I've been busy and it takes time to keep up with a blog. For those that don't know me, I'm also a Quilter and I have a piece that was just accepted for an art exhibit in February. The piece isn't completed (my quilting friends will totally understand this) so I'll be very busy this weekend. I have to turn it in at the end of the month.
We went out of town last weekend, but I was inspired to add some new posts.
We went to Kansas to visit family.
My wife grew up on a Mennonite Farm and the neighboring countryside has many Amish Farms.
We go to an Amish Bulk Food store to stock up on products for the pantry.
I bought all of the ingredients to make my 70's Granola, so that will be made this weekend. I'll share photos.
We also stop at our favorite Diner in Oklahoma and I have a story to share about a Pie we ate there for the first time and how it's connected to one of my favorite pastry chefs in New York City.
I'll write about that this weekend and post the Pie recipe.
We get together with family when we're in Kansas and meals are an important part of the visit.
My wife, my mother in law and sister's in law are excellent cooks, we could easily create a family cookbook.
This time we had some incredible soup that was not homemade but purchased, that doesn't make it any less important to blog about. I was able to research several soup recipes and came up with my own, I'll post that too.
It's always a good time when we spend it sharing family memories and food!
It will be a very busy weekend of cooking and quilting!
More to come..........
Tuesday, January 15, 2013
Thursday, January 10, 2013
Vegetarian Stuffed Peppers
2 tsp Olive Oil
1/2 C Chopped Green Onions
3/4 C Cooked Brown Rice
1 Clove of Garlic, chopped
1/2 C Canned Black Beans, drained
a pinch of Salt
a pinch of Cayenne
1 Bell Pepper ( any color) halved and seeded
4 TBS Shredded Monterey Jack Cheese
Heat Oil in a saute pan
Cook onions until soft
Add:
Rice
Garlic
Beans
Salt
Cayenne
Combine well and cook for another minute
Add 2 TBS of the Cheese and stuff the Pepper halves.
Place them in a baking dish and sprinkle with remaining cheese.
Bake at 375 degrees for 30 minutes.
Enjoy!
Peace in the Kitchen!
1/2 C Chopped Green Onions
3/4 C Cooked Brown Rice
1 Clove of Garlic, chopped
1/2 C Canned Black Beans, drained
a pinch of Salt
a pinch of Cayenne
1 Bell Pepper ( any color) halved and seeded
4 TBS Shredded Monterey Jack Cheese
Heat Oil in a saute pan
Cook onions until soft
Add:
Rice
Garlic
Beans
Salt
Cayenne
Combine well and cook for another minute
Add 2 TBS of the Cheese and stuff the Pepper halves.
Place them in a baking dish and sprinkle with remaining cheese.
Bake at 375 degrees for 30 minutes.
Enjoy!
Peace in the Kitchen!
Taylor Camp Muffins
Taylor Camp Muffins:
I named these but I don't think I can take the time to explain it.
Maybe someone that reads this knows the story.
This is a classic Hippy Muffin Recipe.
Non Stick Cooking Spray ( yes it was around in the 60's and 70's)
1/2 C Whole Wheat Flour
1/2 C All Purpose Flour
3/4 C Chopped Walnuts that have been toasted.
1/2 C Toasted Wheat Germ
1/2 C Brown Sugar ( packed)
1 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Cinnamon
1/2 tsp Salt
2 Medium Carrots, peeled, grated.
1 Large Zucchini, peeled, grated
1/2 C Plain Yogurt
5 Whites, divided
1/4 C Molasses
1 TBS Orange Zest
Spray a 12 C Muffin Tin with Cooking Spray
Whisk together:
Wheat Flour
All Purpose Flour
Walnuts
Wheat Germ
Brown Sugar
Baking Powder
Baking Soda
Cinnamon
Salt
In another bowl:
Carrot
Zucchini
Yogurt
3 Egg Whites
Molasses
Orange Zest
Fold Flour mixture into Carrot mixture and combine until moist.
Beat remaining Egg Whites with an electric mixer until a stiff peaked meringue forms.
Fold the meringue into the muffin batter.
Spoon into the muffin cups, filling to the top of each cup.
Bake at 400 degrees for 25 minutes or until a toothpick comes out clean.
Enjoy!
Peace in the Kitchen!
I named these but I don't think I can take the time to explain it.
Maybe someone that reads this knows the story.
This is a classic Hippy Muffin Recipe.
