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Saturday, January 31, 2015

Cheesy Broccoli Casserole

I'm trying to post more savory and entree recipes. I decided to start with this casserole.

Here's what you'll need:
Preheat the oven to 350 degrees
1 - large saucepan
1 - 3 quart casserole dish, sprayed with a vegetable cooking spray

1 can of French Fried Onions ,you know the ones that we all use for that iconic All American Green Bean Casserole, divided
2- 24 oz. bags of Green Giant frozen Broccoli and Three Cheese Sauce
3 oz. Crean Cheese, cubed
1/2 C diced Red Bell Pepper.
1/2 tsp Tabasco Sauce

Reserve 1 C of the Onions and set aside.

In a large mixing bowl:
Remaining Onions
Cream Cheese
Bell Pepper
Stir to combine.
Pour into the saucepan.
Cover and cook on medium low heat for 20 minutes, stirring after 10 minutes.
Check to make sure the cheese from the broccoli has melted.

Transfer to the casserole.
Bake  uncovered for 25 minutes.
Sprinkle with the remaining Onions and return to bake uncovered for 5 minutes.

Peace in the Kitchen!

Chili, Terry's favorite Vegetarian Chili!

I have a couple of options for Chili. Here's my favorite and the one I make when I'm craving a bowl of hot spicy vegetarian Chili.

1 (12 oz.) package of frozen Yves Vegetarian Meatless Crumbles. Thaw and salute in 2 TBS of Vegetable Oil.
2 - 15 oz. cans of Black Beans, drained
1 - 15 oz. can of Dark Red Kidney Beans
1 - 15 oz. can of Light Red Kidney Beans
1 - 29 oz can of Diced Tomatoes with green chiles.
1 - 12 oz. Tomato Juice
2 large Vidalia Onions, diced
3 TBS Chili Powder
1 1/2 TBS Cumin
1 TBS Adobo Seasoning
Salt and Pepper to taste
Topping Options at the end of the recipe.

In a large Stock Pot or a Cast Iron Dutch Oven:
Sautéed Crumbles
All of the Beans
Tomato Juice
Chili Powder
Adobo Seasoning
Salt and Pepper to taste

Bring to a boil on medium heat, stirring often.
Cover and reduce heat to low and simmer for 1 hour, check and stir often.

Serve Hot topped with the following options:

Additional Diced Onion
Shredded Cheddar Cheese
Chopped Green Onion
Sour Cream
I happen to like a bit of all of them!

Peace in the Kitchen!

Thursday, January 29, 2015

Fluffy Cheesecake from Woolworth

I follow many food blogs and someone posted a recipe for Woolworth's " Lemon Pie."
I was interested in the recipe but I did some research and found this in the archives of Woolworth's recipes. It was called Fluffy Cheesecake.  Woolworth had a lunch counter and served some very Iconic All American Food. This was one of their desserts.
I remember going to Woolworth with my parents when I was a child.  They were one of the largest chain stores in the U.S. They closed their doors in 1997 and concentrated business under another group name. In 2001 they focused on Sporting Goods and  became what we know today as "Foot Locker Inc."
I'm simply reposting the recipe as I found it.

This is how I remember Woolworth as a child in the 50's.

Woolworth's Fluffy Cheesecake
Yield: 12 servings
1 (3-ounce) package lemon gelatin

1 cup boiling water
8 ounces cream cheese
1 cup granulated sugar
5 tablespoons lemon juice
1 (12-ounce) can evaporated milk, well chilled
About 8 ounces graham crackers, crushed

Dissolve gelatin in boiling water. Let cool until slightly thickened. 
With electric mixer, beat cream cheese, sugar and lemon juice until smooth. 
Add thickened gelatin; beat well.
In another bowl, beat evaporated milk until fluffy. Add cream cheese mixture; 
beat well.Line the bottom of a 9-by-13-inch pan with crushed graham crackers. 
Spoon filling into pan, spreading evenly. Top with more crushed graham crackers. 
Chill until firm.

Peace in the Kitchen!

Wednesday, January 28, 2015

Three Bean Chili from Ellise Pierce, The Cowgirl Chef

This recipe comes directly from Ellise Pierce, The Cowgirl Chef. She lives in Paris, France. I met Ellise during a class at Central Market. Anne and I are going to try to visit her in Paris this summer. Texas misses Ellise! She wrote an article for the Ft. Worth Star Telegram this week, about Chili. I chose this vegetarian version to post on my blog. If you love Tex - Mex cuisine check out her book!

