Harvard Beets

I was recently made aware of this recipe and I wanted to add it to my Blog. I remember my Grandmother serving them but I never knew they had a name or history.

They may have earned their name because the color reminded people of the color of the Harvard Crimson Football Jerseys.
Others claim the recipe was created in the Harwood Tavern in England where the name was eventually mispronounced and Americans began calling them "Harvard."


Here's what you'll need:
A Sauce pan large enough to accommodate 2 - 15 oz. cans of Sliced Beets.


2 - 15 0z. cans of Sliced Beets, drained
3/4 C Granulated Sugar
4 tsp Cornstarch
1/3 C White Vinegar
1/3 C Water
3 TBS Butter
1/4 tsp Salt
1/4 tsp Black Pepper


In the Saucepan on Medium High Heat:
Sugar
Cornstarch
Vinegar
Water
Whisk well.
Bring to a Boil.
Cook 5 minutes.

Add:
Beets
Reduce Heat to Simmer.
Simmer for 30 minutes.

Add:
Butter
Salt
Pepper
Remove from Heat.

Stir well until Butter has melted and is well combined.

Serve Hot or Cold.

Enjoy!
Peace in the Kitchen!

Make Your Own Flatbread and Serve with a Variety of Toppings

I really like Flatbread and I like this simple recipe for it.

Here's what you'll need:
A Tortilla Press if you have one.
A Cast Iron Griddle on the Stove or a Tortilla Griddle.

3 C Flour
1 tsp Salt
2 1/4 tsp Baking Powder
3 TBS Crisco Vegetable Shortening
3/4 C Warm Water
1/4 C Warm Milk

On a Pastry Board, a Marble Surface a Counter Top or in a Large Mixing Bowl:
Flour, in a Mound.
Sprinkle with the Salt.
Sprinkle with Baking Powder.
Mix well by hand.

Make a Well in the Center.

Add:
Shortening
Mix by hand  rubbing it into the Flour until Combined.
Lumps are OK.

Make another Well in the Center.
Add:
Water
Milk
Mix by Hand until Dough forms.
Add:
A small amount of additional Water if needed.

The Dough should be Soft but not Sticky.

Knead it a few times.
Roll into a Log.

Divide the Log into 6 equal pieces.

Form each piece into a Ball.
Set aside, sprinkle with additional Flour.
Allow to rest for 5 minutes.

Heat the Griddle on Medium Heat.
Flatten the Balls into a 9" circle, either by Hand or in a Tortilla Press.
Transfer to a Tea Towel in a Stack.


Reduce Heat to Low.
Heat each piece of Bread on the Griddle.
Heat until browned on both sides.


To Serve, Brush with a thin layer of Olive Oil and sprinkle with Sea Salt.
Serve with some of the following Toppings.

Blue Cheese, Caramelized Onion, Pear Slices and Balsamic Vinegar.
Pizza Sauce, Mozzarella Cheese Slices and Chopped Fresh Basil.
Scramble Eggs topped with Shredded Cheese.
Cooked Hamburger or Meatless Ground (pre cooked in Vegetable Oil), Taco Seasoning, Diced Green Bell Pepper, Diced Onion, Shredded Cheddar Cheese. Top with Salsa and Sour Cream.
Goat Cheese, Sliced Fresh Figs, Honey.
Thin Sliced Smoked Salmon, Fresh Baby Spinach Leaves and Diced Red Onion.


Enjoy!
Peace in the Kitchen!

Tex - Mex Migas and Homemade Vegetarian Crock Pot Refried Beans

I live in Texas and we're known for our Tex - Mex Cuisine. We have some of the best Tex - Mex, Mexican and South American Restaurants. My favorite restaurant breakfast is Migas.

The Spanish word means, Crumbs.
It's a recipe that comes to us from Spain and Portugal.
Today there are many versions of Migas including:
Spanish
Portuguese
Mexican
Tex - Mex

This is my favorite way to prepare and serve Tex - Mex Migas.

Here's what you'll need:
A  10" or larger Cast Iron Skillet.
Paper Towels to drain the fried Tortillas.
Flour Tortillas for serving.
Avocado for Garnish.

