It’s been almost a year since I’ve updated you on the bridge progress across the Tennessee River! Well I stopped by on a rainy afternoon when noone was working because it was just too wet. But they have been making progress! One day I’m going to come by and see those cranes placing the decking! And then one day I’m going to drive across this bridge!!
One day I saw this very tasty looking photo in a Martha Stewart magazine and got inspired! So I short cut substantially and they still came out great!
On a floured surface roll out pie dough a little thinner than I did.
cut into strips about 2-3” wide. Place some berries
in center of bottom half of each strip.
sprinkle a spoon of maple syrup granuals over berries.Brush edges with egg wash and fold top half over fruit . Press firmly to seal and trim bottom edge, leaving folded top edge uncut. Cut vents in each pie and place about 2 inches apart on baking sheet lined with parchment paper. Chill in freezer.
Preheat oven to 375 degrees Lightly brush pies with egg wash and sprinkle with sanding sugar.
Bake, until pies are golden brown, 35 to 40 minutes.
Serve warm or cooled.
ingredients
Roll out chilled pie dough and cut into strips about 2-3” wide. Place some berries
in center of bottom half of each strip. sprinkle a spoon of maple syrup granuals over berries. Brush edges with egg wash and fold top half over fruit . Press firmly to seal and trim bottom edge, leaving folded top edge uncut. Cut vents in each pie and place about 2 inches apart on baking sheet lined with parchment paper. Chill in freezer.
Preheat oven to 375 degrees Lightly brush pies with egg wash and sprinkle with sanding sugar. Bake, until pies are golden brown, 35 to 40 minutes. Serve warm or cooled.
First attempt at making Eggplant Curry! I have since tweaked the recipe a little and now toss half of the eggplant into the food processor along with the onions and jalapeño and process until smooth. And add coconut milk. You might want to try some modifications to this recipe too.
Anyway, you start with one huge beautiful eggplant
and start chopping with the only sharp knife in the house.
Now that I use the food processor I don’t feel the need to chop it into such tiny pieces.
Fresh ginger, tomato, garlic and jalapeño.
Mince onions or toss in food processor.
Over medium heat cook onions in coconut oil
Oh, and toss in the jalapeño too.
until they are no longer raw tasting.
Add turmeric and chili powder if you’re feeling bold.
cook until eggplant is soft and mushy. Add water as needed for sauce.
cook until eggplant is soft and mushy. Add water as needed for sauce. Add in chopped tomatoes.
Then get some garbanzos.
Rinse and drain first.
Then toss them in!
Cook until garbanzos are warm. Add garam masala at the end.
Serve garnished with cilantro and chopped tomatoes.
ingredients
Cook onions and jalapeño in oil until no longer raw. Add ginger, turmeric and chopped eggplant and cook until eggplant is soft and mushy. Add water as needed for sauce. Add in chopped tomatoes, rinsed and drained garbanzos. Cook until garbanzos are warm. Add garam masala
I have been getting adventurous and trying to make some more indian recipes. The nice thing is a lot of the recipes aren’t difficult. Plus many recipes are gluten free, dairy free, meat free and sugar free!
Cut onion and green chili. Grind it in food processor along with ginger and garlic and make paste.
If you are using a wimpy mini processor you might have to add some water to help it process everything like mine.
After chopping chili pepper and onion don’t stick your finger in your eye or even on your face. It’s just a tip I though of, not like I know anyone who actually did that!
Heat oil in a pan.
Add the paste and fry on medium heat
until golden brown (The oil starts separating from the mixture).
I added some more ginger here just because.
Add red chili powder, turmeric powder, coriander powder,
Add water enough to make thick gravy. Bring the gravy to boil.
This is where I would’ve added tomatoes but I was out so I improvised with celery.
Add garam masala and salt. Mix well.
Fry for 2-3 minutes.
Garnish with chopped cilantro leaves and serve hot.
Ingredients
Cut onion, tomato and green chili. process in food processor along with ginger and garlic and make paste.
Heat oil in a pan.
Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
Add red chili powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
Add water enough to make thick gravy. Bring the gravy to boil.
Add can chick peas. Stir well and cook over medium heat for 5-7 minutes.
Garnish with chopped green coriander leaves and serve hot.
Yes way.
This salad has no gluten, no sugar, and no dairy.
I haven’t been taking photos of recipes lately because I’ve been eating lots of raw foods and making salads. I know that’s not an excuse. Ok, ok. here’s what’s been happening, after I make it I just sit down and eat it. No photos.
I then reason that it’s ok because it wasn’t the most beautiful salad and next time I’ll make a prettier salad and take the time to mark down the ingredient.
They always say eat your colors and you’ll get your vitamins, well this salad has every color but red. Oh actually I did add a tomato but it was that guest who showed up so late it missed the group photos.
This isn’t a raw food only salad because I used cooked black-eyed peas and red lentils. It’s not a vegan salad because I had hard boiled eggs. Or does eating eggs make it not vegetarian?
I don’t know but it was good.
And then it happened, I set the camera down, made the salad and then ate it. But you get the idea.
ingredients
Chop everything to the size you like to eat. I prefer small. I do not like trying to wrestle 3’'” carrots or half an apple into my mouth.
dressing:
Toss with dressing proportions to taste. Eat right away or make a few hours ahead and refrigerate.
