Beets, my favorite Beet recipes!

I happen to love beets and I have a Best of the Best recipe for Pickled Beets that I make often.
We get fresh beets from our local Farmers Market.
I'm an Administrator for a Cast Iron Website and we often post an ingredient and ask our followers to tell us how they use it, and they often share a recipe. The latest ingredient was Beets. Of course I mentioned Pickled Beets and so did many others. However, one person shared this recipe and I really liked it.
It's simple and it has to be delicious, if you like Beets.
I've never heard of Beets being served this way. My wife and I are on our way to the market this morning, in search of Beets!
We always have cans of Pineapple in our pantry.


Beets and Pineapple.

Thinly slice raw beet.
Heat the skillet on medium high heat and melt 2 TBS of Butter.
Add the sliced Beets with Salt and Pepper to taste.
Add 1 can of Pineapple Chinks, with the juice.
Reduce the heat to simmer, cover the skillet and allow the beets to cook until tender, stirring occasionally.

That's it!

I sliced the beets on a Mandoline.

I cut the rounds into quarters.

I didn't have Pineapple Chunks in my pantry so I used Sliced Pineapple and cut each slice into quarters.

Enjoy!
Peace in the Kitchen!



Pickled Beets

I hesitated to post this recipe because I didn't know if anyone else but me would pickle beets.
We went to our local farmer's market 2 weeks ago and I bought some beets. They were quite large and I wasn't sure what I was going to do with them.
I decided to pickle them and I'm glad I did. These are the best tasting beets I have ever eaten.

There were about 4 - 5 beets in various sizes and a few were large. I peeled them and quartered some and made large slices with some of them. I recommend just buying some fresh beets at a farmer's market, if you can, make the brine and use all of it, making sure to cover the beets completely. I added some slices of onion to the jar too.

I peeled them and put them in a pot of boiling water. Boiled them for a few minutes, reduced the heat and simmered them for about 30 minutes, until tender yet still had some texture.

Brine:

In a saucepan:
2 C white vinegar
2 C water
2 C sugar
1 tsp allspice, whole or ground ( I used ground)
1 tsp clove, whole or ground ( I used whole)
1 TBS ground cinnamon
Whisk well to incorporate the cinnamon

Boil until sugar has completely melted
Reduce heat and simmer 15 minutes
Remove and pour over beets and onions in jars ( I let the brine cool a bit before pouring it into the jars.

Refrigerate for 2 weeks

Enjoy!
Peace in the Kitchen!

Beet Sliders with Green Goddess Dressing from Gatsby's Diner in Sacramento, California


It's difficult to find a recipes that's different when beets are the main ingredient. This was very appealing to me as a vegetarian and a fan of beets.
The recipe says to discard the liquid that the beets are cooked in. I keep the liquid to use in a soup.
I have a recipe for what I believe are the Best of the Best Pickled Beets. The recipe is on the blog. I also have a recipe on the blog for Roasted Vegetables that includes Beets.
If you haven't tried beets, I hope you do.


5 quarts water
1/2 C sea salt, plus a pinch
1 TBS dried dill
6 dried arbol chiles
1/4 C coriander seeds
1 TBS caraway seeds
1 large carrot, coarsely chopped
2 stalks celery, coarsely chopped
1/2 large yellow onion, coarsely chopped
4 TBS seasoning sauce (recommended: Maggi)
6 to 8 whole beets (depending on size)
Olive oil
Green Goddess Dressing, recipe follows
Sliced red onions, for serving
16 to 18 slider buns, toasted
Directions
In a large stock pot, combine and the water, 1/2 C sea salt, dill, chiles, coriander, caraway, carrots, celery, onions, seasoning sauce, and beets and bring to a boil. Boil on medium heat for about 1 hour.

Remove the beets and let cool, discarding the liquid. Once cooled, remove the skin from the beets with a vegetable peeler. (Remember to wear gloves, as the beets will stain your hands as well as other surfaces.) Cut the beets into 1/4 to 3/8-inch slices. Place the beet slices, a drizzle of olive oil, and a pinch of sea salt into a skillet over high heat and saute until glossy and tender, about 2 1/2 minutes on each side.

