Young people were leaving home to get away from their parents ideals and live in harmony with others that believed the way they did.
We began traveling the world and experiencing different cultures, religions and food.
Communes were popping up all over. We were living together and hoping for lives that were less stressful and more harmonious. The establishment was not our friend. We became Vegetarian and ate Organic Foods, we grew our own gardens and prepared healthy recipes.
We wore free spirited clothing and some opted to be "clothing free". The Peace Symbol was everywhere and we flashed it to everyone instead of shaking hands. We wore the symbol on our Bell Bottoms and around our necks. We macraméd necklaces, vests and bags. We played guitars, dulcimers and wooden flutes and sat around singing songs of freedom.
We repurposed and recycled everything that we could. Vegetarianism had a rebirth and Health Food stores were everywhere. We ate "real" food and avoided anything that was processed.
Tabouli was among the Nouveau food, along with Tofu, Hummus and Granola. Herbal Teas replaced Coffee and Caffeine.
Life was all about change and getting away from it all to live in Peace!
It was the best of times, it was the worst of times.
It shaped me into the person I am today and I wouldn't have changed a thing!
Peace!
A Hippy Poem!
One day while strolling
far from home.
I thought of just
the perfect poem.
It was so profound
I began to race,
to find the perfect writing place.
From my pocket
came a pen and pad.
I thought, where is that poem I had?
Too late , the verse
had left my head.
So, I decided to write
this one instead!
Enjoy!
In keeping with the Hippy in the Kitchen theme, I wanted to share my original 60's Quilt.
I'm also a Quilter. I created this piece after researching and locating vintage 60's fabric and created photo transfers of photographs of 60's musicians. It's one of my favorite pieces that I've made.
Enjoy!
Peace!
Baked Homemade Vegetarian Burgers:
Not much more that I can write about this recipe.
I'm vegetarian and I like Veggie Burgers.
2 C cooked brown rice
1 can (15oz.) kidney beans, rinsed and drained
1/2 C cornmeal
1/2 C barley flour
1 C minced onion
2 garlic cloves, minced
1/2 tsp cumin
1/2 tsp Tabasco Sauce
3/4 tsp salt
1/2 tsp pepper
1/2 C corn
1 C finely diced tomato
1 C chopped fresh broccoli florets
Preheat the oven to 350 degrees
Line 3 baking sheet pans with foil or parchment paper
In a large mixing bowl:
rice
beans
cornmeal
barley flour
onion
garlic
cumin
Tabasco Sauce
salt
pepper
Mix well with your hands
Squish everything together well
Add:
corn
tomato
broccoli
Gently incorporate with your hands.
Scoop a cup to form a ball.
Place them on the baking sheet and press into a 1/2" thick patty
Bake at 350 degrees for 15 - 20 minutes
Remove pan, flip burgers and bake an additional 20 minutes.
Serve on a bun with your favorite toppings or crumble over a salad.
Enjoy!
Peace in the Kitchen!
Tabouli:
3 bunches of chopped fresh Parsley.
1 C of chopped fresh Mint leaves.
3 TBs Fine Bulgur
1 large firm Tomato, diced.
2 Scallions, chopped
1/2 C Olive Oil
1/4 C fresh Lemon Juice
Salt and Pepper to taste
1/2 tsp Cayenne Pepper
In a mixing bowl:
Parsley
Mint
Olive oil
Mix well.
In a large serving bowl:
Bulgur
Tomato
Scallions
Lemon Juice
Salt and Pepper to taste
Cayenne Pepper
Add Parsley / Mint mixture
Mix well.
Season additionally to taste with Salt, Pepper, Olive Oil and Lemon Juice
Enjoy!
Peace in the Kitchen!
Vegan Brownies:
This is a trippy recipe.
preheat the oven to 350 degrees.
Spray an 8" X 8" baking pan with a vegetable cooking spray.
Layer #1
1 1/2 C rolled oats
1 1/4 C self rising whole meal flour
1/2 C coconut sugar
1 tsp baking soda
1/2 C + 1 TBS vegan butter
Layer#2:
1 C self rising whole meal flour
1/4 C coconut sugar
1/2 C chopped pecans
1 mashed ripe banana
8 oz. dark chocolate, chopped
3/4 C + 1 TBS soy milk
Layer#3:
3/4 C dark chocolate, chopped
1 1/2 TBS confectioner's sugar
3/4 C soy cream
Layer#1 preparation:
In a food processor
Oats
Pulse into a coarse flour texture.
Add:
Flour
Sugar
Baking Soda
Butter
Press into the pan.
Layer#2 preparation:
In a saucepan on medium high heat:
Soy Milk
Chocolate
Heat until melted and smooth.
Set aside.
In a mixing bowl:
Flour
Sugar
Whisk well.
Fold in banana, melted chocolate mixture and pecans.
Pour over the first layer, spread evenly.
Bake an additional 20 minutes.
Remove the pan to a rack and cool for 15 minutes.
Layer#3 preparation:
In a saucepan on medium high heat:
Chocolate
Sugar
Cream
Heat just until melted and smooth, set aside.
When the pan is cool, pour the 3rd. layer over the brownie and smooth evenly with a spatula.
Refrigerate for at least 2 hours.
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
Lentil and Barley Stew
1 1/2 C Dried Lentils, rinsed and drained.
6 TBS of whole , hulled Barley, rinsed and drained.
4 1/2 C water
2 Bay leaves
3 Carrots, cut into 1 1/2" pieces
2 Onions, quartered.
Salt, to taste
6 whole Cloves
In a 2 quart soup pot:
Lentils
Barley
Water
Bring to a boil.
Reduce heat and simmer for 20 minutes.
Add all remaining ingredients and return to a boil.
Reduce and simmer covered for an additional 25 minutes.
Enjoy!
Peace in the Kitchen!
Garden Chili:
1/4 C Vegetable Oil
4 large Organic Onions, diced
4 C of diced Organic Carrots
4 C of diced Organic Celery
1/4 C diced Organic Garlic
1/2 C Organic Chili Powder
12 C of canned Crushed Tomatoes.
2 - 46 oz. cans of Tomato Juice
1 C Tomato Paste
10 C Vegetable Stock
4 C diced Organic Zucchini
4 C diced Organic Green Bell Pepper
4 C Organic Corn
6 C canned and drained Kidney Beans
1/4 C Tabasco Sauce
Salt to taste
16 C chopped fresh Organic Spinach leaves
In a very large Pasta Pot on medium high heat:
Heat the oil.
Add:
Onion
Sauté until soft.
Add:
Carrots
Celery
Saute for 5 minutes.
Add:
Garlic
Chili Powder
Cook for 1 minute.
Add:
Stock
Tomatoes
Tomato Juice
Tomato Paste
Return to a boil.
