Pumpkin Biscuits / Thanksgiving 2013

I like pumpkin, I have many recipes utilizing pumpkin.
I have a great recipe for Pumpkin Soup that I've been making since 1976.
I re posted the recipe at the end of this biscuit recipe.
I would serve these biscuits with the soup.

I'll  make these biscuits for this year's Thanksgiving dinner.

Pumpkin Biscuits:

1 1/4 C flour
2 TBS + 1tsp sugar
1 TBS + 1tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
3/4 C canned pumpkin puree
1/4 C butter, melted

Serve  warm with Honey Butter, recipe to follow.

Large Bowl, sift together:
flour
sugar
baking powder
salt
nutmeg
cinnamon

Add:
pumpkin
nutter
Mix Well

Place dough on a floured surface
Knead until smooth
Roll out to 1/2" thick
Cut biscuits with a 2" round biscuit cutter

Place on a sheet pan
Bake at 400 degrees 10 to 12 minutes


Honey Butter:
1 C butter, softened
1/4 C honey
Whisk together until smooth

Enjoy!
Peace in the Kitchen!



Here's my recipe for Pumpkin Soup:

1976, from my Best of the Best Recipes

I've made this Soup many times. I prepare it for Thanksgiving

It's a Cream of Pumpkin Soup (made, baked and served in the Pumpkin) The juice of the Pumpkin, as it bakes, adds a great flavor to the soup.

1- ( 7 - 8 lb.) Pumpkin ( Cut a circle around the top and keep the stem on)

4 Cups of Croutons

1 1/4 C Grated Swiss or Emmenthal Cheese

4 C Half and Half

Salt

Fresh Ground Pepper

Ground Nutmeg, a good pinch

As mentioned above, cut off the top of the Pumpkin and reserve for an attractive cover when serving this Soup.

Scrape out the pumpkin using a large heavy spoon, remove the seeds, maintaining all of the meat of the pumpkin

Fill the shell of the Pumpkin 3/4 full with alternating layers of Croutons and Cheese

Season the Half and Half with Salt, Pepper and Nutmeg

Pour the mixture into the Pumpkin

Replace the top of the Pumpkin

Place it in a Roasting Pan

Bake in a pre-heated 350 degree Oven for 2 hours.

Stir occasionally

Carefully remove it from the oven to a serving platter, serve it from the Pumpkin, at the table

Ladle into Soup Plates

Enjoy!

Peace in the Kitchen!

Roasted Red Pepper and Eggplant Dip

I've been looking for a good Roasted Red Pepper Dip.

I haven't had much success finding something that impresses me.

I decided to create my own, based on several that I researched.

Here's my recipe for Roasted Red Pepper and Eggplant Dip:

3 medium eggplants, cut in half long ways

4 cloves of garlic, sliced

3 TBS olive oil, divided

1 C Roasted Red Peppers, (you can purchase them in a jar)

1 TBS chopped fresh oregano

2 TBS lemon juice

salt and pepper to taste

Arrange the eggplant, cut side up on a baking sheet pan

Make slits in the eggplant and insert pieces of garlic

Drizzle the eggplant with 2 TBS of olive oil

sprinkle with salt

Bake at 400 degrees for 1 hour

Remove the eggplant from the oven , cool completely, scoop out the interior and add to a food processor.

Add:

red pepper

oregano

1 TBS olive oil

lemon juice

salt and pepper

Puree until smooth.

Serve with pita chips, toasted baguette slices...... etc!

Enjoy!

Peace in the Kitchen!

California Breakfast!

We have a son that lives in California. We recently spent time there. I blogged about the many restaurants we experienced and the amazing food we ate.
Today, he sent me a picture of his new favorite breakfast. It looks very appealing to us.
It's simple and easy to prepare.

Egg whites scrambled with chopped fresh Cilantro served with sliced Avocado, Pico de Gallo and Corn Tortillas. He said: "make a taco, eat and smile" We will definitely do that!

I have a recipe for my original Pico de Gallo that anyone can make to serve with this recipe.

Texans love homemade Pico de Gallo and today I found out why.

I went to the grocery store to get a small amount.

I didn't really need a lot for the recipe I was making.

It didn't look very good.

I bought fresh ingredients and made my own.

I didn't really have a recipe so here's what I did.

2 small Tomatoes,diced

1/2 of a medium sized Onion, diced

1/2 a bunch of Cilantro, chopped

2 medium Jalapenos, diced.

1 tsp Adobo Seasoning

Salt and Pepper to taste

Mix all ingredients together in a small bowl.

Refrigerate.

Enjoy!

Peace in the Kitchen!

Rustic Bean and Sausage Soup

Soup is one of my specialities. I look forward to the weather becoming cooler and the approaching Fall and Winter Seasons to begin making soup!
I have so many original soup recipes and I make soup every weekend during the cooler months.
Here's a good Hearty, Rustic Fall soup.
I make it vegetarian with Gimme Lean fresh Ground Sausage.