Remove the beets from the skillet and serve with shaved red onion and Green Goddess Dressing on a toasted slider bun.


Green Goddess Dressing:
1 bunch fresh tarragon, stemmed, finely chopped
1/2 bunch fresh parsley, stemmed, finely chopped
1 bunch green onions, finely chopped
1/2 C buttermilk
1 TBS lemon juice
1/2 C white wine vinegar
1 C sour cream
2 C mayonnaise
Salt and pepper
Combine the herbs, green onions, buttermilk, lemon juice, and vinegar in a mixing bowl. Let macerate for 10 minutes. Add the sour cream and mayonnaise, and blend with an immersion blender until creamy. Season with salt and pepper.


Enjoy!
Peace in the Kitchen!





Citrus Beet Salad


This is an incredible recipe. We are members at one of the most prestigious Art Museums in the country, The Kimball. We're fortunate to live in the Dallas Ft. Worth metroplex and be able to visit it often.
We went to the opening of Faces of Impressionism, Portraits from the Musee D 'Orsay in Paris, France. It's also one of our favorite Museums. It's our favorite museum in Paris.
We had lunch in the museum cafe yesterday and fell in love with this simple beet salad. When I looked a the Kimball Cookbook in the museum gift shop, I saw the recipe. When I was paying for the book, I told the sales associate that I was paying $30 for a salad recipe. I discovered that there are hundreds of amazing recipes in the book. I decided to post some of them, starting with the Citrus Beet Salad.

Salad:
1  - 16 oz. jar of Sliced Pickled Beets, drained
1 C thinly sliced Carrots
1/4 C thinly sliced Red Onions
1/2 C Dried Cranberries
1 C Orange sections or 1 can Mandarin Oranges, drained.
2 TBS chopped fresh Parsley

Dressing:
3 TBS Red Wine Vinegar
3 TBS Orange Marmalade
1/4 tsp Allspice
1/4 tsp Coriander
1/4 tsp Cinnamon
1/4 tsp dried Ginger
1/2 tsp Vanilla
1/2 tsp Salt
1/8 tsp freshly ground Black Pepper
1 TBS Vegetable Oil

In a large mixing bowl:
Beets
Carrots
Onions
Cranberries
Orange Segments
Parsley
Stir to combine.
Set aside.

In a medium mixing bowl:
Vinegar
Marmalade
Allspice
Coriander
Cinnamon
Ginger
Vanilla
Salt
Black Pepper
Oil
Whisk well.

Pour dressing over the salad and toss well.
Refrigerate for at least 2 hours or overnight.

Enjoy!
Peace in the Kitchen!

I could write a dissertation about Borscht, but I won't. I'll keep it simple. My wife grew up on a Mennonite farm, her ancestors are Russian Mennonites. Their Borscht has cabbage, potatoes, onion, tomatoes, chicken and cream at the end. I grew up with Beet Borscht served with a dollop of Sour Cream. I haven't researched the origin of the soup, but here's my version of the Borscht that I knew as a child.

Beet Borscht

1 TBS Vegetable Oil
1 small Onion, chopped
1 C of shredded Carrots
1 C of shredded Beets
Salt and Pepper to taste
2 TBS Red Wine Vinegar
1 1/2 C Beet Juice

Garnishes:
Chopped Hard Boiled Eggs
Boiled and sliced Fingerling Potatoes
1 TBS of Horseradish mixed with 1/4 C Sour Cream
Sliced Dill Pickles
Fresh Chopped Dill

In a saucepan on medium heat:
Heat the Oil.

Add:
Onion, cook 3 minutes.
Carrots, cook 3 minutes.
Beets, cook 3 minutes.
Salt and Pepper to taste.
Vinegar, cook until evaporated.
Beet Juice, mix well.

Transfer to a covered bowl and refrigerate until cold.
Ladle the Soup into individual bowls and garnish with the options listed above.

Enjoy!
Peace in the Kitchen!


