Chocolate and Sea Salt Cashews

This is a simple recipe for a Party Snack. I have many recipes for Sweet and Savory Nut Mixes. Cashews are my favorite Nut.

Here's what you'll need:
Preheat the oven to 350 degrees.
A Double Boiler
A Sheet Pan covered with Foil.

2 C Raw Cashews
8 oz. Bittersweet Chocolate, chopped.
1 tsp Sea Salt



On the Sheet Pan:
Raw Cashews in a single layer.
Roast in the Oven for 5 minutes, making sure they don't burn.
Stir half way through the roasting.
Remove Pan to a rack to cool completely.

In the Double Boiler:
Chocolate, until melted.
Remove from Heat.
Add:
Cashews
Stir to coat well.

Transfer back to the Foil Lined Sheet Pan in a single layer.
Immediately sprinkle with Salt.
Refrigerate until chilled and hardened.

Remove and Break apart just prior to serving.
Transfer to a Serving Bowl.

Enjoy!
Peace in the Kitchen!

Chocolate Whipped Cream

It may sound simple but the key to making this delicious Whipped Cream is the use of Cocoa Mix.
I recommend Ghirardelli.
Sometimes the simple recipes are the best. They're tried and true.
My mother made her Chocolate Whipped Cream like this when we were kids. She probably used Nestlé Cocoa.
This is great for Layered Cakes, Cup Cakes, Top off a Cup of Coffee or a Hot Cocoa Beverage.

They're available in a variety of flavors.

For Chocolate Peppermint Whipped Cream

Here's what you'll need:
A Stand Mixer with a Whisk Attachment.
It's better if the Bowl and Whisk are refrigerated until chilled.

1 C Heavy Cream
1/2 C Cocoa Mix

In the Stand Mixer:
Heavy Cream
Beat for 2 minutes.

Add:
Cocoa Mix
Beat until Stiff Peak.
Refrigerate until ready to use.

Enjoy!
Peace in the Kitchen!

Flaming Margarita

There's a restaurant in Hollywood that's famous for their Flaming Margaritas. We've been there with our son. It makes a great presentation at table side. It has the WOW factor. They serve it with a Flaming Lemon Disc but in Texas, I use Lime.

This is also a great, simple Margarita recipe. While there are many varieties of Margaritas, sometimes the original is the best. I have many on the Blog, but this is the basic recipe.

This makes 1 Margarita.

Here's what you'll need:
A Cocktail Shaker
A Rocks Glass
Matches or a Long Utility Lighter

1 1/2 oz. Gold Tequila + additional for Flaming.
1 oz. Fresh Lime Juice + additional for garnish.
3/4 oz. Triple Sec
Ice Cubes
1 Lime for Garnish and Flaming
Coarse Salt

Moisten the Rim of the Glass with some of the additional Fresh Lime Juice.
Hold the Glass, inverted, in your hand and sprinkle the rim with Salt. (this keeps it out of the drink.)

In a Cocktail Shaker:
Ice Cubes (just enough to fill the Glass)
Tequila
The Fresh Lime Juice
Triple Sec
Cover and Shake well.
Strain into the Glass and add the Ice.

Flaming Lime Disc for Garnish:
Cut the Lime in Half.
Scoop out 1 Half and Wedge the other Half.
Cut a Disc from the Scooped out Half.
Float it on top of the Drink.
Add some additional Alcohol.
Place 1 Wedge on the Rim.

To Serve:
Light the Disc with a Match or Long Utility Lighter.

Enjoy!
Peace in the Kitchen!

Mediterranean Crown Appetizer and a Tex - Mex Option

I received this recipe via a video from a friend in France. It was difficult to get a recipe so I copied a link to post it on my Blog. I was able to create some still photographs from the video.
It looks delicious and I will definitely make it.
In order for me to be able to print the recipe I have to break it down and create it myself.
It's an appetizer "crown" or wreath.
It can certainly be customized to your personal taste.

Here are photographs that I took from the video:
They're not in any order but it gives you an idea of the process and the final dish.

Mediterranean Crown Appetizer

Puff Pastry and a bowl to use as a template.

The outer ring is sprinkled with Dried Oregano.

Cut the center into wedges to pull back over the Ring.

Egg Wash

Cover the Ring with Sliced Black Olives.

