I'm fascinated with red peppers right now. I've been searching for good dips. Here's one that I like. It's flavorful, it goes together quickly, it has few ingredients and I usually have all of the ingredients on hand except the peppers.
2 red peppers, cut in half and seeded
3/4 C cream cheese, softened.
1 C sour cream
1/4 tsp salt
1/4 tsp paprika
1/8 tsp cayenne pepper
Put the peppers, cut side down in a covered microwavable dish.
Microwave the peppers for 8 - 10 minutes, they should be tender.
Remove them to a bowl of ice water and remove the skin.
Place everything in a food processor and puree until smooth.
Chill completely.
Serve with chips or toasted sliced of baguette bread.
Enjoy!
Peace in the Kitchen!
Thursday, September 5, 2013
Vegetarian Mushroom Loaf with Sun Dried Tomato Pesto, Sweet Potato Fries with Tex - Mex Dipping Sauce
I ate at an amazing restaurant this week. They served a version of the recipes that I'm posting today.
I was not able to find the exact recipes, so, I decided to create my own adaptation.
The following are my versions of the recipes.
Vegetarian Mushroom Loaf:
I want to add a note here about baking and presenting the Mushroom Loaf.
You could press the mixture into round Food Ring Baking Molds and bake them on a baking sheet pan as directed. They were served like that in the restaurant and referred to as a mushroom "cake". It would simply make a nicer presentation for guests. I would also consider baking it in a muffin tin for individual servings. I posted a story about muffin tin recipes too.
2 large onions, finely diced
1 C chopped fresh mushrooms ( I recommend Portobello if available)
1/4 C finely chopped green pepper
2 TBS butter
3 C grated carrot
1 1/2 C diced celery
5 eggs, beaten
1/2 C shipped walnuts
1/4 C unsalted sunflower kernels
1/2 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp pepper
3 C soft whole wheat bread crumbs from about 6 slices
Heat butter in a skillet and saute:
onions
mushrooms
green pepper
cook until tender
In a bowl:
mushroom mixture
carrots
celery
eggs walnuts
walnuts
seeds
salt
basil
oregano
pepper
Mix well
Stir in bread crumbs
Spray a 9"X5" loaf pan with vegetable spray
line the bottom with waxed paper
place mixture in the pan
Bake at 350 degrees for 1 hour
Remove from the oven and let it rest for 10 minutes before serving
Serve with Sun Dried Tomato Pesto.
Sun Dried Tomato Pesto:
4 oz. sun dried tomatoes, chopped. ( if using the ones in oil, drain them and use the oil as directed in the instructions below) otherwise, dried tomatoes will be re- hydrated.
2 TBS chopped fresh basil leaves
2 TBS chopped fresh parsley
1 TBS minced garlic
1/4 C chopped pine nuts
3 TBS fine diced onion
1/4 TBS balsamic vinegar
1 TBS tomato paste
1/3 C crushed tomatoes, drained
1/4 C red wine
1/2 C olive oil
1/4 C grated parmesan cheese
salt to taste
Place dried tomatoes in a bowl and cover with warm water ) or use the oil in the tomatoes to replace the oil in the recipe.
In a food processor:
Sun dried tomatoes
basil
parsley
garlic
pine nuts
onion
Process until well blended
Add:
vinegar
tomato paste
crushed tomatoes
wine
Process until incorporated
Stir in:
Oil ( this is where you would use the oil if using a jar of sun dried tomatoes)
Cheese
Salt , to taste
Sweet Potato Fries:
1 sweet potato per person
potato starch
vegetable oil
salt
pepper
adobo seasoning, to taste
Peel potatoes
Cut into fries
Toss in a large zip lock bag with a few TBS of vegetable oil and potato starch to coat them well.
Add salt , pepper, and adobo seasoning, shake well
Place on a baking sheet in a single layer / don't crowd them
Bake at 450 degrees for 15 minutes or until crispy.
Serve with Tex - Mex Dipping Sauce.
