1 lb. of Vegetarian ground round ( Yves, Gimme Lean or Morningstar). Ground Beef for the meat eaters
2 TBS Vegetable Oil
1 (1.25 oz. package of Taco Seasoning)
4 oz. cream cheese, cubed and room temperature
18 Jumbo Pasta Shells
2 C Pace Chunky Picante Sauce or your favorite Chunky Salsa
1 C Taco Sauce ( Old El Paso or Ortega)
1 C shredded Cheddar Cheese
1 C shredded Monterey Jack Cheese
4 Green Onions, chopped
1 ( 2.25 oz. can of sliced Black Olives, drained
Sour Cream for garnish
Brown the ground round in vegetable oil ,in a Saute Pan
Add package of Taco seasoning and prepare according to package directions
Add Cream Cheese and simmer until cheese is melted. stir well to combine
Remove from heat and cool completely
Cook Pasta Shells according to package directions and drain well
Pour Salsa into a 9"X13" baking dish
Stuff the shells with the meat mixture
Place them in the baking dish, open side up
Cover the shells with the Taco Sauce
Cover the pan with foil
Bake at 350 degrees for 30 minutes
Remove from oven
Sprinkle with onions, olives and both cheeses
Return to oven and continue baking uncovered for 15 minutes, cheese should melt and become golden brown.
Serve garnished with Sour Cream
Enjoy!
Peace in the Kitchen!
Friday, August 30, 2013
Julia Child / Corn Timbale
One of my favorite people in the cooking industry is Julia Child. She was definitely the pioneer in the launch of the television Chef! I could write a novel about how she has influenced my interest in being in the kitchen, cooking, creating recipes and the list goes on. She taught me to "Enjoy, Peace in the Kitchen".
I started baking Julia's Corn Timbale for Thanksgiving in 1978 when I purchased her book, Julia Child & Company. I've made it every year since! It will grace our Thanksgiving table this year.
I had the pleasure of meeting her and the pleasure of having her sign my book. The other surprise was that her husband Paul was with her and he also signed the book. You can tell by the greasy cover that I have used this book many, many times.
In 1989 I had the opportunity to see her again. It was at a book signing and the rules stated that she would only sign a book that was purchased the day of the event. This is not an uncommon practice when celebrity Chefs have a personal appearance that includes a book signing.
I decided that I would be the rebel and take my copy of Julia & Company that was well worn and 11 years old, and I would see if she would sign it again...... as I approached the table..... she was sharing the table with Jacques Pepin and I knew that there were time restraints and the line was being rushed past them as they quickly autographed their new book.
I stopped in front of Julia, pulled out my very old and worn out copy of the book and laid it down in front of her with the page opened to where she and Paul had both signed it in 1978. I could tell she was interested in the story because she had already lost Paul and it was a memory for her to see their autographs on the book. She talked to me about the time that they were together that day in 1978 and she commented on my interest in the Timbale recipe.
She took her pen and very cleverly signed the book...... Julia, again! 10/10/89
I thought that was brilliant. I thanked her and expressed to her that I will continue to make Corn Timbale for Thanksgiving.
Thank you Julia and Paul for allowing me to have the pleasure of meeting you both and to share this story on my blog 35 years later.
Corn Timbale
3 C fresh or frozen corn (process the corn in a Food Processor and then measure 3C. Pulse it just to cream it slightly)
6 eggs
3 TBS grated onion (I use a box grater)
1 tsp salt
5 TBS fresh chopped parsley
2/3 C bread crumbs
2/3 C grated Swiss Cheese
2/3 C heavy cream
6 drops Tabasco Sauce or 1/8 tsp Cayenne Pepper
In a large bowl:
Beat eggs
Add all remaining ingredients.
Mix well
This step can be done ahead of time and refrigerated until ready to bake.
Cover and refrigerate if baking later.
preheat the oven to 350 degrees.
Butter a Charlotte Mold and cut a piece of waxed paper for the bottom and butter that too.
Stir the mixture again.
Pour into the pan.
Set the Charlotte Mold in a Roasting Pan and fill the Roasting Pan half way up the Roasting Pan with boiling water.
Bake at 350 for 30 minutes.
Reduce heat to 325 and continue to bake for 1 1/4 to 1 1/2 hours more.
As it bakes, the Timbale will rise and the top will crack.
Allow to rest in the pan on a cooling rack for at least 10 minutes.
Un mold onto a plate (remember to remove the waxed paper from the bottom of the Timbale, I've forgotten it so many times that I've written a reminder on the recipe) and then reverse it again onto a serving platter right side up.
