True Homemade Cherry Crumb Pie…..

Posted by on June 29, 2010
When was the last time you had an honest-to-goodness piece of homemade cherry crumb pie?  If you think you’ve had it at any chain restaurant,  think again.  My friend Kandace was kind enough to invite me to her back yard to pick from her beautiful sour cherry tree.  What a treat!  After arriving home from picking, I got busy.   After a thorough rinsing,  I tried using a “cherry pitter,” but quickly learned that it was much quicker and easier to simply use my thumb nail to remove the pit.  Also, I decided to cook the fruit with the sugar and flour on the stove to cut baking time in half.  I absolutely adore crumb topping.  It is such a treat to have a little crunch on top of the deliciously sweet cherry filling.  Of course, you must top with a dollop of fresh whipped cream or my favorite, a healthy scoop of real vanilla ice cream.   I love Breyer’s Natural Vanilla.   There are only 5 ingredients listed.    Enjoy this recipe made with real  ingredients.  Try comparing to a store bought pie ingredient list, you will be amazed!  You will find the recipe for real butter crust below.  Enjoy!!
Homemade Cherry Crumb Pie

For the filling:
4 cups pitted sour cherries
¼ cup flour
1 cup sugar

For the crumb topping:
½ cup flour
¾ cup sugar
½ teaspoon cinnamon
5 tablespoons softened butter

One single pie crust, recipe below

1) In a large sauce pan, add cherries, sugar, and flour. Mix well. Cook over medium heat until it comes to a bubble, allow to bubble for a couple of minutes. Remove from heat.
2) Preheat oven to 375’. In small mixing bowl, add all crumb topping ingredients. Blend together with fingers until you have a crumbly mixture. Set aside.
3) Prepare pie crust and put into 9” pie plate. Flute edges. Pour in warm cooked cherry filling. Sprinkle crumb mixture over filling. Bake for 30-35 minutes or until crust is nicely brown.

**tip**I bake pies on a piece of foil to catch any potential drippings from messing up my oven.  Cut a large enough piece to fit under the pie and curl up the edges.

Filed Under: Desserts | Tagged: Tagged With: ,

Best Butter Pie Crust….

Posted by on June 29, 2010

Butter Pie Crust

(single)

1 ¼ cup flour
6 T. cold butter, cut into ½” pieces
½ t. salt
5-7 T. ice water

In a large bowl, mix flour and salt;  add cubed chilled butter. With a pastry blender, incorporate butter into flour. This will take a few minutes, it should resemble cornmeal. One tablespoon at a time, add the water. Mix using a fork. Once most of the flour seems to be moist, use your hands to bring together into a ball of dough, you may need to knead about 4-5 times. You do not want to over handle the dough as this will create too much gluten and warm the butter, it will yield a tough result.   You may refrigerate for up to an hour or immediately roll out on floured surface, trying not to “stretch” the dough.  Roll out from the center to make a large enough circle for the pie plate to sit in the middle with at least 1 1/2″ past the outer edge of the plate.  Flute the edges with your fingers.

Filed Under: Desserts | Tagged: Tagged With: ,

Cook Once, Eat Twice….

Posted by on June 28, 2010

I put this together busy people who might want to cook once and save a bit for later.  What’s not to love about tacos and burritos?  Enjoy tacos and rice for your first simple meal.  Freeze the extra meat and rice for burritos later.  As for “taco” seasoning, no need to buy those little salty packages anymore.  This seasoning combination is perfect and delicious!  Serve hot burritos over crisp romaine lettuce and tomatoes, top with salsa, guacamole and sour cream if you like.

Turkey or Beef Taco Meat

2 teaspoons canola oil
1 small onion, finely chopped
3 large cloves garlic
2 lbs. ground turkey, or half Trader Joe’s meatless meatballs and turkey, it’s an excellent combo!
2 tablespoons chili powder
1 teaspoon oregano
1 tablespoon cumin
1 teaspoon salt
½ teaspoon pepper
1 cup water

1) Heat oil in a large heavy skillet over medium heat and add onion, cook for 4 minutes. Add garlic and cook one minute. Add turkey and cook through.
2) Add chili powder, oregano, cumin, salt, and pepper. Add water. Simmer for about 10 minutes or until most of the water has evaporated. Serve half of meat for tacos. Cool the rest of the taco meat and put into a heavy duty zip bag, label, date, and freeze.

