Sunday, October 15, 2017

Granola Cookies

I have my own recipe for homemade Granola. I'll post it at the end of this recipe. You can use your favorite Granola in this Cookie.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 1 3/4" Cookie Scoop
 A Sheet Pan lined with Parchment Paper

16 TBS Butter, room temperature.
3/4 C Granulated Sugar
3/4 C Brown Sugar
2 tsp Vanilla
2 Eggs
2 1/4 C Flour
1 tsp Baking Soda
1/4 tsp Salt
4 C Granola
3/4 C Chopped Pecans

In a Large Mixing Bowl with an Electric Mixer:
Granulated Sugar
Brown Sugar
Beat on Low sped until well combined and creamy smooth.

Baking Soda
Mix until well combined.

By Hand, with a Silicone Spatula:
Stir to combine well.
Refrigerate for 30 minutes.

Use the Cookie Scoop and drop the Dough 2" apart onto the Sheet Pan lined with Parchment Paper.

Bake for 11 - 13 minutes, just until Golden Brown.

Remove Sheet Pan to a Rack to Cool for 5 minutes.
Transfer Cookies to the Pan to Cool completely.

1970's Hippy Granola:

I toasted the Pecans, Sesame Seeds, Sunflower Seeds and Wheat Germ
in the oven at 350 degrees for about 15 minutes.
Stir them once and watch them carefully.

When I make this recipe, I double it. It never seems to last long.

2 C Rolled Oats
1 C Toasted Pecans
1/4 C Sesame Seeds
1/2 C Toasted Sunflower Seeds
1/2 C Unsweetened Coconut Flakes
1/4 C Toasted Wheat Germ
1 C Raisins
1/2 C Dried Cranberries
1/4 C Safflower Oil
1/4 C Honey
1/4 Maple Syrup

Mix together in a large bowl:
Sesame Seeds
Sunflower Seeds
Wheat Germ

Drizzle mixture with Oil
Drizzle with Honey
Drizzle with Maple Syrup
Toss to coat evenly

Place the mixture on a rimmed sheet pan ( you know, the one with an edge), or in a Roasting Pan.
Bake for 30 minutes at 300 degrees, stirring every ten minutes.
Return it to the bowl.
Add Coconut, Raisins and Cranberries, mix well.
Return to the Sheet Pan or Roaster , break up the clumps, spread evenly and cool completely.
Store in an airtight container.

Peace in the Kitchen!

Tuesday, October 3, 2017

Vegetarian and Mushroom Stuffed Butternut Squash

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.

Be sure to read the entire recipe before starting.
You'll need to choose the Microwave Version or the Baked Version.

Vegetarian Mushroom and Quinoa Stuffed Butternut Squash.

Here's what you'll need:

Preheat the oven to 350 degrees for the Baked Version.
A Sheet Pan lined with Parchment Paper for the Baked Version.

You can also use a Microwave Safe Baking Dish
 and Plastic Wrap for the Microwaved Version.

1 - 2 pound Butternut Squash, cut lengthwise and remove seeds.
Or, 2 Acorn Squashes prepared in the same way.

For the Microwave Version you'll need 1 C of Hot Water.

Filling ingredients for both versions:
5 TBS Vegetable Oil
12 ounces of sliced Fresh Shitake Mushrooms
2 tsp Fresh Grated Ginger
4 Cloves of Garlic, minced.
Salt and Pepper to taste.
6 os. Fresh Baby Spinach Leaves.
3 TBS Butter, cut into small pieces.
1/2 C Quinoa
1/4 C Bread Crumbs

(Microwave Version):

Place Squash, cutside down in the Baking Dish.
Cover with Plastic Wrap
Microwave on High for 15 minutes, until tender. Set aside.

In the Skillet on Medium High Heat:
Oil, until Hot.
Stir well and Sauté for 5 minutes. Stir occasionally.

