Rustic Bean and Sausage Soup

Soup is one of my specialities. I look forward to the weather becoming cooler and the approaching Fall and Winter Seasons to begin making soup!
I have so many original soup recipes and I make soup every weekend during the cooler months.
Here's a good Hearty, Rustic Fall soup.
I make it vegetarian with Gimme Lean fresh Ground Sausage.

2 packages of Gimme Lean Vegetarian fresh Ground Sausage
1 onion, diced
2 cloves of garlic, minced
1 - 28oz. can of diced tomatoes, including liquid
1 - 15oz. can of red kidney beans, drained
1 - 15 oz. can of black beans, drained
1 - 15oz. can of navy beans, drained
2 C vegetarian beef broth (I use Better that Bouillon brand), it's available in Beef, Chicken , Vegetable and Mushroom).
1 TBS grated parmesan cheese
1 TBS chopped fresh basil leaves

In a soup pot, cook the sausage, onion and garlic on medium heat until the sausage is browned .
Add the rest of the ingredients and simmer the soup until it reaches a boil.
Reduce heat , cover and continue to cook until ready to serve.

Serve hot with large croutons or slices of French Baguette.

Enjoy!
Peace in the Kitchen!

Tex - Mex Chex Mix

I had previously posted many recipes of Chex Mix, you can search them under Chex Mix.
America is fascinated with Chex Mix and the hundreds of recipe combinations to create a snack for family gatherings, sporting events, church suppers and holidays.

My Mother always made the Classic Chex Mix for Christmas. 

Here's the latest Original Recipe from the Hippy in the Kitchen!

Tex - Mex Chex Mix:

Here's what you'll need:

Preheat the Oven to 275.

A Large Sheet Pan or Roasting Pan

3 C Wheat Chex

3 C Rice Chex

3 C Corn Chex
3 C Corn Chips ( Fritos)
3 C Mini Pretzel Squares.

3 C Chopped Pecans

I added a bag of Gold Fish.


12 TBS Butter, melted

3 TBS Taco Seasoning mixed with the Butter.

Combine everything in a Large  Bowl and mix well.

Transfer to the Sheet Pan.

Bake for 1 hour, stirring every 20 minutes.

Enjoy!
Peace in the Kitchen!

Roasted Hatch Chile Appetizer Squares

I can't seem to create enough Roasted Hatch Chile Recipes.

Here's an Appetizer:

5 eggs
1 - (8oz.) container of cottage cheese.
1/4 C flour
1/2 tsp baking powder
1/4 C butter, melted
2 TBS minced green onion
1/4 C Diced Roasted Hatch Chiles ( you can also use canned green chiles)
8 oz. shredded Hatch Jack Cheese or Pepper Jack Cheese

In a blender or small food processor, mix eggs and cottage cheese until smooth.
Add:
flour
baking powder
butter
Mix well

Fold in:
Onion
Chiles
Cheese

Pour into an 8"X 8" baking dish sprayed with a vegetable spray
Bake at 350 degrees for 30 - 40 minutes
Cool and cut into squares

Enjoy!
Peace in the Kitchen!

Queso Fundido

I experienced Queso Fundido for the first time while on a Scuba Diving trip to Mexico.
It is a traditional Mexican dish often compared to Fondue.
It's baked in a shallow Terra Cotta heat proof baking dish and traditionally served with Corn Tortillas. Texans have adapted the recipe and serve it as a dip with Tortilla Chips.
It can also be topped with Rum, Brandy or Tequila and flambeed. This is how I first had it in Mexico and I recommend it flambeed if serving at a party. The guests will be impressed with the presentation.

I make it vegetarian with Soyrizo, but it's made in Mexico with Chorizo Sausage.

Vegetable Spray
2 TBS Vegetable Oil
6 oz. of Soyrizo or Chorizo Sausage, casing removed
1/4 C finely diced onion
2 cloves of Garlic, minced
1 small can ( 1.25 oz) diced Green Chiles, un-drained
2 C Queso Quesadilla or Oaxaca( Asadero ) Cheese. Not Cheddar! It should be a White Mexican Cheese.
Corn Tortillas or Tortilla Chips

Spray a shallow ( Terra Cotta, if you have one) baking dish with a vegetable spray
Heat oil in a saute pan and cook the sausage until almost crispy, well done
Remove the sausage to a bowl and set aside

Add onion and garlic to the saute pan and cook for 5 minutes
Return the Sausage to the pan with the Onion and Garlic and mix well
Add the Green Chiles and stir.

Place 1/2 of the Cheese in the baking dish and top with 1/2 of the Sausage
Repeat with remaining Cheese and Sausage

Bake at 425 degrees for 20-30 minutes
Stir well before serving

Optional to Flambe as directed above.

Serve on 6" Corn Tortillas or dipped with Tortilla Chips.




Enjoy!
Peace in the Kitchen!

This is the dish that I bake mine in. It's called a Bram.
It's a Terra Cotta, clay baking dish.
I can double the recipe when I make it in this Bram.

Tex - Mex Stuffed Jumbo Pasta Shells

1 lb. of Vegetarian ground round ( Yves, Gimme Lean or Morningstar).  Ground Beef for the meat eaters
2 TBS Vegetable Oil
1  (1.25 oz. package of Taco Seasoning)
4 oz. cream cheese, cubed and room temperature
18 Jumbo Pasta Shells
2 C Pace Chunky Picante Sauce or your favorite Chunky Salsa
1 C Taco Sauce ( Old El Paso or Ortega)
1 C shredded Cheddar Cheese
1 C shredded Monterey Jack Cheese
4 Green Onions, chopped
1 ( 2.25 oz. can of sliced Black Olives, drained
Sour Cream for garnish

Brown the ground round in vegetable oil ,in a Saute Pan
Add package of Taco seasoning and prepare according to package directions

Add Cream Cheese and simmer until cheese is melted. stir well to combine
Remove from heat and cool completely

Cook Pasta Shells according to package directions and drain well

Pour Salsa into a 9"X13" baking dish
Stuff the shells with the meat mixture
Place them in the baking dish, open side up
Cover the shells with the Taco Sauce
Cover the pan with foil
Bake at 350 degrees for 30 minutes
Remove from oven

Sprinkle with onions, olives and both cheeses
Return to oven and continue baking uncovered for 15 minutes, cheese should melt and become golden brown.

