Monday, March 31, 2014

Lemon Lace Cookies


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

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

Line a Sheet Pan with either Parchment Paper or Silpat

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

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

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

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

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

Allow to cool completely.


Enjoy!
Peace in the Kitchen!






    Vegetarian Field Roast Deli Bites

    This is a light lunch options or an Hors D'oeuvres.
    Field Roast Products are some of my favorites.




    Here's what you'll need:

    A variety of Deli slices
    Multi Grain Crackers
    Fresh Basil Leaves
    Ripe Avocado
    Red Onion Slices
    Spicy Mustard

    Top crackers with your choice of the variety of ingredients.

    Enjoy!
    Peace in the Kitchen!

    Vegetarian Burgers with Apricots and Raisins

    5 Medium Carrots, cooked (mash when warm)
    6 Dried Apricots, finely chopped
    4 Green Onions, finely sliced, use the entire onion
    Zest of 1 Orange
    2 TBS Chopped Fresh Mint
    1 Egg, beaten
    1 TBS Olive Oil
    1/4 C Breadcrumbs
    1/4 C Chopped Golden Raisins
    1 package of Yves Meatless Ground
    1 tsp Red Pepper Flakes
    2 TBS Fresh Chopped Parsley
    1 TBS Fresh Chopped Rosemary
    Salt and Pepper to taste
    Flour for dusting

    In a large mixing bowl, mix all ingredients together, (except flour).
    Mix by hand until well combined.
    Form Burgers
    Heat some Vegetable Oil in a skillet.
    Dust Burgers with flour.
    Cook each side 5 - 6 minutes on medium - high heat until browned on both sides.
    Serve on a bed of Ice Berg Lettuce with your choice of Condiments.

    Enjoy!
    Peace in the Kitchen!

    Vegetarian Turkey Roast with Mushrooms Burgundy

    Here's what you'll need:

    1 (16oz.) Quorn Meatless Turkey Roast
    1 1/2 TBS Grape Seed Oil
    1 Large Clove of Garlic, minced
    1 C Diced  Roma Tomatoes
    1 C Vegetarian Chicken Broth
    1/2 tsp Fresh Chopped Thyme
    2 tsp Butter, softened
    Sea Salt and Ground Black Pepper to taste

    Mushrooms Burgundy Sauce:

    1/2 C Sliced Shallots
    1 (4oz.) package of Mushrooms, our choice.
    2 C Burgundy Wine
    1 TBS Fresh Chopped Rosemary
    2 TBS Flour

    Prepare Roast according to package directions while preparing the Mushrooms.

    In a large Skillet ove Medium - High Heat:
    Oil
    Shallots
    Garlic
    Saute 3 - 4 minutes.
    Add Mushrooms and saute for 5 minutes.
    Add Tomatoes for 5 minutes more.
    Stir well.
    Add Wine and boil until reduced by half, about 15 minutes.
    Add:
    Broth
    Rosemary
    Thyme
    Return to boil.
    Reduce heat and Simmer uncovered for 15 minutes.
    Season with Salt and Pepper.

    In a small bowl, combine well:
    Flour
    Butter
    Whisk into Mushrooms and cook, stirring well, about 15 minutes.

    Serve with slices of Roast Turkey.

    Enjoy!
    Peace in the Kitchen!

    Vegetarian Mediterranean Meatball Kabobs


    Preheat the oven to 400 degrees.
    If using Wooden Skewers, begin soaking them in water before starting this recipe.

    3 1/2 TBS Tomato Paste
    1 TBS water
    1 clove Garlic, minced
    1/2 C reduced Fat Yogurt
    2 tsp chopped Fresh Parsley
    Red Onion, cut into chunks
    1 package of Quorn Meatless Meatballs (do not thaw)
    2 TBS Olive Oil or Grape Seed Oil
    1 tsp Apple Cider Vinegar
    1 tsp Lime Juice
    1 Green Bell Pepper, cut into chunky pieces
    1 package of Cherry Tomatoes
    1 package of Button Mushrooms

    In a large covered bowl:
    Tomato Paste
    Oil
    Water
    Vinegar
    Garlic
    Whisk Well

    Add Frozen Meatballs
    Stir to coat well
    Cover and refrigerate 1 hour.

    Make a dip in a small covered bowl:
    Yogurt
    Lime Juice
    Parsley
    Cover and Refrigerate until Kabobs are baked.

    Thread skewers, alternating Meatballs and Vegetables. (if using wooden skewers, soak them in water to prevent burning)
    Place Kabobs on a sheet pan lined with foil.
    Bake at 400 degrees for 10 - 15 minutes, turning occasionally.

    Serve with Yogurt Dip.

    Enjoy!
    Peace in the Kitchen!




    Cucumber Salad

    Another in the series of Healthy Recipes.
    This is a basic Cucumber Salad, great for Summer Picnics.
    It's simple , delicious and very healthy.

    3 medium Cucumbers, peeled and sliced
    1/2 C chopped onion
    1/2 C Apple Cider Vinegar
    1/4 C water
    1 TBS Dill Weed
    Sea Salt
    Black Ground Pepper

    In a serving bowl:
    Cucumber
    Onion
    Mix well

    In another bowl:
    Vinegar
    Water
    Dill Weed
    Salt
    Pepper
    Whisk well
    Pour over the Cucumbers and toss to coat.
    Refrigerate 6 hours or overnight, tossing occasionally.

    Enjoy!
    Peace in the Kitchen!

    Roasted Vegetable Salad

    Another in my series of Healthy Recipes.

    This one is simple but sometimes people that are not used to cooking need help with ideas, concepts and even recipes that are simple and basic cooking 101.

    There isn't really a recipe to follow but here's what you'll need:
    Quantities are based on the number of people you're serving.

    Zucchini or Yellow Summer Squash (your choice)
    Portobello Mushrooms
    Green Bell Pepper
    Asparagus
    Garlic Cloves
    Fresh Shredded Basil Leaves
    Olive Oil
    Apple Cider Vinegar
    Sea Salt
    Black Ground Pepper

    Preheat the oven to 350 degrees.

