Quick Pickled Sweet Peppers

peppers

Ingredients:

2 c sliced sweet peppers (1 bag of those peppers they sell at Costco)(you can slice lengthwise or in circles)
1/2 c apple cider vinegar
1 c water
2 tbsp sugar
1 tbsp salt
4 garlic cloves, minced (or 2 tsp Diallo bottled minced garlic which they sell at Costco)

Directions:

  1. Place peppers in a jar.
  2. In saucepan over medium high heat, mix vinegar, water, sugar and salt. Let boil.
  3. Remove from heat. Add garlic.
  4. Pour over peppers in jar. Top off with more water if necessary.
  5. Cover jar, refrigerate for at least 1 hour before serving.
  6. This will keep in the fridge for about a week.

H/T Simply Whisked

This tastes AMAZING on pizza, sandwiches, by themselves.

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Peach Cobbler

Adapted from Southern Living.

INGREDIENTS

1/4-1/2 cup unsalted butter
1-2 cups all-purpose flour
3/4 cup white sugar
1/4 c brown sugar
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices, peeled
1 tablespoon lemon juice
1 tsp vanilla extract (optional)
orange zest (optional)
Ground cinnamon or nutmeg (optional)
Chopped pecans (optional)

DIRECTIONS

  1. Preheat oven to 375 F.
  2. Put butter in 13 x 9 pyrex dish. Put dish in oven. Let butter melt.
  3. Put peaches on top of butter.
  4. Mix remaining ingredients, pour on top of peaches.
  5. Bake 40-45 min.
  6. Serve with ice cream.

 

Lemon Pepper Paneer

Ingredients:

Paneer
Olive oil
Lemon Pepper
1 small onion (chopped into 1 in pieces)(optional)
1/2 small red pepper (chopped into 1 in pieces)(optional)

Directions:

  1. Cut paneer into 3/4 in cubes.
  2. Put into mixing bowl.
  3. Drizzle with olive oil (about 1/3 c).
  4. Sprinkle with lemon pepper (about 1/3 of the bottle).
  5. Mix well.
  6. Optional: Add onion and red pepper to bowl. Mix well.
  7. Let sit for four hours to overnight to let the flavors soak in.
  8. Preheat oven to 350F.
  9. Spread cubes out onto nonstick cookie sheet.
  10. Bake 10 min.
  11. Take out of oven and mix.
  12. Bake 10 min.
  13. Take out of oven and mix.
  14. Paneer should be nicely browned and crisp. If not bake another 3-5 min.
  15. Take out of oven, put into serving bowl lined with paper towels.
  16. Enjoy!

 

ABP Corn and Green Chili Bisque

Okay, the “original” copycat recipe is on the bottom of this post. This is similar to the soup at Au Bon Pain.

I am adding a recipe that is more mild, which is more to my family’s taste. If you like the spiciness of the original, scroll down 🙂

Ingredients:

1 tbsp butter
1 tbsp olive oil
1/4 green pepper, minced (abt 1/4 c)
1/4 red pepper, minced (abt 1/4 c)
1/4 onion, minced (abt 1/4 c)
1 tsp minced garlic (I use the bottled version from Costco)
1 6 oz can tomato paste (I use the red and yellow Italian brand canned version)
1 7 oz can Herdez salsa verde
4 c water
1 tbsp sugar
1/2 tsp cumin
2 ears of corn, boiled, cut from cob
1 tsp heavy cream powder (or more, to taste)
juice of 1/8 lime

Directions:

  1. Add butter and olive oil to large pot over medium heat. Let warm.
  2. Add green pepper, red pepper, onion. Sautee.
  3. Add onion. Sautee.
  4. Add tomato paste and salsa verde. Add 4 c water. Add sugar and cumin. Let come to boil.
  5. Add corn. Let boil, then simmer over medium low heat.
  6. Remove from heat.
  7. Add a squeeze of fresh lime or lemon juice. Add heavy cream powder.
  8. Mix well and enjoy! 🙂

Note: This recipe is AWESOME! 🙂 Everyone loved it, will make it again.

 

 

 

Corn and Green Chili Bisque (original copycat recipe)

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 jalapeno, minced
  • 2 Anaheim peppers, minced (or 1 4-oz. can green chilies)
  • 1/2 red bell pepper, minced
  • 1/4 large onion, diced
  • 2 cloves garlic, minced
  • 1 6-oz. can tomato paste
  • 2 tomatillos, diced (or 1 28-oz. can tomatillos)
  • 2 Roma tomatoes, diced (or 1 14.5-oz. can diced tomatoes)
  • 1 tablespoon sugar
  • 8 cups (10 ears) of corn (or frozen)
  • 1 tsp. cumin
  • 1 tsp. smoked paprika
  • 2 tsp. kosher salt
  • 1 tsp. black pepper
  • 32-oz. vegetable stock
  • 1/4 cup cilantro leaves, chopped
  • 8 oz. cream
  • juice of 1 lime

In a large soup pot, melt the butter and olive oil together over medium heat. Sauté the peppers and onions, about 3 minutes. Stir in the garlic and tomato paste. Add the tomatillos, tomatoes and sugar and sauté for about 3 minutes.

