Friday, 10 August 2012
Country Grape Pie
Topic: Recipe
It started out innocently enough.
I simply wanted to pick up a few grapes for my chickens and there were sacks of seedless grapes of all colors piled in the fresh market section of the store. And they were inexpensive so it was easy to pick up a few large bunches on my way out of the store.
But, once home, it appeared that they multiplied en route and, one thing led to another, and before I knew it, I was making a GRAPE PIE.
This recipe is a very quick and a lower carb version of the classic Grape Pie--which is usually 2 crust and involves separating the skins from the pulp, cooking and thickening the pulp, etc.
Instead, you just use a frozen single crust pie crust, a crumble topping and no prep on the grapes except washing.
Grape Pie
Preheat oven to 400 degrees.
Defrost a 9 inch deep dish pie crust.
Clean and rinse 4-5 cups of seedless grapes (I used red seedless, but any color or even combination of colors will do.)
Make a “Crumble topping” with ¼ cup flour, ½ cup quick oats, 2 pkts. Stevia, 2 tbsp. Butter, dash of cinnamon, nutmeg to taste.
Sprinkle about 1/3 of the crumbles on bottom of pie crust.
Add grapes, without excess water- dry on towel if needed, after rinsing.
Sprinkle remaining crumble over top.
Bake at 400 degree about 45 minutes, until browned and grapes are cooked and soft.
Cool thoroughly before cutting. One pie should make 8-10 servings, it's “fruit-filling”.
Top with whipped topping, as desired.
Posted by Karen
at 15:07 CDT
Saturday, 28 July 2012
Pizza Casserole in the Crockpot
Topic: Recipe
Now I know you are running this Summer--it's Vacation Bible School time, and Summer Camps for kids, and maybe even Sports Try-outs. So, with lots of places to be, try a quick Crockpot Dinner that should work for about everyone's tastes. Add a fresh salad and you're done.
Pizza Casserole
(serving 6-8)
Brown 2 lbs. of ground beef (or turkey or chicken)
Add 1 jar of Pizza Sauce.
Prep your crockpot with spray-oil
Layer 1/2 of the meat mixture on the bottom.
Sprinkle 3 oz. of Shredded Mozzarella Cheese.
Add your favorite vegetables for pizza next. I used chopped spinach, garlic and a couple random tomatoes from the garden. Note that youcan toss in pepperoni here, too. How about considering chopped broccoli, onions, or even just fresh tomatoes, mushrooms, and fresh garlic?
Layer the remaining 1/2 of meat mixture.
Top with additional 3 oz. of Mozzarella Cheese and a sprinkle of parmesan and additional pizza spices acc. to taste.
Cook on "low" about 8 hours.
You're ready to serve.
Posted by Karen
at 18:25 CDT
Sunday, 22 July 2012
Tomato-Red Pepper-Goat Cheese Quiche
Topic: Recipe
Here's a fast recipe for a lovely quiche--and a way for you to start using those little cherry tomatoes that are popping up. It's also versatile in that it can be served for any meal, hot or cold, and even makes a great appetizer for a multi-course dinner party!
Tomato-Red Pepper-Goat Cheese Quiche
Preheat oven to 350 degrees.
Start with :
1 unbaked, 9 inch pie crust
Filling:
1/2 pint cherry tomatoes (I used yellow ones, red are fine), cut in half and seeded
1 small red pepper, chopped
6 oz. goat cheese
4 eggs, beat in a measuring cup, then add milk to make total volume with eggs 1&1/2 cups.
In a large bowl, combine the filling ingredients as above. Season with ground pepper.
Pour into unbaked pie shell and bake about 1 hour until fully set.
Add a nice green kale or spinach salad and what else could you want?
Posted by Karen
at 18:05 CDT
Updated: Sunday, 22 July 2012 18:06 CDT
Wednesday, 18 July 2012
Ice Cream, anyone?
Topic: Home environment
Been very busy--like everyone else, it seems this Summer. So, when I found this Cuisinart Ice Cream Maker in my kitchen cabinet, I couldn't wait to pull it out and treat myself to some really good and really easy ICE CREAM.
It's very easy. First, freeze the insert in the freezer overnight. Then place it in the machine and add your ingredients. Turn it on and in about 20 minutes, you've got up to 1 and a half quarts of ice cream. Too much for a couple of people, so I elected to make a quick pint or so of strawberry ice cream. 1 pint of cream, 4 oz of crushed (over-ripe) strawberries with the juice. If you want it sweeter, add a pack or two of Stevia.
