Okay, I'll admit it. This is not really key lime pie. I don't even use key limes, because they are small and fiddly and I can't be bothered. But it is a lovely lime pie that is warmly received by adults and children alike. And it began as a WeightWatchers recipe, so you can be assured it's as guilt free as a pie this tasty could ever be. (I think it's 4 or 5 points per serving, assuming 10 servings.) So indulge! It might be a good alternative to all that chocolate this Easter weekend!
Creamy Lime Pie
105 grams reduced fat graham wafers*
2 tbsp butter
one tin low fat sweetened condensed milk
2 large eggs
1/2 c fresh squeezed lime juice**
1 tbsp grated lime zest
Preheat oven to 350 degrees.
Grind graham wafers in a food processor until fine crumbs form. Melt butter and mix with crumbs until completely moistened. Press crumbs into a 9-inch pie pan. Place in refrigerator.
Combine condensed milk and eggs and mix until smooth. Add lime juice and zest, stir until incorporated and pour into prepared crust.
Bake pie for 20-25 minutes. Cool completely and serve chilled.
* If you don't have a food scale, this is about 1/4 of a 400g package.
** The original recipe called for lemons and lemon zest. Give that a try too!
Thursday, April 21, 2011
Friday, April 15, 2011
Summer Upside-Down Cake
Summer Upside-Down Cake
1 1/2 sticks unsalted butter
1/2 c brown sugar, firmly packed
enough fruit to cover the bottom of a 9x2 inch round pan*
1 c sugar
2 eggs, room temperature
2 tsp vanilla
1/2 white flour
1/2 c whole wheat flour
1 tsp b powder
1/2 tsp salt
1/2 c nonfat plain yogurt or sour cream
Preheat oven to 350 degrees. Melt 1/4 c butter and brown sugar in a sauce pan over medium heat, stirring to combine. Pour into a 9x2 inch round pan, spread evenly, and arrange fruit, cut side up, to cover the bottom.
Melt remaining 1/2 c butter. Combine with sugar, eggs and vanilla and beat until smooth (2 minutes). Reduce mixer to low speed and add flour, b powder and salt, mixing until just combined. Scrape sides and add yogurt or sour cream, mixing again until just combined. Spread evenly over fruit.
Bake until lightly brown and done through, approximately 1 hour. Cool on a rack for 5 minutes, then invert onto a cake plate.** Let cool for at least 10 minutes.
* I have made it with halved pears and dried cranberries (reduce the sugar a bit), halved peaches, plums, apricots and nectarines. I think it would be great with cherries, although I am much too lazy to pit and halve them. And it might work to sprinkle with pecans or walnuts as well.
** Place the cake plate on top of the cake pan and flip quickly. Then lift the cake pan up and away gently.
Minestrone with Cherry Tomatoes, Tortellini and Sausage
I am on a bit of a soup kick right now. In my world, soup accomplishes two things: it allows me to clean out the vegetable drawers in my refrigerator and, more importantly, it provides me with comfort. It's been a tough year so far. As the temperatures begin to rise and we are all able to spend a bit more time out of doors, I am hoping that my spirits too will lift. In the meantime, I will continue to make soup!
Minestrone with Cherry Tomatoes, Tortellini and Sausage
2 tsp canola oil
1 c chopped onion
2-3 cloves garlic, minced
1/2 c chopped carrots
1/2 c chopped parsnips or turnips
5-6 c chicken stock
2 tbsp tomato paste
1 tsp dried basil
salt and pepper
1 1/2 c cherry tomatoes, halved
1 c dried cheese tortellini
1/4 c grated parmesan, romano or asiago
2 c baby spinach or chopped spinach, kale or collard greens (remember to remove the rib before chopping)
4-6 oz diced cooked sausage or salami
Coat pan with nonstick spray and add oil. Saute onions and garlic until softened. Add carrots, parsnips or turnips, stock, tomato paste, basil, salt and pepper. Bring to a boil and simmer for around 12 minutes, until vegetables are just tender. Stir in cherry tomatoes, tortellini and half of the cheese. Cover and simmer until tortellini is cooked. Add leafy greens and sausage and cook for a further 2-3 minutes. Adjust consistency by adding more stock if necessary. Garnish with remaining cheese.
