Lattice-Topped Strawberry Rhubarb Pie

It was one of my goals this year to make my first pie from scratch A) because I love pie and B) because there is a stigma that comes with making a pie, which is to say that it's easy to mess up. Common pie blunders include a dry or burnt crust, overly wet filling, doughy bottom, etc. I felt ready to take on the challenge. 

To start, I found the perfect recipe on one of my go-to cooking websites, Smitten Kitchen. This recipe was adapted from Bon Appetit, April 1997. I did some adapting myself and found myself in the middle with how long I baked the pie. I used a glass baking dish, so that may account for the difference on why I needed to cook a little longer than the Smitten Kitchen recipe.


Lattice-Topped Strawberry Rhubarb Pie

Pie crust ingredients:
3 cups all purpose flour
2 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup chilled solid vegetable shortening, cut into pieces
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
10 tablespoons (about) ice water

Pie filling ingredients:
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Step one: Make crust. Combine flour, sugar and salt in mixer. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)

Step two: Make filling. Preheat oven to 400°F. Combine first 7 ingredients in 
large bowl. Toss gently to blend.

Step three: Assemble Pie. Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang.

Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.

Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about another 40-60 minutes. [The original recipe suggested a total baking time of 1 hour and 55 minutes] Transfer pie to rack and cool completely. Serves 8 (approx).

Step four: Enjoy! 

Skillet Rosemary Chicken

Thanks to pinterest inspiration, I tried a new recipe. The picture looked amazing, but it tasted even better than I had imagined. The challenge Sean and I had with this recipe was using boneless, skinless chicken and trying not to dry it out. The end result flavors were nothing short of perfection.

Ingredients

3/4 pound small red-skinned potatoes, halved, or quartered if large

Kosher salt

2 sprigs fresh rosemary, plus 1 tbs leaves

1 clove garlic, smashed

Pinch of red pepper flakes

Juice of 2 lemons (squeezed halves reserved)

2 tbs extra-virgin olive oil

4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
10 ounces cremini mushrooms, halved

Directions

Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.

Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g

Curry Chicken Stuffed Peppers

I recently added a new recipe to my list of favorite: Curry Chicken stuffed Peppers. This healthier take on the traditional beef stuffed peppers is really tasty. The original recipe can be found here, but below is Sean and my take with slight modifications (no raisins, no almonds, red instead of green peppers, and a little extra curry).

Ingredients

6 med. "orange" peppers (about 2 lbs.)
Vegetable cooking spray
1 c. peeled and chopped cooking apple
1 c. chopped celery
1/2 c. chopped onion
2 tbsp. cornstarch
1 (12 oz.) can evaporated skim milk
2 c. chopped cooked chicken, cooked without salt
1 1/2 c. cooked jasmine rice
1/4 tsp. plus 1/8 tsp. salt
1/4 tsp. white pepper
1/8 tsp. coconut extract
3 tsp. curry powder

Cut off tops of peppers and remove seeds. Wash peppers and set aside.

Coat a skillet with cooking spray; place over medium-high heat until hot. Add apple, celery, and onion; saute until crisp-tender. Dissolve cornstarch in milk; add to vegetable mixture. Cook over medium heat, stirring constantly, until thickened. Stir in chicken, rice, salt, white pepper, coconut extract, and curry. Spoon 3/4 c. mixture into each pepper; top with almonds.


Place each pepper into casserrole dish; bake at 400 degrees for 30-60 minutes.

Agua de Fresca: perfect for summer

I really want to try this recipe out that I saw on this month's antro newsletter:

Mix four cups of sliced strawberries with one cup each of sugar and water; refrigerate for several hours. Blend on high until smooth and pour mixture through wire mesh strainer; discard pulp and seeds. Add seven cups of water to puree. Serve over ice with lime slices or mint leaves.

