I love chicken pot pie and here's a vegetarian version.
Quorn brand makes vegetarian Chicken Breasts and Chicken Tenders which could easily be added to make a Vegetarian Chicken Pot Pie.
Dice all of the vegetables about the same size ( a small dice) so they cook evenly.
1 C diced Carrot
1 C Frozen Peas
1 C celery, thinly sliced
1/3 C Onion, finely chopped
1/2 C Butter
1/3 C Flour
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Celery Seed
1/4 tsp Garlic Powder
1 3/4 C Vegetarian Chicken Broth or Vegetable Broth
2/3 C Milk
2 - 9 inch Deep Dich Unbaked Pie Crusts
in a saucepan:
Carrots
Peas
Potato
Celery
Cover with water, boil, cook for 15 minutes
Remove, drain and set aside
In a large skillet:
Saute Onion in butter until soft, about 5 minutes
Stir in:
Flour
Salt
Pepper
Celery Seed
Garlic Powder Cook 2 minutes
Slowly stir in the Broth
Add Milk
Reduce the heat and simmer until thick, about 5 minutes
Remove from heat and fold in the Vegetables
Roll out one of the crusts and place it in the bottom of a 9" Pie Pan
Pour in the mixture
Roll out the second Crust and place on the top
Seal the edges and cut slits in the top with a paring knife
Bake 30 - 35 minutes at 425 degrees on a foil lined baking sheet
Cool 10 minutes
Enjoy!
Peace in the Kitchen!
Saturday, February 23, 2013
The Melting Pot of Mennonite Cookery
The collection of recipes reached far back into the history of cooking of each of the ethnic groups of which Switzerland, South Germany and the Netherlands were the major backgrounds.
The melting pot of recipes, however, really originated in West Prussia which at times belonged to Germany and at other times to Poland and ultimately into Russia.
Some of the Swiss and South German Mennonites, Amish and Hutterites spread to Russian Poland and Russia.
My wife's family roots go back to Russia.
When Catherine the Great allowed the Mennonites to move out of Russia, they took their wheat with them and continued moving westward.
My wife's ancestors took their wheat to Kansas, found the best region that had soil similar to that of their native land and began farming.
Along with that wheat came the recipes of the food that the Russian Mennonite farmers cooked.
When I was first introduced to my relatives in Kansas, in a Mennonite/Amish community, I was interested in the way of life and the food that was placed on the table at each meal of the day.
I have come away with an appreciation of how simple, yet important mealtime was to the Mennonite/Amish families.
Everything on the table came from the land and the community that they farmed.
One of the best stories that I remember my wife telling me is that she never had sliced bread on the farm.
I was raised on sliced bread and food that was processed, boxed, or canned.
The idea of making something from scratch had never been part of my upbringing.
When I began traveling to other countries, I realized how important food was to each diverse community in the world. It's personal and it's deep rooted in the history of a place and it's people.
I will continue to post recipes from the Melting Pot of Mennonite Cookery Book, recipes that I grew up with and more of my original ones.
Enjoy!
Peace in the Kitchen!
The melting pot of recipes, however, really originated in West Prussia which at times belonged to Germany and at other times to Poland and ultimately into Russia.
Some of the Swiss and South German Mennonites, Amish and Hutterites spread to Russian Poland and Russia.
My wife's family roots go back to Russia.
When Catherine the Great allowed the Mennonites to move out of Russia, they took their wheat with them and continued moving westward.
My wife's ancestors took their wheat to Kansas, found the best region that had soil similar to that of their native land and began farming.
Along with that wheat came the recipes of the food that the Russian Mennonite farmers cooked.
When I was first introduced to my relatives in Kansas, in a Mennonite/Amish community, I was interested in the way of life and the food that was placed on the table at each meal of the day.
I have come away with an appreciation of how simple, yet important mealtime was to the Mennonite/Amish families.
Everything on the table came from the land and the community that they farmed.
One of the best stories that I remember my wife telling me is that she never had sliced bread on the farm.
I was raised on sliced bread and food that was processed, boxed, or canned.
The idea of making something from scratch had never been part of my upbringing.
When I began traveling to other countries, I realized how important food was to each diverse community in the world. It's personal and it's deep rooted in the history of a place and it's people.
I will continue to post recipes from the Melting Pot of Mennonite Cookery Book, recipes that I grew up with and more of my original ones.
Enjoy!
Peace in the Kitchen!
Never Fail Pie Dough
I know that my wife makes the best pie dough.
It's her family recipe that is never fail.
I know that the pies we get at the Mennonite/Amish Restaurant have an amazing crust.
Here is the recipe from the Melting Pot of Mennonite Cookery Book.
Add 1tsp of salt to 2 C flour
Take out 1/2 C of this mixture and add 1/4 C water to it
To the remainder of the flour, add 2/3 C of shortening or lard (at room temperature) and blend well
Combine the two mixtures and mix well
This is enough for a top and a bottom for 1 pie
It's not complicated, it doesn't say anything about ice cold water.
It doesn't talk about the process or refrigeration.
Make it and see what you think.
Enjoy!
Peace in the Kitchen!
It's her family recipe that is never fail.
I know that the pies we get at the Mennonite/Amish Restaurant have an amazing crust.
Here is the recipe from the Melting Pot of Mennonite Cookery Book.
Add 1tsp of salt to 2 C flour
Take out 1/2 C of this mixture and add 1/4 C water to it
To the remainder of the flour, add 2/3 C of shortening or lard (at room temperature) and blend well
Combine the two mixtures and mix well
This is enough for a top and a bottom for 1 pie
It's not complicated, it doesn't say anything about ice cold water.
It doesn't talk about the process or refrigeration.
Make it and see what you think.
Enjoy!
Peace in the Kitchen!
Friday, February 22, 2013
Mennonite Apple Pudding
1 C Sugar
1/4 C Butter
1 Egg 1/2 tsp each of Baking Soda,Salt and Cinnamon
1 C Flour
1/4 tsp Nutmeg
1/2 tsp Vanilla
2 C Diced Apples
1 C chopped Walnuts
Cream first 3 ingredients well.
Add sifted dry ingredients and beat.
Add apples and nuts.
Put into greased dish.
Bake about 40 minutes.
Enjoy!
Peace in the Kitchen!
1/4 C Butter
1 Egg 1/2 tsp each of Baking Soda,Salt and Cinnamon
1 C Flour
1/4 tsp Nutmeg
1/2 tsp Vanilla
2 C Diced Apples
1 C chopped Walnuts
Cream first 3 ingredients well.
Add sifted dry ingredients and beat.
Add apples and nuts.
Put into greased dish.
Bake about 40 minutes.
Enjoy!
Peace in the Kitchen!
Mennonite Funeral Pie, otherwise known as Raisin Pie
This recipe comes from the Melting Pot of Mennonite Cookery
The beginning of the recipe actually refers to this pie as, Funeral Pie.
I understand that. When we talk about making Iced Tea, we say that it has to taste like Church Tea.
I hope there are others who also understand that!
We often eat at a Mennonite/Amish Restaurant in Kansas when we visit our family. We actually order our Pie before anything else, just to make sure we get our favorite kind, before it's gone by the time we finish eating...... true story!
The waitress recommends it.
My personal favorite and my father in law's is Raisin.
Raisin Pie:
Soak 1C raisins for 2 hours, drain
Combine:
1 1/2 C Sugar
4 TBS Flour
Beat 1 Egg and add to the mixture
Add Juice and rind of 1 Lemon and 1/4 tsp Salt.
Add 2C Water and stir well.
Cook over Hot Water in a Double Boiler for 15 minutes
Cool
Put into unbaked Pie Shell.
Cover with strips of pastry in a criss-cross design.
Bake at 450 degrees for 10 minutes, then lower heat to 350 degrees.
Bake for another 30 minutes.
So I'll have to ask before I make this if the Raisins are cooked with the mixture.
I'l do some research on that and check back to update the recipe.
I found out that the Raisins should be cooked with the mixture in the double boiler.
Enjoy!
Peace in the Kitchen!
The beginning of the recipe actually refers to this pie as, Funeral Pie.
I understand that. When we talk about making Iced Tea, we say that it has to taste like Church Tea.
I hope there are others who also understand that!
We often eat at a Mennonite/Amish Restaurant in Kansas when we visit our family. We actually order our Pie before anything else, just to make sure we get our favorite kind, before it's gone by the time we finish eating...... true story!
The waitress recommends it.
My personal favorite and my father in law's is Raisin.
Raisin Pie:
Soak 1C raisins for 2 hours, drain
Combine:
1 1/2 C Sugar
4 TBS Flour
Beat 1 Egg and add to the mixture
Add Juice and rind of 1 Lemon and 1/4 tsp Salt.
Add 2C Water and stir well.
Cook over Hot Water in a Double Boiler for 15 minutes
Cool
Put into unbaked Pie Shell.
Cover with strips of pastry in a criss-cross design.
Bake at 450 degrees for 10 minutes, then lower heat to 350 degrees.
Bake for another 30 minutes.
So I'll have to ask before I make this if the Raisins are cooked with the mixture.
I'l do some research on that and check back to update the recipe.
I found out that the Raisins should be cooked with the mixture in the double boiler.
Enjoy!
Peace in the Kitchen!
Mennonite Rhubarb Crisp
This recipe comes from The Melting Pot of Mennonite Cookery published in 1974.
I just happen to have Rhubarb in the freezer. I'll make this Crisp this weekend and post a picture.
Mix:
3 C Rhubarb, cut into small pieces
1 Egg, beaten
1/4 tsp Mace (Nutmeg)
3/4 C Sugar
2 TBS Flour
Put into a greased baking dish and cover with the following Crumb mixture.
1/4 C Butter
1/3C Brown Sugar
2/3C Flour
Bake at 350 degrees for 30 minutes.
Since the recipe did not explain how to prepare the Crumble, I recommend mixing the Flour and Brown Sugar together.
Cut the Butter into pieces.
Cut the Butter into the dry ingredients with a pastry cutter or two knives.
Serve with Vanilla Ice Cream or Homemade Whipped Cream
Enjoy!
Peace in the Kitchen!
I just happen to have Rhubarb in the freezer. I'll make this Crisp this weekend and post a picture.
Mix:
3 C Rhubarb, cut into small pieces
1 Egg, beaten
1/4 tsp Mace (Nutmeg)
3/4 C Sugar
2 TBS Flour
Put into a greased baking dish and cover with the following Crumb mixture.
1/4 C Butter
1/3C Brown Sugar
2/3C Flour
Bake at 350 degrees for 30 minutes.
Since the recipe did not explain how to prepare the Crumble, I recommend mixing the Flour and Brown Sugar together.
Cut the Butter into pieces.
Cut the Butter into the dry ingredients with a pastry cutter or two knives.
Serve with Vanilla Ice Cream or Homemade Whipped Cream
Enjoy!
Peace in the Kitchen!
Thursday, February 21, 2013
Baked Doughnuts / Basic and Apple Cider !
When I was little, my Grandmother made , what she called "Fried Cakes". I loved them and she knew it. She made them whenever I visited my Grandparents. To this day, it's the only Doughnut that I eat.
As I get older, I try to avoid fried food. I decided to experiment with Baked Doughnuts, because of the childhood memory and that fondness of the Fried Cake.
I bought a mini doughnut pan at Christmas, to experiment with various Baked Doughnuts.
I learned a few things.
Nothing compares to the Fried Cakes that my Grandmother made. that's certain. I also learned that I didn't like any of the Doughnuts that I baked and I decided that the Mini Pan had to go, in favor of a full sized Doughnut Pan.
Here's my recipe for a basic Baked Doughnut in a full sized pan.
2C Flour
3/4 C Sugar
2 tsp Baking Powder
1/2 tsp Nutmeg
1 tsp Salt
3/4 C Buttermilk
2 Eggs, beaten
2 tsp Vanilla
2 TBS Butter, melted
In a bowl, sift & combine:
Flour
Sugar
Baking Powder
Nutmeg
Salt
I another bowl combine:
Eggs
Milk
Vanilla
Melted Butter
Pour wet ingredients into dry ingredients and mix well
Spray the doughnut pan with a vegetable spray.
Fill 3/4's full with the batter
Bake at 375 degrees for 12 minutes
Cool pan completely and move doughnuts to a rack to cool
You can dip them in additional melted butter and then a combination of Cinnamon/Sugar , Dust with Powdered Sugar , Top with Lemon Curd, Jam, or enjoy them plain with a glass of Milk.
Bisquick or Krusteaz Baked Doughnuts:
These were made in a Full Sized Doughnut Pan.
For a Mini Doughnut Pan, fill the wells with 1 TBS of Batter and Bake for about 6 - 8 minutes.
I made this recipe this morning:
2 C of Bisquick or Krusteaz
2 TBS sugar
1/8 tsp nutmeg
2/3 C milk
1 egg
1 tsp vanilla
Mix well, spoon 2 TBS into each well that have been sprayed with a cooking spray.
Bake at 425 degrees for 8 minutes.
Here's a Glaze for these doughnuts:
1/2 C Powdered Sugar
1 TBS Whole Milk
1/2 tsp Vanilla
Whisk together in a small bowl until smooth.
