There's a Hippy in the Kitchen

Monday, May 20, 2013

Chex Mix..... My new Kicks! Here are 15 of my favorite Chex Mix Recipes!

As I got into the research for this project, I discovered too many recipes. I started posting them and I realized that I had to edit my list. I narrowed it down to 16 recipes. I've chosen the ones that I like best. I've included Savory and Sweet.
I hope everyone takes some time to read these, pick out some favorites and make them.
I've been eating Chex Mixes for ...... I can't even tell you how long!

Chex Mix
An American snack made from breakfast cereal as a major ingredient. Chex cereal was created in 1937.
By 1952, a recipe for "Chex Party Mix" appeared on the cereal box.
The party mix became popular as a holiday treat when in 1955, the wife of a Ralston Purina executive in St. Louis served the snack at a holiday party.
I remember having the Original Chex Party Mix at every holiday when I was young.
All of the commercial Chex mixes contain one or more of Chex cereals.
Here are some of the most popular Iconic American Chex mixes. There are so many that I could never post them all. It was difficult to choose, Most of them are from Pillsbury, a division of the General Mills Corporation.

I have to start with the Original recipe that I remember as a child.
This is the recipe that my mother made.

Original Chex Party Mix:

melt 1/2 C butter in a shallow baking pan
stir in 1 TBS Worcestershire Sauce
add 2 C Wheat Chex
2 C Rice Chex
1/2 C mixed nuts
sprinkle with 1/4 tsp salt
1/8 tsp garlic salt
mix well

Heat 30 minutes in a 300 degree oven
stirring every 10 minutes
cool

Enjoy!
Peace in the Kitchen!

Chex Mix:

Here's my personal recipe adapted from the Original Chex Mix Recipe.

Here's what you'll need:

Preheat the oven to 275 degrees.

A Roasting Pan

12 TBS Butter, melted in a 2 C Pyrex Measuring Cup.

Add:

6 TBS Worcestershire Sauce

2 tsp Seasoning Salt, your choice (suggestions:Trader Joe's, Lawry's)

1 tsp Garlic Salt or Garlic Powder

1 tsp Onion Powder

Whisk well until completely incorporated.

In the Roasting Pan:

2 C Wheat Chex

2 C Corn Chex

2 C Rice Chex

2 C Peanut Halves

2 C Pretzels

2 C Cheez-It Crackers

Mix to Combine Well.

Drizzle evenly with the Butter Mixture.

Stir to Combine and Coat Completely.

Bake 40 minutes, stirring every 10 minutes.

Enjoy!

Peace in the Kitchen!

Apple Pie Mix:

3 C Rice Chex
3 C Corn Chex
1/2 C chopped Walnuts
3 TBS
1/2 C packed Brown Sugar
1 tsp Cinnamon
1/2 tsp ground Ginger
1/2 tsp Nutmeg
2 C Dried or Freeze Dried Apples, roughly chopped if necessary
1 tsp Crisco ( shortening)

In a large microwavable bowl, mix Cereals and Nuts

In a microwavable 2 C measuring cup:
melt Butter 30 seconds
Stir in :
Brown Sugar
Cinnamon
Ginger
Nutmeg
Microwave 1 minute until bubbling
Pour evenly over Cereal and mix well

Microwave the Cereal again for 4 minutes, stirring every minute

Spread mixture on Waxed Paper or Foil and cool completely
Sprinkle Apples over mixture

In another microwavable bowl, melt Vanilla Chips and Shortening. Stir until smooth
Drizzle over Cereal
Cool completely
Break into bite sized pieces

Enjoy!
Peace in the Kitchen!

Taco Chex Mix:

3 C Rice Chex
3 C Corn Chex
2 C bite sized Cheese Crackers ( CHEEZ - IT Crackers )
2 C bite sized Pretzel Twists
1 C Salted Peanuts
3 TBS Vegetable Oil
2 TBS Water
1 package of Old El Paso Taco Seasoning Mix

In a large microwavable bowl:
Cereals
Crackers
Pretzels
Nuts
Mix well

In a small microwavable bowl:
Oil
Water
Seasoning
Mix well
Pour over Cereal mixture
Stir to coat well

Microwave the mixture uncovered for 5 minutes
Stir every 2 minutes, it will begin to brown
Spread onto waxed paper
Cool completely

Enjoy!
Peace in the Kitchen!

Cheesy - Ranch Mix:

3 C Corn Chex
3 C Rice Chex
3 C Wheat Chex
2 C bite sized Pretzel Twists
2 C CHEEZ - IT Crackers
3 TBS Butter, melted
1 package of Ranch Dressing / Seasoning Mix ( 1 oz.)
1/2 C Grated Parmesan Cheese

In a large microwavable bowl:
Cereals
Pretzels
Crackers

In a smaller microwavable bowl:
melt Butter
Poor over Cereal mixture
Mix well
Mix in Ranch Seasoning, mix to coat well

Microwave the Mix uncovered for 3 minutes, stirring every minute

Spread on waxed paper to cool
Cool completely

Enjoy!
Peace in the Kitchen!