    Roughly cut all of the vegetables into chunky pieces.
    Place them in a large mixing bowl and coat with Olive Oil, Toss well.
    Place them on a sheet pan lined with foil.
    Bake for 15 minutes
    Transfer back to the mixing bowl.
    Add:
    Apple Cider Vinegar (to taste)
    Season with Sea Salt and Black Ground Pepper.

    Serve on a bed of Ice Berg Lettuce.

    Enjoy!
    Peace in the Kitchen!



    Sunday, March 30, 2014

    Drumstick Layered Dessert from Melissa's Southern Style Kitchen

    I received this recipe today from one of my favorite Blogs. This is brilliant! When I read the story about the Iconic American Drumstick Ice Cream Cone, I had to share this. As a child, it was my favorite Ice Cream Cone. The Ice Cream Truck would come down the street in the heat of the Summer playing that familiar song and we all grabbed our dimes and ran out to the street and waited anxiously to buy our treats. Mine was always the Drumstick coated in Chocolate and Crushed Peanuts.
    Melissa has recreated a childhood memory for me!
    I simply reposted the link to the recipe where you can see the picture too.
    Thank you again Melissa for another amazing recipe. I will definitely make this for our Backyard Summer Picnics in the heat of the Texas sun!








    **New Today** Everything you love about Drumstick ice cream cones in a decadent dessert: *Drumstick Layered Dessert*




    http://www.melissassouthernstylekitchen.com/2014/03/drumstick-layered-dessert.html


    Enjoy!
    Peace in the Kitchen!

    Saturday, March 29, 2014

    Pickled Hard Boiled Eggs



    I happen to love Pickled Hard Boiled Eggs. I make them, but I've never used a recipe. I think I'll use this one from now on!
    This was shared on I Love Texas Recipes from Hill Billy Cast Iron Cooking.
    I love it!

    Pickled Hard Boiled Eggs.

    Here's what you'll need:

    1 dozen Hard Boiled Eggs (I could give you the recipe on how to boil the perfect egg, but I think it's posted on the blog under Tips, Hints and More). I simply go to Costco and buy them already cooked and peeled. They're perfect.

    1 1/4 C Apple Cider Vinegar
    3/4 C White Vinegar
    1 TBS Kosher Salt
    2 tsp Pickling Spice
    3/4 tsp Red Pepper Flake
    Fresh Jalapeno Slices (to taste)
    Vidalia Onion Slices (to taste)
    6 Cloves of Garlic, cut in half
    A Wide Mouth  Quart Jar

    In a Sauce Pan:

    Apple Cider Vinegar
    White Vinegar
    Salt
    Pickling Spice
    Red Pepper Flakes
    Garlic
    Bring to a boil
    Remove from heat
    Put Eggs in the Jar
    Pour the Brine over the Eggs to cover them completely
    Add the Jalapeno Slices and Onion
    Refrigerate 1 week!


    Enjoy!
    Peace in the Kitchen!















    Thursday, March 27, 2014

    Spicy Brownies from Baked in NYC

    One of my favorite Bakeries in NYC is called Baked. I've always wanted to get their first cookbook and haven't yet. It looks like they have 3 books now, so I need to catch up. I found this recipe for one of their iconic desserts, Spicy Brownies. Brownies started it all for Matt Lewis and Renato Poliafito and this is their variation on the basic Brownie.

    This sounds and looks amazing. I wish I had the rights to publish some pictures, but you'll have to either get the books or wait until I bake some of these amazing brownies.

    Spicy Brownies from Baked in NYC

    1 1/4 C all-purpose Flour
    2 TBS dark unsweetened Cocoa Powder (such as Valrhona)
    1 TBS Ancho Chile Powder
    2 tsp freshly grated Cinnamon
    1 tsp Salt
    1/2 tsp ground Ginger
    9 oz. of good quality Dark Chocolate (60% to 72%) coarsely chopped
    2 oz. good quality Milk Chocolate, coarsely chopped
    8 oz. (2 sticks) unsalted Butter, cut into 1 inch cubes
    1 1/2 C granulated Sugar
    1/2 C firmly packed Light Brown Sugar
    5 large Eggs, room temperature

    Heat oven to 350 degrees
    Butter the sides and bottom of a 9"X 13" glass or light colored Baking Pan.
    Line Pan with Parchment Paper and Butter the paper.

    In a medium bowl:
    Flour
    Cocoa Powder
    Chile Powder
    Cinnamon
    Salt
    Ginger
    Whisk Well
    Set aside

    Place chopped Chocolate and Butter in a bowl over water in a double boiler, over medium heat and stir occasionally until completely melted and combined.

    Turn off the heat but keep the bowl over water in the double boiler.
    Add both sugars and whisk well.
    Do not overbeat or the brownies will be cakey.

    Sprinkle Flour mixture over Chocolate.
    Using a spatula, fold dry ingredients into wet ingredients until there's just a trace amount of Flour mixture visible.
    Pour batter into the pan and smooth the top with a spatula.
    Bake at 350 degrees for 30 minutes.
    Rotate the pan half way through baking time.
    A toothpick inserted in the center should come out with a few crumbs.

    Remove from oven and place on a cooling rack and cool completely.

    Enjoy!
    Peace in the Kitchen!

    Savory Vegetarian Chicken or Vegetarian Ground Sausage, Bread Pudding


    This is a great Vegetarian Breakfast Casserole.

    2 TBS Olive Oil
    1/4 C chopped Scallions
    1/2 chopped Red Bell Pepper
    1/2 C diced Zucchini
    1 C Quorn Chik'n Tenders or (1 package of pre cooked- Gimme Lean Vegetarian Fresh Ground Sausage)
    1/2 C canned Artichoke Hearts, drained
    Sea Salt and Fresh Ground Black Pepper to taste
    a pinch of Nutmeg
    2 C fresh Baby Spinach Leaves
    2 Eggs, beaten
    2 C Heavy Cream
    4 C 1/2" cubes of Day Old French Baguette Bread
    1 C shredded Gruyere Cheese
    2 TBS Fresh Chopped Rosemary


    In a skillet, heat Oil on Medium - High Heat:
    Scallions
    Bell Pepper
    Zucchini
    Saute 3 minutes
    Add:
    Chick'n Tenders or Sausage
    Artichoke Hearts
    Season with Salt, Pepper and Nutmeg
    Saute for 2 more minutes
    Fold in Spinach Leaves and cook just until wilted.
    Remove from heat.

