Cranberry Upside Down Cake and Crustless Cranberry Pie

Crustless Cranberry Pie:

Grease a 9" pie pan with my Pan Release Mix (equal parts of Crisco, Flour and Vegetable Oil)

1 C flour

1 C sugar

1/4 tsp salt

2 C fresh cranberries

1/2 C chopped walnuts

1/2 C butter, melted

2 eggs, beaten

1 tsp almond extract

In a mixing bowl:

flour

sugar

salt

Whisk well

Stir in:

cranberries

walnuts

Toss to coat well

Stir in :

butter

eggs

almond extract

Pour into the pie pan.

Bake at 350 degrees for 40 minutes or until a toothpick in the center comes out clean.

Serve warm with Fresh Whipped Cream or Vanilla Ice Cream.

Enjoy!

Peace in the Kitchen!

Cranberry Upside Down Cake:

1/2 C butter

2 C sugar, divided

2 TBS water

1 tsp cinnamon

1 (12oz.) bah of  fresh or frozen cranberries

1 1/2 C cake flour

1/2 tsp baking soda

1/2 tsp salt

6 TBS butter, room temperature

1/2 C sugar

1/2 C brown sugar

2 eggs

1 tsp almond extract

3/4 C sour cream

Grease a 9" Springform Pan with my Pan Release Mix (equal parts of Crisco, Flour and Vegetable Oil)

Double wrap the bottom and outside of the pan with heavy duty foil.

In a saucepan:

Melt butter

Stir in:

1 1/2 C sugar

water

cinnamon

Cook until the sugar dissolves.

Bring to a boil

Add cranberries

Stir well to coat berries

Pour berry mixture into the Springform pan

In a medium bowl:

flour

baking soda

salt

Seat aside

In another bowl, using a hand mixer:

Beat 6 TBS butter with 1/2 C sugar and brown sugar, until light and creamy.

Beat in eggs, 1 at a time.

Stir in vanilla and sour cream.

Mix in all of the dry ingredients

Pour batter over the berries.

Bake at 350 degrees for 50 minutes, until a knife inserted in the center comes out clean.

Invert onto a serving platter.

Enjoy!

Peace in the Kitchen!

Fall is in the Air

I make the best food during the Fall months. So let's just plan ahead.
I decided to post a few of my favorite Fall recipes in anticipation of the Holidays.  Call me crazy, but I am a Fan of Fall and Winter.

Pumpkin Dutch Baby:

3 eggs
1/2 C flour
a pinch of sea salt
1/3 C heavy cream
1/2 C canned pumpkin (make another one with the other half)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground ginger
1 tsp vanilla
3 TBS butter

Preheat the oven to 400 degrees.

Place a 10" Cast Iron Skillet in the oven until it's hot.
Whisk eggs in a mixing bowl.
Add flour and salt and whisk well.
Add:
cream
pumpkin
all of the spices
vanilla
Mix well and set aside.

Put butter in the hot skillet and swirl it around to coat the pan.
Pour batter in the pan.
Bake for 20 - 25 minutes until it puffs and is golden brown.
Dust with confectioner's sugar and serve from the skillet.

Enjoy!
Peace in the Kitchen!


Crustless Cranberry Pie:
Grease a 9" pie pan with my Pan Release Mix (equal parts of Crisco, Flour and Vegetable Oil)

1 C flour
1 C sugar
1/4 tsp salt
2 C fresh cranberries
1/2 C chopped walnuts
1/2 C butter, melted
2 eggs, beaten
1 tsp almond extract

In a mixing bowl:
flour
sugar
salt
Whisk well

Stir in:
cranberries
walnuts
Toss to coat well

Stir in :
butter
eggs
almond extract
Pour into the pie pan.
Bake at 350 degrees for 40 minutes or until a toothpick in the center comes out clean.

Serve warm with Fresh Whipped Cream or Vanilla Ice Cream.

Enjoy!
Peace in the Kitchen!