Non Stick Cooking Spray ( yes it was around in the 60's and 70's)
1/2 C Whole Wheat Flour
1/2 C All Purpose Flour
3/4 C Chopped Walnuts that have been toasted.
1/2 C Toasted Wheat Germ
1/2 C Brown Sugar ( packed)
1 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Cinnamon
1/2 tsp Salt
2 Medium Carrots, peeled, grated.
1 Large Zucchini, peeled, grated
1/2 C Plain Yogurt
5 Whites, divided
1/4 C Molasses
1 TBS Orange Zest
Spray a 12 C Muffin Tin with Cooking Spray
Whisk together:
Wheat Flour
All Purpose Flour
Walnuts
Wheat Germ
Brown Sugar
Baking Powder
Baking Soda
Cinnamon
Salt
In another bowl:
Carrot
Zucchini
Yogurt
3 Egg Whites
Molasses
Orange Zest
Fold Flour mixture into Carrot mixture and combine until moist.
Beat remaining Egg Whites with an electric mixer until a stiff peaked meringue forms.
Fold the meringue into the muffin batter.
Spoon into the muffin cups, filling to the top of each cup.
Bake at 400 degrees for 25 minutes or until a toothpick comes out clean.
Enjoy!
Peace in the Kitchen!
1970's Hippy Granola
I posted one Granola Recipe called Hippy Maple Pecan.
Here's another one that's Far Out and from the 70's
1970's Hippy Granola:
I toasted the Almonds, Sesame Seeds, Sunflower Seeds and Wheat Germ
in the oven at 350 degrees for about 15 minutes.
Stir them once and watch them carefully.
If I don't have Wheat Germ I've added Flaxseed. If I don't have Raisins I've added Dried Blueberries. You can substitute Pecans for Almonds, etc.
You can substitute ingredients as long as you keep the same amounts.
When I make this recipe, I double it. It never seems to last long.
2 C Rolled Oats
1 C Toasted Almonds
1/4 C Sesame Seeds
1/2 C Toasted Sunflower Seeds
1/2 C Unsweetened Coconut Flakes
1/4 C Toasted Wheat Germ
1 C Raisins
1/2 C Dried Cranberries
1/4 C Safflower Oil
1/2 C Honey
Mix together in a large bowl:
Oats
Nuts
Grains
Drizzle mixture with Oil
Drizzle with Honey
Toss together to coat evenly
Place the mixture on a rimmed sheet pan ( you know, the one with an edge), or in a Roaster.
Bake for 30 minutes at 300 degrees, stirring every ten minutes.
Return it to the bowl.
Add Coconut, Raisins and Cranberries, mix well.
Return to the Sheet Pan or Roaster , break up the clumps, spread evenly and cool completely.
Store in an airtight container.
Enjoy!
Peace in the Kitchen
Here's another one that's Far Out and from the 70's
1970's Hippy Granola:
I toasted the Almonds, Sesame Seeds, Sunflower Seeds and Wheat Germ
in the oven at 350 degrees for about 15 minutes.
Stir them once and watch them carefully.
If I don't have Wheat Germ I've added Flaxseed. If I don't have Raisins I've added Dried Blueberries. You can substitute Pecans for Almonds, etc.
You can substitute ingredients as long as you keep the same amounts.
When I make this recipe, I double it. It never seems to last long.
2 C Rolled Oats
1 C Toasted Almonds
1/4 C Sesame Seeds
1/2 C Toasted Sunflower Seeds
1/2 C Unsweetened Coconut Flakes
1/4 C Toasted Wheat Germ
1 C Raisins
1/2 C Dried Cranberries
1/4 C Safflower Oil
1/2 C Honey
Mix together in a large bowl:
Oats
Nuts
Grains
Drizzle mixture with Oil
Drizzle with Honey
Toss together to coat evenly
Place the mixture on a rimmed sheet pan ( you know, the one with an edge), or in a Roaster.
Bake for 30 minutes at 300 degrees, stirring every ten minutes.
Return it to the bowl.
Add Coconut, Raisins and Cranberries, mix well.
Return to the Sheet Pan or Roaster , break up the clumps, spread evenly and cool completely.
Store in an airtight container.
Enjoy!
Peace in the Kitchen
The Hippy Food File! Baked or Grilled Tofu accompanied by a Slaw , Tofu / Vegetable Stir Fry , Sweet Potato Pudding , Hot Oats and Fruit Cereal !
I'm Vegetarian and I love Tofu.
