Regrow Your Own Vegetables

You can regrow or recycle your own vegetables. As a Vegetarian, I have an incredible Herb Garden and all of the Herbs can be regrown. I always have a refrigerator full of vegetables that can be regrown.  I eat Celery everyday and I've decided to simply re grow every Stalk that I buy along with other items listed here.

I've included a link to 13 Vegetables you can regrow again and again.

I started this Celery about 3 days ago. I keep it in the Sun on the Kitchen Counter.

13 Vegetables That You Can Regrow Again And Again


Enjoy!
Peace in the Kitchen!

Chocolate Chip Cookies from the Zodiac Room at Neiman Marcus

Neiman Marcus Chocolate Chip Cookies

I wrote a story on the blog about The Restaurants and Chefs of some of America's Legendary Department Stores. In the article I included the Legendary Dallas retailer, Neiman Marcus. I told the story of how their Chocolate Chip Cookie recipe made it in the hands of the American public. In the story I included the recipe for the famous cookie. I decided to post the cookie recipe separately from the story.

Neiman Marcus Chocolate Chip Cookies:

1/2 C (1stick) butter, softened

1 C light brown sugar

3 TBS granulated sugar

1 large egg

2 tsp vanilla

1 3/4 C all purpose flour

1/2 tsp baking soda

1/2 salt

1 1/2 C semi sweet chocolate chips

1 1/2 tsp instant espresso coffee powder

Preheat oven to 300 degrees

Place the butter, brown sugar and granulated sugar in the work bowl of an electric mixer fitted with a paddle attachment.

Beat on medium speed for about 30 seconds until mixture is fluffy.

Beat in the egg and vanilla for 30 seconds longer, until well combined.

In a mixing bowl, sift together the flour, baking powder, baking soda and salt.

Add to the mixer, while beating on slow speed.

Beat for about 15 seconds, stir in the chocolate chips and espresso powder and mix for 15 seconds longer.

Prepare a cookie sheet lined with parchment paper. 

Using a 1 oz. cookie scoop or a 2 TBS measure, place the dough 3" apart.

Gently press down on the dough with the back of a spoon to spread out into 2" circles; there should be room on the sheet for six to eight cookies at a time. Transfer to the oven in batches and bake for about 20 minutes or until the cookies are nicely browned around the edges. Bake for a little longer for crispier cookies.

Enjoy!

Peace in the Kitchen!

Tex - Mex Savory Pie

Here's a delicious Savory Pie. It has a Tex - Mex flavor. I have so many Tex - Mex recipes on the Blog. When we travel, this is one of the recipes we miss along with the delicious authentic Texas and Mexican Recipes that we just can't get.

Tex - Mex Savory Pie

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Pie Pan, buttered well.

3 TBS Yellow Corn Meal

1 C Shredded Pepper Jack Cheese

1 small Onion, diced

1 (4 oz.) can of diced Fire Roasted Hatch Green Chiles, undrained.

1 C Corn

1/4 tsp Salt

1/4 tsp Pepper
1/8 tsp Cayenne Pepper
1/8 tsp Adobo Seasoning

1/2 C Flour

1 tsp Baking Powder

2 TBS Shortening

4 Large Eggs

2 C Whole Milk

Garnish Options:
Sour Cream
Salsa

Pie Pan
Sprinkle evenly with Corn Meal.

In a Mixing Bowl:
Cheese
Onion
Green Pepper
Corn
Salt
Pepper
Cayenne
Adobo
Spoon evenly over the Corn Meal.

In a Mixing Bowl:
Flour
Baking Powder
Whisk Well.

Add:
Shortening.
Cut in with a Pastry Knife until fine crumb.

Add:
Eggs
Milk
Whisk well.
Pour into the Pie Pan.

Bake 45 - 50 minutes.

Serve Hot!

Garnish with Sour Cream and Salsa.

Enjoy!
Peace in the Kitchen!

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Fingerling Potatoes Baked in Salt

Here's an interesting and flavorful way of making Fingerling Potatoes. It's quite simple, they're baked in layers of Salt and Rosemary. Removed, Brushed and Served Drizzled with Olive Oil. You can also add Butter, Sour Cream and Chives for Garnish.

Fingerling Potatoes Baked in Salt

Here's what you'll need:
Preheat the oven to 400 degrees.
A Deep Cast Iron Skillet. (I have a Deep Chicken Fryer)
You can also use a 9" X 13" Baking Pan

A 3 Pound Box of Kosher Salt
2 Pounds of Fingerling Potatoes
Sprigs of Fresh Rosemary
Olive Oil for Serving.

