Sunday, August 28, 2011

Mixed Berry Missed Husband Crumble Pity Pie.

Turns out, I'm a sap. I thought I was rational and tough and totally capable of managing a measly week without Jordan. It's just not the case. I may be able to blame pregnancy hormones, but it would be a bit of an unfair card to play.
I'm not even alone. I've arranged for babysitters each day and night that he's gone. (In case I go into labor or something) I've been at his parents so far and tomorrow I get handed off to Heika. I hope that will help me snap out of my pity party if this pie doesn't work.
So, tonight I did things to keep my mind off of missing the little punk. For example, I ate some tomatoes and basil and mozzarella cheese (Yes, I'm still on that kick. I think Lilliana is going to be born smelling like basil). I also watched some juice head gorilla's get gully, had a mini crush sesh on the Guy Gaga during the VMAs and played Words With Friends on my phone with a random, my big brother, and then... Jordan. Which put my mind back on it and forced me to make this pie.

I fuzed a few different recipes together, and ended up with something like this.

1 egg
1/2 cup sugar
1/4 cup corn starch
1 bag frozen mixed berries (just over 3 cups) *
1 alligator pity tear
a healing sprinkle of cinnamon
1 pre-made pastry crust

3/4 cups flour
1/2 tsp cinnamon
1/2 cup packed brown sugar
1/3 cup softened butter

What to do:
1. Place your pie crust in a sprayed pie pan and make the edges pretty (do as I say, not as I do)
2. Take a couple tablespoons of softened butter and shmear it around on the crust, creating a fatty shield to keep the berries from sogging it all up. Store it in the fridge.
3. In a medium bowl, combine the egg, corn starch, sugar, berries, tear, and cinnamon leave that out to thaw a little
4. In a separate bowl, combine the flour, brown sugar, and cinnamon. Then cut in the butter until it's crumbly
5. Pour the berry mixture into the pie shell and top with the crumble. Cover the edges of the pie with tin foil and bake at 375 for 45 min. Remove foil and finish baking for 10-20 more minutes or when the crust and crumble is golden brown.
6. Let it set for a while before you either cool it or serve it. Don't just jab your fork in there like an uncivilized oaf and burn your mouth on it. Who would do that? It kinda hurts and then your In laws are going to see it in the morning and realize what an impatient fatty-fatty-no-friends you really are. Embarrassing.

Mine just finished. I feel a little bit better. Aside from the burned tongue (another reminder to do as I say, not as I do). I'm thinking of using this to get him home early.
Me- "Hey babe, I made this pie."
Hubby- "No way! I can't believe I am missing this. Forget Cali, I'm coming home now!"

What do you think? I may have a shot. If not, stay tuned for more baked feelings. They'll be here all week. ;)

-Darla Jean

Thursday, August 11, 2011

Cilantro-Lime Hummus

Ever since I bought a food processor, I have wanted, well needed to make some kind of hummus. I stumbled upon this recipe in an App on my iPad (sorry Darla, I'll share it with you). It looked so creamy and delicious, I just had to try it. The cilantro-lime combo also makes a very refreshing summer dish!


2 15 oz. cans chickpeas, drained and rinsed
Juice and zest of 1 lime
2 cups fresh cilantro
1 tbsp tahini
1 1/2 tbsp olive oil
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 cup water


In food processor, add all ingredients except for the water.

Pulse for a few minutes, and periodically scrape sides of mixture.

Slowly add 1/2 cup water to mixture.

Pulse until mixture is smooth.

If mixture is too chunky, add a little more water or olive oil to reach the desired consistency.

I made some naan (recipe I will post later) to go with, or you can just enjoy with some chips.

Either way, enjoy!


Tuesday, August 9, 2011

Homemade Almond Butter


Let me just say that this recipe is easy...delicious...and necessary for all those who are obsessed with almond butter, like me. I mean, why would you go to the store and buy a jar of organic almond butter for like 15 bucks when you could just buy almonds in bulk and make your own.

Think about it. It is a win-win-win situation. How? You save yourself from eating the Skippy's and the Jiff...which is gross. You save money, and who doesn't love that. And if you have self control (unlike me), you can just make small batches, so you never have to worry about binge eating or it going bad.

What you need:
Almonds (both raw and roasted)
Food processor (or blender)

Add 1 cup raw almonds and about 1/3 cup roasted almonds to food processor.
Turn on food processor to chop nuts.
After a few minutes, it should look like this:

Keep the food processor going and periodically scrape the the sides.

When the almonds start forming a ball (the part where the almond oil is being released) keep hanging on because you are in the home stretch. This happens anywhere between 10-15 mins after starting.

Finally, you will see it becoming creaming and looking so delicious.
Now, turn it off and grab your spatula. The almond butter is warm and gooey, making it really easy to put in a jar. Everything should easily fit into a 1/2 pint jar.

Enjoy on a sandwich with bananas, honey, and cinnamon. Or with some apple slices. Or by the spoonful.

Love, Heika