Let them eat pie!

Himself has a big heart and a weak spot for people needing help.
For a year now a young lady comes by on Sunday night twice a month selling fruit, Mango and oranges in the winter and strawberries in the spring and summer.
Not being able to say “no thank you” he buys a flat from her every time. I take some to work, Himself cuts up the remainder and in the freezer I now have 8 cups of frozen strawberries.
Two weeks ago I signed up for organic fruit and vegetable delivery from a nearby farm.
In the box that came today was some lovely produce.

See that pretty red stuff on the right? It’s rhubarb, I don’t like rhubarb. My mom used to make this dessert with it and I can still taste it in my memory.
Himself was pretty happy with it and requested a pie.
So after a search on the web I found this recipe.
It solves my strawberry abundance as well as take care of the Rhubarb and I know it will make for a happy Himself.

Strawberry-Rhubarb pie.

1 cup regular sugar
1/2 cup brown sugar
3 tbsp. flour
1/4 tsp. ground cinnamon
3 cups rhubarb, cut into 1/2″ pieces
2 to 3 cups sliced fresh strawberries
1 egg slightly beaten
1 tbsp. butter
2 pie crusts

In large mixing bowl, place clean sliced strawberries and rhubarb.
Sprinkle on the top of the fruits; both white and brown sugars, flour, and ground cinnamon.
Gently toss to coat all of the fruit.
Let stand for about 15 minutes.
Meanwhile, prepare and roll out one of the pie crusts in to a deep dish 9″ pie pan (glass preferred). Push down to fit the pan nicely, take a fork and poke a few spots on the bottom.

Stir the fruit gently again but this time add the slightly beaten egg (saving a few drops for the top of the crust).
Place mixture into prepared unbaked crust.
Once you level it to your liking add a tablespoon of butter to the top of the fruit (I add four thin slices), place the other prepared crust to the top of the fruit.

Take both the bottom and the top crusts and pinch or roll them together then flute to make it pretty.

Take the reserved egg and pour this on top of the crust and spread it all over; you do not need much because all you want this for is to sprinkle regular sugar on top of the crust. Sprinkle the sugar over the egg.

Cut slits on the top crust which allows steam to escape.

Bake at 350°F for approximately 1 hour.

Enjoy!

Happy Wednesday

Road trip, done.

If you were wondering where I disappeared to these last few days let me update you.
My oldest daughter chose a school out of state, in fact 5 states over and 2 timezones removed.
She has been coming home to California from Illinois for breaks because the dorms close and she has nowhere to go but home.
May 8th was the last day of finals and I flew out to help her pack and move out of the dorms.

I’m the type of person that likes to plan things and make everything as easy as possible, a trait I hope I have passed on to my kids. Time will tell.
For the last few days we sorted and packed.
The biggest issue that you encounter is with a child out of state is where to store their things.
School offered storage only for exchange students so I rented a small storage unit in town.

I found that on this trip it was a bit easier to stick to eating properly, two new eateries had opened in town.
One is in a bar and their slogan is “food without compromise”


(crappy iphone photo but it’s shrimp stuffed with crayfish over rice)
It was quite good food.

Long story short, all got packed in the car

And the storage unit.

Going to be blogging about food again tomorrow!

Swedish Chef Sunday

Bet you didn’t know this side dish was originally Dutch?

I love coleslaw on a hot day but the store bought kind is not my taste.
Did you know that coleslaw is named after the Dutch words kool (cabbage) and sla (salad)? Yes, this American barbeque favorite is actually Dutch!
Ingredients:

For the dressing:
1/2 cup mayonnaise
1 tsp grainy mustard
1 tsp white wine vinegar
For the salad:
1/4 head red cabbage, finely chopped
1/4 head white cabbage, finely chopped
2 carrots, grated or cut into tiny cubes
1 red bell pepper, cut into small cubes

Mix the mayonnaise, mustard and vinegar together for the dressing.
Place the remaining ingredients in a large bowl, add the dressing and toss until everything is just covered.
You can buy the cabbage pre-shred, just don’t use the dressing that comes with it.

Happy Wednesday!

When we were in Japan Town I bumped into a rack full of amazing gadgets.
The store would not let me take pictures but I took the name and googled them.
This company is brilliant!
Their name is Fred and Friends and they have some of the funniest gadgets.
Hope it brightens up your Monday!

Link

Swedish Chef Sunday

Happy May 5th to all my Dutch friends.

Today is Bevrijdings Dag in the Netherlands.
It’s to commemorate the liberation from the German occupation on May 5th 1945.
It tends to be a big party mostly in Amsterdam.

In honor of this day I will make Himself and Bubble Wrap Boy a dessert my mom made a lot when I was younger.
It’s easy,cheap and thinking of this recipe I can almost taste it!
It’s not low-carb and it has sugar so I might just only take a bite to taste it.

Rijstepap (rice pudding)
4 1/4 c. milk
1/2 c. rice
5 tbsp sugar
1 cinnamon stick (2 inches long) or 1 tsp cinnamon
1/2 vanilla bean split lengthwise (or 1 tsp vanilla extract)
brown sugar for garnishing (optional)

Combine the milk, rice, and sugar in a heavy pot and bring to a simmer over medium heat, stirring occasionally with a wooden spoon to separate the grains.
Add the cinnamon stick and vanilla bean, cover and simmer over very low heat for 30 minutes or more, until the rice is tender and has absorbed the milk.
Do not stir the rice during this part of cooking.
Discard the cinnamon and vanilla, pour the rice pudding (rijstpap) into small bowls
Place in the fridge to cool faster
Sprinkle with brown sugar before serving.

Enjoy!

Sorry for the delay in post.

I had a bit of an off day today. A friend passed away on Tuesday and today was his memorial.
Because Friday has always been fish and I like to buy it on the day itself that didn’t happen today.
After the memorial all I wanted was to go home to my family and not cook.
(I did hang out at my favorite yarn store for a bit)
Once home a look in the freezer found breaded cod filets and the fridge had a bagged salad.
Bubble Wrap Boy (new name for The Boy because he broke a finger last week, making it the 2nd trip to the ER in 3 weeks) was at a friends house for dinner.
Not wanting to cop out on everything pre-made I thought up a sauce to go with the fish.
It will go with fried fish as well as grilled salmon.

1 tbs yogurt
2 tbs mayonaise
1 tbs mustard,course ground but if you have the “smooth” kind that is fine (no American yellow mustard though!)
2 tsp dried dill
pepper to taste

Mix all ingredients and chill for 15 minutes.

Enjoy!

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