    In a large mixing bowl:
    Eggs
    Milk
    Rosemary
    Whisk well
    Add Bread

    Toss gently with a wooden spoon or hands
    Let stand for 5 minutes so bread soaks up the liquid.
    Toss again

    Fold in Chik'n or Sausage / vegetable Mixture
    Fold in Cheese

    Spray a 9"X9" baking dish with a Vegetable Cooking Spray.
    Pour in the Pudding.
    Bake at 350 degrees for 45 - 50 minutes, until golden brown.

    Enjoy!
    Peace in the Kitchen!

    Moroccan Vegetarian Chicken Tagine served with Couscous

    This is another Healthy Recipe:
    Serve with prepared Instant Couscous.

    Instant Couscous:
    The couscous that is sold in most Western supermarkets has been pre-steamed and dried, the package directions usually instruct to add 1.5 measures of boiling water or stock and butter to each measure of couscous and to cover tightly for 5 minutes. The couscous swells and within a few minutes it is ready to fluff with a fork and serve. Pre-steamed couscous takes less time to prepare than regular couscous, most dried pasta, or dried grains such as rice.


    1 TBS Grape Seed Oil
    1 package of Quorn Vegetarian Chik'n Tenders
    1/4 tsp Cumin
    1 Yellow Bell Pepper, roughly diced
    1 Red Bell Pepper , roughly diced
    1 (15oz.) can of Chickpeas or Garbanzo Beans, drained and rinsed
    1 (14oz.) can of diced Tomatoes
    2 cloves of Garlic, minced
    1/3 C Dried Apricots, roughly chopped
    1 1/2 C Vegetarian Chicken Broth
    1/2 Package of Cherry Tomatoes, halved
    2 TBS chopped Fresh Cilantro
    1 - 2 tsp Harissa. (a Spicy Tunisian Condiment often sold in a tube) Tabasco would be a good substitute. Add according to taste.

    In a large saucepan or deep skillet , heat Oil.
    Add:
    Onion, cook 3 minutes.
    Add:
    Tenders
    Garlic
    Cumin
    Harissa or Tabasco
    Cook for 1 minute .
    Add:
    Apricots
    Tomatoes
    Bell Peppers
    Broth
    Reduce heat and simmer for 5 minutes.
    Add:
    Chickpeas
    Tomatoes
    Cook until everything is tender.
    Remove from heat.
    Season with Salt and Pepper.
    Fold in Fresh Cilantro.

    Serve over Couscous

    Enjoy
    Peace in the Kitchen!

    Pillsbury Cinnamon Roll Waffles and Glazed Donuts

    OK, I have to say that this is not one of my new healthy recipes but one of the Yummy ones  I said I would continue to post.
    Someone on a page that I follow on Face Book, posted pictures of these waffles. I researched the recipe and found it on the Pillsbury website.
    I don't think I need to tell you all how incredible these will be the next time our grandchildren spend the weekend with us. These will definitely be on the breakfast menu. Quick, easy, delicious!



    Pillsbury Cinnamon Roll Waffles:

    1 can of Pillsbury Grands Cinnamon Rolls with Cream Cheese Icing.

    1 C confectioner's sugar
    3 TBS whole milk
    1 tsp vanilla

    Heat a waffle iron.
    Spray it with vegetable cooking spray.
    Remove rolls from the can, set the icing aside.
    Place 1 roll on the center of the waffle iron.
    Bake for 3 - 4 minutes, (follow your waffles iron instructions for baking waffles)

    In a small bowl:
    Reserved Icicng
    Confectioner's Sugar
    Whole Milk
    Vanilla
    Mix well to create a glaze.



    Glazed Donuts:
    Heat Whole Glazed Donuts in a Waffle Iron and serve with Maple Syrup.


    Enjoy!
    Peace in the Kitchen!


    Wednesday, March 26, 2014

    Pumpkin Dutch Baby in a Cast Iron Skillet


    Pumpkin Dutch Baby in a Cast Iron Skillet:

    3 eggs
    1/2 C flour
    a pinch of sea salt
    1/3 C heavy cream
    1/2 C canned pumpkin (make another one with the other half)
    1/2 tsp cinnamon
    1/4 tsp nutmeg
    1/4 tsp allspice
    1/4 tsp ground ginger
    1 tsp vanilla
    3 TBS butter

    Preheat the oven to 400 degrees.

    Place a 10" Cast Iron Skillet in the oven until it's hot.
    Whisk eggs in a mixing bowl.
    Add flour and salt and whisk well.
    Add:
    cream
    pumpkin
    all of the spices
    vanilla
    Mix well and set aside.

    Put butter in the hot skillet and swirl it around to coat the pan.
    Pour batter in the pan.
    Bake for 20 - 25 minutes until it puffs and is golden brown.
    Dust with confectioner's sugar and serve from the skillet.

    Enjoy!
    Peace in the Kitchen!

    Cranberry Upside Down Cake and Crustless Cranberry Pie


    Crustless Cranberry Pie:

    Grease a 9" pie pan with my Pan Release Mix (equal parts of Crisco, Flour and Vegetable Oil)

    1 C flour
    1 C sugar
    1/4 tsp salt
    2 C fresh cranberries
    1/2 C chopped walnuts
    1/2 C butter, melted
    2 eggs, beaten
    1 tsp almond extract

    In a mixing bowl:
    flour
    sugar
    salt
    Whisk well

    Stir in:
    cranberries
    walnuts
    Toss to coat well

    Stir in :
    butter
    eggs
    almond extract
    Pour into the pie pan.
    Bake at 350 degrees for 40 minutes or until a toothpick in the center comes out clean.

    Serve warm with Fresh Whipped Cream or Vanilla Ice Cream.