Enjoy!
Peace in the Kitchen!
I just took a Timbale out of the oven to serve for Thanksgiving 2015. This is one of my favorite side dishes. It turned out really well this year. It's really beautiful. There's something to be said for Julia Child and everything she taught us about cooking.
Enjoy!
Peace in the Kitchen!
I started baking Julia's Corn Timbale for Thanksgiving in 1978 when I purchased her book, Julia Child & Company. I've made it every year since! It will grace our Thanksgiving table this year.
I had the pleasure of meeting her and the pleasure of having her sign my book. The other surprise was that her husband Paul was with her and he also signed the book. You can tell by the greasy cover that I have used this book many, many times.
In 1989 I had the opportunity to see her again. It was at a book signing and the rules stated that she would only sign a book that was purchased the day of the event. This is not an uncommon practice when celebrity Chefs have a personal appearance that includes a book signing.
I decided that I would be the rebel and take my copy of Julia & Company that was well worn and 11 years old, and I would see if she would sign it again...... as I approached the table..... she was sharing the table with Jacques Pepin and I knew that there were time restraints and the line was being rushed past them as they quickly autographed their new book.
I stopped in front of Julia, pulled out my very old and worn out copy of the book and laid it down in front of her with the page opened to where she and Paul had both signed it in 1978. I could tell she was interested in the story because she had already lost Paul and it was a memory for her to see their autographs on the book. She talked to me about the time that they were together that day in 1978 and she commented on my interest in the Timbale recipe.
She took her pen and very cleverly signed the book...... Julia, again! 10/10/89
I thought that was brilliant. I thanked her and expressed to her that I will continue to make Corn Timbale for Thanksgiving.
Thank you Julia and Paul for allowing me to have the pleasure of meeting you both and to share this story on my blog 35 years later.
Corn Timbale
3 C fresh or frozen corn (process the corn in a Food Processor and then measure 3C. Pulse it just to cream it slightly)
6 eggs
3 TBS grated onion (I use a box grater)
1 tsp salt
5 TBS fresh chopped parsley
2/3 C bread crumbs
2/3 C grated Swiss Cheese
2/3 C heavy cream
6 drops Tabasco Sauce or 1/8 tsp Cayenne Pepper
In a large bowl:
Beat eggs
Add all remaining ingredients.
Mix well
This step can be done ahead of time and refrigerated until ready to bake.
Cover and refrigerate if baking later.
preheat the oven to 350 degrees.
Butter a Charlotte Mold and cut a piece of waxed paper for the bottom and butter that too.
Stir the mixture again.
Pour into the pan.
Set the Charlotte Mold in a Roasting Pan and fill the Roasting Pan half way up the Roasting Pan with boiling water.
Bake at 350 for 30 minutes.
Reduce heat to 325 and continue to bake for 1 1/4 to 1 1/2 hours more.
As it bakes, the Timbale will rise and the top will crack.
Allow to rest in the pan on a cooling rack for at least 10 minutes.
Un mold onto a plate (remember to remove the waxed paper from the bottom of the Timbale, I've forgotten it so many times that I've written a reminder on the recipe) and then reverse it again onto a serving platter right side up.
Enjoy!
Peace in the Kitchen!
 |
| When I got the recipe in 1978, I bought the Charlotte Mold and the Roasting Pan for the Timbale. It's the only thing I've used these pans for since then. The Charlotte pan has a permanent line marking the level of the water for the Bain Marie method of baking. |
 |
| This is the cover of the cook book. I would say that it's been used a lot! This is one of my favorite cook books! |
Peace in the Kitchen!
Corn Pie
Corn Pie:
This is one of my Best of the Best recipes!
400 degree oven
9" pie pan
I make 2 at a time. I don't double the recipe. I measure
all of the ingredients and prepare them for each pie simultaneously.
1 1/4C of Ritz crackers, finely crushed
1/2C butter, melted
2TBS butter
1 1/4 C whole milk
2 C corn, fresh or frozen
1/2 tsp salt
2 TBS flour
1/2 tsp onion salt or onion powder
1/2 tsp cayenne pepper
2 eggs, beaten
1 TBS fresh chopped Rosemary
Combine cracker crumbs and 1/2 C melted butter and mix well, reserve 1/2C
of this mixture for the topping and press the remaining into the pie pan.
In a saucepan:
combine 2TBS butter, 1C milk, corn and salt.
Bring to a boil, reduce heat to simmer and cook for 3 minutes.