Reduce heat and simmer.
Add:
Zucchini
Bell Pepper
Corn
Beans
Simmer for 45 minutes.
Add :
Tabasco
Salt to taste.
Add:
Spinach leaves and remove from heat.
Serve hot!
Enjoy!
Peace in the Kitchen!
This is the perfect recipe for a Hippy in the Kitchen Blog!
How could I forget to post my favorite Hummus Recipe?
2- 15 ounce cans of Garbanzo Beans, drained
1 - 7 oz. (200 gr.) jar of Sun Dried Tomatoes in oil, undrained
2/3 C Water
3 TBS Olive Oil
2 Cloves of Garlic roughly chopped
1 tsp Crushed Red Pepper Flakes
1/2 tsp Salt
1/4 tsp Pepper
Fresh Basil, finely chopped for garnish
Process all except the Basil in a Food Processor
Top with Basil
Serve with sliced French Bread, Crackers, Toasted French Bread........ and of course, Tortilla Chips in Texas!
Enjoy!
Peace in the Kitchen!
I posted one Granola Recipe called Hippy Maple Pecan.
Here's another one that's Far Out and from the 70's
I toasted the Almonds, Sesame Seeds, Sunflower Seeds and Wheat Germ
in the oven at 350 degrees for about 15 minutes.
Stir them once and watch them carefully.
If I don't have Wheat Germ I've added Flaxseed. If I don't have Raisins I've added Dried Blueberries. You can substitute Pecans for Almonds, etc.
You can substitute ingredients as long as you keep the same amounts.
When I make this recipe, I double it. It never seems to last long.
2 C Rolled Oats
1 C Toasted Almonds
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
1/2 C Honey
Mix together in a large bowl:
Oats
Nuts
Grains
Drizzle mixture with Oil
Drizzle with Honey
Toss together to coat evenly
Place the mixture on a rimmed sheet pan ( you know, the one with an edge), or in a Roaster.
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
I posted one Granola Recipe called Hippy Maple Pecan.
Here's another one that's Far Out and from the 70's
I toasted the Almonds, Sesame Seeds, Sunflower Seeds and Wheat Germ
in the oven at 350 degrees for about 15 minutes.
Stir them once and watch them carefully.
If I don't have Wheat Germ I've added Flaxseed. If I don't have Raisins I've added Dried Blueberries. You can substitute Pecans for Almonds, etc.
You can substitute ingredients as long as you keep the same amounts.
When I make this recipe, I double it. It never seems to last long.
2 C Rolled Oats
1 C Toasted Almonds
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
1/2 C Honey
Mix together in a large bowl:
Oats
Nuts
Grains
Drizzle mixture with Oil
Drizzle with Honey
Toss together to coat evenly
Place the mixture on a rimmed sheet pan ( you know, the one with an edge), or in a Roaster.
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
This is Far Out Man!
Hippy Maple Pecan Granola:
10 C Rolled Oats
2 1/2C Roughly chopped Pecans
2 1/2 C Pure Maple Syrup or Agave Syrup
2/3 C Canola Oil
1 tsp Vanilla
1 tsp Salt
Line 2 sheet pans ( the ones with an edge) with Parchment Paper
Mix all of the ingredients in a large hand made groovy 60's pottery bowl! I know you all have one!
Spread the mixture evenly on the 2 sheet pans.
Bake both pans together on 2 racks at 300 degrees for 15 minutes.
Switch pans, stir and continue to bake another 15 minutes.
Stir again
Bake another hour, stirring every 15 minutes.
Cool completely
Break into pieces and store in your favorite 60's covered pottery canister! You know, the one that matches that bowl!
Enjoy!
Peace in the Kitchen!
I thought I'd share some Tofu Recipes for those that like it.
The first one is Baked Tofu with Lime and Agave. It can also be Grilled.
1 pound of Extra Firm Tofu, cut into 8 - 1/4" slices.
1/4 C Agave Syrup
1/2 C Low Sodium Soy Sauce
3 Garlic Cloves, chopped
3 Sprigs of Fresh Thyme
1 tsp black pepper
Juice of 2 Limes
1 1/2 TBS of Brown Sugar
Place the Tofu in a single layer in a shallow non reactive pan ( Clay, Enamel , Plastic, Glass or Stainless Steel)
Whisk remaining ingredients, (except the sprigs of Thyme) and pour this over the Tofu to marinate for at least 2 hours. Lay the sprigs of Thyme in the Marinade with the Tofu.
Remove the Thyme before baking,
Lightly oil a baking sheet.
Use a slotted spoon to remove the Tofu ( reserve the marinade) and place the Tofu in a single layer on the baking sheet, bake for 15 minutes at 300 degrees. ( or at this time, the Tofu can be Grilled)
Place the marinade in a saucepan and cook over Med-High heat until it reduces to a glaze, about 8 minutes.
Drizzle the Glaze over the Tofu to serve.
Serve the Tofu with the following Slaw Recipe:
Whisk the following in a large bowl to make a Dressing:
3 TBS Rice Vinegar
1 tsp Agave Syrup
1/2 tsp Sea Salt
2 TBS Lime Juice
1 tsp Low Sodium Soy Sauce
Slowly whisk in 1/4 C Safflower Oil.
Add the following ingredients to the Dressing and toss to coat well:
1 Large Carrot, peeled and julienned.
1/2 Daikon Radish, peeled and julienned.
1/2 Head of Cabbage, shredded.
6 Green Onions, julienned.
1/2 tsp Sesame Seeds
Enjoy!
Peace in the Kitchen!
Tofu / Vegetable Stir Fry
1 C Diced Extra Firm Tofu that has been drained.
3 TBS Low Sodium Soy Sauce
2 TBS Chopped Fresh Ginger
2 Cloves of Garlic, minced
1 tsp Honey
2 TBS Rice Vinegar
2 TBS Vegetable Oil
3/4 C Sliced Carrot
1 C Snow Peas
1/2 C Sliced Green Onions
Marinate the Tofu in the following:
Soy Sauce
1 TBS Ginger
1/2 of the Minced Garlic
Honey
Vinegar
Set this aside.
Heat 1 TBS of the oil in a Saute Pan , cook Carrots until tender and remove to a bowl.
Add Snow Peas to the pan, cook quickly and remove to the bowl of Carrots.
Cook onions until soft, remove and add to the other vegetables.
Add the rest of the oil to the pan and cook the Tofu, until browned.
Add the Vegetables to the pan of Tofu, Toss until everything re heats.
Serve over Brown Rice and top with additional Soy Sauce.
Enjoy!
Peace in the Kitchen!
Sweet Potato Pudding
1 Medium Sweet Potato or Yam
1/4 C Plain Greek Yogurt
Cinnamon, to taste( it doesn't take much of this or the Cayenne)
Cayenne Pepper, to taste
Pierce the potato several time with a fork.
