Mushrooms, Diced Tomatoes and Poached Eggs

I hesitated to post this recipe and then I realized we would make it again.
It's quite simple
It's an Entrée.

Button Mushrooms

Browned Mushrooms

8 oz. Bag of Spinach Leaves.

It's easy and delicious.

Here's what you'll need.
A Non Stick Skillet.
1 TBS Vegetable Oil
1 TBS Butter
1 Pound of Button Mushrooms, cut in half.
1 - 14.5 oz. Can of Diced Tomatoes.
1 tsp Dried Oregano. (We grow our own and Dry it)
1 - 8oz. Bag of Spinach Leaves.
2 Eggs or 1 per person if serving it for a larger crowd. Adjust the amount of Mushrooms and Tomatoes.

In the Skillet on Medium Heat:
Oil
Butter
Heat until Butter is melted and bubbly.

Add:
Mushroom Halves.
Stirring occasionally, cooking until they are browned.

Add:
Tomatoes with Juice.
Cook a few minutes on Medium Heat.
Increase Heat to Medium High to reduce some of the liquid.
Cook until the liquid reduces.

In the another Skillet on Medium High Heat.
1 TBS Water
Spinach Leaves.
Stir constantly until completely wilted.
Add to the Mushroom/Tomato Mixture.
Stir to combine well.


Remove from Heat.
Add Oregano and stir to incorporate.
See instructions below for serving immediately.

At this point, if we're not planning to eat it right away, spoon it into a glass container with a lid.
Allow it to cool completely.
Refrigerate until ready to serve.

When Serving Immediately:
To the Mixture in the Skillet, Top with two Eggs and continue cooking until they are cooked to your liking. Do not Stir.
We like them Poached.

Enjoy!
Peace in the Kitchen!

Pan Release Mix

I spent some time as a Cake Decorator in the 80's. I was looking for a part time job and the opportunity came available. I learned from my mentor, Elizabeth. She had worked in the industry for over 20 years and she was incredible at making cakes and decorating them. She taught me so much and I took advantage of the knowledge that she had. I came away with the best icing recipe, the best decorating techniques, and this recipe for the perfect Pan Release. I also took some Cake Decorating Classes and this was the recipe used in the Class. I use it in all of my Cake Pans, including the most intricate Bunt Pan designs. This is absolutely a Best of the Best Recipe. 

Pan Release Mix

Equal parts of Crisco, Vegetable Oil and Flour.
I start with 1 C of each mixed well and refrigerated in a Jar.
I always have it available for all of my baking needs.

Brush the Pans generously with the Mix.

Enjoy!
Peace in the Kitchen!

Cauliflower Patties

We love Broccoli Patties, Potato Patties, Onion Patties and Cauliflower Patties.
I had previously written a recipe for Cauliflower Patties and when I made them, they didn't turn out like I thought they would. I learned from the mistakes and here's the new recipe.
In the first one I talked about starting with a Head of Cauliflower and it went from there.
The recipe had you trim the florets, boil them and then cut them into small pieces.
The pieces should have been really tiny, like riced. Mine were too big even after cutting into "small" pieces. It only required 4 cups and there was so much more left so here's my new, adapted recipe using 4 Cups of Riced Cauliflower that's purchased. I deleted that other recipe from the Blog.
I also made a homemade Tzatziki Sauce to serve with them and the recipe is included here.

I made homemade Tzatziki Sauce to serve with the Patties.

Make sure you have 4 Cups.
You don't need to Cook it.
Just thaw completely if you purchase it frozen.

Here's what you'll need:
A Non Stick Skillet


4 C Riced Cauliflower
2 Large Eggs, whisked.
1/2 C Flour
2 Green Onions, finely diced.
3 Cloves of Garlic, minced.
Salt and Pepper to taste.
Enough Vegetable Oil for frying.

In a Large Mixing Bowl:
Cauliflower
Eggs
Flour
Onion
Garlic
Salt
Pepper
Stir to combine well.

In a Skillet on Medium High:
Oil, until Hot.

Spoon about 3 TBS of the Mixture for each Patty and drop it into the Oil, flatten slightly.
Fry until each side is Golden Brown.

Transfer them to Paper Towels to absorb some of the Oil.

Serve Hot with Tzatziki Sauce.


We love this with Pita Chips, Pita Bread, Stuffed Grape Leaves and so much more. I prefer to make it myself, I can control the taste and texture.