In a small bowl:
Add flour and cayenne pepper to the remaining 1/4C milk and mix until smooth.
Slowly add the flour mixture to the corn mixture stirring constantly.
Cook 3 minutes until it thickens.
Cool slightly
Add onion salt and Rosemary
Slowly add eggs, stirring constantly
Pour into pie pan and sprinkle the top with remaining crumbs.
Bake for 30 minutes!
Enjoy!
Peace in the Kitchen!
Jalapeno Cranberry Skillet Cornbread
Jalapeno Cranberry Skillet Cornbread:
10" Cast Iron Skillet
375 degree oven
2 TBS Vegetable Oil and 2 TBS Butter
3 C Marie Callender's Cornbread Mix
1 1/2 C Water
3 Jalapeno's seeded and minced and combined with 2 TBS of Fresh Cilantro, chopped and placed in a Mortar and Pestle to create a paste.
1/2 C Dried Cranberries
Melt Butter and Oil in the skillet in the preheated oven.
In a bowl:
mix cornbread mix and water, blend well.
Fold in the Jalapeno/Cilantro Paste and Cranberries.
Pour the batter into the heated skillet and bake for 45 minutes.
Enjoy!
Peace in the Kitchen!
Cornbread in a Skillet
We love cornbread in Texas. The first recipe is my favorite. If you don't have access to a pre made cornbread mix then I've posted another recipe for Tex - Mex Cornbread in a Cast Iron Skillet. I like that one too.
Cornbread In A Skillet:
Cornbread In A Skillet:
10" cast iron skillet
375 degree oven
 |
| Just out of the oven. 3/4/2017 |
2 TBS vegetable oil & 2 TBS butter
3 C ( Marie Callender's Cornbread Mix) or a mix of your choice. ( I know there are those who don't
believe in a prepared mix, but believe me this makes a great cornbread and easier than creating a batter from scratch)
1 1/2 C water
1 C creamed corn
1 sm. onion, chopped
2 C shredded cheddar cheese
3-4 jalapenos, seeded and minced. ( or 1 small can of chopped chile peppers)
Melt butter and oil in the skillet, in the pre heated oven.
In a bowl:
Mix cornbread mix & water, blend well
Add corn, onion, cheese and jalapenos
Pour batter onto the heated skillet and bake for 45 minutes.
Hint:
cut left over bread into cubes and bake on a cookie sheet in a single layer at 400 degrees for 15
minutes to make croutons!
Enjoy!
Peace in the Kitchen!
 |
| ready for the oven! |
Tex - Mex Cornbread in a Cast Iron Skillet.
Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 10" Cast Iron Skillet
1 C Yellow Cornmeal
1/2 tsp Salt
1/2 tsp Baking Soda
2 Eggs, beaten
2/3 C Buttermilk
1/3 C Shortening, melted and cooled slightly.
3/4 C fresh Corn from 1 Ear of Corn.
1/2 C Heavy Cream
2 Jalapeno Peppers, minced
1 Roasted Hatch Chile, diced
1 C grated Sharp Cheddar Cheese
In a large bowl:
Cornmeal
Salt
Baking Soda
Whisk well and set aside.
In a medium bowl:
Eggs
Buttermilk
Shortening
Mix well with a blending fork.
Add liquid ingredients to dry ingredients, gradually.
Stir just to combine.
Fold in, by hand with a silicone spatula:
Corn
Cream
Jalapeno Peppers
Hatch Chile
Put the skillet in the preheated oven for 5 minutes ( I brush it generously with Vegetable Oil first) It helps to create a nice crust.
Remove the pan from the oven and pour in half of the batter.
Evenly sprinkle the Cheese over the batter.
Add remaining batter and spread out evenly.
Bake for 30 - 35 minutes, until golden brown.
Serve Hot with Butter and your favorite Berry, Peach, Apricot or Cherry Preserves. I prefer Bonne Maman Preserves.
Enjoy!
Peace in the Kitchen
Wednesday, August 28, 2013
Dallas Morning News Taste Recipe August 28, 2013
Today's Taste section headline was Salad Daze. I found it to be a bit boring even for a vegetarian. It was a recipe for an Antipasto Salad.
There were a few other interesting recipes, but the one that got my attention was this one for Molasses Crinkles.
( Source: Betty Crocker's New Boys and Girl's Cookbook, out of print/ The Miami Herald)
The Holidays are approaching and I can't seem to get enough cookie recipes. I enter the Dallas Morning News Holiday Cookie Baking Contest annually, so I am constantly researching cookie recipes. I'll post all of my recipes that I enter in the contest.
