Lemon-Chamomile Cream Pie

Cornmeal Crust

1 1/2 c all purpose flour
3/4 c cornmeal, preferably medium-ground
3/4 tsp salt
3/4 tsp sugar
3/4 c cold unsalted butter cut into small pieces
1/4 c ice water

1. Pulse flour, cornmeal, salt, and sugar in food processor to combine. Add butter and pulse until mixture resembles coarse meal (about 10 pulses). With the machine running, slowly add the water until the dough just begins to hold together (no more than 30 seconds).
2. Shape dough into a disk and wrap in plastic. Chill at least 1 hour and up to 2 days.
3. On a lightly floured surface, roll our the dough to about 1/8-in thick. Fit into a 9-inch pie plate and trim the edges. Tuck under and crimp. Lightly prick the bottom with a fork and chill 30 minutes.
4. Preheat oven to 375 degrees. Line dough with parchment, and fill with pie weights or dried beans. Bake 15-18 minutes, until edges begin to turn gold. Remove weights and parchment and bake until crust is golden bron, about 12-15 minutes. Let cool on a wire rack.

Filling and Meringue
Cornmeal Crust
3 cups whole milk
12 chamomile tea bags
1/4 c cornstarch
1 1/4 c plus 2 T sugar
Salt
4 large eggs, separated
1 1/2 tsp finely grated lemon zest (from 2-3 lemons)
1/4 c fresh lemon juice (from 2-3 lemons)
4 T unsalted butter, softened
1/2 tsp pure vanilla extract
1/4 tsp cream of tartar

1. Bring milk to a boil in a medium saucepan and remove from heat. Add tea bags, cover, and let steep 5 minutes. Strain, pressing on the tea bags to extract liquid. Discard tea bags.
2. Combine cornstarch, 1 c sugar, and 1/4 tsp salt in a medium saucepan. Whisk in milk mixture. Set over medium-high heat and cook, stirring constantly, until bubbling and thick, about 7 minutes total (about 2 minutes after it comes to a boil).
3. Whisk yolks in a medium bowl. Pour in milk mixture in a very slow and steady stream, whisking until completely incorporated. Return to saucepan and cook over medium heat, stirring constantly, until it returns to a boil, 1-2 minutes.
4. Remove from heat and stir in lemon zest and juice. Add butter, 1 T at a time, whisking until the butter melts before adding the next piece. Let cool, whisking occasionally, about 10 minutes.
5. Pour custard into cornmeal crust. Press plastic wrap directly on surface and chill until firm, at least 4 hours or overnight.
6. Just before serving, combine whites and remaining 1/4 c plus 2 T sugar in the top of a double boiler. Set over a saucepan of simmering water and whisk until sugar dissolves and mixture is warm, about 3 minutes. Add vanilla, cream of tartar, and a pinch of salt. Beat on medium-high speed until shiny, stiff peaks form, about 7 minutes.
7. Spread meringue over pie. and serve immediately.

Source:  Martha Stewart Living

Creamy Pea and Artichoke Pesto Pasta Salad

Creamy Pea and Artichoke Pesto Pasta Salad

(makes 4 servings)
Printable Recipe

Ingredients:
1/2 pound penne (I used whole wheat)
1 cup pesto
1/3 cup mayonnaise
1 cup peas
1 cup artichoke hearts (quartered)
parmigiano reggiano to taste (grated)

Directions:
1. Cook the pasta as directed on the package.
2. Mix the pesto and the mayonnaise in a bowl.
3. Toss the pasta in the pesto mixture along with the peas.
4. Gently fold in the artichoke hearts.
5. Let chill in the fridge for 20 minutes or more.
6. Serve garnished with the grated parmigiano reggiano.

Perfect Chocolate Chip Cookies

PERFECT CHOCOLATE CHIP COOKIES

I have been making chocolate chip cookies for over 40 years now and they always came out great. But lately they have been greasy and flat. I tried this recipe and it’s delicious and the cookies come out perfect. From Sisters Café blog.

1 stick butter, softened (not melted) (Use butter not margarine)
½ cup shortening
¾ cup sugar
¾ cup brown sugar
1 teaspoon vanilla
2 eggs (at room temperature)
2 ½ cups flour
¾ teaspoon salt
1 teaspoon baking soda
Nestle Toll House Morsels (Or Guittard milk chocolate chips)

Mix butter, shortening and sugars – do not over mix. (The key to this recipe is minimal mixing – try using a wooden spoon instead of a mixer) Add vanilla and eggs. Sift or whisk together dry ingredients and add them next. Mix until everything is combined. Add one package Toll House Morsels. Bake at 350 degrees for 8-10 minutes. Take them out when they are barely brown. Do not over bake. Let them sit on the cookie sheet for a few minutes before removing them to a cooling rack. Serve warm out of the oven with a glass of cold milk…..YUM!

