Monday, November 20, 2017

Cranberry Sauce (when you just need a small amount)

We were talking about Cranberry Sauce this morning. We realized that not everyone loves it like we do. So, I came up with this easy, tasty recipe that's just enough for the two of us and maybe someone else that would like to try it. I have several other version on the Blog.
Most of the recipes I found start with a large bag of frozen Cranberries and a ton of Sugar.
This has no added Sugar other than what's in the can of Whole Cranberries.
I recommend making it 1 - 2 days before serving.





Here's what you'll need:

1 Can of Whole Cranberry Sauce.
The Zest and Juice of 1 Large Navel Orange
1/2 C of Chopped Pecans

Mix all ingredients in a Mixing Bowl.
Transfer to a 1 Pint Canning Jar.

Refrigerate until ready to serve.

Enjoy!
Peace in the Kitchen!





Thanksgiving Bread

This is a very tasty, herbed Bread that's a great addition to your Thanksgiving meal.
It's filled with the flavors of Thanksgiving Dressing.

This is the Bread Cloche that I use. 
This is the Cast Iron Dutch Oven that I use.



Here's what you'll need:
Preheat the oven to 375 degrees.

A  1 1/2 qt. Cast Iron Dutch Oven, with a lid or a Bread Cloche with a lid. ( I make it in a Cloche)
Lightly Oiled on the Bottom with Vegetable Oil and a sprinkling of Cornmeal.

A Stand Mixer with a Paddle Attachment

3 C All Purpose Flour, divided.
1 TBS Granulated Sugar
2 1/4 tsp Active Dry Yeast
1 TBS Onion Powder
1 TBS Dreid Parsley
1/4 tsp Dried Sage
1/4 tsp Dried Thyme
1/4 tsp Dried Marjoram
1/2 tsp Dried Rosemary
1/4 tsp Pepper
1 tsp Salt
3/4 C Water
1/2 C Whole Milk
1 TBS Butter
1 Egg, beaten.
1/2 tsp Celery Seed
Sea Salt to Sprinkle the top of the Dough Ball.
Vegetable Oil and Cornmeal to be determined in the instructions.

In a Large Mixing Bowl:
2 C Flour
Yeast
Onion Powder
Parsley
Sage
Thyme
Marjoram
Rosemary
Pepper
Salt
Whisk Well.

In a Saucepan on Medium Heat:
Milk
Water
Butter
Heat just until warmed.

Add:
Dry Ingredient Mixture.
Transfer to a  Stand Mixer (Paddle Attachment)
Mix for 2 minutes.

Add:Remaining Cup of Flour.
Mix just to combine. (don't over mix)

Cover with Plastic Wrap.
Allow to Rise in a warm place between 30 minutes and 1 Hour.

Place the Ball of Dough in a Lightly Greased (Vegetable Oil , Dutch Oven or Bread Cloche that's been sprinkled on the bottom with Cornmeal.

Brush the top of the Ball with Beaten Egg.
Score a few lines in the top of the Ball with a very Sharp Knife.
Sprinkle with Celery Seeds and Sea Salt.

Cover it. Do not oil the inside of the cover.

Bake 35 minutes.

Remove to a Rack until cool enough to remove.
Transfer to a Rack to cool slightly.
Serve warm with Butter.

Enjoy!
Peace in the Kitchen!




Green Bean Casserole

This is the recipe from the Chef's Cupboard Fried Onion container for the traditional Green Bean Casserole that I make for Thanksgiving.
I'm only posting this so I have it in my Blog to use each time I want to make it.



Traditional Green Bean Casserole


Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" X 8" Casserole Dish lightly greased.

3 - 14.5oz. cans of Cut Green Beans, drained.  I also have used the equivalent of Fresh Green Beans.
1 - 10.5 oz. can of Cream of Mushroom Soup

3/4 C Whole Milk
1 1/2 C  Chef's Cupboard French Fried Onions

In a Large Mixing Bowl:

Beans
Soup
Milk
Mix Well.
Transfer to the Casserole Dish.
Bake 30 minutes.

Remove from Oven.
Stir Gently.

Top with French Fried Onions.
Return to the Oven and Bake an additional 5 minutes. (until Golden Brown)

Serve Hot.


Enjoy!
Peace in the Kitchen!




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:
Butter
Granulated Sugar
Brown Sugar
Vanilla
Eggs
Beat on Low sped until well combined and creamy smooth.

Add:
Flour
Baking Soda
Salt
Mix until well combined.

By Hand, with a Silicone Spatula:
Add:
Granola
Raisins
Pecans
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:
Oats
Pecans
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.


Enjoy!
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.
Add:
Water
Cover with Plastic Wrap
Microwave on High for 15 minutes, until tender. Set aside.

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

Add:
Salt and Pepper to taste.
Spinach
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.
Add:
Butter, until melted.
Add:
Quinoa
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.

Enjoy!
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.
Add:
Onion
Garlic
Sauté until Onion is translucent. Stirring

Add:
Pumplin
Chicken Stock
Pepper
Bring to a Boil.

Reduce Heat to Low and simmer uncovered for 5 minutes.

Add:
Cheese and cook until it has melted.

Remove from Heat.
Add:
Quinoa
Spinach
Stir to combine well.

Serve Hot.

Enjoy!
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.

Enjoy!
Peace in the Kitchen!