Vegetarian Burgers with Apricots and Raisins

5 Medium Carrots, cooked (mash when warm)
6 Dried Apricots, finely chopped
4 Green Onions, finely sliced, use the entire onion
Zest of 1 Orange
2 TBS Chopped Fresh Mint
1 Egg, beaten
1 TBS Olive Oil
1/4 C Breadcrumbs
1/4 C Chopped Golden Raisins
1 package of Yves Meatless Ground
1 tsp Red Pepper Flakes
2 TBS Fresh Chopped Parsley
1 TBS Fresh Chopped Rosemary
Salt and Pepper to taste
Flour for dusting

In a large mixing bowl, mix all ingredients together, (except flour).
Mix by hand until well combined.
Form Burgers
Heat some Vegetable Oil in a skillet.
Dust Burgers with flour.
Cook each side 5 - 6 minutes on medium - high heat until browned on both sides.
Serve on a bed of Ice Berg Lettuce with your choice of Condiments.

Enjoy!
Peace in the Kitchen!

Vegetarian Turkey Roast with Mushrooms Burgundy

Here's what you'll need:

1 (16oz.) Quorn Meatless Turkey Roast
1 1/2 TBS Grape Seed Oil
1 Large Clove of Garlic, minced
1 C Diced  Roma Tomatoes
1 C Vegetarian Chicken Broth
1/2 tsp Fresh Chopped Thyme
2 tsp Butter, softened
Sea Salt and Ground Black Pepper to taste

Mushrooms Burgundy Sauce:

1/2 C Sliced Shallots
1 (4oz.) package of Mushrooms, our choice.
2 C Burgundy Wine
1 TBS Fresh Chopped Rosemary
2 TBS Flour

Prepare Roast according to package directions while preparing the Mushrooms.

In a large Skillet ove Medium - High Heat:
Oil
Shallots
Garlic
Saute 3 - 4 minutes.
Add Mushrooms and saute for 5 minutes.
Add Tomatoes for 5 minutes more.
Stir well.
Add Wine and boil until reduced by half, about 15 minutes.
Add:
Broth
Rosemary
Thyme
Return to boil.
Reduce heat and Simmer uncovered for 15 minutes.
Season with Salt and Pepper.

In a small bowl, combine well:
Flour
Butter
Whisk into Mushrooms and cook, stirring well, about 15 minutes.

Serve with slices of Roast Turkey.

Enjoy!
Peace in the Kitchen!

Vegetarian Mediterranean Meatball Kabobs

Preheat the oven to 400 degrees.
If using Wooden Skewers, begin soaking them in water before starting this recipe.

3 1/2 TBS Tomato Paste
1 TBS water
1 clove Garlic, minced
1/2 C reduced Fat Yogurt
2 tsp chopped Fresh Parsley
Red Onion, cut into chunks
1 package of Quorn Meatless Meatballs (do not thaw)
2 TBS Olive Oil or Grape Seed Oil
1 tsp Apple Cider Vinegar
1 tsp Lime Juice
1 Green Bell Pepper, cut into chunky pieces
1 package of Cherry Tomatoes
1 package of Button Mushrooms

In a large covered bowl:
Tomato Paste
Oil
Water
Vinegar
Garlic
Whisk Well

Add Frozen Meatballs
Stir to coat well
Cover and refrigerate 1 hour.

Make a dip in a small covered bowl:
Yogurt
Lime Juice
Parsley
Cover and Refrigerate until Kabobs are baked.

Thread skewers, alternating Meatballs and Vegetables. (if using wooden skewers, soak them in water to prevent burning)
Place Kabobs on a sheet pan lined with foil.
Bake at 400 degrees for 10 - 15 minutes, turning occasionally.

Serve with Yogurt Dip.

Enjoy!
Peace in the Kitchen!

Cucumber Salad

Another in the series of Healthy Recipes.
This is a basic Cucumber Salad, great for Summer Picnics.
It's simple , delicious and very healthy.

3 medium Cucumbers, peeled and sliced
1/2 C chopped onion
1/2 C Apple Cider Vinegar
1/4 C water
1 TBS Dill Weed
Sea Salt
Black Ground Pepper

In a serving bowl:
Cucumber
Onion
Mix well

In another bowl:
Vinegar
Water
Dill Weed
Salt
Pepper
Whisk well
Pour over the Cucumbers and toss to coat.
Refrigerate 6 hours or overnight, tossing occasionally.

Enjoy!
Peace in the Kitchen!

