1/2 pounds of pitted Green Olives
2 TBS Pine Nuts, toasted
2 TBS Fresh Parsley, chopped
2 TBS Fresh Basil, chopped
1 tsp Fresh Thyme leaves
1/2 tsp grated Lemon Zest
1/2 tsp Capers, rinsed and minced
1 small clove of Garlic, minced
6 TBS Olive Oli
In a Food Processor:
Pulse the Olives until well chopped
Add all remaining ingredients except the Oil
Pulse a few more times to incorporate
Continue pulsing while drizzling the oil slowly into the processor
Yields about 1 cup
Refrigerate with a thin layer of Olive Oil on top
Serve as a tapenade on crackers or toasted slices of a Baguette
Enjoy!
Peace in the Kitchen!
Sunday, February 17, 2013
Andersen's Split Pea Soup and my own Original Spring Pea Soup !
I read a story this morning that was posted by Vintage Recipes on The History Kitchen Blog.
The story is about a childhood memory of a restaurant in California, where the family always stopped to eat Split Pea Soup, while on their family vacations.
I have many memories of places that we stopped to eat during our family vacations in Michigan.
Who could forget Stuckey's, if you grew up in Michigan?
The Restaurant in California was Andersen's, famous for their endless bowl of Split Pea Soup.
I happen to love Pea Soup. Unfortunately my wife doesn't share the same feeling.
She grew up on a Mennonite Farm in Kansas where her mother grew amazing vegetables in her garden.
They had plenty of peas, so often that she really doesn't share my passion for peas.
I posted an original poem earlier on this blog about Peas, titled Peas in the Kitchen!
When you read it, you'll understand the difference of opinions that people have about Peas!
I wanted to share two Pea Soup Recipes here.
One is the Andersen's Famous Split Peas Soup from Andersen's Restaurant in Buellton, California.
The second recipe is an original recipe that I created because I just happen to love Pea Soup!
Andersen's Famous Split Pea Soup:
2 C Green Split Peas
1 Stalk Celery, coarsely chopped
1 large Carrot, peeled and coarsely chopped
1 small Onion, chopped
1/2 tsp Dried Thyme
1 Bay Leaf, crumbled into very small pieces
A pinch of Cayenne Pepper
1/2 tsp Seasoned Salt ( something like Lawry's)
Salt and Pepper to taste
You'll need a Soup Pot, Mesh Strainer and a Food Mill
Sort the Peas in a strainer, removing any impurities. Rinse and clean
Combine Peas, Celery, Carrot, Onion, Thyme, Bay Leaf and Cayenne in a Soup Pot.
Cover with 2 quarts ( 8 quarts ) of water
Bring to a boil
Keep at a high simmer for 20 minutes
Reduce to a low simmer and cook for 25 to 30 minutes, until Peas are tender
Toward the end of cooking, add seasoned salt, additional salt and pepper to taste
Strain the mixture until all of the liquid is pushed through the mill and only the pulp remains
A creamy soup will result
Return the Soup to the pot and bring to a quick boil, remove immediately
If it seems too thick, add hot water to desired consistency
Garnish with Croutons
Refrigerated leftover soup will thicken, add water when reheating
Enjoy!
Peace in the Kitchen!
Spring Pea Soup:
This is my original recipe.
3 TBS Vegetable Oil
1 Garlic Clove, crushed
1 1/2 C Sliced Leeks, white part only
3/4 C diced Celery
1 tsp Fresh Thyme, minced
Sea Salt
Fresh Ground Black Pepper
1 C Sour Cream, additional for garnish
3 C Vegetarian Chicken Stock plus 2 1/2 C Water (non Vegetarians add Chicken Stock)
1/2 C Heavy Cream
2 - ( 1lb. bags) of Frozen English Peas, divided
3 TBS Fresh Parsley, chopped
1 small Onion, chopped
1/4 C Flour
1/4 C Butter, melted
Heat Oil in a Soup Pot, add Garlic for 1 minute, add Leek, Onion and Celery and saute about 8 minutes
In a separate saucepan, Simmer the Stock
Add Heavy Cream to the Vegetable mixture and simmer
Add one of the bags of Peas and 3/4 C of the Stock to the Vegetables
Add Parsley and Thyme and continue to simmer
Transfer the soup in batches to a blender and carefully puree, gradually adding the remainder of the liquid
Strain it through a sieve and return to the Soup Pot
Stir in the Sour Cream
Reheat slowly, do not boil
At the end, add the second bag of Frozen Peas
Mix the Flour and the Melted Butter thoroughly in a saucepan and cook until golden brown to create a thickening Roux.
