Pasta Primavera

This recipe is from Vegetarian Times.

• 3 Tbs. olive oil
• 3 cloves garlic, minced (1 Tbs.)
• 1 tsp. grated lemon zest
• 8 oz. fusilli pasta
• 2 small yellow squash, halved and cut into ½-inch-thick slices
• 1 medium orange bell pepper, cut into 1-inch pieces
• 8 oz. small broccoli florets (3 cups)
• 2 cups halved cherry tomatoes
• 8 green onions, thinly sliced (½ cup)
• ½ cup torn fresh basil leaves
• Grated Parmesan Cheese for garnish, optional

1. Combine oil, garlic, and lemon zest in small bowl. Set aside.

2. Cook pasta in large pot of boiling, salted water according to package directions. Add squash and bell pepper 4 minutes before end of cooking time. Add broccoli 3 minutes before end of cooking time. Drain pasta and vegetables, reserving 1/2 cup cooking water.

3. Return pasta mixture to pot, and stir in tomatoes, green onions, basil, oil mixture, and reserved cooking water. Heat over medium-low heat until tomatoes are hot. Serve with Parmesan cheese, if desired.

Enjoy!

Peace in the Kitchen!

Texas Stuffed Vidalia Onions

I love onions...... !

I previously posted a recipe for Glazed Roasted Onions. It's one of my favorite Onion recipes.
Here's another favorite.

Preheat the oven to 350 degrees

Texas Stuffed Vidalia Onions:

6 un- peeled large Vidalia Onions, (remove any loose skin)
3 C Shiner Bock Beer ( this is an important ingredient for a Texas recipe)!
1/2 C Shredded Mozzarella Cheese
1/4 C Grated Parmesan Cheese
1/2 C Plain Bread Crumbs
1 4oz. can Diced Green Chiles, drained well
6 small fresh Mozzarella Balls
Salt and Pepper to taste

Place Onions in large stock pot
Cover Onions with Beer and enough Water to cover the Onions within an inch.
Bring to a rapid boil
Reduce to med - low heat and simmer for 30 minutes
Remove from heat and cool completely in the beer for 3 hours to allow them to marinate in the beer.
Drain and discard the beer
Place the Onions in a covered bowl and refrigerate overnight ( plan ahead when preparing this recipe)
Remove from the bowl and use a sharp paring knife to trim the root end of the Onions so they can stand up.
Cut a deep cavity into the top of each Onion and hollow out the center  as deep as possible without cutting through the sides and bottom.
Dice the removed Onion, set aside in a bowl
Remove the skin from the Onions

In the bowl with the diced Onion, combine:
Pepper Jack Cheese
Parmesan Cheese
Bread Crumbs
Green Chiles
Adobo Seasoning
Salt and Pepper to taste
Mix well

Place 1 cheese ball in the cavity of each Onion
Pack the Onions tightly with the diced Onion mixture
Place Onions in a 9"X13" baking dish
Bake for 30 - 45 minutes

Enjoy!
Peace in the Kitchen!

Hollandaise Sauce / Quick Blender Version

This is my Dallas Morning News Recipe of the Week!

4 Large Egg Yolks
1 1/2 TBS Lemon Juice
1 TBS Water
1/8 tsp Salt
Pinch of Cayenne Pepper
1/2 Pound  ( 2 sticks ) Unsalted Butter, melted, but not extremely hot

Place Yolks , Lemon Juice and Water in a small (7 - 9 inch ) heavy skillet
On very low heat, stir constantly with a flat wooden spatula or a fork with the tines lying flat on the bottom of the pan to scrape the bottom. Cook until the mixture begins to thicken.
Do not over heat, or the yolks will scramble. Immediately remove from heat and continue stirring for 1 minute.

Transfer the mixture to a blender or food processor, add salt and cayenne pepper. Blend for a few seconds, then allow to cool 1 to 2 minutes.
With the machine running, slowly drizzle the melted butter into the machine. The sauce will begin to thicken before all of the butter is added. Continue adding all of the butter.
Season with additional salt and cayenne pepper according to taste.

