Monthly Archives: October 2008

experimental pie

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PIE FILLING

3 large yams, peeled and diced |||| 8 apples, peeled, cored, and diced |||| 1/2 cup sweet white onion, finely chopped |||| 2 tablespoons paprika |||| 2 tablespoons + 1/4 cup vegetable oil |||| 2 teaspoons + 1 tablespoon curry paste |||| 1 tablespoon cinnamon |||| 1/4 cup of + 2 teaspoons honey |||| 2 tablespoons apple cider |||| 1 teaspoon mustard |||| 1 cup of dried, sweetened cranberries

CRUST

1 2/3 cups white flour |||| 1/3 cup cornmeal |||| 1 teaspoon salt |||| 3/4 cup vegetable shortening |||| 1/3 cup ice water |||| 1/2 cup brown sugar

1. Preheat oven to 375 degrees. Grease a large rimmed baking sheet. Toss the diced yams with vegetable oil, paprika, salt, and pepper. Spread out yams evenly on the baking sheet. Roast yams until they are tender and lightly browned on the outside, about 1 hour.

2. Saute the onions in a large non-stick skillet. When the onions are tender, add apples, 2 tsp curry paste, cinnamon and honey to the skillet. Saute the apples until they are tender and browned.

3. In a small bowl combine 1/4 vegetable oil, 1 tablespoon curry paste, 2 teaspoons honey, mustard, and apple cider.

4. When the yams and apples are done, combine them in a large bowl with the curry/honey mixture and the cranberries.

5. Combine all the crust ingredients in a large bowl. Kneed with your hands until the course dough starts to mold into a ball.

6. Evenly press the dough into the bottom and sides of 2 9-inch greased pie pan. Set aside 1/2 cup of the crumbly dough for the topping.

7. Divide yam/apple mixture evenly between the two pie pans. Top each pie with 1/4 cup of the crumbly pie crust, 1/4 cup brown sugar and a drizzle of honey.

8. Bake pie at 400 degrees for 10 minutes. Then turn the heat down to 350 degrees and bake for about 40 minutes, or until the crust is golden brown.

 

This Experimental Pie started as a recipe for roasted yam and apple salad out of October’s Bon Appetit. But my salad turned out too mushy and not particularly appetizing. And I wasn’t really digging the sweet and savory flavors. After a taste test and caucus with Dana, I was convinced to turn this salad into PIE! So I immediatly started making some pie crust -shout out to Kathryn’s Mom for the pie crust recipe! (Although I did add the cornmeal because I was just short on flour for the recipe.) Also note that this recipe makes two pies.

Even as a finished product, I still didn’t really like this pie. My roommates on the other hand, loved it! I guess its just a personal preference. Its just the combination of the savory curry paste and mustard with the honey and brown sugar. But don’t let that discourage you, this pie is delicious to some.

I gave one of the pies to the boys upstairs. Still waiting for reviews and my pie pan back.

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santa fe something

1 can condensed tomato soup |||| 1 can creamed corn |||| 2 1/2 cups skim milk |||| 1/4 cup green onions, chopped |||| 1/4 cup roasted red peppers from a jar |||| 1 garlic clove, minced |||| pinch of curry powder |||| pinch of red pepper flakes

1. Mix together tomato soup, creamed corn, milk, curry powder and red pepper flakes in a large pot.

2. In a small pan, saute the green onions, red peppers, and garlic for about 5 minutes or until onions are browned.

3. Combine the onion/pepper mixture into soup mixture. Heat thoroughly but do not let the soup boil.

 

This recipe happened on accident but it was a good accident. So quick and delicious, this soup is made for Tuesday nights. Makes me want to get under a blanket, read the newspaper and pet my cat….waaait, I don’t  have a cat! I think the soup is making me delirious its so good.

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potato bacon onion soup

ANOTHER LOCAL RECIPE FROM AMY!!!

6 stripes of bacon, cooked and cut into pieces |||| 5 large potatoes, diced |||| 2 large white onions, chopped |||| 2 garlic cloves, minced |||| 1 cup sour cream |||| 1 carrot, chopped |||| 1 stalk celery, diced |||| 6 cups of water

1. Fry bacon in the bottom of a large pot. Add garlic, onion, carrot, and celery. Let it fry until everything is looking toasty. Then throw in a slab of butter (I like extra flavor!)

2. Take off heat and add in water. Toss in the potatoes and bring to a boil. Once boiling, reduce the heat and let cook for a good 20 minutes until potatoes are soft. At this point add in salt, pepper or herbs you have available. I threw in lovage, which has a celery taste and adds a nice green.

3. After twenty minutes, take a ladle of the broth and put it int oa bowl on the side. Add the sour cream to the broth and mix well. Then add the sour cream mixture back into the big pot of soup. Mix thoroughly. Once the soup has a nice white broth, it is ready to eat!

This recipe is simple, fast, and again, I am only using ingredient available to me right now in upstate New York. If you have access to salt, pepper and any other herbs to throw in, I would go for it! Most ingredients were either bought from the co-op or from the regional farmer’s market where you can get great prices on quality products!

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ban-cran muffins

3 or 4 ripe bananas, mashed |||| 3/4 cup dried cranberries |||| 1 3/4 cups all purpose flour |||| 2 1/4 teaspoons baking powder |||| 1/2 teaspoon salt |||| 1/3 cup vegetable shortening |||| 2/3 cup sugar |||| 2 teaspoons lemon juice |||| 2 eggs

1. Preheat oven to 350 degrees. In a large bowl combine, flour, baking powder, sugar, and salt. Then add the eggs, shortening, lemon juice.  Combine until mixture is creamy.

