Tuesday, September 23, 2014

Stuffed Fresh Plums and Fresh Plum Crisp

We just ate at one of our favorite restaurants. It's an interesting concept. There's a chef that's very visible, cooking in front of the guests. The menu changes according to what's available at the time. All of the ingredients are organic and it's very vegetarian friendly. They always have a great assortment of items available. The concept of the restaurant is to take only what you feel you can eat and pay only what you can afford. Cash only, is placed in homemade envelopes, made from recycled magazines and dropped into a vintage watering can. Today was one of the best meals I've ever eaten there. I had  Goat Cheese and Sun Dried Tomato Quiche, Braised Kale, Chickpea and Zucchini Salad, Cajun Okra and the most amazing dessert. The Chef had some Fresh Plums that his father brought from their farm in Colorado. He stuffed some of them and served them chilled and the remaining ones, he made into a Plum Crisp.  We had both. Here are adapted versions of both of the recipes.

Stuffed Fresh Plums:

Fresh Chilled Plums, skin on, sliced in half and the stone removed.
Process the Pecans in a food processor to form a pecan meal, coarser than a flour.
In a small bowl:
1 C Cream Cheese
1/2 C Blue Cheese
Whisk well.
Fold in the Pecans.
Drizzle with a bit of Honey and whisk well.
Refrigerate for 1 hour.

Stuff the chilled Plums and serve chilled.

Enjoy!
Peace in the Kitchen!

Fresh Plum Crisp:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 1/2 quart  un greased casserole dish.

Filling.
4 C sliced, un peeled Plums
1 TBS Flour
2 TBS Sugar
1 tsp Vanilla
1/2 tsp Cinnamon

Topping:
1/2 C Flour
1/2 C Oats
1/2 C Brown Sugar
1/8 tsp Salt
1/4 C Butter, melted.

In a medium bowl:
Plums
Flour
Sugar
Vanilla
Cinnamon
Toss to coat the plums well.
Pour into the casserole dish.

In a small bowl:
Flour
Oats
Brown Sugar
Salt
Butter
Mix well with a fork to create a crumble topping.
Sprinkle evenly over the Plums.
Bake for 40 - 45 minutes, until golden brown.

Enjoy!
Peace in the Kitchen!










An example of the menu!



Pumpkin Pie Squares

I can't get enough recipes using Pumpkin, especially when Fall arrives. This is another vintage 70's recipe from the family archives.

Here's what you'll need:
Preheat the oven to 350 degrees.
1- un greased 9"X13" baking dish.

Pumpkin Pie Squares:
1 C Flour
1/2 C Quick Oats
1 1/2 C Brown Sugar, divided
10 TBS Butter, divided
2 C Pumpkin Puree
1 (13oz.) can of Evaporated Milk , Not Sweetened Condensed Milk!
2 Eggs
3/4 C Granulated Sugar
1/2 tsp Salt
1 tsp Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Cloves
1/2 C chopped Pecans

In a medium mixing bowl:
Flour
Oats
1/2 C Brown Sugar
8 TBS Butter
Mix together with a Pastry Knife or two forks to form a crumble.
Press  evenly into the bottom of the pan, not up the sides.
Bake for 15 minutes.
Remove to a rack and cool while you make the filling.

Filling.
In a medium mixing bowl:
Pumpkin
Evaporated Milk
Eggs
Granulated Sugar
Salt
Cinnamon
Ginger
Cloves
Whisk well.
Pour over the crust.
Bake 20 minutes.
Remove to a rack and cool while preparing the Pecan Topping.

Pecan Topping.
In a small bowl:
Pecans
1/4 C Brown Sugar
2 TBS Butter
Create a crumble with your hands.
Sprinkle evenly over the baked filling.
Bake an additional 15 - 20 minutes.
Remove the pan to a rack and cool completely.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!






Holiday Potato Casserole with Sweet Potatoes and Red Potatoes

There are so many recipes for Escalloped Potatoes and this one is similar. The interesting twist to this recipe is the combination of Red Potatoes and Sweet Potatoes. The recipe is from the 70's and was recommended as a side dish forThanksgiving and Christmas.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 11" X 7 " baking dish, sprayed with a cooking spray.

