Blueberry Tart

List of ingredients:

CRUST
1 1/4 cups of all-purpose flour.
1/4 cup of sugar.
1/4 teaspoon of salt.
1/2 cup of unsalted butter, cut up.
1 large egg yolk.

FILLING
1 envelope of unflavored gelatin.
3 tablespoons of water.
1 tablespoon of lemon juice.
1/2 cup of sugar.
1/4 teaspoon of cinnamon.
Pinch of salt.
8 cups of picked-over blueberries.
1 tablespoon of vanilla.

ACCOMPANIMENT
Whipped cream.

Method:

Preheat your oven to 400F.

CRUST

In a food processor, blend together the flour, sugar, salt and butter until the mixture resembles meal. Add the egg yolk and pulse until the dough begins to come together but is still crumbly.

Press dough evenly onto bottom and up side of an 11-inch tart pan with a removable fluted rim.

Using a fork, prick the bottom of crust all over and refrigerate for 30 minutes.

Bake the crust in middle of your oven for 20-25 minutes or until golden. Allow to cool in pan on a rack.

FILLING

In a small bowl, sprinkle the gelatin over the water to soften.

In a saucepan, combine the lemon juice, sugar, cinnamon, a pinch salt and 3 cups of blueberries. Simmer, stirring occasionally, for 10 minutes.

Remove pan from heat and stir in the gelatin mixture and vanilla.

Transfer the blueberry mixture to a metal bowl set in a bowl of ice and cold water and stir until thickened to the consistency of raw egg white but not set, about 15 minutes.

Fold in the remaining 5 cups of blueberries and pour the filling into the crust, spreading evenly.

Refrigerate the tart, covered loosely, for at least 4 hours, or until set, and up to 24 hours.

Serve the tart accompanied with whipped cream.

Source: Tart Recipes.

Vegan Fruit Coleslaw

Ingredients needed:

¼ cup of soft tofu.
3 tablespoons of pineapple juice.
2 teaspoons of sugar.
1/3 cup of shredded cabbage.
14 oz of canned crushed pineapple.
1/3 cup of raisins.
¼ cup of dried apricots.
1 cup of diced red apples.
¼ cup of grated carrots.

Directions:

In a food processor or blender, process the tofu and pineapple juice until smooth.

In a bowl, combine all of the other ingredients.

Add the tofu mixture and toss to mix.

Cover and chill.

Source: Coleslaw Recipes.

Hazelnut Meringue Recipe

List of ingredients:

3 egg whites.
1/2 teaspoon of cream of tartar.
1 cup of superfine sugar.
1 teaspoon of vanilla extract.
1/4 teaspoon of hazelnut extract.
1 cup of chopped toasted hazelnuts.
1 oz of bittersweet chocolate, melted.

Preparation:

Beat the egg whites until foamy.

Add the cream of tartar and beat to soft peaks.

Gradually beat in the sugar, one tablespoon at a time.

Beat until stiff peaks form and sugar is dissolved.

Stir in the vanilla extract, hazelnut extract and the chopped toasted hazelnuts.

Using a tablespoon, spoon meringue onto 2 baking sheets lined with parchment paper for a total of 18.

Bake at 275F for 30-40 minutes or until meringues are firm and lightly browned.

Allow to cool, then drizzle with melted chocolate.

Source: Meringue Recipes.

Sally’s Supreme Cabbage Rolls

List of ingredients for cabbage rolls:

1 lb of ground beef.
1 medium onion, chopped.
1/2 head of cabbage, shredded.
1 envelope of onion soup mix.
Pinch of freshly-ground black pepper.
2 loaves of frozen bread dough, thawed.
Butter or margerine, optional.

Preparation method:

In a large skillet, brown the ground beef and chopped onion; drain off fat.

During the last five minutes of cooking, add the shredded cabbage, soup mix, and black pepper. Set aside.

Roll one load of bread dough into an 8-inch * 16-inch rectangle, then cut into eight 4-inch squares.

Spoon the mixture into the center of each square; bring up diagonal points, pinching edges closed.

Allow the cabbage rolls to rise on greased cookie sheet for 10 minutes or so.

Preheat your oven to 350F.

Bake for about 20 minutes or until brown.

Brush the tops of warm rolls with butter, if desired.

Repeat the process with the second loaf of bread and remaining mixture.

This can be frozen (after baking) and reheated in your microwave.

Source: Cabbage Recipes.

Grapes and Walnuts with Lemony Sour Cream Sauce

List of ingredients:

1 1/2 cups of red seedless grapes.
1 1/2 cups of green seedless grapes.
3 tablespoons of chopped walnuts.
1/2 cup of fat-free sour cream.
2 tablespoons of powdered sugar.
1/2 teaspoon of grated lemon peel.
1/2 teaspoon of lemon juice.
1/8 teaspoon of vanilla.

