Meatless recipes by Ree Drummond.

I recently watched a series of Meatless Recipes on The Pioneer Woman. I decided to share the videos instead of re writing them for the Blog. I love all of these recipes.

Ree Drummond has stocked her kitchen with all the ingredients to make some of her favorite meatless meals, and she's whipping up Broccoli Cheese Baked Potatoes, Greek Grilled Eggplant Steaks and Roasted Vegetable Panzanella. More meat-free goodness comes with Italian Cornbread and Tofu Lettuce Wraps.

Enjoy!
Peace in the Kitchen!

                                                                   Greek Grilled Eggplant Steaks 
                                                                                                                                                                                                                                                                                                                                                   
                                                                   Broccoli Cheese Baked Potatoes 
                                                                                                                                                                                                                                                                                                                                                   
                                                                   Italian Cornbread 
                                                                                                                                                                                                                                                                                                                                                   
                                                                   Roasted Vegetable Panzanella                                                                                                                                                                                                                                                                                                                                                    

                                                                   Tofu Lettuce Wraps                                                                                                                                                                                                                                                                                                                                                    

Roasted Poblano Jack Cheese Grits

I love Grits of any kind and this is just 1 more recipe to add to my collection, This may be my favorite recipe.

These are my favorite Grist Mill Grits.
George Washington's Grist Mill Grits.

This is another Company that makes Grist Mill Grits.
Homestead Grist Mill Grits.

Here's what you'll need:
Preheat the Oven to 400 degrees.
A Sheet Pan lined with Foil.

3 Poblano Peppers, cut lengthwise, stemmed and seeded.
2 C Vegetarian Chicken Broth ( I use Better Than Bouillon Chicken Base)
2 1/2 C Heavy Cream, divided.
1 C Grist Mill Grits ( it's important to get the Grist Mill Grits)
4 TBS Butter
2 TBS Toasted Garlic Purée
1 1/2 C Shredded Monteray Jack Cheese
1/2 tsp Salt
1.4 tsp pepper

Poblano Peppers:
Arrange them cut side down on the Sheet Pan.
Bake 15 - 20 minutes.
Remove Pan to a Rack to Cool Completely.
Remove and Roughly Dice them into 1/2" Square Pieces.
Transfer to a Bowl and Set Aside.

In a Large Saucepan on Medium High Heat:
Broth
2 C of the Cream
Bring to a Boil.

Slowly Add:
Grits, while constantly stirring.
Reduce Heat to Low and continue cooking for 20 minutes, stirring often.

Add:
Butter
Stir until incorporated.

Slowly Add:
Remaining 1/2 C Cream.
Continue stirring until incorporated.

Cover and Cook, stirring for an additional 15 - 20 minutes.
Remove from Heat.

Add:
Peppers
Cheese
Salt
Pepper
Stir to Combine Well.

Enjoy!
Peace in the Kitchen!

Roasted Vegetarian Tofurky for Thanksgiving

I make a Vegetarian Roasted Tofurky for Thanksgiving. This is my favorite recipe including Vegetables and Vegetarian Chicken Gravy.

This is my Calphalon  Commercial 3 quart  Sauté Pan #5003.
It's Oven Proof.

Sweet Potato

Carrots

Fingerling Potatoes

I've included a homemade blend of Herbs and Spices to
create your own homemade Poultry Seasoning.

Roasted Thanksgiving Tofurky

Here's what you'll need:
Preheat the Oven to 350 Degrees.
A Roasting Pan or Oven Proof Sauté Pan/Skillet.
Aluminum Foil.

1 Thawed Tofurky Roast ( thaw for 1 hour in the refrigerator) Run the Roast under Hot Water to loosen the plastic casing. Use a paring knife to remove it.
1 Sweet Potato, cut into pieces.
2 Carrots, cut into pieces.
8 Fingerling Potatoes, whole.
2 TBS Soy Sauce
2 TBS Olive Oil
1/2 tsp Dried Thyme
1/2 tsp Dried Oregano
1/2 tsp Dried Rosemary

 Better Than Bouillon Vegetarian Chicken Gravy (Recipe to follow)

In a Small Bowl:
Soy Sauce
Olive Oil
Thyme
Oregano
Rosemary
Whisk well.

In a Gratin Pan, Roasting Pan or A Commercial Oven Proof Sauté Pan:

Place the Roast in the Center.
Arrange the Vegetables around it.
Pour Half of the Soy Mixture over the Roast and Vegetables.
Cover with Foil.
Bake in the Center of the Oven for 1 Hour.
Remove Foil.
Pour remaining Soy Mixture over the Vegetables.
Continue Baking for 10 - 15 minutes.

Slice Thin and Serve with Gravy.


Better Than Bouillon Vegetarian Chicken  Gravy:

2 1/2 TBS Better Than Bouillon Vegetarian Chicken Base.
1/3 C Corn Starch
4 C Water
1/2 C Cold Water for the Corn Starch Slurry.
1/8 tsp White Pepper
1/4 tsp Poultry Seasoning.

In a Large Saucepan on Medium High Heat:
4 C Water
Bring to a Boil.

Add:
Better Than Bouillon Vegetarian Chicken Base
Poultry Seasoning
Pepper
Whisk Well.
Reduce Heat to Medium.

In a Small Bowl:
Cornstarch
1/2 C Cold Water
Whisk Well.

Slowly Whisk Cornstarch into the Saucepan until it Thickens, about 2 Minutes.


Homemade Poultry Seasoning:
Mix all ingredients in a small bowl and whisk well.
Keep it in a container at room temperature until needed.

