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Orange Sour Cream Drop Cookies

December 19, 2021 by Kate Ramos 3 Comments

Make Grandma’s famous orange cookies for Christmas. With marmalade and sour cream these will melt in your mouth. A favorite Christmas cookie! {First published in December 2010 and last updated on December 19,2021}

These scone-like cookies are a specialty of my grandmother, especially at Christmas time.

Orange cookies on a baking sheet with a bite taken out of one of them.

The last couple of years she just hasn’t had the motivation she used to, and at 87 I would say she has every right.

I’ve proudly taken oven the reigns as the Orange Cookie Queen, much to the pleasure of my father who last year had the audacity to steal some of my grandmother’s stash because I only sent him a measly dozen!

Orange sour cream drop cookies sitting on a parchment lined baking sheet with a bowl of frosting next to it.

I have to admit, I’ve made a couple of adjustments to the recipe. I use butter instead of margarine and sour cream in place of the “soured milk”. I even added orange marmalade to the dough.

When she tasted them last year she said, “Mmmm, these are good what did you do different?”
“Nothing,” I responded.
“But they look different,” she insisted.
“I think it’s just the microplane I used to grate the oranges with,” I replied.
“Hmmm,” she said.
Do you think she bought it? No, I don’t think so either.

More Christmas Cookies You’ll Love!

Orange-Sour Cream Drop Cookies

Yield: 6 Dozen Cookies

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

A scone-like cookie rich with sour cream, orange zest, and fresh-squeezed orange juice and topped with an orange juice icing.

Ingredients

5 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
12 ounces (3 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs, room temperature
8 ounces sour cream
Juice and zest of 2 oranges
1/2 cup orange marmalade

For the Frosting:

1/2 cup (1 stick) unsalted butter, at room temperature
Juice and zest of 1 orange
4 to 6 cups powdered sugar, sifted

Instructions

Heat oven to 350°F and arrange rack in the middle. In a large bowl, whisk together flour, baking soda and salt.
Combine butter and sugar in the bowl in the bowl of a mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy and sugar is dissolved, about 4 minutes. Add eggs and continue beating on medium until combined.
Add sour cream, orange zest, juice, and marmalade and beat until combined. Stop mixer and scrape down sides and paddle with a rubber spatula. Add flour mixture and beat on low until incorporated.
Drop by tablespoons onto an ungreased cookie sheet and bake for 10 to 12 minutes or until the bottoms are just beginning to brown. Let cool for a couple of minutes, then remove to a rack to cool completely.

For the Frosting:

Combine butter, orange juice and zest in the bowl of a mixer fitted with the paddle attachment and beat until combined. Add 2 cups of the powdered sugar and beat until incorporated. Add more, a 1/2 cup at a time if needed—frosting should be thick, but still spreadable.
Once cookies are cool, frost and serve immediately or can be frozen for up to 1 month.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 1375Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 89mgSodium: 542mgCarbohydrates: 304gFiber: 2gSugar: 257gProtein: 8g

Mini Rhubarb-Apricot Crisps {Dairy-Free}

June 13, 2013 by Kate Ramos 2 Comments

Rhubarb may have come and gone in many places around the country, but here in North Dakota, June is peak rhubarb season. I’ve been trying to get my hands on some for a while now but haven’t had much luck until the last week or so then—Bam! Now I’ve got a fridge full of rhubarb.

I had my own rhubarb plant in the back yard when we first moved here. It was a pathetic looking thing but I lovingly transplanted it to a sunny spot and the next year it was looking much happier. It didn’t produce a ton—I think I got one pie’s worth, but what was there was delicious, ruby red, and sweet.

Before it’s curly leaves unfurled the next spring I spotted my neighbor spraying it with Round-Up and then burying the evidence with piles of rocks. Apparently I had transplanted it her side of the garage…where she had plans for a beautiful rock garden. I can’t be too mad at her about it, it was kind of her property; she felt badly and gave me these precious mini pie tins as an apology. But there went my rhubarb aspirations, now I’m just left pilfering from others—not that I would actually steal someone else’s rhubarb, I would never do that……ever.

