MEAT PIE sounds weird. Doesn't it? I pretty much cook every night and it seems that I have the same recipes every few weeks. I have tons of cookbooks, search the web, and even have an app to help me find recipes. But, why do I go to the same ones over and over? I guess it's just comfortable. Here is a recipe that I found on Epicurious.com. Of course I changed a little and added what I had in the re-fridge. But it was nice to have another recipe to add to my rotation. I made it easier by already having pre made pastry dough in the freezer from Trader Joes...
My husband loved it and went back for seconds so I know it was good!
Here is my version:
1 lb of ground beef
half a onion, chopped
Cook meat and add veggies put pastry dough on top and bake in oven for 25 minutes at 375. Done and add a salad.
3 egg whites, at room temperature
1/8 teaspoon cream of tartar
2/3 cup (4.625 ounces) sugar
1/3 cup (3 ounces) chunky or smooth natural peanut butter, well stirred before measuring
2/3 cup (3.3 ounces) toasted and skinned hazelnuts or toasted almonds, very coarsely chopped
3 ounces coarsely chopped milk chocolate (such as Scharffen Berger Rich Milk Chocolate), or 1/2 cup milk chocolate chips
3 tablespoons finely chopped salted peanuts
Cookie sheets lined with parchment paper
Preheat the oven to 200 degrees. Position racks in the upper and lower thirds of the oven
Combine the egg whites and cream of tartar in a clean dry bowl. Beat at medium-high speed with a heavy-duty stand mixer (or high speed with a hand mixer) until the egg whites are creamy white (instead of translucent) and hold a soft shape when the beaters are lifted. Continue to beat on medium to high speed, adding the sugar a little at a time, taking 1 1/2 to 2 minutes in all, until the whites are very stiff. Scatter small spoonfuls of peanut butter over the meringue. With a large rubber spatula, fold about three strokes. Scatter the nuts and chocolate over the batter and continue to fold until they are dispersed and the peanut butter is mostly blended; a few uneven streaks of white meringue are okay.
Drop rounded tablespoons of meringue 1 1/2 inches apart on the lined cookie sheets. Bake for 1 1/2 hours. Rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking. Remove a test meringue and let it cool completely before taking a bite (meringues are never crisp when hot.) If the test meringue is completely dry and crisp, turn off the oven and let the remaining meringues cool completely in the oven. If the test meringue is soft or chewy or sticks to your teeth, bake for another 15 to 20 minutes before testing another.
To prevent cookies from becoming moist and sticky, put them in an airtight container as soon as they are cool. Cookies may be stored in an airtight contain for at least 2 weeks (but usually a lot longer).
Happy Tuesday! I am so excited about the Spring 2012 Stella and Dot line! It came out last week and tonight I get to preview it at the Stella and Dot Headquarters! To make room for the new line I have to get rid of all my samples I have of the Fall 2011 line. This means 50% off the samples I have!! This is a great opportunity for you! I am having a sample sale on Saturday, January 21st from 2:30-5:30. If you are in the San Mateo area, swing on by. If not and you want to see what I have email me! I would love to for a reader to host a show!! You would have to live in the San Francisco Bay area !
How easy was that! Making pasta was so simple I don't know why I don't make it more often. Yes, it's easier to open a box of pasta but the taste is amazing with fresh made pasta. On Wednesday John came up with the fun suggestion to make dinner together. Which never happens, so I took him up on it and we made some delicious pasta and a quick home made tomato sauce.
Last week my neigbhor and I were talking and she mentioned she had a ton of left over turkish food. Before I knew it, she was knocking on my door with three plates full of amazing turkish dishes. The next day when I was eating some, I thought that the eggplant dish tasted very simular to this restaurant from the area that I grew up in. It turns out it was from this restarant, they serve this yummy eggplant dish. It's just eggplant with tomato sauce, pinenuts, onions and other ingredients. I tried looking up this dish, asked my turkish neigbors what for the recipe and could not find it. So, I tried to make it up! I actually think I did a good job! If anyone knows what this is called let me know. Here is what I did....