Roasted Root Vegetables

Here's what you'll need:
Preheat the oven to 400 degree oven
1 - Large Roasting Pan

3 Sweet Potatoes, peeled and wedged
8-12 Slender Carrots, peeled, whole
8-12 Baby Turnips, peeled, whole
8-10 Fingerling Potatoes, cleaned, skins on, cut in half lengthwise
4 Large Parsnips, peeled, cut diagonally into 1" slices
3 Medium Onions, peeled and quartered
3-4 Large Beets, peeled and wedged
1 Whole Garlic head, cloves separated and un peeled
3 sprigs of Fresh Rosemary
Coarse Sea Salt, Freshly Ground Black Pepper
Olive Oil

Place all vegetables in the pan
Drizzle generously with Olive Oil, toss by hand to coat evenly
Season with salt and pepper

Bake 45 minutes to 1 hour (stir occasionally), until all the vegetables are tender

Enjoy!
Peace in the Kitchen!

Inside-Out Chocolate Strawberries from Duncan Hines

This can't be any easier. It makes a great simple, easy. delicious dessert.
The Frosting is from Duncan Hines.

Inside-Out Chocolate Strawberries 

Inside-Out Chocolate Strawberries: make this romantic flavor combo without having to melt chocolate. 1. Hollow strawberries. 2. Fill with Creamy Home-Style Classic Chocolate frosting. Tip: Use an egg carton for easy transport and display.

Pull Apart Bundt Pizza with a Marinara Dipping Sauce

I love it when friends share their favorite recipes and I can post them on the Blog. I grew up in Michigan. If you follow my Blog, you know many of the details of my childhood. We lived on Briggs Street in Drayton Plains. Our neighborhood was full of kids. We all played together and went to school together. This recipe was shared with me by one of my childhood friends, Debby. She lived across the street from me.
I like this recipe and I look forward to making it. I've adapted it.

Pull Apart Bundt Pizza with a Marinara Dipping Sauce

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Bundt pan with a simple design, sprayed well with a vegetable cooking spray.


2 cans of Pizza Dough, cut into 1/2" slices and cut the slices into four pieces.
2 C shredded Mozzarella Cheese
1 C grated Parmesan Cheese
2 TBS dried Italian Seasoning
1/3 C Olive Oil
1 (6 oz.) package of Pepperoni. I use a vegetarian version. (roughly chopped)
A Jar of your favorite Marinara Sauce for Dipping.

Place all ingredients in a large mixing bowl.
Mix well with your hands to make sure everything is coated with Oil.
Spread evenly into the pan.
Bake for 35 minutes or until a knife in the center comes out clean. You may need to continue to bake it in 5 minute increments, testing with a knife after each time.

Invert onto a serving platter.
Serve hot .
Place a small bowl of Marinara Sauce in the center of the bread for dipping. You can also serve it in individual serving bowl.

Enjoy!
Peace in the Kitchen!

Gruyere Cheese , 3 recipes

I wanted to write a post about Gruyere Cheese. It's one of my favorite cheeses to use in recipes. It's quite versatile and melts well to be incorporated into many recipes.

"Gruyère cheese is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. In Quiche, Gruyère adds savoriness without overshadowing the other ingredients. It is a good melting cheese, particularly suited for Fondues along with Vacherin and Emmental. It is also traditionally used in French Onion Soup, as well as in Croque Monsieur, a classic French toasted Ham and Cheese Sandwich. Gruyère is also used in chicken and veal Cordon Bleu. It is a fine table cheese, and when grated, it is often used with Salads and Pastas. It is used, grated, atop Le Tourin, a type of garlic soup from France which is served on dried bread. White wines, such as Riesling, pair well with Gruyere. Sparkling apple cider and Bock beer are also beverage affinities."


Gruyere Souffle

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Buttered 2 Quart Souffle Dish

2 Slices of Whole Wheat Bread pulsed in a Food Processor to make Bread Crumbs.
1 C Whole Milk
1 C Grated Gruyere Cheese
1 TBS Butter
A pinch of Salt
A pinch of Pepper
1/8 tsp Cayenne Pepper
2 Large Egg Yolks
3 Large Egg Whites, beaten until stiff peak.

In a large saucepan on medium heat:
Milk, heat to scald.
Reduce heat to low.

Add:
Bread Crumbs
Cheese
Butter
Salt
Pepper
Cayenne Pepper
Cook until the Cheese melts, stirring often.
Remove from heat.