Serve garnished with Sour Cream

Enjoy!
Peace in the Kitchen!

Julia Child / Corn Timbale

One of my favorite people in the cooking industry is Julia Child. She was definitely the pioneer in the launch of the television Chef! I could write a novel about how she has influenced my interest in being in the kitchen, cooking, creating recipes and the list goes on. She taught me to "Enjoy, Peace in the Kitchen".
I started baking Julia's Corn Timbale for Thanksgiving in 1978 when I purchased her book, Julia Child & Company. I've made it every year since! It will grace our Thanksgiving table this year.
I had the pleasure of meeting her and the pleasure of having her sign my book. The other surprise was  that her husband Paul was with her and he also signed the book. You can tell by the greasy cover that I have used this book many, many times.
In 1989 I had the opportunity to see her again. It was at a book signing and the rules stated that she would only sign a book that was purchased the day of the event. This is not an uncommon practice when celebrity Chefs have a personal appearance that includes a book signing.
I decided that I would be the rebel and take my copy of Julia & Company that was well worn and 11 years old, and I would see if she would sign it again...... as I approached the table..... she was sharing the table with Jacques Pepin and I knew that there were time restraints and the line was being rushed past them as they quickly autographed their new book.
I stopped in front of Julia, pulled out my very old and worn out copy of the book and laid it down in front of her with the page opened to where she and Paul had both signed it in 1978. I could tell she was interested in the story because she had already lost Paul and it was a memory for her to see their autographs on the book. She talked to me about the time that they were together that day in 1978 and she commented on my interest in the Timbale recipe.
She took her pen and very cleverly signed the book...... Julia, again! 10/10/89
I thought that was brilliant. I thanked her and expressed to her that I will continue to make Corn Timbale for Thanksgiving.

Thank you Julia and Paul for allowing me to have the pleasure of meeting you both and to share this story on my blog 35 years later.

Corn Timbale

3 C fresh or frozen corn (process the corn in a Food Processor and then measure 3C. Pulse it just to cream it slightly)
6 eggs
3 TBS grated onion (I use a box grater)
1 tsp salt
5 TBS fresh chopped parsley
2/3 C bread crumbs
2/3 C grated Swiss Cheese
2/3 C heavy cream
6 drops Tabasco Sauce or 1/8 tsp Cayenne Pepper

In a large bowl:
Beat eggs
Add all remaining ingredients.
Mix well
This step can be done ahead of time and refrigerated until ready to bake.
Cover and refrigerate if baking later.

preheat the oven to 350 degrees.
Butter a Charlotte Mold and cut a piece of waxed paper for the bottom and butter that too.
Stir the mixture again.
Pour into the pan.
Set the Charlotte Mold in a Roasting Pan and fill the Roasting Pan half way up the Roasting Pan with boiling water.
Bake at 350 for 30 minutes.
Reduce heat to 325 and continue to bake for 1 1/4 to 1 1/2 hours more.
As it bakes, the Timbale will rise and the top will crack.
Allow to rest in the pan on a cooling rack for at least 10 minutes.
Un mold onto a plate  (remember to remove the waxed paper from the bottom of the Timbale, I've forgotten it so many times that I've written a reminder on the recipe)  and then reverse it again onto a serving platter right side up.

Enjoy!
Peace in the Kitchen!

When I got the recipe in 1978, I bought the Charlotte Mold
and the Roasting Pan for the Timbale.
It's the only thing I've used these pans for since then.
The Charlotte pan has a permanent line marking
the level of the water for the Bain Marie method of baking.

This is the cover of the cook book. I would say that it's been used a lot!
This is one of my favorite cook books!

I just took a Timbale out of the oven to serve for Thanksgiving 2015. This is one of my favorite side dishes. It turned out really well this year. It's really beautiful. There's something to be said for Julia Child and everything she taught us about cooking.

Enjoy!
Peace in the Kitchen!

Corn Pie

Corn Pie:

This is one of my Best of the Best recipes!

400 degree oven

9" pie pan

I make 2 at a time. I don't double the recipe. I measure

all of the ingredients and prepare them for each pie simultaneously.

1 1/4C of Ritz crackers, finely crushed

1/2C butter, melted

2TBS butter

1 1/4 C whole milk

2 C corn, fresh or frozen

1/2 tsp salt

2 TBS flour

1/2 tsp onion salt or onion powder

1/2 tsp cayenne pepper

2 eggs, beaten

1 TBS fresh chopped Rosemary

Combine cracker crumbs and 1/2 C melted butter and mix well, reserve 1/2C

of this mixture for the topping and press the remaining into the pie pan.

In a saucepan:

combine 2TBS butter, 1C milk, corn and salt.

Bring to a boil, reduce heat to simmer and cook for 3 minutes.

In a small bowl:

Add flour and cayenne pepper to the remaining 1/4C milk and mix until smooth.

Slowly add the flour mixture to the corn mixture stirring constantly.

Cook 3 minutes until it thickens.

Cool slightly

Add onion salt and Rosemary

Slowly add eggs, stirring constantly

Pour into pie pan and sprinkle the top with remaining crumbs.

Bake for 30 minutes!

Enjoy! 

Peace in the Kitchen!