Chili, Terry's favorite Vegetarian Chili!

I have a couple of options for Chili. Here's my favorite and the one I make when I'm craving a bowl of hot spicy vegetarian Chili.

2- (12 oz.) package of frozen Yves Vegetarian Meatless Crumbles or Helen's Kitchen Organic Meatless Italian Sausage. Thaw and sauté in 2 TBS of Vegetable Oil.
2 - 15 oz. cans of Black Beans, drained
1 - 15 oz. can of Dark Red Kidney Beans
1 - 15 oz. can of Light Red Kidney Beans
1 - 29 oz can of Diced Tomatoes with green chiles.
1 - 12 oz. Tomato Juice
2 large Vidalia Onions, diced
3 TBS Chili Powder
1 1/2 TBS Cumin
1 TBS Adobo Seasoning
Salt and Pepper to taste
Topping Options at the end of the recipe.

In a large Stock Pot or a Cast Iron Dutch Oven:
Sautéed Crumbles
All of the Beans
Tomatoes
Tomato Juice
Onion
Chili Powder
Cumin
Adobo Seasoning
Salt and Pepper to taste

Bring to a boil on medium heat, stirring often.
Cover and reduce heat to low and simmer for 1 hour, check and stir often.

Serve Hot topped with the following options:

Additional Diced Onion
Shredded Cheddar Cheese
Chopped Green Onion
Sour Cream
I happen to like a bit of all of them!

Enjoy!
Peace in the Kitchen!

Fluffy Cheesecake from Woolworth

I follow many food blogs and someone posted a recipe for Woolworth's " Lemon Pie."
I was interested in the recipe but I did some research and found this in the archives of Woolworth's recipes. It was called Fluffy Cheesecake.  Woolworth had a lunch counter and served some very Iconic All American Food. This was one of their desserts.
I remember going to Woolworth with my parents when I was a child.  They were one of the largest chain stores in the U.S. They closed their doors in 1997 and concentrated business under another group name. In 2001 they focused on Sporting Goods and  became what we know today as "Foot Locker Inc."
I'm simply reposting the recipe as I found it.

This is how I remember Woolworth as a child in the 50's.

Woolworth's Fluffy Cheesecake
Yield: 12 servings

1 (3-ounce) package Lemon Gelatin.

1 cup Boiling Water
8 ounces Cream Cheese
1 cup Granulated Sugar
5 tablespoons Lemon Juice
1 (12-ounce) can Evaporated Milk, well Chilled.
About 8 ounces Graham Crackers, crushed.

Dissolve Gelatin in Boiling Water. Let Cool until slightly Thickened. 

With Electric Mixer, beat Cream Cheese, Sugar and Lemon Juice until Smooth. 

Add thickened Gelatin; Beat Well.

In another Bowl, beat Evaporated Milk until Fluffy. Add Cream Cheese Mixture; 
beat well.

Line the bottom of a 9-by-13-inch Pan with crushed Graham Crackers. 

Spoon filling into Pan, spreading evenly.

Top with more crushed Graham Crackers. 

Chill until Firm.

Enjoy!

Peace in the Kitchen!

Hippy Wraps, reposted

I talked about posting some new savory recipes. I'm still working on the post. I decided to post this for  some of my new readers, a re post of my favorite Wraps.

Summer is approaching rapidly and it makes me want to eat something lighter.

When I lived in Steamboat Springs, Colorado I ate healthier. We ate a variety of Veggie Wraps.
I've put together some of my favorites.

I should start with my Hippy Wrap.

Multiply the ingredients as needed for additional wraps.

Hippy Wrap:

1 - 10" Flour Tortilla
1 TBS Cream Cheese, softened
1 tsp Dijon Mustard
2 TBS Shredded Carrot
2 TBS Diced Green Bell Pepper
2 TBS Diced Red Onion
1/4 C Shredded Monterey Jack Cheese
1/2 Avocado, diced
Fresh Spinach Leaves
Alfalfa Sprouts
Salt & Pepper to taste

Spread Cream Cheese in the center of the Tortilla
Spread Mustard over the Cheese
Layer in order of ingredients listed

Fold Sides in and Roll from the Bottom.

