There's a Hippy in the Kitchen

Sunday, May 19, 2013

Eggs....... a new category of recipes ! Here are 9 of my Favorite Texas Egg Recipes!

This is a series on Egg recipes.
I happen to like most recipes made with eggs.

I've included a guide at the end about storing Eggs in the refrigerator.

Here's a twist on the popular Mexican dish called Chiles Rellenos.
It becomes a breakfast recipe.

Chiles Rellenos Breakfast Casserole:

4 slices white bread
Softened butter
2 cup shredded Monterey Jack cheese
2 cups shredded cheddar cheese
1 (4-ounce) can chopped green chilies
6 large eggs
2 cups milk
1 teaspoon salt
1 teaspoon dried oregano leaves
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 teaspoon chili powder

Lightly butter bread slices and place into a greased 9 x 9 x 2-inch baking dish. Sprinkle cheeses evenly over bread slices, then sprinkle chilies over the cheese.
Combine the remaining ingredients in a medium bowl, mixing well. Pour over bread and cheese. Cover and refrigerate overnight.
Bake at 325°F (160°C) for 50 to 60 minutes. Garnish with more cheese, if desired and let stand for 10 minutes before serving.

Enjoy!

Peace in the Kitchen!

Tex - Mex Egg Skillet:

1 TBS Vegetable Oil
2 C Frozen Potatoes O'Brien
4 Eggs
1/4 C Milk
1/4 TSP Salt
1/4 TSP Pepper
1/2 C shredded Mexican Cheese Blend
1/4 C Crumbled Tortilla Chips
1 TBS chopped Cilantro

Heat Oil in a Cast Iron Skillet medium heat until hot
Add Potatoes, cook covered, stirring occasionally , about 8 minutes

Whisk Eggs, Milk, Salt and Pepper in a bowl
Reduce heat
Pour Eggs over Potatoes
As Eggs begin to set, gently pull them across the pan with a spatula.
Continue cooking until Eggs are thickened and no visible liquid remains

Sprinkle with Cheese
Remove from heat and cover the pan
Let stand until the Cheese has melted
Top with Chips and Cilantro

Serve with my homemade Salsa

Enjoy!
Peace in the Kitchen!

Migas:
This is one of my favorite Mexican Breakfast Recipes.

1C Pace Chunky Salsa 2 Roma Tomatoes, diced 6 (6-inch) Corn Tortillas halved, cut into thin strips 12 large Eggs, beaten 1/2 cup Queso Fresco, crumbled

Coat a 10" Cast Iron Skillet with a Vegetable Cooking Spray.
Heat over Medium heat until hot.
Add Salsa and Tomatoes and cook for 2 minutes.
Add Tortilla Strips, stir to combine and cook about 1 minute.
Pour Eggs over the mixture.
Gently move the Eggs and continue to cook until Eggs are soft.
Cover the mixture with the Cheese
Broil about 2 - 3 minutes until the Cheese softens.

Enjoy!
Peace in the Kitchen!