Roasted Leek and Potato Soup with Arugula

I love this recipe that I found on Farmgirl Fare's website, which she credits to Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients. I have made it twice now, each with variation from the original recipe. I think the second time was even better than the first!
Ingredients:
2 pounds potatoes (about 5 cups), peeled and cut into 3/4" dice (I used Yukon Gold the first time and Russet potatoes the second, and prefer the Yukon Gold potatoes)
1 pound chopped leeks (about 5½ cups), white and light green parts, cleaned well
1/3 cup extra virgin olive oil
1 teaspoon kosher salt
Several grinds of fresh black pepper
4 cups baby or wild arugula, lightly packed (I used a little extra)
4 to 5 cups chicken stock (I used 4 cups since I like it thicker)
1 cup heavy cream
1/2 cup freshly grated Pecorino Romano (I used a little more cheese the first time and I would probably up this amount again when I make it next)
1 more teaspoon kosher salt
More fresh black pepper
Optional garnishes:
Freshly Grated Pecorino Romano or Parmesan cheese
Snipped fresh chives
A Dollop of Sour Cream
Crumbled crisp bacon

Preheat the oven to 425°.




















Combine the potatoes and leeks in a large bowl; add the olive oil, 1 teaspoon salt, and pepper and toss to coat the vegetables evenly. Place in a roasting pan or on a baking sheet. Roast, stirring occasionally, until they're very tender, about 40 to 50 minutes. Then add the arugula and toss to combine, then roast for about 5 more minutes, until the arugula is wilted.

Remove the roasting pan from the oven and place it in a crockpot. Stir in 2 cups of the chicken stock and cook over low heat for a few minutes, scraping up any dark and crispy roasted bits that are stuck to the pan. Stir in 2½ more cups of chicken stock, 1 cup of heavy cream, the Pecorino Romano, another teaspoon of salt, and several more grinds of fresh pepper. Using an immersion blender, puree the soup, adding more chicken stock if it's too thick. Cook over low heat until hot, check the seasonings, and serve, garnished as desired.





















Yum!

snow day pancakes

There's a downside to living in prime location with a view that overlooks the city lights through bare trees. It makes it nearly impossible to travel up and down the hill that is my street when it ices over.

For today's snow day, I decided to whip up some blueberry pancakes since I had a tub of blueberries in the fridge.

























Blueberry Pancakes

Ingredients:
2 eggs, separated
1 1/2 cups sifted all-purpose flour
2 1/4 teaspoons baking powder
3 tablespoons sugar
3/4 teasooon salt1 cup milk
3 tablespoons butter, melted
1 cup fresh or frozen thawed blueberries, rinsed
Preparation:

In a small bowl, beat egg whites until stiff; set aside.
In a separate bowl, sift together flour, baking powder, sugar and salt. Beat egg yolks in a medium mixing bowl; add milk and melted butter. Stir egg mixture into dry ingredients; mix until batter is smooth and stir in blueberries. Fold in beaten egg whites. Bake on hot greased griddle.

These blueberry pancakes were just the thing needed to brighten my day, bring the sun out to shine, and gradually melt away the ice covered hill!

Tilapia with broccoli quinoa

Well...I had every intention of trying the spiced cod with broccoli quinoa pilaf. All the ingredients were purchased and I was all set until I read the reviews that said it fell a little short. I looked up a quick alternative, and made some slight alterations with what I had in the cabinet. It turned out great!

The Double Broccoli Quinoa recipe by 101 cookbooks was my inspiration for tonight's dinner.


Broccoli Quinoa

2 cups dry quinoa, pre-rinsed
5 cups raw broccoli, cut into small florets and stems

3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/2 cup freshly grated Pecorina Romano
2 big pinches kosher salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup heavy cream
1-2 sliced avocado
sliced purple onion, to taste
cubes of goat's milk gouda
dried cranberry




Cook the quinoa according to package instructions and let steam in large, lidded pot.

Pour 1 cup of water in a medium pot and add pinch of kosher salt. Add the 5 cups of broccoli and let steam on medium heat for 2 minutes. Then set aside.

