Monthly Archives: February 2014

Mandu: Korean vegetable dumpling

Mandu: Korean Vegetable Dumplings

Mandu: Korean vegetable dumpling

MANDU is the Korean word for dumpling. And they are one of the most delicious things I have ever tasted. Ever.

Ever.

IMG_2383 IMG_2384

I went to South Korea thinking I liked spicy food. Yeah right!  A couple bites of anything red over there would put my whole GI track in over drive, would keep my system cleaned out for weeks, and burn my tongue for dayssss.  Apparently every child grows up eating super super spicy food so that their tolerance for spicy food is off the charts by the time adulthood rolls around. I am not exaggerating. I quickly learned to avoid anything that was red, aka coated in the spiciest spicy red chili pepper sauce in the world. Ok, I may be exaggerating, but just a little.

Dumplings however were zero spicy.

P1040107 P1040168 P1040218 P1040269 P1040271 P1040284 P1040293 P1040297 P1040305 P1040376 P1040385P1040326My time in South Korea, for an exchange program during college, was a simply amazing once in a lifetime experience. I was able to meet some beautiful people (inside & out) whom I miss dearly, learn about an ancient fascinating culture, see the landscape of a most beautiful country, and try some really good food (that wasn’t red).  My favorites were pumpkin soup, doughnuts filled with sweet bean paste, bulgogi, pajeon,and of course my #1 favorite was mandu-Korean dumplings!  Whenever I had the chance to eat dumplings, I was all over it.  So of course, when I came home, I wanted to reproduce and share that amazing tasting food with my family.  I searched high and low for a good Mandu recipe, but none were exactly what I was looking for.   Combining ideas from several recipes and remembering some specific ingredients from the little dumplings I loved, I made the Mandu of my dreams.

I’ve always held this belief when it comes to cooking; if I love the ingredients, then I will almost definitely love the results. So it follows that I am in love with these dumplings.

The first time I made dumplings, I used equal parts ground pork, ground beef, and tofu for the base and that was oh-so-delicious, but this time I wanted wanted to make a vegetable dumpling.  It is partly because I want to be healthier, partly because my husband doesn’t like pork, and mostly because I despise touching raw ground meat. The nurse-germaphobe in me does not want to touch anything gross without some nice latex gloves on.  I will touch any and absolutely anything with gloves on, but I am fresh out of those on the home front.

P1040128

I also consulted my dear friend Seo Yeon for some extra Mandu making tips to make the perfect Korean Dumplings.

 

 

These dumplings were pretty easy to make, but take a good bit of time to   individually fold each dumpling.   The dumpling skin packs in the store come with 60 so that does indeed make for quite a bit of folding, but the good news is they can be frozen for later and are just as delicious!

IMG_2347IMG_2349IMG_2350Just mix up all the prepared ingredientsIMG_2355 and start folding.  Put a heaping teaspoon in the center of the skin then rub some water with a finger along the two top edges.  Then, fold in half and press the edges together.  When sealed, turn the dumpling upright and wrinkle the edges towards the center, making them look wavy.IMG_2358
After making the dumplings, you can boil, steam, pan sear, or add them to soup.  They are versatile and make a quick easy meal when frozen.  To freeze, just put dumplings on a floured pan in the freezer, making sure each dumpling is not touching another. Once completely frozen, an hour or two, throw them all in a freezer bag and removed desired amount when ready to eat.  Just add a couple minutes to cooking time, about 3-5 minutes for all methods.

IMG_2387

The dipping sauce is almost as important as the dumplings.  Just mix equal parts water, soy sauce, and rice vinegar then sprinkle top with sesame seeds and ginger.

I doubled this recipe and mixed the other half of the filling in chicken stock and water to make an Asian soup to go with the dumplings for dinner.

