Wednesday, April 5, 2017

Fingerling Potatoes Baked in Salt

Here's an interesting and flavorful way of making Fingerling Potatoes. It's quite simple, they're baked in layers of Salt and Rosemary. Removed, Brushed and Served Drizzled with Olive Oil. You can also add Butter, Sour Cream and Chives for Garnish.



Fingerling Potatoes Baked in Salt

Here's what you'll need:
Preheat the oven to 400 degrees.
A Deep Cast Iron Skillet. (I have a Deep Chicken Fryer)
You can also use a 9" X 13" Baking Pan

A 3 Pound Box of Kosher Salt
2 Pounds of Fingerling Potatoes
Sprigs of Fresh Rosemary
Olive Oil for Serving.

Options:
Butter
Sour Cream
Chives


In the Skillet:
1/3" of Salt
A Single Layer of Potatoes.
A Layer of Rosemary.
Cover with remaining Salt.

Bake for 35 - 45 minutes.
Remove Potatoes.
Brush off the Salt.
Serve Hot garnished with a  Drizzle of Olive Oil and your favorite toppings.

Enjoy!
Peace in the Kitchen!

Tuesday, April 4, 2017

Zucchini Crudité Rolls

Here's a great Light Summer Recipe. It can be served as an Appetizer or a Vegetarian Entrée.
You can customize them according to your personal taste.

Options:
Spring Onion Matchsticks
Green Bell Pepper Matchsticks
Celery Matchsticks




Zucchini Crudité Rolls

2 Medium Zucchinis
Half of an 8 oz. Container (4 oz.) Garden Vegetable Cream Cheese.
1 tsp Fresh Lime Juice
Carrot, trimmed into Matchsticks
Cucumber, don't peel, trimmed into Matchsticks.
Large Radishes, trimmed into Matchsticks.
Red Bell Pepper, trimmed into Matchsticks.
Avocado, diced.
A Bowl of your favorite Ranch Dressing.
Fresh Sprigs of Parsley for Garnish
Salt and Pepper to taste.

Here's what you'll need:
A Large Vegetable Peeler

Slice each Zucchini, (don't peel) into this long strips.
Transfer to Paper Towels and Pat Dry.



In a Small Mixing Bowl:
Cream Cheese
Lime Juice
Mix until Creamy Smooth.

Lay out a Zucchini Strips Horizontally, in front of you on a flat surface.
Spread each one with a layer of Cream Cheese.

Gather some of each of the Matchstick Vegetables and some Diced Avocado and place them onto the Left End of the Zucchini Strips.
Beginning at the Left End, Roll the Strip tightly.

Transfer to a Serving Platter, standing up.
Garnish with a Sprig of Fresh Parsley.
Serve with a Bowl of Ranch Dressing.
Salt and Pepper to taste.

Enjoy!
Peace in the Kitchen!







Soufflé and Bibb Lettuce, with Bistro Vinaigrette

A Soufflé, a simple and easy Soufflé. When we think of a Soufflé, it's usually something French and something difficult so we never try one. This is the Soufflé for the inexperienced Chef, the Home Cook, the person that wants to make an impression. It's light, fluffy and most of all, it's very easy.

Serve it with a Simple Bibb Lettuce Salad and a French Bistro Vinaigrette Dressing. (recipe to follow)




Here's what you'll need:
Preheat the Oven to 375 degrees.
1 - 1 1/2 Qt. Soufflé Dish coated with a Vegetable Cooking Spray or Brush well with Softened Butter.

6 Eggs, separated
1 - 8 oz. container of Chive and Onion Cream Cheese.

In a Mixing Bowl with a an Electric Mixer on High:
Egg Whites
Beat until Stiff Peak.

In another Mixing Bowl with an Electric Mixer:
Cream Cheese
Beat until Creamy Smooth.

Add:
Egg Yolks
Beat just until well combined.