Spanish Rice

2 teaspoons canola oil
1 small onion, finely chopped
3 cloves garlic
2 cup brown rice
4 tablespoons ketchup
2 teaspoons chili powder
1 teaspoon salt
½ teaspoon pepper
4 1/4  cups water
1/2 cup fresh cilantro

1) In a medium sauce pan with a lid, add oil and heat over medium heat. Add onion, cook for about 4 minutes, add garlic, cook one minute. Add rice, cook a few minutes, stirring often. Add ketchup, chili powder, salt, and pepper, mix well. Add water. Bring to a bubble and cover with a lid. Adjust heat to low and cook for 35 minutes, remove from heat, leave covered for another 5 minutes. Stir in cilantro.  Serve half, allow to cool, put into a heavy duty zip bag, label, date, and freeze.

Turkey or beef burritos

1 lb. prepared taco meat, defrosted and heated
2 cups prepared Spanish rice, defrosted and heated
1 15 oz. can vegetarian refried beans
¼ cup low fat plain yogurt or sour cream
8 oz. shredded sharp cheddar cheese
8 large flour tortillas (12”)

1) In a small bowl, mix refried beans with yogurt.
2) Place large tortilla in front of you, smear a scoop of refried beans over lower half of tortilla, keeping 1”
away from edges. Add ½ cup rice, about 2 oz. taco meat, and about an ounce of cheese. Start from the bottom fold burrito up once, fold sides in and roll through the end of the tortilla. Cover and microwave 1 ½ to 2 minutes. Allow to stand for a couple of minutes before serving. Enjoy with salsa. These can be individually wrapped and frozen.  Makes 8 large burritos.

Filed Under: Quick Weeknight Dinners, Uncategorized | Tagged:

Me…a Runner…..

Posted by on June 27, 2010

Ahhhh, yeah, right.  Those two words do not belong in Angie Montroy’s vocabulary! 

Hold on for a second.  I’m so completely tired of having to “go” to the gym.  Such a process.  I need to do something that is less time consuming.  I’ve been walk/running.  Believe me, more walking than “running.”  And saying running makes me laugh!!  When you think of running, don’t you think of someone running at a pretty good clip?  Well.  Not me. 

Good effort, though, right?  In addition, I feel so good.  They say that just 30 minutes a day of walking is all you need.  So, Moms out there, you are extremely important!  Take a little time for yourself.

We all need to take care of ourselves.  Exercise is just as important as a good diet.  I’m not talking “dieting,” I just mean simply eating well, at least 80% of the time.

The recipes I share are intended for just that.  I offer some very nice simple, delicous, and easy to follow recipes.   For that other 20% of the time, I have many delicious suggestions for that as well!  I only use REAL INGREDIENTS.  Enjoy peanut butter chocolate chip bars, or pumpkin squares with cream cheese frosting.

I hope you all are enjoying your summer.  Such a great time of the year to celebrate, get our hands in the dirt, and of course, cook and eat outside.

I have many more recipes to share to make entertaining and dinner time easy.  Some of the best things I make are the simplest!

Look forward to a wonderful pulled pork recipe and endless salad recipes that are out of the ordinary.  Last but not least, desserts and baking.

Have a blessed day.
Angie

Filed Under: Uncategorized | Tagged:

Banana Cupcakes with Chocolate Frosting…..