Wrap it in a paper towel and microwave for 7 - 8 minutes, turning over half way through.
Remove and set aside to cool.
Cut the Potato in half and scrape out the inside into a bowl.
Stir in the Yogurt, Cinnamon and Cayenne until smooth.
Re heat in the microwave to serve .
Enjoy!
Peace in the Kitchen!
Hot Oats and Fruit Cereal
2 C Frozen Blueberries
1/2 C Old Fashioned Rolled Oats
1/3 C Pomegranate Juice
2 TBS Chopped Walnuts
1 TBS Raw Sunflower Seeds
1 Banana, sliced
Combine all of the ingredients in a bowl
Microwave for 3 minutes and serve warm.
Enjoy!
Peace in the Kitchen!
Terry's Hippy Muffins!
This is a classic Hippy Muffin Recipe.
1/2 C Whole Wheat Flour
1/2 C All Purpose Flour
3/4 C Chopped Walnuts that have been toasted.
1/2 C Toasted Wheat Germ
1/2 C Brown Sugar ( packed)
1 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Cinnamon
1/2 tsp Salt
2 Medium Carrots, peeled, grated.
1 Large Zucchini, peeled, grated
1/2 C Plain Yogurt
5 Whites, divided
1/4 C Molasses
1 TBS Orange Zest
Spray a 12 C Muffin Tin with Cooking Spray
Whisk together:
Wheat Flour
All Purpose Flour
Walnuts
Wheat Germ
Brown Sugar
Baking Powder
Baking Soda
Cinnamon
Salt
In another bowl:
Carrot
Zucchini
Yogurt
3 Egg Whites
Molasses
Orange Zest
Fold Flour mixture into Carrot mixture and combine until moist.
Beat remaining Egg Whites with an electric mixer until a stiff peaked meringue forms.
Fold the meringue into the muffin batter.
Spoon into the muffin cups, filling to the top of each cup.
Bake at 400 degrees for 25 minutes or until a toothpick comes out clean.
Enjoy!
Peace in the Kitchen!
I spent some time in the West Indies on the Island of St. Lucia back in the 70's. I was growing out of my Hippy stage. Maybe it was the end of that era in my life, or maybe not. We were quite carefree on the Island. Anyway, I experienced the culture and the food of the West Indies and a few memories have remained with me.
I stayed in a house on the side of the mountain. There were no actual windows in the house. It was an amazing view of the Caribbean Sea.
Just off the opened living area were many Cashew trees. It was the first time I had ever seen them. We had a cook that would arrive everyday and plan meals for us. It was the first time I had experienced fried Cashew Nuts. He would cook them in coconut oil , salt them and serve them hot. The taste was incredible.
He taught me how to climb a coconut tree and I have a picture of that experience somewhere in my thousands of photographs of my worldly travels. I may have to post that someday so that my grandchildren will know that I wasn't just telling them a crazy story.
The chef would shave strips of fresh coconut and fry them in coconut oil. They were an afternoon snack served with a traditional St. Lucian cocktail.
The last food that I experienced for the first time was a fried Plantain.
Prior to that trip, I had never even seen a Plantain.
He would slice them, fry them, smash them and refry them, salt them and serve them as a chip for another afternoon snack.
I absolutely loved all of the new foods that I experienced.
I continued to make these items when I returned home from the island.
I never really had a recipe for the Plantains but I had my memories of watching the chef prepare them.
My children and grandchildren recently took a trip to Puerto Rico. It's another island that loves Plantains. As they were describing the foods that they experienced on the island, it brought back memories of St. Lucia. I was especially interested that they had eaten Fried Plantains and liked them.
Here is my recipe for Fried Plantains as I remember them:
I hope some of my readers will make this recipe and create a new food memory.
4 green plantains
vegetable oil ( on the island it was always coconut oil)
salt
Peel and slice the Plantains on an angle 1/4" to 1/2"
Preheat the oil in a cast iron skillet
In small batches, fry the slices for 2 - 3 minutes on each side
Remove, drain on paper towels ( they drained them on pieces of brown paper bags)
Use a meat mallet ( or whatever you have on hand that would smash a Plantain ) I use a stainless steel measuring cup, smash them to 1/8"thick
Place them back in the oil and fry 2 minutes per side, until golden brown and crispy.
Drain again and sprinkle them with sea salt
I've included a dipping sauce recipe, but you can just eat them without it if you choose.
Mojo Sauce :
1/4 C olive oil
5 cloves of garlic, minced
1 TBS finely chopped cilantro, parsley or rosemary... etc. ( whatever herb you have available).
Salt to taste
Combine oil and garlic in a saucepan
Heat on low for about 5 minutes
Remove from heat
Place in a serving bowl
Add herbs and salt
Dip the crispy Fried Plantains in the sauce
Here's another sauce that can be used as a dipping sauce ;
This one comes from Bhutan, a country in the Himalayan Mountains.
1/3 C olive oil
2/3 C sour orange juice (or half and half regular orange juice and lime juice)
6 cloves garlic, finely chopped
1/2 tsp cumin, ground
1/2 tsp salt
1/2 tsp pepper
Prepare the same as the previous sauce.
Enjoy!
Peace in the Kitchen!
Vintage slides
of St. Lucia:
Enjoy!
Peace in the Kitchen!
Vintage slides
of St. Lucia:
 |
| the rough side of the island |
 |
| this may be the island of Filicudi off the coast of Sicily. Oh Well, another story , another time! That was definitely a Hippy experience during my many travels! |
 |
| one of the grand pitons |
 |
| the view from the opened living space in the house |
 |
| I salted them with my Rosemary infused Sea Salt |
I started a collection of my favorite recipes when I was living in Steamboat Springs, Colorado in the 70's. I had been to college, joined the Peace Corps, returned to college and then had no idea what I wanted to do with my life. I was a free spirit and decided I needed to take some time to ski. I was raised in Michigan and when I was in High School, I joined the ski club and that passion was ignited. I chose to spend time in Colorado. Colorado had such an impact on my life that I decided to invest in some land there in 1990 . Twenty Four years later we increased that 2.5 acres of land to 5 acres. It's our retirement vacation spot in the Sangre de Cristo Mountains. While I was there in the 70's I worked in 3 different restaurants to support my skiing habit. I also did some freelance design to afford the best ski equipment. I became obsessed with cooking and recipes and that's when I started a collection of my "Best of the Best" recipes.
It all started with the influence of my Aunt Faye. I talk about her at the beginning of the blog.
Here's one of the recipes that I made often in Steamboat. It's a perfect Hippy in the Kitchen recipe.
I previously posted it under a category about St. Patrick's Day. I decided to give it it's own post today.
