"In celebration of this time of harvest, when fresh local vegetables are available almost everywhere, go explore the farmer's markets, stop at farm stands, or just grab your favorite fresh veggies wherever you can, and make a minestrone. Express yourself!"
I recently posted a bean soup recipe that I created that's very similar to this. I like this one with the addition of Quinoa and Kale.
This adapted recipe comes from Food Matters.
When it asks to dice vegetables, use a medium rough dice.
2 TBS olive oil
1 sweet onion, diced
2 celery stalks, diced
3 carrots, diced
2 C fresh zucchini, diced
2 C green beans cut into 1" pieces
1 green bell pepper, diced
1 red pepper
1 - 28oz. can of crushed tomatoes with the juice
4 C water
1 15oz. can cannellini beans with juice
1 15oz. can chick peas or garbanzo beans with juice
1 C quinoa
2 C chopped kale, stems removed
1 tsp salt (to taste)
1 tsp black pepper (to taste)
1/8 tsp red pepper flakes
In a large stock pot:
heat the pot, add oil and heat
Add:
onion
carrot
celery
Saute for 5 minutes
Add"
garlic
red pepper flakes
Cook 1 minute
Add:
zucchini
green beans
salt and pepper
turmeric
Cook for 3 minutes
Add:
tomatoes
water
Bring to a boil
Lower heat and simmer 2 minutes
Add:
quinoa
Cover and cook for 15 minutes
Remove cover and Add:
Kale
cannellini beans
Return to boil & cook 5 minutes
Enjoy!
Peace in the Kitchen!
Friday, January 10, 2014
Thursday, January 9, 2014
Persian KooKoo Sabzi and Indian Eggplant
We have eaten some incredible Indian Cuisine in England. I tried to get a few recipes from one of our favorite restaurants , but they were not willing to give them out. I understand that and am perfectly OK with it. So I've been talking to friends and researching Indian Cuisine Recipes. I have a new book and will post some of those recipes. I had almost given up on my search until I spoke to a friend at our bank, she's from Persia. She and I were talking about the blog and my passion for foods from around the world and the fact that I'm vegetarian and she shared two recipes with me. I always give credit to my contributors, so I'd like to take this time to say thank you to Fay. I love these two recipes that you shared with me.
The first one is called KooKoo Sabzi. I just had one of my Eggplant recipes published in the Dallas Morning News and I was talking with Fay about the article on Eggplant.
Here are the two Eggplant Recipes that she gave me.
KooKoo Sabzi:
A vegetable souffle with herbs and egg.
Some fresh chopped parsley
Some fresh chopped cilantro
There are no quantities listed for parsley and cilantro, just what you prefer.
1 - 2 TBS fresh dill, chopped
2 boxes of frozen spinach, thawed
6 green onions, chopped
4 cloves of garlic, minced
1 tsp turmeric
salt and pepper to taste
1/8 tsp baking powder
4 eggs
olive oil
In a bowl:
some parsley
some cilantro
dill
spinach
onion
garlic
turmeric
salt and pepper
baking powder
eggs
Mix Well
In a skillet, heat a good amount of oil on high heat, about an inch.
Add the mixture and flatten it into the pan.
Lower the heat to medium and cover it.
Fry the souffle for about 15 minutes.
Cut it into wedges and flip them over in the pan.
Cover again and fry another 15 minutes until the second side is golden brown.
Serve warm with Pita bread.
Indian Eggplant / Bhurtha
This is a traditional North Indian dish made with eggplant, tomato and seasoning.
1 eggplant
olive oil
1/2 tsp cumin seeds
1 onion, chopped
1 large tomato, peel, seed, dice
1 clove garlic, minced
1/2 tsp ground coriander
1/2 tsp turmeric
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1/4 tsp salt
1/8 tsp black pepper
Broil the Eggplant:
Rub the entire eggplant with olive oil
Place whole on a baking sheet pan, turning often until the skin begins to blister., about 30 minutes.