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

Scoop out the Squash and add it to the Skillet. (Retain the Squash halves to fill)

Cook for an additional 2 minutes.
Divide evenly among the Squash halves.

Wipe the skillet clean.
Butter, until melted.
Bread Crumbs
Stir well and Sauté for 2 minutes.

Transfer Squash to a Serving Platter.
Top each one 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 half with Vegetable Oil.
Sprinkle with Salt and Pepper to taste.
Bake for 40 minutes.

Prepare Filling as directed above.

Remove Squash and fill with the Quinoa Mixture.
Return to the Oven and continue Baking for an additional 10 minutes.

Serve immediately.

Peace in the Kitchen!

Pumpkin and Spinach Quinoa

Quinoa is my latest obsession. I stopped eating Pasta. Potatoes and White Rice. I'm cooking more recipes with Quinoa. Here's a great Thanksgiving Quinoa Recipe. I'm putting it on our Holiday Menu this year.

Here's what you'll need:
A Large Deep Skillet

1 C uncooked Quinoa. It should be about 3 1/2 C Cooked. (Cook according to package directions and set aside)

1 Large Onion, finely chopped.
1 Large Clove of Garlic, minced.
1 TBS Olive Oil
1 C Pumpkin Puree, not Pie Filling
3 C Vegetarian or Regular Chicken Stock
1 tsp Black Pepper
3/4 C Shredded Fresh Parmesan Cheese
About 4 handfuls of Fresh Baby Spinach Leaves

In the Skillet on Medium Heat:
Oil, until heated.
Sauté until Onion is translucent. Stirring

Chicken Stock
Bring to a Boil.

Reduce Heat to Low and simmer uncovered for 5 minutes.

Cheese and cook until it has melted.

Remove from Heat.
Stir to combine well.

Serve Hot.

Peace in the Kitchen!

Saturday, September 23, 2017

Sweet Corn Tomalito in a Microwave Oven

There are many recipes for Corn Tomalito made on the Stovetop in a Double Boiler and I love that idea. It takes an hour to steam it. I serve a Corn Dish every Thanksgiving and I had never heard of Sweet Corn Tomalito until recently. With all of the food that has to be prepared for our Thanksgiving Dinner, I embraced the idea of making this in the Microwave.

Tomalito is a typical dish of the Amazonas region in Peru. It's also a common dish in Central America.

Sweet Corn Tomalito in a Microwave Oven

Here's what you'll need:
A Microwave safe Glass Bowl.

The following ingredients are mixed in the Bowl:

1 C Cornmeal
1/4 C Masa Harina Flour
1/2 C Granulated Sugar
1 TBS Baking Powder
1/2 tsp Salt
2 C Whole Milk
1 C Water
1 (15 oz.) Can of Creamed Corn
1 Egg
4 TBS Butter, melted
1 C Frozen Sweet Corn, thawed.

In the Bowl:
Combine all of the ingredients and Whisk until completely combined.

Heat it in a Microwave Oven for 5 minutes.
Remove and Stir well.
Return and heat an additional 5 Minutes.
Mix well.
Return for the final time and heat an additional 5 minutes.

Mix well and serve hot.

Peace in the Kitchen!

Saturday, September 16, 2017

My friend and Chef, Ellise Pierce, The Cowgirl Chef.

Red Rice, Black Beans and Green Chile

Years ago, beans and rice was my go-to dinner —  before I moved to France, before I learned about so many other flavors and techniques, and back when being vegan meant little more than this. I’d make a big batch and stuff it into a warmed up tortilla and call it done. Easy enough for when I was short on time and totally fast food.

My vegan days long behind me, I haven’t made this in ages. But I’m definitely leaning more vegetarian than not most of the time, so I thought about beans and rice again, but I wanted to make it less boring. I wanted delicious. (Beans and rice? Are you kidding me?)

