Baked Beans and BBQ Beans!

Baked Beans, 2 Versions

Vegetarian Baked Beans:

I had to come back to this post and create a recipe for my Vegetarian Baked Beans
I've been making these Beans for years and never had a recipe, I just made them.
I soon discovered that the family was asking for these Beans at most Picnics and for Holiday meals, especially Easter.
I finally made them and created a written recipe of ingredients and quantities.

These are Best of the Best Recipes.

3 cans of Bush's Vegetarian Baked Beans ( 28 oz. cans) , drained completely in a Colander.
I don't like wet and soggy Baked Beans.
1/2 C Ketchup
1/2 C Kansas City Original Barbecue Sauce, or your favorite.
1 Large White Onion, diced
1 C packed Light Brown Sugar
No Salt, No Pepper, Nothing else!

I start by letting the Beans drain completely in a Colander.
In a 4 C Pyrex measuring cup, I mix together the Ketchup, Barbecue Sauce, Brown Sugar  and diced Onion.
I let this sit for awhile so the Onion absorbs the flavor of the mixture

In a large bowl, combine the Beans and the Sauce and mix well.
I have a vintage Bean Pot that hold the exact amount of this recipe.

Bake covered at 350 degrees for......at least 1 hour, or more. You'll begin to smell them!
Remove the lid and continue baking for 15 - 25 minutes more.

I prefer to serve them cold as we traditionally would for a Picnic when they have to be transported.

Enjoy!
Peace in the Kitchen!


BBQ Beans

Here's another option for Baked Beans.
This version contains my Homemade Dry Baked Bean Mix. (recipe below)

Preheat the oven to 350 degrees.

3 cans of Bush's Vegetarian Baked Beans ( 28 oz. cans) , drained completely in a Colander.
1 C Diced Onion
Homemade Bean Mix (6 TBS)


NOTE:
If I make them with only 2 Cans of Beans, I  add 4 TBS of the Mix (see recipe for Mix below) and 1/2 C of Onion.


BBQ Bean Mix. (I created this Mix)


Use 2 TBS for each 28 oz. Can of Beans.

In a small mixing bowl:
1/4 C Chili Powder, not Chile Powder. (Chili Powder is a blend of pure ground Chile Pods and a variety of spices like Cumin, Peppercorns and Salt. Chile Powder is pure ground Chile Pods)
1 TBS Kosher Salt
1 TBS Fresh Ground Pepper
1 1/2 tsp Onion Powder
1 1/2 tsp Garlic Powder
1/4 tsp Cumin
Whisk well and set aside.

I keep it in a Jar in the Pantry with a Note on it: 2 TBS for each 28 oz. Can of Beans and 1/4 C Diced Onion.


Mix all ingredients,  ( Bean Mix, Beans and Diced Onion) in a large Mixing Bowl.
Transfer to a Bean Pot or a Small Dutch Oven with Lids.

Bake for 1 hour covered.
Uncover and continue baking for an additional 15 - 25 minutes.

Enjoy!
Peace in the Kitchen!

Tie Dyeing ! The Hippy in The Kitchen has taken the week off to Tie Dye

I thought I'd share my Tie Dyeing Week with my readers. I took a break from the Kitchen and headed to a friend's Garage with Anne, our host Barbara and our friends Karen and Frances. We've been Tie Dyeing this week.
Here's a sample of what we had fun creating. I'll post additional picture as we get everything washed and dried. I experimented with a pair of my jeans and they are very cool! They're not ready to photograph yet. There's more to come!

The Hippy in the Kitchen's Tie Dyeing Week:

My White Columbia Shirt!

Ice Dyeing a pair of Jeans

Anne's Jacket

Yardage

Yardage

Baked Blueberry Dessert

I happen to love Blueberries!


Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 8" X 8" baking Pan, brushed 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.

2 C Fresh Blueberries
1 TBS Lemon Juice
1 1/2 C Flour
1/2 tsp Salt
2 tsp Baking Powder
3 TBS Vegetable Oil (not Olive Oil)
2 tsp Vanilla
1 tsp Cinnamon
1 1/4 C Granulated Sugar, divided.
1 C Heavy Cream
1 TBS Cornstarch
1 C Boiling Water

Options:
Vanilla Ice Cream
Homemade Whipped Cream

In a small bowl:
Blueberries
Lemon Juice.
Toss to coat the Berries.