Aunt Faye's Stone Ground Whole Wheat Irish Soda Bread.
It all started with the influence of my Aunt Faye. I talk about her at the beginning of the blog.
Here's one of the recipes that I made often in Steamboat. It's a perfect Hippy in the Kitchen recipe.
I previously posted it under a category about St. Patrick's Day. I decided to give it it's own post today.
Aunt Faye's Stone Ground Whole Wheat Irish Soda Bread.
Summer of 1974 , Steamboat Springs, Colorado
Note:
Stone Ground Whole Wheat flour is best. This makes 1 - 7" loaf. I often double or triple the recipe and make 2 - 3 loaves at a time.
1/2 C all purpose flour
2 1/4 C whole wheat flour
1 tsp salt
1 tsp baking soda
3 TBS butter
1 1/3 C buttermilk
Mix both flours, salt and soda, sift thoroughly.
Cut in butter with fingers.
Make a well in the center of the flour, add buttermilk and stir until blended,
Dough should be dry enough to knead, but not too dry.
Knead the dough on a floured surface about 30 seconds.
Make a 6" - 7" ball and place on a baking sheet with a little cornmeal.
Cut an X in the top with a floured serrated knife.
Bake at 400 degrees for 30 minutes.
Remove, rub the top with butter and cool completely,
Most of the time, I don't wait to cool it. I slice it and serve it hot with Fresh Irish Butter.
Enjoy!
Peace in the Kitchen!
I'm sorta diggin' Kale at the moment.
I think it's very Hippy!
Here's what you'll need:
1 - Rimmed Sheet Pan lined with foil.
Preheat the oven to 450 degrees.
1 (2 lb.) Butternut Squash , peeled, seeded and cubed into bite sized pieces.
1 Red Onion, cut into wedges.
2 TBS Olive Oil
8 C loosely packed Kale Leaves, stemmed removed and roughly chop the leaves.
1/3 C of your favorite Ranch Dressing. (I like to make mine from scratch) recipe to follow!
1/4 C Slivered Almonds........ toasted, or not! It's kind of a hassle to toast such a small amount.
In a medium mixing bowl:
Toss the Squash and Onion in the Olive Oil.
On the rimmed sheet pan, in a single layer:
Squash
Onion
Bake for 45 minutes.
Remove the pan to a rack and cool completely.
In a large serving bowl:
Roasted Squash and Onion
Kale Leaves
Toss well.
Drizzle with Ranch Dressing.
Sprinkle with Almonds.
This is the only Ranch Dressing I use.
Homemade Ranch Dressing:
1 C Mayonnaise
1/2 C Sour Cream
1/2 tsp Vinegar
1 tsp Worcestershire Sauce
1/4 tsp Salt
1/2 tsp Pepper
1/4 tsp Paprika
1/8 tsp Cayenne Pepper
1/4 tsp Garlic Powder
1/4 C Parsley, minced
2 TBS fresh Dill, minced
1 TBS fresh Chives, minced
1/2 C Buttermilk ( add at the end)
Combine all ingredients, except the Buttermilk!
Add the Buttermilk at the end, to desired consistency.
Place in a jar, (Shake, Shake, Shake) and store in the refrigerator until chilled.
Enjoy!
Peace in the Kitchen!
Butternut Squash Stew:
3 TBS Vegetable Oil
1 Vidalia Onion, Diced
3 Garlic Cloves, sliced.
2 TBS Tomato Paste
1/4 tsp Red Pepper Flakes
Water
1 1/2 C Dried Chick Peas, rinsed
1 Pound of Butternut Squash, peeled, cut into medium sized cubes.
1 Bunch of Swiss Chard. Remove the stems and cut them into pieces. Reserve the leaves (roughly chopped) to be added at the end of cooking.
1 Piece of Parmesan Cheese Rind plus Grated Fresh Parmesan Cheese for Garnish.
Sea Salt and Pepper to taste.
Crusty French Bread for serving.
In a large skillet on medium high heat:
Heat the Vegetable Oil.
Add:
Onion
Garlic
Cook until soft for 5 minutes.
Add:
Tomato Paste
Red Pepper Flakes
Cook for 1 minute.
Add 1/2 C Water.
Scraping any of the browned bits.
Transfer to a 6 quart slow cooker.
Add:
Chick Peas
Squash
Swiss Chard Stems only. (leaves will be added at the end)
Parmesan Cheese Rind.
Salt to taste.
Add: 7 C Water.
Stir and cover.
Cook on low for 8 hours.
Just before serving, add the Swiss Chard Leaves and continue to cook, covered for 10 more minutes.
Season again, to taste with Salt and Pepper.
Stir.
Discard the Cheese Rind.
Serve in large soup bowls topped with Grated Parmesan Cheese.
Garnish with pieced of Crusty French Bread Slices.
Enjoy!
Peace in the Kitchen!
Bread is not something the the average baker makes. I have always enjoyed a great baguette in Paris or a crusty Pain de Campagne from the South of France. I don't mind making it if it's easy. Somehow I always thought it was a long, difficult process. If you love a hot loaf of bread, slathered with butter but were afraid you couldn't make it, I have some foolproof recipes here!
We have a Bread Cloche. It's a Terra Cotta vessel for baking crusty Artisan Bread. It's the answer to making complicated breads, easy!
My wife is a bread connoisseur. She never had a loaf of store bought, sliced , white bread until she went away to college. Can you image that? It was difficult for me to conceive, never enjoying Wonder Bread as a child. I even ate the crust! I don't think I would have survived my childhood without a daily sandwich made with Wonder Bread.
Then, I discovered France.... what a life changing experience for me to sit at a Paris Cafe in the morning and enjoy a cup of some of the best coffee I had ever had, along with a crusty loaf of French Bread with homemade butter! The Baguette!
As I continued to travel throughout France, I eventually discovered Pain de Campagne and again, I was hooked. I never ate another piece of sliced, white, Wonder Bread!
Since this Blog was created in memory of my Aunt Faye, I have to start my Bread Post with her recipe and the story about her Irish Soda Bread. Then I'll continue with my latest adaptation of a recipe that I recently discovered on a Blog I follow, Chef in Training, for the Easy, Crusty, Pain de Campagne and continue with a few of my other favorite Bread recipes.
Easy, Crusty, Pain de Campagne:
3 C All Purpose Flour
1 1/2 tsp Salt
1 tsp Yeast
1 1/2 C warm Water
In a large mixing bowl:
Flour
Salt
Yeast
Whisk well.
Add Water and mix with a wooden spoon until well combined.
The dough will be sticky, that's OK.
Cover the bowl with plastic wrap and allow to sit at room temperature overnight, (12 - 18 hours).
Preheat the oven to 450 degrees.
Heavily flour a work surface.
Form the dough into a ball on the flour.