Whisk in Egg Yolks.
Fold in Egg Whites.
Pour batter into the dish.
Bake for 30 minutes.

Enjoy!
Peace in the Kitchen!


Gruyere Fondue

1 Clove of Garlic, crushed
1 1/2 C Dry White Wine
1 pound of Gruyere Cheese, cubed
1 tsp Nutmeg
1/4 C Kirsch
French Country Bread, cubed. You can use a Baguette too.

Rub the inside of a saucepan with the Garlic. Discard any remaining pieces.
Add Wine and bring to a boil.
Reduce heat to medium low and stir in the Cheese with a wooden spoon, until melted. 
Do not allow it to boil.
Cook for about 20 minutes, it will begin to thicken.
Add:
Nutmeg
Kirsch
Transfer to a Fondue Pot or Chafing Dish.
Serve by dipping cubed bread into the cheese with Fondue Forks.
Stir frequently while serving.
Add additional wine if it begins to thicken too much.

Enjoy!
Peace in the Kitchen!


Gruyere and Chive Popovers

Here's what you'll need:
Preheat the oven to 400 degrees
1 - Popover Pan

3 C Whole Milk
3 C Flour
1 1/2 tsp Salt
6 Eggs
1 1/4 C shredded Gruyere Cheese, divided.
2 TBS fresh Chives, minced
2 TBS Butter, cubed
Butter for the Popover pan

In a saucepan on medium heat:
Milk
Heat just to a simmer with bubbles forming around the edge.

In a small mixing bowl:
Flour 
Salt
Sifted together.
Set aside.

In a large mixing bowl:
Eggs
Whisk well.
Slowly add Milk.
Whisk quickly to avoid cooking the eggs.
Add:
Flour
Whisking just until combined.

Add:
1 C of Cheese
Chives
Whisk to combine.

Preheat the Pan for 2 minutes.
Remove and add a bit of Butter to each cup.
Divide the batter evenly among the cups, filling 3/4 full.
Top each with some of the remaining Cheese.
Bake for 20 minutes.

Reduce heat to 300 degrees.
Continue baking for 10 minutes.

Remove and serve warm with Butter and Jam.

Enjoy!
Peace in the Kitchen!

Chocolate - Raspberry Mousse Dessert

I think the combination of Chocolate and Raspberry go together well. It may be my favorite flavor combination. Raspberry has always been my fruit and fruit flavor of choice. If I have an option for fruit I always choose Raspberry. I love anything made with Raspberries so this recipe is very appealing to me. It comes from Kraft, and this is my adapted version of the original recipe.

Here's what you'll need:
1 - 8" X 8" baking pan.

10 Oreo Cookies, finely crushed.
2 TBS Butter, melted
1 - (3.9oz.) box of Jello Chocolate Instant Pudding
1 C Cold Whole Milk
1 - 8oz. container of Frozen Cool Whip whipped topping, thawed.
3/4 C your favorite Raspberry Jam + additional for garnish. My favorite is Bonne Maman .

In a small mixing bowl:
Cookie Crumbs
Butter
Mix well to form the crust.
Press evenly in the bottom of the pan.

In a large mixing bowl with an electric hand mixer:
Pudding Mix
Milk
Beat for 2 minutes, until creamy smooth.
Beat in 1/3 of the Cool Whip into the Pudding.
Spread evenly over the Crust.

In a medium mixing bowl with a rubber spatula:
Jam
Remaining Cool Whip
Mix just to combine well.
Spread evenly over the Pudding layer.

Cover with plastic wrap and refrigerate for at least 3 hours.

Cut into squares to serve.
Garnish with additional Raspberry Jam.

Enjoy!
Peace in the Kitchen!

Sage and Maple Cornbread

I received this recipe from a friend in Michigan. Thank you Gretchen, I always appreciate a shared recipe. I have several recipes for Cornbread and it's a very  popular recipe in Texas. It's traditionally made in Cast Iron and served with Chili. I just made a big pot of Chili today.

Here's what you'll need:
Preheat the oven to 425 degrees.
1 - 9" Cast Iron Skillet or an 8" X 8" Casserole dish with 2 TBS of Vegetable Oil and 2 TBS Butter that will be melted in the preheated oven prior to adding the batter.

