Fried Eggs in Bell Pepper Rings

I love Eggs, anyway you cook them. I also like Eggs cooked or baked inside of other food.... Tomatoes, Avocados, Portobello Mushroom Caps and the list goes on and on. Here's another simple way to enjoy a Fried Egg ..........  in Bell Peppers! It's not at all complicated but I thought I'd post it on my Blog. Use a combination of Red and Green Bell Peppers for a Christmas Brunch. See Options below for variations.

Heat  about 2 - 3 TBS of Olive Oil in a Cast Iron Skillet on Medium High Heat.

After it's hot:
Add Bell Pepper Rings. Slice them thin but substantial enough to hold an Egg!
Slice the Peppers and clean the inside to make room for an Egg.

Cook on both sides for about 1 minute, just to soften them.
Add 1 Egg into each Ring.

Lower the Heat to Medium Low.
Fry the Eggs about 5 minutes, depending on how you like your Eggs.
Season with Salt and Pepper to serve.

Options:
Place a slice of tomato in the ring just prior to adding the Egg.
Top the Egg with Parmesan Cheese, or a slice of your favorite Cheese.
Sprinkle with Bacon Bits.
Add a spoonful of Hash Browns before adding the Egg. Brown one side,
flip to brown the other side and then add the Egg.
Serve the finished Egg with a side of your favorite Salsa.
Come up with other options for serving, based on your personal tastes.

Enjoy!
Peace in the Kitchen!

Cranachan, a Traditional Scottish Dessert

From the first time I saw the photograph of this Traditional Scottish Dessert, I knew that I would make it.
I decided to simply share the link to the recipe so you could see the photograph too.
Thank you Cristina for sharing this amazing recipe.

http://christinascucina.com/…/cranachan-lovely-scottish-des…

Enjoy!
Peace in the Kitchen!

Okra Fried in a Cast Iron Skillet

I love Okra, any way it's prepared. It was easier to copy this link than to re write this recipe.
I use Okra in Soups, Salads, on Pasta, and so many other ways. This looks delicious.

http://www.deepsouthdish.com/…/classic-iron-skillet-fried-o…

Enjoy!
Peace in the Kitchen!

A Hippy Sponge for Cream Tea!

We've spent time in England and one of our favorite things to do is have Cream Tea. That's Tea in the afternoon with a variety of baked goods or pastries.
Cream Tea or "Devonshire Tea comes from the County of Devon in England. The exact origin of
Cream Tea is disputed, although there is evidence to suggest that the tradition of eating "Bread with Cream and Jam" existed at Tavistock Abbey in Devon, in the 11th Century.
Traditionally it includes Warm Scones with Clotted Cream and Strawberry Jam. One of the other choices at most British Bakeries is the traditional Victoria Sponge. It's a very simple, double 8"  round Sponge Cake filled with Strawberry Jam and can include a Whipped Cream Filling.
My Hippy in the Kitchen version is the traditional cake with my favorite Pastry Cream Filling and Strawberry or Raspberry Jam. I prefer Raspberry!

Here's what you'll need:
Preheat the oven to 325 degrees.
2 - 8" round Cake Pans 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. It's a Fool Proof method of releasing any Cakes. It works especially well in the most intricate designed Bundt Pans.

1 1/4 C of Sifted Self Rising Flour
12 TBS Butter, Room Temperature
1 C Granulated Sugar
3 Large Free Range, Organic Eggs
1 tsp Vanilla

1 - Recipe of my Pastry Cream
1 - Jar of Bonne Maman Strawberry or Raspberry Preserves.
Confectioner's Sugar for Dusting.

In a Stand Mixer with a Paddle attachment or in a Large Mixing Bowl with a Hand Mixer:

Butter
Sugar
Beat for 3 - 5 minutes.

Add:
Flour, gradually, until well combined.
Add:
Eggs
Vanilla
Beat well until the Batter is Fluffy, Pale and has the consistency of a Mousse.

Spoon the Batter evenly among the Cake Pans.
Bake for 20 minutes.
A toothpick in the center should come out clean.
The cake should Spring back when gently pressed on the top.

Remove Pans to racks to cool for 10 minutes.
Transfer the Cakes to the racks to cool completely. (Place a Tea Towels over the top of the Pans, release the Cakes onto the Towel and then place the Racks over the bottom of the Cakes to transfer them right side up onto the Racks) This method will keep the Cakes from splitting or cracking when moving them to the Racks.

When the Cakes are cooled completely place one of the Cakes, bottom side up, on a Serving Platter.
Spread a generous amount of Jam on the Cake.
Top the Jam with a generous amount of Pastry Cream
Top it with the second Cake, right side up.

Just prior to serving, Dust the top of the Cake with Confectioner's Sugar.
Slice to serve.