Dip the tops of the doughnuts in the glaze.
Enjoy!
Peace in the Kitchen!
Baked Apple Cider Doughnuts:
Non Stick Vegetable Spray
3/4 C Flour
1/4 C + 2 TBS Sugar
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp + 1/2 tsp Cinnamon
1/4 tsp Salt
1/4 C Apple Cider
1 Egg
2 TBS Milk
1 TBS Vegetable Oil
1/4 tsp Vanilla
1/4 tsp Vinegar
Spray a 6 count Doughnut Pan
Bowl #1
Flour
1/4 C Sugar
Baking Powder
Baking Soda
1/2 tsp Cinnamon
Salt
Whisk Well
Bowl #2
Apple Cider
Egg
Milk
Vegetable Oil
Vanilla
Vinegar
Whisk Well
Pour wet ingredients into Dry
Gently Combine, don't overmix
( Optional, add 1/2 C finely chopped dried apples to the batter) Fold by hand .
Evenly distribute batter in the pan
Bake 8 - 10 minutes at 375 degrees
Toothpick will come out clean
Four options to top the Doughnuts:
Option #1:
Cinnamon /Sugar
Mix:
2 TBS Sugar
1/2 tsp Cinnamon
Dip Warm Doughnuts in the mixture .
Option #2
Apple Cider Glaze:
1 C Apple Cider
2 C Powdered Sugar
1 TBS Light Corn Syrup
Boil Apple Cider and reduce by half, about 7 - 10 minutes
Put Sugar in a bowl
Whisk in Cider and Corn Syrup
Drizzle over warm Doughnuts.
Options #3
Chocolate Glaze:
1/2 C butter (1 stick)
1/4 C whole milk
1 TBS light corn syrup
2 tsp vanilla
4 oz. bittersweet chocolate, chopped
2 C confectioner's sugar
In a saucepan, over medium heat:
butter
milk
syrup
vanilla
Whisk Well
Add chocolate and whisk until chocolate has completely melted
Turn off heat and whisk in sugar until smooth. Glaze the doughnuts immediately
To keep the glaze liquid, place the glaze over a pan of warm water while glazing the doughnuts
Allow Glaze to set 30 minutes before serving.
Option#4
Powdered sugar glaze:
1/2 C powdered sugar
1 TBS milk
1/2 tsp vanilla
Whisk until smooth
Dip the tops of the doughnuts in the glaze.
Enjoy!
Peace in the Kitchen!
Apple Cider Doughnuts #2
Here's what you'll need:
1- 6 count Doughnut Pan
Vegetable Cooking Spray
Preheat the oven to 375 degrees
3/4 C Flour
1/4 C Granulated Sugar + 2 TBS
1/4 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Cinnamon, divided
1/4 tsp Salt
1/4 C Apple Cider
1 large Egg
2 TBS whole Milk
1 TBS Vegetable Oil
1/4 tsp Vanilla
1/4 tsp Vinegar
Spray the doughnut pan with vegetable cooking spray.
In a large mixing bowl:
Flour
1/4 C Sugar
Baking Powder
Baking Soda
1/2 tsp Cinnamon
Salt
Whisk well
In another mixing bowl:
Apple Cider
Egg
Milk
Oil
Vanilla
Vinegar
Whisk well
Pour the wet ingredients into the dry and gently fold by hand.
I place the batter in a squeeze bottle at this stage to evenly distribute the batter among the wells in the pan.
Bake for 8 - 10 minutes.
A toothpick in the center should come out clean.
Remove the pan and transfer the doughnuts to a rack placed on a clean sheet pan.
In a small bowl:
2 TBS Sugar
1/2 tsp Cinnamon
Whisk well.
While the doughnuts are still warm, dip them in the Sugar/Cinnamon and coat well.
Enjoy!
Peace in the Kitchen!
As I get older, I try to avoid fried food. I decided to experiment with Baked Doughnuts, because of the childhood memory and that fondness of the Fried Cake.
I bought a mini doughnut pan at Christmas, to experiment with various Baked Doughnuts.
I learned a few things.
Nothing compares to the Fried Cakes that my Grandmother made. that's certain. I also learned that I didn't like any of the Doughnuts that I baked and I decided that the Mini Pan had to go, in favor of a full sized Doughnut Pan.
Here's my recipe for a basic Baked Doughnut in a full sized pan.
2C Flour
3/4 C Sugar
2 tsp Baking Powder
1/2 tsp Nutmeg
1 tsp Salt
3/4 C Buttermilk
2 Eggs, beaten
2 tsp Vanilla
2 TBS Butter, melted
In a bowl, sift & combine:
Flour
Sugar
Baking Powder
Nutmeg
Salt
I another bowl combine:
Eggs
Milk
Vanilla
Melted Butter
Pour wet ingredients into dry ingredients and mix well
Spray the doughnut pan with a vegetable spray.
Fill 3/4's full with the batter
Bake at 375 degrees for 12 minutes
Cool pan completely and move doughnuts to a rack to cool
You can dip them in additional melted butter and then a combination of Cinnamon/Sugar , Dust with Powdered Sugar , Top with Lemon Curd, Jam, or enjoy them plain with a glass of Milk.
Bisquick or Krusteaz Baked Doughnuts:
These were made in a Full Sized Doughnut Pan.
For a Mini Doughnut Pan, fill the wells with 1 TBS of Batter and Bake for about 6 - 8 minutes.
I made this recipe this morning:
2 C of Bisquick or Krusteaz
2 TBS sugar
1/8 tsp nutmeg
2/3 C milk
1 egg
1 tsp vanilla
Mix well, spoon 2 TBS into each well that have been sprayed with a cooking spray.
Bake at 425 degrees for 8 minutes.
Here's a Glaze for these doughnuts:
1/2 C Powdered Sugar
1 TBS Whole Milk
1/2 tsp Vanilla
Whisk together in a small bowl until smooth.
Dip the tops of the doughnuts in the glaze.
 |
| I did not Glaze these Doughnuts. We ate them with various Jams, Nutella and Chocolate Syrup |
Enjoy!
Peace in the Kitchen!
Baked Apple Cider Doughnuts:
Non Stick Vegetable Spray
3/4 C Flour
1/4 C + 2 TBS Sugar
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp + 1/2 tsp Cinnamon
1/4 tsp Salt
1/4 C Apple Cider
1 Egg
2 TBS Milk
1 TBS Vegetable Oil
1/4 tsp Vanilla
1/4 tsp Vinegar
Spray a 6 count Doughnut Pan
Bowl #1
Flour
1/4 C Sugar
Baking Powder
Baking Soda
1/2 tsp Cinnamon
Salt
Whisk Well
Bowl #2
Apple Cider
Egg
Milk
Vegetable Oil
Vanilla
Vinegar
Whisk Well
Pour wet ingredients into Dry
Gently Combine, don't overmix
( Optional, add 1/2 C finely chopped dried apples to the batter) Fold by hand .
Evenly distribute batter in the pan
Bake 8 - 10 minutes at 375 degrees
Toothpick will come out clean
Four options to top the Doughnuts:
Option #1:
Cinnamon /Sugar
Mix:
2 TBS Sugar
1/2 tsp Cinnamon
Dip Warm Doughnuts in the mixture .
Option #2
Apple Cider Glaze:
1 C Apple Cider
2 C Powdered Sugar
1 TBS Light Corn Syrup
Boil Apple Cider and reduce by half, about 7 - 10 minutes
Put Sugar in a bowl
Whisk in Cider and Corn Syrup
Drizzle over warm Doughnuts.
Options #3
Chocolate Glaze:
1/2 C butter (1 stick)
1/4 C whole milk
1 TBS light corn syrup
2 tsp vanilla
4 oz. bittersweet chocolate, chopped
2 C confectioner's sugar
In a saucepan, over medium heat:
butter
milk
syrup
vanilla
Whisk Well
Add chocolate and whisk until chocolate has completely melted
Turn off heat and whisk in sugar until smooth. Glaze the doughnuts immediately
To keep the glaze liquid, place the glaze over a pan of warm water while glazing the doughnuts
Allow Glaze to set 30 minutes before serving.
Option#4
Powdered sugar glaze:
1/2 C powdered sugar
1 TBS milk
1/2 tsp vanilla
Whisk until smooth
Dip the tops of the doughnuts in the glaze.
Enjoy!
Peace in the Kitchen!
Apple Cider Doughnuts #2
Here's what you'll need:
1- 6 count Doughnut Pan
Vegetable Cooking Spray
Preheat the oven to 375 degrees
3/4 C Flour
1/4 C Granulated Sugar + 2 TBS
1/4 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Cinnamon, divided
1/4 tsp Salt
1/4 C Apple Cider
1 large Egg
2 TBS whole Milk
1 TBS Vegetable Oil
1/4 tsp Vanilla
1/4 tsp Vinegar
Spray the doughnut pan with vegetable cooking spray.
In a large mixing bowl:
Flour
1/4 C Sugar
Baking Powder
Baking Soda
1/2 tsp Cinnamon
Salt
Whisk well
In another mixing bowl:
Apple Cider
Egg
Milk
Oil
Vanilla
Vinegar
Whisk well
Pour the wet ingredients into the dry and gently fold by hand.
I place the batter in a squeeze bottle at this stage to evenly distribute the batter among the wells in the pan.
Bake for 8 - 10 minutes.
A toothpick in the center should come out clean.
Remove the pan and transfer the doughnuts to a rack placed on a clean sheet pan.
In a small bowl:
2 TBS Sugar
1/2 tsp Cinnamon
Whisk well.
While the doughnuts are still warm, dip them in the Sugar/Cinnamon and coat well.
Enjoy!
Peace in the Kitchen!
Wednesday, February 20, 2013
Triple Chocolate Cake !
What could be better than a Chocolate Cake?, a Triple Chocolate Cake!
1 (18.25oz.) box of Devil's Food Cake Mix (Duncan Hines)
1 (6oz.) box of Instant Chocolate Pudding Mix (Jello)
1 C Sour Cream
1 C Vegetable Oil
4 Eggs, beaten
1/2 C Warm Water
2 C Semi Sweet Chocolate Chips (Ghirardelli)
In a large bowl:
Cake Mix
Pudding Mix
Sour Cream
Oil
Eggs
Water
Mix Well
Fold in the Chocolate Chips
Pour the batter into a well greased 12C Bundt Pan ( I use Pan Release) it's listed under my Tips,Hints and more.
Bake 50 - 55 minutes
Cool at least 1 hour before inverting onto a plate
Enjoy!
Peace in the Kitchen!
1 (18.25oz.) box of Devil's Food Cake Mix (Duncan Hines)
1 (6oz.) box of Instant Chocolate Pudding Mix (Jello)
1 C Sour Cream
1 C Vegetable Oil
4 Eggs, beaten
1/2 C Warm Water
2 C Semi Sweet Chocolate Chips (Ghirardelli)
In a large bowl:
Cake Mix
Pudding Mix
Sour Cream
Oil
Eggs
Water
Mix Well
Fold in the Chocolate Chips
Pour the batter into a well greased 12C Bundt Pan ( I use Pan Release) it's listed under my Tips,Hints and more.
Bake 50 - 55 minutes
Cool at least 1 hour before inverting onto a plate
Enjoy!
Peace in the Kitchen!
Guacamole
I read the weekly column in our local newspaper titled Taste.
Sometimes I like to talk about the feature of the week and research it.
I did an article on Hot Chocolate and today the feature is Guacamole.
Here are some of the suggestions for Guacamole that inspired me to write about it.
I found some of these odd.
Cumin
Bacon
Corn
Shrimp
Mango
Olive Oil
Garlic Powder ( I know many recipes use this)
Black Pepper
Hot Sauce
Mayonnaise
Sour Cream
Guacamole should not be a mushy, pasty, creamed in the blender with sour cream or mayonnaise mixture.
It shouldn't be overpowered by garlic.
The taste of the Avocado should be the dominant flavor.
I realize this is only my opinion and tastes vary. I write many of my recipes for friends that don't live in Texas and friends around the World.
The Aztecs created the Avocado concoction.
The name comes from the Nahuati language.
Ahuacamolli, meaning Avocado Sauce.
Ahuacati, meaning Avocado and Mole, meaning Sauce.
The Avocado is often used in Salads, mashed onto Bread in Sandwiches and in Soups.
The best use of the Avocado is creating Guacamole.
Here is what I consider to be the Best of the Best recipe for Guacamole.
2 Avocados, diced
1/4 C minced White Onion
1 TBS minced Jalapeno
2 TBS finely chopped Fresh Cilantro
3/4 tsp Salt
1/2 C finely chopped Plum or Roma Tomato
2 tsp Fresh Lime Juice
In a bowl:
2 TBS Onion
Jalapeno
1 TBS Cilantro
Salt
Mash this mixture with the back of a spoon or in a Mortar with Pestle to create a paste.
Add the Avocado
Fold in Tomato and remaining Onion, Cilantro and Lime Juice
Serve with Tortilla Chips
Enjoy!
Peace in the Kitchen!
Sometimes I like to talk about the feature of the week and research it.
I did an article on Hot Chocolate and today the feature is Guacamole.
Here are some of the suggestions for Guacamole that inspired me to write about it.
