Saturday, March 26, 2011
Monday, March 7, 2011
That's just peachy!
I mentioned online that I had tried a pie experiment, several people requested that I share the recipe. Pies are not something I've baked often. I make a good pumpkin pie, and pecan pie for Thanksgiving, but that's about it. Maybe I'm on to something here, my husband would probably appreciate that. He was weaned on fabulous pie, maybe that's why I have never tried to compete. Who knows, but give this a try if you like some pie!!
Peach Crumb Pie
Filling:
5 large, ripe but firm peaches, peeled, pitted and sliced
3/4 cup sugar
1/2 tsp cinnamon
1/4 cup cornstarch
juice of 1/2 lemon
Topping:
1/4 cup flour
1/4 cup brown sugar
1/4 tsp cinnamon
1/4 tsp allspice
pinch salt
4 Tbsp butter, cut into small cubes
Your favorite pie crust recipe, or a store bought pie dough like Pillsbury.
1. In a large bowl combine the peaches, sugar and cinnamon. Add cornstarch to a small bowl and whisk in the lemon juice so no lumps remain. I had to add a little more water to this so it would be smooth. Pour the cornstarch mixture over the peaches and toss. Let them rest for 15 minutes while you roll out the pie dough and make the streusel topping.
2. Mix the flour, brown sugar, cinnamon, allspice and salt in a large bowl. Blend the butter into the mixture with your fingers until it forms pea size lumps and looks crumbly.
3. Roll out the dough on a lightly floured surface. Place the pie crust in the bottom of a 9" pie pan, crimp edges as desired.
4. Pour the peach filling into the pie shell and sprinkle the streusel topping over the pie. Bake for 50 minutes. Remove from the oven and let cool before serving.
Peach Crumb Pie
Filling:
5 large, ripe but firm peaches, peeled, pitted and sliced
3/4 cup sugar
1/2 tsp cinnamon
1/4 cup cornstarch
juice of 1/2 lemon
Topping:
1/4 cup flour
1/4 cup brown sugar
1/4 tsp cinnamon
1/4 tsp allspice
pinch salt
4 Tbsp butter, cut into small cubes
Your favorite pie crust recipe, or a store bought pie dough like Pillsbury.
1. In a large bowl combine the peaches, sugar and cinnamon. Add cornstarch to a small bowl and whisk in the lemon juice so no lumps remain. I had to add a little more water to this so it would be smooth. Pour the cornstarch mixture over the peaches and toss. Let them rest for 15 minutes while you roll out the pie dough and make the streusel topping.
2. Mix the flour, brown sugar, cinnamon, allspice and salt in a large bowl. Blend the butter into the mixture with your fingers until it forms pea size lumps and looks crumbly.
3. Roll out the dough on a lightly floured surface. Place the pie crust in the bottom of a 9" pie pan, crimp edges as desired.
4. Pour the peach filling into the pie shell and sprinkle the streusel topping over the pie. Bake for 50 minutes. Remove from the oven and let cool before serving.
Soup-a Suppa!
I thought we were finished with snow, and the really cold 'stuff '. After all, next weekend the time changes, and Spring is less than 2 weeks away. BUT...in the Midwest we all know that the weather isn't ever predictable!
With 2 inches of snow today, and the promise of 2-4 more tomorrow ~ I had to take a step back in my mind and find a soup recipe for supper. I've looked for a long time for a chicken tortilla soup but never landed on one to try. I stumbled on a Rachael Ray recipe over my lunch hour, and decided to give it a whirl. I changed a few things, but I WILL try it again, thought it was good!
Oh, and FYI this isn't a soup to throw together in a hurry ~ unless you have another pair of hands to help out!
TORTILLA SOUP
1/2 bag of frozen corn
1 red bell pepper
1 pound chicken breast
1 tsp poultry seasoning
1 tsp cumin
salt and pepper
1 small zucchini, diced
1 medium yellow onion, chopped
2 cloves garlic, diced
2 chipotle peppers in adobo sauce
1 can stewed tomatoes 28oz
1 can tomato sauce, 8 oz
3-4 cups chicken stock
shredded cheddar cheese, sour cream, cilantro, **tortilla strips for garnish
The recipe called for a grill pan, and since I don't have one, I used my George Foreman grill to roast the corn and red pepper. Char them just to the point they are turning color, watch them so you don't over do it. Cool and dice peppers into small pieces.
While vegetables cook, dice chicken. Add 2 Tbsp oil to a soup pot, add chicken and season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken, then add zucchini, onions, garlic and chipotle peppers. Cook another 5 minutes. Add tomatoes, tomato sauce and chicken stock. Bring soup to a boil, reduce heat to med low. Add corn and red pepper and cook another 5 minutes.
It's ready to serve! Garnish each serving with cheese, sour cream, cilantro and tortilla strips.
