Thursday, February 28, 2013

Cabbage Slaw

Cabbage Slaw:

This is my favorite Slaw.
I've been making it for 10 years.
I make it often.

It's fairly simple and the end result is tasty.

1 Head of Cabbage,shredded
1 Onion, chopped
3/4 C Sugar

I use an 80 oz. Pickle Jar or a Crock to make this in.

Place the shredded Cabbage in a Jar or a Crock.
Sprinkle the Sugar over the Cabbage

Heat: In a Saucepan
1 C White Vinegar
3/4 C Vegetable Oil
2 tsp Sugar
1 tsp Dry Mustard
1 tsp Celery Salt

Pour this mixture over the Cabbage.
Do not stir it.
Cover it with a top or a plate and leave it stand at room temperature overnight.

I often double this recipe because we love it!

Store refrigerated

Enjoy!
Peace in the Kitchen!







Classic American Hash Brown Casserole

For my non American friends, this recipe is one of our ( go to) family gathering recipes.
This came from our family in Kansas. It's from my Best of the Best  Recipes from 1998.

It's not fancy, not gourmet, but it's Classic American.
It's another example of one of those dishes you make when you have a crowd, when you're asked to bring a dish to pass, when you have to take something to share at work.

1- 2lb.  bag of Frozen Hash Browns with Red Peppers and Onions
1/2 C Butter , melted
1/4 tsp Black Pepper
1/2 C Chopped Onion
1 C Milk
1 Can of Cream of Mushroom Soup
1/2 Pint of Sour Cream

Combine:
Butter
Pepper
Onion
Milk
Soup
Sour Cream
Pour this mixture over the Hash Browns that have been put in a 9"X13"Casserole Dish or a 10" Skillet.

Bake at 350 degrees for 45 minutes

Enjoy!
Peace in the Kitchen!



Tamale Bites

Another Best of the Best Recipe from my book
This is a great Hors D'oeuvres

It's from Christmas 1977

It's an original recipe
I created this before I became vegetarian and made them for Christmas many years.
So, this is one of the few non vegetarian recipes that I've posted. However, over the years with all of the incredible Vegetarian Products on the market, I can reproduce a Vegetarian version of this recipe.
They are delicious.



1 1/2 lbs. Ground Beef
2 C prepared Cornbread Crumbs
1 (8oz.) can Tomato Sauce
1 (16oz.) can Mild Enchilada Sauce
1 tsp Salt
2 C Shredded Cheddar Cheese

In a bowl, combine:
Cornbread crumbs
1/2 of the Enchilada Sauce
Salt
Add Ground Beef and mix by hand

Measure by the TBS and form into meatballs
These may be made ahead of time and refrigerated until ready to bake

Bake on a cookie sheet at 350 degrees for 30 minutes

Combine Tomato Sauce and remaining Enchilada Sauce in a saucepan and heat

Place the meatballs in a Fondue Pot ( this sure gives away the date) or a Chafing Dish.
Pour the Sauce over the meatballs
Sprinkle the Cheese on top and serve

Makes about  55 meatballs

Enjoy!
Peace in the Kitchen!








Lime and Melon Chutney

Another Best of the Best Recipes from 1980

This is a Chutney that is served with Crackers and Cream Cheese.
It may seem a bit decadent, but worth the work. This recipe will impress your guests!

1 1/2 C Plain Vinegar
1 1/2 C Sugar
2 - 3 TBS Coarsely Chopped Fresh Ginger
2 Cloves of Garlic, minced
2 tsp Mustard Seed
1 1/2 tsp Salt
1/8 - 1/4 tsp Crushed Red Pepper Flakes
8 C  Cubed Cantaloupe
1 1/2 C Golden Raisins
1/2 C Fresh Lime Juice
1/2 C Chopped Walnuts
1 TBS Grated Lime Zest

In a Dutch Oven, Combine:
Vinegar
Sugar
Ginger
Garlic
Mustard Seed
Salt
Crushed Red Pepper Flakes
Boil generously for 5 minutes

Add:
Cantaloupe
Raisins
Lime Juice

Return to a boil
Boil gently over medium-low heat stirring often for about 1 hour, until the mixture is the consistency of a Jam

Remove from heat
Fold in Walnuts and Lime Zest

Ladle into Hot Canning Jars to within 1/4"
Run a knife between the Chutney and the jar to release air
Wipe the edges clean and put the tops on
Process in a hot water bath for 10 minutes
Remove from the bath and cool completely

Yield about 6 half pint jars

Serve with Crackers and Cream Cheese

Enjoy!
Peace in the Kitchen!

Hotel Bristol's Soupe de Courge a la Créme


Hotel Bristol's Soupe de Courge a la Creme:

1976, from my Best of the Best Recipes

I've made this Soup many times. I used to prepare it for Thanksgiving

It's a Cream of Pumpkin Soup (made, baked and served in the Pumpkin) The juice of the Pumpkin, as it bakes, adds a great flavor to the soup. This is made with your typical Halloween Pumpkin and not a
Sugar Pumpkin.






Hotel Bristol's Soupe de Courge a la Créme.

1- ( 7 - 8 lb.) Pumpkin ( Cut a circle around the top and keep the stem on)
4 Cups of Croutons
1 1/4 C Grated Swiss or Emmenthal Cheese
4 C Half and Half
Salt
Fresh Ground Pepper
Ground Nutmeg, a good pinch

As mentioned above, cut off the top of the Pumpkin and reserve for an attractive cover when serving this Soup.

Scrape out the pumpkin using a large heavy spoon, remove the seeds, maintaining all of the meat of the pumpkin

Fill the shell of the Pumpkin 3/4 full with alternating layers of Croutons and Cheese

Season the Half and Half with Salt, Pepper and Nutmeg
Pour the mixture into the Pumpkin
Replace the top of the Pumpkin
Place it in a Roasting Pan
Bake in a pre-heated 350 degree Oven for 2 hours.
Stir occasionally

Carefully remove it from the oven to a serving platter, serve it from the Pumpkin, at the table

Ladle into Soup Plates

Enjoy!
Peace in the Kitchen!



Tex - Mex Tomato Soup

This Soup is so easy and very tasty!

2  (10 oz.) cans of Tomato Soup
2  Soup Cans of Milk
1 Jar (16oz.) Pace Chunky Picante Sauce

Combine all and heat!

That's all........
I can't believe I even posted this on the blog. It seems too simple, but we love it!

Garnish with crushed Tortilla Chips

Enjoy!
Peace in the Kitchen!

Potage of Babble

This is from the Secrets of Pistoulet Book , around 2009

This is a simple easy, hearty Soup

2 TBS Vegetable Oil
2 Leeks, thinly Sliced
2 Cloves Garlic, minced
2 -3 Medium sized Potatoes, diced
A handful of White Beans or 1 can of Navy Beans with the liquid
2 C of any Broth ( Beef, Vegetable, Chicken) I use Vegetarian Chicken

Saute Leeks and Garlic in Oil, until soft
Add Potatoes, Beans and Broth
Bring to a boil
Add Sea Salt and Fresh Ground Pepper to taste

Reduce heat and simmer covered for 30 minutes
Remove from heat and add the Pesto

Enjoy!
Peace in the Kitchen!


Crock Pot Vegetarian Chili

I created this Original Recipe in 2009

2 Onions, diced
4 TBS Vegetable Oil, divided
2 C Vegetable Broth or Vegetarian Chicken Broth ( I use the Vegetarian Chicken)
2 (4oz) cans of diced Green Chiles, including the liquid
1 can Enchilada Sauce
1 can  diced Tomatoes, including the liquid
1 can  Black Beans, drained
1 can  Kidney Beans, Red Beans or Chili Beans, drained ( your choice)
1 can Corn, drained
2 Links of Soy Chorizo, saute in 2 TBS of Vegetable Oil
1 C diced Pickled Jalapeno Slices

Saute Onion in 2 TBS Oil
Add Broth and simmer
Transfer to a Crock Pot/SlowCooker
Add all other ingredients
Cook on Low at least 2 hours

Serve garnished with Shredded Cheddar Cheese and Tortilla Chips

Enjoy!
Peace in the Kitchen!




Praline French Toast Casserole

This is another Best of the Best Recipes!
What a great aroma to wake up to on Christmas morning.

Praline French Toast Casserole:

8 Eggs
1 1/2 C Heavy Cream
1/3 C Maple Syrup ( the good stuff)
1/3 C Packed Brown Sugar
10 - 12  1/2" slices of French Country Bread

Topping:

1 Stick of Butter
1/2 C Packed Brown Sugar
2/3 C Maple Syrup
2 C Chopped Pecans

(I never said it was healthy)

Generously butter a 9"X13" Casserole Dish

In a bowl, whisk together:
Eggs
Heavy Cream
Maple Syrup
Sugar

Place Bread slices in the Casserole dish and cover with the Egg mixture
Cover the dish with plastic wrap and let it sit overnight in the refrigerator
Remove and let it reach room temperature

Topping:
Melt the Butter in a saucepan
Add Sugar and Maple Syrup and cook for 1-2 minutes
Stir in the Pecans
Pour over the Bread
Bake at 350 for 45-55 minutes
Allow to rest for 10 minutes before serving

In my book, I wrote WOW!


Enjoy!
Peace in the Kitchen!

Cream of Jalapeno and Cilantro Soup

This is an Original Recipe
Cream of Jalapeno and Cilantro Soup

2 TBS Vegetable Oil
3 - Jalapenos or 1 Large Hatch Chile Pepper, diced
1/2 Yellow Onion, diced
1 firm Avocado, diced
1 - 16 oz. can of diced Tomatoes, with the juice
8 C Heavy Cream
Salt and Pepper to taste
1/2 Bunch of Fresh Cilantro, chopped

Heat Oil and Saute the Jalapeno or Hatch Chile
Add Avocado, Tomatoes and bring to a boil
Add all remaining ingredients except the Cilantro
Reduce heat and simmer, reducing the soup by 25%. You should end up with 8 - 8 1/2 C
Adjust seasoning and fold in the Cilantro.
Purée with an immersion blender.
Serve with Tortilla Chips on the side.

Enjoy!
Peace in the Kitchen!

Bloody Mary Mix

This is definitely a Best of the Best recipe. It's strong and spicy. It's a Bloody Mary that you can sip for hours.

