lemon meringue pie

my dad's favorite and I finally had the cooking confidence to attempt meringue and it was a success!

lemon meringue pie
makes 1 pie

1 cup white sugar
2 tbsp all-purpose flour
3 tbsp corn starch
1/4 tsp salt
1 1/2 cups water
2 lemons, juiced and zested
2 tbsp butter
4 egg yolks beaten
1 (9 in) pie crust, baked
4 egg whites
6 tbsp white sugar

Preheat oven to 350 degrees F.

Prep ingredients:
Bake pie crust.
Separate egg whites and yolks, putting yolks in a small mixing bowl; whites in a medium-large mixing bowl. Zest and juice your lemons.

In a medium saucepan, whisk together 1 cup sugar, flour, corn starch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring frequently until thick. Remove from heat. Pour filling into baked pastry crust.*

In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.*

Bake in the preheated oven for 10 minutes or until meringue is golden brown.

Cool at room temperature for 1 hour, then tent with foil and store in the fridge for 6 hours to set.

*For best results, pour filling over a hot pie crust and spread meringue over hot lemon filling to allow all components to set.

5 ingredient baked salmon

Made 3 for the first time for an event, and thank goodness they all came out perfectly!

Easy 5 ingredient baked salmon

1 salmon fillet
1/2 cup salted butter, melted
4 tbsp fresh lemon juice
4 garlic cloves, minced or crushed
2 tbsp dill

Preheat oven to 400 degrees. Line a 4 sided baking sheet with foil. Place salmon in the middle of the foil.

In a glass measuring cup, combine butter, lemon juice, garlic and dill. Whisk together.

Pour butter mixture directly over the salmon. Pull the sides of the aluminum foil up and pinch together.

Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork.

bbq pork spare ribs

falling off the bone yum!

bbq pork spare ribs
makes 6 servings

4 lbs pork spare ribs
3/4 cup brown sugar
1 tbsp paprika
1 tbsp garlic powder
2 cups of your favorite BBQ sauce (we like Bull's Eye)

Preheat oven to 300 degrees.

Peel off the tough membrane that covers the bony side of the ribs.

Mix together the sugar and spices to make a rub.

Apply rub to ribs on all sides.

Lay ribs on two layers of foil, shiny side out and meaty side down.

Lay two layers of foil on top and roll and crimp edges tightly, edges facing up to seal.

Place on a baking sheet and bake for 2 1/2 - 3 hours or until meat is starting to shrink away from the ends of the bone.

Remove from the oven.

Heat broiler.

Cut ribs into serving sized portions of 2-3 ribs.

Arrange on broiler pan, bony side up. Brush on sauce and broil for 1-2 minutes until sauce is cooked on and bubbly.

Remove from oven, turn ribs over, brush on sauce and broil for another 2-4 minutes, until browned and crisp.

chicken wild rice soup

this was really yummy and excellent with some crusty bread!

chicken wild rice soup

makes 10 servings

1 cup uncooked wild rice

1 lb boneless, skinless chicken thighs

2 cups mirepoix (chopped celery, carrots and onions

6 cups chicken broth

1 tsp dried thyme and other spices (sage, rosemary?)

1 tsp minced garlic

1/2 cup butter

3/4 cup flour

2 cups whole milk

2 tbsp white wine 

2 tbsp red wine vinegar

1 cup water

salt and pepper, to taste

Place the uncooked wild rice, raw chicken, mirepoix, chicken broth, thyme and garlic in a slow cooker. Cover and cook on low for 7-8 hours. The chicken should be cooked through and the rice should be soft. 

Remove the chicken from the slow cooker and allow to cool slightly. Use two forks to shred the chicken and return to the slow cooker. 

When the rice and chicken are done cooking, melt the butter in a saucepan. Add the flour and let the mixture bubble for 1 minute. Slowly whisk in the milk until a thick, creamy mixture forms. Stir in the wine. 

Add the flour mixture to the slow cooker and stir to combine. Add extra water or milk to adjust the consistency as you. Stir in the red wine vinegar and season with additional salt and pepper. 

cole slaw

I like how this recipe was called "quick and easy," yet there's about 20 ingredients. Thanks to the blender/food processor, it actually was quick and easy - and really delicious too! We had this alongside some turkey burgers.

cole slaw
8 servings

1 medium head of cabbage, sliced into thin strips
1/3 cup olive oil
1/2 cup mayonnaise
1/4 cup apple cider vinegar
1/3 cup onion
1 garlic clove or 1 tsp garlic powder
3 tbsp honey
1/2 tsp dried dill
3/4 tsp sea salt
1 tsp pepper (omitted because of kids)

All all ingredients except cabbage to a blender or food processor. Or, whisk ingredients together in a large bowl before combing with cabbage.

Process until blended.

Toss with cabbage.