This is the best and easiest Pastry Cream I've ever made:

My Favorite Pastry Cream

It can be used for:
Cream Puffs
Icing the center of a layered cake
Strawberry Shortcake
Aebelskiver filling
Trifle
Eclairs
Pastry Cream Crepe Cake
Macaron Filling

This is definitely a Best of the Best recipe!

1 pint of Heavy Cream. (2 Cups)
1 pint of Vanilla Ice Cream (2 Cups), softened.
1 tsp vanilla extract
1 tsp almond extract
1 1/2 boxes of Instant French Vanilla Pudding (3.4 oz Boxes)
Combine ice cream and heavy cream in a mixer with a whisk attachment
Begin whipping on low speed.
Add vanilla and almond extract
Gradually add the pudding mix and combine well.
Refrigerate and use as needed.

Enjoy!
Peace in the Kitchen!

Vegan BBQ Pulled Sweet Potato Sliders.............. Incredible!

We spent the morning at the Dallas Farmers Market today. The Market has been going through some changes over the past few years and it has improved greatly.
There is an enclosed building with some great restaurants, gift shops, an Italian Coffee Shop, Ice Cream, Taco, Fish Market, etc. There are a number of great venues that cater to Vegetarians too.
The Produce vendors are all located in an Open Air Building and they have to be local and most of them are Organic. There is a British Baker, Homemade Soaps, Candles, Spices, Fruits and Vegetables, a Food Truck or two and places to sit and enjoy lunch from additional food vendors.
I discovered a new Food Vendor that serves Vegan BBQ Pulled Sweet Potato Sliders. They're served on a Biscuit with a side salad. I loved the Sliders so much that I asked permission to talk about them on my Blog.
I've posted a link to one of her You Tube Videos. I've also posted an adapted recipe for the sliders at the end of this page.
I look forward to seeing what Deah serves the next time we visit the Market.


Eatertainment with Deah : SEASON PREMIERE - Episode 1 - YouTube
You can see all of her instructional videos on You Tube. Please check them out and I think you'll find them entertaining with some great recipes.

Vegan BBQ Pulled Sweet Potato Sliders.

Here's what you'll need:
A Traditional Box Grater to Shred the Potatoes and prepare the Cabbage Slaw.
I've included a picture at the end of the post.

1- Large Sweet Potato, enough to make 2 1/2 C of Shredded Potatoes. More or less depending on how many you plan on serving.
1 tsp Vegetable Oil
Salt and Pepper to taste.
A Bottle of your favorite BBQ Sauce. You'll use at least 1/2 C depending on your taste and the consistency you want.
You can use Small Toasted Slider Buns or Biscuits. I prefer the Biscuits. Spread the cut sides with Butter and Grill them on a BBQ Grill or a Cast Iron Griddle or Skillet.
I've included a recipe for my favorite  Cole Slaw to serve with them.

Shred the Potato to measure 2 1/2 C. You can adjust the amount and add just enough BBQ sauce to make the right consistency.

In a Skillet on Medium High Heat:
Heat the Oil first.
Add:
Shredded Sweet Potatoes
Stir and cook for about 5 minutes.
Add Salt and Pepper to taste.
Continue to flip them as they fry
.
They should begin to get crispy and crunchy and then the consistency will change when the BBQ
Sauce is added.

After they're fried for 5 minutes:
Add the Sauce, reduce heat to Low and continue to cook for an additional 10 minutes.
Stir often.

Serve on a Buttered and Grilled Biscuit, with a side of Cole Slaw.


Here's my favorite Cole Slaw and Dressing recipe.
This makes a lot so you'll have plenty left over. Just keep it refrigerated in a Jar for the next meal.

2 heads of Green Cabbage, thinly sliced or shredded
1/4  head of Purple Cabbage, thinly sliced or shredded
1  Large Onion, chopped
4 large Carrots, shredded
Prepare and mix together in a Large Serving Bowl.
Refrigerate until ready to add Dressing and Serve.


Dressing:

I use a homemade Ranch Dressing.
You can double or triple the recipe , store it in a jar in the refrigerator for other salads.

1 C Mayonnaise
1/2 C Sour Cream
1/2 tsp Vinegar
1 tsp Worcestershire Sauce
1/4 tsp Salt
1/2 tsp Pepper
1/4 tsp Paprika
1/8 tsp Cayenne Pepper
1/4 tsp Garlic Powder
1/4 C Parsley, minced
2 TBS fresh Dill, minced
1 TBS fresh Chives, minced
1/2 C Buttermilk ( add at the end)

Combine all ingredients, except the Buttermilk and whisk well.
Add the Buttermilk at the end to desired consistency.
Place in a jar,  (Shake, Shake, Shake) and store in the refrigerator until chilled.
Just before serving, add the dressing to the cabbage and toss to mix well.