Loosely cover it with plastic wrap and allow to rest for 30 minutes.
At this point, put a Cast Iron Dutch Oven or Terra Cotta Bread Cloche (with a cover), in the oven to preheat for 30 minutes while the bread is resting.
NOTE: don't forget to use Oven Mitts when handling the hot Dutch Oven or Cloche!
Put the dough ball in the vessel , cover it and bake for 30 minutes.
Remove the cover and continue to bake for 15 minutes.
This will create that crusty exterior of an Artisan Country French Bread.
Serve warm, slathered with homemade butter!
Enjoy!
Peace in the Kitchen!
Here's my first recipe posted on my Blog for a very similar Cast Iron Dutch Oven Bread:
Our favorite recipe for rolls in on the blog. They're Buttered Rosemary and Sea Salt Rolls from The Pioneer Woman, Ree Drummond. They're served at every family gathering, every holiday dinner.
Here's a recipe for homemade bread and I've taken the concept of the rolls and applied it as an option for this bread recipe. My wife was raised on homemade bread. She never had sliced bread as a child. I can't even imagine that. I was raised on nothing but white sliced bread from the grocery store. I have since acquired a taste for homemade bread. My first experience with homemade bread was in Europe, the first time I had a Baguette in Paris. I also spent some time in Germany and fell in love with German Bread. I also have a recipe from Aunt Faye for Stone Ground Whole Wheat Irish Soda Bread. I've made that since the early seventies. Since I acquired a passion for Cast Iron Cookware, I love bread made in a Dutch Oven.
Cast Iron Dutch Oven Bread:
3 C flour
1 3/4 tsp salt
1/2 tsp fresh active dry yeast
1 1/2 C tepid water
In a large bowl:
flour
salt
yeast
Whisk well
Add water gradually, with a wooden spoon, mix well
Cover with a tea towel to rise overnight or at least 12 hours.
Place the Covered Dutch Oven in the oven and preheat to 450 degrees.
Remove the Dutch Oven and place it on a stove, remove the cover.
Rub a thin layer of Crisco in the entire interior of the pot using a paper towel.
Flour a work surface
Remove dough from the bowl and , with floured hands, work it into a ball
Place it in the Dutch Oven, cover it
Bake at 450 degrees for 30 minute
Remove the cover, continue baking for 15 - 20 minutes more
The top of the bread should be golden brown
Remove it from the oven
Brush the top with melted butter, sprinkle it with Sea Salt and Fresh chopped Rosemary.
Allow to coo in the pot until col enough to handle
When the bread is still hot, brush the top with melted butter, sprinkle with sea salt and fresh chopped rosemary.
Serve with additional butter
Enjoy!
Peace in the Kitchen!
Cast Iron Irish Soda Bread:
I love handmade bread. I don't make it often enough. My aunt had a great recipe for Stoned Ground Whole Wheat Irish Soda Bread. It's one of my favorite bread recipes. Here's another good Soda Bread recipe. It's make in a Cast Iron Skillet, that adds to the goodness and the homemade factor!
4 C flour
3 TBS sugar
1 tsp baking soda
1 tsp salt
2 C raisins ( I use 1 C golden and 1 C dark)
2 C buttermilk
1 large egg, beaten
Grease a 10" cast iron skillet generously with Crisco or any vegetable shortening
In a bowl, combine:
flour
sugar
baking soda
salt
Whisk gently to blend
Stir in raisins to coat well with the flour mixture
Make a well in the center and add the buttermilk and eggs.
Stir until a stiff dough is formed
Mix with floured hands at this stage
Remove the dough and mound it in to the skillet to form a round loaf
Lightly moisten hands with water and smooth the top
With a serrated knife dipped in flour, score the top with an X - 1/2 " deep
Bake for 1 hour at 375 degrees
Enjoy!
Peace in the Kitchen!
I have become a huge fan of Clodagh McKenna. I recently saw this recipe for an amazing bread, a very Hippy in the Kitchen recipe.
I simply did a copy and paste of the recipe so my European friends can have the recipe. I highly recommend that you research her other recipes.
Here's a bit of information taken from her website:
Over the past 15 years, Clodagh McKenna has become one of the most recognized faces and brands in Ireland’s Food & Lifestyle sectors.
With her passion for food combined with her business savvy, Clodagh has developed her brand into an emerging business empire encompassing Clodagh’s Kitchen restaurants, her television shows, cookbooks and her food column in Ireland’s number 1 glossy magazine, The Gloss. She is regularly asked to contribute to food columns in national newspapers and magazines.
More recently Clodagh has taken the US by storm with her hugely popular US show, Clodagh’s Irish Food Trails which aired on PBS and Create TV reaching audience levels of 15 million.
In addition to the series, Clodagh successfully published two of her cookbooks, Homemade and Clodagh’s Kitchen Diaries in USA. She best describes herself as an “eater and a feeder”!
Health Bread:
Ingredients
One 28-ounce can fire-roasted diced tomatoes
One 12-ounce can tomato paste
1 tablespoon dried oregano leaves
2 teaspoons salt, plus more for pasta
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 small onion, finely chopped
Two 15-ounce cans black beans, rinsed and drained
8 ounces lasagna noodles
1 recipe Tofu Ricotta, recipe follows
Directions
Preheat the oven to 375 degrees F.
In a large saucepan, combine the tomatoes and their juices, tomato paste, garlic powder, salt, pepper, oregano, onions and black beans. Bring to a boil over medium-high heat, and then reduce the heat and simmer, uncovered, for about 30 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook to al dente according to package directions. Drain the noodles well.
Spread 1 cup of the prepared sauce in a 9- by 13- by 2-inch baking pan. Make three layers each of noodles, sauce and Tofu Ricotta. End with the sauce and make sure the noodles are completely covered or they will dry out during baking. Bake for 45 minutes, uncovered. Allow the dish to stand for 15 minutes before cutting into squares and serving.
Tofu Ricotta:
1/4 cup raw cashews, finely ground
14 ounces extra-firm tofu, drained and pressed
1/4 cup nutritional yeast
3 tablespoons olive oil
2 tablespoons finely chopped fresh basil, or 1 tablespoon dried basil
Salt and pepper
Add the cashews to a food processor and grind them. Then crumble in the tofu, and add the yeast, olive oil and basil. Season with salt and pepper. Store in an airtight container in the fridge until ready to use. Keeps well for at least a week. Yield: about 2 1/2 cups.
Note:
To press tofu, drain any liquid from the block of tofu. Fold paper towels around the tofu and then set a big wrought iron skillet on top of it to press out the excess moisture. Allow to sit for about an hour to press.
Gazpacho is a tomato based Vegetable Soup served cold. It originated in the Andalucia region of Southern Spain.