Gently Fold in by Hand with a Silicone Spatula:
Egg Whites
Fold in just until combined.

Spoon into the Soufflé Dish.
Smooth the top with a Spatula.

Bake for 25 minutes.
It should Puff Up and be Golden Brown.


French Bistro Vinaigrette:


Bibb Lettuce
You can add your favorite Salad Ingredients.


In a Mixing Bowl:
1/2 C Olive Oil
1/4 C White Wine Vinegar
3 TBS Creme Fraiche
1 tsp Whole Grain French Mustard
1/4 tsp Granulated Sugar
Salt and Pepper to taste

Whisk well.
Transfer to a serving Bowl.
Drizzle over Bibb Lettuce.


Enjoy!
Peace in the Kitchen!

Simple Corn Casserole

I have so many recipes using Corn. It may be my favorite Casserole ingredient. I also love great Cast Iron Skillet Corn Bread. This is one of the plain Corn Casserole recipes that I make.



Simple Corn Casserole:

This is a vintage Amish/Mennonite recipe from one of my many cookbooks from the Mennonite Relief Sale in Kansas.

1 Can of Whole Kernel Corn, drained.
1 Can of Cream Style Corn
8 oz. of Sour Cream
1 Egg
1 package of Jiffy Corn Muffin Mix
1 small Onion, diced
Salt and Pepper to taste
Dried Parsley

Combine all ingredients in a large mixing bowl.
Salt and Pepper to taste.
Dried Parsley to taste.

Heavily butter an 8"X 8" casserole dish.
Bake at 350 degrees for 45 minutes.

Enjoy!
Peace in the Kitchen!


Monday, April 3, 2017

Cheddar Cornbread Waffles

There are so many recipes for a Waffle Iron other than traditional Waffles. I have an entire post dedicated to them. I like this Waffle made with Cheddar Cheese. These can be topped with Salsa and Sour Cream or served with a hefty spoonful of Chili.



Here's what you'll need:
A Waffle Iron

1 1/2 C Flour
1 C Yellow Cornmeal
2 tsp Granulated Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
2 C Buttermilk
2 Eggs
6 TBS Butter, melted
2 C Shredded Cheddar Cheese

Toppings:
Salsa/Piquante Sauce
Sour Cream
Pickled Nacho Jalapeño Slices
Chili
Additional Cheddar Cheese

In a Large Mixing Bowl:
Flour
Cornmeal
Sugar
Baking Powder
Baking Soda
Salt
Whisk well by hand.

In another bowl:
Buttermilk
Eggs
Whisk well by hand.

Make a well in the Dry Ingredients.
Add:
Wet Ingredients.
Fold in by hand just until combined. Keep it a bit Chunky.

Fold in just to combine well:
Butter
Cheese
Don't over mix.
Keep it a bit Chunky.

Spray the Waffle Iron with Vegetable Cooking Spray.
Add:
3/4 C Batter for a Belgian Waffle Maker, or an amount that fits your Waffle Iron. We have a Belgian Waffle Maker that makes thick Waffles.

Transfer to individual  serving Plates and top with everyone's favorite toppings.

Enjoy!
Peace in the Kitchen!


Sunday, April 2, 2017

Hippy Muffins

These are such an iconic Hippy Muffin. We made these in the 60's and 70's.



Hippy Muffins

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 24 cup Muffin Tin with Paper Liners sprayed with a Vegetable Cooking Spray.
The recipe makes 21 Muffins.

3/4 C Granulated Sugar
2 1/4 C Flour
1 1/2 tsp Cinnamon
2 tsp Baking Powder
1/2 tsp Salt
1/2 C Shredded Sweet Coconut
1/2 C Chopped Walnuts
1 C Grated Zucchini, squeezed dry. I use a Box Grater on the largest holes.
2 C Grated Carrots. Box Grater on the largest holes.
1/2 C Applesauce
1/2 C Maple Syrup
3 Eggs
1/2 C Vegetable Oil
1 tsp Vanilla

In a Large Mixing Bowl:

Sugar
Flour
Cinnamon
Baking Powder
Salt
Coconut
Walnuts
Whisk well with a large Balloon Whisk.