White Chile

WHITE CHILE

This is a really good soup and it makes enough for a crowd. It’s a good bean soup with chicken and Mexican flavors. Easy to make with canned beans. From my friend, Liz.

1 ½ lbs. Chicken, cooked and diced (I sautéed it in a skillet with some seasoning)
6 cans white beans ( I used navy beans and cannelloni)
2 cups chicken broth ( Add more to make soup as thin as you like)
1 4-oz. can green chilies
1 onion, finely chopped
4 cans cream of chicken soup
3 Tablespoons fresh cilantro (I used celery leaves instead)
½ Tablespoon garlic, chopped fine
1 ½ teaspoon ground cumin
½ teaspoon oregano
½ teaspoon ground red pepper
2 cups Monterey Jack Cheese, shredded for topping

Combine all ingredients, except cheese. Simmer for 1 hour. Makes 10+ servings.

Chicken, Butternut Squash and Feta Lasagna

Chicken, Roasted Butternut Squash and Feta Lasagna

*courtesy Closet Cooking via Suzy!

(makes 9 servings)

Ingredients:
2 cups butternut squash (peeled and cut into bite sized pieces)
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon olive oil
1 onion (diced)
2 cloves garlic (chopped)
1/2 cup white wine
1 (14 ounce) can diced tomatoes
1 tablespoon tomato paste
1/2 teaspoon oregano
salt and pepper to taste
2 cups rotisserie chicken (cooked and shredded)
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/4 teaspoon nutmeg
1 cup cheddar cheese (grated)
1/2 pound lasagne noodles (cooked)
1 cup feta (crumbled)
1/2 cup mozzarella (grated)

Directions:
1. Toss the butternut squash in the oil along with the salt and pepper to coat.
2. Arrange the butternut squash in a single layer on a baking sheet.
3. Roast in a preheated 400F oven until tender, about 20-30 minutes and set aside.
4. Heat the oil in a pan.
5. Add the onions and saute until tender, about 5-7 minutes.
6. Add the garlic and saute until fragrant, about 1 minute.
7. Add the wine, tomatoes, tomato paste, oregano, salt and pepper and bring to a boil.
8. Reduce the heat and simmer until the sauce starts to thicken slightly, about 15-20 minutes.
9. Mix in the chicken and set aside.
10. Heat the butter in a saucepan until it is nice and bubbling and it has turned a light golden brown.
11. Mix in the flour and let simmer until it returns to a light golden brown.
12. Mix in the milk, nutmeg and cheddar cheese and heat until it thickens.
13. Lightly grease the bottom of an 8 inch square baking dish.
14. Place a layer of noodles followed by 1/2 of the tomato sauce followed by 1/2 of the feta followed by 1/2 of the butternut squash followed by 1/3 of the bechamel sauce. Repeat a second layer in the same fashion and top with a final layer of noodles, the remaining bechamel sauce and top with the mozzarella.
15. Bake in a preheated 350F oven until the top is golden brown and the sides are bubbling, about 30-45 minutes.

This is absolutely, unbelievably delicious! 

Thai Chicken Soup

2 teaspoons peanut oil
2 cloves garlic, thinly sliced
2 tablespoons grated fresh ginger root
2 2 inch stalks lemon grass
2 teaspoons crushed red pepper (or to taste if you don't like a lot of spice)
1 teaspoon ground coriander
1 teaspoon ground cumin
2 skinless, boneless chicken breast cut in thin strips
1/4 cup sliced green onion
1 red bell pepper sliced
3 cups water
1 (10 ounce) can coconut milk
1/4 cup fish sauce
1/2 cup sliced mushrooms
1/4 cup chopped fresh cilantro (optional)

Directions

In a large saucepan over medium heat, heat peanut oil. Stir in garlic and ginger. Cook 2-3 minutes. Add coconut milk, 1 c. water, lemon grass, red pepper, coriander, cumin and chicken. Stir until chicken is white, 5 minutes. Stir in the rest of the water, fish sauce, bell pepper and green onion cook until tender. Simmer until chicken is thoroughly cooked and flavors are well blended, 15 minutes. Add mushrooms and cook 5 more minutes. Add cilantro cook 2 more minutes.

I like to serve this with rice.

*from Closet Cooking, via Suzy!!

Asparagus with Pistachio viniagrette

1/2 cup fresh lemon juice
1 shallot, chopped
2 Tbsp. fresh Tarragon
1 Tbsp. red wine vinegar
1 tsp. sugar
2 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup olive oil
1/4 cup pistachios

Combine all ingredients through the pepper in a blender or food processor until smooth.  Slowly add the olive oil to combine.  Add the pistachios and pulse until they are finely chopped.  Makes 1 cup

Serve over grilled or roasted asparagus, or over salmon or other vegetables or meat.