Fast and Easy Peanut Butter Pie

A fast and easy recipe for the whole family.

To make it even healthier, try using all natural peanut butter for extra flavor!

Just click on the picture for it to become bigger!

Roasting Peppers

Roasting Red Bell Peppers (or any other peppers)

Roasted red bell peppers enhance everything! Side dishes, eggs, salads, sandwiches, pasta dishes, antipasto platters. The list goes on and on! Make them fresh each time, or keep a ready store of them canned or frozen. 

To roast, start by washing the peppers and removing the stickers. Char them on high heat on a gas range stove by placing them directly onto the grates, use the Barbeque, or roast them in the oven. We marinade ours adhead of time in a plastic baggy. Use tongs to turn the pepper to blacken on all sides (or char to your taste). If roasting in the oven, preheat to 450F. Arrange the peppers on a cookie sheet and roast in the oven, turning every 15 minutes until done (about 30 minutes). 

However the peppers have been blackened, once they are done place in a covered bowl or brown paper bag. The steam from the peppers makes the skin easier to peel off.

 
Once the peppers have cooled, carefully peel off the blackened skin and discard. This can be done with fingers or a sharp knife. Pull or cut off the top of the pepper and squeeze gently to remove the seeds. 

Rinsing the peppers will diminish the smoky flavor. When the skins and seeds have been removed, cover the peppers in oil, adding garlic slices or herbs if desired, and refrigerate for up to 2 weeks. Or Coarsely chop  peppers into chunks, or slice the peppers depending on how you would like the finished meal to look, and set aside.

Chile Relleno Casserole (peppers)

Jack’s Chile Relleno Casserole (yum!) 

Adapted from Cook-Eat-Share

Egg Mixture Ingredients:

12 fresh roasted Anaheim peppers (or Pablanos or your favorite chili peppers if Anaheims are not available).

6 eggs, separated

1 1/2 cups low-fat milk

6 tablespoons flour

Salt and pepper, to taste

3 cups shredded Jack Cheese

1.5 cups shredded sharp cheddar

Sauce Ingredients:

1 can of tomatoes

1 onion

2 cloves of garlic

fresh oregano 1/4 cup

salt, pepper

fresh cilantro 1/4 cup

fresh parsley (small bunch)

fresh basil (small bunch)

fresh thyme (a few sprigs)

1/4 cup olive oil

Directions

How to roast peppers: see our post "Roasting Peppers" for “how-to” here. Or view the "labels" in the right column.

How to make Jack’s easy sauce:

Place all ingredients in blender and mix until desired consistency. Pour into sauce pan on stove and cook at low heat until sauce is ready.

Casserole:

Devein peppers and strip of all seeds (unless you like it REALLY hot!), and set aside on paper towels to cool and dry. 

Lightly grease bottom of baking dish with favorite oil. Layer peppers on bottom of casserole dish to create a solid bottom. Sprinkle a layer of cheese mix. Then add another layer of  peppers, and more cheese.

In large bowl, beat egg whites until they softly peak and set aside. In another bowl, mix  the milk, flour, and egg yolks. Salt and pepper as desired. Slowly blend the milk mixture with the egg whites, being careful to not over beat. 

Pour egg mixture over the layers of peppers and cheeses. Bake at 350 degrees for 45 minutes or until the top is golden brown. Leaving the oven on, remove casserole from oven. 

Spoon the sauce evenly over the top and bake for another 30 minutes. 

Remove from oven. If desired, sprinkle with shredded sharp cheddar. Let stand 5-10 minutes before serving.

As a lunch or supper dish, try serving with Mexican Rice, Salsa, and beans.

As a breakfast entree, serve with delicious fruits like strawberries or cantaloup.

This was served with a Chorizo-Rice mixture.

Jack's Cucumber Dill Sauce

1 -2 cucumbers, peeled & seeded (approx 1 cup or more)

1/2 c. plain Greek style yogurt

1/4 c. mayonnaise

several sprigs chopped parsley

several sprigs dill with the woody stem removed (as shown)

salt to taste

1/8 tsp white pepper (or to taste)

Optional: freshly squeezed lemon

Place ingredients in food processor or blender, mix well, and chill.

Delicious used as salad dressing, on spinach omelets, with sandwiches, and as a dip with chips and veggies.

(Photo shown with fish, collards, tomato, broccoli)

Traditional Zipper Pea Recipe

Easy method of preparing nutritious Zipper Peas:

Fry two slices of bacon (or use ham, or if vegan, use seaweed or kelp).

Place peas in pot with bacon drippings ( or other oils or sugars such as molasses ) .

Season as desired, however, omit salting peas until the last minute. Putting salt in boiling water actually causes the peas to become “tough”. It is recommended to salt peas after they have been prepared.

Simmer until peas are the consistency your family enjoys.

Crumble bacon on the top of peas for texture and flavor. 

Zipper peas have a sweeter taste than Black-eyes and are delicious! Have you tried them before? 

Broccoli-Cheese Mini-Muffins

NOTE: Easy recipe - use your favorite corn muffin/bread recipe, or use a mix.

 Broccoli-Cheese Mini-Muffins
Makes 20 servings

Cooking oil spray
1 1/2 cups broccoli pieces
1 large egg
1/3 cup skim or low-fat milk
1/2 cup finely shredded sharp Cheddar cheese
1 package (8 1/2 ounces) corn muffin mix

Preheat oven to 400 degrees. Spray two 12-cup 

mini-muffin tins well with cooking oil spray.

Place the cut broccoli in a 2-cup glass measure and 

microwave, uncovered, on high, for 1 minute.

Meanwhile, break the egg into a 2-quart bowl and 

beat with a whisk or fork to break it up. Add the milk and 

beat well to blend. Stir in the cheese.

Stir in the muffin mix just until 

the dry ingredients are moistened.

Remove the broccoli from the microwave and press out any excess water. 

Finely chop the broccoli and add it to the batter. Using a 

tablespoon or a cookie-dough scoop, fill the prepared 

muffin cups about two-thirds full. When the batter is used up, 

fill the unused cups halfway with water, to prevent burning.

Bake in the middle of the oven until the muffins just 

begin to brown around the edges and spring back 

when touched, 12 to 14 minutes. Serve warm.

Cream of Broccoli Soup

Cream of Broccoli Soup

Rich in vitamins A, C and K, and a host of other vital nutrients, broccoli can help reduce chances of cancer. Cream of broccoli soup will please even those who turn up their noses to more traditional broccoli dishes.

Serves   4

  

Ingredients:

1 tablespoon butter, melted

1/2 medium onion, chopped

1/4 cup melted butter

1/4 cup flour

2 cups half-and-half

2 cups chicken stock or bouillon

1/2 pound fresh broccoli

1 cup carrots, julienned

salt and pepper to taste

1/4 teaspoon nutmeg

Directions adapted from Panera Bread:

Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and stir in the nutmeg and serve.

Top with grated cheese if desired.

TIP: Since the broccoli is pureed, feel free to use stalks for this soup, saving the florets for another meal.