We happen to love our small American town.
With so many American towns having to roll up the pavement and become ghost towns, our town is thriving.
There is so much that Grapevine has to offer and since this is a food blog, I have the right to blog about my favorite food in my favorite town.
Tolbert's Restaurant on Main Street is our go to restaurant in town.
If you ever get the chance to visit our town, you must eat at Tolbert's.
They are famous for their Texas Chili and a heck of alot of other good Texas fare on the menu, they also have an amazing variety of Beer on tap.
The atmosphere is pure Texas and the staff is darn right friendly.
And if it's entertainment you're looking for, the live music is the best.
I could write all day about the history of the family and the restaurant, or you could just go there and find out for yourself.
The proprietors, Kathleen and Paul are good people!
If they're there when you are..... stop and take time to introduce yourself and say Hi!
Thank you Kathleen for enjoying this Blog!
Enjoy!
A Visit to Tolbert's!
Thursday, January 31, 2013
Peace!
now is the time to have a good breakfast.
continue to tend our gardens,
mind our manners,
courageously embrace compassion,
nurture the heart and begin
the next phase of the transformation
of the realms of humanity.
Peace!
In your lives!
continue to tend our gardens,
mind our manners,
courageously embrace compassion,
nurture the heart and begin
the next phase of the transformation
of the realms of humanity.
Peace!
In your lives!
Texas Brittle !
This is a great treat to have at a party. It's not really a recipe. I created it by putting together some interesting Sweet and Salty ingredients to make a snack.
Miniature Pretzels (I sometime use Pretzel Sticks)
Corn Chips
Milk Chocolate Chips
Pecans, roughly chopped
Sea Salt
Cayenne Pepper
1- Rimmed Sheet Pan lined with Parchment Paper.
This is a recipe, without a recipe....... wow!
that sounds easy!
A few handfuls of everything and as much melted chocolate as you like, based
on the amount of everything else you use.
Spread Pretzels in a single layer on the lined sheet pan
Top with Corn Chips.
Melt Chocolate and drizzle over the Corn Chips, I use a fork .
Immediately sprinkle with Pecans, Sea Salt and Cayenne Pepper. (I have my Cayenne Pepper in a salt shaker to make it easier to sprinkle on the brittle)
Place in the freezer until the Chocolate hardens.
It took about an hour and then I made another batch.
Break into pieces and serve.
Enjoy!
Peace in the Kitchen!
Miniature Pretzels (I sometime use Pretzel Sticks)
Corn Chips
Milk Chocolate Chips
Pecans, roughly chopped
Sea Salt
Cayenne Pepper
1- Rimmed Sheet Pan lined with Parchment Paper.
This is a recipe, without a recipe....... wow!
that sounds easy!
A few handfuls of everything and as much melted chocolate as you like, based
on the amount of everything else you use.
Spread Pretzels in a single layer on the lined sheet pan
Top with Corn Chips.
Melt Chocolate and drizzle over the Corn Chips, I use a fork .
Immediately sprinkle with Pecans, Sea Salt and Cayenne Pepper. (I have my Cayenne Pepper in a salt shaker to make it easier to sprinkle on the brittle)
Place in the freezer until the Chocolate hardens.
It took about an hour and then I made another batch.
Break into pieces and serve.
Enjoy!
Peace in the Kitchen!
Super Bowl Nuts
I'm not really a football fan and that's OK, not everyone is.
However, I know there are fans that are "nuts" about football
and especially the Superbowl.
Any Superbowl Party I've attended has always had a bowl or two, or three of just plain nuts, these would have been nicer to snack on!
I know Texans love spiced nuts and I've done the homework for you and here are two of the best versions of spiced nuts that I could find.
I still believe that the recipe I published earlier for the Union Square Cafe's Bar Nuts are also some of the best I've ever had.
I have to give credit to Martha Stewart for these two recipes.
As I researched spiced nuts, these two recipes came up often and they all gave credit where credit was due......... thank you Martha!
Chile Lime Cashews:
2 1/2 tsp coarse salt...... like Sel de Mer, or Sea Salt..... use the regular stuff if you need to!