The sour pucker of rhubarb makes it such a natural for baking. It begs for something sweet to temper it’s tartness and pies, muffins, and cakes all make wonderful desserts, but my absolute favorite way to eat rhubarb is in a crisp. The crunch of the nutty topping gives way to the meltingly tender fruit below, making an irresistible combination.

Strawberries are rhubarb’s most common partner, but I think floral apricots and rhubarb also make a lovely pair and you can always serve some strawberry ice cream on the side so no one feels left out.

Mini Rhubarb-Apricot Crisps {vegan}

Yield: 6 mini crisps

Prep Time: 25 minutes

Cook Time: 50 minutes

Cooling Time: 30 minutes

Total Time: 30 minutes

The rhubarb I used was the green variety and very tart (the redder the rhubarb the sweeter it is). Below is the sugar amount I liked the best, resulting in a fairly tart dessert. Feel free to add more or less sugar depending on the sweetness of your rhubarb and your tastes.

Ingredients

1/3 cup chopped walnuts
1 1/2 pounds rhubarb, large dice
1 pound apricots, pitted and diced
2/3 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup light brown sugar
1/2 cup old fashioned oats
1/3 cup all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1/4 cup extra virgin coconut oil

Instructions

Heat oven to 350°F and arrange a rack in the lower third of the oven. While oven is heating, place walnuts in the oven and toast until fragrant.
Combine rhubarb, apricots, granulated sugar, and vanilla in a large bowl and stir to combine. Divide mixture evenly between 6 individual pie plates or shallow baking dishes or use a 8 or 9-inch baking dish.
Combine brown sugar, oats, flour, cinnamon, and salt in the bowl then add the coconut oil and rub mixture together with your fingers until the oil is incorporated into the dry ingredients. Gather handfuls of the topping and break it up in large clumps over the fruit, dividing the mixture evenly between the dishes. This is easiest if you hold the individual dishes over the bowl of topping as you are covering them, the bowl will catch all the bits that fall off.
Place the individual dishes on a baking sheet and bake in the bottom of the oven for 40-50 minutes or until the fruit is bubbling and the topping is a dark golden. Let cool at least 30 minutes before serving. Serve warm topped with a scoop of strawberry ice cream.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 411Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 118mgCarbohydrates: 69gFiber: 5gSugar: 53gProtein: 5g

Pasta with Fresh Tomato Sauce and Fried Eggplant

September 3, 2011 by Kate Ramos Leave a Comment

I have been waiting for eggplant to make an appearance at our Farmer’s market. Last Thursday one of the vendors had a singular eggplant for sale which I quickly snatched up, but this was going to be insufficient to curb any real eggplant cravings I’ve been experiencing.

So patiently I waited, stowing my precious eggplant in the refrigerator to await a mate. On Saturday I hustled out of the house and down to the market arriving promptly six minutes after ten only to see droves of people, more than have ever been there before. In a panic I hopped out of my car, positive I was going to miss out on what was probably my only chance to secure the other eggplant that was likely for sale that morning.

I made my way through the crowd trying to act nonchalant, making small talk with the other vendors, but I could see that the crowds had began to gather around Becky the Eggplant Lady. Could everyone in this tiny town be experiencing the same insatiable urge?

As I got closer I saw there was not one, but three Japanese eggplants for sale on her table. I shimmied my way to the front as…ahem..politely as possible, only to realize that no one there gave a crap about the eggplant. To me Becky is The Eggplant Lady, to everyone else she’s The Corn Lady. They were all there for the corn, thank God! I bought all three of those lovely eggplant and left the masses to push and shove over their ears of corn.

I don’t peel the tomatoes before making the sauce, but if you are finicky about bits of skin remove the core of the tomatoes and slash a small x on the underside. Plunge in boiling water for 30 seconds or so then submerge in ice water until cool enough to handle. Peel the tomatoes and chop.