Add some of the Soup to the Roux to incorporate it and whisk it into the soup
Serve hot and garnish with additional Sour Cream
Enjoy!
Peace in the Kitchen!
The story is about a childhood memory of a restaurant in California, where the family always stopped to eat Split Pea Soup, while on their family vacations.
I have many memories of places that we stopped to eat during our family vacations in Michigan.
The Restaurant in California was Andersen's, famous for their endless bowl of Split Pea Soup.
I happen to love Pea Soup. Unfortunately my wife doesn't share the same feeling.
She grew up on a Mennonite Farm in Kansas where her mother grew amazing vegetables in her garden.
They had plenty of peas, so often that she really doesn't share my passion for peas.
I posted an original poem earlier on this blog about Peas, titled Peas in the Kitchen!
When you read it, you'll understand the difference of opinions that people have about Peas!
I wanted to share two Pea Soup Recipes here.
One is the Andersen's Famous Split Peas Soup from Andersen's Restaurant in Buellton, California.
The second recipe is an original recipe that I created because I just happen to love Pea Soup!
Andersen's Famous Split Pea Soup:
2 C Green Split Peas
1 Stalk Celery, coarsely chopped
1 large Carrot, peeled and coarsely chopped
1 small Onion, chopped
1/2 tsp Dried Thyme
1 Bay Leaf, crumbled into very small pieces
A pinch of Cayenne Pepper
1/2 tsp Seasoned Salt ( something like Lawry's)
Salt and Pepper to taste
You'll need a Soup Pot, Mesh Strainer and a Food Mill
Sort the Peas in a strainer, removing any impurities. Rinse and clean
Combine Peas, Celery, Carrot, Onion, Thyme, Bay Leaf and Cayenne in a Soup Pot.
Cover with 2 quarts ( 8 quarts ) of water
Bring to a boil
Keep at a high simmer for 20 minutes
Reduce to a low simmer and cook for 25 to 30 minutes, until Peas are tender
Toward the end of cooking, add seasoned salt, additional salt and pepper to taste
Strain the mixture until all of the liquid is pushed through the mill and only the pulp remains
A creamy soup will result
Return the Soup to the pot and bring to a quick boil, remove immediately
If it seems too thick, add hot water to desired consistency
Garnish with Croutons
Refrigerated leftover soup will thicken, add water when reheating
Enjoy!
Peace in the Kitchen!
Spring Pea Soup:
This is my original recipe.
3 TBS Vegetable Oil
1 Garlic Clove, crushed
1 1/2 C Sliced Leeks, white part only
3/4 C diced Celery
1 tsp Fresh Thyme, minced
Sea Salt
Fresh Ground Black Pepper
1 C Sour Cream, additional for garnish
3 C Vegetarian Chicken Stock plus 2 1/2 C Water (non Vegetarians add Chicken Stock)
1/2 C Heavy Cream
2 - ( 1lb. bags) of Frozen English Peas, divided
3 TBS Fresh Parsley, chopped
1 small Onion, chopped
1/4 C Flour
1/4 C Butter, melted
Heat Oil in a Soup Pot, add Garlic for 1 minute, add Leek, Onion and Celery and saute about 8 minutes
In a separate saucepan, Simmer the Stock
Add Heavy Cream to the Vegetable mixture and simmer
Add one of the bags of Peas and 3/4 C of the Stock to the Vegetables
Add Parsley and Thyme and continue to simmer
Transfer the soup in batches to a blender and carefully puree, gradually adding the remainder of the liquid
Strain it through a sieve and return to the Soup Pot
Stir in the Sour Cream
Reheat slowly, do not boil
At the end, add the second bag of Frozen Peas
Mix the Flour and the Melted Butter thoroughly in a saucepan and cook until golden brown to create a thickening Roux.