In the Baking Pan:
Blueberries
Spread out evenly in the pan.

In a Medium Bowl:
Flour
Salt
Baking Powder
Oil
Vanilla
Cinnamon
1 C Sugar
Cream
Whisk well.
Spread evenly over the Berries.

In a 2 C Pyrex Measuring Cup:
Boiling Water
1/4 C Sugar
Cornstarch
Whisk well.
Pour evenly over the Flour Mixture.

Bake for 50 - 60 minutes.
Serve Hot with a Scoop of Vanilla Ice Cream or Homemade Whipped Cream.

Enjoy!
Peace in the Kitchen!

Fresh Raspberry Truffles

A little decadence, in moderation is OK! I love most anything made with Raspberries and I love Dark Chocolate. I have several recipes on the Blog for Chocolate Truffles. This is the first one made with Fresh Raspberries.

Fresh Raspberry Truffles

Here's what you'll need.
A  Small Sheet Pan or Baking Pan, lined with Waxed Paper.

1/4 C Heavy Cream
7 oz. Bittersweet Chocolate, finely chopped.
1 1/2 TBS Framboise (Raspberry Liqueur)
1 C Fresh Raspberries placed on Paper Towels to dry them.
3/4 C Unsweetened Cocoa Powder. Place it in a Medium Zip Lock Bag. Set aside.

In a Saucepan on Medium Heat:
Cream
Heat just until a Simmer.
Remove from Heat.
Add:
Bittersweet Chocolate
Stir well until completely melted and creamy smooth.

Fold in:
Framboise

Add Raspberries to the Chocolate in Batches of 6 at a time.
Use two forks to take them out, one at a time.
Toss them back and forth to remove excess chocolate.

Transfer them to the Sheet Pan and refrigerate for 1 hour.

Remove and place them in small batches into the Cocoa Powder.
Gently shake until well coated.
Remove them to a Serving Platter or a Storage Container and Refrigerate until ready to Serve.


Enjoy!
Peace in the Kitchen!

Healthy Power Breakfast and Breakfast Drinks

I know the importance of eating Breakfast. It's the most important meal of the day. You should eat three meals a day, have 2 healthy snacks and drink 64 oz. of water. Here's a great meal to start out the day and give you a healthy way to provide the energy you need to make it until lunch. If you feel the urge to snack between Breakfast and Lunch you can eat a Kind Bar. I also have one between Lunch
and Dinner.

Healthy Power Breakfast

This recipe should last 1 week.
Eat some every morning for Breakfast. It's all I eat along with Coffee, when I'm concentrating
on keeping my weight down.

2 TBS Rolled Oats

1 C Plain Yogurt

1 tsp Cocoa Powder

1 tsp Flaxseeds

6 Fresh Whole Plums

Prepare this meal the night before.

In a Bowl: (I put them in an 8 C Pyrex Measuring Cup)

Whole Plums
Boiling Water

Cover and set aside for at least 10 minutes.

In a Mixing Bowl:

Oats

Cocoa

Flaxseeds

Mix well.

Add:

Yogurt

Mix well.

Drain Plums and Dice them.

Add them to the Oats mixture.

Cover and refrigerate overnight.

Cleanse your Body!

Lose Weight!


Here are some additional Breakfast Drinks. I've learned that we don't need large Breakfasts that are filled with Fat and Carbohydrates. Sometimes a meal replacement Drink is all we need. They fill you up and supress excess hunger. I always see weight loss when I use these drinks as meal replacements.
You can also drink them for lunch, mid afternoon or instead of a heavy dinner.

Here are some of my favorite Breakfast Drinks

Blueberry Oatmeal:

1 C Fresh Blueberries
1/2 C Vanilla Yogurt
1/2 C Rolled Oats
1 C Almond Milk
Mix well in a Blender.


Raspberry Banana:

3/4 C Almond Milk
3/4 C Frozen Raspberries
1/2 C Bananas
1 TBS Almond Butter
Mix well in a blender.


Mango:

1 C Diced Fresh Mango
1/2 C Almond Milk
1/2 C Ice
1/4 C Vanilla Yogurt
Mix well in a Blender.


Blueberry, Banana, Coconut:

1 - 10 oz. Bag of Frozen Blueberries
3 Bananas, sliced or cubed.
1 C Vanilla Yogurt
1 C Unsweetened Coconut Milk
2 TBS Honey
Mix well in a Blender.