Tex - Mex Dipping Sauce:
In a bowl,
1/2 C mayonnaise
2 TBS minced onion
2 TBS diced Roma tomatoes
1 TBS buttermilk
1 TBS white vinegar
2 tsp minced fresh cilantro
1 tsp canned, diced green chiles
3/4 tsp paprika
1/2 tsp sugar
1/4 tsp salt
1/8 tsp dried dill
1/8 tsp cumin
1/8 tsp cayenne pepper
Combine well, cover and refrigerate at least 1 hour before serving.
Store covered in the refrigerator
Enjoy!
Peace in the Kitchen!
I was not able to find the exact recipes, so, I decided to create my own adaptation.
The following are my versions of the recipes.
Vegetarian Mushroom Loaf:
I want to add a note here about baking and presenting the Mushroom Loaf.
You could press the mixture into round Food Ring Baking Molds and bake them on a baking sheet pan as directed. They were served like that in the restaurant and referred to as a mushroom "cake". It would simply make a nicer presentation for guests. I would also consider baking it in a muffin tin for individual servings. I posted a story about muffin tin recipes too.
2 large onions, finely diced
1 C chopped fresh mushrooms ( I recommend Portobello if available)
1/4 C finely chopped green pepper
2 TBS butter
3 C grated carrot
1 1/2 C diced celery
5 eggs, beaten
1/2 C shipped walnuts
1/4 C unsalted sunflower kernels
1/2 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp pepper
3 C soft whole wheat bread crumbs from about 6 slices
Heat butter in a skillet and saute:
onions
mushrooms
green pepper
cook until tender
In a bowl:
mushroom mixture
carrots
celery
eggs walnuts
walnuts
seeds
salt
basil
oregano
pepper
Mix well
Stir in bread crumbs
Spray a 9"X5" loaf pan with vegetable spray
line the bottom with waxed paper
place mixture in the pan
Bake at 350 degrees for 1 hour
Remove from the oven and let it rest for 10 minutes before serving
Serve with Sun Dried Tomato Pesto.
Sun Dried Tomato Pesto:
4 oz. sun dried tomatoes, chopped. ( if using the ones in oil, drain them and use the oil as directed in the instructions below) otherwise, dried tomatoes will be re- hydrated.
2 TBS chopped fresh basil leaves
2 TBS chopped fresh parsley
1 TBS minced garlic
1/4 C chopped pine nuts
3 TBS fine diced onion
1/4 TBS balsamic vinegar
1 TBS tomato paste
1/3 C crushed tomatoes, drained
1/4 C red wine
1/2 C olive oil
1/4 C grated parmesan cheese
salt to taste
Place dried tomatoes in a bowl and cover with warm water ) or use the oil in the tomatoes to replace the oil in the recipe.
In a food processor:
Sun dried tomatoes
basil
parsley
garlic
pine nuts
onion
Process until well blended
Add:
vinegar
tomato paste
crushed tomatoes
wine
Process until incorporated
Stir in:
Oil ( this is where you would use the oil if using a jar of sun dried tomatoes)
Cheese
Salt , to taste
Sweet Potato Fries:
1 sweet potato per person
potato starch
vegetable oil
salt
pepper
adobo seasoning, to taste
Peel potatoes
Cut into fries
Toss in a large zip lock bag with a few TBS of vegetable oil and potato starch to coat them well.
Add salt , pepper, and adobo seasoning, shake well
Place on a baking sheet in a single layer / don't crowd them
Bake at 450 degrees for 15 minutes or until crispy.
Serve with Tex - Mex Dipping Sauce.
Tex - Mex Dipping Sauce:
In a bowl,
1/2 C mayonnaise
2 TBS minced onion
2 TBS diced Roma tomatoes
1 TBS buttermilk
1 TBS white vinegar
2 tsp minced fresh cilantro
1 tsp canned, diced green chiles
3/4 tsp paprika
1/2 tsp sugar
1/4 tsp salt
1/8 tsp dried dill
1/8 tsp cumin
1/8 tsp cayenne pepper
Combine well, cover and refrigerate at least 1 hour before serving.
Store covered in the refrigerator
Enjoy!
Peace in the Kitchen!
Hatch Chile Madeleines
I love classic Madeleines. I make Cornbread Madeleines so I thought I'd add Hatch Chiles to Madeleines for a Texas version.