Chili & Garlic Mix:

8 C Rice Chex
1 bag Butter Flavored Microwave Popcorn, popped
1/4 C Dry Roasted Peanuts
3 TBS Vegetable Oil
1/3 C grated Parmesan Cheese
2 tsp Chili Powder
2 tsp Garlic Powder

Heat oven to 300 degrees

In a large bowl:
Cereal
Popcorn
Peanuts
Mix well
Drizzle with Oil and toss to coat well

In a small bowl:
Mix remaining ingredients
Sprinkle over Cereal
Toss to coat well

Spread out in a large Roasting Pan
Bake 15 minutes
Stirring once

Spread onto waxed paper to cool completely

Enjoy!
Peace in the Kitchen

Barbecue Chex Mix:

6 C Corn Chex
1 1/2 C bite sized Pretzel Twists
1 1/2 C CHEEZ - IT crackers
3/4 C Honey Roasted Peanuts
1/2 C Barbecue Sause
1 TBS Vegetable Oil
3/4 tsp Garlic Powder

Preheat Oven to 250 degrees

In a large bowl:
Cereal
Pretzels
Crackers
Peanuts
Mix well
Set aside

In a small bowl:
Remaining ingredients, stir well
Pour over Cereal mixture and mix well to coat
Spread in a roasting pan
Bake 1 hour , stirring every 15 minutes

Cool completely

Enjoy!
Peace in the Kitchen!

Mexican Chex Mix:

This one is easy to make and one of my favorites!

1 bag Buttered Flavored Microwave Popcorn, popped ( remove un popped Kernels)
8 C Corn Chex
4 C Corn Chips ( Fritos), use spicy if you want more heat)
2 C CHEEZ -IT Crackers
3 TBS Butter, melted
1/3 C grated Parmesan Cheese
1 package ( 1 oz.) Old El Paso Taco Seasoning Mix

In a 2 gal. resealable plastic Food Storage Bag:
Popcorn
Cereal
Corn Chips
Crackers
Drizzle with Butter
Seal and Shake to coat well

Add Crackers and Taco Seasoning to the bag
Seal and Shake again to coat well

Store in an airtight container

Enjoy!
Peace in the Kitchen!

The Big Game Mix:

This is another favorite!

3 C Corn Chex
3 C Rice Chex
3 C Wheat Chex
2 C Honey Mustard flavored Pretzel Nuggets
1 C Smoked Almonds
1/4 C Butter
2 TBS Yellow Mustard
2 TBS Honey
1 tsp Seasoned Salt ( Lawry's, Morton, Bodia, Great Value )

In a large microwavable bowl:
Cereals
Pretzels
Almonds

In a microwavable measuring cup, uncovered, until melted ( about 1 minute)
Butter
Mustard
Honey
Seasoned Salt
Pour over cereal mixture
Stir to coat evenly

Microwave the Mix for 5 minutes, stirring every 2 minutes
The mix will begin to brown

Spread onto Waxed Paper and cool completely

Enjoy!
Peace in the Kitchen!

Lemon Rosemary Mix:

2 C Corn Chex
2 C Rice Chex
2 C Wheat Chex

1/4 C Butter
2 TBS Fresh Rosemary, minced
1 TBS Lemon Zest
1 tsp Garlic Powder
1 tsp Salt
1 C Raw Almonds
1 C Parmesan Flavored Crackers ( CHEEZ -IT , Stonewall Kitchen)

In a large mixing bowl, melt Butter
Add:
Rosemary
Lemon Zest
Garlic Powder
Salt
Mix well

Add:
Crackers
Almonds
Mix well

Microwave 5 minutes
Stir every 2 minutes
Spread onto a cookie sheet to cool completely

Enjoy!
Peace in the Kitchen!

Hot Buttered Rum Mix:

3 C Cinnamon Chex Cereal
3 C Honey Nut Chex Cereal
1/4 C Butter
1/4 C Packed Brown Sugar
2 TBS Honey
3/4 tsp Cinnamon
3/4 tsp Nutmeg
3/4 tsp Clove
1 tsp Rum Flavoring
2 C Miniature Marshmallows

Combine Cereals in a large microwavable bowl

In a 2 C microwavable measuring cup, melt :
Butter
Brown Sugar
Honey
Until bubbling

Blend in:
cinnamon
Nutmeg
Clove
mix to coat well

Cool about 5 minutes
Add Marshmallows

Spread on Waxed Paper
Cool completely

Enjoy!
Peace in the Kitchen!