I found some of these odd.
Cumin
Bacon
Corn
Shrimp
Mango
Olive Oil
Garlic Powder ( I know many recipes use this)
Black Pepper
Hot Sauce
Mayonnaise
Sour Cream
Guacamole should not be a mushy, pasty, creamed in the blender with sour cream or mayonnaise mixture.
It shouldn't be overpowered by garlic.
The taste of the Avocado should be the dominant flavor.
I realize this is only my opinion and tastes vary. I write many of my recipes for friends that don't live in Texas and friends around the World.
The Aztecs created the Avocado concoction.
The name comes from the Nahuati language.
Ahuacamolli, meaning Avocado Sauce.
Ahuacati, meaning Avocado and Mole, meaning Sauce.
The Avocado is often used in Salads, mashed onto Bread in Sandwiches and in Soups.
The best use of the Avocado is creating Guacamole.
Here is what I consider to be the Best of the Best recipe for Guacamole.
2 Avocados, diced
1/4 C minced White Onion
1 TBS minced Jalapeno
2 TBS finely chopped Fresh Cilantro
3/4 tsp Salt
1/2 C finely chopped Plum or Roma Tomato
2 tsp Fresh Lime Juice
In a bowl:
2 TBS Onion
Jalapeno
1 TBS Cilantro
Salt
Mash this mixture with the back of a spoon or in a Mortar with Pestle to create a paste.
Add the Avocado
Fold in Tomato and remaining Onion, Cilantro and Lime Juice
Serve with Tortilla Chips
Enjoy!
Peace in the Kitchen!
Tuesday, February 19, 2013
Orange or Lime Poppy Seed Cookies
350 degree oven
Here are 2 versions. Choose either Orange or Lime and use the Zest and Juice of either to make these cookies. I happen to like Lime!
1 1/2 C Flour
1/2 tsp Baking Powder
1/4 tsp salt
1 TBS Poppy Seeds
8 TBS Butter, room temperature
2/3 C Sugar
2 TBS Orange or Lime Zest
1 Egg
Glaze:
1/2 C Powdered Sugar/Confectioner's Sugar
2 TBS freshly squeezed Orange or Lime Juice
Line 2 baking sheets with parchment paper
In a Small bowl whisk:
Flour
Baking Powder
Salt
Poppy Seeds
Set Aside
In an Electric Mixer with the paddle attachment:
Cream together the Butter and Sugar on medium-high until light and fluffy, about 2 minutes
Mix in Egg and Zest until well blended
Mix in dry ingredients on low until incorporated
Using a Cookie Scoop, drop dough onto the baking sheets about 2" apart
Bake for 9 - 11 minutes / do not let the tops brown
Cool 2 minutes and then transfer to a cooling rack and cool completely before glazing
Glaze:
Whisk Sugar & 2 TBS of Juice
Add more Sugar if necessary to have a good consistency to drizzle over the cookies
Allow Glaze to cool completely before serving
Enjoy!
Peace in the Kitchen!
Here are 2 versions. Choose either Orange or Lime and use the Zest and Juice of either to make these cookies. I happen to like Lime!
1 1/2 C Flour
1/2 tsp Baking Powder
1/4 tsp salt
1 TBS Poppy Seeds
8 TBS Butter, room temperature
2/3 C Sugar
2 TBS Orange or Lime Zest
1 Egg
Glaze:
1/2 C Powdered Sugar/Confectioner's Sugar
2 TBS freshly squeezed Orange or Lime Juice
Line 2 baking sheets with parchment paper
In a Small bowl whisk:
Flour
Baking Powder
Salt
Poppy Seeds
Set Aside
In an Electric Mixer with the paddle attachment:
Cream together the Butter and Sugar on medium-high until light and fluffy, about 2 minutes
Mix in Egg and Zest until well blended
Mix in dry ingredients on low until incorporated
Using a Cookie Scoop, drop dough onto the baking sheets about 2" apart
Bake for 9 - 11 minutes / do not let the tops brown
Cool 2 minutes and then transfer to a cooling rack and cool completely before glazing
Glaze:
Whisk Sugar & 2 TBS of Juice
Add more Sugar if necessary to have a good consistency to drizzle over the cookies
Allow Glaze to cool completely before serving
Enjoy!
Peace in the Kitchen!
Sunday, February 17, 2013
Fish & Chips Batter , also used for a Vegetarian version
We were in England in December.
We ate at a very old and traditional Pub on Carnaby Street.
My wife ordered Fish & Chips and I asked the waitress if they had any Vegetarian items available?
She told me they made a Vegetarian version of their Fish & Chips made with pieces of Haloumi Cheese fried in the same batter.
It was served with Chips and Mushy Peas.
It was delicious. I was impressed
It was the first time I'd heard of Vegetarian Fish & Chips.
Here's the Batter:
8 ounces of Self Rising Flour plus Flour for dusting
Salt & Pepper to taste
10 ounces of Cold Lager Beer
Sift the Flour and a pinch of Salt into a large bowl
Whisk in the Beer to create a thick batter
Add more Beer if it's too thick
It should be the consistency of thick Cream and coat the back of a wooden spoon
Season it with Salt and Pepper to taste
Coat the Filets or pieces of Cheese and cook in Hot Oil for 8-10 minutes until golden brown and crispy
Remove, drain and keep warm in the oven
Serve with Chips (Fries) and Mushy Peas
Enjoy!
Peace in the Kitchen!
We ate at a very old and traditional Pub on Carnaby Street.
My wife ordered Fish & Chips and I asked the waitress if they had any Vegetarian items available?
She told me they made a Vegetarian version of their Fish & Chips made with pieces of Haloumi Cheese fried in the same batter.
It was served with Chips and Mushy Peas.
It was delicious. I was impressed
It was the first time I'd heard of Vegetarian Fish & Chips.
Here's the Batter:
8 ounces of Self Rising Flour plus Flour for dusting
Salt & Pepper to taste
10 ounces of Cold Lager Beer
Sift the Flour and a pinch of Salt into a large bowl
Whisk in the Beer to create a thick batter
Add more Beer if it's too thick
It should be the consistency of thick Cream and coat the back of a wooden spoon
Season it with Salt and Pepper to taste
Coat the Filets or pieces of Cheese and cook in Hot Oil for 8-10 minutes until golden brown and crispy
Remove, drain and keep warm in the oven
Serve with Chips (Fries) and Mushy Peas
Enjoy!
Peace in the Kitchen!
Leftover Mashed Potato Pancakes
I happen to like potato pancakes, this one is made from mashed potatoes.
We've all had leftover mashed potatoes and here's the perfect recipe to use them.
2 C Mashed Potatoes
2 Eggs, beaten
1/4 C Flour
1/4 TSP Salt
1/4 TSP Pepper
1/4 TSP Garlic Powder
2 TBS Diced Onion
1 TBS Chopped Chives
2 TBS Grated Cheddar Cheese
Oil or Crisco for frying
Sour Cream and Applesauce for Garnish
Mix all ingredients together
Pour batter by the spoonful in a pan preheated with Oil or Crisco
Brown on both sides
EnjoyPeace in the Kitchen!
We've all had leftover mashed potatoes and here's the perfect recipe to use them.
2 C Mashed Potatoes
2 Eggs, beaten
1/4 C Flour
1/4 TSP Salt
1/4 TSP Pepper
1/4 TSP Garlic Powder
2 TBS Diced Onion
1 TBS Chopped Chives
2 TBS Grated Cheddar Cheese
Oil or Crisco for frying
Sour Cream and Applesauce for Garnish
Mix all ingredients together
Pour batter by the spoonful in a pan preheated with Oil or Crisco
Brown on both sides
EnjoyPeace in the Kitchen!
Herbs and Spices
I have a great Herb Garden and every type of Spice available.
I use a lot of Herbs and Spices in my cooking.
I have a pantry full of them, but I had a Lazy Susan near the stove
with many small containers of the ones I use most often.
This new box is compact and holds the ones I use the most.
I recently found this great wooden Spice Box which I filled with:
Sea Salt
Whole Peppercorns
Herbes de Provence
Lemon Pepper
Salt Free Herb Seasoning, from an Amish Bulk Food Store in Kansas
Crushed Red Pepper Flakes
Enjoy!
Herbs and Spices!
I use a lot of Herbs and Spices in my cooking.
I have a pantry full of them, but I had a Lazy Susan near the stove
with many small containers of the ones I use most often.
This new box is compact and holds the ones I use the most.
I recently found this great wooden Spice Box which I filled with:
Sea Salt
Whole Peppercorns
Herbes de Provence
Lemon Pepper
Salt Free Herb Seasoning, from an Amish Bulk Food Store in Kansas
Crushed Red Pepper Flakes
Enjoy!
Herbs and Spices!
Eggs Baked in a Dinner Roll
8 Crusty Dinner Rolls : increase all of the ingredients to serve a larger number of guests
8 Eggs
1/4 C chopped Fresh Mixed Herbs from the Garden:
Parsley
Chive
Tarragon
Rosemary
Heavy Cream
Salt & Pepper
4 TBS Grated Parmesan
Slice the top of each roll
Gently remove some of the interior bread until there's a hole large enough to accommodate an egg
Arrange the Rolls on a Baking Sheet
Crack an Egg into each Roll
Top the Eggs with a bit of Cream and Herbs
Season with Salt & Pepper and sprinkle with Parmesan Cheese
Bake without the tops for 20 minutes at 350 degrees
Replace the tops and Bake an additional 5 minutes
Enjoy!
Peace in the Kitchen!
8 Eggs
1/4 C chopped Fresh Mixed Herbs from the Garden:
Parsley
Chive
Tarragon
Rosemary
Heavy Cream
Salt & Pepper
4 TBS Grated Parmesan
Slice the top of each roll
Gently remove some of the interior bread until there's a hole large enough to accommodate an egg
Arrange the Rolls on a Baking Sheet
Crack an Egg into each Roll
Top the Eggs with a bit of Cream and Herbs
Season with Salt & Pepper and sprinkle with Parmesan Cheese
Bake without the tops for 20 minutes at 350 degrees
Replace the tops and Bake an additional 5 minutes
Enjoy!
Peace in the Kitchen!
Salsa Genovese
1/2 pounds of pitted Green Olives
2 TBS Pine Nuts, toasted
2 TBS Fresh Parsley, chopped
2 TBS Fresh Basil, chopped
1 tsp Fresh Thyme leaves
1/2 tsp grated Lemon Zest
1/2 tsp Capers, rinsed and minced
1 small clove of Garlic, minced
6 TBS Olive Oli
In a Food Processor:
Pulse the Olives until well chopped
Add all remaining ingredients except the Oil
Pulse a few more times to incorporate
Continue pulsing while drizzling the oil slowly into the processor
Yields about 1 cup
Refrigerate with a thin layer of Olive Oil on top
Serve as a tapenade on crackers or toasted slices of a Baguette
Enjoy!
Peace in the Kitchen!
2 TBS Pine Nuts, toasted
2 TBS Fresh Parsley, chopped
2 TBS Fresh Basil, chopped
1 tsp Fresh Thyme leaves
1/2 tsp grated Lemon Zest
1/2 tsp Capers, rinsed and minced
1 small clove of Garlic, minced
6 TBS Olive Oli
In a Food Processor:
Pulse the Olives until well chopped
Add all remaining ingredients except the Oil
Pulse a few more times to incorporate
Continue pulsing while drizzling the oil slowly into the processor
Yields about 1 cup
Refrigerate with a thin layer of Olive Oil on top
Serve as a tapenade on crackers or toasted slices of a Baguette
Enjoy!
Peace in the Kitchen!
Andersen's Split Pea Soup and my own Original Spring Pea Soup !
I read a story this morning that was posted by Vintage Recipes on The History Kitchen Blog.
The story is about a childhood memory of a restaurant in California, where the family always stopped to eat Split Pea Soup, while on their family vacations.
I have many memories of places that we stopped to eat during our family vacations in Michigan.
Who could forget Stuckey's, if you grew up in Michigan?
The Restaurant in California was Andersen's, famous for their endless bowl of Split Pea Soup.
I happen to love Pea Soup. Unfortunately my wife doesn't share the same feeling.
She grew up on a Mennonite Farm in Kansas where her mother grew amazing vegetables in her garden.
They had plenty of peas, so often that she really doesn't share my passion for peas.
I posted an original poem earlier on this blog about Peas, titled Peas in the Kitchen!
When you read it, you'll understand the difference of opinions that people have about Peas!
I wanted to share two Pea Soup Recipes here.
One is the Andersen's Famous Split Peas Soup from Andersen's Restaurant in Buellton, California.
The second recipe is an original recipe that I created because I just happen to love Pea Soup!
Andersen's Famous Split Pea Soup:
2 C Green Split Peas
1 Stalk Celery, coarsely chopped
1 large Carrot, peeled and coarsely chopped
1 small Onion, chopped
1/2 tsp Dried Thyme
1 Bay Leaf, crumbled into very small pieces
A pinch of Cayenne Pepper
1/2 tsp Seasoned Salt ( something like Lawry's)
Salt and Pepper to taste
You'll need a Soup Pot, Mesh Strainer and a Food Mill
Sort the Peas in a strainer, removing any impurities. Rinse and clean
Combine Peas, Celery, Carrot, Onion, Thyme, Bay Leaf and Cayenne in a Soup Pot.