You could use canned, chopped Green Chiles instead of fresh Hatch Chiles. It's Hatch Chile Season here. There are festivals at every market. I recently took a cooking class featuring Hatch Chiles and I blogged about it.
Here's my latest obsession with Hatch Green Chiles.
3 - 5 Roasted Hatch Chiles, finely diced ( or use 1- 4oz. can of Diced Green Chiles), drain well. I also use canned Hatch Chiles.
1 small onion, finely diced
2 C grated Hatch Jack Cheese ( Pepper Jack can be used if you don't have access to Hatch Jack)
4 TBS butter, melted
2 C cornmeal
1/2 C flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs, beaten
2 C buttermilk
1/8 tsp cayenne pepper
Pre heat oven to 400 degrees
2 Madeleine Pans ( One will do, but with two you can bake them all at the same time)
Whisk together, in a small bowl:
cornmeal
flour
baking powder
baking soda
salt
cayenne pepper
In a separate bowl. combine:
eggs
buttermilk
Combine dry ingredients with wet ingredients
Fold in:
Hatch Chiles
Onion
Cheese
Divide batter among the molds and bake at 400 degrees for 30 minutes or until lightly browned.
Remove from oven and tap the pan on a hard surface to release the madeleines.
Cool them completely on a wire rack.
Enjoy!
Peace in the Kitchen!
Recipe#2:
2 tsp Olive Oil
1/4 tsp diced onion
1 C Cornmeal
1 C Flour
1 TBS Baking Powder
1/2 tsp Salt
1 Large Egg
1 C Whole Milk
4 TBS Honey
5 TBS Butter, melted, room temperature
1/2 C chopped Hatch Chiles
1/2 C Grated Monterey Jack Cheese
Preheat the oven to 350 degrees.
Prepare Madeleine Pans, brush them with my Pan Release Mix (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each and keep it refrigerated in a jar. I always have it available for all of my baking needs.
I have Madeleine Pans and Financiers Pans that I use for this recipe.
In a skillet on medium heat:
Heat the Olive Oil
Add Onion for 5 minutes.
Set aside to cool.
In a mixing bowl:
Cornmeal
Flour
Baking Powder
Salt
Whisk well.
In a small bowl:
Eggs
Milk
Butter
Honey
Whisk well.
Add the wet ingredients to the dry ingredients and Whisk to combine.
Fold in the Onion, Hatch Chiles and the Cheese, by hand.
Fill the Madeleine molds with 1 TBS of batter.
Bake for 10 - 12 minutes.
Serve with your favorite Picante Sauce.
Enjoy!
Peace in the Kitchen!
Wednesday, September 4, 2013
Dallas Morning News Taste Recipes 9/4/2013
Today's Taste section is filled with incredible recipes.
The article was written by Ellise Pierce.
Today's issue featured Sides that Steal the Show.
There are several that interested me. I've picked my favorites to post here.
This one is from Alicia Ross, Kitchen Scoop.
It's a cheese spread for crackers, celery sticks, pretzels or bread.
You can heat it in the microwave, melt it, stir well and you have a new take on Queso Dip!
Pepper Jack Cheese Spread with Jalapenos:
2 C shredded pepper jack cheese, room temperature
3 oz. cream cheese, room temperature
1/4 C mayonnaise
2 TBS jalapeno peppers from a can, or jar or 1 fresh one, diced
1/4 tsp salt
1/8 tsp pepper
Combine all ingredients in a stand mixer with a paddle attachment, or mix by hand with a wooden spoon.
Serve immediately or refrigerate covered.
Bring to room temperature before serving if refrigerated.
Enjoy!
Peace in the Kitchen!
Green Chile and Eggplant Saute:
3 Anaheim Chiles
1 eggplant
2 cloves of garlic
3/4 C olive oil
2 TBS chopped fresh parsley
1 TBS fresh basil
1/2 lemon
1 tsp salt
pepper to taste
Core, seed and slice peppers into 1/8" rings
Peel and cube eggplant onto 1/2" pieces
Thinly slice garlic
Heat oil in a saute pan on medium heat.
Add eggplant, peppers anad garlic, saute slowly until eggplant is cooked and translucent, about 12 to 15 minutes.
Remove from heat, stir in parsley, basil, salt and pepper.
