1 pound of green beans, either fresh or frozen cuts
3 TBS butter
3 green onions, chopped, the entire onion
1 TBS chopped fresh rosemary
2 tsp apple cider vinegar
salt and pepper
Cook beans in boiling water, 8 - 10 minutes. Keep them a bit firm
Drain
Heat butter in a skillet
Saute green onions for a few seconds
Add rosemary and beans
Stir, toss cook 1 minute
Add vinegar
salt and pepper to taste
Enjoy!
Peace in the Kitchen!
Tuesday, September 10, 2013
Crock Pot Squash Casserole / Thanksgiving 2013
Slow Cooker Squash Casserole:
Thanksgiving 2013
2 pounds of yellow squash, thinly sliced ( at least 6 C)
1/2 onion, chopped
1 C shredded carrots
1 -(10 3/4 oz.) can of cream of mushroom soup
1 C sour cream
1/4 C flour
1 -(8oz.) package of seasoned stuffing mix
1/2 C butter, melted
In a large bowl:
squash
onion
carrot
soup
Mix well
In another bowl:
sour cream
flour
Mix well
Fold into squash mixture
In another bowl:
Toss stuffing mix with butter
In the slow cooker:
spread 1/2 of the stuffing mixture in the bottom.
Add the squash mixture
Top with remaining stuffing mixture
Cover and cook on low temperature for 7 - 9 hours.
Enjoy!
Peace in the Kitchen!
Old Fashioned Gingerbread / Thanksgiving 2013
A traditional gingerbread cake with two sauce options.
3 C flour
1 1/2 tsp baking powder
4 tsp ground ginger
2 tsp cinnamon
1/2 tsp allspice
1/2 tsp ground cloves
3/4 tsp baking soda
3/4 tsp salt
3/4 C butter, room temperature
3/4 C brown sugar
2 eggs
1 C dark molasses
4 tsp grated orange zest
1 C + 2TBS buttermilk
1/2 C crystallized ginger
Butter a 9"X 13" baking dish
preheat the oven to 350 degrees
In a bowl, sift:
flour
baking powder
all of the spices
baking soda
salt
In a bowl, with a hand mixer:
butter, until fluffy, 2 minutes
Add brown sugar, beat 2 minutes
Add eggs, one at a time
Add molasses
Add orange zest
Mix dry ingredients into wet ingredients in 3 batches.
Alternating with buttermilk, beginning and ending with dry ingredients
Fold in ginger
Pour batter into prepared pan
Bake at 350 degrees for 50 minutes
Cool completely on a wire rack
Cut into squares to serve
Garnish with Whipped Cream or serve with a sauce.
Apple Brandy Sauce:
1/4 C sugar
1/4 C brown sugar
1/2 C heavy cream
2 TBS light corn syrup
dash of salt
3 TBS Brandy
1/2 tsp vanilla
In a sauce pan:
All ingredients
cook on medium high stirring constantly until it begins to boil.
Reduce heat to medium low and cook for 6 minutes
Remove and cool
Eggnog Sauce
2 C Eggnog
t tsp vanilla
5 egg yolks
1/2 C sugar
In a saucepan:
Eggnog
vanilla
simmer gently on medium low
In a bowl, whisk egg yolks and sugar until smooth.
Whisk in a bit of the hot eggnog
Add the entire egg mixture into the hot eggnog.
Over medium heat, stir constantly until it coats the back of a spoon, about 8 minutes.
Transfer to a bowl and cover the surface with plastic wrap.
Refrigerate until ready to use, up to 2 days.
Reheat and serve warm with gingerbread cake.
Enjoy!
Peace in the Kitchen
3 C flour
1 1/2 tsp baking powder
4 tsp ground ginger
2 tsp cinnamon
1/2 tsp allspice
1/2 tsp ground cloves
3/4 tsp baking soda
3/4 tsp salt
3/4 C butter, room temperature
3/4 C brown sugar
2 eggs
1 C dark molasses
4 tsp grated orange zest
1 C + 2TBS buttermilk
1/2 C crystallized ginger
Butter a 9"X 13" baking dish
preheat the oven to 350 degrees
In a bowl, sift:
flour
baking powder
all of the spices
baking soda
salt
In a bowl, with a hand mixer:
butter, until fluffy, 2 minutes
Add brown sugar, beat 2 minutes
Add eggs, one at a time
Add molasses
Add orange zest
Mix dry ingredients into wet ingredients in 3 batches.