Enjoy! Peace in the Kitchen


Mozzarella / Tomato / Basil Wrap:

1 - 10" Flour Tortilla
Fresh Mozzarella Cheese, thinly sliced
Tomato, thinly sliced
Fresh Basil Leaves
Salt and Pepper to taste
Olive Oil

Place a slice of Cheese in the center of the Tortilla
Place a slice of Tomato on the Cheese
Top with Fresh Basil Leaves
Drizzle with Olive Oil
Salt and Pepper to taste

Fold Sides in and Roll from the Bottom

Enjoy!
Peace in the Kitchen!


Taco Salad Wrap:

6 - 10" Flour Tortillas
1 can of Vegetarian Refried Beans, mashed in a bowl
2 tsp Olive Oil
1 Tbs Adobo Seasoning
3 Roma Tomatoes, dices
1 C Shredded Queso Quesadilla Cheese
1 C Shredded Lettuce
1 Avocado, diced

Mix together:
Beans
Olive Oil
Adobo Seasoning

Spread some Bean Mixture in the center of each Tortilla

Top with:
Lettuce
Tomato
Cheese
Avocado

Fold Sides in and Roll from the Bottom
Serve with a side of my Homemade Salsa

Enjoy!
Peace in the Kitchen!


Fresh Veggie Wrap:

8 - 10" Flour Tortillas
1 Avocado, diced
1 TBS Mayonnaise
1 tsp Adobo Seasoning
2 Tomatoes, diced
1 Cucumber, diced
1 Green Pepper, diced
1 C Shredded Cheese, your choice

Mix together in a bowl:
Avocado
Mayonnaise
Adobo Seasoning
Blend well

Spread each Tortilla with the Avocado Mixture

Mix together in another bowl:
Tomatoes
Cucumber
Bell Pepper
Cheese

Top the center of each Tortilla with some of the Mixture

Fold Sides in and Roll from the Bottom

Enjoy!
Peace in the Kitchen!


Squash & Goat Cheese Wrap:

4 - 10" Flour Tortillas
1 TBS Olive Oil
1/2 C diced Onion
2 Garlic Cloves, minced
1 tsp Cumin
1 - package of Frozen Butternut or Winter Squash, thawed and mashed
Salt and Pepper
Fresh Spinach Leaves, chopped
1 C Crumbled Goat Cheese

In a Skillet, heat the Olive Oil and Saute the Onion, Garlic and Cumin until tender.
Add Squash and mix well until the squash is heated
Season with Salt and Pepper

Spoon some of the Squash Mixture in the center of each Tortilla
Top with Cheese and Spinach

Fold Sides in and Roll from the Bottom

Enjoy!
Peace in the Kitchen!


Fruit Wrap:
Multiply ingredients as needed for additional Wraps

1 - 10" Flour Tortilla
1 TBS Cashew Butter or Almond Butter
1 TBS of your favorite Fruit Preserves
1 TBS Dried Cranberries or Blueberries
1 TBS Diced Dried Apricots
1 tsp Honey

Spread Butter in the center of the Tortilla
Top with Preserves
Sprinkle with Dried Fruits
Drizzle with Honey

Fold Sides in and Roll from the Bottom

Enjoy!
Peace in the Kitchen!

Lemon , a collection of favorite recipes with Lemon

Easter is fast approaching as I write this post. I think of Lemon desserts when I am planning our Easter menu. Here are some of my favorite recipes for Easter Dinner and also during the entire Spring Season.


This is a Traditional British Dessert.
This is one of those amazing recipes that I was referring to when I said they may not all be healthy, but they are definitely "Yummy", so I had to post it!

Lemon Blueberry Bread Pudding with Lemon Sauce:

Preheat the oven to 325 degrees

4 large eggs
2 C heavy cream
2 C whole milk
1 C packed light brown sugar
1 tsp vanilla
2 tsp lemon zest
6 C cubed Brioche Bread (1/2" cubes) approximately 1- 10 ounce loaf.
1 C fresh blueberries
1/2 C dried blueberries
2 TBS Butter, melted

1 - 9"X13" baking dish greased with my Pan Release Mix (equal parts of Flour, Crisco, Vegetable Oil)
I start with 1 C of each and refrigerate it in a jar. It keeps for a long time. I always have some available for all of my baking needs. It's a foolproof method to release all cakes, muffins, cupcakes, etc. It's incredible when used in a detailed designed Bundt Pan. I brush it on with a Pastry Brush.

In a large mixing bowl:
Eggs
Cream
Milk
Sugar
Vanilla
Lemon zest
Whisk Well

Add:
Bread
All of the blueberries
Stir to combine well.
Add, Melted Butter.

