Mixed Vegetable Fricassee featuring East Texas Purple Hull Peas

The Holiday Season brings many challenges when it comes to getting a good healthy meal on the table. The hustle and bustle can often leave us unmotivated and exhausted. However, it's also the time of year that we have opportunities to gather with friends and family, who head back home to celebrate the season. Our good friends at Hamilton Beach have stepped in to help make life a little easier with their Set & Forget 6 Quart Programmable Slow Cooker. With the help of this slow cooker, entertaining and sharing favorite foods with family and friends will be much easier.

You can also head off to work or the mall and leave the cooking to Hamilton Beach with the convenient programmable mode that will allow you to set the slow cooker on a low or high setting for your desired time. At the end of your cooking time, it will automatically switch over to warm to keep your dish hot until you arrive home and are ready to serve. There are also two other cooking modes. One is by temperature using a probe and the other manually, which I used in preparing my dish.

Check out the other great features at the link above. One of my favorites is the clip lock that secures the lid and allows you to travel with your dish without having to worry about spillage.

Today, I have chosen a dish that comes from my East Texas roots. During the summer months, my extended family and I head to the farm stands and farmer's markets to pick up a bounty of black eyed peas, purple hull peas, cream peas, fresh corn, okra, etc. We purchase large amounts that we freeze and use throughout the fall and winter months. You will find that my Mixed Vegetable Fricassee featuring East Texas Purple Hull Peas is hearty enough for Meatless Monday (omitting the bacon) or will compliment any casual or formal meal.

Mixed Vegetable Fricassee featuring East Texas Purple Hull Peas
by Linda
Adapted from The Kitchen Table cookboook

3 cups frozen purple hull peas (frozen black-eyed peas or other type of field peas will work too)
4 ounces uncured peppered turkey bacon, chopped finely (I used Trader Joe's)

2 cubes of Dorot Crushed Garlic or 2 cloves garlic, minced

1 carton low-sodium vegetable broth
1 1/2 cups frozen okra, cut into rounds
1 1/2 cups frozen corn
1 1/2 cups sweet tri-color peppers, seeded and sliced into rings or strips
1 jalapeno, seeded and chopped
2 Tablespoons fresh parsley, chopped
1 Tablespoon fresh basil, chopped
1 teaspoon salt
1 teaspoon black pepper (omit if your bacon is heavily peppered)

1 cup roma tomatoes, sliced

Chopped green onions for garnish

1. Rinse frozen peas and place in slow cooker.

2. Add bacon, garlic and vegetable broth.

3. Manually set slow cooker for 4 hours on the high setting.

4. Two hours into your cooking time add okra, corn, tri-colored peppers, jalapeno, parsley, basil, salt and pepper.

5. The last thirty minutes of your cooking time, add tomatoes.

6. Taste and adjust salt and pepper.

7. Place in serving dish and garnish with green onions.

Serve with your favorite rice and hot green pepper sauce. Enjoy!

Cheese Ravioli with Pesto Sauce

My friend, Stacie, holds cooking classes at her home on Ford Island, Hawaii. From her home you can see the Arizona Memorial and I feel like I have stepped back in time, as her home is one of the original military quarters that survived the attack on December 7, 1941. It was fun to learn how to make pasta with Stacie and when we received flour as our challenge, I thought it was time to try out my new pasta machine and put my lessons to good use. The picture of the ravioli certainly do not do this recipe justice, as they were delicious. My husband loved it, even though I did not add any meat.

Cheese Ravioli with Pesto Sauce
by Nancy
Adapted from Stacie Husmann, owner of Cooking Thyme with Stacie (fresh pasta)

3 large eggs
1 teaspoons salt
2 -3 Tablespoons water
2 teaspoons olive oil
2 1/2 level cups Bob's Red Mill Organic Unbleached White Flour

Combine eggs, salt, water and olive oil in a bowl. In a food processor add the flour and pour the egg mixture, pulse a few times. Combine the mixture until it resembles small crumbs. Test a small portion by squeezing it between your forefinger and thumb. If it sticks together it is good, otherwise add an additional Tablespoon of water and pulse the mixture. (I needed 2 1/2 Tablespoons of water using the Bob's Red Mill flour.)

Turn out the dough onto a floured surface.  Knead the dough about 10 minutes, folding it over itself. Wrap the dough in plastic wrap and let it rest for 30 minutes.