Cut the eggplant in half lengthwise, scoop out the flesh and chop.
In a large skillet, heat additional oil and roast the Cumin Seeds until they begin to crackle but not burn.
THis will only take a few seconds.
Add onion and garlic to the skillet and cook until tender.
Add:
tomato
turmeric
ground cumin
ground coriander
cayenne pepper
salt
pepper
Cook a few minutes
Add the Eggplant and continue cooking for 12 - 15 minutes.
Enjoy!
Peace in the Kitchen!
The first one is called KooKoo Sabzi. I just had one of my Eggplant recipes published in the Dallas Morning News and I was talking with Fay about the article on Eggplant.
Here are the two Eggplant Recipes that she gave me.
KooKoo Sabzi:
A vegetable souffle with herbs and egg.
Some fresh chopped parsley
Some fresh chopped cilantro
There are no quantities listed for parsley and cilantro, just what you prefer.
1 - 2 TBS fresh dill, chopped
2 boxes of frozen spinach, thawed
6 green onions, chopped
4 cloves of garlic, minced
1 tsp turmeric
salt and pepper to taste
1/8 tsp baking powder
4 eggs
olive oil
In a bowl:
some parsley
some cilantro
dill
spinach
onion
garlic
turmeric
salt and pepper
baking powder
eggs
Mix Well
In a skillet, heat a good amount of oil on high heat, about an inch.
Add the mixture and flatten it into the pan.
Lower the heat to medium and cover it.
Fry the souffle for about 15 minutes.
Cut it into wedges and flip them over in the pan.
Cover again and fry another 15 minutes until the second side is golden brown.
Serve warm with Pita bread.
Indian Eggplant / Bhurtha
This is a traditional North Indian dish made with eggplant, tomato and seasoning.
1 eggplant
olive oil
1/2 tsp cumin seeds
1 onion, chopped
1 large tomato, peel, seed, dice
1 clove garlic, minced
1/2 tsp ground coriander
1/2 tsp turmeric
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1/4 tsp salt
1/8 tsp black pepper
Broil the Eggplant:
Rub the entire eggplant with olive oil
Place whole on a baking sheet pan, turning often until the skin begins to blister., about 30 minutes.
Cut the eggplant in half lengthwise, scoop out the flesh and chop.
In a large skillet, heat additional oil and roast the Cumin Seeds until they begin to crackle but not burn.
THis will only take a few seconds.
Add onion and garlic to the skillet and cook until tender.
Add:
tomato
turmeric
ground cumin
ground coriander
cayenne pepper
salt
pepper
Cook a few minutes
Add the Eggplant and continue cooking for 12 - 15 minutes.
Enjoy!
Peace in the Kitchen!
Honey Spiced Nuts...... My latest obsession with Spiced Nuts!
I've posted many recipes for spiced nuts. I love them all. Here's my latest recipe.
I made these with a combination of Extra Large Peanuts and Whole Almonds. You can use all of one kind of nut or any combination. The next time I make them I'll try Mixed Nuts. Of course, in Texas, we also use only Pecans.
2 TBS olive oil
6 C nuts
1/3 C honey (I used a Lavender Honey from France)
2 tsp paprika
2 tsp cinnamon
2 tsp ground cumin
2 tsp cayenne pepper
1 TBS salt
4 TBS sesame seeds
Preheat the oven to 300 degrees.
Heat a large Saute Pan on Medium High. When it gets hot, add the oil.
Add the Nuts and stir for 1 minute.
Reduce heat to low and continue to saute the nuts for 7 minutes, stirring often.
Add:
honey
spices
salt
sesame seeds
Stir Well
Spread on a sheet pan.
Dry them in the oven for 12 - 15 minutes.
Cool before moving to a sealed container.
As soon as they're cooled you will need to scrape the nuts from the pan with a strong metal spatula and break up the nuts as you remove them.
I kept some small clusters.
They are absolutely delicious.
Enjoy!