Let it sit for a few minutes, squeeze the juice of half of a lemon and serve warm.
Serve as a side dish or on slices of toasted baguettes as an appetizer.
Enjoy!
Peace in the Kitchen!
Classic Egg Salad:
Typically, I wouldn't post a recipe for Egg Salad. Americans take it for granted that an egg salad recipe would be included in a picnic. You may want to search All American Picnic Food on the blog for the story and recipes about picnics. Every family has their favorite recipe and some of them have been handed down from generation to generation.
However, I have readers in many countries that may not be familiar with Egg Salad.
7 large eggs that have already beed hard boiled
1/4 C mayonnaise
2 1/4 tsp yellow mustard
1/4 tsp apple cider vinegar
1/8 tsp of hot sauce ( optional)...... Tabasco Sauce! ( I do not use this in my egg salad).
2 TBS sweet pickle relish
black pepper to taste
Whisk together, in a small bowl:
mayonnaise
mustard
vinegar
hot sauce
Stir in pickle relish
season with pepper
Place hard boiled eggs in another bowl, use a potato masher or two forks and break the eggs into small chunks.
Add the mayonnaise mixture to the eggs and stir to combine.
Variations: Add any of these to the egg salad:Add any of these to the egg salad:
I recommend any of these additions.
4 tsp fresh snipped fresh dill
4 tsp coarsely chopped fresh parsley
1/4 tsp smoked paprika ( add to the mayonnaise mixture first)
3 TBS Pimento
Enjoy!
Peace in the Kitchen!
The article was written by Ellise Pierce.
Today's issue featured Sides that Steal the Show.
There are several that interested me. I've picked my favorites to post here.
This one is from Alicia Ross, Kitchen Scoop.
It's a cheese spread for crackers, celery sticks, pretzels or bread.
You can heat it in the microwave, melt it, stir well and you have a new take on Queso Dip!
Pepper Jack Cheese Spread with Jalapenos:
2 C shredded pepper jack cheese, room temperature
3 oz. cream cheese, room temperature
1/4 C mayonnaise
2 TBS jalapeno peppers from a can, or jar or 1 fresh one, diced
1/4 tsp salt
1/8 tsp pepper
Combine all ingredients in a stand mixer with a paddle attachment, or mix by hand with a wooden spoon.
Serve immediately or refrigerate covered.
Bring to room temperature before serving if refrigerated.
Enjoy!
Peace in the Kitchen!
Green Chile and Eggplant Saute:
3 Anaheim Chiles
1 eggplant
2 cloves of garlic
3/4 C olive oil
2 TBS chopped fresh parsley
1 TBS fresh basil
1/2 lemon
1 tsp salt
pepper to taste
Core, seed and slice peppers into 1/8" rings
Peel and cube eggplant onto 1/2" pieces
Thinly slice garlic
Heat oil in a saute pan on medium heat.
Add eggplant, peppers anad garlic, saute slowly until eggplant is cooked and translucent, about 12 to 15 minutes.
Remove from heat, stir in parsley, basil, salt and pepper.
Let it sit for a few minutes, squeeze the juice of half of a lemon and serve warm.
Serve as a side dish or on slices of toasted baguettes as an appetizer.
Enjoy!
Peace in the Kitchen!
Classic Egg Salad:
Typically, I wouldn't post a recipe for Egg Salad. Americans take it for granted that an egg salad recipe would be included in a picnic. You may want to search All American Picnic Food on the blog for the story and recipes about picnics. Every family has their favorite recipe and some of them have been handed down from generation to generation.
However, I have readers in many countries that may not be familiar with Egg Salad.
7 large eggs that have already beed hard boiled
1/4 C mayonnaise
2 1/4 tsp yellow mustard
1/4 tsp apple cider vinegar
1/8 tsp of hot sauce ( optional)...... Tabasco Sauce! ( I do not use this in my egg salad).
2 TBS sweet pickle relish
black pepper to taste
Whisk together, in a small bowl:
mayonnaise
mustard
vinegar
hot sauce
Stir in pickle relish
season with pepper
Place hard boiled eggs in another bowl, use a potato masher or two forks and break the eggs into small chunks.
Add the mayonnaise mixture to the eggs and stir to combine.