You can use V-8 Juice instead of Tomato Juice. It simply has more flavor. I use whatever I have in the pantry at the time.
This one is a cool recipe from the 60's.
It was so upbeat and different for the time man.
Gazpacho:
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!
Enjoy!
Peace in the Kitchen!
I'm sorta diggin' Kale at the moment.
I think it's very Hippy!
Here's what you'll need:
1 - Rimmed Sheet Pan lined with foil.
Preheat the oven to 450 degrees.
1 (2 lb.) Butternut Squash , peeled, seeded and cubed into bite sized pieces.
1 Red Onion, cut into wedges.
2 TBS Olive Oil
8 C loosely packed Kale Leaves, stemmed removed and roughly chop the leaves.
1/3 C of your favorite Ranch Dressing. (I like to make mine from scratch) recipe to follow!
1/4 C Slivered Almonds........ toasted, or not! It's kind of a hassle to toast such a small amount.
In a medium mixing bowl:
Toss the Squash and Onion in the Olive Oil.
On the rimmed sheet pan, in a single layer:
Squash
Onion
Bake for 45 minutes.
Remove the pan to a rack and cool completely.
In a large serving bowl:
Roasted Squash and Onion
Kale Leaves
Toss well.
Drizzle with Ranch Dressing.
Sprinkle with Almonds.
This is the only Ranch Dressing I use.
Homemade Ranch Dressing:
1 C Mayonnaise
1/2 C Sour Cream
1/2 tsp Vinegar
1 tsp Worcestershire Sauce
1/4 tsp Salt
1/2 tsp Pepper
1/4 tsp Paprika
1/8 tsp Cayenne Pepper
1/4 tsp Garlic Powder
1/4 C Parsley, minced
2 TBS fresh Dill, minced
1 TBS fresh Chives, minced
1/2 C Buttermilk ( add at the end)
Combine all ingredients, except the Buttermilk!
Add the Buttermilk at the end, to desired consistency.
Place in a jar, (Shake, Shake, Shake) and store in the refrigerator until chilled.
Enjoy!
Peace in the Kitchen!
Butternut Squash Stew:
3 TBS Vegetable Oil
1 Vidalia Onion, Diced
3 Garlic Cloves, sliced.
2 TBS Tomato Paste
1/4 tsp Red Pepper Flakes
Water
1 1/2 C Dried Chick Peas, rinsed
1 Pound of Butternut Squash, peeled, cut into medium sized cubes.
1 Bunch of Swiss Chard. Remove the stems and cut them into pieces. Reserve the leaves (roughly chopped) to be added at the end of cooking.
1 Piece of Parmesan Cheese Rind plus Grated Fresh Parmesan Cheese for Garnish.
Sea Salt and Pepper to taste.
Crusty French Bread for serving.
In a large skillet on medium high heat:
Heat the Vegetable Oil.
Add:
Onion
Garlic
Cook until soft for 5 minutes.
Add:
Tomato Paste
Red Pepper Flakes
Cook for 1 minute.
Add 1/2 C Water.
Scraping any of the browned bits.
Transfer to a 6 quart slow cooker.
Add:
Chick Peas
Squash
Swiss Chard Stems only. (leaves will be added at the end)
Parmesan Cheese Rind.
Salt to taste.
Add: 7 C Water.
Stir and cover.
Cook on low for 8 hours.
Just before serving, add the Swiss Chard Leaves and continue to cook, covered for 10 more minutes.
Season again, to taste with Salt and Pepper.
Stir.
Discard the Cheese Rind.
Serve in large soup bowls topped with Grated Parmesan Cheese.
Garnish with pieced of Crusty French Bread Slices.
Enjoy!
Peace in the Kitchen!
 |
| Sautéed Onion and Garlic. |
 |
| Add Tomato Paste! |
 |
| Add Onions and Beans to the Crock Pot. |
 |
| Add Squash and Swiss Chard stems. |
 |
| At this point, it's covered and cooked on low for 8 hours. |
 |
| The Soup is done! |
Bread is not something the the average baker makes. I have always enjoyed a great baguette in Paris or a crusty Pain de Campagne from the South of France. I don't mind making it if it's easy. Somehow I always thought it was a long, difficult process. If you love a hot loaf of bread, slathered with butter but were afraid you couldn't make it, I have some foolproof recipes here!
We have a Bread Cloche. It's a Terra Cotta vessel for baking crusty Artisan Bread. It's the answer to making complicated breads, easy!
My wife is a bread connoisseur. She never had a loaf of store bought, sliced , white bread until she went away to college. Can you image that? It was difficult for me to conceive, never enjoying Wonder Bread as a child. I even ate the crust! I don't think I would have survived my childhood without a daily sandwich made with Wonder Bread.
Then, I discovered France.... what a life changing experience for me to sit at a Paris Cafe in the morning and enjoy a cup of some of the best coffee I had ever had, along with a crusty loaf of French Bread with homemade butter! The Baguette!
As I continued to travel throughout France, I eventually discovered Pain de Campagne and again, I was hooked. I never ate another piece of sliced, white, Wonder Bread!
Since this Blog was created in memory of my Aunt Faye, I have to start my Bread Post with her recipe and the story about her Irish Soda Bread. Then I'll continue with my latest adaptation of a recipe that I recently discovered on a Blog I follow, Chef in Training, for the Easy, Crusty, Pain de Campagne and continue with a few of my other favorite Bread recipes.
I started a collection of my favorite recipes when I was living in Steamboat Springs, Colorado in the 70's. I had been to college, joined the Peace Corps, returned to college and then had no idea what I wanted to do with my life. I was a free spirit and decided I needed to take some time to ski. I was raised in Michigan and when I was in High School, I joined the ski club and that passion was ignited. I chose to spend time in Colorado. Colorado had such an impact on my life that I decided to invest in some land there in 1990 . Twenty Four years later we increased that 2.5 acres of land to 5 acres. It's our retirement vacation spot in the Sangre de Cristo Mountains. While I was there in the 70's I worked in 3 different restaurants to support my skiing habit. I also did some freelance design to afford the best ski equipment. I became obsessed with cooking and recipes and that's when I started a collection of my "Best of the Best" recipes.
It all started with the influence of my Aunt Faye. I talk about her at the beginning of the blog.
Here's one of the recipes that I made often in Steamboat. It's a perfect Hippy in the Kitchen recipe.
Aunt Faye's Stone Ground Whole Wheat Irish Soda Bread.
It all started with the influence of my Aunt Faye. I talk about her at the beginning of the blog.
Here's one of the recipes that I made often in Steamboat. It's a perfect Hippy in the Kitchen recipe.
Aunt Faye's Stone Ground Whole Wheat Irish Soda Bread.
