Recipe – Lemon Icebox Pie

This recipe is a taste summertime recipe and makes a nice addition to any meal meals. This recipe has the benefits of:

  • This Lemon Icebox Pie uses no gelatin
  • This Lemon Icebox Pie uses no Cool Whip
  • No baking required.

Ingredients

  • ½ to ¾ cup of lemon juice, according to taste
  • 1 ½ cups granulated sugar, Splenda, or your favorite powdered sweetener equivalent
  • 1 ½ teaspoons vanilla extract
  • 1 can (12 ounces) condensed milk
  • 1 tablespoon melted butter (if using a prepared graham cracker crust)
  • 8 ounces cream cheese, softened and cubed
  • 9 inch, prepared, graham cracker crust or blind-baked pie crust (fully cooked)

Directions

  • Put softened cream cheese cubes in a large bowl and beat until soft and has no large lumps.
  • Add milk and sweetener and beat until thoroughly combined.
  • Add vanilla and lemon juice, then beat until light and fluffy.
  • If using a prepared graham cracker crust, with a small cooking brush, coat the prepared graham cracker crust with melted butter to soften it.
  • Gently, Pour Lemon filling mixture into prepared pie crust.
  • Refrigerate the Lemon pie 4 hours or more before slicing.
  • Plate the sliced Lemon pie, garnish with whip cream, if desired, and serve.

Serving

  • Makes about 6-8 servings

Recipe – Paleo Chicken Soup for Two

This is my daughter’s paleo chicken soup recipe, which makes two servings. I like the pictures when she sent them to us, so, I asked her to do a quick recipe and here it is.

Ingredients for Broth

  • 1 pot of water (about 6 – 8 cups)
  • 1 pound chicken thighs (boneless and skinless)
  • 1 packet Sazon Goya con Azafran
  • 2 chopped zucchinis
  • 1-2 cups chopped carrots
  • 10 small potatoes quartered
  • 2 teaspoons Mead and Marrowbone broth concentrate (burn flavor)
  • 2 cups rice (optional)
  • 2 small onions chopped
  • 3 stalks of celery chopped
  • 2 large pinches of Himalayan sea salt
  • 1/2 tablespoon chopped garlic

Ingredients for Garnish

  • 10 small radishes sliced
  • 1 bunch of cilantro (remove leaves and chop)
  • 2 small onions chopped
  • 3 limes halved
  • Cholula hot sauce

Directions

  • Bring a pot of water to a boil
  • Add in all ingredients for the broth
  • Reduce heat to medium
  • Cook until all vegetables are cooked through and chicken is soft (30-45 min)
  • Remove chicken and shred with knife and fork then add back in
  • Serve in bowl
  • Garnish with limes, onions, cilantro, radishes to taste
  • Add hot sauce, salt, and pepper to taste

Recipe – Australian Meat Pie For Two

Australian style meat pies have a long history and are a welcome sight on most any table.  These meat pies are a hearty and flavorful main dish, which require minimal effort to make.   

Australian Meat Pie For Two Ingredients

US                                                              Metrics:

1 sheet frozen puff pastry                      1 sheet frozen puff pastry

1 sheet frozen shortcrust pastry             1 sheet frozen shortcrust pastry

½ lb. sirloin steak, cut into small cube     226 gr sirloin steak

2 cloves garlic, chopped                       2 cloves garlic

1 tbsp tomato paste                              1 tbsp tomato paste                     

1 sprig fresh rosemary                          1 sprig fresh rosemary

¼ cup red cooking wine                        60 ml red cooking wine

½ cup beef stock                                 118 ml beef stock

2 tbsp Worcestershire sauce                  2 tbsp Worcestershire sauce

Pinch of salt                                       Pinch of salt

Pinch of pepper                                   Pinch of pepper

oil for frying                                      oil for frying

1 egg yolk, beaten                               1 egg yolk, beaten

Australian Meat Pie For Two Directions

  • Preheat oven to 350°F
  • Heat oil in a saucepan and sauté garlic for a few minutes until they are a little brown, add the cubed steak and brown for 4-6 minutes.
  • Add the tomato paste, rosemary, beef stock, red wine, Worcestershire sauce and simmer for 45 minutes. Season with salt and pepper to taste.
  • Place the shortcrust pastry on the floured working surface. Cut the pastry slightly larger than the pie base. Place the shortcrust pastry inside the greased 6” x 8” pie dish.
  • Place the puff pastry on the working surface. Cut the puff pastry the same size as the pie dish top. This will be the ‘lid’ of your pie dish
  • Fill the pie with the cooked steaks, cover the top with the puff pastry. Using your fingers, gently press the edges to seal. Cut the excess dough and brush the puff pastry with egg yolk
  • Bake for 30 minutes until golden brown.

Servings

  • This recipe makes two servings

Recipe – Scotch Pie For Two

These are lovely little pies meat pies.  This style of pie is thought to have originated in Scottland but can be found in one form or another throughout the united kingdom.  In fact, I have been thinking about this style of pie since a visit to Montreal, Canada, last year where I saw them in local restaurants and bakery shops.  