Mandu: Korean Vegetable Dumplings
Author: 
Cuisine: Korean
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Korean Vegetable Dumplings. Makes 60 dumplings
Ingredients
  • ¾ cup shredded carrots
  • 1 pack mushrooms, 8 oz
  • ½ cup cooked chopped vermicelli rice
  • ½ cup finely chopped cabbage
  • ½ cup green onions/chives
  • ½ tbsp sesame oil
  • 1 tbsp sesame seeds
  • 2 tsp soy sauce
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 3 oz tofu
  • 1 pack dumpling skins (about 60)
Instructions
  1. Microwave tofu 1 minute and squeeze out liquid in paper towels. Add tofu to bowl and mash with fork.
  2. Add garlic, ginger, soy sauce, sesame seeds, sesame oil, finely chopped cabbage, shredded carrots, cooked & finely chopped vermicelli rice, diced mushrooms, and finely diced green onions and then mix well.
  3. Place heaping teaspoon full of mixture in center of dumpling skin and rub wet finger over two adjacent sides a couple times. Fold dry edges over on top of wet edges and pinch closed. For looks, press the two opposite corners ups towards the center, which makes the edges look wavy.
  4. Boil desired amount of finished dumplings for 2 minutes and serve with dipping sauce (sauce recipe in notes).
  5. For extra dumplings, place on floured pan (not touching each other) in freezer for 1-2 hours. Once frozen completely, transfer to freezer bag. Good for 4 months.
Notes
The dip: mix equal parts water, soy sauce, and rice vinegar then sprinkle top with sesame seeds and ginger.

 

IMG_2385IMG_2386

 

IMG_2281

Gnocchi Verde

IMG_2255

Gnocchi Verde translation: green dumplings.  These Italian dumplings are made green by copious amounts of spinach and made delicious by cheeses and spices.

IMG_2245

Italian food has always been my favorite.  I went over to Italy one summer a little shy of a decade ago for a short exchange program to learn about art and culture, but my favorite part ended up being the food, of course. That is where I first tasted creamy gelato (everyday), fluffy pillows of traditional gnocchi, and truffle pizza.  Between the rich sauces, pasta, olive oil, and cheeses, they got it right!

So when my dear friend IMG_2310Carla-Bean gave me a adorable little Italian cook book published in the 1960’s soon after my return from Italy, I was thrilled.  I have been meaning to make this Gnocchi Verde recipe from this cook book, ‘Recipes: The Cooking of Italy,’ for the longest time, and now I am wondering why I didn’t do it sooner?!  Making these little spinach dumplings was a fun little adventure. I made a few changes, and they turned out ridiculously delicious.  Mhhhmmm.

IMG_2241You just cook down some spinach, mix in cheese, spices, flour, and  egg, then let the mix chill in the refrigerator for an hour. Then, pop small scoops in boiling in water for a few minutes. Then put the drained dumplings in a buttered casserole dish, sprinkle with moreIMG_2242 cheese and broil long enough for the cheese to start to brown.  I served the gnocchi verde over some pasta with Italian-spice enriched spaghetti sauce and sauteed portabello mushrooms.  I also served wine with the dish, because it would not be fully Italian with out some sweet wine. My husband said he felt like he had gone to a fancy Italian restaurant. Score!

IMG_2300

IMG_2266

Gnocchi Verde
Recipe type: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Spinach Cheese Dumplings
Ingredients
  • 9 oz chopped fresh spinach
  • 4 tbsp butter (divided)
  • ⅓ cup ricotta cheese
  • 4 tbsp Parmesan cheese (divided)
  • 4 tbsp all purpose flour
  • ⅛ tsp pepper
  • ⅛ tsp garlic powder
  • ⅛ tsp nutmeg
  • 2 egg whites
Instructions
  1. Melt half of the butter (2 tbsp) in pan over medium heat.
  2. Add chopped fresh spinach then saute until almost all of the moisture has evaporated and the spinach begins to stick to the pan.
  3. Add ricotta cheese and cook for 3-4 more minutes.
  4. Transfer cooked spinach and ricotta cheese to a bowl and mix in flour, egg whites, nutmeg, garlic, pepper, and half of Parmesan cheese (2 tbsp).
  5. Let mixture chill in fridge for about an hour, if the mixture is not fairly firm, mix in 1-2 more tbsp flour.
  6. Boil water and drop in rounded spoonfuls, about 1 heaping tablespoon. Do not overcrowd the pot so you will have to do a couple batches. Expect some loose spinach to come free of the dumplings in the boiling water, but the main dumplings will be intact. Let them boil 5 minutes then remove with slotted spoon and place on plates with paper towels.
  7. Turn oven on to broil and pour 1 tbsp melted butter in casserole dish. Place dumplings in dish and pour remaining melted butter (1tbsp) on top of dumplings. Then sprinkle remaining Parmesan cheese (2 tbsp) on top.
  8. Put casserole dish in oven and broil for 3-5 minutes, or until cheese starts to brown. Watch closely.
  9. Serve immediately over pasta with spaghetti sauce.