Peace in the Kitchen!
I made these with a combination of Extra Large Peanuts and Whole Almonds. You can use all of one kind of nut or any combination. The next time I make them I'll try Mixed Nuts. Of course, in Texas, we also use only Pecans.
2 TBS olive oil
6 C nuts
1/3 C honey (I used a Lavender Honey from France)
2 tsp paprika
2 tsp cinnamon
2 tsp ground cumin
2 tsp cayenne pepper
1 TBS salt
4 TBS sesame seeds
Preheat the oven to 300 degrees.
Heat a large Saute Pan on Medium High. When it gets hot, add the oil.
Add the Nuts and stir for 1 minute.
Reduce heat to low and continue to saute the nuts for 7 minutes, stirring often.
Add:
honey
spices
salt
sesame seeds
Stir Well
Spread on a sheet pan.
Dry them in the oven for 12 - 15 minutes.
Cool before moving to a sealed container.
As soon as they're cooled you will need to scrape the nuts from the pan with a strong metal spatula and break up the nuts as you remove them.
I kept some small clusters.
They are absolutely delicious.
Enjoy!
Peace in the Kitchen!
Wednesday, January 8, 2014
Dallas Morning News Taste Section 1/8/2014
Today I opened the paper to find an extensive article about Eggplant, written by food writer and cookbook author Ellise Pierce ( Cowgirl Chef, Texas Cooking with a French Accent).
Ellise included my recipe for Tex-Mex Eggplant.
The basis of the article and the inclusion of my recipe is that there are options when choosing Eggplant as a main dish. It doesn't have to be slathered in grease or Marinara Sauce. The options that Ellise included are:
Roasted Eggplant with Saffron Yogurt / "This dish comes from Ottolenghi, The Cookbook, it typifies the vibrant cooking of London chef Yotam Ottolenghi".
Tex-Mex Eggplant from Grapevine food blogger Terry Mosher hippyinthekitchen.blogspot.com
Roasted Eggplant Salad with Tomatoes and Capers from cookbook author Deborah Madison.
Quinoa and Roasted Tomato Eggplant Stacks with Basil Pesto from Stephane Beauchamp, executive chef at Lake Austin Spa Resort.
The article will hopefully convince the non Eggplant lovers that we who love Eggplant can offer you many choices from which you can change your mind about the mysterious vegetable!
Thanks you Ellise for the story and for including me in the article!
The full recipe can be found on my blog under November 2013.
Enjoy!
Peace in the Kitchen!
Ellise included my recipe for Tex-Mex Eggplant.
The basis of the article and the inclusion of my recipe is that there are options when choosing Eggplant as a main dish. It doesn't have to be slathered in grease or Marinara Sauce. The options that Ellise included are:
Roasted Eggplant with Saffron Yogurt / "This dish comes from Ottolenghi, The Cookbook, it typifies the vibrant cooking of London chef Yotam Ottolenghi".
Tex-Mex Eggplant from Grapevine food blogger Terry Mosher hippyinthekitchen.blogspot.com
Roasted Eggplant Salad with Tomatoes and Capers from cookbook author Deborah Madison.
Quinoa and Roasted Tomato Eggplant Stacks with Basil Pesto from Stephane Beauchamp, executive chef at Lake Austin Spa Resort.
The article will hopefully convince the non Eggplant lovers that we who love Eggplant can offer you many choices from which you can change your mind about the mysterious vegetable!
Thanks you Ellise for the story and for including me in the article!
The full recipe can be found on my blog under November 2013.
Enjoy!
Peace in the Kitchen!
Tuesday, January 7, 2014
Bean Soup with Italian Link Sausage (Vegetarian or regular Sausage)
I bought a packaged Bean Soup Mix and we really liked it. I wanted to recreate it so I could make it from scratch without relying on a pre made mixture. It was a mix with dried beans, pasta, and seasonings all in one bag. I added a vegetarian sausage to it and turned it into a very hearty winter soup. You could use a non vegetarian sausage such as Kielbasa or any link sausage.
