Strawberry Rhubarb Pie

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INGREDIENTS

  1. For crust
    • 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
  2. For filling
    • 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)
    • 1 teaspoon water

Make filling:

  1. Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.
  2. Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter flass pie dish. Trim excess dough, leaving 3/4-inch overhang.
  3. 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.
  4. 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 1 hour 25 minutes. Transfer pie to rack and cool completely.

http://www.epicurious.com/recipes/food/views/lattice-topped-strawberry-rhubarb-pie-4459

Gluten-Free Single-Crust Pie Dough from American Test Kitchen!

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My gluten free pie crust never looks this nice.  Baking with gluten free recipes is very difficult…it all falls apart. Ha, it’s missing gluten.  It is the best recipe though!!!

INGREDIENTS

ice water 3 tablespoons rice vinegar

1 1/2 teaspoons ATK Gluten-Free Flour Blend (American Test Kitchen Gluten Free Recipes)

6 1/2 ounces sugar

1 1/2 teaspoons salt

1/2 teaspoon xanthan gum

1/4 teaspoon DAIRY sour cream

1 1/2 tablespoons unsalted butter 8 tablespoons

Like conventional recipes, this pie dough can be prepared in advance and refrigerated for 2 days; however, it is not sturdy enough to withstand freezing. Do not omit the xanthan gum; it is crucial to the structure of the pie dough. If not using the test kitchen’s flour blend, you can substitute either 2/3 cup plus 1/2 cup King Arthur Gluten-Free Multi-Purpose Flour, or 1 1/3 cups of Betty Crocker All-Purpose Gluten Free Rice Blend. Note that pie dough made with King Arthur will be less sturdy.

1. Combine ice water, sour cream, and vinegar together in bowl. Process flour blend, sugar, salt, and xanthan gum together in food processor until combined, about 5 seconds. Scatter butter over top and pulse until crumbs look uniform and distinct pieces of butter are no longer visible, 20 to 30 pulses.

2. Pour sour cream mixture over flour mixture and pulse until dough comes together in large pieces around blade, about 20 pulses.

3. Turn dough onto sheet of plastic wrap and flatten into 5-inch disk. Wrap tightly in plastic and refrigerate for at least 1 hour or up to 2 days. Before rolling out dough, let it sit on counter to soften slightly, about 30 minutes. (Dough cannot be frozen.)

4. Roll dough into 12-inch circle between 2 large sheets of plastic wrap. Remove top plastic, gently invert dough over 9-inch pie plate, and ease dough into plate. Remove remaining plastic and trim dough 1/2 inch beyond lip of pie plate. Tuck overhanging dough under itself to be flush with edge of pie plate. Crimp dough evenly around edge using your fingers. Cover loosely with plastic and freeze until chilled, about 15 minutes.

5. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Bake crust until crisp and golden, 25 to 35 minutes, rotating pie plate halfway through baking. Remove crust from oven and let cool slightly. (Crust can be held at room temperature for up to 1 day before filling.)

https://www.americastestkitchen.com/recipes/7842-gluten-free-single-crust-pie-dough

Baked Spicy French Fries

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Ingredients

  • 1 large baking potato
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet.
  3. Bake for 45 minutes in preheated oven.

Recipe By:Ashlee

http://allrecipes.com/recipe/20849/baked-french-fries-i/print/?recipeType=Recipe&servings=1&isMetric=false

CREAMY SPINACH STUFFED MUSHROOMS

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PREP TIME
15 mins
COOK TIME
17 mins
TOTAL TIME
32 mins
Portobello mushrooms stuffed with creamy garlic spinach, then topped with grated parmesan – the perfect summer lunch!
Author: Slice of Kitchen Life
Recipe type: Quick & Easy
Serves: Serves 5
INGREDIENTS
  • 10 medium / 5 large portobello mushrooms (approx 350-400g)*
  • 3 tablespoons butter, divided
  • 2 teaspoons garlic puree (or crushed garlic)
  • 200g baby spinach leaves
  • 3-4 tablespoons sour cream (or could use softened cream cheese)
  • 4-5 tablespoons parmesan cheese, freshly grated
  • I added a cub of cubed gouda cheese
INSTRUCTIONS
  1. Remove the stems from the mushrooms (I just gently slide a knife around the base of the stem and it usually pops off quite easily) and wipe any dirt off with a paper towel.
  2. Melt one tablespoon of the butter, and brush over the mushrooms, inside and out. Set aside.
  3. Finely chop the mushrooms stems. In a large pan or skillet, heat the remaining butter, add the chopped mushroom stems and cook for 2-3 minutes. Add the garlic puree, stir and cook for another couple of minutes.
  4. Add the spinach to the pan (it looks a huge amount, but will wilt down really quickly, just add it a handful at a time!) Stir to coat the spinach in the garlicky butter.
  5. Once the spinach is wilted and reduced in size, remove from the heat, stir in the sour cream and then set aside.
  6. Preheat your griddle pan over a medium/high heat. Spoon the spinach mixture into the centre of the mushrooms, sprinkle with freshly grated parmesan and place them on the preheated griddle. Allow to cook for 10-12 minutes – the mushrooms will be done when they are juicy, firm but tender and a glossy, dark brown colour.
  7. To make sure your cheese is extra golden brown and bubbly, place the pan under a hot grill for the last two minutes of cooking time.
  8. Let them rest for a couple of minutes, then serve warm, with lots of crusty bread!