1 qt. Tomato Juice
6 oz. Vegetarian Worcestershire Sauce
1 oz. Fresh Lemon Juice
2 TBS Tabasco Sauce
1 tsp Crushed Red Pepper Flakes
1 TBS Cracked Black Pepper
1 tsp dried Dill
1/4 C Prepared Grated Horseradish ( it comes in a jar)

Combine all ingredients in a blender and blend for 1 minute.
It keeps in the refrigerator forever. The longer it sits, the stronger it gets.
This is really the only recipe that I use for a Bloody Mary.

Fill a Rocks Glass with Ice.
Add 2 - 3 oz of your favorite Vodka.
Fill the Glass with the Mix.
Stir well.
Add your favorite Garnishes.


Mix as desired with your favorite Vodka.
Garnish with a combination of the following:
Celery Sticks
Cucumber Spears
Pickled Okra
Dill Pickle Spears
Stuffed Olives
Cocktail Onions
Cornichons
Cherry Tomatoes
Chile Peppers
Dill Sprigs
Jalapeno slices
Roasted Garlic
Water Chestnuts
Zucchini Spears
Radishes
Pickled Asparagus
Muddled Tomatoes and Basil



Enjoy!
Peace in the Kitchen!

These are made with my recipe.
Garnished with Cornichons, Celery, and Olives.

Home made Grape Jelly !

We're enjoying our home made Grape Jelly for Breakfast this morning.
I grew the grapes, harvested them, made the jelly and.......
I will never do it again.
It's not easy, it's time consuming.
It tastes great, but I'll buy it at the market from now on.

Tuesday, February 26, 2013

Vegetarian Meatloaf 2 !

This is my newest recipe for Meatloaf.

1- 14 oz. package of Gimme Lean Beef
1- 14 oz. package of Gimme Lean Sausage

1 medium onion, diced
1 can Tomato Soup, divided ( half for the Meatloaf and half for the Sauce)
1- 4 oz. can of Diced Green Chiles, undrained
1 TBS Yellow Mustard
1 TBS Vegetarian Worcestershire Sauce (Kroger Brand)
1/4 tsp Fresh Ground Black Pepper
1/2 tsp Dried Oregano
1/2 tsp Dried Basil
1/2 tsp Dried Thyme
2 Eggs, beaten
1 C Bread Crumbs or Crushed Ritz Crackers

Sauce:
1/3 C Brown Sugar
Remainder of the Soup from the Meatloaf mixture
1/2 C Ketchup
1 tsp Yellow Mustard
Mix together and set aside

In a large bowl:
Mix together by hand,
Beef
Sausage
half of the can of Tomato Soup
1tsp Mustard
Worcestershire Sauce
Black Pepper

Once this is combined well , add the Egg , Bread Crumbs, Onion and Green Chiles, mix with a spatula until well combined.
Transfer mixture to a loaf pan.
I used a rubber spatula to press the meatloaf away from the sides of the pan to accommodate the Sauce
Pour half the Sauce over the Meatloaf.

Bake for 55 minutes at 350 degrees
Top with the remainder of the Sauce and Bake an additional 10 - 15 minutes.
Let it rest for 10 minutes before slicing

Enjoy!
Peace in the Kitchen!


Another Texas Bean - Cheese - Chiles and Stuff Dip!

I had no idea what to call this dip.
I've already posted my Best of the Best recipes for Tex-Mex Corn Dip in three different versions.

I just entered this recipe in a Chile Pepper Contest and I had to come up with a legitimate name.
I decided to call it Tex - Mex Chipotle Pepper Dip.
This note is an update to the original post!

When you live in Texas, you soon discover that everyone has their favorite version of a "Dip".

I started out borrowing a recipe from someone else and when I finished, I realized that it didn't have much in common with the original one. This is vegetarian, the other wasn't. This has Cheddar Cheese, the other one didn't. This has Green Onions, the other one didn't....... and the list goes on.

So here's my newest Texas Dip to be served with Tortilla Chips!
Or as I've said about the Tex-Mex Corn Dips that I make, you can just take a spoon and start eating it out of the bowl....... it's so good!

This is a Texas Big Recipe, enough for a party.You could easily cut this in half.
I attended an event last week and I took this dip. It was very popular. It's quite spicy, but everyone loved it.

Another Texas Bean - Cheese - Chiles and Stuff Dip!

1 (10oz.) can of Ro-Tel Tomatoes with Green Chiles, undrained
1 C Mayonnaise
1/4 C  Chipotle Peppers packed in Adobo Sauce ( Goya or La Costena) or whatever you have!
I used La Costena. The heat or kick comes from these Chiles. I used about 4. If you're not used to the spice, start with 1 or 2 and then adjust to your taste. Remember, We're in Texas, we like a KICK!

2 (8oz.) packages of Cream Cheese, cut into small pieces
1 (15oz.) can of Refried Beans (Rosarita or El Paso Vegetarian)
1 (15oz.) can of Corn, drained
4 Green Onions, chopped, I just use the bundle from the market..... I think it has 6
8 oz.  package of Shredded Sharp Cheddar Cheese

In a food processor, combine the Chipotle Pepper and the Mayonnaise, process well and set aside ( this is where the heat comes from) Check it for taste. You can always add more, but you can't take it away.

In a saucepan over medium heat, combine the Tomatoes and  Cream Cheese and cook until the Cream Cheese is completely melted
Add the Mayonnaise mixture and combine well

Remove from heat, transfer to a large mixing bowl
Stir in:
Beans
Corn
Cheese
Pour this into a casserole dish , I think mine was about 3 quarts. I know that a 1.6 ltr. is too small
Bake at 350 degrees for 30 minutes

Serve with Tortilla Chips

Enjoy!
Peace in the Kitchen!



Monday, February 25, 2013

Texas Cheese and Chile Grits


Texas Cheese and Chile Grits:

4 1/2 C Water
1/2 tsp Salt
1 C Quick Grits
1/2 of a 10 oz. can of Rotel Tomatoes with Green Chiles
1 C (4oz.) can of Diced Green Chiles
8 oz. (1C) Grated Cheddar Cheese
4 oz. Cream Cheese, room temperature, cut into cubes
1/4 tsp Cayenne Pepper
1/4 tsp Paprika
Salt and Pepper to taste
1 Egg, beaten

In a saucepan, bring the Water and Salt to a boil.
Add the Grits
Stir and reduce the temperature to low.
Cover and cook about 5 minutes, stirring occasionally
Remove from heat
Stir in Rotel Tomatoes, Green Chiles, Cheese and Cream Cheese.
Add the spices and stir to combine well
Add 2 TBS of the Grits mixture to the Egg.
Add it back into the pan and stir well.

Pour into a buttered baking dish.
Bake at 375 degrees for 30 - 40 minutes.
They should be browned and bubbling.
Cool at least 15 minutes to let them become firm.

Serve warm.

Enjoy!
Peace in the Kitchen!







60's Gazpacho

This one is a cool recipe from the 60's.
It was so upbeat and different for the time man.

Juice of 1 Lemon
2 Green Bell Peppers,seeded and cut into pieces
1 Cucumber, peeled and divided: 3/4 sliced and 1/4 of it diced for garnish
2 lbs. Tomatoes cut into pieces
1 Onion quartered, 1/4 of it diced for garnish
1/4 tsp Garlic Salt
2 TBS Vinegar
2 TBS Olive Oil
Salt and Pepper to taste
Croutons for garnish

Put the following ingredients in a blender:
Lemon Juice
Bell Peppers
Cucumber slices
Tomatoes
3/4's of the Onion
Garlic Salt
Vinegar
Olive Oil
Pulse to blend, keeping it chunky

Season with Salt and Pepper
Refrigerate until chilled

Serve topped with Diced Onion , Diced Cucumber and Croutons.


Enjoy!
Peace in the Kitchen!

Family Reunion Cake, Church Cake, Picnic Cake ...

You know the cake!
You're asked at the last minute to bring something to a Family gathering, a Church meeting, a Bake Sale, a Party at work......
You don't really have time to create a gourmet dish, so here's the go to recipe that pleases a crowd.
I think this Cake and Dump Cake are the recipes to make when you need something at the last minute.

1 Box of Yellow Cake Mix
1 Can of Mandarin Oranges, undrained
4 Eggs
1/2 C Vegetable Oil
Mix with an electric mixer
Spray a 9X13 baking dish with a Vegetable Spray
Pour in the batter
Bake at 350 degrees for 35 - 40 minutes
Cool completely

Topping:
1 large can of crushed Pineapple, undrained
1 large box of Vanilla Instant Pudding
1 large container of Cool Whip
Mix by hand
Frost the cake
Cover and refrigerate

Enjoy!
Peace in the Kitchen!

Sunday, February 24, 2013

Hobo Bread

2 C of Raisins or Dates
2 C boiling Water
3 tsp Baking Soda
2 C Sugar
4 TBS Vegetable Oil
1/2 tsp Salt
1 tsp Baking Powder
1/2 C chopped Pecans
4 C Flour

Chop the Raisins or Dates
Combine the Raisins or Dates with the Baking Soda and the Boiling Water
Let this mixture sit overnight.

In the morning, add the remaining ingredients and blend well
Pour the batter into 2 loaf pans, greased with my Pan Release recipe found under, Hint on the blog.
Bake for 1 hour 15 minutes at 350 degrees

Enjoy!
Peace in the Kitchen!

Rhubarb Jam

Another Rhubarb recipe .
I grew up with everything Rhubarb!

4 C Rhubarb, diced
4 C Sugar
Combine in a saucepan and boil for 12 minutes without any water, stirring often
Add 1 package of Raspberry Jello and cook 3 more minutes, stirring 
Pour into Jelly glasses and seal with paraffin wax

Enjoy!
Peace in the Kitchen!

Malted Milk Chocolate Chip Cookies

The Chocolate Chip Cookie is an American Icon.
There are so many variations and Toll House is the Original.

We all have our favorites, thick and chewy, thin and crispy, a combination of the two, milk chocolate chips, dark chocolate chips and the list is endless.

I just watched an episode of Ree Drummond's Pioneer Woman and she made this recipe.
I wanted to share it on my blog.
You can access her blog, on Blogs I Follow, on the right side of my blog.

Malted Milk Chocolate Chip Cookies

1 C (2 sticks) Butter, softened
3/4 C Brown Sugar
3/4 C Sugar
2 Eggs
2 tsp Vanilla
2 C Flour
1 1/4 tsp Baking Soda
1 1/4 tsp Salt
1/2 C (rounded) Malted Milk Powder
1- 12oz. bag of Milk Chocolate Chips

In a Stand Mixer:
Cream the Butter
Add both Sugars and Cream until fluffy
Add Eggs, beat slightly
Add Vanilla until combined
Add Malted Milk Powder until combined

Sift together:
Flour
Baking Soda
Salt

Add to the Butter mixture and beat slowly until combined
Add the Chocolate Chips and gently mix

Drop with a cookie scoop ( a teaspoon size) , only 8 scoops per cookie sheet lined with a Silpat or Parchment Paper
Bake at 375 degrees for 10 - 12 minutes, up to 15 for a crispier cookie
They spread and will be very flat.