Roll out the dough into thin sheets, either by hand or with a machine. If using a machine, set the pasta machine on the widest setting, which is usually setting the number to "1" on the dial (please read the instructions on your machine as this could be reversed.) Divide the dough into quarters and work with one section at a time. Flatten out the first piece of dough into a rectangle. Feed it through the machine, then fold it over and feed it through again. You need to do this about 12 times. It will make the dough smooth and elastic. Without folding the dough between settings, keep reducing the settings until the dough is rolled as thinly as you like it. If the sheet of pasta gets too long, cut it into sections to make it easier to work with.

Place one sheet of dough on a floured ravioli pan. Spoon 1 level teaspoon of the cheese ravioli filling (recipe below) into each section. Cover with another sheet of pasta. With a rolling pin, roll until the pieces are cut, then turn out onto surface.

Bring a large pot of water to a boil and add a few Tablespoons of salt. Add the ravioli and cook 2-3 minutes, or until al dente. Drain and toss into the pesto sauce (recipe below), garnish and serve.

Cheese Ravioli Filling 

by Nancy

Adapted from Stacie Husmann

1 1/2 cups (15 ounces) whole milk ricotta
3/4 cup (3 ounces) coarsely grated mozzarella, at room temperature
1/4 cup mascarpone cheese, at room temperature
1/4 cup freshly grated Parmesan, at room temperature
1/4 cup fresh bread crumbs
1/4 teaspoon Italian seasoning
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a medium bowl, mix all ingredients. Ingredients for approximately 100 raviolis.

Pesto Sauce

by Nancy

1/4 cup butter
6 Dorot garlic cubes
2 Dorot basil cubes

Place all ingredients in a small saucepan and heat thoroughly. Serves 2.

Chili Con Queso Enchiladas with Brown Chili Gravy

I am not a big baker, so I knew the Bob's Red Mill Flour Challenge was going to be difficult. There are some great experienced bakers in 37 Cooks and when the challenge was announced, they quickly started volunteering to make breads, cakes, muffins and cookies. What unique thing could I do to showcase the flour? What was my strength? Booom, it came to me! How about roux which incorporates flour and is the base for many gravies and sauces. I have been making roux for gumbo since I was a young bride, having married into a family of Cajuns. My recipe will use both a white roux and brown roux. The white roux will be the base for a delicious, unique Chili con Queso and the brown roux will be the base for a Tex-Mex original, Brown Chili Gravy.

My inspiration for the filling of my enchiladas comes from Felix's Mexican Food Restaurant. Felix's was a Houston institution and one that my family had gone to for over 60 years. They have been closed for over five years, but I still miss their wonderful Mexican food. Felix's Chili con Queso had flour in it and was very thick. While I'm not making their exact recipe, it definitely is my inspiration. 

I wish there was a recipe out there for Felix's Brown Chili Gravy, I have not been able to find one. However, Rob Walsh, who has researched and studied the roots of Tex-Mex cuisine, has included a recipe that is very close in his books, The Tex-Mex Cookbook and Texas Eats. 

This recipe was created for the Bob's Red Mill Flour Challenge. I had never used chili con queso for an enchilada filling. You are going to have to read all the way down through the ingredients and directions to learn if it was a winner or loser.

Chili Con Queso Enchiladas with Brown Chili Gravy

by Linda

Chili Con Queso (inspired by Felix's Mexican Restaurant in Houston, Texas):

3 Tablespoons vegetable oil, divided

1/2 purple onion, chopped

1 jalapeno, seeded and chopped

1 Cubanelle sweet pepper, seeded and chopped

1 medium tomato, skin removed and chopped

2 Tablespoons Bob's Red Mill Organic Unbleached White Flour

1 to 2 cups of milk

1 teaspoon cayenne pepper

1 teaspoon of paprika

1 cube Dorot Garlic

Salt and pepper to your taste

2 cups grated white and yellow American cheese, 1 cup each, mixed (buy from the deli section and grate yourself, no packaged)

1) Using a non-stick pan, heat 1 Tablespoon of vegetable oil on medium heat.

2) Add onions, jalapeno and peppers. Saute 3-4 minutes until tender.

3) Add tomato and saute another minute.

4) Place sauteed vegetables on plate, set aside.

5) Heat 2 Tablespoons of vegetable oil in the same pan.

6) Reduce heat to low and stir in flour, combining into a paste, do not let it brown (white roux.)

7) Slowly add milk. I used about 1 1/2 cups for a nice, creamy consistency.

8) Add sauteed vegetables,cayenne pepper, paprika, garlic, salt and pepper. Combine well.

9) Add the cheese, stirring until it's melted and incorporated with the other ingredients.

