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Wednesday, October 22, 2014

Vegetable Pie


As a Vegetarian, I found this recipe to be very appealing.
It's adapted from a Betty Crocker recipe.

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" Pie Pan, sprayed with a non stick vegetable spray or brushed with Vegetable Oil.

1 C chopped Broccoli
1 C chopped Cauliflower
1/4 C chopped fresh Baby Spinach Leaves
1/3 C diced Onion
1/3 C diced Green or Red Bell Pepper (or combination of both)
1 C shredded Cheese (your choice)
1/2 C Original Bisquick Mix
1 C Whole Milk
1/2 tsp Salt
1/4 tsp Black Pepper
2 Large Eggs, beaten


In a saucepan on medium heat:
1 " Water
Broccoli
Cauliflower
Cover and heat until boiling.
Cook 5 minutes, until tender.
Drain.

In a mixing bowl:
Broccoli / Cauliflower
Spinach
Onion
Bell Pepper
Cheese
Mix well
Spoon into the Pie Plate.

In a medium mixing bowl:
Bisquick
Milk
Salt Pepper
Eggs
Whisk well.
Spoon over the vegetables.
Bake 35 - 45 minutes. A knife in the center should come out clean.
Remove from the oven to a rack and cool 5 minutes.
Serve warm.

Enjoy!
Peace in the Kitchen!



Pumpkin Spice Cake Poppers

These are a simple Pumpkin dessert adapted from Six Sisters' Stuff. I researched many recipes for these mini pumpkin bites before I chose this one to post. Many recipes call for a batter made from scratch. This one is equally good and much easier to make.

Pumpkin Spice Cake Poppers

This recipes makes approximately 36 poppers.

Here's what you'll need:
Preheat the oven to 350 degrees
1 - Mini Muffin Pan, sprayed with a non stick cooking spray.
A bowl with Cinnamon / Sugar mixture.
Here are some suggested quantities: (I use 3/4 to 2 tsp ratio.) I don't want the Cinnamon to overpower the taste of the cake mix.
3/4 C Sugar / 2 tsp Cinnamon
1/2 C Sugar / 1 TBS Cinnamon
1/4 C Sugar / 1 TBS Cinnamon


1 - 15.25 oz. box of Spice Cake Mix
1 - 15 oz. can of Pure Pumpkin Puree
2 TBS Butter, melted

In a large mixing bowl:
Cake Mix
Pumpkin
Mix well by hand.
Refrigerate 30 minutes

Use a 1 1/2" cookie scoop to form the poppers.
Dip each one in Butter.
Drop them into the muffin pan.
Bake for 10 minutes.

Remove the pan to a rack and cool for 5 minutes.
Roll each one in  Cinnamon / Sugar
Transfer to a serving platter.

Enjoy!
Peace in the Kitchen!

Tuesday, October 21, 2014

Mexican Wedding Cookies

As the title suggests, these cookies are traditionally made for a Mexican Wedding. However, they are traditionally served at other functions as well.
Here in the States, we make them during the Christmas Holidays.
There are certain things that I prefer when it comes to a Wedding Cookie recipe. I like the two grades of chopped nuts, I prefer Pecans over Walnuts, the addition of Cinnamon in the Confectioner's Sugar for rolling the cookies and I don't roll the cookies in the sugar when they are still warm. It tends to melt the sugar. I also dust the cookies twice.
With all of that explanation, here's my take on Mexican Wedding Cookies. I've put together the best things I like about them into my recipe.

Mexican Wedding Cookies:

Here's what you'll need:
Preheat the oven to 325 degrees.
Sheet Pans lined with Parchment Paper.

2 C Pecans
2 C Flour 1/2 tsp Salt
16 TBS Butter (2sticks), softened to room temperature.
1/3 C Confectioner's Sugar + 1 1/2 C, divided.
1 tsp Vanilla
1/8 tsp Cinnamon

In a Food Processor:
Roughly chop the Pecans.
Remove 1 C and set aside.
Process the remaining Pecans into a fine powder, the texture of Cornmeal. (don't over process, but the textures need to be different from each other)

In a large bowl:
Flour
Salt
All of the Pecans
Whisk well.
Set aside.