Dolmades ( Stuffed Grape Leaves)

Pita Bread

Homemade Tzatziki Sauce:

1 Large Cucumber
1 Clove of Garlic, minced
1 TBS Fresh Chopped Dill, not dried.
18 oz. Plain Greek Yogurt
1 1/2 TBS White Wine Vinegar
1 TBS Olive Oil
1/4 tsp Salt
1/8 tsp Freshly Ground Black Pepper

Peel the Cucumber.
Slice in Half, lengthwise
Scoop out the Seeds.
Grate the Cucumber on a Box Grater.
Transfer to a Fine Strainer or Sieve.
Squeeze out as much Water a s possible.
Sprinkle with Salt and set the Sieve on top of a Bowl to drain
for at least 10 minutes.
Squeeze one more time.

Transfer to a bowl.
Add:
Garlic
Dill
Yogurt
Vinegar
Olive Oil
Pepper

Whisk well.
Serve with Homemade Vegetarian Stuffed Grape Leaves, Pita Chips, Pita Bread, Vegetable Patties.

Enjoy!
Peace in the Kitchen!

Empty Tomb Rolls

We serve these at Easter.

Here's the story and meaning behind the Rolls. Some families make the Rolls while telling the Easter story to their children.

Jesus —marshmallow
After Jesus died on the cross he was wrapped in linen— roll in butter and cinnamon
Jesus put into tomb — crescent roll dough
3rd day Jesus has risen & no longer in tomb — open cooked roll to find NO marshmallow

Here's what you'll need:
Preheat the oven to 375 degrees.
A  Jumbo Muffin Tin (8 Wells) Sprayed with a vegetable Cooking Spray.

10 ounce package of Jumbo Refrigerated Crescent Rolls (8 Rolls)
1/4 C Granulated Sugar
1 TBS Cinnamon
8 Large  (regular size) Marshmallows
1/4 C Butter, melted (in a Bowl large enough to Dip the Marshmallows.

Combine the Cinnamon and Sugar in a Bowl large enough to Dip the Marshmallows.

Separate the 8 Crescent Roll Triangles.

Dip each Marshmallow in the Butter and then in the Cinnamon/Sugar.
Place a Marshmallow onto 1 Crescent Triangle.
Wrap the Dough around the Marshmallow and Pinch to seal  the edges completely.
You don't want any of the Marshmallow to seep out during Baking.

Dip the top of each Roll in Butter and then Cinnamon/Sugar.
Place them Sugar side up into the wells of the Muffin Tin.

Bake for 13 - 15 Minutes.
Serve them warm.

Enjoy!
Peace in the Kitchen!

Tzatziki Sauce

We love this with Pita Chips, Pita Bread, Stuffed Grape Leaves and so much more. I prefer to make it myself, I can control the taste and texture.

Dolmades ( Stuffed Grape Leaves)

Pita Bread

Homemade Tzatziki Sauce:

1 Large Cucumber
1 Clove of Garlic, minced
1 TBS Fresh Chopped Dill, not dried.
18 oz. Plain Greek Yogurt
1 1/2 TBS White Wine Vinegar
1 TBS Olive Oil
1/4 tsp Salt
1/8 tsp Freshly Ground Black Pepper

Peel the Cucumber.
Slice in Half, lengthwise
Scoop out the Seeds.
Grate the Cucumber on a Box Grater.
Transfer to a Fine Strainer or Sieve.
Squeeze out as much Water a s possible.
Sprinkle with Salt and set the Sieve on top of a Bowl to drain
for at least 10 minutes.
Squeeze one more time.

Transfer to a bowl.
Add:
Garlic
Dill
Yogurt
Vinegar
Olive Oil
Pepper

Whisk well.
Serve with Homemade Vegetarian Stuffed Grape Leaves, Pita Chips, Pita Bread.

Enjoy!
Peace in the Kitchen!

Yellow Split Pea Soup

QUEBEC STYLE PEA SOUP:

This is the Classic French Canadian Soup'
It features Dried Yellow Split Peas together with Vegetables, Herbs and a Ham Hock.
Simmering it infuses great flavor into the soup.
It's traditionally served at Christmas and Easter.
The recipes includes Vegetarian options where stated.

Here's what you'll need:
A Large Soup Pot or Dutch Oven.