Roasted Vegetable Salad

Another in my series of Healthy Recipes.

This one is simple but sometimes people that are not used to cooking need help with ideas, concepts and even recipes that are simple and basic cooking 101.

There isn't really a recipe to follow but here's what you'll need:
Quantities are based on the number of people you're serving.

Zucchini or Yellow Summer Squash (your choice)
Portobello Mushrooms
Green Bell Pepper
Asparagus
Garlic Cloves
Fresh Shredded Basil Leaves
Olive Oil
Apple Cider Vinegar
Sea Salt
Black Ground Pepper

Preheat the oven to 350 degrees.

Roughly cut all of the vegetables into chunky pieces.
Place them in a large mixing bowl and coat with Olive Oil, Toss well.
Place them on a sheet pan lined with foil.
Bake for 15 minutes
Transfer back to the mixing bowl.
Add:
Apple Cider Vinegar (to taste)
Season with Sea Salt and Black Ground Pepper.

Serve on a bed of Ice Berg Lettuce.

Enjoy!
Peace in the Kitchen!

Pickled Hard Boiled Eggs

I happen to love Pickled Hard Boiled Eggs. I make them, but I've never used a recipe. I think I'll use this one from now on!

I love it!

Pickled Hard Boiled Eggs.

Here's what you'll need:

1 dozen Hard Boiled Eggs (I could give you the recipe on how to boil the perfect egg, but I think it's posted on the blog under Tips, Hints and More). I simply go to Costco and buy them already cooked and peeled. They're perfect.

1 1/4 C Apple Cider Vinegar
3/4 C White Vinegar
1 TBS Kosher Salt
2 tsp Pickling Spice
3/4 tsp Red Pepper Flake
Fresh Jalapeno Slices (to taste)
Vidalia Onion Slices (to taste)
6 Cloves of Garlic, cut in half
A Wide Mouth  Quart Jar

In a Sauce Pan:

Apple Cider Vinegar
White Vinegar
Salt
Pickling Spice
Red Pepper Flakes
Garlic
Bring to a boil
Remove from heat
Put Eggs in the Jar
Pour the Brine over the Eggs to cover them completely
Add the Jalapeno Slices and Onion
Refrigerate 1 week!


Enjoy!
Peace in the Kitchen!

Spicy Brownies from Baked in NYC

One of my favorite Bakeries in NYC is called Baked. I've always wanted to get their first cookbook and haven't yet. It looks like they have 3 books now, so I need to catch up. I found this recipe for one of their iconic desserts, Spicy Brownies. Brownies started it all for Matt Lewis and Renato Poliafito and this is their variation on the basic Brownie.

This sounds and looks amazing. I wish I had the rights to publish some pictures, but you'll have to either get the books or wait until I bake some of these amazing brownies.

Spicy Brownies from Baked in NYC

1 1/4 C all-purpose Flour
2 TBS dark unsweetened Cocoa Powder (such as Valrhona)
1 TBS Ancho Chile Powder
2 tsp freshly grated Cinnamon
1 tsp Salt
1/2 tsp ground Ginger
9 oz. of good quality Dark Chocolate (60% to 72%) coarsely chopped
2 oz. good quality Milk Chocolate, coarsely chopped
8 oz. (2 sticks) unsalted Butter, cut into 1 inch cubes
1 1/2 C granulated Sugar
1/2 C firmly packed Light Brown Sugar
5 large Eggs, room temperature

Heat oven to 350 degrees
Butter the sides and bottom of a 9"X 13" glass or light colored Baking Pan.
Line Pan with Parchment Paper and Butter the paper.

In a medium bowl:
Flour
Cocoa Powder
Chile Powder
Cinnamon
Salt
Ginger
Whisk Well
Set aside

Place chopped Chocolate and Butter in a bowl over water in a double boiler, over medium heat and stir occasionally until completely melted and combined.

Turn off the heat but keep the bowl over water in the double boiler.
Add both sugars and whisk well.
Do not overbeat or the brownies will be cakey.

Sprinkle Flour mixture over Chocolate.
Using a spatula, fold dry ingredients into wet ingredients until there's just a trace amount of Flour mixture visible.
Pour batter into the pan and smooth the top with a spatula.
Bake at 350 degrees for 30 minutes.
Rotate the pan half way through baking time.
A toothpick inserted in the center should come out with a few crumbs.

Remove from oven and place on a cooling rack and cool completely.

Enjoy!
Peace in the Kitchen!