1 Zucchini, unpeeled and sliced.

Puff Pastry Circle

Tomato slices

Bake at 350 degrees for 20 minutes.

Egg Wash

Here's what you'll need:
Preheat the oven to 350 degrees
1 - Round Pizza Pan
A Bowl create a template in the center of the Puff Pastry Dough.(you'll see it in the video)

This is a pretty vague recipe so the amounts of ingredients will change according to the size Appetizer you make.

Ingredients:

Puff Pastry (enough to create a Pizza Sized Circle)
A Recipe of Fresh Pesto, or a Jar.
3 small Tomatoes, sliced
1 Zucchini, sliced
Feta Cheese
Appetizer sized Mozzarella Balls or pieces of Mozzarella Cheese.
An Egg Wash to brush on the Pastry Ring.
Sliced Black Olives
Dried Oregano

Here's a link to the video:

Couronne méditerranéenne

Enjoy!
Peace in the Kitchen!

Here's another option:
Preheat the ove to 375 degrees.

Create your favorite Tex-Mex filling of Ground Beef, Cheese, Jalapeños with Taco Seasoning.

Here's a suggestion:

1 lb. of Ground Beef or Gimme Lean Vegetarian Meatless Ground.
1 Package of Taco Seasoning Mix.
1 - Diced Jalapeño
1 Cup of Shredded Sharp Cheddar Cheese.

In a large Skillet on Medium High Heat:
Sauté the Beef until browned.

Add:

Seasoning Mix
1/2 C Water
Jalapeño
Simmer 5 minutes. Stirring often.
Transfer to a Bowl.
Add:
Cheese
Mix well.
Spoon over the Dough.

Garnish Filling Suggestion:
Shredded Lettuce, Chopped Tomatoes, sliced Black Olives, Guacamole and Salsa.

Bake for 20 - 25 minutes.
After it's baked, transfer to a Serving Platter and fill the center with Shredded Lettuce, Chopped Tomatoes, sliced Black Olives, Guacamole and Salsa.

Serve with Tortilla Chips


Enjoy!
Peace in the Kitchen!

Parmesan Potato Stacks Baked in a Muffin Tin.

Wow, I just received this video and I had to post it on the Blog. This is comfort food at its best. They look delicious. This would be a great side dish for a family gathering or when you'r asked to bring a dish to an event. It's convenient to make them in a Muffin Tin. They'd be easy to transport in a Tupperware container and then  heated in a Microwave just prior to serving.

Parmesan Potato Stacks Recipe

Enjoy!
Peace in the Kitchen!

Tomato Soup and Grilled Cheese Croutons

When Fall arrives and the weather begins to get cold, I make Soup. We usually make Soup every weekend. I have so many Soup recipes on the Blog.

This one is from Ina Garten, so I decided to post the link. When I do that, I have the right to post the photograph. I think it was the Croutons that drew me to this recipe. 

A friend of mine shared this recipe. Thank you Lisa!

Easy Tomato Soup & Grilled Cheese Croutons Recipe : Ina Garten ...

Enjoy!

Peace in the Kitchen!

Quinoa, a Collection of Recipes

I'll be adding more Quinoa to my diet this year.

It's considered to be a Superfood. It speeds up energy levels with iron and magnesium.
It keeps you feeling full with fiber. It's a healthy whole grain.
It can be eaten for breakfast, lunch or dinner.

Quinoa Tabbouleh Salad

Crumbled Feta Cheese for Garnish.

In a Serving Bowl:

3 C Cooked and Cooled Quinoa.
1 1/2 C Fresh Chopped Parsley
1 C Fresh Chopped Mint
1/4 C Fresh Chopped Chives
2 C Cherry Tomatoes, cut into quarters.
Stir and mix well.

Dressing:

1 TBS Fresh Lemon Juice
2 TBS Lemon Zest
1 C Fresh Chopped Parsley
1 C Fresh Chopped Mint
1/4 C Fresh Chopped Chives
2 TBS Olive Oil
Salt and Pepper to taste.
Mix well.
Pour over the Quinoa Mix.

Sprinkle evenly with Feta Cheese.

Enjoy!
Peace in the Kitchen!




