Fresh Strawberry Pie

Local strawberries are available at the farm market now, so on Sunday, I made a strawberry pie as part of our Father's Day dinner. The pie crust recipe is based on one I clipped from a magazine years ago, and the pie filling is based on one in the Better Homes and Gardens Cookbook I received almost 20 years ago as a bridal shower gift. I have doubled the amount of strawberry glaze the cookbook calls for, because I slice the strawberries rather than use them whole. The recipe which follows, is the way I make it.

You will need about 6 cups (1 and a half quarts) of fresh strawberries altogether - and more to nibble on while you work. Better get at least two quarts! *grin*

Pie Crust

1/4 cup shortening (I use Smart Balance Non-Hydrogenated Shortening)

1 cup flour

2 to 3 Tablespoons cold water

Cut the shortening into the flour, using a pasty cutter or the whisk blade of a mixer. Add cold water until dough forms. Roll out on floured surface and transfer to pie dish. Pierce with a fork. Bake until lightly golden (maybe 15 minutes - keep your eye on it!)

Strawberry Glaze

2 cups fresh strawberries

2 cups water

1 and 1/2 cups sugar

6 Tablespoons Cornstarch

Place strawberries and water in pan. Smash berries into small pieces (with potato masher.) Bring to boil, then turn down and simmer 2 minutes. Strain, retaining juice and discarding berry "pulp." Place sugar and cornstarch in pan, and whisk in strained juice. Simmer over medium heat, stirring constantly, until thickened and translucent.

Assembling the Pie

Slice about 4 cups of strawberries, then layer in the cooled, precooked crust, alternating with glaze. I start with a layer of glaze in the bottom of the crust, then lay in a single layer of strawberry slices, then pour on a layer of glaze, more strawberries, etc. Make the top layer as pretty as possible, saving some large, nicely formed slices for this layer. Chill about 3 to 6 hours before serving.

photos by Haiku, June 17, 2007

Rice and Roasted Vegetables

I like the simplicity of eating just rice with roasted vegetables. If you add a protein-rich legume to the mix, you have a complete, healthy meal. Tonight we roasted chick-peas and edamame (soybeans) with sweet potatoes and served them with rice, cooked in vegetable broth and seasoned with turmeric and black pepper to taste.

You can really use any combination of vegetables and seasonings, but we used this tonight:

2 small sweet potatoes, peeled and cut in small cubes

1 15 oz. can chick peas (garbanzo beans)

about 6 to 8 oz frozen edamame, thawed and shelled

crushed red pepper, crushed garlic cloves and paprika to taste

Roast in a 400 degree F. oven (start the sweet potatoes first for about 10 or 15 minutes) until everything has a bit of golden brown color.

Simple and delicious... and look at all that healthy color!

A Really Simple Breakfast

Sometimes I don't want to make a recipe. I just want to eat something really simple, almost straight "from the vine." This morning's breakfast was along those lines. I halved an avocado and removed the pit. I filled the center with some store-bought (gasp!) red-pepper hummus and sprinkled it with paprika. Wah-la! Breakfast, eaten with a spoon. It was perfect!

photo by Aisling, June 3, 2007