Roast 3.0 cooked

Cooked roast from previous post

Slow Cooker Green Bean Casserole

http://allrecipes.com/recipe/229809/slow-cooker-green-bean-casserole/

Slow Cooker Green Bean Casserole

Recipe by: Hollus2@gmail.com


2 (16 ounce) packages frozen cut green beans

2 (10.75 ounce) cans cream of chicken soup

2/3 cup milk

1/2 cup grated Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 (6 ounce) can French-fried onions, divided

Combine green beans, cream of chicken soup, milk, Parmesan cheese, salt, black pepper, and half the can of French-fried onions in a slow cooker.

Cover and cook on Low for 5 to 6 hours. Top casserole with remaining French-fried onions to serve.

Roast 3.0 veganized

7 Cups Dry Flakes,Seeds and Grains Ingredients
1 cup rolled rye flakes
3 cups rolled oats
1 cup raw sunflower seed
1/2 cup raw sesame seed
1 cup golden flax seed
1/2 cup wheat germ

2 Tbsp Pea protein
1 cup TVP

Dry Herbs and spices

1 Tbsp paprika

1 Tbsp tumeric

1 Tbsp dill dry

1 Tbsp mustard seed

1 Tbsp Marjoram/Basil

1 medium Onion chopped- (can use other available vegetables)

1 medium carrot grated

2-3 cloves garlic

handful of fresh chives chopped

Liquid and Liquid Seasoning

2 Tbsp soy sauce

2 Tbsp Hoisin Sauce

3 Tbsp oil

4 cups water- add last cut slowly to get right degree of wetness

3 eggs worth of Flax seed

stir

put in oiled casserole dish

put in fridge to cook sabbath am

Egg- 3 eggs normally- so used 3 Tbsp ground flax w 9 Tbsp water
http://detoxinista.com/how-to-make-flax-eggs-or-chia-eggs/

For each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes.

Chicken Rice Casserole- Experiment 2.1

Continuing to work on a scratch recipe

doubled the recipe today

Sprayed a glass roast pan- baking dish with Pam type oil spray

added dry ingredients as follows:


2 cups parboiled rice
1 cup TVP-Textured Vegetable Protein
1 Tbsp red lentils dry
1 Tbsp ground flax
1 Tbsp Xanthan gum

Liquid part-
20 Tbsp powdered skim milk
4 Tbsp Corn starch
2 Tbsp Vegetarian chicken soup base
2 Tbsp Oil
6 cups water
Since was not going to cook til morning
stirred up the dry and added the water and oil and put in fridge overnight

In the morning, added 1/2 cup of fresh chopped chives from the garden
then poured the liquid over the dry ingredients

the liquid part had partially congealed at the bottom and while the top came out as liquid - in the bottom there was a couple of cups of creamy liquid that was reminiscent of when a can of Cream of mushroom soup was used in the recipe

Roast 102.01

last time was not enough so tried to do a bigger batch but then the veggies turned out to be 4 cups so increased the oats etc more- but was not enough for 3 dishes but enough for 2 big dishes

8 cups large rolled oats

2 3/4 cup rolled rye flakes

3/4 cup sesame seeds

3/4 cup red and white quinoa seeds

1/2 cup wheat germ

1 1/2 cup raw sunflower seeds

=14.25  cups total dry

1 Tbsp poppy seed

3 Tbsp arrowroot flour

2.5 Tbsp Xantan Gum

3 Tbsp brown rice flour

1 Tbsp Protein isolate

2 Tbsp Pea protein

1 1/2 cup TVP

1 1/2 medium onion diced (

2 diced carrots

4 cloves garlic

2 broccoli stems

1 1/2 Tbsp paprika

2 Tbsp tumeric

2 Tbsp dill dry

1 1/2 Tbsp mustard seed

2 Tbsp Marjoram

2 tsp salt

3 Tbsp soy sauce

3/16 cup Hoisin Sauce

3/8 cup oil

6 eggs

8 cups water

put into 2- 8 by 11 baking dish that have been sprayed with Pam or similar

bake cover with foil 350 for 45 minutes

bake last 15 minutes uncoverd

photo before cooking

Chicken Rice Casserole- Experiment 2.0

Trying to use a scratch recipe
so found a recipe for mushroom soup but it calls for evaporated milk
found substitute recipe for evaporated milk

so based on those

2 Tbsp corn starch
1/4 tsp salt
1 tsp vegetarian chicken soup base
10 Tbsp skim milk powder - 4 Tbps per 1 cup milk
1/2 cup TVP

1 Tbsp oil
1 cup rice
3 cups water

stirred together- bake at 350 for 90 minutes

photo before baking

after cooking it looked like this- should have sprayed dish with Pam as it stuck good
turned out fine otherwise

Make Your Own Condensed Cream of Mushroom Soup

http://www.salad-in-a-jar.com/family-recipes/make-your-own-condensed-cream-of-mushroom-soup-in-less-than-5-minutes

Make Your Own Condensed Cream of Mushroom Soup in Less than 5 Minutes

Condensed Cream of Mushroom Soup

Print

Prep time

5 mins

Cook time

3 mins

Total time

8 mins

Using only a blender and a microwave, you can make your own condensed cream of mushroom soup. Easy to customize to your needs and tastes.

