Kitchen Products

Color Cast 14 inch Open Red Cast Iron Paella Pan. Red porcelain enamel exterior w/black enamel interior. Great pan to saute, stir fry or prepare your favorite Spanish Paella recipe. This pan will become one of your favorites.

Chicago Cutlery® Landmark 9 Piece Boxed Steak Knife Set. 8 Fine Edge Steak Knives and Gift Box. Chicago Cutlery Landmark Edition collection commemorates the 75th Anniversary of Chicago Cutlery. High-carbon stainless steel blades matched with polymer/steel combination forged handles provide contemporary and elegant styling that is also extremely functional. Exclusive Taper Grind edge technology for optimum sharpness, edge retention and easier resharpening.

You really ought to check out this new blog, specifically for vegan recipes. The blogger is a recent graduate of the Natural Gourmet Institute in New York City. Some pretty amazing stuff!

http://notesfromnatureskitchen.blogspot.com/

Hearty Lentil Stew

46 oz. tomato juice
2 14 ½ oz. stewed tomatoes. Italian style
4 cups water
3 medium potatoes, unpeeled and chopped
15 oz. garbanzo beans, drained and rinsed
15 oz. kidney beans, rinsed and drained
1 cup lentils, sorted, rinsed and drained
1 large onion
1 cup each of red and green peppers
4 carrots, cut linch jol
2 tablespoons dried parsley
2 tablespoons chili powder
2 teaspoons basil
2 teaspoons garlic or 2 cloves fresh garlic
1 teaspoon salt
1/2 teaspoon garlic magic

Sautè onion, green and red peppers and fresh garlic.
Add cold water, potatoes, lentils, seasonings and carrots.
Bring to boil then simmer until potatoes and carrots are softened.
Add tomato juice, tomatoes and beans.
Bring to boil then simmer until lentils are tender.

“Chicken” or Chickpea a’ la King

3 cups water or garbanzo liquid (if using garbanzos).
1/2 cup raw cashews
4 tablespoons sesame seeds
2 tablespoons McKay’s Chicken-Style seasoning
1/4 teaspoon salt (optional)
3/4 teaspoon garlic powder
1 tablespoon onion powder
1 tablespoon arrowroot
1 cup carrots, sliced & cooked until tender-crisp
1 cup frozen peas
1 cup garbanzos - or - 1 cup diced soy chicken

In blender, add cashews, sesame seeds and 1/2 to 1 cup water.
Blend until smooth, gradually adding rest of the water or liquid.
Add McKay’s seasoning, salt, garlic powder, onion powder and arrowroot.
Blend until smooth and totally combined.
Pour mixture in pot, stirring constantly until it boils and is thickened.
Stir in carrots, peas, and garbanzos or soy chicken.
Serve over brown rice, noodles or toast.

Yield: 6 servings

Absolutely love Oneida and the great price I was able to get!!!

Oneida Frost 46 Piece Flatware Set. Service for 8 includes 8-5pc place settings (place knife, place fork, place spoon, salad fork and teaspoon) plus a 3pc Serving Set (pierced serving spoon, serving fork, butter knife) and a 3pc Hostess Set (sugar spoon, serving ladle, large serving spoon). Frost flatware is a favorite Oneida design for its two-tone shimmer and uncomplicated shape. A single incised band brings subtle detail to the satiny, square handle and bright polished bowls. 18/8 Stainless Steel Flatware. Dishwasher safe. Patterns for a Lifetime Program. Full manufacturer’s lifetime warranty.

This is a quick and easy sausage hash recipe you can try.

1 lb pork sausage
1 medium onion, chopped
2 medium carrots, grated
1 medium green pepper, chopped
3 cups diced cooked potatoes  

• Dice your potatoes

• Chop your onion and green pepper.  Grate your carrots.

• Cook the pork sausage in a skillet, on medium high heat until no longer pink.

• After the pork sausage is no longer pink, drain the fat out of the pan if there is any.

• Add your carrots, green pepper, and onion.  Cook until tender.

• Add the potatoes, salt and pepper.  Lower the heat.

• Cook for 20 minutes or until the potatoes golden color and they are heated through.

• Serve your sausage hash and enjoy.        

• 

Step 1

Choose a sharp, thin-bladed carving knife. Running your knife along the bottom of the turkey, find the places where the thighbones meet the body.

Pumpkin bread with cream cheese filling:
 

3 1/2 cups flour
2 tablespoons baking soda
1 1/2 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
3 cup granulated sugar
1 cup vegetable oil
4 eggs
2/3 cup water
2 cups pumpkin

Filling
8 ounces cream cheese, softened
1 egg
1/2 cup granulated sugar
1/2 cup chopped pecans

Mix filling ingredients in order listed and set aside.

Sift dry ingredients together. Mix pumpkin, water, oil and eggs together. Pour into dry mixture and mix well. Pour 1/2 of batter into 2 greased 9 x 5-inch loaf pans. Next pour a layer of filling in each pan (using all of the filling). Finish topping with remaining bread batter. Bake at 350 degrees F for 1 hour and 15 minutes, or until a wooden pick inserted in the middle of the loaf comes out clean.

Cool before removing from pans.

I purchased my Baker’s Secret set and was ready to start baking and trying some new recipes. Love pumpkin bread!