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In honor of the season! This is a favorite with the boys...what boy doesn't like a little meat and potatoes!
Prepare in crockpot to cook on low all day:
1 lb lean ground beef
1 lb bison or lamb
1 onion sliced
1 T garlic in oil
1-2 cups beef broth
salt and pepper
4 carrots, sliced
1 cup chopped fresh spinach
1 cup chopped mushrooms
1/2-1 cup corn (we use leftovers or omit)
low heat all day...that afternoon, prepare 1 batch mashed potatoes-
in boiling water add 4 cut potatoes (yukon)
cook til tender, drain and add...
1 cup unsweetened almond milk
2 T butter
salt and pepper
Pour meat mixture into dish and top with potatoes and bake 10 minutes. Also good lined or topped with potatoes here.
meat mixture...
just noticed another version of this is on the blog! We tweeked it a little and came up with this that we like a little better!
(this is made with leftover smoked turkey and chicken.)
sautee 5 T butter in a dutch oven with
1 cup cut onion and mushroom combined
add 5 T wheat flour and make paste
slowly add one box chicken stock
and 1 cup unsweetened almond milk (alternating a little at a time, stirring in between) We do this because of our milk allergy does not allow the shortcut of those "cream of" soups!
add...
as much leftover chicken as wanted
1/2 c corn
1/2 c broccoli cuts
1/2 c green beans
1/2 c peas/carrots
simmer til needed adding water if too thick.
We served in bread bowls.
This is a wonderful easy dessert! Our kids call it doughnut casserole!
Set torn up bread in long casserole dish morning or night before preparing. (bread should be crispy!)
10-14 pieces bread. hot dog/burger buns,rolls,bagels, biscuits (any bread!)
4 cups almond milk
1/4 cup butter
3 eggs (or replacer)
1 1/4 cups sugar
1 tsp almond extract (or vanilla)
preheat oven 350... Heat milk and butter in pot on low heat til butter is melted. Pour that mixture over bread. In bowl mix egg replacer and sugar and extract. Also pour over breads and stir all together. Bake 40 minutes.
For sauce... melt 1/2 cup butter and 1 cup powdered sugar and 1 tsp almond extract. Pour over baked pudding. Slice and serve. Store in refrigerator and warm up to serve again!
Note: To make pumpkin bread pudding, use enough pumpkin bread to be 1/2 of total bread and sprinkle with cinnamon before baking. (above picture is pumpkin bread pudding)
When I was in college, I picked up a recipe at the checkout at a Hallmark store and over the years we have made some changes and here lately with an allergy child, even more changes...but it is a family favorite (not just our little family, but cousins, grandparents, aunts, uncles, friends and so on!)
Below is our little recipe for this yummy treat, and soon I will post our new creation with it....Pumpkin bread Pudding, amazing!
3 1/2 cups flour (we use 2 c wheat, and 1 1/2 all purpose)
2 tsp baking soda
1 1/2 tsp salt
2-3 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
2 1/2 cups sugar
1 cup veg oil or melted butter
4 eggs (we use egg replacer for the eggs)
2/3 cup water
1 can pumpkin (I think it is 15+ ounces)
Mix dry ingredients and wet separately and combine. Pour into 2 greased bread pans. Bake at 350 for 1 hour 15 minutes until done in middle. (insert a toothpick or cake tester and will come out clean if done!) Cool and serve!