*You can refrigerate before serving to let the flavors meld, but not necessary.

lamb shoulder chop

roasted lamb shoulder chop
6 servings

1 tbsp thyme, chopped
1 tsp salt
3 cloves garlic, minced
2 tbsp olive oil
4 shoulder lamb chops

Combine first 3 ingredients in a small bowl. Brush onto lamb chops.

Broil lamb shoulder chops for 5 mins on each side, let rest.

Slice and serve.

Lamb Feta Meat Sauce

I discovered this originally when I had a craving for stuffed eggplants (which were delicious, but the rest of the family doesn't feel the same way about eggplants as I do). The recipe made A LOT of filling, which we've since used to make stuffed peppers, stuffed mushrooms, and also used as a sort of bolonaise sauce over pasta (the kids' favorite).

Lamb Feta Meat Sauce (can be used for meatballs, stuffed veggies or over pasta/rice)
6 servings

1 lb ground lamb or beef
1 small onion, chopped
1 bell pepper, chopped
6 cloves garlic, minced
2 tsp ground cinnamon
1 tsp ground allspice
2 tsp ground black pepper
2 1/2 cups marinara sauce
2 (8 oz) pkgs crumbled feta cheese
4 eggs*, beaten
1 cup dry bread crumbs or panko

*leave out if using the meat sauce over pasta

Heat olive oil in a skillet over medium high heat. Add the ground meat and cook for a few minutes until it begins to crumble. Stir in the onion, bell pepper, garlic, cinnamon, allspice, black pepper.

Cook until the onion has softened and the meat is no longer pink, about 5 mins.

Place the meat mixture into a bowl and stir in the marinara sauce, feta cheese, eggs* (if using) and bread crumbs until well mixed.

Depending on how you're using:

For Stuffed Veggies: Place the meat mixture into a hollowed out veggie of your choice (bell peppers, mushrooms, eggplant), sprinkle a mixture of shredded cheese and bread crumbs over the top, and bake in the oven until set.

For meatballs: Shape into meatballs and bake for 30 mins at 375 degrees.

lemon bars

I haven't made these in years, then suddenly got a craving and made them twice in one week - extremely yummy!

lemon bars
makes 36 bars

1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour
4 eggs
1 1/2 cups white sugar
1/4 cup all-purpose flour
3 lemons, juiced

Preheat oven to 350 degrees.

In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.

Bake for 15-20 mins in the preheated oven, or until firm and golden.

In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.

Bake for an additional 20 minutes. The bars will firm up as they cool.

minestrone

Not something I would normally think to make or order myself, but whenever I have some, am instantly soothed. The kids could eat this for days - it's actually quite a joy to watch Marcy enjoy this with crusty bread to sop up every last bit.

minestrone soup
makes 12 servings

3 cloves garlic, minced
2 onions, chopped
2 cups celery, chopped
2 cups carrots, chopped
3 cups chicken broth
3 cups water
2 14 oz cans diced tomatoes
1/2 cup red wine (optional)
2 14 oz cans garbanzo, cannelini or kidney beans
1 12 oz package frozen chopped green beans
2 cups baby spinach or chopped kale
2 zucchinis, quartered and sliced
1 1/2 tsp oregano
1 1/2 tsp basil
salt and pepper, to taste
2 cups pasta shapes
2 tbsp grated Parmesan cheese

In a large stock pot, over medium-low heat, heat 3 tbsp olive oil and saute garlic until fragrant. Add onion and saute for 4-5 mins until tender. Add celery and carrots, saute for 1-2 mins.

Add chicken broth, water and tomatoes. Bring to a boil, stirring frequently. If desired, add red wine at this point. Reduce heat to low and add beans, green beans, spinach/kale leaves, zucchini, oregano, basil, sat and pepper. Simmer for 30-40 minutes, the longer the better.

Fill a medium saucepan with water and bring to a boil. Add pasta and cook until just before al dente. Drain water and set aside, running cold water over it.

Once pasta is cooked and soup is heated through place 2 tbsp cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top.

miso braised pork shoulder

the sauce is really good, tastes the same as Japanese gyudon (the thin sliced beef with sauteed onions served on top of warm rice).

miso braised pork shoulder
serves 6

2 1/2 - 3 lbs pork shoulder, cut into large chunks
freshly ground pepper
canola oil
1/2 medium onion, chopped
1 pack of baby carrots, or 4 carrots, cut into large chunks
3 cloves garlic, minced
1 tsp minced fresh ginger
1 cup rice wine or dry white wine
1 cup water
3 tbsp miso paste, preferably red
2 tbsp soy sauce

noodles or rice
sliced scallions
sesame seeds

parchment paper

Preheat oven to 325ºF with rack positioned in lower third of oven. Season pork shoulder chunks generously with black pepper. Heat 2 tablespoons canola oil over medium-high flame in a Dutch Oven. Working in batches, brown pork on all sides, adding more oil to the pan if needed. As pork is browned, transfer to a large bowl.

