since you came here for a recipe and not a story on why I'm making it with vegetables, let's get on with the recipe.

Interior of the pie What you need:



For Potato Topping:
1 bag of potatoes (10-pound bag. I used Russet potatoes) I told you, it will make more than one pie :)8 Oz's. low fat cream cheeseVegan option:  Tofutti, Follow Your Heart (both made with soy), or GO Veggie!® (made with coconut oil and soy8 Oz's Buttermilk Vegan option: You'll have to make your own... take 1 Tbsp of lemon juice or vinegar and add it to 1-cup of soy or almond milk; Stir and let it set for 5-10 minutes1/2 cup of butter or margarine (1 stick) Vegan option: Earth Balance Buttery Sticks1 tsp salt to start. (Add more to taste)1/2 tsp pepper to start. (add more to taste)Cheddar Cheese (optional)Vegan option: Daiya Cheddar Style Shreds, GO Veggie!® Cheddar Cheese Alternative, and Follow Your Heart Vegan Cheddar Cheese
For Veggie Portion: 2 Onions1 stalk of celery8 carrots4 cloves of garlic (or 1 tablespoon of minced)1 packet of mushrooms, about 8 Oz's (I used cremini)
2 cups Lentils 2 cups of frozen peas2 cups of frozen corn5 cups of vegetable broth3 Tbsp tomato paste1 tsp thyme 2 tsp Vegetarian or Vegan Worcestershire sauce (since the regular Worcestershire sauce contains anchovies)3 Tbsp Olive oil (for sautéing veggies) Salt and pepper Putting it Together:



For Potato Portion: Peel and quarter potatoes and place in large potAdd enough water to cover potatoes Add salt or other seasoning you like and boil until fork-tender (about 20-25 minutes)Drain water and put potatoes back into potMash potatoes with masherAdd salt, pepper, butter/margarine (or Vegan Substitute), cream cheese (or Vegan Substitute), and buttermilk (or Vegan Substitute)Using a hand mixer, whip potatoes until they are nice and fluffyTaste and season with salt and pepper accordinglyCover and set aside until needed For Veggie Portion:
Prep all veggies:Dice onionsDice celeryPeel and dice carrots  (small, restaurant-style, pieces)Wash and chop mushroomsIn large pot, over medium heat, add olive oilWhen oil is hot, add onions and sauté until translucent (about 5 minutes) (be sure to season the onions with salt and pepper)Add garlic, thyme, celery, carrots, and sauté an additional 15 minutesAdd mushrooms, increase heat to medium-high, and sauté and additional 5 minutesAdd lentils and brothCover pot, bring to a boil, and then reduce heat to a simmerSimmer for 15-20 minutes until lentils are softAdd tomato paste and stir in well Add peas and cornMix in wellIf the broth is still very runny, you have a few options: You can drain the excess broth and then add a few ladles to each pie to keep them moist This is what I did...I know: lazy 😉 )Drain the excess liquid; make a rue to thicken it; then add back to the veggiesNext, divide the veggies between the 3 pie pans and then top with potato mixture. You want to be sure to seal the veggies with the potatoes (kind of like you would do with a meringue). Top with cheese (optional). For pies you will freezing, do not add the cheese. Just Wrap with plastic wrap, foil and freeze.



If Eating Right Away:
Preheat oven to 400°FOnce heated, place pie in oven and bake for 15 minutes or until cheese is melted To Heat from Frozen:
Remove from freezer and place pie in cold ovenPreheat oven to 350°FOnce oven reaches temperature, bake for 35-60 minutes, or until heated through (times can vary depending on how deep the pie plate is. At the 35-minute mark, add cheese or cheese substitute to top (optional). Continue heating until pie is heated-through and the cheese is melted.  To Thaw and then Heat:
Preheat oven to 350°FAdd cheese or cheese substitute to top (optional) and place thawed pie in oven and bake for 30 minutes or until heated through The yummy veggies :)

Making Your Own Hummus

Ingredients to make hummusHere is the recipe I use to make our own hummus. My wife loves to take this for her lunch. If you pair it with some Naan Bread, you have yourself a delicious meal.