1/2 C Vegetable Oil
4 Corn Tortillas
12 Large Eggs
1/4 C Half and Half
Salt & Pepper to taste
1 TBS Olive Oil
1 TBS Butter
1 Medium Onion, diced.
1 Green Bella Pepper, diced.
1 Red Bell Pepper, diced.
1 4 oz. can of Diced Green Chiles, drained.
4 Roma Tomatoes,  seeded and diced.
1 C Shredded Queso Quesadilla Cheese
3 TBS Chopped Fresh Cilantro.


In the Skillet on Medium High Heat:
Vegetable Oil, until hot.
Fry each Tortilla separately until crisp.
Transfer etc one to some paper towels to drain.
Break them up and set aside.

Remove the Oil and wipe out the Skillet with Paper Towels.

In a Mixing Bowl:
Eggs
Half and Half
Salt and Pepper to taste.
Whisk well.
Set Aside

In the Skillet on Medium Heat:
Olive Oil and Butter until Hot.

Add:
Onion
Green Bell Pepper
Red Bell Pepper
Green Chiles
Cook, stirring for a few minutes until heated through.

Reduce Heat to Low.

Add:
Tomatoes
Stir to combine well.

Add:
Cheese
Cilantro
Stir to combine well.

Add:
Fried Tortillas
Stir well.


Serve Hot accompanied with Flour Tortillas and a serving of refried beans. ( I make my own Vegetarian Version of Refried Beans in a Crock Pot)
Recipe to follow.

Enjoy!
Peace in the Kitchen!



We eat a lot of refried beans in Texas. It's a staple ingredient on every Tex - Mex dinner plate.
As a Vegetarian, I'm never sure if the Refried Beans in a restaurant are Vegetarian. Traditionally they're made with Lard. I make my own at home. These are easy Vegetarian Crock Pot Beans.
These are perfect. I'll never buy canned Refried Beans again.

Pinto Beans

Crock Pot Refried Beans

1 - 2 lb. bag of Dried Pinto Beans
2 Onions, peeled and shredded in a Food Processor with the Shredding Blade.
8 Cloves of Garlic, minced. (I used 4 very large cloves)
2 TBS Cumin
The packet of Seasoning from the Bag of Beans. (I just discovered that not all bags of Pinto Beans include a flavor pack.) If they don't, add the following spices to the Crock Pot in addition to the Salt and Cayenne Pepper mentioned below. (1 1/2 tsp Chili Powder, 1 1/2 tsp Paprika, 1/2 tsp Granulated Sugar.
2 tsp Salt
1 tsp Cayenne Pepper
11 C Water

Place the Beans in the Crock Pot.
Layer in the following order:
Onion
Garlic
Cumin
The Packet of Seasoning
Salt
Cayenne Pepper
Water
Do not stir!

Cover, cook 12 hours overnight on low. (8 - 10) hours on high.
I didn't stir them until after 2 hours.

Blend the Beans with an immersion blender until creamy smooth.

Serve with the following garnishes:

Pickled Jalapeno Nacho Slices
Shredded Queso Quesadilla Cheese
Sliced Green Onions
Sour Cream
Cayenne Pepper

Enjoy!
Peace in the Kitchen!

Tex - Mex Pull Apart Bread

I live in Texas and Jalapeños are a staple in our refrigerators and freezers. I also have plenty of jars of Pickled Jalapeño Slices in the Pantry.
This recipe uses a Jar of Nacho Slices.

Tex - Mex Pull Apart Bread:

1/2 C butter, melted

1 1/2 C Shredded 4 Cheese Mexican Blend

1/2 C Shredded Mozzarella Cheese

1- (10-12 ounce jar) of Pickled Jalapeno Nacho Slices, drained

1 tsp Dried Cilantro or Dried Coriander Seeds

6 Green Onions, sliced. Use all of the onion.

2 - 12 ounce tubes of any refrigerated biscuits, each biscuit cut into quarters.

Combine the first 6 ingredients in a large bowl, mix well

Fold in the biscuit pieces until well combined.

Place the mixture in a Bundt Pan ( your choice of design). coated with vegetable spray

Bake for 30 minutes in a preheated 350 degree oven.