Allow bread to soak for 30 minutes.

Pour pudding into the prepared dish.
Bake at 325 degrees for 1 hour.
Remove from oven and place on a cooling rack for 15 minutes.
Serve warm with Lemon Sauce (recipe to follow).


Homemade Lemon Sauce:

3/4 C Sugar
5 tsp Cornstarch
A Dash of Salt
1 1/2 C boiling Water
1 heaping TBS of Lemon Zest
3 TBS fresh Lemon Juice
1 TBS Butter

In a Saucepan over medium heat:
Sugar
Cornstarch
Salt
Whisk Well.

Add boiling Water, stirring constantly until thick and clear.

Whisk in Zest, Lemon Juice and Butter.
Continue whisking until creamy smooth.
Makes 2 Cups.

Serve warm over Lemon Blueberry Bread Pudding.

Enjoy!
Peace in the Kitchen!




These cookies would be perfect to serve for Easter.
They were shared by Allison from Haute Box via Food52.
This is an adaptation of her recipe

Lemon Cookies

1/2 C Raw Ground Almonds
5 TBS Butter
1/3 C Sugar
2 TBS Light Corn Syrup
1/3 C All Purpose Wheat Flour
A pinch of Salt
Zest of 1 Lemon
1 tsp Almond Extract

Line a Sheet Pan with either Parchment Paper or Silpat

In a saucepan on low heat:
Butter
Sugar
Corn Syrup
Stir often until sugar is dissolved

Increase heat to medium - high and stir constantly until it comes to a boil.
One it begins to boil, remove from heat.

Stir in Flour and Salt until well combined.
Stir in :
Almonds
Lemon Zest
Almond Extract

Drop a teaspoon of batter, for each cookie, onto the sheet pan.
Bake at 350 degrees for 10 minutes, until light brown in color.
Half way through , turn the sheet pan to ensure even baking.
The cookies will begin to spread around 6 minutes.

Cover a cooling rack with layers of paper towels.
When cookies are done baking, immediately transfer them to the cooking rack.

Allow to cool completely.

Enjoy!
Peace in the Kitchen!



Lemon - Lime Pound Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Bundt 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.
I would recommend a simple, plain design for this cake.
The Kuglehopf is perfect.

1 1/2 C Butter, softened
3 C Granulated Sugar
5 Eggs
2 TBS Lemon est
1 tsp Vanilla
1 tsp Lemon Extract
3 C Flour
1 C 7UP soda

In a Stand Mixer with a paddle attachment:
Butter, beat on Medium speed until creamy.

Add Sugar and beat for 5 minutes.

Add:
Eggs, one at a time.

Add:
Lemon Zest
Vanilla
Lemon Extract
Mix well and turn down the speed to Low.

Add Flour mixture, alternating with 7UP, beginning wine ending with Flour.
Mix, just until combined.

Pour batter into the pan.
Bake for 1 hour and 15 minutes, until a toothpick in the center comes out clean.
Shield with a piece of Aluminum Foil during the last 45 minutes.

Remove the pan to a rack and cool for 10 minutes.
Invert the cake onto the rack, flip it right side up and allow to cool completely.
Transfer the cake to a large serving platter and drizzle with Lemon - Lime Glaze.

Lemon - Lime Glaze:

2 C Confectioner's Sugar
2 tsp Lemon Zest
1 1/2 TBS Fresh Lemon Juice
1 TBS Fresh Lime Juice

In a small bowl:
Sugar
Lemon Zest
Lemon Juice
Lime Juice
Whisk well until smooth and spreadable.
Drizzle over the cake.

Enjoy!
Peace in the Kitchen!



Lemon Cheesecake Bars

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" X 8" baking pan

Crust:
1/3 C Butter, room temperature
1/3 C Brown Sugar
1/4 tsp Salt
1/4 tsp Nutmeg
1 C Flour

Filling
1 C Small Curd Cottage Cheese
1 C Granulated Sugar
2 TBS Flour
1 TBS Lemon Zest
3 1/2 TBS Fresh Lemon Juice
1/3 tsp Baking Powder
1 large Egg
1 large Egg White

Crust preparation:
In a large mixing bowl with an electric hand mixer:
Butter
Brown Sugar
Salt
Nutmeg
Beat until smooth.
Gently add the Flour on low speed just until blended.
Press into the pan.
Bake for 20 minutes.