Cranberry Upside Down Cake:
1/2 C butter
2 C sugar, divided
2 TBS water
1 tsp cinnamon
1 (12oz.) bah of  fresh or frozen cranberries
1 1/2 C cake flour
1/2 tsp baking soda
1/2 tsp salt
6 TBS butter, room temperature
1/2 C sugar
1/2 C brown sugar
2 eggs
1 tsp almond extract
3/4 C sour cream

Grease a 9" Springform Pan with my Pan Release Mix (equal parts of Crisco, Flour and Vegetable Oil)
Double wrap the bottom and outside of the pan with heavy duty foil.

In a saucepan:
Melt butter
Stir in:
1 1/2 C sugar
water
cinnamon
Cook until the sugar dissolves.
Bring to a boil
Add cranberries
Stir well to coat berries
Pour berry mixture into the Springform pan

In a medium bowl:
flour
baking soda
salt
Seat aside

In another bowl, using a hand mixer:
Beat 6 TBS butter with 1/2 C sugar and brown sugar, until light and creamy.
Beat in eggs, 1 at a time.
Stir in vanilla and sour cream.
Mix in all of the dry ingredients
Pour batter over the berries.
Bake at 350 degrees for 50 minutes, until a knife inserted in the center comes out clean.

Invert onto a serving platter.

Enjoy!
Peace in the Kitchen!

Dark Chocolate Espresso Muffins

This recipe calls for Unsweetened Cocoa Powder.  Some people believe that Dutch Processed Cocoa Powder is better that Natural Cocoa Powder.
Here's a lesson in Cocoa Powder:

Dutch Processed is washed in a potassium solution to neutralize the acidity in the chocolate. This gives it a darker color. It's generally paired with Baking Powder in a recipe, which takes care of the acid.

Natural Cocoa Powder does not have the acid stripped. It's usually lighter in color. It's generally paired with Baking Soda in a recipe.

So........
If a recipe calls for Baking Powder, use Dutch Processed Cocoa.
If it calls for Baking Soda, use Natural Processed.



1 3/4 C flour
1/3 C dark brown sugar
1/4 C Unsweetened Cocoa Powder (I use Ghirardelli or Valrhona) You can use a Dutch Processed Cocoa in this recipe.
1 1/2 tsp baking powder
1 tsp instant espresso coffee powder,. I use Medaglia D'Oro
2/3 C buttermilk
1/2 tsp baking soda
1/2 tsp salt
1/2 C sour cream
2 eggs
3 TBS butter, melted

Grease a  12 C muffin pan with my Pan Release Mix. (equal parts of Flour, Crisco and Vegetable Oil)
Set aside.

In a large bowl:
flour
brown sugar
baking powder
cocoa powder
espresso coffee
baking soda
salt
Whisk together.
Make a well in the center.
Set aside.

In a small bowl:
buttermilk
sour cream eggs
butter
Whisk well.
Add to dry ingredients and stir just until moistened.
The batter should be lumpy.

Spoon into the muffin tin.
Bake at 400 degrees for 15 minutes.
Remove from oven and cool in the pan for 10 minutes.

Enjoy!
Peace in the Kitchen!

Vegetarian Sausage Quiche in a Muffin Tin

I did an entire post about Muffin Tin Recipes, here's another one!


1 package of Gimme Lean Fresh Sausage (or Jimmy Dean Pork Sausage for non Vegetarians)
1 C chopped mushrooms
1/2 C chopped green bell pepper
10 eggs
1/4 C whole milk
1/8 tsp black pepper
1 C (4oz.) shredded swiss cheese
1/8 tsp se salt
1/2 C sliced green onions

Preheat the oven to 350 degrees.

In a large skillet, on medium/high heat:
Sausage
Mushrooms
Bell Pepper
Cook 8 - 10 minutes

In a small bowl:
Eggs
Milk
Salt
Pepper
Whisk well

Add:
Sausage
Cheese
Onion

Line muffin tins with paper liners.
Spray with a vegetable cooking spray.
Spoon mixture evenly in the cups.
Bake for 18 - 20 minutes.
Remove from the oven and allow to sit 5 minutes.

