I love Martinis, Espresso Coffee, and all of the ingredients that make up this delicious Cocktail.
Espresso Martini:
3 1/2 oz. Vanilla Vodka
2 oz. Chilled Espresso Coffee
A Splash of each of the following:
Kahlua
Bailey's Irish Cream
Hazelnut Liqueur
Dark Creme de Cocoa
Add all ingredients to a Shaker with Ice.
Shake and Strain into a Chilled Glass.
Enjoy!
Peace in the Kitchen!
It is thought that Buddha bowls get their name thanks to their round, full appearance, much like Buddha’s belly! Some sources claim that the name is inspired by the way Buddhist monks carry their bowls around in order to accept small portions of food, leaving them with a variety of different foods in their bowl.
Buddha bowls, or ‘Hippie bowls’ as they’re also known, are made up of proteins, vegetables, grains and a dressing and are a great way to make sure you’re eating a varied and balanced diet.
Buddha bowls are a great option for those days when a salad simply isn’t enough but you need to get those veggies in! Unlike a salad, a Buddha bowl is a more balanced meal as it contains grains and pulses such as wholegrain rice, quinoa or noodles. These help you feel fuller for longer, making them a more satisfying meal.
Here are a variety of Recipes to create Buddha Bowls:
Spring Vegetable Buddha Bowl:
Here's what you'll need:
Preheat the Oven to 400 Degrees.
A Sheet Pan lined with Foil.
A Food Processor
2 TBS Tahini
3 TBS Lemon Juice
2 TBS Water
1/2 tsp Turmeric
1/2 tsp Pure Maple Syrup
1/4 tsp Tabasco Sauce
1/4 tsp Salt
1/4 tsp Pepper
Olive Oil, Divided
2 C of 2" Asparagus Pieces
1 Small Zucchini, diced. (at least 2 C)
2 C Cooked Quinoa
1 C Chick Peas, drained and rinsed well.
1 C Chopped Baby Spinach Leaves
2 C Halved Cherry Tomatoes
1 C Bean Sprouts
In the Food Processor:
Prepare a Tahini Dressing:
Tahini
Lemon Juice
Water
Turmeric
Maple Syrup
Tabasco
Salt and Pepper
Pulse to blend well.
Slowly Add 2 TBS Olive Oil until Creamy Smooth. (Set Aside)
On the Sheet Pan:
Zucchini
Asparagus Pieces
Drizzle evenly with Olive Oil.
Toss to Coat well.
Bake 15 minutes.
Remove from Oven and Set Aside to Cool Completely.
To Serve, Divide among 4 Bowls:
Quinoa
Chick Peas
Spinach
Tomatoes
Asparagus
Zucchini
Drizzle evenly with Tahini Dressing.
Top With Sprouts.
Lemon Basil Bowl:
Here's what you'll need:
Preheat the Oven to 400 degrees.
A Sheet Pan lined with Foil.
On the Sheet Pan:
A Single Layer of Potato Fries
Drizzle with 1 TBS Lemon Juice and Sprinkle with Dried Basil.
Bake 30 minutes or until Golden Brown.
To Serve:
In Two Serving Bowls: Divide evenly:
Kale
Quinoa
Asparagus
Sweet Potatoes
Edamame
Drizzle remaining TBS of Lemon Juice.
Drizzle with Tahini Mixture.
Top with:
Enjoy!
Peace in the Kitchen!
We had a new Restaurant open this week in Southlake, Texas called Whistle Britches. It's the brainchild of Chef Omar Flores. He was a finalist for the James Beard Award.
Anne and I went there this week and we were very impressed. The menu is incredible, filled with traditional Southern Dishes with a Nouveau Cuisine Twist.
Here are a few photos:
Enjoy!
Discovering New Restaurants!
I saw this on an episode of The Pioneer Woman and I like the concept of the Baked Bowl. I am simply posting a link to the recipe so I can give full credit and show the Photograph.
Enjoy!
Peace in the Kitchen!
I love Casseroles and Gratins. This is a delicious combination of the two. It's Vegan if you choose Vegan Cheese and can be made with Real Cheddar Cheese as an option for non Vegans.
Here's what you'll need:
Preheat the Oven to 375 degrees
A 9" X 13" Casserole Dish
6 TBS Olive Oil
1 Eggplant, cut into 1" Cubes
1 C Thin sliced Mushrooms
2 Red Onions, thinly sliced
1 tsp Minced Garlic
3 Zucchini, thinly sliced
3 Tomatoes, thinly sliced
1 tsp Dried Oregano
Salt and Pepper to taste
TOPPING:
1/2 C Breadcrumbs
1/4 C Grated Cheese, Real Cheddar or Vegan Cheddar
1 tsp Dried Parsley
1/4 C Chopped Chives
1 TBS Olive Oil
In a Large Skillet on Medium Heat:
Olive Oil, until Hot
Add:
Eggplant
Onion
Mushrooms
Sauté 5 - 10 Minutes, Stirring until Golden Brown.