Posted by on June 26, 2010
Last fall, I took a cake decorating class.  They actually called frosting made with shortening “buttercream.” Call me crazy, but don’t you think if it’s called buttercream it should contain butter?    Anyway, they used this fabulous Wilton Meringue Powder for stability.  It is especially needed in frosting where you are using actual “butter.”  You can buy it at Michael’s Craft Store.  I don’t give an exact liquid amount in frosting recipes because humidity can affect how much you need.  I recommend adding some liquid initially and then adding more, small amounts at a time to get it to the right spreading consistency.  You will get really good at this with practice, I promise!
Banana Cupcakes with Chocolate Frosting

2 cups flour
1 cup sugar
2 teaspoons baking soda
1 teaspoon salt
3 ripe bananas, mashed
3 eggs, beaten
2/3 cup canola oil

1) Preheat oven to 350’. You will need pans for 18 cupcakes. Line cupcake pan with cupcake liners and spray papers with cooking spray. In medium size mixing bowl, mix flour through salt.
2) In small bowl, mash bananas very well, add oil and eggs.
3) Make a well in dry ingredients and all at once dump wet into dry. Mix until just blended and fill each prepared cup 2/3 full. Bake 15-18 minutes. Toothpick should come out clean.
4) Cool completely.

Frosting

3 cups powdered sugar
2 tablespoons meringue powder
¼ cup Hershey’s cocoa, or your favorite cocoa powder
¼ cup butter, softened
1 teaspoon vanilla
3 tablespoons milk + more

1) In a medium size mixing bowl, beat softened butter with an electric mixer. Add the powdered sugar, meringue powder, cocoa, vanilla, and milk. Turn on mixer to the lowest speed and gently move around the bowl. If too thick add milk, a teaspoon at a time to get it to the best spreading consistency. Be careful not to add too much, it will run off your cupcakes. Stop between additions and test a bit with a knife. (good time to taste too)

2) Frost cupcakes. Store in airtight container if you have any left!

Filed Under: Cakes | Tagged: Tagged With: , , ,

Give and You Shall Receive…..

Posted by on June 24, 2010

I believe this to be very true, even with nature.  I’ve been feeding birds, planting specific flowers for hummingbirds, and putting out hummingbird nectar for years.  I’ve had some most interesting experiences this summer with the little hummers.  Read more about hummingbirds.

I’ve determined that hummingbirds bathe on large leaves..for the second time I witnessed a hummingbird taking a bath on my lilac leaves in the sprinkler, an amazing sight!  She waited on a leaf until the sprinkler came around and then fluttered about so happily I could hardly contain myself!

Last night I was reading a current issue of Birds and Bloom magazine and there was an article about the fact that hummingbirds spend 80% of their day perched.  They suggested  putting out wire hangers for them because they’re just the right size for their tiny little feet.  That being said, this morning I was fiddling with a wire hanger in one hand and the feeder in another.  While doing this I heard a huge “buzz,” yes, the female ruby throated hummingbird was wanting a sip of nectar and couldn’t be bothered with the fact that I was making improvements to her feeder!  She was 6″ from me.  I held my breath to take in the moment.  Here I was, basically eye to eye with a beautiful hummingbird!  She hovered face to face with me for about 20 seconds.  She took a few sips and I swear she was wanting to land on my arm!  OMG!  That was the coolest thing ever!

I implore you to do something for nature.  Give back.  I know we give back in so many ways, but don’t we take nature for granted?  All the lovely birds and creatures out there are such gifts.  These tiny creatures are counting on me to help raise their young.  Why not put out a feeder and see what happens?  They’re not expensive, you can pick a feeder and instant nectar at a Home Depot or Menard’s for around $15. 

My back yard is truly an oasis.  I feel truly connected with nature.  I’m still amazed that the beautiful little creatures make it to such an urban part of the state!  They come all the way from Mexico and South America…that in itself is a miracle.

Take a moment to enjoy the gorgeous flowers, trees, and singing birds.  It’s good for the soul.

Have a blessed day.

Angie

Filed Under: Gardening and Food Stories | Tagged: Tagged With: ,

Bean Salad with Fresh Herbs….

Posted by on June 21, 2010

This is an outstanding salad to serve at barbeques and picnics!  Easy to prepare, fresh, and not full of mayonnaise.  It literally goes together in a matter of minutes.  The many different beans used make for a colorful and healthy salad.  Use fresh herbs out of your garden.