 

IMG_2305

IMG_2326

Orange Cottage Cheese Dessert

IMG_2339

Orange Cottage Cheese Dessert is addictive.  Just knowing that it has the goodness of protein and is light on the sugar makes this dessert practically guilt free. Its my favorite way to eat cottage cheese, and I don’t feel one bit bad about eating it for breakfast!

IMG_2315

This recipe has IMG_2237been around forever so I don’t know the original creator, but I got this recipe in high school from a elder woman who went to my best friend’s church.  One bite of this dessert and IIMG_2239 just had to get the recipe from her.  It was so easy I didn’t even need to write it down. It has five ingredients, takes five minutes to make, and requires no baking or cooking.  Add in the taste factor and this recipe gets five stars.  This cottage cheese fruit salad is the perfect dessert to whip up for a pot luck dinner when short on time.

IMG_2330

Orange Cottage Cheese Dessert
Recipe type: Dessert
Prep time: 
Total time: 
 
Ingredients
  • 15 oz can mandarin oranges, in natural juices
  • 20 oz can crushed pineapples, in natural juices
  • 24 oz cottage cheese
  • 1 pack sugar free orange jello
  • 8 oz lite cool whip
Instructions
  1. Mix jello with cottage cheese
  2. Drain oranges and pineapples then mix in with cottage cheese
  3. Fold in cool whip
  4. Chill in fridge until ready to serve

 

IMG_2332

 

IMG_2125

Dark Chocolate Brownies

IMG_2102

When you think of Valentine’s Day, what is the first thing that pops into your head?

Is it cupid flying around shooting little love arrows? The sweetheart candies? A couple holding hands? Red roses?

IMG_2076

One of the first thing that pops in my head is chocolate! Sorry Scott, I love you everyday anyway so you are not necessarily the first thing that pops in my head 😉

IMG_2083

So when Valentine’s Day rolls around every year, the craving for rich decadent gooey chocolate hits hard.

IMG_2122IMG_2094

When only the best of the best will do, I make these brownies.        They are intensely chocolate with semi sweet mini chocolate chips in every bite, a nice crumbly crust on the top (thanks to a little baking powder), and drum roll please……… rich chocolate fudgy goodness in the middle (thanks to not letting them cook quite all the way).  Toothpick should come out almost clean when judging for done-ness.

IMG_2127

Dark Chocolate Brownies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
Dark Chocolate brownies with a nice crust, fudge inside, and mini chocolate chips in every bite.
Ingredients
  • 1 cup cocoa powder
  • 2½ cup white sugar
  • 1½ cup all purpose flour
  • 1 tsp sea salt
  • ¾ cup mini semi-sweet chocolate chips
  • ½ tsp baking powder
  • 4 eggs
  • 1 cup butter
  • 1 tbls vanilla
Instructions
  1. Preheat oven to 350 F
  2. Mix dry ingredients together: cocoa powder, sugar, flour, baking powder, mini chocolate chips, and salt
  3. Melt butter and mix with other wet ingredients: eggs and vanilla
  4. Add the wet ingredients to the dry and stir well
  5. Line muffin tin with cupcake liners and pour in batter almost to the top of each. About 1-2 cm away.
  6. Bake at 350 for 20-24 minutes.
Notes
Yields 14-16 brownies, using regular size muffin tin.

Brownies are done when toothpick comes out mostly clean or according to your preference for how fudgey or done like your brownies. For me, it took 22 minutes in a silicone muffin tin with cupcake liners.
Alternatively, bake for 30-35 minutes in buttered casserole dish.