The broccoli puree was made with three cups of the cooked broccoli, garlic, 1/2 cup of the almonds, Pecorina Romano, pinch of salt, and lemon juice in a food processor. Since my processor is a small version of the larger one, I had to do this a little bit at a time and transfer to a larger mixing bowl. I drizzled in the olive oil and cream and used a stick wand to puree together.

Before serving, toss the quinoa, remaining broccoli florets, avocado, onion, and aliced almonds with the broccoli pesto. Turn out onto a serving platter and top with the gouda cubes and cranberry.

Almond-Crusted Tilapia (courtesy of Southern Living)

1 cup sliced almonds, divided
1/4 cup whole-wheat flour
4 (6-oz.) tilapia fillets
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons olive oil

Process 1/2 cup almonds in a food processor until finely chopped, and combine with 1/4 cup flour in a shallow bowl.

Sprinkle fish evenly with salt; dredge in almond mixture.

Melt butter with olive oil in a large heavy skillet over medium heat; add fish, and cook 4 minutes on each side or until golden. Remove fillets to a serving plate.

Add remaining 1/2 cup almonds to skillet, and cook, stirring often, 1 minute or until golden. Remove almonds with a slotted spoon, and sprinkle over fish.

Final product:

thinking and dreaming of food...

Today I am inspired most by food and how amazing I feel after eating something delicious and satisfying (note: eating, not to be confused with OVER-eating!).

Below is a list of my favorite three soups, breads, and cheeses:

Sauerkraut soup
Potato and Leek soup
Cream of nearly anything soup that Sean's grandmother makes

Pecorino Romano
Frico Gouda
Montasio

Potato Bread
Babka
Asiago Cheese Bread

These are great fillers, but not the most nutritious in terms of fiber, vitamins, so on and so forth. In the new year, I'd like to incorporate more fruits and vegetables into my cooking. Specifically, I'd like to cook with more arugula, sweet potato, leeks, brussel sprouts, and possibly try quinoa.

A few recipes on my list to attempt are:

Coconut curry pot pie with sweet potato crust
Pork and sweet potato stew
Spiced cod wth broccoli quinoa pilaf

Mmm....this talking about food is making me hungry!

Slovak family Christmas traditions

Religious family traditions and customs bring truths of faith into the home. One of these beautiful customs is Oplatki. The breaking of bread is a sign of charity, unity, and fellowshjip. The wafer is blessed and broken by the head of the family and distributed to each member. A simple prayer is said for God's grace and the welfare of the present and absent members of the family. While doing so, each family member is kissed and wished a joyful feast. The members then greet one another in the same way.

















Traditional Slovak Christmas Meal—Oplatki
(which means to mourn or remember someone or an event)

1. Pass around to each person at the table a bread wafer, served with honey, sliver of garlic, and sprig of parsley and horseradish immediately following a prayer or giving of thanks.
a. Cracker: represents Christ, the Bread of Life
b. Honey: Sweetness of Christ
c. Garlic: Family trek to/from Egypt
d. Parsley: return to Nazareth
e. Horseradish: demonstrates the Life of Christ—He was a Man of Sorrow
2. Wine: represents first miracle at Cana
3. Fish: White baked/smoked Herring with rye bread.
4. Cheese (w/ crackers) is a product from sheep’s milk (We are His sheep: He is our Shepard)
5. Sauerkraut soup: Humble Meal for the homeless Christ.
6. Perrogi: prune/cheese filled
7. Haluski: Cabbage dumplings Simple Lifestyle of Christ and his disciples
8. Openkance: Poppy seed dumpling
9. Roast: Lamb or Beef (Represents our Slain Savior) (No fowl is served because rooster proclaimed man’s denial of Jesus)
10. Rice/Potato with gravy: Meals the Lord had with rich man like Simon, Zacchaeus and others.
11. Kolacki: Poppy seed/nut roll, other desserts (Christ’s fellowship with friends)
12. Fresh Fruit and Nuts: bounty and abundant life we have through Christ (We are fruitful and productive for God and the kingdom).

