Roasted Vegetable Salad

Another in my series of Healthy Recipes.

This one is simple but sometimes people that are not used to cooking need help with ideas, concepts and even recipes that are simple and basic cooking 101.

There isn't really a recipe to follow but here's what you'll need:
Quantities are based on the number of people you're serving.

Zucchini or Yellow Summer Squash (your choice)
Portobello Mushrooms
Green Bell Pepper
Asparagus
Garlic Cloves
Fresh Shredded Basil Leaves
Olive Oil
Apple Cider Vinegar
Sea Salt
Black Ground Pepper

Preheat the oven to 350 degrees.

Roughly cut all of the vegetables into chunky pieces.
Place them in a large mixing bowl and coat with Olive Oil, Toss well.
Place them on a sheet pan lined with foil.
Bake for 15 minutes
Transfer back to the mixing bowl.
Add:
Apple Cider Vinegar (to taste)
Season with Sea Salt and Black Ground Pepper.

Serve on a bed of Ice Berg Lettuce.

Enjoy!
Peace in the Kitchen!

Pickled Hard Boiled Eggs

I happen to love Pickled Hard Boiled Eggs. I make them, but I've never used a recipe. I think I'll use this one from now on!

I love it!

Pickled Hard Boiled Eggs.

Here's what you'll need:

1 dozen Hard Boiled Eggs (I could give you the recipe on how to boil the perfect egg, but I think it's posted on the blog under Tips, Hints and More). I simply go to Costco and buy them already cooked and peeled. They're perfect.

1 1/4 C Apple Cider Vinegar
3/4 C White Vinegar
1 TBS Kosher Salt
2 tsp Pickling Spice
3/4 tsp Red Pepper Flake
Fresh Jalapeno Slices (to taste)
Vidalia Onion Slices (to taste)
6 Cloves of Garlic, cut in half
A Wide Mouth  Quart Jar

In a Sauce Pan:

Apple Cider Vinegar
White Vinegar
Salt
Pickling Spice
Red Pepper Flakes
Garlic
Bring to a boil
Remove from heat
Put Eggs in the Jar
Pour the Brine over the Eggs to cover them completely
Add the Jalapeno Slices and Onion
Refrigerate 1 week!


Enjoy!
Peace in the Kitchen!

Spicy Brownies from Baked in NYC

One of my favorite Bakeries in NYC is called Baked. I've always wanted to get their first cookbook and haven't yet. It looks like they have 3 books now, so I need to catch up. I found this recipe for one of their iconic desserts, Spicy Brownies. Brownies started it all for Matt Lewis and Renato Poliafito and this is their variation on the basic Brownie.

This sounds and looks amazing. I wish I had the rights to publish some pictures, but you'll have to either get the books or wait until I bake some of these amazing brownies.

Spicy Brownies from Baked in NYC

1 1/4 C all-purpose Flour
2 TBS dark unsweetened Cocoa Powder (such as Valrhona)
1 TBS Ancho Chile Powder
2 tsp freshly grated Cinnamon
1 tsp Salt
1/2 tsp ground Ginger
9 oz. of good quality Dark Chocolate (60% to 72%) coarsely chopped
2 oz. good quality Milk Chocolate, coarsely chopped
8 oz. (2 sticks) unsalted Butter, cut into 1 inch cubes
1 1/2 C granulated Sugar
1/2 C firmly packed Light Brown Sugar
5 large Eggs, room temperature

Heat oven to 350 degrees
Butter the sides and bottom of a 9"X 13" glass or light colored Baking Pan.
Line Pan with Parchment Paper and Butter the paper.

In a medium bowl:
Flour
Cocoa Powder
Chile Powder
Cinnamon
Salt
Ginger
Whisk Well
Set aside

Place chopped Chocolate and Butter in a bowl over water in a double boiler, over medium heat and stir occasionally until completely melted and combined.

Turn off the heat but keep the bowl over water in the double boiler.
Add both sugars and whisk well.
Do not overbeat or the brownies will be cakey.

Sprinkle Flour mixture over Chocolate.
Using a spatula, fold dry ingredients into wet ingredients until there's just a trace amount of Flour mixture visible.
Pour batter into the pan and smooth the top with a spatula.
Bake at 350 degrees for 30 minutes.
Rotate the pan half way through baking time.
A toothpick inserted in the center should come out with a few crumbs.

Remove from oven and place on a cooling rack and cool completely.

Enjoy!
Peace in the Kitchen!

Savory Vegetarian Chicken or Vegetarian Ground Sausage, Bread Pudding

This is a great Vegetarian Breakfast Casserole.

