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Currently Browsing: My Joy of Cooking

My Key Lime Pie Recipe

After a few decades bringing food to potlucks, you develop your own go-tos to make. In the Summertime, my must bring is Key Lime pie. The recipe is ridiculously simple and the graham cracker pie crust tins make great carrying containers.

My key lime pie on Shalavee.com

Key Lime Pie

One premade graham cracker pie crust

4 egg yolks and one egg white

14 ounce can of sweetened condensed milk

¾ cup lime juice

Tub of Cool Whip topping

Kiwi fruit peeled and sliced

My key lime pie on Shalavee.com

The premade crust asks to be painted with egg whites

and precooked for 5 minutes at 375 degrees F.

Mix egg yolks, sweetened condensed milk, and lime juice

together and pour into crusts.

Cook for 15 minutes at 350 degrees F.

Chill in the refrigerator to set and then spread with whip cream

and decorate with slices of kiwis.

My key lime pie on Shalavee.com

The pie crusts come with plastic covers over them. I just invert the cover and recrimp the edges and off I go.

My salad go-to for potlucks is German Potato salad.

What do you bring for a Summer potluck?My key lime pie on Shalavee.com

And If you enjoyed what you read, subscribe, via the subscription box in the sidebar, to my thrice weekly posts via your emailbox. And visit me on Instagram to see my daily pictures, friend me or like my page on Facebook. Or come find me on Twitter or Pinterest too. I am always practicing Intentional Intouchness so chat at me please. I live for conversations.

And, as always, Thanks to you for your visit.

 

Tunisian Stew

I was first introduced to Tunisian Stew, aka Seven Vegetable Stew, when a friend hosting an annual dinner party served it. I was dubious about the meatless stew but was surprised at the substantial texture and the exotic and Middle Eastern flavors including Tumeric and Cinnamon. This vegetable stew is a good go-to when I’ve got my vegetarian family members coming over as it boasts lots of flavor as the fennel and raisins are a sweet component.Tunisian Stew on Shalavee.com

Although I feel the addition of the feta and toasted almonds on top are necessary for salty bite and the crunchy texture, vegans may need to find a vegan feta option. The suggestion is to also serve this over couscous. Although a whole wheat couscous can be found at Trader Joe’s, I think rice would be just as nice if you want to go gluten free.

And for meat eating fans, if you want to serve a few slices of a pork or beef roast with it, I’ve done that too.

 

Tunisian Stew
aka Seven Vegetable Stew

To be Served with Whole Wheat couscous, sliced toasted almonds, and feta

3 Garlic cloves smashed
(2 small turnips but I omit because not a fan)
Yellow onion quartered, root end in tact
Large carrot (or two) cut into 2” chunks
Fennel bulb thickly sliced and root end in tact
½ cup Golden raisins
1 TB Ginger peeled and chopped (or try grating and the peel gets out of the way)
1 TB Kosher Salt
2 Tsp Cumin
2 Tsp  Paprika
2 Tsp Sugar
1 ½ Tsp ground Turmeric
1/8 Tsp Cloves (or dash of ground)
1 Cinnamon stick (or couple dashes ground)
2 Cups Water
1 lb Butternut squash peeled and 1 inch wedged
1 Small Zucchini (or two)
(Half head of cauliflower florets)
 15 ½ oz can chickpeas, drained
( 4 sprigs of flat leaf parsley tied together)
1 Cup canned Whole Tomatoes with juices (plus more if wanted)

– Put garlic,(turnips),onion, carrot, fennel, raisins, ginger, salt, cumin, paprika,
sugar, turmeric, cloves, and cinnamon in pot with lid and add 2 cups Water
and bring to a boil and then simmer to soften the veggies for 10 minutes.

– Halve and seed and wedge the butternut squash. Add into pot :
(parsley) chickpeas, tear the tomatoes, cauliflower and the carrots,
 stirring and simmering another 15 minutes and then add zucchini squash in the
last 5 minutes as it will cook to mush fast.

– Remove cinnamon sticks and parsley if used and serve over couscous with
almonds and feta.

Expect to have a lots leftover so this stew makes a great option for a supper with a lot of guests. And it lasts for a while in the refrigerator. Enjoy!

 

And If you enjoyed what you read, subscribe, via the subscription box in the sidebar, to my thrice weekly posts via your email box. And visit me on Instagram to see my daily pictures, friend me or like my page on Facebook. Or come find me on Twitter or Pinterest  too. I am always practicing Intentional In-touchness so chat at me please. I live for conversations.

And, as always, Thanks to you for your visit.

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A Warm Salad?

This is a republication of an old favorite from 2012. Hope you feel inspired to cook from it. I can always use some inspiration.

I’d promised to pass along my recipe for a yummy warm salad with garbanzo beans (aka chick peas), orange zest, tomatoes, and salmon to my friend. Having pulled the recipe out of the box, it was last spotted with a pile of papers in the office area. That was about a week ago. I seem to have misplaced the recipe card. I have searched for it under my chair, inside my books, and even online but to no avail. And thinking about it gave me the appetite to have it in my belly immediately. So this was my solution with what I had on hand.

Warm some olive oil in a skillet.

