Cucumbers ( how to remove the bitterness )

 Here's a Tip  from The Hippy in the Kitchen to eliminate the Bitterness from Cucumbers.

Step 1:

Do not Peel them in the beginning.

Step 2:

Cut off Both ends no more than 1/2" and save the pieces you cut off.

Cut off a thin slice and taste it to check for bitterness.

If bitter, continue through the rest of the steps. 

Step 3:

Rub both ends with the piece you just but off and you'll notice a White Creamy Substance being released.

Continue rubbing and wiping off the ends until you don't see anymore of the Creamy Substance.

Step 4:

Use a Potato Peeler and Peel off the Green Peeling. When you remove it, continue around 1 more time and remove a thin layer of the White.

Done! Cut off a thin slice and taste it.

Enjoy!

Peace in the Kitchen!

German Pancake

 I like this recipe because it's Diabetic Friendly for a great Breakfast item or even Dessert.

Individual Servings can be topped with Confectioner's Sugar (I use Monk Fruit Powdered Sugar), Fresh Berries, Whipped Cream, or Maple Syrup ( I use Sugar Free.)

Here's what you'll need:

Preheat the Oven to 400 degrees.

A 9" X 13" Casserole Pan.

4 TBS Butter cut into Pats.

1 C All Purpose Flour.

1/2 tsp Salt.

1 C Milk, Room Temperature.

1 tsp Vanilla.

6 Large Eggs, Room Temperature.

GARNISH OPTIONS:

Confectioner's Sugar. ( I use Sugar Free Monk Fruit Powdered Sugar)

Fresh Berries, your choice.

Whipped Cream.

Maple Syrup. (I use Sugar Free)

In a Large Mixing Bowl:

Flour

Salt

Whisk Well.

Add:

Milk

Vanilla

Whisk Well.

In another Bowl:

Eggs, 1 at a time, whisking between each addition.

Add to the Ingredients in the Large Bowl, mix to combine well to create a Batter.

Set Aside.

Place the Casserole Pan in the Preheated Oven with the Pats of Butter, until Melted.

Swirl the Butter to Coat the entire Bottom of the Pan.

Remove from the Oven. 

Slowly Spoon the Batter into the Casserole covering all of the Hot Butter.

Return the Dish to the Oven and Bake 15 to 25 minutes or until it Puffs up and is Golden Brown.

Remove the Pan from the Oven.

Cut into Individual Servings and top each Piece with your Favorite Garnish Options.

Enjoy!

Peace in the Kitchen!

Avocado Egg Salad Sandwich

 I love Egg Salad and I love Avocados so the combination in a Sandwich was very appealing to me.

Here's what you'll need:

2 Hard Boiled Eggs, chopped.

2 Hard Boiled Egg Whites, chopped.

2 Small, Ripe Avocados, diced.

1 TBS Real Mayonnaise.

1 TBS Lemon Juice.

2 TBS Fine Chopped Green Onion. Use the entire Onion.

1/4 tsp Yellow Mustard.

Salt and Pepper to taste.

In a Mixing Bowl:

All of the Ingredients.

Mash well with a Blending Fork.

Make a Sandwich with your favorite Bread.

Enjoy!

Peace in the Kitchen!

Pasta with White Bean Sauce

 I've discovered Miracle Noodles that allow me to make healthier Pasta Dishes. It's a Plant Based Company called Miracle Noodles. Of course if you aren't Vegetarian or Vegan you can continue to use Regular Pasta Choices. This Plant Based Pasta is also Diabetic Friendly, I've had Diabetes for almost two years so my recipes are beginning to reflect that.

Sauce:

1 TBS Olive Oil

2 Cloves of Garlic, minced.

1 Red Onion, very finely chopped.

1/2 Red Bell Pepper, diced into 1/4" pieces.

3 Stalks of Celery. diced into 1/4" pieces.

1 C Dry White Beans.

1 C Vegetable Broth 

8-10 oz. Pasta, Spaghetti or Linguini.

1/4 C Fresh Chopped Parsley, divided.

1/2 tsp Red Pepper Flakes

Salt & Pepper

Grated Parmesan Cheese for Serving.

In a Sauce Pan on Medium Heat, cook Dry Beans until Soft.

Drain well and divide in Half

Mash Half of the Beans with a Fork and Set Aside.

In a Non Stick Skillet on Medium Heat:

Olive Oil, until Hot.

Add:

Garlic, Onion, Bell Pepper, Celery.

Cook until Soft about 4 Minutes, Stirring often.

Add:

Broth, Salt & Pepper to taste.

1/2 of the Parsley.

Red Pepper Flakes.

Add:

All of the Beans.

Set Aside.

Cook Pasta in a Pot in 4 Quarts of  Rapidly Boiling Water until

Al Dente, about 8 Minutes.

Drain Well.

Return Sauce to re-heat it to a Boil.

Transfer Pasta to a Large Shallow Serving Bowl and add the Bean Sauce.

Mix to combine well.

Sprinkle with remaining Parsley.

Sprinkle Individual Servings with Parmesan Cheese.

Enjoy!

Peace in the Kitchen!

