Recipes

KNR, p. 295 “Blueberry Pie”

Here in the Eastern United States, the fresh blueberry season has come to a close, but if you’re an avid blueberry lover, you have plenty stockpiled in the freezer. Chin’s recipe takes advantage of the frozen blueberries available most of the year and is an easy go-to pie without a lot of fuss. Dress it up with ice cream (the photo shows Breyer’s Very Berry Cobbler ice cream) or whipped cream if you like, but nobody ever turned down his blueberry pie. I’ve even been known to have a slice for breakfast. Or as an afternoon snack with ice cream. It doesn’t last long at our house, and even better, nobody has keeled over yet after devouring a second helping. Enjoy!

Blueberry Pie

Chin Bawambi
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 6

Ingredients
  

  • pie crusts for lattice top pie
  • 5 cups frozen blueberries
  • 1/3 cup flour
  • 1/2 teaspoon sea salt
  • 1/3 cup real maple syrup

Instructions
 

  • Prepare bottom crust and lattice pie crust strips and set aside.
  • Place frozen blueberries in large bowl.
  • In separate bowl, mix flour and sea salt together.
  • Add flour mixture to blueberries and toss together until blueberries are well-coated.
  • Add maple syrup and toss again.
  • Evenly spread pie filling mixture in bottom pie crust.
  • Place lattice strips on top of pie filling and weave together in lattice pattern, leaving a one inch overhang at both ends of the strips.
  • Tuck each of the lattice strips overhang under the edge of the bottom crust and crimp to seal.
  • Place pie protectors around the edges to keep the crust from over-browning.
  • Bake at 375 on center oven rack for 60-70 minutes or until crust is golden brown and juice is bubbling.

Notes

Makes 9" lattice top blueberry pie.
We used amber maple syrup from northern New York.
Prep time listed does not include time for making the pie crusts.

 

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KNR, p. 291 Portuguese Veggie Dish – Peppers and Zucchini

Our trip to mainland Portugal was a food adventure to be sure. We always ask for, but rarely get, all the special secrets for some of the dishes we try. BUT, a generous chef at a Porto bed & breakfast not far from the train station, shared this wonderful vegetable recipe with us.

 

Sheila replicated it at home, so we know the cook authentically shared her list of ingredients. We came up with the proportions ourselves, but after our usual trial-and-error tasting sessions, it now looks and tastes the same as the original to us. They served it at breakfast alongside the eggs and pastries, but we have enjoyed it at every meal of the day.

 

Portuguese Veggie Dish - Peppers and Zucchini

Sheila Kerrian
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Portuguese
Servings 4

Ingredients
  

  • about 1/2 cup (1 small) Carrot
  • 1/2 cup green Bell Pepper
  • 1/2 cup red Bell Pepper
  • 1/2 cup yellow (or orange) Bell Pepper
  • about 2 cups (1 medium) Zucchini
  • 1 Tablespoon Avocado Oil olive oil can be substituted, but the flavor will be quite different
  • 1 teaspoon Garlic, minced
  • 1 teaspoon Sea Salt
  • 1 teaspoon Onion Powder
  • 1/4 teaspoon dried Oregano

Instructions
 

  • Wash carrot, peppers, and zucchini.
  • Peel carrot, then cut into 3" Julienne strips, about 1/2 cup.
  • Remove seeds from peppers, then cut into 3" Julienne strips, about 1/2 cup each of green, red, and yellow peppers.
  • Peel zucchini, then cut into 3" Julienne strips, about 2 cups.
  • Place all veggies and avocado oil into large saute pan on medium heat.
  • Add garlic, sea salt, and onion, and toss with veggies and oil until well coated.
  • Cover and lower temperature, and simmer for 5 minutes, then stir.
  • Add oregano and toss with veggies.
  • Continue to simmer until crisp tender, about another 5 minutes.

 

 

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KNR, p. 139 “Irish Brown Bread”

 

Ireland is a fabulous place to visit from Spring right through early Fall. The country has plenty of top-notch scenery, challenging golf courses, stud farms, and castles galore. And, it has all that really great food. Sheila and I had loads of fun going from tea room to pub to restaurant, sampling traditional Irish dishes.

The one constant at lunch wherever we went was the dense brown bread. It varied slightly in taste with different bakers, but it was usually served with soup or at afternoon tea, with jam, butter or honey.

Of course, when we came back to the States, Sheila and I created our own version of the bread so that we could serve it on St. Patrick’s Day. Yes, it is on the table with the soda bread, giving our guests a chance to try both. To be clear, Sheila does the baking and I do the tasting and cleanup. We make a great team in the kitchen.  🙂 

5.0 from 1 reviews
Print
 

Irish Brown Bread

Sheila Kerrian
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Course Bread
Cuisine Irish
Servings 6

Equipment

  • 1 4”x 8” loaf pan
  • 1 Standing mixer with dough hook
  • non-stick cooking spray

Ingredients
  

  • 1 cup unbleached all-purpose flour
  • 3 Tablespoons light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 Tablespoons cold butter
  • 2 3/4 cups stone ground wholewheat flour, plus additional Tablespoons if needed
  • 1/4 cup regular or quick-cooking rolled oats
  • 1 1/2 cups buttermilk

Instructions
 

  • In a mixing bowl, blend all-purpose flour, brown sugar, baking soda, baking powder, and sea salt. 
  • Cut in butter until mixture forms pea sized crumbs. 
  • Stir in whole wheat flour and oats. Add buttermilk, using bread hook if available.  If mixture is sticky, add in more whole wheat flour, 1 Tablespoon at a time, just until the dough has a smooth, dry surface.
  • Place dough ball on a lightly floured board and knead 6-7 times, shaping into a loaf. Spray 4”x 8” loaf pan with non-stick spray and place dough in the pan.
  • Bake at 400 until golden brown, about 45-50 minutes. Test for doneness with metal skewer.
  • Remove from pan immediately and cool on rack. Let rest for 10-15 minutes before slicing.

 

Serve with butter, jam, or honey and enjoy!

 

*Photo by Patti Phillips

 

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