Prepare Eggs Benedict with Asparagus and add the sauce or use the sauce on steamed asparagus as a side dish with an entree.

Enjoy!
Peace in the Kitchen!

Angel Food and Pie Filling Cake !

Angel Food and Pie Filling Cake:

1 Box Angel Food Cake Mix 1 Can Apple Pie Filling*

*Variations - 1 can of pie filling, your choice. You can use the kind with whole fruit such as cherry, blueberry, apple, peach -or- use a can of the cream pie filling such as key lime, lemon or coconut cream.You can also make it with a 20 oz. can of Crushed Pineapple ( Juice included) and 1 tsp of Vanilla.

* Mix dry cake mix right from the box with the entire can of fruit filling or Pineapple with juice + vanilla.
* Pour into an ungreased 9x13 baking dish ( another famous 9x13 pan recipe)!
* Bake according to the box directions.
* Serve with cool whip and or fresh fruits and berries on top of each slice.

I like the simplicity and ease of preparing this cake.

It can also be made in the pan listed on the Angel Food Cake Mix box.

You can use my Pan Release if you use a 9x13 glass pan but it's not recommended when using an Angel Food Cake Tube Pan. The un greased pan allows the batter to have something to grab onto as it bakes.

Enjoy!

Peace in the Kitchen!

Hippy Wraps

I've been thinking about posting some healthier recipes
Summer is approaching rapidly and it makes me want to eat something lighter.

When I lived in Steamboat Springs, Colorado I ate healthier. We ate a variety of Veggie Wraps.
I've put together some of my favorites.

I should start with my Hippy Wrap.

Multiply the ingredients as needed for additional wraps.

Hippy Wrap:

1 - 10" Flour Tortilla
1 TBS Cream Cheese, softened
1 tsp Dijon Mustard
2 TBS Shredded Carrot
2 TBS Diced Green Bell Pepper
2 TBS Diced Red Onion
1/4 C Shredded Monterey Jack Cheese
1/2 Avocado, diced
Fresh Spinach Leaves
Alfalfa Sprouts
Salt & Pepper to taste

Spread Cream Cheese in the center of the Tortilla
Spread Mustard over the Cheese
Layer in order of ingredients listed

Fold Sides in and Roll from the Bottom.

Enjoy! Peace in the Kitchen


Mozzarella / Tomato / Basil Wrap:

1 - 10" Flour Tortilla
Fresh Mozzarella Cheese, thinly sliced
Tomato, thinly sliced
Fresh Basil Leaves
Salt and Pepper to taste
Olive Oil

Place a slice of Cheese in the center of the Tortilla
Place a slice of Tomato on the Cheese
Top with Fresh Basil Leaves
Drizzle with Olive Oil
Salt and Pepper to taste

Fold Sides in and Roll from the Bottom

Enjoy!
Peace in the Kitchen!


Taco Salad Wrap:

6 - 10" Flour Tortillas
1 can of Vegetarian Refried Beans, mashed in a bowl
2 tsp Olive Oil
1 Tbs Adobo Seasoning
3 Roma Tomatoes, dices
1 C Shredded Queso Quesadilla Cheese
1 C Shredded Lettuce
1 Avocado, diced

Mix together:
Beans
Olive Oil
Adobo Seasoning

Spread some Bean Mixture in the center of each Tortilla

Top with:
Lettuce
Tomato
Cheese
Avocado

Fold Sides in and Roll from the Bottom
Serve with a side of my Homemade Salsa

Enjoy!
Peace in the Kitchen!