Then Add

2 stalks of celery, half-inch sliced across

Half a red onion chunky chopped

A cup of red cabbage chunks

Sauté for two minutes to take a little of the edge off. Then add

Small can petite diced tomatoes

Can of garbanzo beans

Half cup each sliced dried apricots

And pitted kalamata olives

Then stir and add

Homemade balsamic dressing

Dash of Herbs de Provence

Ground coriander

Ground marjoram

Salt and pepper

Juice and zest of an orange or even some fruit juice

 

Serve on a bed of mix greens topped with warmed salmon filet and a slice of toast. Because it was a warmed salad , it still feels good to eat even on a chilly day. And visually, it is an edible rainbow. Gorgeous red, purple, orange, and brownish purple chunks amidst little beige orbs and green crescent moons. All atop leafy greens and a salmon pink crown. I was even thinking a nut on top would be fun. Or crumbled feta or blue cheese.chickpea salmon aka warm salad on Shalavee.comsalad

This isn’t exactly what I had in the other recipe. And I didn’t have an orange in the house or I would have added the juice and zest. But it hit the zone if not the spot of what I was after. Righteous in many ways, sweet and salty, it reminded me of a caponata. Create variations according to your taste. Enjoy your food or you’re doing it wrong.

If you enjoyed what you read, subscribe, via the subscription box in the sidebar, to my thrice weekly posts via your emailbox. And visit me on Instagram to see my daily pictures, friend me or like my page on Facebook. Or come find me on Twitter or Pinterest too. I am always practicing Intentional Intouchness so chat at me please. I live for conversations.

And, as always, Thanks to you for your visit.

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Food Porn

I realize that you may or may not know how much I love to cook. I do take pictures sometimes of what I make but I even more seldomly am posting them. I don’t know why. Well maybe it’s because there’s a lot that goes into being a food blogger. Except who doesn’t like oggling the pictures. And we all need some inspiration to be in the mood for food to make. So I’ve decided to give you a food porn picture-athon for today only. Enjoy!

gardentomatoes on Food Porn on Shalavee.comHomegrown garden tomatoes went into gazpacho (recipe here) and homemade tomatoes sauce and got roasted by the cookies sheet full. Roasted sungold and grape tomatoes became my ketchup with my breakfast eggs.

gazpacho on Food Porn on Shalavee.com

Fresh tomatoes and garlic on Food Porn on Shalavee.com

img_20160821_172638568

cooking-peppers-and-onions-and-freezing-the-pablanos on Food Porn on Shalavee.com

Cooking peppers and onions and freezing the garden poblanos that grew like gangbusters.

gluten free pizza on Food Porn on Shalavee.com

Gluten free pizza has the best texture but sadly tastes like nothing.

crabs-an-eastern-shore-maryland-delacacy gluten free pizza on Food Porn on Shalavee.com

Two years in a row I’ve celebrated my birthday with crabs. This years bushel did not disappoint. Sweet and fat and too many were left over. Accompanied by Maryland Silver Queen sweet corn and more slices of homegrown tomatoes with mozzarella and basil and our meal is complete.

 

eastern-shore-corn-porn Food Porn on Shalavee.com

sausages-and-biscuits on Food Porn on Shalavee.com

I was raised on Midwestern breakfasts. Biscuits, sausage, and gravy. And poached eggs not pictured.

I thought for a moment these were my killer crab cakes sizzling in the cast iron pan, the recipe for my Faidley’s crab cakes you can find here on this post. They’re just pork sausages to make the gravy to go with the biscuits for which  the biscuit recipe can be found here. And I’ve taken to using frozen salted butter chopped into the flour mixture in a Cuisinart.

The resulting biscuits are to die for.

 

biscuits in-the-pan on Food Porn on Shalavee.com

chicken-wild-rice-and-mushroom-soup

And a chicken, Portobello mushroom, and wild rice soup I whipped up recently because it’s become soup season now. Fair-the-well sweet Summer garden food. Hello heavier more caloric winter feasting food. We’ve missed you.

And If you enjoyed what you read, subscribe, via the subscription box in the sidebar, to my thrice weekly posts via your emailbox. And visit me on Instagram to see my daily pictures, friend me or like my page on Facebook. Or come find me on Twitter orPinterest too. I am always practicing Intentional Intouchness so chat at me please. I live for conversations.

And, as always, Thanks to you for your visit.

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Making Fresh Pasta for the Fresh Tomato Sauce

Usually in August every year, when the tomatoes begin to stack up, I suddenly need to make tomato sauce. I roasted the cherry and grape tomatoes and added them into the sauce for a twist. It was so sweet I had to add a little rice wine vinegar to bring back some acidity.

Making pasta on Shalavee.com

And since I’m making fresh tomato sauce, it’s also the perfect time to make homemade egg pasta. There is nothing in the world like fresh pasta. And luckily, the making of the dough is one thing that three-year olds like to help with and can actually help with.Making pasta on Shalavee.com

Making pasta on Shalavee.com

So this time it’s Fiona who cranked my pasta machine handle. And other than cranking it the wrong way several times (“The other way, the other way”), it went pretty well. Until Eamon came in and wanted a turn and she threw a fit and stormed out. Making pasta on Shalavee.com

The process is about as easy as it gets but you do need the machine to do the rolling and cutting of the dough. We’ve gotten our money’s worth out of it alright. And as long as there’s a young one in the house, I’ll have to do less of the work. See this previous post on making the dough for this linguine or raviolis and for more pictures and a recipe.

And If you enjoyed what you read, subscribe, via the subscription box in the sidebar, to my thrice weekly posts via your emailbox. And visit me on Instagram to see my daily pictures, friend me or like my page on Facebook. Or come find me on Twitter orPinterest too. I am always practicing Intentional Intouchness so chat at me please. I live for conversations.

And, as always, Thanks to you for your visit.

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