I love flat crispy chocolate chip cookies!

Enjoy!
Peace in the Kitchen!


Arborio Rice Pudding

1 C Arborio Rice
1 C Water
3 C Heavy Cream
4 TBS Sugar
1/2 tsp Cinnamon
Pinch of Nutmeg
1/2 C Raisins

In a medium saucepan bring the water and rice to a boil over medium high heat.
Reduce the heat to a simmer, cover the pan and cook until the water is absorbed.
Check often
Stir in the milk, sugar , cinnamon and nutmeg
Continue to simmer, uncovered, until creamy. Stirring often
Remove from heat and fold in the raisins

Enjoy!
Peace in the Kitchen!

Easter Bunny Dinner Rolls


Easter Bunny Dinner Rolls:

I use Rhodes Frozen Dinner Rolls.

I know the kids will love these!

No need for a recipe.
Thaw the rolls, snip the ears with scissors, shape them a bit with your fingers and poke the eyes with a skewer. Let the dough rise.
Bake according to the package directions and watch the smiles appear on everyone's faces!

I'm adding to this post a year later (2014). This year I'll attempt to make the ears more pronounced. You just have to practice and they will be even cuter! These were the first one's I had ever done. The kids love them.


We just made them again (2014) Easter. Here's an update to make them better. There's a recipe available to make the dough from scratch and in the video the ears and eyes are cut before the rolls rise. So, I learned that it would be better to thaw the frozen rolls and then cut and shape the ears and poke the eyes with a chop stick, then bake them according to package directions. So, next year...... they will be even better!

We made them for Easter last year and will do them again this year.
Enjoy!
Peace in the Kitchen!


Here's a recipe to make the rolls from scratch:
2 1/2 C flour
2 TBS sugar
1 package (1/4 oz.) dry yeast
1 tsp salt
1 C (8oz.) sour cream
1/4 C water
2 TBS butter
1 egg


In a saucepan:
butter
sour cream
water
Heat on low and combine well, do not cook
Cool until warm to the touch
Transfer to a stand mixer with a dough hook.
Add remaining ingredients. Mix well.
Transfer to a bowl and cover with a Tea Towel, allow to rise.
Cut dough into 16 parts.
Line a sheet pan with parchment paper.
Roll each portion into an egg shaped ball.
Cut the ears with scissors and shape with your fingers to form ears that are rounded at the top.
Poke the eyes with a bamboo chop stick, deep enough to make a good indentation.
Bake at 375 degrees for 10 minutes.
The ears will be golden brown.




Hopefully, they end up like these!
It takes practice to make them as cute as these!



Texas Cranberry Sauce

I love Cranberries and I have many recipes for Cranberry Sauce. I always think there's a better version, so I keep looking.
Eventually, I created this one as an original Texas Version.

I know that it's typically served in the U.S. during the Thanksgiving or Christmas Holidays, but I decided to post it today.

I believe that Texas has it's own special take on most recipes and I'm convinced that I can turn any recipe into a Texas or Tex-Mex version.

This one happens to be my current favorite Cranberry Sauce recipe!
Make it at least a week before serving, it just gets better!
Put it in a canning jar and refrigerate until needed.

I created it in 2003 and I should post a photograph of the page in my hand written book where I created it. It's a mess!
It's somewhat difficult to make sense of the recipe so I'm glad I have the opportunity to publish it in a form that I can read clearly!
I hope I get it right.

Terry's Original Texas Cranberry Sauce:

1 pound (about 4 C) of Fresh Cranberries. I suppose you can just thaw some frozen ones if that's all
you can get.
1 1/2 C Sugar
1 Jalapeno, finely diced ( seeded ) If you want a kick of heat then keep the seeds!
1 C Water
2 TBS Fresh Cilantro, finely chopped
1 Whole Lime, finely chopped, including the peel
3/4 C Crushed Pineapple, drained
1/2 C chopped Pecans ( you know I believe that Pecans will make any recipe Texan)!
2 Green Onions, (the entire onion) chopped

Wash the Cranberries and set them aside
Bring Sugar and Water to a boil
Add the Cranberries and Lime
Simmer, stirring often until the berries pop
Add the PIneapple
Cool this mixture
When completely cooled ( you can refrigerate it)
Fold in the Cilantro, Onion, Jalapeno and Pecans.
Chill again before serving

Enjoy!
Peace in the Kitchen!
This is how I work..... nothing fancy about it

Sweet Bread / 1978

I've had this recipe since 1978.
It come from either Mississippi or Alabama.
It was given to me by a woman named Jacqui McGuggins.
Thank you Jacqui for allowing me to be the keeper of this recipe for all these years and now sharing it on a Food Blog!

4 C sifted Flour
1 Stick Butter
1tsp Baking Powder
1 tsp Salt
2 C Sugar
1 Egg
3tsp Vanilla
1 package of Coconut Flakes
1 C of Raisins in water, just enough to cover them. Reserve the water

Mix all of the ingredients together. This should resemble a dough
Spoon the dough into a loaf pan and bake at 350 degrees for 30 - 45 minutes.
The top should be golden brown

As I read this recipe I have no idea how much a package of Coconut would have been in 1978 and I guessed at the amount of Raisins.
I'll have to make this soon and post some details and a picture.

Enjoy!
Peace in the Kitchen!

Dump Cake

This is such a crazy American recipe.
For all of my friends around the world, this may seem bizarre, but I think every American family has a version of Dump Cake.

I first made this in 1980, it was given to me by Polly Harlan in Dell City, Texas

Pineapple Dump Cake:

1- (1lb.5oz.) can of Crushed Pineapple, undrained.
Pour this into a 9"X 13" baking dish sprayed with a vegetable spray.

Pour in 1 can of Cherry, Blueberry, Apple or Peach Pie Filling.
Dump and spread evenly, 1 box of White or Yellow Cake Mix ( Dry, out of the box)
Cover the cake mixture with 1 1/2 sticks of sliced Butter

Bake at 350 degrees for 1 hour
Top with 1 1/2 C of Chopped Pecans


Enjoy!
Peace in the Kitchen!

Bananas Tortoni

This is another Best of the Best recipes.
It's a decadent dessert.
I have no idea where the recipe originated.
I've made it since 1974
Tortoni's was a Parisian Cafe on the Boulevard des Italiens.
It opened in 1798 by a man from Naples, Italy
Maybe I got it while traveling in Europe in the early 70's.

1 C (8oz.) Crushed Pineapple in juice
3 large Bananas
1 box (3 3/4 oz.) of Instant Vanilla Pudding Mix
1/2 C Sour Cream
1/2 C chopped Candied Cherries
1/4 C Toasted Coconut Flakes
1/4 C Chopped Walnuts
1 C Whipped Cream or Whipped Topping

Drain the Pineapple and reserve 1/4C of the juice
Peel and slice the Bananas into a Food Processor and puree.

In a separate bowl, combine:
Pudding Mix
Pineapple Juice
Sour Cream
Mix by hand until smooth

Mix in:
Banana Puree
Pineapple
Cherries
Coconut
Walnuts

Fold in the Whipped Topping

Spoon into six 1C dessert glasses and freeze overnight
Let stand at room temperature about 30 minutes before serving
Garnish with sliced Bananas.

Enjoy!
Peace in the Kitchen!


Cream of Rhubarb Pie

This recipe is also from my Best of the Best recipe book.
I've had this one since 1974

Cream of Rhubarb Pie:

Oatmeal Crust:
1/2 C Butter
1/4 C Sugar
1 tsp Vanilla
1/2 tsp Salt
1 C Flour
3/4 C Rolled Oats

Filling:
1 C Sugar
2 TBS Flour
1/8 tsp Salt
2 Egg Yolks, beaten
3 C diced Rhubarb

Meringue:
3 Egg Whites
1/3 C Sugar
1/8 tsp Salt
1/2 tsp Vanilla

Preparation:

Crust:

Cream together, in a Stand Mixer:
Butter
Sugar
Vanilla
Salt
Mix in the Flour and Oats
When Dough is formed, press evenly in the bottom and the sides of a 9" Pie Pan, creating a high even edge.

Chill the Dough

Filling:

In a separate bowl, mix:
Sugar
Flour
Salt
Combine Rhubarb and enough water to cover the Rhubarb in a saucepan
Cover and bring to a boil

Stir Flour mixture into the saucepan and continue to boil
Stir a small amount of the hot mixture into the Egg Yolks and add the Egg mixture back into the Rhubarb mixture
Allow to simmer 1 minute
Pour the mixture into the Crust
Bake at 375 degrees for 25 minutes

Meringue:
In a Stand Mixer or with a Hand Mixer:
Combine Egg Whites and Salt , beat until soft peak form.
Gradually add the Sugar and continue to beat until stiff peaks form
Add the Vanilla and spread the Meringue over the Pie and bake an additional 10 minutes

Enjoy!
Peace in the Kitchen!





Rhubarb Crunch

Here's another favorite recipe using Rhubarb.

Rhubarb Crunch

1 C Flour, sifted
3/4 C Uncooked Oats
1 C Packed Brown Sugar
1/2 C Butter, melted
1 tsp Cinnamon
4 C diced Rhubarb
1 C Sugar
2 TBS Cornstarch
1 C Water
1 tsp Vanilla

Mix  together:
Flour
Oats
Brown Sugar
Cinnamon
Butter

Press half of this crumb mixture into a 9"X 9" pan, prepared with Pan Release (recipe in my Hints and Tips)
Add the Rhubarb mixture

Combine, in a saucepan
Sugar
Cornstarch
Water
Vanilla

Cook this mixture until thick and clear
Pour over the Rhubarb
Top with the remaining crumb mixture
Bake at 350 degrees for 1 hour

Enjoy!
Peace in the Kitchen!





