Roasted Red Pepper and Eggplant Dip

I've been looking for a good Roasted Red Pepper Dip.

I haven't had much success finding something that impresses me.

I decided to create my own, based on several that I researched.

Here's my recipe for Roasted Red Pepper and Eggplant Dip:

3 medium eggplants, cut in half long ways

4 cloves of garlic, sliced

3 TBS olive oil, divided

1 C Roasted Red Peppers, (you can purchase them in a jar)

1 TBS chopped fresh oregano

2 TBS lemon juice

salt and pepper to taste

Arrange the eggplant, cut side up on a baking sheet pan

Make slits in the eggplant and insert pieces of garlic

Drizzle the eggplant with 2 TBS of olive oil

sprinkle with salt

Bake at 400 degrees for 1 hour

Remove the eggplant from the oven , cool completely, scoop out the interior and add to a food processor.

Add:

red pepper

oregano

1 TBS olive oil

lemon juice

salt and pepper

Puree until smooth.

Serve with pita chips, toasted baguette slices...... etc!

Enjoy!

Peace in the Kitchen!

California Breakfast!

We have a son that lives in California. We recently spent time there. I blogged about the many restaurants we experienced and the amazing food we ate.
Today, he sent me a picture of his new favorite breakfast. It looks very appealing to us.
It's simple and easy to prepare.

Egg whites scrambled with chopped fresh Cilantro served with sliced Avocado, Pico de Gallo and Corn Tortillas. He said: "make a taco, eat and smile" We will definitely do that!

I have a recipe for my original Pico de Gallo that anyone can make to serve with this recipe.

Texans love homemade Pico de Gallo and today I found out why.

I went to the grocery store to get a small amount.

I didn't really need a lot for the recipe I was making.

It didn't look very good.

I bought fresh ingredients and made my own.

I didn't really have a recipe so here's what I did.

2 small Tomatoes,diced

1/2 of a medium sized Onion, diced

1/2 a bunch of Cilantro, chopped

2 medium Jalapenos, diced.

1 tsp Adobo Seasoning

Salt and Pepper to taste

Mix all ingredients together in a small bowl.

Refrigerate.

Enjoy!

Peace in the Kitchen!

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 3 C of Gold Fish. If you Add these, Add an Additional 4 TBS of Butter and

 1 1/2 tsp Taco Mix to the Recipe.


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!