Alternating with buttermilk, beginning and ending with dry ingredients
Fold in ginger
Pour batter into prepared pan
Bake at 350 degrees for 50 minutes
Cool completely on a wire rack
Cut into squares to serve
Garnish with Whipped Cream or serve with a sauce.
Apple Brandy Sauce:
1/4 C sugar
1/4 C brown sugar
1/2 C heavy cream
2 TBS light corn syrup
dash of salt
3 TBS Brandy
1/2 tsp vanilla
In a sauce pan:
All ingredients
cook on medium high stirring constantly until it begins to boil.
Reduce heat to medium low and cook for 6 minutes
Remove and cool
Eggnog Sauce
2 C Eggnog
t tsp vanilla
5 egg yolks
1/2 C sugar
In a saucepan:
Eggnog
vanilla
simmer gently on medium low
In a bowl, whisk egg yolks and sugar until smooth.
Whisk in a bit of the hot eggnog
Add the entire egg mixture into the hot eggnog.
Over medium heat, stir constantly until it coats the back of a spoon, about 8 minutes.
Transfer to a bowl and cover the surface with plastic wrap.
Refrigerate until ready to use, up to 2 days.
Reheat and serve warm with gingerbread cake.
Enjoy!
Peace in the Kitchen
Monday, September 9, 2013
Apple Cider Gravy / Thanksgiving Gravy / Thanksgiving 2013
As a vegetarian I 'm always looking for alternative ideas for gravy at Thanksgiving. I can reproduce a Turkey Gravy using vegetarian chicken stock, I can reproduce a dark gravy using a vegetarian beef stock and I have a recipe for mushroom gravy. Here's just another great gravy for the holiday season.
3 C apple cider reduced to 1 C by boiling it for about 30 minutes. It creates a rich, flavorful juice.
6 TBS butter
1/2 C sliced shallots
2 TBS chopped fresh thyme ( I have it available in my garden)
6 TBS flour
4 1/2 C vegetarian stock, your choice ( I use a vegetarian chicken stock)
1/4 C Calvados ( Apple Brandy)
In a sauce pan on medium heat:
Butter
Shallots
Thyme
Saute about 8 - 10 minutes
Gradually add flour
Stirring constantly, about 5 minutes, until browned ( create a Roux)
Add stock gradually
Bring to a boil
Whisking constantly
Add Cider, continuing to whisk, it should begin to thicken in 10 minutes
Whisk in Calvados and return to a boil
Season to taste with salt and pepper
Enjoy!
Peace in the Kitchen!
3 C apple cider reduced to 1 C by boiling it for about 30 minutes. It creates a rich, flavorful juice.
6 TBS butter
1/2 C sliced shallots
2 TBS chopped fresh thyme ( I have it available in my garden)
6 TBS flour
4 1/2 C vegetarian stock, your choice ( I use a vegetarian chicken stock)
1/4 C Calvados ( Apple Brandy)
In a sauce pan on medium heat:
Butter
Shallots
Thyme
Saute about 8 - 10 minutes
Gradually add flour
Stirring constantly, about 5 minutes, until browned ( create a Roux)
Add stock gradually
Bring to a boil
Whisking constantly
Add Cider, continuing to whisk, it should begin to thicken in 10 minutes
Whisk in Calvados and return to a boil
Season to taste with salt and pepper
Enjoy!
Peace in the Kitchen!
Homemade Pumpkin Pie from Scratch
I love Pumpkin Pie..... any kind of Pumpkin Pie. There are so many variations. I've always wanted to make one from a fresh pumpkin. Since making this for the first time, it's the only Pumpkin Pie I will serve at Thanksgiving. It's the Best I've ever tasted. There's something vintage about a Pumpkin Pie made with Fresh Pumpkin. It takes me back to life on the Prairie and the stories about Little House on the Prairie with Laura Ingalls Wilder.
Homemade Pumpkin Pie from Scratch:
2 C fresh cooked pumpkin: ( 1-2 small pie pumpkins. Remove the stems, quarter them, remove the seeds and string. Steam the quarters in a steamer over boiling water until tender, ( I did them in a tall Pasta Pot and it took about 45 minutes) Allow the pieces to cool. The skin will be easy to peel off. Mash the pumpkin with a stick blender or in a food processor.)