Pastry Cream / Original Recipe

This is truly one of my Best of the Best Recipes.
This is the only Pastry Cream I ever use.
Here are a few of the ways that I use it:

Cream Puffs
Frost the center of a layered cake
Strawberry Shortcake
Strawberries and Pastry Cream
A filling for Aebleskivers
Trifle

It's simple and decadent

Equal parts of Vanilla Ice Cream, softened and Heavy Cream
I usually start out with a pint of each (2 cups)
Whip the Ice Cream and the Heavy Cream together in a Stand Mixer with a whisk attachment
Add 1 TBS of Vanilla and 1TBS of Almond Extract
Add 1 1/2 boxes of French Vanilla Pudding and continue to mix well

Refrigerate well

Enjoy!
Peace in the Kitchen!

Rhubarb Mousse

It's time for another one of my recipes from the Best of the Best book that I've collected since 1975.

I grew up in Michigan and Rhubarb was plentiful, unlike now ,where I live in Texas.

We visited family in Kansas one summer and Rhubarb grows well in Kansas.
I bought a plant while we were there and told the nursery I would bring them a Rhubarb Pie after I harvested my Rhubarb.
Well, that never hapened. We really can't grow it here.

I have to rely on keeping frozen Rhubarb available at all times, since I remember all of my Grandmother's Rhubarb creations, Rhubarb Sauce, Strawberry Rhubarb Pie, Rhubarb Crisp, Rhubarb Crunch, Cream of Rhubarb Pie and this........ Rhubarb Mousse!

2 C sliced Rhubarb
1/2 C Water
1/2 C Sugar
1 (3 oz.) box of Strawberry Jello
1/2 C Cold Water
1 C Whipped Cream or Cool Whip

Mix the first 3 ingredients together in a saucepan and bring to a boil and cook for about 8 minutes
Add the Jello, stirring until completely dissolved
Remove from heat add the Cold Water
Chill until slightly thickened
Whip the mixture
Add the Whipped Topping and Refrigerate

Enjoy!
Peace in the Kitchen!

Saturday, February 23, 2013

Aebleskivers

I purchased an Aebleskiver Pan from a local Kitchen Store a year ago. I'd been using a pre packaged mix to make the Aebleskivers.
I recently found a cast iron Aebleskiver pan at an antique mall.
I realized that I wanted to use a batter from scratch.

They're a Danish type pancake cooked in the shape of a ball.
They're cooked on a stovetop.
Batter is poured into the well and traditionally included bits of Apple inside.

After pouring 1/2 of the batter in each well, you can add a small amount of jam and cover with remaining batter.

We have filled them with:
Nutella
a piece of Chocolate
Lemon Curd
Peanut Butter
You can customize them to your own taste

Here's the recipe:

2 Egg Whites
2 C Flour
2 tsp Baking Powder
1 TBS Sugar
1/2 tsp Baking Soda
1/2 tsp Salt
2 Egg Yolks
4 TBS Butter, melted
2 C Buttermilk
Vegetable Oil for the well of the pan

Beat Egg Whites with an electric mixer until they hold a peak, set aside

Mix:
Flour
Baking Powder
Salt
Baking Soda
Sugar
Egg Yolks
Butter
Buttermilk
Beat until smooth and then fold in the Meringue.

Put 1 TBS of Oil in each well
Pour in 2 TBS of Batter in each well
As soon as they bubble around the edge, flip them with a wooden skewer or a spoon
Keep turning until cooked well

Enjoy!
Peace in the Kitchen!

Crock Pot Vegetarian Cashew Chicken

4 - Quorn brand Chicken Breasts or Chicken Tenders
1/4 C Flour
1/2 tsp Pepper
1 TBS Vegetable Oil
1/4 C Soy Sauce
2 TBS Rice Wine Vinegar
2 TBS Ketchup
1 TBS Brown Sugar
1 Garlic Clove , minced
1/4 tsp Red Pepper Flakes
1/2 C Raw Cashews

Combine Flour, Pepper and Garlic Powder in a Zip Lock Bag
Add the Chicken and shake to coat
Heat Oil and brown the chicken about 2 minutes
Place in a Slow Cooker
In a bowl, combine:
Soy Sauce
Vinegar
Ketchup
Sugar
Ginger Powder
Red Pepper Flakes
Pour over the Chicken and cook on low for 3-4 hours
Add the Cashews, stir
Serve over Rice

Enjoy!
Peace in the Kitchen!

Vegetarian Pot Pie

I love chicken pot pie and here's a vegetarian version.

Quorn brand makes vegetarian Chicken Breasts and Chicken Tenders which could easily be added to make a Vegetarian Chicken Pot Pie.

Dice all of the vegetables about the same size ( a small dice) so they cook evenly.

1 C diced Carrot
1 C Frozen Peas
1 C celery, thinly sliced
1/3 C Onion, finely chopped
1/2 C Butter
1/3 C Flour
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Celery Seed
1/4 tsp Garlic Powder
1 3/4 C Vegetarian Chicken Broth or Vegetable Broth
2/3 C Milk
2 - 9 inch Deep Dich Unbaked Pie Crusts

in a saucepan:
Carrots
Peas
Potato
Celery
Cover with water, boil, cook for 15 minutes
Remove, drain and set aside

In a large skillet:
Saute Onion in butter until soft, about 5 minutes
Stir in:
Flour
Salt
Pepper
Celery Seed
Garlic Powder Cook 2 minutes

Slowly stir in the Broth
Add Milk
Reduce the heat and simmer until thick, about 5 minutes
Remove from heat and fold in the Vegetables

Roll out one of the crusts and place it in the bottom of a 9" Pie Pan
Pour in the mixture
Roll out the second Crust and place on the top
Seal the edges and cut slits in the top with a paring knife
Bake 30 - 35 minutes at 425 degrees on a foil lined baking sheet

Cool 10 minutes

Enjoy!
Peace in the Kitchen!

The Melting Pot of Mennonite Cookery

The collection of recipes reached far back into the history of cooking of each of the ethnic groups of which Switzerland, South Germany and the Netherlands were the major backgrounds.

The melting pot of recipes, however, really originated in West Prussia which at times belonged to Germany and at other times to Poland and ultimately into Russia.

Some of the Swiss and South German Mennonites, Amish and Hutterites spread to Russian Poland and Russia.
My wife's family roots go back to Russia.

When Catherine the Great allowed the Mennonites to move out of Russia, they took their wheat with them and continued moving westward.
My wife's ancestors took their wheat to Kansas, found the best region that had soil similar to that of their native land and began farming.

Along with that wheat came the recipes of the food that the Russian Mennonite farmers cooked.
When I was first introduced to my relatives in Kansas, in a Mennonite/Amish community, I was interested in the way of life and the food that was placed on the table at each meal of the day.

I have come away with an appreciation of how simple, yet important mealtime was to the Mennonite/Amish families.
Everything on the table came from the land and the community that they farmed.
One of the best stories that I remember my wife telling me is that she never had sliced bread on the farm.
I  was raised on sliced bread and food that was processed, boxed, or canned.
The idea of making something from scratch had never been part of my upbringing.

When I began traveling to other countries, I realized how important food was to each diverse community in the world. It's personal and it's deep rooted in the history of a place and it's people.

I will continue to post recipes from the Melting Pot of Mennonite Cookery Book, recipes that I grew up with and more of my original ones.

Enjoy!
Peace in the Kitchen!




Never Fail Pie Dough

I know that my wife makes the best pie dough.
It's her family recipe that is never fail.
I know that the pies we get at the Mennonite/Amish Restaurant have an amazing crust.

Here is the recipe from the Melting Pot of Mennonite Cookery Book.

Add 1tsp  of salt to 2 C flour
Take out 1/2 C of this mixture and add 1/4 C water to it
To the remainder of the flour, add 2/3 C of shortening or lard (at room temperature) and blend well
Combine the two mixtures and mix well
This is enough for a top and a bottom for 1 pie

It's not complicated, it doesn't say anything about ice cold water.
It doesn't talk about the process or refrigeration.
Make it and see what you think.

Enjoy!
Peace in the Kitchen!



Friday, February 22, 2013

Mennonite Apple Pudding

1 C Sugar
1/4 C Butter
1 Egg 1/2 tsp each of Baking Soda,Salt and Cinnamon
1 C Flour
1/4 tsp Nutmeg
1/2 tsp Vanilla
2 C Diced Apples
1 C chopped Walnuts

Cream first 3 ingredients well.
Add sifted dry ingredients and beat.
Add apples and nuts.
Put into greased dish.
Bake about 40 minutes.

Enjoy!
Peace in the Kitchen!

Mennonite Funeral Pie, otherwise known as Raisin Pie

This recipe comes from the Melting Pot of Mennonite Cookery

The beginning of the recipe actually refers to this pie as, Funeral Pie.

I understand that. When we talk about making Iced Tea, we say that it has to taste like Church Tea.
I hope there are others who also understand that!

We often eat at a Mennonite/Amish Restaurant in Kansas when we visit our family. We actually order our Pie before anything else, just to make sure we get our favorite kind, before it's gone by the time we finish eating...... true story!
The waitress recommends it.

My personal favorite and my father in law's is Raisin.

Raisin Pie:
Soak 1C raisins for 2 hours, drain

Combine:
1 1/2 C Sugar
4 TBS Flour
Beat 1 Egg and add to the mixture
Add Juice and rind of 1 Lemon and 1/4 tsp Salt.
Add 2C Water and stir well.
Cook over Hot Water in a Double Boiler for 15 minutes
Cool
Put into unbaked Pie Shell.
Cover with strips of pastry in a criss-cross design.
Bake at 450 degrees for 10 minutes, then lower heat to 350 degrees.
Bake for another 30 minutes.

So I'll have to ask before I make this if the Raisins are cooked with the mixture.
I'l do some research on that and check back to update the recipe.

I found out that the Raisins should be cooked with the mixture in the double boiler.

Enjoy!
Peace in the Kitchen!

Mennonite Rhubarb Crisp

This recipe comes from The Melting Pot of Mennonite Cookery published in 1974.

I just happen to have Rhubarb in the freezer. I'll make this Crisp this weekend and post a picture.

Mix:
3 C Rhubarb, cut into small pieces
1 Egg, beaten
1/4 tsp Mace (Nutmeg)
3/4 C Sugar
2 TBS Flour

Put into a greased baking dish and cover with the following Crumb mixture.

1/4 C Butter
1/3C Brown Sugar
2/3C Flour

Bake at 350 degrees for 30 minutes.

Since the recipe did not explain how to prepare the Crumble, I recommend mixing the Flour and Brown Sugar together.
Cut the Butter into pieces.
Cut the Butter into the dry ingredients with a pastry cutter or two knives.

Serve with Vanilla Ice Cream or Homemade Whipped Cream

Enjoy!
Peace in the Kitchen!

