As a vegetarian I eat a lot of beans. As I've mentioned before, we eat beans in Texas. We're influenced by Mexican and Cuban cuisine and that includes many versions of beans.
Here's a great black bean recipe!
They can be served as a side dish , in Tex - Mex Salad, in Tacos and more!
2 TBS olive oil
1 onion, diced
2 red bell peppers, diced
2 green bell peppers, diced
2 jalapenos, diced
3 - (19oz.) cans of black beans, rinsed and drained
1 C water
1/4 C red wine ( Hearty Burgundy)
2 tsp sugar
1 tsp dry oregano
salt and pepper to taste
2 green onions, the entire onion, chopped
1/4 C chopped fresh cilantro
Saucepan:
heat oil
Add:
onion
red pepper
green pepper
jalapeno
Saute, 3 minutes.
Add:
beans
water
wine
sugar
oregano
salt
pepper
Bring to a boil
Reduce to simmer
Simmer 30 minutes
Fold in green onions and cilantro.
Enjoy!
Peace in the Kitchen!
Friday, September 6, 2013
Black Eyed Peas
I don't know if it's a Texas tradition or do other states eat Black Eyed Peas on the first day of the new year? We love Black Eyed Peas in Texas, anytime of the year. I think we just have a passion for food here.
There are so many recipes for Black Eyed Peas from simple and plain to decadent. We eat a lot of Texas Caviar that's made with Black Eyed Peas.
This recipe is made with a dressing and very tasty.
2 C shelled black eyed peas
1 C vegetable oil
1/3 C red wine vinegar
1 clove of garlic, minced
1 tsp salt
1 tsp pepper
1 TBS minced parsley
1 small red onion, thinly sliced
Saucepan, over medium heat:
Cover peas with water
Bring to a boil
Simmer for about 30 - 40 minutes, or until tender yet firm.
Make the dressing:
In a bowl, whisk together:
oil
vinegar
garlic
salt
pepper
parsley
Mix well
Drain the peas
Toss in the onion slices
Add dressing
Cover and refrigerate at least 24 hours, or up to 2 weeks.
Enjoy!
Peace in the Kitchen!
There are so many recipes for Black Eyed Peas from simple and plain to decadent. We eat a lot of Texas Caviar that's made with Black Eyed Peas.
This recipe is made with a dressing and very tasty.
2 C shelled black eyed peas
1 C vegetable oil
1/3 C red wine vinegar
1 clove of garlic, minced
1 tsp salt
1 tsp pepper
1 TBS minced parsley
1 small red onion, thinly sliced
Saucepan, over medium heat:
Cover peas with water
Bring to a boil
Simmer for about 30 - 40 minutes, or until tender yet firm.
Make the dressing:
In a bowl, whisk together:
oil
vinegar
garlic
salt
pepper
parsley
Mix well
Drain the peas
Toss in the onion slices
Add dressing
Cover and refrigerate at least 24 hours, or up to 2 weeks.
Enjoy!
Peace in the Kitchen!
Texas Pecans
I have many recipes for flavored nuts. There are several posted on the blog.
Here's another favorite.
Texas Pecans:
2 TBS butter
1/4 C Worcestershire Sauce ( I use a vegetarian version)
1 TBS Ketchup
2 dashes of Tabasco Sauce
4 C pecan halves
salt
in a saucepan, melt butter and add:
Worcestershire Sauce
Ketchup
Tabasco
Stir in pecans
Pour into a glass baking dish in a single layer
Bake at 400 degrees for 20 minutes
Stir often
Pour onto Paper Towels
Sprinkle with salt.
Enjoy!
Peace in the Kitchen!
Here's another favorite.
Texas Pecans:
2 TBS butter
1/4 C Worcestershire Sauce ( I use a vegetarian version)
1 TBS Ketchup
2 dashes of Tabasco Sauce
4 C pecan halves
salt
in a saucepan, melt butter and add:
Worcestershire Sauce
Ketchup
Tabasco
Stir in pecans
Pour into a glass baking dish in a single layer
Bake at 400 degrees for 20 minutes
Stir often
Pour onto Paper Towels
Sprinkle with salt.
Enjoy!
Peace in the Kitchen!