    Enjoy!
    Peace in the Kitchen!


    Cranberry Upside Down Cake:

    1/2 C butter
    2 C sugar, divided
    2 TBS water
    1 tsp cinnamon
    1 (12oz.) bah of  fresh or frozen cranberries
    1 1/2 C cake flour
    1/2 tsp baking soda
    1/2 tsp salt
    6 TBS butter, room temperature
    1/2 C sugar
    1/2 C brown sugar
    2 eggs
    1 tsp almond extract
    3/4 C sour cream

    Grease a 9" Springform Pan with my Pan Release Mix (equal parts of Crisco, Flour and Vegetable Oil)
    Double wrap the bottom and outside of the pan with heavy duty foil.

    In a saucepan:
    Melt butter
    Stir in:
    1 1/2 C sugar
    water
    cinnamon
    Cook until the sugar dissolves.
    Bring to a boil
    Add cranberries
    Stir well to coat berries
    Pour berry mixture into the Springform pan

    In a medium bowl:
    flour
    baking soda
    salt
    Seat aside

    In another bowl, using a hand mixer:
    Beat 6 TBS butter with 1/2 C sugar and brown sugar, until light and creamy.
    Beat in eggs, 1 at a time.
    Stir in vanilla and sour cream.
    Mix in all of the dry ingredients
    Pour batter over the berries.
    Bake at 350 degrees for 50 minutes, until a knife inserted in the center comes out clean.

    Invert onto a serving platter.

    Enjoy!
    Peace in the Kitchen!




    Dark Chocolate Espresso Muffins

    This recipe calls for Unsweetened Cocoa Powder.  Some people believe that Dutch Processed Cocoa Powder is better that Natural Cocoa Powder.
    Here's a lesson in Cocoa Powder:

    Dutch Processed is washed in a potassium solution to neutralize the acidity in the chocolate. This gives it a darker color. It's generally paired with Baking Powder in a recipe, which takes care of the acid.

    Natural Cocoa Powder does not have the acid stripped. It's usually lighter in color. It's generally paired with Baking Soda in a recipe.

    So........
    If a recipe calls for Baking Powder, use Dutch Processed Cocoa.
    If it calls for Baking Soda, use Natural Processed.



    1 3/4 C flour
    1/3 C dark brown sugar
    1/4 C Unsweetened Cocoa Powder (I use Ghirardelli or Valrhona) You can use a Dutch Processed Cocoa in this recipe.
    1 1/2 tsp baking powder
    1 tsp instant espresso coffee powder,. I use Medaglia D'Oro
    2/3 C buttermilk
    1/2 tsp baking soda
    1/2 tsp salt
    1/2 C sour cream
    2 eggs
    3 TBS butter, melted

    Grease a  12 C muffin pan with my Pan Release Mix. (equal parts of Flour, Crisco and Vegetable Oil)
    Set aside.

    In a large bowl:
    flour
    brown sugar
    baking powder
    cocoa powder
    espresso coffee
    baking soda
    salt
    Whisk together.
    Make a well in the center.
    Set aside.

    In a small bowl:
    buttermilk
    sour cream eggs
    butter
    Whisk well.
    Add to dry ingredients and stir just until moistened.
    The batter should be lumpy.

    Spoon into the muffin tin.
    Bake at 400 degrees for 15 minutes.
    Remove from oven and cool in the pan for 10 minutes.

    Enjoy!
    Peace in the Kitchen!







    Fall is in the Air..... or is it Spring?

    Ok, I choose Fall! I love Spring and Summer but Fall is my favorite time of year. I make the best food during the Fall months. So let's just plan ahead.
    I decided to post a few of my favorite Fall recipes in anticipation of the Holidays.  Call me crazy, but I am a fan of Fall and Winter.
    I re posted all of these recipes on different pages. I just thought it would be fun to get your attention talking about Fall already since some of the country still has Snow after the first day of Spring!

    Pumpkin Dutch Baby:

    3 eggs
    1/2 C flour
    a pinch of sea salt
    1/3 C heavy cream
    1/2 C canned pumpkin (make another one with the other half)
    1/2 tsp cinnamon
    1/4 tsp nutmeg
    1/4 tsp allspice
    1/4 tsp ground ginger
    1 tsp vanilla
    3 TBS butter

    Preheat the oven to 400 degrees.

    Place a 10" Cast Iron Skillet in the oven until it's hot.
    Whisk eggs in a mixing bowl.
    Add flour and salt and whisk well.
    Add:
    cream
    pumpkin
    all of the spices
    vanilla
    Mix well and set aside.

    Put butter in the hot skillet and swirl it around to coat the pan.
    Pour batter in the pan.
    Bake for 20 - 25 minutes until it puffs and is golden brown.
    Dust with confectioner's sugar and serve from the skillet.

    Enjoy!
    Peace in the Kitchen!


    Crustless Cranberry Pie:
    Grease a 9" pie pan with my Pan Release Mix (equal parts of Crisco, Flour and Vegetable Oil)

    1 C flour
    1 C sugar
    1/4 tsp salt
    2 C fresh cranberries
    1/2 C chopped walnuts
    1/2 C butter, melted
    2 eggs, beaten
    1 tsp almond extract

    In a mixing bowl:
    flour
    sugar
    salt
    Whisk well

    Stir in:
    cranberries
    walnuts
    Toss to coat well

    Stir in :
    butter
    eggs
    almond extract
    Pour into the pie pan.
    Bake at 350 degrees for 40 minutes or until a toothpick in the center comes out clean.

    Serve warm with Fresh Whipped Cream or Vanilla Ice Cream.

    Enjoy!
    Peace in the Kitchen!


    Cranberry Upside Down Cake:
    1/2 C butter
    2 C sugar, divided
    2 TBS water
    1 tsp cinnamon
    1 (12oz.) bah of  fresh or frozen cranberries
    1 1/2 C cake flour
    1/2 tsp baking soda
    1/2 tsp salt
    6 TBS butter, room temperature
    1/2 C sugar
    1/2 C brown sugar
    2 eggs
    1 tsp almond extract
    3/4 C sour cream

    Grease a 9" Springform Pan with my Pan Release Mix (equal parts of Crisco, Flour and Vegetable Oil)
    Double wrap the bottom and outside of the pan with heavy duty foil.