Add some of the Soup to the Roux to incorporate it and whisk it into the soup
Serve hot and garnish with additional Sour Cream
Enjoy!
Peace in the Kitchen!
Friday, February 15, 2013
Cherry Crunchy
I mentioned in a post that we attend the MCC sale in Kansas for Mennonite Mission Relief.
Here's a simple vintage recipe from one of the recipe books that I purchased at the sale.
We'll be attending the sale in April and I will be sure to pick up some additional recipe books.
Cherry Crunchy:
Mix until crumble, the Crunchy Stuff:
1 C Flour
1 C Brown Sugar
1 C Oatmeal
1 C Butter
Filling, Cook until thickened
1 Can of Sour Cherries
1/2 C Sugar
3 TBS Flour
Put half of the crunchy mix in an 8x8 pan, add filling.
Put remaining crunchy mix on top.
Bake 30 minutes at 350 degrees.
Enjoy!
Peace in the Kitchen!
This is just a sample of one of the pages in the vintage Mennonite recipe books that I purchase at the MCC sale.
Here's a simple vintage recipe from one of the recipe books that I purchased at the sale.
We'll be attending the sale in April and I will be sure to pick up some additional recipe books.
Cherry Crunchy:
Mix until crumble, the Crunchy Stuff:
1 C Flour
1 C Brown Sugar
1 C Oatmeal
1 C Butter
Filling, Cook until thickened
1 Can of Sour Cherries
1/2 C Sugar
3 TBS Flour
Put half of the crunchy mix in an 8x8 pan, add filling.
Put remaining crunchy mix on top.
Bake 30 minutes at 350 degrees.
Enjoy!
Peace in the Kitchen!
This is just a sample of one of the pages in the vintage Mennonite recipe books that I purchase at the MCC sale.
1964 Orange Pecan Bread
As a food blogger, you know that the stars are aligned when you read a recipe and realize that you have everything you need in the pantry.
I also like the recipe because it was created in 1964. I believe there were Hippies in the Kitchen in 1964!
I love a simple recipe, love it when I have all of the ingredients and I love vintage recipes.
I also love to peruse vintage recipe books.
We attend the Mennonite MCC Sale in Kansas ( Mennonite Central Committee) and the first booth I visit is the one where they sell recipe and cook books. I have an impressive collection.
Many , or most of them, are from Mennonite and Amish homes.
The hand written ones are my favorites.
Someday I'll post some of the vintage recipes.
I wanted to share this one from Yesterfood.
I learned a lesson when I made this bread. Make sure that your Bisquick is fresh. I think my bread would have risen more if my Bisquick had been fresher. You know how long those boxes can sit in the pantry before you realize you need it!
1964 Orange Pecan Bread:
3 C Bisquick
3/4 C Sugar
1 Egg
1 1/4 C Orange Juice
1 TBS Orange Zest
3/4 Chopped Pecans
Preheat the oven to 350 degrees
Grease a 9x5 Loaf Pan
Mix all ingredients except Pecans
Beat vigorously 30 seconds
Stir in Pecans
Bake 45 - 50 minutes, or until toothpick
inserted in middle comes out clean
Cool completely before slicing
Enjoy!
Peace in the Kitchen!
I paid $20 for the one on the top, it has amazing recipes in it, the one on the bottom is made of wood and belonged to my wife's Grandmother.
I also like the recipe because it was created in 1964. I believe there were Hippies in the Kitchen in 1964!
I love a simple recipe, love it when I have all of the ingredients and I love vintage recipes.
I also love to peruse vintage recipe books.
We attend the Mennonite MCC Sale in Kansas ( Mennonite Central Committee) and the first booth I visit is the one where they sell recipe and cook books. I have an impressive collection.
Many , or most of them, are from Mennonite and Amish homes.
The hand written ones are my favorites.
Someday I'll post some of the vintage recipes.
I wanted to share this one from Yesterfood.
I learned a lesson when I made this bread. Make sure that your Bisquick is fresh. I think my bread would have risen more if my Bisquick had been fresher. You know how long those boxes can sit in the pantry before you realize you need it!