Christmas Sauerkraut Soup (mentioned above)

• 2-3 lbs. Chuck meat
• 3-4 lbs. Spareribs (meaty)
• 2-3 lbs. Smoked or fresh Polish sausage
• 1 TBS. Salt
• ½ tsp. pepper (fresh crushed is best)
• ¼ tsp. paprika
• ½ C. barley, washed and rinsed
• 1-2 cloves garlic, crushed
• 1 bay leaf (REMOVE when soup is done)
• 12 prunes (one for each of the disciples)
• ½ tsp. caraway seed (opt.), crushed in coffee grinder
• 1 C. DRY mushrooms that are soaked overnight (Shitake)
• 1 medium onion, sliced thin
• 1 lg. Can or bottle sauerkraut (Bohemian style)
• 1 can northern beans (white)

Use largest soup pot you own. Rinse meat and ribs in cold water; set in large kettle. If using fresh sausage, put into pot with meat. Smoked sausage will be added later. Cover with at least 12-14 cups water (more be needed as the soup simmers). Bring water to quick boil; lower flame immediately and simmer to bring up the foam. Skim foam and discard. When foam no longer appears, add Salt, bay leaf, pepper, paprika, caraway seeds and washed barley, mushrooms with liquid, crushed garlic, and beans. Let this simmer for about an hour. After 1 hour, sauté onion lightly to glaze; add to soup along with sauerkraut. Then add prunes and smoked sausage at this time.

(YOU MAY USE 2 BEEF BOULLION CUBES AT SOME POINT IF YOU THINK THE SOUP IS THIN TASTING).

Simmer additional 2 hours, or until meat falls easily from the bone. Take meat out of soup into large bowl or roaster. Store cold.

THICKENING:
• 4 TBS. Margarine
• 4 TBS. Flour

Brown flour into melted margarine to a golden brown. Remove from flame and slowly add:
• 1 ½ C. water
• 2 tsp. vinegar

Over a medium flame, continue to thicken roué. Add 1 cup soup stock to make it thinner; add all this to soup and simmer soup for about another 15 minutes.

Soup is best tasting when made the day prior to serving; this allows it to marinate. When reheating soup, add meat back to soup, heat and remove meat to roaster. Place in warm 200° oven while eating soup, until ready to serve.

ENJOY YOUR MEAL, GIVING THANKS FOR HIS GRACE, FOR THE YEARS PAST, AND PRAYER FOR THE YEAR AHEAD!

May He grant us peace in our lives, length of our days, and joy in all we do. Amen.

Yum

This weekend we celebrated Daniel's 25th birthday (my roommate Stephanie's boyfriend), and his being a chef, I decided to try one of my mom's recipes that I was hoping he might enjoy. There was none left at the end of the night so I'd say it was a success! For those who might like to try this great fall recipe, here you go:

PUMPKIN ROLL WITH CREAM CHEESE FILLING

CAKE:
• Powdered sugar
• ¾ C. all-purpose flour
• ½ tsp. Baking powder
• ½ tsp. Baking soda
• ½ tsp. Ground cinnamon
• ½ tsp. Ground cloves
• ¼ tsp. Salt
• 3 large eggs
• 1 C. granulated sugar
• 2/3 C. Libby’s 100% Pure Pumpkin
• 1 C. chopped walnuts (opt.)

FILLING:
• 1 pkg. (8 oz.) cream cheese, softened
• 1 C. sifted powdered sugar
• 6 TBS. Butter or margarine, softened
• 1 tsp. Vanilla extract
• powdered sugar

Preheat oven to 375°. Grease 15x10 inch jelly-roll pan; line with wax paper. Sprinkle towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small mixer bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts if desired.
Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
Beat cream cheese, powdered sugar, butter, and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Re-roll cake. Wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving. Makes approximately 10 servings.

Enjoy!