Cover with 2 quarts ( 8 quarts ) of water
Bring to a boil
Keep at a high simmer for 20 minutes
Reduce to a low simmer and cook for 25 to 30 minutes, until Peas are tender
Toward the end of cooking, add seasoned salt, additional salt and pepper to taste
Strain the mixture until all of the liquid is pushed through the mill and only the pulp remains
A creamy soup will result
Return the Soup to the pot and bring to a quick boil, remove immediately
If it seems too thick, add hot water to desired consistency
Garnish with Croutons
Refrigerated leftover soup will thicken, add water when reheating
Enjoy!
Peace in the Kitchen!
Spring Pea Soup:
This is my original recipe.
3 TBS Vegetable Oil
1 Garlic Clove, crushed
1 1/2 C Sliced Leeks, white part only
3/4 C diced Celery
1 tsp Fresh Thyme, minced
Sea Salt
Fresh Ground Black Pepper
1 C Sour Cream, additional for garnish
3 C Vegetarian Chicken Stock plus 2 1/2 C Water (non Vegetarians add Chicken Stock)
1/2 C Heavy Cream
2 - ( 1lb. bags) of Frozen English Peas, divided
3 TBS Fresh Parsley, chopped
1 small Onion, chopped
1/4 C Flour
1/4 C Butter, melted
Heat Oil in a Soup Pot, add Garlic for 1 minute, add Leek, Onion and Celery and saute about 8 minutes
In a separate saucepan, Simmer the Stock
Add Heavy Cream to the Vegetable mixture and simmer
Add one of the bags of Peas and 3/4 C of the Stock to the Vegetables
Add Parsley and Thyme and continue to simmer
Transfer the soup in batches to a blender and carefully puree, gradually adding the remainder of the liquid
Strain it through a sieve and return to the Soup Pot
Stir in the Sour Cream
Reheat slowly, do not boil
At the end, add the second bag of Frozen Peas
Mix the Flour and the Melted Butter thoroughly in a saucepan and cook until golden brown to create a thickening Roux.
Add some of the Soup to the Roux to incorporate it and whisk it into the soup
Serve hot and garnish with additional Sour Cream
Enjoy!
Peace in the Kitchen!
The story is about a childhood memory of a restaurant in California, where the family always stopped to eat Split Pea Soup, while on their family vacations.
I have many memories of places that we stopped to eat during our family vacations in Michigan.
The Restaurant in California was Andersen's, famous for their endless bowl of Split Pea Soup.
I happen to love Pea Soup. Unfortunately my wife doesn't share the same feeling.
She grew up on a Mennonite Farm in Kansas where her mother grew amazing vegetables in her garden.
They had plenty of peas, so often that she really doesn't share my passion for peas.
I posted an original poem earlier on this blog about Peas, titled Peas in the Kitchen!
When you read it, you'll understand the difference of opinions that people have about Peas!
I wanted to share two Pea Soup Recipes here.
One is the Andersen's Famous Split Peas Soup from Andersen's Restaurant in Buellton, California.
The second recipe is an original recipe that I created because I just happen to love Pea Soup!
Andersen's Famous Split Pea Soup:
2 C Green Split Peas
1 Stalk Celery, coarsely chopped
1 large Carrot, peeled and coarsely chopped
1 small Onion, chopped
1/2 tsp Dried Thyme
1 Bay Leaf, crumbled into very small pieces
A pinch of Cayenne Pepper
1/2 tsp Seasoned Salt ( something like Lawry's)
Salt and Pepper to taste
You'll need a Soup Pot, Mesh Strainer and a Food Mill
Sort the Peas in a strainer, removing any impurities. Rinse and clean
Combine Peas, Celery, Carrot, Onion, Thyme, Bay Leaf and Cayenne in a Soup Pot.
Cover with 2 quarts ( 8 quarts ) of water
Bring to a boil
Keep at a high simmer for 20 minutes
Reduce to a low simmer and cook for 25 to 30 minutes, until Peas are tender
Toward the end of cooking, add seasoned salt, additional salt and pepper to taste
Strain the mixture until all of the liquid is pushed through the mill and only the pulp remains
A creamy soup will result
Return the Soup to the pot and bring to a quick boil, remove immediately
If it seems too thick, add hot water to desired consistency
Garnish with Croutons
Refrigerated leftover soup will thicken, add water when reheating
Enjoy!
Peace in the Kitchen!
Spring Pea Soup:
This is my original recipe.
3 TBS Vegetable Oil
1 Garlic Clove, crushed
1 1/2 C Sliced Leeks, white part only
3/4 C diced Celery
1 tsp Fresh Thyme, minced
Sea Salt
Fresh Ground Black Pepper
1 C Sour Cream, additional for garnish
3 C Vegetarian Chicken Stock plus 2 1/2 C Water (non Vegetarians add Chicken Stock)
1/2 C Heavy Cream
2 - ( 1lb. bags) of Frozen English Peas, divided
3 TBS Fresh Parsley, chopped
1 small Onion, chopped
1/4 C Flour
1/4 C Butter, melted
Heat Oil in a Soup Pot, add Garlic for 1 minute, add Leek, Onion and Celery and saute about 8 minutes
In a separate saucepan, Simmer the Stock
Add Heavy Cream to the Vegetable mixture and simmer
Add one of the bags of Peas and 3/4 C of the Stock to the Vegetables
Add Parsley and Thyme and continue to simmer
Transfer the soup in batches to a blender and carefully puree, gradually adding the remainder of the liquid
Strain it through a sieve and return to the Soup Pot
Stir in the Sour Cream
Reheat slowly, do not boil
At the end, add the second bag of Frozen Peas
Mix the Flour and the Melted Butter thoroughly in a saucepan and cook until golden brown to create a thickening Roux.
Add some of the Soup to the Roux to incorporate it and whisk it into the soup
Serve hot and garnish with additional Sour Cream
Enjoy!
Peace in the Kitchen!
Friday, February 15, 2013
Cherry Crunchy
I mentioned in a post that we attend the MCC sale in Kansas for Mennonite Mission Relief.
Here's a simple vintage recipe from one of the recipe books that I purchased at the sale.
We'll be attending the sale in April and I will be sure to pick up some additional recipe books.
Cherry Crunchy:
Mix until crumble, the Crunchy Stuff:
1 C Flour
1 C Brown Sugar
1 C Oatmeal
1 C Butter
Filling, Cook until thickened
1 Can of Sour Cherries
1/2 C Sugar
3 TBS Flour
Put half of the crunchy mix in an 8x8 pan, add filling.
Put remaining crunchy mix on top.
Bake 30 minutes at 350 degrees.
Enjoy!
Peace in the Kitchen!
This is just a sample of one of the pages in the vintage Mennonite recipe books that I purchase at the MCC sale.
Here's a simple vintage recipe from one of the recipe books that I purchased at the sale.
We'll be attending the sale in April and I will be sure to pick up some additional recipe books.
Cherry Crunchy:
Mix until crumble, the Crunchy Stuff:
1 C Flour
1 C Brown Sugar
1 C Oatmeal
1 C Butter
Filling, Cook until thickened
1 Can of Sour Cherries
1/2 C Sugar
3 TBS Flour
Put half of the crunchy mix in an 8x8 pan, add filling.
Put remaining crunchy mix on top.
Bake 30 minutes at 350 degrees.
Enjoy!
Peace in the Kitchen!
This is just a sample of one of the pages in the vintage Mennonite recipe books that I purchase at the MCC sale.
1964 Orange Pecan Bread
As a food blogger, you know that the stars are aligned when you read a recipe and realize that you have everything you need in the pantry.
I also like the recipe because it was created in 1964. I believe there were Hippies in the Kitchen in 1964!
I love a simple recipe, love it when I have all of the ingredients and I love vintage recipes.
I also love to peruse vintage recipe books.
We attend the Mennonite MCC Sale in Kansas ( Mennonite Central Committee) and the first booth I visit is the one where they sell recipe and cook books. I have an impressive collection.
Many , or most of them, are from Mennonite and Amish homes.
The hand written ones are my favorites.
Someday I'll post some of the vintage recipes.
I wanted to share this one from Yesterfood.
I learned a lesson when I made this bread. Make sure that your Bisquick is fresh. I think my bread would have risen more if my Bisquick had been fresher. You know how long those boxes can sit in the pantry before you realize you need it!
1964 Orange Pecan Bread:
3 C Bisquick
3/4 C Sugar
1 Egg
1 1/4 C Orange Juice
1 TBS Orange Zest
3/4 Chopped Pecans
Preheat the oven to 350 degrees
Grease a 9x5 Loaf Pan
Mix all ingredients except Pecans
Beat vigorously 30 seconds
Stir in Pecans
Bake 45 - 50 minutes, or until toothpick
inserted in middle comes out clean
Cool completely before slicing
Enjoy!
Peace in the Kitchen!
I paid $20 for the one on the top, it has amazing recipes in it, the one on the bottom is made of wood and belonged to my wife's Grandmother.
I also like the recipe because it was created in 1964. I believe there were Hippies in the Kitchen in 1964!
I love a simple recipe, love it when I have all of the ingredients and I love vintage recipes.
I also love to peruse vintage recipe books.
We attend the Mennonite MCC Sale in Kansas ( Mennonite Central Committee) and the first booth I visit is the one where they sell recipe and cook books. I have an impressive collection.
Many , or most of them, are from Mennonite and Amish homes.
The hand written ones are my favorites.
Someday I'll post some of the vintage recipes.
I wanted to share this one from Yesterfood.
I learned a lesson when I made this bread. Make sure that your Bisquick is fresh. I think my bread would have risen more if my Bisquick had been fresher. You know how long those boxes can sit in the pantry before you realize you need it!
3 C Bisquick
3/4 C Sugar
1 Egg
1 1/4 C Orange Juice
1 TBS Orange Zest
3/4 Chopped Pecans
Preheat the oven to 350 degrees
Grease a 9x5 Loaf Pan
Mix all ingredients except Pecans
Beat vigorously 30 seconds
Stir in Pecans
Bake 45 - 50 minutes, or until toothpick
inserted in middle comes out clean
Cool completely before slicing
Enjoy!
Peace in the Kitchen!
Wednesday, February 13, 2013
Easy Cherry Salad
This is from my sister in law in Kansas.
It's one of those Sunday gathering family recipes that everyone loves and is easy to make.
1 can of Cherry Pie Filling ( Blueberry or Apple )
1 small can of Crushed Pineapple, drained
1 can of Sweetened Condensed Milk
1 9oz. container of Whipped Topping ( Cool Whip)
Blend it all together ......Done!
Chill it.
Optional add ins:
1 C chopped Pecans
1 C Coconut
1 C Mini Marshmallows
Thank you Jan for all of the amazing recipes that you have shared with me!
We sure do eat well when ever the family gets together!
Enjoy!
Peace in the Kitchen!
It's one of those Sunday gathering family recipes that everyone loves and is easy to make.
1 can of Cherry Pie Filling ( Blueberry or Apple )
1 small can of Crushed Pineapple, drained
1 can of Sweetened Condensed Milk
1 9oz. container of Whipped Topping ( Cool Whip)
Blend it all together ......Done!
Chill it.
Optional add ins:
1 C chopped Pecans
1 C Coconut
1 C Mini Marshmallows
Thank you Jan for all of the amazing recipes that you have shared with me!
We sure do eat well when ever the family gets together!
Enjoy!
Peace in the Kitchen!
Oreo Cookie Brownies !
If you haven't seen this recipe, you're in for a treat.
I originally posted this recipe in February 2013. Today is November 29th 2014. I just discovered the name of this dessert and the name of it's creator. The idea came from Amanda Green Bottom from Kevin and Amanda's Recipes. She called them" Ultimate Chocolate Chip Cookie n' Oreo Fudge Brownie Bars." I challenged her in an email because I saw where someone else claims to have created them. I believe that as a food blogger we need to give credit for all original recipes. I post if my recipe is original, which means that I created it. I wanted to make the correction here and give credit to Amanda.
Oreo Cookie Brownies:
350 degree oven
Bake these for 47 minutes, not 46 or 48!
9"X 9" aluminum baking pan, or whatever you have that's 9"X 9"
Some Chocolate Chip Cookie Dough, you're choice, we use the stuff in a bucket
A good Fudge Brownie Mix, mixed according to package directions, we use Ghirardelli
16 Oreo Cookies, double stuffed, if you can get them. ( we've used the Red filled for Christmas and Orange filled for Halloween, Mint is great too!
Press the Dough about 1/2" thick in the bottom of the pan
Top the Cookie Dough with the Oreo's 4 X 4 (16 Cookies)
Pour the Brownie batter over the cookies and spread evenly
Bake for 47 minutes at 350 degrees
Remove and cool completely on a rack ( make sure to cool completely, it will make the brownies easier to cut. We cut them in the middle of the cookie so the center is visible. You can also cut them so 1 cookie is a single serving.
You can see a picture of them under the post, Christmas is Sharing, search it!
Enjoy!