And delicious it was. The red rice and the roasted Hatch green chile (fresh; not the canned or frozen stuff) take this to the next level, and as far as the chile goes, you can make this as mild or hot as you like (I’m totally mild). I always have black beans that I’ve made in the freezer, but you can use canned ones, too. No judgment.

It’s totally fast. The only thing you have to wait on is the rice and that’s a 45-minute deal that can be happening while you do something else. Or you can make the rice in advance and just scoop it out and add it to the beans and chiles and warm it through. Eat it in bowl with some avocado and salsa if you like or put it right into a tortilla, roll it up, and eat it while you watch the news. Some things are just fine as they are.

Red Rice, Black Beans and Green Chile
Makes 4 servings
  • 1 cup brown rice, uncooked
  • 2 tablespoons grapeseed oil
  • 1 large shallot, minced
  • 1 cup chopped cherry tomatoes
  • sea salt to taste
  • 2 tablespoons tomato paste
  • 2 cups chicken stock or vegetable stock
  • 2 cups black beans
  • ⅓ cup roasted Hatch green chiles
  • tortillas for serving
  • salsa for serving
  • avocado for serving

1.Rinse the rice well in a colander.

2.Put the grapeseed oil and shallot in a medium saucepan over medium heat. Stir and cook until the shallot is translucent, 3 to 5 minutes. Add the chopped tomatoes, rice, and a big pinch of sea salt. Stir until the rice begins to lose its color and become opaque, another 3 to 5 minutes. Add the tomato paste and stock, cover, and let come to a boil. When it boils, reduce the heat to a simmer and cook until done, about 45 minutes.

Save time: Make the rice in advance and keep in the fridge until ready to assemble.

3.Put the black beans, green chile, and 2 cups of the cooked rice in a large skillet. Warm through and serve either in a bowl or in tortillas with avocado and salsa.

Peace in the Kitchen!

Monday, September 11, 2017

Blueberry or Cherry Coffee Cake, a Vintage Family Recipe

Some of the best recipes come from family recipes. The older the recipe, the better. This one is a vintage Family Recipe.

This is the Blueberry Pecan.
Blueberry Pecan

Cherry Almond

I decided to post pictures of the recipe card.

In the ingredients it calls for Chopped Pecans, Anne just puts in a handful.
She added 1/2 tsp of Almond Extract to the Cherry filling, in addition to the Vanilla in the Batter.
She uses Slivered Almonds with the Cherry Filling and Pecans with the Blueberry Filling.

You could make Apple Pie Filling with Walnuts and a 1/2 tsp of Apple Pie Spice Mix.

It's simple and delicious.

Peace in the Kitchen!

Saturday, September 9, 2017

Healthy Hippy Bites

Granola Bites in a Muffin Tin:

We buy Granola Bites at a local Market.
I think this recipe fits in well with the theme of this blog.

In the 60's & 70's we certainly ate  a lot of Granola. I've posted my Hippy Granola Recipe on the Blog.

This is simple and very close to the ones we buy.

1 1/2 C Quick Rolled Oats ( not instant )
1/2 C Almond Flour
1/2 C Flax Seeds
1/2 C Chopped Walnuts
1/4 C Sunflower Seeds
1/2 C Dried Blueberries
1/2 C Dried Cranberries
1/2 C Dried Coconut
1/2 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Clove
1/4 tsp Salt
1 Egg, beaten
2/3 C Honey
1/4 C Vegetable Oil
1 tsp Vanilla extract
1 tsp Almond extract

In a large bowl, mix well:
The first 12 ingredients ( the dry ingredients )

In a separate bowl, mix well:
The next 5 ingredients ( the wet ingredients )

Mix the wet ingredients into the dry ingredients  until dry ingredients are completely moistened.

Divide among 12 cups of a regular size Muffin Tin

Press down with the bottom of a glass
Bake at 350 degrees for 20 minutes or until they begin to brown slightly

Cool before releasing from the pan

Peace in the Kitchen!