Enjoy!
Peace in the Kitchen!

Howdy From Texas!

I just wanted to say good morning to all of my Blog readers around the world.
Feel free to make any comments on the Blog. I'd love to hear from you.
And....... don't forget that my Blog has a translation link so you can read and print any of the recipes in your own language.

Enjoy!
Peace in the Kitchen Y'all!

Dallas Morning News Taste Section 3/26/2014

There are 2 recipes that caught my eye in the Taste section this morning. The first is a recipe called Barbra's Boursin. I had a recipe in the 80's for Homemade Boursin that I  had previously posted on my blog. I'm reposting that one and Barbra's. The next is Dark Chocolate Waffles originally from Bon Appetit Magazine.

Some of my favorite recipes have come from Bon Appetit Magazine.

This is from 1982 in my book of  Best of the Best Recipes.

It's a very 80's appetizer!

Boursin au Poivre:

1 8oz. cream cheese

1 garlic clove, minced

1 small scallion, small dice

1 tsp fresh dill , chopped

1 tsp fresh basil, chopped

lemon pepper

mix all ingredients together in a small bowl, except lemon pepper

Chill completely

Form into a ball and then flatten on top to make a disc

Put a good quantity of lemon pepper in a bowl to roll the disc

Roll all sides of the disc in lemon pepper

Serve with crackers

Enjoy!

Peace in the Kitchen!

Barbra's Boursin:

8 oz. cream cheese (regular or light but not fat-free), slightly softened.

2 TBS butter, room temperature

1/2 tsp fresh lemon juice

1 clove garlic, finely minced

1 TBS oregano

1/8 tsp cayenne pepper

1/4 tsp freshly ground black pepper

1/4 tsp salt

2 TBS fresh Italian parsley, very finely minced

Be sure to allow cream cheese and butter to soften and come to room temperature before mixing all ingredients together, either by hand or with an electric mixer.

Refrigerate for at least an hour. 

Serve at room temperature with breadsticks, crackers or Crudites.

Spread keeps well in the refrigerator for several days. 

This make about 1 cup.

Dark Chocolate Waffles:

This is an adaptation of the original recipe.

2 C Flour

1/2 C Cocoa Powder

1/4 C Packed Brown Sugar

1 tsp Baking Soda

1 tsp Kosher Salt

3 Large Eggs, separated  

2 C Buttermilk

1/2 C Olive Oil

1 tsp Vanilla

6 oz. Bittersweet Chocolate (at least 70% cacao), finely chopped

Preheat the oven to 250 degrees.

In a large bowl, whisk together:

Flour

Cocoa Powder

Brown Sugar

Baking Soda

Salt 

Make a well in the center.

Add:

Egg Yolks

Buttermilk

Vegetable Oil

Vanilla

Whisk together dry and wet ingredients just until combined.

In another bowl, using an electric hand mixer on high speed:

Beat Egg Whites until soft peaks form.

Fold half of the Whites into the batter just until combined.

Repeat with the remaining Egg Whites.

Gently Fold in Chocolate.

Heat a Waffle Iron and spray it with a vegetable cooking spray or grease with butter.

Ladle batter onto the waffle iron and cook according to manufacturer's instructions.

Transfer Waffles to a sheet pan and place them in the oven to keep warm.

Continue with remaining batter.

Serve with Butter, Warm Maple Syrup and a sprinkle of Sea Salt.

Enjoy!

Peace in the Kitchen!

Healthy Cooking

I wanted to keep some of my new favorite Healthy Recipes in one post.
I hope that some of my readers will embrace these.
I'll continue to update the page.

Grilled Eggplant, Squash and Tomato Salad:

2 Italian Eggplants, thinly sliced

Italian:

A deep shade of mauve-purple with some light streaking on the skin.  It is smaller and more oval in shape than the regular / classic varieties.  Italian eggplants also have a green calyx.

1 Zucchini, sliced

1 Yellow Summer Squash, sliced

A handful of Cherry Tomatoes cut in half

1/4 C Olive Oil or Grape Seed Oil

Sea Salt and Fresh Ground Black Pepper

Dressing:

Prepare in a jar , shake well and set aside.