Pecan Torte
I live in Texas, we love pecans. I have so many recipes that include pecans. If a recipe says to add nuts, my first choice is always pecans.
I reference Rum Chata in this recipe. It's a Rum Cream Liqueur.
Pecan Torte:
3 pecans
6 eggs, separated
1 1/2 C sugar
3 TBS flour
1 tsp salt
3 TBS dark rum or Rum Chata if available.( I only use Mount Gay, Barbados Rum, in any recipe requiring rum).
1/2 C heavy cream
2 TBS confectioner's sugar
1 C chocolate chips
1/2 C sour cream
Chop pecans finely in a food processor, 1 C at a time
In a bowl, with a hand mixer:
beat yolks until light
Beat in:
sugar
flour
salt
2 TBS Rum or Rum Chata
Fold in Pecans and mix well.
In a bowl, beat egg whites until stiff
Fold into the pecan mixture
Pour the batter into 3 - 8" or 2 - 10" cake pans greased with my Pan Release mixture ( on the blog under Tips, Hints and More)
Bake at 350 degrees for 25 minutes
Cool completely.
Just before serving:
Whip cream with confectioner's sugar and 1 TBS of Rum or Rum Chata.
Spread between layers
Melt chocolate chips in a glass bowl ( microwave or over a double boiler)
Fold in Sour Cream
Ice the top of the cake.
Enjoy!
Peace in the Kitchen!
I reference Rum Chata in this recipe. It's a Rum Cream Liqueur.
Pecan Torte:
3 pecans
6 eggs, separated
1 1/2 C sugar
3 TBS flour
1 tsp salt
3 TBS dark rum or Rum Chata if available.( I only use Mount Gay, Barbados Rum, in any recipe requiring rum).
1/2 C heavy cream
2 TBS confectioner's sugar
1 C chocolate chips
1/2 C sour cream
Chop pecans finely in a food processor, 1 C at a time
In a bowl, with a hand mixer:
beat yolks until light
Beat in:
sugar
flour
salt
2 TBS Rum or Rum Chata
Fold in Pecans and mix well.
In a bowl, beat egg whites until stiff
Fold into the pecan mixture
Pour the batter into 3 - 8" or 2 - 10" cake pans greased with my Pan Release mixture ( on the blog under Tips, Hints and More)
Bake at 350 degrees for 25 minutes
Cool completely.
Just before serving:
Whip cream with confectioner's sugar and 1 TBS of Rum or Rum Chata.
Spread between layers
Melt chocolate chips in a glass bowl ( microwave or over a double boiler)
Fold in Sour Cream
Ice the top of the cake.
Enjoy!
Peace in the Kitchen!
Chocolate Skillet Cake
I got this recipe from a friend. My friend mis placed it and called me for it. After I gave it to them, I couldn't find it. I thought I had posted it on the blog and was unable to find it. It was discovered today in my many archived recipes so, I am posting it here incase I need to share it again! It is a vintage recipe that's been around for generations. I've made it many times and will continue to!
If you've never tried it, it's quite simple and delicious.
Chocolate Skillet Cake:
1C flour
1/2 tsp baking soda
1 C sugar
1/4 tsp salt
1/4 C butter
1/4 C vegetable oil
2 TBS cocoa powder
1/2 C water
1/4 C buttermilk
1 egg
1 tsp vanilla
Frosting:
1/4 C butter
2 TBS cocoa powder
4 TBS milk
2 C confectioner's sugar
1C chopped pecans
1/2 tsp vanilla
In a Bowl, whisk:
flour
baking soda
sugar
salt
Set aside
Put a 10"-12" Cast Iron Skillet on medium heat
Melt butter in the skillet
Whisk in:
oil
cocoa powder
water
Bring to a simmer
Remove from heat
Add dry ingredients and combine well
Whisk in:
buttermilk
egg
vanilla
stir until smooth
Place skillet in a 350 degree oven
Bake 15-20 minutes, until set
As soon as the cake comes out of the oven, set it aside and make the frosting.
Frosting:
In a saucepan, heat to a simmer:
butter
cocoa
milk
Remove from heat and whisk in:
confectioner's sugar
pecans
vanilla
Pour the warm frosting over the warm cake and spread evenly with a spatula.