http://sliceofkitchenlife.com/creamy-spinach-stuffed-mushrooms/

Skirt Steak Recipe Alton Brown

Screen Shot 2017-05-23 at 7.57.02 PM.pngIngredients

  • 1/2 cup olive oil
  • 1/3 cup soy sauce
  • 4 scallions, washed and cut in 1/2
  • 2 large cloves garlic
  • 1/4 cup lime juice
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground cumin
  • 3 tablespoons dark brown sugar or Mexican brown sugar
  • 2 pounds inside skirt steak, cut into 3 equal pieces

     

    Directions

    Heat charcoal, preferably natural chunk, until grey ash appears. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.

    Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.

    Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.

Skirt Steak Recipe | Alton Brown | Food Network

Homemade BBQ Sauce Oh She Glows

Homemade BBQ Sauce

Adapted from Veganomicon (recipe found here).

Yield: 2 & 1/4 cups sauce

Ingredients:

  • 1 tsp extra virgin olive oil
  • 1 medium-sized sweet onion, chopped finely
  • 3-4 garlic cloves, minced
  • 1/2 tsp kosher salt
  • 1/2 tsp red pepper flakes (less if you don’t like it spicy)
  • 22-oz crushed tomatoes (or 28oz can if that’s what you have)
  • 1/3 cup blackstrap molasses (see note)
  • 1/3 cup white vinegar + 1 tbsp apple cidar vinegar (or just use more white vinegar)
  • 2 tbsp sugar
  • 1 tbsp yellow mustard (Dijon works too)

 

Directions:

1. In a large saucepan, sauté the onion in oil on medium heat for about 7 minutes. Add the garlic and sauté for another minute.

2. Add in the rest of the ingredients except for the mustard and cook for about 30 minutes uncovered over low heat. Stir occasionally and make sure not to burn it.

3. Add the mustard and taste for sweetness/sourness. Add more sugar, salt, vinegar, etc if you think it’s necessary to achieve your desired flavour. Cook for another few minutes.

From: http://ohsheglows.com/2011/06/06/homemade-bbq-sauce/

Oh She Glows Everyday 9 Spice

Ingredients:

  • 2 cups smoked paprika
  • 1 cup garlic powder
  • 1 cup dried oregano
  • 1 cup onion powder
  • 1 cup dried basil
  • 2/3 cup dried thyme
  • 1/2 cup ground black pepper
  • 1/2 cup white pepper (optional)
  • 1/2 cup fine sea salt
  • 1/3 cup cayenne pepper

Directions:

  1. Gather 8-9 (3/4 cup/175 ml capacity) glass jars.
  2. Add all of the spices into an extra-large bowl (I used a huge Caesar salad bowl) for easier mixing.
  3. Whisk together all of the spices until thoroughly combined. It takes a while to mix it all together, but keep going until you don’t see any clumps or patches of spice.

http://ohsheglows.com/2015/12/21/10-spice-mix-gift-jars-printable-10-spice-veggie-soup-recipe/

Oh Em Gee Veggie Burgers

Ingredients:

For the burgers:
  • 1 1/4 pounds (565 g) sweet potato or butternut squash (see Tip)
  • 1 tablespoon plus 2 teaspoons (25 mL) extra-virgin olive oil
  • 1 cup (100 g) walnuts, finely chopped, or 1/2 cup (75 g) hulled sunflower or pepita seeds
  • 2/3 cup (95 g) finely chopped onion
  • 3 tablespoons (45 mL) minced garlic (6 or 7 large cloves)
  • Two (14-ounce/398 mL) cans black beans, drained and rinsed
  • 2 to 3 tablespoons (14 to 21 g) 9-Spice Mix (p. 258, Oh She Glows Every Day) or this one, to taste
  • 1/4 to 1/2 teaspoon fine sea salt, or to taste
  • 1/4 cup (8 g) lightly packed fresh flat-leaf parsley, finely chopped
  • 1/3 cup (75 mL) Easy Barbecue Sauce (p. 255), or store-bought
  • 1 cup (70 g) spelt bread crumbs or breadcrumbs of your choice
  • 2 tablespoons (17 g) gluten-free oat flour
Topping suggestions:
  • Homemade Vegan Mayo (p. 269) or this one, or store-bought
  • Easy Barbecue Sauce (p. 255), or store-bought
  • Sliced avocado
  • Sliced red onion
  • Sliced tomato

Directions:

  1. Preheat the oven to 375°F (190°C). Line an extra-large baking sheet with parchment paper.
  2. Peel the sweet potato and cut it into 1/2-inch cubes. You should have about 4 cups. Spread the cubes over the baking sheet and toss with 1 tablespoon of oil. Season with salt. Roast for 15 minutes, then flip and roast for 15 to 20 minutes more, until fork-tender.
  3. In a large skillet, toast the chopped walnuts over medium heat for 5 to 6 minutes, until fragrant and lightly golden. Transfer the walnuts to an extra-large bowl (trust me when I say extra-large as there is a lot of dough to mix).
  4. In the skillet, heat the remaining 2 teaspoons oil over medium heat. Add the onion and garlic, stir to combine, and sauté for 3 to 5 minutes, until softened. Transfer to the bowl with the walnuts.
  5. In a food processor, pulse the beans until you have a mixture of bean paste, chopped beans, and fully intact beans. Be careful not to overprocess them, as you still want a bit of texture. Transfer the beans to the bowl. (You can also mash by hand if necessary.)
  6. Measure out 2 lightly packed cups of the roasted sweet potato and transfer to the large bowl. With a fork, mash the potato into the other ingredients in the bowl until the potato is almost smooth.
  7. Add the 9-Spice Mix, salt, parsley, barbecue sauce, bread crumbs, and oat flour to the bowl. Stir until thoroughly combined. You can knead the dough together with your hands if that’s easier, or just keep stirring (it’s a great arm workout!). Taste and adjust the seasonings, if desired.
  8. Scoop a heaping 1/3 cup of the dough and shape it into a round, uniform patty, packing it tightly as you rotate the patty in your hands. Place the patty on the lined baking sheet. Repeat to make 11 or 12 patties total, setting them at least an inch apart.
  9. Bake for 15 minutes at 375°F (190°C), gently flip with a spatula, and bake for 10 to 20 minutes more, until firm and lightly golden. Cool on a cooling rack for about 10 minutes before serving (this helps them firm up). Serve the patty in a bun along with your desired toppings. We love the combo of vegan mayo, BBQ sauce, avocado, lettuce, and tomato!
  10. Let any leftover patties cool completely before storing in an airtight container in the fridge for up to 3 days. You can also wrap the patties individually in aluminum foil, place in a freezer bag with the air sucked out, and freeze for 3 to 4 weeks. Thaw completely on the counter or in the fridge before reheating in a greased skillet over medium-high heat for a few minutes on each side.

Recipe From:  http://ohsheglows.com/2016/08/31/oh-em-gee-veggie-burgers-from-my-new-cookbook/

Pasta with Ricotta Cheese and Spinach

Screen Shot 2015-06-29 at 2.17.24 PMINGREDIENTS

  • 11ounces (1 1/3 cups) whole-milk ricotta cheese
  • 3tablespoons extra-virgin olive oil
  • Salt and pepper
  • 1pound fusilli
  • 1pound (16 cups) baby spinach, chopped coarse
  • 4garlic cloves, minced
  • 1/4teaspoon ground nutmeg
  • 1/8teaspoon cayenne pepper
  • 1/4cup heavy cream
  • 1teaspoon grated lemon zest plus 2 teaspoons juice
  • 1ounce Parmesan cheese, grated (1/2 cup), plus extra for serving

INSTRUCTIONS

  1. 1. Whisk 1 cup ricotta, 1 tablespoon oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt in medium bowl until smooth; set aside.

    2. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water. Stir spinach into pot with pasta and cook until wilted, about 30 seconds. Drain pasta and spinach and return them to pot.

    3. While pasta cooks, heat remaining 2 tablespoons oil, garlic, nutmeg, and cayenne in saucepan over medium heat until fragrant, about 1 minute. Remove pan from heat and whisk in remaining 1/3 cup ricotta, cream, lemon zest and juice, and 3/4 teaspoon salt until smooth.

    4. Add ricotta-cream mixture and Parmesan to pasta and toss to combine. Let pasta rest, tossing frequently, until sauce has thickened slightly and coats pasta, 2 to 4 minutes, adjusting consistency with reserved cooking water as needed. Transfer pasta to serving platter, dot evenly with reserved ricotta mixture, and serve, passing extra Parmesan separately.

    Recipe from   www.americastestkitchen.com

Shrimp, Cilantro, Tomato, and Lime Salad

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¼ olive oil

juice from 1 ½  limes

1 teaspoon cumin

1 teaspoon garlic powder

¼ teaspoon cayenne pepper

salt and pepper

 

Whisk together  the above ingredients.

 

In a separate bowl combine all the following ingredients, then toss with dressing:

 

1 pound cooked shrimp

1 14 oz can black beans (rinsed)

1 small red onion chopped finely

2 teaspoons chopped jalapeno (no seeds)

¼ cup chopped fresh cilantro

3 large carrots julienne style

1 ½ cups cherry tomatoes sliced in half
Terri created this recipe.