Lasagna (Made with Vegetable Noodles and Meatless Grounds)

 I made this for Easter and it is delicious.  I research new healthy recipes that are also delicious. This is one of them. The Noodles I discovered are not Pasta (no flour and Gluten Free) so I can now enjoy a delicious traditional tasting Lasagna. When the Noodles are baked the have the same consistency as traditional Lasagna Noodles.

Here's what you'll need:

Preheat the Oven to 375 degrees.

A  9" X 13" Casserole Dish sprayed with a Vegetable Spray or Brushed with Vegetable Oil.

1 Bag of Frozen Meatless Crumbles. (there are a variety of Brands available) Do not thaw them.

12 Pieces of Zen Pasta Noodles ( 1 Box). They do not have to be pre boiled. 

4 C of your favorite Marinara Sauce, divided.

15 oz. Ricotta Cheese

2 C Shredded Mozzarella Cheese, divided.

1 Egg

1/2 C Grated Parmesan Cheese, divided.

1 tsp Dried Oregano or Basil.

While the Oven is preheating:

Stir Frozen Crumbles in 2 C of Simmering Marinara Sauce.

Add remaining Sauce and Simmer for an additional 3 minutes. ( Remove from Heat)

Make the Filling:

In a small Mixing Bowl:

Ricotta Cheese

Egg

1 C Mozzarella Cheese

1/4 C Parmesan Cheese

1 tsp Dried Oregano or Basil

Mix until well blended.

Spread 1 1/2 C of the Meat Sauce in the Casserole Dish.

Layer the Dish in the following Order:

3 Noodles allowing a small space between each Noodle and the sides of the Dish. The Noodles will be placed across the Width of the Pan, not in the traditional way. The Noodles are made to fit this way.

Continue Layering:

1/3 of the Ricotta Mixture.

1 C of Meat Sauce.

3 more Noodles.

1/3 of the Ricotta Mixture.

1 C Meat Sauce.

3 more Noodles.

Remaining Ricotta Mixture.

1 C Meat Sauce.

3 more Noodles.

The Remaining Meat Sauce.

Sprinkle with ramping Mozzarella Cheese and Parmesan Cheese.

Cover with Foil and Bake for 50 - 55 Minutes.

Enjoy!

Peace in the Kitchen!

Spinach

 I decided to create a Collection of Spinach Recipes in one Place.

There are so many great Recipes here. I love all of them.

Texas Spinach Dip #1 , Texas Spinach Dip #2 and the All American Classic Knorr Spinach Dip

 Spinach and Artichoke Dip, Broiled and served in a Cast Iron Skillet

Crustless Spinach Quiche

Hot Spinach Artichoke Dip

Cream of Spinach Soup

Creamed Spinach with Golden Raisins as an option!

Skillet Spinach Dip

Baked Creamed Spinach

Spinach Rollatini and Zucchini Rollatini 

Spinach Artichoke Dips / Artichoke Dips, Spinach Dips....... etc. A collection of my favorites!

Irish Beef Stew ( Vegetarian version included)

 I've adapted this recipe for Vegetarians using Gardein Homestyle Beefless Tips or Beyond Steak Plant Based Seared Tips. You can certainly make this with Meat if you prefer.

Here's what you'll need:

Read the Entire Recipe before beginning the Preparation. There are some things that need to be made ahead of time and set aside.

A Dutch Oven (I prefer Cast Iron)

Salt and Pepper to taste.

4 TBS Olive Oil to Brown the Beef Tips.

2 TBS Olive Oil to Sauté the Vegetables.

1 Bag / 9 oz. Gardein Homestyle Beefless Tips, or 10 oz Beyond Steak Seared Tips.

4 Cloves Garlic, minced.

1/2 C Dry Red Wine

1 C Diced Fresh Mushrooms.

3 C Beef Broth,  I use a Vegetarian Beef Flavored Broth (Better Than Bouillon)

2 TBS Tomato Paste

2 TBS Flour

2 TBS Minced Fresh Rosemary

2 TBS Minced Fresh Thyme

1/2 C Frozen Peas

2 Stalks Celery, diced.

2 Small Carrots, diced.

1 Medium Onion diced.

2 Frozen Hash Brown Patties, thawed.

1 TBS Cornstarch, 1 TBS Water (Mix well to create a Slurry) Do this ahead of time and set aside.

In the Dutch Oven:

4 TBS Oil on Medium Heat, until Hot. Sear the Beef Tips until Browned. Make ahead, drain and set aside.

Add 2 TBS Oil to the Pot, until Hot.

Add:

Carrots, Onion and Mushrooms.  Sauté 5 - 8 minutes.

Add Garlic and Flour.

Stir well and Cook 2-3 minutes.

Deglaze the Pot with Red Wine, scraping the bottom and stirring to combine well.

Add:

Broth

Tomato Paste 

Celery

Herbs

Salt and Pepper to taste.

Bring to a Boil.

Reduce Heat to Low, Cover and Simmer for 1 Hour.

Add:

Beef Seared Beef Tips

Peas 

Corn Starch Slurry and Stir until Thickened.

Remove from Heat.

Transfer to a Serving Bowl or Serve Immediately from the Pot.

Enjoy!

Peace in the Kitchen!