Easter Cherry Cobbler

Source:  My Digital Camera

Source: My Digital Camera

 

Hey Foodies!  Where are all the country pie eaters?  My new surroundings are full of sweets eating meat lovers so be prepared for a variety of post.  Today we celebrated Easter with Divas Can Cook

with her Fabulous Peach Cobbler recipe but since the majority ruled we swapped out the peach for cherry.  Enjoy this recipe once a year if you are trying to cut back because it will knock you off your feet, into a chair…until you finish the whole pie.  When you are scrolling down the recipe, please mind that you will see Cherry NOT Peach photos… Lets Grub!

Ingredients per Monique:
  • Buttery Deluxe Pie Crust: (make two pie crust)
  • 2½ cups all purpose flour
  • 2 Tablespoons of sugar
  • 1 teaspoon of salt
  • 1 stick COLD butter (chopped into pieces)
  • ½ cup COLD butter-flavored shortening
  • ½ cup ice cold water (if dough is still too dry, add in more cold water a tablespoon at a time)
  • Peach Filling
  • 2 (26 oz cans) sliced peaches ¾ cup of sugar
  • 6 tablespoons of butter
  • 1 teaspoon lemon juice
  • 1 teaspoon of cinnamon pinch of nutmeg
  • Sugary Topping (for top crust. Can also sprinkle & press some into the bottom crust)
  • 1 Tablespoon sugar
  • 1 Tablespoon brown sugar
  • 1-2 teaspoons cinnamon
Instructions
  1. Preheat oven to 375
  2. In a bowl add flour, sugar & salt. Give it a whisk to combine.
  3. Now cut in the butter & shortening until mixture resembles very large crumbs. (I use my hands for this. Don’t overdue it. Mix just until combined)
  4. Add in the ice cold water and stir just until combined.
  5. Gather dough into a ball and flatten. Cover with plastic wrap and refrigerate for 15-30 minutes or until cold.
  6. Time to make the peach filling!
  7. Pour 1 can of undrained peaches into a saucepan. Drain the other can and pour the peaches in. We only need one can of juice.
Source:  My Digital Camera

Source: My Digital Camera

  1. Add in butter, lemon juice, cinnamon, nutmeg and sugar.
  2. Stir over medium low heat just until sugar it dissolved and the liquid is syrupy. Set aside.
  3. Divide the chilled pie crust into 2 balls. One for the bottom crust and one for the top crust. make the bottom crust, roll out a ball on a flour surface until it is about ⅛ inch thick. Place it inside of a deep dish pie pan. Sprinkle on some sugar mixture if desired and press it into the crust.Step 3.) Spoon on the peaches. Pour on a little juice to your liking. ½ cup will do just fine for me.
  4. Now it’s time to make the lattice top crust.Roll out the other ball of dough so that it is long enough to make strips that will reach from one end of the pie pan to the other. Cut out about 8-10 1-inch strips.
Source:  My Digital Camera

Source: My Digital Camera

  1. Lay the strips in a crisscross pattern on top of the peaches and press the ends into the pie crust rim.
Source:  My Digital Camera

Source: My Digital Camera

Source:  My Digital Camera

Source: My Digital Camera

  1. Drop a few pieces of butter on the pie and sprinkle with the cinnamon sugar mixture.
  2. Bake for 35-45 minutes or until golden.
Source:  My Digital Camera

Source: My Digital Camera

Yummy in Your Tummy!!!

Nutrition facts:

Cherries:  Are a good source of Vitamin A

Nutrition facts provided by:  Self Nutrition Data

Peace and Blessings

TaNeal ƸӜƷ

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No Tomatoes Spaghetti Sauce

Source:  My Digital Camera

Source: My Digital Camera

Hey Foodies!  It’s been a long time since I posted but I’m back with another shade-free blog.  We all love spaghetti and for those Vegans out there…this is a great recipe for you too!  I was experimenting with my new sauce and adding a few ingrediants along with the No Tomatoes Holy Marinara recipe.  I will be back with more shade-free recipes but in the meantime it’s good to be back!  Thank you for reading my foodie blog!

