Swiss Chard, Cannellini Bean and Barley Stew

Today there's a lot to choose from in the Taste Section of the paper. It's titled Super-Saver Specials.
It mentions meals that don't skimp on flavor, meals that are affordable, meals prepared on a budget. It's about the strategy for economical meals. There were savory recipes and sweet recipes.

 I tend to be attracted to the sweet recipes before savory. There are recipes for a Fritatta, Swiss Chard, Cannellini Bean and Barley Stew ( I like this one). There's Linguine with Spicy Lentil Sauce, it's interesting too. They are vegetarian and healthy!

I wasn't quite sure which one I would choose to blog about this morning and then I saw Crustless Coconut Pie with Jamaican Rum Sauce. It wasn't part of the "watch your dining dollars" recipes. It was a story titled " Coconut Pie Quest" by Alicia Ross with Kitchen Scoop.
I was about to post the recipe and then I continued to read the story about the pie. It began with a brief description of the pie and then she began talking about the restaurant that influenced her to research the recipe. It was then that I remembered I had already posted a story about the restaurant and the recipe.  In April ,I told my story about having dinner with my wife, son and his family at Bonefish Grill.
I was so impressed with the pie, that I researched it , found the recipe and it's history and blogged about it. So if you're interested , you can search it on my blog under Jamaican Coconut Pie with Warm Rum Sauce.

I've decided to post the following recipe today:

Swiss Chard, Cannellini Bean and Barley Stew:

I chose this recipe for a couple of reasons. It's vegetarian and I've never used Swiss Chard in a recipe.
Whenever I'm in the produce section of a grocery store or at the farmer's market and I see Swiss Chard, I'm tempted to buy it. I've read stories about how healthy it is, but I've never looked for a recipe that uses it. I'm not sure why...... maybe it's because I know that none of our children or grand children would eat it. I think my wife might like it. After all she did grow up on a farm and maybe her mother grew it in their  garden. I'll get back on that later.

I'll make this one when the weather begins to cool.

1 pound of Swiss Chard, washed thoroughly
1/2 C barley
salt to taste
1/4 C olive oil
1 C finely chopped onion
1 C finely chopped celery
1/3 C finely chopped carrot
1 clove of garlic, minced
2/3 C canned Italian Plum Tomatoes, cut up, with their juice
1 (15oz.) can of Cannellini Beans ( white kidney beans)
Fresh ground black pepper
3 TBS freshly grated Parmesan Cheese, more to taste if you prefer

Detach the stalks from the Chard and slice them crosswise into 1/8" pieces.
Cut the Chard leaves into 1/4 " wide strips. Set aside

Bring 5 C to 6 C of water to a boil in a saucepan.
Add barley and 1/4 tsp salt
Cook at a gentle simmer for 40 - 45 minutes, until tender, but still chewy
Set a colander over a bowl and drain the barley and retain all of the liquid

While the barley is cooking, heat oil in a soup pot on medium heat.
Add onion and cook until tender and golden in color
Add celery and carrot
Cook 6 minutes, stirring
Add garlic and continue to cook another minute
Add tomatoes , continue simmering for about 5 minutes
Add Chard leaves and stalks
Season with salt
Mix well
Cover the pot and turn the heat down to low
Cook about 25 minutes longer

Add drained barley and beans
Mix well
Add enough of the reserved barley liquid to make a stew consistency, if not enough, add water.
Season to taste with black pepper

Serve with grated fresh parmesan cheese on the side

This recipe was adapted from Marcella Cucina by Marcella Hazen

Enjoy!
Peace in the Kitchen

Dessert Desserts !

I've talked about my large collection of Mennonite and Amish recipe books. I buy them at the MCC Sale in Kansas. The Mennonite Central Committee Sale raises money for Mennonite Relief. The Mennonites are quick to react to disaster in the world and they arrive at a disaster to lend many helping hands and ask nothing in return. They have many venues at the sale to raise money. My favorite is the booth that sells family and church cookbooks. I buy as many cookbooks as I can each year. When I use them I'm constantly reminded of how important these recipes have been to the many families that were connected to them.
Tonight I was reading several of them and I discovered that I love the recipes that are called  "dessert" recipes. That's why I titled this story, Dessert Desserts.

Here's an example of what I'm referring to:


Apple Dessert
Blueberry Dessert
Butter Brickle Desert
Coffee Banana Dessert
Elegant Cherry Dessert
Heavenly Raspberry Dessert
Lemon Dessert
Marshmallow Dessert
Oreo Cookie Dessert
Pineapple Dessert
Pumpkin Dessert
Refrigerator Dessert
Rhubarb Dessert
Ritz Cracker Dessert
Strawberry Swirl Dessert
Buster Bar Dessert
Chocolate Freezer Dessert
Frozen Strawberry Dessert
Rice Chex Ice Cream Dessert

Do you see what I mean?
I could go on and on and on and on.......