Pasta with Fresh Tomato Sauce and Fried Eggplant

Yield: 4

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 30 minutes

Ingredients

For the Pasta with Tomato Sauce:

1/4 cup olive oil
1 large onion, chopped
2 large cloves garlic, minced
3 1/2 pounds tomatoes, chopped
1 pound spaghetti or linguine
basil leaves for garnish

For the Eggplant:

1 1/2 pounds Japanese or Heirloom variety eggplant, roughly chopped
Olive oil for frying

Instructions

For the Tomato Sauce:

Heat oil in a large saucepan over medium heat until shimmering. Add onion and season with salt. Cook, stirring occasionally, until translucent. Add garlic and continue to cook 2 minutes more. Add tomatoes, season again with salt and bring to a boil. Reduce heat to a simmer and cover. Cook for 10 minutes. Uncover and continue simmering until onions are tender and sauce has thickened slightly, about 20-30 minutes. Taste and add more salt if desired.
Meanwhile, bring a large pot of heavily salted water to a boil. Once boiling add pasta and cook according to package instructions.

For the Eggplant:

Place eggplant in a colander and generously season with salt. Toss to distribute salt and let drain in the kitchen sink while oil is heating.
Fill a large frying pan with 1/2-inch of olive oil and place over medium heat. Let heat until shimmering, about 5 minutes. Oil is hot enough when a piece of eggplant is immediately covered with bubbles when dropped in the oil.
Fry eggplant in two batches until golden brown, about 5 minutes, stirring occasionally. Remove to a paper towel-lined plate with a slotted spoon or bamboo skimmer and repeat with remaining eggplant.

To Serve:

Drain pasta and return to pot. Ladle tomato sauce over pasta (you may have leftovers depending on how saucy you like your pasta) and add fried eggplant. Gently toss to combine and serve with torn basil leaves.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 500Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 28mgCarbohydrates: 74gFiber: 10gSugar: 17gProtein: 13g

Purple Gooseberry Pie Recipe

August 29, 2011 by Kate Ramos 2 Comments

Gooseberries, a fruit closely related to the currant, are one of those fleeting summer berries rarely found outside their local growing area. We had them growing up in Iowa, bright green and dastardly tart, they would appear for a week or so in early summer and then they were gone. So I was surprised to see a crimson-purple version at our Farmer’s market last week.

This violet strain was developed in North Dakota in 1932 in an effort to repopulate the upper-Midwest with the tear-dropped shaped fruit after a ban to grow them was lifted the year before. Similar to its other American counterparts the berries start off green, but then ripen to a rosy purple. They were much sweeter than the ones I remember eating as a kid, more like a tart raspberry than a mouth puckering cranberry.

You can make this pie using the green variety, although you might want to add a 1/4 cup or so more sugar. And I have a confession to make about the pie dough. I like to make it in two batches, I think it is much easier to handle. If you don’t have a problem dealing with large amounts of dough, than follow the recipe as written, but if you are a crust-newbie, try cutting the ingredients in half and make it in two batches.

Purple Gooseberry Pie

Yield: 1 (9-inch) Pie

Prep Time: 45 minutes

Cook Time: 50 minutes

Total Time: 1 hour 35 minutes

Ingredients

For the Crust:

3 cups all-purpose flour
4 teaspoons granulated sugar
2 teaspoons kosher salt
1 cup frozen vegetable shortening, cut into small pieces
1/2 cup ice water

For the Filling:

2 pints gooseberries
1 cup granulated sugar, plus more for sprinkling
3 tablespoons tapioca starch
1 teaspoon apple pie spice
1 large egg

Instructions

For the Crust:

Combine flour, sugar, and salt in a large bowl and stir to incorporate. Add shortening and toss until the pieces are coated with flour. Using a dough cutter, cut shortening into the flour until pea-sized pieces form.
Add water, a couple tablespoons at a time, and blend into dough by tossing with your fingers (don't knead the dough). Once dough starts coming together, divide into 2 balls then flatten into compact disks. Wrap them in plastic wrap and refrigerate at least 30 minutes.
Meanwhile line a baking sheet with parchment paper or aluminum foil and place on the bottom rack in the oven. Heat oven to 425°F.