What you will need to serve 2:

1 Tablespoon of olive oil

1/2 small sweet vidalia onion chopped

1 Tablespoon garlic minced

2 cups meatless crumbles (I always use Boca)

4 cups No Tomatoes Holy Marinara sauce

1 teaspoon fresh crushed black pepper and a pinch of salt or to taste

a pinch or to taste cayenne pepper

1 Tablespoon fresh parsley topping option for non-vegans:  parmesan sprinkles (or shred some fresh parmigiano-reggiano)

————————- heat olive oil in a medium fry pan, add onions and cook for 10 mins on medium low (this will get them extra soft and even more sweet).  Add garlic.  Cook for another 5 mins.  Stirring occasionally.  Add meatless crumbles.  Cook just to heat then add sauce.  Add seasoning.  Feel free to add parsley or top your heated sauce with it.  Either way is fabulous!  Finally top with some cheese!  Lets Grub!

Health Facts:  I shared this shade-free sauce after finding the recipe online.  I needed to cut back on tomatoes.  If I do have them, I peel them for better digestion.  I will post a blog on how to peel tomatoes.  But as we know in our shade-free recipe we have beets, carrots, and red onions.  The Nutrition benefits include but not limited to:

Beets:  Fiber, Vitamin C, Potassium, Magnesium

Carrots:  Vitamin C, Vitamin E, Potassium, Fiber, Vitamin A

Onions:  Fiber, B6, Vitamin C

Nutrition facts provided by:  Self Nutrition Data

Peace and Blessings

TaNeal ƸӜƷ

Rolly Stromboli

Stromboli Daiya Meatless Crumbles

Source: My Digital Camera

Hey Butterflies!  Did you see my last post about the shade free marinara sauce?  Well let’s use it.  In the next few posts, I will show you recipes I’ve tried and I loved them all.  O and I’m so excited!!! Because this was my first post about my own creation although I’m sure someone has done it before.  The only challenge was the crust, so I sold my soul to Pillsbury.  Please don’t follow my bad explain if you are a true dairy free lifer.  The dedication meaning not imprisonment.  That was a bad joke.  Ok, here is what I used

  • 2 Tablespoons olive oil
  • One can Pillsbury Biscuits
  • 2 cups meatless crumbles
  • 2 cloves garlic, thinkly sliced or minced
  • 1/2 red bell pepper, thinly sliced
  • 3 cups spinach, roughly chopped
  • 3 cups Daiya shredded mozzarella
  • 2 cups shade free marinara sauce
  • flour for rolling dough

—-Preheat oven at 425 then in a heated pan over medium heat, add 2 Olive Oil.  Sautee garlic and red bell pepper.  Once fragrant add in meatless crumbles and spinach then cook for a few minutes.  No more the 3 minutes the meatless crumbles do not need to cook that long so once the spinach wilt down you should be good.  Pour sautéed ingredients in a bowl and add sauce then mix (add more if desired but be warned the more sauce you add the higher the risk you get of soggy dough when using biscuit mix, pizza dough is stronger and can hold more liquid for some reason).  Sprinkle some flour on the place you choose to roll your stromboli.  I took my biscuits out of the can and mashed them together into a ball then rolled and patted it out.  It was about 4 inches wide and 3 inches long.  If you have never worked in a pizza parlor like me then this will be a challenge but be patient and command the dough to work for you!  On the edge closest to you add the mozzarella and top with sautéed mix (with added sauce).  Now all you have to do is tuck and roll.  Once you are all rolled up, make a few cuts in the top of your stromboli to prevent the bubble effect.  Bake for 25 minutes but keep an eye out for golden brown.  Lets Grub!

Here is a recipe for Gluten Free Biscuits  http://www.chow.com/recipes/29398-gluten-free-buttermilk-biscuits

P.S. not every shade free recipe post title will rhyme with Holy 🙂

Peace and Blessings

TaNeal ƸӜƷ

No Tomatoes? Holy Marinara!

No Tomato Marinara Sauce

Source: My Digital Camera

Hey Butterflies!  See the pic?  O yes!  Ball storage containers got a free plug here!  We are balling without tomatoes with this recipe I found for a great red sauce.  You can use this for ANYTHING!  My next posts following this will show you how but first lets learn how to make this delicious combo!

Whomever you may be, do not be turned off by this link title, Man this recipe to replace tomato sauce is PERFECT!  After trying it a few times, I felt confident enough to post it and the posts that follows are going to Blow You Away!  We are talking a mix of Carrots, Beets, Garlic and Onion..What?  YES!  And in my opinion try a red onion for more spice!  Lets Grub!