Heat 2 more tablespoons of oil over medium flame in a Dutch oven. Add onion and carrots and sweat vegetables about 5 minutes, stirring frequently to prevent burning of onions (reduce heat if necessary). Add garlic and ginger to pot and cook until fragrant, about 45 seconds, stirring constantly. Add half the wine and half the water to the pot along with the miso paste and soy sauce and stir to combine, breaking up the miso paste with the back of a wooden spoon.

Pour remaining wine and water into Dutch oven and add pork and any accumulated juices. Stir to combine. Liquid should nearly cover pork. If not, add a little water. Increase heat and bring to a boil. Remove from heat. Carefully press parchment paper down onto meat mixture in Dutch oven.

Cover pot with lid and transfer to oven. Braise for 1 hour. Remove from oven, check to see if you need to add a little more water (be judicious here). Give it a good stir, return to oven and braise until meat is completely fork tender, about another 1/2 hour.

Meanwhile cook rice or noodles, depending on your choice. Time it to finish when pork is done.

If the remaining liquid is fairly watery, transfer pork and carrots to a large bowl with a slotted spoon and tent with foil. Bring sauce in Dutch oven to a boil over medium-high heat and cook until slightly thickened and reduced, about 5 minutes. Don’t overdo this, though—concentrating it too much will make it overly salty. If the broth/sauce is to your liking, proceed to the next step, using a slotted spoon to plate the meat and carrots and ladling the sauce separately.

Spoon noodles or rice into individual shallow bowls. Top with meat and carrots and ladle sauce over it. Garnish with scallions, sesame seeds, and serve.

chickpea tikka masala

really good! (but didn't really taste like tikka masala - or at least my knowledge of it)

chickpea tikka masala
serves 6-8

4 (15 oz) cans (or 1 lb dried) garbanzo beans, drained and rinsed
1 tbsp coconut oil
1 large yellow onion, diced
4 cloves garlic, minced
2 tbsp coarsely chopped, peeled ginger
1 tbsp brown mustard seeds (optional)
1 tbsp cumin seeds
1 tsp ground turmeric
1 tsp ground coriander
1/2 tsp ground cardamom
2 cups water
1 (13.5 oz) can coconut milk, well shaken
2 tsp salt
1 (14.5 oz) can diced tomatoes
5 handfls baby spinach or kale, chopped
lime wedges, for serving

1 tbsp coconut oil
1 tsp cumin seeds
1 tsp red pepper flakes (optional)
1/2 tsp brown mustard seeds (optional)

If using dried chickpeas, place in a large bowl and cover with 3 quarts cold water. Stir in 1 tbsp of kosher salt and let sit at least 10 hours or overnight at room temperature.

Heat the oil in a large frying pan over medium-high heat until shimmering. Add the onion, garlic and ginger and cook, stirring occasionally, until the onions are tender, about 5 mins.

Add the mustard seeds (optional), cumin, turmeric, coriander and cardamom and cook, stirring, until fragrant, about 30 seconds. Add the water and scrape up any browned bits from the bottom of the pan. Transfer the mixture to a blender (or use an immersion blender) and blend until smooth (rserve the blender, no need to wash). Transfer to a 4 quart or larger slow cooker.

Add the coconut milk and 2 tsp salt. Add the canned chickpeas or drain the soaked chickpeas and add to the slow cooker. Stir to combine.

Cover and cook on LOW until chickpeas are tender, 6-8 hours for canned or 8-10 hours for dried.

Meanwhile, blend the tomatoes until smooth. Refrigerate until the chickpeas are ready.

Add the blended tomatoes and stir to combine. Cover and cook until the flavors meld, at least 30 minutes but up to 1 hour. Just before serving, make the tarka.

For the tarka: Heat the oil in a small frying pan over medium high heat until just starting to smoke. Add the cumin seeds, red pepper flakes and mustard seeds and fry, swirling the pan, until sizzling and very fragrant, about 20 seconds. Immediately scape the tarka into the chickpeas.

Add the spinach and gently stir to combine and wilt. Taste and season with salt as needed. Serve warm over rice, with lime wedges on the side.

light, fluffy pancakes

sweet and simple. a hit with the cousins over Christmas!

light, fluffy pancakes
makes 8 pancakes

1 1/2 cups (195 grams) all-purpose flour2 tablespoons sugar1 tablespoon baking powder3/4 teaspoon kosher salt1 1/4 cups (295 ml) milk, dairy and non-dairy both will work1 large egg4 tablespoons butter, melted, plus more for skillet1 teaspoon vanilla extract

Whisk flour, sugar, baking powder and the salt in a medium bowl.
Warm milk in microwave or on top of stove until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds). Whisk milk, egg, melted butter and the vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).
Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps, in fact you want that – it is important not to over-mix the batter.
Lightly brush skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle.
When edges look dry and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter and/or berries.