3 C Bisquick
3/4 C Sugar
1 Egg
1 1/4 C Orange Juice
1 TBS Orange Zest
3/4 Chopped Pecans
Preheat the oven to 350 degrees
Grease a 9x5 Loaf Pan
Mix all ingredients except Pecans
Beat vigorously 30 seconds
Stir in Pecans
Bake 45 - 50 minutes, or until toothpick
inserted in middle comes out clean
Cool completely before slicing
Enjoy!
Peace in the Kitchen!
Wednesday, February 13, 2013
Easy Cherry Salad
This is from my sister in law in Kansas.
It's one of those Sunday gathering family recipes that everyone loves and is easy to make.
1 can of Cherry Pie Filling ( Blueberry or Apple )
1 small can of Crushed Pineapple, drained
1 can of Sweetened Condensed Milk
1 9oz. container of Whipped Topping ( Cool Whip)
Blend it all together ......Done!
Chill it.
Optional add ins:
1 C chopped Pecans
1 C Coconut
1 C Mini Marshmallows
Thank you Jan for all of the amazing recipes that you have shared with me!
We sure do eat well when ever the family gets together!
Enjoy!
Peace in the Kitchen!
It's one of those Sunday gathering family recipes that everyone loves and is easy to make.
1 can of Cherry Pie Filling ( Blueberry or Apple )
1 small can of Crushed Pineapple, drained
1 can of Sweetened Condensed Milk
1 9oz. container of Whipped Topping ( Cool Whip)
Blend it all together ......Done!
Chill it.
Optional add ins:
1 C chopped Pecans
1 C Coconut
1 C Mini Marshmallows
Thank you Jan for all of the amazing recipes that you have shared with me!
We sure do eat well when ever the family gets together!
Enjoy!
Peace in the Kitchen!
Amaretto, Amaretti Biscuit Mousse
This is a quick dessert that will impress your family or guests.
I'm not afraid of complicated recipes, but an easy, delicious one is good too!
1/3 C Amaretto
2 TBS Sugar
1 TBS Lemon Juice
1 C Heavy Cream
Amaretti Cookies
Whip all of the ingredients except the cookie, in a Kitchenaid Mixer with the whisk attachment.
Whip until thickened, soft and billowy.
Crumble 2 Cookies into each of 4 Martini Glasses, add Mousse and top with additional Crumbled Cookies.
Enjoy!
Peace in the Kitchen!
I'm not afraid of complicated recipes, but an easy, delicious one is good too!
1/3 C Amaretto
2 TBS Sugar
1 TBS Lemon Juice
1 C Heavy Cream
Amaretti Cookies
Whip all of the ingredients except the cookie, in a Kitchenaid Mixer with the whisk attachment.
Whip until thickened, soft and billowy.
Crumble 2 Cookies into each of 4 Martini Glasses, add Mousse and top with additional Crumbled Cookies.
Enjoy!
Peace in the Kitchen!
Onions, Roasted and Glazed
I've mentioned before that I could eat Onions every day!
This is one of my favorite Onion recipes.
It's a Best of the Best Recipes!
4 Sweet White Onions
Sea Salt
Freshly Ground Black Pepper
In a measuring cup, mix together :
3 TBS Orange Juice
2 TBS Olive Oil
1 TBS Balsamic Vinegar
Peel the Onions, cut them in half leaving the root end intact to keep them together during baking.
Place the Onions cut side down in a baking dish just big enough to hold them
Season them with Salt and Pepper
Pour the mixture over the Onions
Bake in a 425 degree oven for 30 minutes, basting occasionally
Serve warm or cold
I usually double or triple the recipe.
Enjoy!
Peace in the Kitchen!
I
This is one of my favorite Onion recipes.
It's a Best of the Best Recipes!
4 Sweet White Onions
Sea Salt
Freshly Ground Black Pepper
In a measuring cup, mix together :
3 TBS Orange Juice
2 TBS Olive Oil
1 TBS Balsamic Vinegar
Peel the Onions, cut them in half leaving the root end intact to keep them together during baking.
Place the Onions cut side down in a baking dish just big enough to hold them
Season them with Salt and Pepper
Pour the mixture over the Onions
Bake in a 425 degree oven for 30 minutes, basting occasionally
Serve warm or cold
I usually double or triple the recipe.
Enjoy!
Peace in the Kitchen!
I
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