 First of all, yes, this is a cheater pie made with cherry pie filling from a can. I love a homemade cherry pie, but we don't grow cherries in Louisiana so I buy canned filling and enjoy it. Very much.
I meant to take pictures of the pie at each step of the way, but I was so excited to complete the next step . . . This pie was very well received by my family, and took barely any time to make. Cherry Cream Cheese Pie 2 cups almond meal or almond flour 1/4 tsp salt 2 Tblsp coconut oil 8 oz cream cheese (low fat okay) 1 egg 1 Tblsp sugar 1 can cherry pie filling Put first 3 ingredients in food processor and pulse until dough forms a ball. Press into a 9 - 10 inch pie plate. Put next 3 ingredients in food processor and blend. Pour and scrape into crust. It doesn't matter if some crust crumbs get on this layer, since it will be covered by the cherries. Bake at 425 degrees Fahrenheit for 15 - 20 minutes. Top will be cracked and slightly golden. Spread pie filling on top. Yum!
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 A friend of mine recently complained that rice pasta does not reheat well. I learned from somewhere (probably my mother, the source of much wisdom) to add a little water to rice before microwaving.
I tried the same trick with pasta. In fact, I added more than a little! A tablespoons of water per cup of pasta is just about right. Toss the pasta in the water before and after reheating, and let it sit for a minute when it's done. Tender (but not mushy) and delicious!  I'm a little late posting this, and if the winter greens are finished in your part of the world, you'll just have to print this recipe for next year.
Nobody in my family enjoys collards, so my son recommended we make pesto from the ones we got from our CSA. After telling him collards aren't pesto greens, I looked it up on the internet. And it turns out they are. Here's my version of the recipe, tweaked to please my little family. Ingredients
Preparation 1. Blanch greens in boiling water to cover for 1 minute; drain. Plunge into ice water to stop the cooking process; drain well. 2. Roughly chop garlic. Toast pecans in dry pan over low heat. Process garlic and pecans in a food processor until finely ground. Add greens, olives, cheese, herbs, salt, and 1/2 cup oil; process until smooth, stopping to scrape down sides. Add more oil if necessary to achieve desired consistency. We had this the first night over rice pasta with black olives and extra parmesan. Yum! But spread on pitas, topped with mozzarella cheese, and baked at 425 degrees Fahrenheit for 10 minutes it was a real hit. If you're looking for a new way to eat your greens, give this a try!  Gluten-Free Peach Coconut Muffin Bread I seem to have developed a sensitivity to gluten. According to my endocrinologist, this sometimes happens with people with thyroid problems. Besides tummy problems, symptoms included a lip sore that wouldn't heal. That struck me as strange, but not only has it disappeared since I went off gluten, it returns every time I accidentally ingest some. Sounds like a correlation to me.
I love baked goods, so I developed a killer recipe for gluten-free muffins that even my gluten-receptive family fights over. Here it is: Gluten-Free Muffins 1 cup whole grain gluten-free flour mix 1 cup brown rice flour 2 tsp baking powder 1/2 tsp salt spices to taste 1/4 cup sweetener (dry like sugar or liquid like honey) 1 cup milk 1/2 cup oil or melted butter 1 egg 1 tsp vanilla (optional) Stir together dry ingredients. In a separate bowl, stir together wet ingredients. Add wet to dry and stir just to combine. Spoon batter into prepared muffin cups or a greased pie plate. Bake muffins at 400 degrees Fahrenheit for 15 - 20 minutes. Bake muffin bread at 350 degrees Fahrenheit for 30 minutes. I have made this recipe with frozen cranberries, allspice, and cinnamon dried cherries and almond extract chopped peaches and coconut and it's been a hit every time! |
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