What you need:


1/3 Cup of Tahini (follow this link for the easy recipe)1 Can of Black beans1 Can of Garbanzo beans1/4 Cup Lemon juice1/2 tsp. Salt (add more if desired)1/2 tsp. Paprika1/4 Cup Olive oil1 TB Lipton's onion soup mix (Optional)(Follow the link to get the recipe)1/4 Cup Parmesan cheese (Optional)Food Processor (note: if you do not have one, you can use a blender instead. Although, it will be a little more difficult making sure all the ingredients get blended smoothly)Putting it Together:
Add tahini to food processorUsing a sieve, drain the black beans and rinse them until the water runs clear. Add to food processor Black beans being rinsed and drainedUsing a sieve, drain the garbanzo beans and rinse. Add to food processorAdd lemon juice, salt, and paprikaProcess until smoothSlowly add the olive oil until it reaches a smooth consistency or the consistency you prefer Hummus being processed

If you are going to add the onion soup mix and/or parmesan cheese, do this first, before adding more saltTaste and add additional salt, soup mix, or parmesan cheese, as per your tastePlace in bowl and store in refrigeratorThe flavors will enhance as it sets Hummus in the bowl and ready to eat

Making Your Own Hummus

Ingredients to make hummusHere is the recipe I use to make our own hummus. My wife loves to take this for her lunch. If you pair it with some Naan Bread, you have yourself a delicious meal.


What you need:


1/3 Cup of Tahini (follow this link for the easy recipe)1 Can of Black beans1 Can of Garbanzo beans1/4 Cup Lemon juice1/2 tsp. Salt (add more if desired)1/2 tsp. Paprika1/4 Cup Olive oil1 TB Lipton's onion soup mix (Optional)(Follow the link to get the recipe)1/4 Cup Parmesan cheese (Optional)Food Processor (note: if you do not have one, you can use a blender instead. Although, it will be a little more difficult making sure all the ingredients get blended smoothly)
Putting it Together:
Add tahini to food processorUsing a sieve, drain the black beans and rinse them until the water runs clear. Add to food processor Black beans being rinsed and drainedUsing a sieve, drain the garbanzo beans and rinse. Add to food processorAdd lemon juice, salt, and paprikaProcess until smoothSlowly add the olive oil until it reaches a smooth consistency or the consistency you prefer Hummus being processed

If you are going to add the onion soup mix and/or parmesan cheese, do this first, before adding more saltTaste and add additional salt, soup mix, or parmesan cheese, as per your tastePlace in bowl and store in refrigeratorThe flavors will enhance as it sets Hummus in the bowl and ready to eat

Tahini Recipe


Ingredients for tahini

While there are a variety of uses for tahini, I usually just use it as a base in my hummus recipe. While you can spend $6.50 or more to get 16 ounces of if from the store, you can make your own and customize it to your taste. The recipe that follows is a basic tahini recipe and you can add other flavors to get the taste you desire. for just a fraction of the cost. As with my Lipton Onion Soup Mix recipe, I used items I got from the bulk bin at our grocery store (Winco). The cost of one pound of sesame seeds at Winco was $3.83. For this price,  you get a massive amount, since sesame seeds weight next to nothing. You can easily make this recipe 3 or more times. In addition, if you make your own hamburger buns, the sesame seeds make a great topper to them. Well, enough talk.