A 1 Pound Ham Hock. (it can simply be eliminated for Vegetarians.)
2 TBS Butter or Vegetable Oil
2 Medium Carrots, finely diced.
1 Rib of Celery, finely diced.
1 Medium Onion, finely diced.
1 3/4 C Dried Yellow Split Peas
1 Large Bay Leaf or a few small ones.
1 TBS Dried Marjoram
1 tsp Dried Thyme
4 C Chicken Broth, Vegetarian No Chicken Broth or Vegetable Broth
3 C Water
Salt and Pepper to taste.

Trim and remove skin from the Ham Hock.

In the Soup Pot on Medium High Heat:
Butter or Oil until Hot.

Add:
Carrots
Celery
Onion
Cook for 10 minutes, stirring occasionally.

Add:
Peas
Bay Leaf
Marjoram
Thyme
Cook for 2 minutes, stirring.

Add:
Your Choice for Broth.
Water
Mix Well.

Add:
Ham
Bring to a Boil.
Reduce Heat to Medium-Low Heat and cover the Pot.
Simmer stirring occasionally.
Cook 1 1/2 - 2 Hours.
Peas should be very soft and the Soup should begin to thicken.
Add additional water if it appears to be too Thick.
Remove from Heat and set aside.

Discard the Bay Leaf.
Remove the Ham Hock. (allow to cool completely)
Remove the Meat from the Bone.
Roughly chop it and return it to the Pot.
Stir well to combine.
Season with Salt and Pepper to taste.

Enjoy!
Peace in the Kitchen!

A Guide to Using the Right Onions

Enjoy!
Peace in the Kitchen!

Spring Pea Soup

Spring Pea Soup
This is an Original Recipe.

Here's what you'll need:
A Large Soup Pot
A Blender
A Sieve

3 TBS Vegetable Oil
1 Clove of Garlic, minced.
1 1/2 C Sliced Leeks (white part only)
3/4 C Diced Celery
1 tsp Fresh minced Thyme
Sea Salt to taste.
Pepper to taste.
1 C Sour Cream (additional for garnish)
3 C Vegetarian Chicken Broth, divided + 2 1/2 C Water.
1/2 C Heavy Cream
2 - 1 pound bags of Frozen English Peas, divided.
3 TBS Fresh chopped Parsley
1 Small Onion, diced.
1/4 C Flour
1/4 C Butter, melted.

In the Soup Pot:
Oil, until Hot.
Add:
Garlic
Sauté for 1 minute.

Add:
Leeks
Onion
Sauté 8 minutes.

In a separate saucepan on Medium Heat:
Simmer the Broth.

Add:
Heavy Cream to the Vegetable Mixture.

Add:
One of the bags of Peas.

Add:
3/4 C of the Broth.

Add:
Parsley and Thyme
Continue to Simmer.

Transfer the Soup in Batches to the Blender and Purée it.
Gradually Add:
The remainder of all of the liquid.
Strain it through the Sieve.
Return it to the Soup Pot.
Whisk in the Sour Cream.
Reheat but do not boil.

Add the second bag of Peas.

In a Small Saucepan on Medium Heat:
Melted Butter
Flour
Whisk continuously to create a Roux.
Add some of the Soup Liquid and whisk until it's incorporated to create a thick Roux.
Spoon it into the Soup and Whisk Well.


Serve Hot and Garnish with Sour Cream.

Enjoy!
Peace in the Kitchen!

Better Than Bouillon

I wanted to share this Vegetarian Product that I use for Soups, Gravies, and added incredible Flavor to a variety of Recipes.

Enjoy!
Peace in the Kitchen!

Pumpkin Pie Spice

Homemade Pumpkin Pie Spice

1/4 Cup Cinnamon
2 Table Spoons Ground Ginger
1 Table Spoon Ground Nutmeg
1 Table Spoon Ground Cloves

Mix well and store in a Jar.
Use as needed for Holiday recipes.

Enjoy!
Peace in the Kitchen!

The Negg

Here's a product endorsement for the Negg from Sur La Table.

Enjoy!
Peace in the Kitchen!

Pickled Okra

I Love Okra.

Pickled Okra:

1 pound of Whole Okra
4 Serrano Chiles
1 C Water
1 C Apple Cider Vinegar
3 Cloves fo Garlic, minced.
1 tsp Turmeric
3 TBS Pepper
2 TBS Sea Salt

Clean the Okra Pods.
Pack tightly, stem side up into 2 Pint Sized Canning Jars.
Tuck 2 Chiles into each Jar.