I wanted to talk about the difference between Shredded and Grated.
Many people are confused by these two processes.

Shredding and Grating are two completely different processes that create different results.
There are many types of Graters and Shredders available, but having one that gives you both surfaces is the best.
I've posted a picture of a Box Shredder/Grater.
The front is for Shredding, the back is for Grating.
You can see that the end result will be completely different.

Shredded food results in a thread like shape, Grated creates  smaller, finer pieces.
Think about grated Parmesan Cheese that has a powder like texture, that's Grated.

Shredded Carrots are fine for Cole Slaw where Grated Carrots would not create the desired texture.

This side is the Shredder, the back is the Grater.

Enjoy!
Peace in the Kitchen!

Hippy Granola Reposted

I posted one Granola Recipe called Hippy Maple Pecan.

Here's another one that's Far Out and from the 70's

1970's Hippy Granola:

I toasted the Almonds, Sesame Seeds, Sunflower Seeds and Wheat Germ
in the oven at 350 degrees for about 15 minutes.
Stir them once and watch them carefully.
If I don't have Wheat Germ I've added Flaxseed. If I don't have Raisins I've added Dried Blueberries. You can substitute Pecans for Almonds, etc.
You can substitute ingredients as long as you keep the same amounts.

When I make this recipe, I double it. It never seems to last long.

2 C Rolled Oats
1 C Toasted Almonds
1/4 C Sesame Seeds
1/2 C Toasted Sunflower Seeds
1/2 C Unsweetened Coconut Flakes
1/4 C Toasted Wheat Germ
1 C Raisins
1/2 C Dried Cranberries
1/4 C Safflower Oil
1/2 C Honey

Mix together in a large bowl:
Oats
Nuts
Grains

Drizzle mixture with Oil
Drizzle with Honey
Toss together to coat evenly

Place the mixture on a rimmed sheet pan ( you know, the one with an edge), or in a Roaster.
Bake for 30 minutes at 300 degrees, stirring every ten minutes.
Return it to the bowl.
Add Coconut, Raisins and Cranberries, mix well.
Return to the Sheet Pan or Roaster , break up the clumps, spread evenly and cool completely.
Store in an airtight container.

Enjoy!
Peace in the Kitchen

Hippy recipes adapted from Taylor Camp

I wrote a post on the Blog about Taylor Camp Muffins along with a recipe. I added some photographs but I didn't explain in detail what the Camp was all about. If you've never heard of Taylor Camp, you can research it. It was a very Hippy Commune located in Hawaii. The stories and the photographs are quite interesting.  It was a very Trippy Place but not so uncommon during it's time.
I've decided to add another very Hippy Commune Recipe that they may have made at Taylor Camp. Here is the recipe for The Hippy in the Kitchen's Treats.

The Hippy in the Kitchen Treats:

Here's what you'll need:
1 - 8" X 8" pan lined with 2 pieces of Parchment Paper extending 2" over all 4 sides.
Spray it lightly with a Vegetable Cooking Spray.

The First Layer:
1/2 C Pure Maple Syrup (Buy the best you can afford)
1/2 C Lyle's Golden Syrup ( No substitutions for this ingredient)
1/2 C Almond Butter
1/2 C Chopped Dark Chocolate (buy the good stuff)
2 TBS Coconut Oil
1/4 tsp French Sel de Mer (Sea Salt) We get ours in France.
4 C Cocoa Rice Krispies Cereal

The Second Layer:
2 TBS Coconut Oil
1/2 C Chopped Dark Chocolate (same as in the First Layer, the good stuff)
1/4 C Chopped Pecans
1/4 C of the same Sel de Mer as in the First Layer

First Layer Preparation:

In a Saucepan on Medium High Heat:
Maple Syrup
Golden Syrup
Bring to a Boil, stirring with a Silicone Spatula.
Remove from the Heat.

Fold in:
Almond Butter
Chocolate
Coconut Oil
Salt
Mix well until completely incorporated.

Fold in:
Cereal

Spoon evenly into the Pan.
Press with an Offset Spatula.

Second Layer Preparation:

In a Saucepan on Low Heat:
Coconut Oil
Chocolate
Stir constantly until melted and well combined.
Pour evenly over the first layer.
Spread smoothly with an Offset Spatula.

Sprinkle evenly with Pecans
Sprinkle evenly with the Salt.
Set aside on a rack to cool completely.

Lift the Parchment Paper to release the Treats.
Transfer to a Cutting Board.
Cut into Squares.

Enjoy!
Peace in the Kitchen!

Taylor Camp Muffins:

I named these but I don't think I can take the time to explain it.

Maybe someone that reads this knows the story.

This is a classic Hippy Muffin Recipe.