1 1/2 TBS olive oil
1 C diced onion
1 C diced celery
1 C diced carrot
4 cloves of garlic, minced
2 C water
4 C vegetarian beef broth
1/2 C dried red beans
1/2 C dried white beans
1 (14.5oz.) can of diced tomatoes with the juice
1 C dried Tripolini Pasta (mini Bow Tie Pasta with rounded edges)
1 (12.95oz.) package of Vegetarian Field Roast Italian Sausage (saute the 4 links in additional olive oil to brown them on all sides, cut them into 1" pieces and set aside) Cook a non vegetarian sausage according to package directions and cut into 1" pieces.
Heat olive oil in a large dutch oven or soup pot
Saute vegetables and garlic until softened and tender
Add:
Water
Broth
Beans
Tomatoes
Herbs
Salt
Pepper
Stir well
Bring to a boil
Reduce heat, cover, simmer 3 hours on low heat, stirring frequently
Add Pasta, cover and continue to simmer for 15 minutes
Stirring occasionally
Add Cooked Sausage at the end, just before serving.
Enjoy!
Peace in the Kitchen!
1 1/2 TBS olive oil
1 C diced onion
1 C diced celery
1 C diced carrot
4 cloves of garlic, minced
2 C water
4 C vegetarian beef broth
1/2 C dried red beans
1/2 C dried white beans
1 (14.5oz.) can of diced tomatoes with the juice
1 TBS fresh chopped thyme
1 TBS fresh chopped oregano
2 TBS fresh chopped rosemary
1 tsp salt
1/2 tsp black pepper
1 C dried Tripolini Pasta (mini Bow Tie Pasta with rounded edges)
1 (12.95oz.) package of Vegetarian Field Roast Italian Sausage (saute the 4 links in additional olive oil to brown them on all sides, cut them into 1" pieces and set aside) Cook a non vegetarian sausage according to package directions and cut into 1" pieces.
Heat olive oil in a large dutch oven or soup pot
Saute vegetables and garlic until softened and tender
Add:
Water
Broth
Beans
Tomatoes
Herbs
Salt
Pepper
Stir well
Bring to a boil
Reduce heat, cover, simmer 3 hours on low heat, stirring frequently
Add Pasta, cover and continue to simmer for 15 minutes
Stirring occasionally
Add Cooked Sausage at the end, just before serving.
Enjoy!
Peace in the Kitchen!
10 Layer Dessert Bars
They're not healthy, high in calories, sugar and salt and everything bad for you...... but they're a delicious treat. All things in moderation!
We made a Chocolate Peanut Butter, Pretzel Bar at Christmas, I posted it on my blog and it instantly became the #1 viewed recipe on the blog. They're still my favorite bars. Over 9,500 views to date.
I've also talked about my admiration for Christina Tosi, an amazing, contemporary, pastry chef in New York. She is famous for her Crack Pie and Compost Cookies.
This recipe reminds me of her Compost Cookies.
I also have a recipe for Cowboy Pie from a Bakery in New York, so I don't have too much guilt posting this decadent recipe. After all, it's up to you whether or not you choose to make them.
I'm trying to eat healthier and lose weight, but every now and then you can indulge yourself with just a small square of this bar.
10 Layer Dessert Bars:
We made a Chocolate Peanut Butter, Pretzel Bar at Christmas, I posted it on my blog and it instantly became the #1 viewed recipe on the blog. They're still my favorite bars. Over 9,500 views to date.
I've also talked about my admiration for Christina Tosi, an amazing, contemporary, pastry chef in New York. She is famous for her Crack Pie and Compost Cookies.
This recipe reminds me of her Compost Cookies.
I also have a recipe for Cowboy Pie from a Bakery in New York, so I don't have too much guilt posting this decadent recipe. After all, it's up to you whether or not you choose to make them.