 

IMG_2137IMG_2098

IMG_2189

Easy Shepherd’s Pie

IMG_2153

This meal is perfect to make on a weeknight. It is super easy to make and requires just a few flavorful ingredients.  The most time consuming part is boiling the potatoes.  Using box mix potatoes would make it ready in a flash, though I used some good old fashioned potatoes.  The potatoes in this dish were like the icing on the cake.  These mashed potatoes were mixed with butter and cheese, scooped on top with an ice-cream scoop and then broiled to create a nice brown look and flavor. Yes, potatoes, please, get in my belly. I did use smart balance butter (less saturated than regular butter), sharp cheddar cheese, and unsweetened almond milk in the potatoes to make me feel better about eating this hearty comfort food. IMG_2149 A few months ago, my husband went out to eat with a friend and reported enjoying this dish called shepherd's pie at a restaurant downtown.  I tucked that little knowledge nugget away in my mind and decided to make it for our Valentine's Day celebration dinner, along with some gooey dark chocolate brownies.  I know, it's a little early to be celebrating, but I have to work Valentine's Day and the rest of the weekend. With 12 hour long night shifts, that means I will be MIA. No cooking those days. IMG_2154 Our little early celebration was a smashing IMG_2074success.  Between bites of pie, he told me this was so much better than the shepherd's pie he previously thought was so good. He ate so much, his stomach bulged.  Haha, mine did too, especially with a dark chocolate brownie for dessert!  I just love being able to make the man I love, love coming home to a lovely dinner. That's a lot of love, but hey, its Valentine's! IMG_2173IMG_2184  
Easy Shepherd's Pie
Author: 
Recipe type: Dinner
Cuisine: Irish
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Makes two large portions of a savory beef, vegetable, and gravy mixture that is topped with cheesy mashed potatoes. The ultimate comfort food.
Ingredients
  • 2 large russet potatoes
  • ⅓ cup milk
  • ½ cup sharp cheddar cheese
  • 1 tbsp butter
  • 1 can, 14.5 oz, peas & carrots
  • 1 can, 6.5 oz, mushrooms
  • ½ pound ground beef
  • ½ cup water
  • 2 tbsp flour
  • ½ tsp salt
  • ½ tsp Mrs. Dash seasoning
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • pepper to taste
Instructions
  1. Boil halved potatoes and start browning meat
  2. Preheat oven to 375 F
  3. When meat is no longer pink, add salt, Mrs. Dash seasoning, garlic powder, and onion powder. Stir well.
  4. Turn beef burner down to low and add flour, stir, then add water. Then add cans: drained mushrooms and drained peas & carrots.
  5. When potatoes done, or easily able to be pierced with fork, removed from water and take skins off. Mash and mix in milk, cheese, butter, and pepper to taste.
  6. Add meat and veggie mixture to casserole dish(es) then top with mashed potatoes
  7. Bake at 375 F for 15 minutes. Serve. Will need more oven time if dish prepared ahead of time and refrigerated.
  8. (optional) Broil for 2-3 minutes to brown top
Notes
I used two large individual serving sized casserole dishes and then used an ice-cream scoop to top meat with mashed potatoes. After baking, I broiled for a couple minutes to make the potatoes brown on top. Be careful broiling because it will burn in a skinny minute.

 

IMG_2206

IMG_1989

Blueberry Honey Bread

IMG_1992

Lightly honey-sweetened yeast bread made with greek yogurt and whole blueberries.  Now imagine having your morning cup of coffee with a toasted slice of this bread spread with a small pat of butter or drizzle of honey on top.

Oh ……  yum.

IMG_2001

Now that’s the right way to start your day.

This recipe is IMG_1983adapted from the Greek Yogurt Bread Recipe, so that means it requires some kneading and rising time, but the natural… warm… crusty…. honey sweetbread results is totally worth the time it takes. It makes two medium size round loaves.

IMG_1908IMG_1974IMG_1977

I made this bread after a craving for a sweet blueberry bread that could serve as a hearty breakfast that is pleasantly sweet but not dessert level sweet.  With no preservatives, I stored it in the fridge and had a toasted slice or two of it in the mornings.  It tastes like it is fresh out of the oven every time, after toasting and a bit of butter.  I would like to try freezing either the dough or baked bread at some point to see if that affects the flavor.