Summer of 1974 , Steamboat Springs, Colorado
Note:
Stone Ground Whole Wheat flour is best. This makes 1 - 7" loaf. I often double or triple the recipe and make 2 - 3 loaves at a time.
1/2 C all purpose flour
2 1/4 C whole wheat flour
1 tsp salt
1 tsp baking soda
3 TBS butter
1 1/3 C buttermilk
Mix both flours, salt and soda, sift thoroughly.
Cut in butter with fingers.
Make a well in the center of the flour, add buttermilk and stir until blended,
Dough should be dry enough to knead, but not too dry.
Knead the dough on a floured surface about 30 seconds.
Make a 6" - 7" ball and place on a baking sheet with a little cornmeal.
Cut an X in the top with a floured serrated knife.
Bake at 400 degrees for 30 minutes.
Remove, rub the top with butter and cool completely,
Most of the time, I don't wait to cool it. I slice it and serve it hot with Fresh Irish Butter.
Enjoy!
Peace in the Kitchen!
Enjoy!
Peace in the Kitchen!
Easy, Crusty, Pain de Campagne:
3 C All Purpose Flour
1 1/2 tsp Salt
1 tsp Yeast
1 1/2 C warm Water
In a large mixing bowl:
Flour
Salt
Yeast
Whisk well.
Add Water and mix with a wooden spoon until well combined.
The dough will be sticky, that's OK.
Cover the bowl with plastic wrap and allow to sit at room temperature overnight, (12 - 18 hours).
Preheat the oven to 450 degrees.
Heavily flour a work surface.
Form the dough into a ball on the flour.
Loosely cover it with plastic wrap and allow to rest for 30 minutes.
At this point, put a Cast Iron Dutch Oven or Terra Cotta Bread Cloche (with a cover), in the oven to preheat for 30 minutes while the bread is resting.
NOTE: don't forget to use Oven Mitts when handling the hot Dutch Oven or Cloche!
Put the dough ball in the vessel , cover it and bake for 30 minutes.
Remove the cover and continue to bake for 15 minutes.
This will create that crusty exterior of an Artisan Country French Bread.
Serve warm, slathered with homemade butter!
Enjoy!
Peace in the Kitchen!
 |
| This is our Bread Cloche! |
Here's my first recipe posted on my Blog for a very similar Cast Iron Dutch Oven Bread:
Our favorite recipe for rolls in on the blog. They're Buttered Rosemary and Sea Salt Rolls from The Pioneer Woman, Ree Drummond. They're served at every family gathering, every holiday dinner.
Here's a recipe for homemade bread and I've taken the concept of the rolls and applied it as an option for this bread recipe. My wife was raised on homemade bread. She never had sliced bread as a child. I can't even imagine that. I was raised on nothing but white sliced bread from the grocery store. I have since acquired a taste for homemade bread. My first experience with homemade bread was in Europe, the first time I had a Baguette in Paris. I also spent some time in Germany and fell in love with German Bread. I also have a recipe from Aunt Faye for Stone Ground Whole Wheat Irish Soda Bread. I've made that since the early seventies. Since I acquired a passion for Cast Iron Cookware, I love bread made in a Dutch Oven.
Cast Iron Dutch Oven Bread:
3 C flour
1 3/4 tsp salt
1/2 tsp fresh active dry yeast
1 1/2 C tepid water
In a large bowl:
flour
salt
yeast
Whisk well
Add water gradually, with a wooden spoon, mix well
Cover with a tea towel to rise overnight or at least 12 hours.
Place the Covered Dutch Oven in the oven and preheat to 450 degrees.
Remove the Dutch Oven and place it on a stove, remove the cover.
Rub a thin layer of Crisco in the entire interior of the pot using a paper towel.
Flour a work surface
Remove dough from the bowl and , with floured hands, work it into a ball
Place it in the Dutch Oven, cover it
Bake at 450 degrees for 30 minute
Remove the cover, continue baking for 15 - 20 minutes more
The top of the bread should be golden brown
Remove it from the oven
Brush the top with melted butter, sprinkle it with Sea Salt and Fresh chopped Rosemary.
Allow to coo in the pot until col enough to handle
When the bread is still hot, brush the top with melted butter, sprinkle with sea salt and fresh chopped rosemary.
Serve with additional butter
Enjoy!
Peace in the Kitchen!
Cast Iron Irish Soda Bread:
I love handmade bread. I don't make it often enough. My aunt had a great recipe for Stoned Ground Whole Wheat Irish Soda Bread. It's one of my favorite bread recipes. Here's another good Soda Bread recipe. It's make in a Cast Iron Skillet, that adds to the goodness and the homemade factor!
4 C flour
3 TBS sugar
1 tsp baking soda
1 tsp salt
2 C raisins ( I use 1 C golden and 1 C dark)
2 C buttermilk
1 large egg, beaten
Grease a 10" cast iron skillet generously with Crisco or any vegetable shortening
In a bowl, combine:
flour
sugar
baking soda
salt
Whisk gently to blend
Stir in raisins to coat well with the flour mixture
Make a well in the center and add the buttermilk and eggs.
Stir until a stiff dough is formed
Mix with floured hands at this stage
Remove the dough and mound it in to the skillet to form a round loaf
Lightly moisten hands with water and smooth the top
With a serrated knife dipped in flour, score the top with an X - 1/2 " deep
Bake for 1 hour at 375 degrees
Enjoy!
Peace in the Kitchen!
I have become a huge fan of Clodagh McKenna. I recently saw this recipe for an amazing bread, a very Hippy in the Kitchen recipe.
I simply did a copy and paste of the recipe so my European friends can have the recipe. I highly recommend that you research her other recipes.
Here's a bit of information taken from her website:
Over the past 15 years, Clodagh McKenna has become one of the most recognized faces and brands in Ireland’s Food & Lifestyle sectors.
With her passion for food combined with her business savvy, Clodagh has developed her brand into an emerging business empire encompassing Clodagh’s Kitchen restaurants, her television shows, cookbooks and her food column in Ireland’s number 1 glossy magazine, The Gloss. She is regularly asked to contribute to food columns in national newspapers and magazines.
More recently Clodagh has taken the US by storm with her hugely popular US show, Clodagh’s Irish Food Trails which aired on PBS and Create TV reaching audience levels of 15 million.
In addition to the series, Clodagh successfully published two of her cookbooks, Homemade and Clodagh’s Kitchen Diaries in USA. She best describes herself as an “eater and a feeder”!
Health Bread:
450g (1lb) wholemeal flour
65g (21/4oz) wheat germ, plus extra for dusting
65g (21/4oz) plain white flour
65g (21/4oz) wheat bran
225g (8oz) pin-head oatmeal
2 tsp soft brown sugar
2 tsp bread soda or bicarbonate of soda
1 litre (1 3/4 pints) buttermilk
For the topping:
2 tsp (one per loaf) wheat germ
2 tsp (one per loaf) sesame seeds
Tofu Black Bean Lasagna
Preheat the oven to 230oC/ gas mark 8 / 450oF
Put all ofl the dry ingredients in to a large bowl and mix together. Stir in the buttermilk to make a moist dough.