Fold in by hand just until combined:
Zucchini
Carrot

Create a large well in the center of the bowl.
Add:
Applesauce
Maple Syrup
Eggs
Oil
Vanilla
Whisk just until combined.

Spoon evenly among the Cups using a Muffin Scoop/Cupcake Scoop.

Bake 25 - 35 Minutes.
A toothpick in the center should come out clean.

Remove Pan to a Rack to cool for 5 minutes.
Transfer Muffins in the Liners to the Rack to cool completely.

Enjoy!
Peace in the Kitchen!


Vegetable Couscous and a variety of Summer Vegetarian Entrées

Here's a great Summer Vegetarian Entrée ( Vegetable Couscous)  It's served Family Style from a Large Serving Platter.
I'm putting together a collection of Summer Vegetarian Entrées.



Vegetable Couscous
Mushroom Croque Monsieur
Potato and Egg Cocottes
Baked Eggplant with Creamed Spinach
Fettuccine with Asparagus
French Onion Soup Tartine
Stuffed Zucchini Boats
Tex - Mex Penne Pasta
Spinach and Avocado Panini


Vegetable Couscous

Here's what you'll need:
1 - 7-8 quart Heavy Stock Pot with a Lid.
1 - medium Saucepan for the Couscous.

1 1/2 TBS Olive Oil
1 Medium Onion, diced.
2 tsp Minced Garlic
2 TBS Tomato Paste
1 TBS Harissa
1/2 tsp Cinnamon
1/4 tsp Ginger
2 1/2 C Vegetable Broth, divided.
2 lbs of Sweet Potatoes, cut into 1" cubes,
4 Medium Zucchinis sliced into 1/2" pieces.
4 Medium Carrots peeled and cut into 1/2" pieces.
3 C Shredded Cabbage
1/3 C Dried Apricots
1/3 C Golden Raisins
Salt and Peppet to taste
2 C of Canned Chick Peas, drained.
1 1/2 C Dry Couscous

In the Stock Pot on Medium Heat:
Oil, until Hot.
Onion, Sauté until soft.
Garlic for 1 minute.
Stir well.

Add:
Tomato Paste
Harissa
Cinnamon
Garlic
1/2 C Broth
Whisk well until combined.
Bring to a Boil.

Add:
Sweet Potato
Zucchini
Carrot
Cabbage
Apricots
Raisins
Stir well to combine.

Add:
Remaining Broth
Bring Back to a Boil.
Salt and Pepper to taste.

Cover, reduce heat to Low.
Simmer for 1 Hour.
Stirring occasionally.

Remove from Heat.
Add:
Chick Peas, mix well and set advise.

Prepare Couscous according to package directions.
Transfer to a Large Serving Platter.
Top with the Vegetables.

Serve Family Style.

Enjoy!
Peace in the Kitchen!


Mushroom Croque Monsieur:

This is a vegetarian version of the classic French Croque Monsieur.

Here's what you'll need:
Preheat the oven to 350 degrees.
Large Skillet
A Food Processor
1 - Rimmed Sheet Pan

 Filling:
12 Slices of French Country Style Bread
8 TBS Softened Butter, divided.
1 - 8 oz. Package of Crimini Mushrooms
2 TBS Minced Shallot
2 C Shredded Gruyère Cheese
2 TBS Grated Parmesan Cheese

Sauce:
1 1/2 TBS Butter
1 1/2 TBS Flour
1 1/2 C Whole Milk
1/2 C Grated Parmesan Cheese
A Pinch of Nutmeg
Salt and Pepper

In a Saucepan on Medium Heat:
3 TBS Butter until Melted.
Flour
Whisk 2 minutes.

