Monthly Archives: April 2012
I finally did it!!! 😀
I had these GF pie shells in my freezer for a few months as I have been jealous for pie….but what kind of pie?…
Most of the pies I am used to have a shell on top, but it would be odd to make a GF pastry that would be a different flavor than the pie crust I already have. (besides the fact that I don’t want to put the effort towards the dough, hence the store bough GF pie crust, which I found at Bob’s Red Mill).
Then my friend said, make it like a cobbler. THAT’S IT!!! She’s a genius!!! Why didn’t I think of that?!? DOH! x-/
So my endless search on cookbook apps begin, actually I just tried “All Recipes” and read a review of one and everyone said its great, and one person said it tasted so nasty…so nix that one!
So again I pop open my Weight Watchers cook book and find a Peach Crumb Pie but I modified it with Apples…all I had.
I had to taste test it…I don’t think I want to share!!! I know, I know, “sharing is caring”…but…but…ok… I don’t need all those calories anyway. 😉 (even though it’s only 5 WW points!)
So here’s what it looked like before I baked it…
And here’s the recipe. I recommend doubling it, so you can eat one all to yourself, and share the other one…if your will power is that strong. 😉
Peach Apple Crumb Pie
1 basic pie crust unbaked
4 Braeburn Apples, peeled and sliced thin.
3/4 cup packed light brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground ginger (the powder kind)
1 1/2 TBS cornstarch
1 tsp GF vanilla extract
2/3 cup GF rolled oats (Bob’s Red Mill)
1/4 cup GF all purpose flour (Bob’s R.M.)
1/2 cup packed light brown sugar
1/4 tsp salt
2 TBS cold unsalted butter (GF)
1 TBS lemon juice (I only had lime juice and I didn’t notice any odd taste)
1 tsp water
1. Either make your own crust or pre-bought, but freeze it for 20 min.
2. Preheat oven to 375° F. To prepare the filling, in a medium bowl combine the brown sugar, cinnamon, ginger, cornstarch, and use whisk to blend all ingredients, then stir in vanilla extract. Add mixture to apples and toss well. Transfer to the frozen pie shell.
3. To prepare the topping, in a medium bowl, combine (with whisk) the oats, flour, brown sugar, and salt.
Cut in the cold butter, lemon juice, and water; stir until all the butter is mixed in.
Add on top of pie filling.
4. Bake 40 minutes, using a pie crust shield so you don’t burn the crust.
Be sure to place pie plate on cookie sheet so it won’t bubble over on your oven and set off the smoke detectors…that didn’t happen tonight, but I could foresee a panic. 😉
After the 40 minutes are up, take off pie crust shield and tent aluminum foil over whole pie and bake for 5-10 minutes longer, (the original recipe said 40 min longer but 5 min was good for mine, you decide).
5. Let cool so it’s not too liquidy (if that’s a word). Then DEVOUR!!!
I did modify a few steps from the original recipe, but it’s only because I am an expert at reading between the lines. 😉
Funny story about engineers and baking…
I have my grandma’s banana bread recipe that I made for years, sadly not GF, but I could make it perfect every time.
My dad tries reading off the same card and his came out looking fried! Like fried chicken fried… I asked him “what did you do?!?, did you mash the bananas?” uhhh, the recipe didn’t say that… “Ugh! Dad, you’re such an engineer!!!” 😛 LOL!
P.s. if you “like” this post, I might add that glutinous Banana Bread Recipe, and if you REALLY “like” that then I’ll give you my glutinous Zucchini Bread Recipe! Ohhh I miss those. I can make them GF, but I have yet figure out the combo for cohesiveness without compromising flavor.
So I’m getting adventurous with my smoothies…and I bought a 2 lb bag of spinach at Costco.
I’ve been trying out different combos and so far it’s pretty tasty while getting my greens in. 🙂
Here’s what’s in it:
1 cara cara orange
2 handfuls raw washed spinach
20 +/- red seedless grapes washed
1 tsp RAW honey (for allergies)
1/4 cup almond meal (just cuz I need to use it up).
2 tsp elderberry extract (to ward off the spring bug everyone has been spreading)
1 cup almond milk (cuz I don’t do dairy)
6 ice cubes
Blend and sip! Mmmmmmm…..
The grapes give it the sweet flavor. It’s interesting how you can really taste one particular fruit in some of the smoothies. Makes experiments fun!
This just in…Anchorage has hit record snowfall as of today of 134.5″!!!
I’m sooooo glad I moved to Portland.
I’ll take allergies over a snow shovel ANY DAY! 😛
Here’s the article:
Record-breaking Snowfall in Anchorage By Mitch Sego 04/07/2012 8:31 PM
Anchorage has surpassed a 57 year old record for snowfall in one season. The old record of 132.6 inches occured in 1954-1955. But with a total of 134.5 inches as of 4 p.m, Saturday, the winter of 2011-2012 is now the snowiest winter on record in Anchorage.
The city lacked 2.5″ going into Easter weekend. Snow began falling Friday morning with 0.8″ accumulating. A couple additional inches fell overnight Friday and throughout the day Saturday.
The season got off to a slow start. The first snow didn’t arrive until the 30th of October. But each month from November to February experienced above-normal snowfall. November saw the greatest snowfall with 32.4″, close to three-times the average for the month.
By March, Anchorge was on pace to shatter the record, but a slightly below normal month somewhat dimmed the chances of breaking the 1954-55 record. Going into April, 3.3″ were still needed to become the snowiest year ever recorded.
Records have been kept at or very near the current location near the Ted Stevens International Airport since 1953.
Like I said before…I am NOT creative when it comes to cooking. Even though I have a large collection of cookbooks.
But after being FED UP! with looking online for recipes that include ingredients I already have…and asking my mom..(which she said chicken with salsa baked on top which was on my hate list as a kid!) I got a brainstorm at the last minute… Oh YEAH! Weight Watchers cookbook has great chicken recipes!! DUH!
So page 155 of the new complete cookbook has the yummy recipe posted below. :]
Rosemary Chicken with Wild Rice (& Quinoa)
Makes 6 servings / 6 Points
• 1 cup wild rice (I use trū Roots Sprouted rice & quinoa blend, Costco)
• 1 TBS olive oil
• 2 garlic cloves pressd
• 1 1/4 lb skinless boneless chicken breasts cubed
• 2 carrots diced
• 1/4 cup + 2 TBS orange marmalade
• 1/4 cup Dijon mustard
• 1/8 tsp fresh ground pepper
• 1 TBS dried rosemary
1) Cook the wild rice according to the package directions.
2) In a large nonstick skillet over medium heat, heat the oil. Add the garlic and sauté until golden, about 2 minutes. Add the chicken and carrots and sauté, stirring frequently, 3 to 4 minutes. Stir in the Rosemary; cook until chicken is cooked through, 3 to 4 minutes longer.
3) Stir in the marmalade, mustard, and pepper; cook, stirring frequently, until heated through, about 3 minutes. Add the rice; toss to combine.
It doesn’t look as appealing as it smells but tastes nutty and sweet n sour.
Very Mmmmm :-}