2. Mix in the mashed bananas and the cranberries.

3. This recipe makes about 12 muffins. Grease muffin pan and divide batter evenly between cups.  Bake for 30 minutes.

 

 

I really, really like muffins. Who doesn’t really? Muffins are great for breakfast, for a snack, for babies… well maybe. But really, muffins are great. And when they are cooking the whole house smells like heaven. I really should make muffins more often.

This recipe is incredibly easy and makes a dozen medium/large sized muffins. Clean up is easy. I only had one mixing bowl and the muffin pan.

This is a basic banana bread recipe, but the possbilities for additions are endless. You could subsitute the dried cranberries for other dried fruits (rasins, dates, cherries, apricots) or nuts (walnuts, almonds, pecans) or chocolate chips or maybe even some shredded coconut!

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split pea soup

2 1/2 cups of green split peas |||| 1 medium sized onion, chopped |||| 1 teaspoon garlic, minced |||| 1 teaspoon curry powder |||| 1 teaspoon salt |||| 2 tablespoons soy sauce |||| 8 cups water |||| 1 large potato, diced |||| 3 stalks of celery, chopped |||| 2 large carrots, chopped

1. Saute onion, garlic, curry powder and salt in a skillet until onions are tender.

2. In a large pot combine sauted mixture with water, peas, and soy sauce. Bring to a boil, reduce heat and simmer for 1 hour.

3.  Add potato, celery, and carrots and cook for 30 more minutes.

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DIY chinese take out

General Tso’s Chicken

1 pound green beans |||| 1 tablespoon + 3 tablespoons corn starch |||| 4 garlic cloves, minced |||| 2 teaspoons fresh ginger, grated |||| 2 teaspoons paprika |||| 3 tablespoons brown sugar |||| 2 tablespoons + 2 tablespoons soy sauce |||| 1 1/2 teaspoons red pepper flakes |||| 1 tablespoon sesame seeds |||| 2 egg whites|||| 1 1/2 pounds boneless, skinless chicken breast, diced |||| 2 tablespoons vegetable oil |||| salt and pepper

1. In a large bowl, stir together 1 tablespoon cornstarch with 1/2 cup cold water. Add garlic, ginger, brown sugar, 2 tablespoons soy sauce, and red pepper flakes. Add the green beans and evenly coat with sauce.

2. In another bowl, whisk egg whites and 3 tablespoons corn starch. Add about a teaspoon each of salt, pepper and paprika. Add the chicken and coat evenly with corn starch mixture.

3. In a large skillet heat 2 tablespoons vegetable oil. Add chicken to skillet. Once chicken begins to turn brown, add 2 more tablespoons of soy sauce and sesame seeds. Then add the snow peas mixture. Cook until chicken is cooked through, green beans are tender and the sauce has thickened.

Fried Rice

2 cups white or brown rice |||| 1/4 cup green onion, chopped |||| 1/4 cup green pepper, finely chopped |||| 2 eggs |||| 3 tablespoons vegetable oil |||| 1 teaspoon salt |||| 1 1/2 tablespoons soy sauce

1. Cook rice according to the directions on the package

2. In a large skillet, heat vegetable oil. Toss in the green onion and green pepper. Cook until tender. Add the cooked rice, salt, and soy sauce. Heat until rice is golden and toasted looking.

3. Hallow a center in the middle of the rice. Break eggs into the hollow. Scramble until semi-cooked, then stir into the rice mixture. Continuously mix the rice until the egg is cooked thoroughly.

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chunky country cornbread

1 cup green onions |||| 1 3/4 cups yellow cornmeal |||| 1 1/4 cups flour |||| 1/4 cup sugar |||| 1 tablespoon + 6 tablespoons butter |||| 1 tablespoon baking powder |||| 1 1/2 teaspoons salt ||||1/2 teaspoon baking soda |||| 1 1/2 cups buttermilk |||| 3 large eggs |||| 1 1/2 cups grated sharp cheddar cheese |||| 1 cup whole corn kernels |||| 1/2 cup roasted red peppers from a jar, chopped  |||| 2 tablespoons jalapenos, seaded and chopped

1. Preheat oven to 400 degrees. Melt 1 tablespoon of butter in a skillet and saute green onions until browned.

2. Mix the cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl. Whisk buttermilk and eggs in a seperate bowl. Mix the milk mixture into the cornmeal mixture. Add 6 tablespoons melted butter, cheese, green onions, corn, red pepper, and jalapenos.

3. Pour batter into a greased 6×6 glass casserole dish. Bake cornbread about 1 hour and 15 minutes until bread is golden brown.

COST

I had the flour,  sugar, butter, baking powder, salt, baking soda and eggs in the pantry.

$0.99 – 1 bunch green onions

$1.69 – 1 jar of yellow cornmeal

$4.69 – 1 chunk of sharp cheddar cheese (but I only used half of the chunk)

$1.42 – 1 bag of frozen whole corn kernels

$3.99 – 1 jar of roasted red peppers (but I only used about 1/3 of the jar)

$0.19 – 1 jalapeno

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$12.97 TOTAL

$12.97/10 servings = $1.30 per serving

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