I've chosen one to post.

Heavenly Raspberry Dessert:

2 C flaked coconut
2 TBS sugar
1 TBS flour
3TBS butter, room temperature
1 (10oz.) package frozen raspberries , thawed
1 TBS cornstarch
1/3 C water
1 (8oz.) package cream cheese, room temperature
1/2 C confectioner's sugar
3 TBS milk
1 (8oz.) carton whipped topping
1/3 C chopped pecans

In a small bowl, combine well:
coconut
sugar
flour
butter
Press into a 9" pie pan
Bake at 350 degrees for 12 minutes
Cool completely

Cook raspberries, thicken with cornstarch and water.
Remove from heat, cool completely
Spread Raspberries over crust

In a bowl, combine well, with a hand mixer:
cream cheese
confectioner's sugar
milk
Spread over Raspberry layer

Top with Whipped Topping
Sprinkle with Pecans

Enjoy!
Peace in the Kitchen!


Here's one more.

Cherry Dessert:

 1 - 21 oz. can of Cherry Pie Filling
1 - 14 oz. can of Sweetened Condensed Milk
1 - 20 oz. can of Crushed Pineapple, drained
1 - 8 oz. container of Frozen Cool Whip, thawed.
1 C Miniature Marshmallows

Mix all ingredients together in a large bowl.
Cover and refrigerate overnight.
Stir well before serving.

Enjoy!
Peace in the Kitchen!

Sopapilla Cheesecake

My sister in law made this for a family gathering in Kansas. It was the first time I had ever tasted it. I did a story about the iconic American 9"X13" baking pan and one of the recipes in the 60's was called Crescent Roll Dessert. It was similar to this, but not the same. It had egg yolk and lemon juice in the recipe and no cinnamon and sugar. You can find it here on the blog under, 1960's American Desserts made in the Classic 9"X13" Pan. When I did additional research for this recipe I discovered that there are many variations.

Sopapilla Cheesecake:

1 - 9"X13" baking dish / un greased

2 cans of  Butter Crescent Rolls ( large size)
2 (8oz.) packages of cream cheese, room temperature
1/2 C white sugar
1/2 C brown sugar
1 tsp Mexican Vanilla
1 stick of butter, melted
1 TBS cinnamon mixed with 1/4 C white sugar and 1/4 C brown sugar

Unroll 1 can of crescent rolls and spread out evenly to cover the entire bottom of the pan

In a small bowl, with a hand mixer:
cream cheese
both sugars
vanilla
combine well

Spread the mixture evenly over the first layer of crescent rolls
Unroll the second can of crescent rolls and place on top of the mixture
Brush evenly with the melted butter
Sprinkle the entire top with the cinnamon and sugar mixture

Bake at 350 degrees for 30 minutes
Cool completely
Cut into squares to serve

Enjoy!
Peace in the Kitchen!

Cinnamon Roll Pie

I used to make the best cinnamon rolls, my wife makes the best cinnamon rolls because her mother made the best cinnamon rolls. We were with our kids last night, at a restaurant, for dinner. Our son in law informed us that he's been making cinnamon rolls. I assume they're the best.
I was researching cinnamon rolls today and resurrected this recipe from my book of The Best of the Best Recipes for Cinnamon Roll Pie. It's delicious and makes a great Brunch dish. This would also be great served warm on a cool Fall Sunday morning for breakfast.

Cinnamon Roll Pie:

3/4 C sugar
1/4 C vegetable oil
1 egg
1/2 C milk
2 tsp baking powder
1/2 tsp salt
1 1/2 C flour + 2 TBS, divided
1 container (8 count) cinnamon rolls with icing
1/2 C brown sugar
2 tsp cinnamon
2 TBS butter, melted

Grease a 10" pie pan with my Pan Release Mixture found on the blog under Tips, Hints and More.

In a bowl:
sugar
oil
egg
milk
Whisk well
Set aside

Separate the cinnamon rolls
flatten each roll by hand and press them all into the bottom and sides of the pie pan, seal any gaps to create a crust.

Pour the mixture in the pan

In a small bowl:
brown sugar
cinnamon
2 TBS flour
butter
Mix well
Sprinkle this over the pie mixture

Bake at 350 degrees for 30 minutes. A tooth pick in the center of the pie should come out clean
Drizzle the icing, that comes with the cinnamon rolls, over the pie.

Enjoy!
Peace in the Kitchen!