    In a saucepan:
    Melt butter
    Stir in:
    1 1/2 C sugar
    water
    cinnamon
    Cook until the sugar dissolves.
    Bring to a boil
    Add cranberries
    Stir well to coat berries
    Pour berry mixture into the Springform pan

    In a medium bowl:
    flour
    baking soda
    salt
    Seat aside

    In another bowl, using a hand mixer:
    Beat 6 TBS butter with 1/2 C sugar and brown sugar, until light and creamy.
    Beat in eggs, 1 at a time.
    Stir in vanilla and sour cream.
    Mix in all of the dry ingredients
    Pour batter over the berries.
    Bake at 350 degrees for 50 minutes, until a knife inserted in the center comes out clean.

    Invert onto a serving platter.

    Enjoy!
    Peace in the Kitchen!





    Vegetarian Sausage Quiche in a Muffin Tin

    I did an entire post about Muffin Tin Recipes, here's another one!


    1 package of Gimme Lean Fresh Sausage (or Jimmy Dean Pork Sausage for non Vegetarians)
    1 C chopped mushrooms
    1/2 C chopped green bell pepper
    10 eggs
    1/4 C whole milk
    1/8 tsp black pepper
    1 C (4oz.) shredded swiss cheese
    1/8 tsp se salt
    1/2 C sliced green onions

    Preheat the oven to 350 degrees.

    In a large skillet, on medium/high heat:
    Sausage
    Mushrooms
    Bell Pepper
    Cook 8 - 10 minutes

    In a small bowl:
    Eggs
    Milk
    Salt
    Pepper
    Whisk well

    Add:
    Sausage
    Cheese
    Onion

    Line muffin tins with paper liners.
    Spray with a vegetable cooking spray.
    Spoon mixture evenly in the cups.
    Bake for 18 - 20 minutes.
    Remove from the oven and allow to sit 5 minutes.

    Enjoy!
    Peace in the Kitchen!

    Howdy From Texas!

    I just wanted to say good morning to all of my Blog readers around the world.
    Feel free to make any comments on the Blog. I'd love to hear from you.
    And....... don't forget that my Blog has a translation link so you can read and print any of the recipes in your own language.

    Enjoy!
    Peace in the Kitchen Y'all!

    Dallas Morning News Taste Section 3/26/2014


    There are 2 recipes that caught my eye in the Taste section this morning. The first is a recipe called Barbra's Boursin. I had a recipe in the 80's for Homemade Boursin that I  had previously posted on my blog. I'm reposting that one and Barbra's. The next is Dark Chocolate Waffles originally from Bon Appetit Magazine.
    Some of my favorite recipes have come from Bon Appetit Magazine.


    This is from 1982 in my book of  Best of the Best Recipes.
    It's a very 80's appetizer!

    Boursin au Poivre:

    1 8oz. cream cheese
    1 garlic clove, minced
    1 small scallion, small dice
    1 tsp fresh dill , chopped
    1 tsp fresh basil, chopped
    lemon pepper

    mix all ingredients together in a small bowl, except lemon pepper
    Chill completely

    Form into a ball and then flatten on top to make a disc
    Put a good quantity of lemon pepper in a bowl to roll the disc
    Roll all sides of the disc in lemon pepper

    Serve with crackers

    Enjoy!
    Peace in the Kitchen!


    Barbra's Boursin:

    8 oz. cream cheese (regular or light but not fat-free), slightly softened.
    2 TBS butter, room temperature
    1/2 tsp fresh lemon juice
    1 clove garlic, finely minced
    1 TBS oregano
    1/8 tsp cayenne pepper
    1/4 tsp freshly ground black pepper
    1/4 tsp salt
    2 TBS fresh Italian parsley, very finely minced

    Be sure to allow cream cheese and butter to soften and come to room temperature before mixing all ingredients together, either by hand or with an electric mixer.
    Refrigerate for at least an hour. 
    Serve at room temperature with breadsticks, crackers or Crudites.
    Spread keeps well in the refrigerator for several days. 
    This make about 1 cup.



    Dark Chocolate Waffles:

    This is an adaptation of the original recipe.

    2 C Flour
    1/2 C Cocoa Powder
    1/4 C Packed Brown Sugar
    1 tsp Baking Soda
    1 tsp Kosher Salt
    3 Large Eggs, separated  
    2 C Buttermilk
    1/2 C Olive Oil
    1 tsp Vanilla
    6 oz. Bittersweet Chocolate (at least 70% cacao), finely chopped

    Preheat the oven to 250 degrees.

    In a large bowl, whisk together:
    Flour
    Cocoa Powder
    Brown Sugar
    Baking Soda
    Salt 

    Make a well in the center.
    Add:
    Egg Yolks
    Buttermilk
    Vegetable Oil
    Vanilla

    Whisk together dry and wet ingredients just until combined.

    In another bowl, using an electric hand mixer on high speed:
    Beat Egg Whites until soft peaks form.
    Fold half of the Whites into the batter just until combined.
    Repeat with the remaining Egg Whites.
    Gently Fold in Chocolate.

    Heat a Waffle Iron and spray it with a vegetable cooking spray or grease with butter.
    Ladle batter onto the waffle iron and cook according to manufacturer's instructions.
    Transfer Waffles to a sheet pan and place them in the oven to keep warm.
    Continue with remaining batter.
    Serve with Butter, Warm Maple Syrup and a sprinkle of Sea Salt.

    Enjoy!
    Peace in the Kitchen!