Invert onto a serving platter and accompany with your favorite Salsa for dipping.

Enjoy!

Peace in the Kitchen!

Gruyère Fondue

I lived in Switzerland in the early 70's. It's where Fondue was created. If you're old enough, you either still have , or had, one of the 60's-70's Avocado Green or Harvest Gold Fondue Pots. We still have ours.

Gruyère Fondue

1 Clove of Garlic, crushed
1 1/2 C Dry White Wine ( a good French Sauterne)
1 pound of Gruyère Cheese, cubed
1 tsp Nutmeg
1/4 C Kirsch 
French Country Bread, cubed. You can use a Baguette too.

Rub the inside of a saucepan with the Garlic. Discard any remaining pieces.

Add Wine and bring to a boil.

Reduce heat to medium low and stir in the Cheese with a wooden spoon, until melted. 
Do not allow it to boil.

Cook for about 20 minutes, it will begin to thicken.

Add:
Nutmeg
Kirsch

Transfer to a Fondue Pot or Chafing Dish.

Serve by dipping cubed bread into the cheese with Fondue Forks.
Stir frequently while serving.
Add additional wine if it begins to thicken too much.

Enjoy!
Peace in the Kitchen!

Vegetarian Tex - Mex Casserole

Here's a great tasting  Casserole that's Vegetarian. I make it with the addition of a package Meatless Ground Beef, that's been sautéed in 2 TBS of Vegetable Oil before adding it to the Casserole. You can opt out of the Meatless Ground and only use the Vegetables.

Baked Tortilla Chips are the best.

This is my choice of Salsa when I don't have any of
my own homemade available.

This is one of my favorite Tex-Mex Recipe Cheeses.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Casserole Dish.

1 TBS Vegetable Oil
1 Yellow Onion, diced
2 Cloves of Garlic, minced.
1 Green Bell Pepper, diced
1 - Red Bell Pepper, diced
1 C Corn
1 - 15 oz. can of Black Beans, drained
1 - 15 oz. can of Pinto Beans, drained
1 - 15 oz. can of Red Kidney Beans, drained
1 tsp Chili Powder
1/2 tsp Paprika
1/2 tsp Cumin
1/4 tsp Cayenne Pepper
2 C of your favorite Chunky Salsa
8 C of Broken Tortilla Chips
1 1/4 C Shredded Cheddar Cheese
1 1/4 C Queso Quesadilla Cheese

Garnishes:
Avocado
Diced Green Onion
Nacho Jalapeños
Diced tomatoes

In a Skillet on Medium High Heat:
Oil, until Hot.
Onion
Garlic
Sauté for a few minutes until clear.

Add:
Green Bell Pepper
Red Bell Pepper
Corn
Stir well.
Sauté for 5 minutes.

Add:
Black Beans
Pinto Beans
Kidney Beans
Chili Powder
Paprika
Cumin
Cayenne
Salsa
Stir well.
Cook for a few minutes.

In the Casserole Dish, Layer in the following order:
Half of the Tortilla Chips
1/2 of the Bean Mixture
1/2 of the Meatless Ground
1/2 of the Cheddar Cheese
1/2 of the Queso Quesadilla Cheese
Remaining Tortilla Chips
Remaining Bean Mixture
Remaining Meatless Ground
Remaining Cheddar Cheese
Remaining Queso Quesadilla Cheese

Bake for 30 minutes.

Serve Hot topped with your favorite Garnishes.

Enjoy!
Peace in the Kitchen!

Easter Cookies that are Easy and really Cool!

There's no need for a recipe here. These cookies are so easy.

Here's what you'll need:

Buy some basic Sugar Cookies and Frosting.
Buy some Jelly Beans.
Buy some Coconut, Food Coloring and Zip Lock Bags.

Place Coconut in several different bags, for different colors of Coconut.
Add a few drops of food coloring and a few drops of water to each bag.
Shake to disperse the color evenly.

Frost each Cookie with Icing.
Top each Cookie with about a TBS of Coconut.
Top the Coconut with a few Jelly Beans.

Enjoy!
Peace in the Kitchen!