2 tsp Dried Ground Sage
1 1/2 tsp Dried Ground Thyme
1 tsp Dried Ground Marjoram
3/4 tsp Dried Ground Rosemary
1/2 tsp Nutmeg
1/2 tsp Finely Ground Pepper

Every store was sold ou of the Tofurky Roast this year so I bought the Quorn Roast. I like all of their products. Here's the Roast, ready for the oven on Thanksgiving morning.

Enjoy!
Peace in the Kitchen!

Fish and Chips

No recipe required!

Apple Pie Cookie Cups

This is great way to have individual servings of Pie in an Oatmeal Crust. You can use any Flavor of Pie Filling.  Apple is perfect for Fall and Winter along with Pear, Cranberry and Mincemeat.  Berry fillings would be nice for Summer.

This would be a great filling for Thanksgiving.

This is my Medium Cookie Scoop.
2" in Diameter
1.5 oz.

I have this pan and it's another option for making the cups.

Shot Glass

Here's what you'll need:
Preheat the Oven to 350 degrees.
A Full Size Muffin Tin, coated with Vegetable Cooking Spray.
A (medium)  2" diameter Cookie Scoop. I've marked mine with 1.5 oz.
A Shot Glass for creating the Wells.



16 TBS Butter, room temperature.
1 C Brown Sugar
1/2 C Granulated Sugar
2 Eggs
1 tsp Vanilla
1 1/4 C Rolled Oats
1 tsp Baking Powder
1/2 tsp Cinnamon
1/2 tsp Salt
Fruit Pie Filling

In a Large Mixing Bowl with a Hand Mixer or in a Stand Mixer with a Paddle Attachment:
Butter
Brown Sugar
Granulated Sugar
Beat until Creamy Smooth.

Add:
Eggs
Vanilla
Mix just until incorporated.

Gradually Add:
Flour
Oats
Baking Powder
Cinnamon
Salt
Mix just until Well Combined.

Scoop Dough, using the Cookie Scoop, into each well of the Muffin Tin.
Press to slightly flatten.
Bake 18 - 20 minutes, until Golden Brown.

Remove Pan to a Rack.
Immediately Create the Wells by gently Pressing the Shot Glass (sprayed with Vegetable Cooking Spray) into the Dough.

Leave the Pan on the Rack to Cool for 10 minutes.
Transfer the Cups to a Rack to Cool Completely.

Fill with your favorite Pie Filling.

Enjoy!
Peace in the Kitchen!

Mexican Street Corn in a Cup

I recently ate at an authentic Mexican Street Taco Restaurant, TacosYMas. The Tacos were amazing but my favorite dish was the Mexican Street Corn in a Cup. It was the first time I had eaten it and it was delicious. I talked to one of the Chefs and he explained the ingredients and how it was layered.  I'll serve it at our Thanksgiving Dinner this year.

This recipe makes 10 individual servings of 3/4 of a Cup of Corn.

These are 8.4oz. Ramekins.
You can also use Plastic Cups from a Party Store or Liquor Store
as long as they are at least 8 oz.

Mexican Cream

Mexican Hot Sauce

This is Chili Powder not Chile Powder.
There is a difference.

This is the Sea Salt I use.

Here's what you'll need
10 - 1 C  Cups or Ramekins.
A Large Saucepan.

7 1/2 C of Corn Kernels. You can use Frozen, thawed or Canned, or Scraped from Fresh Corn Cobs.
20 TBS Butter, softened.
2 1/2 C Lime Juice + 3 Whole Limes to cut into Wedges.
2 1/2  C Mexican Cream/Crema Mexicana
Chili Powder
Sea Salt to Taste
1 1/4 C Crumbled Mexican Cotija Cheese
Mexican Hot Sauce

In a Saucepan on Medium High Heat:
Corn
Enough Water to Completely Cover the Corn.
Bring to a Boil
Reduce Heat to Medium Low and Simmer 2 - 3 Minutes.
Drain Well.
Transfer to a Bowl.

In each Cup, layer the ingredients in the following order:
3/4 C Corn
2 TBS Softened Butter
4 TBS Lime Juice
4 TBS Crema
A Sprinkle of Chili Powder.
Salt to Taste
2 TBS Cheese
A Dash of Hot Sauce to Taste.
Garnish with a Lime wedge and Squeeze it on top.

Enjoy!
Peace in the Kitchen!

Charred Corn and Cherry Tomato Salad

Here's a delicious Charred Corn and Charred Cherry Tomato Salad.

Here's what you'll need:
A 10" Cast Iron Skillet.

5 TBS Vegetable Oil
6 Cups of  Frozen Corn, thawed.
1/2 C of 1" pieces of Sliced Fresh Chives
5 TBS Olive Oil
1 1/2 pounds of Cherry Tomatoes
1 tsp Sea Salt
1/2 tsp Black Pepper
10 Green Onions, Chopped.
3 TBS Red Wine Vinegar

In the Cast Iron Skillet on Medium High Heat:
Vegetable Oil, until Hot.
Corn
Chives
Sauté until Corn is Charred, stirring often.
Transfer to a Large Serving Bowl and set aside.

In the Skillet on Medium High Heat:
Olive Oil, until Hot.
Add:
Tomatoes
Salt
Pepper
Sauté until Charred, gently stirring  to keep the Tomatoes Whole.
Remove with a Slotted Spoon to the Bowl of Corn. (Reserve the Liquid)
Set aside until the Tomatoes are Cooled.

Add to the Bowl:
Green Onions
Vinegar
Reserve Juice from the Tomatoes.

Gently Toss to Combine.

Enjoy!
Peace in the Kitchen!