Stuffed Bell Pepper Soup

Here's a version of a Stuffed Bell Pepper in a Soup. I grew up on Stuffed Bell Peppers. I love the look and the taste of this Soup that replicates the flavor of a Stuffed Bell Pepper.

Traditional Stuffed Green Bell Peppers.

Better than Bouillon is available in Beef , Chicken, Vegetable and Mushroom.
This is my first choice for a Vegetarian Broth.
You can also use Vegetable Bouillon Cubes if you can't find Better than Bouillon products.

When I made this for the first time, it was at our home in Colorado last Fall and I didn't photograph the steps. I just made it again today and here is an update with photographs. It's a dreary, damp and chilly week so this comfort soup is perfect.

Brown the Sausage.

Add Onion and Garlic.

Broth.

Tomato Sauce.

Oregano, Salt and Pepper.

Bell Peppers.

Rice.

Done!

Stuffed Bell Pepper Soup

Here's what you'll need:
1 - Large Soup Pot

1 pound of Gimme Lean Sausage or Beef. These are Meat Free. You can use non
Vegetarian Ground Sausage or Ground Beef if you eat meat.
You can also use a Link version of Gimme Lean Italian Sausage, cut into pieces.
2 TBS Olive Oil
1 Onion, diced.
4 Cloves of Garlic, minced.
4 C Vegetarian Beef Broth. Regular Beef Broth for non Vegetarains.
2 - 29 oz. Cans of Tomato Sauce
1 tsp Dried Oregano
Salt and Pepper to taste
3 Green Bell Peppers, roughly cut into cubes.
1 C Uncooked Minute Rice
8 oz. Shredded Sharp Cheddar Cheese for Garnish.

In the Soup Pot on Medium Heat:
Olive Oil, until Hot
Sausage
Onion
Garlic
Sauté for 3 minutes, stirring often.

Reduce Heat to Low and Add:
Broth
Tomato Sauce
Oregano
Salt and Pepper
Bell Pepper
Rice
Continue cooking for 30 minutes. Stir often.

Serve Hot.
Sprinkle individual servings with Cheddar Cheese.

Enjoy!
Peace in the Kitchen!

Another Corn Pudding Recipe!

This may already be on the Blog, but I thought I'd post it anyway!
Fall is coming soon and I can't get enough recipes with Corn or Pumpkin or Apples.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" Baking Pan brushed well with Butter.

1 Can of Corn, drained.
1 Can of Cream Style Corn
8 TBS Butter, melted.
2 Large Eggs, beaten.
1 C Sour Cream
2 TBS Fresh Chopped Parsley
2  Green Onions, sliced.
1 Box of Jiffy Corn Muffin Mix
Salt and Pepper to taste.
1 C Grated Sharp Cheddar Cheese

Mix all ingredients, except the Cheese, in a Large Mixing Bowl.
Spoon into the Pan.
Bake for 10 minutes.
Sprinkle with Cheese and continue to bake for an additional 30 - 45 minutes, until Golden Brown.

Enjoy!
Peace in the Kitchen!

Homemade Barbecue Sauce

Barbecue Sauce in Texas is a staple condiment and everyone has their own personal, favorite recipe.
As a Vegetarian, I use Vegetarian Chicken Stock and Vegetarian Worcestershire Sauce.

I'm posting a picture of 3 different Chile Powders because there's a difference between Chile and Chili Powder.
A Chile Powder is a Dried Chile that's been ground into a Powder. A Chili Powder is a mix of Spices that includes a Dried Chile Powder in it.
This recipe includes your choice of a Chile Powder.

You can make your own Ancho Chile Powder:
Choose some Dried Ancho Chiles, remove the stems and seeds. Tear the Chiles into small pieces.
Put them in a small Coffee or Herb Grinder and pulverize. You can also use a small Food Processor.

Ancho Chile Powder is made from Sweet Ancho Chiles and has a moderately Spicy and Rich flavor.
Chipotle Chile Powder is made from Dried, Smoky Jalapeño Chiles and has a Smoky, Sweet and Spicy flavor.

Ancho Chile Powder.

New Mexico's Hatch Chile Powder.


I use a Chile Powder from Chimayo, New Mexico.
We first discovered it while visiting the incredible town of Chimayo.

In a Large Saucepan on Medium High Heat:

1/2 C Chicken Stock
2 1/2 C Apple Cider Vinegar
3/4 C Ketchup
5 TBS Granulated Sugar
2 1/2 TBS Light Brown Sugar
1 TBS Smoked Paprika
3/4 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Chile Powder (not Chili Powder)
1 TBS Dry Mustard
1 TBS Worcestershire Sauce
1 TBS Lemon Juice
Mix well.

Simmer uncovered for 1 hour.
Stirring occasionally as it reduces.
Refrigerate in a Jar until ready to use.

Enjoy!
Peace in the Kitchen!

Pear and Walnut Chutney

This is a great Christmas as an accompaniment to Crackers and Cheddar Cheese for an appetizer. It would be good on a Croque Monsieur Sandwich too.

Seckel Pears

Bosc Pears

Pear and Walnut Chutney

Here's what you'll need:
Canning Jars

2 1/2 Pounds Firm Pears, peeled, cored and cut into 1" pieces. Bosc or Seckel Pears.
8 oz.  Tart Apple, Granny Smith
8 oz.  Yellow Onion, peeled and cut into 1" pieces.
2 C Apple Cider Vinegar
1 C Golden Raisins
The Zest of 1 Orange
The Juice of the Orange
2 C Granulated Sugar
1 C Chopped Walnuts, toasted in a dry Skillet on Medium Heat for 5 minutes. Stirring.
1/2 tsp Cinnamon

In a Saucepan on medium Heat:
Apple
Onion
Vinegar
Slowly bring to a Boil.
Reduce heat to Low and Simmer 40 minutes, stirring occasionally.