3 Cloves of Garlic, minced

2 TBS chopped Fresh Basil

1 TBS Apple Cider Vinegar

2 TBS Olive Oil or Grape Seed Oil

Sea Salt and Fresh Ground Pepper to taste

In a large mixing bowl, Toss Together:

Eggplant

Summer Squash

Zucchini

Oil

Sea Salt

Black Pepper

Place in a Grill Basket on an outdoor barbecue grill or Grill them directly on an indoor Cast Iron Griddle.

Cook until golden brown and slightly crispy.

Transfer to a serving bowl.

Fold in Tomatoes.

Top with Dressing  and gently toss to coat the vegetables.

Serve individual portions on a bed of Iceberg Lettuce.

Italian Eggplant

Yellow Summer Squash and Zucchini

Cherry Tomatoes

Enjoy!

Peace in the Kitchen!

Baked Zucchini Wedges:

2 zucchinis, un peeled, trin the ends
1 tsp salt
2 eggs, beaten in a pie pan
1/2 C ground almonds
1/2 C grated parmesan cheese
1/2 tsp any type of dried Italian Herb Seasoning

Preheat the oven to 400 degrees.
Line a sheet pan with parchment paper.
Cut each zucchini into 3" lengths.
Cut each length into 9 wedges.
Place in a colander ans sprinkle with salt.
Let stand for 1 hour.

In another pie pan:
Almonds
Parmesan Seasoning

Rinse zucchini and dry with a paper towel.
Dip each piece in the egg wash then in the almond coating.
Place in a single layer on the sheet pan and bake for 25 - 30 minutes,, turning after 15 minutes.
Serve hot!

Enjoy!
Peace in the Kitchen!




Crustless Spinach Quiche:

Spray a 9" pie pan with a Vegetable Cooking Spray or grease with a thin film of Grape Seed Oil.

1 TBS Grape Seed oil for sautéing onions.

1- 12oz. bag of Frozen Cut Leaf Spinach, thawed and pat dry with paper towels.

5 eggs, beaten

3 C Shredded Emmenthal Cheese

1/4 tsp salt (optional) I sometimes use a salt free seasoning.

1/8 tsp pepper

Heat oil in a skillet and saute onions until soft.

Add spinach and cook to reduce liquid.

In a large mixing bowl:

Eggs

Cheese

Salt

Pepper

Mix Well

Fold in Spinach.

Pour into the pie pan.

Bake at 350 degrees for 30 minutes.

Transfer to a cooling rack for 10 minutes, or serve hot.

Enjoy!

Peace in the Kitchen!


Almond, Strawberry, Banana Shake:

2 C frozen strawberries

2 bananas

1 1/2 C Silk Almond Milk

1 C orange juice

2 TBS honey

Combine all ingredients in a blender and blend until smooth.

Enjoy!

Peace in the Kitchen!




Almond Mocha Latte:

1 C Silk Almond Milk

1/2 C Espresso Coffee (prepared)

1 TBS Chocolate Syrup

1/8 tsp almond extract

In a saucepan, on medium/low heat:

Simmer milk

Add coffee and syrup, continue to heat for 2 minutes.

Remove from heat and add almond extract.

Pour into a mug.

Serve hot!

Enjoy!

Peace in the Kitchen!




I happen to endorse all vegetarian, alternative meat, products made by Quorn.

Quorn Style Naked Chik'n Cutlets with Tomatoes and Tarragon

8 Naked Chik'n Cutlets by Quorn, thawed

Salt and Pepper to taste

2 TBS Grape seed Oil

1 pint or Cherry Tomatoes

3/4 C Sauvignon Blanc Wine

4 small Scallions, sliced

2 TBS fresh chopped Tarragon

Season the Cutlets with salt and pepper

Heat oil in a skillet over medium high heat and saute the Cutlets until browned on both sides.

Set aside on serving plates.

Add Tomatoes to the skillet and cook for 3 minutes.