Makes 6 to 8 servings
▪ 2 tablespoons canola oil
▪ 1 small onion, chopped
▪ 3 cloves garlic, minced
▪ Half of a red bell pepper, chopped
▪ 1 14-ounce can black beans
▪ 1 14-ounce can garbanzo beans
▪ 1 14-ounce can navy beans or kidney beans
▪ 1 14-ounce can chopped tomatoes
▪ 2 tablespoons chile powder
▪ 1 teaspoon Mexican oregano
▪ 1/4 teaspoon cayenne
▪ 2/3 teaspoon cumin
▪ 1 to 2 teaspoons sea salt
▪ A few handfuls of baby spinach (optional)
1. Put canola oil, chopped onion and garlic in a big soup pot over medium-high heat. Let cook until the onions become translucent, about 5 minutes. 
2. Add remaining ingredients except spinach and let come to a boil. Once it does, reduce the heat to low and let cook for 30 more minutes. If you’d like to add some baby spinach, do this right before serving and cook just until it wilts.

Peace in the Kitchen!

Hippy Wraps, reposted

I talked about posting some new savory recipes. I'm still working on the post. I decided to post this   some of my new readers, a re post of my favorite Wraps.

Summer is approaching rapidly and it makes me want to eat something lighter.

When I lived in Steamboat Springs, Colorado I ate healthier. We ate a variety of Veggie Wraps.
I've put together some of my favorites.

I should start with my Hippy Wrap.

Multiply the ingredients as needed for additional wraps.

Hippy Wrap:

1 - 10" Flour Tortilla
1 TBS Cream Cheese, softened
1 tsp Dijon Mustard
2 TBS Shredded Carrot
2 TBS Diced Green Bell Pepper
2 TBS Diced Red Onion
1/4 C Shredded Monterey Jack Cheese
1/2 Avocado, diced
Fresh Spinach Leaves
Alfalfa Sprouts
Salt & Pepper to taste

Spread Cream Cheese in the center of the Tortilla
Spread Mustard over the Cheese
Layer in order of ingredients listed

Fold Sides in and Roll from the Bottom.

Enjoy! Peace in the Kitchen

Mozzarella / Tomato / Basil Wrap:

1 - 10" Flour Tortilla
Fresh Mozzarella Cheese, thinly sliced
Tomato, thinly sliced
Fresh Basil Leaves
Salt and Pepper to taste
Olive Oil

Place a slice of Cheese in the center of the Tortilla
Place a slice of Tomato on the Cheese
Top with Fresh Basil Leaves
Drizzle with Olive Oil
Salt and Pepper to taste

Fold Sides in and Roll from the Bottom

Peace in the Kitchen!

Taco Salad Wrap:

6 - 10" Flour Tortillas
1 can of Vegetarian Refried Beans, mashed in a bowl
2 tsp Olive Oil
1 Tbs Adobo Seasoning
3 Roma Tomatoes, dices
1 C Shredded Queso Quesadilla Cheese
1 C Shredded Lettuce
1 Avocado, diced

Mix together:
Olive Oil
Adobo Seasoning

Spread some Bean Mixture in the center of each Tortilla

Top with:

Fold Sides in and Roll from the Bottom
Serve with a side of my Homemade Salsa

Peace in the Kitchen!

Fresh Veggie Wrap:

8 - 10" Flour Tortillas
1 Avocado, diced
1 TBS Mayonnaise
1 tsp Adobo Seasoning
2 Tomatoes, diced
1 Cucumber, diced
1 Green Pepper, diced
1 C Shredded Cheese, your choice

Mix together in a bowl:
Adobo Seasoning
Blend well

Spread each Tortilla with the Avocado Mixture

Mix together in another bowl:
Bell Pepper

Top the center of each Tortilla with some of the Mixture

Fold Sides in and Roll from the Bottom

Peace in the Kitchen!

Squash & Goat Cheese Wrap:

4 - 10" Flour Tortillas
1 TBS Olive Oil
1/2 C diced Onion
2 Garlic Cloves, minced
1 tsp Cumin
1 - package of Frozen Butternut or Winter Squash, thawed and mashed
Salt and Pepper
Fresh Spinach Leaves, chopped
1 C Crumbled Goat Cheese

In a Skillet, heat the Olive Oil and Saute the Onion, Garlic and Cumin until tender.
Add Squash and mix well until the squash is heated
Season with Salt and Pepper

Spoon some of the Squash Mixture in the center of each Tortilla
Top with Cheese and Spinach

Fold Sides in and Roll from the Bottom

Peace in the Kitchen!

