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Blog Archives

Peach Streusel Pie with Ginger (BYJ)

The following recipe has been shared with me by Karen, who writes the wonderful blog – Back Road Journal (the link is listed in the lower portion of this blog). I hope you will take the time to read her blog and discover the wonders of the east coast of the US, as well as learn of her travels to Europe. Over the last few years we have had the pleasure of trying many of her recipes and they are all incredible! Take a look and sign up… backroadjournal.wordpress.com

Peach Streusel Pie With Ginger

Preheat the oven to 425 degrees.

  • 1 pie crust – Use your favorite recipe for a single 9 inch pie crust or use a premade refrigerated pie crust

Filling

  • 1/2 c. brown sugar
  • 1/4 c. cornstarch
  • a pinch of salt
  • 1 Tbsp. lemon juice
  • 6 peaches, peeled*
  • 2 inch piece of fresh ginger, peeled and grated

In a large bowl, mix the sugar, cornstarch and salt together, then stir in the lemon juice. Cut the peaches in half, remove the pit, slice and then add to the bowl. Stir in the grated ginger and let rest while you prepare the streusel.

*For easy peeling, bring a pot of water to a boil and blanch the peaches for ten seconds, immerse in ice water, then the skins will slip off easily with your fingers.

Streusel

  • 1/2 c. flour
  • 1/4 c. brown sugar
  • 1/4 c. butter, cut into small cubes and softened
  • pinch of salt

Place all the ingredients in a small bowl and mix with a pastry blender or fork. Then use fingertips to press into clumps.

To assemble the pie

Place the crust into a 9 inch glass pie pan. Trim to fit, leaving about a half-inch overhang, fold under and crimp the edge. Spoon in the filling and sprinkle the streusel over the peaches. Place on a foil or Silpat lined baking sheet (to catch juices that may bubble over) and bake on the lower rack of the oven for 15 minutes. Reduce heat to 375 degrees and bake for 30 more minutes until the juices are bubbling thickly and the streusel is golden brown. If getting too brown, cover with foil. Remove from the oven and let the pie cool for at least an hour before serving.

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Moroccan Chickpea and Lentil* Soup (Harira)

Thanks to Karen at Back Road Journal for this tasty recipe! backroadjournal.wordpress.com 

As we have been doing some travelling I had not tried this before returning home. Fortunately, another friend told me I could find harissa at a store near her! I was concerned that we had run out of lentils when I went to make it, but was equally happy with using pearl barley. I don’t think I would do this with rice, but that is my bias!

By the way, harissa is a paste composed of several spices. It is found in a small jar in the imported foods section of some grocery stores. If you have a Middle Eastern market near you check it out. It is spicy! Be sure to check Karen’s blog for other wonderful recipes and happenings in her life in New England!

Harira, A Moroccan Chickpea And Lentil Soup

  • 1 Tbsp. olive oil
  • 1 onion chopped
  • 1 carrot, diced
  • 3 garlic cloves, minced
  • 1 tsp. grated ginger
  • 1 tsp. cumin
  • 1 tsp. smoked paprika
  • 1/2 tsp. cinnamon
  • 1/2 tsp. turmeric
  •  pinch of saffron (optional)
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3/4 c. lentils or pearl barley
  • 1 c. cooked chickpeas (if canned, rinsed)
  • 2 c. stock (vegetable or chicken) Choosing vegetable broth would make this began I believe
  • 1 15 oz. can diced tomatoes
  • 1 c. water or additional stock
  • 1 Tbsp. chopped parsley
  • 1 Tbsp. chopped cilantro, plus additional for garnish
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. or to taste harissa (optional)
  • lemon slices or wedges to serve alongside

Heat the oil in a pot over medium heat, add the onion and carrot and cook until soft. Add the garlic and ginger and cook for an additional minute. Add the spices and cook until fragrant. Add the lentils, chickpeas, stock, tomatoes and water, stir and cook until the lentils are tender, about 30 minutes. Add the parsley, cilantro, lemon juice, and harissa and simmer for a few minutes. Taste for additional seasoning. Ladle into bowls, garnish with cilantro and a lemon slice.

What’s for dinner?

This has been a standard line for many years, along with “What would you like for dinner?” Usually it is followed by “I have not decided” or “I don’t care.” I don’t know about you but this can drive you a little crazy. You check the the cupboards, the refrigerator, the freezer and then ask yourself “What can I make with this stuff today?”  The you go diving into your cookbooks or recipe box or as is more popular with many of us these days, check out one of a multitude of Internet sites. My favourite Internet recipes sites are the following –

Internet Food Sites

The Food Network provides thousands of recipes from various chefs with clear, easily searchable menus by chef, recipe, etc. There is also the ability to create your own online recipe box. I love this feature sine I can access it from any computer while travelling anywhere in the world!

http://www.foodnetwork.com/

Kraft Foods gives you the choice of creating  an online recipe box as well. One of the great features of their site is the ability to plunk in the ingredients you have on-hand and then they will give you a recipe for using those ingredients. It also features tips and seasonal menus.

http://www.kraftrecipes.com

Canadian Living Magazine has been around in Canada for many years. Besides the features, there are always lots of great recipes. They have craft projects, health information, recipes of the day and also a recipe box online.

http://www.canadianliving.com/food/

Food and Drink Magazine is produced by the Liquor Control Board of Ontario. Seasonally it distributes in their stores a magazine called Food and Drink. Of course, it advertises beer, wine and alcohol, but is has scads of recipes in every issue for foods and drinks. Each issue has a great index at the back. Normally there is a new issue for each season. You cannot buy or subscribe to this magazine, but it fully available online! The beauty of the online magazine is that it is fully searchable.  You indicate what type of dish you want to prepare and the main ingredient and they come up with several great recipes. My favourite Six Hour Leg of Lamb came from Food and Drink Magazine!

http://www.lcbo.com/fooddrink/recipes.shtml

ALL of the above are absolutely free, but of course you can subscribe by filling out your email address in the appropriate place on their website.

Food Blogs

You already know about these if you are reading this,but I find that there are many great blogs out there with incredible recipes!

A blog I subscribe to is called Back road Journal by a friend, Karen – http://backroadjournal.wordpress.com. Karen writes about life along the east coast and her various journeys, everyday life and features some great recipes! She lives in a small town in New Hampshire and writes about life there.

A more recent blog that interests me is  posted by a nutritionist in training in New York – http://learnnutritionwithme.com. While she bills herself as a “student dietician”, she shares a wealth of info about nutrition as well as some great recipes! The site is actually called “Learn About Nutrition With Me”.

So, readers these are just a few of my sources. It would be great if you could share some of your best online sites or blogs by posting them in the comment section.