Quinoa and Spring Mix Salad

This is one of my favorite salads. Most of the Restaurants I eat at are offering so many more Vegetarian options. My two new favorites are Zoës Kitchen and Mod Market. The menus are incredibly vegetarian friendly and.....healthy!

Quinoa and Spring Mix Salad:

4 C Spring Mix Greens
4 C Cooked Quinoa
1 C Fresh Blueberries
1/2 C Chopped Pecans
1 Avocado, diced
1/3 C Crumbled Feta Cheese

Dressing:
1/4 C Mayonnaise (Low-fat is OK, if you think it will make you feel like it's healthier)
My personal choice of dressing is always Olive Oil and Apple Cider Vinegar.
1 TBS Plain Yogurt
2 TBS Granulated Sugar
4 tsp Whole Milk
1 1/2 tsp Apple Cider Vinegar
1 1/2 tsp Poppy Seeds

Whisk all ingredients for the dressing in a jar and refrigerate 1 hour.

Toss all Salad ingredients in a Serving Bowl.
Toss the Dressing into the Salad just prior to serving.

Enjoy!
Peace in the Kitchen!




Tex - Mex Red Organic Quinoa served as a Side Dish or Main Dish Salad.

Here's a really nice Side Dish or Main Dish Salad.
If served as a salad, I would add slices of Avocado and a dollop of Sour Cream. You can also add Dried Cranberries, Fresh Blueberries and Chopped Pecans.

Tex - Mex Quinoa

1 TBS Olive Oil
2 Cloves of Garlic, minced
1 1/4 C Vegetarian Chicken Broth
1 C Organic Red Quinoa, uncooked and rinsed
1 (14.5oz.) can of Ro-Tel Tomatoes
1 (15.5oz.) can of Black Beans, drained and rinsed
1 1/2 C Corn
1/2 tsp Cumin
1 tsp Adobo Seasoning
1/4 C Chopped Fresh Cilantro

Garnish:
Shredded Queso Quesadilla

In a large saucepan on medium high:
Oil, until hot

Add:
Garlic
Broth
Quinoa
Tomatoes
Beans
Corn
Cumin
Adobo Seasoning
Reduce to simmer and cook for 25 minutes, stirring occasionally.

Fold in Cilantro just before serving.
Garnish individual servings with Shredded Cheese.

Enjoy!
Peace in the Kitchen!



Minestrone Soup with Quinoa and Kale

"In celebration of this time of harvest, when fresh local vegetables are available almost everywhere, go explore the farmer's markets, stop at farm stands, or just grab your favorite fresh veggies wherever you can, and make a minestrone. Express yourself!"

I recently posted a bean soup recipe that I created that's very similar to this. I like this one with the addition of Quinoa and Kale.
This adapted recipe comes from Food Matters. 
When it asks to dice vegetables, use a medium rough dice.

2 TBS olive oil
1 sweet onion, diced
2 celery stalks, diced
3 carrots, diced
2 C fresh zucchini, diced
2 C green beans cut into 1" pieces
1 green bell pepper, diced
1 red pepper
1 - 28oz. can of crushed tomatoes with the juice
4 C water
1 15oz. can cannellini beans with juice
1 15oz. can chick peas or garbanzo beans with juice
1 C quinoa
2 C chopped kale, stems removed
1 tsp salt (to taste)
1 tsp black pepper (to taste)
1/8 tsp red pepper flakes

In a large stock pot:
heat the pot, add oil and heat
Add:
onion
carrot
celery
Saute for 5 minutes

Add"
garlic
red pepper flakes
Cook 1 minute

Add:
zucchini
green beans
salt and pepper
turmeric
Cook for 3 minutes

Add:
tomatoes
water
Bring to a boil
Lower heat and simmer 2 minutes

Add:
quinoa
Cover and cook for 15 minutes

Remove cover and Add:
Kale
cannellini beans
Return to boil & cook 5 minutes

Enjoy!
Peace in the Kitchen!



Quinoa Burger:
They can also be served as a Wrap with Large Romaine Lettuce Leaves. See NOTE below.