For the Filling:

Rinse gooseberries and remove the stems and hulls. Place in a large bowl and add sugar, tapioca and apple pie spice. Stir to combine.

To Assemble:

On a lightly floured surface, roll 1 disk of dough into a 11 to 12-inch circle (about 1/8-inch thick), and place in a 9-inch pie plate. Press into plate so the dough is snug against the edge.
Give filling one last stir to mix all the ingredients and pour into pie shell, making sure filling is evenly distributed.
Roll out remaining disk of dough the same as the first and lay over filling. Pinch the two edges of dough together and trim flush against the lip of the pie plate.
Make a decorative edge by pressing the back of a fork along the edge of the dough. With a sharp knife, make a few slits on the top of the pie to let steam escape, or cut out a decorative pattern.
Beat egg with a teaspoon of water and brush egg wash over the top of the pie. Sprinkle top with sugar and place on heated baking sheet in the oven. Bake until just starting to turn golden, about 15 minutes, then reduce heat to 350°F. Continue baking until crust is a deep golden brown and filling is bubbling in the middle, about 45 to 50 minutes more. Remove from oven and let cool at least 1 hour before serving.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 448Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 30mgSodium: 262mgCarbohydrates: 59gFiber: 4gSugar: 22gProtein: 5g

Apple Oatmeal Muffins Recipe

November 9, 2010 by Kate Ramos Leave a Comment

Spooning the batter into the muffin tin you are going to be thinking to yourself, there is no way these are going to work.

The batter is ridiculously thick and dry and it appears as if the shreds of apple and carrot are held together by a thin web.

But magic happens in the oven and they emerge moist, slightly chewy and incredibly flavorful, considering there is hardly any fat in them whatsoever. This is a muffin you won’t regret eating twenty minutes after licking the last crumb off your plate.

Apple Oatmeal Muffins Recipe

Yield: 12 Muffins

Adapted from Everyday Food

Ingredients

1 1/4 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon kosher salt
1 cup old-fashioned rolled oats
3 tablespoons olive oil
1 large egg
1/3 cup soy milk
2 medium carrots, shredded
1 large apple, peeled, cored, and shredded (about 1 cup)
1 medium very ripe banana, mashed

Instructions

Heat oven to 400°F. Line 12 muffin wells with paper or cooking spray. Whisk together flour, brown sugar, baking soda, baking powder, nutmeg, salt and oats. Add remaining ingredients and stir until blended.
Divide batter evenly between cups and bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Barley and Lentil Salad Recipe

October 19, 2010 by Kate Ramos 2 Comments

Supper salads like this one are a delectable chaos of flavors and textures and really lend themselves to any number of ingredients. The combination of beans and grain is a brawny alternative when you’re having meat fatigue but still want something more satisfying than a plate of leafy greens.

Be bold and use this not as a recipe, but merely a guide to create your own salad with farro or rice and any number of vegetables, beans and herbs. I can even see this on the Thanksgiving table with roasted butternut squash and wild rice.

Barley and Lentil Salad Recipe

Yield: 4-6 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Treat this grain and bean salad into one of your favorite easy Mexican dishes by adding a squeeze of lime juice, some ground cumin, and a bit of chile!

Ingredients

1 cup pearl barley
1 cup lentils
6 ounces green beans, cut into 1 inch pieces
2 cloves garlic, minced
2 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons fresh squeezed lemon juice
1 teaspoon kosher salt
1 teaspoon chopped thyme
1/4 teaspoon freshly ground black pepper
1/3 cup olive oil
2 bell peppers of any color, medium dice
2 scallions, thinly sliced
1/4 cup chopped basil
8 ounces feta cheese

Instructions

Fill a large pot with heavily-salted water and bring to a boil. Add barley and lentils, stir, and cook until al dente, about 20 minutes. During the last 2 minutes of cooking, add green beans and boil until knife tender.
Meanwhile, combine garlic, balsamic, lemon juice, salt, thyme, and black pepper in a large bowl. While constantly whisking, slowly add oil until incorporated.
Once barley and beans are tender, drain thoroughly and add to vinaigrette. Toss to combine, then add remaining ingredients. Stir gently and taste; adding more salt and pepper if necessary. Serve warm, room temperature, or cold.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 306Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 34mgSodium: 562mgCarbohydrates: 23gFiber: 5gSugar: 5gProtein: 10g

No Knead Whole Wheat Bread Recipe

October 3, 2010 by Kate Ramos 2 Comments

One of my major food groups after pasta is really delicious crusty bread. Since moving to the prairie I have struggled with different recipes to recreate the hearty, generous loaves found on virtually every corner in San Francisco.