I make the puree by the end of October and freeze it until I make the Pies for Thanksgiving.
Pie pumpkins are small and dense and usually have a medium or dark orange color. They usually appear in markets and grocery stores in September, and continue to be sold through November. The most common variety is the deliciously flavorful sugar pie, but other eating pumpkins may include winter luxury, deep red, and golden cushaw.
You can purchase a Deep Dish Pie Crust or make it from scratch. Anne makes the best Pie Crust so ours is always homemade. Our Pumpkin Pie Plate measures 8 1/2" across the interior bottom and 10" across the top.
Filling:
3 eggs
1 (12oz.) can of Evaporated Milk
1/2 C Egg Nog
3/4 C sugar
1/4 tsp salt
1/4 tsp Ground Cloves
1/2 tsp Ground Ginger
1/2 tsp Nutmeg
1 tsp Cinnamon
1-9" Unbaked Deep Dish Pie Crust
Place the Crust in a Deep Dish Pie Plate.
In a Bowl, combine:
2 C Fresh Pumpkin
Sugar
Salt
Clove
Ginger
Nutmeg
Cinnamon
Mix well
In a bowl, whisk:
Eggs
Evaporated Milk
Milk
Whisk well
Add wet mixture to dry mixture
Mix well
Pour filling into the pie shell ( if you have more than you need, save it for mini pie tarts)
Place pie pan on a cookie sheet
Bake at 400 degrees for 50 minutes or until a knife comes out clean when tested in the center of the pie.
Use a Pie Crust Shield if needed halfway through to avoid burning the Crust.
Cool completely on a wire rack
Refrigerate and chill completely before serving
Serve with Whipped Cream
Enjoy!
Peace in the Kitchen!
Enjoy!
Peace in the Kitchen!
Homemade Pumpkin Pie from Scratch:
2 C fresh cooked pumpkin: ( 1-2 small pie pumpkins. Remove the stems, quarter them, remove the seeds and string. Steam the quarters in a steamer over boiling water until tender, ( I did them in a tall Pasta Pot and it took about 45 minutes) Allow the pieces to cool. The skin will be easy to peel off. Mash the pumpkin with a stick blender or in a food processor.)
I make the puree by the end of October and freeze it until I make the Pies for Thanksgiving.
Pie pumpkins are small and dense and usually have a medium or dark orange color. They usually appear in markets and grocery stores in September, and continue to be sold through November. The most common variety is the deliciously flavorful sugar pie, but other eating pumpkins may include winter luxury, deep red, and golden cushaw.
You can purchase a Deep Dish Pie Crust or make it from scratch. Anne makes the best Pie Crust so ours is always homemade. Our Pumpkin Pie Plate measures 8 1/2" across the interior bottom and 10" across the top.
Filling:
3 eggs
1 (12oz.) can of Evaporated Milk
1/2 C Egg Nog
3/4 C sugar
1/4 tsp salt
1/4 tsp Ground Cloves
1/2 tsp Ground Ginger
1/2 tsp Nutmeg
1 tsp Cinnamon
1-9" Unbaked Deep Dish Pie Crust
Place the Crust in a Deep Dish Pie Plate.
In a Bowl, combine:
2 C Fresh Pumpkin
Sugar
Salt
Clove
Ginger
Nutmeg
Cinnamon
Mix well
In a bowl, whisk:
Eggs
Evaporated Milk
Milk
Whisk well
Add wet mixture to dry mixture
Mix well
Pour filling into the pie shell ( if you have more than you need, save it for mini pie tarts)
Place pie pan on a cookie sheet
Bake at 400 degrees for 50 minutes or until a knife comes out clean when tested in the center of the pie.
Use a Pie Crust Shield if needed halfway through to avoid burning the Crust.
Cool completely on a wire rack
Refrigerate and chill completely before serving
Serve with Whipped Cream
Enjoy!
Peace in the Kitchen!
 |
| I prepared the pumpkin today and put it in the freezer until I make the pie for Thanksgiving Dinner. I'll post additional pictures when I make the pie. |
 |
| This is the best Pumpkin Pie I have ever tasted. We will make this every year for Thanksgiving. This was Thanksgiving 2013. |
 |
| I had enough filling to make another Pumpkin Pie. My wife made it, along with a Blueberry Pie. |
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| Thanksgiving 2014 Ready for the oven! |
Peace in the Kitchen!
