Berry Vanilla Cream Pie With Shortbread Crust
This dessert looks so pretty and is worth the effort. I like to use a deep pie plate for this recipe.
INGREDIENTS
Crust:
1 1/4 Cups Unbleached Flour
5 Tablespoons Sugar
1/2 Cup Softened Butter
1 Teaspoon Kosher Salt
Preheat you oven to 325ºF. In a large size bowl combine the flour, salt and sugar. With a pastry blender cut in the butter until the mixture resembles crumbs. Form the dough into a ball. Place in an ungreased pie dish. Put in the oven for 15 minutes. Remove from the oven and set aside.
Vanilla Cream Pie Filling:
5 Egg Yolks
3/4 Cup Sugar
3 Tablespoons Cornstarch
2 1/2 Cups Half & Half
1 1/2 Tablespoons Butter
1 1/2 Teaspoons Vanilla Extract
1/2 Cup Fresh Blackberries
1/2 Cup Fresh Blueberries
To make the filling: In a large saucepan combine the sugar and cornstarch. Gradually stir in the half & half. Cook and stir over a medium high heat until the mixture is thickened and bubbly. Reduce the heat and cook for another 2 minutes. Stir occasionally. Remove from the heat. In a medium size bowl slightly beat the egg yolks with a fork. Gradually stir 1 cup of the hot filling into the egg yolks. Add the egg yolk mixture to the saucepan. Bring to a gentle boil. Stir constantly. Reduce the heat to low and cook for another 2 minutes. Stir constantly. Remove from the heat. Stir in the butter and vanilla. Stir until the butter melts. Pour into the pie plate. Arrange the blackberries and blueberries on top. Place into the oven and bake at 325º F for 30 minutes. Remove from the oven and cool for 1 hour. Place in the refrigerator for at least 3 hours before serving. Serves 8
Pistachio Shortbread
Shortbread is so easy to make. Dress this shortbread up with delicious toasted pistachio nuts.
INGREDIENTS
1 1/4 Cups Unbleached Flour
5 Tablespoons Sugar
1/2 Cup Softened Butter
3/4 Cup Pistachios
1 Teaspoon Kosher Salt
Preheat you oven to 325ºF. On a baking sheet lined with parchment paper place 3/4 cup pistachios and the kosher salt. Bake for 8 minutes. Remove from the oven and set aside. In a large size bowl combine the flour and sugar. With a pastry blender cut in the butter until the mixture resembles crumbs. Add the toasted pistachios and the salt. Mix the pistachios in and then form the dough into a ball. Place in a square ungreased baking pan. Put in the oven for 20 minutes. Remember that every oven bakes differently so you want to make sure that the shortbread is golden brown, but you want to be careful not to over bake. Remove from the oven and let cool for 5 minutes. Cut into pieces while warm. Makes 16 cookies.
Salmon & Asparagus Chowder
Chowder is centuries old and was considered to be poor man’s food. Fish chowders were the forerunner of clam chowders. Chowders that the early settlers made were very different from other fish soups because they used salt pork and ship’s biscuits for their chowders. I love a good chowder and am sure happy that I am not eating hockey puck-like ship’s biscuits in my chowder. Try my Salmon & Asparagus Chowder tonight or this weekend for real New England comfort food.
INGREDIENTS
1 Pound Fresh Skinless Salmon Fillets
3 1/2 Cups Vegetable Stock
1 Cup Chopped Onions
3 Medium Red Potatoes
2 Tablespoons Chopped Fresh Dill
1 Teaspoon Shredded Lemon Peel
2 1/2 Cups Whole Milk or Half & Half
2 Tablespoons Cornstarch
2 Cups Diced Asparagus
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Rinse the salmon and pat dry with paper towels. You will now need to poach the salmon. In a large skillet bring 1 1/2 cups of water to a boil. Add the salmon and return to a boil. Turn the heat down to a simmer and cover with a lid. Cook 8 minutes and then remove the salmon from the skillet. Throw away the parching water. Flake the salmon into 1/2 inch pieces and set aside. In a large soup pot combine the vegetable broth, onions, potatoes, dill, lemon peel, kosher salt and pepper. Bring to a boil and then turn the heat down to a simmer. Cover with a lid and let simmer for 20 minutes. Stir occasionally. In a large jar, with a screw on lid, combine the milk (or half & half) with the cornstarch. Cover the jar and shake like crazy. Add the milk to the soup. Stir in the asparagus and cook until the mixture is slightly thickened and bubbly. Cook and stir for 3 minutes more. Gently stir in the poached salmon and cook for 4 minutes until the salmon is heated through. Transfer to soup bowls and serve hot. Serves 6
Hot Hot Wings
Why go to Hooters for hot wings when you can make them at home. Never mind…I just realized that’s not why someone would go to Hooters. Make my Hot Hot Wings at home and you’ll be a happy camper.