Peace in the Kitchen!
I originally posted this recipe in February 2013. Today is November 29th 2014. I just discovered the name of this dessert and the name of it's creator. The idea came from Amanda Green Bottom from Kevin and Amanda's Recipes. She called them" Ultimate Chocolate Chip Cookie n' Oreo Fudge Brownie Bars." I challenged her in an email because I saw where someone else claims to have created them. I believe that as a food blogger we need to give credit for all original recipes. I post if my recipe is original, which means that I created it. I wanted to make the correction here and give credit to Amanda.
Oreo Cookie Brownies:
350 degree oven
Bake these for 47 minutes, not 46 or 48!
9"X 9" aluminum baking pan, or whatever you have that's 9"X 9"
Some Chocolate Chip Cookie Dough, you're choice, we use the stuff in a bucket
A good Fudge Brownie Mix, mixed according to package directions, we use Ghirardelli
16 Oreo Cookies, double stuffed, if you can get them. ( we've used the Red filled for Christmas and Orange filled for Halloween, Mint is great too!
Press the Dough about 1/2" thick in the bottom of the pan
Top the Cookie Dough with the Oreo's 4 X 4 (16 Cookies)
Pour the Brownie batter over the cookies and spread evenly
Bake for 47 minutes at 350 degrees
Remove and cool completely on a rack ( make sure to cool completely, it will make the brownies easier to cut. We cut them in the middle of the cookie so the center is visible. You can also cut them so 1 cookie is a single serving.
You can see a picture of them under the post, Christmas is Sharing, search it!
Enjoy!
Peace in the Kitchen!
Amaretto, Amaretti Biscuit Mousse
This is a quick dessert that will impress your family or guests.
I'm not afraid of complicated recipes, but an easy, delicious one is good too!
1/3 C Amaretto
2 TBS Sugar
1 TBS Lemon Juice
1 C Heavy Cream
Amaretti Cookies
Whip all of the ingredients except the cookie, in a Kitchenaid Mixer with the whisk attachment.
Whip until thickened, soft and billowy.
Crumble 2 Cookies into each of 4 Martini Glasses, add Mousse and top with additional Crumbled Cookies.
Enjoy!
Peace in the Kitchen!
I'm not afraid of complicated recipes, but an easy, delicious one is good too!
1/3 C Amaretto
2 TBS Sugar
1 TBS Lemon Juice
1 C Heavy Cream
Amaretti Cookies
Whip all of the ingredients except the cookie, in a Kitchenaid Mixer with the whisk attachment.
Whip until thickened, soft and billowy.
Crumble 2 Cookies into each of 4 Martini Glasses, add Mousse and top with additional Crumbled Cookies.
Enjoy!
Peace in the Kitchen!
Onions, Roasted and Glazed
I've mentioned before that I could eat Onions every day!
This is one of my favorite Onion recipes.
It's a Best of the Best Recipes!
4 Sweet White Onions
Sea Salt
Freshly Ground Black Pepper
In a measuring cup, mix together :
3 TBS Orange Juice
2 TBS Olive Oil
1 TBS Balsamic Vinegar
Peel the Onions, cut them in half leaving the root end intact to keep them together during baking.
Place the Onions cut side down in a baking dish just big enough to hold them
Season them with Salt and Pepper
Pour the mixture over the Onions
Bake in a 425 degree oven for 30 minutes, basting occasionally
Serve warm or cold
I usually double or triple the recipe.
Enjoy!
Peace in the Kitchen!
I
This is one of my favorite Onion recipes.
It's a Best of the Best Recipes!
4 Sweet White Onions
Sea Salt
Freshly Ground Black Pepper
In a measuring cup, mix together :
3 TBS Orange Juice
2 TBS Olive Oil
1 TBS Balsamic Vinegar
Peel the Onions, cut them in half leaving the root end intact to keep them together during baking.
Place the Onions cut side down in a baking dish just big enough to hold them
Season them with Salt and Pepper
Pour the mixture over the Onions
Bake in a 425 degree oven for 30 minutes, basting occasionally
Serve warm or cold
I usually double or triple the recipe.
Enjoy!
Peace in the Kitchen!
I
Crock Pot Cinnamon Roll Bread Pudding
Cinnamon Roll Bread Pudding in a Crock Pot
Just a few notes before I post the recipe:
I used miniature Cinnamon Rolls with a Glaze, not Frosting
I used 1 C Milk and 1 Cup Egg Nog
I added 1 Cup of chopped Pecans
8 C cubed day old Cinnamon Rolls
4 Eggs
2 C Milk (see note above)
1/4 C Sugar
1/4 C Butter, melted
1/2 tsp Vanilla
1/4 tsp Nutmeg
1 C Raisins ( I used 1/3 C Raisins,1/3 C Dried Cherries, 1/3 C Dried Cranberries)
Place cubed Rolls in a 3 quart crock pot
In a small bowl, whisk the Eggs, Milk, Sugar, Butter, Vanilla, Nutmeg
Stir in Raisins and Pecans
Pour Mixture over the rolls and gently stir
Cover and cook on Low for 3 hours
Enjoy!
Peace in the Kitchen!
Just a few notes before I post the recipe:
I used miniature Cinnamon Rolls with a Glaze, not Frosting
I used 1 C Milk and 1 Cup Egg Nog
I added 1 Cup of chopped Pecans
8 C cubed day old Cinnamon Rolls
4 Eggs
2 C Milk (see note above)
1/4 C Sugar
1/4 C Butter, melted
1/2 tsp Vanilla
1/4 tsp Nutmeg
1 C Raisins ( I used 1/3 C Raisins,1/3 C Dried Cherries, 1/3 C Dried Cranberries)
Place cubed Rolls in a 3 quart crock pot
In a small bowl, whisk the Eggs, Milk, Sugar, Butter, Vanilla, Nutmeg
Stir in Raisins and Pecans
Pour Mixture over the rolls and gently stir
Cover and cook on Low for 3 hours
Enjoy!
Peace in the Kitchen!
Baked Sweet Potato Fries with Rosemary and Parmesan Cheese
1 Large Sweet Potato
1 tsp Vegetable Oil
1 tsp Fresh Rosemary, finely chopped
1 tsp Grated Parmesan Cheese
Sea Salt to taste
preheat the oven to 450 degrees
Peel the potato and cut it into French Fry sized strips
Place the strips in a bowl of ice water and soak for 20 minutes
Drain and pat dry with paper towels
Place them in a bowl and toss with the Oil
Add the Rosemary and Cheese and coat well
Place them on a cookie sheet in a single layer, lined with Parchment Paper sprayed
with a Vegetable Spray
Sprinkle with Sea Salt
Bake for 15 minutes
Turn them and continue baking for 5 minutes more
Enjoy!
Peace in the Kitchen!
1 tsp Vegetable Oil
1 tsp Fresh Rosemary, finely chopped
1 tsp Grated Parmesan Cheese
Sea Salt to taste
preheat the oven to 450 degrees
Peel the potato and cut it into French Fry sized strips
Place the strips in a bowl of ice water and soak for 20 minutes
Drain and pat dry with paper towels
Place them in a bowl and toss with the Oil
Add the Rosemary and Cheese and coat well
Place them on a cookie sheet in a single layer, lined with Parchment Paper sprayed
with a Vegetable Spray
Sprinkle with Sea Salt
Bake for 15 minutes
Turn them and continue baking for 5 minutes more
Enjoy!
Peace in the Kitchen!
Chocolate Pecan Pie
Pecan Pie isn't just for Thanksgiving anymore.
Well, that's how I feel when Chocolate is added.
So, I decided to post this recipe from Paula Deen.
I have friends in France that love Pecan Pie and now they can make this incredible recipe.
If friends in France need Pecans, let me know and I can send them!
1- 9" unbaked pie shell
Preheat the oven to 375 degrees
2 C Pecans, halved
3 Eggs, beaten
3 TBS Butter, melted
1/2 C Dark Corn Syrup
1 C Sugar
2 TBS Irish Whiskey
4 ounces of Sweet Chocolate, roughly chopped
Cover the bottom of the Pie Shell with the Pecans
In a medium bowl, whisk the Eggs and Butter together
Add the Corn Syrup, Sugar, Bourbon,and Chocolate
Combine well
Pour the mixture into the Pie Shell, don't stir it
Place it on a cookie sheet
Bake at 375 degrees for 10 minutes
Lower the temperature to 350 degrees and bake for 25 minutes
Remove, cool completely on a wire rack
Enjoy!
Peace in the Kitchen!
Well, that's how I feel when Chocolate is added.
So, I decided to post this recipe from Paula Deen.
I have friends in France that love Pecan Pie and now they can make this incredible recipe.
If friends in France need Pecans, let me know and I can send them!
1- 9" unbaked pie shell
Preheat the oven to 375 degrees
2 C Pecans, halved
3 Eggs, beaten
3 TBS Butter, melted
1/2 C Dark Corn Syrup
1 C Sugar
2 TBS Irish Whiskey
4 ounces of Sweet Chocolate, roughly chopped
Cover the bottom of the Pie Shell with the Pecans
In a medium bowl, whisk the Eggs and Butter together
Add the Corn Syrup, Sugar, Bourbon,and Chocolate
Combine well
Pour the mixture into the Pie Shell, don't stir it
Place it on a cookie sheet
Bake at 375 degrees for 10 minutes
Lower the temperature to 350 degrees and bake for 25 minutes
Remove, cool completely on a wire rack
Enjoy!
Peace in the Kitchen!
Sunday, February 10, 2013
Tex - Mex Corn Cakes
Tex - Mex Corn Cakes:
2 1/2 C Corn
3 Eggs
3/4 C Milk
3 TBS Butter, melted
3/4 C Flour
3/4 C Cornmeal
1 C Grated Monterey Jack Cheese
2 TBS Chopped Chives
1 TBS Chopped Cilantro
1 TBS Adobo Seasoning
Pulse the Corn, Eggs, Milk and Butter in a Food Processor. (Wet Ingredients)
Stir together Flour, Cornmeal, Cheese, Chives, Cilantro and Adobo Seasoning (Dry Ingredients)
Stir Wet Ingredients and Dry Ingredients together until well combined.
Using a Medium Cookie Scoop, Spoon the Batter onto an oiled Cast Iron Griddle.
Do not flatten them.
Cook 3-4 minutes
Turn and cook 2-3 minutes.
Serve with your favorite Salsa!
Enjoy!
Peace in the Kitchen!
T!
Vegetarian / Vegan Friendly Gelatin in Fruit Flavors!
I've mentioned Agar Agar in a recipe for Vegetarians which is unflavored and can be used in equal proportions to replace Gelatin, which we all know is not Vegetarian.
My issue was trying to figure out how to flavor Agar Agar to replace fruit flavored Gelatins. I have recipes and basic directions, but in my research I have discovered KoJel Dessert Jel which completely replaces fruit flavored gelatins and comes in Strawberry, Cherry, Raspberry, Lime , Lemon, and Orange. It is Vegetarian and Vegan friendly.
I'll try this in my Cranberry Mousse Recipe that I make every year for Thanksgiving.
I'll also use it in the Cranberry Mold Recipe and other Gelatin Molds that I'll post on the blog.
Now I have an alternative ingredient to post in any recipe that requires Gelatin.
I do have information on using Agar Agar as a stabilizer for Whipped Cream and also for a Meringue stabilizer.
I'll post all of that information at a later date. It's quite lengthy.
Enjoy!
Peace in the Kitchen!
My issue was trying to figure out how to flavor Agar Agar to replace fruit flavored Gelatins. I have recipes and basic directions, but in my research I have discovered KoJel Dessert Jel which completely replaces fruit flavored gelatins and comes in Strawberry, Cherry, Raspberry, Lime , Lemon, and Orange. It is Vegetarian and Vegan friendly.
I'll try this in my Cranberry Mousse Recipe that I make every year for Thanksgiving.
I'll also use it in the Cranberry Mold Recipe and other Gelatin Molds that I'll post on the blog.
Now I have an alternative ingredient to post in any recipe that requires Gelatin.
I do have information on using Agar Agar as a stabilizer for Whipped Cream and also for a Meringue stabilizer.
I'll post all of that information at a later date. It's quite lengthy.
Enjoy!
Peace in the Kitchen!
Saturday, February 9, 2013
Bread Pudding
Another Best of the Best Recipes.
I've had this recipe since the early 70's.
It's the only Bread Pudding I make.
Terry's Bread Pudding:
1 Baguette, sliced
1 Quart of Milk (4C)
3 eggs, beaten
2 C Sugar
2 TBS Vanilla
3 TBS Butter
1 C Raisins
Mix Bread and Milk by hand
Add all other ingredients except the Butter
Melt the Butter in a 9X13 pan in a 350 degree pre heated oven, coating the bottom and sides well
Pour the mixture in the pan and Bake for 45 minutes
Another option is to bake the Pudding in Muffin Tins lined with paper cups.
If you bake the Pudding in Muffin Tins, make sure to break up the bread into small pieces, not slices.
Spray the paper cups with a vegetable cooking spray.
Bake at 350 degrees for 30 minutes.
