Sunday, January 22, 2017

Mediterranean Crown Appetizer and a Tex - Mex Option


I received this recipe via a video from a friend in France. It was difficult to get a recipe so I copied a link to post it on my Blog. I was able to create some still photographs from the video.
It looks delicious and I will definitely make it.
In order for me to be able to print the recipe I have to break it down and create it myself.
It's an appetizer "crown" or wreath.
It can certainly be customized to your personal taste.

Here are photographs that I took from the video:
They're not in any order but it gives you an idea of the process and the final dish.

Mediterranean Crown Appetizer






Puff Pastry and a bowl to use as a template.




The outer ring is sprinkled with Dried Oregano.




Cut the center into wedges to pull back over the Ring.

Egg Wash

Cover the Ring with Sliced Black Olives.


1 Zucchini, unpeeled and sliced.

Puff Pastry Circle


Tomato slices


Bake at 350 degrees for 20 minutes.




Egg Wash




Here's what you'll need:
Preheat the oven to 350 degrees
1 - Round Pizza Pan
A Bowl create a template in the center of the Puff Pastry Dough.(you'll see it in the video)

This is a pretty vague recipe so the amounts of ingredients will change according to the size Appetizer you make.

Ingredients:

Puff Pastry (enough to create a Pizza Sized Circle)
A Recipe of Fresh Pesto, or a Jar.
3 small Tomatoes, sliced
1 Zucchini, sliced
Feta Cheese
Appetizer sized Mozzarella Balls or pieces of Mozzarella Cheese.
An Egg Wash to brush on the Pastry Ring.
Sliced Black Olives
Dried Oregano

Here's a link to the video:

Couronne méditerranéenne

Enjoy!
Peace in the Kitchen!

Here's another option:
Preheat the ove to 375 degrees.

Create your favorite Tex-Mex filling of Ground Beef, Cheese, Jalapeños with Taco Seasoning.

Here's a suggestion:

1 lb. of Ground Beef or Gimme Lean Vegetarian Meatless Ground.
1 Package of Taco Seasoning Mix.
1 - Diced Jalapeño
1 Cup of Shredded Sharp Cheddar Cheese.

In a large Skillet on Medium High Heat:
Sauté the Beef until browned.

Add:

Seasoning Mix
1/2 C Water
Jalapeño
Simmer 5 minutes. Stirring often.
Transfer to a Bowl.
Add:
Cheese
Mix well.
Spoon over the Dough.

Garnish Filling Suggestion:
Shredded Lettuce, Chopped Tomatoes, sliced Black Olives, Guacamole and Salsa.







Bake for 20 - 25 minutes.
After it's baked, transfer to a Serving Platter and fill the center with Shredded Lettuce, Chopped Tomatoes, sliced Black Olives, Guacamole and Salsa.

Serve with Tortilla Chips


Enjoy!
Peace in the Kitchen!

Monday, January 16, 2017

Parmesan Potato Stacks Baked in a Muffin Tin.

Wow, I just received this video and I had to post it on the Blog. This is comfort food at its best. They look delicious. This would be a great side dish for a family gathering or when you'r asked to bring a dish to an event. It's convenient to make them in a Muffin Tin. They'd be easy to transport in a Tupperware container and then  heated in a Microwave just prior to serving.




Parmesan Potato Stacks Recipe

Enjoy!
Peace in the Kitchen!


Friday, January 13, 2017

Tomato Soup and Grilled Cheese Croutons

When Fall arrives and the weather begins to get cold, I make Soup. We usually make Soup every weekend. I have so many Soup recipes on the Blog.
This one is from Ina Garten, so I decided to post the link. When I do that, I have the right to post the photograph. I think it was the Croutons that drew me to this recipe. 
A friend of mine shared this recipe. Thank you Lisa!





Enjoy!
Peace in the Kitchen!

Tuesday, January 10, 2017

Quinoa, a Collection of Recipes

I'll be adding more Quinoa to my diet this year.

It's considered to be a Superfood. It speeds up energy levels with iron and magnesium.
It keeps you feeling full with fiber. It's a healthy whole grain.
It can be eaten for breakfast, lunch or dinner.



