Saturday, May 28, 2016

Terry's Original Instant Salsa Mix

Terry's Original Instant Salsa Mix.

I've been testing a recipe for a mix that creates an instant Salsa. I have my Original Salsa recipe posted under,  (Salsa, Terry's Original Recipe.) That recipe makes a ton! Enough for a large crowd, a party, and enough to keep refrigerated for weeks.
This recipe, in contrast makes 1- 14.5 oz. can of Diced Tomatoes. It's for a small crowd, make the day of a party and refrigerate it for a few hours.
I consider this mix to be Medium Heat but you have to consider that I live in Texas and we love Spicy foods. If you're not used to the heat I would start with 1/4 C of Red Chile flakes instead of
1/2 C.

Now that I've been making this, I've discovered the new Fire Roasted Diced Tomatoes and I prefer the flavor. I don't even have to chop them with an immersion blender like the other cans.  Here's a picture of them:














Terry's Original Instant Salsa Mix

Here's what you'll need for 1 recipe of Salsa:
1 -  14.5 oz. can of Diced Tomatoes
2 - TBS of the Mix.
I pour the tomatoes in a canning jar and use an immersion blender to process them. I leave a few chunks of tomato.

Mix the following ingredients in a Jar and store at room temperature.

Instant Salsa Mix:
3 TBS Dried Cilantro Flakes
2 TBS Minced Garlic Flakes (not powder)
1 TBS Dried Minced Onion (not powder)
1 TBS Dried Parsley (not powder)
1/2 C Red Chile Pepper Flakes
2 TBS Canning Salt (no other substitute, it has to be Canning Salt)
1 TBS Adobo Seasoning




NOTE:
We're in France for the summer and we just had Pizza at the house in Provence.
I brought some of this Salsa Mix and one of the family members sprinkled it on the
Pizza and it's really good. We all ended up doing that.
Just another way to enjoy it.
You can also mix some in a jar of Peach or Strawberry Preserves and serve over a
block of Cream Cheese or Warm Brie with crackers.

I increased the recipe to make a larger amount to share with friends.
This is the amount that I always have available.

3/4 C Dried Cilantro Flakes
1/2 C Minced Garlic Flakes, not powder.
1/4 C Dried Minced Onions, not powder.
2 C Red Chile Pepper Flakes
1/2 C Canning Salt, no other substitute can be used.
1/4 C Adobo Seasoning.

Mix and prepare the Salsa according to the recipe above.




Enjoy!
Peace in the Kitchen!

Chocolate Ganache Tart with Pecans

I posted a recipe for Chocolate Ganache Pie with a Biscoff Crust and it's really nice. Here's a great Chocolate Tart with the addition of Chopped Pecans.

You'll need 3 Boxes of Baker's Chocolate.


Here's what you'll need:
Preheat the oven to 350 degrees.
1 -  9" Tart Pan, with a removable bottom. Spray with a Vegetable Cooking Spray.

Crust:
1 Package of Oreo Cookies, crushed finely in a Food Processor.
6 TBS Butter, melted

Transfer Crumbs to a mixing bowl.
Add Butter and mix well with a blending fork.
Press evenly into the bottom of the Tart Pan.
(I use the bottom of a stainless measuring cup)

Bake for 8 - 10 minutes.
Set aside.


Filling:
12 oz. Semi Sweet Chocolate, chopped. (Baker's Semisweet Chocolate)
4 TBS Butter, cubed, set aside to room temperature.
1 C Heavy Cream
3 TBS Granulated Sugar
1 tsp Vanilla
1 C Chopped Pecans

In a large Glass Bowl:
Chocolate
Butter
Mix and set aside.

In a Medium Saucepan on Medium Heat:
Cream
Sugar
Vanilla
Heat just until it begins to simmer.
Pour over the Chocolate. Do not Mix.
Set aside for at least 5 minutes.
Whisk well until creamy smooth.
Fold in Pecans.

Spoon evenly over the Crust.
Smooth with an offset spatula.
Immediately refrigerate for 3 hours.

Remove the Tart from the Pan keeping it on the bottom.
Transfer to a Serving Platter and slice to serve.

Enjoy!
Peace in the Kitchen.