Caramel Corn Mix

4 C Popped Microwavable Popcorn, discard un popped kernels
4 C Corn Chex
1 C Mixed Nuts, no Peanuts
1/2 C Butter ( 8 TBS or 1 Stick), cut into pieces
3/4 C packed Brown Sugar
1/4 C Light Corn Sugar
1/2 C White Vanilla Baking Chips
1/2 C Dried Cranberries

In a large microwavable bowl
Popcorn
Cereal
Nuts
mix well and set aside

In a 2 C microwavable measuring cup, uncovered
Butter
Brown Sugar
Corn Syrup
Heat until bubbling, stirring often

Pour over Cereal
mix to coat well

Microwave the Cereal uncovered about 5 minutes, stirring and scraping the sides of the bowl every minute just until it starts to brown
Spread on Waxed Paper or Foil
Stir to break up

In a medium microwavable bowl:
heat chips until melted and smooth
Add 3/4 C of the Cereal mixture to the melted chips
Toss gently to coat well

Spread on Waxed Paper or Foil
Cool 30 minutes

In a large serving bowl:
Combine both bowls of Cereal
Stir in Cranberries

Enjoy!
Peace in the Kitchen!

Chocolate Caramel Mix:

8 C Chocolate Chex
3/4 C packed Brown Sugar
6 TBS Butter
3 TBS Light Corn Sugar
1/4 tsp Baking Soda
1/4 C Vanilla flavored Baking Chips or Chocolate

Place Cereal in a large microwavable bowl and set aside

Line a Cookie Sheet with Waxed Paper and set aside

In a 2 C Microwavable Measuring Cup:
Brown Sugar
Butter
Corn Syrup
Heat for 1- 2 minutes, stirring after 1 minute, until smooth
Stir in Baking Soda until dissolved

Pour over Cereal, mix to coat evenly
Microwave 3 minutes, stirring every minute

Spread out on the Cookie Sheet
Cool 10 minutes
Break into pieces

In a medium microwavable bowl:
Vanilla Chips
heat 1 minute or until melted and smooth
Drizzle over Cereal Mix
Refrigerate until set

Enjoy!
Peace in the Kitchen!

Muddy Buddy Mix:

9 C Chocolate Chex
1 C Semi Sweet Chocolate Chips
1/2 C Creamy Peanut Butter
1/4 C Butter
1 tsp Vanilla
1 1/2 C Powdered Sugar

Place Cereal in a large bowl

In a 1 quart bowl:
Chocolate Chips
Peanut Butter
Butter
1 minute, or until melted and smooth
Stir in Vanilla
Pour over Cereal and stir until well coated

Place Cereal into a 2 gallon resealable Food Storage Bag
Add Powdered Sugar
Seal and Shake until well coated

Spread onto Waxed Paper
Cool completely
Store refrigerated in an airtight container

Enjoy!
Peace in the Kitchen!

Chex Brittle:
8 C Rice Chex
1 C Salted Peanuts
1 C (14oz.) Sweetened Condensed Milk ( not Evaporated Milk)
1 tsp Vanilla

Heat oven to 300 degrees

Spray 2 - 15"x10"x1" Baking Sheet Pans with Vegetable Cooking Spray

Mix all ingredients in a large bowl until evenly coated
Spread onto the Baking Sheet Pans in a single layer

Bake for 20 - 22 minutes until golden brown ( be careful not to over bake)
Spread on Waxed Paper
Cool completely ( about 15 minutes)
Break into pieces

Enjoy!
Peace in the Kitchen!

Campfire Popcorn Mix:

6 C Popped Buttered Flavored Microwave Popcorn ( 3oz. bag) remove un popped kernels
4 C Corn Chex
1- 7oz Jar of Marshmallow Creme

Heat oven to 350 degrees

Spray a Baking Sheet Pan with Vegetable Cooking Spray

In a large bowl:
Popcorn
Cereal
Mix well and set aside

Empty the jar of Marshmallow Creme into a medium sized microwavable bowl
Heat 2 minutes , stirring after 1 minute, until smooth and creamy. Stir well
Pour over the Cereal and stir until evenly coated

Spread on Baking Sheet
Bake 10 minutes
Stirring after 5 minutes
Cooking will be complete when the coating begins to turn Light Golden Brown ( do not over bake)

Spread on Waxed Paper
Cool completely

Enjoy!
Peace in the Kitchen!

Pumpkin Chex Mix:

1/4 C well packed Brown Sugar
1 TBS Pumpkin Pie Spice
4 TBS (1/4 C) Butter
2 tsp Vanilla
2 C Cinnamon Chex Cereal
2 C Wheat Chex Cereal
2 C Honey Nut Chex Cereal
2 C Pecan Halves

In a small mixing bowl:
Sugar
Pumpkin Pie Spice
Whisk well.
Set aside.

In a large 6 C or 8 C Microwave safe bowl (I use an 8 C Pyrex Measuring Cup):
Cinnamon Chex
Wheat Chex
Honey Nut Chex
Pecans
Toss well.
Pour Butter over the mix and toss again.
Sprinkle with Sugar and Spice Mix.
Toss until well mixed.
Heat in a Microwave for 5 minutes in 1 minute increments, stirring every minute.
Remove and spread evenly onto a Parchment Paper lined Sheet Pan.
Cool Completely.

Enjoy!
Peace 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!