Scotch Pie For Two Ingredients

For filling:    

US                                                    Metrics:

0,5 lb. mutton, minced                       225 gr mutton, minced

4 tbsp gravy                                       60 ml gravy

1 tsp smoked paprika powder             1 tsp paprika powder

½ tsp nutmeg                                     ½ tsp nutmeg

Pinch of salt                                       Pinch of salt

Pinch of ground black pepper             Pinch of ground black pepper

For pastry:

1 ½ cups of plain flour                           180 gr of plain flour

½ cup of lard                                         118 ml of lard                                       

½ cup of water                                       118 ml of water

Pinch of salt                                       Pinch of salt

1 egg, beaten (for glaze)

Scotch Pie For Two Directions

Preparation:

Prepare 2 pieces of 4’ ramekin dish. Grease with oil.

Preheat the oven to 400F

For filling:

  • Mix all the ingredients in a mixing bowl, stir until well-combined. Chill in the fridge.

For pastry:

  • Add flour and salt in a different medium mixing bowl, stir to combine, set aside. Heat water and lard in a medium saucepan until boiling, remove from heat then pour into the flour. Mix together with a wooden spoon, let it cool down a little. Once cool enough, put onto the floured surface and knead until smooth for about 5 minutes (like pizza dough)
  • Divide the dough into 4 equally sized balls. Roll out 2 balls of dough to a size that could cover bottom and sides of the ramekin. Put the dough in the ramekin, push gently with your finger to make sure all sides of ramekin are covered, making the ramekin as the mold for the pie. Do the same to the other ramekin.

Finishing:

  • Take the meat out of the fridge and divide by 2 equal sizes. Place 1 ball of meat to a ramekin, spread the meat evenly with a spoon, so it has a flat surface.
  • Roll out the remaining balls of dough to a size that could cover the top of the pie, making it like the lids on top of the filling. Press gently to make sure the edges are stick together. Make a little X or hole in the middle of the lid. Do the same with the other ramekin
  • Brush beaten egg to the top of the pies. Put both ramekins on a baking tray and bake for 35-40 minutes or until golden brown. Let it rest for 10 minutes. Gently remove the pies by scraping the sides with a small knife first, it should come out very easily. Serve while it’s warm.

Servings

  • Makes two serving

Recipe – Pork Pot Pie For Two

This pot pie is a nice, high protein, comfort food recipe perfect for cooking in cooler weather.  This recipe has beans and two kinds of meat to make the pot pie filling and nutritious.

Pork Pot Pie For Two Ingredients       

US                                                     Metrics:

¼ lb. pork ribs, cut into small cubes             113 gr pork ribs

¼ lb. salami, cut into small cubes                 113 gr salami

1/2 cup dried kidney beans                          100 gr dried kidney beans

1 stalk of celery, sliced                                 1 stalk of celery

2 cloves of garlic, finely minced                   2 cloves of garlic

1 carrot, roughly chopped                            1 carrot

1 tbsp ketchup                                             1 tbsp ketchup

¼ cup red wine                                            60 ml of red wine

½ tsp ground cumin                                     ½ tsp ground cumin

1 tsp paprika powder                                   1 tsp paprika powder

 2 cups of water                                           473 ml of water

1 tsp beef powder                                        1 tsp beef powder

1 sprig of fresh rosemary                             1 sprig of fresh rosemary

1 russet potato, cut into small cubes             1 russet potato

1 tsp dried parsley                                       1 tsp dried parsley

1 sheet puff pastry, thawed                          1 sheet puff pastry

1 egg yolk, beaten                                       1 egg yolk, beaten

Pinch of salt                                                Pinch of salt

Pinch of pepper                                           Pinch of pepper

Pork Pot Pie For Two Directions

  • Add kidney beans in a large bowl, wash and soak in 2 cups of water overnight in the refrigerator. In the morning, drain and set aside.
  • Season pork ribs with salt and pepper, then brown them in oil over medium-high heat in a medium pot. Remove from heat and set aside
  • Add the salami to the pot, sauté for 2 minutes then add celery, garlic, and carrot. Continue sautéing until the vegetables have softened.
  • Add ketchup, red wine, and continue to cook for 2-3 minutes until the mixture starts to boil. Add cumin, paprika powder, beef powder, and water. Return to boil then add browned ribs, salami, potato, rosemary, and dried parsley.
  • Cover the pot and simmer for about 2 hours or until the short ribs are tender. Remove from heat.
  • Preheat the oven to 375F
  • Transfer the stew to 2 individual casseroles or ramekins, evenly divided to 2 portions. Drape a sheet of puff pastry over the sides of the casserole. Trim away any excess dough.
  • Brush the top of the puff pastry with egg. Bake in the oven for 12-15 minutes or until the pastry is golden brown.

Servings

  • Makes two individual servings

Yogurt making – temperature

When fermenting, yogurt must be kept around 110o F(43 o C). A cooler environment will not facilitate fermentation, and higher temperatures will kill the bacteria needed for fermentation.  Also, the maintenance of a consistent safe temperature keeps your yogurt safe to eat once finished. The best results are usually assured by the use of an incubator.

Orange Honey Butter Recipe

Orange honey butter is an easy way to add some flavor and character to your meals and can be a nice addition to holidays meals. With the added benefit that orange honey butter can be prepared a couple of days in advance, so, it will be one less thing to prepare on those busy cooking days.

Ingredients

  • 1/2 cup (125 ml) softened  Butter
  • 1/4 cup (50 ml) honey
  • 1 tsp (5 ml)  finely grated orange zest.

Directions

  • Place all ingredients in a small bowl
  • With a mixer, mix at a high speed until light and fluffy.

Storage

  • Store unused Orange Honey Butter in the refrigerator for up to 3 days.
  • Let the butter warm the butter to about room temperature before serving.