Variations: Add any of these to the egg salad:Add any of these to the egg salad:
I recommend any of these additions.
4 tsp fresh snipped fresh dill
4 tsp coarsely chopped fresh parsley
1/4 tsp smoked paprika ( add to the mayonnaise mixture first)
3 TBS Pimento
Enjoy!
Peace in the Kitchen!
Creamed Corn
I've mentioned that we have some incredible cooks that live on our Cul de Sac.
We have a Dinner Club on the block every month.
Each month a different family hosts the dinner club.
In addition to the dinner club, we have an October Block Party where everyone contributes to the meal.
That's where the best recipes show up. Occasionally recipes are shared.
We all host parties through out the year and we eat well!
I've posted several recipes that have been shared by the neighbors and here's another one of my favorites.
This one has become a Thanksgiving tradition in our house since 2007.
Thank you Jane for sharing this great corn recipe.
Creamed Corn:
10" cast iron skillet
1/2 pint whipping cream or heavy cream
1 stick butter
3 TBS flour
3 cans ( 11 oz. each) Shoe Peg Corn, drained
Salt and Pepper to taste
Melt butter in the skillet
Stir in flour and cook well ( cooking the roux well, removes the flour taste, cook until pale golden brown)
Whisk in the cream
Add the corn
Season to taste with salt and pepper
Mix well
Bake at 350 degrees for 30 minutes until edges are browned and bubbling
Enjoy!
Peace in the Kitchen!
We have a Dinner Club on the block every month.
Each month a different family hosts the dinner club.
In addition to the dinner club, we have an October Block Party where everyone contributes to the meal.
That's where the best recipes show up. Occasionally recipes are shared.
We all host parties through out the year and we eat well!
I've posted several recipes that have been shared by the neighbors and here's another one of my favorites.
This one has become a Thanksgiving tradition in our house since 2007.
Thank you Jane for sharing this great corn recipe.
Creamed Corn:
10" cast iron skillet
1/2 pint whipping cream or heavy cream
1 stick butter
3 TBS flour
3 cans ( 11 oz. each) Shoe Peg Corn, drained
Salt and Pepper to taste
Melt butter in the skillet
Stir in flour and cook well ( cooking the roux well, removes the flour taste, cook until pale golden brown)
Whisk in the cream
Add the corn
Season to taste with salt and pepper
Mix well
Bake at 350 degrees for 30 minutes until edges are browned and bubbling
Enjoy!
Peace in the Kitchen!
Artichoke Ball hors d'oeuvres
A few years ago we hosted a party for our Cul-de-Sac, one of our neighbors brought these amazing Artichoke Ball hors d'oeuvres. She shared the recipe with me and I wanted to pass it on to my readers.
I don't post full names of individuals that contribute recipes to the blog, but thank you Gretchen for all of the incredible recipes that you have brought to our parties and shared with the neighbors.
We have great neighbors and they're all incredible cooks!
Our parties are graced with tables of tasty treats.
I've previously posted some great recipes that our neighbor Jane has shared. Jane's corn casserole is one of the best I have ever tasted and it's become a staple , served at Thanksgiving at our house.
I'll re-post it here later.
I have to mention our neighbor Becky that makes her famous Buckeye Candy every Christmas.
They're part of her Ohio heritage and we all look forward to them every Holiday!
Artichoke Ball hors d'oeuvres:
2 cloves garlic, chopped
1 - 8oz. cans of artichoke hearts ( drained and mashed)
1/2 C grated parmesan cheese + additional to coat the balls
2 eggs, beaten
2 TBS olive oil
1/2 C Italian Bread Crumbs
Saute garlic in oil
Add mashed artichokes
Add eggs and mix well
Remove from heat
Add bread crumbs
Add 1/2 C parmesan cheese
Mix well and cool completely
Roll into walnut sized balls and roll in additional parmesan cheese to coat well
Refrigerate until ready to serve.
Enjoy!
Peace in the Kitchen!
I don't post full names of individuals that contribute recipes to the blog, but thank you Gretchen for all of the incredible recipes that you have brought to our parties and shared with the neighbors.
We have great neighbors and they're all incredible cooks!
Our parties are graced with tables of tasty treats.