In a Stainless Steel Saucepan:
Water
Vinegar
Garlic
Turmeric
Pepper
Salt
Whisk well.

Bring to a Boil.
Whisk again.
Divide the Brine between the 2 Jars.

Seal them and store them in a Pantry for 3 weeks.

Enjoy!
Peace in the Kitchen!

Pioneer Beans

These Beans were a staple for Wagon Train Meals that kept you full for long rides.

They were a great source of Protein for the Pioneers.

Here's what you'll need:
A Cast Iron Dutch Oven or Cast Iron Enamel Stock Pot.

16 oz. Dry Pinto Beans, washed well.
9 C Water
2 Large Onions, diced.
2 tsp  Salt
1/2  tsp   Dried Oregano
1/2 tsp  Garlic Powder
1/4 tsp Black Pepper
1 TBS  Molasses



In a Pot with 6 C Water on Medium High Heat:
Bring Water to a Boil.
Cook for 5 minutes.
Turn off the Heat.
Let them sit for one hour.

Add:
3 C Water
Bring to a Boil.
Add:
Onion
Salt
Oregano
Garlic Powder
Black Pepper
Stir well.

Add:
Molasses
Stir to combine well..
Reduce Heat to Low.
Cook for an additional Hour.

Serve Hot.

Enjoy!
Peace in the Kitchen!

Fromage Fort

Fromage Fort (literally "strong cheese") is a French Cheese Spread. It's traditionally made by blending together pieces of different leftover Cheeses, White Wine (or other Spirits), Garlic, and various Herbs. 

Blue Cheese, while one of the possible components, is usually included in small quantities, as its flavor is often stronger than other traditional ingredients.

Cheeses used in Fromage Fort include:

• Camembert
• Brie
• Swiss cheese
• Parmigiano-Reggiano
• Goat milk cheese

A typical afternoon Casse-Croûte (Snack), with our friends, in the heat of the Provençal Summer.
Anne and Jean!
I took the picture while Irene was getting the rest of the food.
This was how we spent our hot afternoons outside on the Patio.
We have so many, many years of memories with our friends in France.

Fromage Fort Spread

Lavash

Cornichons

A variety of Provençal Olives

Toasted Baguette slices

You'll need a Food Processor.

3 to 4 garlic cloves, peeled

1 pound leftover pieces of cheese, a combination of as many hard and soft varieties as you desire (like Brie, cheddar, Swiss, bleu, mozzarella or goat), trimmed to remove surface dryness and mold.
1/2 cup dry white wine or vegetable broth or a mixture of both
1 teaspoon freshly ground black pepper
Salt, if needed 

In the Food Processor:
Garlic
Pulse a few times until coarsely chopped.
Add:
Cheese
Wine
Salt  (not necessary if you use a variety of salted Cheese) and Pepper to taste.
Process for 35 to 45 seconds. The Cheese should be Creamy but still have texture.

Transfer to a Crock.
Cover with Plastic Wrap.
Refrigerate until ready to use or at least 30 minutes.

Serve with:
Crackers
Toasted slices of Baguette Bread.
Lavash Bread
Bread Sticks
A variety of Vegetables.

Serve accompanied with:
Cornichons
A variety of Olives
Peanuts
Rosé on the Rocks!

Enjoy!
Peace in the Kitchen!

Crustless Broccoli Cheddar Quiche

Broccoli Cheddar Quiche:

• Butter 1 - 9" Pie Pan. Or Spray with a Vegetable Cooking Spray.
• 
  
• 3 C Fresh Broccoli Florets
• 6 large Eggs
• 1 C Half and Half
• Salt and Pepper to taste.
• 1/8 tsp Nutmeg
• 1 C Shredded Cheddar Cheese  (I use Half Cheddar and Half Swiss)

1. Preheat oven to 350 degrees.
2.  Bring a medium pot of salted water to a boil. Add Broccoli; cook 1 minute. Drain well; blot dry with paper towels. 
3. In a large mixing bowl, whisk together Eggs, Half-and-Half,  Salt, Pepper, and Nutmeg. 
4. Spoon the Broccoli evenly in the Quiche Pan.
5. Sprinkle half of the Cheese over the Broccoli.
6. Pour the Egg Mixture over the Broccoli.
7. Sprinkle the remaining Cheese over the Quiche .
8.  Bake until golden brown, 35 to 40 minutes.                                                                                                                                                                   

Enjoy!

Peace in the Kitchen!