Fruit Wrap:
Multiply ingredients as needed for additional Wraps

1 - 10" Flour Tortilla
1 TBS Cashew Butter or Almond Butter
1 TBS of your favorite Fruit Preserves
1 TBS Dried Cranberries or Blueberries
1 TBS Diced Dried Apricots
1 tsp Honey

Spread Butter in the center of the Tortilla
Top with Preserves
Sprinkle with Dried Fruits
Drizzle with Honey

Fold Sides in and Roll from the Bottom

Peace in the Kitchen!

Tuesday, January 27, 2015

Lemon , a collection of favorite recipes with Lemon

Easter is fast approaching as I write this post. I think of Lemon desserts when I am planning our Easter menu. Here are some of my favorite recipes for Easter Dinner and also during the entire Spring Season.

This is a Traditional British Dessert.
This is one of those amazing recipes that I was referring to when I said they may not all be healthy, but they are definitely "Yummy", so I had to post it!

Lemon Blueberry Bread Pudding with Lemon Sauce:

Preheat the oven to 325 degrees

4 large eggs
2 C heavy cream
2 C whole milk
1 C packed light brown sugar
1 tsp vanilla
2 tsp lemon zest
6 C cubed Brioche Bread (1/2" cubes) approximately 1- 10 ounce loaf.
1 C fresh blueberries
1/2 C dried blueberries
2 TBS Butter, melted

1 - 9"X13" baking dish greased with my Pan Release Mix (equal parts of Flour, Crisco, Vegetable Oil)
I start with 1 C of each and refrigerate it in a jar. It keeps for a long time. I always have some available for all of my baking needs. It's a foolproof method to release all cakes, muffins, cupcakes, etc. It's incredible when used in a detailed designed Bundt Pan. I brush it on with a Pastry Brush.

In a large mixing bowl:
Lemon zest
Whisk Well

All of the blueberries
Stir to combine well.
Add, Melted Butter.

Allow bread to soak for 30 minutes.

Pour pudding into the prepared dish.
Bake at 325 degrees for 1 hour.
Remove from oven and place on a cooling rack for 15 minutes.
Serve warm with Lemon Sauce (recipe to follow).

Homemade Lemon Sauce:

3/4 C Sugar
5 tsp Cornstarch
A Dash of Salt
1 1/2 C boiling Water
1 heaping TBS of Lemon Zest
3 TBS fresh Lemon Juice
1 TBS Butter

In a Saucepan over medium heat:
Whisk Well.

Add boiling Water, stirring constantly until thick and clear.

Whisk in Zest, Lemon Juice and Butter.
Continue whisking until creamy smooth.
Makes 2 Cups.

Serve warm over Lemon Blueberry Bread Pudding.

Peace in the Kitchen!

These cookies would be perfect to serve for Easter.
They were shared by Allison from Haute Box via Food52.
This is an adaptation of her recipe

Lemon Cookies

1/2 C Raw Ground Almonds
5 TBS Butter
1/3 C Sugar
2 TBS Light Corn Syrup
1/3 C All Purpose Wheat Flour
A pinch of Salt
Zest of 1 Lemon
1 tsp Almond Extract

Line a Sheet Pan with either Parchment Paper or Silpat

In a saucepan on low heat:
Corn Syrup
Stir often until sugar is dissolved

Increase heat to medium - high and stir constantly until it comes to a boil.
One it begins to boil, remove from heat.

Stir in Flour and Salt until well combined.
Stir in :
Lemon Zest
Almond Extract

Drop a teaspoon of batter, for each cookie, onto the sheet pan.
Bake at 350 degrees for 10 minutes, until light brown in color.
Half way through , turn the sheet pan to ensure even baking.
The cookies will begin to spread around 6 minutes.

Cover a cooling rack with layers of paper towels.
When cookies are done baking, immediately transfer them to the cooking rack.

Allow to cool completely.

Peace in the Kitchen!

Lemon - Lime Pound Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Bundt Pan brushed well with Pan Release Mix. (Equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
I would recommend a simple, plain design for this cake.
The Kuglehopf is perfect.

1 1/2 C Butter, softened
3 C Granulated Sugar
5 Eggs
2 TBS Lemon est
1 tsp Vanilla
1 tsp Lemon Extract
3 C Flour
1 C 7UP soda

In a Stand Mixer with a paddle attachment:
Butter, beat on Medium speed until creamy.