What you need:
4 Cups: Sesame seeds (toasted)1/4 - 1/2 Cup: Olive oil

Putting it Together:


The first thing you will want to do is toast the sesame seeds. I find it easiest to first line a cookie pan with parchment paper.
Set oven to 350 degreesAdd the four cups of sesame seeds to the parchment-lined cookie sheet and spread evenly Sesame seeds on parchment-lined cookie sheet

Put in oven for 5 minutesAfter 5 minutes, stir the seeds to mix them upPut in oven an additional 5 minutesAfter a total of 10 minutes in the oven, remove and check the seeds. They should be slightly browned. If not, return to oven and check every 2 minutes or so.Once you begin to smell the sesame seeds, remove them from the oven and allow them to cool

Once cooled, place in food processer (do this slowly, because they like to jump EVERYWHERE!!)
Process in food processer until well crushedSlowly begin to add the oilContinue adding the olive oil until the sesame seeds come together to form a paste


Tahini coming together

Place in a mason jar and store in the refrigerator Tahini ready for the refrigerator



Note: This is a basic tahini recipe. There are other recipes that have you add 3-5 cloves of garlic, 1/4 cup of lemon juice, and salt. If you desire to try this, then add the garlic and lemon juice before you begin to add the olive oil. Feel free to experiment, adjust this recipe to your own tastes, and have fun!!

Tahini Recipe


Ingredients for tahini

While there are a variety of uses for tahini, I usually just use it as a base in my hummus recipe. While you can spend $6.50 or more to get 16 ounces of if from the store, you can make your own and customize it to your taste. The recipe that follows is a basic tahini recipe and you can add other flavors to get the taste you desire. for just a fraction of the cost. As with my Lipton Onion Soup Mix recipe, I used items I got from the bulk bin at our grocery store (Winco). The cost of one pound of sesame seeds at Winco was $3.83. For this price,  you get a massive amount, since sesame seeds weight next to nothing. You can easily make this recipe 3 or more times. In addition, if you make your own hamburger buns, the sesame seeds make a great topper to them. Well, enough talk.


What you need:
4 Cups: Sesame seeds (toasted)1/4 - 1/2 Cup: Olive oil


Putting it Together:


The first thing you will want to do is toast the sesame seeds. I find it easiest to first line a cookie pan with parchment paper.
Set oven to 350 degreesAdd the four cups of sesame seeds to the parchment-lined cookie sheet and spread evenly Sesame seeds on parchment-lined cookie sheet

Put in oven for 5 minutesAfter 5 minutes, stir the seeds to mix them upPut in oven an additional 5 minutesAfter a total of 10 minutes in the oven, remove and check the seeds. They should be slightly browned. If not, return to oven and check every 2 minutes or so.Once you begin to smell the sesame seeds, remove them from the oven and allow them to cool

Once cooled, place in food processer (do this slowly, because they like to jump EVERYWHERE!!)
Process in food processer until well crushedSlowly begin to add the oilContinue adding the olive oil until the sesame seeds come together to form a paste


Tahini coming together

Place in a mason jar and store in the refrigerator Tahini ready for the refrigerator



Note: This is a basic tahini recipe. There are other recipes that have you add 3-5 cloves of garlic, 1/4 cup of lemon juice, and salt. If you desire to try this, then add the garlic and lemon juice before you begin to add the olive oil. Feel free to experiment, adjust this recipe to your own tastes, and have fun!!

Lipton Onion Soup Mix Copycat Recipe

Here is a recipe for making Lipton Onion Soup Mix.

Lipton Onion Soup Mix
While you can always go to the store and spend anywhere from $1.50 to $3.00 for a few ounces of the original, this recipe can save you a bunch of money without sacrificing taste. I use this in my Chicken with Rice recipe and also in my hummus, soups, and dips, just to name a few.  Now, while there are many styles of this recipe out there, this is the one that I found that tastes the best .This makes quite a lot, so you'll need to store it in an airtight container. The following recipe was made using ingredients from the bulk bin of our supermarket.

