Tag Archives | Recipes

{Beautiful} Rustic Pie

Rustic.
A touch of Old World.
Beautiful.
Oh, and did I mention, simple?

IMG_7182
Baking is not my first love.
I’d rather cook.
I always say that cooking is more forgiving.
Baking requires precise measurements
and a little more patience.

But when you marry a man who loves sweet & crusty baked things,
you roll up your sleeves and throw some flour around . . .
and enjoy the loving favor showered upon you
when he sniffs the air and spies the freshly baked item awaiting his taste-testing.

You also keep your eyes open for pleasing desserts that don’t take too much time,
but appear as though they might have. :)

And it’s at precisely this point at which
Rustic Pie
enters center stage!
IMG_7185
About six weeks ago, I spied a picture of a rustic pie on Instagram,
baked and beautifully photographed by Hope from Hopeful Things blog.

I had been wanting to try such a pie for several summers in a row,
but perhaps due to the looong explanatory list on how to do it
as given in my Betty Crocker Cookbook,
I had always passed it by as something complicated
that I would have to try on another day with “more time.”

Hope, however, gave a short explanation on how to make the pie.
No long list. Nothing complicated.
And so, I made one.
Success!

I made another a few days later.
Two actually that second time around.
One Blackberry. One Peach
Beautiful pies again!

Last week I made two more to  show off share with my family in Canada.
I brought fresh Pennsylvania peaches for one pie,
and fresh, wild, delicious Canadian blueberries picked by my parents
made up the rich beautiful filling for the second one.

I’m telling you. These are just the best served with a scoop of creamy vanilla ice cream
My family is extremely partial to the Kirkland brand from Costco, but really, any will do!

IMG_7192

IMG_7197

~Simple Instructions for Making Your Own Rustic Pie~
{in much the same fashion as I first read them from Hopeful Things}

Just sprinkle a little flour and sugar and a squeeze of lemon juice over your fresh fruit.
Roll out a circle of dough, place it on a tray, fill it, fold it, brush with egg wash,
sprinkle with sugar, bake til golden, and you have a pie!

And now the little tips and mental notes I’ve made along the way . . .
Always bake the pie on parchment paper to make removal and clean up easy.
I haven’t measured the amount of fruit exactly and sometimes over fill,
but approximately 3 cups is a good amount to begin with.
I like to start out baking the pie at 400 degrees,
later lowering the temp to 350 degrees til finished.

My favorite crust recipe for one pie round is:
1 cup flour
1/3 cup butter
Pinch of salt
1/4 cup water

Use a pastry cutter to make course crumbs with the first three ingredients.
Add water and gently knead and pat til you have a nice lump of dough.
And then, well . . . you know how to take it from there.

Just one more thing that I love about this pie?
You don’t have to make a second ball of dough to make a lid
{Is that even how you say it in English? A pie with a lid?
We always say “deckle boy” in Dutch
which is literally “lid pie”, but just as I’m writing this
I am rather at a loss as to what you call them in English.
I could Google it, I suppose, but then you wouldn’t get to laugh at me.
So laugh away. :)}
So yes, no need for a lid or crumbs.
Just one simple crust and done.

Happy Baking!

IMG_7199

In the Kitchen

Summer just has to be one of the happiest seasons ever.
Bright colors. Carefree days. Cold drinks.
Flip flops. Plenty of time at the lake or the pool.
Fresh produce: tomatoes, green beans, corn.
Long daylight hours. Children catching fireflies.
And the list doesn’t stop there!
My, how I love summer!

*****

I have been re-inspired to create in the kitchen ~ finally!

After what seemed like a very long month of complete and utter lethargy
and gross feelings about doing anything in this room of the house
{or any other room for that matter}. . .
I think I’m back to my excited and inspired self when it comes to food creations. :)
Hmmm. First trimester must be nearing its end.
Oh, and a week of a 100% break from thinking about or cooking food
at the family camp last week couldn’t have hurt me either.