Add Sugar and beat for 5 minutes.

Eggs, one at a time.

Lemon Zest
Lemon Extract
Mix well and turn down the speed to Low.

Add Flour mixture, alternating with 7UP, beginning wine ending with Flour.
Mix, just until combined.

Pour batter into the pan.
Bake for 1 hour and 15 minutes, until a toothpick in the center comes out clean.
Shield with a piece of Aluminum Foil during the last 45 minutes.

Remove the pan to a rack and cool for 10 minutes.
Invert the cake onto the rack, flip it right side up and allow to cool completely.
Transfer the cake to a large serving platter and drizzle with Lemon - Lime Glaze.

Lemon - Lime Glaze:

2 C Confectioner's Sugar
2 tsp Lemon Zest
1 1/2 TBS Fresh Lemon Juice
1 TBS Fresh Lime Juice

In a small bowl:
Lemon Zest
Lemon Juice
Lime Juice
Whisk well until smooth and spreadable.
Drizzle over the cake.

Peace in the Kitchen!

Lemon Cheesecake Bars

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" X 8" baking pan

1/3 C Butter, room temperature
1/3 C Brown Sugar
1/4 tsp Salt
1/4 tsp Nutmeg
1 C Flour

1 C Small Curd Cottage Cheese
1 C Granulated Sugar
2 TBS Flour
1 TBS Lemon Zest
3 1/2 TBS Fresh Lemon Juice
1/3 tsp Baking Powder
1 large Egg
1 large Egg White

Crust preparation:
In a large mixing bowl with an electric hand mixer:
Brown Sugar
Beat until smooth.
Gently add the Flour on low speed just until blended.
Press into the pan.
Bake for 20 minutes.

Filling preparation:
In a Food Processor:
Process the Cottage Cheese for 1 minute, until smooth.
Lemon Juice
Baking Powder
Egg White
Pulse for 30 seconds.
Pour over the Crust.
Bake for an additional 25 minutes
Remove to a rack and cool completely.
Cover with plastic wrap and refrigerate for 8 hours or overnight,

Cut into squares to serve.

Peace in the Kitchen!

Lemon Souffle:

Here's what you'll need:
Preheat the oven to 400 degrees.
5 - 4oz. Ramekins brushed with Pan Release Mix and sprinkle each one with Granulated Sugar. (Pan Release Mix: equal parts of Crisco, Vegetable Oil and Flour.
I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
1 - Sheet Pan lines with Parchment Paper

2 C Lemon Curd , divided (we buy it at a local British Emporium)
2 TBS Flour
1/8 tsp Salt
4 Egg Whites, room temperature
1/8 tsp Cream of Tartar
2 TBS Confectioner's Sugar

Place the Ramekins on the Sheet Pan.

In a large mixing bowl:
1 C of the Lemon Curd
Whisk well

In a large mixing bowl with an electric hand mixer on medium speed:
Egg Whites
Cream of Tartar
Beat until stiff peak.
Gently fold 1/4 of the Egg Whites into the Lemon Curd Mixture with a rubber spatula.
Fold in remaining Egg Whites.

Divide the batter evenly among the Ramekins.
Bake at 400 degrees for 10 minutes.
Reduce temperature to 350 degrees and continue baking for 4 minutes.
Remove and dust with Confectioner's Sugar.
Serve with remaining Lemon Curd.

Peace in the Kitchen!

Fig and Blue Cheese Tarts with Honey from Sweet Paul

I just received this recipe from a blog that I follow, Sweet Paul.

Fig and Blue Cheese Tarts

Here's what you'll need:
Preheat the oven to 375 degrees.
A Sheet Pan lined with Parchment Paper
A Round Cookie Cutter  (there are some great square ones that you could also use)
Just keep in mind that these are an appetizer so choose the size based on that.

1 large sheet of Puff Pastry
A bit of Flour
2 C Crumbled Blue Cheese...... more if you want!
8 Fresh Figs, quartered or chopped.
Olive Oil
Black Pepper

Roll out a sheet of Puff Pastry with a bit of Flour.
Cut out round tart with the cookie cutter.
Place them on the sheet pan.
Top each Tart with some Cheese, Fig, a drizzle of Oil and a sprinkle of Black Pepper.
Bake for 15 minutes.
Transfer to a serving platter.
Serve hot drizzled with Honey and sprinkled with Pepper.

Peace in the Kitchen!