I'm trying to eat healthier and lose weight, but every now and then you can indulge yourself with just a small square of this bar.
10 Layer Dessert Bars:
Here's what you'll need:
Preheat oven to 350 degrees
1 - 9"X13" Baking Dish
1/3 C Butter, melted
2 C crushed Graham Cracker Crumbs
1 C Creamy Peanut Butter, melted in a Microwave
2 C crushed Chocolate Chip Cookies ( use hard, not soft, Chocolate Chip Cookies)
2 C crushed Vanilla Wafers
1 C Nutella, melted in a Microwave.
2 C crushed Pretzel Sticks
2 C toasted and chopped Pecans
1 ( 14 oz.) can of Sweetened Condensed Milk
2 C crushed Potato Chips
1 C Semi Sweet Chocolate Chips, melted
In a Small Bowl:
Mix together Graham Cracker Crumbs and melted Butter, combine well.
Press the Mixture into the Pan to form a Crust.
Bake at 350 degrees for 10 minutes
Cool Completely
Begin Layering on Top of the Crust, in the following order:
Peanut Butter
Chocolate Chip Cookies
Vanilla Wafers
Nutella
Pretzels
Pecans
Sweetened Condensed Milk
Potato Chips
Drizzle with melted Chocolate Chips
Refrigerate for one hour
Cut into squares to serve (the size of the Square is up to you)
Enjoy!
Peace in the Kitchen!
2 C crushed Graham Cracker Crumbs
1 C Creamy Peanut Butter, melted in a Microwave
2 C crushed Chocolate Chip Cookies ( use hard, not soft, Chocolate Chip Cookies)
2 C crushed Vanilla Wafers
1 C Nutella, melted in a Microwave.
2 C crushed Pretzel Sticks
2 C toasted and chopped Pecans
1 ( 14 oz.) can of Sweetened Condensed Milk
2 C crushed Potato Chips
1 C Semi Sweet Chocolate Chips, melted
In a Small Bowl:
Mix together Graham Cracker Crumbs and melted Butter, combine well.
Press the Mixture into the Pan to form a Crust.
Bake at 350 degrees for 10 minutes
Cool Completely
Begin Layering on Top of the Crust, in the following order:
Peanut Butter
Chocolate Chip Cookies
Vanilla Wafers
Nutella
Pretzels
Pecans
Sweetened Condensed Milk
Potato Chips
Drizzle with melted Chocolate Chips
Refrigerate for one hour
Cut into squares to serve (the size of the Square is up to you)
Enjoy!
Peace in the Kitchen!
Monday, January 6, 2014
Chocolate, Peanut Butter, and Banana Pie from Food 52
I was accepted to test, make and critique a recipe that is a contender for one of Food 52's contests. They choose finalists that have submitted recipes for whatever the theme of the contest is. I believe this one is your Best Family Recipe. They send out a list of recipes that are finalists, they ask for 3 testers for each recipe. You submit a request to be a tester and if you get in on time, you can be chosen. The tester makes the recipe and sends in a critique.
We're asked to create a catchy headliner that may get our critique published on their page along with the winner, and their recipe. I chose this pie recipe to test and was one of the 3 accepted. I've tried in the past and have not gotten in soon enough to be a tester. This recipe was submitted by Jason. The winning recipes are posted on their blog.
Here's my critique:
Elvis Would Love this Recipe!
This recipe is an easy, delicious combination of chocolate, peanut butter
and bananas, topped with home made whipped cream and mini chocolate chips.
I followed the exact ingredients and directions without any issues.
The pudding is great. It's thick, very tasty and dense. The pie holds together well
and it looks appealing when served. The banana flavor is just right.
I can see how this recipe would be a family favorite. I've added the recipe to my
personal "Best of the Best" recipe file.
Indulge yourself today, make this pie! Chocolate, Peanut Butter and Banana Pie:
Graham Cracker Crust:
1/3 C butter, melted
1 1/2 C graham cracker crumbs
1/4 C granulated sugar
3 bananas (preferably slightly green)
Preheat oven to 350 degrees
In a small saucepan or microwave, melt butter.
