Butternut Crust Pizza from Ree Drummond, The Pioneer Woman

 I saw this on an episode of The Pioneer Woman and I like the idea of this Crust. I'm posting a link to the recipe so I can give full credit and use the photograph.

Butternut Crust Pizza Recipe | Ree Drummond | Food Networkhttps://www.foodnetwork.com › ... › Ree Drummond

Enjoy!

Peace in the Kitchen!

Pizza Dough Salad Bowl from Ree Drummond

 I watched an episode of The Pioneer Woman, Ree Drummond, and I really like this recipe.

I'm simply posting a link to the recipe so I can give full credit and use the photograph.

Pizza Dough Salad Bowl Recipe | Ree Drummond | Food ...https://www.foodnetwork.com › ... › Ree Drummond

Enjoy!

Peace in the Kitchen!

Chocolate Banana Shake and a Fruit Smoothie

 These are two Shake/Smoothie recipes that I like.

I buy bags of Frozen Fruit for the Fruit Smoothie and for Yonanas recipes. I have a Yonanas Post on the Blog.

Chocolate Banana Shake

2 C Almond Milk

1 Banana

2 TBS Cocoa Powder. I recommend Rodelle, Ghirardelli or Hershey's Special Dark.

2 TBS Honey

1 tsp Vanilla

Add all ingredients to a Blender. Blend until Smooth.

Serve over Ice.

Fruit Smoothie

1 C Frozen Strawberry pieces.

1 C Frozen Blackberries.

1 C Frozen Raspberries

(Or 3 C of Frozen Mixed Berries that have been Thawed)

3/4 C Almond Milk

Add all ingredients to a Blender.

Blend until Smooth.

Serve over Ice.

Enjoy!

Peace in the Kitchen!

English Piccallili

 I recently purchased some Piccalilli at our local British Emporium. I really like it. 

It's used as an Accompaniment to Foods such as Fish, Cooked Vegetables, Sausages, Bacon, Eggs (Fried, Poached and Hard Boiled), Toast, Cheese and Tomatoes. It's usually used to accompany a Dish on a Plate rather than as a Bread Spread. It's popular as a Relish with Cold Meats such as Ham and Roast Beef.

I spent a great deal of time researching recipes to make it myself and here's my choice with the same ingredients that are in the one I bought.

Here's what you'll need:

Canning Jars

A  Large Pot to Boil the Jars

(CANNING TIP): Boiling Water should completely cover the Jars

Process for 10 Minutes.

Jar Lids should POP when removed from the Water, it let's you know the Jars are Sealed.

3 C Cauliflower Florets cut into very small pieces

1 C small diced Gherkin Pickles or Cornichons.

10 oz. Pearl Onions, peeled. (TIP: Boil them for 3 minutes, transfer to Ice Bath to stop the Cooking. When cool, slice off the Root End and Pinch to release the Peel.

2 TBS. Kosher Salt

3 C Malt Vinegar, divided.

3/4 C Granulated Sugar

3 TBS. Cornstarch

6 TBS Dry Mustard. I recommend Coleman's Mustard Powder.

3 TBS. Turmeric Powder

In a Large Mixing Bowl:

Cauliflower

Pickles

Onions

Sprinkle with Salt.

Stir to combine well

Cover with Plastic Wrap and allow to sit at room temperature overnight.

The Next Day:

Drain the Vegetables in a Colander and Rinse well with Cold Water.

Drain Well.

In a Small Bowl:

Cornstarch

Mustard

Turmeric

1 C Vinegar

Whisk Well and Set Aside.

In a Large Saucepan on Medium Heat:

2 C Remaining Vinegar

Sugar

Heat until Sugar has completely dissolved (2 minutes).

Add Cornstarch Mixture.

Whisk for 2 minutes until Bubbly and Thick.

Add:

Vegetables

Stir to combine well.

Heat on Medium for 10 - 12 minutes, stirring until the Cauliflower is tender.

Remove from Heat.

Transfer to Canning Jars.

Seal and Process in Boiling Water in a Large Pot.

Store at Room Temperature in a Pantry for up to 6-8 Weeks to allow Flavors to mix together.

Refrigerate after opening.

Enjoy! 

Peace in the Kitchen!

Classic Texas Sheet Cake from Betty Crocker

 I thought I had a recipe for Texas Sheet Cake on the Blog but I couldn't find it so I've been researching the best recipes and I decided this one is it. 

Texas cooks created the popular Sheet Cake inspired by German Chocolate Cake. German Chocolate Cake is a labor-intensive Layer Cake topped with a Sweet Coconut-Pecan Topping. The Classic Texas Sheet Cake is an easier version of German Chocolate Cake but topped with Chocolate Icing and Toasted Pecans instead of Sugary Coconut-Pecan Icing. It's has been a Texas favorite for many decades.

The origin of Texas sheet cake is unclear; the story behind German Sweet Chocolate Cake is easier to explain. In 1957 a Dallas newspaper printed a recipe it received from a reader called “German’s Chocolate Cake.” The cake was made with German’s Sweet Chocolate, a sweet, dark baking chocolate developed in 1852 by Sam German, a worker at the Baker chocolate factory in Massachusetts. In no time, nearly everyone in Dallas was baking German Sweet Chocolate Cake and the recipe was passed along to the rest of the country.

