Saturday, September 23, 2017

Sweet Corn Tomalito in a Microwave Oven

There are many recipes for Corn Tomalito made on the Stovetop in a Double Boiler and I love that idea. It takes an hour to steam it. I serve a Corn Dish every Thanksgiving and I had never heard of Sweet Corn Tomalito until recently. With all of the food that has to be prepared for our Thanksgiving Dinner, I embraced the idea of making this in the Microwave.

Tomalito is a typical dish of the Amazonas region in Peru. It's also a common dish in Central America.

Sweet Corn Tomalito in a Microwave Oven

Here's what you'll need:
A Microwave safe Glass Bowl.

The following ingredients are mixed in the Bowl:

1 C Cornmeal
1/4 C Masa Harina Flour
1/2 C Granulated Sugar
1 TBS Baking Powder
1/2 tsp Salt
2 C Whole Milk
1 C Water
1 (15 oz.) Can of Creamed Corn
1 Egg
4 TBS Butter, melted
1 C Frozen Sweet Corn, thawed.

In the Bowl:
Combine all of the ingredients and Whisk until completely combined.

Heat it in a Microwave Oven for 5 minutes.
Remove and Stir well.
Return and heat an additional 5 Minutes.
Mix well.
Return for the final time and heat an additional 5 minutes.

Mix well and serve hot.

Peace in the Kitchen!

Saturday, September 16, 2017

My friend and Chef, Ellise Pierce, The Cowgirl Chef.

Red Rice, Black Beans and Green Chile

Years ago, beans and rice was my go-to dinner —  before I moved to France, before I learned about so many other flavors and techniques, and back when being vegan meant little more than this. I’d make a big batch and stuff it into a warmed up tortilla and call it done. Easy enough for when I was short on time and totally fast food.

My vegan days long behind me, I haven’t made this in ages. But I’m definitely leaning more vegetarian than not most of the time, so I thought about beans and rice again, but I wanted to make it less boring. I wanted delicious. (Beans and rice? Are you kidding me?)

And delicious it was. The red rice and the roasted Hatch green chile (fresh; not the canned or frozen stuff) take this to the next level, and as far as the chile goes, you can make this as mild or hot as you like (I’m totally mild). I always have black beans that I’ve made in the freezer, but you can use canned ones, too. No judgment.

It’s totally fast. The only thing you have to wait on is the rice and that’s a 45-minute deal that can be happening while you do something else. Or you can make the rice in advance and just scoop it out and add it to the beans and chiles and warm it through. Eat it in bowl with some avocado and salsa if you like or put it right into a tortilla, roll it up, and eat it while you watch the news. Some things are just fine as they are.

Red Rice, Black Beans and Green Chile
Makes 4 servings
  • 1 cup brown rice, uncooked
  • 2 tablespoons grapeseed oil
  • 1 large shallot, minced
  • 1 cup chopped cherry tomatoes
  • sea salt to taste
  • 2 tablespoons tomato paste
  • 2 cups chicken stock or vegetable stock
  • 2 cups black beans
  • ⅓ cup roasted Hatch green chiles
  • tortillas for serving
  • salsa for serving
  • avocado for serving

1.Rinse the rice well in a colander.

2.Put the grapeseed oil and shallot in a medium saucepan over medium heat. Stir and cook until the shallot is translucent, 3 to 5 minutes. Add the chopped tomatoes, rice, and a big pinch of sea salt. Stir until the rice begins to lose its color and become opaque, another 3 to 5 minutes. Add the tomato paste and stock, cover, and let come to a boil. When it boils, reduce the heat to a simmer and cook until done, about 45 minutes.

Save time: Make the rice in advance and keep in the fridge until ready to assemble.

3.Put the black beans, green chile, and 2 cups of the cooked rice in a large skillet. Warm through and serve either in a bowl or in tortillas with avocado and salsa.

Peace in the Kitchen!

Monday, September 11, 2017

Blueberry or Cherry Coffee Cake, a Vintage Family Recipe

Some of the best recipes come from family recipes. The older the recipe, the better. This one is a vintage Family Recipe.

This is the Blueberry Pecan.
Blueberry Pecan

Cherry Almond

I decided to post pictures of the recipe card.

In the ingredients it calls for Chopped Pecans, Anne just puts in a handful.
She added 1/2 tsp of Almond Extract to the Cherry filling, in addition to the Vanilla in the Batter.
She uses Slivered Almonds with the Cherry Filling and Pecans with the Blueberry Filling.

You could make Apple Pie Filling with Walnuts and a 1/2 tsp of Apple Pie Spice Mix.

It's simple and delicious.

Peace in the Kitchen!

Saturday, September 9, 2017

Healthy Hippy Bites

Granola Bites in a Muffin Tin:

We buy Granola Bites at a local Market.
I think this recipe fits in well with the theme of this blog.

In the 60's & 70's we certainly ate  a lot of Granola. I've posted my Hippy Granola Recipe on the Blog.

This is simple and very close to the ones we buy.

1 1/2 C Quick Rolled Oats ( not instant )
1/2 C Almond Flour
1/2 C Flax Seeds
1/2 C Chopped Walnuts
1/4 C Sunflower Seeds
1/2 C Dried Blueberries
1/2 C Dried Cranberries
1/2 C Dried Coconut
1/2 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Clove
1/4 tsp Salt
1 Egg, beaten
2/3 C Honey
1/4 C Vegetable Oil
1 tsp Vanilla extract
1 tsp Almond extract

In a large bowl, mix well:
The first 12 ingredients ( the dry ingredients )

In a separate bowl, mix well:
The next 5 ingredients ( the wet ingredients )

Mix the wet ingredients into the dry ingredients  until dry ingredients are completely moistened.

Divide among 12 cups of a regular size Muffin Tin

Press down with the bottom of a glass
Bake at 350 degrees for 20 minutes or until they begin to brown slightly

Cool before releasing from the pan

Peace in the Kitchen!

Thursday, September 7, 2017

Hippy Nuggets

These would be good for Breakfast or an Afternoon Snack served with a great cup of coffee. They're small but they have a lot of texture and taste. They're not too sweet and they're filled with yummy ingredients. They are the perfect Hippy in the Kitchen Snack. I have a collection of additional Hippy recipes that I've added at the end of this one.

Hippy Nuggets

Here's what you'll need:
Preheat the oven to 300 degrees.
A Sheet Pan lined with Parchment Paper
A 1 1/2" Cookie Scoop

3/4 C Wheat Flour
3/4 C All Purpose Flour
1/2 tsp Baking Powder
1 C Old Fashioned Oats
1 C Light Brown Sugar
8 TBS Butter, room temperature.
1/2 C Crunchy Peanut Butter
1/4 C Honey
2 Eggs
2 tsp Vanilla
1 C Dried Cranberries
1/3 C Sunflower Seeds
1/2 C Chocolate Chips

In a Mixing Bowl: (Dry Ingredients)
Wheat Flour
All Purpose Flour
Baking Powder
Whisk well.

In a Large Mixing Bowl with a Hand Mixer:
Mix just until well combined. The texture will be grainy.

Peanut Butter
Mix until completely combined.

Dry ingredients.
Sunflower Seeds.
Mix on Low Speed just until combined. Do not over beat.

Use the Cookie Scoop and drop dough onto the Sheet Pan.
Bake 18 - 20 minutes.

Remove Pan to a Rack to Cool for 5 minutes.
Transfer Nuggets to a Rack to cool completely.

Peace in the Kitchen!