Just a few things to delight the eyes and the palette this week have been . . .

img_0405Sandwiches & Wraps of many varieties:
This one was tuna salad, garden lettuce, sinfully sweet tomatoes, and banana pepper rings
folded into a delicious Joseph Pita (only 4-6 carbs for the pita).
For those of you who dislike canned tuna, I apologize, but I and my family love it! :)

***

img_0409Heirloom Tomato Salad:
{from the lovely magazine Life:BeautifulIf you don’t subscribe, you should!}
2 large heirloom tomatoes, quartered or sliced
1 cup medium heirloom tomatoes, halved
1 cup heirloom cherry tomatoes, halved
1 cup heirloom grape tomatoes, halved
8 ounces cherry or pearl-sized fresh mozzarella
High quality balsamic vinegar
I added a drizzle of olive oil and a little course celtic salt as well
6 leaves fresh basil

***

img_0412Chicken Salad:
oven roasted chicken breast with favorite seasonings such as rosemary,
onion powder, salt & pepper. chop fine. add green onions, fresh dill,
mayo, a little herbamare or salt to taste.

A friend of mine on Instagram said adding craisens was a favorite . . .
I went looking for them in my pantry, but alas, had used them all in something else.
But I may try this in the future if I’m wanting a little added sweetness in my chicken salad.

***

img_0414Triple Berry Spinach Salad:
{This one was from Life:Beautiful as well.}
4 cups baby spinach, washed & dried
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup sliced strawberries
1 green onion, sliced
2 ounces soft goat cheese, broken into small pieces

On a platter, mound spinach. Top with berries and onion.
Sprinkle with goat cheese. Serve with a raspberry vinaigrette or make your own . . .

Raspberry Vinaigrette:
5 tablespoons extra virgin olive oil
3 tablespoons raspberry vinegar
1.5 tablespoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon black pepper

***
img_0429Another Muti-colored Salad . . .
because the possibilities are endless.
I like to see my children interested in salads,
and one like this certainly catches their eye!
This one had:
a bit of spinach,
tender garden lettuce from my mil’s garden
grape tomatoes,
red/purple cabbage
banana pepper rings
green onions
a sprinkling of parsley
fresh mozzerlla cheese
homemade ranch dressing on the side.

***

This morning I’m baking a loaf of crusty bread (part rye),
0351cdace00811e2866922000a1fbcb1_7

and, with the help of my family, already made and devoured most of this delicious quiche
from the beautiful blog, Hopeful Things (this lovely photo is hers . . .
and I really want a pretty pie plate like that!!)
:
Sausage Potato Quiche2I had to sample the real deal because I just love hash browns~oh yum,
but I did make a little dish of everything but the potatoes
for myself since I’m trying to keep my distance from too many starchy carbs,
and it turned out beautifully and just as tasty.

***

And earlier this week I again made this shortcake recipe from my friend Clarita
for what seems to be our final round of fresh local strawberries,
although, I’m sure I will still be buying at the grocery store for the next while!
We just don’t seem to tire of these sweet red berries!
And now that the blueberries are in season as well,
it’s fun to mix the two for colorful and patriotic desserts.

How about trying some of these beauties in the next week or two?
Don’t they look fun!?
All these photos are from familycircle.com
and these recipes and more can be found at THIS LINK.

ss_RU203323{I like the simplicity of this one. And kids would love it!}
ss_R136957
1010657_10151673814168620_962458966_n
ss_R103064
ss_R161678
ss_R076057
ss_R078273
ss_R137627
A red, white, & blue feast for the eyes. :)

Here’s to inspiration and great cooking in the days ahead!
If you’ve tried something new in the kitchen lately and would like to share,
I’d love to be inspired by you. After all, we’ve still got approximately 540 meals
to prepare for our families this year. Ok, so maybe that wasn’t helpful to know. . . :)
But it’s no wonder we sometimes get burned out in the kitchen.
And it’s good to help each other out once in a while. Amen?