Fresh Veggie Wrap:

8 - 10" Flour Tortillas
1 Avocado, diced
1 TBS Mayonnaise
1 tsp Adobo Seasoning
2 Tomatoes, diced
1 Cucumber, diced
1 Green Pepper, diced
1 C Shredded Cheese, your choice

Mix together in a bowl:
Avocado
Mayonnaise
Adobo Seasoning
Blend well

Spread each Tortilla with the Avocado Mixture

Mix together in another bowl:
Tomatoes
Cucumber
Bell Pepper
Cheese

Top the center of each Tortilla with some of the Mixture

Fold Sides in and Roll from the Bottom

Enjoy!
Peace in the Kitchen!


Squash & Goat Cheese Wrap:

4 - 10" Flour Tortillas
1 TBS Olive Oil
1/2 C diced Onion
2 Garlic Cloves, minced
1 tsp Cumin
1 - package of Frozen Butternut or Winter Squash, thawed and mashed
Salt and Pepper
Fresh Spinach Leaves, chopped
1 C Crumbled Goat Cheese

In a Skillet, heat the Olive Oil and Saute the Onion, Garlic and Cumin until tender.
Add Squash and mix well until the squash is heated
Season with Salt and Pepper

Spoon some of the Squash Mixture in the center of each Tortilla
Top with Cheese and Spinach

Fold Sides in and Roll from the Bottom

Enjoy!
Peace in the Kitchen!


Fruit Wrap:
Multiply ingredients as needed for additional Wraps

1 - 10" Flour Tortilla
1 TBS Cashew Butter or Almond Butter
1 TBS of your favorite Fruit Preserves
1 TBS Dried Cranberries or Blueberries
1 TBS Diced Dried Apricots
1 tsp Honey

Spread Butter in the center of the Tortilla
Top with Preserves
Sprinkle with Dried Fruits
Drizzle with Honey

Fold Sides in and Roll from the Bottom

Enjoy!
Peace in the Kitchen!

1960's New Foods and Products

I loved researching the last 60's project so much that I continued my quest for 60's information and discovered Foods and Products that were introduced in the 60's.

I'm certainly aware of many of the products on the list. I remember them well and a kid. I did not know the dates that they were introduced to America. This was a trip down memory lane for me, it will be for many of my readers too.

Some of these products are already extinct and others are still available.

Here's the list by decade:

1960:

Coffee Rich
Aluminum Cans for Food & Beverages
Granny Smith Apples were introduced to the USA
Domino's Pizza
Single Serve Ketchup Packets

1961:

Total Breakfast Cereal
Mrs. Butterworth's Syrup
Green Giant Frozen Peas
Sprite
Coffee Mate
Hardee's Fast Food Restaurant

1962:

Frozen Bread Dough
Frozen Pie Crust
Diet Rite Cola ( Royal Crown)
Tab opening aluminum cans for Soft Drinks
Taco Bell Fast Food Chain

1963:

Tab ( Coca Cola Company)
Wondra Flour
Cremora


1964:

Pop Tarts
Carnation Instant Breakfast
Instant Mashed Potatoes
Buffalo Wings ( Anchor Bar, Buffalo, New York)
Coca Cola in Cans
Ruffles Potato Chips
Lucky Charms ..... a personal favorite of mine!
Bugles
Chiffon Margarine
Seven Seas Salad Dressing
Yoplait Yogurt
Awake ( Synthetic Orange Juice) ... never heard of this!
Maxim Freeze Dried Coffee .... my Grandparents drank this!

1965:

Shake and Bake
Cool Whip
Tang... another childhood favorite!
Rock Cornish Game Hens ( Tyson )
Apple Jacks...... loved 'em!
Cranapple Fruit Juice
Diet Pepsi

1966:

Bac O's
Product 19 Cereal
$100,000 Candy Bar
Taster's Choice Freeze Dried Coffee
Doritos
Instant Oatmeal
Easy Cheese..... what the heck was that?