Baked Beans, 2 Versions

Baked Beans, 2 Versions

Vegetarian Baked Beans:

I had to come back to this post and create a recipe for my Vegetarian Baked Beans
I've been making these Beans for years and never had a recipe, I just made them.
I soon discovered that the family was asking for these Beans at most Picnics and for Holiday meals, especially Easter.
I finally made them and created a written recipe of ingredients and quantities.

3 cans of Bush's Vegetarian Baked Beans ( 28 oz. cans) , drained completely in a Colander.
I don't like wet and soggy Baked Beans.
1/2 C Ketchup
1/2 C Kansas City Original Barbecue Sauce, or your favorite.
1 Large White Onion, diced
1 C packed Light Brown Sugar
No Salt, No Pepper, Nothing else!

I start by letting the Beans drain completely in a Colander.
In a 4 C Pyrex measuring cup, I mix together the Ketchup, Barbecue Sauce, Brown Sugar  and diced Onion.
I let this sit for awhile so the Onion absorbs the flavor of the mixture

In a large bowl, combine the Beans and the Sauce and mix well.
I have a vintage Bean Pot that hold the exact amount of this recipe.

Bake covered at 350 degrees for......at least 1 hour, or more. You'll begin to smell them!
Remove the lid and continue baking for 15 - 25 minutes more.

I prefer to serve them cold as we traditionally would for a Picnic when they have to be transported.









Enjoy!
Peace in the Kitchen!


BBQ Beans

Here's another option for Baked Beans.



Preheat the oven to 350 degrees.

3 cans of Bush's Vegetarian Baked Beans ( 28 oz. cans) , drained completely in a Colander.
1 C Diced Onion

BBQ Bean Mix.

In a small mixing bowl:
1/4 C Chili Powder
1 TBS Kosher Salt
1 TBS Fresh Ground Pepper
1/2 TBS Onion Powder
1/2 TBS Garlic Powder
1/4 tsp Cumin
Whisk well and set aside.

Mix all ingredients in a large Mixing Bowl.
Transfer to a Bean Pot or a Small Dutch Oven with Lids.

Bake for 1 hour covered.
Uncover and continue baking for an additional 15 - 25 minutes.

Enjoy!
Peace in the Kitchen!

Thursday, May 26, 2016

Tie Dyeing ! The Hippy in The Kitchen has taken the week off to Tie Dye

I thought I'd share my Tie Dyeing Week with my readers. I took a break from the Kitchen and headed to a friend's Garage with Anne, our host Barbara and our friends Karen and Frances. We've been Tie Dyeing this week.
Here's a sample of what we had fun creating. I'll post additional picture as we get everything washed and dried. I experimented with a pair of my jeans and they are very cool! They're not ready to photograph yet. There's more to come!

The Hippy in the Kitchen's Tie Dyeing Week:



My White Columbia Shirt!

Ice Dyeing a pair of Jeans








Anne's Jacket

Yardage

Yardage

Wednesday, May 25, 2016

Baked Blueberry Dessert

I happen to love Blueberries!


Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" X 8" baking Pan, brushed well with Pan Release Mix. Equal parts of Crisco, Vegetable Oil and Flour. I start with 1 C os each mixed well and refrigerated in a Jar. I always have it available for all of my baking needs.



2 C Fresh Blueberries
1 TBS Lemon Juice
1 1/2 C Flour
1/2 tsp Salt
2 tsp Baking Powder
3 TBS Vegetable Oil (not Olive Oil)
2 tsp Vanilla
1 tsp Cinnamon
1 1/4 C Granulated Sugar, divided.
1 C Heavy Cream
1 TBS Cornstarch
1 C Boiling Water

Options:
Vanilla Ice Cream
Homemade Whipped Cream

In a small bowl:
Blueberries
Lemon Juice.
Toss to coat the Berries.

In the Baking Pan:
Blueberries
Spread out evenly in the pan.

In a Medium Bowl:
Flour
Salt
Baking Powder
Oil
Vanilla
Cinnamon
1 C Sugar
Cream
Whisk well.
Spread evenly over the Berries.

In a 2 C Pyrex Measuring Cup:
Boiling Water
1/4 C Sugar
Cornstarch
Whisk well.
Pour evenly over the Flour Mixture.

