Vegetarian Mushroom and Quinoa Stuffed Butternut Squash

This filling can also be used in Acorn Squash. In this recipe the Squash is Microwaved but it can also be baked. The recipe includes both versions.
I wanted to add this NOTE:
I have baked this recipe and I like it but it does take time and there's no guarantee that the Squash will be really tender. So, tonight I cooked it in the Microwave and it's amazing. The skin peeled right off with no issue. It's tender and it was easy. I cut an Acorn Squash into 4 pieces. I put them in a Corning Ware Microwave Safe casserole Dish, added about 1 1/2" Water and covered it with Plastic Wrap. It came out perfectly.

Vegetarian Mushroom and Quinoa Stuffed Butternut Squash.


Here's what you'll need if baking:
Preheat the oven to 350 degrees.
Sheet Pan lined with Parchment Paper.

Or:
A microwave Oven and a microwave safe baking dish.
Plastic Wrap

1 - 2 Pound Butternut Squash, cut lengthwise and remove seeds. (or 2 Acorn Squashes prepped the same way)
1 C Hot Water (for the microwave version)
5 tsp Vegetable Oil
12 ounces of sliced Shitake Mushrooms
2 tsp Fresh grated Ginger
4 Cloves of Garlic, minced.
Salt and Pepper to taste.
6 oz. Fresh Baby Spinach Leaves
3 TBS Butter, cut into small pieces.
1/2 C Quinoa
1/4 C Bread Crumbs


Microwave version:
Place Squash, cut side down in the baking dish.
Add:
Water
Cover with Plastic Wrap.
Microwave on High for 15 minutes, until tender. Set aside.

Prepare the Filling.

In a Skillet on Medium High Heat:
Oil
Until Hot.
Add:
Mushrooms
Ginger
Garlic
Stir and sauté about 5 minutes.

Add:
Salt and Pepper to taste.
Spinach
Cook just until Spinach wilts.

Scoop out the Squash and add it to the Skillet. Keep the Squash Halves to fill.
Stir well.
Cook about 2 minutes.

Spoon evenly into the Squash Halves.

Wipe the Skillet clean.

Add:
Butter until melted.
Add:
Quinoa
Bread Crumbs
Stir and sauté about 2 minutes.

Transfer Squash to serving Plates.
Top each with the Quinoa and serve Hot.

Baked Squash Version:

Cut Squash in Half and Place cut side up on a Sheet Pan lined with Parchment Paper.
Brush each with some Vegetable Oil.
Sprinkle with Salt and Pepper to taste.
Bake for 40 minutes.

Prepare filling as directed above.

Remove Squash when Baked and fill with the Quinoa mixture.
Return to the oven and continue to bake for 10 minutes.
Serve immediately.

Enjoy!
Peace in the Kitchen!

This is a version I made this week with a Broccoli/Cheese/Rice filling for Acorn Squash:

You can create your favorite filling.

Ready to Bake, cut side up.
After Baking, they're filled and returned to Bake for an additional 10 - 20 minutes.
I created a bed of Foil to keep the Squash upright while baking.

The finished dish

Here's a delicious Side Dish Casserole.
If you have leftovers Bake it in an Acorn or Butternut Squash.

Broccoli/Cheese/Rice Casserole

Here's what you'll need:
Preheat the oven to 350 degrees.
9" X 13" Baking Pan sprayed with a Vegetable Cooking Spray.

6 C Fresh Broccoli Florets.
2 C Cooked White or Brown Rice
3 TBS Butter
1 C Diced Onion
3 TBS Flour
2 C Whole Milk
1/4 tsp Garlic Powder
1/4 tsp Pepper
1/2 tsp Dried Mustard
1/2 tsp Paprika
3 TBS Cream Cheese
2 C Sharp Cheddar Cheese, divided

In a Skillet on Medium Heat:
Butter until melted.
Onion
Sautée 3-5 minutes.

Add:
Flour
Garlic Powder
Pepper
Stir well for 2 minutes.

Add:
Milk Slowly.
Whisking constantly.
When it begins to thicken, remove from heat.

Add:
Dry Mustard
Paprika
Cream Cheese
1 1/2 C Cheddar Cheese
Mix well until Cheese Melts.