Method:

To make the topping, combine the fat-free sour cream, powdered sugar, lemon peel, lemon juice and vanilla in a small bowl. Cover and chill for several hours before serving.

Divide the grapes among six dessert glasses or bowls.

Add 2 tablespoons of the topping to each.

Sprinkle each serving with chopped walnuts.

More recipes like this: Grape Recipes.

Grapefruit and Shrimp Salad with Honey Soy Dressing

List of ingredients:

1 lb of medium shrimp, shelled.
1 tablespoon of sesame oil.
1 tablespoon of honey.
2 tablespoons of balsamic vinegar.
1 tablespoon of soy sauce.
1/2 teaspoon of hot chile oil.
3 tablespoons of vegetable stock or water.
4 cups of fresh spinach leaves, torn into bite-size pieces.
2 small pink grapefruit, peeled and sectioned.
4 scallions, thinly sliced.

Method:

Cook the shrimp in salted simmering water for 3 minutes. Drain and allow to cool.

In a bowl, make the dressing by whisking together the sesame oil, honey, balsamic vinegar, soy sauce, chile oil and stock.

On a serving platter make a bed of spinach leaves, then sprinkle with a few tablespoons of dressing.

Position the grapefruit sections and cooked shrimp over spinach and drizzle with the remaining dressing.

Sprinkle with scallions.

Source: Grapefruit Recipes.

Recipe for Tangerine Curd

Ingredient list:

1/2 cup of tangerine juice.
1/4 cup of lemon juice.
2 tangerines, grated zest only.
1/4 lb of butter.
4 ounces of sugar.
8 egg yolks.

Method:

In a suitably sized saucepan, combine the fruit juices, zest, butter and sugar; bring to a boil over medium heat.

In a bowl, beat the egg yolks until liquid.

Beat a quarter of the boiling liquid into the yolks and return the remaining liquid to a boil over low heat.

Beat the yolk mixture into the boiling liquid and continue beating until it thickens slightly (about 2 minutes). Do not allow the curd to boil or it will scramble.

Pour into a clean bowl, cover surface with plastic wrap and chill.

See also: Tangerine Recipes.

Lettuce with Pomegranate and Pine Nuts

List of ingredients:

2 tablespoons of pine nuts.
10 spinach leaves, rinsed and trimmed.
5 cups of leafy green lettuce, torn.
2 tablespoons of olive oil.
Salt and black pepper.
1/2 cup of pomegranate seeds.
2 tablespoons of lemon juice.

Instructions:

In a suitably sized skillet, toast the pine nuts over a moderate heat, stirring constantly, until golden brown. Set aside.

Roll the spinach leaves into a tight cigar shape, then cut crosswise into one-eight of an inch shreds.

In a salad bowl, combine the lettuce and spinach.

Drizzle with the oil, season with the salt and pepper; then toss to combine.

Sprinkle with the pomegranate seeds, pine nuts and lemon juice.

Source: Lettuce Recipes.

Sweet Treat Recipe for Raspberry Pancakes

List of ingredients:

2/3 cups of all-purpose flour.
1 tablespoon of sugar.
1 teaspoon of baking powder.
3/4 teaspoon of baking soda.
1/3 cup of nonfat plain yogurt.
1 medium egg.
1 tablespoon of margarine, melted and cooled.
1/2 cup of skim milk.
1 cup of fresh raspberries.
Confectioner’s sugar, optional.
Raspberry jam, optional.

Directions:

Whisk together the flour, sugar, baking powder and baking soda; then set aside.

In a large bowl, whisk together the yogurt, egg, margarine and milk.

Stir flour mixture into liquid mixture until just combined.

Fold in the fresh raspberries.

Heat a griddle coated with nonstick cooking spray over medium-heat.

Drop the batter by quarter cupfuls onto griddle, then cook for 1 minute or until bubbles form on top of pancakes.

Turn and cook for another minute.

Optionally, dust with confectioner’s sugar and serve the pancakes with raspberry jam.

Source: Raspberry Recipes.

On your table tonight: Lucious Lemon Pot Roast

Lemon pot roast ingredient list:

2 1/2 lb of chuck roast.
1 1/2 cup of water.
1/2 cup of lemon juice.
1 medium onion, chopped.
1 teaspoon of salt.
1 teaspoon of celery salt.
1 teaspoon of onion salt.
1/4 teaspoon of black pepper.
1/4 teaspoon of marjoram ground.
1 garlic clove, crushed.
3 slices of lemon.

Cooking method:

Put the roast in a shallow pan or marinating container.

In a medium bowl, combine the remaining ingredients; then pour over the roast.

Cover and refrigerate for a minimum of 6 hours and a maximum of 24 hours.

Remove the roast from marinade, then place it in a roasting pan.

Cover and bake at 325F for 1 hour 45 minutes, or until tender when pierced with fork.

Source:

This recipe is based on one found at the pot roast recipes collection website.