classic american

vegan pot pie with black pepper biscuits

classic american, new american

ingredients

  • 1 cup (5.64 oz) chopped onion
  • 3 cloves of garlic , finely chopped
  • 4 oz (113.4 g) mushroom , thinly sliced or chopped (optional, we usually skip this)
  • 1/4 cup (31.25 g) all-purpose flour
  • 2 bay leaves
  • 1 tsp dried rosemary
  • 1/2 tsp salt
  • 2 cups (473.18 ml) veggie broth
  • 2.5 cups (455 g) veggies , frozen veggies or chopped veggies such as green beans, corn, carrots, peas, zucchini, potatoes etc
  • 6 cups finely chopped broccoli
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  • 3/4 cup (3.31 oz) all purpose flour or a mix of all purpose and wheat flour
  • 1/4 cup (28 g) almond flour or ground cashews
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp nutritional yeast
  • 2 tsp dried herbs such as oregano ,rosemary, basil
  • 1/4 tsp freshly ground black pepper and more for garnish
  • 3/4 cup (177.44 ml) chilled non dairy milk such as almond milk,light coconut milk or soy milk

instructions

  1. Pot Pie Filling: Heat a saucepan over medium heat. Add 2 tbsp broth or 1 tsp oil. Add onion, garlic and a good pinch of salt and cook until translucent , 4 to 6 mins. Add mushrooms if using and mix in and cook for 3 mins.
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  2. Add in the bay leaves, herbs, salt and mix in. Add the flour and mix in. Add in 1/2 cup broth and mix in until there are no lumps, then add the rest of the broth. Stir well to combine.
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  3. Bring to a boil. Add the veggies and mix in and continue to cook for 4 to 6 minutes. If the mixture is not thick to preference, mix in 1 tbsp flour in 2 tbsp broth and add to the saucepan and bring to a boil again. The mixture thickens on cooling, so you just want slightly thick filling. Transfer the mixture to a 9 by 9 inch baking dish. Remove the bay leaves. Let it cool for 10 mins. Meanwhile prepare the biscuit topping. Preheat the oven to 435 deg F (225 C)
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  4. Biscuit Topping: Add flour, almond flour, baking powder, salt, nutritional yeast, herbs and black pepper in a bowl. Mix well. Add 1/2 cup chilled non dairy milk and mix in. Add 1 tbsp milk at a time to make a soft sticky dough. Let it sit for 5 mins, then add spoonfuls of the mixture on top of the pot pie filling. Bake at 435 deg F for 17 to 20 mins or until the topping is golden. Garnish with fresh herbs and freshly ground black pepper. Let it sit for 5 mins then serve.

Recipe and image from https://www.veganricha.com/vegan-pot-pie/

vegan broccoli mac + cheese

classic american, new american

ingredients

  • 1 lb small pasta (chiocolle or small shells or, ya know, macaroni)
  • 6 cups finely chopped broccoli
  • 1 cup whole unroasted cashews, soaked overnight or boiled for 15 min
  • 1 cup vegetable broth
  • 1/4 cup nutritional yeast flakes
  • 1/4 teaspoon turmeric
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon chipotle power
  • 1 tablespoon onion powder
  • 1/4 teaspoon salt

instructions

  1. Bring 6 quarts of salted water to a boil in a large pot.
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  2. While the water is coming to a boil, make the sauce. Place all sauce ingredients in a high-speed blender and blend for about 2-3 minutes, till sauce is totally smooth.
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  3. Cook pasta in boiling water for about 5 minutes, then add the chopped broccoli. Boil until pasta is cooked, 3 to 5 minutes.
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  4. Drain pasta in a large colander and add immediately back to the pot. It should still be piping hot and wet with pasta water. Do not rinse and do not wait. This part is important because you need the wet, hot pasta to get the sauce creamy and awesome and clinging to the pasta.
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  5. Add the sauce to the pasta pot and use the rubber spatula to mix. Turn the heat on low and stir for about 2 minutes to get everything warmed through. Taste for salt and seasoning and serve.