Thursday, February 21, 2013

Baked Doughnuts / Basic and Apple Cider !

When I was little, my Grandmother made , what she called "Fried Cakes". I loved them and she knew it. She made them whenever I visited my Grandparents. To this day, it's the only Doughnut that I eat.

As I get older, I try to avoid fried food. I decided to experiment with Baked Doughnuts, because of the childhood memory and that fondness of the Fried Cake.

I bought a mini doughnut pan at Christmas, to experiment with various Baked Doughnuts.
I learned a few things.
Nothing compares to the Fried Cakes that my Grandmother made. that's certain. I also learned that I didn't like any of the Doughnuts that I baked and I decided that the Mini Pan had to go, in favor of a full sized Doughnut Pan.


Here's my recipe for a basic Baked Doughnut in a full sized pan.

2C Flour
3/4 C Sugar
2 tsp Baking Powder
1/2 tsp Nutmeg
1 tsp Salt
3/4 C Buttermilk
2 Eggs, beaten
2 tsp Vanilla
2 TBS Butter, melted

In a bowl, sift & combine:
Flour
Sugar
Baking Powder
Nutmeg
Salt

I another bowl combine:
Eggs
Milk
Vanilla
Melted Butter

Pour wet ingredients into dry ingredients and mix well

Spray the doughnut pan with a vegetable spray.
Fill 3/4's full with the batter
Bake at 375 degrees for 12 minutes
Cool pan completely and move doughnuts to a rack to cool

You can dip them in additional melted butter and then a combination of Cinnamon/Sugar , Dust with Powdered Sugar , Top with Lemon Curd, Jam, or enjoy them plain with a glass of Milk.


Bisquick or Krusteaz Baked Doughnuts:
These were made in a Full Sized Doughnut Pan.
For a Mini Doughnut Pan, fill the wells with 1 TBS of Batter and Bake for about 6 - 8 minutes.

I made this recipe this morning:
2 C of Bisquick or Krusteaz
2 TBS sugar
1/8 tsp nutmeg
2/3 C milk
1 egg
1 tsp vanilla
Mix well, spoon 2 TBS into each well that have been sprayed with a cooking spray.
Bake at 425 degrees for 8 minutes.

Here's a Glaze for these doughnuts:
1/2 C Powdered Sugar
1 TBS Whole Milk
1/2 tsp Vanilla
Whisk together in a small bowl until smooth.
Dip the tops of the doughnuts in the glaze.

I did not Glaze these Doughnuts. We ate them with various Jams, Nutella and Chocolate Syrup



Enjoy!
Peace in the Kitchen!



Baked Apple Cider Doughnuts:

Non Stick Vegetable Spray

3/4 C Flour
1/4 C + 2 TBS Sugar
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp + 1/2 tsp Cinnamon
1/4 tsp Salt
1/4 C Apple Cider
1 Egg
2 TBS Milk
1 TBS Vegetable Oil
1/4 tsp Vanilla
1/4 tsp Vinegar

Spray a 6 count Doughnut Pan

Bowl #1
Flour
1/4 C Sugar
Baking Powder
Baking Soda
1/2 tsp Cinnamon
Salt
Whisk Well

Bowl #2
Apple Cider
Egg
Milk
Vegetable Oil
Vanilla
Vinegar
Whisk Well

Pour wet ingredients into Dry
Gently Combine, don't overmix
( Optional, add 1/2 C finely chopped dried apples to the batter) Fold by hand .

Evenly distribute batter in the pan
Bake 8 - 10 minutes at 375 degrees
Toothpick will come out clean

Four  options to top the Doughnuts:

Option #1:
Cinnamon /Sugar
Mix:
2 TBS Sugar
1/2 tsp Cinnamon
Dip Warm Doughnuts in the mixture .

Option #2
Apple Cider Glaze:
1 C Apple Cider
2 C Powdered Sugar
1 TBS Light Corn Syrup

Boil Apple Cider and reduce by half, about 7 - 10 minutes
Put Sugar in a bowl
Whisk in Cider and Corn Syrup
Drizzle over warm Doughnuts.

Options #3
Chocolate Glaze:
1/2 C butter  (1 stick)
1/4 C whole milk
1 TBS light corn syrup
2 tsp vanilla
4 oz. bittersweet chocolate, chopped
2 C confectioner's sugar

In a saucepan, over medium heat:
butter
milk
syrup
vanilla
Whisk Well

Add chocolate and whisk until chocolate has completely melted

Turn off heat and whisk in sugar until smooth. Glaze the doughnuts immediately
To keep the glaze liquid, place the glaze over a pan of warm water while glazing the doughnuts

Allow Glaze to set 30 minutes before serving.

Option#4
Powdered sugar glaze:

1/2 C powdered sugar
1 TBS milk
1/2 tsp vanilla
Whisk until smooth
Dip the tops of the doughnuts in the glaze.

Enjoy!
Peace in the Kitchen!


Apple Cider Doughnuts #2


Here's what you'll need:
1- 6 count Doughnut Pan
Vegetable Cooking Spray
Preheat the oven to 375 degrees


3/4 C Flour
1/4 C Granulated Sugar + 2 TBS
1/4 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Cinnamon, divided
1/4 tsp Salt
1/4 C Apple Cider
1 large Egg
2 TBS whole Milk
1 TBS Vegetable Oil
1/4 tsp Vanilla
1/4 tsp Vinegar


Spray the doughnut pan with vegetable cooking spray.
In a large mixing bowl:
Flour
1/4 C Sugar
Baking Powder
Baking Soda
1/2 tsp Cinnamon
Salt
Whisk well

In another mixing bowl:
Apple Cider
Egg
Milk
Oil
Vanilla
Vinegar
Whisk well

Pour the wet ingredients into the dry and gently fold by hand.
I place the batter in a squeeze bottle at this stage to evenly distribute the batter among the wells in the pan.
Bake for 8 - 10 minutes.
A toothpick in the center should come out clean.
Remove the pan and transfer the doughnuts to a rack placed on a clean sheet pan.

In a small bowl:
2 TBS Sugar
1/2 tsp Cinnamon
Whisk well.

While the doughnuts are still warm, dip them in the Sugar/Cinnamon and coat well.

Enjoy!
Peace in the Kitchen!



Wednesday, February 20, 2013

Triple Chocolate Cake !

What could be better than a Chocolate Cake?, a Triple Chocolate Cake!

1 (18.25oz.) box of Devil's Food Cake Mix (Duncan Hines)
1 (6oz.) box of Instant Chocolate Pudding Mix  (Jello)
1 C Sour Cream
1 C Vegetable Oil
4 Eggs, beaten
1/2 C Warm Water
2 C Semi Sweet Chocolate Chips (Ghirardelli)

In a large bowl:
Cake Mix
Pudding Mix
Sour Cream
Oil
Eggs
Water
Mix Well

Fold in the Chocolate Chips

Pour the batter into a well greased 12C Bundt Pan ( I use Pan Release) it's listed under my Tips,Hints and more.
Bake 50 - 55 minutes
Cool at least  1 hour before inverting onto a plate

Enjoy!
Peace in the Kitchen!



Guacamole

I read the weekly column in our local newspaper titled Taste.

Sometimes I like to talk about the feature of the week and research it.
I did an article on Hot Chocolate and today the feature is Guacamole.

Here are some of the suggestions for Guacamole that inspired me to write about it.
I found some of these odd.

Cumin
Bacon
Corn
Shrimp
Mango
Olive Oil
Garlic Powder ( I know many recipes use this)
Black Pepper
Hot Sauce
Mayonnaise
Sour Cream

Guacamole should not be a mushy, pasty, creamed in the blender with sour cream or mayonnaise mixture.
It shouldn't be overpowered by garlic.
The taste of the Avocado should be the dominant flavor.

I realize this is only my opinion and tastes vary. I write many of my recipes for friends that don't live in Texas and friends around the World.

The Aztecs created the Avocado concoction.
The name comes from the Nahuati language.
Ahuacamolli, meaning Avocado Sauce.
Ahuacati, meaning Avocado and Mole, meaning Sauce.

The Avocado is often used in Salads, mashed onto bread in Sandwiches and in Soups.
The best use of the Avocado is creating Guacamole.

Here is what I consider to be the Best of the Best recipe for Guacamole.

2 Avocados, diced
1/4 C minced White Onion
1 TBS minced Jalapeno
2 TBS finely chopped Fresh Cilantro
3/4 tsp Salt
1/2 C finely chopped Plum or Roma Tomato
2 tsp Fresh Lime Juice

In a bowl:
2 TBS Onion
Jalapeno
1 TBS Cilantro
Salt
Mash this mixture with the back of a spoon or in a Mortar with Pestle to create a paste.

Add the Avocado
Fold in Tomato and remaining Onion, Cilantro and Lime Juice

Serve with Tortilla Chips

Enjoy!
Peace in the Kitchen!

Tuesday, February 19, 2013

Orange or Lime Poppy Seed Cookies

350 degree oven
Here are 2 versions. Choose either Orange or Lime and use the Zest and Juice of either to make these cookies. I happen to like Lime!


1 1/2 C Flour
1/2 tsp Baking Powder
1/4 tsp salt
1 TBS Poppy Seeds
8 TBS Butter, room temperature
2/3 C Sugar
2 TBS Orange or Lime Zest
1 Egg

Glaze:
1/2 C Powdered Sugar/Confectioner's Sugar
2 TBS freshly squeezed Orange or Lime Juice


Line 2 baking sheets with parchment paper
In a Small bowl whisk:
Flour
Baking Powder
Salt
Poppy Seeds
Set Aside

In an Electric Mixer with the paddle attachment:
Cream together the Butter and Sugar on medium-high until light and fluffy, about 2 minutes
Mix in Egg and Zest until well blended
Mix in dry ingredients on low until incorporated

Using a Cookie Scoop, drop dough onto the baking sheets about 2" apart

Bake for 9 - 11 minutes / do not let the tops brown

Cool 2 minutes and then transfer to a cooling rack and cool completely before glazing

Glaze:
Whisk Sugar & 2 TBS of Juice
Add more Sugar if necessary to have a good consistency to drizzle over the cookies

Allow Glaze to cool completely before serving

Enjoy!
Peace in the Kitchen!



Sunday, February 17, 2013

Fish & Chips Batter , also used for a Vegetarian version

We were in England in December.
We ate at a very old and traditional Pub on Carnaby Street.

My wife ordered Fish & Chips and I asked the waitress if they had any Vegetarian items available?
She told me they made a Vegetarian version of their Fish & Chips made with pieces of Haloumi Cheese fried in the same batter.

