Apple and Strawberry Crisp for Two

Crisp is the perfect easy dessert and best of all, it can be put together earlier in the day and baked fresh at dinner time!

Also a great way to use those 2 wrinkly apples you have left in the bottom of your fridge that no one wants to eat!

Ingredients:

2 small apples, diced

3 large strawberries, diced

2 tbsps sugar

1 tsp flour

2 tbsps flour

2 tbsps oats

1 tbsp brown sugar

1/4 tsp cinnamon

pinch of salt

1  1/2 tbsps melted butter

Combine the apples, strawberries, 2 tbsps sugar and 1 tsp flour and divide into two buttered ramekins.

Then combine 2 tbsps flour, 2 tbsps oats, brown sugar, cinnamon and salt. Add the melted butter and top each serving with the crisp mixture.

Bake at 400 F for 20 minutes.
Serve plain, with whipped cream or vanilla ice cream.

Chocolate Dipped Strawberries

Always a classic!

All you need is chocolate and some nice big strawberries!

Once you wash the berries make very sure that they are completely dry before dipping, otherwise things just won't go right.

Melt some semi sweet or dark chocolate in the microwave, 20 seconds at a time, until almost melted. Add a little solid shortening (Crisco). I added about 1/4 tsp to 4 oz of chocolate. Stir until completely melted then dip the berries in one at a time. Set them on a parchment lined baking sheet.

Melt some white chocolate for the drizzle but melt it very slowly as white chocolate for some reason has more tendancy to seize. Once it's nice a smooth spoon it into a small plastic baggie, snip the corner and drizzle.

Sprinkle on some coloured sugar before the chocolate sets.
Keep refrigerated until 30 minutes before serving.

Make a bunch...they go fast!

Old Fashioned Chocolate Meringue Pie

This pie uses 70% dark chocolate... dark chocolate is good for you! So make your heart happy and go for another piece of pie! And share it with your sweetheart! Happy Valentine's Day!

Ingredients:
1 - 9" baked pie shell
4 eggs (separated)
1/2 cup sugar
1/4 cup cocoa powder
3 tbsps cornstarch
pinch salt
2  2/3 cup 10% cream (or milk)
2 oz (or 50 g) 70% dark chocolate, crushed or broken
1 tsp vanilla

Meringue:
4 egg whites
1/4 tsp cream of tartar
1/3 cup sugar

Something I learned recently... it is easier to separate eggs while they are cold. So do that then let them come to room temperature. The whites especially need to be at room temperature before making the meringue.

In a saucepan mix the sugar, cocoa powder, cornstarch and salt together.  Add the cream and heat on medium-low to medium until it begins to boil, stirring regularly.
Whisk the egg yolks then slowly stream about 1 cup of the hot mixture into the yolks while whisking. Add the rest of the hot stuff and return to a boil for 1 minute.

Remove the saucepan from the heat and add the crushed or chunked dark chocolate and vanilla. I smashed the chocolate in a waxed cereal bag with a rolling pin. Stir until smooth then set aside. Stir once or twice while preparing the meringue so a skin doesn't form.

Now for the meringue...take those room temperature egg whites, add the cream of tartar and whisk on high until soft peaks form. Then, still on high, add the sugar 1 tbsp at a time. Whisk until no longer gritty to the touch and stiff peaks form.

Pour the chocolate filling into the baked pie shell. Pile the meringue on top making sure to seal the meringue to the pie shell all the way around. Like this spot below ↓

When the filling is completely covered with meringue bake at 375 F for 10 minutes or until meringue is golden.

Cool on rack 1 hour, then chill in the fridge 4 hours before cutting.

You might also like:
Old Fashioned Butterscotch Pie
https://hotandcoldrunningmom.blogspot.com/2014/01/butterscotch-pie.html

Spicy Loaded Vegetable Pie

Get your veggies on with this yummy pie loaded with tons of flavour and just a little bit of heat!

Ingredients:

2 medium potatoes

1 medium sweet potato

1  1/2 cups chopped cauliflower

1 cup sliced or diced carrot

1/2 cup frozen peas

1 medium red onion, chopped

3/4 cup chopped red pepper

1 tbsp olive oil

1/4 tsp red pepper flakes

1 tsp ground cumin seeds

1 tbsp fresh grated ginger

1 tsp salt

1 tsp turmeric

1/2 tsp black pepper

1 tbsp fresh chopped chives

1 tsp lemon juice

egg wash (1 egg and 1 tsp water)

pie dough enough for 2 - 9" pies

sesame seeds

Boil potatoes and sweet potatoes then mash together and set aside.

