Wednesday, March 4, 2015

Vegetarian Split Pea Soup

This soup cooks slowly for hours. It's thick and delicious. Traditional Split Pea Soup is flavored with a Ham Bone, this is flavored with a Vegetarian Beef broth. I use a powder from our local Health Food Market or Better Than Bouillon No Beef Base. I also use Better Than Bouillon No Chicken Base for other soup recipes. Whether using the powder or the base, use 1 tsp for each C of water.

Vegetarian Split Pea Soup




1 TBS Vegetable Oil
1 Sweet Onion, diced
1 Bay Leaf
3 Cloves of Garlic. minced
2 C Dried Split Peas
1/2 C Barley
1 1/2 tsp Salt
1/4 tsp Pepper
10 C Water + 10 tsp Vegetarian No Meat Beef Powder, you can also use 10 TBS of Better than Bouillon No Beef Base.
3 Carrots, diced
3 Celery stalks, diced
6 Red Potatoes, diced
1/2 C chopped fresh Parsley
1/2 tsp dried Basil
1/2 tsp dried Thyme

In a large Soup Pot on medium heat:
Heat the oil.
Add:
Onion
Bay leaf
Garlic
Saute 5 minutes, stirring.

Add:
Peas
Barley
Salt
Water
Bring to a boil.
Reduce heat to low.
Simmer for 2 hours, make sure it doesn't boil. Check often and stir it.

After 2 hours:
Add:
Carrots
Celery
Potatoes
Parsley
Basil
Thyme
Pepper
Simmer for 1 hour more. Checking and stirring.

NOTE:
Check often for the need to add additional water. Make it as thick or thin as you like.

Enjoy!
Peace in the Kitchen!


Corn and Green Chile Quiche

This is a colorful Quiche to serve for Christmas breakfast. For a variation you can easily substitute diced Artichoke Hearts for the Corn.

Corn and Green Chile Quiche

Here's what you'll need:

Preheat the oven to 400 degrees
1 - 9" Deep Dish Pie Crust. You can make your own or use a pre made. I cheat and buy a pre made and transfer it to a Pie Pan.

5 large Eggs
2 TBS Butter, melted
1 tsp Salt
1/4 C Whole Milk
1/2 C Shredded Queso Quesadilla Cheese, Pepper Jack is also good in it. During Hatch Chile Season, I use Hatch Jack Cheese.
1/2 C Sour Cream
1 1/2 C Canned Corn, drained or frozen corn (thawed)
2 (4oz.) cans of diced Green Chiles
1 - small jar of Pimentos, drained

Prick the crust with a fork and preface it at 400 degrees for 8 - 10 minutes. Check it so it doesn't get too brown.

In a large mixing bowl:
Eggs
Butter
Salt
Milk
Sour Cream
Whisk well.

Fold in:
Cheese
Corn
Green Chiles
Pimentos

Pour batter into the crust.
Reduce oven heat to 350.
Bake for 35 - 40 minutes.

Enjoy!
peace in the Kitchen!


Tuesday, March 3, 2015

23 Things You Can Cook In A Waffle Iron

Waffle Irons aren't just for Waffles anymore!


23 Things You Can Cook In A Waffle Iron

Heat Whole Glazed Donuts in a Waffle Iron and serve with Maple Syrup.


Enjoy!
Peace in the Kitchen!

Monday, March 2, 2015

Cranberry Pecan Bread


Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 5" Loaf 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.

2 C Flour
3/4 C Granulated Sugar
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Salt
The Juice and Zest of 1 Orange
3/4 C Buttermilk
1 Large Egg, beaten
3 TBS Vegetable Oil
1 C Dried Cranberries or 1 C Chopped Fresh Cranberries
1/2 C Chopped Pecans

In a large mixing bowl:
Flour
Sugar
Baking Powder
Baking Soda
Salt
Whisk well.

In a medium mixing bowl:
Juice
Zest
Buttermilk
Egg
Oil

Add wet ingredients to dry ingredients.
Stir well to combine.

Fold in:
Cranberries
Pecans
Pour batter into the pan.
Bake for 55 - 65 minutes.
Remove pan to a rack and cool for 10 minutes.
Invert the bread to a parchment paper lined rack to cool completely.

Enjoy!
Peace in the Kitchen!


Sunday, March 1, 2015

Crock Pot Squash Caserole

I have some incredible Squash Casserole recipes. Actually, I have too many! But sometimes I like to be lazy and throw a recipe together in a Slow Cooker and as the cookbook says, Fix it and Forget It!
This is one more recipe adapted from that cookbook by Dawn J. Ranck and Phyllis Pellman Good.