IMG_1996

My husband, who has never been a fan of berries, even had a bite of this deliciousness.  Baking this bread made the whole house smell so lovely. I wish I could convey the heavenly scent through words, but you will just have to see for yourself.

IMG_2008

Blueberry Bread
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
 
A yeast bread lightly sweetened with blueberries, honey, and blueberry greek yogurt. Good paired with coffee or tea.
Ingredients
  • 2 tsp dry active yeast
  • ½ cup blueberry greek yogurt
  • ½ cup milk
  • ¼ cup honey
  • 3 cups bread flour
  • 2 tbsp butter
  • 1 tsp sea salt
  • ¼ cup water
  • 1 cup frozen blueberries
  • 1 egg white
Instructions
  1. Mix yeast, warm water (~110 degrees F), and honey. Let sit 5 minutes
  2. Mix together yogurt and milk to equal 1 cup and only add ½ cup of the yogurt/milk mix to the yeast honey water mix. Then, slowly mix in 1½ cup flour until consistent.
  3. Cover bowl with plastic wrap and let the dough sit for 30 minutes, or until about doubled in size.
  4. Add salt and butter to remaining yogurt/milk mixture and microwave ~30 seconds, or until butter is melted and can be stirred into a consistent mix. Let it cool back to lukewarm while bread is rising.
  5. After bread has risen, punch down and mix in yogurt/milk/butter/salt mixture. Then add 1 to 1 & ¼ cup remaining flour. If you add too much flour, just add a couple more tbsp of water. Dough should be slightly stiff and not stick to hands but still very pliable.
  6. Spread a handful of remaining flour on hard surface and knead dough for 8-10 minutes.
  7. Clean out bowl and coat with butter or oil and add kneaded dough to greased bowl, turning to coat with grease. Cover with plastic and leave it to rise until double, about an hour.
  8. Punch down dough, fold in frozen blueberries, by stretching bread out and folding to enclose the berries. Form into two round loaves. Place loaves on buttered pan and let rise 45 minutes.
  9. Brush bread with egg white and place in preheated oven at 425 F for 10 minutes then turn oven down to 350 F, never taking bread out of oven. Just turn down temperature and set a 30 min timer right after 10 min timer goes off.
Notes
Store in the refrigerator, toast each slice when ready to eat.

 

IMG_2015

Kindo, as usual, thinks I should share. Just look at that face. I think he better stick with his dog food, maybe a treat too, for being so cute.

IMG_1512

IMG_1846

Greek Yogurt Bread

IMG_1804

Bread made with Greek Yogurt. Yes please.

This bread was so much fun to make. ThereIMG_1761 is something so earthy and natural about kneading your own bread and then seeing it miraculously rise and grow,  it reminds me of planting a a tiny little seed and seeing it sprout and change into something wondrous.

IMG_1840

Now, don’t get me wrong, quick and easy recipes are just great most of the time, but the experience of making this bread over a lazy afternoon is an wonderful experience.  And the end results–worth it!

IMG_1827

After throwing some chili in a crock pot, I made this bread over the course of an afternoon, and it was the perfect compliment. The Greek Yogurt gave the bread a mild sourdough like taste.

IMG_1751I found the recipe in this little gem IMG_1756of a book called The Book of Bread by Judith and Evan Jones.  I found the book on a treasure hunt at a garage sale.  It was buried among some romance novels and parenting books, and it was merely a quarter in price. I dusted off the cover of the book published in the 1980’s and decided to give it a try.  I guess if someone devoted an entire book to making bread, its gotta be good, right?

Right. Good it was.  The bread was warm and just as I imagine bread to be with that mild sour dough flavor and a nice crust.  I went through several trials of this bread to get it just right so the recipe I’ve posted is adapted from the original. I put it in the fridge to store after dinner was over, because with no preservatives like store bought bread, there is no telling how long it would be good on the counter.  It is still going strong a week and a half later. I just pop a slice in the toaster and spread a little butter over it. Wow. I also made a honey sweetened and blueberry laden version of this bread. Just check it out here: Blueberry Honey Bread.