It was served with Chips and Mushy Peas.
It was delicious. I was impressed
It was the first time I'd heard of Vegetarian Fish & Chips.


Here's the Batter:

8 ounces of Self Rising Flour plus Flour for dusting
Salt & Pepper to taste
10 ounces of Cold Lager Beer

Sift the Flour and a pinch of Salt into a large bowl
Whisk in the Beer to create a thick batter

Add more Beer if it's too thick
It should be the consistency of thick Cream and coat the back of a wooden spoon

Season it with Salt and Pepper to taste
Coat the Filets or pieces of Cheese and cook in Hot Oil for 8-10 minutes until golden brown and crispy
Remove, drain and keep warm in the oven

Serve with Chips (Fries) and Mushy Peas

Enjoy!
Peace in the Kitchen!


Leftover Mashed Potato Pancakes

I happen to like potato pancakes, this one is made from mashed potatoes.
We've all had leftover mashed potatoes and here's the perfect recipe to use them.

2 C Mashed Potatoes
2 Eggs, beaten
1/4 C Flour
1/4 TSP Salt
1/4 TSP Pepper
1/4 TSP Garlic Powder
2 TBS Diced Onion
1 TBS Chopped Chives
2 TBS Grated Cheddar Cheese

Oil or Crisco for frying
Sour Cream and Applesauce for Garnish

Mix all ingredients together
Pour batter by the spoonful in a pan preheated with Oil or Crisco
Brown on both sides

EnjoyPeace in the Kitchen!



Pot Luck Potato Casserole

I love Pot Luck recipes.

We always refer to great Iced Tea as "Church Tea", you know, that tea that only a Grandmother can make and serve at a Church Gathering?

This Casserole is another one of those Church Gathering Recipes.

Pot Luck Potato Casserole:

8 C Frozen Hash Brown Potatoes, thawed
1 can of Cream of Mushroom Soup
1 Stick of Butter, melted
1 C Sour Cream
2 C Grated Cheddar Cheese, divided
1/4 C Chopped Onion
Salt & Pepper to taste
1 C Crushed Corn Flakes mixed with 2 TBS melted Butter (topping)

Combine well:
Soup
Butter
Sour Cream
1 C Cheese
Onion
Salt & Pepper

Add Potatoes and mix well

Place mixture in a 9x13 pan that's been sprayed with a Vegetable Spray
Top with remaining cup of Cheese
Sprinkle with the Cornflake mixture

Bake at 350 degrees for 45 minutes

Enjoy!
Peace in the Kitchen!

Herbs and Spices

I have a great Herb Garden and every type of Spice available.
I use a lot of Herbs and Spices in my cooking.

I have a pantry full of them, but I had a Lazy Susan near the stove
with many small containers of the ones I use most often.

This new box is compact and holds the ones I use the most.

I recently found this great wooden Spice Box which I filled with:
Sea Salt
Whole Peppercorns
Herbes de Provence
Lemon Pepper
Salt Free Herb Seasoning, from an Amish Bulk Food Store in Kansas
Crushed Red Pepper Flakes


Enjoy!
Herbs and Spices!


Eggs Baked in a Dinner Roll

8 Crusty Dinner Rolls : increase all of the ingredients to serve a larger number of guests
8 Eggs
1/4 C chopped Fresh Mixed Herbs from the Garden:
Parsley
Chive
Tarragon
Rosemary

Heavy Cream
Salt & Pepper
4 TBS Grated Parmesan

Slice the top of each roll
Gently remove some of the interior bread until there's a hole large enough to accommodate an egg
Arrange the Rolls on a Baking Sheet
Crack an Egg into each Roll
Top the Eggs with a bit of Cream and Herbs
Season with Salt & Pepper and sprinkle with Parmesan Cheese

Bake without the tops for 20 minutes at 350 degrees
Replace the tops and Bake an additional 5 minutes

Enjoy!
Peace in the Kitchen!

Salsa Genovese

1/2 pounds of pitted Green Olives
2 TBS Pine Nuts, toasted
2 TBS Fresh Parsley, chopped
2 TBS Fresh Basil, chopped
1 tsp Fresh Thyme leaves
1/2 tsp grated Lemon Zest
1/2 tsp Capers, rinsed and minced
1 small clove of Garlic, minced
6 TBS Olive Oli

In a Food Processor:
Pulse the Olives until well chopped
Add all remaining ingredients except the Oil
Pulse a few more times to incorporate
Continue pulsing while drizzling the oil slowly into the processor

Yields about 1 cup

Refrigerate with a thin layer of Olive Oil on top

Serve as a tapenade on crackers or toasted slices of a Baguette

Enjoy!
Peace in the Kitchen!



Andersen's Split Pea Soup and my own Original Spring Pea Soup !

I read a story this morning that was posted by Vintage Recipes on The History Kitchen Blog.

The story is about a childhood memory of a restaurant in California, where the family always stopped to eat Split Pea Soup, while on their family vacations.
I have many memories of places that we stopped to eat during our family vacations in Michigan.
Who could forget Stuckey's, if you grew up in Michigan?

The Restaurant in California was Andersen's, famous for their endless bowl of Split Pea Soup.

I happen to love Pea Soup. Unfortunately my wife doesn't share the same feeling.
She grew up on a Mennonite Farm in Kansas where her mother grew amazing vegetables in her garden.
They had plenty of peas, so often that she really doesn't share my passion for peas.

I posted an original poem earlier on this blog about Peas, titled Peas in the Kitchen!
When you read it, you'll understand the difference of opinions that people have about Peas!

I wanted to share two Pea Soup Recipes here.
One is the Andersen's Famous Split Peas Soup from Andersen's Restaurant in Buellton, California.
The second recipe is an original recipe that I created because I just happen to love Pea Soup!


Andersen's Famous Split Pea Soup:

2 C Green Split Peas
1 Stalk Celery, coarsely chopped
1 large Carrot, peeled and coarsely chopped
1 small Onion, chopped
1/2 tsp Dried Thyme
1 Bay Leaf, crumbled into very small pieces
A pinch of Cayenne Pepper
1/2 tsp Seasoned Salt ( something like Lawry's)
Salt and Pepper to taste

You'll need a Soup Pot, Mesh Strainer and a  Food Mill

Sort the Peas in a strainer, removing any impurities. Rinse and clean
Combine Peas, Celery, Carrot, Onion, Thyme, Bay Leaf and Cayenne in a Soup Pot.
Cover with 2 quarts  ( 8 quarts ) of water
Bring to a boil
Keep at a high simmer for 20 minutes
Reduce to a low simmer and cook for  25 to 30 minutes, until Peas are tender
Toward the end of cooking, add seasoned salt, additional salt and pepper to taste

Strain the mixture until all of the liquid is pushed through the mill and only the pulp remains
A creamy soup will result

Return the Soup to the pot and bring to a quick boil, remove immediately
If it seems too thick, add hot water to desired consistency

Garnish with Croutons

Refrigerated leftover soup will thicken, add water when reheating

Enjoy!
Peace in the Kitchen!


Spring Pea Soup:

This is my original recipe.

3 TBS Vegetable Oil
1 Garlic Clove, crushed
1 1/2 C Sliced Leeks, white part only
3/4 C diced Celery
1 tsp Fresh Thyme, minced
Sea Salt
Fresh Ground Black Pepper
1 C Sour Cream, additional for garnish
3 C Vegetarian Chicken Stock plus 2 1/2 C Water (non Vegetarians add Chicken Stock)
1/2 C Heavy Cream
2 - ( 1lb. bags) of Frozen English Peas, divided
3 TBS Fresh Parsley, chopped
1 small Onion, chopped
1/4 C Flour
1/4 C Butter, melted

Heat Oil in a Soup Pot, add Garlic for 1 minute, add Leek, Onion and Celery and saute about 8 minutes
In a separate saucepan, Simmer the Stock
Add Heavy Cream to the Vegetable mixture and simmer
Add one of the bags of Peas and 3/4 C of the Stock to the Vegetables
Add Parsley and Thyme and continue to simmer
Transfer the soup in batches to a blender and carefully puree,  gradually adding the remainder of the liquid
Strain it through a sieve and return to the Soup Pot
Stir in the Sour Cream
Reheat slowly, do not boil

At the end, add the second bag of Frozen Peas
Mix the Flour and the Melted Butter thoroughly in a saucepan and cook until golden brown to create a thickening Roux.
Add some of the Soup to the Roux to incorporate it and whisk it into the soup

Serve hot and garnish with additional Sour Cream

Enjoy!
Peace in the Kitchen!



Friday, February 15, 2013

Cherry Crunchy

I mentioned in a post that we attend the MCC sale in Kansas for Mennonite Mission Relief.
Here's a simple vintage recipe from one of the recipe books that I purchased at the sale.

We'll be attending the sale in April and I will be sure to pick up some additional recipe books.

Cherry Crunchy:

Mix until crumble, the Crunchy Stuff:
1 C Flour
1 C Brown Sugar
1 C Oatmeal
1 C Butter

Filling, Cook until thickened
1 Can of Sour Cherries
1/2 C Sugar
3 TBS Flour

Put half of the crunchy mix in an 8x8 pan, add filling.
Put remaining crunchy mix on top.
Bake 30 minutes at 350 degrees.

Enjoy!
Peace in the Kitchen!

This is just a sample of one of the pages in the vintage Mennonite recipe books that I purchase at the MCC sale.

1964 Orange Pecan Bread!

As a food blogger, you know that the stars are aligned when you read a recipe and realize that you have everything you need in the pantry.

 I also like the recipe because it was created in 1964. I believe there were Hippies in the Kitchen in 1964!

I share a blog titled Yesterfood and she posted this recipe and a story about Bisquick.
You can access the Yesterfood Blog on the right of my Blog, under Blogs I follow.

I love a simple recipe, love it when I have all of the ingredients and I love vintage recipes.
I also love to peruse vintage recipe books.

We attend the Mennonite MCC Sale in Kansas ( Mennonite Central Committee) and the first booth I visit is the one where they sell recipe and cook books. I have an impressive collection.

Many , or most of them, are from Mennonite and Amish homes.
The hand written ones are my favorites.

Someday I'll post some of the vintage recipes.

I wanted to share this one from Yesterfood.

I learned a lesson when I made this bread. Make sure that your Bisquick is fresh. I think my bread would have risen more if my Bisquick had been fresher. You know how long those boxes can sit in the pantry before you realize you need it!