I understand that there are those who don't and I'm OK with that.
I thought I'd share some Tofu Recipes for those that like it.
The first one is Baked Tofu with Lime and Agave, It can also be Grilled.
1 pound of Extra Firm Tofu, cut into 8 - 1/4" slices.
1/4 C Agave Syrup
1/2 C Low Sodium Soy Sauce
3 Garlic Cloves, chopped
3 Sprigs of Fresh Thyme
1 tsp black pepper
Juice of 2 Limes
1 1/2 TBS of Brown Sugar
Place the Tofu in a single layer in a shallow non reactive pan ( Clay, Enamel , Plastic, Glass or Stainless Steel)
Whisk remaining ingredients, (except the sprigs of Thyme) and pour this over the Tofu to marinate for at least 2 hours. Lay the sprigs of Thyme in the Marinade with the Tofu.
Remove the Thyme before baking,
Lightly oil a baking sheet.
Use a slotted spoon to remove the Tofu ( reserve the marinade) and place the Tofu in a single layer on the baking sheet, bake for 15 minutes at 300 degrees. ( or at this time, the Tofu can be Grilled)
Place the marinade in a saucepan and cook over Med-High heat until it reduces to a glaze, about 8 minutes.
Drizzle the Glaze over the Tofu to serve.
Serve the Tofu with the following Slaw Recipe:
Whisk the following in a large bowl to make a Dressing:
3 TBS Rice Vinegar
1 tsp Agave Syrup
1/2 tsp Sea Salt
2 TBS Lime Juice
1 tsp Low Sodium Soy Sauce
Slowly whisk in 1/4 C Safflower Oil.
Add the following ingredients to the Dressing and toss to coat well:
1 Large Carrot, peeled and julienned.
1/2 Daikon Radish, peeled and julienned.
1/2 Head of Cabbage, shredded.
6 Green Onions, julienned.
1/2 tsp Sesame Seeds
Enjoy!
Peace in the Kitchen!
Tofu / Vegetable Stir Fry
1 C Diced Extra Firm Tofu that has been drained.
3 TBS Low Sodium Soy Sauce
2 TBS Chopped Fresh Ginger
2 Cloves of Garlic, minced
1 tsp Honey
2 TBS Rice Vinegar
2 TBS Vegetable Oil
3/4 C Sliced Carrot
1 C Snow Peas
1/2 C Sliced Green Onions
Marinate the Tofu in the following:
Soy Sauce
1 TBS Ginger
1/2 of the Minced Garlic
Honey
Vinegar
Set this aside.
Heat 1 TBS of the oil in a Saute Pan , cook Carrots until tender and remove to a bowl.
Add Snow Peas to the pan, cook quickly and remove to the bowl of Carrots.
Cook onions until soft, remove and add to the other vegetables.
Add the rest of the oil to the pan and cook the Tofu, until browned.
Add the Vegetables to the pan of Tofu, Toss until everything re heats.
Serve over Brown Rice and top with additional Soy Sauce.
Enjoy!
Peace in the Kitchen!
Sweet Potato Pudding
1 Medium Sweet Potato or Yam
1/4 C Plain Greek Yogurt
Cinnamon, to taste( it doesn't take much of this or the Cayenne)
Cayenne Pepper, to taste
Pierce the potato several time with a fork.
Wrap it in a paper towel and microwave for 7 - 8 minutes, turning over half way through.
Remove and set aside to cool.
Cut the Potato in half and scrape out the inside into a bowl.
Stir in the Yogurt, Cinnamon and Cayenne until smooth.
Re heat in the microwave to serve .
Enjoy!
Peace in the Kitchen!
Hot Oats and Fruit Cereal
2 C Frozen Blueberries
1/2 C Old Fashioned Rolled Oats
1/3 C Pomegranate Juice
2 TBS Chopped Walnuts
1 TBS Raw Sunflower Seeds
1 Banana, sliced
Combine all of the ingredients in a bowl
Microwave for 3 minutes and serve warm.
Enjoy!
Peace in the Kitchen!
I understand that there are those who don't and I'm OK with that.
I thought I'd share some Tofu Recipes for those that like it.
The first one is Baked Tofu with Lime and Agave, It can also be Grilled.
1 pound of Extra Firm Tofu, cut into 8 - 1/4" slices.