Quinoa Tabbouleh Salad

Crumbled Feta Cheese for Garnish.

In a Serving Bowl:

3 C Cooked and Cooled Quinoa.
1 1/2 C Fresh Chopped Parsley
1 C Fresh Chopped Mint
1/4 C Fresh Chopped Chives
2 C Cherry Tomatoes, cut into quarters.
Stir and mix well.

Dressing:

1 TBS Fresh Lemon Juice
2 TBS Lemon Zest
1 C Fresh Chopped Parsley
1 C Fresh Chopped Mint
1/4 C Fresh Chopped Chives
2 TBS Olive Oil
Salt and Pepper to taste.
Mix well.
Pour over the Quinoa Mix.

Sprinkle evenly with Feta Cheese.

Enjoy!
Peace in the Kitchen!




Quinoa and Spring Mix Salad

This is one of my favorite salads. Most of the Restaurants I eat at are offering so many more Vegetarian options. My two new favorites are Zoës Kitchen and Mod Market. The menus are incredibly vegetarian friendly and.....healthy!





Quinoa and Spring Mix Salad:

4 C Spring Mix Greens
4 C Cooked Quinoa
1 C Fresh Blueberries
1/2 C Chopped Pecans
1 Avocado, diced
1/3 C Crumbled Feta Cheese

Dressing:
1/4 C Mayonnaise (Low-fat is OK, if you think it will make you feel like it's healthier)
My personal choice of dressing is always Olive Oil and Apple Cider Vinegar.
1 TBS Plain Yogurt
2 TBS Granulated Sugar
4 tsp Whole Milk
1 1/2 tsp Apple Cider Vinegar
1 1/2 tsp Poppy Seeds

Whisk all ingredients for the dressing in a jar and refrigerate 1 hour.

Toss all Salad ingredients in a Serving Bowl.
Toss the Dressing into the Salad just prior to serving.

Enjoy!
Peace in the Kitchen!




Tex - Mex Red Organic Quinoa served as a Side Dish or Main Dish Salad.

Here's a really nice Side Dish or Main Dish Salad.
If served as a salad, I would add slices of Avocado and a dollop of Sour Cream. You can also add Dried Cranberries, Fresh Blueberries and Chopped Pecans.






Tex - Mex Quinoa

1 TBS Olive Oil
2 Cloves of Garlic, minced
1 1/4 C Vegetarian Chicken Broth
1 C Organic Red Quinoa, uncooked and rinsed
1 (14.5oz.) can of Ro-Tel Tomatoes
1 (15.5oz.) can of Black Beans, drained and rinsed
1 1/2 C Corn
1/2 tsp Cumin
1 tsp Adobo Seasoning
1/4 C Chopped Fresh Cilantro

Garnish:
Shredded Queso Quesadilla

In a large saucepan on medium high:
Oil, until hot

Add:
Garlic
Broth
Quinoa
Tomatoes
Beans
Corn
Cumin
Adobo Seasoning
Reduce to simmer and cook for 25 minutes, stirring occasionally.

Fold in Cilantro just before serving.
Garnish individual servings with Shredded Cheese.

Enjoy!
Peace in the Kitchen!



Minestrone Soup with Quinoa and Kale

"In celebration of this time of harvest, when fresh local vegetables are available almost everywhere, go explore the farmer's markets, stop at farm stands, or just grab your favorite fresh veggies wherever you can, and make a minestrone. Express yourself!"

I recently posted a bean soup recipe that I created that's very similar to this. I like this one with the addition of Quinoa and Kale.
This adapted recipe comes from Food Matters. 
When it asks to dice vegetables, use a medium rough dice.

2 TBS olive oil
1 sweet onion, diced
2 celery stalks, diced
3 carrots, diced
2 C fresh zucchini, diced
2 C green beans cut into 1" pieces
1 green bell pepper, diced
1 red pepper
1 - 28oz. can of crushed tomatoes with the juice
4 C water
1 15oz. can cannellini beans with juice
1 15oz. can chick peas or garbanzo beans with juice
1 C quinoa
2 C chopped kale, stems removed
1 tsp salt (to taste)
1 tsp black pepper (to taste)
1/8 tsp red pepper flakes

In a large stock pot:
heat the pot, add oil and heat
Add:
onion
carrot
celery
Saute for 5 minutes

Add"
garlic
red pepper flakes
Cook 1 minute

Add:
zucchini
green beans
salt and pepper
turmeric
Cook for 3 minutes

Add:
tomatoes
water
Bring to a boil
Lower heat and simmer 2 minutes

Add:
quinoa
Cover and cook for 15 minutes

Remove cover and Add:
Kale
cannellini beans
Return to boil & cook 5 minutes

Enjoy!
Peace in the Kitchen!