**To make tortilla strips cut flour tortillas in 1/2" strips and bake in a 350* oven for about 5 minutes. Don't walk away, they will burn quickly! I used a pizza cutter to cut them, and spread them out so they didn't touch on a large pan. They get crispy and you can break them into bite size pieces in your bowl.
With 2 inches of snow today, and the promise of 2-4 more tomorrow ~ I had to take a step back in my mind and find a soup recipe for supper. I've looked for a long time for a chicken tortilla soup but never landed on one to try. I stumbled on a Rachael Ray recipe over my lunch hour, and decided to give it a whirl. I changed a few things, but I WILL try it again, thought it was good!
Oh, and FYI this isn't a soup to throw together in a hurry ~ unless you have another pair of hands to help out!
TORTILLA SOUP
1/2 bag of frozen corn
1 red bell pepper
1 pound chicken breast
1 tsp poultry seasoning
1 tsp cumin
salt and pepper
1 small zucchini, diced
1 medium yellow onion, chopped
2 cloves garlic, diced
2 chipotle peppers in adobo sauce
1 can stewed tomatoes 28oz
1 can tomato sauce, 8 oz
3-4 cups chicken stock
shredded cheddar cheese, sour cream, cilantro, **tortilla strips for garnish
The recipe called for a grill pan, and since I don't have one, I used my George Foreman grill to roast the corn and red pepper. Char them just to the point they are turning color, watch them so you don't over do it. Cool and dice peppers into small pieces.
While vegetables cook, dice chicken. Add 2 Tbsp oil to a soup pot, add chicken and season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken, then add zucchini, onions, garlic and chipotle peppers. Cook another 5 minutes. Add tomatoes, tomato sauce and chicken stock. Bring soup to a boil, reduce heat to med low. Add corn and red pepper and cook another 5 minutes.
It's ready to serve! Garnish each serving with cheese, sour cream, cilantro and tortilla strips.
**To make tortilla strips cut flour tortillas in 1/2" strips and bake in a 350* oven for about 5 minutes. Don't walk away, they will burn quickly! I used a pizza cutter to cut them, and spread them out so they didn't touch on a large pan. They get crispy and you can break them into bite size pieces in your bowl.
Oooo la la...breakfast!
Do you eat breakfast? I am a latecomer to the breakfast world. I started to eat cereal or a bagel in the morning only about 1 1/2 yrs ago. I know it's better for you, and it's time I try to get my ducks in a row, right?
My ultimate breakfast would have bacon every day!! I'm not an egg lover, I'm learning to like them but I have a ways to go before love happens. I really love a sweet yummy thing like this recipe.
Blueberry French Toast
1 (1lb) loaf of Italian bread cut into 1" cubes
1 8oz package cream cheese, diced
1 cup blueberries
8 eggs
2 cups milk
1/2 cup maple syrup
1 tsp vanilla extract
1/2 tsp nutmeg
1 cup sugar
2 Tbsp cornstarch
1 cup water
1 cup blueberries
1 Tbsp butter
Put half of the bread cubes in a lightly greased 9x13 baking pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl beat together eggs, milk, maple syrup, vanilla & nutmeg. Pour egg mixture over bread, cover pan and refrigerate overnight.
In the morning take pan from refrigerator 1/2 hour before baking. Preheat oven to 350*. Cover pan with aluminum foil and bake 30 minutes, uncover and bake another 30 minutes until golden brown and the center is set.
To make sauce: combine sugar, cornstarch and water. Boil over medium heat for 3 minutes, stirring constantly. Add blueberries and reduce heat, simmer 5-8 minutes or until the berries have burst. Stir in butter until melted. Serve over squares of french toast.
My ultimate breakfast would have bacon every day!! I'm not an egg lover, I'm learning to like them but I have a ways to go before love happens. I really love a sweet yummy thing like this recipe.
Blueberry French Toast
1 (1lb) loaf of Italian bread cut into 1" cubes
1 8oz package cream cheese, diced
1 cup blueberries
8 eggs
2 cups milk
1/2 cup maple syrup
1 tsp vanilla extract
1/2 tsp nutmeg
1 cup sugar
2 Tbsp cornstarch
1 cup water
1 cup blueberries
1 Tbsp butter
Put half of the bread cubes in a lightly greased 9x13 baking pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl beat together eggs, milk, maple syrup, vanilla & nutmeg. Pour egg mixture over bread, cover pan and refrigerate overnight.
In the morning take pan from refrigerator 1/2 hour before baking. Preheat oven to 350*. Cover pan with aluminum foil and bake 30 minutes, uncover and bake another 30 minutes until golden brown and the center is set.
To make sauce: combine sugar, cornstarch and water. Boil over medium heat for 3 minutes, stirring constantly. Add blueberries and reduce heat, simmer 5-8 minutes or until the berries have burst. Stir in butter until melted. Serve over squares of french toast.
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