Minestrone with Cherry Tomatoes, Tortellini and Sausage
2 tsp canola oil
1 c chopped onion
2-3 cloves garlic, minced
1/2 c chopped carrots
1/2 c chopped parsnips or turnips
5-6 c chicken stock
2 tbsp tomato paste
1 tsp dried basil
salt and pepper
1 1/2 c cherry tomatoes, halved
1 c dried cheese tortellini
1/4 c grated parmesan, romano or asiago
2 c baby spinach or chopped spinach, kale or collard greens (remember to remove the rib before chopping)
4-6 oz diced cooked sausage or salami
Coat pan with nonstick spray and add oil. Saute onions and garlic until softened. Add carrots, parsnips or turnips, stock, tomato paste, basil, salt and pepper. Bring to a boil and simmer for around 12 minutes, until vegetables are just tender. Stir in cherry tomatoes, tortellini and half of the cheese. Cover and simmer until tortellini is cooked. Add leafy greens and sausage and cook for a further 2-3 minutes. Adjust consistency by adding more stock if necessary. Garnish with remaining cheese.
Thursday, April 14, 2011
Beef Barley Soup
I have always liked beef barley soup, but it was only with this recipe that I have been able to make it exactly the way I think it ought to taste. Unlike most recipes, I tend not to fiddle much with this one because it is just the way I want it. I make it whenever there's roast beef or steak leftover, for immediate consumption or freezing for another day.
Beef Barley Soup
6 oz diced cooked beef
1/2 tbsp canola oil
2-3 cloves garlic, minced
2 onions, diced
3/4 c diced carrots
2 c sliced mushrooms
1-2 parsnips or 1 turnip, diced
1 potato, diced
7 c beef stock *
1/4 c pearl barley
1 tsp dried thyme
salt and pepper
2 tbsp chopped parsley
Heat canola oil in a large nonstick pan. Add garlic, onions, carrots and mushrooms and saute until tender. Add parsnip or turnip, potato, stock, barley, dried thyme and beef. Bring to a boil, reduce heat and simmer, covered, for 30-45 minutes. Season with salt and pepper and stir in parsley.
* When I don't have homemade beef stock on hand, I now use organic Better that Bouillon beef base, which is available at Loblaws. The base comes as a paste which you can easily stir into boiling water to make the required amount of stock. When I am using it for soups, I just add water to the pot and then stir the required measure of base right into the soup, rather than mixing the stock up before adding. The chicken base is also amazing. I highly recommend them.
Beef Barley Soup
6 oz diced cooked beef
1/2 tbsp canola oil
2-3 cloves garlic, minced
2 onions, diced
3/4 c diced carrots
2 c sliced mushrooms
1-2 parsnips or 1 turnip, diced
1 potato, diced
7 c beef stock *
1/4 c pearl barley
1 tsp dried thyme
salt and pepper
2 tbsp chopped parsley
Heat canola oil in a large nonstick pan. Add garlic, onions, carrots and mushrooms and saute until tender. Add parsnip or turnip, potato, stock, barley, dried thyme and beef. Bring to a boil, reduce heat and simmer, covered, for 30-45 minutes. Season with salt and pepper and stir in parsley.
* When I don't have homemade beef stock on hand, I now use organic Better that Bouillon beef base, which is available at Loblaws. The base comes as a paste which you can easily stir into boiling water to make the required amount of stock. When I am using it for soups, I just add water to the pot and then stir the required measure of base right into the soup, rather than mixing the stock up before adding. The chicken base is also amazing. I highly recommend them.
Quinoa Tabbouleh
Will LOVES tabbouleh. He discovered it this summer at a friend's cottage. For a while, I was buying those packages of ready made tabbouleh from Costco. Then I discovered this recipe, which I prefer over the versions made with bulgur. Will thinks it is just great!
Minty Quinoa Tabbouleh
1 1/2 c quinoa
1 1/2 c diced tomatoes (I sometimes use halved grape or quartered cherry tomatoes)
1 c chopped parsley
1 c diced cucumber
1/2 c sliced scallions or finely chopped red onion
1/4 c EVOO
1/4 c fresh squeezed lemon juice
1/4 tsp ground cumin
1/8 tsp ground cinnamon
1/2 c chopped fresh mint OR 4 tsp dried mint
1 tsp salt
Cook quinoa according to package directions or your favourite method. Let cool. Transfer to a large bowl and toss well with all other ingredients. Cover and refrigerate. Adjust oil, lemon juice and salt before serving.