In a Stand Mixer with a Paddle Attachment:
Butter
1/3 C of the Confectioner's Sugar
Beat for 3 minutes, until light and creamy.
Stir in Vanilla, by hand.
Slowly add the Flour & Pecan mixture.
Beat on low, just to combine.
Remove dough and wrap in plastic wrap and refrigerate for 30 minutes.

Use a 1 1/2: cookie scoop and drop cookies 2" apart on the Sheet Pan.
Don't handle the dough at this step.
Bake 15 - 18 minutes.

Remove the pan to a rack and cool 5 minutes.
Transfer the cookies to the rack and cool completely.

Put 1 1/2 C of the Confectioner's Sugar in a bowl with the Cinnamon.
Whisk well.
Roll the cooled cookies in the mixture.
Shake off the excess, place them on the rack again.
When all are coated, dust them again.
Store them in a single layer with waxed paper between each layer.
Keep covered at room temperature.

Enjoy!
Peace in the Kitchen!




Sunday, October 19, 2014

Homemade Garam Masala Spice Mix and Chickpea Tikka Masala, Sleepy Indian Coffee, Indian Tomato Chutney

We were in England during the Christmas Holiday in 2012. We visited the German Christmas Market in Birmingham, London and Windsor.
We ate some amazing Indian food in Birmingham. I tried to get some of the recipes but they wouldn't share them.

This Chickpea recipe has Garam Masala Spice in it so I'll start with my homemade recipe for it. You can store it in a jar for other recipes.

Homemade Garam Masala Spice Mix:

2 TBS Coriander Seeds
1 TBS Cumin Seeds
1 TBS Cardamom Seeds
1 TBS Whole Black Peppercorns
1 tsp Fennel Seeds
1 tsp Mustard Seeds
1/2 tsp Whole Cloves
2 small dried Red Serrano Chile Peppers, seeds discarded
2 TBS Turmeric
1 tsp Cinnamon

In a skillet on medium low heat: I like to make mine on my cast iron skillet.
Coriander
Cumin
Cardamom
Peppercorns
Fennel
Mustard
Cloves
Chiles
Toast for 2 minutes, stirring often.
Remove from heat to cool slightly.
Transfer to a spice grinder and process to a fine powder.
Add:
Turmeric
Cinnamon
Process to incorporate.
Store in a covered jar.

Enjoy!
Peace in the Kitchen!



Chickpea Tikka Masala:

1 TBS Olive Oil
1/2 of a medium Onion, diced
1 TBS Garam Masala Spice Mix
1 TBS Tomato Paste
2 tsp Grated Fresh Ginger
2 - 15oz. cans of Chickpeas, rinsed and drained.
1 - 28oz. can of crushed Tomatoes
1/2 C Greek Yogurt, I only use Fage.
1/4 C fresh chopped Cilantro

In a large skillet on medium heat:
Heat Oil.
Add:
Onion for 5 minutes.
Add:
Garam Masala Spices
Tomato Paste
Ginger
Chile Peppers
Salt to taste.

Stir in Chickpeas and Tomatoes.
Bring to a boil
Reduce heat to medium low.
Simmer 15 minutes.
Remove from heat.
Stir in Yogurt and Cilantro.

Serve plain or over steamed Rice.

Enjoy!
Peace in the Kitchen!



Indian Sleepy Coffee:

Here's a unique concept. This coffee actually helps you get a good night's rest.
This recipe makes 4 servings.