In a medium bowl, combine graham crackers, sugar and butter, mixing until combined.
Press into a 9" pie pan. Spread crumb mixture evenly on bottom and sides.
Bake at 8 - 10 minutes, until golden brown.
Cool completely then slice the bananas in penny rounds and spread evenly on bottom of crust.
Chocolate and Peanut Butter Pudding:
1/4 C cornstarch
3/4 C granulated sugar
2 eggs
2 C milk
2 TBS butter
1 tsp vanilla
1/2 C creamy peanut butter
10 ounces fine milk chocolate, chopped evenly in small pieces (you can also use mini chocolate chips)
In a saucepan, whisk together cornstarch, sugar, eggs, milk, butter and vanilla.
Cook over medium heat until mixture boils, then whisk constantly for an additional two minutes, until pudding is thick.
Add chocolate and peanut butter, stir until everything is melted and thoroughly combined.
Pour into pie shell, making sure to cover all the banana slices.
Refrigerate until set, about 4 hours.
Before serving, cover the pie with home made whipping topping and decorate with chocolate curls or mini chocolate chips.
Update:, 1/16/14....... my critique was posted with the recipe on the Food52 blog. I was pleased. Jason's recipe did not win..... but it should have!
I sent it to work with my wife and her coworkers raved about it. It's a keeper!
Enjoy!
Peace in the Kitchen!
We're asked to create a catchy headliner that may get our critique published on their page along with the winner, and their recipe. I chose this pie recipe to test and was one of the 3 accepted. I've tried in the past and have not gotten in soon enough to be a tester. This recipe was submitted by Jason. The winning recipes are posted on their blog.
Here's my critique:
Elvis Would Love this Recipe!
This recipe is an easy, delicious combination of chocolate, peanut butter
and bananas, topped with home made whipped cream and mini chocolate chips.
I followed the exact ingredients and directions without any issues.
The pudding is great. It's thick, very tasty and dense. The pie holds together well
and it looks appealing when served. The banana flavor is just right.
I can see how this recipe would be a family favorite. I've added the recipe to my
personal "Best of the Best" recipe file.
Indulge yourself today, make this pie! Chocolate, Peanut Butter and Banana Pie:
Graham Cracker Crust:
1/3 C butter, melted
1 1/2 C graham cracker crumbs
1/4 C granulated sugar
3 bananas (preferably slightly green)
Preheat oven to 350 degrees
In a small saucepan or microwave, melt butter.
In a medium bowl, combine graham crackers, sugar and butter, mixing until combined.
Press into a 9" pie pan. Spread crumb mixture evenly on bottom and sides.
Bake at 8 - 10 minutes, until golden brown.
Cool completely then slice the bananas in penny rounds and spread evenly on bottom of crust.
Chocolate and Peanut Butter Pudding:
1/4 C cornstarch
3/4 C granulated sugar
2 eggs
2 C milk
2 TBS butter
1 tsp vanilla
1/2 C creamy peanut butter
10 ounces fine milk chocolate, chopped evenly in small pieces (you can also use mini chocolate chips)
In a saucepan, whisk together cornstarch, sugar, eggs, milk, butter and vanilla.
Cook over medium heat until mixture boils, then whisk constantly for an additional two minutes, until pudding is thick.
Add chocolate and peanut butter, stir until everything is melted and thoroughly combined.
Pour into pie shell, making sure to cover all the banana slices.
Refrigerate until set, about 4 hours.
Before serving, cover the pie with home made whipping topping and decorate with chocolate curls or mini chocolate chips.
Update:, 1/16/14....... my critique was posted with the recipe on the Food52 blog. I was pleased. Jason's recipe did not win..... but it should have!
I sent it to work with my wife and her coworkers raved about it. It's a keeper!
Enjoy!
Peace in the Kitchen!
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