Monday, October 29, 2018

Homemade Applesauce


Homemade Applesauce:



I often recommend Jonagold Apples for my tart, pie or crisp recipes. I was researching the best Apples for Apple Sauce and the list of best Apples for various recipes including eating them fresh off the tree, Pies, Apple Sauce. Tarts, etc.... every list included Jonagold. I think it was the only variety on every list.

Here's my favorite recipe for Jonagold Apple Sauce:

12 Jonagold Apples, peeled, cored and chopped into 1/2" pieces
1/2 C Organic Apple Juice
1 TBS Irish Butter
1 tsp Cinnamon
1 TBS Raw Honey or Pure Maple Syrup ( Grade B or Grade A Dark Amber are the best Maple Syrups)

In a saucepan:
Melt butter on low
Add apple juice, apples , cinnamon
Cover and simmer on low for 20 minutes, stir occasionally
Add honey or maple syrup and mix well
Remove from heat
Mash with a potato masher to retain some chunks or use a stick blender ( immersion blender) and puree.

Enjoy!
Peace in the Kitchen!

Wednesday, October 24, 2018

Cauliflower Soup


I love Cauliflower and I love Soup so this was the perfect recipe to add to the Blog.




Here's what you'll need:
A Large Soup Pot or Cast Iron Dutch Oven.

1 Head of Cauliflower, break off the florets.
1 Large Carrot, Shredded.
3 Stalks of Celery, Diced
1 small Onion, Diced
4 C Water, flavored with Vegetarian Chicken Broth or  3 Vegetable Bouillon Cubes.
3 TBS Butter
3 TBS Flour
1/2 tsp Salt
1/8 tsp Black Pepper
2 C Whole Milk
1 C Shredded Sharp Cheddar Cheese + additional for Garnish.


In a Soup Pot:
Cauliflower
Carrot
Celery
Onion
Water
Bring to a Boil.
Reduce Heat to a Simmer.
Cover and simmer 12 - 15 minutes.
Do not drain.

In a Saucepan on Medium High Heat:
Butter, until melted.
Add:
Flour
Salt
Pepper
Whisk well.

Add:
Milk, slowly and whisk well.

Reduce Heat to Low.
Add:
Cheese
Stir well until Melted and incorporated.
Add this to the Cauliflower Mixture.
Stir to combine well.

Spoon into individual Soup Bowls and top with additional Cheese.

Enjoy!
Peace in the Kitchen!




















Monday, October 22, 2018

Pastry Cream


This is my Favorite Pastry Cream.
It's definitely one of my Best of the Best Recipes.
It may seem strange to some people but once you make it and taste it, you'll agree with me that it's the best you've ever tasted.






It can be used for:
Cream Puffs
Icing in the Center of a Layered Cake
Strawberry Shortcake
Aebelskiver Filling
Trifle
Eclairs
Macaron Filling
Fruit Tarts

Here's what you'll need:
A Stand Mixer with a Whisk Attachment.

1 Pint of Heavy Cream (2 C)
1 Pint of Vanilla Ice Cream, softened.
1 tsp Vanilla
1 tsp Almond Extract
1 1/2 Boxes of Instant French Vanilla Pudding Mix.

In a Stand Mixer:
Cream
Ice Cream
Whip on Low Speed just until completely combined.

Add:
Vanilla
Almond
Mix to combine well.

Gradually Add:
Pudding Mix
Beat to combine well until it begins to thicken.

Transfer to a Mixing Bowl.
Cover with Plastic Wrap.
Refrigerate for at least 1 Hour.

Enjoy!
Peace in the Kitchen!



Saturday, October 20, 2018

Apple Chart

I'm always asked about the best apple for the right recipes.
I decided to simply post this chart to make it easier to reference.



Wednesday, October 17, 2018

Tex - Mex Refried Bean Soup

I make my own Refried Beans in a Crockpot but I like the simplicity of this recipe using canned refried beans.
This is another great Tex - Mex recipe.