Pumpkin Cream Pie / Ree Drummond / The Pioneer Woman / Thanksgiving 2013

This recipe is adapted from Ree Drummond's Pumpkin Cream Pie recipe.
Thanksgiving is the ultimate occasion to make pumpkin pie in America. It's a classic pie to serve at that time.
I have other recipes posted using pumpkin for the holiday, but just when you think you have enough, you discover another one!

Pumpkin Cream Pie:

Crust:
1 1/2 sleeves of graham crackers + extra for garnish
1/2 C powdered sugar
1 stick of butter, melted, melted

Filling:
1 (3oz.) box of Vanilla Cook and Serve Pudding mix
1 C half and half
1 C heavy cream, divided
1/8 tsp of each: cinnamon, nutmeg, ground cloves
2 TBS Brandy
1/2 C + 3TBS pumpkin puree
2 TBS brown sugar

Process crackers in a food processor
Add, powdered sugar and butter and process until well combined.
Press into a 9"-10" pie pan, up the sides too!
Bake at 300 degrees for 8 - 10 minutes
Remove, cool completely

In a saucepan:
dry pudding mix
half and half
1/2 C heavy cream
spices
Bring to a boil on medium heat
Stirring constantly, until it thickens.
Remove from heat
Add Brandy
Add Pumpkin and stir well
Cover saucepan and cool completely

In a separate bowl:
1/2 C heavy cream
brown sugar
Beat with a hand mixer until light and fluffy
Fold into pumpkin mixture by hand

Pour into crust
Cover and refrigerate for at least 2 hours or overnight

Serve garnished with additional crushed graham crackers.

Enjoy!
Peace in the Kitchen!

Holiday Pecan Cake with Homemade Whipped Cream

Another simple Mennonite / Amish Cake.
Most of us have these ingredients in our Pantry so it can be a last minute Dessert at short notice.

I still have several vintage loaf pans from our family, that I continue to use, but this
Calphalon Loaf Pan is my favorite.

Holiday Pecan Cake:

Here's what you'll need:
Preheat the oven to 350 degrees.

1 - Loaf Pan greased well with Pan Release Mix:
Equal parts of Crisco, Vegetable Oil and Flour.
I start with 1 C of each mixed well and refrigerated in a Jar.
I always have it available for all of my baking needs.
Brush the Pan generously with the Mix.
This is great for the most intricate designed Bundt Pans.

1 1/2 C Sugar
1/2 C Butter, room temperature
3 Eggs, separated
2 1/2 C Flour
1 C chopped Pecans
2 tsp Baking Powder
3/4 C Whole Milk
A Pinch of Salt
Confectioner's Sugar for Garnish.

In a Large Mixing Bowl with an Electric Hand Mixer:
Sugar
Butter
Beat until Creamy Smooth.

Add:
Egg Yolks
Mix until well combined.

In a Small Mixing Bowl, sift together:
Flour
Baking Powder
Salt
Add to Butter/Sugar mixture gradually beating, alternating with Milk.

Fold in Pecans by hand.

In a Separate Mixing Bowl with an Electric Mixer:
Egg Whites
Beat until Stiff.
Fold into the Cake Mixture by Hand.

Spoon the Batter into the Loaf Pan.
Bake for 1 hour.

Remove Pan to a Rack to Cool for 10 minutes.
Invert the Cake onto a serving Platter.

Serve Sliced and Dust with Confectioner's Sugar.
Serve with Vanilla Ice Cream or Homemade Whipped Whipped Cream.

This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Enjoy!
Peace in the Kitchen!

Anise Christmas Cookies

The Mennonites make a traditional cookie called Peppernuts or Pfeffernusse.
They're made with Anise. I happen to like the flavor. Here's another cookie made with Anise Seed.
I also like the Provencal drink called Pastis. It has an Anise base. We drink it in the South of France with a bit of water and ice. It's actually a very refreshing drink in the heat of the summer. We always have a bottle of Pernod on hand.

I could talk about the origin and the uses, but I believe that you either like it or not and I won't be able to talk anyone into it.

Anise Christmas Cookies:

6 eggs, separated
1 C powdered sugar, sifted
1 C flour, sifted
3 tsp anise seeds

In a bowl:
beat yolks until thick and foamy

In a separate bowl:
beat egg whites until stuff

Fold whites into yolks, by hand
Gradually mix in powdered sugar and mix lightly, by hand
Fold in flour and anise seeds by hand

Drop from a teaspoon onto a parchment paper lines baking sheet, about 1" apart
Chill in the refrigerator, over night
Bake at 300 degrees for 12 minutes.

Enjoy!
Peace in the Kitchen!