1 C Flour
1 C Cornmeal
1 TBS Baking Powder
1 tsp Salt
2 Eggs, heated
1 C Buttermilk
1/4 C Pure Maple Syrup, the best you can afford. It makes a difference.
4 TBS Butter, melted
3 TBS Dried Sage

In a large mixing bowl:
Flour
Cornmeal
Baking Powder
Salt
Sage
Whisk well and set aside.

In another large mixing bowl:
Eggs
Buttermilk
Maple Syrup
Melted Butter
Whisk well.
Add Dry ingredients to Wet ingredients and stir by hand, just until combined.

Place the skillet or baking dish in the preheated oven with 2 TBS Vegetable Oil and 2 TBS Butter. Heat until the butter is melted.

Carefully pour the batter into the pan.
Bake for 25 - 35 minutes.
The edges should be light brown, crispy and the sides begin to pull away.
A toothpick in the center should come out clean.

Serve with additional butter.

Enjoy!
Peace in the Kitchen!

Toasted Coconut Tart from Sweets and Treats

This recipe is adapted from Sweets and Treats. I like Coconut Pies and Tarts, not everyone in our family does. I don't get a chance to make Coconut Deserts often, but I'll make this one for Easter this year. I'll share it with the family if anyone's interested in trying it.

Toasted Coconut Tart

Here's what you'll need:
Preheat the oven to 375 degrees. It will be reduced to 350 after the Coconut is toasted and the crust is pre baked.
1 - 9" Pie Pan
1- pre made Pie Crust, or......... make a homemade crust like my wife does. She insists on homemade. She grew up on a Mennonite Farm in Kansas so she knows how to make the best Pie Crust. I don't even attempt it.
Pre bake the crust according to package directions, or at 375 degrees for 15 minutes with pie weights or foiled lined with beans. When it's baked, cool on a rack.


1/4 C Cold Water
1 1/2 C flaked Coconut, toasted on a sheet pan at 375 degrees for 6 minutes.
1 C granulated Sugar
1 TBS Flour
1/4 tsp Baking Powder
1/4 tsp Salt
3 Eggs
1 C Half and Half
4 TBS (1/2 stick) Butter, melted
1 tsp Vanilla
1 1/2 C Cool Whip, or you can make Homemade Whipped Cream. I always prefer to make it homemade!

In a medium bowl:
Sugar
Flour
Baking Powder
Salt
Whisk well and set aside.

In a large bowl:
Eggs
Half and Half
Vanilla
Whisk well.
Add the Sugar mixture to this bowl.
Fold in the Toasted Coconut.

Place the Pie on a Sheet Pan and pour in the filling.
Bake at 350 degrees for 45 minutes.
Remove to a rack and cool completely.
Refrigerate until chilled and serve cold.
Serve each slice with a dollop of Whipped Cream.

Enjoy!
Peace in the Kitchen!

Crustless Quiche Recipes

I like Quiche, any type of Quiche. If it's crustless, I think that it's healthier. Maybe it is and maybe it isn't, but it makes me feel less guilty when I eat it.

Here are a few of my favorite choices for Crustless Quiche.

Vegetable

Here's what you'll need:
Preheat the oven to 425 degrees
1 - 9" Deep Dish Pie Pan, sprayed with a Vegetable Cooking Spray.

1 TBS Olive Oil
1 small Yellow Onion, diced
2 Garlic Cloves, minced
1/2 C diced Red Bell Pepper
1/2 C diced Green Bell Pepper
1/2 C diced Zucchini
6 florets of Broccoli
1/4 C diced Sun Dried Tomatoes
2 large Eggs
5 large Egg Whites
2 TBS whole Milk
1 tsp dried Oregano
1/2 tsp Pepper
Salt to taste
1/4 C + 1 TBS Grated Parmesan Cheese

In a large skillet on media low heat:
Heat Oil.
Add:
Onion
Garlic
Sautee for 5 minutes.

Add:
Red Bell Pepper
Green Bell Pepper
Zucchini
Broccoli
Tomatoes
Sautee an additional 3 - 5 minutes.

In a mixing bowl:
Eggs
Egg Whites
Milk
Oregano
Pepper
Salt
1/4 C Parmesan Cheese
Whisk well.

