McKinney's Oven

3ABN Today Cooking Show

 

Cheesy Broccoli Soup

 

 

 

3 1/2 c. water
1 medium onion, chopped
2 stalks celery, chopped
1 c. diced potato
1 c. diced carrots
3 cloves garlic, minced
dash of cayenne pepper
1/2 tsp. dill weed
2 1/2 tsp. salt
3/4 c. additional water
1 c. cashew pieces
1/2 c. red bell pepper or pimento
1/2 c. yeast flakes
1 1/2 Tbsp. McKay’s chicken-style seasoning
3 - 4 c. chopped broccoli (may also use cauliflower or asparagus)

1. Bring 3 1/2 cups water to a boil and add onion, potatoes, celery, carrots, garlic, dill weed, chicken-style and cayenne.
2. In a blender combine 3/4 cup water, cashews, yeast flakes, salt and red bell pepper. Blend until very smooth.
3. When vegetables are tender, add cashew sauce and broccoli. Return to a boil and cook for 2 - 3 minutes at a high boil. Remove from heat.

Marlene McKinney

 

 

 

  Seasoned Tofu

 

 

 

1 lb. extra-firm water pack tofu, thinly sliced and marinated in a 1/4 c. lemon juice and the 1 tsp salt

1/2 c. yellow corn meal
1/4 c. whole wheat flour
1/2 c. nutritional yeast flakes
1 tsp. Italian seasoning
1 Tbsp. McKay’s chicken-style seasoning
1 tsp. onion powder
1/2 tsp. garlic powder
dash of cayenne

Combine dry ingredients in a bowl and mix well.  Dip the slices into the breading mixture and coat well. Arrange the slices on an oiled baking sheet and bake at 350 degrees for 15  minutes on one side and about 5 -10 minutes on the other.

Marlene McKinney

 

 

 

  Oriental Rice

 

 

 

4 c. cooked rice
1 c. broccoli florets
1/2 c. grated carrots
1 c. celery, sliced
1 c. onions, cut in wedges
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 c. water chestnuts, drained
3/4 c. toasted cashews or slivered almonds
1 - 2 Tbsp. toasted sesame oil or toasted sesame seeds
2 c. seasoned tofu, cubed (or gluten)
1 Tbsp. Mckay’s chicken-style seasoning
1/8 c. soy sauce or Bragg’s aminos
1 Tbsp. Italian seasoning

1. Heat sesame oil in a large skillet. Add onion, bell pepper, broccoli, carrots, celery and water chestnuts. Cover and cook for 2 - 3 minutes or until crisp-tender, stirring occasionally.
2. In a bowl, combine rice, cashews, chicken-style, Italian seasoning and soy sauce. Mix into vegetables and pour mixture into oiled baking dish. Cover and bake at 350 degrees for about 30 minutes

Marlene McKinney

 

 

 

  Baked Beans

 

 

 

1 lb. dry navy beans, (about 2 1/2 cups), cooked without salt
2 Tbsp. olive oil
3/4 c. cane sugar
1/4 c. molasses
1/4 c. ketchup (opt.)
1 garlic clove, minced
2 tsp. unfermented soy sauce
1 c. chopped onions
1 c. chopped bell peppers
1 1/2 tsp. liquid smoke or bakon yeast
1/2 tsp. garlic powder
2 c. tomato sauce
1 c. water (can use water from beans)
1 tsp. Italian seasoning
2 tsp. salt

In a large saucepan, combine all ingredients, bring to a boil and simmer 10 - 15 minutes. Pour into baking dish, cover and bake at 350 degrees for 45 minutes to 1 hour.

Marlene McKinney

 

 

 

  Teriyaki Gluten

 

 

 

GLUTEN BROTH:
1/3 c. Bragg’s liquid aminos or soy sauce
8 c. water
3 Tbsp. McKay’s chicken style seasoning

GLUTEN DOUGH:
1 c. vital gluten flour
1/2 c. unbleached white flour
1/4 c. soy flour
1 tsp. sage
2 Tbsp. onion powder
1 Tbsp. garlic powder
1 Tbsp. Italian seasoning
2 Tbsp. ground coriander
1 Tbsp. McKay’s chicken-style seasoning
1/4 tsp. salt
1 - 1 1/4 c. water

TERIYAKI SAUCE:

2 Tbsp. Bragg’s aminos
1 tsp. lemon juice
1/2 c. water
1 1/4 tsp. onion powder
1/4 tsp. garlic powder
4 Tbsp. molasses
2 Tbsp. olive oil
1 Tbsp. ketchup (opt.)
4 Tbsp. cane sugar
1 tsp. McKay’s chicken-style seasoning
1 tsp. ground ginger (opt.)