I use this Vegetarian product for all of my Soup bases.
It comes in a variety of Vegetarian flavors.
It's also great for Sauces and Gravies.
I use this one to make Vegetarian Chicken Noodle Soup
or simply drink it as a Broth.




Here's what you'll need:
A Cast Iron Dutch Oven

1 TBS Vegetable Oil
1 C Diced Onion
2 - 16 oz. Cans of Refried Beans
1 - 11 oz. Can of Mexican Corn , undrained.
1 - 11 oz. Can of White Shoe Peg Corn, drained.
1 - 4.5 oz. Can of Diced Green Chiles, undrained.
1 C Thick and Chunky Salsa
2 C Vegetarian Chicken Broth
1 tsp Taco Seasoning
1/3 C Fresh Lime Juice

Garnish:
Crushed Tortilla Chips
Sour Cream




In a Dutch Oven on Medium Heat:
Oil, until Hot.
Add:
Onion
Sauté 3 minutes, until translucent.

Add:
Beans
Mexi Corn
Shoe Peg Corn
Chiles
Salsa
Broth
Lime Juice
Stir Well.
Bring to a Boil.

Reduce Heat to Low.
Simmer 10 minutes.
Stir occasionally.

Ladle into individual Soup Bowls.
Garnish with Tortilla Chips and Sour Cream.

Enjoy!
Peace in the Kitchen!

Hard Cider Cookies with a Hard Cider Glaze



Hard Cider Cookies
Yield: About 2 Dozen Cookies.




Here's what you'll need:
Preheat the oven to 350 degrees
A 1 1/2" Cookie Scoop
A Sheet Pan lined with Parchment Paper




1 - 12 oz. Bottle of Hard Cider
3/4 C Well packed Brown Sugar, divided
12 TBS Butter
1/2 C Granulated Sugar, divided.
1 Large Egg
1/2 tsp Vanilla
1 1/2 C Flour
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1/4 tsp Nutmeg
3 C Rolled Oats
1/2 C Dreid Cranberries
1 C Peeled and Diced Apples. (I use Jonagold)
1/2  White Chocolate Chips

Glaze:
1 - 2 TBS Hard Cider
1/2 C Confectioner's Sugar

Cookies:

In a Saucepan on Medium High Heat:
Hard Cider
1/4 C Brown Sugar
Stir an bring to a Boil.
Cook until it reduces to 1/2 C (20 minutes)
Turn off the heat, allow to cool to room temperature.
Set aside.

In a Saucepan on Medium Low Heat:
Butter
Heat until it melts, has browned and has a Nutty Fragrance. Watch it carefully to avoid burning.
Allow to cool to room temperature.
Set aside.


In a Stand Mixer with a Paddle Attachment:
Butter
Remaining Brown Sugar
Mix to combine well. 3 minutes.
Add:
Egg
Vanilla
Cider Reduction
Mix just to combine.

Add:
Flour
Baking Soda
Salt
Cinnamon
Nutmeg
Mix just until combined.

Remove Bowl
Fold in by hand:
Oats
Cranberries
White Chocolate Chips
Mix just until combined.

Transfer to a piece of Plastic Wrap, Form a disc and wrap tightly.
Refrigerate 1 Hour.


Use a 1 1/2" Cookie Scoop and drop Dough 2" apart onto the Sheet Pan.
Bake 12 minutes, until Golden Brown.

Remove Pan to a Rack to Cool for Ten Minutes.
Transfer Cookies to a Rack to Cool Completely.

Make the Glaze.
In a Small Mixing Bowl:
Confectioner's Sugar.
Gradually Whisk in 1 TBS of Cider.
Whisk until Creamy Smooth.
Create a Thin Glaze by only Whisking in additional Cider if needed.
You don't want it to be too thin.

Transfer to a Zip Lock Bag or Small Piping Bag and Drizzle in a Zig Zag Design over the Cooled Cookies.

Enjoy!
Peace in the Kitchen!








Gazpacho



This one is a very Cool Recipe from the 60's.
It was so upbeat and different for the time man.
I've adapted it without compromising the original recipe.