Add:
Milk
Whisk well.
Increase Heat to Medium High.
Whisk until it Boils.
Continue heating for 5 Minutes.
Remove from Heat

Add:
Cheese
Nutmeg
Salt and Pepper to taste.
Stir well to combine.


In a Food Processor:
Mushrooms
Pulse until finely chopped.
Set aside.

In a Skillet on Medium High Heat:
3 TBS Butter until melted.
Mushrooms
Shallot
Sauté for 8 minutes. Stirring often.
Transfer to a Bowl to cool.

Heat the Broiler in the Oven.
Spread each slice of Bread on 1 Side with remaining Butter.
Transfer to the Sheet Pan, Butter side up.
Watch carefully as it broils just until Golden Brown.

Remove to a Rack to cool completely.

Have the Oven preheated to 350 Degrees.

On the Sheet Pan:
6 of the Bread Slices, Golden Side down.
Sprinkle with some of the Gruyère Cheese.
Top with another slice of Bread, Golden Side Up.

Press to Compress.
Spread 2 TBS of Sauce over the top of the Bread.
Top evenly with Mushroom Mixture.
Sprinkle evenly with remaining Gruyère Cheese.
Sprinkle evenly with Parmesan Cheese.

Return to the Oven and Bake for 10 minutes.
Until the Cheese is Golden Brown.

Transfer to a Serving Platter.

Enjoy!
Peace in the Kitchen!



Potato and Egg Cocottes
This Recipe make (4) - 1 C Ramekins coated with a Vegetable Cooking Spray.

Here's what you'll need:
Preheat the Oven to 350 degrees.
1 - Sheet Pan


1 Pound of New Potatoes
1 TBS Olive Oil
2 C Sliced Shitake Mushrooms
1 C Sliced Crimini Mushrooms
1 Small Onion, sliced.
Salt and Pepper to taste.
2 C Baby Spinach
1 3/4 C Prepared Creamy Mushroom Soup
1 C Shredded Fresh Fontina Cheese, divided.
4 Large Eggs

Heat the Potatoes in a Microwave for 8 minutes.

In a Large Skillet on High Heat:
Oil, until Hot.
Add:
Mushrooms
Onion
Salt and Pepper to taste.
Cook 5 minutes.
Stir often.

Add:
Spinach
Soup
Cook an additional 2 minutes.

Mash the Potatoes with a Blending Fork, lightly.
Divide the Potatoes evenly among the Ramekins.
Sprinkle half of the Cheese over the Potatoes.

Crack 1 Egg on top of each Ramekin.
Transfer to the Sheet Pan in the middle of the oven.
Bake for 13 - 15 minutes.
Move the rack to the top shelf under the Broiled.
Turn the Oven to the Broiler.
Broil 1 - 2 minutes, until the whites are firm and the yolks are still runny.

Serve Immediately.

Enjoy!
Peace in the Kitchen!




Baked Eggplant with Creamed Spinach

Here's what you'll need:
Preheat the Oven to 375 Degrees.
1 - Sheet Pan, lined with Foil and coated with a Vegetable Cooking Spray + additional Spray.

1/2 C Flour
1/2 C Bread Crumbs, divided
1/2 C Grated Parmesan Cheese
2 Large Eggs, beaten.
4 - 3/4" Thick slices of Peeled Eggplant. Cut from the Center.
Salt and Pepper
1 - Box of Frozen Spinach, thawed and squeezed dry. Set aside.
1 oz. Cream Cheese
1 C Prepared Marinara Sauce
1 C Shredded Mozzarella Cheese

Spoon Flour into a bowl large enough to hold a slice of Eggplant.
Spoon Bread Crumbs and Parmesan Cheese into another bowl and whisk well. (remove 1 TBS and set aside)
Pour Beaten Egg into another bowl.