Lightly grease 2 900g/2 lb loaf tins and dust them with wheatgerm. Divide the dough betweent the tins, smooth the top and make a spacious cross on each one with a floured knife. Sprinkle with wheat germ and sesame seeds.
Cook the loaves in the oven for 10 minutes, and then reduce the temperature to 130°C / Gas Mark 1 / 265 oF and bake for 1 hour.
When the loaves are cooked, remove from the oven and leave in the tins to cool a little. Turn them turn out to partly cool in the tins. then turn them out onto wire racksto cool completely.
Enjoy!
Peace in the Kitchen!
This is a very Hippy Cookie Recipe.
We made these in the late 60's and early 70's.
I've adapted the instructions to make them more current for today's baking.
Delicious Vegan Hippy Cookies:
3 Mashed Ripe Bananas
1/3 C Apple Sauce
2 C Rolled Oats
1/4 C Almond Milk
1/2 C Raisins
1 tsp Vanilla
1 tsp Cinnamon
Mix all ingredients in a large mixing bowl, by hand.
Drop onto a Parchment Paper lined Sheet Pan with a 1 1/2" Cookie Scoop, 2" apart.
Bake at 350 degrees for 15 - 20 minutes.
Enjoy!
Peace in the Kitchen!
My niece sent me a recipe for Sunflower Seed Cookies. I decided to adapt the recipe and make it my own.
Here's my interpretation of Jennifer's Sunflower Seed Cookies. I kept her name in the title of my recipe to thank her for giving me the original one.
I still consider this to be the perfect Hippy in the Kitchen Cookie. It's reminiscent of what we made in the 60's and early 70's.
My niece sent me a recipe for Sunflower Seed Cookies. I decided to adapt the recipe and make it my own.
Here's my interpretation of Jennifer's Sunflower Seed Cookies. I kept her name in the title of my recipe to thank her for giving me the original one.
I still consider this to be the perfect Hippy in the Kitchen Cookie. It's reminiscent of what we made in the 60's and early 70's.
Ingredients
One 28-ounce can fire-roasted diced tomatoes
One 12-ounce can tomato paste
1 tablespoon dried oregano leaves
2 teaspoons salt, plus more for pasta
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 small onion, finely chopped
Two 15-ounce cans black beans, rinsed and drained
8 ounces lasagna noodles
1 recipe Tofu Ricotta, recipe follows
Directions
Preheat the oven to 375 degrees F.
In a large saucepan, combine the tomatoes and their juices, tomato paste, garlic powder, salt, pepper, oregano, onions and black beans. Bring to a boil over medium-high heat, and then reduce the heat and simmer, uncovered, for about 30 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook to al dente according to package directions. Drain the noodles well.
Spread 1 cup of the prepared sauce in a 9- by 13- by 2-inch baking pan. Make three layers each of noodles, sauce and Tofu Ricotta. End with the sauce and make sure the noodles are completely covered or they will dry out during baking. Bake for 45 minutes, uncovered. Allow the dish to stand for 15 minutes before cutting into squares and serving.
Tofu Ricotta:
1/4 cup raw cashews, finely ground
14 ounces extra-firm tofu, drained and pressed
1/4 cup nutritional yeast
3 tablespoons olive oil
2 tablespoons finely chopped fresh basil, or 1 tablespoon dried basil
Salt and pepper
Add the cashews to a food processor and grind them. Then crumble in the tofu, and add the yeast, olive oil and basil. Season with salt and pepper. Store in an airtight container in the fridge until ready to use. Keeps well for at least a week. Yield: about 2 1/2 cups.
Note:
To press tofu, drain any liquid from the block of tofu. Fold paper towels around the tofu and then set a big wrought iron skillet on top of it to press out the excess moisture. Allow to sit for about an hour to press.
Gazpacho is a tomato based Vegetable Soup served cold. It originated in the Andalucia region of Southern Spain.
You can use V-8 Juice instead of Tomato Juice. It simply has more flavor. I use whatever I have in the pantry at the time.
- 2 cloves Garlic, Minced
- 1/2 whole Red Onion, Diced
- 1 whole Large Cucumber, Diced
- 5 whole Roma Tomatoes, Diced
- 1 whole Zucchini, Diced
- 2 stalks Celery, Diced
- 1 dash Salt To Taste
- 1/4 gallon Tomato Juice (4Cups)
- 1/4 cup Extra Virgin Olive Oil
- 1/8 cup Red Wine Vinegar
- 2 Tablespoons White Sugar
- 6 dashes Tabasco
- 1 dash Black Pepper To Taste
Preparation Instructions
In the bowl of a food processor or in a blender, combine the minced garlic with half the red onion, half the cucumber, half the tomato, half the zucchini, half the celery, half the tomato juice (2C), all of the olive oil,all of the red wine vinegar, all of the sugar, all of the Tabasco, a dash of salt.
Pulse until all ingredients are blended well; mixture will have a nice speckled, colorful texture.
Pour into a large bowl, add the rest of the tomato juice, and half of the remaining onion,1/2 remaining cucumber, 1/2 remaining tomato, 1/2 remaining zucchini, and 1/2 remaining celery. ( see note below before reserving the remainder of the diced vegetables for garnish) , reserve the remainder of the diced vegetables for garnish.
Stir mixture together and check seasonings, adding salt and pepper, if needed. Chill soup for at least a couple of hours; soup needs to be very cold! The recipe made 40 ounces and filled a 40 ounce Vlasic Pickle Jar.
Remove the soup from the refrigerator and stir. Check seasonings one last time. Ladle into a bowl and garnish with remaining diced vegetables, fresh avocado, sour cream, cilantro and green onion.
Notes:
At the end, I decided that we would not eat this all at once so I didn't want to keep the vegetable garnishes in the refrigerator for a later date.
I decided to put all of the diced vegetables in the bowl with the full recipe.
I will garnish it only with sour cream, avocado, cilantro, and green onion.
I included the tops of the green onions.
Enjoy!
Peace in the Kitchen!
Notes:
At the end, I decided that we would not eat this all at once so I didn't want to keep the vegetable garnishes in the refrigerator for a later date.
I decided to put all of the diced vegetables in the bowl with the full recipe.
I will garnish it only with sour cream, avocado, cilantro, and green onion.
I included the tops of the green onions.
Enjoy!
Peace in the Kitchen!
This one is a cool recipe from the 60's.
It was so upbeat and different for the time man.
Gazpacho:
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.
Peace in the Kitchen!
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