2 TBS Olive Oil
1/4 C chopped Scallions
1/2 chopped Red Bell Pepper
1/2 C diced Zucchini
1 C Quorn Chik'n Tenders or (1 package of pre cooked- Gimme Lean Vegetarian Fresh Ground Sausage)
1/2 C canned Artichoke Hearts, drained
Sea Salt and Fresh Ground Black Pepper to taste
a pinch of Nutmeg
2 C fresh Baby Spinach Leaves
2 Eggs, beaten
2 C Heavy Cream
4 C 1/2" cubes of Day Old French Baguette Bread
1 C shredded Gruyere Cheese
2 TBS Fresh Chopped Rosemary


In a skillet, heat Oil on Medium - High Heat:
Scallions
Bell Pepper
Zucchini
Saute 3 minutes
Add:
Chick'n Tenders or Sausage
Artichoke Hearts
Season with Salt, Pepper and Nutmeg
Saute for 2 more minutes
Fold in Spinach Leaves and cook just until wilted.
Remove from heat.

In a large mixing bowl:
Eggs
Milk
Rosemary
Whisk well
Add Bread

Toss gently with a wooden spoon or hands
Let stand for 5 minutes so bread soaks up the liquid.
Toss again

Fold in Chik'n or Sausage / vegetable Mixture
Fold in Cheese

Spray a 9"X9" baking dish with a Vegetable Cooking Spray.
Pour in the Pudding.
Bake at 350 degrees for 45 - 50 minutes, until golden brown.

Enjoy!
Peace in the Kitchen!

Moroccan Vegetarian Chicken Tagine served with Couscous

This is another Healthy Recipe:
Serve with prepared Instant Couscous.

Instant Couscous:
The couscous that is sold in most Western supermarkets has been pre-steamed and dried, the package directions usually instruct to add 1.5 measures of boiling water or stock and butter to each measure of couscous and to cover tightly for 5 minutes. The couscous swells and within a few minutes it is ready to fluff with a fork and serve. Pre-steamed couscous takes less time to prepare than regular couscous, most dried pasta, or dried grains such as rice.


1 TBS Grape Seed Oil
1 package of Quorn Vegetarian Chik'n Tenders
1/4 tsp Cumin
1 Yellow Bell Pepper, roughly diced
1 Red Bell Pepper , roughly diced
1 (15oz.) can of Chickpeas or Garbanzo Beans, drained and rinsed
1 (14oz.) can of diced Tomatoes
2 cloves of Garlic, minced
1/3 C Dried Apricots, roughly chopped
1 1/2 C Vegetarian Chicken Broth
1/2 Package of Cherry Tomatoes, halved
2 TBS chopped Fresh Cilantro
1 - 2 tsp Harissa. (a Spicy Tunisian Condiment often sold in a tube) Tabasco would be a good substitute. Add according to taste.

In a large saucepan or deep skillet , heat Oil.
Add:
Onion, cook 3 minutes.
Add:
Tenders
Garlic
Cumin
Harissa or Tabasco
Cook for 1 minute .
Add:
Apricots
Tomatoes
Bell Peppers
Broth
Reduce heat and simmer for 5 minutes.
Add:
Chickpeas
Tomatoes
Cook until everything is tender.
Remove from heat.
Season with Salt and Pepper.
Fold in Fresh Cilantro.

Serve over Couscous

Enjoy
Peace in the Kitchen!

Pillsbury Cinnamon Roll Waffles and Glazed Donuts

OK, I have to say that this is not one of my new healthy recipes but one of the Yummy ones  I said I would continue to post.
Someone on a page that I follow on Face Book, posted pictures of these waffles. I researched the recipe and found it on the Pillsbury website.
I don't think I need to tell you all how incredible these will be the next time our grandchildren spend the weekend with us. These will definitely be on the breakfast menu. Quick, easy, delicious!



Pillsbury Cinnamon Roll Waffles:

1 can of Pillsbury Grands Cinnamon Rolls with Cream Cheese Icing.

1 C confectioner's sugar
3 TBS whole milk
1 tsp vanilla

Heat a waffle iron.
Spray it with vegetable cooking spray.
Remove rolls from the can, set the icing aside.
Place 1 roll on the center of the waffle iron.
Bake for 3 - 4 minutes, (follow your waffles iron instructions for baking waffles)

In a small bowl:
Reserved Icicng
Confectioner's Sugar
Whole Milk
Vanilla
Mix well to create a glaze.



Glazed Donuts:
Heat Whole Glazed Donuts in a Waffle Iron and serve with Maple Syrup.


Enjoy!
Peace in the Kitchen!

Pumpkin Dutch Baby in a Cast Iron Skillet

Pumpkin Dutch Baby in a Cast Iron Skillet:

3 eggs

1/2 C flour

a pinch of sea salt

1/3 C heavy cream

1/2 C canned pumpkin (make another one with the other half)

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

1/4 tsp ground ginger

1 tsp vanilla

3 TBS butter

Preheat the oven to 400 degrees.

Place a 10" Cast Iron Skillet in the oven until it's hot.

Whisk eggs in a mixing bowl.

Add flour and salt and whisk well.

Add:

cream

pumpkin

all of the spices

vanilla

Mix well and set aside.

Put butter in the hot skillet and swirl it around to coat the pan.

Pour batter in the pan.

Bake for 20 - 25 minutes until it puffs and is golden brown.

Dust with confectioner's sugar and serve from the skillet.

Enjoy!

Peace in the Kitchen!