Non Stick Cooking Spray ( yes it was around in the 60's and 70's)

1/2 C Whole Wheat Flour
1/2 C All Purpose Flour
3/4 C Chopped Walnuts that have been toasted.
1/2 C Toasted Wheat Germ
1/2 C Brown Sugar ( packed)
1 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Cinnamon
1/2 tsp Salt
2 Medium Carrots, peeled, grated.
1 Large Zucchini, peeled, grated
1/2 C Plain Yogurt
5 Whites, divided
1/4 C Molasses
1 TBS Orange Zest

Spray a 12 C Muffin Tin with Cooking Spray

Whisk together:
Wheat Flour
All Purpose Flour
Walnuts
Wheat Germ
Brown Sugar
Baking Powder
Baking Soda
Cinnamon
Salt

In another bowl:
Carrot
Zucchini
Yogurt
3 Egg Whites
Molasses
Orange Zest

Fold Flour mixture into Carrot mixture and combine until moist.
Beat remaining Egg Whites with an electric mixer until a stiff peaked meringue forms.
Fold the meringue into the muffin batter.
Spoon into the muffin cups, filling to the top of each cup.
Bake at 400 degrees for 25 minutes or until a toothpick comes out clean.

Enjoy!
Peace in the Kitchen!

Hippy Muffins and Cookies

There were definitely some iconic baked goods in the Hippy community. They were usually considered to be healthy, natural, organic, etc!
Here are a few recipes that I believe are considered to be 60's Hippy recipes.


Hippy Baked Oatmeal Muffins

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 6 Cup Muffin Pan brushed well with Pan Release Mix.(equal parts of Crisco, Vegetable Oil and Flour) Mixed well and refrigerated in a jar. I always have it available for all of my baking needs.


2 C Old Fashioned Oats
1/2 C Mashed Ripe Banana
1/2 C Pumpkin Puree
1/3 C Almond Milk
1/3 C Dried Cranberries
1/4 C Slivered Almonds
2 TBS Almond Milk
3 TBS Pure Maple Syrup
1/2 tsp Almond Extract
1/4 tsp Salt

In a large mixing bowl:
Banana
Pumpkin
Almond Butter
Mash together well.

Add:
Cranberries
Milk
Maple Syrup
Almond Extract
Salt
Mix wel.

Fold in Oats and Almonds.
Use a Large Scoop and fill each cup.
Bake 20 minutes.
Remove the pan to a rack for 5 minutes.
Transfer the muffins to the rack to cool completely.

Enjoy!
Peace in the Kitchen!




Sunflower Cookies:
This recipe was shared with me by my Niece.
Thank you Jennifer for this groovy recipe!

Preheat the oven to 350 degrees.
Parchment Paper lined Sheet Pans


1/2 C Vegetable Oil
1/2 C Honey
2 Eggs, beaten
1/2 tsp salt
1 1/2 C Shredded Coconut
1 C Sunflower Seeds
1 tsp Vanilla

Mix all ingredients together in a bowl in the order they are listed,
Mix well by hand.
If the dough seems to be too thick, add additional Honey.
Use a small cookie scoop and drop the dough onto a
cookie sheet lined with parchment paper or Silpat.
Bake at 350 degrees for 10 minutes.

Enjoy!
Peace in the Kitchen!


Vegan Hippy Cookies

This is a very Hippy Cookie Recipe.
We made these in the late 60's and early 70's.
I've adapted the instructions to make them more current for today's baking.


3 Mashed Ripe Bananas
1/3 C Apple Sauce
2 C Rolled Oats
1/4 C Almond Milk
1/2 C Raisins
1 tsp Vanilla
1 tsp Cinnamon

Mix all ingredients in a large mixing bowl, by hand.
Drop onto a Parchment Paper lined Sheet Pan with a 1 1/2" Cookie Scoop, 2" apart.

Bake at 350 degrees for 15 - 20 minutes.

Enjoy!
Peace in the Kitchen!


Hippy Bars:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Baking Pan brushed well with melted butter.

1 - 14 oz. Box of Graham Crackers, crush by hand.
1 C Chopped Pecans
1 - 14 oz. cans of Sweetened Condensed Milk
1 1/2 tsp Vanilla
1/2 tsp Salt
1 - 12 oz. Bag of Semi Sweet Chocolate Chips
2 C, or more of Confectioner's Sugar for coating the Bars.

In a large mixing bowl:
Graham Cracker Crumbs
Nuts
Milk
Vanilla
Salt
Mix well by hand.

Fold in Chocolate Chips by hand.
Spoon evenly into the Pan.
Spread smoothly with an offset spatula.
Bake for 30 minutes.
Remove pan to a rack to cool completely.
Cut into squares.
Dip each Bar into the Confectioner's Sugar to coat well.


Enjoy!
Peace in the Kitchen!