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

Tofu and Broccoli Fried Rice

Ingredients:

* 2 TBSP Olive or Canola Oil
* 1 medium onion
* 5 cloves garlic
* 8 oz chopped fresh or frozen broccoli
* Approx 1 tablespoon sesame seeds or Asian Grill Seasoning Mix
* 3 or 4 cups already cooked Rice
* 8 oz Extra Firm Tofu
*Soy Sauce

Directions:

Cut the tofu in small cubes. Splash with a small amount of oil (maybe 2 teaspoons), soy sauce and seasonings (cayenne, paprika, black pepper, etc.) Bake at 400 degree for about 20 minutes until golden brown and "toasty."

Saute onions in oil over medium heat until translucent. Add in garlic and broccoli. Sprinkle with sesame seeds or Asian Grill Seasonings. Stir until garlic is tender. Cover with rice. Sprinkle with Soy Sauce (and any other seasonings that appeal to you!) You can add 1/2 to 1 cup veggie broth with 2 tablespoons cornstarch stirred into it to thicken if you wish, or leave it as is without a sauce.

Remove the tofu from the oven and toss gently into the fried rice.

Mix it up: Add more color and flavor with carrots, and red pepper, and scallions. Or add Asian flair with water chestnuts, bamboo shoots or bean sprouts. This is a vegan version, so there is no egg, but you can certainly add it. We vary the seasonings and vegetable ingredients based on what we happen to have on hand and be in the mood for. I often use left-over rice so the quantity varies.

Lemon & Oil Salad Dressing...

This is a method more than a recipe. I vary the ingredients according to what is on hand and what I am in the mood for. The basic idea is to mix about equal amounts oil and acidic juice (I use more juice and less oil), add crushed garlic and seasonings, shake and let the flavors blend.

1/4 cup oil (such as extra virgin olive oil or canola)

1/3 lemon juice (or lime juice, or vinegar of choice)

2 to 3 cloves crushed garlic

1/4 teaspoon crushed red pepper (more or less to taste)

2 teaspoons herbs (oregano, thyme, tarragon, whatever you like!) (Again: use more or less to taste!)

Just put all of the ingredients in a jar, put on the lid and shake well. Taste test and adjust seasonings. Allow to "rest" for a while so that the flavors blend before drizzling on green or pasta salad. Recently I have made this with a combination of Canola Oil, Lime Juice, Garlic, Crushed Red Pepper, Thyme and Oregano. It was delicious!

photo by Aisling, Greek Oregano in the herb garden, May 6, 2007

Eating the Rainbow

I try to add as much color to my cooking as possible, hoping to maximize the nutritional value through the variety of antioxidents and phytochemicals that come in different colored fruits and vegetables. Last evening's salad was an example. I just used what was at hand, to create a colorful, healthy main dish salad.

It included:

• Cooked red beans


• Slivers of aspargus


• Bits of red onion


• Shredded carrots


• Homemade tomato salsa


• Red Peppers


• Baby Spinach


• and Ribbons of Romaine Lettuce

Haiku made a lemon juice and oil dressing, infused with garlic and herbs which we drizzled liberally over our salads. Some steamed aspargus and baked potatoes with chives rounded out the meal for the vegetarians. The omnivores added a little something from the BBQ, and everyone was happy!

photo by Haiku, April 22, 2007

In my pantry: IZZE

Several months ago Haiku and I stumbled across a new-to-us product that we were eager to try: IZZE Sparkling Clementine. The beverage was crisp and refreshing; we were not disappointed. Since that time we have tried many of the available flavors and have enjoyed them all. I believe my two favorites are the Sparkling Blackberry and the Sparkling Pomegranate. Their website is fun to peruse: IZZE

I am eager to learn more about their involvement Project Reach which is briefly referred to on the product packaging. This project, in coordination with Global Education Fund, provides education based development for the farm workers and their families in the regions which provide the fruit for the IZZE products. Read more about this project here: IZZE & Project Reach.

I like what the manufacturer says about their product, right on the glass bottle: "We stay true to the fruit. IZZE is naturally sweet. No refined sugar. No caffeine. No artificial anything. Ever. It's just natural fruit juice with a splash of sparkling water. Naturally delightful. Refreshingly different."

It's nice to have an alternative to my usual water, coffee or tea, that I don't have to feel guilty about! *grin*

photos by Haiku, April 17, 2007