In another pot, boil the cauliflower and carrots together for 8-10 minutes, then remove from heat drain and add the peas. Set aside.

In a large skillet heat the olive oil and add the red onion and red pepper. Cook until softened then add the red pepper flakes. If you want it hotter add more flakes but we found it to be just the right amount of heat.

Add the cauliflower, carrots and peas along with all the seasonings and lemon juice.

Finally add the mashed potatoes. It doesn't look quite as nice, but it's the glue that holds everything together!

Cut the dough into 2 portions. Roll them each into 12 X 6" rectangles. Place one rectangle on a parchment lined baking sheet and load on the filling. Leave 1/2 - 1" border around the edge.

Form the filling into a nice flat rectangle too. Brush the edges of the dough with water or egg.

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Then take the second piece of pie dough and lay it on top and go around the edge with a fork to seal.

Trim any excess dough off. I used it to make cheese straws. Just roll it out, add parmesan and sesame seeds, twist up and bake not quite as long as the pie.

Back to the pie...brush all over with egg wash, cut some air holes in the top and sprinkle with sesame seeds.

Bake at 425 F for 20-25 minutes.

Wait 5 - 10 minutes (if you can) before slicing.

We couldn't wait because it just smelled SOOOO GOOOD! So we burnt our mouths through the first few bites!

I was impressed with how nicely the pieces cut.

You could even pick it up like a hand pie if you want to.
(Oh and there are the cheese straws!)

Serves 6-8

Creamy Coconut Rice

I've come to the conclusion that there's no way of taking an interesting picture of white rice. You'll just have to make it to know how good it is!

Ingredients:
1/2 cup basmati rice
1 cup coconut milk
Water enough to cover the rice along with the coconut milk 
1 tbsp fresh grated ginger
1 tsp minced garlic
1 tbsp finely chopped onion
2 pinches of salt

Put everything in a saucepan. I added about 1/4 cup of water to make sure there was enough liquid to cover the rice.
Stir together and bring to a boil, then simmer covered for 15 minutes.

Serves 4

One Pot Souped-Up Skillet Pasta

This is one of the first recipes I made when I was first married a few (read many) years ago. Every once in a while I pull it out when I'm feeling nostalgic or if I only have 30 minutes to get supper on the table!!

Ingredients:
1 envelope onion soup mix
1 lb ground beef (or substitute Italian sausage meat)
1 tsp dried oregano
2 cups water
1 - 28 oz can diced tomatoes (not drained)
2 cups uncooked medium shell pasta
1/3 cup parmesan
1 cup shredded mozzarella

In a large skillet brown the beef and drain off any excess fat.
Add onion soup mix powder, oregano, water and tomatoes and bring to a boil.

Stir in the pasta shells and make sure they are all submerged in the liquid. Simmer, covered, for 20 minutes stirring occasionally. 

Add the parmesan and stir to combine.

And top with mozzarella. Cover a few minutes until the cheese melts

Serves 2-4 in about 30 minutes!

Kale Slaw with Tahini Dressing

This slaw is packed with super veggies full of vitamins, minerals and fiber. And the dressing has some good stuff in it too. It's easy to make so serve it up a couple of times a week!

Ingredients:
4 cups bagged kale slaw (or brocoli slaw)
1 small carrot, grated
1 red delicious or gala apple, unpeeled and julienned
1/4 cup tahini
1/4 cup apple cider vinegar
2 tbsps maple syrup
1/4 tsp black pepper
pinch salt
pinch turmeric
dried cranberries and sesame seeds to serve

This kale slaw has all of your favourite cruciferous vegetables in one place! Very convenient, but if you can't find it in your local store just shred up some kale, cabbage, broccoli, cauliflower and brussels sprouts.

Toss the slaw with carrot and some apple for added sweetness. Mix the dressing ingredients together (love that protein-rich tahini!) and mix with the veggies. You can dress it a couple of hours before serving.

Then top it with some dried cranberries and sesame seeds and enjoy!

Serves 6