Hi,
I made this to take to our friends annual cranberry picking celebration and it was a success. The tart was particularly appropriate to the gathering. The goat cheese added a savory sweet taste to contrast the sweet cranberry topping. It is rather impressive looking, but surprisingly easy.
Preheat the oven to 425 degrees.
1 prepared piecrust (such as Pillsbury)
I know I didn't make the piecrust, but I thought the bought piecrust was fine. Fit the pie crust into a 11 inch tart pan with removable bottom and straight sides. You may need to roll out the dough a bit so it's large enough to fit into the pan. Cover the pie crust with aluminum foil and pie weights or uncooked beans or rice. Bake for 18 minutes. Remove foil and bake for an additional 5 minutes until the crust is lightly browned.
8 ounces goat cheese
1/2 teaspoon cinamon
6 tablespoons sugar
1 egg
2 tablespoons milk
While the tart bakes, mix together the five ingredients listed above in a medium bowl. When the crust is done, pour the cheese mixture into the crust. Spread to smooth the top. Turn oven to 375 and bake for an additional 20 minutes until set.
1 bag fresh cranberries (12 oz.)
1 cup sugar
Zest from one lemon
Juice from one lemon
While the cheese bakes. Combine the above ingredients in a sauce pan. Bring to a boil and cook for about 10 minutes, stirring. Remove from heat. Pour over the cheese mixture and spread until smooth. Cool until set.
The color of the tart is beautiful and would be a perfect ending to a simple meal of soup and sandwiches. I hope you'll enjoy this as much as I did.
Hugs,
Mameekosan
Monday, October 15, 2012
Asian Corn and Chicken Soup
Hi,
I liked this new recipe because it's surprising and fresh. I made it with fresh corn on the cob, but I think it would be equally good with frozen corn. This recipe was adapted from Cook's Country.
2 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, minced
3 tablespoons fresh ginger, minced
Combine the four ingredients listed above in a large soup pot. Cook stirring over medium heat until the ingredients are almost brown about 1 to 2 minutes.
3 fresh corn on the cobs (or half a bag frozen corn)
Remove the corn from the cob, if you are using fresh. Hold the cob perpendicular to a cutting board and carefully slice off the kernels. Rotate the cob to continue cutting all the way around the cob. Add the corn, either fresh or frozen into the soup pot.
1 (14 ounce) can coconut milk
3 cups water with 1 large bouillon cube or 3 cups chicken stock
Add the coconut milk and water or stock. Bring just up to boiling. Cook about 15 minutes. At this point if you have an immersion blender you can puree the mixture a bit at this point. If you don't have a blender, it's not vital, don't worry.
1 pound boneless and skinless chicken breasts cut into 1/2 inch pieces
Add the chicken and cook for about 10 more minutes, or until the chicken is cooked.
1/4 cup minced fresh cilantro
Juice from a lime
Salt and pepper
Lime wedges (optional)
Stir in the cilantro and lime juice and adjust seasoning with additional salt and pepper if needed. You can serve some additional lime wedges. I hope you are delighted with this recipe as much as I was. The coconut milk makes for a rich creamy soup. Hope you like it as much as I did.
Hugs,
Mameekosan
I liked this new recipe because it's surprising and fresh. I made it with fresh corn on the cob, but I think it would be equally good with frozen corn. This recipe was adapted from Cook's Country.
2 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, minced
3 tablespoons fresh ginger, minced
Combine the four ingredients listed above in a large soup pot. Cook stirring over medium heat until the ingredients are almost brown about 1 to 2 minutes.
3 fresh corn on the cobs (or half a bag frozen corn)
Remove the corn from the cob, if you are using fresh. Hold the cob perpendicular to a cutting board and carefully slice off the kernels. Rotate the cob to continue cutting all the way around the cob. Add the corn, either fresh or frozen into the soup pot.
1 (14 ounce) can coconut milk
3 cups water with 1 large bouillon cube or 3 cups chicken stock
Add the coconut milk and water or stock. Bring just up to boiling. Cook about 15 minutes. At this point if you have an immersion blender you can puree the mixture a bit at this point. If you don't have a blender, it's not vital, don't worry.
1 pound boneless and skinless chicken breasts cut into 1/2 inch pieces
Add the chicken and cook for about 10 more minutes, or until the chicken is cooked.
