Honey Spiced Nuts...... My latest obsession with Spiced Nuts!

I've posted many recipes for spiced nuts. I love them all. Here's my latest recipe.
I made these with a combination of Extra Large Peanuts and Whole Almonds. You can use all of one kind of nut or any combination. The next time I make them I'll try Mixed Nuts. Of course, in Texas, we also use only Pecans.

2 TBS olive oil
6 C nuts
1/3 C honey (I used a Lavender Honey from France)
2 tsp paprika
2 tsp cinnamon
2 tsp ground cumin
2 tsp cayenne pepper
1 TBS salt
4 TBS sesame seeds

Preheat the oven to 300 degrees.
Heat a large Saute Pan on Medium High. When it gets hot, add the oil.
Add the Nuts and stir for 1 minute.
Reduce heat to low and continue to saute the nuts for 7 minutes, stirring often.
Add:
honey
spices
salt
sesame seeds
Stir Well

Spread on a sheet pan.
Dry them in the oven for 12 - 15 minutes.
Cool before moving to a sealed container.
As soon as they're cooled you will need to scrape the nuts from the pan with a strong metal spatula and break up the nuts as you remove them.
I kept some small clusters.
They are absolutely delicious.

Enjoy!
Peace in the Kitchen!

Dallas Morning News Taste Section 1/8/2014

Today I opened the paper to find an extensive article about Eggplant, written by food writer and cookbook author Ellise Pierce ( Cowgirl Chef, Texas Cooking with a French Accent).
Ellise included my recipe for Tex-Mex Eggplant.
The basis of the article and the inclusion of my recipe is that there are options when choosing Eggplant as a main dish. It doesn't have to be slathered in grease or Marinara Sauce. The options that Ellise included are:


Roasted Eggplant with Saffron Yogurt / "This dish comes from Ottolenghi, The Cookbook, it typifies the vibrant cooking of London chef Yotam Ottolenghi".

Tex-Mex Eggplant from Grapevine food blogger  Terry Mosher  hippyinthekitchen.blogspot.com

Roasted Eggplant Salad with Tomatoes and Capers from cookbook author Deborah Madison.

Quinoa and Roasted Tomato Eggplant Stacks with Basil Pesto from Stephane Beauchamp, executive chef at Lake Austin Spa Resort.

The article will hopefully convince the non Eggplant lovers that we who love Eggplant can offer you many choices from which you can change your mind about the mysterious vegetable!

Thanks you Ellise for the story and for including me in the article!
The full recipe can be found on my blog under November 2013.

Enjoy!
Peace in the Kitchen!

Bean Soup with Italian Link Sausage (Vegetarian or regular Sausage)

I bought a packaged Bean Soup Mix and we really liked it. I wanted to recreate it so I could make it from scratch without relying on a pre made mixture. It was a mix with dried beans, pasta, and seasonings all in one bag. I added a vegetarian sausage to it and turned it into a very hearty winter soup. You could use a non vegetarian sausage such as Kielbasa or any link sausage.

1 1/2 TBS olive oil
1 C diced onion
1 C diced celery
1 C diced carrot
4 cloves of garlic, minced
2 C water
4 C vegetarian beef broth
1/2 C dried red beans
1/2 C dried white beans
1 (14.5oz.) can of diced tomatoes with the juice

1 TBS fresh chopped thyme

1 TBS fresh chopped oregano

2 TBS fresh chopped rosemary

1 tsp salt

1/2 tsp black pepper

1 C dried Tripolini Pasta (mini Bow Tie Pasta with rounded edges)

1 (12.95oz.) package of Vegetarian Field Roast Italian Sausage  (saute the 4 links in additional olive oil to brown them on all sides, cut them into 1" pieces and set aside) Cook a non vegetarian sausage according to package directions and cut into 1" pieces.

Heat olive oil in a large dutch oven or soup pot
Saute vegetables and garlic until softened and tender

Add:
Water
Broth
Beans
Tomatoes
Herbs
Salt
Pepper
Stir well

Bring to a boil
Reduce heat, cover, simmer 3 hours on low heat, stirring frequently
Add Pasta, cover and continue to simmer for 15 minutes
Stirring occasionally

Add Cooked Sausage at the end, just before serving.

Enjoy!
Peace in the Kitchen!

10 Layer Dessert Bars

 They're not healthy, high in calories, sugar and salt and everything bad for you...... but they're a delicious treat. All things in moderation!
We made a Chocolate Peanut Butter, Pretzel Bar at Christmas, I posted it on my blog and it instantly became the #1 viewed recipe on the blog. They're still my favorite bars. Over 9,500 views to date.
I've also talked about my admiration for Christina Tosi, an amazing, contemporary, pastry chef in New York. She is famous for her Crack Pie and Compost Cookies.
This recipe reminds me of her Compost Cookies.
I also have a recipe for Cowboy Pie from a Bakery in New York, so I don't have too much guilt posting this decadent recipe. After all, it's up to you whether or not you choose to make them.
I'm trying to eat healthier and lose weight, but every now and then you can indulge yourself with just a small square of this bar.


10 Layer Dessert Bars:

Here's what you'll need:

Preheat oven to 350 degrees

1 - 9"X13" Baking Dish

1/3 C Butter, melted
2 C crushed Graham Cracker Crumbs
1 C Creamy Peanut Butter, melted in a Microwave
2 C crushed Chocolate Chip Cookies ( use hard, not soft, Chocolate Chip Cookies)
2 C crushed Vanilla Wafers
1 C Nutella, melted in a Microwave.
2 C crushed Pretzel Sticks
2 C toasted and chopped Pecans
1 ( 14 oz.) can of Sweetened Condensed Milk
2 C crushed Potato Chips
1 C Semi Sweet Chocolate Chips, melted


In a Small Bowl:
Mix together Graham Cracker Crumbs and melted Butter, combine well.

