We survived the first year and celebrated with Blueberry pie!

Recently we celebrated Miss E’s  1st Birthday. To us it was a big deal as we survived the first year with our wits intact for the most part, but to her it was nothing at all. Except for the yummy treats, that got her attention 😉

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Thinking back on it now, after the world wind  “Fam jam” we had, it’s amazing to think that Miss E has only been with us for 12 months, but in my mind it seems that she’s been here since before the dawn of time. I barely remember what life was like before she came into our lives and can’t imagine a day without her. Through all the sleepless nights, the tears (some were hers, but most were mine), the milestones, and messes, I ‘ll be that cheesy mom who says “She is the best thing that every happened to me”.

If your wondering about the lack of cake, well we had a homemade blueberry pie. Miss E loves her blueberries and who doesn’t like pie.

Blue Berry Pie

Crust 

2 1/2 cups of all purpose flour

2 tbsp of coconut palm sugar or granulated sugar

1 tsp salt

1 cup of unsalted butter (cubed and kept cold)

1/2 cup of whole milk  (3%) add 2-3 tablespoons of milk if necessary

Filling

4 cups of fresh blueberries

1/2 cups of coconut palm sugar or granulated sugar

1 tsp ground cinnamon

1/2 tsp of ground  nutmeg

1/4 tsp ground ginger

1/8 ground coriander

3 tbsp of flour

For the crust:

In a large bowl blend together your flour, salt , and  sugar. Cut the cold butter into cubes, then add to your flour mixture working it together with your hands until it looks shaggy, When all the dry ingredients are combined with the butter make a well in the center and pour in your milk.  After the dough begins to stick together knead on a lightly floured work surface for about 5 minutes till the dough is smooth. Divide into 2 and lightly roll into a disc ( try not to work the dough to much, as you want your pastry to be nice and flaky), wrap in plastic and let it rest in the fridge for an hour.

Now for the filling:

First combine  your sugar, cinnamon, nutmeg, ginger, coriander, and flour. Give these ingredients a good stir till everything is mixed. Now pour in your cleaned blueberries stir in gently, then add in the lemon juice and make sure that they become completely coated in the mixture.

Place the blueberry mixture in the fridge while you roll out the bottom part of you crust.

Now is the time to preheat your oven. 350 degrees please!

You can lightly flour your work surface or what I do is use a piece of  plastic wrap to roll out my dough. This will help make it easier to transfer the  dough into your pie tin afterwards.   Roll out your crust till the dough is about 1/4 thick or thinner. Once that is done take your pie tin and place it upside down on  your crust, now carefully flip both the tin and your crust, gently press the dough into the pan with your fingers. Leave the plastic wrap on the inside of your shell and place back in the fridge.  Then roll out the top part of the crust, once that is finished take out the bottom part of your shell and the blueberries.  Remove the plastic wrap from your shell and pour in the blueberries, then whisk an egg and lightly brush the edges of the pie, once that is done add the top crust and firmly seal both top and bottom together. Take a knife and trim of the excess pie crust, then using two fingers press along the edges making a ruffle effect or use a fork, which ever tickles you. Cut a few slits in the top to allow for steam to escape and finish by brushing the top with the whisked egg and sprinkle on a little bit of sugar ( this will give it a  beautiful golden color).

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Now your pie is ready for the oven.  Place the pie on a cookie sheet to prevent any messes and get that pie in the oven on the middle rack for about 45- 50 minutes. Please note some oven may take longer to cook then others, but in my case we have an gas range that cooks everything at turbo speed.  So if the pie needs to stay in a few extra minutes go for it, you know your oven. When it’s done take it out and let it cool for a bit, then enjoy!

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Sweet potatoe fries and miso turkey burgers

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We’ve really been trying our best to eat a little healthier around here, but every once in a while you just want a big fat juicy burger and fries, am I right! Desperate for some comfort food I came up with this yummy combination the other night. Give it a try and tell me what you think. This recipe makes enough for 4 or in our case 2, we’re a bunch of greedy guts over here.

Thyme and Garlic Sweet potatoe fries

3 large sweet potatoes

3 cloves of garlic minced or pureed (I buy the jarred pureed garlic for recipes like this, if you are using jar garlic 2 good sized spoon fulls should do).

