June 2015 – Buen provecho…2022

Homemade Strawberry Rhubarb Pie

Wish I could get rhubarb in Mexico…drats

This pie is a personal favorite of mine. It is sweet, tangy, sour, fruity and quite delicious! During the summer my mother and I go strawberry picking and stock up for the year. The strawberries are used to make homemade jam and this pie. As for the rhubarb it is grown in our backyard.

The pie crust is buttery and flaky and pairs perfectly with the strawberry rhubarb pie filling! If I make a pie I usually end up making two simply because of how fast family and friends consume it. For this recipe though, I will show you how to make 1 pie. If you would like two pies simply double the proportions.

How to make Strawberry Rhubarb Pie

Ingredients

Filling:

1 cup of white sugar
3/4 cup of all-purpose flour
2 cups fresh rhubarb
2 cups fresh strawberries
3 tablespoons of butter (room temperature)
1/2 teaspoon of cinnamon

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Avocado Pasta

2 ripe avocados peeled
1/2 cup basil leaves
2 cloves of garlic
2 T. Lemon juice
Salt and pepper to taste
1/3 cup olive oil
1 cup cherry tomatoes halved
Parmesan cheese

Blend avocados with basil, garlic and juice. Drizzle in oil. Set aside. Serve with spaghetti or baked spaghetti squash, adding tomatoes and cheese at last minute.
Grill chicken breasts to serve with it for protein.

Pork or (Chicken*) and Prawn (Shrimp) Wonton Soup

Costco’s large quantities usually leave me scampering to use up those quantities rather than leave them sitting in the freezer for months. Recently, a friend gave me a bag of chicken and cilantro frozen wontons. Since I enjoy Chinese soups I thought I could try and use some of them up. Searching online I found this Jamie Oliver recipe. The great thing was I never had to make the wontons, using what I had from Costco!!

Wonton Soup

Serves 6
For the wonton dumplings (makes around 36 small ones) OR head to Costco for the chicken and cilantro ones)
• 36 small wonton pastry wrappers, round or square (you can find these in the fridges of Asian supermarkets)
• 150g cooked and shelled prawns or shrimps or chicken, finely chopped
• 150g lean pork mince
• 1 tbsp grated ginger
• 1 tbsp light soy sauce
• 1 tbsp rice vinegar or rice wine vinegar
• 1 tsp toasted sesame oil
• 2 spring onions, finely chopped
• White pepper
For the soup
• 1.5 liters chicken stock
• 2 small heads of bok choy, or spinach roughly sliced
• 1 tsp light soy sauce
• 2 tsp rice vinegar or rice wine vinegar
• 1 tsp toasted sesame oil
• 2 generous pinches of white pepper
• 2 spring onions, finely chopped
In a large pan, bring your chicken stock to a gentle boil. Meanwhile, cook the dumplings. Fill the biggest saucepan you have with plenty of water and bring it to the boil. Add enough dumplings to create a single layer on the water. It’s important not to overcrowd the pot, so cook them in batches if you are cooking lots. Stir them gently as you bring the water up to the boil again. When the dumplings float to the top, they are cooked. OR, add your Costco wontons right into the stock mixture)
Once the dumplings float, use a slotted spoon to transfer them to your gently boiling chicken stock. Add the bok choy or spinach– first the white parts and then a minute later, the green parts. Bring the liquid up to the boil again and allow them to cook for around three minutes.
Turn off the heat and season your stock with the soy sauce, rice vinegar, toasted sesame oil and plenty of white pepper to taste. I’ve provided some guidelines, but feel free to amend according to your preferences.

One Pot Chicken and Potatoes

This dish truly is amazing. The finished chicken was every bit as good as a whole roasted chicken that you would buy at the market for a busy day. The taste was incredible! It reminds me of Sunday dinner at my mother-in-laws house…LOL.

It is a great go-to dish as most of the ingredients you should already have in the house.

One Pot Chicken and Potatoes

Ingredients
• 8 chicken thighs (I’ve been buying the Kirkland ones in a large bag and kept in the freezer)
• 6-8 large potatoes, cut in quarters or halves
• 5-6 carrots, cut in 1-2 inch pieces
• 1 onion, cut in quarters
• 15-20 garlic cloves, whole (Make it easy on yourself, buy the peeled garlic in oil for times like these)
• Kosher salt
• Black ground pepper
• 4 tsp ground pepper or 5 cloves garlic, crushed
• ½ tsp paprika (optional)
• 3-4 Tbsp olive oil.
Instructions
1. Preheat oven to 375F. Line a baking sheet with foil or even better, parchment paper.
2. Thoroughly wash the potatoes & carrots with a scrubber and cut them in smaller pieces. Pat dry with a paper towel.
3. Rinse the chicken under running water & also pat dry with paper towel.
4. Add chicken, potatoes and carrots, onion & garlic to the lined baking dish and sprinkle with salt, ground pepper and garlic. Drizzle with olive oil. Toss everything to coat.
5. Place in the oven and bake for 1 hour 20 minutes. Check for doneness, if the potatoes and chicken thighs are soft and easily pierced with the fork they are ready.
6. If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on the oven and broil for 5 minutes. Watch carefully, or they will burn.
7. Remove from the oven and serve right away in the baking dish or transfer to a warm serving plate.