Gazpacho

Juice & Zest of 1 Lemon (I Zest the Lemon with a Rasp)
2 Green Bell Peppers, seeded and diced.
1 Cucumber, peeled and cubed
2 lbs. Tomatoes, seeded  and cut unto chunks.
1 Large Onion, Diced
1 tsp Garlic Salt ( I use Trader Joe's Seasoning Salt or Lawry's)
2 TBS White Vinegar
2 TBS Olive Oil
Sea Salt and Fresh Ground Black Pepper to taste.
1- 11.5 oz. Can of V8 Juice or 1 1/2 C.  OR:  (We've recently discovered Zing Zing Bloody Mary Mix...... this would be delicious in this recipe.) Just use the same amount as the V8.

NOTE:
For Garnish, additional Diced Onion, Diced Cucumber, Chopped Fresh Parsley and Croutons.

In a Small Food Processor: (I Pulse each of the ingredients separately so I can control the pieces) You don't want to liquify the mixture. 

I start with Tomatoes (and I spoon each ingredient into a Large Glass Bowl.
Pulse the remainder of the ingredients in the following order:
Cucumbers
Bell Peppers
Onion

Add:
Lemon Juice & Zest
Vinegar
Olive Oil

Add:
Garlic Salt (I use Trader Joe's Seasoning Salt)
Salt & Fresh Ground Black Pepper
Stir to combine well.

Add:
V8 Juice
Stir to combine well.

Transfer to a Large Glass Jar.
I add additional Tomato Juice to get it to a consistency that I like.
I also add additional Spices like Adobo Seasoning, Salt and Pepper.
Customize it to your personal taste.
Refrigerate until completely Chilled.



Ladle into individual serving bowls.
Garnish with Diced Onions, Diced Cucumber, Chopped Fresh Parsley and Croutons.

Enjoy!
Peace in the Kitchen.



Christmas Hazelnut Snowball Cookies

I don't seem to be able to have enough recipes for Christmas Cookies.
I enter a Holiday Cookie contest every year. This will be my 10th year as a finalist.



Here's what you'll need:
Preheat the oven to 300 degrees.
A Sheet Pan lined with Parchment Paper
A  1 1/2"  Cookie Scoop



16 TBS Butter, room temperature.
1/3 C Granulated Sugar
2 C Flour
2 C Roasted, Chopped Hazelnuts. (recipe to follow)
2 TBS  Finely Grated Zest of 1 Navel Orange. (I use a Microplane)
1 tsp Vanilla
1 1/2 C Confectioner's Sugar for Dusting/Rolling. (in a small mixing bowl)

In a Stand Mixer with a Whisk Attachment:
Butter
Sugar
Mix until well combined and Creamy Smooth.

Add:
Flour
Hazelnuts
Zest
Vanilla
Beat until well combined.
Cover and Refrigerate for 1 hour.

Drop the Dough, using the Cookie Scoop, onto the Parchment Paper.

Bake 30 - 35 minutes.

Remove the Pan to a Rack to Cool for 5 minutes

Roll the Cookies in the Confectioner's Sugar.
Return them to the Rack to Cool Completely. (10 Minutes)
Roll them in Sugar again.

Transfer them to a Parchment Paper lined, Covered Container until Serving.

Enjoy!
Peace in the Kitchen!







Cranberry Raisin Pudding with Warm Butter Sauce

This is a great Dessert for Thanksgiving.




Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" x 8" Baking Pan brushed well with Pan release Mix.
1 - Recipe of Warm Butter Sauce (recipe to follow)

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
1 C Granulated Sugar
2 1/2 tsp Baking Powder
1/4 tsp Salt
3 TBS Butter, melted.
2/3 C Whole Milk
1 Large Egg
1 1/2 C Chopped Fresh Cranberries
1 C Dark Raisins

In a Large Mixing Bowl:
Flour
Sugar
Baking Powder
Salt
Whisk well.

Add:
Butter
Milk
Egg
Beat well with an Electric Hand Mixer for 2 minutes.

Fold in:
Cranberries
Raisins

Spoon the Batter into the Pan.
Bake for 40 - 45 minutes, until Golden Brown.