1/4 C Agave Syrup
1/2 C Low Sodium Soy Sauce
3 Garlic Cloves, chopped
3 Sprigs of Fresh Thyme
1 tsp black pepper
Juice of 2 Limes
1 1/2 TBS of Brown Sugar
Place the Tofu in a single layer in a shallow non reactive pan ( Clay, Enamel , Plastic, Glass or Stainless Steel)
Whisk remaining ingredients, (except the sprigs of Thyme) and pour this over the Tofu to marinate for at least 2 hours. Lay the sprigs of Thyme in the Marinade with the Tofu.
Remove the Thyme before baking,
Lightly oil a baking sheet.
Use a slotted spoon to remove the Tofu ( reserve the marinade) and place the Tofu in a single layer on the baking sheet, bake for 15 minutes at 300 degrees. ( or at this time, the Tofu can be Grilled)
Place the marinade in a saucepan and cook over Med-High heat until it reduces to a glaze, about 8 minutes.
Drizzle the Glaze over the Tofu to serve.
Serve the Tofu with the following Slaw Recipe:
Whisk the following in a large bowl to make a Dressing:
3 TBS Rice Vinegar
1 tsp Agave Syrup
1/2 tsp Sea Salt
2 TBS Lime Juice
1 tsp Low Sodium Soy Sauce
Slowly whisk in 1/4 C Safflower Oil.
Add the following ingredients to the Dressing and toss to coat well:
1 Large Carrot, peeled and julienned.
1/2 Daikon Radish, peeled and julienned.
1/2 Head of Cabbage, shredded.
6 Green Onions, julienned.
1/2 tsp Sesame Seeds
Enjoy!
Peace in the Kitchen!
Tofu / Vegetable Stir Fry
1 C Diced Extra Firm Tofu that has been drained.
3 TBS Low Sodium Soy Sauce
2 TBS Chopped Fresh Ginger
2 Cloves of Garlic, minced
1 tsp Honey
2 TBS Rice Vinegar
2 TBS Vegetable Oil
3/4 C Sliced Carrot
1 C Snow Peas
1/2 C Sliced Green Onions
Marinate the Tofu in the following:
Soy Sauce
1 TBS Ginger
1/2 of the Minced Garlic
Honey
Vinegar
Set this aside.
Heat 1 TBS of the oil in a Saute Pan , cook Carrots until tender and remove to a bowl.
Add Snow Peas to the pan, cook quickly and remove to the bowl of Carrots.
Cook onions until soft, remove and add to the other vegetables.
Add the rest of the oil to the pan and cook the Tofu, until browned.
Add the Vegetables to the pan of Tofu, Toss until everything re heats.
Serve over Brown Rice and top with additional Soy Sauce.
Enjoy!
Peace in the Kitchen!
Sweet Potato Pudding
1 Medium Sweet Potato or Yam
1/4 C Plain Greek Yogurt
Cinnamon, to taste( it doesn't take much of this or the Cayenne)
Cayenne Pepper, to taste
Pierce the potato several time with a fork.
Wrap it in a paper towel and microwave for 7 - 8 minutes, turning over half way through.
Remove and set aside to cool.
Cut the Potato in half and scrape out the inside into a bowl.
Stir in the Yogurt, Cinnamon and Cayenne until smooth.
Re heat in the microwave to serve .
Enjoy!
Peace in the Kitchen!
Hot Oats and Fruit Cereal
2 C Frozen Blueberries
1/2 C Old Fashioned Rolled Oats
1/3 C Pomegranate Juice
2 TBS Chopped Walnuts
1 TBS Raw Sunflower Seeds
1 Banana, sliced
Combine all of the ingredients in a bowl
Microwave for 3 minutes and serve warm.
Enjoy!
Peace in the Kitchen!
1968! Peace and Love !
1968! Peace and Love!
I was a 60's child.
I spent the summer of 67' hanging out at the beach, earning money by painting flowers on people and flowers on rocks.
I wrote poetry and loved all of the music of the 60's.
I ate Granola and Zucchini Muffins and Organic food and at one time I worked at a shop called The Village Green in Birmingham, Michigan.
We made candles and soap and we macraméd clothing, plant hangers and door coverings for our dorm rooms or wherever we lived.
We played guitars and the piano and sang songs of freedom.
I graduated from High School in 1968 and I started College in 1968. It was a very eclectic time in the world.
I didn't care what color you were , where you came from or what religion you practiced. I believed that we should love all people from all parts of the world.
I was a care free spirit and I wanted nothing more, in the world , than to have everyone live in Harmony and Peace!