Serve with The Queens Sauce:
1 Pint Heavy Cream
3 Eggs
1/2C Sugar
1/2 tsp Vanilla
1 C Brandy or Whiskey
In the top of a doubler boiler, place the Cream and Eggs and whisk well
Add Sugar and Vanilla
Stir constantly for 10 minutes
Slowly add the Brandy or Whiskey and whisk until incorporated
Here's another Whiskey Sauce :
In a sauce pan, over medium low heat:
1/2 stick of butter
THe juice of 1 lemon
1 C apple cider
1/2 C brown sugar
a pinch of salt
1 C Bourbon Whiskey
Cook to reduce to 1/2
Serve on the side with Bread Pudding.
Enjoy!
Peace in the Kitchen!
Margarita Pie
You can't live in Texas and not have a recipe for Margarita Pie!
I have some great recipes for Margaritas too..... later!
Ye Haw!
Crust:
1 1/4 C finely crushed Pretzels
1/2 C plus 2 TBS Butter, melted
1/4 C Sugar
Mix together in a bowl until well combined.
Press into a 9" pie pan and refrigerate until completely chilled.
Filling:
1 (14oz.) can Sweetened Condensed Milk
1/3 C Lime Juice
4 TBS Tequila (don't hold back, get the good stuff)
2 TBS Triple Sec
Green Food Coloring
1 C Heavy Cream, whipped
Additional Whipped Cream and Pretzels for Garnish.
In a large mixing bowl:
Combine Milk, Lime Juice, Tequila, Triple Sec and food coloring.
Mix well, fold in Whipped Cream.
Pour into prepared crust.
Chill 2 hours or Freeze 4 hours for a firmer texture
Garnish with Whipped Cream and Crushed Pretzels
Enjoy!
Peace iin the Kitchen!
I have some great recipes for Margaritas too..... later!
Ye Haw!
Crust:
1 1/4 C finely crushed Pretzels
1/2 C plus 2 TBS Butter, melted
1/4 C Sugar
Mix together in a bowl until well combined.
Press into a 9" pie pan and refrigerate until completely chilled.
Filling:
1 (14oz.) can Sweetened Condensed Milk
1/3 C Lime Juice
4 TBS Tequila (don't hold back, get the good stuff)
2 TBS Triple Sec
Green Food Coloring
1 C Heavy Cream, whipped
Additional Whipped Cream and Pretzels for Garnish.
In a large mixing bowl:
Combine Milk, Lime Juice, Tequila, Triple Sec and food coloring.
Mix well, fold in Whipped Cream.
Pour into prepared crust.
Chill 2 hours or Freeze 4 hours for a firmer texture
Garnish with Whipped Cream and Crushed Pretzels
Enjoy!
Peace iin the Kitchen!
Onion Gratin
I could eat onions every day of my life.
I think I do.
I should write a poem about onions.
This is an original recipe from by Best of the Best Recipe Book, 2008
preheat the oven to 400 degrees
3 Large Vidalia Onions,peeled, cut in half and cut each half into thirds
4 Green Onions, the entire onion cut into 1" slices
Sea Salt
Pepper
8 sprigs of fresh Thyme, strip the leaves off.
1/2 C White Wine
1/2 C Sour Cream
1 C grated Gruyere Cheese
1 C grated Parmesan Cheese
3 Cloves of Garlic, sliced
Olive Oil
9X13 Glass or Cast Iron Enamel Baking Dish
Aluminum Foil
Break Onion sections apart to create Petals
Place the Onion Petals and the Green Onions in the Baking Dish
Drizzle with a good amount of Olive Oil , Salt and Pepper
Toss in the Thyme and Garlic and mix well
Add Wine and cover with a double layer of Foil wrapped tightly
Bake for 45 minutes, remove Foil and continue baking for 25 minutes. THe Onions will start to caramelize
Once they look lightly golden, stir in the Sour Cream and sprinkle with the Cheeses
Turn the oven down to 350 degrees and bake 15 minutes more, or until golden brown.
Enjoy!
Peace in the Kitchen!
I think I do.
I should write a poem about onions.
This is an original recipe from by Best of the Best Recipe Book, 2008
preheat the oven to 400 degrees
3 Large Vidalia Onions,peeled, cut in half and cut each half into thirds
4 Green Onions, the entire onion cut into 1" slices
Sea Salt
Pepper
8 sprigs of fresh Thyme, strip the leaves off.
1/2 C White Wine
1/2 C Sour Cream
1 C grated Gruyere Cheese
1 C grated Parmesan Cheese
3 Cloves of Garlic, sliced
Olive Oil
9X13 Glass or Cast Iron Enamel Baking Dish
Aluminum Foil
Break Onion sections apart to create Petals
Place the Onion Petals and the Green Onions in the Baking Dish
Drizzle with a good amount of Olive Oil , Salt and Pepper
Toss in the Thyme and Garlic and mix well
Add Wine and cover with a double layer of Foil wrapped tightly
Bake for 45 minutes, remove Foil and continue baking for 25 minutes. THe Onions will start to caramelize
Once they look lightly golden, stir in the Sour Cream and sprinkle with the Cheeses
Turn the oven down to 350 degrees and bake 15 minutes more, or until golden brown.
Enjoy!
Peace in the Kitchen!
Butternut Squash and Chestnut Soup with Dried Porcini Mushrooms
We were in England in December and had dinner at Jamie Oliver's Italian Restaurant in Birmingham.
We are fans of Jamie Oliver.
This is Jamie's recipe.
I've altered it a bit for the American cook.
Olive Oil - 2 or more TBS.
1 Medium Onion roughly chopped, 1/2 " pieces
2 pounds of Butternut squash cut into 1 1/2" pieces ( I bought a 2 pound package pre cut at Costco) you can use a fresh squash and cube it.
Three - 8" sprigs of Fresh Rosemary, chopped ( I have Rosemary in our garden)
1 C Dried Porcini Mushrooms ( I used a container from Costco) Soak them in 1 C of boiling water and set aside.
1- 8.11 ounce jar of Chestnuts ( I buy them at Williams Sonoma)
a pinch of Dried Red Pepper Flakes
1/2 C white Rice
4 C of Vegetable Stock ( I use a dried Vegetable Chicken Stock Powder) 4 TBS
Heat Oil in a soup pot and add:
Rosemary
Crumbled Chestnuts
Red Pepper Flakes
Cook 5 minutes
Remove the Mushrooms from the water, save the liquid and add the Mushrooms to the pot
Add :
Onion
Squash
Rice
Stir and cook 10 minutes
Add the Mushroom Liquid ( strain it to remove any grit)
Add the Stock
Bring it to a Boil
Reduce and Simmer for 40 minutes
When the Soup is done you can do several things with it.
1. Leave it rustic ( my choice)
2. Blitz 1/4 of it in a blender and return to the pot
3. Puree all of it in a blender for a creamy version
For the Americans, I have to tell you that as soon as the first step was in the pot, it smelled like a Thanksgiving Dinner in the kitchen.
I love the smell of Rosemary and Onion sauteing in Olive Oil.
I will definitely make this for Thanksgiving.
Enjoy!
Peace in the Kitchen!
We are fans of Jamie Oliver.
This is Jamie's recipe.
I've altered it a bit for the American cook.
Olive Oil - 2 or more TBS.
1 Medium Onion roughly chopped, 1/2 " pieces
2 pounds of Butternut squash cut into 1 1/2" pieces ( I bought a 2 pound package pre cut at Costco) you can use a fresh squash and cube it.
Three - 8" sprigs of Fresh Rosemary, chopped ( I have Rosemary in our garden)
1 C Dried Porcini Mushrooms ( I used a container from Costco) Soak them in 1 C of boiling water and set aside.
1- 8.11 ounce jar of Chestnuts ( I buy them at Williams Sonoma)
a pinch of Dried Red Pepper Flakes
1/2 C white Rice
4 C of Vegetable Stock ( I use a dried Vegetable Chicken Stock Powder) 4 TBS
Heat Oil in a soup pot and add:
Rosemary
Crumbled Chestnuts
Red Pepper Flakes
Cook 5 minutes
Remove the Mushrooms from the water, save the liquid and add the Mushrooms to the pot
Add :
Onion
Squash
Rice
Stir and cook 10 minutes
Add the Mushroom Liquid ( strain it to remove any grit)
Add the Stock
Bring it to a Boil
Reduce and Simmer for 40 minutes
When the Soup is done you can do several things with it.
1. Leave it rustic ( my choice)
2. Blitz 1/4 of it in a blender and return to the pot
3. Puree all of it in a blender for a creamy version
For the Americans, I have to tell you that as soon as the first step was in the pot, it smelled like a Thanksgiving Dinner in the kitchen.
I love the smell of Rosemary and Onion sauteing in Olive Oil.
I will definitely make this for Thanksgiving.
Enjoy!
Peace in the Kitchen!
View web version, just a note!
If you want to view the entire blog using an IPhone or an IPad,
pull up the blog, scroll down just past Post a Comment and you'll see:
View web version:
Click on that and then click on the heading There's a Hippy in the Kitchen, it will show
the entire blog.
Another reminder for people in other countries, you can translate the entire blog into
you're own language.
On the right side look for Translate, click on the box , Select Language
and search for your language.
Enjoy!
Peace in the Kitchen!
pull up the blog, scroll down just past Post a Comment and you'll see:
View web version:
Click on that and then click on the heading There's a Hippy in the Kitchen, it will show
the entire blog.
Another reminder for people in other countries, you can translate the entire blog into
you're own language.
On the right side look for Translate, click on the box , Select Language
and search for your language.
Enjoy!
Peace in the Kitchen!
Friday, February 8, 2013
Cake Mix Cookies
This is not a new concept.
I just did the research for those of you that didn't know about these.
If you use a chocolate cake mix, add 2 TBS of water to the eggs.
1 Box of your favorite Cake Mix
2 Eggs
1 Stick of Butter, room temperature
1 - 16 ounce bag of Chocolate Chips or any of your favorite flavored Chips.
Mix all of the ingredients together in a stand mixer, or with a hand mixer
Using a small cookie scoop, drop them on a parchment paper lined cookie sheet.
Bake at 350 degrees for 10 - 12 minutes.
Now, imagine the combinations:
Yellow Cake/Butterscotch Chips
Spice Cake/Cinnamon Chips
Lemon Cake/White Chocolate Chips
Chocolate Cake/Peanut Butter Chips
Strawberry Cake/White Chocolate Chips
Red Velvet Cake/ Chocolate Chips
Chocolate Cake/Semi Sweet Chocolate Chips
Come up with your favorite combinations!
Enjoy!
Peace in the Kitchen
I just did the research for those of you that didn't know about these.
If you use a chocolate cake mix, add 2 TBS of water to the eggs.
1 Box of your favorite Cake Mix
2 Eggs
1 Stick of Butter, room temperature
1 - 16 ounce bag of Chocolate Chips or any of your favorite flavored Chips.
Mix all of the ingredients together in a stand mixer, or with a hand mixer
Using a small cookie scoop, drop them on a parchment paper lined cookie sheet.
Bake at 350 degrees for 10 - 12 minutes.
Now, imagine the combinations:
Yellow Cake/Butterscotch Chips
Spice Cake/Cinnamon Chips
Lemon Cake/White Chocolate Chips
Chocolate Cake/Peanut Butter Chips
Strawberry Cake/White Chocolate Chips
Red Velvet Cake/ Chocolate Chips
Chocolate Cake/Semi Sweet Chocolate Chips
Come up with your favorite combinations!
Enjoy!
Peace in the Kitchen
Searching the blog! Hippy vs. Hippie
In the 60's..... it went something like this:
Hippy (singular)
Hippies (plural)
Doggy (singular)
Doggies (plural)
Baby (singular)
Babies (plural)
Far Out Man, that means that there isn't a Hippie in the Kitchen,
There's a Hippy in the Kitchen!
I just thought I'd point that out man!
I noticed on my stats that the majority of people
search for the blog under "Hippie" What a drag!
They must be younger and couldn't possibly have been an actual Hippy!
Groovy Huh?
LOL
Enjoy!
Peace in the Kitchen!
Thursday, February 7, 2013
Vegetarian Gumbo / Original Recipe
Vegetarian Gumbo:
This is really good!
It's an Original Recipe.
Vegetarian Gumbo
Creating a Roux takes time and patience!
1 package (12 oz.) Vegetarian Smoked Apple Sage Sausage, cut into 1/2" pieces ( Field Roast)
1/2 C Vegetable Oil
1/2 C Flour
1 Onion, diced
1 Green Bell Pepper, diced
2 Stalks of Celery, chopped
2 C Vegetable Broth ( I use a bulk Vegetarian Chicken Powder)
1 - 16oz. Bag of Sliced Frozen Okra, more if desired.
1 can (14 oz.) Diced Tomatoes
1 C Water
2 TBS Minced Garlic
2 TBS Cajun Spice ( recipe to follow if you can't find it) I use Tony Chachere's Cajun Spice Mix.
1/2 tsp Salt
1/2 tsp Pepper
1 tsp Dried Thyme
3 C cooked White Rice
Create a Roux:
In a large cast iron dutch oven, heat oil over medium heat, slowly whisk in the flour until smooth
Whisk constantly until a dark caramel color appears ( about 2 minutes)
Remember a Roux takes patience, it can easily burn!