IMG_1801

Greek Yogurt Bread
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 tsp dry active yeast
  • ⅔ cup yogurt
  • ⅓ cup milk
  • 2 packed tbsp brown sugar
  • 3 cups bread flour
  • 2 tbsp butter
  • 1 tsp sea salt
  • ¼ cup water
  • 1 egg white
Instructions
  1. Mix yeast, warm water (~110 degrees F), and brown sugar. Let sit 5 minutes
  2. Mix together yogurt and milk to equal 1 cup and only add ½ cup of the yogurt/milk mix to the yeast sugar water mix. Then, slowly mix in 1½ cup flour until consistent.
  3. Cover bowl with plastic wrap and let the dough sit for 30 minutes, or until about doubled in size.
  4. Add salt and butter to remaining yogurt/milk mixture and microwave ~30 seconds, or until butter is melted and can be stirred into a consistent mix. Let it cool back to luke warm while bread is rising.
  5. After bread has risen, punch down and mix in yogurt/milk/butter/salt mixture. Then add 1 to 1 & ¼ cup remaining flour. I you add too much flour, just add a couple more tbsp of water. Dough should be slightly stiff and not stick to hands but still very pliable.
  6. Spread a handful of remaining flour on hard surface and knead dough for 8-10 minutes. No less! Set a timer.
  7. Clean out bowl and coat with butter or oil and add kneaded dough, turning to coat with grease. Cover with plastic and leave it to rise until double, about an hour.
  8. Punch down dough and form into two round loaves. Place loaves on buttered pan and let rise 40-45 minutes.
  9. Brush bread with egg white and place in preheated oven at 425 F for 10 minutes then turn oven down to 350 F, never taking bread out of oven. Just turn down temperature and set a 30 min timer right after 10 min timer goes off.

 

IMG_1820

IMG_2064

Fruit Salad

IMG_2054

I love my night sift coworkers, not just as team members, but as unique, fun people that I enjoy being around. At work we are all about patients first, so we decided we needed some time together when we are not scheduled for work. That means Girls Night!!! (We have no males on our night shift, so you see I am not excluding any guys). I am so excited because that means a few awesome things that are necessary in life; lots of laughs and cutting IMG_2031up, wine, and SNACKS. I just love snacks and being able to taste and discover new flavor combinations. I’m also a serious sucker for a buffet; putting tiny bits of everything on my plate to taste. Love IT! But, what snack to bring?! There are so many good ones in this world. After some thought and mental drooling over all those decadent Valentine’s Day desserts posts I’ve been seeing lately,   I decided if I am going to be grazing, I may as well bring something on the healthier side. Fruit salad!

IMG_2037IMG_2035

I am not sure why it is called a salad; it is all fruit with none of the leafy green stuff I mentally associate  with salad. Nevertheless, this fruit salad is where it is at.  It requires no cooking and only has 7 ingredients, a few of which are key to this recipe: cinnamon and a can of dark sweet pitted cherries in heavy syrup. I IMG_2026know, I know, heavy syrup?!  That is so much sugar! But really, it is the only necessary non-fruit sweetener in this recipe, and it becomes diluted by all the other ingredients.  Adding a dab of cool whip on top is really good too, though it knocks the healthy factor down a bit more. The syrup coats all the other fruits giving it a wonderful flavor and keeps the bananas and apples fresh for a good 3-4 days in the fridge. In case you are wondering, these dark sweet pitted cherries taste nothing like those candied maraschino cherries, which I don’t care for much.  They taste more like those big dark cherries in the produce section.  You cannot leave this ingredient out, and if you are having a hard time finding them in the grocery store, they are in the baking aisle by the pie fillings.

I learned the dark sweet pitted cherries bit from the fruit salad my momma makes.  She also uses peach pie filling in her fruit salad, but that is more than a bit too much sugar for me.

