Posts filed under 'vegetables'
Well, it must be officially summer. I’ve baked my first strawberry rhubarb pies of the season. This is an old photo, taken with an old camera phone a long time ago. I was just too tired to photograph some new ones last night, but you get the idea. Maybe next time I bake some them, I will take some better photos and replace this one.
Anyway, sometimes I just crave the rhubarb. It reminds me of my Aunt Fran and Grama Dee. They used to have it growing in their backyard in Detroit, and I remember having plenty of rhubarb desserts as a little girl. As I was strolling through the grocery store last night, I spotted these very fresh and perfect stalks of rhubarb, and knew what must be done. Especially when I saw some super sweet strawberries a little ways down the aisle. There’s nothing like a little late-night baking for me to conjure up memories of my childhood. I was just in the mood to spend a little time thinking of my Aunt and Grandma last night. So here’s to you girls! And here’s to summer! Hooray!
Strawberry Rhubarb Pie
Recipe from Julie Foxworthy
INGREDIENTS FOR CRUST (makes two crusts)
2 1/2 cups unbleached all purpose white flour
1/4 teaspoon salt, any variety. (I prefer sea salt or kosher salt)
1 tablespoon white sugar
1 cup (16 tablespoons) very cold unsalted butter or shortening, cut into cubes. Just cut the stick once lengthwise, then four or five times across to make about ten chunks. You can also use half butter, half shortening if you like.
Approximately 8 tablespoons ice water. This water must be very cold: put some ice cubes in a bowl or measuring cup of water to keep it cold.
INGREDIENTS FOR PIE
2 - 2 1/2 cups diced fresh rhubarb
2 - 2 1/2 cups sliced fresh strawberries
1 - 1 1/4 cup sugar (depending on sweetness of strawberries you can add a little less)
1/3 cup flour
cinnamon to taste
1 egg (for egg wash for top of pie crust)
RECIPE INSTRUCTIONS FOR CRUST:
I have used this recipe with much success, so I’m passing along to you. Of course I was lazy last night, and just used the refrigerated pillsbury pie crusts. 
RECIPE INSTRUCTIONS FOR FILLING:
- Combine diced rhubarb, sliced strawberries, sugar, flour, and cinnamon in a large mixing bowl until all the fruit is coated
- Pour mixture into unbaked pie shells
- Cover pies with 2nd layer of dough
- Seal edges around the pie, pinch with thumbs to make pretty pattern along the edges, or use a fork to seal
- Cut in some venting slices on the top of the pie
- Whisk egg in small bowl until slightly frothy, and brush on top of pie.
- Sprinkle top of pie with a little sugar
- Bake at 400 degrees for 40 minutes. Depending on your oven, if crusts become too dark, turn heat down to 375º halfway thru baking
Do not refrigerate fruit pies. Also, you have to let them completely cool before covering them with any kind of foil/plastic wrap, or else the top of the pies will become soggy.
Happy Summer, Enjoy!
September 16th, 2009
I don’t have a lot of time for cooking today (which is usually my Sunday pastime). So I decided to just whip up a quick, healthy salad for lunch. I love how colorful this salad is, and how fresh everything tastes.
Green Bean and Chick Pea Salad
Recipe from Julie Foxworthy
INGREDIENTS
About 4-5 cups of handtrimmed french green beans (haricot vert), steamed but still slightly crisp, you do NOT want mushy beans! YUCK!
1 can chick peas, rinsed and drained
1 can whole plum tomatoes, cut into quarters (minus liquid)
1/4 cup fresh grated parmesan cheese
2 tablespoons olive oil
1 tsp salt (more or less to taste)
1 tsp pepper (more or less to taste)
RECIPE INSTRUCTIONS:
- Steam green beans, until tender, but still maintaining a bit of the snap/crunch
- Once green beans are done cooking, drain and pour them into a bowl of ice water to shock and stop the cooking
- Place green beans into appropriate size serving bowl and add chickpeas, tomatoes, olive oil, parmesan cheese, salt and pepper
- Toss lightly with tongs, so everything is combined
- Adjust seasonings if necessary
- Serve with a squeeze of lemon and toasted pita points
- Enjoy!