Quinoa Burger:
They can also be served as a Wrap with Large Romaine Lettuce Leaves. See NOTE below.

7 tsp Canola Oil, divided.
3/4 C Finely Diced Onion
1/2 C Finely Diced Carrot
3 Cloves of Garlic, minced.
3/4 C Water
/3 C Uncooked Quinoa.
1/2 C Bread Crumbs
1/2 tsp Salt
1/2 tsp Pepper
1 1/2 C Canned, rinsed and drained Chick Peas.
1 Egg
2 TBS Tabasco Sauce

Whole Wheat Hamburger Buns
Romaine Lettuce Leaves
Thick Slices of Tomato

In a Saucepan on Medium High Heat:
2 tsp Oil, until Hot.
Onion
Carrot
Garlic
Cook 3 minutes, stirring well.

Add:
Water
Quinoa
Bring to a Boil.
Cover it and Reduce Heat to Medium.
Simmer 15 minutes, until liquid is absorbed.

Transfer to a bowl.
Set aside to cool.

In a Food Processor:
Quinoa
Bread Crumbs
Salt and Pepper
Chick Peas
Egg
Pulse just until mixture is blended.
Transfer to a Bowl.
Shape Mixture into 4 Patties.

In a Skillet on Medium High Heat
3  TBS Oil, until Hot.
Cook Patties 3 minutes on each side, until Golden Brown.

In a Small Bowl:
Remaining Oil
Tabasco
Mix well.

Serve each Burger on a Bun with Lettuce Tomato and Tabasco Mixture.

NOTE: 
If served as a Wrap:
Break up the Burger.
Top with Diced Tomato and Tabasco Mixture.
Wrap it in Large Romaine Lettuce Leaves.


Enjoy!
Peace in the Kitchen!




Quinoa Salad

1/2 C Water
1/4 C Quinoa, rinsed and drained.
2 TBS Pine Nuts
2 TBS Fresh Chopped Cilantro
1 TBS Lime Juice
2 tsp Sliced Green Olives

In a Saucepan on Medium High Heat:
Water
Bring to Boil.

Add:
Quinoa
Cover and cook 10 minutes.
Transfer to a serving bowl.

In a Skillet on Medium High Heat:
Pine Nuts
Heat until Golden Brown.

Add to the Quinoa Bowl:
Pine Nuts
Cilantro
Lime Juice
Olives
Mix well before serving.

Enjoy!
Peace in the Kitchen!



This filling can also be used in Acorn Squash. In this recipe the Squash is Microwaved but it can also be baked. The recipe includes both versions.


Vegetarian Mushroom and Quinoa Stuffed Butternut Squash.


Here's what you'll need if baking:
Preheat the oven to 350 degrees.
Sheet Pan lined with Parchment Paper.

Or:
A microwave Oven and a microwave safe baking dish.
Plastic Wrap

1 - 2 Pound Butternut Squash, cut lengthwise and remove seeds. (or 2 Acorn Squashes prepped the same way)
1 C Hot Water (for the microwave version)
5 tsp Vegetable Oil
12 ounces of sliced Shitake Mushrooms
2 tsp Fresh grated Ginger
4 Cloves of Garlic, minced.
Salt and Pepper to taste.
6 oz. Fresh Baby Spinach Leaves
3 TBS Butter, cut into small pieces.
1/2 C Quinoa
1/4 C Bread Crumbs


Microwave version:
Place Squash, cut side down in the baking dish.
Add:
Water
Cover with Plastic Wrap.
Microwave on High for 15 minutes, until tender. Set aside.

Prepare the Filling.