Pumpkin Spice:

1 C Ice
1/2 C Almond Milk
1/3 C Pure Pumpkin Purée
1 TBS Honey
A Pinch of Nutmeg
Mix well in a Blender.

Enjoy!
Peace in the Kitchen!

Falafel Waffles topped with Hummus and Pico de Gallo (Vegan)

I like Falafel. Typically it's made into a sandwich. I don't eat bread so I like the ability to have Falafel in a new recipe. I've added my favorite Hummus recipe and my favorite Pico de Gallo recipe to accompany the Waffles.
This is served as a dinner Entree.


Here's what you'll need:
A Belgian Waffle Maker sprayed with a Vegetable Cooking Spray.

When you're ready to serve, make Waffles according to your Waffle Maker's directions. Spread each Waffle with some Hummus and top it with some Pico de Gallo.

NOTE:
You can make the Hummus and the Pico de Gallo ahead of time and keep refrigerated.


Waffle Batter:
2- 15.5 oz. cans of Chick Peas or Garbanzo Beans
1/4 C Chopped Fresh Parsley
6 Green Onions, thinly sliced
2 Garlic Cloves, minced
1/2 tsp Ground Coriander
1/2 tsp Cumin
Salt and Pepper to taste.
1 1/2 tsp Flour
1 tsp Baking Soda

In a Food Processor:
Chickpeas
Parsley
Green Onions
Garlic
Pulse just until mixed well. You can do this in batches.

In a Large Mixing Bowl:
Falafel Mix
Coriander
Cumin
Salt and Pepper to taste.
Flour
Baking Soda.
Fold in by hand until well combined.
Cover and Refrigerate for 1 hour.
Make the Hummus.


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

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


In a Food Processor:
Garlic, until minced.

Add:
Chickpeas
Lemon Juice
Water
Tahini
Cumin
Salt and Pepper
Process until creamy smooth.
Transfer to a bowl.
Cover and refrigerate until needed.


Homemade Tahini:

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.
Cover and refrigerate until needed.


Terry's Original Pico de Gallo

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 decided to buy fresh ingredients and make my own.
I didn't have a recipe so I created this one.

3 Roma Tomatoes, seeded and diced.
1 Red Bell Pepper, diced.
1 Green Bell Pepper, diced
The Juice of 1 Lemon
The Juice and zest of 1 Lime.
1 Red Onion, diced.
1/2 of a Bunch of Cilantro, finely Chopped.
2 Medium Jalapeños, seeded and diced.
1 tsp Adobo Seasoning
Salt and Pepper to taste.

Mix all of the Ingredients in a Small Bowl. Refrigerate covered until needed

Enjoy!
Peace in the Kitchen!

Loaded Oatmeal Cookies

I'm always looking for new recipes for great cookies. Here's a nice Oatmeal Cookie that's loaded with  additional ingredients. I have a new, original recipe that I'll be entering in the Dallas Morning News/Central Market Holiday Cookie Contest this year called The 12 Days of Christmas. It's another Loaded Cookie. I'll post it sometime in November.

Loaded Oatmeal Cookies:

Here's what you'll need:
Preheat the oven to 375 degrees.
Sheet Pans lined with Parchment Paper

12 TBS Butter, room temperature
1 C Brown Sugar
1/2 C Granulated Sugar
1 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Cinnamon
1/4 tsp Cloves
2 Eggs
1 tsp Vanilla
1 3/4 C Flour
2 C Rolled Oats
1 C Raisins
1/2 C Chopped Pecans
1 C Mini Chocolate Chips

In a Stand Mixer with a Paddle Attachment:
Butter
Brown Sugar
Granulated Sugar
Baking Powder
Baking Soda
Cinnamon
Cloves
Beat for 3 - 5 minutes until creamy smooth.

Add:
Eggs
Vanilla
Mix just until combined.

Add:
Flour, gradually until well combined.

Add:
Oats
Raisins
Pecans
Chocolate Chips
Mix just until combined.

Use a 1 3/4" Cookie Scoop and drop 2" apart onto the Sheet Pan.
Bake for 8 - 10 minutes, until edges are golden brown.

Remove Pan to a Rack to cool for 5 minutes.
Transfer Cookies to a Rack to cool completely.

Enjoy!
Peace in the Kitchen!