Recipe and image from https://www.thefullhelping.com/truly-amazing-cashew-queso-sauce

chickpea sweet potato patties

classic american, new american

ingredients

  • 1 1/4 cups leftover sweet potato mash (mashed sweet potato with a little coconut milk)
  • 1 1/2 cups chickpeas, cooked
  • 2 tablespoons chickpea flour (or all-purpose flour)
  • 1/3 cup bread crumbs (panko or regular), plus more as needed
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/4 cup onion, chopped
  • 1 pinch salt, plus more to taste
  • 1 pinch pepper, plus more to taste

instructions

  1. Add all ingredients but the olive oil to a food processor. Pulse until the mixture is evenly incorporated and the chickpeas are broken down, but still have texture. Add more bread crumbs if the mixture is so moist that you won’t be able to shape it into cakes.
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  2. Bake in oven on AirFryer setting at 475 for about 25 minutes.

Recipe and image from https://www.thefullhelping.com/truly-amazing-cashew-queso-sauce

sloppy joe cornbread casserole

classic american, dinner


ingredients

the joes

  • 1 lb ground impossible beef
  • 1 medium onion, chopped
  • 15oz tomato sauce
  • 1 tbsp packed brown sugar
  • 2 tsp Worcestershire sauce
  • 1 tsp mustard

the cornbread

  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tsp baking power
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1/3 cup honey
  • 1 cup “buttermilk” (greek yogurt mixed with milk to the consistency of heavy cream)

instructions

  1. Make the Joes and Preheat the oven to 400°F. In your cast iron skillet, cook the onions. Then addd the beef and cook until brown. Stir in tomato sauce, brown sugar, Worcestershire sauce and mustard. Cook 2-3 minutes, stirring frequently, until boiling. Remove from heat and set aside.
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  2. Start on the cornbread, browning the butter by microwaving the butter in a microwave safe bowl covered with a plate, until it browns like the below. Could take 6-12 minutes. Set aside.
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  3. Combine dry ingredients (flour, cornmeal, baking powder, baking soda, salt).
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  4. Combine the wet ingredients, except for the butter (eggs and honey, then “buttermilk”).
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  5. Finish the batter. Create a well in the center of the dry ingredients and pour the wet ingredients into the well. Gently combine. Then pour browned butter into the batter and stir until just combined (don’t overmix!).
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  6. Pour evenly over joes in your cast iron skillet and bake for 20-25 minutes, until toothpick inserted in the center of the cornbread comes out clean. Let sit for at least 10 minutes.

From:

– https://www.bettycrocker.com/recipes/cornbread-topped-sloppy-joe-casserole/45c44eb3-8e61-4641-91bd-11fe5d97f515
– https://www.gimmesomeoven.com/cornbread-recipe
– https://www.tastesoflizzyt.com/how-to-brown-butter
– https://www.kingarthurbaking.com/comment/543801?gclid=CjwKCAjwx46TBhBhEiwArA_DjFA3lD2PBCGoI3outIChFh3GsXJ5KvlwgnkTez-jk6fPxu-weAuHCxoC708QAvD_BwE

broccoli cheddar soup (nytimes)

classic american, dinner

ingredients

  • 1 large yellow onion, finely chopped
  • 2 cloves garlic, finely chopped
  • kosher salt and freshly ground pepper
  • 2 lbs broccoli, florets with stems peeled and trimmed to 3 inches
  • 1/4 cup flour
  • 2 cups milk
  • 3 cups chicken or vegetable stock
  • 8oz very sharp cheddar
  • Olive oil