1967:

Taco Seasoning Mix ( Lowrey's )

1968:

Red Lobster Restaurant Chain
Legal Seafoods Restaurant Chain

1969:

Campbell's Chunky Soups
Kaboom Cereal
Frosted Mini Wheats Cereal
Chipos Snack Food... never heard of these!
Pringles Potato Chips.... I could eat a can of these at one time!
Wendy's Restaurant Chain
Long Lohn Silver's Fish'n Chips Restaurant Chain


Here's a list of Brands that were advertised in Better Homes and Gardens Magazine in 1960:

Lea & Perrins Worcestershire Sauce
Quaker Oats in Cardboard Cannisters
Kraft Miniature Marshmallows
Betty Crocker Frosting Mixes
Wish Bone Salad Dressing in Russian, Italian and French flavors
Dole Hawaiian Brand Sweetened Condensed Milk
Baker's Angel Flake Coconut in cans
Hormel SPAM
Diamond Walnuts
Betty Crocker Fudge Brownie Mix
Wrigley's Spearmint Gum
Wesson Oil in Glass Bottles
Borden's Instant Whipped Potatoes
Heinz Tomato Sauce
French's Mustard in a Glass Jar
Coca Cola King and Regular size Glass Bottles
Kraft Miracle Whip
Hunt's Tomato Sauce
Betty Crocker Cake Mixes

Top Ten most owned Kitchen Items in 1966:

1. Toaster
2. Coffee Maker
3. Skillet
4. Waffle Maker
5. Can Opener
6. Hand Mixer
7. Blender
8. Counter Top Mixer
9. Knife Sharpener
10. Carving Knife

I found all of these tidbits very fascinating and it certainly took me back to the 60's.
If I really want to be reminded of the 60's, I would post a list of the top ten songs from each decade.
I believe I still have all of those songs on 45 RPM's..... and I still have a turntable!

Until then, I'll reminisce about the Food and Recipes from the 60's and I'll ......

Enjoy!
Peace in the Kitchen!

1960's American Desserts made in the Classic 9"X13" Pan

"Introduced in 1920, the 9-by-13-inch Pyrex pan eventually proved so popular, it changed the way recipes were written. It even changed the directions on the back of cake mixes. By the 1950s, a raft of new dishes was created to satisfy the millions of busy cooks who were using their 9-by-13s for easy desserts and all-in-one family meals. More than 80 years after the first one was sold, it's still Pyrex's No. 1 selling baking dishJesse T. Littleton was a physics instructor from the University of Michigan when he joined two other scientists at Corning Glass Works in Corning, N.Y., around 1912. The Corning scientists had just developed the first heat-resistant, or borosilicate, glass for railroad lanterns. The existing lanterns, which signaled the trains, had a safety problem with glass that grew hot from the flame it enclosed. When cold rain or snow fell on the hot glass, it shattered. The Corning researchers perfected a glass that would resist such heat and temperature changes."

"When Littleton joined the team, he began toying with the idea of using the glass for cookware. While metal reflects heat, glass absorbs it, and Littleton had a hunch that the new glass might make a good baking dish. So he cut off the bottom of a large heat-resistant glass jar and brought it home to his wife, according to Pyrex experts Susan Tobier Rogove and Marcia Buan Steinhauer, authors of "Pyrex by Corning: A Collector's Guide" (Antique Publications, 1993)."

"Bessie Littleton baked a cake in the jar bottom and her husband took it to work the next day. The three scientists ate the cake (in the name of research, of course) and agreed that Littleton was on to something."

"Bessie Littleton, meanwhile, decided to continue her own kitchen experiments. Using the makeshift glass container, she prepared a number of other dishes and made some remarkable findings: the cooking time was shorter than in metal or earthenware, the food did not stick to the glass so cleaning was easier, there was no residual smell or flavor of the food once the dish was cleaned, and the cook was able to watch the food cook and know when it was done. To Bessie Littleton, baking with glass was a winner."

"Further research at Corning improved the formula, and in 1915 Corning introduced its new glass ovenware, dubbed Pyrex or "fire glass"(from the Greek root pyro for fire) for its ability to withstand heat. (The "ex" ending came from other Corning products, such as the nonexpansion glass for the lanterns, which was branded Nonex.) To homemakers accustomed to dark metal or earthenware baking pans and clear but fragile glassware, being able to bake in a virtually unbreakable clear glass dish was akin to a miracle."