Add Wine and simmer to reduce the liquid by half.

Fold in the Scallions and Tarragon.

Remove from heat and serve over the Cutlets.

Enjoy!

Peace in the Kitchen!



This recipe is an alternative to Potato Salad:

Cauliflower Salad:

1 Head of Cauliflower

2 stalks of celery, diced

1/2 C diced onion

1 TBS fresh chopped Parsley

2 Hard Boiled Eggs, chopped

2 TBS of Mayonnaise or Vegenaise

1 TBS of Mustard, your choice of style

1/2 tsp Sea Salt

In a saucepan with a steamer. steam the Cauliflower with an inch of water, until florets are tender (about 10 minutes).

Drain and rinse in ice water.

Transfer to a large serving bowl.

Fold in Celery, Onion, Parsley and Egg.

In a small bowl or glass measuring cup, whisk together:

Mayonnaise or (Vegenaise), Mustard and Sea Salt.

Fold Dressing into the salad and refrigerate until ready to serve.

Enjoy!

Peace in the Kitchen!



Marinated Cauliflower Salad:

6 TBS fresh Lemon Juice

2 TBS Dijon Mustard

4 Cloves of Garlic, minced

2 tsp Olive Oil or Grape Seed Oil

4 C Cauliflower Florets

2 C diced Red Pepper

Sea Salt and Black Pepper

4 TBS chopped fresh Parsley

Dressing, in a bowl, whisk together:

Lemon Juice

Mustard

Garlic

Oil

In a covered container:

Toss Cauliflower with Dressing , cover and refrigerate for 4 hours, stirring occasionally.

Add Red Pepper and Parsley

Season with Salt and Pepper and combine well.

Enjoy!

Peace in the Kitchen!



Grilled Zucchini Strips and Tomato Salad:

What a great healthy and tasty summer salad.

Here's what you'll need:

Zucchinis or Yellow Summer Squash

Roma Tomatoes

Grape Seed Oil

Sea Salt

Fresh Ground Black Pepper

Fresh Chopped Parsley

Trim the ends of the Squash.

Slice them into thin strips lengthwise with a Mandolin or a large Vegetable Peeler.

Brush each strip with Grape Seed Oil, sprinkle with Sea Salt and Pepper.

Grill the Squash on an Outdoor Grill or an Indoor Cast Iron Griddle until golden brown on both sides.

Transfer to a Serving Platter.

Cut Tomatoes into wedges, arrange on the platter with the Squash.

Sprinkle with additional Sea Salt and Pepper to taste.

Drizzle with additional Grape Seed Oil.

Top with Chopped Fresh Parsley.

Enjoy!

Peace in the Kitchen!

Broccoli and Red Bell Pepper Saute:

1 TBS Grape Seed Oil

1 Red Bell Pepper, roughly chopped

6 C Broccoli Florets

6 Green Onions, sut into strips

1 TBS Sesame Seeds

In a skillet:

Heat Oil

Add:

Bell Pepper Broccoli

Onions

Saute 3 - 5 minutes

Transfer to a serving bowl and sprinkle with Sesame Seeds.

Enjoy!

Peace in the Kitchen!



Tex - Mex Cucumber Salad:

Just because I'm thinking healthy doesn't mean I have to stay away from Tex - Mex.

This is a delicious and easy Summertime Salad!

Here's what you'll need:

4 Cucumbers, un peeled and roughly chopped

4 TBS Lime Juice

4 TBS Grape Seed Oil

1/4 tsp Sea Salt

1/8 tsp Fresh Ground Black Pepper

1/8 tsp Chile Powder

2 TBS Fresh Chopped Cilantro

Vinaigrette Dressing:

In a Glass Measuring Cup or a Vinaigrette Shaker:

Lime Juice

Grape Seed Oil

Sea Salt

Black Pepper

Chile Powder

Whisk or Shake Well

Transfer Cucumbers to a Serving Bowl.

Fold in Vinaigrette

Sprinkle with Chopped Cilantro

Refrigerate before serving.

Enjoy!