Huevos Rancheros:
Another Traditional Mexican Breakfast Recipe

10 fried Eggs 2 TBS Vegetable Oil 1 Onion, cut into thin wedges 1 cup sliced Green Bell Pepper 2 cloves Garlic, finely chopped 1 (16-ounce) jar of Salsa 1 (4-ounce) can diced Green Chiles 10 8" Corn Tortillas 1 cup shredded Queso Quesadilla Cheese Heat Oil in a skillet over medium heat Add Onion, Bell Pepper and Garlic Cook stirring until tender Add Salsa and Chiles Bring to a boil Remove from heat Top each Tortilla with Salsa, 1 Egg and Cheese Enjoy! Peace in the Kitchen! Texas Crock Pot Breakfast: 2 TBS Vegetable Oil 2 - 14 oz. packages of Lightlife Gimme Lean Bulk Sausage 6 Yukon Gold Potatoes , peeled and cubed 1 Red Onion, diced 1 Poblano Pepper, seeded and diced 1 dozen Eggs 1/3 C Milk 1 tsp Salt 1 tsp Pepper 1 C shredded Queso Quesadilla Cheese Salsa Brown the Sausage in a skillet in Oil Spray the Crock Pot with Vegetable Cooking Spray In the Crock Pot, mix together: Sausage Potato Onion Poblano Pepper Cover and cook on low for 6 hours In a bowl, whisk together: Eggs Milk Salt Pepper Pour this mixture over the mixture in the Crock Pot Top with Cheese Cover and cook another hour Serve with my homemade Salsa Enjoy! Peace in the Kitchen Cowboy Scrambled Eggs: 3 TBS Vegetable Oil 1 Onion, diced 1 Jalapeno, finely diced 1 Roma Tomato, diced Salt and Pepper to taste 8 Eggs, beaten 2 TBS chopped Cilantro Heat Oil in a 10" Cast Iron Skillet Add Onion, Jalapeno, saute until Onions are translucent, about 6 minutes Add Tomato Season with Salt and Pepper Add Eggs and Cilantro Cook about 4 minutes Enjoy! Peace in the Kitchen! Chuck Wagon Breakfast: 1- 14oz. package of Lightlife Gimme Lean Sausage 5 C Frozen Southern Style Hash Browns ( from a 32 oz. bag) 1 4oz. can of diced Green Chiles, undrained 3 C Shredded Queso Quesadilla Cheese 6 Eggs 1 1/2 C Milk 1/4 tsp Salt 1 C Pace Chunky Salsa Spray a 9'x13" baking dish with Vegetable Spray In a skillet, cook Sausage on medium heat about 8 - 10 minutes, stirring often Spread Frozen Potatoes in the dish Sprinkle with Sausage, Chiles and 1 1/2 C Cheese In a bowl, whisk: Eggs Milk Salt Pour over the Potatoes Sprinkle with remaining Cheese Bake uncovered in a 350 degree oven for 50 - 60 minutes Let stand for 10 minutes Cut into squares Serve with my homemade Salsa Enjoy! Peace in the Kitchen! Texas Hash Brown Casserole: 4 TBS Vegetable Oil, divided 1 - 12oz. package of Yves Vegetarian Chorizo Sausage ( a 2 link package, casing removed) 3 Garlic Cloves, minced 1 C Enchilada Sauce 1/3 C diced Onion 1/2 tsp Salt 1/2 tsp Pepper 3 pounds of Yukon Gold Potatoes, peeled and shredded 1 Egg, beaten 1 C Shredded Queso Quesadilla Cheese 1 1/2 tsp Lime Juice 1/4 C chopped Fresh Cilantro 1/4 C diced Onion Heat a 10" Cast Iron Skillet on medium heat Add Oil Add Sausage and Saute 3 minutes, stirring to crumble Add Garlic, saute 3o seconds more Remove Sausage from pan and combine with Enchilada Sauce in a bowl and set aside Add remaining Oil to the skillet Combine Onion , Salt, Pepper, Potatoes, and Egg Stir and press it down gently with a spatula Cook 10 minutes more without stirring again Spread Chorizo mixture and spread evenly over the Potato mixture Sprinkle with Cheese Bake at 450 degrees for 20 minutes Remove Let stand for 10 minutes Cut into 6 wedges Combine Avocado and Lime Juice, toss gently Add remaining Onion to this mixture and mix well Serve this with each wedge Enjoy! Peace in the Kitchen! Tex - Mex Tortilla Cups: 1 6C Muffin Tin 6 6" Corn Tortillas Vegetable Cooking Spray 6 tsp Adobo Sauce from a can of Chipotle Chiles 6 Eggs 1/2 C Shredded Queso Quesadilla Cheese 1 Avocado, diced Chopped Cilantro for garnish Spray Muffin Tin Cups with Vegetable Spray Microwave Tortillas for 10 seconds to soften Tuck 1 Tortilla into each cup Place 1 tsp Adobo Sauce in each cup Crack 1 Egg into each cup Bake at 350 degrees for 15 minutes Remove from oven Sprinkle with Cheese Return to oven for 5 minutes more Remove cups from Muffin Tin Top each one with Avocado and Cilantro Serve with my homemade Salsa Eggs Refrigerator (35°F to 40°F) Raw whole eggs (in shell) 4 to 5 weeks beyond the pack date or about 3 weeks after purchase Raw whole eggs (slightly beaten) Up to 2 days Raw egg whites Up to 4 days Raw egg yolks Up to 2 days Hard-boiled eggs (in shell) Up to 1 week Hard-boiled eggs (peeled) Use the same day for best quality Enjoy! Peace in the Kitchen!

