Berry Pie

July 7, 2014 Leave a Comment
Berry Pie

Berry Pie

 

Visit usaweekend.com to watch the Culinary Institute of America’s Chef Bill will show you a foolproof way to make a perfect lattice-top crust.

 

Berry Pie Recipe

Berry Pie

Pie crust dough for two-crust pie

3 Tbsp. cornstarch, sifted

¾ sugar, plus as needed for garnish

1/4 tsp. salt

2 cups blueberries, rinsed, picked over for stems, drained and blotted dry

2 cups raspberries, rinsed, drained and blotted dry

2 cups blackberries, rinsed, drained and blotted dry

½ tsp. finely grated orange zest

Juice from one orange

¼ tsp. kosher salt

2 eggs, whisked together for egg wash

 

Make or purchase pie crust dough for a two-crust pie.  Put the dough onto a lightly floured work surface and divide into two pieces.  Shape into 5 to 6 inch disks, wrap tightly in plastic wrap and chill in the refrigerator for at least 45 minutes, or until firm.  Roll out the bottom crust to a 12 inch diameter round that is 1/8 inch thick.  Carefully lift and drape the dough in the pie pan and gently press in place.  Trim the excess dough from the outer edge of the pan and refrigerate until ready to use.

Preheat the oven to 370 F.   Combine the cornstarch with the ¾ cup of sugar using a whisk to mix together thoroughly.

Prepare the filling by gently, but thoroughly, tossing the berries with the cornstarch and sugar mixture, orange zest and juice, and salt in a medium bowl.  Pour the mixture into the bottom crust.

To prepare the lattice, roll out the top crust to a 12 inch diameter rounds that is 1/8 inch thick.  Cut the round into 10 or more to ½ to ¾ inch strips.  Lightly egg-wash the outer rim of the bottom crust.  Starting with a long strip in the center, gently arrange five strips going in the same direction over the top of the pie, spacing them evenly.  Turn the pie 90 degrees and fold back alternating strips to slightly more than halfway.  Place the first perpendicular strips onto the pie, slightly off center, and then carefully fold each strip back to the edge of the pan.  Repeat, folding back the alternating strips and adding the next strip.  Working back and forth, continue weaving by folding alternating strips back and unfolding them over added strips.  Adjust as needed to make them even.  Use a knife to trim off excess dough at the ends of the strips.  Using the tines of a fork, press down along the edge of the pie to seal the top and bottom crusts together.  Lightly egg-wash the lattice and sprinkle lightly with granulated sugar to garnish.

Place the pie on a rimmed baking sheet, then onto an oven rack set in the center of the oven.   Bake until bubbly and thick, about 45 to 50 minutes.  Remove from the oven and place on a cooling rack for 2 to 3 hours.  The filling will thicken as it cools.            8 servings

 

(Recipe for the Berry Pie was in USA Weekend, June 29, 2014)

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Slow & Easy Baby Back Ribs

June 10, 2014 Leave a Comment
Slow & Easy Baby Back Ribs

Slow & Easy Baby Back Ribs

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

If you enjoy ribs, you’ll love these fall-off-the-bone baby back ribs. Not only are they delicious, but the recipe is easy to prepare in the slow cooker.

                Barbara Birk                                                                      St. George, Utah

 

Slow & Easy Baby Back Ribs Recipe

Slow & Easy Baby Back Ribs

4 lb. pork baby back ribs, cut into 2-rib portions

1 medium onion, chopped

½ cup ketchup

¼ cup packed brown sugar

¼ cup cider vinegar

¼ cup tomato paste or tomato sauce

2 Tbsp. paprika

2 Tbsp. Worcestershire sauce

1 Tbsp. prepared mustard

1 tsp. salt

¼ tsp. pepper

2 Tbsp. cornstarch

2 Tbsp. cold water

 

Place ribs in a 5 quart slow cooker.  In a small bowl, combine the onion, ketchup, brown sugar, vinegar, tomato paste, paprika, Worcestershire, mustard, salt and pepper; pour over ribs.  Cover and cook on low for 5-6 hours or until meat is tender.

Remove ribs to a serving platter; keep warm.  Skim fat from cooking juices; transfer juices to a small saucepan.  Bring to a boil.

Combine cornstarch and water until smooth.  Gradually stir into the pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with ribs.         4 servings

 

(Recipe for Slow & Easy Baby Back Ribs was on www.tasteofhome.com, 2014)

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Pork Tenderloin Medallions with Strawberry Sauce

May 5, 2014 Leave a Comment
Pork Tenderloin Medallions with Strawberry Sauce

Pork Tenderloin Medallions with Strawberry Sauce

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Pork tenderloin paired with strawberries is a heavenly match, made even more special with a tangy feta garnish.  Serve with roasted spring vegetables.