1/4 tsp of salt

Fresh thyme: this ingredient I would say add as little our as much as you would like. I added a small hand full of thyme leaves ( ❤ fresh herbs).

Coconut oil cooking spray (trust me the spray makes your life so much easier)

2 tbsp of flour

1/2 tbsp of coconut palm sugar

Preheat your oven to 425

Clean and peel your sweet potatoes, then chop into chunky strips.
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Toss them into a large mixing bowl and spray them generously with coconut cooking spray, this will help your delicious chippies hold onto the the other ingredients about to be thrown at them. Now add your flour, minced/pureed garlic, thyme, salt, and coconut palm sugar into the bowl and toss till your potatoes are well coated.
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Next spray a baking sheet with coconut spray, yes even if it’s non stick trust me on this (when sweet potatoes bake the natural sugars caramelize making them very sticky and hard to get off of the baking sheet). Spread out your sweet potatoes evenly on the sheet, then bake in your oven for about 20-25 min.
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Please keep in mind everyone’s oven is different. Mine is an absolutely ancient gas oven, this heats up quickly and I over cooks far to often. Check on your fries half way through the cooking time and give them a quick flip to evenly cook them.  When the fries are done the should have a caramel coloring with crispy edges.

Miso Turkey Burgers

1 lb of ground turkey

1 1/2 tbsp of pureed garlic

1 tsp of miso paste

1 large egg

1 1/2 tbsp  of grape seed oil

1 tsp of dry ground mustard

1/2 tsp of ground coriander

1/2 tsp of salt

1 cup of panko crumbs
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Making burgers is relatively easy, add all the ingredients to a large mixing bowl.. yes even the oil and combine well. Once everything is evenly distributed through out the meat take a small hand full and roll  in a ball, then press flat making a nice even patty. I usually make the burgers the size of palm of my hand, which is about 3 1/2″ in diameter and not to thick as you want them to cook evenly all the way through. Now, because turkey is a lean meat I add just a bit more grape seed oil to the pan, so that the burgers don’t stick.  The burgers don’t take long to cook, ( depending on the thickness about 10-15 min, but check to make sure that your burgers are thoroughly cooked before consuming. If you use a knife or fork press into the top of the burger and make sure the juices run clear or the old fail safe of cut one open to see if it’s cooked and not still pink inside.  Once your burgers are done toss one into your favorite bun, we used a multi-grain thin style bun (we’re trying to be healthy for a change), add in some  cheddar cheese, avocado, lettuce, tomato, and what every other condiments you prefer and take a well deserved bite.

Enjoy!

Easy Quinoa salad

Quinoa is a pretty versatile ingredient.  You can serve it hot or cold throw in whatever you like and it always taste yummy.  Well here is one of my many variations of a Quinoa salad.

Ingredients

1 small onion dicedingredients

4 cloves if garlic diced

1 lemon

1 pepper diced

1 small carrot grated

1 small zucchini  diced or half of a monster one like mine.

1/2 brick of feta crumbled

1 box of quinoa

1-2 table spoons of grape seed oil or which ever you prefer, I find grape seed has a lighter taste and higher fry temperature.

Diced tomato is optional, I like to top mine with it at the end, I usually leave it out of the batch because Mr. H isn’t to fond of it 😉

First of prepare your quinoa. Follow the cooking instructs on the box. If you threw the box away ( hands up guilty party) here is what I did;

In a small sauce pan bring 2 cups( 500 ml) of water to boil. Once your water reaches a bubbling boil stir in your box of quinoa (225 g). Then reduce heat to a low simmer and cook for 15 minutes covered. Once it is done remove from heat fluff it with a fork and let it rest for a few minutes.

Next take your diced onions and garlic throw them in a nice warmed up frying pan with your grape seed oil and brown them up till the have a light caramelization. Add your diced veggies and grated carrot in lightly frying till they are softened up. Squeeze half a lemon, give it one good final toss in the pan before everything finishes cooking.image

Once your veggies are cooked add them to your cooled quinoa, give it a gentle stir and finally crumble in your feta cheese.  If you would like add a little salt and garnish with some diced tomatoes, if your feeling all crazy a little chopped parsley.

Enjoy!

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Keep following us there will be more recipes to come and if your a fan of quinoa, I’ve got plenty more variations..eemm pomegranate, kale and cheese.. ah sorry just day dreaming of meals past.