Both the German Sweet Chocolate Cake and Texas sheet cake recipes call for two of Texans’ favorite ingredients: buttermilk and pecans. The big difference is that the sheet cake is infinitely easier to put together. Instead of melting chocolate, creaming butter, and beating egg whites, all of which are involved in making German Sweet Chocolate Cake, everything for Texas sheet cake is stirred together in one large bowl. The frosting recipe for both cakes is similar. The German Sweet Chocolate Cake is a stacked 3-layer structure filled with frosting, which takes a little more doing. Given our druthers, we go for the sheet cake. It’s a big old-fashioned cake, easy to transport and a real crowd pleaser.

You'll need a 15" X 10" X 1" Rimmed Sheet Pan.

I love this cake and now everyone can make it. We opted to put Pecans on half of the Cake.

"Sometimes you feel like a Nut, sometimes you don't!"

The only change I recommend is to use Rodelle Baking Cocoa or Ghirardelli Majestic Premium Cocoa Powder or Hershey's Special Dark. They're my favorite choices for Cocoa Powder.

Cake:

• 2

  C  Flour
• 2

  C  Granulated Sugar
• 1/4

  tsp Salt
• 1

  C Butter
• 1

  C Water
• 3

  TBS Rodelle Baking Cocoa
• 1/2

  C Buttermilk
• 1

  tsp  Baking Soda
• 1

  tsp Vanilla
• 2

  Eggs, Beaten.

Frosting:

• 1/2

  C Butter
• 3

  TBS Rodelle Baking Cocoa
• 6

  TBS Whole Milk
• 2 1/2

  C Confectioner's Sugar
• 1

  tsp  Vanilla
• 1

  C Chopped Pecans

• Heat Oven to 325°F. Spray 15x10x1-inch Baking Pan with a Vegetable Cooking Spray.
• 2

  In  a Large  Mixing Bowl, stir together Flour, Granulated Sugar and Salt; set aside.
• 3

  In  a 2-Quart Saucepan, Heat 1 C Butter,  Water,  3 TBS  Cocoa to Boiling. Remove from Heat. Pour over Flour mixture.  Stir until well mixed. Add Buttermilk, Baking Soda, 1 tsp Vanilla and the Eggs; stir until Well Blended. Pour into Pan, Spreading Evenly.
• 4

  Bake 22 to 25 Minutes or until a Toothpick inserted in Center comes out Clean. Remove from Oven and transfer to a Cooling Rack. Make the Frosting.
• 5

  In another 2-Quart Saucepan, Heat 1/2 C Butter, 3 TBS Cocoa and Milk to Simmering. Remove from Heat. Beat in Confectioner's Sugar and 1 tsp Vanilla and Whisk until Smooth. Stir in Pecans.
• 6

  Pour Frosting over Hot cake. Cool Completely before Cutting. About 1 Hour.

Enjoy! 

Peace in the Kitchen!

Baked Falafel Patties with Tahini Sauce

 I love Falafel. As a Vegetarian I eat it whenever I see it on a Restaurant Menu. I also make my own. I recently stopped eating Dairy so I have an alternative Vegan recipe for a Sauce. Typically they're topped with Tzatziki  Sauce which contains Yogurt. You can choose a Dairy Free Yogurt if you prefer the taste of authentic Greek Tzatziki Sauce.

Here's what you'll need:

Preheat the oven to 400 degrees.

A Food Processor

A Foil lined Sheet Pan drizzled with 2 tsp. Olive Oil.

1 - 15 oz. Can of Chickpeas, drained

1 Egg

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Dried Oregano

1/4 tsp Cumin

1/2 tsp Sea Salt

2 tsp Olive Oil

1/4 C Flour

1/4 C Loosely Chopped Fresh Parsley

1/2 tsp Baking Powder

(OPTIONAL, Tomato and Lettuce for Serving)

In the Food Processor

Chickpeas

Egg

Garlic Powder

Onion Powder

Dried Oregano

Cumin

Salt

2 tsp Olive Oil

Pulse and Process until Creamy Smooth and Pourable.

Transfer to a Medium Mixing Bowl.

Add:

Flour

Parsley

Baking Powder

Mix by Hand to Combine Well.

Divide mixture into 12 equal Patties about 1/2" Thick.

Transfer Patties to the Sheet Pan.

Bake 20 Minutes or until Golden Brown. (Flipping after 10 Minutes.)

Remove and transfer to a Serving Platter.

Serve in Pita Pockets topped with Tahini Sauce. (Tomato and Lettuce Optional)

Tahini Sauce:

1/2 C Tahini

1/4 tsp Sea Salt

1/4 tsp Garlic Powder

1/4 C Warm Water, more if necessary for consistency.

In a Small Mixing Bowl:

Tahini

Salt

Garlic

Whisk Well.

Slowly Drizzle with Water while continuously Whisking until Creamy Smooth and Pourable.

The Sauce can also be used for Salads, Cooked Vegetables and Veggie Burgers.

Ready for the Oven

Tahini Sauce

Out of the Oven

Enjoy!

Peace in the Kitchen!

Tuna Salad without Mayonnaise

 I recently started eating Fish.

Here's what I created.

No Mayo Tuna:

In a Small Bowl, mix together:

2 small  (5oz.) cans of Tuna in Water. Break it up and Mash it with a fork.

ADD:

1 TBS Olive Oil

1 TBS Lemon Juice

1 tsp Dijon Mustard

A bit of Minced Garlic, to taste.

A bit of Pimiento.

Some Fresh Chopped Parsley.

A bit of Pickle Relish.

Salt and Pepper to taste.

Refrigerate for 30 minutes.

Serve on a Bed of Lettuce, on a  Toasted Croissant or with Crackers.

Enjoy!

Peace in the Kitchen.