instructions

  1. Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium heat. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes.
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  2. Add broccoli, and season with salt and pepper. Cook, stirring occasionally, until broccoli is bright green and slightly tender, 8 to 10 minutes. Using a large cooking spoon, transfer broccoli mixture to a medium bowl and set aside.
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  3. Heat remaining 3 tablespoons olive oil in the same pot over medium heat (don’t worry about any remaining broccoli bits). Add flour and whisk constantly, cooking until the mixture has turned a pale golden brown, 2 to 3 minutes.
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  4. Gradually whisk in chicken broth until no lumps remain (it’ll thicken considerably at first), followed by milk. Bring to a simmer for a few minutes and then stir in cheese and the reserved broccoli mixture.
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  5. Reduce heat to low and simmer until liquid has thickened and reduced by about 1/4 and the broccoli is completely tender, 25 to 30 minutes.
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  6. Using a hand blender, purée the soup to desired consistency. (Some like to leave bits of broccoli in there. It is up to you how smooth or chunky the soup is.) Alternatively, transfer to a blender and purée to desired consistency.
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  7. Season soup with salt and pepper, and divide among bowls. Top with remaining 1 cup broccoli, more Cheddar (if you like), and lots of freshly ground pepper.

Adapted from https://cooking.nytimes.com/recipes/1019106-broccoli-and-cheddar-soup

Sloppy Joes – Two Ways

classic american, dinner

ingredients

  • 1 tbsp oil
  • 2 small onions, chopped
  • 2 small green peppers, chopped
  • 3 cans kidney beans OR 1 can beans (half mashed up), 1 lb ground beef substitute
  • 1 cup open bit bbq sauce
  • 2 tbsp brown sugar

instructions

  1. Heat oil in a large frying pan. Cook vegetables, covered on low heat until soft and lightly browned (10-20 minutes).
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  2. Note: for meat version, cook the vegetables and push them to the side. Cook ground beef substitute until cooked through, then move to step 2.
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  3. Add beans, brown sugar, and bbq sauce. Mash about half or more of the beans with potato masher to make a thick mixture.
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  4. Continue cooking until it boils, then reduce heat and simmer 10-20 minutes.

Tuna Cheese Casserole

classic american, dinner

ingredients

  • 1 pckg egg noodles
  • 2 cans broccoli-cheese soup
  • 2 cans tuna, drained and shredded
  • 1 cup frozen peas (or mixed frozen vegetables)
  • 1/2 cup panko breadcumbs
  • Pam (or a little butter) and a little cheese (I used Romano)

instructions

  1. Preheat oven to 400. Cook egg noodles to al dente.
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  2. Combine cooked noodles, soup, tuna, and frozen peas in a casserole dish.
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  3. Mix breadcrumbs with a little oil and cheese and spread over the top.
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  4. Bake for 20ish minutes or till warmed through and bubbly.

Tuna Macaroni Salad

classic american, dinner, pasta/grains

ingredients

  • 1 lb elbow macaroni
  • 2 5oz cans tuna, drained
  • 1/2 jar gherkin pickles, diced
  • 3 hard boiled eggs (or skip)
  • 1 cup mayonnaise
  • 2 tbsp sugar
  • 1 tsp salt, pepper

instructions

  1. Start a large pot of water to boil. As soon as it’s boiling, add noodles and cook. Strain with cold water so noodles are room temp/cold.
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  2. Drain and shred tuna. Dice pickles (and optional eggs). Mix together with mayonnaise, sugar, salt, and pepper.
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  3. Mix noodles into tuna mixture. Done!

Nana’s Salmon Patties with Buttered Noodles

classic american, dinner

ingredients

Salmon Patties

  • 2 6oz cans salmon
  • 1 small onion, chopped
  • 1 egg
  • 2/3 cup panko breadcrumbs
  • pepper

    Buttered Noodles
  • 1lb elbow noodles
  • 6 tbsp butter
  • salt & pepper to taste

instructions

  1. Start a pot of boiling water. Mix all salmon patty ingredients. Shape into patties.
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  2. Bake at 350 for 30 minutes.
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  3. Cook noodles, add butter, salt, and pepper. Serve with salmon patties.