Ingredients needed to make the mix (direct from the bulk bin)

What you need:
3/4 Cup: Minced onion (onion flakes)1/3 Cup: Beef bullion4 tsp: Onion Powder1/4 tsp: Celery seeds (crushed)1/4 tsp: Sugar   What to do:
Add all the ingredients into a bowl
Ingredients before being mixed
Mix using a whisk or your fingers Ingredients after being mixed
Transfer to a jar Lipton Onion Soup Mix in a jar
Since the ingredients have a tendency to settle, be sure to give the jar a good shake before using.
Enjoy.

Lipton Onion Soup Mix Copycat Recipe

Here is a recipe for making Lipton Onion Soup Mix.

Lipton Onion Soup Mix
While you can always go to the store and spend anywhere from $1.50 to $3.00 for a few ounces of the original, this recipe can save you a bunch of money without sacrificing taste. I use this in my Chicken with Rice recipe and also in my hummus, soups, and dips, just to name a few.  Now, while there are many styles of this recipe out there, this is the one that I found that tastes the best .This makes quite a lot, so you'll need to store it in an airtight container. The following recipe was made using ingredients from the bulk bin of our supermarket.


Ingredients needed to make the mix (direct from the bulk bin)

What you need:
3/4 Cup: Minced onion (onion flakes)1/3 Cup: Beef bullion4 tsp: Onion Powder1/4 tsp: Celery seeds (crushed)1/4 tsp: Sugar   What to do:
Add all the ingredients into a bowl
Ingredients before being mixed
Mix using a whisk or your fingers Ingredients after being mixed
Transfer to a jar Lipton Onion Soup Mix in a jar
Since the ingredients have a tendency to settle, be sure to give the jar a good shake before using.
Enjoy.

Sour Dough French Bread

I made some French bread today, but instead of just using the active sour dough starter, I added yeast as well.  It came out pretty good, with the added bonus of a much shorter rise time of 2 hours instead of 6.
What you need:1 cup of active sour dough starter2 1/2 tsp yeast1/2 cup of warm water1 tsp salt2 tsp sugar1 egg2-3 cups of flour (you may need more or less depending on humidity)Putting it together:
In a bowl, add the sour dough starterAdd 1/2 cup of flour and mix until combinedAllow to sit for about 30 minutesPut yeast and sugar in small bowl and add waterOnce yeast has bloomed, add to sour dough starterMix to combine Add salt and egg, mixing to combineBegin adding flour 1/2 cup at a timeContinue adding until well mixed. Dough should be somewhat sticky, but not TOO sticky.Once kneading is complete, cover and let rise until doubled in size: 60-90 minutes.After first rise, take out, punch down gently, and shape into loaf(s)Cover and let rise an additional 30 minutesPreheat oven to 425Bake for 18 minutes, or until the internal temperature reaches 200 degreesRemove and let cool at least 30 minutes before slicingEnjoy!!

Sour Dough French Bread

I made some French bread today, but instead of just using the active sour dough starter, I added yeast as well.  It came out pretty good, with the added bonus of a much shorter rise time of 2 hours instead of 6.
What you need: 1 cup of active sour dough starter2 1/2 tsp yeast1/2 cup of warm water1 tsp salt2 tsp sugar1 egg2-3 cups of flour (you may need more or less depending on humidity) Putting it together:
In a bowl, add the sour dough starterAdd 1/2 cup of flour and mix until combinedAllow to sit for about 30 minutesPut yeast and sugar in small bowl and add waterOnce yeast has bloomed, add to sour dough starterMix to combine Add salt and egg, mixing to combineBegin adding flour 1/2 cup at a timeContinue adding until well mixed. Dough should be somewhat sticky, but not TOO sticky.Once kneading is complete, cover and let rise until doubled in size: 60-90 minutes.After first rise, take out, punch down gently, and shape into loaf(s)Cover and let rise an additional 30 minutesPreheat oven to 425Bake for 18 minutes, or until the internal temperature reaches 200 degreesRemove and let cool at least 30 minutes before slicingEnjoy!!