Tuesday, June 30, 2009

- rustic strawberry tart -

Ok, so I'm not gonna lie...when Grandma Hell signed me up for a subscription to Woman's Day magazine I thought, "How lame - that's a 'mom' magazine!" Not that there's anything wrong with being a mom (I love mine!), I was just being an ungrateful snot. And remember, this was also right after I got married and wasn't interested in cooking yet. But I have come to ADORE this magazine! Mostly because there is at least one scrumtralescent recipe in each edition! So, I would like to bear you my testimony that Woman's Day is a magazine for the every-woman...moms, daughters, newlyweds, and "all the single ladies - all the single ladies!" This fabulous strawberry tart was on the cover of the June issue, and although it says that it serves 8, it only served 2 the night that I made it hahaha Hope you enjoy!

p.s. I totally used a store-bought pie crust, and we did NOT let it cool completely before eating it, and it tasted magnificent!

Pastry Dough:
1 stick (1/2 cup) unsalted butter, cut into peices
1 1/4 cups all purpose flour
1 Tbsp confectioners' sugar
1/4 tsp salt
3-4 Tbsp ice water
2 Tbsp red currant jelly plus 1 tsp water, whisked smooth
1 1/2 lb strawberries, hulled
1/4 cup plus 2 Tbsp granulated sugar
1 1/2 Tbsp cornstarch
1 tsp grated lemon zest
1/8 tsp ground nutmeg
2 tsp cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
1. Pastry: Place butter pieces in freezer 20 minutes or until semi-frozen. In food processor, pulse flour, confectioners' sugar and salt until blended. Add frozed butter; pulse about 15 times or until mixture resembles coarse bread crumbs. Sprinkle 3 Tbsp water over mixture and pulse until dough just comes together. Remove from food processor; with floured hands, gather into a ball, flatten into a disk and wrap in plastic. Refrigerate 30 minutes.
2. Flour a sheet of parchment paper; roll out dough into a 12-inch round. Slide dough on parchment onto a baking sheet; refrigerate while preparing filling. Heat oven to 375 degrees.
3. Filling: Halve 1/2 lb of the berries (choose ones similar in size) and reserve. Quarter the remaining 1 lb strawberries lengthwise. In a medium bowl, toss 1/4 cup sugar, cornstarch, lemon zest, and nutmeg until blended; add quartered berries and butter, and toss to coat. Remove dough from refrigerator. Pile berry misture in an even mound in the center of dough within 2 inches of dough edge. Gently lift the unfilled dough edge up and onto the filling. Brush dough with egg; sprinkle with remaining 2 Tbsp of sugar.
4. Bake 40 minutes, or until crust is golden and filling is juicy. Remove from oven; slide parchment onto a cooling rack. Let cool 15 minutes. Arrange remaining halved strawberries cut side down on top of cooked filling. Lightly brush berried with red currant glaze. Cool Completely.

Monday, June 29, 2009

eat to live, or live to eat?...live to eat!!!

Ok, so I've been meaning to start this blog for some time now, and I'm super-excited to finally be doing it! It's really kind of a joke that I am doing this at all, considering that all I knew how to do up until a couple of years ago was warm up Ramen or a can of chili, cook Mac & Cheese, or go to a drive-thru! But this is the real deal...I have absolutely fallen in love with cooking! I could truly watch the Food Network Channel all day long, and I am completely entertained by reading cookbooks.

I work in the health and wellness field, so I am totally interested in healthy eating & cooking, but certainly doesn't mean that you won't see any junk/comfort/guilty pleasure foods on here! I haven't gotten to the point where I make up many of my own recipes - I get them from lots of different places: blogs, magazines, websites, cookbooks, family, friends, tv shows, etc. But I will ALWAYS give credit to the brains behind the recipes I post for all to enjoy.

Making and sharing food is my new favorite hobby, and I'm psyched to share it with you all! Please let me know if you try any of the recipes, and what you think of them.

Soup's on!

brown rice & black bean burgers

I'm not sure why exactly, but in the past couple of years I have totally gotten turned off by red meat...I just can't bring myself to eat it! I guess it's mostly beef of any kind because I can still occasionally eat pork, but mostly we just do chicken or fish for meat, and if we need ground meat we always do super-lean turkey. Anyway...this was my first attempt at a healthier substitute for a hamburger. I saw it on my fave blog, www.PrudencePennywise.blogspot.com, and had to try it! As you can see, Rich totally hoovered the burgers. So, if yo're looking for a healthier alternative to ground beef patties, this one is definitely worth a try!

2 cups brown rice cooked
1 can (15 ounces) black beans drained
1 teaspoon chili powder
1/2 teaspoon cumin
scant 1/2 teaspoon salt
2 cloves garlic, minced
1/3 cup chopped onion
2 tablespoons chopped cilantro
1-3 tablespoons minced jalapeno or green chilies, (canned is fine)
1/4 cup salsa
1 egg white
1/4 cup to 1/2 cup flour
2 tablespoons olive oil
cheese, if desired

Mix rice, beans, chili powder, cumin, salt, garlic, onion, cilantro, chilies, salsa, and egg white in large bowl. Mixture will be very moist. Add flour, using only enough so that you can shape the mixture into patties. Dust the outside of the patties lightly with flour. Heat a medium skillet over medium high heat. Add olive oil and warm. Add patties and cook until nicely browned.
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