Filling preparation:
In a Food Processor:
Process the Cottage Cheese for 1 minute, until smooth.
Add:
Sugar
Flour
Zest
Lemon Juice
Baking Powder
Egg
Egg White
Pulse for 30 seconds.
Pour over the Crust.
Bake for an additional 25 minutes
Remove to a rack and cool completely.
Cover with plastic wrap and refrigerate for 8 hours or overnight,

Cut into squares to serve.

Enjoy!
Peace in the Kitchen!



Lemon Souffle:

Here's what you'll need:
Preheat the oven to 400 degrees.
5 - 4oz. Ramekins brushed with Pan Release Mix and sprinkle each one with Granulated Sugar. (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.
1 - Sheet Pan lines with Parchment Paper

2 C Lemon Curd , divided (we buy it at a local British Emporium)
2 TBS Flour
1/8 tsp Salt
4 Egg Whites, room temperature
1/8 tsp Cream of Tartar
2 TBS Confectioner's Sugar

Place the Ramekins on the Sheet Pan.

In a large mixing bowl:
1 C of the Lemon Curd
Flour
Salt
Whisk well

In a large mixing bowl with an electric hand mixer on medium speed:
Egg Whites
Cream of Tartar
Beat until stiff peak.
Gently fold 1/4 of the Egg Whites into the Lemon Curd Mixture with a rubber spatula.
Fold in remaining Egg Whites.

Divide the batter evenly among the Ramekins.
Bake at 400 degrees for 10 minutes.
Reduce temperature to 350 degrees and continue baking for 4 minutes.
Remove and dust with Confectioner's Sugar.
Serve with remaining Lemon Curd.

Enjoy!
Peace in the Kitchen!

Fig and Blue Cheese Tarts with Honey from Sweet Paul

I just received this recipe from a blog that I follow, Sweet Paul.

Fig and Blue Cheese Tarts

Here's what you'll need:
Preheat the oven to 375 degrees.
A Sheet Pan lined with Parchment Paper
A Round Cookie Cutter  (there are some great square ones that you could also use)
Just keep in mind that these are an appetizer so choose the size based on that.

1 large sheet of Puff Pastry
A bit of Flour
2 C Crumbled Blue Cheese...... more if you want!
8 Fresh Figs, quartered or chopped.
Olive Oil
Honey
Black Pepper

Roll out a sheet of Puff Pastry with a bit of Flour.
Cut out round tart with the cookie cutter.
Place them on the sheet pan.
Top each Tart with some Cheese, Fig, a drizzle of Oil and a sprinkle of Black Pepper.
Bake for 15 minutes.
Transfer to a serving platter.
Serve hot drizzled with Honey and sprinkled with Pepper.

Enjoy!
Peace in the Kitchen!

Make your own Pancake Mix!

I'm posting this for my European friends that read the blog.
You all know how much we love to eat Pancakes for Breakfast.


I know that a Pancake Mix isn't always available for you to buy, so now you can make the batter to create them.

I've also posted a Basic Dry Mixture that you can prepare and keep in a container until you're ready to make Pancakes. ( we can all do this)

1 1/2 C All Purpose Flour ( not cake flour, not whole wheat flour, just basic white flour)
2 TBS Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 1/2 C Milk
2 Eggs, beaten
1 tsp Vanilla extract
Vegetable Oil or Butter for frying
Maple Syrup and Butter for serving.

In a bowl mix:
Flour
Sugar
Baking Powder
Baking Soda
Salt

Make a well in the center of the dry ingredients and gradually add the Milk
Add the Eggs and Vanilla and whisk until mixed ( it's ok if it has lumps)

Cooking directions:
Heat a skillet with Oil or Butter and pour in 1/4 C of the batter.
When the top begins to bubble, flip it over and fry it until golden brown.

Repeat with all of the batter.
Place the cooked Pancakes on a plate and cover with a tea towel to keep them warm.

We butter them, stack them on top of each other and pour Maple Syrup over them.


Here's the recipe for a dry mix that you can keep in a container until you're ready to make the Pancakes.
4 C Flour
3 TBS Baking Powder
2 tsp Baking Soda
1 tsp Salt
2 TBS Sugar
When you're ready to make Pancakes:
Beat 1 Egg in a bowl
Add 1 Cup of the Dry Mixture
Add 1 C Milk
Add 1 TBS melted Butter
Mix together, remember that lumps are ok!

Cook according to the directions above.

Here's a great idea for a Pancake!

