Monthly Archives: April 2014

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

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