Options:
Butter
Sour Cream
Chives


In the Skillet:
1/3" of Salt
A Single Layer of Potatoes.
A Layer of Rosemary.
Cover with remaining Salt.

Bake for 35 - 45 minutes.
Remove Potatoes.
Brush off the Salt.
Serve Hot garnished with a  Drizzle of Olive Oil and your favorite toppings.

Enjoy!
Peace in the Kitchen!

Zucchini Crudité Rolls

Here's a great Light Summer Recipe. It can be served as an Appetizer or a Vegetarian Entrée.
You can customize them according to your personal taste.

Options:
Spring Onion Matchsticks
Green Bell Pepper Matchsticks
Celery Matchsticks

Zucchini Crudité Rolls

2 Medium Zucchinis
Half of an 8 oz. Container (4 oz.) Garden Vegetable Cream Cheese.
1 tsp Fresh Lime Juice
Carrot, trimmed into Matchsticks
Cucumber, don't peel, trimmed into Matchsticks.
Large Radishes, trimmed into Matchsticks.
Red Bell Pepper, trimmed into Matchsticks.
Avocado, diced.
A Bowl of your favorite Ranch Dressing.
Fresh Sprigs of Parsley for Garnish
Salt and Pepper to taste.

Here's what you'll need:
A Large Vegetable Peeler

Slice each Zucchini, (don't peel) into this long strips.
Transfer to Paper Towels and Pat Dry.

In a Small Mixing Bowl:
Cream Cheese
Lime Juice
Mix until Creamy Smooth.

Lay out a Zucchini Strips Horizontally, in front of you on a flat surface.
Spread each one with a layer of Cream Cheese.

Gather some of each of the Matchstick Vegetables and some Diced Avocado and place them onto the Left End of the Zucchini Strips.
Beginning at the Left End, Roll the Strip tightly.

Transfer to a Serving Platter, standing up.
Garnish with a Sprig of Fresh Parsley.
Serve with a Bowl of Ranch Dressing.
Salt and Pepper to taste.

Enjoy!
Peace in the Kitchen!

Soufflé and Bibb Lettuce, with Bistro Vinaigrette

A Soufflé, a simple and easy Soufflé. When we think of a Soufflé, it's usually something French and something difficult so we never try one. This is the Soufflé for the inexperienced Chef, the Home Cook, the person that wants to make an impression. It's light, fluffy and most of all, it's very easy.

Serve it with a Simple Bibb Lettuce Salad and a French Bistro Vinaigrette Dressing. (recipe to follow)

Here's what you'll need:
Preheat the Oven to 375 degrees.
1 - 1 1/2 Qt. Soufflé Dish coated with a Vegetable Cooking Spray or Brush well with Softened Butter.

6 Eggs, separated
1 - 8 oz. container of Chive and Onion Cream Cheese.

In a Mixing Bowl with a an Electric Mixer on High:
Egg Whites
Beat until Stiff Peak.

In another Mixing Bowl with an Electric Mixer:
Cream Cheese
Beat until Creamy Smooth.

Add:
Egg Yolks
Beat just until well combined.

Gently Fold in by Hand with a Silicone Spatula:
Egg Whites
Fold in just until combined.

Spoon into the Soufflé Dish.
Smooth the top with a Spatula.

Bake for 25 minutes.
It should Puff Up and be Golden Brown.


French Bistro Vinaigrette:

Bibb Lettuce
You can add your favorite Salad Ingredients.

In a Mixing Bowl:
1/2 C Olive Oil
1/4 C White Wine Vinegar
3 TBS Creme Fraiche
1 tsp Whole Grain French Mustard
1/4 tsp Granulated Sugar
Salt and Pepper to taste

Whisk well.
Transfer to a serving Bowl.
Drizzle over Bibb Lettuce.


Enjoy!
Peace in the Kitchen!

Jiffy Corn Casserole

I have so many recipes using Corn. It may be my favorite Casserole ingredient. I also love great Cast Iron Skillet Corn Bread. This is one of the plain Corn Casserole recipes that I make.

Jiffy Corn Casserole:

This is a vintage Amish/Mennonite recipe from one of my many cookbooks from the Mennonite Relief Sale in Kansas.

Here's what you'll need:

Preheat the Oven to 375 Degrees.

1 - 9" X 13" Casserole Dish

8 TBS Butter, melted
1- 8oz. can of Whole Kernel Corn, drained.
1- 8oz. can of Cream Style Corn
8 oz. (1C of Sour Cream)
2 Egg, beaten.
1 package of Jiffy Corn Muffin Mix
Salt and Pepper to taste

Combine all ingredients in a large mixing bowl.

Bake for 45 minutes.

Enjoy!
Peace in the Kitchen!