Vegetarian Frito Pie

I adapted this recipe that Mom's Pantry shared from kitchen-tested.com
I switched it up, changed some things and made it "Texas".

Mom's Pantry is a blog that I follow.
You can access it from my blog.

Thanks again to Mom's Pantry for allowing me to share another amazing recipe.... and this one is perfect for Vegetarians!

This is another one of those unusual American Iconic Recipes...Frito Pie!
If my European friends can find the ingredients to make this ..... Ye Haw!

Vegetarian Chili Ingredients

2 TBS Vegetable Oil
2 Onions, diced
3 pkgs. of Yves Meatless Ground ( Vegetarian Ground Beef , for non Vegetarians, use 2 pounds of Ground Beef)
4 TBS ground Cumin
2 tsp Cayenne Pepper
4 TBS Adobo Seasoning
1 tsp Chili Powder
1-15 oz can Black Beans
2 - 28 oz cans crushed Tomatoes
1 -10 oz can RO-TEL Diced Tomatoes & Green Chiles ( Original or Mild )

To create Frito Pie: ( recipe below is for one portion)

1 small bag of Frito's Corn Chips
1 cup Vegetarian Chili
1/2 cup Shredded Cheddar Cheese
Pickled Jalapeno Slices ( I use La Costena Pickled Jalapeno Nacho Slices )
additional diced Onions
Sour Cream

Heat Oil in a Cast Iron Dutch Oven, add diced Onions, saute until clear. Add Yves Meatless Ground and stir to combine and cook until it begins to brown, stirring often.
Add all of the Spices and stir well. Add Beans, crushed Tomatoes and RO-TEL Tomatoes. Cover and simmer for 30 minutes, stirring occasionally.
Place Corn Chips in a bowl, top with Chili, add Cheese and Jalapenos.
Top with a dollop of Sour Cream.

Enjoy!
Peace in the Kitchen!

Saturday, May 18, 2013

Bean Dip without Cheese

1 teaspoon olive oil
1 onion, small dice
3 cloves garlic, minced
1 32-ounce can chopped tomatoes, drained and chopped small
1 4oz. can Diced Green Chiles, well drained
1 TBSAdobo Seasoning
2 tsp cumin
1 tsp coriander
1 TBS brown sugar
1 TBS salt
6 cups cooked beans, any kind or combination (if cooking your own overcook them until they're mushy).

In a large Dutch oven or sauce pan, heat the oil on medium heat. Add the onions and garlic and cook until they have softened and are just beginning to turn golden. Add the tomatoes, and cook until any excess juice from the tomatoes has simmered away. Stir in the spices, brown sugar, and one tablespoon of the salt.

Stir in the beans, using the back of a spoon to smash the beans against the bottom and sides of the pan. Continue stirring and smashing until the beans are as mashed . You can leave some of the beans still whole for the texture. Adjust salt to taste and other seasonings as needed.

Enjoy!

Peace in the Kitchen!

Tex - Mex Stuffed Vegetarian Poblanos

Tex - Mex Vegetarian Stuffed Poblanos:

4 large poblano chiles
1 Tbs. olive oil
1 large onion, diced (2 cups)
1 clove garlic, minced (1 tsp.)
2 large portobello mushrooms, coarsely grated (4 cups)
1 16-oz. can white hominy, rinsed and drained
1 14.5-oz. can diced tomatoes
⅓ cup vegetable broth
1 Tbs. Chipotle Chiles in Adobo Sauce, diced, 1 Tbs. sauce reserved (remember that Chipotle Chiles in Adobo Sauce are very spicy, adjust the amount according to your taste)
¾ tsp. ground cumin
¼ tsp. ground coriander
½ cup chopped cilantro
¼ cup lime juice
¼ cup shredded Queso Quesadilla Cheese, (Monterey Jack or Pepper Jack cheese may be used if you can't get Queso Quesadilla) Queso Quesadilla has a mild, creamy flavor. This cheese is great for melting as it does not separate into oil and solids when heated, like some cheeses do. It’s a staple in quesadillas, which are actually named after the cheese. It’s excellent for grilling or just snacking. And, of course, it’s a favorite in Mexican dishes.