INGREDIENTS
3 Pounds Chicken Wings
2 Tablespoons Chili Powder
1 Tablespoon Dried Oregano
3 Tablespoons Olive Oil
1 Teaspoon Ground Cayenne
3 Minced Garlic Cloves
1 Cup Chili Sauce (I Use Sriracha Chili Sauce)
1/4 Cup Honey
3 Tablespoons Malt Vinegar
3 Tablespoons Soy Sauce
2 Tablespoons Brandy
Dried Parsley For Garnish
Split the chicken wings at the joints and remove the tips. Place the wings in a large zip lock bag. Sprinkle the chili powder, oregano and kosher salt into the zip lock bag, zip up the bag and give a good shake. Place in the fridge for 2 hours. If you need to use two bags then use two bags. Remove from the fridge when you are ready to prepare. Preheat your oven to 375º F. Spread the chicken wings on 2 baking sheets covered with parchment paper. Drizzle with the 2 tablespoons olive oil. Bake for 40 to 50 minutes until they are pretty crisp. While the wings are baking prepare the wing sauce in a medium size pan. Add the remaining olive oil and the minced garlic and cook for 1 minute over a medium heat. Add the chili sauce, cayenne, malt vinegar, honey, soy sauce and brandy. Bring the sauce to a boil and then turn the heat down to a simmer. Simmer for 20 minutes while stirring occasionally. Turn the heat off and put a lid on the pan and let sit until ready to use. When the wings are done remove from the oven and place into a large bowl. Pour the chili sauce over the wings and dredge until all wings are completely coated. Transfer to a serving platter. Serves 6
Buffalo Stuffed Peppers
Buffalo is much leaner than beef but just as delicious. Replace ground buffalo in other ground meat dishes and you will be reducing fat calories. You can find it in most meat departments. When buying the peppers make sure you choose sturdy ones that can stand up.
INGREDIENTS
1 1/2 Cups Cooked Rice
1 Teaspoon Kosher Salt
1/2 Cup Chopped Fresh Dill
1/2 Cup Chopped Fresh Parsley
4 Chopped Green Onions
6 Medium Sized Red Peppers
1 Pound Ground Buffalo
2 Cups Shredded Mozzarella Cheese
3 Minced Garlic Cloves
2 Tablespoons Fresh Lemon Juice
1 Teaspoon Freshly Ground Pepper
15 Ounces Can Diced Tomatoes With Juice
2 Tablespoon Olive Oil
Preheat your oven to 350º F. Line a baking sheet with parchment paper and set aside. Carefully cut the tops off of the peppers. Throw away the seeds and membranes. Brown the buffalo, garlic and green onions in a medium size sauté pan. Cook for 10 minutes and then turn out onto paper towels. In a large size bowl combine the buffalo, garlic, green onions, 1 cup mozzarella, cooked rice, dill, parsley, diced tomatoes (with juice), lemon juice, salt and pepper. Gently mix the ingredients with your hands. Place the cleansed peppers on the baking sheet and stuff the peppers with the buffalo & rice mixture. Sprinkle the remaining mozzarella cheese on the tops before putting the lids back on the peppers. Drizzle the olive oil on the tops of the peppers and place in the oven. Bake for 40 minutes. Remove from the oven and let cool for 5 minutes. Transfer to a serving platter and serve warm. Serves 6
Rum Waffles
The rum gives these waffles slightly a unique taste. You can serve these delicious waffles for either breakfast or dessert. Serve simply dusted with powdered sugar or spread with homemade preserves and topped with whipped cream.
INGREDIENTS
2 Cups Unbleached Flour
1 Teaspoon Baking Powder
2 Tablespoons Sugar
1 Cup Milk
3 Cups Whipping Cream
8 Egg Yolks
1/3 Cup Rum
1 1/4 Cups Melted Butter
4 Egg Whites
1/2 Teaspoon Kosher Salt
Butter To Grease The Waffle Iron
Preheat your waffle iron. In a large mixing bowl, combine the flour, baking powder, sugar and salt. In a medium size bowl whip the egg whites until they form firm peaks. Set aside. Add the milk to the flour mixture and stir slightly. Add the cream, egg yolks and the rum. Stir thoroughly after each addition. Add the melted butter and stir. Fold the egg whites into the batter. Grease both sides of the waffle iron plates with butter. Pour batter into the waffle iron making sure all of the holes are filled. Close the waffle iron and cook until the waffles are nice and crisp. Serve immediately with either powdered sugar or homemade preserves topped with whipped cream. Makes 20 waffles.
Basic Hummus
I am just going to come out and say it: I really love hummus. I have no problem with grabbing some pita bread and calling it dinner. Sometimes I like to throw spiced lamb or chicken on beds of hummus and often I use hummus as a sandwich condiment.