Season Eggplant to taste with Salt and Pepper.
Coat the Eggplant Slices.
Dip in Flour then Egg then Breadcrumbs. Coating each side well.
Lightly Spray each side with Vegetable Cooking Spray.
Transfer to the Sheet Pan.
Bake 12 minutes.
Flip them and Bake an additional 12 minutes.
Remove Pan to a Rack and set aside.
Keep the oven on.

In a Large Skillet on Medium High Heat:
Coat with Cooking Spray.
Add:
Spinach
Cook for 3 minutes.
Transfer to a Tea Towel.
Squeeze out excess liquid.
Transfer to a Cutting Board and Chop into small pieces.

Wipe the Skillet clean with Paper Towels.
Spray it again with Cooking Spray.
Place it on Medium High Heat.

Add:
Spinach
Cream Cheese
Reserved Bread Crumbs
Cook 3 minutes.
Stirring often.

Spread each slice of Eggplant with some of the Marinara Sauce.
Spoon some of the Spinach Mixture on top.
Sprinkle with Mozarella Cheese.

Return to the Oven to Bake for an additional 5 minutes.

Serve Immediately.

Enjoy!
Peace in the Kitchen!


Fettuccine with Asparagus

Here's what you'll need:
A Large Skillet with a Lid
Food Processor

5 TBS Olive Oil
5 Garlic Cloves, minced
2 Pounds of Fresh Asparagus. Trim and cut into; 1" Lengths on the diagonal.
3 TBS Fresh Lemon Juice
1/4 tsp Pepper
Salt to taste
8 0z. Fettuccine Pasta
1 TBS Lemon Zest

In a Skillet on Medium Heat:
3 TBS Oil until Hot.
Add:
Garlic
Sauté 2 minutes.

Add:
Asparagus
Salt to taste
Sauté 2 minutes.
Cover and cook for 5 minutes.
Remove half of the Asparagus and set aside.

Continue cooking Asparagus in the Skillet for an additional minute.
Transfer to a Food Processor.
Add:
Lemon Juice
Pepper
Remaining Oil
Pulse until Creamy Smooth.

Cook Pasta according to Package Directions.
Drain, reserving 1/4 C of the Water.
Return Pasta to the Pot.
Add:
Asparagus Sauce
Reserved Pasta Water
Lemon Zest

Stir in Reserved Asparagus.
Serve Hot.

Enjoy!
Peace in the Kitchen!


French Onion Soup Tartine

Here's what you'll need:
Preheat the Oven to Broil
A Sheet Pan lined with Foil

2 TBS Olive Oil, divided.
1 Medium Vidalia Onion, Quartered and Sliced.
1 Medium Red Onion, Quartered and Sliced.
3 Small Yellow Onions, cut to 1/8" Slices.
2 TBS Dry White Wine
2 C Vegetable Broth
1/2 tsp Honey
1 Sprig of Fresh Thyme
4 Slices of Country French Bread
1 C Grated Gruyère Cheese

In a Saucepan on Medium Heat:
1 TBS Oil, until Hot
Add:
Vidalia Onion
Red Onion
Cover and cook 15 minutes.

In a Large Skillet on Medium High Heat:
Remaining Oil
Yellow Onion Slices
Cook 5 minutes.
Flip them and cook an additional 5 minutes.
Transfer to Paper Towels to drain.
Remove and Set Aside 12 of the best looking Slices.
Chop the remaining.
Add them to the Saucepan with the other Onions.

Continue cooking for 5 minutes, uncovered.
Stir often.

Add:
Wine
Cook for 2 minutes, stirring.
Most of the liquid should evaporate.

Add:
Broth
Honey
Thyme
Salt and Pepper to taste.
Simmer for an additional 20 minutes.
Stirring often.
Most of the liquid should evaporate.
Remove from Heat and set aside.