    Healthy Cooking (22 recipes) Grilled Eggplant, Squash and Tomato Salad, Baked Zucchini Wedges, Crustless Spinach Quiche, Almond Strawberry and Banana Shake, Mocha Latte, Vegetarian Chicken Cutlets with Tomato and Tarragon, Cauliflower Salad, Marinated Cauliflower Salad, Grilled Zucchini Strips and Tomato Salad, Broccoli and Red Pepper Saute, Tex - Mex Cucumber Salad, Chickpea Salad, Warm Vegetable Salad served on Iceberg Lettuce, Celery Soup, Zucchini Frittata, Oven Roasted Portobello Mushrooms, Curried Vegetarian Chicken, Vegetarian Beef Stuffed Bell Peppers, Vegetarian Carne Asada, Asian Vegetarian Stir Fry with Chicken Tenders, Summer Squash Hash Browns, Marinated Broccoli .

    I wanted to keep some of my new favorite Healthy Recipes in one post.
    I hope that some of my readers will embrace these.
    I'll continue to update the page.


    Grilled Eggplant, Squash and Tomato Salad:

    2 Italian Eggplants, thinly sliced

    Italian:
    A deep shade of mauve-purple with some light streaking on the skin.  It is smaller and more oval in shape than the regular / classic varieties.  Italian eggplants also have a green calyx.

    1 Zucchini, sliced
    1 Yellow Summer Squash, sliced
    A handful of Cherry Tomatoes cut in half
    1/4 C Olive Oil or Grape Seed Oil
    Sea Salt and Fresh Ground Black Pepper

    Dressing:
    Prepare in a jar , shake well and set aside.
    3 Cloves of Garlic, minced
    2 TBS chopped Fresh Basil
    1 TBS Apple Cider Vinegar
    2 TBS Olive Oil or Grape Seed Oil
    Sea Salt and Fresh Ground Pepper to taste

    In a large mixing bowl, Toss Together:
    Eggplant
    Summer Squash
    Zucchini
    Oil
    Sea Salt
    Black Pepper
    Place in a Grill Basket on an outdoor barbecue grill or Grill them directly on an indoor Cast Iron Griddle.
    Cook until golden brown and slightly crispy.
    Transfer to a serving bowl.
    Fold in Tomatoes.
    Top with Dressing  and gently toss to coat the vegetables.
    Serve individual portions on a bed of Iceberg Lettuce.



    Italian Eggplant

    Yellow Summer Squash and Zucchini

    Cherry Tomatoes


    Enjoy!
    Peace in the Kitchen!



    Baked Zucchini Wedges:

    2 zucchinis, un peeled, trin the ends
    1 tsp salt
    2 eggs, beaten in a pie pan
    1/2 C ground almonds
    1/2 C grated parmesan cheese
    1/2 tsp any type of dried Italian Herb Seasoning

    Preheat the oven to 400 degrees.
    Line a sheet pan with parchment paper.
    Cut each zucchini into 3" lengths.
    Cut each length into 9 wedges.
    Place in a colander ans sprinkle with salt.
    Let stand for 1 hour.

    In another pie pan:
    Almonds
    Parmesan Seasoning

    Rinse zucchini and dry with a paper towel.
    Dip each piece in the egg wash then in the almond coating.
    Place in a single layer on the sheet pan and bake for 25 - 30 minutes,, turning after 15 minutes.
    Serve hot!

    Enjoy!
    Peace in the Kitchen!




    Crustless Spinach Quiche:


    Spray a 9" pie pan with a Vegetable Cooking Spray or grease with a thin film of Grape Seed Oil.

    1 TBS Grape Seed oil for sautéing onions.
    1- 12oz. bag of Frozen Cut Leaf Spinach, thawed and pat dry with paper towels.
    5 eggs, beaten
    3 C Shredded Emmenthal Cheese
    1/4 tsp salt (optional) I sometimes use a salt free seasoning.
    1/8 tsp pepper

    Heat oil in a skillet and saute onions until soft.
    Add spinach and cook to reduce liquid.

    In a large mixing bowl:
    Eggs
    Cheese
    Salt
    Pepper
    Mix Well

    Fold in Spinach.
    Pour into the pie pan.
    Bake at 350 degrees for 30 minutes.
    Transfer to a cooling rack for 10 minutes, or serve hot.

    Enjoy!
    Peace in the Kitchen!


    Almond, Strawberry, Banana Shake:


    2 C frozen strawberries
    2 bananas
    1 1/2 C Silk Almond Milk
    1 C orange juice
    2 TBS honey

    Combine all ingredients in a blender and blend until smooth.

    Enjoy!
    Peace in the Kitchen!




    Almond Mocha Latte:


    1 C Silk Almond Milk
    1/2 C Espresso Coffee (prepared)
    1 TBS Chocolate Syrup
    1/8 tsp almond extract

    In a saucepan, on medium/low heat:
    Simmer milk
    Add coffee and syrup, continue to heat for 2 minutes.
    Remove from heat and add almond extract.
    Pour into a mug.
    Serve hot!

    Enjoy!
    Peace in the Kitchen!




    I happen to endorse all vegetarian, alternative meat, products made by Quorn.

    Quorn Style Naked Chik'n Cutlets with Tomatoes and Tarragon

    8 Naked Chik'n Cutlets by Quorn, thawed
    Salt and Pepper to taste
    2 TBS Grape seed Oil
    1 pint or Cherry Tomatoes
    3/4 C Sauvignon Blanc Wine
    4 small Scallions, sliced
    2 TBS fresh chopped Tarragon

    Season the Cutlets with salt and pepper

    Heat oil in a skillet over medium high heat and saute the Cutlets until browned on both sides.
    Set aside on serving plates.
    Add Tomatoes to the skillet and cook for 3 minutes.
    Add Wine and simmer to reduce the liquid by half.
    Fold in the Scallions and Tarragon.
    Remove from heat and serve over the Cutlets.

    Enjoy!
    Peace in the Kitchen!



    This recipe is an alternative to Potato Salad:

    Cauliflower Salad:

    1 Head of Cauliflower
    2 stalks of celery, diced
    1/2 C diced onion
    1 TBS fresh chopped Parsley
    2 Hard Boiled Eggs, chopped
    2 TBS of Mayonnaise or Vegenaise
    1 TBS of Mustard, your choice of style
    1/2 tsp Sea Salt

    In a saucepan with a steamer. steam the Cauliflower with an inch of water, until florets are tender (about 10 minutes).
    Drain and rinse in ice water.
    Transfer to a large serving bowl.