        Katie Wollgast                                                                 Florissant, Missouri

 

Pork Tenderloin Medallions with Strawberry Sauce Recipe

 

Pork Tenderloin Medallions with Strawberry Sauce

1 ½ cups reduced-sodium beef broth

2 cups chopped fresh strawberries, divided

½ cup white wine vinegar

¼ cup brown sugar

¼ cup reduced-sodium soy sauce

2 pork tenderloin (1 lb. each), cut into ½ inch slices

1 garlic cloves, minced

½ tsp. salt

½ tsp. pepper

2 Tbsp. canola oil

2 Tbsp. cornstarch

2 Tbsp. cold water

½ cup crumbled feta cheese

½ cup chopped green onions

 

In a large saucepan, combine broth, 1 cup strawberries, vinegar, brown sugar, soy sauce and garlic; bring to a boil.  Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened.  Strain mixture and set aside liquid, discarding solids.

Sprinkle pork with garlic powder, salt and pepper.  In a large skillet, heat oil over medium heat, brown pork on both sides.  Remove and keep warm.

Add broth mixture to the same skillet; bring to a boil.  Combine cornstarch and water until smooth and gradually stir into skillet.

Return pork to skillet.  Bring to a boil.  Reduce heat; cook and stir 2 minutes or until sauce is thickened and pork is tender.  Serve pork with sauce.  Top with feta cheese, onions and remaining strawberries.

8 servings

 

(Recipe for Pork Tenderloin Medallions with Strawberry Sauce was on www.tasteofhome.com, 2014)

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Slow Cooker Short Ribs

March 4, 2014 Leave a Comment
Slow Cooker Short Ribs

Slow Cooker Short Ribs

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

These ribs are an easy alternative to traditionally braised short ribs – you don’t need to pay any attention to them once you get them in the slow cooker.

           Rebekah Beyer                                                                  Sabetha, KS

 

Slow Cooker Short Ribs Recipe

Slow Cooker Short Ribs

3 lbs. bone-in beef short ribs

½ tsp. salt

½ tsp. pepper

1 Tbsp. canola oil

4 medium carrots, cut into 1 inch pieces

1 cup beef broth

4 fresh thyme sprigs

1 bay leaf

2 large onions, cut into ½ inch wedges

6 garlic cloves, minced

1 Tbsp. tomato paste

2 cups dry red wine or beef broth

4 tsp. cornstarch

3 Tbsp. cold water

Salt and pepper to taste

Sprinkle ribs with salt and pepper.  In a large skillet, heat oil over medium heat.  Brown ribs in batches on all sides; transfer to a 4 or 5 quart slow cooker.  Add carrots, broth, thyme and bay leaf to ribs.

Add onions to same skillet; cook and stir over medium heat 8 minutes or until tender.  Add garlic and tomato paste; cook 1 minute.  Stir in wine.  Bring to a boil; cook 10 minutes or until liquid is reduced by half.  Add to slow cooker.  Cook, covered, on low 6-8 hours or until meat is tender.

Remove beef and vegetables; keep warm.  Transfer cooking juices to a small saucepan; skim fat.  Discard thyme and bay leaf.  Bring juices to a boil.  Mix cornstarch and water until smooth; gradually stir into pan.  Return to a boil; cook and stir 1-2 minutes or until thickened.  Season with salt and pepper.  Serve ribs and vegetables with gravy.

 

(Recipe for Slow Cooker Short Ribs was on Taste of Home, Family Time, Feb./Mar.  2014)

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Avgolemeno (Greek Egg-Lemon Soup)

February 24, 2014 Leave a Comment
Avgolemeno (Greek Egg-Lemon Soup)

Avgolemeno (Greek Egg-Lemon Soup)

 

I’m not into many Greek dishes  —  but this soup is the BEST when you have it in a Greek Restaurant .  So I’m hoping that this recipe from Newsday will not let me down!!

 

Avgolemeno (Greek Egg-Lemon Soup)

Avgolemeno (Greek Egg-Lemon Soup)

1 Tbsp. olive oil

1 cup chopped onion

2 cloves garlic, minced

6 cups lower-sodium chicken broth

12 oz. boneless chicken breast, cut into 2 inch pieces

¾ cup orzo

2 large eggs, lightly beaten

1/3 cup fresh lemon juice

1 tsp. cornstarch

½ tsp. salt

¼ cup fresh parsley, chopped

Heat oil in large soup pot over medium-high.  Add onion and garlic and cook 3 minutes until somewhat softened.  Add broth, bring to a boil and immediately reduce to simmer.  Add chicken and simmer 8 to 10 minutes, until cooked through; remove from broth with slotted spoon and transfer to a bowl.

Bring the broth back to a boil and add the orzo; cook 8 to 9 minutes, until barely al dente.