4 tsp Ground Coffee
2 C Water
1 3/4 C Whole Milk
A Pinch of Nutmeg
2 - 1" pieces of Cinnamon Stick
2 Green Cardamom Pods, slightly crushed.
1 oz. Kahlua Coffee Liquor
4 tsp Sugar

In a large saucepan on medium heat:
Bring all ingredients to a boil, stirring often.
Reduce heat and simmer for 2 minutes.
Strain and serve hot.

Enjoy!
Peace in the Kitchen!

Indian Tomato Chutney.
Serve with Pita Chips

1 TBS Vegetable Oil
1 tsp Mustard Seeds
10 Curry Leaves
2 tsp fresh chopped Ginger
1 green Chile, diced
7 C Chopped Tomatoes (about 2 1/2 pounds)
2 tsp Coriander
1/2 tsp Cumin
Salt to taste
1 TBS Apple Cider Vinegar

In a saucepan on medium heat:
Oil, heat
Add:
Mustard Seeds
Curry Leaves
Ginger
Chile
Heat for 2 minutes.

Add:
Tomatoes , cook 5 minutes more.

Add:
Coriander
Turmeric
Cumin
Cook an additional 5 minutes.

Add:
Sugar
Vinegar
Salt to taste.
Cook an additional 10 minutes.
Remove from heat and cool completely.
Transfer to a covered dish and refrigerate until ready to serve.
Serve with Pita Chips.

Enjoy!
Peace in the Kitchen!


Citrus Beet Salad

This is an incredible recipe. We are members at one of the most prestigious Art Museums in the country, The Kimball. We're fortunate to live in the Dallas Ft. Worth metroplex and be able to visit it often.
We went to the opening of Faces of Impressionism, Portraits from the Musee D 'Orsay in Paris, France. It's also one of our favorite Museums. It's our favorite museum in Paris.
We had lunch in the museum cafe yesterday and fell in love with this simple beet salad. When I looked a the Kimball Cookbook in the museum gift shop, I saw the recipe. When I was paying for the book, I told the sales associate that I was paying $30 for a salad recipe. I discovered that there are hundreds of amazing recipes in the book. I decided to post some of them, starting with the Citrus Beet Salad.

Salad:
1  - 16 oz. jar of Sliced Pickled Beets
1 C thinly sliced Carrots
1/4 C thinly sliced Red Onions
1/2 C Dried Cranberries
1 C Orange sections or 1 can Mandarin Oranges, drained.
2 TBS chopped fresh Parsley

Dressing:
3 TBS Red Wine Vinegar
3 TBS Orange Marmalade
1/4 tsp Allspice
1/4 tsp Coriander
1/4 tsp Cinnamon
1/4 tsp dried Ginger
1/2 tsp Vanilla
1/2 tsp Salt
1/8 tsp freshly ground Black Pepper
1 TBS Vegetable Oil

In a large mixing bowl:
Beets
Carrots
Onions
Cranberries
Orange Segments
Parsley
Stir to combine.
Set aside.

In a medium mixing bowl:
Vinegar
Marmalade
Allspice
Coriander
Cinnamon
Ginger
Vanilla
Salt
Black Pepper
Oil
Whisk well.

Pour dressing over the salad and toss well.
Refrigerate for at least 2 hours or overnight.

Enjoy!
Peace in the Kitchen!

No Bake Peanut Butter, Biscoff Cereal Cookies and other Biscoff recipes

There are many recipes available for this Cereal Cookie. Here's just an example.
If you're not familiar with Biscoff Spread, it's a European Cookie Spread. I have other Biscoff recipes on the Blog. I'll re post them at the end of this recipe. It's an incredible taste. There are so many uses for it. Try it!

No Bake Peanut Butter, Biscoff Cereal Cookies.

1 C Rice Krispies
1 C Cheerios  ( Regular, Honey Nut, Banana Nut, Multi Grain Peanut Butter, Frosted or Fruity would be fun for the Holidays) Your choice!
1 pound of White Chocolate, broken up into pieces.
1/4 C Creamy Peanut Butter

1 - Sheet Pan lined with Parchment Paper.

