Saturday, August 28, 2010

Blackberry pie with my Grandmother's pie crust

This blackberry pie was so delicious (and simple) I am going to make it again this Sunday. My friend Emily and I went and picked blackberries for the sole purpose of making this pie and it was time well spent. After we baked it I asked Emily if she would take a picture for me because she is an excellent photographer and my snap and shoot pictures don't always turn out that great. Here is a link to see more of her wonderful work!

My Grandmother's oil pie crust turned out wonderful and we ate the pie with vanilla ice cream (for the non vegans) and I tried my slice out with vanilla coconut bliss  and can't wait to have some more of that wonderful stuff!
*Update* This pie is not gf. I made it and posted it before I knew of my allergies. I have made gf versions and will post that recipe sometime.

Grandma's Pie Crust 

Mix dry together
1 1/2 c flour
1/2 tsp salt
2 Tbs ground flax seed (my own addition)

Mix wet together
1/2 c melted coconut oil (scant)
5 Tbs dairy free milk

Mix dry and wet together
Knead dough together well and form a ball. Press into pie pan and chill for 15-20 min before baking

Blackberry Pie

  • 1 cup raw can sugar
  • 1/2 cup flour
  • 1/2 tsp  ground cinnamon
  • 6 cups blackberries
  • 1 Tbs coconut oil chopped up  

Heat oven 425
Mix sugar, flour, and cinnamon in a large bowl.
Stir in blackberries and pour into pastry lined pie plate.
Drop the Tbs of chopped up coconut oil on top of the pie.

Can cook pie 3 ways:
  1. Open faced without any crust on top
  2. Roll out more pie crust put slits in it and seal the pie shut. If this is the chosen option cover the edge with a 3 inch strip of foil so the crust doesn't get too brown, and remove foil during the last 15 minutes of cooking
  3. Top with a pastry lattice

Bake for 40-45 minutes until crust is golden brown and filling is bubbling. Cool for 2 hours so that the pie will set up.  Sprinkle with powdered sugar and serve with vanilla coconut ice cream.

Wednesday, August 18, 2010

Tamale Time!

I have always liked the idea of tamales, yet I have always been disappointed when I take a bite and they are dry with out any flavor. However I think they are so cute all wrapped up in corn husks so I went on a recipe search. At the mayo clinic I found this recipe that would work and of course went on to make my own changes.  I made these for some friends and they were delighted, especially about the Avocado salsa that goes on top!

It was such a nice day that we pulled the table outside to eat! I think tamales look so pretty all wrapped up!

3 Tablespoons of the masa dough placed in a damp corn husk. It's just waiting for the filling. 

This is after the filling has been put in and I rolled it in the corn husk, then unrolled so you can see how it gets packed together.

I've rolled the tamale up in the corn husk and now am folding the sides down. (please ignore the cilantro on my thumb)

Then I take a small corn husk strip to tie it all together. This tamale is ready to get steamed!
Tamale dough
  • 18 dried corn husks, plus extra husks to make ties
  • 3 cups organic corn kernels (I used a bag of frozen thawed out to room temp)
  • 2 cups masa harina
  • 1/2 cup lukewarm veggie broth
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons olive oil
Place the corn husks in a bowl of water to soften for 10 minutes. Drain and rinse well. Pat dry and set aside.
In a food processor, process 2 1/2 cups of the corn kernels until coarsely pureed.
In a large bowl, combine the pureed corn, masa harina, lukewarm broth, baking powder, 1/2 teaspoon salt and oil. Mix/knead with hands until a ball of dough is formed

1/4 cup diced red bell pepper 
1/4 cup diced green bell pepper 
2 tablespoons diced yellow onion
1 Tbs garlic minced
1/2 teaspoon red pepper flakes
8 oz Tempeh chopped in small cubes
1/2 cup cooked black beans rinsed and drained
1/2 cup corn kernels 
1 Tbs cumin
salt to taste

Place a dry nonstick frying pan over medium heat. Add the bell peppers, onion, garlic, tempeh, black beans, and remaining 1/2 cup corn kernels, sauté for 6 to 8 minutes. Stir in the red pepper flakes and remove from the heat.

To assemble a tamale, place 3 tablespoons of masa mixture in the center of a soaked corn husk. Flatten with your hand and form a small well in the center. Add 1 tablespoon of the filling to the well. Fold the long side of the corn husk over the filling to cover, then fold over the ends, overlapping them. Tie with a thin strip torn from an extra soaked husk. Repeat to make 18 tamales in all.

In a large pot fitted with a steamer basket, bring 2 inches of water to a boil. Layer the wrapped tamales in the steamer basket. Cover with a damp kitchen towel and steam until the filling becomes firm and the tamales are heated through, 50 to 60 minutes. Add more water as needed.

Avocado salsa
1/4 cup chopped avocado
1 small can of blended tomatillos 
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro or fresh coriander
1/2 teaspoon seeded, minced jalapeno
1 chopped tomato
1 Tbs onion diced
1 tsp garlic minced
1/4 teaspoon salt

While the tamales are steaming, make the salsa. In a small bowl, combine the avocado, tomatillos, lime juice, cilantro, jalapeno and 1/4 teaspoon salt. Toss gently. The salsa is sooo good you may want to double the recipe. We ran out and wanted more!