Enjoy!
Peace in the Kitchen!
If you've never tried it, it's quite simple and delicious.
Chocolate Skillet Cake:
1C flour
1/2 tsp baking soda
1 C sugar
1/4 tsp salt
1/4 C butter
1/4 C vegetable oil
2 TBS cocoa powder
1/2 C water
1/4 C buttermilk
1 egg
1 tsp vanilla
Frosting:
1/4 C butter
2 TBS cocoa powder
4 TBS milk
2 C confectioner's sugar
1C chopped pecans
1/2 tsp vanilla
In a Bowl, whisk:
flour
baking soda
sugar
salt
Set aside
Put a 10"-12" Cast Iron Skillet on medium heat
Melt butter in the skillet
Whisk in:
oil
cocoa powder
water
Bring to a simmer
Remove from heat
Add dry ingredients and combine well
Whisk in:
buttermilk
egg
vanilla
stir until smooth
Place skillet in a 350 degree oven
Bake 15-20 minutes, until set
As soon as the cake comes out of the oven, set it aside and make the frosting.
Frosting:
In a saucepan, heat to a simmer:
butter
cocoa
milk
Remove from heat and whisk in:
confectioner's sugar
pecans
vanilla
Pour the warm frosting over the warm cake and spread evenly with a spatula.
Enjoy!
Peace in the Kitchen!
Thursday, September 5, 2013
German Chocolate Cake Squares
I love recipes made with cake mixes. Here's a simple recipe, easy to put together and always a hit at a family gathering. It's also a great 9" X 13" pan recipe. I did an entire story on the blog about the history of the 9"X13" baking pan, complete with recipes. Check it out sometime!
German Chocolate Cake Bars:
1 - German Chocolate Cake mix
2 eggs, beaten
1/4 C water
1/4 C brown sugar
1/4 C butter, softened
3/4 C chopped pecans
1 - 12oz. package of chocolate chips
In a bowl, mix:
cake mix
eggs
water
sugar
butter
Grease the pan with my Pan Release recipe or use a Baking Spray
Pour the batter in the pan
Sprinkle the top with the Nuts and the Chips
Bake at 350 degrees for 20-25 minutes.
Cool completely.
Cut into squares.
enjoy!
Peace in the Kitchen!
German Chocolate Cake Bars:
1 - German Chocolate Cake mix
2 eggs, beaten
1/4 C water
1/4 C brown sugar
1/4 C butter, softened
3/4 C chopped pecans
1 - 12oz. package of chocolate chips
In a bowl, mix:
cake mix
eggs
water
sugar
butter
Grease the pan with my Pan Release recipe or use a Baking Spray
Pour the batter in the pan
Sprinkle the top with the Nuts and the Chips
Bake at 350 degrees for 20-25 minutes.
Cool completely.
Cut into squares.
enjoy!
Peace in the Kitchen!
Red Pepper Dip
I'm fascinated with red peppers right now. I've been searching for good dips. Here's one that I like. It's flavorful, it goes together quickly, it has few ingredients and I usually have all of the ingredients on hand except the peppers.
2 red peppers, cut in half and seeded
3/4 C cream cheese, softened.
1 C sour cream
1/4 tsp salt
1/4 tsp paprika
1/8 tsp cayenne pepper
Put the peppers, cut side down in a covered microwavable dish.
Microwave the peppers for 8 - 10 minutes, they should be tender.
Remove them to a bowl of ice water and remove the skin.
Place everything in a food processor and puree until smooth.
Chill completely.
Serve with chips or toasted sliced of baguette bread.
Enjoy!
Peace in the Kitchen!
2 red peppers, cut in half and seeded
3/4 C cream cheese, softened.
1 C sour cream
1/4 tsp salt
1/4 tsp paprika
1/8 tsp cayenne pepper
Put the peppers, cut side down in a covered microwavable dish.
Microwave the peppers for 8 - 10 minutes, they should be tender.
Remove them to a bowl of ice water and remove the skin.
Place everything in a food processor and puree until smooth.
Chill completely.
Serve with chips or toasted sliced of baguette bread.
Enjoy!
Peace in the Kitchen!
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