Don't stop with strawberry, try any crushed fruit.
And don't stop with cream when ice MILK or Yogurt will also make a nice icy dessert.
In fact, don't stop with dairy bases, you can also make nice fruit ices or savory SORBETS--dig into those interesting palate cleansers--don't stop with desserts!
In fact, once you have your ice cream maker out, try every frozen concoction you can think of--they will all be great. It's going to be one, long, hot Summer. I will share more recipes as the Summer lingers, but get your machine out now and don't miss a moment.
Posted by Karen
at 22:10 CDT
Thursday, 5 July 2012
My First Zucchini>>Zucchini Bread
Topic: Recipe
I know--you're probably already grilling zucchini, making kabobs, stir-frying, etc ...
But I am in a part of the country with a drought, added to a tiny growing season- so I was ecstatic to find a zucchini this morning.
A zucchini, meaning...just enough to make ZUCCHINI BREAD!!!
Zucchini Bread
Makes 1 LARGE loaf (9”x5”)
Prep Pyrex or other large loaf pan with spray oil.
Preheat oven to 325 degrees.
2 c grated zucchini
1 cup Splenda-Sugar Blend
3 large eggs
1 cup canola oil
1 tsp. vanilla
Beat eggs and combine with above in a large bowl.
In a separate bowl, combine these dry ingredients:
2 cups flour
1 cup quick oats
1 tsp baking soda
1 tsp baking powder
1 tsp freeze-dried or fresh shredded lemon peel
1 tsp salt
2 tsp cinnamon
Stir in dry ingredients into the wet ingredients until moistened.
Add 1 cup Golden Raisins
Bake at 325 degrees for 60-70 minutes until a toothpick is clean. Remove to cool 10 minutes in the pan, then remove from pan and cool.
And, here it is, and yes...the slice that's out I had to try and ...yes...it's good...
Posted by Karen
at 16:40 CDT
Sunday, 1 July 2012
Crockpot "Minute" Steak
Topic: Recipe
I know...it's hot, humid, maybe rainy outside. It's even too hot and humid to stand over a grill and cook. The swimming pool is calling you (after your yard and gardening chores are done). Maybe there are baseball games for the kids...
So, I am proposing a savory dinner that won't heat up the house, yet will satisfy your hunger after a days' worth of outdoor physical activity. How about having this plate of food greet you after your busy day is over?
Great comfort food... Here's what you need for the steaks--make it easier with premade mashed potatoes and frozen green beans.
Crockpot Minute Steaks
4 generous servings
Prep crockpot with spray oil.
You'll need 8 pieces of minute or "cubed" steak(about 1&1/2 to 2 lbs) . Cubed steak is an inexpensive cut of beef that has been cross-hatched and pounded flat.
Flour and season both sides of the cubed steaks, then brown both sides of the steaks in a frying pan with a little olive oil.
Place the floured and now browned steaks in the crockpot.
Saute 1 large sliced onion in olive oil until carmelized. Place carmelized onions over the steaks. Add 1 can of undiluted beef broth (or 2 cups of your own homemade broth)--now if you have NO time at all--you can substitute 1 (14.5 oz) can of undiluted French Onion soup for the carmelized onion and beef broth.
Cover and cook on "low" 8 hours or all day until done.
Here's what you'll have at the end of the day. Enough for 4 (or more!) big appetites and extra au jus for the doggies.
Posted by Karen
at 13:40 CDT
Wednesday, 27 June 2012
Cherry-Blueberry Pie
Topic: Recipe
I know this recipe seems out of character for me...
I'm usually posting very low carb recipes, for a reason--they're healthier! But, the blueberries looked so good in the market and, it's a special day for celebration today, so... here's a compromise for a simple, but special dessert.
As teenagers aiming to act like sophisticated adults, a dear high school friend and I would go to a cafe for deep conversation, coffee, and blueberry tarts. The fruit tart is permanently associated with happy memories of youth for me.
This quick recipe, using a premade crust and canned cherry pie filling along with fresh blueberries is a fair equivalent of the "real thing."
Cherry-Blueberry Tart
1 unbaked deep dish 9" pie crust (premade, or your own)
1 can of "No Added Sugar" Cherry Pie Filling
1 pint of cleaned and drained, fresh Blueberries
Preheat oven to 400 degrees.
Put canned pie filling into a bowl and stir in the blueberries.
Put the berry mixture into the pie crust.
Bake at 400 degrees for about 30 minutes until the crust is browned and berries are cooked through.
