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Saturday, July 26, 2014

Back from Vacation!

We traveled 4 weeks, through 7 States and over 5,000 miles. What a great vacation. I posted a few recipes, but I'm looking forward to getting back to the Blog.
It's getting close to contest time for me. I enter a Hatch Chile Contest and the Dallas Morning News Holiday Cookie baking contest every year. I've been a finalist in both contests.
I look forward to creating new recipes. I have many to choose from this year and as soon as I enter them, I will post the recipes on the Blog.

Peace in the Kitchen!

Thursday, July 24, 2014

Food Blog Poem!

Food is what I talk about most. I guess I have to as a Food Blogging host.
I like corn and squash and desserts galore. I can always find a topic and talk about more.
I'm passionate about the things that I cook. You can check out my blog and take a look.
Search a food category or a spice you prefer ,
A vegetable, a fruit or a casserole you can stir.
Read a recipe and print it,
and make it with care.
Return to the blog to find something to share.
Always remember if you can't make a decision,
You can always rely on A Hippy in the kitchen!
And don't forget the motto I'm pitchin',
You will find happiness when you Enjoy!
Peace in the Kitchen!

Wednesday, July 23, 2014

Grilled Spinach, Goat Cheese and Artichoke Tartine and a story about Le Pain Quotidien in England and California

We were in London and ate at a great little French Bistro and Bakery. We ate there several times on our trip. We also ate at a great restaurant in Birmingham, England. The restaurant had a cookbook in the window and I made a note of it and told my wife we should return and buy the book.
A year later we were on vacation in Manhattan Beach in California and we went for breakfast in a great French Bakery . While we were eating breakfast my wife noticed the logo on the coffee cup and she realized that it was the same restaurant in London and Birmingham. I guess we didn't pay attention to the names of the restaurants in 3 different cities on two different continents. It's Le Pain Quotidian. We just returned from another visit to California and we ate at the restaurant again. It truly is one of our favorite places to eat in many cities. We're returning to Europe next summer and we'll certainly seek out Le Pain Quotidien!
I bought the cookbook.
They're known for their amazing pastries, desserts and incredible Tartines. This recipe is not from the cookbook but it's a great Tartine.
I'll post some of their recipes later.
This recipe makes 4 servings.

4 Whole Wheat flatbread  (Naan)
3 TBS Olive Oil
6 C Fresh Spinach Leaves
6 oz. of any Herb Flavored Goat Cheese, crumbled
2-6oz. jars of marinated Artichoke Hearts, drain and chop
1 medium Tomato, chopped
1/2 tsp Sea Salt
1/4 tsp Fresh Ground Black Pepper

Brush both sides of the flat breads with some of the oil.
Place them on a gas or charcoal grill and grill for about 2 minutes, only on one side.
Remove to a serving platter.
Top the grilled side of each piece with Spinach, Cheese, Artichoke and Tomato.
Sprinkle with Salt and Pepper.
Return to the heat and grill about 2 minutes more, until the bottoms are golden brown and the tops are heated through.

Peace in the Kitchen!

Every restaurant has a communal table like this

One of our Tartines in London

London, Raspberry Tart and Coffee

London, Treacle Tart with Whipped Cream.
This was my favorite!

Monday, July 21, 2014

Rocky Mountain Chocolate Bars

Since I spend many of my summers at our place in Colorado, I thought it would be appropriate to post this recipe. I happen to be in Colorado now at our place called, Snowy River. We love the serenity of the mountains. I can see this recipe becoming as popular as my most viewed recipe, No Bake Chocolate Pretzel Peanut Butter Squares.
This recipe comes from a well known store in Colorado, The Rocky Mountain Chocolate Factory.
I hope you take some time to make these amazing bars.

Rocky Mountain Chocolate Bars:

12 oz (2 cups) white chocolate chips or chopped white chocolate
1/4 cup creamy peanut butter
3 cups crisp rice cereal
1 1/2 cups mini marshmallows
1/3 cup mini semisweet chocolate chips


Lightly grease an 8-by-8-inch square baking pan. Alternatively, line with lightly greased parchment paper. This recipe can easily be doubled to fit a 13-by-9-inch baking pan.
In microwave-safe bowl, melt the white chocolate chips in the microwave on medium powder for 30 seconds. Stir and heat for an additional 1 to 2 minutes, stirring every 30 seconds, until the chocolate is melted.
Add the peanut butter to the melted chocolate and stir until smooth.
Place the rice cereal in a large bowl. Pour over melted chocolate mixture and gently toss until completely coated. Continue to stir until the mixture is no longer warm to the touch, about 10 minutes.
When the cereal mixture has cooled, fold in the marshmallows and 1/3 cup of the mini chips.
Spread into prepared pan, compressing lightly with the back of your spoon. Don't press too hard or you'll crush the cereal. Sprinkle with remaining chocolate chips and press lightly to adhere. Refrigerate until set, at least 30 minutes, then cut into 2-inch squares and serve. Bars will keep, covered in the refrigerator, for up to 5 days.


Peace in the Kitchen!

Wednesday, July 16, 2014

Homemade Chai Tea Mix

We had some amazing Chai Tea while on vacation.
Here's a great recipe to make your own mix.
It reminded me of Christmas  and I'll make this mix and have it available to serve during the Holidays.

For each 8 oz. cups of Chai tea:

1/2 C whole milk
1/2 C water
2 tsp Sugar
1 tsp loose Black Tea Leaves. I buy my tea leaves at an Indian Market.
1/4 tsp Chai Massala Mix. (recipe to follow)

Place all ingredients in a saucepan on medium heat.
Heat until bubbles appear around the perimeter of the pan.
Stir often to avoid scalding the milk. Adjust the heat if necessary.
Once it comes to a boil, remove from heat and stir well.
Return to heat and bring to boil again, turn off the heat, remove the pan and stir again.
Set aside and allow to steep for 3 minutes.
Strain into a mug and serve hot.

Chai Masala Mix:
1 C + 3 TBS roughly ground black pepper
3/4 C + 1 TBS ground ginger
1/4 C +2 TBS ground cinnamon
1/4 C + 2 TBS ground Cardamom
2 tsp ground cloves
2 tsp ground nutmeg.


Cucumber Mint Lemonade

We had lunch at a very cool place in California. They serve interesting variations of Lemonade.
I like unsweetened Lemonade and this was really good. It's not for everyone because the infused flavors are very recognizable.

This recipe makes 2 quarts and is sugar free.
I had their sugar free version and I absolutely loved it.
I will make this when I return to Texas and will drink it throughout the summer.
If you prefer a sweet version, add 1 C of Sugar at the beginning just before blending.

2 Cucumbers, roughly chopped (at least 2 1/2 C)
1 1/2 C roughly chopped Fresh Mint leaves
2 C fresh squeezed Lemon Juice ( approximately 10 lemons)
3 C Water
Served over Ice.
Garnish with additional Mint and Cucumber if desired.

In a Blender:
Lemon Juice
Press it down into the blender.
Blend for 1 minute, scraping down the sides as needed.

Strain the mixture through a sieve, into a pitcher.
They kept a bit of the pulp in it. I like it that way and will keep a bit in my drink.
It should make about 5 cups.

Peace in the Kitchen!


I've been on vacation for 2 weeks and it looks like I'll be gone 2 more weeks. i had a chance to post while I was in California. I'm back in Colorado and it's more difficult to access WiFi. When ever I get a chance I'll try to post some recipes.

Peace in the Kitchen!