INGREDIENTS
2 Cups Cooked Chickpeas
1/4 Cup Tahini
1/4 Cup Fresh Lemon Juice
3 Pureed Garlic Cloves
2 Tablespoons Olive Oil
1/2 Teaspoon Kosher Salt
1/4 Cup Water or Chickpea Cooking Liquid
1/8 Teaspoon Cayenne Pepper
If you are cooking dried chickpeas then use 3/4 cup dried chickpeas. If you are using canned then use 1 can of drained chickpeas. Purée the chickpeas in a food processor or a blender. Stir in the tahini, lemon juice, garlic, olive oil, salt and cayenne pepper. Mix until smooth. Add either the water or chickpea cooking liquid and mix well. Serve immediately or store in the refrigerator. Makes 2 cups.
Petite Madeleines
Petite Madeleines are traditional small cakes from northeastern France. They are very small sponge cakes that are baked in special shell shaped pans. Even if you are on the customary “January diet” Petite Madeleines are a light and refreshing little treat.
INGREDIENTS
2 Cups Unbleached Flour
1 Tablespoon Baking Powder
1 Teaspoon Kosher Salt
1/2 Cup Softened Butter
1 1/4 Cups Sugar
2 Eggs
3/4 Cup Milk
1 Teaspoon Vanilla Extract
2 Tablespoons Lemon Extract
2 Tablespoons Grated Lemon Peel
Preheat your oven to 350º F. In a large size bowl beat together the eggs and sugar. Add the softened butter, vanilla and lemon extracts to the egg mixture. Beat for 2 minutes. Add the grated lemon peel and beat another minute. In a medium size bowl combine the flour, baking powder and salt. Alternate adding the flour mixture and the milk to the egg mixture. Continue to beat on low while add the ingredients. Grease the madeleine pans and spoon the batter into the pans. Place into the oven and bake for 15 minutes. Remember that every oven is different so check at 10 minutes. The madeleines should be golden brown, but not too dark. Remove from the oven and let cool for 5 minutes before removing from the pan. Makes approximately 36 madeleines.
Vegetarian Chili
We all need to eat less red meat so here is a great vegetarian chili recipe that will help you achieve that goal. Remember that it’s important to eat fish three times per week and vegetable dishes the other four days per week. You won’t miss the meat in this recipe and I love how hearty it is.
INGREDIENTS
2 Cups Cooked Kidney Beans
2 Cups Cooked Pinto Beans
1 Tablespoon Kosher Salt
1/4 Cup Olive Oil
14 Minced Garlic Cloves
1 Chopped Jalapeño Chile
2 Chopped Yellow Onions
6 Chopped Medium Tomatoes
1/2 Cup Tomato Paste
3 Tablespoons Fresh Thyme Leaves
2 Teaspoons Dried Oregano
1 Teaspoon Ground Cumin
10 Chopped Sun Dried Tomatoes
1 Teaspoon Freshly Ground Pepper
1/4 Cup Chopped Fresh Cilantro
If you are not using canned beans then soak overnight and boil for 1 1/2 hours until tender. In a large soup pot heat the olive oil and sauté the garlic and onions over a medium heat. Cook for 15 minutes until golden brown. Add the chopped tomatoes and jalapeño. Cook for another 5 minutes. Stir in the beans and any of their cooking liquid. Stir in the tomato paste, thyme, cumin, oregano, sun dried tomatoes, kosher salt and pepper. Reduce the heat to medium low and simmer for 1 1/2 hours making sure to stir occasionally. Serve topped with chopped cilantro. Serves 4
Classic Granola
Both adults and kids alike will like this classic granola. It’s great for breakfast or a snack and the good thing is that you’ll know what the ingredients are that you and your family are eating. If you want to make this granola more wholesome then cut the honey and brown sugar in half.
INGREDIENTS
5 Cups Old Fashioned Rolled Oats
1/2 Cup Rolled Wheat
1/2 Cup Rolled Rye
1/2 Cup Brown Sugar
1/2 Cup Sliced Almonds
1/2 Cup Chopped Pecans
1/2 Cup Wheat Germ
1/4 Cup Bran Flakes
1/2 Cup Shredded Unsweetened Coconut
3 Tablespoons Sesame Seeds
1/2 Cup Powdered Milk or Soy Powder
3/4 Cup Honey
1/2 Cup Vegetable Oil
4 Tablespoons Water
2 Teaspoons Vanilla Extract
1/2 Cup Raisins (Optional)
Preheat your oven to 325º F. In a large size bowl combine the oats, wheat, rye, brown sugar almonds, pecans, wheat germ, bran flakes, coconut, sesame seeds, raisins and powdered milk. Set aside. In a small saucepan heat combine the vegetable oil, water and vanilla. Cook over a medium heat for 5 minutes. Remove from the heat and pour over the dry ingredients and mix well. Line two baking sheets with parchment paper. Spread the mixture evenly over the baking sheets and bake for 40 minutes or until evenly golden brown. Turn frequently. Remove from the oven and allow the granola to cool completely at room temperature. Store in airtight containers. Makes 8 cups.