3/4C shortening, or butter
1 C brown sugar, well packed
1 egg
1/4 C molasses
2 1/4 C flour
3 tsp baking soda
1 tsp cinnamon
1 tsp powdered ginger
1/2 tsp ground cloves
1/4 tsp salt
Granulated Sugar for dipping
Wet Ingredients
In a bowl, thoroughly mix together:
shortening
brown sugar
egg
molasses
Dry Ingredients
In a separate bowl, whisk together:
flour
baking soda
cinnamon
ginger
clove
salt
Mix dry ingredients into the wet ingredients
Refrigerate 2 hours or overnight ( I always recommend refrigerating cookie dough, it's an important step in making great cookies)
Preheat oven to 375 degrees.
Line a cookie sheet pan with parchment paper or Silpat
Using a cookie scoop, make1"- 1/2" balls about the size of a walnut.
Dip the tops only in the granulated sugar
Place the 3" apart on the cookie sheet pan
Bake 10 - 12 minutes or just until set
Cool on the sheet pan for 2 minutes and transfer cookies to a wire rack to cool completely
Enjoy!
Peace in the Kitchen!
There were a few other interesting recipes, but the one that got my attention was this one for Molasses Crinkles.
( Source: Betty Crocker's New Boys and Girl's Cookbook, out of print/ The Miami Herald)
The Holidays are approaching and I can't seem to get enough cookie recipes. I enter the Dallas Morning News Holiday Cookie Baking Contest annually, so I am constantly researching cookie recipes. I'll post all of my recipes that I enter in the contest.
3/4C shortening, or butter
1 C brown sugar, well packed
1 egg
1/4 C molasses
2 1/4 C flour
3 tsp baking soda
1 tsp cinnamon
1 tsp powdered ginger
1/2 tsp ground cloves
1/4 tsp salt
Granulated Sugar for dipping
Wet Ingredients
In a bowl, thoroughly mix together:
shortening
brown sugar
egg
molasses
Dry Ingredients
In a separate bowl, whisk together:
flour
baking soda
cinnamon
ginger
clove
salt
Mix dry ingredients into the wet ingredients
Refrigerate 2 hours or overnight ( I always recommend refrigerating cookie dough, it's an important step in making great cookies)
Preheat oven to 375 degrees.
Line a cookie sheet pan with parchment paper or Silpat
Using a cookie scoop, make1"- 1/2" balls about the size of a walnut.
Dip the tops only in the granulated sugar
Place the 3" apart on the cookie sheet pan
Bake 10 - 12 minutes or just until set
Cool on the sheet pan for 2 minutes and transfer cookies to a wire rack to cool completely
Enjoy!
Peace in the Kitchen!
Tuesday, August 27, 2013
One Pot Pasta
Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings
Place all of the following ingredients in a Pasta pot.
Bring it to a boil, reduce heat to simmer.
12 oz. uncooked linguine ( or your favorite pasta)
1 can (15 oz.) diced tomatoes with liquid
1 large sweet onion, chopped
4 cloves garlic, minced
1/2 tsp red pepper flakes
2 tsp dried oregano
2 large fresh basil leaves, chopped
4 1/2 C vegetable broth
2 TBS olive oil
salt and pepper to tasteGrated Parmesan cheese for garnish
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Add vegetable broth. Sprinkle with pepper flakes and oregano. Drizzle with oil.
Cover the pot , bring to a boil. Reduce to a low simmer and keep covered , cook 10 minutes, stirring every 2 minutes.
Season with salt and pepper.
Garnish each dish with Parmesan cheese.
Enjoy!
Peace in the Kitchen!
Place all of the following ingredients in a Pasta pot.
Bring it to a boil, reduce heat to simmer.
12 oz. uncooked linguine ( or your favorite pasta)
1 can (15 oz.) diced tomatoes with liquid
1 large sweet onion, chopped
4 cloves garlic, minced
1/2 tsp red pepper flakes
2 tsp dried oregano
2 large fresh basil leaves, chopped
4 1/2 C vegetable broth
2 TBS olive oil
salt and pepper to tasteGrated Parmesan cheese for garnish
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Add vegetable broth. Sprinkle with pepper flakes and oregano. Drizzle with oil.
Cover the pot , bring to a boil. Reduce to a low simmer and keep covered , cook 10 minutes, stirring every 2 minutes.
Season with salt and pepper.
Garnish each dish with Parmesan cheese.
Enjoy!
Peace in the Kitchen!
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