 

Check out the recipe here:  No Tomato Marinara Sauce

If you have an experience before my next post, comment and let me know how things worked out!

Peace and Blessings

TaNeal ƸӜƷ

 

Green Onion Pancakes? A bit over the top!

Korean Green Onion Recipes

Source: My Digital Camera

Hey Butterflies!  Ok I said if I ran into a recipe that made me cringe, I’d post it.  Now this recipe did not make me cringe but my palette just don’t get it.  The aroma from this dish is amazing!  I couldn’t wait to taste it but after tasting it I had a “what” look on my face.  Can someone please tell me what I’m missing. What’s the point on this dish?  I LOVE LOVE green onions!  Scallions to my European Butterflies 🙂  But honestly Korea…where did you go or what time of the night did this recipe wake you up to think…hmmmm…I’m gonna have green onion pancakes for breakfast.  Blame me for demographics but I just don’t get it.  Hey everyone who has not tried this, if you wanna take the time to try it for yourself go right ahead, please tell me about your experience including those who have tried it already.  Maangchi you are awesome but, I’m still staring into space……

Peace and Blessings

TaNeal ƸӜƷ

Recipe by Maangchi

http://www.youtube.com/watch?v=RXcsHj1l-Pc

Cabbage Bhaji

Source: My Digital Camera

Source: My Digital Camera

This recipe deserves it’s own post, I know I posted this before with a combo of Jamaican Shrimp but Cabbage Bhaji makes a great side and topping on many other things!  Since trying this recipe I have had it in bread and with rice alone.  It’s additive!  You know one of these days I’m sure I’m going to run into a recipe that makes me cringe but until then I love the fact that each new recipe I try turns out to taste so Good!  Lets Grub!

There are many benefits and treatments that cabbage is used for and of course the carrots are good for the eyes.  Since I wear glasses I try to keep my prescription from getting any worse.  New glasses are not cheap.  I love my contacts more though 🙂  Check out some nutrition info on Health Food Nutrition a site I trust!

Again here is the recipe on youtube!

Cabbage Bhaji by foodsofbangladesh

Rice and Cassava

Source: My Digital Camera

Source: My Digital Camera

Hey Butterflies!  I was doing some Home Health Care for an elderly man from Sierra Leone last year and he taught me a few recipes from his homeland.  Now the smell from this recipe alone brings you to the kitchen faster than coffee lol!  I can not tell you how wonderful the texture and spice brings a joy to your taste pallet.  You can use any meat or fish to this recipe or without.  It makes a great vegan dish and although this dish has low carlories, the tubers of cassava has fat so eat in moderation.  Other nutrition info:  filled with vitamins A, B1 and C, also contain calcium, phosphorus, protein, carbohydrate and iron (Nutrition Source: Health Food Nutrition)

Recipe:

1 lbs Cassava Leaves (can be found in any African, Tropical or Asian Store)

1 Yellow Onion, roughly chopped

1 Red Bell Pepper, roughly chopped

1 Scotch Bonnet (or do not use if you do not like spicy foods, it’s just as good without it)

2 Maggie Cubes (or Bouillion; Vegetable, Seafood, Chicken or Beef flavor depending on your meat or vegan choice)

1 TBS Salt/Black Pepper

1.5 Cup Peanut Butter (also called ground nut)

1 lbs fish, meat or vegetables of your choice (meat is usually boiled then fried)

4 TBS Palm Oil (can be found in any African, Tropical or Asian Store)

2 Cups Water (used throughout cooking as needed)

1 TBS Cayenne Pepper

———–In a large pot, add in Cassava Leaves on med/high heat, cover and cook for 10 mins mashing and stirring occasionally.  Add bell pepper, onions, salt, 1 cup of water or just enough to get a boil at the bottom, cook for 25 minutes covered.  Stir in palm oil, maggie, peanut butter, meat covered bring to a boil, cover, reduced heat to low and simmer for 30 minutes stirring occasionally.  After 30 minutes give it a taste to see if any salt and water is needed then add cayenne.  Best served over rice or eaten with Pounded Yam or Gari.  Lets Grub!

Peace and Blessings

TaNeal ƸӜƷ