In a Saucepan on Medium Heat:
Broccoli.
Cover with water.
Bring to a boil and cook 2 minutes. It should be just under cooked. It will continue to cook in the oven.

In a Large Mixing Bowl:
Cooked Rice
Broccoli
Cheese Sauce
Gently stir to mix well.

Spoon into the Baking Pan.
Top evenly with remaining Cheese.
Bake for 35 - 45 minutes until golden brown.

Enjoy!
Peace in the Kitchen!

Enjoy!
Peace in the Kitchen!

Spinach Puff Pastry Rolls

It's simply a great, easy, delicious Party Appetizer.

In the oven.

Spinach Puff Pastry Rolls

Here's what you'll need:
Preheat the oven to 400 degrees.
A Sheet Pan lined with Parchment Paper.

8oz. Cream Cheese, softened to room temperature.
8oz. Shredded Gruyére Cheese
1/4 tsp Garlic Powder
1/4 C Diced Onion
1 - 10oz. package of Frozen Spinach thawed, drained and squeezed dry.
1 Box of Refrigerated Puff Pastry. (2 Sheets)
1 Egg
1 TBS Water.

In a Small Bowl or Measuring Cup:
Egg
Water
Whisk well and set aside.

In another Bowl:
Cream Cheese
Gruyére Cheese
Garlic Powder
Onion
Stir to mix well.

Add:
Spinach and Mix well.

On a Flat Surface:
Unroll 2 Sheets of Puff Pastry with the long side facing you.
Brush both pieces with the Egg Wash.

Spread The Mixture evenly over the top of the Pastry.
Roll tightly away from you to form a Log.

Slice with a Serrated Knife about  1/2” thick.

Place on the Sheet Pan.
Bake 20 minutes or until Golden Brown.
Serve warm.

Enjoy!
Peace in the Kitchen!

Cheddar Cheese Snaps

I had this recipe posted along with another Cheese recipe and it was difficult to locate it on the Blog. I decided to re post it alone.
Here's my recipe from 1980. I used to make these every year for New Year's Eve.

The Dough will be very crumbly but it comes together when you form the balls.

Cheddar Cheese Snaps:

1 pound of Sharp Cheddar Cheese, grated
2 sticks of butter, room temperature
3 C Flour
1 tsp Salt
1/4 tsp Cayenne Pepper
1 C Chopped Pecans

Combine the first 5 ingredients on a stand mixer with a paddle attachment and mix well.
Add Pecans
Divide the dough into thirds.
Form each third into small 1 1/2" diameter logs on a sheet of parchment paper.
Wrap tightly and refrigerate for 1 hour.
Preheat oven to 325 degrees.
Slice the rolls into 1/4 " slices
Arrange 1 1/2" apart on a baking sheet
Bake for 18 - 20 minutes
Transfer to paper towels to cool
Store in air tight containers

Enjoy!
Peace in the Kitchen!

Cheesy Baked Red Potato Casserole

This is a great side dish for Family Gatherings, Holiday Dinners, Church Pot Luck Suppers or Block Parties.
It's easy and delicious.

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" X 13" Casserole Pan sprayed with a Vegetable Cooking Spray.

9 Red Potatoes diced into 1" Cubes.
1/2 C Prepared Ranch Dressing
1 TBS Garlic Powder
1 tsp Paprika
1 tsp Salt
1/2 tsp Pepper
2 C Shredded Cheddar Cheese
1/4 C Chopped Fresh Chives

In a Saucepan on Medium High Heat
Potatoes
Bring to a Boil and cook for 10 minutes.
Drain completely.

Add:
Ranch Dressing
Mix well.

Add:
Garlic Powder
Paprika
Salt
Pepper
Stir to combine well.

Spoon into the Baking Pan.
Spread evenly.

Bake for 30 - 35 minutes.

Remove from Oven.
Sprinkle evenly with Cheese.
Stir to combine well.

Sprinkle evenly with Chives, do not stir.
Serve Hot.

Enjoy!
Peace in the Kitchen!

New Year's Cold Black Eyed Peas

I don't know if it's a Texas tradition or do other states eat Black Eyed Peas on the first day of the new year? We love Black Eyed Peas in Texas, anytime of the year. I think we just have a passion for food here.
There are so many recipes for Black Eyed Peas from simple and plain to decadent. We eat a lot of Texas Caviar that's made with Black Eyed Peas. There are so many recipes that add Ham Hocks or Bacon to Black Eyed Peas. This is a Vegetarian Version that's served cold, as a side salad.
This recipe is made with a dressing and very tasty.