1/4 cup minced fresh cilantro
Juice from a lime
Salt and pepper
Lime wedges (optional)
Stir in the cilantro and lime juice and adjust seasoning with additional salt and pepper if needed. You can serve some additional lime wedges. I hope you are delighted with this recipe as much as I was. The coconut milk makes for a rich creamy soup. Hope you like it as much as I did.
Hugs,
Mameekosan
Tuesday, October 2, 2012
Lentil Soup with Bacon and Ham
Hi,
The weather is starting to turn cool here. I'm holding out turning on the heat, so instead have been making soup and other fall type dishes to warm us up.
I'm a huge fan of slow cookers. I throw in everything in the morning before I leave the house and "voila" when I get home... dinner. Somehow it seems magical. I made this soup with things I had around the house. If you don't have the bacon or the ham, I think you can do without, but I think the addition of a bit of protein adds depth to the soup.
1 lb lentils, I used half brown and half red, rinsed thoroughly
Be sure to rinse the lentils. A good way is in a large bowl, swishing the lentils around and changing the water frequently until the water is clear. On a few occasions I have found a small pebble or debris. Drain, then set aside.
4 medium onions, coarsely chopped (I used red onions because those were the ones I had. Regular onions are fine too)
2 tablespoons olive oil
2 slices of bacon, chopped into 1/2 inch pieces
Add the onions, oil and bacon to a large pot. Cook until the onions start to brown.
4 medium carrots, coarsely chopped
Add the carrots and cook for another minute. At this point if you are using a slow cooker transfer the mixture the slow cooker.
5 cups of water
1/4 lb sliced ham, cut into 1/2 inch pieces
1 bouillon cube (for 2 cups)
1/2 teaspoon crushed red pepper
3 cloves garlic, minced
1 teaspoon thyme
Rinsed lentils
Add the rest of the ingredients. If you are doing the soup in a slow cooker, set it to medium and the soup will be done in about 8 hours. If you are doing this on top of a stove, simmer the soup over low heat for about 2 hours. You may need to add a bit more liquid if the soup gets too thick.
Salt and pepper
Check to see if the soup needs a bit more salt or some pepper. This is a very hearty soup. We had it for dinner with some cheese toast and fruit. It reheats well, so it's perfect for the rest of the week for lunches or dinners. It's very quick and easy.
Hugs,
Mameekosan
The weather is starting to turn cool here. I'm holding out turning on the heat, so instead have been making soup and other fall type dishes to warm us up.
I'm a huge fan of slow cookers. I throw in everything in the morning before I leave the house and "voila" when I get home... dinner. Somehow it seems magical. I made this soup with things I had around the house. If you don't have the bacon or the ham, I think you can do without, but I think the addition of a bit of protein adds depth to the soup.
1 lb lentils, I used half brown and half red, rinsed thoroughly
Be sure to rinse the lentils. A good way is in a large bowl, swishing the lentils around and changing the water frequently until the water is clear. On a few occasions I have found a small pebble or debris. Drain, then set aside.
4 medium onions, coarsely chopped (I used red onions because those were the ones I had. Regular onions are fine too)
2 tablespoons olive oil
2 slices of bacon, chopped into 1/2 inch pieces
Add the onions, oil and bacon to a large pot. Cook until the onions start to brown.
4 medium carrots, coarsely chopped
Add the carrots and cook for another minute. At this point if you are using a slow cooker transfer the mixture the slow cooker.
5 cups of water
1/4 lb sliced ham, cut into 1/2 inch pieces
1 bouillon cube (for 2 cups)
1/2 teaspoon crushed red pepper
3 cloves garlic, minced
1 teaspoon thyme
Rinsed lentils
Add the rest of the ingredients. If you are doing the soup in a slow cooker, set it to medium and the soup will be done in about 8 hours. If you are doing this on top of a stove, simmer the soup over low heat for about 2 hours. You may need to add a bit more liquid if the soup gets too thick.
Salt and pepper
Check to see if the soup needs a bit more salt or some pepper. This is a very hearty soup. We had it for dinner with some cheese toast and fruit. It reheats well, so it's perfect for the rest of the week for lunches or dinners. It's very quick and easy.
Hugs,
Mameekosan
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