Roasted Corn / a side dish!
This recipe is adapted from a recipe that I posted earlier. The recipe served this corn as part of a Red Pepper stuffing. I loved the corn so much , on it's own, that I decided to change it up a bit and post it separately as a side dish.
I have many corn recipes and have said that I could write a cookbook about corn.
2 TBS olive oil
1 medium onion, diced ( about 1 1/4 C)
2 cloves of garlic, minced
1 tsp salt
1 TBS butter
6 ears of corn, grilled/roasted
1 tsp fresh lime juice
2 TBS fresh chopped parsley
Fresh ground black pepper
Grill the corn and remove the kernels from the cobs
Heat oil in a skillet on medium- low heat
Add onion, garlic and salt. cook 5 minutes
Increase the heat to medium, saute 5 minutes
Add butter and corn, cook an additional 5 minutes
Season well with fresh ground black pepper
Remove from heat
Stir in lime juice and parsley
Note:
I would add some goat cheese to the mixture, mix well and serve warm.
Enjoy!
Peace in the Kitchen!
I have many corn recipes and have said that I could write a cookbook about corn.
2 TBS olive oil
1 medium onion, diced ( about 1 1/4 C)
2 cloves of garlic, minced
1 tsp salt
1 TBS butter
6 ears of corn, grilled/roasted
1 tsp fresh lime juice
2 TBS fresh chopped parsley
Fresh ground black pepper
Grill the corn and remove the kernels from the cobs
Heat oil in a skillet on medium- low heat
Add onion, garlic and salt. cook 5 minutes
Increase the heat to medium, saute 5 minutes
Add butter and corn, cook an additional 5 minutes
Season well with fresh ground black pepper
Remove from heat
Stir in lime juice and parsley
Note:
I would add some goat cheese to the mixture, mix well and serve warm.
Enjoy!
Peace in the Kitchen!
Butter Cake
It was time to get back into posting recipes from Aunt Faye. I'll post more of them later in the week
Today I decided to share this one.
There's a bit of history here. The boxed cake mixture was introduced in 1948 in America and the 9"X13" pan was introduced in 1920. I know that my Aunt began making this cake in the mid to late 50's. My mother continued to make it when I was a child.
It's an interesting recipe.
Butter Cake:
1 - (18.25oz.) boxed yellow cake mix
2 sticks of butter, divided ( 1 stick for the cake and 1 for the topping)
4 eggs, divided
2 tsp vanilla, divided
1 - (8oz.) packages of cream cheese, room temperature
4 C confectioner's sugar
Cake:
In a bowl, combine:
cake mix
1 stick of butter, melted
1 tsp vanilla
2 eggs
Mix well
Spread in a 9"X13" baking pan greased with my Pan Release Mixture ( on the blog under Tips, Hints and More)
In a bowl, with a hand mixer:
cream cheese
2 eggs
1 tsp vanilla
1 stick of butter, melted
Mix well
Gradually add the confectioner's sugar
Mix well
Spread over the batter
Bake at 350 degrees for 40 - 45 minutes
Cool completely
Serve with vanilla Ice Cream or Whipped Cream
Enjoy!
Peace in the Kitchen!
Today I decided to share this one.
There's a bit of history here. The boxed cake mixture was introduced in 1948 in America and the 9"X13" pan was introduced in 1920. I know that my Aunt began making this cake in the mid to late 50's. My mother continued to make it when I was a child.
It's an interesting recipe.
Butter Cake:
1 - (18.25oz.) boxed yellow cake mix
2 sticks of butter, divided ( 1 stick for the cake and 1 for the topping)
4 eggs, divided
2 tsp vanilla, divided
1 - (8oz.) packages of cream cheese, room temperature
4 C confectioner's sugar
Cake:
In a bowl, combine:
cake mix
1 stick of butter, melted
1 tsp vanilla
2 eggs
Mix well
Spread in a 9"X13" baking pan greased with my Pan Release Mixture ( on the blog under Tips, Hints and More)
In a bowl, with a hand mixer:
cream cheese
2 eggs
1 tsp vanilla
1 stick of butter, melted
Mix well
Gradually add the confectioner's sugar
Mix well
Spread over the batter
Bake at 350 degrees for 40 - 45 minutes
Cool completely
Serve with vanilla Ice Cream or Whipped Cream
Enjoy!
Peace in the Kitchen!
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