Peace in the Kitchen!

Chickpea Salad:

"Chickpeas are Garbanzo Beans, and vice versa. But there are two types of chickpeas, the larger, lighter kind that grows in Mediterranean areas and north Africa, and a smaller, darker kind that grows in India, Ethiopia, and Mexico. They don't appear to be available fresh in the US. Dried beans are fine, but will require some hours of soaking, probably overnight, before they are cooked. Canned chickpeas are more expensive, but you can use them right away".

Vinaigrette:

1 clove of Garlic, minced

fresh ground Black Pepper

3 TBS Rice Wine Vinegar

2 TBS Grape Seed Oil

3/4 tsp dried Oregano

Place all ingredients in a jar and shake well.

3 cans of Chick Peas or (Garbanzo Beans) drained

2 C Cherry Tomatoes, cut them in half

1 Cucumber, un peeled and roughly chopped

1 Green Bell Pepper, roughly chopped

4 Green Onion, sliced

3 TBS fresh chopped Parsley

2 TBS fresh chopped Basil

In a large serving bowl:

Chick Peas

Tomatoes

Cucumbers

Bell Pepper

Green Onions

Parsley

Basil

Mix well to combine.

Fold in Vinaigrette

Refrigerate before serving.

Enjoy!

Peace in the Kitchen!


Warm Vegetable Salad served on Iceberg Lettuce:

1 TBS of Grape Seed Oil

3 Leeks, rinsed and thinly sliced (white part and light green only), approximately 2 C.

Sea Salt

3 C of Asparagus pieces cut into 1" pieces

1 1/2 C of Sugar Snap Peas cut into i" pieces

1 C Water

8 Radishes, cut into quarters

1 tsp Mustard, your choice of style

1 TBS fresh chopped Herbs, your choice.

Heat Oil in a skillet on medium heat.

Saute the Leeks for a few minutes.

Sprinkle to taste with sea salt.

Add Asparagus and Water, cover and simmer for 2 minutes.

Add Snap Peas and Radishes, cover and simmer 2 more minutes.

Stir in Mustard and Herbs.

Serve individually on a bed of Iceberg Lettuce.

Enjoy!

Peace in the Kitchen!

Celery Soup:

This recipe was adapted from Food52.

2 C diced celery
1/2 C chopped onion
1/2 C diced potato
6 TBS butter
4 C Vegetable Chicken Broth
1 C Whole Milk
2 tsp Chopped Fresh Dill
Salt and Pepper to taste

Heat butter in a soup pot and saute onion and potato for 10 minutes.
Add Broth and Dill.
Simmer for 20 minutes.
Pour into a blender and puree.
Slowly add milk and continue blending.
Pour through a strainer into a clean saucepan.
Return to heat and simmer until hot.
Season with Salt and Pepper.

Enjoy!
Peace in the Kitchen!

Zucchini Frittata:

2 large eggs, beaten
2 zucchinis, shredded equal to 2 C
Garlic Powder, to taste
Onion Powder, to taste
Black Pepper, to taste

Preheat the oven to 350 degrees

In an oven proof skillet:
Heat oil.
Add:
Zucchini
Garlic Powder
Onion Powder
Black Pepper
Saute until tender.
Pour in Eggs.
Stir gently to combine.

Cook on the stovetop until firm.
Place in the oven for 5 minutes.
Remove and sprinkle with Salt.

Enjoy!
Peace in the Kitchen!


Oven Roasted Portobello Mushrooms:
Here's what you'll need:

Portobello Mushrooms
Olive Oil
Fresh Chopped Rosemary
Sea Salt and Black Pepper to taste

Preheat the oven to 350 degrees

Lin a sheet pan with parchment paper.
Lightly rub both sides of the mushrooms with oil.
Place them gill side down.
Sprinkle with Rosemary, Salt and Pepper.
Bake for 20 - 30 minutes.

Serve as a side dish or a main course with a small salad.

Enjoy!
Peace in the Kitchen!


Curried Vegetarian Chicken:
Non Vegetarians can use Chicken Breasts.