1. BROTH: In large saucepan, bring 6 cups water, 3 tablespoons chicken-style and soy sauce to a boil.
2. DOUGH: In large mixing bowl, combine dry ingredients. Add water until a firm ball of dough is formed.
3. Cut dough into small pieces and drop into boiling broth. Simmer for 45 minutes.
4. SAUCE: Combine all ingredients in a small saucepan and simmer for a minute or two, or until thickened, adding cornstarch if necessary.
5. Brush the sauce onto the prepared gluten pieces. To make kabobs, place chunks of teriyaki gluten, along with your choice of vegetable pieces, onto soaked skewers and bake or grill for 5 - 8 minutes, or until caramelized to your liking. Brush again and repeat, if you like.

Marlene McKinney

 

 

 

  Vegan Tiramisu

 

 

 

ESPRESSO SYRUP:
5 Tbsp. coffee substitute (Roma, Pero, Cafix or Postum)
3 Tbsp. carob powder
6 Tbsp. water
3 Tbsp. honey
2 tsp. vanilla extract

CUSTARD:
1 12.3-oz. package firm silken tofu
1 package tofu cream cheese
2 13.5-oz. cans coconut milk
1/2 c. cane sugar
1/8 tsp. salt
2 tsp. vanilla
1 tsp. espresso syrup
3 Tbsp. instant clear jel or cornstarch

BASIC POUND CAKE:
2 c. unbleached white flour
1 c. whole wheat pastry flour
1 3/4 c. cane sugar
2 Tbsp. aluminum-free baking powder
1 tsp. salt
3/4 c. soy or canola oil
3/4 c. coconut milk
1 1/2 c. water
1 tsp. vanilla

1. To make espresso syrup, combine all syrup ingredients in a small saucepan, bring to a boil and boil for about 1 minute.
2. For custard, place all ingredients except clear jel or cornstarch in blender and blend until smooth. Blend in clear jel. Chill for 45 minutes. *If using cornstarch, stir the cornstarch into 1/2 c. of the blender mixture and set aside. Heat the custard in a large pan. When it begins to thicken, add the cornstarch mixture and continue to heat and stir until it thickens. Cool and chill.
3. In a large mixing bowl, combine the dry ingredients for the pound cake and mix well. Pour into oil-sprayed baking pan and bake at 350 degrees for about 45 minutes.
4. To assemble cake, pour all except for 3 tablespoons of the espresso sauce into the bottom of a 9 x 13-inch pan. Tip to coat the bottom of the pan. Place cake (cut in strips) back into the pan. Brush with remaining syrup on top of the cake. Place 1/4 cup carob powder into a tea stainer or sifter and dust the top of the cake. Pour the chilled custard over the cake and refrigerate for about 30 minutes, or until it begins to set. Liberally dust the top of the cake with more carob powder. Place in refrigerator and chill until firm.

Marlene McKinney

 

 

 

  Vegetable Casserole

 

 

 

1/2 c. onions
1/2 c. chopped celery
1/2 c. chopped bell pepper
1 c. chopped carrots
2 c. chopped broccoli
2 c. chopped cauliflower
2 c. diced potato
2 tsp. Italian seasoning
1 tsp. oregano
1/4 c. olive oil
2 c. coconut milk
1 c. soy milk
2 Tbsp. McKay’s chicken-style
2 tsp. turmeric
1/4 tsp. cayenne (opt.)
1/2 c. whole wheat flour
1 tsp. all-purpose seasoning

In a large mixing bowl, combine vegetables and seasonings. Combine liquid ingredients and mix into the vegetables. Pour into large baking dish, cover and bake at 350 degrees for 45 min. to 1 hour.

Marlene McKinney

 

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