I began, very ambitiously, by trying to grow my own starter, but after lots of goo and 25 pounds of bread flour I still had nothing. I needed something fairly effortless, not some complicated science experiment.

My neighbor gave me a recipe she had cut out years ago from Mother Earth News magazine and I was immediately intrigued. I had heard all the rage about no knead bread, but had never tried making it before. With apron adorned, I headed to my kitchen to see if I finally had the answer to my bread deficiency.

Now months later this is the bread I make at least once a week. I’ve tried different flours, added oat bran, flax seed and herbs. This bread is pretty much fool proof. Only once has it completely failed me to the point of throwing it out and that was only because I was desperate and used all whole wheat flour (word to the wise, that doesn’t work).

The original recipe calls for all-purpose flour, but I think bread flour gives it more chew. You can play around, use half bread and half all-purpose. I use bread flour and whole wheat flour—a little more bread than whole-wheat—but more or less half and half. It may take a few tries to get the perfect flour ratio for a nice risen, flavorful loaf.

You will also need a heavy dutch oven with a tight-fitting lid to bake it in, cast iron is best since it holds heat really well. I use a Le Creuset braiser, which produces nice round loaves.

No Knead Whole Wheat Bread Recipe

Yield: 1 Loaf

A super simple way to make delicious homemade artisan whole wheat bread at home with only about 5 minutes of hands on time and let the dough do the rest. Adapted from Mother Earth News

Ingredients

1 1/2 cups warm water
1/4 teaspoon active dry yeast
1 1/2 cups bread flour
1 cup whole wheat flour
2 teaspoons kosher salt

Instructions

Combine water and yeast in a large bowl. Add flours and salt and stir until blended. Add more flour if necessary to create a dough that forms a ball and then sinks back into the bowl a bit. It will be sticky and soft. Cover with plastic wrap and leave at room temperature for 12 to 18 hours.
The dough is ready when it has become an airy mass and its surface is dotted with bubbles.
Lightly flour a work surface and place dough on it. Sprinkle with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
Remove plastic wrap and using enough flour to keep the dough from sticking to your hands, gently form into a ball. Dust a clean towel generously with flour and place dough on towel. Dust another towel generously with flour and place over dough. Let rise until doubled in size and dough does not readily spring back when poked with a finger, about 2 hours.
At least 45 minutes before dough is ready, heat oven to 425°F and place a 6 to 8 quart Dutch oven with tight-fitting lid in oven as it heats. When dough is ready carefully remove the pot from the oven and lift off the lid. Slide you hand under the towel and turn the dough over into the pot. It's okay if the dough looses its shape it will even out as it bakes.
Cover and bake for 30 minutes. Remove lid and bake for 8 to 10 minutes more, or until browned. Remove from pot and let cool on a rack at least and hour before slicing.

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Pork Meatballs with Saffron-Tomato Sauce Recipe

September 22, 2010 by Kate Ramos 1 Comment

Passing cravings come and go and I don’t know if it’s from iron deficiency or what, but one of my recent cravings has been for meatballs. Little meatballs are like all the savory goodness of meatloaf wrapped in a bite-sized morsel; where each rugged crag offers a holding spot for sauce to hide.

I will eat them on spaghetti, or off the end of a frilly toothpick dipped in sauce. No matter the occasion, I will not turn down a good meatball. These pork meatballs I particularly like tucked inside a bun, but they are also good snacking, hunched over the stove, late at night.