With one perfect eggplant I cut it in half, salted it and let it sit for a few minutes. I feel I should of let it sit for more than I did, but I am very impatient. This process got some of the water content out of the veggie...
In a hot pan I poured about one tablespoon of olive oil on the bottom and placed the eggplant open side down in the hot pan. I added about 1/4-1/2 cup of water and placed the lid on the pan to let the eggplant steam for a bit(4-6 minutes).
In another pan (while eggplant was steaming) I added chopped onion, orange bellpepper, garlic, pine nuts, parsley and canned tomato and let it cook for 5 minutes.
When the tomato mixture was done, place eggplant skin side up in a baking dish and pour tomato mixture ontop. Let cook for 35 minutes in 350 oven.
I served as a side dish with chicken and brown rice. John really liked it, so it must of been good! I too, thought it was a keeper for my dinner rotations!
HAPPY 2012! I am going to make 2012 a really good year. I feel 2011 was a year of transition, and I'm going to ROCK 2012!!! How about you? Here are a few things I want to accomplish in the current year, blog more, stick to an exercise plan, find my career, work on my Stella and Dot business and find more time for family and friends.
The week between Christmas and New Years, my work was closed. So I had a full week to do what ever! And of course it went by way too fast and I didn't really get to do the things I wanted. I had this grand plan to bake, cook, knit, workout, hang out with friends, organize, and loaf...Well, I did a lot of loafing around and some baking!
I was happy that I did get to bake rugelach from Alice Medrich's book Bittersweet.
Here is the recipe that I used for these delicious, flaky, sweet but not, incredible treats!
The recipe says it will make 48 but if you have a 7 month old puppy who finds dough in your fridge, the recipe will really only make about 30!!
For the pastry:
2 1/2 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 pound (2 sticks) cold unsalted butter, each stick cut into 8 pieces One 8-ounce package cream cheese, chilled, cut into 8 pieces
For the filling:
2 tablespoons granulated sugar
1/2 cup packed light brown or golden brown sugar
1 teaspoon ground cinnamon
1/2 cup roasted cocoa nibs, finely chopped into small bits. (I actaully did not chop the nibs up)
1/2 cup dried currants
To make the pastry: Combine the flour, sugar and salt in a food processor and pulse a few times to mix. Add the butter and pulse until the butter pieces are about the size of bread crumbs. Add the cream cheese and process until the dough begins to clump together, about 30 seconds. Turn the dough out onto a work surface and divide it into 4 pieces. Press each piece into a flat patty about 4 inches in diameter, wrap in plastic wrap, and refrigerate until firm, about 4 hours.
Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. LIne two cookie sheets with parchment or wax paper or aluminum foil.
To make the filling: Mix the sugars, cinnamon, nibs and currants together in a medium bowl.
Remove one piece of dough from the refrigerator. Roll it out between two pieces of wax paper into a 12-inch circle a scant 1/8 inch thick. Peel off the top sheet of wax paper and place the paper on a counter or cutting board. Flip the dough onto the paper and peel off the second sheet. Sprinkle a quarter of the filling over the dough. Gently roll over the filling with a rolling pin to press it into the dough. Cut the dough into 12 equal wedges like a pie. Starting at the wide end of one wedge, roll it up and place it, with the dough point underneath to prevent it from unrolling, on one of the cookie sheets. Repeat with the remaining wedges, placing them 1 1/2 inches apart.
Repeat with the remaining dough and filling. (If at any time the dough becomes too soft to roll, return it to the refrigerator to firm up.)
Bake, rotating the sheets from top to bottom and front to back halfway through the baking time, for about 25 minutes, or until light golden brown at the edges. Set the sheets on racks to cool completely. (The rugelach are best on the day they are baked, but they can be stored, airtight, for about 5 days.)