10) Remove from heat.

Brown Chili Gravy

Adapted from Texas Eats, Original Chili Gravy Page 112:

1/4 cup vegetable oil

1/4 cup Bob's Red Mill Organic Whole Wheat Flour

1/2 teaspoon black pepper

1/2 teaspoon sea salt

1 cube Dorot Garlic

2 Tablespoons The Spice House Chili Con Carne Seasoning

1/2 teaspoon dried oregano

2 cups low sodium chicken broth

1. Using a non-stick pan, heat vegetable oil.

2. Adjust flame to medium and add flour.

3. Stir, stir, stir until you get a nice paste, that is dark brown (brown roux.)

4. Reduce heat and add pepper, salt, garlic, chili con carne seasoning and oregano.

5. Slowly stir in about 1 1/2 cups of broth.

6. Simmer on low for 15 minutes. Add additional broth to get desired consistency. You don't want it thick, but you don't want it too thin.

7. Taste and adjust seasoning.

To make the enchiladas:

1 recipe for Brown Chili Gravy

1 recipe for Chili Con Queso

6 corn tortillas

1 cup of grated white and yellow American cheese, 1/2 cup of each, mixed

1 bunch of green onions, cleaned and chopped for garnish

1. Preheat oven to 350°F.

2. Spread 1/2 cup of the chili gravy into the bottom of a 1 3/4 quart buttered casserole dish.

3. Fill corn tortilla with 2-3 heaping Tablespoons of chili con queso.

4. Roll the tortilla and place seam side down into casserole dish.

5. Repeat until all tortillas are in your casserole dish. 6 fit perfectly in my dish.

6. Pour remaining chili gravy over the top, cover completely.

7. Sprinkle cheese over the top.

8. Bake 20 minutes, or until bubbling and cheese is melted.

9. Garnish with green onions.

10. Serve piping hot.

Tips: If your corn tortillas start to break when you go to roll them, dip them in warm chicken broth to soften. Some people use oil or sauce to dip them in. I prefer the broth, when necessary.

So now the answer to the big question. Was the Chili Con Queso Enchiladas with Brown Chili Gravy successful? Yes, it was and I learned some different things using the two different types of flour. I know making a dark roux is difficult because you risk burning as you try to get that perfect dark, rich color. Obtaining that color is very easy when using the wheat flour. It became a nice medium brown color within the first minutes of mixing it with the oil. Within 3-4 minutes, I had the nice dark brown. The time was much shorter than white flour and my pan didn't get smoking hot in an attempt to get it dark brown, like it will with white flour. Thus, you have a less chance of burning. The flavor was a little different, but worked well with all the spices I added.

If I made enchiladas again, I would use the Brown Chili Gravy. I would probably fill my tortillas with spicy ground beef because that is my husband's favorite. I would definitely make the Chili con Queso again and serve it as a dip with tortilla chips. It was spicy, thick and good! I just don't think I would use the queso for a filling again. However, if you prefer a really cheesy enchilada, this recipe is for you.

Both the organic wheat flour and organic white flour worked fantastic for making roux. Thanks to Bob's Red Mill, I've been exposed to organic flours and to wheat flour, something I never had used before. They are not just for baking, but great for sauces and roux. I hope you will try both.

King Ranch Chicken Casserole

This recipe, adapted from a recipe on the Homesick Texan blog, is one of our favorite casseroles and I usually have the needed ingredients on hand. When the Good Cook Potluck Pantry Panic Challenge was presented, I knew immediately this was my pantry panic go-to recipe. Before discovering this recipe, I made King Ranch Casserole the old way, with the two different kinds of soup. It was good. It’s what I was used to. Once I found this recipe, though, I have never made it any other way. This is a spicy dish. The freshness of the peppers, cilantro and fresh lime juice, make this dish pop with flavor. Save yourself the regrets and double this recipe so you have plenty for leftovers and to freeze.

Slap Ya Mama Jambalaya Stuffed Peppers

I have always loved stuffed peppers. They are such a comfort food that take me back to my childhood. My mom must have had them on her weekly meal rotation because I remember having them often.

Fast forward many years, and I get the opportunity to create a stepped-up Cajun version of my favorite. Let me tell you, the Jambalaya Mix from Slap Ya Mama gives these peppers an incredible flavor and a bit of a kick. If they don't have enough heat for you, then add a dash or two of Slap Ya Mama's Cajun Pepper Sauce. That will set you up just right!