In a large mixing bowl:
Rice Krispies
Cheerios
Stir to combine well.

In a large Pyrex Measuring Cup:
Chocolate
Heat in the microwave until melted, stirring occasionally.
Add:
Peanut Butter
Biscoff
Mix well by hand.

Pour over the cereal and stir to coat well.
Use a 1 1/2" Cookie Scoop and drop them onto the Sheet Pan.
Refrigerate for 30 minutes - 1 hour.

Store refrigerated in a covered container.
Remove just prior to serving.

Enjoy!
Peace in the Kitchen!



 A couple of years ago I discovered Biscoff Cookies and then Biscoff Spread. I've created an original bar recipe for a cookie contest that I enter every Holiday Season.
I recently saw this recipe and I wanted to share it on the blog. If you haven't tried Biscoff products, I highly recommend them.

Here's the recipe for the Chocolate Pie:

1 1/2 C finely crushed Biscoff Cookies
6 TBS butter, room temperature
2 C dark chocolate chipe
1 C heavy cream
1/4 tsp salt
Whipped Cream and Chocolate Shavings for garnish

In  a mixing bowl;
Cookie Crumbs
Butter
Press into a 9" Pie Pan
Bake at 350 degrees for 10 minutes

In a saucepan over medium heat::
Chocolate
Cream
Salt
Whisk until smooth and completely melted.
Pour into the crust and refrigerate for 2 hours.
Slice and serve topped with whipped cream and chocolate shavings.

Enjoy!
Peace in the Kitchen!


Once I discovered Biscoff, I became intrigued with a variety of recipes using it. Here's my original recipe that I created based on another popular bar recipe that I make.

Tex - Mex Brittle Bars:

1 1/2 sticks (12 TBS) butter, melted
2 C crushed Corn Chips
1 1/2 C confectioners' sugar
1/8 tsp Cayenne Pepper 
1 1/4 C  Biscoff Spread, divided
1 1/2 C Milk Chocolate Chips
1/2 C Chopped Pecans
Sea Salt for Garnish


Directions
In a medium bowl:
Melted butter,
Corn Chips,
Confectioners' Sugar
1 C of Biscoff Spread

Stir together until well combined.
Press the mixture evenly into the bottom of an ungreased 9"X13" baking dish.

Combine Chocolate Chips and the remaining 1/4 C Biscoff Spread in a microwave-safe bowl.
Microwave in 30-second intervals, stirring in between, until the Chocolate and Biscoff Spread are melted and smooth; two intervals should be enough.

Mix to blend.
Spread evenly over the Corn Chip layer.
Sprinkle the top with Sea Salt and Pecans.
Refrigerate at least 1 hour before cutting into squares.

Enjoy!
Peace in the Kitchen!




Here's an earlier post from my blog:


Biscoff Biscuits, or Cookies as the Americans call them, were created in Belgium in 1932.
They're a crunchy caramelized flavored cookie.

Biscoff Spread is Europe's alternative to America's Peanut Butter.
It is completely Vegan and does not contain nuts of any kind.
It does contain Wheat and Soy.

The Spread was created in Belgium in 2007 by the same company that makes the cookie.
The Spread was created as an entry in a recipe contest for a Belgian Television Station along with 2000 other entries.
It was one of the finalists.
It's available in Creamy and Crunchy.

The Biscuits and the Spread are available in the United States.

Here's the Recipe for Biscoff Truffles:

1/2 C Semi Sweet Chocolate Chops
1/2 C Biscoff Spread
20 Biscoff Biscuits , crushed in a Food Processor and divided ( save 2 TBS aside)
1/2 C Powdered Sugar

Microwave the Chocolate Chips in a glass bowl for up to 1 minute.
Stirring occasionally until completely melted.

Stir in the Biscoff Spread until well combined.

Set aside the 2 TBS of crushed Biscuits and mix the remainder into the Chocolate mixture.
Make sure it's well combined.