1. Broil poblano chiles on a baking sheet 15 minutes, or until blackened, turning occasionally. Cool, remove skins. Cut a slit in side of each chile; remove seeds.

2. Heat oil in a Dutch oven over medium heat. Add onion and garlic, and sauté 5 minutes. Fold in mushrooms; cook  2 minutes. Add hominy, tomatoes, broth, chipotle and reserved sauce, cumin, and coriander. Reduce heat to medium-low, and simmer 20 minutes. Remove from heat, and stir in cilantro and lime juice.

3. Preheat oven to 400°F. Prepare a 9'X13" baking dish with a Vegetable Cooking Spray.

4. Spoon 1 cup of the mushroom mixture into each poblano, and place them in the prepared baking dish. Sprinkle each chile with  1 Tbs. cheese. Cover with foil, and bake 15 minutes.

Enjoy!

Peace in the Kitchen!

Crustless Broccoli Cheddar Quiche

Here's another great recipe from Martha Stewart's Meatless Cookbook.
It's my favorite Vegetarian Cookbook.
If you have the opportunity to purchase it, I highly recommend it.

Butter, for ramekins
Coarse salt
1 package (10 ounces) frozen broccoli florets
6 large eggs
1/2 cup half-and-half
Ground pepper
1/8 teaspoon ground nutmeg
3/4 cup shredded cheddar cheese (3 ounces)

Preheat oven to 350 degrees. Butter four 8-ounce ramekins (or a 9-inch pie dish); set aside. Bring a medium pot of salted water to a boil. Add broccoli; cook 1 minute. Drain well; transfer to a cutting board, and blot dry with paper towels. Chop coarsely.
In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir in broccoli and cheese.
Place ramekins on a rimmed baking sheet. Ladle broccoli mixture into ramekins, dividing evenly. Bake until golden brown, 35 to 40 minutes.

Enjoy!

Peace in the Kitchen!

Eggplant Parmesan

This recipe is from Martha Stewart's Meatless Cookbook
I love Eggplant Parmesan. There are so many recipes to choose from.
I like a very simple and tasty Eggplant Parmesan, nothing fancy, nothing difficult.
This is a Best of the Best Recipe.
2 cans (28 ounces each) whole peeled tomatoes
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 large eggplants (about 2 pounds total), cut into 1/4-inch-thick slices
1 cup all-purpose flour
3 eggs, lightly beaten
1 cup plain dried breadcrumbs
Vegetable oil, for frying
1/2 cup grated Parmesan
1/2 pound whole fresh mozzarella, cut into large chunks

In a food processor, puree tomatoes; transfer to a medium saucepan and stir in olive oil. Bring to a boil; reduce to a simmer and cook until thickened, 30 minutes. Season tomato sauce with salt and pepper.
In a colander, toss eggplant with 1 1/2 teaspoons salt. Let stand 30 minutes. Press slices between a double layer of paper towels to dry. Dredge eggplant in flour (shaking off excess), then dip in eggs (allowing excess to drip off), and sprinkle lightly with breadcrumbs.
Preheat oven to 375 degrees. In a large skillet, pour enough vegetable oil to come halfway up side. Heat oil over medium-high until pinch of breadcrumbs dropped in skillet sizzles. In batches, fry eggplant until golden, 2 to 3 minutes per side; transfer to rack to drain.
Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Layer half the eggplant over sauce and sprinkle with 1/4 cup Parmesan. Top with 1 1/2 cups sauce, then remaining eggplant. Finish with remaining sauce, 1/4 cup Parmesan, and mozzarella. Place the dish on a baking sheet pan. Bake until lightly browned and bubbling, 40 to 45 minutes.

Enjoy!

Peace in the Kitchen!

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!