In a Skillet on Medium High Heat:
Oil
Until Hot.
Add:
Mushrooms
Ginger
Garlic
Stir and sauté about 5 minutes.

Add:
Salt and Pepper to taste.
Spinach
Cook just until Spinach wilts.

Scoop out the Squash and add it to the Skillet. Keep the Squash Halves to fill.
Stir well.
Cook about 2 minutes.

Spoon evenly into the Squash Halves.

Wipe the Skillet clean.

Add:
Butter until melted.
Add:
Quinoa
Bread Crumbs
Stir and sauté about 2 minutes.

Transfer Squash to serving Plates.
Top each with the Quinoa and serve Hot.

Baked Squash Version:

Cut Squash in Half and Place cut side up on a Sheet Pan lined with Parchment Paper.
Brush each with some Vegetable Oil.
Sprinkle with Salt and Pepper to taste.
Bake for 40 minutes.

Prepare filling as directed above.

Remove Squash when Baked and fill with the Quinoa mixture.
Return to the oven and continue to bake for 10 minutes.
Serve immediately.

Enjoy!
Peace in the Kitchen!









Thursday, January 5, 2017

Hearty Vegetarian Minestrone Soup

This one is definitely a cold weather, comfort soup. It's made in a Crock Pot.
We had it for lunch today. The temperature didn't get out of the 30's today and tomorrow it will be in the 20's all day. This is the perfect soup for this chilly weather



Here's what you'll need:
1 - Crock Pot

2 - 14.5 oz. cans of Diced Tomatoes with Juice.
2 TBS Tomato Paste
1/2 C Purchased Sun Dried Tomato Pesto
1 Piece of Fresh Parmesan Cheese Rind
4 C Vegetable Stock
2 C Water
1 C Diced Carrots
1 1/4 C Diced Celery
1 1/2 C Diced Onion
5 Cloves of Garlic, Minced.
1 tsp Dried Oregano
1/2 tsp Dried Rosemary
2 Bay Leaves
Salt and Pepper to taste.
1 - 15 oz. can of Red Kidney Beans, rinsed and drained.
1 - 15 oz. can of Great Northern Beans, rinsed and drained.
2 C Diced Un Peeled Zucchini
1 1/2 C Ditalini Pasta
1 C Frozen Green Beans, thawed.
2 1/2 C Fresh Baby Spinach Leaves

Fresh Grated Parmesan Cheese for Garnish.

In the Crock Pot:
Tomatoes
Tomato Paste
Parmesan Rind
Vegetable Stock
Water
Carrots
Celery
Onions
Garlic
Oregano Rosemary
Bay Leaves.
Salt and Pepper to taste.

Cook 6 - 8 Hours on Low, or 3 - 4 Hours on High.

Add:
Kidney Beans
Northern Beans
Zucchini
Pasta

Cook on High for 20 - 25 minutes.
The Pasta should be Al Dente.

Stir in:
Spinach
Green Beans

Cook for an additional 5 minutes.

Spoon into individual Soup Bowl.
Garnish with Fresh Grated Parmesan Cheese.

Enjoy!
Peace in the Kitchen!

Wednesday, January 4, 2017

Vegetable Barley Soup and Stovetop Almond Oatmeal





Vegetable Barley Soup :



1/2 C raw hulled barley ( it's best to get the barley cooking first and then prepare the rest of the ingredients for the soup. You can even cook it the day before, then the soup can be made in about an hour)
7 C water, divided
3 TBS olive oil
2 C chopped onions
1/4 tsp salt
1 1/2 C cubed white potatoes
1/2 C diced celery
1 C diced red bell peppers
1 c peeled and diced carrots
1 C cut green beans ( 1" pieces)
1 C cubed yellow summer squash ( or zucchini)
1 C chopped mushrooms
1/2 tsp dried thyme
1/4 tsp dried marjoram
2 TBS dry sherry
2 TBS barley miso
pepper to taste
1/3 C chopped fresh parsley
chopped scallions

Rinse Barley and place in a saucepan with 3 C of the water.
Bring to a boil, cover and simmer on low until tender, about 1 1/4 C to 1 1/2 C hours, drain

Warm oil in a large soup pot.
Add onion and salt, cook on medium high , stirring occasionally, about 8 minutes

Heat and simmer the remaining 4 C of the water in a separate saucepan

Stir in potatoes, celery, bell pepper, carrots, green beans, squash and mushrooms into the onions until well coated with oil. Add marjoram, thyme and sherry. Cook for 2 minutes, stirring constantly.