In a small bowl:
2 TBS curry powder
2 tsp paprika
sea salt to taste
Rub onto 4 Quorn Chik'n Style Naked Cutlets that have been lightly rubbed with olive oil.
Place them in a ziplock bag and refrigerate for 2 hours.

Heat 2 TBS olive oil in a skillet.
Cook the Cutlets until golden brown, (about 3 minutes on each side)

Enjoy!
Peace in the Kitchen!


Vegetarian Beef Stuffed Bell Peppers:

This is an individual recipe. Increase ingredients based on the number of people.

1 Bell Pepper
1/4 C diced Celery
1/4 C diced Zucchini or Asparagus
1/4 C diced Muchrooms
5 oz. Veggie Ground Sirloin (Yves or Quorn make a vegetarian Ground Beef) Gimme Lean also makes a fresh Ground Beef (in a package like Jimmy Dean Sausage)
1 tsp soy sauce
1/2 tsp Tabasco Sauce
Sea Salt and Pepper to taste

Cut off the tops of the Peppers, remove seeds. Reserve the top.
Place peppers in a saucepan of boiling water for 3 - 4 minutes.

In a small bowl, mix all remaining ingredients well.
Stuff the mixture into the Pepper and replace the top.
Place in a baking dish.
Bake at 400 degrees for 45 - 60 minutes.

Enjoy!
Peace in the Kitchen!


Vegetarian Carne Asada:
Non Vegetarians can use Beef Strips.

Marinade:
1/2 C olive oil
1/2 C lime juice
1 TBS black pepper
1 TBS Sea Salt
1 TBS Cumin
2 TBS minced garlic
1 package Yves Meatless Beef Strips or (1-9oz. package of Gardein Beef-less Tips) or  (Gardein Beef-less Strips).

In a small bowl, whisk together marinade ingredients.
Place Marinade and Beef in a large ziplock bag and refrigerate overnight.
Grill the Beef.
Serve with grilled Green Peppers, Mushrooms and Zucchini.

Enjoy!
Peace in the Kitchen!


Asian Veggie Stir Fry with Quorn Chik'n Tenders

1/2 C Bok Choy Stalks, chopped
1/2 C Bean Sprouts
1/2 C diced Green Bell Pepper
1/2 C diced Mushrooms
2 TBS Olive Oil
1 tsp Soy Sauce
1 tsp Lemon Juice
1 tsp chopped Fresh Ginger
Black Pepper

1 package of Quorn Chik'n Tenders

In a skillet, heat oil and add Bok Choy until browned on the edges.
Add:
Bean Sprouts
Bell Pepper
Mushrooms
Ginger
Chik'n Tenders
Cook until well done and Chik'n Tenders begin to brown.
Add:
Soy Sauce
Lemon Juice
Pepper
Cook for 1 minute more.

Serve hot over a bed of Iceberg Lettuce.

Enjoy!
Peace in the Kitchen!


Summer Squash Hash Browns:

2 C grated Summer Squash, pat dry with paper towels
1 TBS Olive Oil
Sea Salt
Pepper
Garlic Powder to taste

In a skillet, heat oil.
Scoop 1/2 portions of the squash and make patties.
Flatten the top and sprinkle with seasonings.
Cook without moving until the bottom is golden brown, about 3 minutes.
Flip and continue cooking for an additional 3 minutes.
Serve Hot.
Note: Cook on medium - high heat. The patties should be crispy and not limp.

Enjoy!
Peace in the Kitchen!


Marinated Broccoli:

8 C Broccoli Florets

Marinade:
1/2 C Apple Cider Vinegar
1/2 C Grape Seed Oil
1/2 C Water
1 TBS Dill Weed
1 tsp Sea Salt
1 tsp Ground Black Pepper
1 tsp Garlic Salt

Whisk the Marinade ingredients in a small bowl.
Place Broccoli in a covered container.
Pour Marinade over the Broccoli and stir to coat well.
Cover and refrigerate overnight.
Stir occasionally.

Enjoy!
Peace in the Kitchen!