Pecan Pie

This is an old family recipe, not sure which side of the family though.

1 cup brown sugar
1/2 cup granulated sugar
1 tablespoon flour
2 eggs
2 tablespoons milk
1 teaspoon vanilla
1/2 cup butter, melted
1 1/2 cups pecans

Combine all ingredients, mix well. Pour into prepared pie shell. Bake at 375 F for 40 to 50 minutes.

Lamb, Potatoes, and Peas in Red Curry Sauce

2 lbs of cubed lamb
2 lbs of small red potatoes, cut into 1 1/2 inch pieces
1 yellow onion, sliced vertically into sections
1 can coconut cream
2 to 3 tablespoons red curry paste
2 tablespoons palm sugar or brown sugar
1 teaspoon soy sauce
1 large sweet potato, peeled and cut into 1 1/2 inch pieces
1 cup fresh or frozen green peas
salt to taste
1/2 cup dry-roasted cashews, for garnish
1/4 cup chopped fresh cilantro leaves, for garnish

Wash the potatoes thoroughly and place them, along with the onions, in the slow cooker insert,

Mix the coconut cream, red curry paste, sugar, and soy sauce together and pour over the potatoes. Cover and cook on low for about 3 hours, or until the potatoes are somewhat tender when pierced with a fork.

Rub the lamb with a tablespoon of curry paste and brown. Add to the potatoes. Add the sweet potatoes, cover and continue to cook on low for another 2 to 3 hours, or until all the vegetables are tender. Add the peas along with salt to taste and continue to cook, uncovered, for 15 minutes longer.

To serve, sprinkle each portion with 1 to 2 tablespoons cashews and some cilantro.

This recipe was based on one from The Gourmet Vegetarian Slow Cooker

Double Deepdish Apple Pie

I based this recipe on a recipe I found on the Food Network website. Really I just made it bigger and deeper! The pie looks best in a spring form pan, but it works well done in a casserole dish too and will travel well.

3 cups all purpose flour

1.5 teaspoon salt

1 cup 2 tablespoon shortening

Ice water

Preheat the oven to 375 degrees

In a large mixing bowl cut the shortening and salt into the flour by hand or with a pastry blender until the texture of cornmeal. Sprinkle 1 tablespoon of ice water over the mixture and mix until the dough is moistened. Repeat by adding 6 to 8 tablespoons water, one at a time, until all the dough is just moist. You can also do this whole process in a food processor, pulse the mixture a few time each to mix.

Divide the dough into thirds. Roll out two disks, one a little smaller than a 9 inch spring form pan, the other a pit larger. Roll the last third into a rectangle. I roll everything between parchment paper and I've never found another method thats easier to handle the dough.

Place the large disk on the bottom of a 9 inch spring form pan. Press it in untill it fills the bottom and some of the sides. Cut the rectangular portion of the dough into strips as wide as the pan is tall. Press the strips into the pan to line the sides. Make sure the dough is completely sealed. Dock the dough slightly by poking it with a fork.

Filling:

3/4 to 1.25 cup all purpose flower

8-9 cups slices apples (6-7 apples, I like Granny Smiths, but don't be afraid to mix in what ever you have on hand)

1.5 cups white sugar

1.5 cups brown sugar

1.5 teaspoons cinnamon

3 tablespoons butter

Mix all the ingredients except butter together. Add the flour a little at a time until the the apples are well coated.

Fill the crust in the spring form pan with the apples. Cut the butter into small pieces and scatter over th apples. Place the smaller disk of dough on top of the apples and cut a few slits in to the crust in a design for allow steam to escape.

Back at 375. Check at 25 minutes. When done the crust should be slightly brown the apple mixture bubbling. Check at 5 minute intervals until done.

Let the pie cool completely before removing from the pan.

Basic Sesame Cole Slaw

• 4 Cups finely shredded cabbage
  
• 1/2 cup finely sliced red onion
• 2 tablespoons toasted sesame seeds
• 1 tablespoon sushi vinegar
  
• 1 teaspoon sesame oil
• 2 teaspoons oil olive
• 1 packet Splenda or 1 tablespoon sugar
• (optional) one finely julienne red bell pepper

Toss all ingredients together until all the cabbage is well coated. Allow to rest in the refrigerator for 1/2 to 1 hour at least.

This recipe goes well with pork and roast chicken, it also make a great BBQ or ham sandwich.

Seared Tuna with Asian Red Cabbage Coleslaw

The coleslaw recipe is adapted from a recipe I found on Epicurious.

• 1 tablespoon sesame seeds
• 4 cups thinly slices red cabbage (about 1/2 a head)
• 1/2 cup thinly slices onions
• 3 tablespoons rice vinegar
• 2 tablespoons canola oil
• 1 tablespoon minced peeled fresh ginger
• 1 teaspoon oriental sesame oil
• 1 teaspoon sugar
• Gari (sushi ginger) - optional
  

Stir sesame seeds in small dry skillet over medium heat until light golden, about 3 minutes. Set aside.

Combine cabbage and green onions in a large bowl. Add vinegar, canola oil, sesame oil, and sugar and toss to blend. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Toss before serving. Sprinkle with sesame seeds and serve.

Seared Tuna

Coat both sides of a 1/2 pound think tuna steak with Montreal Streak seasoning. slice the streak into two portions lengthwise. Get a pan as hot at possible. Put a small amount of peanut oil in the pan and sear the streak about 1 minute on a side. The center should still be rare.

Slice thin and arrange on a plate. Serve with Asian Red Cabbage Coleslaw. Serve with Gari for a special touch.

Grilled Salmon with Yellow Curry

• 2 portions of salmon fillet skinned
• 2 zucchini
  
• 1 red bell pepper
• 1 tablespoon yellow curry paste
• 1/2 can coconut cream or milk

With a mandolin julienne the zucchini lengthwise on the smallest setting. The result will be a lot like linguine. Cut the bell pepper into as thin strips as possible.

Salt and pepper the salmon and grill

Saute the zucchini and pepper until tender.

in a small sauce pan heat the coconut cream and curry paste and salt and pepper to taste. Stir and simmer for a few minutes until the paste is fully combined.

Toss the zucchini and peppers with the curry.

Place a bed of the vegetables on a plate and top with a fillet. Top with a little curry.

Serves two.

Easy Spicy Black Bean Soup

I took this recipe from the Food Network website. Its pretty spicy, you might consider reducing the cayenne by half or more, and spicing it up to taste with hot sauce at the table.

• 2 tablespoons olive oil
• 1 1/2 cups chopped onion
• 2 cloves garlic, finely chopped
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 1 tablespoon cumin
• 1 teaspoon cayenne pepper
• 6 cups low sodium chicken stock
• 2 cans black beans, drained and rinsed
• salt and pepper
• Cheddar cheese
• Sour cream
• Chopped red onion

In a large heavy pot, heat oil over medium heat. Add onion, garlic, and peppers and cook until tender about 5-8 minutes. Stir in spices and toss to coat vegetables. Pout in stock an beans and bring to boil. Reduce heat to simmer and cook for 15 minutes. In a blender, puree half the soup until smooth and stir back into the soup pot. Serve hot with garnishes

When I completed this recipe it was really HOT. I simmered it until reduced by about one third. It was much richer and reduced the heat quite a bit.

I like to serve my soup with a chopped boiled egg in it for a really complete meal.