Author: Paula (Salad in a Jar)

Recipe type: Soup

Serves: 3

Ingredients

• 1 teaspoon onion powder
• 2 tablespoons cornstarch
• 1 tablespoon canola or vegetable oil
• ⅛ teaspoon white pepper
• ¼ teaspoon salt (or to your taste)
• Pinch of sugar
• 8-ounces 2% evaporated milk
• Handful (approx. ¾ cup) fresh mushrooms, sliced

Instructions

1. Put all ingredients except the mushrooms in a blender or food processor and pulse until smooth. Add mushrooms and pulse 2-3 times until mushrooms are chopped.
2. Pour into a 2-quart Pyrex bowl and microwave on HIGH for 3 minutes, whisking well after two minutes and again at the end of cooking time. If not thick enough, add 30 seconds and whisk again.

note- for substituion of evaporated milk

http://www.myrecipes.com/how-to/cooking-questions/substitute-evaporated-milk

What can I substitute for evaporated milk?

Learn more about what evaporated milk is, and what to substitute for it when cooking. 

Photo: Lee Harrelson; Styling: Ana Kelly, Mindi Shapiro Levine

Evaporated milk is milk that has been cooked down to allow some of the water content to evaporate. The concentrate is canned, and the result is a heavier tasting milk with a slightly toasted or caramelized flavor. If you don't have any, make your own: To produce 1 cup of evaporated milk, simmer 2 1/4 cups of regular milk down until it becomes 1 cup.

In many recipes, evaporated milk may also be replaced with a combination of whole milk and half-and-half. For 1 cup of evaporated milk, use 3/4 cup whole milk and 1/4 cup half-and-half.

NOw BACK TO THE MUSHROOM SOUP POST

The reputation of Condensed Cream of Mushroom soup seems tarnished as of late. Some think it’s unhealthy. Others think it’s old-fashioned.  But I have a few favorite recipes that call for it so I’m not quite ready to say good-bye.  I’ve dressed it up in all its simple, mushroomy glory for your reconsideration.

Thankfully, it doesn’t have to come out of a can and it doesn’t have to take a lot of time.  You only need a blender (or food processor) and a microwave for this really quick method.  Try it as the beginning of an easy and healthy meal or as a key ingredient of a favorite recipe.

Ten reasons why you might want to make your own condensed cream of mushroom soup:

1. Need to control ingredients such as salt or fat more closely for health reasons.
2. You have slightly aging mushrooms you don’t want to waste.
3. You need a can of mushroom soup pronto but you can’t find any in the pantry.  (At my house, this doesn’t necessarily mean I don’t have it.)
4. You need it for a special occasion dish you want to be absolutely fresh and perfect.
5. You love mushrooms and want to actually taste them.
6. You aren’t crazy about mushrooms and want the pieces so small they are almost unrecognizable.
7. It can be frozen.
8. You live in a foreign country where it’s not available or is too expensive.
9. You can make it in the microwave in 3 minutes + whatever time it takes to throw all the ingredients in a blender.
10. You refuse to buy the store-bought soup but you miss green bean casserole with the onion rings on top.

I know this may fit in the same category as making your own yogurt for some people–too much trouble when the stuff you get at the grocery store is good enough and fairly cheap. However, I like to know I can make it myself when I want to. I guarantee if you print this recipe and store in a safe place, some day you’ll be glad you did.

Paula’s Pointers:

• Using a blender ensures your soup will be lump-free.  Using a microwave means the process will be fast and scorch-free.
• Customize and  increase flavor with garlic (crushed or powdered) or  bouillon (cubes, powder or concentrate).
• Did you know 2% evaporated milk and fat-free evaporated milk contain the exact same calories? Check it out.  Might as well use 2%.
• Pulse the blender an extra time if you don’t want to recognize the mushroom pieces; less time if you want bigger chunks.
• I prefer cornstarch over flour–better texture, not pasty.  More like what we’re familiar with out of the can.
• Well-drained canned mushrooms can be substituted for fresh.
• Replace the onion powder with fresh or frozen onions if desired but they will still be a little crunchy because of the short cooking time.
• This recipe yields approximately 10 ounces- the same amount as a “regular” can called for in most recipes.
• Add milk, broth or water for a quick soup you can serve for supper.

Roast 102

4 cups large rolled oats
1 cup rolled rye flakes
1/2 cup sesame seeds
1/2 cup red quinoa seeds
1/2 cup wheat germ
1 cup raw sunflower seeds
=7.5 cups total dry
2 Tbsp arrowroot flour
2 Tbsp Xantan Gum
2 Tbsp brown rice flour
2 Tbsp soy flour
2 Tbsp Protein isolate
2/3 cup TVP

1 medium onion diced (1 cup)
1/2 cup diced carrots
1/2 cup diced rutabaga
3 cloves garlic

1 Tbsp paprika
1 Tbsp tumeric
1 Tbsp organo dry
1 Tbsp mustard seed
1 Tbsp Marjoram

1 tsp salt

2 Tbsp soy sauce
3/16 cup Black bean sauce
1/4 cup oil
4 eggs
4 cups water


put into 2- 8 by 11 baking dish that have been sprayed with Pam or similar
bake cover with foil 350 for 45 minutes
bake last 15 minutes uncoverd

quantities about 20% not enough- the roast sat low in the baking pans

photo before cooking