With the holidays behind us, Christmas decorations are down. I'll have more time to get back to blogging. I'll try to find a new subject to blog about, I'll research additional recipes from my Aunt Faye's recipe collection and I'll continue to research and post some great vegetarian recipes.
I look forward to it all and I hope you all do too.
Update,
I had to get my car inspected this morning and I was told it would take an hour. I decided to walk across the street to Starbucks and spend the hour there. I had my IPad with me so I could stay busy. The seating at Starbucks is tight and I was sitting next to two woman that were talking about putting on an event of some sort. I wasn't really being nosy but I could tell by the conversation that it involved food. When one of the women started talking about Kool Aid Pickles and asked her friend if she had ever heard of them, to which her friend replied, no, I had to say something, since I was very aware about the history of Kool Aid Pickles. After all, you can find the recipe on my blog. As the conversation continued among the three of us, it became very clear to me what my next topic for the blog would be. And, no it's not pickles!
I'm in the process doing the research and the stories and recipes will soon follow. I hesitate to give out the topic at this time , so all I will say is....... more to come!
Hippy in the Kitchen!
Peace!
Friday, January 17, 2014
Wednesday, January 15, 2014
Shredded Brussels Sprouts with Toasted Pine Nuts
We happen to love Brussels Sprouts. I have previously posted 4 recipes using Brussels Sprouts.
I like something other that just roasting them all the time.
3/4 C (6 TBS) butter, divided
1 box of Vegetarian Bacon or 1/2 pound of real bacon, roughly chopped and cooked until crispy. For the Vegetarian Bacon, add about a TBS of vegetable oil.
1 C pine nuts
2 pounds of Brussels Sprouts, core and shred in a food processor, on a Mandolin or thinly slice.
4 Green Onions, finely sliced
1/2 tsp seasoning salt (your choice)
black pepper to taste
In a 10 " cast iron skillet or any large skillet:
Heat the skillet on medium high heat
Cube 1/4 C (4TBS) of the butter and add it to the skillet
When it melts, add the pine nuts and saute until slightly browned.
Add sprouts, onion, seasoning, salt and pepper.
Reduce heat to medium and cook until sprouts are wilted and tender, about 10 - 15 minutes.
At the very end add the additional 2 TBS of butter and stir well.
Remove from heat and stir in the bacon just before serving.
Enjoy!
Peace in the Kitchen!
I like something other that just roasting them all the time.
3/4 C (6 TBS) butter, divided
1 box of Vegetarian Bacon or 1/2 pound of real bacon, roughly chopped and cooked until crispy. For the Vegetarian Bacon, add about a TBS of vegetable oil.
1 C pine nuts
2 pounds of Brussels Sprouts, core and shred in a food processor, on a Mandolin or thinly slice.
4 Green Onions, finely sliced
1/2 tsp seasoning salt (your choice)
black pepper to taste
In a 10 " cast iron skillet or any large skillet:
Heat the skillet on medium high heat
Cube 1/4 C (4TBS) of the butter and add it to the skillet
When it melts, add the pine nuts and saute until slightly browned.
Add sprouts, onion, seasoning, salt and pepper.
Reduce heat to medium and cook until sprouts are wilted and tender, about 10 - 15 minutes.
At the very end add the additional 2 TBS of butter and stir well.
Remove from heat and stir in the bacon just before serving.
Enjoy!
Peace in the Kitchen!
Vegetable Dip
2 C mayonnaise
1/2 C finely chopped onion
1 -( 8oz.) package of cream cheese
2 tsp of vegetable bouillon cube
Combine all ingredients well with a mixer.
Refrigerate covered for 2 hours.
The longer it sits, the better the flavor.
Mix well before serving.
Serve with carrots, cauliflower, broccoli, celery, crackers, chips.
Enjoy!
Peace in the Kitchen!
1/2 C finely chopped onion
1 -( 8oz.) package of cream cheese
2 tsp of vegetable bouillon cube
Combine all ingredients well with a mixer.
Refrigerate covered for 2 hours.
The longer it sits, the better the flavor.
Mix well before serving.
Serve with carrots, cauliflower, broccoli, celery, crackers, chips.
Enjoy!
Peace in the Kitchen!
Coconut Pineapple Cake
Another recipe from my mother in law.
A classic dessert to take to a neighborhood gathering or a church function.
Make it for your family!
Coconut Pineapple Cake
2 C flour
2 C sugar
2 tsp baking soda
2 eggs
1- (20 oz.) can of crushed pineapple (with juice)
1 C coconut
1 C chopped pecans
Sift dry ingredients together.
Add all of the rest of the ingredients, mix well and pour into a 9"X13" pan prepared with a baking spray. (I use my Pan Release Mix)
Bake at 350 degrees for 35 minutes.
Cool completely.