1964 Orange Pecan Bread:

3 C Bisquick
3/4 C Sugar
1 Egg
1 1/4 C Orange Juice
1 TBS Orange Zest
3/4 Chopped Pecans

Preheat the oven to 350 degrees
Grease a 9x5 Loaf Pan

Mix all ingredients except Pecans
Beat vigorously 30 seconds
Stir in Pecans
Bake 45 - 50 minutes, or until toothpick
inserted in middle comes out clean
Cool completely before slicing

Enjoy!
Peace in the Kitchen!

I paid $20 for the one on the top, it has amazing recipes in it, the one on the bottom is made of wood and belonged to my wife's Grandmother.

Wednesday, February 13, 2013

Easy Cherry Salad

This is from my sister in law in Kansas.
It's one of those Sunday gathering family recipes that everyone loves and is easy to make.

1 can of Cherry Pie Filling ( Blueberry or Apple )
1 small can of Crushed Pineapple, drained
1 can of Sweetened Condensed Milk
1 9oz. container of Whipped Topping  ( Cool Whip)

Blend it all together ......Done!
Chill it.

Optional add ins:
1 C chopped Pecans
1 C Coconut
1 C Mini Marshmallows

Thank you Jan for all of the amazing recipes that you have shared with me!
We sure do eat well when ever the family gets together!


Enjoy!
Peace in the Kitchen!


Oreo Cookie Brownies !

If you haven't seen this recipe, you're in for a treat.
I originally posted this recipe in February 2013. Today is November 29th 2014. I just discovered the name of this dessert and the name of it's creator. The idea came from Amanda Green Bottom from Kevin and Amanda's Recipes. She called them" Ultimate Chocolate Chip Cookie n' Oreo Fudge Brownie Bars." I challenged her in an email because I saw where someone else claims to have created them. I believe that as a food blogger we need to give credit for all original recipes. I post if my recipe is original, which means that I created it. I wanted to make the correction here and give credit to Amanda.

Oreo Cookie Brownies:

350 degree oven
Bake these for 47 minutes, not 46 or 48!
9"X 9" aluminum baking pan, or whatever you have that's 9"X 9"


Some Chocolate Chip Cookie Dough, you're choice, we use the stuff in a bucket
A good Fudge Brownie Mix, mixed according to package directions, we use Ghirardelli
16 Oreo Cookies, double stuffed, if you can get them. ( we've used the Red filled for Christmas and Orange filled for Halloween, Mint is great too!

Press the Dough about 1/2" thick in the bottom of the pan
Top the Cookie Dough with the Oreo's  4 X 4  (16 Cookies)
Pour the Brownie batter over the cookies and spread evenly

Bake for 47 minutes at 350 degrees
Remove and cool completely on a rack ( make sure to cool completely, it will make the brownies easier to cut. We cut them in the middle of the cookie so the center is visible. You can also cut them so 1 cookie is a single serving.

You can see a picture of them under the post, Christmas is Sharing, search it!

Enjoy!
Peace in the Kitchen!


Amaretto, Amaretti Biscuit Mousse

This is a quick dessert that will impress your family or guests.

I'm not afraid of complicated recipes, but an easy, delicious one is good too!

1/3 C Amaretto
2 TBS Sugar
1 TBS Lemon Juice
1 C Heavy Cream
Amaretti Cookies

Whip all of the ingredients except the cookie, in a Kitchenaid Mixer with the whisk attachment.
Whip until thickened, soft and billowy.
Crumble 2 Cookies into each of 4 Martini Glasses, add Mousse and top with additional Crumbled Cookies.


Enjoy!
Peace in the Kitchen!

Glazed Roasted Onions

I've mentioned before that I could eat Onions every day!
This is one of my favorite Onion recipes.

It's a Best of the Best Recipes!

4 Sweet White Onions
Sea Salt
Freshly Ground Black Pepper

In a measuring cup, mix together :
3 TBS Orange Juice
2 TBS Olive Oil
1 TBS Balsamic Vinegar

Peel the Onions, cut them in half leaving the root end intact to keep them together during baking.
Place the Onions cut side down in a baking dish just big enough to hold them
Season them with Salt and Pepper
Pour the mixture over the Onions

Bake  in a 425 degree oven for 30 minutes, basting occasionally
Serve warm or cold

I usually double or triple the recipe.

Enjoy!
Peace in the Kitchen!

I

Crock Pot Cinnamon Roll Bread Pudding

Cinnamon Roll Bread Pudding in a Crock Pot

Just a few notes before I post the recipe:
I used miniature Cinnamon Rolls with a Glaze, not Frosting
I used 1 C Milk and 1 Cup Egg Nog
I added 1 Cup of chopped Pecans


8 C cubed day old Cinnamon Rolls
4 Eggs
2 C Milk (see note above)
1/4 C Sugar
1/4 C Butter, melted
1/2 tsp Vanilla
1/4 tsp Nutmeg
1 C Raisins ( I used 1/3 C Raisins,1/3 C Dried Cherries, 1/3 C Dried Cranberries)

Place cubed Rolls in a 3 quart crock pot
In a small bowl, whisk the Eggs, Milk, Sugar, Butter, Vanilla, Nutmeg
Stir in Raisins and Pecans

Pour Mixture over the rolls and gently stir

Cover and cook on Low for 3 hours

Enjoy!
Peace in the Kitchen!

Baked Sweet Potato Fries with Rosemary and Parmesan Cheese

1 Large Sweet Potato
1 tsp Vegetable Oil
1 tsp Fresh Rosemary, finely chopped
1 tsp Grated Parmesan Cheese
Sea Salt to taste

preheat the oven to 450 degrees

Peel the potato and cut it into French Fry sized strips
Place the strips in a bowl of ice water and soak for 20 minutes
Drain and pat dry with paper towels
Place them in a bowl and toss with the Oil
Add the Rosemary and Cheese and coat well

Place them on a cookie sheet in a single layer, lined with Parchment Paper sprayed
with a Vegetable Spray
Sprinkle with Sea Salt
Bake for 15 minutes
Turn them and continue baking for 5 minutes more


Enjoy!
Peace in the Kitchen!

Chocolate Pecan Pie

Pecan Pie isn't just for Thanksgiving anymore.
Well, that's how I feel when Chocolate is added.
So, I decided to post this recipe from Paula Deen.

I have friends in France that love Pecan Pie and now they can make this incredible recipe.
If friends in France need Pecans, let me know and I can send them!

1- 9" unbaked pie shell
Preheat the oven to 375 degrees

2 C Pecans, halved
3 Eggs, beaten
3 TBS Butter, melted
1/2 C Dark Corn Syrup
1 C Sugar
2 TBS Irish Whiskey
4 ounces of Sweet Chocolate, roughly chopped

Cover the bottom of the Pie Shell with the Pecans

In a medium bowl, whisk the Eggs and Butter together
Add the Corn Syrup, Sugar, Bourbon,and Chocolate
Combine well
Pour the mixture into the Pie Shell, don't stir it
Place it on a cookie sheet
Bake at 375 degrees for 10 minutes
Lower the temperature to 350 degrees and bake for 25 minutes
Remove, cool completely on a wire rack

Enjoy!
Peace in the Kitchen!




Sunday, February 10, 2013

Tex - Mex Corn Cakes


Tex - Mex Corn Cakes:

2 1/2 C Corn
3 Eggs
3/4 C Milk
3 TBS Butter, melted

3/4 C Flour
3/4 C Cornmeal
1 C Grated Monterey Jack Cheese
2 TBS Chopped Chives
1 TBS Chopped Cilantro
1 TBS Adobo Seasoning

Pulse the Corn, Eggs, Milk and Butter in a Food Processor. (Wet Ingredients)

Stir together  Flour, Cornmeal, Cheese, Chives, Cilantro and Adobo Seasoning (Dry Ingredients)

Stir Wet Ingredients and Dry Ingredients together until well combined.
Using a Medium Cookie Scoop, Spoon the Batter onto an oiled Cast Iron Griddle.

Do not flatten them.
Cook 3-4 minutes
Turn and cook 2-3 minutes.

Serve with your favorite Salsa!

Enjoy!
Peace in the Kitchen!
T!


Vegetarian / Vegan Friendly Gelatin in Fruit Flavors!

I've mentioned Agar Agar in a recipe for Vegetarians which is unflavored and can be used in equal proportions to replace Gelatin, which we all know is not Vegetarian.

My issue was trying to figure out how to flavor Agar Agar to replace fruit flavored Gelatins. I have recipes and basic directions, but in my research I have discovered KoJel Dessert Jel which completely replaces fruit flavored gelatins and comes in Strawberry, Cherry, Raspberry, Lime , Lemon, and Orange. It is Vegetarian and Vegan friendly.

I'll try this in my Cranberry Mousse Recipe that I make every year for Thanksgiving.
I'll also use it in the Cranberry Mold Recipe and other Gelatin Molds that I'll post on the blog.
Now I have an alternative ingredient to post in any recipe that requires Gelatin.

I do have information on using Agar Agar as a stabilizer for Whipped Cream and also for a Meringue stabilizer.

I'll post all of that information at a later date. It's quite lengthy.

Enjoy!
Peace in the Kitchen!

Saturday, February 9, 2013

Bread Pudding



Another Best of the Best Recipes.
I've had this recipe since the early 70's.
It's the only Bread Pudding I make.

Terry's Bread Pudding:

1 Baguette, sliced
1 Quart of Milk (4C)
3 eggs, beaten
2 C Sugar
2 TBS Vanilla
3 TBS Butter
1 C Raisins

Mix Bread and Milk by hand
Add all other ingredients except the Butter
Melt the Butter in a 9X13 pan in a 350 degree pre heated oven, coating the bottom and sides well
Pour the mixture in the pan and Bake for 45 minutes

Another option is to bake the Pudding in Muffin Tins lined with paper cups.
If you bake the Pudding in Muffin Tins, make sure to break up the bread into small pieces, not slices.
Spray the paper cups with a vegetable cooking spray.
Bake at 350 degrees for 30 minutes.

Serve with The Queens Sauce:
1 Pint Heavy Cream
3 Eggs
1/2C Sugar
1/2 tsp Vanilla
1 C Brandy or Whiskey

In the top of a doubler boiler,  place the Cream and Eggs and whisk well
Add Sugar and Vanilla
Stir constantly for 10 minutes
Slowly add the Brandy or Whiskey and whisk until incorporated

Here's another Whiskey Sauce :

In a sauce pan, over medium low heat:
1/2 stick of butter
THe juice of 1 lemon
1 C apple cider
1/2 C brown sugar
a pinch of salt
1 C Bourbon Whiskey

Cook to reduce to 1/2
Serve on the side with Bread Pudding.