    Fold in Celery, Onion, Parsley and Egg.

    In a small bowl or glass measuring cup, whisk together:
    Mayonnaise or (Vegenaise), Mustard and Sea Salt.

    Fold Dressing into the salad and refrigerate until ready to serve.

    Enjoy!
    Peace in the Kitchen!



    Marinated Cauliflower Salad:


    6 TBS fresh Lemon Juice
    2 TBS Dijon Mustard
    4 Cloves of Garlic, minced
    2 tsp Olive Oil or Grape Seed Oil
    4 C Cauliflower Florets
    2 C diced Red Pepper
    Sea Salt and Black Pepper
    4 TBS chopped fresh Parsley

    Dressing, in a bowl, whisk together:
    Lemon Juice
    Mustard
    Garlic
    Oil

    In a covered container:
    Toss Cauliflower with Dressing , cover and refrigerate for 4 hours, stirring occasionally.

    Add Red Pepper and Parsley
    Season with Salt and Pepper and combine well.

    Enjoy!
    Peace in the Kitchen!



    Grilled Zucchini Strips and Tomato Salad:

    What a great healthy and tasty summer salad.
    Here's what you'll need:

    Zucchinis or Yellow Summer Squash
    Roma Tomatoes
    Grape Seed Oil
    Sea Salt
    Fresh Ground Black Pepper
    Fresh Chopped Parsley

    Trim the ends of the Squash.
    Slice them into thin strips lengthwise with a Mandolin or a large Vegetable Peeler.
    Brush each strip with Grape Seed Oil, sprinkle with Sea Salt and Pepper.
    Grill the Squash on an Outdoor Grill or an Indoor Cast Iron Griddle until golden brown on both sides.
    Transfer to a Serving Platter.

    Cut Tomatoes into wedges, arrange on the platter with the Squash.
    Sprinkle with additional Sea Salt and Pepper to taste.
    Drizzle with additional Grape Seed Oil.
    Top with Chopped Fresh Parsley.

    Enjoy!
    Peace in the Kitchen!



    Broccoli and Red Bell Pepper Saute:

    1 TBS Grape Seed Oil
    1 Red Bell Pepper, roughly chopped
    6 C Broccoli Florets
    6 Green Onions, sut into strips
    1 TBS Sesame Seeds

    In a skillet:
    Heat Oil
    Add:
    Bell Pepper Broccoli
    Onions
    Saute 3 - 5 minutes
    Transfer to a serving bowl and sprinkle with Sesame Seeds.

    Enjoy!
    Peace in the Kitchen!



    Tex - Mex Cucumber Salad:


    Just because I'm thinking healthy doesn't mean I have to stay away from Tex - Mex.
    This is a delicious and easy Summertime Salad!

    Here's what you'll need:

    4 Cucumbers, un peeled and roughly chopped
    4 TBS Lime Juice
    4 TBS Grape Seed Oil
    1/4 tsp Sea Salt
    1/8 tsp Fresh Ground Black Pepper
    1/8 tsp Chile Powder
    2 TBS Fresh Chopped Cilantro

    Vinaigrette Dressing:

    In a Glass Measuring Cup or a Vinaigrette Shaker:
    Lime Juice
    Grape Seed Oil
    Sea Salt
    Black Pepper
    Chile Powder
    Whisk or Shake Well

    Transfer Cucumbers to a Serving Bowl.
    Fold in Vinaigrette
    Sprinkle with Chopped Cilantro
    Refrigerate before serving.

    Enjoy!
    Peace in the Kitchen!




    Chickpea Salad:


    "Chickpeas are Garbanzo Beans, and vice versa. But there are two types of chickpeas, the larger, lighter kind that grows in Mediterranean areas and north Africa, and a smaller, darker kind that grows in India, Ethiopia, and Mexico. They don't appear to be available fresh in the US. Dried beans are fine, but will require some hours of soaking, probably overnight, before they are cooked. Canned chickpeas are more expensive, but you can use them right away".


    Vinaigrette:
    1 clove of Garlic, minced
    fresh ground Black Pepper
    3 TBS Rice Wine Vinegar
    2 TBS Grape Seed Oil
    3/4 tsp dried Oregano
    Place all ingredients in a jar and shake well.

    3 cans of Chick Peas or (Garbanzo Beans) drained
    2 C Cherry Tomatoes, cut them in half
    1 Cucumber, un peeled and roughly chopped
    1 Green Bell Pepper, roughly chopped
    4 Green Onion, sliced
    3 TBS fresh chopped Parsley
    2 TBS fresh chopped Basil

    In a large serving bowl:
    Chick Peas
    Tomatoes
    Cucumbers
    Bell Pepper
    Green Onions
    Parsley
    Basil
    Mix well to combine.
    Fold in Vinaigrette
    Refrigerate before serving.

    Enjoy!
    Peace in the Kitchen!


    Warm Vegetable Salad served on Iceberg Lettuce:


    1 TBS of Grape Seed Oil
    3 Leeks, rinsed and thinly sliced (white part and light green only), approximately 2 C.
    Sea Salt
    3 C of Asparagus pieces cut into 1" pieces
    1 1/2 C of Sugar Snap Peas cut into i" pieces
    1 C Water
    8 Radishes, cut into quarters
    1 tsp Mustard, your choice of style
    1 TBS fresh chopped Herbs, your choice.

    Heat Oil in a skillet on medium heat.
    Saute the Leeks for a few minutes.
    Sprinkle to taste with sea salt.
    Add Asparagus and Water, cover and simmer for 2 minutes.
    Add Snap Peas and Radishes, cover and simmer 2 more minutes.
    Stir in Mustard and Herbs.
    Serve individually on a bed of Iceberg Lettuce.

    Enjoy!
    Peace in the Kitchen!



    Celery Soup:

    This recipe was adapted from Food52.