Whisk the egg, lemon juice, cornstarch and salt together.  Slowly pour the mixture into the broth, whisking constantly until mixture thickens, about 2 minutes.  Shred the chicken with a fork and stir it into the soup.  Top each serving with parsley.          4 serving

 

(Recipe for Avgolemeno (Greek Egg-Lemon Soup) came from the Newsday, December 12, 2013)

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Lemon Chicken

November 29, 2013 Leave a Comment
Lemon Chicken with Peppers

Lemon Chicken with Peppers

 

This recipe is from Diabetic Connect, it’s Lemon Chicken.  It doesn’t take long to make, which is a “plus”.  You take chicken breast tenders, low sodium soy sauce, fat-free chicken broth, red and green peppers to make this yummy meal.

Lemon Chicken Recipe

Lemon Chicken

1 tsp. cornstarch

1 Tbsp. low sodium soy sauce

12 oz. chicken breast tenders, cut in thirds

¼ cup fresh lemon juice

¼ cup low sodium soy sauce

¼ cup fat-free chicken broth

1 tsp. fresh ginger, minced

2 cloves garlic, minced

1 Tbsp. SPLENDA No Calorie Sweetener, granulated

1 tsp. cornstarch

1 Tbsp. vegetable oil

¼ cup red pepper, sliced into 2 inch strips

¼ green pepper, sliced into 2 inch strips

Mix 1 teaspoon cornstarch and 1 tablespoon soy sauce in a small mixing bowl.  Add sliced chicken tenders.  Place in refrigerator and marinate for 10 minutes.

Stir in lemon juice, ¼ cup soy sauce, chicken broth, ginger, garlic, SPLENDA and 1 teaspoon cornstarch together in a medium-sized mixing bowl.

Heat oil in a medium frying pan.  Add chicken and cook over medium-high heat for 3 to 4 minutes or until done.  Add sauce and sliced peppers.  Cook 1 to 2 minutes more or until sauce thickens and pepper are slightly tender.

 

(Recipe for Lemon Chicken came from Diabetic Connect, 2013)

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Broccoli Tuna Casserole

October 20, 2013 Leave a Comment
Broccoli Tuna Casserole

Broccoli Tuna Casserole

 

When I was in the Navy, a co-worker’s wife shared this recipe with me.  I’ve tweaked it over time, but it still reminds me of my “family” away from home.

          Yvonne Cook                                                         Haskins, OH                                                                      

 

Broccoli Tuna Casserole Recipe

Broccoli Tuna Casserole

5 cups uncooked whole wheat egg noodles

1 tsp. butter

¼ cup chopped onion

¼ cup cornstarch

2 cups fat-free milk

1 tsp. dried basil

1 tsp. dried thyme

3/4 tsp. salt

½ tsp. pepper

1 cup reduced-sodium chicken broth

1 cup (4 oz.) shredded Monterey Jack cheese, divided

4 cups frozen broccoli florets, thawed

2 pouches (6.4 oz. each) albacore white tuna in water

1/3 cup panko (Japanese) bread crumbs

1 Tbsp. butter, melted

Preheat oven to 350 F.   Cook noodles according to package directions; drain.  Transfer to a 3 qt. or 13×9 inch baking dish coated with cooking spray.

Meanwhile, in a large nonstick skillet coated with cooking spray, heat butter over medium-high heat.  Add onion; cook and stir until tender.  In a small bowl, whisk cornstarch, milk and seasonings until smooth; gradually stir into pan.  Stir in broth.  Bring to a boil; cook and stir 2 minutes or until thickened.  Stir in ¾ cup cheese until melted; stir in broccoli and tuna.

Spoon tuna mixture over noodles; mix well.  Sprinkle with remaining Monterey Jack cheese.  Toss bread crumbs with melted butter; sprinkle over casserole.  Bake, covered, 45 minutes.  Bake, uncovered, 15-20 minutes longer or until cheese is melted.          8 servings

Freeze It:   Cool unbaked casserole; cover and freeze.  To use, partially thaw in refrigerator overnight.  Remove from refrigerator 30 minutes before baking.  Preheat oven to 350 F.  Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165 F.

 

(Recipe for Broccoli Tuna Casserole came from tasteofhome.com)

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Snow Peas & Beef Stir-Fry

October 19, 2013 Leave a Comment

 

Snow Peas & Beef Stir-Fry

Snow Peas & Beef Stir-Fry

Skip greasy takeout food and go for this healthy and fast dinner that’s so much more enjoyable.  Warm up ready-to-serve brown rice and supper is on the table (with one less pan to wash).