Minty Quinoa Tabbouleh
1 1/2 c quinoa
1 1/2 c diced tomatoes (I sometimes use halved grape or quartered cherry tomatoes)
1 c chopped parsley
1 c diced cucumber
1/2 c sliced scallions or finely chopped red onion
1/4 c EVOO
1/4 c fresh squeezed lemon juice
1/4 tsp ground cumin
1/8 tsp ground cinnamon
1/2 c chopped fresh mint OR 4 tsp dried mint
1 tsp salt
Cook quinoa according to package directions or your favourite method. Let cool. Transfer to a large bowl and toss well with all other ingredients. Cover and refrigerate. Adjust oil, lemon juice and salt before serving.
Tuesday, April 5, 2011
Diane's Basmati and Nut Pilaf
I love book club for a lot of reasons, but one of them is most decidedly the food. The women in my book club are creative and enjoy food, so I am always being introduced to new foods and new food combinations. At Christmastime we enjoy a potluck meal together, and this pilaf has become a regular, at my request! Diane said I could share it, so thanks Diane! As an aside, my kids love it too.
Basmati Nut Pilaf
1 c basmati
1 onion, chopped
1 clove garlic, crushed
1 carrot, coarsely grated (can add more)
1 tbsp canola oil
1 tsp cumin seeds
2 tsp ground coriander
2 tsp black mustard seeds (optional - I've never added)
4 green cardamom pods
2 c chicken stock
1 bay leaf
1/2 c unsalted nuts (cashews seem to be the favourite, but almonds work too)
salt and pepper
fresh coriander to garnish
Gently fry onion, garlic and carrot in oil for 3-4 minutes. Stir in rice and spices, and cook for 1-2 minutes until all grains are coated in oil. Pour in stock, add bay leaf and season well with salt and pepper. Bring to a boil, cover and simmer gently until all water is absorbed. Remove from heat and let stand 5 minutes. Discard bay leaf and cardamom pods. Stir in nuts and adjust seasoning. Garnish with chopped coriander.
Basmati Nut Pilaf
1 c basmati
1 onion, chopped
1 clove garlic, crushed
1 carrot, coarsely grated (can add more)
1 tbsp canola oil
1 tsp cumin seeds
2 tsp ground coriander
2 tsp black mustard seeds (optional - I've never added)
4 green cardamom pods
2 c chicken stock
1 bay leaf
1/2 c unsalted nuts (cashews seem to be the favourite, but almonds work too)
salt and pepper
fresh coriander to garnish
Gently fry onion, garlic and carrot in oil for 3-4 minutes. Stir in rice and spices, and cook for 1-2 minutes until all grains are coated in oil. Pour in stock, add bay leaf and season well with salt and pepper. Bring to a boil, cover and simmer gently until all water is absorbed. Remove from heat and let stand 5 minutes. Discard bay leaf and cardamom pods. Stir in nuts and adjust seasoning. Garnish with chopped coriander.
I Keep Getting Cabbage in My Organics Delivery!
We seem to have a lot of cabbage on hand these days. I happened upon a great coleslaw recipe last week, varied it a little, and have decided it's a keeper. The great thing about this coleslaw is that you can keep it in the fridge for 3-5 days, so it's always on hand when you need to add a quick vegetable to a meal. You can vary the ingredients too, so don't feel tied to this exact recipe - use what's filling up your crisper!
Coleslaw
10-12 cups shredded cabbage (any variety - I like napa)
1-2 carrots, grated
1 onion, thinly sliced
1/2 red pepper, thinly sliced
optional ingredients: green pepper, apple, celery
3/4 c vinegar
1/4 c sugar
1/4 c canola oil
2 tsp celery seeds
1 1/2 tsp salt
Toss vegetables (and fruit if using) together in a large bowl. Heat remaining ingredients together in a saucepan, pour over cabbage mixture and toss well. Let cool, cover and refrigerate.
Coleslaw
10-12 cups shredded cabbage (any variety - I like napa)
1-2 carrots, grated
1 onion, thinly sliced
1/2 red pepper, thinly sliced
optional ingredients: green pepper, apple, celery
3/4 c vinegar
1/4 c sugar
1/4 c canola oil
2 tsp celery seeds
1 1/2 tsp salt
Toss vegetables (and fruit if using) together in a large bowl. Heat remaining ingredients together in a saucepan, pour over cabbage mixture and toss well. Let cool, cover and refrigerate.
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