Add:
Onion
Bell Pepper
Celery
Stirring constantly
Cook about 10 minutes over low heat
Cool about 5 minutes
Add remaining ingredients, except Rice
Simmer partially covered for 30 minutes or until the Gumbo begins to thicken, stirring often
Serve over White Rice (directions for cooking rice to follow)
Cajun Seasoning:
Mix all ingredients together and store in a jar in the pantry
2 1/2 TBS Paprika
2 TBS Salt
2 TBS Garlic Powder
1 TBS Onion Powder
1 TBS Cayenne Pepper
1 TBS Dried Oregano
1 TBS Dried Thyme
1 TBS Pepper
Rice:
There's an art to making perfect rice and I'm not sure it's ever foolproof but here's a guideline.
1 C of uncooked white rice = 3 C cooked
1 C of uncooked brown rice = 4 C cooked
White Rice:
1 C long grain rice
2 C water
1 tsp salt
1 tsp butter
In a saucepan with a tight fitting lid, bring water, salt and butter to a boil.
Stir in the rice.
Cover tightly, reduce heat to medium-low.
Simmer for 20 minutes.
Do not lift the lid.
Remove from heat and fluff with a fork.
Brown Rice:
1 C of rice (rinse under cold water for 30 seconds)
6 C water
1/2 tsp salt
Boil water in a pot with a tight fitting lid.
Stir in the rice.
Boil for 30 minutes, uncovered.
Strain the rice into a strainer or colander from the pot ( retain the water in the pot).
Return the rice to the pot. off the heat.
Cover tightly, use a kitchen towel over the pot if the lid is not tight) the idea is to retain the steam.
Let it sit for 10 minutes before uncovering.
Fluff with a fork.
Enjoy!
Peace in the Kitchen!
This is really good!
It's an Original Recipe.
Vegetarian Gumbo
Creating a Roux takes time and patience!
1 package (12 oz.) Vegetarian Smoked Apple Sage Sausage, cut into 1/2" pieces ( Field Roast)
1/2 C Vegetable Oil
1/2 C Flour
1 Onion, diced
1 Green Bell Pepper, diced
2 Stalks of Celery, chopped
2 C Vegetable Broth ( I use a bulk Vegetarian Chicken Powder)
1 - 16oz. Bag of Sliced Frozen Okra, more if desired.
1 can (14 oz.) Diced Tomatoes
1 C Water
2 TBS Minced Garlic
2 TBS Cajun Spice ( recipe to follow if you can't find it) I use Tony Chachere's Cajun Spice Mix.
1/2 tsp Salt
1/2 tsp Pepper
1 tsp Dried Thyme
3 C cooked White Rice
Create a Roux:
In a large cast iron dutch oven, heat oil over medium heat, slowly whisk in the flour until smooth
Whisk constantly until a dark caramel color appears ( about 2 minutes)
Remember a Roux takes patience, it can easily burn!
Add:
Onion
Bell Pepper
Celery
Stirring constantly
Cook about 10 minutes over low heat
Cool about 5 minutes
Add remaining ingredients, except Rice
Simmer partially covered for 30 minutes or until the Gumbo begins to thicken, stirring often
Serve over White Rice (directions for cooking rice to follow)
Cajun Seasoning:
Mix all ingredients together and store in a jar in the pantry
2 1/2 TBS Paprika
2 TBS Salt
2 TBS Garlic Powder
1 TBS Onion Powder
1 TBS Cayenne Pepper
1 TBS Dried Oregano
1 TBS Dried Thyme
1 TBS Pepper
Rice:
There's an art to making perfect rice and I'm not sure it's ever foolproof but here's a guideline.
1 C of uncooked white rice = 3 C cooked
1 C of uncooked brown rice = 4 C cooked
White Rice:
1 C long grain rice
2 C water
1 tsp salt
1 tsp butter
In a saucepan with a tight fitting lid, bring water, salt and butter to a boil.
Stir in the rice.
Cover tightly, reduce heat to medium-low.
Simmer for 20 minutes.
Do not lift the lid.
Remove from heat and fluff with a fork.
Brown Rice:
1 C of rice (rinse under cold water for 30 seconds)
6 C water
1/2 tsp salt
Boil water in a pot with a tight fitting lid.
Stir in the rice.
Boil for 30 minutes, uncovered.
Strain the rice into a strainer or colander from the pot ( retain the water in the pot).
Return the rice to the pot. off the heat.
Cover tightly, use a kitchen towel over the pot if the lid is not tight) the idea is to retain the steam.
Let it sit for 10 minutes before uncovering.
Fluff with a fork.
Enjoy!
Peace in the Kitchen!
Tuesday, February 5, 2013
Comments!
I'd love to see some comments from followers around the world.
Let me know if there's something special you'd like to see on the blog.
I am very thankful for all who enjoy what they see here.
I am passionate about what I create and share with all of you.
Enjoy!
Peace in the Kitchen!
Let me know if there's something special you'd like to see on the blog.
I am very thankful for all who enjoy what they see here.
I am passionate about what I create and share with all of you.
Enjoy!
Peace in the Kitchen!
Two Ingredients will make a Cake!
A delicious cake made with only two ingredients.
1 box of Angel Food Cake Mix
1 can of Fruit Pie Filling or Cream Pie Filling
So it could be a Cherry Cake, a Blueberry Cake, an Apple Cake, a Coconut Cream Cake, a Lemon Cream cake and the list goes on............ custom made to your taste!
Preparation:
Mix the two ingredients together!
Mix them well..... act like it's a complicated cake and mix on.....
That's it,
Pour the batter into a 9 X 13 baking dish
Bake at 350 degrees for 25 - 30 minutes.
It will collapse a bit, but who cares!
Oh, here's where the other ingredients come in:
Serve it with Ice Cream or Whipped Cream.
I may try it in other pans, I'll blog about it if it turns out OK!
I'll post a picture later.
Enjoy!
Peace in the Kitchen!
1 box of Angel Food Cake Mix
1 can of Fruit Pie Filling or Cream Pie Filling
So it could be a Cherry Cake, a Blueberry Cake, an Apple Cake, a Coconut Cream Cake, a Lemon Cream cake and the list goes on............ custom made to your taste!
Preparation:
Mix the two ingredients together!
Mix them well..... act like it's a complicated cake and mix on.....
That's it,
Pour the batter into a 9 X 13 baking dish
Bake at 350 degrees for 25 - 30 minutes.
It will collapse a bit, but who cares!
Oh, here's where the other ingredients come in:
Serve it with Ice Cream or Whipped Cream.
I may try it in other pans, I'll blog about it if it turns out OK!
I'll post a picture later.
Enjoy!
Peace in the Kitchen!
Red Beans and Rice Fritters
This would be a great item to take to a Mardi Gras Party.
Dough:
1 C Red Beans, cooked
1 C Rice, cooked
2 Green Onions, chopped
4 TBS Bread Crumbs
1 tsp Cajun Seasoning ( recipe to follow if you can't buy it)
2 Eggs, beaten
Egg Wash:
1/4 C Milk
1 Egg, beaten
Breading:
1 C Flour
1 C Bread Crumbs
1/4 tsp Cajun Seasoning
Vegetable Oil for Deep Frying
Dipping Sauce:
1 C Mayonnaise
2 tsp Sweet Pickle Relish
1 tsp Onion, minced
2 tsp Lemon Juice
1 dash of Hot Sauce
(Combine all ingredients and refrigerate)
Preparation:
Make the Dough:
Mix together:
Beans
Rice
Green Onions
Eggs
Seasoning
Using a cookie scoop, form the Hushpuppies
Roll them firmly in your hand to hold their shape.
Refrigerate for at least 1 hour or overnight
Egg Wash
Whisk together the Milk and Egg in a bowl
Breading:
Mix ingredients together in a bowl
Gently roll the Hushpuppies in the Egg Wash and then in the Breading
Heat Vegetable Oil to 360-375 degrees and fry the Hushpuppies until golden brow.
Drain on paper towels and sprinkle with salt
Serve with the Dipping Sauce
Homemade Cajun Seasoning.
Mix all ingredients together and store in a jar.
2 1/2 TBS Paprika
2 TBS Salt
2 TBS Garlic Powder
1 TBS Onion Powder
1 TBS Cayenne Pepper
1 TBS Dried Oregano
1 TBS Dried Thyme
1 TBS Black Pepper
Laissez Les Bons Temps Rouler!
Enjoy!
Peace in the Kitchen!
Dough:
1 C Red Beans, cooked
1 C Rice, cooked
2 Green Onions, chopped
4 TBS Bread Crumbs
1 tsp Cajun Seasoning ( recipe to follow if you can't buy it)
2 Eggs, beaten
Egg Wash:
1/4 C Milk
1 Egg, beaten
Breading:
1 C Flour
1 C Bread Crumbs
1/4 tsp Cajun Seasoning
Vegetable Oil for Deep Frying
Dipping Sauce:
1 C Mayonnaise
2 tsp Sweet Pickle Relish
1 tsp Onion, minced
2 tsp Lemon Juice
1 dash of Hot Sauce
(Combine all ingredients and refrigerate)
Preparation:
Make the Dough:
Mix together:
Beans
Rice
Green Onions
Eggs
Seasoning
Using a cookie scoop, form the Hushpuppies
Roll them firmly in your hand to hold their shape.
Refrigerate for at least 1 hour or overnight
Egg Wash
Whisk together the Milk and Egg in a bowl
Breading:
Mix ingredients together in a bowl
Gently roll the Hushpuppies in the Egg Wash and then in the Breading
Heat Vegetable Oil to 360-375 degrees and fry the Hushpuppies until golden brow.
Drain on paper towels and sprinkle with salt
Serve with the Dipping Sauce
Homemade Cajun Seasoning.
Mix all ingredients together and store in a jar.
2 1/2 TBS Paprika
2 TBS Salt
2 TBS Garlic Powder
1 TBS Onion Powder
1 TBS Cayenne Pepper
1 TBS Dried Oregano
1 TBS Dried Thyme
1 TBS Black Pepper
Laissez Les Bons Temps Rouler!
Enjoy!
Peace in the Kitchen!
Sunday, February 3, 2013
Kool - Aid Pickles !
This is the craziest thing I've ever made.
The concept and original recipe is believed to have come from the Delta region of Mississippi.
The overwhelming favorite flavor was any of the Reds which included Strawberry, Cherry, or Tropical Punch. I've heard a story that a woman created these pickles and sold them at her local country store in Mississippi. They were such a success that she ended up selling them in many outlets.
We've made the Tropical Punch. I want to try Lime or Grape.
1 - 46 ounce jar of Whole Dill Pickles.
1 C Sugar
2 C Water
2 Packets of you favorite flavor of Kool - Aid
Drain and discard the juice from the pickles, rinse the jar and the pickles .
Remove the pickles and cut each one in half lengthwise
Return them to the jar and set aside
In a large measuring cup, combine Sugar, Water and Kool - Aid
Mix until the sugar has completely dissolved
Pour the Kool - Aid into the jar to completely cover the pickles
Discard excess Kool - Aid
Cover and refrigerate at least 48 hours
Longer if you can wait....... LOL
I know this sounds crazy, but you may be surprised that you like them !
Far Out Man!
Enjoy!
Peace in the Kitchen!
The concept and original recipe is believed to have come from the Delta region of Mississippi.
The overwhelming favorite flavor was any of the Reds which included Strawberry, Cherry, or Tropical Punch. I've heard a story that a woman created these pickles and sold them at her local country store in Mississippi. They were such a success that she ended up selling them in many outlets.
We've made the Tropical Punch. I want to try Lime or Grape.
1 - 46 ounce jar of Whole Dill Pickles.
1 C Sugar
2 C Water
2 Packets of you favorite flavor of Kool - Aid
Drain and discard the juice from the pickles, rinse the jar and the pickles .
Remove the pickles and cut each one in half lengthwise
Return them to the jar and set aside
In a large measuring cup, combine Sugar, Water and Kool - Aid
Mix until the sugar has completely dissolved
Pour the Kool - Aid into the jar to completely cover the pickles
Discard excess Kool - Aid
Cover and refrigerate at least 48 hours
Longer if you can wait....... LOL
I know this sounds crazy, but you may be surprised that you like them !
Far Out Man!
Enjoy!
Peace in the Kitchen!
Papas con Chiles
Another vintage recipe that I found in my original handwritten books of recipes.
Tex - Mex Mashed Potatoes!
1/4 pound Red Potatoes, diced
1/2 C Cream Cheese
2 C Velveeta Cheese
1 tsp Garlic Powder
1/2 C diced Green Bell Peppers
1/4 C chopped Pickled Jalapenos
2/3 C chopped Green Onions
1/4 tsp Salt
1/4 tsp Pepper
Place Potatoes in a large saucepan and cover with water
Cook uncovered until soft
Drain
Add remaining ingredients and whip until smooth!
Enjoy!
Peace in the Kitchen!
Tex - Mex Mashed Potatoes!