Pour Vegetables into the Pie Pan.
Pour Egg mixture evenly into the pan.

Loosely cover the dish with foil.
Bake for 10 minutes.
Reduce heat to 350 degrees.
Continue baking for 20 - 25 minutes.
During the last few minutes of baking, remove the foil, sprinkle with remaining Parmesan Cheese.
Return to finish baking.
A knife in the center should come out clean when it's done.

Enjoy!
Peace in the Kitchen!


Asparagus:

Preheat the oven to 350 degrees.
1 - 9" Pie Pan, sprayed with a vegetable cooking spray.

2 C diced fresh Asparagus
6 Egg Whites
2 Whole Large Eggs
1/3 C diced Onion
1/2 C grated Parmesan Cheese
1/2 C Diced Roma Tomatoes
1/4 tsp Pepper
Salt to taste
Mix all ingredients in a mixing bowl.
Pour into the Pie Pan.
Bake for 45 minutes.
The center will be set and a knife will come out clean when finished baking.

Enjoy!
Peace in the Kitchen!


Spinach:

Preheat the oven to 350 degrees.
1 - 9" Pie Pan sprayed with a vegetable cooking spray.

1 TBS Vegetable Oil
1 C diced Onion
1 - 10 oz. package of frozen chopped Spinach, thawed, drained and squeezed dried.
5 large Eggs, beaten
3 C shredded Muenster Cheese
1/4 tsp Salt
1/8 tsp Pepper

In a skillet on medium heat:
Heat Oil
Add:
Onion
Sautee for 3 - 5 minutes.
Add:
Spinach and sautee just until some of the excess liquid has evaporated.

In a large mixing bowl:
Eggs
Cheese
Salt
Pepper
Whisk well.

Add:
Spinach mixture and mix well to combine.
Pour into the Pie Pan.
Bake for 30 minutes.


Enjoy!
Peace in the Kitchen!


Broccoli:
Crustless Broccoli Cheddar Quiche from Martha Stewart.

• Butter 1 - 9" Pie Pan.
• Salt
• 1 package (10 ounces) frozen Broccoli florets
• 6 large Eggs
• 1/2 C Half-and-Half
• Pepper
• 1/8 tsp Nutmeg
• 3/4 C shredded Cheddar Cheese 

1. Preheat oven to 350 degrees. Bring a medium pot of salted water to a boil. Add Broccoli; cook 1 minute. Drain well; transfer to a cutting board, blot dry with paper towels. Chop coarsely.
2. In a large mixing bowl, whisk together Eggs, Half-and-Half, 1/2 tsp Salt, 1/4 tsp Pepper, and Nutmeg. Stir in Broccoli and Cheese.
3. Pour into Pie Pan and Bake until golden brown, 35 to 40 minutes.                                                                                                                                                                    

Enjoy!

Peace in the Kitchen!

Vegan Chocolate Pudding

There's no introduction needed. This is simply a tasty Vegan Chocolate Pudding.

2 Ripe Avocados
2 TBS Vegetable Oil
1/3 C Honey
3 Fresh Dates, finely chopped.
1/2 C Dark Cocoa Powder
2 tsp Vanilla
1 C Almond Milk, divided

In a Food Processor or Blender:
Oil
Dates
Honey
Vanilla
1/2 C  of the Almond Milk
Avocados
Cocoa Powder
Blend until creamy smooth, about 2 - 3 minutes.

Add:
Additional Almond Milk until desired thickness is achieved. Blend just to incorporate.
It will continue to thick as it chills.

Spoon into individual serving bowls, cover with plastic wrap and refrigerate until serving.

Enjoy!
Peace in the Kitchen!

Vegan Enchilada Casserole

Here's what you'll need:
Preheat the oven to 375  degrees.
1 - 9" X 13" Casserole Dish

2 TBS Vegetable Oil
2 C Diced Vidalia Onions
1 Red Pepper, diced
1 TBS minced Garlic
1/4 C prepared Enchilada Sauce
1 tsp dried Oregano
1 tsp dried Basil
2 tsp Chili Powder
1 - 15oz. can of diced Tomatoes with Green Chiles
1 - 15oz. can of Black Beans, drained
1 Zucchini, diced
1 - 15oz. can of Corn, drained
5 C  finely chopped Baby Spinach
6 - 6" Corn Tortillas

Diced Avocado and Chopped Green Onion for garnish

In a large skillet:
Heat the Oil on medium high heat.

