In Purrsuit of Flavors: Simple Sauces

Today we are joining our friends at The Canadian Cats and Easy Blog for In Purrsuit of Flavors: Simple Sauces

This recipe come from our resident Chef at Cat Scouts, Pete H. He was really busy this holiday season with our North Pole Trip and Christmas and Mew Years. He is glad this is just something fast and tasty. 

Creamy Mushroom Sauce  I have used this on chicken, Hamburgers Steak and Pork This creamy mushroom sauce is quick and easy to prepare and goes with anything!

Ingredients:

½ small onion diced

1 tablespoon butter

12 ounces mushrooms brown or white, sliced

salt and ground pepper to taste

2 cloves garlic minced

3 sprigs fresh thyme or 1/4 teaspoon dried thyme

½ cup white wine

½ cup chicken broth

⅔ cup heavy cream

1 tablespoon cornstarch

3 tablespoons fresh parsley

Directions:

1. Saute onion in butter until softened, about 3-5 minutes.

2. Add mushrooms, salt, and pepper. Cook until mushrooms have released juices. Add garlic and thyme and cook until fragrant, about 1 minute.

3.Add the wine to deglaze and loosen any bits off the pan and simmer a few minutes until the wine has almost evaporated.

4.Add the chicken broth and cream. Simmer for 5 minutes or until reduced by half.

5. To thicken the sauce further, combine cornstarch with 2 tablespoons of water (or broth) and mix well. Add cornstarch mixture into the broth a little bit at a time to reach desired consistency. You may not need all of the cornstarch mixture.

6. Let simmer 1 minute.

7. Season with parsley, salt and pepper to taste.

Timmy Tomcat: Our Spokes Cat

©Tomcat Commentary by Tim: https:Timmytomcat.blogspot.com. All rights reserved

In Purrsuit of Flavors: Colourful Cuisine

Today we are joining our friends at The Canadian Cats and Easy Blog for In Purrsuit of Flavors: Colorful Cuisine

This recipe come from our resident Chef at Cat Scouts, Pete H. who makes sure our bellies are always full. 

Minorcan Clam Chowder

Minorcan people came to St Augustine Florida in the late 1500's

as indentured workers on indigo plantations, and they developed recipes using the food they could grow here. This is one of my favorites!

Ingredients: Minorcan Clam Chowder

1 lb. frozen chopped clams

1/2 lb. salt pork, diced

1/2 medium onion, diced

1 lb. potatoes, diced

2 stalks celery, diced

1/2 medium bell pepper, diced

1 15 oz. can crushed tomatoes

1 15 oz. can tomato puree

1 can clam juice

1 tsp. Italian seasoning

1 tsp. marjoram

2 bay leaves

3 datil peppers, diced

Fry down salt pork until browned. Add onions, celery and bell peppers. Fry until tender. Add tomatoes and continue cooking. Boil potatoes in another pot until 3/4 done; drain. Mix cooked down tomato seasoning and dry seasoning with potatoes and clam juice. You may not need all the clam juice, depends on the consistency that you want. Add clams and diced datil peppers. Cook until clams are done. Easy Peasy! 

Timmy Tomcat: Our Spokes Cat

©Tomcat Commentary by Tim: https:Timmytomcat.blogspot.com. All rights reserved

In Purrsuit of Flavors: Belly Warmers

Today we are joining our friends at The Canadian Cats and Easy Blog for In Purrsuit of Flavors: Belly Warmers

This recipe come from our resident Chef at Cat Scouts, Pete H. Let me tell you we eat very well. 

Shepherds Pie

Ingredients

Potatoes:

• 1-1/2 lbs Yukon Gold potatoes, peeled, diced

• 3/4 cup fat free chicken broth

• 2 tbsp reduced fat sour cream

• salt and pepper

• paprika

Filling:

• 1 lb 95% lean ground beef

• 1 tsp oil

• 1 medium onion, diced

• 1 celery stalk, chopped

• 2 cloves garlic, diced

• 8 oz mushrooms, diced

• 10 oz frozen mixed vegetables, carrots, corn, peas, green beans, baby lima beans

• 2 tbsp flour, or use GF flour

• 1 cup fat free beef broth

• 2 tsp tomato paste

• 1 tsp Worcestershire sauce

• 1 tsp freshly chopped rosemary leaves

• 1 tsp freshly chopped thyme leaves

• kosher salt and pepper

Instructions

• Boil potatoes in a medium pot of salted water until cooked and soft.
• Drain and mash with chicken broth, sour cream, 1/2 tsp salt and pepper, set aside.
• Preheat oven to 400°F.
• In a large saute pan brown meat over medium high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 tsp salt and pepper to taste.
• When cooked, set aside on a plate.
• Add the oil, onion, garlic, mushrooms and celery and sauté on medium heat about 6 to 8 minutes, until the vegetables are tender.
• Add the flour, frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mix well. Simmer on low about 8-10 minutes.
• Spread the meat on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika
• Bake 20 to 25 minutes, then place under the broiler 1 to 2 minutes until the potatoes turn golden.
• Remove from oven and let it cool 5 minutes before serving.

Our Dad made some but remembered the vegetables right as he was putting on the mashed. Silly Dad. He says it was great but Rumpy says he likes kibble better.

One of our oldest blogging friends, Pipo, has gone home to Heaven at the Bridge. Please visit and give support to his family at Meezer's Mews & Terrieristical Woofs

Timmy Tomcat: Our Spokes Cat

©Tomcat Commentary by Tim: https:Timmytomcat.blogspot.com. All rights reserved