    2 C diced celery
    1/2 C chopped onion
    1/2 C diced potato
    6 TBS butter
    4 C Vegetable Chicken Broth
    1 C Whole Milk
    2 tsp Chopped Fresh Dill
    Salt and Pepper to taste

    Heat butter in a soup pot and saute onion and potato for 10 minutes.
    Add Broth and Dill.
    Simmer for 20 minutes.
    Pour into a blender and puree.
    Slowly add milk and continue blending.
    Pour through a strainer into a clean saucepan.
    Return to heat and simmer until hot.
    Season with Salt and Pepper.

    Enjoy!
    Peace in the Kitchen!


    Zucchini Frittata:

    2 large eggs, beaten
    2 zucchinis, shredded equal to 2 C
    Garlic Powder, to taste
    Onion Powder, to taste
    Black Pepper, to taste

    Preheat the oven to 350 degrees

    In an oven proof skillet:
    Heat oil.
    Add:
    Zucchini
    Garlic Powder
    Onion Powder
    Black Pepper
    Saute until tender.
    Pour in Eggs.
    Stir gently to combine.

    Cook on the stovetop until firm.
    Place in the oven for 5 minutes.
    Remove and sprinkle with Salt.

    Enjoy!
    Peace in the Kitchen!


    Oven Roasted Portobello Mushrooms:
    Here's what you'll need:

    Portobello Mushrooms
    Olive Oil
    Fresh Chopped Rosemary
    Sea Salt and Black Pepper to taste

    Preheat the oven to 350 degrees

    Lin a sheet pan with parchment paper.
    Lightly rub both sides of the mushrooms with oil.
    Place them gill side down.
    Sprinkle with Rosemary, Salt and Pepper.
    Bake for 20 - 30 minutes.

    Serve as a side dish or a main course with a small salad.







    Enjoy!
    Peace in the Kitchen!


    Curried Vegetarian Chicken:
    Non Vegetarians can use Chicken Breasts.

    In a small bowl:
    2 TBS curry powder
    2 tsp paprika
    sea salt to taste
    Rub onto 4 Quorn Chik'n Style Naked Cutlets that have been lightly rubbed with olive oil.
    Place them in a ziplock bag and refrigerate for 2 hours.

    Heat 2 TBS olive oil in a skillet.
    Cook the Cutlets until golden brown, (about 3 minutes on each side)

    Enjoy!
    Peace in the Kitchen!


    Vegetarian Beef Stuffed Bell Peppers:

    This is an individual recipe. Increase ingredients based on the number of people.

    1 Bell Pepper
    1/4 C diced Celery
    1/4 C diced Zucchini or Asparagus
    1/4 C diced Muchrooms
    5 oz. Veggie Ground Sirloin (Yves or Quorn make a vegetarian Ground Beef) Gimme Lean also makes a fresh Ground Beef (in a package like Jimmy Dean Sausage)
    1 tsp soy sauce
    1/2 tsp Tabasco Sauce
    Sea Salt and Pepper to taste

    Cut off the tops of the Peppers, remove seeds. Reserve the top.
    Place peppers in a saucepan of boiling water for 3 - 4 minutes.

    In a small bowl, mix all remaining ingredients well.
    Stuff the mixture into the Pepper and replace the top.
    Place in a baking dish.
    Bake at 400 degrees for 45 - 60 minutes.

    Enjoy!
    Peace in the Kitchen!


    Vegetarian Carne Asada:
    Non Vegetarians can use Beef Strips.

    Marinade:
    1/2 C olive oil
    1/2 C lime juice
    1 TBS black pepper
    1 TBS Sea Salt
    1 TBS Cumin
    2 TBS minced garlic
    1 package Yves Meatless Beef Strips or (1-9oz. package of Gardein Beef-less Tips) or  (Gardein Beef-less Strips).

    In a small bowl, whisk together marinade ingredients.
    Place Marinade and Beef in a large ziplock bag and refrigerate overnight.
    Grill the Beef.
    Serve with grilled Green Peppers, Mushrooms and Zucchini.

    Enjoy!
    Peace in the Kitchen!


    Asian Veggie Stir Fry with Quorn Chik'n Tenders

    1/2 C Bok Choy Stalks, chopped
    1/2 C Bean Sprouts
    1/2 C diced Green Bell Pepper
    1/2 C diced Mushrooms
    2 TBS Olive Oil
    1 tsp Soy Sauce
    1 tsp Lemon Juice
    1 tsp chopped Fresh Ginger
    Black Pepper

    1 package of Quorn Chik'n Tenders

    In a skillet, heat oil and add Bok Choy until browned on the edges.
    Add:
    Bean Sprouts
    Bell Pepper
    Mushrooms
    Ginger
    Chik'n Tenders
    Cook until well done and Chik'n Tenders begin to brown.
    Add:
    Soy Sauce
    Lemon Juice
    Pepper
    Cook for 1 minute more.

    Serve hot over a bed of Iceberg Lettuce.

    Enjoy!
    Peace in the Kitchen!


    Summer Squash Hash Browns:

    2 C grated Summer Squash, pat dry with paper towels
    1 TBS Olive Oil
    Sea Salt
    Pepper
    Garlic Powder to taste

    In a skillet, heat oil.
    Scoop 1/2 portions of the squash and make patties.
    Flatten the top and sprinkle with seasonings.
    Cook without moving until the bottom is golden brown, about 3 minutes.
    Flip and continue cooking for an additional 3 minutes.
    Serve Hot.
    Note: Cook on medium - high heat. The patties should be crispy and not limp.

    Enjoy!
    Peace in the Kitchen!


    Marinated Broccoli:

    8 C Broccoli Florets

    Marinade:
    1/2 C Apple Cider Vinegar
    1/2 C Grape Seed Oil
    1/2 C Water
    1 TBS Dill Weed
    1 tsp Sea Salt
    1 tsp Ground Black Pepper
    1 tsp Garlic Salt

    Whisk the Marinade ingredients in a small bowl.
    Place Broccoli in a covered container.
    Pour Marinade over the Broccoli and stir to coat well.
    Cover and refrigerate overnight.
    Stir occasionally.

    Enjoy!
    Peace in the Kitchen!