April 5th, 2009
I hate coming home late from work, and not knowing what in the world to make for dinner. It’s always nice to have a couple simple ingredients around to scrounge up a super quick, tasty and healthy dinner.
The other night, it happened to be tilapia tenderloins quickly marinated in my favorite salad dressing. Newman’s Own Light Lime Vinaigrette. This is a GREAT marinade for fish and/or chicken. (I use it for fajita’s with some Emeril’s Southwest Spice Mix as well).
Literally, you just marinate the fish in the dressing for 10 minutes. While that is marinating, throw your sweet potato in the microwave, and start steaming your spinch. Then, heat some olive oil in a grill pan, get it nice and hot, and throw on your fish.
Cook it on each side four about 4-5 minutes, and plate on a nice platter with your spinach and sweet potato.
Dinner in 20 minutes! Enjoy!
March 8th, 2009
Since I am currently feeling a bit under the weather, (I’ve been fighting a cold/flu-ish type bug this past week), I decided to post about this yummy soup. Although, I’m much too tired at the moment to make it, I sure do wish I had some right about now.
This recipe comes from my friend Alexis’ sweet, adorable mom, Cynde. A couple years ago when I was laid up with a fractured vertebrae from a car accident I was in, Cynde made me food for like a week straight. This was one of the dishes she sent over with Alexis. I was SO grateful for a good home cooked meal, and this soup was incredibly comforting and delicious. I highly recommend it on a cold winter’s day, or whenever you are feeling a little blue or under the weather.
Winter Lentil Soup
Recipe from Cynde O’Connor
INGREDIENTS:
4 leeks, white and light green parts only
1 package frozen collard greens
1 Tspn olive oil
1 28-ounce can whole tomatoes, drained
6 cups water or broth (I use chicken for more flavor)
2 sweet potatoes, peeled, and cut into 1/2-inch dice
1/2 cup brown lentils
1 Tbsp fresh thyme leaves
2 tsp kosher salt
1/4 tsp black pepper
12 fresh basil leaves
1/4 cups grated parmesan cheese (optional)
INSTRUCTIONS:
- Slice each leek in half lengthwise, then slice each half into 1/4″ thick half-moons (about 3 cups).Place in a large bowl of cold water and swish to remove any grit (take my word for it, you’re going to want to do this step). Drain and pat dry.
- Thaw and drain collard greens.
- Heat the oil in a saucepan over medium heat. Add the leeks and cook for 3 minutes.
- Add the tomatoes and cook, breking them up with a spoon, for 5 minutes.
- Add the water (or broth) and bring to a boil.
- Stir in the collard greens, sweet potatoes, lentils, thyme, salt, pepper and basil.
- Simmer until the lentils are tender, about 30 minutes.
- Spoon into bowls, and sprinkle with parmesan cheese.
December 11th, 2008
A long time ago now…my friend Annabel was teaching a cooking class and invited me to be her prep cook. At that class, she made this delicious dish. And whenever I am feeling like I need a little love from Annabel, I will make it. It’s super healthy, hearty, and a perfect dish for a cold winter’s day.
Vegetarian Hamin
Recipe from Annabel Cohen
INGREDIENTS:
3 Tbsp Olive Oil
1 large onion, chopped in a small dice
2 cloves garlic, minced
3 cups chick peas (canned is fine), drained
2 - 10 oz packages frozen spinach (or collard greens) thawed, and drained
2 tsp. curry powder, or to taste
1 tsp. cinnamon
1/ tsp. allspice
salt and pepper to taste
golden raisins (optional)
RECIPE INSTRUCTIONS:
In an ovenproof large pot or Dutch oven, heat the oil over medium-high heat. Add onions and garlic and sauté until translucent. Add the chickpeas, greens, salt, pepper, curry powder, cinnamon and allspice. Stir until combined. Add enough water to reach half way up the mixture. Place in a 350ºF oven and cook for 1 hour, stirring occasionally. The mixture should be slightly soupy. Adjust seasonings and serve alone with golden raisins OR over brown rice. Makes 8 servings.
December 11th, 2008
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