2 packages of Gimme Lean Vegetarian fresh Ground Sausage
1 onion, diced
2 cloves of garlic, minced
1 - 28oz. can of diced tomatoes, including liquid
1 - 15oz. can of red kidney beans, drained
1 - 15 oz. can of black beans, drained
1 - 15oz. can of navy beans, drained
2 C vegetarian beef broth (I use Better that Bouillon brand), it's available in Beef, Chicken , Vegetable and Mushroom).
1 TBS grated parmesan cheese
1 TBS chopped fresh basil leaves

In a soup pot, cook the sausage, onion and garlic on medium heat until the sausage is browned .
Add the rest of the ingredients and simmer the soup until it reaches a boil.
Reduce heat , cover and continue to cook until ready to serve.

Serve hot with large croutons or slices of French Baguette.

Enjoy!
Peace in the Kitchen!

Tex - Mex Chex Mix

I had previously posted many recipes of Chex Mix, you can search them under Chex Mix.
America is fascinated with Chex Mix and the hundreds of recipe combinations to create a snack for family gatherings, sporting events, church suppers and holidays.

My Mother always made the Classic Chex Mix for Christmas. 

Here's the latest Original Recipe from the Hippy in the Kitchen!

Tex - Mex Chex Mix:

Here's what you'll need:

Preheat the Oven to 275.

A Large Sheet Pan or Roasting Pan

3 C Wheat Chex

3 C Rice Chex

3 C Corn Chex
3 C Corn Chips ( Fritos)
3 C Mini Pretzel Squares.

3 C Chopped Pecans

I added a bag of Gold Fish.


12 TBS Butter, melted

3 TBS Taco Seasoning mixed with the Butter.

Combine everything in a Large  Bowl and mix well.

Transfer to the Sheet Pan.

Bake for 1 hour, stirring every 20 minutes.

Enjoy!
Peace in the Kitchen!

Roasted Hatch Chile Appetizer Squares

I can't seem to create enough Roasted Hatch Chile Recipes.

Here's an Appetizer:

5 eggs
1 - (8oz.) container of cottage cheese.
1/4 C flour
1/2 tsp baking powder
1/4 C butter, melted
2 TBS minced green onion
1/4 C Diced Roasted Hatch Chiles ( you can also use canned green chiles)
8 oz. shredded Hatch Jack Cheese or Pepper Jack Cheese

In a blender or small food processor, mix eggs and cottage cheese until smooth.
Add:
flour
baking powder
butter
Mix well

Fold in:
Onion
Chiles
Cheese

Pour into an 8"X 8" baking dish sprayed with a vegetable spray
Bake at 350 degrees for 30 - 40 minutes
Cool and cut into squares

Enjoy!
Peace in the Kitchen!

Queso Fundido

I experienced Queso Fundido for the first time while on a Scuba Diving trip to Mexico.
It is a traditional Mexican dish often compared to Fondue.
It's baked in a shallow Terra Cotta heat proof baking dish and traditionally served with Corn Tortillas. Texans have adapted the recipe and serve it as a dip with Tortilla Chips.
It can also be topped with Rum, Brandy or Tequila and flambeed. This is how I first had it in Mexico and I recommend it flambeed if serving at a party. The guests will be impressed with the presentation.

I make it vegetarian with Soyrizo, but it's made in Mexico with Chorizo Sausage.

Vegetable Spray
2 TBS Vegetable Oil
6 oz. of Soyrizo or Chorizo Sausage, casing removed
1/4 C finely diced onion
2 cloves of Garlic, minced
1 small can ( 1.25 oz) diced Green Chiles, un-drained
2 C Queso Quesadilla or Oaxaca( Asadero ) Cheese. Not Cheddar! It should be a White Mexican Cheese.
Corn Tortillas or Tortilla Chips

Spray a shallow ( Terra Cotta, if you have one) baking dish with a vegetable spray
Heat oil in a saute pan and cook the sausage until almost crispy, well done
Remove the sausage to a bowl and set aside

Add onion and garlic to the saute pan and cook for 5 minutes
Return the Sausage to the pan with the Onion and Garlic and mix well
Add the Green Chiles and stir.

Place 1/2 of the Cheese in the baking dish and top with 1/2 of the Sausage
Repeat with remaining Cheese and Sausage

Bake at 425 degrees for 20-30 minutes
Stir well before serving

Optional to Flambe as directed above.

Serve on 6" Corn Tortillas or dipped with Tortilla Chips.




Enjoy!
Peace in the Kitchen!

This is the dish that I bake mine in. It's called a Bram.
It's a Terra Cotta, clay baking dish.
I can double the recipe when I make it in this Bram.