Pork Meatballs with Saffron-Tomato Sauce Recipe

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 30 minutes

Tender pork meatballs small enough to fit inside a fluffy bun for an unbelievable sandwich topped with a saffron-tomato sauce. Dairy Free!

Adapted from Traci Des Jardins, Public House, San Francisco

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced
1 cup white wine
1 cup chopped tomatoes
1/4 teaspoon saffron threads
1 pound ground pork
1/4 pound ground beef
1/4 cup chopped flat-leaf parsley
2 teaspoons chopped fresh mint leaves
1 teaspoon fresh thyme leaves
zest of 1 lemon
1/2 teaspoon chile powder
1/4 teaspoon cayenne pepper
4 hoagie rolls, split and toasted

Instructions

Heat oven to 350°F and line a baking sheet with parchment paper or aluminum foil.
Heat oil in a medium sauce pan over medium-high heat. Add onions and season with salt and pepper. Cook until starting to brown then add wine, tomatoes, and saffron. Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally until thickened slightly, about 10 minutes. Season with salt and keep warm.
While sauce is simmering, combine pork, beef, parsley, mint, thyme, lemon zest, chile powder, cayenne and 3/4 teaspoon salt in a large bowl and mix until well combined. Shape into golf-ball-sized meatballs and place on baking sheet. Bake until browned and cooked through, about 18 minutes.
Place 4 to 5 meatballs inside each roll, top with sauce and serve.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 641Total Fat: 39gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 141mgSodium: 348mgCarbohydrates: 19gFiber: 3gSugar: 5gProtein: 42g

Peach-Raspberry Pie Recipie

September 6, 2010 by Kate Ramos 1 Comment

Those of you who follow my every word (I’m talking about you Mom) may have noticed that I’ve been on a small hiatus. The Professor, Lil’ Jalapeno and I were not joking when we heard the words “Summer Vacation”. Since the beginning of June we have been through twelve states, seen numerous friends and family, hit one state fair and of course enjoyed many amazing meals. But Labor Day is upon us and it is time to settle back into our little house on the prairie.

Luckily enough I haven’t completely missed out on our Farmer’s Market, the growing season starts so late that the first market day isn’t until around the Fourth of July and continues until the first weekend in November or whenever they get snowed out.

When we pulled into the Pamida parking lot (the scenic venue for our market) there was a large cargo truck selling Colorado peaches by the case. We had just spent the last week in Des Moines where we were doing daily supermarket drive-bys to appease the hungry cries for more peaches, so to know my peach-eating days weren’t over gave me a warm, fuzzy feeling—one that overrode my sense of logic, seeing as I bought a 15-pound case to be shared between 2 adults and one toddler. I rationed with myself that I would just make a pie.

Peach-Raspberry Pie Recipie

Yield: 1 (9-inch) Pie

Prep Time: 45 minutes

Cook Time: 1 hour

Chilling Time: 30 minutes

Total Time: 30 minutes

The best pie combination; fresh peaches and raspberries tossed with lemon juice, ginger, and a touch of vanilla baked into a flaky pie crust. Dairy free! If you have particularly sweet peaches you won't need this much sugar. Start with 1 cup then add more if necessary.

Ingredients

For the Crust:

3 cups all-purpose flour
2 teaspoons granulated sugar
1 teaspoon kosher salt
1 cup vegetable shortening, frozen and cut into small pieces
1/2 cup ice water

For the Filling:

2 1/2 pounds peaches, pit removed and cut into 1-inch pieces
1 1/2 cups granulated sugar
3 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon ground ginger
1 teaspoon vanilla extract
1 1/4 cup raspberries

To Assemble:

1 large egg
Granulated sugar for sprinkling

Instructions

For the Crust:

Combine flour, sugar, and salt in a large bowl and stir to incorporate. Add shortening and toss until the pieces are coated with flour. Using a dough cutter, cut shortening into the flour until pea-sized pieces form.
Add water, a couple tablespoons at a time, and blend into dough by tossing with your fingers (don't knead the dough). Once dough starts coming together, divide into 2 balls then flatten into compact disks. Wrap them in plastic wrap and refrigerate at least 30 minutes.
Meanwhile line a baking sheet with parchment paper or aluminum foil and place on the bottom rack in the oven. Heat oven to 425°F.