7 tsp Canola Oil, divided.
3/4 C Finely Diced Onion
1/2 C Finely Diced Carrot
3 Cloves of Garlic, minced.
3/4 C Water
/3 C Uncooked Quinoa.
1/2 C Bread Crumbs
1/2 tsp Salt
1/2 tsp Pepper
1 1/2 C Canned, rinsed and drained Chick Peas.
1 Egg
2 TBS Tabasco Sauce

Whole Wheat Hamburger Buns
Romaine Lettuce Leaves
Thick Slices of Tomato

In a Saucepan on Medium High Heat:
2 tsp Oil, until Hot.
Onion
Carrot
Garlic
Cook 3 minutes, stirring well.

Add:
Water
Quinoa
Bring to a Boil.
Cover it and Reduce Heat to Medium.
Simmer 15 minutes, until liquid is absorbed.

Transfer to a bowl.
Set aside to cool.

In a Food Processor:
Quinoa
Bread Crumbs
Salt and Pepper
Chick Peas
Egg
Pulse just until mixture is blended.
Transfer to a Bowl.
Shape Mixture into 4 Patties.

In a Skillet on Medium High Heat
3  TBS Oil, until Hot.
Cook Patties 3 minutes on each side, until Golden Brown.

In a Small Bowl:
Remaining Oil
Tabasco
Mix well.

Serve each Burger on a Bun with Lettuce Tomato and Tabasco Mixture.

NOTE: 
If served as a Wrap:
Break up the Burger.
Top with Diced Tomato and Tabasco Mixture.
Wrap it in Large Romaine Lettuce Leaves.


Enjoy!
Peace in the Kitchen!




Quinoa Salad

1/2 C Water
1/4 C Quinoa, rinsed and drained.
2 TBS Pine Nuts
2 TBS Fresh Chopped Cilantro
1 TBS Lime Juice
2 tsp Sliced Green Olives

In a Saucepan on Medium High Heat:
Water
Bring to Boil.

Add:
Quinoa
Cover and cook 10 minutes.
Transfer to a serving bowl.

In a Skillet on Medium High Heat:
Pine Nuts
Heat until Golden Brown.

Add to the Quinoa Bowl:
Pine Nuts
Cilantro
Lime Juice
Olives
Mix well before serving.

Enjoy!
Peace in the Kitchen!



This filling can also be used in Acorn Squash. In this recipe the Squash is Microwaved but it can also be baked. The recipe includes both versions.

Vegetarian Mushroom and Quinoa Stuffed Butternut Squash.


Here's what you'll need if baking:
Preheat the oven to 350 degrees.
Sheet Pan lined with Parchment Paper.

Or:
A microwave Oven and a microwave safe baking dish.
Plastic Wrap

1 - 2 Pound Butternut Squash, cut lengthwise and remove seeds. (or 2 Acorn Squashes prepped the same way)
1 C Hot Water (for the microwave version)
5 tsp Vegetable Oil
12 ounces of sliced Shitake Mushrooms
2 tsp Fresh grated Ginger
4 Cloves of Garlic, minced.
Salt and Pepper to taste.
6 oz. Fresh Baby Spinach Leaves
3 TBS Butter, cut into small pieces.
1/2 C Quinoa
1/4 C Bread Crumbs


Microwave version:
Place Squash, cut side down in the baking dish.
Add:
Water
Cover with Plastic Wrap.
Microwave on High for 15 minutes, until tender. Set aside.

Prepare the Filling.

In a Skillet on Medium High Heat:
Oil
Until Hot.
Add:
Mushrooms
Ginger
Garlic
Stir and sauté about 5 minutes.

Add:
Salt and Pepper to taste.
Spinach
Cook just until Spinach wilts.

Scoop out the Squash and add it to the Skillet. Keep the Squash Halves to fill.
Stir well.
Cook about 2 minutes.

Spoon evenly into the Squash Halves.

Wipe the Skillet clean.

Add:
Butter until melted.
Add:
Quinoa
Bread Crumbs
Stir and sauté about 2 minutes.

Transfer Squash to serving Plates.
Top each with the Quinoa and serve Hot.

Baked Squash Version:

Cut Squash in Half and Place cut side up on a Sheet Pan lined with Parchment Paper.
Brush each with some Vegetable Oil.
Sprinkle with Salt and Pepper to taste.
Bake for 40 minutes.

Prepare filling as directed above.

Remove Squash when Baked and fill with the Quinoa mixture.
Return to the oven and continue to bake for 10 minutes.
Serve immediately.

Enjoy!
Peace in the Kitchen!