1 1/2 pounds of Red Potatoes, sliced  into1/8" slices. Put them in cold water for 20 minutes.
1 pound of Sweet Potatoes, sliced into 1/8" sliced. Put them in cold water for 20 minutes.
5 TBS Flour
4 TBS Butter, room temperature
1 1/2 C Whole Milk
1 C Vegetarian Chicken Broth
1/2 C grated Parmesan Cheese + 1/4 C for topping
1 tsp Dried Thyme
1/2 tsp Salt
1/8 tsp Black Pepper


In a small bowl:
Flour
Butter
Mix together until smooth.

In a saucepan on medium low heat, make the Sauce:
Milk
Broth
Whisk well.
Add:
Flour mixture and whisk until it thickens and bubbles.
Reduce heat to low.
Add:
1/2 C Cheese
Thyme
Salt
Pepper
Mix well.

Remove from heat.
Drain the potatoes.
Pat dry with paper towels.

Place a layer of Sweet Potatoes in the bottom of the dish.
Top with 1/4 of the Sauce.
Add a layer of Red Potatoes.
A layer of Sauce.
A layer of Sweet Potatoes
A layer of Sauce
Another layer of Sweet Potatoes.
End with a layer of Red Potatoes and remaining Sauce.
Top with 1/4 C Cheese.

Bake, covered with foil for 45 minutes.
Remove the foil and continue baking for 45 - 50 minutes.
The potatoes should be golden brown and tender.
Remove the dish to a rack and cool for 10 minutes before serving.


Enjoy!
Peace in the Kitchen!

















Vegan Chocolate Mousse

A friend in Sweden just sent me this recipe. I have not tried it. I know that many of my readers are Vegan and may like it.
I will definitely try it.


Vegan Chocolate Mousse:

1 Ripe Avocado
1/4 C Cocoa Powder
1/4 C Raw Agave Nectar
1/4 C Almond Milk
1 tsp Vanilla

Puree until smooth.
Refrigerate and serve chilled.

Enjoy!
Peace in the Kitchen!








Monday, September 22, 2014

The Ultimate Hippy Bran Muffin

This one comes from my wife's recipe box collection. It's a vintage Bran Muffin recipe and it's the best! Hey, it's made with Raisin Bran Cereal, that's cool enough for me to be officially Hippy!

If you don't like Raisins or Nuts, simply remove the raisins and eliminate the nuts!

The Ultimate Hippy Bran Muffin:

Preheat the oven to 400 degrees.
Muffin Tins sprayed with a cooking spray.

This recipe makes a very large batter. We make it and whatever we don't use, we keep it refrigerated up to 6 weeks until we want to make more.
You'll know as soon as you see the amount of batter that it makes.

1 (15oz.) box of Raisin Bran Cereal
5 C Flour
3 C Granulated Sugar
5 tsp Baking Soda
2 tsp Salt
1 C  chopped Walnuts
4 Eggs, beaten
1 C Vegetable Oil
1 qt. Buttermilk

In a large mixing bowl, the Dry ingredients:
Cereal
Flour
Sugar
Baking Soda
Salt
Walnuts
Mix well.

Wet Ingredients:
In a small bowl:
Eggs
Oil
Buttermilk
Whisk well.

Make a well in the dry ingredients and pour the wet ingredients into the well.
Do not beat, mix by hand, until moist.
Bake for 15 to 20 minutes.
The batter will keep in the refrigerator up to 6 weeks.

Enjoy!
Peace in the Kitchen!



Black Bean Burgers and Homemade Refried Black Beans from The Pioneer Woman, Ree Drummond

I appreciate the fact that Ree did these burgers on her show. I'm vegetarian and these looked incredible. I will definitely make them and I wanted to post the recipe on my blog for others to have.
This recipe makes one large or two small burgers.

2 C  canned Black Beans, drained and mashed with a fork. I'll post her recipe for homemade refried Black Beans at the end. You can use them in this recipe or canned Black Beans.
1 C Seasoned Bread Crumbs
1.4 C  grated Onion
1/2 tsp Chili Powder
1 Egg
Salt and freshly ground pepper, to taste.
Canola Oil or Vegetable Oil for frying.


In a mixing bowl:
Beans
Breadcrumbs
Onion
Chili Powder
Egg
Salt and Pepper to taste.
Form the mixture into 1 large, or 2 small patties.
Preheat a grill pan on medium high heat.
Brush it with oil and cook the burger for 4 minutes on each side.

