Wednesday, March 24, 2010

Blueberry Pie with Lemon Pastry


Pie Filling:

1 1/4 cup sugar

1/3 cup all-purpose flour

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

2 tablespoons lemon juice

2 teaspoons grated lemon zest

5 cups fresh or frozen thawed blueberries, rinsed well


2 cups sifted all-purpose flour

1 teaspoon salt

1/2 teaspoon grated lemon peel

2/3 cup shortening, cold

4 + tablespoons ice cold water

1 tablespoon cold lemon juice

Directions: In a large bowl combine sugar, flour, salt, cinnamon, lemon juice and grated peel, and blueberries. Roll out half of the pastry (recipe follows) - line a 9-inch pie pan and trim edges. Pour blueberry mixture into pie crust. Roll out remaining pastry to about 1/8 inch thick. Cover pie; trim, turn edge under and crimp. Cut a few vents in top of crust to allow steam to escape. Bake at 425° for 40 minutes, or until crust is nicely browned.

Pie Pastry:
Sift together flour and salt; blend in lemon peel. With a pastry blender, cut in shortening until pieces are the size of small peas. Mix together 4 tablespoons of the water and the lemon juice. Sprinkle 4 tablespoons of lemon water over the dry ingredients; mix lightly, adding just enough additional cold water to hold dough together. Divide dough into 2 portions and shape each portion into a ball. Flatten pastry balls 1 at a time, on lightly floured surface. Roll out to form a circle, rolling from center edge until dough is 1/8-inch thick.

This was the pie that I made on Pi Day. It was delicious!

Potstickers with Sweet and Sour Slaw



  • 1/2 pound ground chicken
  • 1/2-inch knob ginger, finely grated
  • 1 clove garlic
  • 2 to 3 scallions, thinly sliced, green tips reserved for garnish
  • 1 teaspoon Chinese 5-spice powder
  • Few dashes Sriracha or hot sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 16 round wonton wrappers
  • 1 tablespoon vegetable or peanut oil
  • 1/4 cup chicken stock or water, plus more as needed


In a mixing bowl combine the chicken, ginger, garlic,

scallion (save the green tips for garnish), 5-spice powder,

hot sauce, 1 tablespoon sesame oil and 1 tablespoon soy

sauce. Cover the stack of wonton wrappers with a damp

towel and get a small bowl of water. Working with a

couple of wrappers at a time, place about 1 tablespoon

of the meat mixture in the center of the wrapper and

wet the edges by dabbing your finger in the water and

running it around the edges. Fold the wrapper over to

wrap the meat up (it’ll look like a half moon). Press on

the edges lightly to seal them and, if you like, crimp the

edges for decoration. Continue filling and shaping the

dumplings until all of the meat mixture and wrappers are used up.

Place a large skillet with a lid over medium-high heat with 1

turn of the pan of oil, about 1 tablespoon. Add the dumplings,

flat side down, into the pan and sear until deep golden brown,

about 1 minute on each side. Add the stock to the pan and

quickly place the lid on. Steam the dumplings until the meat

is cooked through and most all of the liquid has been

absorbed, 3 to 4 minutes (if all of the liquid absorbs

but the potstickers aren’t done yet, add a few splashes

more liquid and continue cooking).

Sweet and Sour Slaw


    • 2 tablespoons canola or vegetable oil
    • 1 head Napa Cabbage, shredded
    • 4 scallions, sliced
    • 1 cup shredded carrots
    • 3 tablespoons sugar
    • 1 tablespoon rice wine vinegar
    • 1/4 cup soy sauce


In a large skillet over medium-high heat, add 2 tablespoons,

about 2 turns of the pan, canola oil. Sauté the Napa

cabbage, carrots and scallions until tender, about

5 minutes. While it is cooking, in a small saucepan,

mix together the sugar, rice wine vinegar, and soy sauce.

Heat through, then pour onto the cabbage mixture, toss around,

and turn off the heat. Serve the Sweet and Sour slaw under

the pot stickers.

I think this is one of my new favorite meals. Its soo good. Its pretty

simple too, once you get the hang of making the potstickers. FYI,

I found the potsticker wrappers by the mushrooms in the produce

section of the store.

Also, usually when a recipe calls for fresh ginger, I just use the

powdered stuff I already have. For some reason I decided to get

the fresh stuff this time. IT CHANGED MY LIFE! I don't usually

like ginger, but this stuff was so good. You just break off however

much you want. The piece I got was about 5 times more than

I really needed, and it only cost .3 cents. I'm never going back

to dry ginger again!

Also, I know this post has some major formatting issues, but

blogger wont let me fix them. Sometimes I really hate blogger.

Raspberry Lime Juice

  • 1/2 container of whole mint leaves
  • 1 lemon, cut into slices
  • 1 container of Raspberries
  • 3 liters of Ginger Ale
  • 2 Cups of Lime Concentrate

Mix all ingredients together in a pitcher, and serve.

I got this recipe from Macey's one week. They were giving out samples, and it was delicious!

Chicken Tikka Masala

1 cup plain yogurt
1 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper (If you no-likey spicy, cut it down to 1/2 teaspoon)
2 teaspoons black pepper
1 tablespoons minced fresh ginger
1 teaspoon salt
3 boneless, skinless chicken breasts

Combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour. Grill or cook chicken in frying pan. Discard marinade.

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper finely chopped (again...leave out if you don't want it too spicy)
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
1 8-oz can tomato sauce
1 cup cream
1/4 cup chopped cilantro

Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice.

I first experienced this recipe when a friend made it for a few of us. I couldn't really appreciate it because all I could taste was my mouth lighting on fire because it was soooo spicy. I tasted a milder version of it at an Indian restaurant and fell in love with it. So here it is... when I make it I leave out the jalapeno peppers and cut back on the cayanne pepper. Also, the first time I made it I thought that it was a little too cuminy, so I cut it in half the second time I made it.