Enjoy!
Peace in the Kitchen!

Margarita Pie

You can't live in Texas and not have a recipe for Margarita Pie!
I have some great recipes for Margaritas too..... later!
Ye Haw!

Crust:
1 1/4 C finely crushed Pretzels
1/2 C plus 2 TBS Butter, melted
1/4 C Sugar
Mix together in a bowl until well combined.
Press into a 9" pie pan and refrigerate until completely chilled.

Filling:
1 (14oz.) can Sweetened Condensed Milk
1/3 C Lime Juice
4 TBS Tequila (don't hold back, get the good stuff)
2 TBS Triple Sec
Green Food Coloring
1 C Heavy Cream, whipped

Additional Whipped Cream and Pretzels for Garnish.



In a large mixing bowl:
Combine Milk, Lime Juice, Tequila, Triple Sec and food coloring.
Mix well, fold in Whipped Cream.

Pour into prepared crust.
Chill 2 hours or Freeze 4 hours for a firmer texture
Garnish with Whipped Cream and Crushed Pretzels

Enjoy!
Peace iin the Kitchen!

Onion Gratin

I could eat onions every day of my life.
I think I do.
I should write a poem about onions.

This is an original recipe from by Best of the Best Recipe Book, 2008

preheat the oven to 400 degrees

3 Large Vidalia Onions,peeled, cut in half and cut each half into thirds
4 Green Onions, the entire onion cut into 1" slices
Sea Salt
Pepper
8 sprigs of fresh Thyme, strip the leaves off.
1/2 C White Wine
1/2 C Sour Cream
1 C grated Gruyere Cheese
1 C grated Parmesan Cheese
3 Cloves of Garlic, sliced
Olive Oil
9X13  Glass or Cast Iron Enamel Baking Dish
Aluminum Foil

Break Onion sections apart to create Petals
Place the Onion Petals and the Green Onions in the Baking Dish
Drizzle with a good amount of Olive Oil , Salt and Pepper
Toss in the Thyme and Garlic and mix well
Add Wine and cover with a double layer of Foil wrapped tightly
Bake for 45 minutes, remove Foil and continue baking for 25 minutes. THe Onions will start to caramelize
Once they look lightly golden, stir in the Sour Cream and sprinkle with the Cheeses
Turn the oven down to 350 degrees and bake 15 minutes more, or until golden brown.

Enjoy!
Peace in the Kitchen!



Butternut Squash and Chestnut Soup with Dried Porcini Mushrooms

We were in England in December and had dinner at Jamie Oliver's Italian Restaurant in Birmingham.
We are fans of Jamie Oliver.

This is Jamie's recipe.
I've altered it  a bit for the American cook.

Olive Oil -  2 or more TBS.
1 Medium Onion roughly chopped, 1/2 " pieces
2 pounds of Butternut squash cut into 1 1/2" pieces ( I bought a 2 pound package pre cut at Costco) you can use a fresh squash and cube it.
Three - 8" sprigs of Fresh Rosemary, chopped ( I have Rosemary in our garden)
1 C Dried Porcini Mushrooms ( I used a container from Costco)  Soak them in 1 C of boiling water and set aside.
1- 8.11 ounce jar of Chestnuts ( I buy them at Williams Sonoma)
a pinch of Dried Red Pepper Flakes
1/2 C white Rice
4 C of Vegetable Stock ( I use a dried Vegetable Chicken Stock Powder) 4 TBS


Heat Oil in a soup pot and add:
Rosemary
Crumbled Chestnuts
Red Pepper Flakes
Cook 5 minutes

Remove the Mushrooms from the water, save the liquid and add the Mushrooms to the pot
Add :
Onion
Squash
Rice
Stir and cook 10 minutes

Add the Mushroom Liquid ( strain it to remove any grit)
Add the Stock
Bring it to a Boil
Reduce and Simmer for 40 minutes

When the Soup is done you can do several things with it.

1. Leave it rustic ( my choice)
2. Blitz 1/4 of it in a blender and return to the pot
3. Puree all of it in a blender for a creamy version


For the Americans, I have to tell you that as soon as the first step was in the pot, it smelled like a Thanksgiving Dinner in the kitchen.
I love the smell of Rosemary and Onion sauteing in Olive Oil.
I will definitely make this for Thanksgiving.


Enjoy!
Peace in the Kitchen!














View web version, just a note!

If you want to view the entire blog using an IPhone or an IPad,
pull up the blog, scroll down just past Post a Comment and you'll see:

View web version:

Click on that and then click on the heading There's a Hippy in the Kitchen, it will show
the entire blog.

Another reminder for people in other countries, you can translate the entire blog into
you're own language.
On the right side look for Translate, click on the box , Select Language
and search for your language.

Enjoy!
Peace in the Kitchen!

Friday, February 8, 2013

Cake Mix Cookies

This is not a new concept.
I just did the research for those of you that didn't know about these.

If you use a chocolate cake mix, add 2 TBS of water to the eggs.

1 Box of your favorite Cake Mix
2 Eggs
1 Stick of Butter, room temperature
1 - 16 ounce bag of Chocolate Chips or any of your favorite flavored Chips.

Mix all of the ingredients together in a stand mixer, or with a hand mixer
Using a small cookie scoop, drop them on a parchment paper lined cookie sheet.
Bake at 350 degrees for 10 - 12 minutes.

Now, imagine the combinations:

Yellow Cake/Butterscotch Chips
Spice Cake/Cinnamon Chips
Lemon Cake/White Chocolate Chips
Chocolate Cake/Peanut Butter Chips
Strawberry Cake/White Chocolate Chips
Red Velvet Cake/ Chocolate Chips
Chocolate Cake/Semi Sweet Chocolate Chips

Come up with your favorite combinations!


Enjoy!
Peace in the Kitchen


Searching the blog! Hippy vs. Hippie



In the 60's..... it went something like this:

Hippy (singular)
Hippies (plural)

Doggy (singular)
Doggies (plural)

Baby (singular)
Babies (plural)

Far Out Man, that means that there isn't a Hippie in the Kitchen,
There's a Hippy in the Kitchen!

I just thought I'd point that out man!
I noticed on my stats that the majority of people
search for the blog under "Hippie" What a drag!

They must be younger and couldn't possibly have been an actual Hippy!
Groovy Huh?

LOL
Enjoy!
Peace in the Kitchen!




Thursday, February 7, 2013

Vegetarian Gumbo / Original Recipe

Vegetarian Gumbo:
This is really good!
It's an Original Recipe.

Vegetarian Gumbo

Creating a Roux takes time and patience!

1 package (12 oz.) Vegetarian Smoked Apple Sage Sausage, cut into 1/2" pieces ( Field Roast)
1/2 C Vegetable Oil
1/3 C Flour
1 Onion, diced
1 Green Bell Pepper, diced
2 Stalks of Celery, chopped
2 C Vegetable Broth ( I use a bulk Vegetarian Chicken Powder)
1 - 16oz. Bag of Sliced Frozen Okra, more if desired.
1 can (14 oz.) Diced Tomatoes
1 C Water
3 TBS Minced Garlic
3 TBS Cajun Spice ( recipe to follow if you can't find it)
1 tsp Salt
1 tsp Pepper
1 tsp Dried Thyme
3 C cooked White Rice
Tobasco Sauce to taste

Create a Roux:

In a large cast iron dutch oven, heat oil over medium heat, slowly whisk in the flour until smooth
Whisk constantly until a dark caramel color appears ( about 2 minutes)

Remember a Roux takes patience, it can easily burn!

Add:
Onion
Bell Pepper
Celery
Stirring constantly
Cook about 10 minutes over low heat

Cool about 5 minutes

Add remaining ingredients, except Rice
Simmer partially covered for 30 minutes or until the Gumbo begins to thicken, stirring often

Serve over White Rice (directions for cooking rice to follow)

Cajun Seasoning:
Mix all ingredients together and store in a jar in the pantry

2 1/2 TBS Paprika
2 TBS Salt
2 TBS Garlic Powder
1 TBS Onion Powder
1 TBS Cayenne Pepper
1 TBS Dried Oregano
1 TBS Dried Thyme
1 TBS Pepper



Rice:
There's an art to making perfect rice and I'm not sure it's ever foolproof but here's a guideline.
1 C of uncooked white rice = 3 C cooked
1 C of uncooked brown rice = 4 C cooked

White Rice:
1 C long grain rice
2 C water
1 tsp salt
1 tsp butter

In a saucepan with a tight fitting lid, bring water, salt and butter to a boil.
Stir in the rice.
Cover tightly, reduce heat to medium-low.
Simmer for 20 minutes.
Do not lift the lid.
Remove from heat and fluff with a fork.

Brown Rice:
1 C of rice (rinse under cold water for 30 seconds)
6 C water
1/2 tsp salt

Boil water in a pot with a tight fitting lid.
Stir in the rice.
Boil for 30 minutes, uncovered.
Strain the rice into a strainer or colander from the pot ( retain the water in the pot).
Return the rice to the pot. off the heat.
Cover tightly, use a kitchen towel over the pot if the lid is not tight) the idea is to retain the steam.
Let it sit for 10 minutes before uncovering.
Fluff with a fork.


Enjoy!
Peace in the Kitchen!




Tuesday, February 5, 2013

Comments!

I'd love to see some comments from followers around the world.
Let me know if there's something special you'd like to see on the blog.

I am very thankful for all who enjoy what they see here.
I am passionate about what I create and share with all of you.

Enjoy!
Peace in the Kitchen!

Two Ingredients will make a Cake!

A delicious cake made with only two ingredients.

1 box of Angel Food Cake Mix
1 can of Fruit Pie Filling or Cream Pie Filling

So it could be a Cherry Cake, a Blueberry Cake, an Apple Cake, a Coconut Cream Cake, a Lemon Cream cake and the list goes on............ custom made to your taste!

Preparation:

Mix the two ingredients together!
Mix them well..... act like it's a complicated cake and mix on.....

That's it,
Pour the batter into a 9 X 13 baking dish
Bake at 350 degrees for 25 - 30 minutes.
It will collapse a bit, but who cares!

Oh, here's where the other ingredients come in:

Serve it with Ice Cream or Whipped Cream.

I may try it in other pans, I'll blog about it if it turns out OK!
I'll post a picture later.

Enjoy!
Peace in the Kitchen!

Peace Cake!

Peace Cake!
I have a Peace Cake Pan!