No fresh herbs?  You can add dried parsley, basil, and fresh red onion.

Bean Salad with Fresh Herbs
1 15 oz. can each:
Black beans
Great northern beans
Dark red kidney beans
Light red kidney beans
White kidney beans or Cannelli beans
½ cup parsley, finely chopped
½ cup fresh basil leaves, rolled tight and thinly sliced
3 tablespoons fresh chives, minced
2 tablespoons olive oil
½ teaspoon granulated garlic powder
¼ teaspoon granulated onion powder
½ teaspoon kosher salt, or a couple of pinches of table salt
½ teaspoon ground black pepper
2 tablespoons red wine vinegar or cider vinegar

1) Drain all canned beans into a large colander and rinse. Drain thoroughly. Add parsley, basil, and chives.
2) Drizzle with olive oil and gently mix until beans are coated. Sprinkle beans with garlic and onion powder, salt and pepper. Mix gently. Add vinegar and gently mix. Refrigerate until ready to serve. Store leftovers in the refrigerator.
Makes about 10 one half cup servings.

**The reason for adding the oil first and coating, is that it will make the seasonings all cling to the ingredients in the salad before adding vinegar.

Filed Under: Salads and Salad Dressings | Tagged: Tagged With: , , ,

Happy Father’s Day!

Posted by on June 20, 2010

To all Dads out there, I hope you have a great day!  Hope you enjoy good company and delicious food on your special day!

Angie

Filed Under: Uncategorized | Tagged:

"UFO"…..Unidentified Food Object….

Posted by on June 20, 2010

Any idea what these are?  A green tomato?  But what is the husk like stuff around them?  They are farmed and sold and are about the size of a clementine.  They are also harvested in the wild.  The ones found in the wild are about the size of a large cherry.

Any idea?  Have you ever eaten a “green salsa?”  If you have, you’re already enjoyed the tomatillo.  It is also referred to as a Mexican tomato.  Pronounced (toe-ma-tee-oh)  They taste nothing like a tomato, yet the insides do look a bit like one.  They have a very tart and fresh taste.  You want to buy them when the husk is easy to remove and the fruit is firm.    Being a gardener myself, I was very intrigued what the tomatillo flower looks like!  Very cool!

They are very easy to prepare.  I love the “fire roasted” taste in a salsa.  Simply peel away the husk and cook right on the grill to achieve a charred result as seen below.

Salsa Verde

(Green Salsa)

½ lb. tomatillo
1 medium Vidalia or sweet yellow onion
2 poblano peppers
1 juicy lime, juiced
1 small bunch cilantro
¼ teaspoon granulated garlic powder
½ teaspoons salt, or more to your taste
¼ teaspoon pepper

1) Preheat grill on high for about 10 minutes.
2) Peel onion, cut into large slices. Rub a small amount of canola oil on all slices and season with a pinch of salt and pepper, put on a plate to take to the grill. Peel tomatillos and rinse. Rinse poblano peppers.
3) To the grill. Place whole tomatillos, whole poblanos, and sliced onions on the hot grill. Remove tomatillo and onion once charred and set aside.
4) Once the poblano peppers are charred, place in a small bowl and cover tightly with a lid or plastic wrap. This will steam the peppers and the charred skin will be easy to remove. After about 20 minutes, remove lid or wrap and remove skin as best as you can, and seeds if you want a more mild salsa.
5) Place the charred tomatillo, peeled and seeded poblanos, charred onion and the rest of the ingredients into a food processor and pulse 10-15 times.   Taste, adjust seasoning if necessary. 

Enjoy with tortilla chips, with tacos or over spicy grilled fish.  Store in a plastic container with a tight fitting lid in refrigerator for up to two weeks.  Enjoy!

Filed Under: Uncategorized | Tagged:

Summer with teens…..

Posted by on June 17, 2010

I usually go through an adjustment period when school gets out.  It lasts until the end of August!

Angie

Filed Under: Uncategorized | Tagged:
« Previous Page
Next Page »