Make the frosting and ice the cake:
8 oz. package of Cream Cheese
1C Confectioner's Sugar
1/2 stick of Butter
1 tsp Vanilla
Beat until smooth and ice the cake.
Enjoy!
Peace in the Kitchen!
A classic dessert to take to a neighborhood gathering or a church function.
Make it for your family!
Coconut Pineapple Cake
2 C flour
2 C sugar
2 tsp baking soda
2 eggs
1- (20 oz.) can of crushed pineapple (with juice)
1 C coconut
1 C chopped pecans
Sift dry ingredients together.
Add all of the rest of the ingredients, mix well and pour into a 9"X13" pan prepared with a baking spray. (I use my Pan Release Mix)
Bake at 350 degrees for 35 minutes.
Cool completely.
Make the frosting and ice the cake:
8 oz. package of Cream Cheese
1C Confectioner's Sugar
1/2 stick of Butter
1 tsp Vanilla
Beat until smooth and ice the cake.
Enjoy!
Peace in the Kitchen!
Coconut Pie without a Crust
I like a pie with a crust, but I don't always have time to make a crust. I'm not a fan of store bought, frozen pie crusts. So, I like pies without a crust when I want a quick dessert. I've previously posted my favorite recipe for Apple Pie without a crust, it's one of my favorites that I make often.
Coconut Pie without a Crust:
4 eggs
3/4 C sugar
1/2 C flour
1/4 C butter, melted
2 C whole milk
1 1/2 C coconut
1 tsp vanilla
Beat the eggs in a small bowl
Combine sugar with flour in a separate bowl.
Mix eggs, sugar/flour mixture and all remaining ingredients together in a bowl.
Pour into a 10" pie pan prepared with a baking spray. I use my Pan Release Mix.
Bake at 350 degrees for 45 minutes.
Do not over bake.
Center may not appear to be set, but it will when it's left to cool.
Enjoy!
Peace in the Kitchen!
Coconut Pie without a Crust:
4 eggs
3/4 C sugar
1/2 C flour
1/4 C butter, melted
2 C whole milk
1 1/2 C coconut
1 tsp vanilla
Beat the eggs in a small bowl
Combine sugar with flour in a separate bowl.
Mix eggs, sugar/flour mixture and all remaining ingredients together in a bowl.
Pour into a 10" pie pan prepared with a baking spray. I use my Pan Release Mix.
Bake at 350 degrees for 45 minutes.
Do not over bake.
Center may not appear to be set, but it will when it's left to cool.
Enjoy!
Peace in the Kitchen!
Sliced Cucumbers
I'm reminiscing about the recipes from my mother in law's personal collection.
This one is still served at our house.
4 medium cucumbers, sliced
1 medium onion, sliced
1/2 C mayonnaise
4 TBS white vinegar
4 TBS sugar
1/4 tsp salt
Mix the last 4 ingredients well, in a bowl.
Add the cucumbers and onion, stir.
Cover and refrigerate for 4 hours or overnight .
Enjoy!
Peace in the Kitchen!
This one is still served at our house.
4 medium cucumbers, sliced
1 medium onion, sliced
1/2 C mayonnaise
4 TBS white vinegar
4 TBS sugar
1/4 tsp salt
Mix the last 4 ingredients well, in a bowl.
Add the cucumbers and onion, stir.
Cover and refrigerate for 4 hours or overnight .
Enjoy!
Peace in the Kitchen!
Beef and Taters Casserole
Here's a classic recipe from my mother in law in Kansas. This would have been a family casserole or a casserole taken to a church gathering. It's simple and hearty.
I use a vegetarian version of ground beef in equal amounts to replace the meat. I also noted a change in the Cream of Chicken soup to make it vegetarian.
1 pound of ground beef
1 (28oz) bag of Tater Tots
2 tsp instant minced onions
1 can cream of chicken soup (I use Mushroom)
1 can of cream of celery soup
2 soup cans of whole milk
Crumble and cook the ground beef.
Set aside
In a large bowl, mix soups and milk.
Add, beef, onions and Tater Tots.
Pour into a casserole dish and bake at 350 degrees for 1 hour.
Enjoy!
Peace in the Kitchen!
I use a vegetarian version of ground beef in equal amounts to replace the meat. I also noted a change in the Cream of Chicken soup to make it vegetarian.
1 pound of ground beef
1 (28oz) bag of Tater Tots
2 tsp instant minced onions
1 can cream of chicken soup (I use Mushroom)
1 can of cream of celery soup
2 soup cans of whole milk
Crumble and cook the ground beef.
Set aside
In a large bowl, mix soups and milk.
Add, beef, onions and Tater Tots.
Pour into a casserole dish and bake at 350 degrees for 1 hour.
Enjoy!
Peace in the Kitchen!
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