"It was really a change of millennia," says culinary historian Daphne Derven, curator of food at the COPIA food and wine center in Napa, Calif. "Gas and electric ovens were becoming much more common in 1915, meaning women didn't have to stoke a fire, they could just turn a knob and get heat. And then you had this incredible little sparkling vessel that was so strong you could bake in it. The idea was astonishing.By the '30s, recipes calling for a 9-by-13-inch pan were showing up in cookbooks. "Joy of Cooking" author Irma Rombauer used it for her favorite chocolate cake in a 1936 edition, and a 1930 Better Homes and Gardens recipe for meringue-topped spice cake included the familiar words, "Pour into a greased 9-by-13-inch pan."

The above story are excerpts from Candy Sagon
Washington Post Staff Writer 
2002

I was going to research the history of the 9x13 baking dish and came across this Ode to a 9x13 pan.
I couldn't have said it better. 


In researching recipes for this story, I decided to focus on 1960's Classic American Desserts made in the 9x13 pan. I felt it was appropriate for the "Hippy in the Kitchen Blog."

These would have been the desserts that we took to Church functions, School functions, Barbecues, Picnics, to friends homes when we were asked to bring "something."
These are what I consider the Tacky American Desserts that everyone loves.

I hope many of you take the opportunity to pay homage to the 60's and make some of these desserts.


Crescent Roll Dessert:

2 8oz. packages of Cream Cheese, softened
3/4 C Sugar
1 Egg Yolk, beaten
1 tsp Vanilla
2 tsp Lemon Juice
2 cans of Crescent Rolls, large size

Spray a 9x13 pan with a Vegetable Spray and line it with 1 can of the Crescent Rolls
Mix together:
Sugar
Vanilla
Lemon Juice
Mix well until creamy

Pour the above mixture over the Crescent Rolls
Cover it with the second can of Crescent Rolls
Brush the top with the Egg Yolk
Bake at 350 for 20 - 25 minutes

Chill at least 30 minutes or overnight

Cut into squares to serve

Enjoy!
Peace in the Kitchen!



Cherry Dessert:

2 C Crushed Graham Crackers
1/2 C Butter, melted
1 8oz package of Cream Cheese, softened
1/2 C Sugar
1 Carton of Whipped Topping, thawed
1 C CHerry Pie Filling
Flaked Coconut

Combine Graham Cracker Crumbs and Butter
Press into a 9x13 pan, sprayed with Vegetable Shortening
Bake at 350 degrees for 5 minutes

Whip the Cream Cheese and Sugar until creamy
Fold in the Whipped Topping
Pour into the pan
Top with Cherries
Sprinkle with Coconut

Chill at least 3 hours or overnight

Enjoy! 
Peace in the Kitchen!


Candy Bar Dessert:

4 C Crushed Graham Cracker Crumbs
1 C Butter, melted
12 oz. Chocolate Chips
12 oz. Butterscotch Chips
12 oz Coconut
6 Heath Bars, crushed
2 C Chopped Pecans
1 C Sweetened Condensed Milk

Spray a 9x13 pan with Vegetable Spray

Press the Crumbs into the pan
Drizzle the Butter over the Crumbs

Layer the following ingredients over the Crumbs:
Chocolate Chips
Butterscotch Chips
Coconut
Heath Bars
Pecans
Pour the Milk over the entire mixture, do not blend

Bake at 350 degrees for 30 minutes


Enjoy!
Peace in the Kitchen!


