Sunday, April 8, 2007

Easter Dinner

Chik-N & Veggie Stew w/ Biscuits
This picture was taken the night before the biscuits were added. I forgot to get a picture before people started eating it.
It turned out pretty good. I converted this recipe from a "regular" meat & milk version. The biscuits I tryed twice and they never rised. And they all did not get done on bottem even after waiting extra time. But It was pretty tasty.
3 cups of Quorn & MS Farms Chik-N (Tofu, or whatever you like) Precook and cut into cubes.
3 tablespoons olive oil
Freshly ground black pepper
5 cups chik N broth,
1 1/2 sticks unsalted Margerine
1/2 cup chopped yellow onions
3/4 cup flour 1/4 cup Soy Milk
3 Cans Mixed Veggies
1 Can Carrots
1 Can Potatoes

For the biscuits:
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon sugar
1/4 pound (1 stick) cold Margerine, diced
3/4 cup soy milk
1/2 cup chopped fresh parsley

Preheat the oven to 375 degrees F.

In a small saucepan, heat the chik-N Broth and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the margerine and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chik-N Broth to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the soy milk. Add the cubed chik-n, carrots, peas, onions, (Mixed veggies). Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.
Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the Maregrine and mix on low speed until the Margerine is the size of peas. Add the soy milk and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.
Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with a wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
Note: To make in advance, refrigerate the chik-N stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, unt
il done.

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