 

Good Girl Moonshine

img_6052
I certainly can’t take credit for this refreshing, invigorating drink,
but I have been making countless jars of it,
and drinking it down every day since learning about it last week.
along with my {seemingly} very thirsty children. :)

*****I have edited this to say that perhaps I am a bit “crunchy”
or have weird taste buds . . .
because not everyone I talk to likes
good girl moonshine or some of my other faves
like I and my family do.

Maybe we’re just weird like that. There that’s all I’m going to say.
You’ve been warned and now you’ll just have to try it for yourself!*****

It’s been over three months now, and I am even more enthused
about the way of eating and wholesome living
that has helped me drop approximately 8 pounds,
{though it could easily be more . . .
I just didn’t have a working scales until about 3 weeks
into this way of Trim Healthy eating},
has cleared up more than 90% of my PMS,
including many, many headaches,
and gives me much needed energy
and a “clear” mind vs. the foggy brain
that I get on a sugar and carb laden diet.

I have had my days of cheats (my friends know this usually means chocolate chips),
but for the most part, I have been enjoying great food that makes me feel great too!

Good Girl Moonshine is just one more way that the authors of Trim Healthy Mama
continue to teach and give through their book, as well as their Facebook page
and private Facebook groups, which any female may ask to be a part of.
It really is a wealth of support and information.
Here is a bit of what Serene had to say about this lovely, refreshing drink.

img_6074{I look forward to drinking this on hot summer days!
Husband loves it too and says I should buy seltzer water
to add to it and give it even more pep.}

*****************************

“Since I (Serene, coauthor of THM) have been enjoying such copious amounts of my new favorite drink, I decided to do some studies about ginger. What do you know? I read that ginger actually dulls the appetite. But, I noticed this first hand before I even read this merit of ginger. Ginger heats up the thermogenic temperature of the body the metabolism which gives a double punch alongside apple cider vinegar’s own weight loss talents.

. . . Ginger is a potent digestive aid and fires up the digestive juices. It reduces flatulence and eases tummy cramps. It improves the absorption and assimilation of essential nutrients in the body. . . . Ginger clears the micro-circulatory channels of the body including the easily clogged sinuses. It clears throat and nose congestion and is a wonderful immune stimulant along with apple cider vinegar. Ginger is up at the top of the list with the most potent anti-inflammatory supplements on God’s green earth and can relieve common aches and pains and even help with more serious arthritic conditions.

Here are just some of the goodies Apple Cider Vinegar offers you:
•It is abundant in potassium which is imperative for growth and building muscles, the transmission of nerve impulses, heart activity and preventing brittle teeth and hair loss.
•It encourages weight loss by breaking down fats to be used instead of stored in your adipose tissue.
•It is loaded with acetic acid which slows the digestion of starch and lowers the rise in glucose levels that occur post mealtime.
•It is anti-viral, anti-fungal, and anti-bacterial due to its high levels of malic acid.
•It is super alkalinizing though being rich in ash.
•It lowers bad cholesterol and helps to regulate blood pressure.
•It is a powerful detox tool and improves bowel function
•It clarifies the skin
•New research reveals it shows strength in killing cancer cells or slowing their growth.

Hey if you hate ginger – no worries. Just leave it out. Add a few drops of your favorite edible young living essential oils like sweet orange or lemon. You could also add natural flavor extracts like maple flavoring etc.”

***********************

img_6067

So what are you waiting for? Here’s the recipe!

Good Girl Moonshine {aka “Ginger Juice”}

•Fill a quart sized jar with water and ice.
•Add a generous drizzle of raw apple cider vinegar (I use 2 Tablespoons)
•Add 1 teaspoon of ginger powder or (my favorite) is to press about an inch
of fresh ginger in my garlic or lemon press for that delightful fresh taste.
•Add a few shakes of stevia to taste {Nustevia Pure Extract Powder is excellent).

And that’s it! Let me know how you like it,
whether I’m the one introducing you to it,
or if you’ve been drinking it for days now.

gg moonshine on gratitudejournalblog

{And I’m warning you, if you want any for yourself,
don’t let your children get their first taste.}

Related Posts Plugin for WordPress, Blogger...

Powered by WordPress. Designed by Woo Themes