Homemade Refried Black Beans:

1 pound of Dried Black Beans, soaked overnight in cold water.
4 Garlic Cloves, minced
1 large onion, diced
1/2 tsp Cumin
Salt and Pepper, to taste.
1 TBS Butter

Drain the beans and add them to a stock pot.
Cover with two inches of water.
Add:
Garlic
Onion
Cumin
Salt and Pepper to taste.
Simmer until the beans are tender and the liquid has turned into a thick sauce, about 11/2 - 2 hours.
Melt Butter in a skillet and add the beans.
Mash them, leaving some texture and cook on medium heat for 3 - 4 minutes.
Use these beans in the bean burger recipe or canned black beans and follow the directions for the burgers.

Enjoy!
Peace in the Kitchen!









Sunday, September 21, 2014

Apple Pie Cake or Peach Cake in a Springform Pan.


It's a take on the traditional  French Tarte Tatin and a cross between an American Pie and Cake.

Apple Cake in a Springform Pan

Here's what you'll need:

Preheat the oven to 350 degrees.
1 - 9 1/2"-10" Springform pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Cut a piece of round parchment paper for the bottom and brush it too.
I wrap the entire outside of the pan, including the bottom in a double layer of heavy duty foil.

8 - 12  Granny Smith Apples (I use Jonagold), sliced.
1 1/2 TBS Cinnamon/Sugar Mix. (1 1/4 TBS Sugar + 1/4 tsp Cinnamon)
3 Large Eggs
1 1/2 C Superfine White Sugar (Put granulated sugar in a food processor and pulse to create a superfine sugar)
1 1/2 C Vegetable Oil
3 TBS Vanilla
1 1/2 C Flour
Additional Cinnamon/Sugar for the top of the cake.

Begin by layering the apple slices in a spiral around the pan and coming up a little more that 2/3's up the side of the pan.
Sprinkle the entire top, evenly, with Cinnamon/Sugar mix.

In a Stand Mixer with a paddle attachment:
Eggs
Sugar
Beat for 3 minutes, until light and fluffy.
Add:
Oil
Vanilla
Continue beating.
Gradually add the flour, mixing on low speed, just until combined well.
Pour the batter evenly over the Apples.
Sprinkle the top evenly with additional Cinnamon/Sugar.
Tap the pan on a flat surface , several times, to allow the batter to sink into the Apple slices.

Bake 1 hour and 20 minutes, until a toothpick in the center comes out clean.
Remove the pan to a rack and cool completely.
Cover with plastic wrap.
Refrigerate several hours after it has cooled.
Release the cake to a serving platter.
Slice into wedges to serve.
The individual slices can be heated in a microwave.
Serve with Whipped Cream or Vanilla Ice Cream.


Enjoy!
Peace in the Kitchen!

Peach Cake in a Springform Pan:

Here's what you'll need:

Preheat the oven to 350 degrees.
1 - 9 1/2"-10" Springform pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Cut a piece of round parchment paper for the bottom and brush it too.
I wrap the entire outside of the pan, including the bottom in a double layer of heavy duty foil.

3 Large Ripe Peaches, cut into cubes.
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1 C Granulated Sugar, divided
6 TBS Butter, room temperature
1 Egg
1/2 C Buttermilk
1/2 tsp Vanilla
1/4 tsp Almond Extract
1 C Flour
1/2 C finely ground Almonds
1 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
Turbinado Sugar

In a bowl:
Peaches
Nutmeg
Cinnamon
2 TBS granulated Sugar
Mix well and set aside.

In a large mixing bowl: (Wet Ingredients)
Butter
Remaining Sugar
Cream together with a wooden spoon until smooth.
Add:
Egg
Buttermilk
Vanilla
Almond Extract
Stir to combine well.

In a bowl: (Dry Ingredients)
Flour
Baking Powder
Baking Soda
Salt
Whisk well.
Add to the Wet Ingredients, stirring just to combine.

Spoon batter into the pan.
Press Peaches evenly into the top of the batter.
Sprinkle evenly with Turbinado Sugar.

Bake for 10 minutes at 350 degrees.
Reduce temperature to 325 degrees and continue baking for 45 - 55 minutes. Until a toothpick in the center comes out clean.
Remove pan to a rack and cool for 10 minutes.
Release the cake onto a serving platter and cool completely.

Enjoy!
Peace in the Kitchen!