In a Small Bowl:
Raisins
Orange Juice
Set aside to soak for 30 minutes.

In the Saucepan:
Add:
Sugar
Raisins
Orange Zest
Heat just until the Sugar is dissolved, stirring often and then Simmer for 30 minutes.
It should begin to thicken as the liquid reduces.
Stir often.

Add:
Walnuts
Cinnamon
Stir to combine well.

Spoon into Sterilized Canning Jars, cover and seal the lids according to Canning Directions.
Set aside in a Cool, Dark place for 1 Month prior to serving.

Enjoy!
Peace in the Kitchen!

Corn Pie

Corn Pie:
This is one of my Best of the Best recipes!

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" Pie Pan
I make 2 at a time. I don't double the recipe. I measure
all of the ingredients and prepare them for each pie simultaneously.

1 1/4 C  finely crushed Ritz Crackers
8 TBS Butter, melted
2 TBS Butter
1 1/4 C Whole Milk, divided.
2 C Corn, fresh or frozen
1/2 tsp Salt
2 TBS Flour
1/2 tsp Onion Salt or Onion Powder
1/2 tsp Cayenne Pepper
2 Eggs, beaten
1 TBS fresh chopped Rosemary

Combine Cracker Crumbs and 1/2 C melted Butter and mix well.
Reserve 1/2 C of this mixture for the topping and press the remaining into the Pie Pan.

In a Saucepan on Medium High Heat:
2 TBS butter
1 C Milk
Corn
Salt.
Bring to a boil, reduce heat to simmer and cook for 3 minutes.

In a small bowl:
Flour
Cayenne Pepper
1/4 C Milk
Whisk well until Smooth.

Slowly Add the Flour mixture to the Corn mixture stirring constantly.
Cook 3 minutes until it thickens.
Cool slightly.

Add:
Onion Salt
Rosemary
Eggs, stirring constantly.
Whisk well.
Pour into Pie Pan.

Sprinkle the Top with remaining Crumbs.

Bake for 30 minutes!

Enjoy!
Peace in the Kitchen!

Cast Iron Breakfast Cakes

I make these in a Lodge Cast Iron Mini Cake Pan. You can also use a Shallow 12 Well Muffin Pan.

Cast Iron Breakfast Cakes

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Lodge Cast Iron Mini Cake Pan or a Shallow 12 Well Muffin Pan.
The recipe makes about 24 Cakes.

1 1/2 C Flour
2 tsp Baking Powder
1/2 tsp Salt
1/4 tsp Cinnamon
1 C Whole Milk
11 TBS Butter, melted.
3 Large Eggs, separated.
2 TBS Granulated Sugar
5 TBS Vegetable Oil

Garnish:
Confectioner's Sugar
Warm Maple Syrup

Preheat the Pan for 30 minutes.

In a Large Mixing Bowl:
Flour
Baking Powder
Salt
Cinnamon
Whisk well.

In a Small Bowl:
Milk
1/2 C Melted Butter
Egg Yolks
Sugar
Whisk well.

Make a well in the Flour Mixture.
Add Wet ingredients at one time.
Toss the mixture together with a blending fork just until moistened.

In a Mixing Bowl:
Egg Whites.
Whisk to Stiff Peak.
Fold 1/4 of the Meringue into the Batter just to combine with a Silicone Spatula.
Fold in remaining Meringue.

In a measuring Cup:
Remaining Melted Butter
Vegetable Oil.
Mix well.

Keep the Pan in the oven.
Brush each well the Butter/Oil mixture.
Spoon a generous Table Spoon of Batter in each well.

Bake for 4 minutes.
Flip with a Spatula and continue baking for 2 minutes.
Transfer the Cakes to a rack to cool.
Continue baking the remaining Cakes.

Serve Dusted with Confectioner's Sugar and Warm Maple Syrup.

Enjoy!
Peace in the Kitchen!

Cheddar Spoon Bread

I have an incredible Terra Cotta Bram that I use for this Spoon Bread.

Cheddar Spoon Bread

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 2 Quart Baking Dish or Soufflé Dish.

3 C Whole Milk
1 C Yellow Corn Meal
1 C Shredded Sharp Cheddar Cheese
1 tsp Baking Powder
1 tsp Salt
1/4 tsp Pepper
1/8 tsp Tabasco Sauce
3 TBS Finely Chopped Fresh Chives.
3 TBS Finely Chopped Green Onion, White part only.
2 TBS Drained Pimentos
3 Large Eggs, Separated.

In a Large Saucepan on Medium Heat:
Milk
Heat until it Simmers.
Gradually Whisk in Corn Meal.
Whisk constantly until it begins to thicken, about 5 minutes.

Remove from Heat.
Stir in Cheese.
Mix until it's melted and completed incorporated.

In a Mixing Bowl with an Electric Hand Mixer:
Egg Whites
Beat until Stiff Peak, but not Dry.
Fold gently into the Corn Meal Mixture with a Silicone Spatula.

Spoon into the Baking Dish.

Bake for 55 to 60 minutes, until Light Golden Brown.

Remove Dish to a Rack to Cool for 10 minutes.
Serve Warm.

Enjoy!
Peace in the Kitchen.