Cold Black Eyed Peas

2 C shelled black eyed peas
1 C vegetable oil
1/3 C red wine vinegar
1 clove of garlic, minced
1 tsp salt
1 tsp pepper
1 TBS minced parsley
1 small red onion, thinly sliced

Saucepan, over medium heat:
Cover peas with water
Bring to a boil
Simmer for about 30 - 40 minutes, or until tender yet firm.

Make the dressing:

In a bowl, whisk together:
oil
vinegar
garlic
salt
pepper
parsley
Mix well

Drain the peas
Toss in the onion slices
Add dressing
Cover and refrigerate at least 24 hours, or up to 2 weeks.

Enjoy!
Peace in the Kitchen!

Café Bombón

A delicious Espresso Drink that originated in Valencia, Spain.
We have a Nespresso Coffee Maker that I use for the Espresso Coffee.

Here's what you'll need:
A Small Clear Glass
Sweetened Condensed Milk
A Shot of Espresso Coffee

Pour 3 tsp Sweetened Condensed Milk
Pour the Espresso over the Milk.

It creates the third layer of Crema.
Stir slowly to combine well.

Enjoy!
Peace in the Kitchen!

Christmas Wine Cake

I received this recipe in 2011.
It's from a friend in Denver, Colorado.
She said this is her mother's recipe and she made it every year for Christmas.
It's become a family Christmas Cake at our house.
I've made 2 of these Cakes this Christmas and I've posted photographs of several options of Wine to use.

NOTE:
After testing it several time, I prefer soaking the Raisins in the Wine of your choice, overnight.
Put 1 C of Raisins in a Glass Measuring Cup, fill it with Wine. Cover with Plastic Wrap and refrigerate overnight.
When you're ready to make the cake, Drain the Raisins and reserve the liquid and use it as part of the Cup of Wine in the Recipe.
I also prefer the Glüwein over Red Wine.

I opted to Dust the Top with Confectioner's Sugar.

This is the only Pan that works. Don't try to make it in a Bundt Pan.

A really nice French Red Wine.

I've made this cake with a very nice French Red Wine and
with Nürnberger Christlindles Glüwein.
I prefer the Glüwein.

This Mulled Cherry Wine is a great option.

You can also use Glögg.

The Butter, Sugar and Eggs are mixed with a Mixer.

Dry ingredients are sifted together and
added to the Egg and Butter mixture alternating with the Wine.

I start out folding this with a spatula and then I use the Mixer.

This is after it's mixed with a Mixer and the raisins are folded
in by hand.

Ready to bake for 45 minutes.

Christmas Wine Cake

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Tube Pan, sprayed with a Cooking Spray.

2 Large Eggs
2 C Granulated Sugar
16 TBS Butter, room temperature.
1 C Wine. (Sweet White, Rosé, or Red) A Hearty Burgundy is best. I have also made it with German Glühwein.
3 C Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1 C Raisins. Sultana Golden with Sweet Wine and Dark Raisins with Red. (See the note above about soaking the Raisins overnight)
Homemade Whipped Cream for Service. (Recipe to follow)

NOTE:
You can do this step or not. It's not in the original recipe.
The day before, put the Raisins in a 1 C Measuring Cup and cover with Wine to soak for a day. I cover it with plastic wrap and refrigerate it. When you're ready to make the cake, drain the raisins and use the liquid as part of the 1 C of Wine in the recipe.

In a Large Mixing Bowl with a hand mixer:
Eggs
Sugar
Butter
Beat until creamy smooth.

In another bowl, sift together:
Flour
Baking Powder
Baking Soda
Salt
Whisk well and set aside.

Alternate the Dry Ingredients and the Wine into the Creamed Butter and Sugar Mixture.
Mix just until well combined.

Fold in Raisins by hand with a Wooden Spoon or Silicone Spatula.
Spoon evenly into the Pan.

Bake for 45 minutes.

Remove the Pan to a Rack to Cool for 10 minutes.
Invert the Cake onto the Rack to Cool Completely.
Transfer to a Serving Platter.
Cut with Confectioner's Sugar as an Option.
Garnish each serving with 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!