Add:
Garlic
Oregano
Salt and Pepper to taste
Cook, stirring for another Minute.
Spoon evenly into the Casserole Dish.
TOP with:
Half of the Zucchini Slices, overlapping.
All of the Tomato Slices, overlapping.
The remaining Zucchini Slices, overlapping.
Cover with Foil.
Bake 30 Minutes.
In a Small Bowl:
Breadcrumbs
Cheese
Parsley
Chives
Mix to Combine Well.
Remove the Casserole from the Oven.
Uncover and Sprinkle evenly with Topping Mixture.
Drizzle evenly with 1 TBS Olive Oil.
Return to the Oven, Uncovered.
Bake an additional 10 Minutes, or until the Top is Golden Brown.
Serve Hot.
Enjoy!
Peace in the Kitchen!
When I saw this recipe I knew I would love it.
Texans love anything Southwest and Tex-Mex.
Here's what you'll need:
8 oz. Ditalini Pasta cooked according to package instructions. Drain well. Set aside.
1 C diced Red Onion
3 C Halved Grape Tomatoes
1 Yellow Bell Pepper, diced
2 C Fresh Corn Kernels
1- 2,25 oz. Can of Sliced Black Olives
3/4 C Chopped Fresh Cilantro
1 Large Avocado, chopped
1/2 C Crumbled Cotija Cheese
In a Large Mixing Bowl:
Onion
Tomatoes
Bell Pepper
Corn
Olives
Stir to combine well.
Dressing:
1/2 C Olive Oil
1/3 C Fresh Lime Juice (4 LIMES)
2 Cloves of Garlic, minced.
1 tsp Salt
1/2 tsp Pepper
1/4 tsp Cayenne Pepper
Mix all ingredients in a Small Mixing Bowl and Whisk Well.
Add Pasta to the Bowl of Vegetables.
Stir to Combine Well.
Drizzle evenly with the Dressing.
Mix to Combine Well.
Add:
Cilantro and Stir to Combine Well.
Cover with Plastic Wrap and Refrigerate until Chilled.
Remove, just before Serving and add Avocado and Cheese.
Gently stir to Combine Well.
Enjoy!
Peace in the Kitchen!
Mulled Beer or Poked Beer. This is an interesting concept. For a Modern Day version you can heat up a Stainless Steel Kebob Skewer in a Fire or with a Food Torch.
Bierstacheln, or beer spikes, are red-hot metal pokers (taverns of old often used shipbuilders’ loggerheads) used to rapidly warm beer. In the process, the sugars in the beer become caramelized and the carbonation decreases, leaving a sweeter, smoother beer. The spikes can also be used to warm up other drinks such as toddies or flips, old-time beer cocktails containing rum, sugar and sometimes egg and cream. Yes, the tradition can be traced back hundreds of years.
According to the German beer website was-mit-bier.de, “Beer spikes were invented by blacksmiths in the Middle Ages. If their after-work beer was too cold for them, they briefly dipped a glowing poker into it. So they could quickly bring their beer to drinking temperature after hard work.”
The best beers to poke are bocks. First brewed in the northern German town of Einbeck in the 14th century, bock beer quickly became a favorite further south, in Munich. There, the Bavarians mispronounced the name of the beer’s city of origin. Einbeck became “ein bock,” or billy goat. As the heavy, malty and highly alcoholic lager grew in popularity, the name stuck (and clever brewers often light-heartedly featured goats on the label).
Bock beer gave rise to several variations. Dopplebock, literally double bock, is a stronger version, clocking in at 7 to 12 percent. Maibock is slightly lighter yet still strong. Eisbock is frozen to remove some of the water and raise the alcohol content. Weizenbock, finally, is a wheat version of the brew.
For beer-poking purposes, the darker bock variants are the best, as are stouts, browns and porters.
The practice of poking—some American breweries call it gustungling, but I could not find a translation for the word—has become something of a gimmick in the U.S., particularly at craft breweries located in the colder climates
of the country.
Minnesota seems to be the beer-poking capital of North America. Fitger’s Brewhouse and Lake Superior Brewing Co. (both in Duluth) have been giving bocks the brûlée treatment at their joint Bockfest for some years, and just last month, Minneapolis’ Northbound Smokehouse offered patrons the chance to warm up their Eisbock with red-hot Rebar.18 oz Christmas ale (or Altbier, bock lager, winter warmer ale.
So, Poke your Beer or make Mulled Beer!
Mulled Beer Recipe
1. In a saucepan or small pot mix the ale (one and a half bottles, 18 oz total) with the brown sugar and nutmeg, add the cloves, star anise, cinnamon stick and orange peel.
2. Bring to gentle simmer (do not allow to boil), stir for sugar to dissolve and let simmer for 2-3 min to become well infused with the spices.
3. Remove from heat and add the brandy.
4. Serve in mugs, garnished with an orange slice and enjoy responsibly.
Enjoy!
Peace in the Kitchen!