Refrigerate the mixture for 10 minutes, stirring after 5 minutes. ( Do not chill the mixture for more than 10 minutes)

Spoon heaping teaspoons of the mixture into mounds on sheets of waxed paper. ( if the mixture seems to be too wet, add some of the 2 TBS of crushed Biscuits that you set aside earlier)

Let these sit at room temperature for at least 20 minutes to air dry.

Place Powdered Sugar in a bowl.

Pick up each mound of the mixture and shape into a ball or roughly shaped truffle.
Place them one at a time in the Sugar using 2 forks to toss them until completely coated.

Place in individual paper or foil candy cups
Store at room temperature.

Makes about 2 dozen Truffles

Enjoy!
Peace in the Kitchen!





Biscoff Biscuits, or Cookies as the Americans call them, were created in Belgium in 1932.
They're a crunchy caramelized flavored cookie.

Biscoff Spread is Europe's alternative to America's Peanut Butter.
It is completely Vegan and does not contain nuts of any kind.
It does contain Wheat and Soy.

The Spread was created in Belgium in 2007 by the same company that makes the cookie.
The Spread was created as an entry in a recipe contest for a Belgian Television Station along with 2000 other entries.
It was one of the finalists.
It's available in Creamy and Crunchy.

The Biscuits and the Spread are available in the United States.

Here's the Recipe for Biscoff Truffles:

1/2 C Semi Sweet Chocolate Chops
1/2 C Biscoff Spread
20 Biscoff Biscuits , crushed in a Food Processor and divided ( save 2 TBS aside)
1/2 C Powdered Sugar

Microwave the Chocolate Chips in a glass bowl for up to 1 minute.
Stirring occasionally until completely melted.

Stir in the Biscoff Spread until well combined.

Set aside the 2 TBS of crushed Biscuits and mix the remainder into the Chocolate mixture.
Make sure it's well combined.

Refrigerate the mixture for 10 minutes, stirring after 5 minutes. ( Do not chill the mixture for more than 10 minutes)

Spoon heaping teaspoons of the mixture into mounds on sheets of waxed paper. ( if the mixture seems to be too wet, add some of the 2 TBS of crushed Biscuits that you set aside earlier)

Let these sit at room temperature for at least 20 minutes to air dry.

Place Powdered Sugar in a bowl.

Pick up each mound of the mixture and shape into a ball or roughly shaped truffle.
Place them one at a time in the Sugar using 2 forks to toss them until completely coated.

Place in individual paper or foil candy cups
Store at room temperature.

Makes about 2 dozen Truffles

Enjoy!
Peace in the Kitchen!





No Bake Texas Brittle Bars

Once I discovered Biscoff, I became intrigued with a variety of recipes using it. I created this original recipe as a take on a Tex - Mex Bar based on another popular bar recipe that I make.




Texas Brittle Bars:

1 1/2 sticks (12 TBS) butter, melted
2 C crushed Corn Chips
1 1/2 C confectioners' sugar
1/8 tsp Cayenne Pepper 
1 1/4 C  Biscoff Spread, divided
1 1/2 C Milk Chocolate Chips
1/2 C Chopped Pecans
Sea Salt for Garnish


Directions
In a medium bowl:
Melted butter,
Corn Chips,
Confectioners' Sugar
1 C of Biscoff Spread

Stir together until well combined.
Press the mixture evenly into the bottom of an ungreased 9"X13" baking dish.

Combine Chocolate Chips and the remaining 1/4 C Biscoff Spread in a microwave-safe bowl.
Microwave in 30-second intervals, stirring in between, until the Chocolate and Biscoff Spread are melted and smooth; two intervals should be enough.

Mix to blend.
Spread evenly over the Corn Chip layer.
Sprinkle the top with Sea Salt and Pecans.
Refrigerate at least 1 hour before cutting into squares.

Enjoy!
Peace in the Kitchen!