Pour the simmering water into the soup pot.
Ladle out 1/2 C of the water and combine with the miso to form a smooth paste. Return it to the pot.
Add pepper to taste, cover and simmer until the vegetables are tender, about 15 minutes.
Add the drained barley to the soup and stir in the parsley and cook for 5 minutes more.

Serve topped with scallions.

Enjoy!
Peace in the Kitchen!



Oatmeal was such a common food for Hippy Communes.I though I'd choose one my favorite recipes.



Stovetop Almond Oatmeal:

2 C Rolled Oats ( Old Fashioned Oats) , not Quick Cooking Oats.
4 C Water
1 tsp Salt
1 C Whole,  Almonds ( or toasted Pecans)
3 TBS Raspberry or Apricot Preserves
Brown Sugar or additional Preserves as a Topping.

In a Saucepan with a lid, bring to a boil:
Water
Salt
Lower heat to Medium Low and Simmer for about 5 minutes, stirring occasionally.

Meanwhile, Toast the Almonds in a single layer on an un greased cookie sheet pan at 350 degrees for 5 - 10 minutes, until fragrant and golden brown.
Finely chop them in a coffee grinder or a food processor.

While the Almonds are Toasting:
Add Preserves to Oatmeal and cook for an additional 5 minutes, stirring.
Oatmeal should begin to be sooth and thickened.

Remove from heat, cool for 2 -3 minutes and serve immediately.
As an option, add additional Nuts, Preserves or Brown Sugar to top the Oatmeal.

Enjoy!
Peace in the Kitchen!

Vegetarian Mushroom and Quinoa Stuffed Butternut Squash

This filling can also be used in Acorn Squash. In this recipe the Squash is Microwaved but it can also be baked. The recipe includes both versions.


Vegetarian Mushroom and Quinoa Stuffed Butternut Squash.


Here's what you'll need if baking:
Preheat the oven to 350 degrees.
Sheet Pan lined with Parchment Paper.

Or:
A microwave Oven and a microwave safe baking dish.
Plastic Wrap

1 - 2 Pound Butternut Squash, cut lengthwise and remove seeds. (or 2 Acorn Squashes prepped the same way)
1 C Hot Water (for the microwave version)
5 tsp Vegetable Oil
12 ounces of sliced Shitake Mushrooms
2 tsp Fresh grated Ginger
4 Cloves of Garlic, minced.
Salt and Pepper to taste.
6 oz. Fresh Baby Spinach Leaves
3 TBS Butter, cut into small pieces.
1/2 C Quinoa
1/4 C Bread Crumbs


Microwave version:
Place Squash, cut side down in the baking dish.
Add:
Water
Cover with Plastic Wrap.
Microwave on High for 15 minutes, until tender. Set aside.

Prepare the Filling.

In a Skillet on Medium High Heat:
Oil
Until Hot.
Add:
Mushrooms
Ginger
Garlic
Stir and sauté about 5 minutes.

Add:
Salt and Pepper to taste.
Spinach
Cook just until Spinach wilts.

Scoop out the Squash and add it to the Skillet. Keep the Squash Halves to fill.
Stir well.
Cook about 2 minutes.

Spoon evenly into the Squash Halves.

Wipe the Skillet clean.

Add:
Butter until melted.
Add:
Quinoa
Bread Crumbs
Stir and sauté about 2 minutes.

Transfer Squash to serving Plates.
Top each with the Quinoa and serve Hot.

Baked Squash Version:

Cut Squash in Half and Place cut side up on a Sheet Pan lined with Parchment Paper.
Brush each with some Vegetable Oil.
Sprinkle with Salt and Pepper to taste.
Bake for 40 minutes.

Prepare filling as directed above.

Remove Squash when Baked and fill with the Quinoa mixture.
Return to the oven and continue to bake for 10 minutes.
Serve immediately.

Enjoy!
Peace in the Kitchen!