Skip to main content


Showing posts from November, 2010

The Perfect Pie Crust

3 3/4 cups all-purpose unbleached flour
1 tablespoon coconut palm sugar
1/2 to 1 tablespoon unprocessed sea salt
1/2 teaspoon baking powder
1 3/4 cups cold, unsalted butter
2/3 cup ice-cold water
2 tablespoons sour cream (not the low-fat stuff)
1 teaspoon raw, unfiltered apple cider vinegar

Directions: In a very large bowl combine flour, sugar, salt, and baking powder. With a pastry blender cut in butter, leaving chunks the size of peas. Combine water, sour cream and vinegar. Add liquid all at once to the flour mixture. Quickly stir to distribute; do not over mix. The dough should be slightly crumbly. Let rest in the refrigerator for at least 2 hours of overnight. The finished dough should break, not stretch. Divide into three portions and shape into disks. Use at once or wrap and refrigerate up to 3 days or freeze up to one month. Thaw overnight in the refrigerator if frozen. Makes 3 single-crust pastries.

A Thanksgiving Treat - Jewel Yam Candy

This is the yam recipe I've made for Thanksgiving for eons of time. Though I'd like to try other renditions of candied yams, no one else in the family will even think of it because they all love this recipe so much. It isn't the healthiest offering on the Thanksgiving table, but then most everything in it is wholesome nourishment (except for the marshmallows and, of course, the sugar content is up there, but if you make it with coconut palm sugar, at least there is nutrition even in that).
8 large Jewel yams
Soft butter
3 granny smith apples (sliced thin)
2 cups coconut palm sugar
1 tablespoon stevia
2 teaspoons cinnamon
1/2 cup soft butter
1 cup pecans halves
1 large package marshmallows (optional) Directions:
Several days to the night before, bake yams as follows: Preheat oven to 350 degrees F. Wash yams and coat with soft butter. Pierce each yam in 3-4 places to allow steam to escape while baking. Place yams on oven rack and bake until a fork can be insert…

Tortilla Salsa Quiche

Here's a quiche that uses corn tortillas as the crust, much easier than making a pastry crust. If you've made up a batch of Tomatilla Salsa ahead of time, use it in the quiche. Otherwise, use whatever salsa you have on hand.

4-6 Corn tortillas
2 tablespoons Coconut or olive oil for softening tortillas
6 slices Bacon, crumbled
1 cup Shredded pepper Jack cheese
1 cup Shredded cheddar cheese
1/4 cup Sliced green onions
1/4 cup cilantro, coarsely chopped
1/2 cup Chipotle Tomatilla salsa (or other fresh salsa)
6 Eggs, beaten
1/2 cup Sour cream
1/2 cup Cream cheese, cut into 1/2-inch cubes
1/2 teaspoon Chili powder
1/2 teaspoon Ground cumin

Directions: In a skillet, melt oil. When oil shimmers, slide in one or more tortillas (depending on size of skillet) tortilla and heat just long enough to soften, turning once. Place tortillas in a 9-inch pie plate, starting with one tortilla in center and remaining tortillas extending over edges of pie plate by 1/2-inch. Layer with b…