1 tsp finely grated lime zest ( a rasp works well)
2 TBS Dark Brown Sugar
1/2 tsp Red Pepper Flakes
1 large Egg ( white part only)
3 C Whole Raw unsalted Cashews
1 rimmed baking sheet pan lined with parchment paper.
preheat the oven to 350 degrees
In a bowl, using the back of a wooden spoon or a muddler ( I thought I'd use that word to sound like a fancy food blogger) but seriously, use a muddler and
grind the salt and the lime zest together.
Add Sugar, Pepper Flakes and Egg White.
Whisk together until frothy.
Add the nuts and toss to coat well.
Spread the nuts in a single layer on the sheet pan.
Bake 20 minutes
Separate the nuts, break them up and allow to cool completely.
You can move them to another paper lined sheet pan to do this, if you have another one.
Enjoy!
Peace in the Kitchen!
Orange Spiced Cashews:
3 C Whole Raw unsalted Raw Cashews
1/4 C Light Corn Syrup
1/2 tsp Coarse Salt
1 1/2 tsp finely grated Orange Zest.... use the rasp again!
3/4 tsp Ground Ginger
1/2 tsp Ground Coriander
1/2 tsp Ground Cumin
A pinch...... just a pinch of Cayenne Pepper
2 rimmed baking sheet pans lined with parchment paper
In a medium bowl, mix Nuts with Corn Syrup until evenly coated, set aside!
In another bowl, combine Salt, Zest, Ginger, Coriander, Cumin and Cayenne
Sprinkle this mixture over the nuts and stir until evenly coated.
Spread the nuts in a single layer onto one of the sheet pans.
Bake at 350 degrees for 15 minutes.
Transfer the nuts to the second sheet pan, separate them and cool completely.
Enjoy!
Peace in the Kitchen!
However, I know there are fans that are "nuts" about football
and especially the Superbowl.
Any Superbowl Party I've attended has always had a bowl or two, or three of just plain nuts, these would have been nicer to snack on!
I know Texans love spiced nuts and I've done the homework for you and here are two of the best versions of spiced nuts that I could find.
I still believe that the recipe I published earlier for the Union Square Cafe's Bar Nuts are also some of the best I've ever had.
I have to give credit to Martha Stewart for these two recipes.
As I researched spiced nuts, these two recipes came up often and they all gave credit where credit was due......... thank you Martha!
Chile Lime Cashews:
2 1/2 tsp coarse salt...... like Sel de Mer, or Sea Salt..... use the regular stuff if you need to!
1 tsp finely grated lime zest ( a rasp works well)
2 TBS Dark Brown Sugar
1/2 tsp Red Pepper Flakes
1 large Egg ( white part only)
3 C Whole Raw unsalted Cashews
1 rimmed baking sheet pan lined with parchment paper.
preheat the oven to 350 degrees
In a bowl, using the back of a wooden spoon or a muddler ( I thought I'd use that word to sound like a fancy food blogger) but seriously, use a muddler and
grind the salt and the lime zest together.
Add Sugar, Pepper Flakes and Egg White.
Whisk together until frothy.
Add the nuts and toss to coat well.
Spread the nuts in a single layer on the sheet pan.
Bake 20 minutes
Separate the nuts, break them up and allow to cool completely.
You can move them to another paper lined sheet pan to do this, if you have another one.
Enjoy!
Peace in the Kitchen!
Orange Spiced Cashews:
3 C Whole Raw unsalted Raw Cashews
1/4 C Light Corn Syrup
1/2 tsp Coarse Salt
1 1/2 tsp finely grated Orange Zest.... use the rasp again!
3/4 tsp Ground Ginger
1/2 tsp Ground Coriander
1/2 tsp Ground Cumin
A pinch...... just a pinch of Cayenne Pepper
2 rimmed baking sheet pans lined with parchment paper
In a medium bowl, mix Nuts with Corn Syrup until evenly coated, set aside!
In another bowl, combine Salt, Zest, Ginger, Coriander, Cumin and Cayenne
Sprinkle this mixture over the nuts and stir until evenly coated.
Spread the nuts in a single layer onto one of the sheet pans.
Bake at 350 degrees for 15 minutes.
Transfer the nuts to the second sheet pan, separate them and cool completely.
Enjoy!
