Sunday, January 11, 2015

Blueberry Pie


Ingredients:
1 unbaked perfect pie crust 
4 cups (2 pints) blueberries *
1 tablespoon fresh lemon juice
3/4 cup sugar
3 tablespoons cornstarch
1/2 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 tablespoon cold unsalted butter, cut in small pieces
1 egg whisked with 1 teaspoon of water

Directions:
Prepare pie crust as instructed in the link above. (makes 2 rounds of dough)

Next, place the blueberries in a large bowl and add the lemon juice. Stir to coat evenly. In a small bowl stir together the sugar, cornstarch, lemon zest, salt, and cinnamon. Add this mixture to the blueberries. 

Line a 9 inch baking dish with one dough. Fill with the blueberry mixture. Top with pieces of butter. Cover with the second dough. Crimp the edges together and make cut outs for the steam to escape. 

Bake at 350 degrees for 50 minutes. Let rest 1 hour before serving. 

* If fresh blueberries are not available, use frozen but do not thaw. Increase baking time by 10 minutes. 


Source: pie filling from Brown Eyed Baker
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Thursday, November 13, 2014

Green Monster Popsicles

Only way to get him to eat his spinach!
Ingredients:
1 cup chopped mango (when I don't have mango, I use pear)
1 cup peeled and chopped peaches
2 ripe bananas, peeled and broken into pieces
2 cups fresh spinach
1 cup milk or juice (plus more as needed)
 
Directions:
Combine all the ingredients in the blender and puree until smooth, adding more liquid as needed to get a pourable consistency.

Pour the mixture into popsicle molds, and freeze for several hours, or until frozen through, according to the manufacturer's instructions.
 
 
Source: Pink Parsley
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Wednesday, November 12, 2014

Turkey Zucchini Meatballs

 
Ingredients:
1 pound ground turkey
salt and pepper
1 egg
1 cup zucchini, shredded and excess water squeezed out
1/3 cup bread crumbs (add more if too moist)
1 tablespoon Italian seasoning
1/3 cup shredded Italian cheese

 
Directions:
Pre heat oven to 350 degrees. In a large mixing bowl add all the ingredients and mix with hands until combined. Form into desired sized meatballs and place on a baking sheet about 2 inches apart from each other.  Bake for about 15-20 minutes depending on size of meatballs. Remove from oven and serve over pasta with tomato sauce.


Source: Kim's Healthy Eats
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Friday, October 31, 2014

Slow Cooker Mashed Potatoes


No peeling. No boiling. Just put chopped potatoes in a slow cooker. Come back later, add the rest of the ingredients, puree, and there you have it- perfect mashed potatoes! So delicious.
 
Ingredients:
2 pounds red potatoes, cut into 2 inch pieces (8-10 small ones)
cooking spray
 
1/2 cup sour cream (or plain Greek yogurt)
1/4 cup milk
1 clove of garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper 

Directions:
Spray the inside of a slow cooker with cooking spray. Add chopped potatoes (you can peel if you want, but I did not.) Cover and cook 2 hours on high or 4 hours on low.
 
Once done, add sour cream, milk, garlic, salt, and pepper to the potatoes. Use a hand mixer to blend together all the ingredients. Give them a taste and add more salt and pepper if desired. Serve with anything you want. Today I made hamburger patties with gravy and a side of black eyed peas to go with it.  
 
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