Yia Yia Slapped Your Mama (Cajun-Greek Salad)

Yia Yia Slapped Your Mama (Cajun-Greek Salad)
by Linda

Salad Dressing:
1/2 cup lemon-flavored olive oil (I used Sciabica)
1/2 cup white wine vinegar
2 cloves of garlic, finely minced or 2 cubes Dorot Crushed Garlic
1 teaspoon Mexican oregano
Sea Salt
Ground black pepper

Herbed Roast Lamb

Herbed Roast Lamb
by Nancy

4 pound boneless roast lamb
2 pounds Yukon Gold potatoes
2 onions, purple and yellow, peeled and quartered

Marinade:
5 cubes Dorot Crushed Garlic
5 cubes Dorot Chopped Cilantro
5 cubes Dorot Chopped Basil
2 Tablespoons olive oil
1 teaspoon sugar
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon lemon rind
2 Tablespoons lemon juice

For the marinade, mix all the ingredients together and let sit for one hour

Remove the netting from the lamb and butterfly so it opens up. Trim all visible fat and muscle, leaving the outer fat intact. Pour half of the marinade onto the inside of the lamb and the remaining on the outside of the roast. Roll up and secure with three pieces of kitchen string. Let sit for 1 hour.

Preheat the oven to 450°F. In a deep oven dish, place the potatoes and onions in the centre of the pan and the roast on top. Place the pan in the middle of oven and cook for 1/2 hour. Reduce heat to 375°F and cook a further one hour or until the internal temperature reaches 140°F. Remove pan from oven, tent with foil and let rest for 20 minutes. Cut and serve, use the pan drippings for gravy.

Hoisin-Glazed Pork Chops

Hoisin-Glazed Pork Chops
by Kate
adapted from Serious Eats 

1/2 cup hoisin sauce
1 Tablespoon five-spice powder
2 Tablespoons soy sauce
1/4 cup honey
1 Tablespoon Sriracha (or other hot sauce of choice)
1 cube Dorot Crushed Garlic, thawed (or 1 clove garlic, minced)
4 pork chops, about 2 1/2 pounds total

Preheat oven to 400°F. Stir together all ingredients, except for pork, in a small bowl. Place the pork chops on a baking sheet lined with foil, and generously brush all sides (including the edges) with the sauce.

Place the pork in the oven, and bake for about 5 minutes. Baste with more glaze and return pork to the oven.

Bake for an additional 10 minutes; glaze with remaining sauce mixture.

Dill Feta Garlic Salad Dressing

For months and months I've been seeing feta dip all over Pinterest. And seeing as how I have a daughter who is obsessed with feta, I've made several attempts to make the dip. She's liked all of them, but I haven't. Too feta-y for me! Today, I set out to make another dip, but when I tasted the results of this one I knew it had just become my new favorite salad dressing. The Dorot dill and garlic cubes were just what I needed all along! I'm so glad I've been introduced to the Dorot cubes! I love them! They are addictive to use! One of our cooks pointed out they are addictive in the way that popping bubble wrap is! Yes, that's exactly it! But much tastier!

Sauteed Pork Tenderloin with Dorot's Crushed Garlic and Chopped Parsley Sauce

I love pork.

That is what you need to know. I really love pork tenderloin. I also love pasta and mushrooms. So, I decided that I should use Dorot's fine products in this lovely recipe that I enjoy the most.

Basil Focaccia Bread

I wanted a light basil taste in this focaccia to go with my garlic soup. I used four cubes of Dorot's Chopped Basil in this recipe. If you want to bump up the flavor, add a couple more. The basil mixed beautifully in the dough! I used my bread machine set at the dough cycle for the initial mixing and kneading.

Top Sirloin Steak with Chasianchurri Sauce and Melted Onion Spinach

This sounds delicious and don't you love the play Gary made on Chimichurri, using "Chasianchurri" instead? - 37 Cooks

Top Sirloin Steak with Chasianchurri Sauce and Melted Onion Spinach
by Gary

serves 2

Steak:
1 pound top sirloin steak

olive oil
coarse salt
freshly ground pepper

Chasianchurri Sauce:
1 Tablespoon olive oil
1 Tablespoon butter
1 cube Dorot Crushed Garlic
1 cube Dorot Crushed Ginger
1/2 teaspoon honey
1 cube Dorot Chimichurri Sauce
1 Tablespoon oyster sauce

water, as needed
1 Tablespoon sesame oil

Marinated Pork Tacos

Like I said before, I love pork. I decided to use a boneless pork shoulder in this recipe with Dorot's finest spices. I was thinking that there really isn't anything better than marinated pork, so I decided to use Dorot's spices to marinate this meat. It was very good, these spices are amazing with this recipe. You have to try it!