I've previously posted some great recipes that our neighbor Jane has shared. Jane's corn casserole is one of the best I have ever tasted and it's become a staple , served at Thanksgiving at our house.
I'll re-post it here later.
I have to mention our neighbor Becky that makes her famous Buckeye Candy every Christmas.
They're part of her Ohio heritage and we all look forward to them every Holiday!
Artichoke Ball hors d'oeuvres:
2 cloves garlic, chopped
1 - 8oz. cans of artichoke hearts ( drained and mashed)
1/2 C grated parmesan cheese + additional to coat the balls
2 eggs, beaten
2 TBS olive oil
1/2 C Italian Bread Crumbs
Saute garlic in oil
Add mashed artichokes
Add eggs and mix well
Remove from heat
Add bread crumbs
Add 1/2 C parmesan cheese
Mix well and cool completely
Roll into walnut sized balls and roll in additional parmesan cheese to coat well
Refrigerate until ready to serve.
Enjoy!
Peace in the Kitchen!
Horchata
According to the history of Horchata, it was an old world drink enjoyed by the Spaniards and brought to the new world and enjoyed by the Aztecs.
It's a well known drink through out Mexico.
I've had this recipe since the 80's and I used to make it frequently during the hot Texas Summer months.
It's a refreshing drink when it's served ice cold.
It can be made dairy free , however, I add evaporated milk to mine.
I recently posted a story about Rum Chata and that liqueur is based on the ancient Horchata drink.
Horchata:
This recipe makes approximately 2 quarts.
Store it in jars in the refrigerator to keep it chilled. Serve it over ice.
Rum can be added to a glass of Horchata to make a refreshing cocktail.
2 C white rice
6 C water
1/2 tsp cinnamon
1/3 C granulated sugar
1 tsp vanilla
1 C evaporated milk
Soak rice overnight in 3 C of the water
Add rice, soaking water and cinnamon to a blender and puree until smooth, at least 3 minutes.
Strain into a pitcher through a fine mesh sieve or several layers of cheesecloth.
There should not be any grit or large particles of rice in the liquid.
Stir in the remaining ingredients:
3 C of water
sugar
vanilla
milk
Adjust sweetness to taste with additional sugar
Refrigerate until well chilled
Serve over ice
Horchata can be tinted pink by adding a dollop of Prickly Pear fruit puree.
Here are some variations of Horchata:
Substitute 3 C of milk for the 3 C of water.
Or : use 3 C of evaporated milk in place of the 3C of water for a richer creamier drink.
Add 1/4 C to 1/2 C blanched, skinless, chopped Almonds to the blender while pureeing the soaked rice.
Enjoy!
Peace in the Kitchen!
It's a well known drink through out Mexico.
I've had this recipe since the 80's and I used to make it frequently during the hot Texas Summer months.
It's a refreshing drink when it's served ice cold.
It can be made dairy free , however, I add evaporated milk to mine.
I recently posted a story about Rum Chata and that liqueur is based on the ancient Horchata drink.
Horchata:
This recipe makes approximately 2 quarts.
Store it in jars in the refrigerator to keep it chilled. Serve it over ice.
Rum can be added to a glass of Horchata to make a refreshing cocktail.
2 C white rice
6 C water
1/2 tsp cinnamon
1/3 C granulated sugar
1 tsp vanilla
1 C evaporated milk
Soak rice overnight in 3 C of the water
Add rice, soaking water and cinnamon to a blender and puree until smooth, at least 3 minutes.
Strain into a pitcher through a fine mesh sieve or several layers of cheesecloth.
There should not be any grit or large particles of rice in the liquid.
Stir in the remaining ingredients:
3 C of water
sugar
vanilla
milk
Adjust sweetness to taste with additional sugar
Refrigerate until well chilled
Serve over ice
Horchata can be tinted pink by adding a dollop of Prickly Pear fruit puree.
Here are some variations of Horchata:
Substitute 3 C of milk for the 3 C of water.
Or : use 3 C of evaporated milk in place of the 3C of water for a richer creamier drink.
Add 1/4 C to 1/2 C blanched, skinless, chopped Almonds to the blender while pureeing the soaked rice.
Enjoy!
Peace in the Kitchen!
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