Fines Herbes Pommes Rosti

Fines herbes is a French blend of equal parts chervil, chives, parsley, and tarragon. Here, the combination transforms a simple potato pancake.

• 2 large russet potatoes, peeled and grated (1 ½ lb.)
• 4 tsp. fresh chervil, coarsely chopped
• 4 tsp. fresh chives, coarsely chopped
• 4 tsp. fresh parsley, coarsely chopped
• 4 tsp. fresh tarragon, coarsely chopped
• 2 Tbs. olive oil

1. Squeeze as much liquid as possible out of grated potato, then place in bowl, and toss with chervil, chives, parsley, and tarragon. Season with salt and pepper, if desired.

2. Heat 1 Tbs. oil in 9-inch skillet (preferably cast iron) over medium heat. Press potato mixture into pan, and cook 10 minutes, or until bottom of rosti is golden brown. Loosen bottom and sides of rosti, then slide onto plate. Add remaining 1 Tbs. oil to pan, flip rosti back into pan (browned side up), and cook 10 to 15 minutes more, or until second side of rosti is golden brown. Loosen rosti, then slide onto serving plate.

This recipe comes from Vegetarian Times Magazine

Rösti ([ˈrøːʃti]) or Röschti is a Swiss dish consisting mainly of potatoes. It was originally a common breakfast eaten by farmers in the canton of Bern, but today is eaten all over Switzerland and also in many restaurants in the western world. Many Swiss people consider rösti a national dish. Today, rather than considering it a complete breakfast, it is more commonly served to accompany other dishes such as "Spinat und Spiegelei" (spinach andfried eggs, sunny side up), cervelas or Fleischkäse. It is also a dish one can order in most restaurants to replace the standard side dish of any given meal.

Enjoy!
Peace in the Kitchen!

Asparagus Quiche

Another Great Recipe From Vegetarian Times

Crust

• 1 ½ cups all-purpose flour
• ⅛ tsp. salt
• 6 Tbs. cold unsalted butter, cut into cubes
• 2 large eggs, divided

Filling

• ½ lb. trimmed asparagus spears
• 1 Tbs. plus 1 tsp. olive oil
• 2 cups spring or green onions
• 4 large eggs
• 1 ½ cups whole milk or heavy cream
• 1 oz. grated Parmesan cheese (¼ cup)

1. To make crust: Sift flour and salt into large bowl. Rub in butter with fingertips until mixture resembles coarse meal. Beat 1 egg and 2 Tbs. water in small bowl. Stir egg mixture into flour mixture just until dough comes together, adding 1 Tbs. more water if necessary. Flatten dough into disk, wrap in plastic wrap, and chill 1 hour, or overnight.

2. Preheat oven to 350°F. Roll out dough to 12-inch circle on floured work surface. Press dough into 9-inch springform pan or fluted tart pan with removable bottom. Trim edges, and prick bottom all over with fork. Line tart shell with parchment paper, and fill with dried beans. Bake 25 minutes, or until barely golden. Remove beans and paper. Beat remaining egg, and brush on bottom of crust. Bake 5 minutes more.

3. To make Filling: Cook asparagus in large pot of boiling salted water 3 minutes. Drain, and cut into 1 1/4-inch lengths.

4. Heat oil in skillet over medium-low heat. Add onions, and cook 8 to 10 minutes, or until softened. Remove from heat.

5. Whisk together eggs and milk in bowl. Stir in onions and asparagus. Pour into Shortcrust, and place pan on baking sheet. Sprinkle tart with Parmesan. Bake at 350 degrees for 50 minutes to 1 hour, or until tart is set in center, covering edges with foil if they start to get too brown. Unmold, and serve.

Enjoy!

Peace in the Kitchen!

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!