Add:
Onion
Bell Pepper
Enchilada Sauce
Saute for 5 minutes.
Stir.
Reduce heat to medium low.

Add:
Garlic
Oregano
Basil
Chili Powder
Saute for an additional 2 - 3 minutes.

Add:
Tomatoes
Beans
Zucchini
Corn
Spinach
Stir well.

Cut 4 of the Tortillas into 1" squares and add to the Skillet.
Cover and cook 5 minutes.
Stir once during cooking.
Remove from heat and set aside.

Remove 1 C of the mixture and place it on a Food Processor or Blender and blend until smooth.
Return the liquid to the Skillet and mix well.
Pour into the casserole dish.

Cut the remaining 2 Tortillas into 1" squares.
Sprinkle evenly over the top.
Bake for 15 - 20 minutes.
Remove and serve hot.
Serve garnished with diced Avocado and Chopped Green Onion.

Enjoy!
Peace in the Kitchen!

Jam Bars

I think these might be considered an iconic All American Bar. I know that my family has enjoyed these for generations. However, I also know that there are new bakers seeking traditional recipes that they can start making and hand down the recipes to their family members.
This is one of those recipes!

Jam Bars:

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" X 13" baking dish

12 TBS (1 1/2 sticks) Butter, room temperature
1/2 C Granulated Sugar
1/2 tsp Vanilla
1 3/4 C Flour
1/4 tsp Salt
1 1/2 C Apricot or Raspberry Jam (buy the best you can afford)
2 C Sweetened Flaked Coconut
7 oz Sweetened Condensed Milk (1/2 of a 14oz. can)

In a large mixing bowl with an electric hand mixer until creamy:
Butter
Sugar

Add:
Vanilla
Flour
Salt
Beat just until combined and form a smooth dough.
Wrap in plastic and refrigerate for 1 hour.

Press the dough evenly into the pan.
Prick it with a fork.
Bake for 20 minutes.

Spread the Jam evenly over the entire Crust.
Sprinkle evenly with Coconut.
Drizzle evenly with Sweetened Condensed Milk.
Bake for an additional 30 minutes.

Remove to a rack to cool completely.
Cover with plastic wrap and refrigerate for 1 hour.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!

Pillsbury's Grilled Taco Nachos

I won a calendar from Pillsbury, I can't remember what it was for, but it had this recipe in it.
As a Texan, I've often mentioned that we love Tex- Mex food and this recipe fits that category.
This version is also Vegetarian and I love that. No beef, no sausage, no meat! Here's my adapted recipe.

NOTE:
All of these ingredients are really a suggestion. You can add additional ingredients, omit some and even change the amounts, more or less based on personal preference.

Here's what you'll need:
A Barbecue Grill on Medium Heat
1 - 12" X 18" disposable foil pan sprayed with a vegetable cooking spray.

About 5 cups of your favorite Tortilla Chips. We all have our favorites in Texas.
1 (15oz.) can of Black Beans, drained, rinsed and mashed.
1 (4.5oz) can of Diced Green Chiles, drained.
2 tsp of Taco Seasoning Mix from a 1oz package of Old El Paso.
2 ripe Plum Tomatoes, diced.
4 Green Onions, sliced.
2 C shredded Monterey Jack or Pepper Jack Cheese.


Spread the Tortilla Chips in the pan.

In a mixing bowl:
Beans
Chiles
Taco Seasoning
Mix well.
Distribute evenly over the Taco Chips.
Sprinkle the top with the Tomatoes and Onions.
Add the Cheese on the top.
Cover with foil.

Place it on the grill with the top closed.
Grill for 8 - 10 minutes. The cheese should be completely melted.

Remove and transfer to a large serving platter or serve directly from the pan.

Enjoy!
Peace in the Kitchen!

Baked Vegetarian Lasagna Rolls

This is a take on the traditional Lasagna. This one is vegetarian and baked in rolls.