Chocolate Pecan Dessert:

1 1/2 C Flour
1 1/2 Sticks of Butter, softened
2/3 C Chopped Pecans
1 8oz. package of Cream Cheese, softened
1 C Powdered Sugar
1 Carton Whipped Topping, thawed
2 Small  packages Chocolate Instant Pudding Mix
3 C Milk

Combine:
Flour
Butter
Nuts

Press into a 9x13 pan that's been sprayed with Vegetable Spray

Bake at 350 degrees for 30 minutes
Cool completely

Whip the Cream Cheese and Sugar until creamy
Add 1/2 of the Whipped Topping
Spread over the Crust

Whip Pudding Mix and Milk until thick
Pour over the Cream Cheese layer

Spread with remaining Whipped Topping

Chill at least 3 hours or overnight

Garnish with Shaved Chocolate and additional Pecans


Enjoy! 
Peace in the Kitchen


Lemon Cream Dessert:

1 can of Evaporated Milk, chill the unopened can 3-4 hours ahead of time
1 package of Lemon Jello
3/4 C Boiling Water
1 C Ice Cold Water
Zest of 1 Lemon
2 C Crushed Vanilla Wafers, additional for garnish
1 C Sugar
1/2 C Butter, melted 

Mix Wafers and Butter and press into a 9x13 pan that's been sprayed with Vegetable Spray
Bake at 350 degrees for 5 minutes

Dissolve Jello in Boiling Water
Add Cold Water
Refrigerate until partially set
Whip the Jello until Light and Fluffy
Add Lemon Juice, Zest and Sugar

Whip the Milk in a stand mixer
Fold in the Jello mixture

Pour mixture over the crust

Top with additional Crumbs

Chill at least 3 hours or overnight

Enjoy!
Peace in the Kitchen!


Peach Cream Dessert:

2 C Crushed Graham Cracker Crumbs
1/2 C Butter, melted
2 Packages of plain Gelatin
1 Package of Kool Aid Lemonade
2 C Boiling Water
1 Quart Vanilla Ice Cream, softened
2 C thawed and diced Frozen Peach Slices

Mix Crumbs and Butter
Press into a 9x13 pan Sprayed with Vegetable Spray
Bake at 350 degrees for 5 minutes

Dissolve Jello in Boiling Water
Fold in Ice Cream
Fold in Peaches
Pour over crust

Chill at least 3 hours or overnight

Enjoy!
Peace in the Kitchen!


Coconut Orange Dessert:

1 1.2 C Crushed Graham Cracker Crumbs
1/2 Stick Butter, melted
1 package Coconut Cream Pudding and Pie Filling
1 package of Cream Cheese, softened
2 Bananas
1 10oz. can of Mandarin Orange Slices, drained
1 Container of Whipped Topping, thawed

Combine Crumbs and Butter
Press into a 9x13 pan that's been sprayed with Vegetable Spray
Bake at 350 degrees for  minutes

Cook Pudding according to package directions
Beat Cream Cheese until creamy
Whisk the two together
Cover and chill 30 minutes

Slice Bananas over the Crust

Stir the Pudding mixture 
Fold in the Orange Slices
Spoon this mixture over the Bananas

Cover with Whipped Topping

Chill at 3 hours or overnight

Enjoy!
Peace in the Kitchen!


In conclusion:

We sure did learn how to create a crust with Graham Cracker Crumbs, didn't we?
You can't create a dessert in a 9x13 pan without spraying it with vegetable spray. Vegetable Spray was another modern convenience for the home cook. We used to "grease" every 9x13 pan with butter.
I also love the preparation step to chill everything for at least 3 hours or overnight. How did we ever live without Whipped Topping? I suppose we used to create Whipped Cream for desserts until the convenience of Whipped Topping arrived.

I certainly know that I ate every one of these desserts as a child.
My grandmother and mother made them for family functions, I know my grandmother took them to Church Banquets and to her Garden Club Luncheons.
I'm not sure the American Family has ever embraced the fancy culinary pastries of the French. I know that our family still makes these American Culinary Delights, doesn't yours?


Here's our 9x13 pan
The following information
in on the bottom of the pan:

Anchor Hocking
Fire King
USA
9"X13"
3 Qt.
23cm x 33cm
3L
no stovetop
no broiler use
conventional oven
microwave
dishwasher safe

Enjoy!
Peace in the Kitchen!