Press the Mixture into the Pan to form a Crust.
Bake at 350 degrees for 10 minutes
Cool Completely

Begin Layering on Top of the Crust, in the following order:

Peanut Butter
Chocolate Chip Cookies
Vanilla Wafers
Nutella
Pretzels
Pecans
Sweetened Condensed Milk
Potato Chips
Drizzle with melted Chocolate Chips

Refrigerate for one hour
Cut into squares to serve (the size of the Square is up to you)

Enjoy!
Peace in the Kitchen!

Chocolate, Peanut Butter, and Banana Pie from Food 52

I was accepted to test, make and critique a recipe that is a contender for one of Food 52's contests. They choose finalists that have submitted recipes for whatever the theme of the contest is. I believe this one is your Best Family Recipe. They send out a list of recipes that are finalists, they ask for 3 testers for each recipe. You submit a request to be a tester and if you get in on time, you can be chosen. The tester makes the recipe and sends in a critique.
We're asked to create a catchy headliner that may get our critique published on their page along with the winner, and their recipe. I chose this pie recipe to test and was one of the 3 accepted. I've tried in the past and have not gotten in soon enough to be a tester. This recipe was submitted by Jason.  The winning recipes are posted on their blog.

Here's my critique:


Elvis Would Love this Recipe!

This recipe is an easy, delicious combination of chocolate, peanut butter
and bananas, topped with home made whipped cream and mini chocolate chips.
I followed the exact ingredients and directions without any issues.
The pudding is great. It's thick, very tasty and dense. The pie holds together well  
and it looks appealing when served. The banana flavor is just right. 
I can see how this recipe would be a family favorite. I've added the recipe to my
personal "Best of the Best" recipe file.
Indulge yourself today, make this pie! Chocolate, Peanut Butter and Banana Pie:


Graham Cracker Crust:

1/3 C butter, melted
1 1/2 C graham cracker crumbs
1/4 C granulated sugar
3 bananas (preferably slightly green)

Preheat oven to 350 degrees

In a small saucepan or microwave, melt butter.
In a medium bowl, combine graham crackers, sugar and butter, mixing until combined.

Press into a 9" pie pan. Spread crumb mixture evenly on bottom and sides.
Bake at 8 - 10 minutes, until golden brown.
Cool completely then slice the bananas in penny rounds and spread evenly on bottom of crust.

Chocolate and Peanut Butter Pudding:

1/4 C cornstarch
3/4 C granulated sugar
2 eggs
2 C milk
2 TBS butter
1 tsp vanilla
1/2 C creamy peanut butter
10 ounces fine milk chocolate, chopped evenly in small pieces (you can also use mini chocolate chips)

In a saucepan, whisk together cornstarch, sugar, eggs, milk, butter and vanilla.
Cook over medium heat until mixture boils, then whisk constantly for an additional two minutes, until pudding is thick.
Add chocolate and peanut butter, stir until everything is melted and thoroughly combined.
Pour into pie shell, making sure to cover all the banana slices.

Refrigerate until set, about 4 hours.

Before serving, cover the pie with home made whipping topping and decorate with chocolate curls or mini chocolate chips.

Update:, 1/16/14....... my critique was posted with the recipe on the Food52 blog. I was pleased. Jason's recipe did not win..... but it should have!
I sent it to work with my wife and her coworkers raved about it. It's a keeper!

Enjoy!
Peace in the Kitchen!

Home Made Hot Chocolate Mix

This recipe is from a newspaper clipping in the 70's. My wife has had it since then and she adapted it. I've never known a time when we haven't had a container of it in our Pantry. It's a Winter Staple at our house.
Here's a photograph of the original recipe and my wife's note as she figured out the taste that she wanted.

Here's my wife's version:
1 pound of Powdered Sugar
1 - 30oz. box of Nestle's Quick
12 ounces of a non dairy creamer
1/2 of an 8 quart box of Instant Milk

Combine all ingredients well.
To serve, add 1/2 C of the mixture to a mug and add boiling water.

Enjoy!
Peace in the Kitchen!

An interesting dinner tonight! Cauliflower cooked in a Pressure Cooker!

We went to our local amazing  Central Market Store today and Anne said the cauliflower was the biggest and best looking she had ever seen. As a child growing up on a Mennonite Farm in the middle of Kansas, her mother cooked all day long. From morning, (before all of the kids awoke) until evening, (when all of them were in bed),  she was in the kitchen.
She cooked a lot of things in a pressure cooker. Anne said that her memories of the pressure cooker was her mother asking her to keep an eye on it. On the other hand, my mother told us to get out of the kitchen incase the pressure cooker exploded.
Since childhood, I have had a fear of them. Anne cooks a lot using a pressure cooker.
Tonight we had an unusual meal. It was simply a giant head of cauliflower cooked in a pressure for just a couple of minutes and then we decided to top it with Ree Drummond's Christmas Queso. It was delicious. It was our version of Texas Cauliflower. I imagine the French would make a great white sauce for it. We have fond memories of our friend in the South of France cooking in a pressure cooker.
Artichokes are incredible in them.
That was our entire dinner and it was amazing!

The next time we make this, I'll take a few pictures and post them on the blog.

Enjoy!
Peace in the Kitchen!