I was a Peace Corps Volunteer and I spent time living and backpacking around Europe which gave me an opportunity to embrace people and cultures that I had never experienced before.
I loved to cook and I learned about food in other cultures.
Today I had a flashback to the 60's and I began researching and writing recipes that I remembered back in the days of Health Food and Organic Food.
I will post them soon.............
until then,
Peace in the Kitchen!
I was a 60's child.
I spent the summer of 67' hanging out at the beach, earning money by painting flowers on people and flowers on rocks.
I wrote poetry and loved all of the music of the 60's.
I ate Granola and Zucchini Muffins and Organic food and at one time I worked at a shop called The Village Green in Birmingham, Michigan.
We made candles and soap and we macraméd clothing, plant hangers and door coverings for our dorm rooms or wherever we lived.
We played guitars and the piano and sang songs of freedom.
I graduated from High School in 1968 and I started College in 1968. It was a very eclectic time in the world.
I didn't care what color you were , where you came from or what religion you practiced. I believed that we should love all people from all parts of the world.
I was a care free spirit and I wanted nothing more, in the world , than to have everyone live in Harmony and Peace!
I was a Peace Corps Volunteer and I spent time living and backpacking around Europe which gave me an opportunity to embrace people and cultures that I had never experienced before.
I loved to cook and I learned about food in other cultures.
Today I had a flashback to the 60's and I began researching and writing recipes that I remembered back in the days of Health Food and Organic Food.
I will post them soon.............
until then,
Wednesday, January 9, 2013
Strawberry Clafoutis Cake
One of my favorite recipes , and a Best of the Best Recipe is my Blueberry, Blackberry Cornmeal Cake.
I wrote on the recipe that any Berry combination would work and that I use Cranberries for Thanksgiving.
Strawberries would also work in this recipe.
The recipe is on the Blog.
I also am a fan of the French, Cherries Clafoutis.
I have been researching Clafoutis Recipes and I also have my favorites.
I've also read that there are many people that expect a cake like texture when they first taste a Clafoutis, instead of the typical custard texture. I really don't mind the texture of the custard consistency.
I began experimenting with a cake like batter, less liquid, which gives the Clafoutis the same look, but a more dense, almost poundcake like texture.
So here is my Strawberry Clafoutis Cake:
1/2C Butter, softened
1/2 C sugar
1 egg
2 TBS Heavy Cream
1 tsp Almond extract
1 C all purpose Flour
3 C of halved Strawberries.
In the Bowl of a Stand Mixer, on High, beat together the Butter and Sugar until very well combined and the Sugar has had a chance to break down.
Reduce the Speed to Medium and add the Egg, Heavy Cream and Almond extract and continue mixing.
Gradually add the Flour, just until well combined and the Batter is moist.
Pout the Batter into a 1 quart Oval Dish greased with Pan Release ( recipe is on the Blog under Tips, Hints and More!
Arrange the Strawberries on top and bake in a 350 degree oven for 30 minutes.
Cool at least 15 minutes before serving.
Enjoy!
Peace in the Kitchen!
I wrote on the recipe that any Berry combination would work and that I use Cranberries for Thanksgiving.
Strawberries would also work in this recipe.
The recipe is on the Blog.
I also am a fan of the French, Cherries Clafoutis.
I have been researching Clafoutis Recipes and I also have my favorites.
I've also read that there are many people that expect a cake like texture when they first taste a Clafoutis, instead of the typical custard texture. I really don't mind the texture of the custard consistency.
I began experimenting with a cake like batter, less liquid, which gives the Clafoutis the same look, but a more dense, almost poundcake like texture.
So here is my Strawberry Clafoutis Cake:
1/2C Butter, softened
1/2 C sugar
1 egg
2 TBS Heavy Cream
1 tsp Almond extract
1 C all purpose Flour
3 C of halved Strawberries.
In the Bowl of a Stand Mixer, on High, beat together the Butter and Sugar until very well combined and the Sugar has had a chance to break down.
Reduce the Speed to Medium and add the Egg, Heavy Cream and Almond extract and continue mixing.
Gradually add the Flour, just until well combined and the Batter is moist.
Pout the Batter into a 1 quart Oval Dish greased with Pan Release ( recipe is on the Blog under Tips, Hints and More!
Arrange the Strawberries on top and bake in a 350 degree oven for 30 minutes.
Cool at least 15 minutes before serving.
Enjoy!
Peace in the Kitchen!
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