Cilantro Chutney and Barbecued Stuffed Paneer

I have found that people either love or hate Indian food. My husband and I fall into the love category. The blends of herbs and spices are so fragrant and leave me wanting more. I took a course at Whole Foods Market to learn more about re-creating Indian dishes at home. What I have found is that making Indian food is not a rushed process. At times, it can take a full day to make a meal. In the end, it is so worth it!


Using products from Dorot tremendously cut down the time to make these dishes. I didn't have to peel, grate, or chop the garlic and ginger. Nor did I have to worry about chopping hot chili pepper. That is a major plus in my book!

Cheesy Herb Beer Bread

I love beer bread. It is so simple, so quick and really delicious. Now with Dorot herb cubes it is so easy to add delicious flavor without all of the fuss. You can adjust the herbs as you like and change up the cheese to suit your taste. You can use any beer you like. I always use whatever hubby has in the fridge. Dark beers however, could overpower the flavor.

Andhra Chicken Curry

I have found that people either love or hate Indian food. My husband and I fall into the love category. The blends of herbs and spices are so fragrant and leave me wanting more. I took a course at Whole Foods Market to learn more about re-creating Indian dishes at home. What I have found is that making Indian food is not a rushed process. At times, it can take a full day to make a meal. In the end, it is so worth it!

Savory Rolls and Feta Spread

Have you heard of Dorot before? I’ve been using them for years. They are awesome little cubes of tasty goodness. So easy to use and perfect for a quick meal loaded with flavor. We over at 37 Cooks had the privilege of having them as our latest sponsor. They sent us each a few coupons to pick up a variety of their products to work with and create a recipe. As with all sponsored posts and reviews these opinions are 100% my own.

Dorot Basil & Garlic Cultured Compound Butter

I was reading the March issue of Food & Wine magazine a week or so ago and I saw an article on cultured butter. I was so intrigued. I've been making compound butters for years - sweet, buttery spreads and savory ones as well. But I’ve never tried to “culture” butter before. My first attempt at cultured butter yielded a log of creamy and tangy deliciousness that was perfect for anything calling for butter. When the Dorot Challenge came-a-knockin’ I thought I’d make a “cultured” compound butter using their product. The Dorot garlic and basil was so easy to use and is so fresh tasting it’s like I picked it from my own garden. The bright and sweet basil, mild but spicy garlic, and the tangy cultured butter produced a concoction that is absolutely mouthwatering.

Garlic and Basil Black-Bean Eggplant

Garlic and Basil Black-Bean Eggplant
by Kate

adapted from The Bitten Word

1 1/2 to 2 pounds eggplant, halved and then sliced into 1-inch pieces
2 Tablespoons peanut oil 

dash of salt and pepper
4 cubes Dorot Crushed Garlic (or 4 cloves garlic, minced)
4 cubes Dorot Crushed Ginger (or 4 teaspoons minced ginger)
2 Tablespoons black-bean sauce (available in the Asian section of many supermarkets)
2 teaspoons Sriracha (or other hot sauce of choice)
2 teaspoons oyster sauce
1/2 cup water
2 cubes Dorot Chopped Basil (or 2 teaspoons fresh minced basil)
4 green onions, sliced

Heat a wok or a large, heavy skillet over high heat. Once the pan is screaming hot, add the oil and reduce the heat to medium. Add the eggplant (add a dash of salt and pepper) and fry it until browned and soft - about 10 minutes.

Move the eggplant to the edges of the pan, leaving the middle clear. In the center, throw in the garlic, ginger, black-bean sauce, Sriracha, oyster sauce and water. Once heated, stir to evenly distribute the ingredients. Cook for 2-3 minutes, until fragrant.

Turn the heat back to high, and add the water and basil cubes. Cook until the water is mostly evaporated, about 3-5 minutes longer.

Sprinkle with green onions and serve.

Salmon Cakes

Salmon Cakes
by Sarah M.

1/2 cup white onion, diced fine
1/3 cup red bell pepper, diced fine
1/3 cup celery, diced fine
1 teaspoon capers, chopped
2 cubes Dorot Crushed Garlic
2 cubes Dorot Chopped Basil
2 6-ounce cans Alaskan salmon, boneless and skinless
1 egg
1 heaping Tablespoon ground flaxseed
zest of 1 lemon
about 1 cup panko breadcrumbs
olive oil