Hippy in the Kitchen Hummus and Homemade Tahini

Hippy in the Kitchen Hummus and Homemade Tahini:

Back to my roots, back to the 60's, back to basics. Hummus!
This recipe makes 1 1/2 C...... double or triple as needed.

2 cloves of garlic, peeled
1 can (15oz.) Chickpeas or Garbanzo Beans, rinse and drain
1/4 C fresh squeezed Lemon Juice
3 TBS Water
2 TBS Tahini (Sesame Seed Paste) Purchase or make your own, recipe to follow.
1 tsp Ground Cumin
1/4 tsp Salt
1/4 tsp Black Pepper

Pita Bread Chips,
Carrot Sticks, Celery Sticks, Cucumber Sticks, Broccoli, Cauliflower

Spread on a Vegetarian Sandwich Wrap

Or make a Hummus Sandwich:
Whole Wheat Bread
Hummus
Cream Cheese
Provolone Cheese
Avocado
Bean Sprouts
Toasted Sunflower Seeds


Terry's Hippy in the Kitchen Hummus:

In a Food Processor:
Garlic, until minced
Add:
Chickpeas
Lemon Juice
Water
Tahini
Cumin
Salt and Pepper
Cover and process until creamy smooth.
Transfer for a bowl

Home made Tahini:
Makes 4 Cups

5 C Sesame Seeds
1 1/2 C Vegetable Oil
Toast the seeds on a baking sheet at 350 degrees for 5-10 minutes. Stirring often. Do not allow the seeds to brown.
Cool completely
In a Food Processor:
Seeds
Oil
Process for 2 minutes.
Consistency should be thick and pourable.
Add additional oil if needed.
Can be refrigerated up to 3 months in a jar or sealed container.


Enjoy!
Peace in the Kitchen!

Orange and Lemon Marmalade

I found this recipe on a blog that I follow called Mennonite Girls Can Cook.
I made a new recipe of Jalapeno Jelly for Christmas and it was a success. It was really delicious, not too hot and a great Jalapeno flavor.
We also love English Marmalade but it can be a bit expensive. Making my own was very intriguing.
I like this recipe for it's simplicity and flavor. I may consider adding Lime to it the next time I make it.

4 large Oranges
2 medium Lemons
5 C sugar

Remove seeds, leaving the peel on the Oranges and Lemons.
Cut fruit into chunks and finely chop them in a food processor.

Pour into a stock pot, stir in sugar with a long wooden spoon.
Bring to a boil over high heat, reduce the temperature to medium -low and cook until it thickens.
About 20 minutes.
Stir carefully
Ladle into canning jars, wipe the edges of the rims clean.
Place the lids on and let them sit until the lids pop.
Refrigerate when completely cooled.


Enjoy!
Peace in the Kitchen!

Goat Cheese Quesadillas

Goat Cheese Quesadillas:

This recipe is not specific. I just put these together with ingredients I had in the refrigerator. They are delicious. In Texas, we eat plenty of Quesadillas and there are many variations. We all have our favorites. My favorites are Fresh Spinach Quesadillas and Roasted Poblano Pepper Quesadillas.


Goat Cheese Quesadillas:

I made a mixture of mayonnaise and Adobo seasoning in a small bowl.
I also made a mixture of Goat Cheese with some Chipotle Ketchup in another small bowl.
I used flour Tortillas.
I spread half of each Tortilla with the Mayonnaise mixture and the other half with the Goat Cheese mixture.
I topped them with shredded Queso Quesadilla Cheese. You can use any kind of shredded cheese.
Fold the Tortillas in half and grill them on a  Cast Iron Griddle until both sides are browned and the cheese melts.
Serve with a side of Chunky Salsa.

Enjoy!
Peace in the Kitchen!

Holiday Milk Punch with Brandy and Rum

Holiday Milk Punch with Brandy and Rum:

This recipe makes 1 serving.
2 tsp confectioner's sugar
2 tsp water
2 oz. brandy
1 oz. rum
1/4 C whole milk
2 TBS eggnog
Ice
Nutmeg

In a bowl:
sugar
water
Stir to dissolve sugar completely
Add:
brandy
rum

In a cocktail shaker :
Milk
eggnog
ice
Add:
Rum mixture
Shake and strain into an Irish Coffee Glass
Sprinkle with nutmeg

Enjoy!
Peace in the Kitchen!

Baked Bruschetta

Here's what you'll need:
Preheat the oven to 350 degrees.
A Sheet Pan lined with Foil.

15 Roma Tomatoes, diced well.
12 Fresh Basil Leaves, cut into Julienned Strips.
2 Garlic Cloves, minced.
1 TBS Onion Powder
1 tsp Olive Oil
1 tsp Soy Sauce
1 tsp Black Pepper
Half of 1 French Baguette, thinly sliced at an angle.

In a Mixing Bowl:
Tomato
Basil
Garlic
Onion Powder
Olive Oil
Soy Sauce
Pepper
Mix well.

Place the Bread slices on the Sheet Pan in a single layer.
Top with some of the mixture.
Bake 8 - 10 minutes, until the edge of the Bread is Golden Brown.

Enjoy!
Peace in the Kitchen

Happy New Year / 2014

I hope everyone has a great year in 2014. We plan on returning to Europe and Colorado so I'll have new stories, new photographs of food and new recipes to write about. I know there will be a lot of parties and celebrations to bring in the New Year. I'm not very big on New Year's celebrations. We stay home and it's pretty calm around our house. I may post some appetizer recipes that would be great at a party. I've been pretty laid back recently about posting recipes. I think Thanksgiving is a time for sharing recipes and of course Christmas is a great time to bake so I was very busy posting new recipes.
Now, it's pretty slow and I need to come up with a new subject or topic to blog about and new recipes to post.
I'm busy researching and reading so I can get back to blogging. I received a book for Christmas , Provence 1970. It's about the food scene in Provence in 1970, inspired by some of the best French and American Chefs of that time. I have such a passion for France and I am a fan of all of the Chefs during that period. There was Julia Child, author of Mastering the Art of French Cooking, James Beard, M.F.K. Fisher, Simone Beck, and Richard Olney, author of The French Menu Cookbook. They all hung around The South of France. "They cooked and ate and talked late into the night about the future of food in America, the meaning of taste and the limits of snobbery." They had not all met prior to this venture in Provence. They had their differences and they had their similarities in their beliefs and in their cooking methods.
I was living in Geneva, Switzerland at that time and I wish I had been involved in the food scene. I may have made an effort to learn more about what was happening there. I was certainly influenced by many of the new foods that I experienced while I was living in Europe. I wrote about the food and beverages that I experienced in a blog I wrote last week.
In conclusion, I hope to write more about the book and I will continue researching recipes from the archives of my Aunt Faye, the woman that inspired me to start blogging about food.
Until then, keep reading and enjoying the recipes I have previously posted and enjoy reading some of my stories on the blog.
And as always.......

Enjoy!
Peace in the Kitchen!

Eggnog Rum Glaze for Christmas Pudding or Coffee Cake

1 TBS Dark Rum
1 TBS Egg Nog
1/2 C Confectioner's Sugar

Whisk together all ingredients until smooth and creamy.
Before serving a Christmas Pudding, Coffee Cake or Pound Cake, drizzle the glaze over the cakes or serve as a side with each slice.

Enjoy!
Peace in the Kitchen!