For the Filling:

Combine all ingredients, except raspberries in a large bowl. Stir until peaches are coated, add raspberries and gently fold until combined.

To Assemble:

On a lightly floured surface, roll 1 disk of dough into a 11 to 12-inch circle (about 1/8-inch thick), and place in a 9-inch deep-dish pie plate. Press into plate so the dough is snug against the edge. Give filling one last stir to mix all the ingredients and pour into pie shell, making sure filling is evenly distributed.
Roll out remaining disk of dough the same as the first and lay over filling. Pinch the two edges of dough together and trim off any that hangs over the lip of the plate by more than 1 inch.
Make a decorative edge by pinching sections of dough around the pointer finger of one hand with the thumb and pointer finger of the other, making little triangles as you go around the perimeter of the pie.
With a sharp knife, make a few slits on the top of the pie to let steam escape.
Beat egg with a teaspoon of water and brush egg wash over the top of the pie. Sprinkle top with sugar and place on heated baking sheet in the oven. Bake until just starting to turn golden, about 15 minutes, then reduce heat to 350°F. Continue baking until crust is a deep golden brown and filling is bubbling in the middle, about 45 to 50 minutes more. Remove from oven and let cool at least 1 hour before serving.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 427Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 25mgSodium: 112mgCarbohydrates: 62gFiber: 3gSugar: 35gProtein: 5g

Grilled Chicken Fajitas Recipe

March 11, 2010 by Kate Ramos Leave a Comment

My father came to visit last week and a few days before he was to arrive I asked if he had any special requests, “pizza and something Mexican would be great,” he replied. Something Mexican hmmm… I always make tostadas and tacos and chicken tortilla soup, I just made pozole and sopa de albondigas last week and I’m not making enchiladas, they take more last minute preparation than my one-year-old can handle.

Ah yes, fajitas—chicken fajitas. Why I always forget about chicken fajitas I can’t tell you because they are something everyone including my lil’ jalapeno will actually eat and as I like to cement everyone’s love for me by feeding them what they want, we’ve got ourselves is a win-win situation.

This is a standard marinade that can be used with any type of fajita meat. If you prefer beef, just substitute 1 1/2 to 2 pounds of strip steak for the chicken breasts.

Grilled Chicken Fajitas Recipe

Yield: 4

Chicken marinated with coriander and cumin and grilled along with sweet bell peppers and onions. Dairy and gluten free!

Ingredients

4 boneless, skinless chicken breasts
Juice of 1 lime
1/2 cup loosely packed chopped cilantro
2 garlic cloves, chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon ground cumin
3 tablespoons olive oil, plus more for brushing grill
1 large onion, cut into 1/2-inch thick rings
1 green bell pepper, cut into 1/2-inch slices
1 red bell pepper, cut into 1/2-inch slices
2 large jalapenos
corn tortillas, avocado and lime wedges for serving

Instructions

Combine chicken, lime juice, cilantro, garlic, coriander, pepper, oregano, salt, cumin, and 2 tablespoons olive oil in a large bowl and toss to coat chicken breasts. Cover and refrigerate at least 30 minutes or up to 4 hours in advance.
If using an indoor grill, heat oven to 425°F. Heat indoor or outdoor grill over medium heat and brush grates with oil. While grill is heating, toss onion, peppers, and whole jalapenos in a tablespoon of olive oil and season with salt and pepper.
Grill chicken until dark grill marks have formed, flip and form grill marks on the other side. If using an indoor grill, remove chicken from grill, place on a baking sheet and finish cooking in the oven until chicken is firm and cooked through, about 10 minutes more. If using an outdoor grill, finish cooking all the way through on the grill. Let chicken sit about 5 minutes before slicing.
While chicken is finishing cooking, grill vegetables, turning every few minutes, until tender, about 10 minutes total. Slice chicken into thin strips and place on a platter with vegetables. Serve with warm tortillas, avocado slices and lime wedges.

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

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