Serve with Warm Butter Sauce:

In a Saucepan on Low Heat:
8 TBS Butter, until Melted.

Increase Heat to Medium.

Add:
1 C Granulated Sugar
2/3 C Half and Half

Whisk well and continue Cooling until well combined and Creamy Smooth.

Remove from Heat.
Whisk in Vanilla.

Transfer to a Serving Pitcher.

Spoon some of the Sauce over Individual Servings.

Enjoy!
Peace in the Kitchen!






Texas Lentils

This is a Side Dish.
It can be a Main Course when served over Wild Rice. (recipe to follow).



Here's what you'll need:
A Cast Iron Dutch Oven or Large Casserole Pot.

2 C uncooked Green Lentils
6 C Water
2 TBS Vegetable Oil
2 C Diced Red Onions
4 Garlic Cloves, Minced
2 C Chunky Salsa (you're choice)
1 - 4 oz. Can of Diced Green Chiles
1 - Package of Old El Paso Taco Seasoning Mix
1 tsp Salt
1 C Chopped Cilantro

In the Dutch Oven on Medium High Heat:
Water, heat to a Boil.
Add:
Lentils
Boil for 10 minutes. Stir occasionally.
Remove from Heat.

In a Small Saucepan on Medium High Heat:
Oil, until hot.
Add:
Onions
Garlic
Sauté until translucent.

Add this to the Lentils
Stir well.
Return to Medium High Heat.

Add:
Salsa
Green Chiles
Taco Seasoning Mix
Salt
Stir to combine well.

Return to a Boil.
Reduce Heat to Low.
Cover and Simmer 15 minutes.
Stir occasionally.

Remove from Heat.
Add:
Cilantro.
Stir to combine well.

Transfer to a Serving Dish for a Side Dish or Serve over Wild Rice.

Wild Rice:
In a Saucepan on Medium High Heat:
2 C Dried Wild Rice
3 1/2 C Water
Bring to a Boil.
Stir well.
Reduce Heat to Medium Low.
Cover and Simmer 30 minutes.


Enjoy!
Peace in the Kitchen!










Wednesday, October 10, 2018

Broccoli Hors d'oeuvres with a Honey Mustard Dipping Sauce


As a vegetarian, I'm always in search of options for great appetizers. Here's a delicious Broccoli hors d'oeuvre.



Here's what you'll need:
Preheat the oven to 350 degrees.
A Sheet Pan lined with Parchment Paper.
A 1 3/4" Cookie Scoop
A Potato Masher

2 C Chopped Cooked Broccoli. (use 1 large head or 2 medium heads) Remove the florets and cut them into small pieces.
In a Large Saucepan on Medium High Heat:
Florets
Water to cover the Florets.
Bring to a Boil
Cook for 3 minutes, until soft.
Drain thoroughly.
Transfer to Paper Towels to dry.
Finely chop it again.

1 C Herbed Bread Crumbs
2 Eggs
1 C Shredded Sharp Cheddar Cheese
2 Green Onions, finely diced
2 Garlic Cloves, minced
1/4 tsp Salt
1/4 tsp Black Pepper
Vegetable Cooking Spray

In a Large Mixing Bowl:
Broccoli
Bread Crumbs
Cheese
Onion
Garlic
Salt
Pepper
Mash the Mixture with a Potato Masher or a Blending Fork.

Scoop mixture with the Cookie Scoop. Roll the Ball by hand.
Transfer to the Sheet Pan.
Gently spray the top with Vegetable Cooking Spray.
Bake 25 minutes. They should be Golden Brown and Crispy on top.
Remove Pan to a Rack to cool completely.


Prepare the Honey Mustard Sauce.

In a Medium Mixing Bowl:
1/2 C Mayonnaise
2 TBS Yellow Mustard
1 TBS Dijon Mustard
2 TBS Homey
1/2 TBS Fresh Lemon Juice
Whisk well until Creamy Smooth.

Transfer Broccoli Balls to a Serving Platter and serve with a side bowl of Dipping Sauce.

Enjoy!
Peace in the Kitchen!