Preheat the Oven Broiler.
Transfer the Bread slices to the Sheet Pan.
Spread each Slice with an equal amount of the Onion Mixture.
Sprinkle evenly with Cheese.
Top each piece with 3 of the reserved Onion Slices.
Broil 2 - 3 minutes.
Cheese should be Golden Brown.

Serve Hot.

Enjoy!
Peace in the Kitchen!


Stuffed Zucchini Boats

Here's what you'll need:
Preheat the Oven to 350 degrees.
! Sheet Pan lined with Foil.


4 Large Zucchinis, Cut in half lengthwise. Scoop out Seeds and remove.
Scoop out some of the Flesh leaving 1/4" of the Shell.
Chop the Flesh and set aside.

1 TBS Olive Oil
1 1/2 C Diced Onion
1 C Diced Red Bell Pepper
1 C Cooked Chickpeas
1 C Diced Fresh Tomatos, seeded.
2 tsp Dreid Thyme
1 C Shredded Gruyère Cheese
4 C Plain Yogurt1/2 tsp Paprika
1/2 C Bread Crumbs

Transfer the Zucchini Boats to the Sheet Pan.

In a Skillet on Medium Heat:
Oil, until Hot.
Add:
Onion
Bell Pepper
Chickpeas
Tomato
Thyme
Reserved Zucchini Flesh.
Cook 5 minutes, stirring occasionally.

Fill each Zucchini Boat with 1/2 C of the Mixture.

In a Small Mixing Bowl:
Cheese
Yogurt
Paprika
Stir to combine well.
Top each Boat evenly with the Mixture.
Sprinkle evenly with Bread Crumbs.
Bake 20 minutes.

Serve Hot.

Enjoy!
Peace in the Kitchen!


Tex - Mex Penne Pasta

Here's what you'll need:
Food Processor
Pasta Pot

1 C Packed Fresh Cilantro Leaves
1 1/2 C Corn, divided.
1/3 C Heavy Cream
1 Garlic Clove, minced.
1 1/2 tsp  Cumin, divided.
8 oz. Penne Pasta
1 TBS Olive Oil
2 Poblano Chiles, halved, seeded, Sliced at an angle in 1/2" Strips.
1 Medium Onion, Sliced.
Salt and Pepper to taste.
1/2 C  Crumbled Queso Fresco

In the Food Processor:
Cilantro Leaves
1/2 C Corn
Cream
Garlic
1/2 tsp Cumin
Pulse to Purée.
Set Aside.

Cook Pasta according to package directions.
Drain, reserving 3/4 C of the Liquid.

In a Large Skillet on High Heat:
Oil, until Hot.
Add:
Chiles
Onion
Cook 10 minutes.

Add:
Remaining Corn
Remaining Cumin
Stir to mix well.

Add:
Pasta
Cilantro Cream
Toss to combine.
Add enough of the Reserved Liquid to moisten, 1/4 C at a time.
Stir to combine well after each addition.
Season to taste with Salt and Pepper.

Transfer to a Large Serving Platter.
Sprinkle with Cheese.

Serve Hot.

Enjoy!
Peace in the Kitchen!


Avocado and Spinach Panini
A Panini Maker or a Cast Iron Grill Pan.
Another Cast Iron Skillet to use as a weight when using a Grill Pan.


4 - 4 oz. Ciabatta Rolls, split in half.
1/2 C Shredded Swiss Cheese
2 Avocados, halved and thinly sliced.
1/3 C of thinly sliced Smoked Sun Dried Tomatoes
2 TBS Diced Red Onion
2 C Baby Spinach Leaves


On each half of the Rolls, layer in the following order:
Cheese
Avocado
Tomato
Onion
Spinach
Add the top of the Sandwich.
Spray it with Vegetable Cooking Spray.

Spray a Grill Pan with Vegetable Cooking Spray.
Grill each Sandwich weighted down with a skillet or Grill weight.
Grill 2 minute on each side.
(4 minutes on a Panini Maker)

Serve immediately.

Enjoy!
Peace in the Kitchen!