IMG_2042IMG_2050

Fruit Salad
Author: 
Recipe type: Side/ Dessert
Prep time: 
Total time: 
Serves: 10
 
Ingredients
  • 1½ tsp cinnamon
  • 1 can peach slices in pear juice
  • 1 can of mandarin oranges in natural juices
  • 1 can Oregon dark sweet pitted cherries in heavy syrup
  • 3 large bananas
  • 3 apples
  • 1 pack of blueberries, about 1½ cup
Instructions
  1. Pour out ¼ cup of juice from peaches in measuring cup, and add ¼ cup of juice from mandarin oranges to cup. Drain the rest of the liquid off the oranges and peaches.
  2. Put drained oranges and peaches in large bowl adding the juice set aside in the measuring cup
  3. Cut peaches to bite size pieces with fork or knife in the bowl
  4. Add cherries with all of the syrup from can
  5. Slice and add bananas
  6. Peel, cut up to bit size pieces, and add apples
  7. Rinse, drain, and add blueberries
  8. Add cinnamon and mix thoroughly
  9. Keep in fridge until ready to serve
Notes
Good stored in fridge for 3-4 days

 

IMG_2065

IMG_1929

Christy Jean’s Apple Pie

IMG_1948

This apple pie is about as epic as apple pie can be.  I was known for it in some circles around campus back in college; in fact I even snagged a husband with it.  I made it for Scott way back when we were ‘simply friends’. He told me later he was thinking, “I could make that apple pie with you forever.” Not too long after that, we started dating and I ended up making it almost once a month for him and his coworkers at his campus job; grounds crew.  After a hot day of hard work, a slice of apple pie with a scoop of ice cream just hits the spot.  Everyone used to call it Christy Kyle’s apple piles, but my last name has changed. How about  Christy Jean’s Apple Pie?!

IMG_1924 IMG_1943

It is a fairly simple recipe as far as apple pies go, after all, how much cooking supplies does one own in college? I didn’t have a bunch of fancy ingredients either so I kept it simple, and simple goodness was created.

Just get a pack of deep dish pie shells (1 pack comes with 2, and from having tried them all, Pillsbury is worth the couple extra cents).

IMG_1899IMG_1894IMG_1901Mix up some flour, sugar, cinnamon, and vanilla. Peel and cut up 3-4 golden delicious  apples (the greener the better, & don’t try substituting granny smith, golden delicious is the way to go for this pie), and mix apples with sugar mix. Sandwich the goodness between 2 pie shells and pinch edges together.

IMG_1904IMG_1905IMG_1906 Cut a couple slits in the top pie shell and bake with aluminum foil covering the edges.

IMG_1910IMG_1911

Spread a mixture of butter and brown sugar over the top after 40-45 minutes then bake for 10 more minutes. BAM, you have yourself a dangerously delicious pie!

IMG_1957There is a little liquid in the bottom you will see after you cut into it, though it turns into a syrup texture after it cools to room temp. You can add a couple more tablespoons of flour or cornstarch to the recipe to reduce the liquid amount, but I don’t because I absolutely love it! I literally call it ooey-gooey-goodness. It is so good drizzled over a scoop of ice cream or simply eaten with the pie.

Christy Jean's Apple Pie
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Classic Apple Pie
Ingredients
  • 2 deep dish pie shells
  • 4 golden delicious apples
  • ¾ cup white sugar
  • 1 tbls cinnamon
  • 2 tsp vanilla
  • 2 tbls flour
  • 1 tbls butter
  • 2 tbls brown sugar
Instructions
  1. Preheat oven to 400 degrees F
  2. Mix sugar, flour, and cinnamon. Mix in vanilla, mashing into mixture as much as possible
  3. Peel and cut up apples then mix in with sugar mixture.
  4. Pour mixture into one of the pie shells.
  5. Take other pie shell out of aluminum. This is easier if it has been out of the freezer 5-15 minutes. Too hard or frozen and it cracks, too thawed and it sticks. Put this shell on top of the other pie shell and cut 4-5 slits in the top to let steam rise out in the baking process.
  6. Cover edges of pie with three, 3 to 4 inch strips of aluminum foil, folding over edges. Do not cover center of pie because steam needs to escape.
  7. Bake for 45 minutes.
  8. Mix butter and brown sugar together. After taking pie out of oven at 45 minutes, take aluminum foil off and spread butter/sugar mix over pie (I use my fingers or a spoon).
  9. Bake for 10 more minutes, and done.
Notes
Use 3 apples for a lower apple to crust ratio.

 

IMG_1959

IMG_1962This apple pie sure doesn’t last long. The hubby was threatening to commandeer it before I was finished taking pictures.