Here's what you'll need:
Preheat the oven to 350 degrees.
2 - 9" X 13" baking dishes sprayed with a vegetable cooking spray or brushed  well with vegetable oil.

The Rolls:
2 TBS Vegetable Oil
1 package of Gimme Lean Fresh Ground Sausage.
1 package of Yves Meatless Ground.
16 uncooked Lasagne Noodles
1/2 C diced Onion
3 C of  Marinara Pasta Sauce, divided. (any purchased vegetarian sauce)
2- (15 oz) containers of Ricotta Cheese
1 (9 oz) box of Frozen Spinach, thawed and squeezed dry.
2 tsp dried Italian Seasoning
1 Large Egg

The Topping:
1 1/2 C Tomato Pasta Sauce, set aside
2 C shredded Mozzarella Cheese, set aside.

Cook Noodles according to package directions.
Drain and set aside laid out in a single layer.

Meatless Ground Mixture
In a large skillet on medium heat:
Sausage
Meatless Ground
Onion
Cook until browned, stirring often.
Add:
1 1/2 C Marinara Pasta Sauce
Reduce heat to low, cook uncovered for 10 minutes, stir occasionally.
Remove from heat and set aside.

Ricotta Cheese Mixture
In a mixing bowl:
Ricotta Cheese
Spinach
Italian Seasoning
Egg
Mix well with a blending fork.

Begin making the Rolls:
Lay each noodle onto a flat surface.
Evenly spread 3 TBS of the Ricotta Mixture on each Noodle, leaving 1" at one end.
Evenly spread 1/4 C of the Meatless Ground Mixture over the Ricotta.
Roll the noodles as tight as you can toward the unfilled inch at the end.

Place the rolls, seam side down, (side by side) into each of  the  9" X 13" casserole dishes. There will be 2 rows of 4 in the dish.

Pour the remaining 1 1/2 C of Marinara Pasta Sauce over the tops of the rolls.
Cover with foil.
Bake 30 - 40 minutes.

Sprinkle the tops with Cheese and continue to bake uncovered for an additional 3 - 5 minutes.
Serve hot.

Enjoy!
Peace in the Kitchen!

Spinach Dip Bites from Chocolate Chocolate and More

This must be part of the "more" in this blog's title because this savory recipe looks incredible.
I simply re posted the link to the recipe so I could give it credit. I often adapt and change a recipe to make it my own, but this one deserves full credit as an original recipe. I look forward to making this.

http://chocolatechocolateandmore.com/…/12/spinach-dip-bites/

Enjoy!
Peace in the Kitchen!

Cheesy Broccoli Casserole

I'm trying to post more savory and entree recipes. I decided to start with this casserole.

Here's what you'll need:
Preheat the oven to 350 degrees
1 - large saucepan
1 - 3 quart casserole dish, sprayed with a vegetable cooking spray

1 can of French Fried Onions, you know the ones that we all use for that iconic All American Green Bean Casserole, divided
2- 24 oz. bags of Green Giant frozen Broccoli and Three Cheese Sauce
3 oz. Cream Cheese, cubed
1/2 C diced Red Bell Pepper.
1/2 tsp Tabasco Sauce

Reserve 1 C of the Onions and set aside.

In a large mixing bowl:
Remaining Onions
Broccoli
Cream Cheese
Bell Pepper
Tabasco
Stir to combine.
Pour into the saucepan.
Cover and cook on medium low heat for 20 minutes, stirring after 10 minutes.
Check to make sure the cheese from the broccoli has melted.

Transfer to the casserole.
Bake  uncovered for 25 minutes.
Sprinkle with the remaining Onions and return to bake uncovered for 5 minutes.

Enjoy!
Peace in the Kitchen!

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!

Southwestern Cornbread Casserole

I would make this using a Vegetarian Meatless Ground from Yves or Quorn Chik'n Tenders. Other than that it's already vegetarian and it sounds and looks great. This is such a great Tex - Mex meal. It's something you can adjust to make it your own according to personal taste.

I simply posted the link to this recipe. It would have been complicated to re write it.



http://www.grainmillwagon.com/southwestern-cornbread-cass…/…


Enjoy!
Peace in the Kitchen!