Cool, then serve topped with whipped cream (or whipped topping) or refrigerate until cold and top entire tart with whipped topping,
Store all leftovers in the refrigerator.
Posted by Karen
at 09:56 CDT
Saturday, 23 June 2012
Feta and Roasted Red Pepper Quiche
Topic: Recipe
Here's a quick recipe that's perfect to bring along cold or hot for a buffet...to serve as an appetizer or main course...and suitable for any time of the day or night.
And only a handful of ingredients--how can you not try it?
Feta Cheese and Red Pepper Quiche
Start with 1 9inch unbaked, deep-dish pie shell, your own or pre-made. (Note: if you are trying to minimize carbs, then take a knife and circle the top, eliminating the crust above the lip of the pan).
Preheat oven to 350 degrees.
Prep and dice 1 large red pepper. Toss with 1-2 tsp. Olive oil and roast 8-10 minutes until tender.
In the bottom of the pie shell, place 6 oz. Feta cheese crumbles.
Place the diced red pepper on top.
Whisk together 3 large eggs and ½ cup of milk . Pour over the feta cheese and red pepper.
Season with some freshly ground pepper and herb de Provence, if desired.
Bake at 350 degrees for 1 hour until fully set.
Quiche is excellent hot or cold. You'll love the different texture that occurs because of the feta crumbles.
Posted by Karen
at 17:07 CDT
PAINT the DOOR!
Topic: Home environment
The morning was so beautiful when I woke up, I decided it's the PERFECT day for doing a quick little project I've had in mind...
PAINT THE DOOR
I'm a big believer in the mood effects of color and, one thing's for certain--what is greeting you immediately as you approach your house is a door. Now, everyone knows this about the FRONT door, And all of you reading this certainly have a happy, welcoming front entry door.
But, that's for guests, right? You usually come in through a garage or back door. But, it's still YOUR welcoming to your home. So, match your color to enhance your mood.
My project today was to paint the entry from the outside into our "mud room" where I find myself going in and out several times a day. I also just placed a little bistro table and chairs outside that entry door so an accent door will actually ground my personal wine bar and enhance that mood, too.
So, here goes, I continued with the same accent color as interior doors in the mudroom and the same accent color as my front door. And I am using a high gloss because it's super durable and easy to wash. Another plus is--while I have the paint out, I can inspect my other doors and touch up nicks and scratches of wear (and dogs.)
- clean, then prep surface with a little light sandpaper
- trim out with a small brush
- then paint and let dry
It's SUCH a happy difference from boring white, isn't it? Now, get out and spend literally under an hour of your physical time for a happy ending...or should I say a "Happy entry every time"?
Posted by Karen
at 09:24 CDT
Thursday, 14 June 2012
Chopped Salads--Hot weather favorites!
Topic: Recipe
I really love chopped vegetable and fruit salads but hate the prep work involved. I also don't have any of the vegetables or fruits yet in season in my garden. However, that doesn't mean I can't work around these problems!
How about two quick recipes for “chopped salads” that require very little chopping prep time and can be made with simple ingredients available in any market ???
Both of these salads together would be a nice little lunch/brunch.
And, they'd be great company for grilled meats .
Or, they can make great accompaniments for some spicy beef enchiladas, tacos or fajitas (on low carb tortillas , of course)
Chopped Vegetable Salad-Southwestern style
1- 14.5 oz can of corn, rinsed and drained
1-14.5 oz. can of black beans, rinsed and drained
1 4 oz can of chopped green chilies
1- 14.5 can of petite diced tomatoes, drained*
1 small onion, chopped
2-3 stalks of celery, chopped
Fresh cilantro, chopped – or 1 generous tablespoon of freeze-dried cilantro
(*Note: you don't need the tomato juice in the salad, but don't waste it, reserve it to add into a future soup, stew, etc)
Dressing: Whisk ¼ c. lemon juice, ¼ cup olive oil, 1 tsp. Chili powder, 1 tsp. Cumin, red pepper flakes (optional)
Combine vegetables in a glass bowl. Add dressing and toss, refrigerate to chill thoroughly and toss again before serving.
Chopped Fruit Salad
1 pint of fresh blueberries, cleaned and rinsed
1 navel orange, peeled and sections chopped
2- 4oz.(snack pack size) “No-Sugar -Added” mixed fruit cups, WITH the juice
Combine above in a glass bowl. The juice in the snack cups is sufficient for dressing. Add a few chopped mint leaves for optional flavoring if you'd like! Chill and serve.
Posted by Karen
at 09:09 CDT
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