        Donna Lindecamp                                         Morganton, NC                                                                               

 

Snow Peas & Beef Stir-Fry Recipe

Snow Peas & Beef Stir-Fry

½ cup reduced-sodium soy sauce

½ cup sherry or water

2 Tbsp. cornstarch

2 tsp. sugar

2 Tbsp. canola, divided

2 garlic cloves, minced

1 beef top sirloin steak (1 ½ lbs.), thinly sliced

½ lb. sliced fresh mushrooms

1 medium onion, cut into thin wedges

8 oz. fresh snow peas

Hot cooked rice

In a small bowl, whisk soy sauce, sherry, cornstarch and sugar.  Transfer ¼ cup mixture to a large bowl; stir in 1 Tbsp. oil and garlic.  Add beef; toss to coat.  Let beef mixture stand for 15 minutes.

Heat a large skillet over medium-high heat.  Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink.  Remove from pan; repeat with remaining beef.

In same pan, heat remaining oil over medium-high heat until hot.  Add mushrooms and onion, cook and stir until mushrooms are tender.  Add snow peas; cook 2-3 minutes longer or until crisp-tender.

Stir remaining soy sauce mixture and add to pan.  Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened.  Return beef to pan; heat through.  Serve with rice.             6 servings

(Recipe for Snow Peas & Beef Stir-Fry came from tasteofhome.com)

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Blackberry Cheese Pie

September 2, 2013 Leave a Comment
Blackberry Cheese Pie

Blackberry Cheese Pie

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

This pie is great to serve at church potlucks because it has a memorable taste and look.  The citrus tang really goes well with the colorful berries and velvety cream cheese filling.

 

Blackberry Cheese Pie Recipe 

Blackberry Cheese Pie

Pastry for single-crust pie (9 inches)

2 packages (3 oz. each) cream cheese, softened

1/3 cup confectioners’ sugar

1/3 cup heavy whipping cream, whipped

¾ cup sugar

¼ cup cornstarch

1 cup pineapple-orange juice

2 cups fresh blackberries and/or raspberries, divided

Line a 9 inch pie plate with pastry; trim and flute edges.  Line pastry shell with a double thickness of heavy-duty foil.  Bake at 450 F. for 8 minutes.  Remove foil; bake 5 minutes longer.  Cool on a wire rack.

In a small bowl, beat cream cheese and confectioners’ sugar.  Fold in whipped cream.  Transfer to pastry shell.  Refrigerate for 30 minutes.

In a small saucepan, combine sugar and cornstarch.  Gradually whisk in juice until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat.

Mash ½ cup of berries; stir into juice mixture.  Cool for 10 minutes, stirring several times.  Fold in remaining berries.  Spoon over cream cheese mixture.

Cover and refrigerate for at least 4 hours.  Refrigerate leftovers.             6-8 servings

 

(Recipe for Blackberries Cheese Pie was in tasteofhome.com)

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Chocolate Crepes with Raspberry Sauce

May 12, 2013 1 Comment
Chocolate Crepes with Raspberry Sauce

Chocolate Crepes with Raspberry Sauce

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Everyone at the table will feel special eating this scrumptious treat.  Seemingly rich and decadent, these crepes are just 2 grams of fat per serving!

Rebecca Baird                                                                                   Salt Lake City, Utah

               

Chocolate Crepes with Raspberry Sauce Recipe

Chocolate Crepes with Raspberry Sauce

1 cup fat-free milk

½ cup fat-free evaporated milk

2 egg whites

1 egg

1 cup flour

¼ cup plus 1/3 cup sugar, divided

¼ cup baking cocoa

½ tsp. salt

4 ½ tsp. cornstarch

1cup water

4 ½ cups fresh or frozen raspberries, thawed, divided

Reduced-fat whipped cream in a can

1 tsp. confectioners’ sugar

In a small bowl, combine the milk, evaporated milk, egg whites and egg.  Combine the flour, ¼ cup sugar, cocoa and salt, add to milk mixture and mix well.  Cover and refrigerate for 1 hour.

In a small saucepan, combine cornstarch and remaining sugar; set aside.  Place water and 3 ½ cups raspberries in a blender; cover and process for 2-3 minutes or until pureed.

Strain puree into cornstarch mixture and discard seeds.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Transfer to a small bowl; refrigerate until chilled.

Coat an 8 inch nonstick skillet with cooking spray; heat over medium heat.  Stir crepe batter; pour a scant 3 tablespoons into center of skillet.  Lift and tilt pan to coat bottom evenly.  Cook until top appears dry; turn and cook 15-20 seconds longer.  Remove to wire rack.

Repeat with remaining batter, coating skillet with cooking spray as needed.  When cool, stack crepes with waxed paper or paper towels in between.

Spread each crepe with 2 tablespoons sauce.  Fold each crepe into quarters; place two crepes on each of eight individual plates.  Top servings with remaining sauce and 1 tablespoon whipped cream.  Garnish with remaining raspberries and sprinkle with confectioners’ sugar.             8 servings

 

(Recipe for Chocolate Crepes with Raspberry Sauce was on www.tasteofhome.com)

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