2 lbs. of Yellow Summer Squash, thin sliced. I use a Mandoline.
1 Vidalia Onion, roughly chopped.
1 C of Shredded Carrots
1 (10 3/4oz.) can of Cream of Mushroom Soup
1 C Sour Cream
1/4 C Flour
1 (8 oz.) package of your favorite Herbed Stuffing Mix
8 TBS  (1 stick) Butter, melted

In a large Mixing Bowl:
Squash
Onion
Carrot
Soup
Mix well.

In a small bowl:
Sour Cream
Flour
Whisk well.
Stir this into the Squash mixture.

In a mixing bowl:
Stuffing Mix
Butter
Mix to combine well.

Spoon half of the Stuffing mixture into the Slow Cooker.
Add the Squash mixture.
Sprinkle the top with the remains Stuffing mixture.

Cover and cook for 7 - 9 hours on Low heat.

Enjoy!
Peace in the Kitchen!



Crock Pot Vegetarian Chili

Here's another comfort food for a cold Winter day.
This recipe uses a Textured Vegetable Protein Mix. I buy it in the Bulk Food section at Whole Foods Market. Other Heath Food Markets have it in their Bulk Food section too. I always have it available in my Pantry to use in Soups and to make Vegetarian Burgers and Meatballs.
This is my adaptation of a recipe from Fix It and Forget It Cookbook , Feasting with your Slow Cooker by Dawn J. Ranck and Phyllis Pellman Good.

4 Cloves of Garlic, minced
1 large Vidalia Onion, roughly chopped.
1 C of Textured Vegetarian Protein Mix
1 ( 1 lb.) can of your favorite beans, drained. ( Kidney Beans, Pinto Beans, Black Beans, Chili Beans, White Beans) You can also use a combination of Beans.
1 Green Bell Pepper, diced
1 large Jalapeño Pepper, seeded and diced.
1 (28 oz.) can of Italian Herbed or Garlic, Diced Tomatoes. You can also use Ro-Tel.
1 TBS Dried Oregano
1 TBS Dried Basil
Salt and Pepper to taste.

Combine all of the ingredients in a Slow Cooker.
Cover and cook on Low Heat for 6 - 8 hours.
Stir occasionally.

Enjoy!
Peace in the Kitchen!



Crock Pot Lasagna

Occasionally I get lazy and want to throw together a hearty One Pot Meal in the Crock Pot, or Slow Cooker. Here's a great Lasagna recipe.
I make it vegetarian using my vegetarian meatless ground in place of the ground beef.

This recipe is my adaptation of a recipe from (Fix it and Forget it Cookbook, Feasting with your Slow Cooker)  by Dawn J. Ranck and Phyllis Pellman Good.
The recipe was submitted by Helen King, Claire Williams and Nancy Zimmerman.

1 lb of Ground Beef : (I use 2 packages of Yves Meatless Ground) or I also like Helen's Kitchen, Meatless Organic Italian Sausage. There are many options for a vegetarian version of ground beef.
1- Vidalia Onion or any Sweet Onion, roughly chopped
3 Cloves of Garlic, minced
1 29 oz. can of Tomato Sauce
1 C Water
1 6 oz. can of Tomato Paste
1 tsp Salt
1/4 tsp Pepper
1 tsp Dried Oregano
1/2 tsp Garlic Powder
1 tsp Dried Basil
1 - 8oz. package of Lasagna Noodles, uncooked
2 Zucchini, thick slices
1 Yellow Summer Squash, thick slices
1 Can of Whole Black Olives
1 Can of Sliced Mushrooms
4 C Shredded Mozzarella Cheese
1 1/2 C Small Curd Cottage Cheese
1/2 C Grated Parmesan Cheese

In a large skillet on medium heat:

Ground Beef (add 2 TBS of oil for the vegetarian meatless ground beef and heat the oil first)
Onion
Garlic
Sauce until browned.
( if you use ground beef, drain it, do not drain if your using a vegetarian version)

Add:
Tomato Sauce
Water
Tomato Paste
Salt
Pepper
Oregano
Garlic Powder
Basil
Mix well.
Spoon 1/4 of the Sauce into the Slow Cooker.
Place 1/3 of the Noodles over the Sauce.
1/2 of the Zucchini and Squash
1/2 of the Olives
1/2 of the Mushrooms

In a mixing bowl:
Mozzarella Cheese
Cottage Cheese
Parmesan Cheese
Mix well.
Spoon 1/3 of the Cheese mixture over the Noodles.

Repeat Layers Twice, with the remaining ingredients, ending with Meat Sauce on the top.
Cover and cook on Low for 5 - 6 hours.

Enjoy!
Peace in the Kitchen!