Cinnamon Roll Pancakes:

Prepare the basic batter as listed above.
Create a filling and a Glaze.

Filling:
1 C Butter, melted
1 1/2 C Brown Sugar
2 TBS Cinnamon
Mix the 3 ingredients together.
Place in a piping bag and snip the end or use a Ziploc bag and snip the corner. ( not too big)


Glaze:
1/2 C Butter
4 oz. (1/2 C) Cream Cheese
1 1/2 C Powdered Sugar ( Confectioner's Sugar)
1 tsp Vanilla
Milk
In a glass bowl, microwave the butter and the Cream Cheese together.
Whisk in the Sugar and Vanilla.
Add a little Milk , if necessary to create a Glaze consistency.


Here's the good part:
Heat the griddle or pan with some butter.
Pour on the desired amount of batter to make the pancake.
Using the piping bag, start at the center of the batter and swirl the Filling in a circle until you reach the outer edge.
When the pancake begins to bubble on the surface, Flip It!
When you flip it, the Cinnamon Swirl will melt and create the crater effect that the Glaze will fill.

Place the pancake on a plate, Cinnamon side up and fill with the Glaze.
Stack and repeat with the desired amount of pancakes per person.
At this time, we would butter them too......

Oh My.... what a brilliant idea!

Enjoy!
Peace in the Kitchen!

Vegetarian Gumbo

It's time for Mardi Gras and that doesn't mean you can't make a great satisfying and authentic tasting Vegetarian Gumbo. Here's my original recipe.

Vegetarian Gumbo:
This is really good!
It's an Original Recipe.

Creating a Roux takes time and patience!

1 package (12 oz.) Vegetarian Smoked Apple Sage Sausage, cut into 1/2" pieces ( Field Roast)
1/2 C Vegetable Oil
1/2 C Flour
1 Onion, diced
1 Green Bell Pepper, diced
2 Stalks of Celery, chopped
2 C Vegetable Broth ( I use a bulk Vegetarian Chicken Powder)
1 - 16oz. Bag of Sliced Frozen Okra, more if desired.
1 can (14 oz.) Diced Tomatoes
1 C Water
2 TBS Minced Garlic
2 TBS Cajun Spice ( recipe to follow if you can't find it)  I use Tony Chachere's Cajun Spice Mix.
1/2 tsp Salt
1/2 tsp Pepper
1 tsp Dried Thyme
3 C cooked White Rice


Create a Roux:

In a large cast iron dutch oven, heat oil over medium heat, slowly whisk in the flour until smooth
Whisk constantly until a dark caramel color appears ( about 2 minutes)

Remember a Roux takes patience, it can easily burn!

Add:
Onion
Bell Pepper
Celery
Stirring constantly
Cook about 10 minutes over low heat

Cool about 5 minutes

Add remaining ingredients, except Rice
Simmer partially covered for 30 minutes or until the Gumbo begins to thicken, stirring often

Serve over White Rice (directions for cooking rice to follow)

Cajun Seasoning:
Mix all ingredients together and store in a jar in the pantry

2 1/2 TBS Paprika
2 TBS Salt
2 TBS Garlic Powder
1 TBS Onion Powder
1 TBS Cayenne Pepper
1 TBS Dried Oregano
1 TBS Dried Thyme
1 TBS Pepper



Rice:
There's an art to making perfect rice and I'm not sure it's ever foolproof but here's a guideline.
1 C of uncooked white rice = 3 C cooked
1 C of uncooked brown rice = 4 C cooked

White Rice:
1 C long grain rice
2 C water
1 tsp salt
1 tsp butter

In a saucepan with a tight fitting lid, bring water, salt and butter to a boil.
Stir in the rice.
Cover tightly, reduce heat to medium-low.
Simmer for 20 minutes.
Do not lift the lid.
Remove from heat and fluff with a fork.

Brown Rice:
1 C of rice (rinse under cold water for 30 seconds)
6 C water
1/2 tsp salt

Boil water in a pot with a tight fitting lid.
Stir in the rice.
Boil for 30 minutes, uncovered.
Strain the rice into a strainer or colander from the pot ( retain the water in the pot).
Return the rice to the pot. off the heat.
Cover tightly, use a kitchen towel over the pot if the lid is not tight) the idea is to retain the steam.
Let it sit for 10 minutes before uncovering.
Fluff with a fork.


Enjoy!
Peace in the Kitchen!