Bake for 50 - 60 minutes.
Serve Hot with a Scoop of Vanilla Ice Cream or Homemade Whipped Cream.

Enjoy!
Peace in the Kitchen!

Tuesday, May 24, 2016

Fresh Raspberry Truffles

A little decadence, in moderation is OK! I love most anything made with Raspberries and I love Dark Chocolate. I have several recipes on the Blog for Chocolate Truffles. This is the first one made with Fresh Raspberries.


Fresh Raspberry Truffles

Here's what you'll need.
A  Small Sheet Pan or Baking Pan, lined with Waxed Paper.

1/4 C Heavy Cream
7 oz. Bittersweet Chocolate, finely chopped.
1 1/2 TBS Framboise (Raspberry Liqueur)
1 C Fresh Raspberries placed on Paper Towels to dry them.
3/4 C Unsweetened Cocoa Powder. Place it in a Medium Zip Lock Bag. Set aside.

In a Saucepan on Medium Heat:
Cream
Heat just until a Simmer.
Remove from Heat.
Add:
Bittersweet Chocolate
Stir well until completely melted and creamy smooth.

Fold in:
Framboise

Add Raspberries to the Chocolate in Batches of 6 at a time.
Use two forks to take them out, one at a time.
Toss them back and forth to remove excess chocolate.

Transfer them to the Sheet Pan and refrigerate for 1 hour.

Remove and place them in small batches into the Cocoa Powder.
Gently shake until well coated.
Remove them to a Serving Platter or a Storage Container and Refrigerate until ready to Serve.


Enjoy!
Peace in the Kitchen!





Wednesday, May 18, 2016

Healthy Power Breakfast and Breakfast Drinks

I know the importance of eating Breakfast. It's the most important meal of the day. You should eat three meals a day, have 2 healthy snacks and drink 64 oz. of water. Here's a great meal to start out the day and give you a healthy way to provide the energy you need to make it until lunch. If you feel the urge to snack between Breakfast and Lunch you can eat a Kind Bar. I also have one between Lunch
and Dinner.




Healthy Power Breakfast

This recipe should last 1 week.
Eat some every morning for Breakfast. It's all I eat along with Coffee, when I'm concentrating
on keeping my weight down.


2 TBS Rolled Oats
1 C Plain Yogurt
1 tsp Cocoa Powder
1 tsp Flaxseeds
6 Fresh Whole Plums

Prepare this meal the night before.

In a Bowl: (I put them in an 8 C Pyrex Measuring Cup)
Whole Plums
Boiling Water
Cover and set aside for at least 10 minutes.

In a Mixing Bowl:
Oats
Cocoa
Flaxseeds
Mix well.

Add:
Yogurt
Mix well.

Drain Plums and Dice them.
Add them to the Oats mixture.
Cover and refrigerate overnight.

Cleanse your Body!
Lose Weight!


Here are some additional Breakfast Drinks. I've learned that we don't need large Breakfasts that are filled with Fat and Carbohydrates. Sometimes a meal replacement Drink is all we need. They fill you up and supress excess hunger. I always see weight loss when I use these drinks as meal replacements.
You can also drink them for lunch, mid afternoon or instead of a heavy dinner.

Here are some of my favorite Breakfast Drinks

Blueberry Oatmeal:

1 C Fresh Blueberries
1/2 C Vanilla Yogurt
1/2 C Rolled Oats
1 C Almond Milk
Mix well in a Blender.


Raspberry Banana:

3/4 C Almond Milk
3/4 C Frozen Raspberries
1/2 C Bananas
1 TBS Almond Butter
Mix well in a blender.


Mango:

1 C Diced Fresh Mango
1/2 C Almond Milk
1/2 C Ice
1/4 C Vanilla Yogurt
Mix well in a Blender.


Blueberry, Banana, Coconut:

1 - 10 oz. Bag of Frozen Blueberries
3 Bananas, sliced or cubed.
1 C Vanilla Yogurt
1 C Unsweetened Coconut Milk
2 TBS Honey
Mix well in a Blender.


Pumpkin Spice:

1 C Ice
1/2 C Almond Milk
1/3 C Pure Pumpkin Purée
1 TBS Honey
A Pinch of Nutmeg
Mix well in a Blender.

Enjoy!
Peace in the Kitchen!