Add 6 cups of corn into the pot along with spices. Sauté for 2 minutes. Add the vegetable stock and cilantro. Reduce heat to medium-low and simmer for 30 minutes.

After the flavors have married, puree with an immersion blender.

Stir in the cream. Stir in the lime juice. Add the remaining 2 cups of corn. Heat for about 5 minutes.

To serve, ladle the soup into a bowl and garnish with tortilla strips or a crushed tortilla chip and a cilantro leaf.

 

Lemon Yogurt Cake

There are a bunch of recipes on the internet for this. I’m going for a delicious, moist, AND healthy cake.

INGREDIENTS:

1 cup all-purpose flour
1/2 c almond flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
zest of 1 lemon
juice of 1 lemon
1 cup yogurt
1/2 cup oil
2 large eggs
1/2 teaspoon almond extract

GLAZE:

2 tbsp (approx) lemon juice
1 c powdered sugar
1/2 tsp (approx) lemon zest

Mix well.

DIRECTIONS:

  1. Preheat oven to 350°F.
  2. Spray your loaf pan with nonstick spray.  I used four mini loaf pans instead of one big loaf pan.
  3. In first bowl, whisk flours, baking powder, and salt.
  4. In second bowl, mix sugar, lemon juice and lemon zest.
  5. Add yogurt, oil, eggs and extract to second bowl.
  6. Fold first bowl mixture into second bowl mixture.
  7. Pour batter into prepared pan; smooth top.
  8. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 35-40 minutes.
  9. Let cake cool in pan on a wire rack for 15 minutes.
  10. Invert onto rack; let cool completely.
  11. Add glaze topping.
  12. Enjoy!
NOTE: Can be made 3 days ahead. Store airtight at room temperature. Freezes well also (take finished cake, wrap in wax paper, then aluminum foil and then cling wrap – all this is to make sure the freeze smell does not get absorbed into your cake).
SUBSTITUTIONS: If you don’t have almond flour, use all purpose flour. If you don’t have lemon, use lime, or orange, or any citrus for the juice and extract. If you don’t have oil, use melted butter. If you don’t have yogurt, use sour cream or ricotta cheese.
VARIATIONS: Can add 1/2 c of fresh fruit to finished batter (blueberries, blackberries, strawberries, bananas). Can also fold in some dried fruit or nuts (walnuts, almonds, dried cherries, dried cranberries). Can also change the extract used from almond to vanilla to lemon to orange to really anything you like the flavor of.
NOTE2: With substitutions and variations, bake time will have to be adjusted. So just check on the cake every so often.
NOTE3: This batter does not make good muffins, because it does not rise.
NOTE4: The glaze is optional but tastes really good 🙂
NOTE5: With the mini loaf pans (animals, traditional, Fall), you can make multiple flavors – just divide up the main batter, and to one add lime or orange flavoring, to the other add fresh strawberries, blueberries or blackberries, the other banana walnut, and the last dried cherries and almonds. The sky is the limit!

Tembleque (Puerto Rican)

From: http://www.tastingpuertorico.com/tembleque

Tembleque Recipe

This is the Puerto Rican Christmas Cake. It has the consistency of Flan, but no eggs.  It is a completely vegan recipe. And it’s so yum. Enjoy!

INGREDIENTS:

  • 2 cans (13.5 oz. each) Coconut Milk (Goya Brand)
  • ¾ cup sugar
  • ½ cup corn starch
  • ¼ tsp. salt
  • Toasted coconut (optional for garnish)
  • Ground cinnamon (for garnish)

DIRECTIONS:

  1. In saucepan over medium-high heat, combine 1.5 cans of the coconut milk with sugar and salt, stirring occasionally until the mixture starts to boil
  2. In a separate bowl dissolve the cornstarch with the remaining 0.5 can of Coconut milk, making sure that the cornstarch has no lumps
  3. Add this cornstarch and coconut mixture to the pan and stir until the mixture starts to thicken (about 5 mins)
  4. Next pour through a strainer(optional) into individual serving dishes or one large bowl then cover to prevent a thick skin from forming on the top as the dessert cools.Allow to cool and place into the refrigerator for at least 2-3 hours or longer
  5. If you are using individual serving dishes, sprinkle the top of the tembleque with ground cinnamon before serving
  6. If you have used a large bowl, then run a thin knife around the edge of the pudding, carefully invert the bowl onto a serving plate. Sprinkle the top with ground cinnamon before serving

Egg Free Ranch Dressing

Note: This recipe has dairy, but no eggs. It actually comes out BETTER than Hidden Valley Ranch Dressing, though.

Ingredients:

1/4 c Just Mayo
1/4 c yogurt (not the whey, just the solid part)
fresh ground black pepper
salt to taste
2.5 tsp Hidden Valley Ranch mix
1 tbsp whipping cream
1 tsp cholula
1/4-1/2 tsp Ploughman’s mustard

Directions:

Mix well and enjoy!

Tastes great with salad, as a pizza dip, or a vegetable dip.

NOTE: You can add fresh chopped dill, fresh chopped spinach, and the giardiniera mix from Potbelly’s sandwich shop for a phenomenal dip. It IS a bit spicy, though, so watch it with the Potbelly mix if you can’t tolerate spicy food.