1/4 pound Red Potatoes, diced
1/2 C Cream Cheese
2 C Velveeta Cheese
1 tsp Garlic Powder
1/2 C diced Green Bell Peppers
1/4 C chopped Pickled Jalapenos
2/3 C chopped Green Onions
1/4 tsp Salt
1/4 tsp Pepper
Place Potatoes in a large saucepan and cover with water
Cook uncovered until soft
Drain
Add remaining ingredients and whip until smooth!
Enjoy!
Peace in the Kitchen!
Rosemary Baked Cheese
This is baked and served with Toasted Baguette Slices, Breadsticks or Chunks of Artisan Bread.
Preheat the oven to 375 degrees.
1 large clove of Garlic, halved
3 C Shredded Mozzarella Cheese
1 C Shredded Fontina Cheese
1/2 C Grated Parmesan
2 tsp Fresh Rosemary, chopped
1/8 tsp Salt
1/8 tsp Pepper
Rub the inside of 2 Mini Cast Iron Servers with the Garlic
Gently mix the remaining ingredients in a bowl
Divide the ingredients evenly between the pans
Place the Pans on a baking sheet
Bake about 8 minutes, until the cheese
Serve warm as a dip with the breads mentioned above.
(The red cast iron dish is 6" long and the grey Calphalon pot is 4.5" across)
Enjoy!
Peace in the Kitchen!
Preheat the oven to 375 degrees.
1 large clove of Garlic, halved
3 C Shredded Mozzarella Cheese
1 C Shredded Fontina Cheese
1/2 C Grated Parmesan
2 tsp Fresh Rosemary, chopped
1/8 tsp Salt
1/8 tsp Pepper
Rub the inside of 2 Mini Cast Iron Servers with the Garlic
Gently mix the remaining ingredients in a bowl
Divide the ingredients evenly between the pans
Place the Pans on a baking sheet
Bake about 8 minutes, until the cheese
Serve warm as a dip with the breads mentioned above.
(The red cast iron dish is 6" long and the grey Calphalon pot is 4.5" across)
Enjoy!
Peace in the Kitchen!
Friday, February 1, 2013
Roasted Tomato Pecan Chutney
Serve on toasted slices of baguette or chunks of artisan bread.
This may seem to be a bit decadent , but it's not!
It's worth the process.
8 medium Plum Tomatoes, halved lengthwise (about 1 1/2 pounds)
1 TBS Olive Oil
1/2 tsp Salt, divided
1/2 tsp Black Pepper, divided
1/2 C Toasted Pecans, roughly chopped
2 tsp Brown Sugar
1 1/2 tsp Red Wine Vinegar
1/4 tsp Smoked Paprika
In a 10" Cast Iron Skillet:
Arrange Tomatoes cut side up and drizzle with the oil and sprinkle with 1/4 ea. of the Salt and Pepper
Bake in a 300 degree oven about 3 hours
Remove, cool, gently remove the peeling
In a food processor:
Pulse Tomatoes until smooth, about 3 pulses
Spoon the Tomatoes into a bowl, stir in remaining ingredients and serve.
This may seem to be a bit decadent , but it's not!
It's worth the process.
8 medium Plum Tomatoes, halved lengthwise (about 1 1/2 pounds)
1 TBS Olive Oil
1/2 tsp Salt, divided
1/2 tsp Black Pepper, divided
1/2 C Toasted Pecans, roughly chopped
2 tsp Brown Sugar
1 1/2 tsp Red Wine Vinegar
1/4 tsp Smoked Paprika
In a 10" Cast Iron Skillet:
Arrange Tomatoes cut side up and drizzle with the oil and sprinkle with 1/4 ea. of the Salt and Pepper
Bake in a 300 degree oven about 3 hours
Remove, cool, gently remove the peeling
In a food processor:
Pulse Tomatoes until smooth, about 3 pulses
Spoon the Tomatoes into a bowl, stir in remaining ingredients and serve.
Beer - Mustard Dipping Sauce
This is great for Vegetables, Pretzels ( my favorite), and Bratwurst.
I eat a Vegetarian Bratwurst.
2/3 C Hearty Stone Ground Mustard
1/3 C of your favorite German Beer
Combine the Beer and the Mustard in a saucepan and bring to a low boil over medium heat about 2 minutes.
This picture is a doubled recipe.
Guter Senf, Gutes Bier, Gutes Tauchen!
Geniesen Sie!
Frieden in der Küche!
I eat a Vegetarian Bratwurst.
2/3 C Hearty Stone Ground Mustard
1/3 C of your favorite German Beer
Combine the Beer and the Mustard in a saucepan and bring to a low boil over medium heat about 2 minutes.
This picture is a doubled recipe.
Guter Senf, Gutes Bier, Gutes Tauchen!
Geniesen Sie!
Frieden in der Küche!
Almond Apricot Amaretto Mousse
This is definitely a Best of the Best Recipes.
This is a dessert that you would make to impress the guests.
I can't take credit for it, but I do have an interesting story about it.
This was given to me by Mrs. Sakowitz in Houston, Texas, in 1979 during a Christmas Party at her home.
Bobby Sakowitz was the founder of the Sakowitz Retail stores in Houston, Texas.
Ladyfingers, enough to line the bottom and sides
of a traditional Trifle Bowl.
5 Eggs, separated ( use Yolks only)
2 C Apricot Jam ( I only use Bonne Maman)
2 TBS Cold Water
1 Envelope of Gelatin
1 Pint of Heavy Cream. A Pint is equal to 2 Cups.
Amaretto Liqueur
Roasted Slivered Almonds. They can be Roasted in a Dry Skillet just until slightly browned.
Directions:
In a large Mixing Bowl:
Egg Yolks
Sugar
Beat until light and fluffy.
Add
Salt
Mix just to incorporate.
In a Saucepan on Medium High Heat:
Milk
Vanilla
Bring to a Boil. Whisking continuously.
Carefully add the Milk to the Egg Yolks.
Whisk well.
Add:
Apricot Jam.
Whisk well.
In an separate Mixing Bowl:
Whip the Heavy Cream until stiff and fold it into the Mixture
Fold in (by Hand), 1/2 C Amaretto.
Line the bottom and sides of a Trifle Bowl with Lady Fingers
Drizzle the Lady Fingers with Amaretto until desired amount.
Pour the Mousse Mixture into the Lady Finger lined Bowl. Cover with Plastic Wrap and Chill completely.
Sprinkle with Slivered Almonds just before serving.
Enjoy!
Peace in the Kitchen!
This is a dessert that you would make to impress the guests.
I can't take credit for it, but I do have an interesting story about it.
This was given to me by Mrs. Sakowitz in Houston, Texas, in 1979 during a Christmas Party at her home.
Bobby Sakowitz was the founder of the Sakowitz Retail stores in Houston, Texas.
 |
| I always refer to Bonne Maman Preserves as my favorite Jam. If you have it available, I recommend it. |
Ladyfingers, enough to line the bottom and sides
of a traditional Trifle Bowl.
5 Eggs, separated ( use Yolks only)
1/2 C Sugar
A Pinch of Salt
1 C Milk
1 tsp Vanilla
2 C Apricot Jam ( I only use Bonne Maman)
2 TBS Cold Water
1 Envelope of Gelatin
1 Pint of Heavy Cream. A Pint is equal to 2 Cups.
Amaretto Liqueur
Roasted Slivered Almonds. They can be Roasted in a Dry Skillet just until slightly browned.
Directions:
In a large Mixing Bowl:
Egg Yolks
Sugar
Beat until light and fluffy.
Add
Salt
Mix just to incorporate.
In a Saucepan on Medium High Heat:
Milk
Vanilla
Bring to a Boil. Whisking continuously.
Carefully add the Milk to the Egg Yolks.
Whisk well.
Add:
Apricot Jam.
Whisk well.
Transfer to a Saucepan.
.
Heat on Low, stirring often and don't boil, until it starts to thicken.
.
Heat on Low, stirring often and don't boil, until it starts to thicken.
Return to a Mixing Bowl.
Soften the Gelatin in the cold water.
Add to the Jam mixture, stir to incorporate well and Refrigerate for at least an Hour until completely chilled.
Soften the Gelatin in the cold water.
Add to the Jam mixture, stir to incorporate well and Refrigerate for at least an Hour until completely chilled.
In an separate Mixing Bowl:
Whip the Heavy Cream until stiff and fold it into the Mixture
Fold in (by Hand), 1/2 C Amaretto.
Line the bottom and sides of a Trifle Bowl with Lady Fingers
Drizzle the Lady Fingers with Amaretto until desired amount.
Pour the Mousse Mixture into the Lady Finger lined Bowl. Cover with Plastic Wrap and Chill completely.
Sprinkle with Slivered Almonds just before serving.
Enjoy!
Peace in the Kitchen!
Hatch Chile Cilantro Soup
This soup does not need a story or an introduction.
We love Hatch Chiles and we love Cilantro, that's it!
and we love soup!
2 TBS Vegetable Oil
2 large Hatch Chiles, chopped
1 small yellow onion, diced
1 firm Avocado, diced
1 - 16 ounce can of Diced Tomatoes , with the juice
8 C Heavy Cream
salt and pepper to taste
1/2 tsp Garlic, minced
1/2 Bunch of Cilantro, chopped
Heat Oil and saute Chiles and Onion
Add Avocado, Tomatoes & Juice and bring to a boil
Add all remaining ingredients and reduce heat to simmer
Add Salt and Pepper to taste
Stir in Cilantro
Serve!
Enjoy!
Peace in the Kitchen!
We love Hatch Chiles and we love Cilantro, that's it!
and we love soup!
2 TBS Vegetable Oil
2 large Hatch Chiles, chopped
1 small yellow onion, diced
1 firm Avocado, diced
1 - 16 ounce can of Diced Tomatoes , with the juice
8 C Heavy Cream
salt and pepper to taste
1/2 tsp Garlic, minced
1/2 Bunch of Cilantro, chopped
Heat Oil and saute Chiles and Onion
Add Avocado, Tomatoes & Juice and bring to a boil
Add all remaining ingredients and reduce heat to simmer
Add Salt and Pepper to taste
Stir in Cilantro
Serve!
Enjoy!
Peace in the Kitchen!
White Sangria
I previously posted my original Red Sangria Recipe.
Here's another original one that I created.
I found it difficult to find a great Sangria in a store or in a restaurant so I created my own.
If you like Sangria and prefer Red Wine, try my original recipe.
If you prefer White Wine, give this one a try.
We love Sangria in Texas and both of these are a Best of the Best Recipe.
1 - 64 ounce bottle of chilled White Grape Juice
2 - 750 ml. bottles of chilled Dry White Wine
1/2 C Kirsch
2 C Triple Sec or Cointreau
1 - 12 ounce can of frozen Limeade Concentrate (undiluted)
1 - 12 ounce can of frozen Lemonade Concentrate (undiluted)
Garnish with sliced of Lemons, Limes, Oranges and fresh Cranberries
Mix all of the ingredients together and refrigerate
Served cold, over ice
Can be served in a punch bowl without an ice ring ( it will dilute the Sangria)
Enjoy!
Peace in the Kitchen!
Here's another original one that I created.
I found it difficult to find a great Sangria in a store or in a restaurant so I created my own.
If you like Sangria and prefer Red Wine, try my original recipe.
If you prefer White Wine, give this one a try.
We love Sangria in Texas and both of these are a Best of the Best Recipe.
1 - 64 ounce bottle of chilled White Grape Juice
2 - 750 ml. bottles of chilled Dry White Wine
1/2 C Kirsch
2 C Triple Sec or Cointreau
1 - 12 ounce can of frozen Limeade Concentrate (undiluted)
1 - 12 ounce can of frozen Lemonade Concentrate (undiluted)
Garnish with sliced of Lemons, Limes, Oranges and fresh Cranberries
Mix all of the ingredients together and refrigerate
Served cold, over ice
Can be served in a punch bowl without an ice ring ( it will dilute the Sangria)
Enjoy!
Peace in the Kitchen!
TerryTini Cocktail !
Since I blogged about the Best of the Best Restaurant in Grapevine, I have to share the cocktail that Tolbert's created for one of my Birthdays.
The TerryTini
I love this cocktail. I hope you try it!
3 ounces of Stoli Vanilla Vodka
1 ounce of Midori
1 ounce of Pineapple Juice
1/2 ounce of Roses Lime Juice
Lime slices for garnish
I prefer mine shaken, not stirred, over ice and served straight up in a Martini glass, garnished with a slice of lime.
Thanks again to Kathleen, Paul and the entire crew at Tolbert's Restaurant in downtown Grapevine, Texas!
Enjoy!
Peace in the Kitchen!
The TerryTini
I love this cocktail. I hope you try it!
3 ounces of Stoli Vanilla Vodka
1 ounce of Midori
1 ounce of Pineapple Juice
1/2 ounce of Roses Lime Juice
Lime slices for garnish
I prefer mine shaken, not stirred, over ice and served straight up in a Martini glass, garnished with a slice of lime.
Thanks again to Kathleen, Paul and the entire crew at Tolbert's Restaurant in downtown Grapevine, Texas!
Enjoy!
Peace in the Kitchen!
Thursday, January 31, 2013
Grapevine, Texas. A great American Town with great food and a great restaurant, Tolbert's Restaurant on Main Street !
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!
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!
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!
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