Vegetable Barley Soup and Stovetop Almond Oatmeal

Vegetable Barley Soup :

1/2 C raw hulled barley ( it's best to get the barley cooking first and then prepare the rest of the ingredients for the soup. You can even cook it the day before, then the soup can be made in about an hour)
7 C water, divided
3 TBS olive oil
2 C chopped onions
1/4 tsp salt
1 1/2 C cubed white potatoes
1/2 C diced celery
1 C diced red bell peppers
1 c peeled and diced carrots
1 C cut green beans ( 1" pieces)
1 C cubed yellow summer squash ( or zucchini)
1 C chopped mushrooms
1/2 tsp dried thyme
1/4 tsp dried marjoram
2 TBS dry sherry
2 TBS barley miso
pepper to taste
1/3 C chopped fresh parsley
chopped scallions

Rinse Barley and place in a saucepan with 3 C of the water.
Bring to a boil, cover and simmer on low until tender, about 1 hour 15 minutes to 1 hour and a Half, Drain.

Warm oil in a large soup pot.
Add onion and salt, cook on medium high , stirring occasionally, about 8 minutes

Heat and simmer the remaining 4 C of the water in a separate saucepan

Stir in potatoes, celery, bell pepper, carrots, green beans, squash and mushrooms into the onions until well coated with oil. Add marjoram, thyme and sherry. Cook for 2 minutes, stirring constantly.

Pour the simmering water into the soup pot.
Ladle out 1/2 C of the water and combine with the miso to form a smooth paste. Return it to the pot.
Add pepper to taste, cover and simmer until the vegetables are tender, about 15 minutes.
Add the drained barley to the soup and stir in the parsley and cook for 5 minutes more.

Serve topped with scallions.

Enjoy!
Peace in the Kitchen!



Oatmeal was such a common food for Hippy Communes.I though I'd choose one my favorite recipes.

Stovetop Almond Oatmeal:

2 C Rolled Oats ( Old Fashioned Oats) , not Quick Cooking Oats.

4 C Water

1 tsp Salt

1 C Whole,  Almonds ( or toasted Pecans)

3 TBS Raspberry or Apricot Preserves

Brown Sugar or additional Preserves as a Topping.

In a Saucepan with a lid, bring to a boil:

Water

Salt
Lower heat to Medium Low and Simmer for about 5 minutes, stirring occasionally.

Meanwhile, Toast the Almonds in a single layer on an un greased cookie sheet pan at 350 degrees for 5 - 10 minutes, until fragrant and golden brown.
Finely chop them in a coffee grinder or a food processor.

While the Almonds are Toasting:
Add Preserves to Oatmeal and cook for an additional 5 minutes, stirring.
Oatmeal should begin to be sooth and thickened.

Remove from heat, cool for 2 -3 minutes and serve immediately.
As an option, add additional Nuts, Preserves or Brown Sugar to top the Oatmeal.

Enjoy!
Peace in the Kitchen!

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!