Peace in the Kitchen!
Saturday, January 26, 2013
Meatless, a new Vegetarian Cookbook from Martha Stewart !
As a vegetarian, I rarely buy vegetarian cookbooks.
They all seem to be similar and a bit boring.
However, I got the new book by Martha Stewart titled, Meatless. It is truly
the best vegetarian cookbook I have ever seen.
I wrote to Martha Stewart Omnimedia,Inc. to thank them for publishing it.
It contains more than 200 amazing recipes.
It's a paperback which makes it very affordable.
Enjoy!
Peace in the Kitchen!
They all seem to be similar and a bit boring.
However, I got the new book by Martha Stewart titled, Meatless. It is truly
the best vegetarian cookbook I have ever seen.
I wrote to Martha Stewart Omnimedia,Inc. to thank them for publishing it.
It contains more than 200 amazing recipes.
It's a paperback which makes it very affordable.
Enjoy!
Peace in the Kitchen!
Friday, January 25, 2013
Scalloped Apples, made with an Apple,Corer,Slicer,Peeler, " Thingamajiggy"
This is a Thanksgiving Favorite in our Family!
It's great any time of the year.
I wanted to recreate the flavor of Apples that we used to get at Luby's Cafeteria when I was a kid. I loved them and they always had them around Thanksgiving. I created this microwaved version. They are exactly as I remembered them.
This mixture with Pecans and Raisins makes a great pie filling. Mix as directed and bake in a pie shell.
10 C peeled, cored and sliced tart apples (about 8 med. apples), of course it depends on the size of the apples.
1/3 C Sugar
2 TBS Cornstarch
1 tsp Cinnamon
1/4 tsp ground Nutmeg
3 TBS Butter (cut into small pieces)
Raisins, Pecans or Dried Cranberries (optional)
Place Apples in a 2 1/2 Quart Microwavable Baking dish with a cover
Combine Sugar, Cornstarch,Cinnamon and Nutmeg in a small bowl and whisk well.
Sprinkle over the Apples and toss to coat well
Add Raisins and Pecans if desired
Dot with pieces of Butter
Cover and microwave for 15 minutes, stirring every 5 minutes.
This is my Apple, Corer, Slicer, Peeler, " Thingamajiggy ".
My father built a wooden stand for it.
This is the perfect recipe for this machine!
Enjoy!
Peace in the Kitchen!
It's great any time of the year.
I wanted to recreate the flavor of Apples that we used to get at Luby's Cafeteria when I was a kid. I loved them and they always had them around Thanksgiving. I created this microwaved version. They are exactly as I remembered them.
This mixture with Pecans and Raisins makes a great pie filling. Mix as directed and bake in a pie shell.
10 C peeled, cored and sliced tart apples (about 8 med. apples), of course it depends on the size of the apples.
 |
| This is the preparation stage of the apples. |
 |
| After they're coated with the sugar and spices they are dotted with butter. They are then microwaved with a cover slightly ajar. |
 |
| This is the final product. |
1/3 C Sugar
2 TBS Cornstarch
1 tsp Cinnamon
1/4 tsp ground Nutmeg
3 TBS Butter (cut into small pieces)
Raisins, Pecans or Dried Cranberries (optional)
Place Apples in a 2 1/2 Quart Microwavable Baking dish with a cover
Combine Sugar, Cornstarch,Cinnamon and Nutmeg in a small bowl and whisk well.
Sprinkle over the Apples and toss to coat well
Add Raisins and Pecans if desired
Dot with pieces of Butter
Cover and microwave for 15 minutes, stirring every 5 minutes.
This is my Apple, Corer, Slicer, Peeler, " Thingamajiggy ".
My father built a wooden stand for it.
This is the perfect recipe for this machine!
Enjoy!
Peace in the Kitchen!
A busy weekend ahead !
I'll try to add some new recipes on Sunday afternoon.
I have an art project due on Sunday for an exhibit next weekend.
Until then,
Enjoy the blog, cook something interesting this weekend.
Enjoy!
Peace in the Kitchen!
I have an art project due on Sunday for an exhibit next weekend.
Until then,
Enjoy the blog, cook something interesting this weekend.
Enjoy!
Peace in the Kitchen!
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