Easter Pie

This is one of my sister's "go-to" recipes for holidays. It's from veg.cooking.com and it's very good. It's kind of a casserole so you don't notice the fact that it has fake meat.

Easter Pie
2 cups all-purpose flour
1 cup dairy-free margarine
1/4 tsp. sugar
1 1/4 tsp. salt (for innards and crust)
1/4 cup water
1 lb. vegetarian sausage, crumbled
2 lbs. firm tofu, crumbled--only used 1 lb, 2 is too much
1/4 cup soy Parmesan cheese
1/4 cup minced fresh parsley
1/2 tsp. fresh ground pepper
1/4 tsp. cayenne
1/4 tsp. paprika
1/4 tsp. ground fennel seeds

Preheat the oven to 350°F. In a food processor, combine the flour, margarine, sugar, and 1/4 tsp. of salt. With the machine still running, add the water to form a dough ball. Divide the dough into two balls and set aside. In a large bowl, combine the vegetarian sausage, tofu, soy Parmesan, parsley, remaining salt, pepper, cayenne, paprika, and fennel seeds.

Roll out the dough into two 11-inch circles. Place one circle in a 10-inch pie plate and spread the filling mixture over it. Cover with the other dough, pinch the edges, and prick the center with a fork. Bake for 1 hour, or until golden brown.

Arizona Sunshine Lemon Pie

I found this recipe in the newspaper. The lady that used to do the Smitty's commercials has the job I want. She writes a short article on a recipe from someone in Phoenix and publishes it. This pie is like a pie version of lemon squares. It has the same consistency as a lemon square. The pie is very lemony, so I highly recommend making some whipped cream to balance the tartness. That being said, I thought it was pretty tasty. And how often do you get to make your pie filling by throwing everything in a blender, including lemon rind? The recipe recommended getting a large lemon from your or your neighbor's tree. I was lucky enough to get such a lemon. It was huge. I am sure grocery store lemons will work just fine.

Arizona Sunshine Lemon Pie

1 large lemon
4 eggs
8 T butter, melted
1 tsp vanilla
1&1/2 cups sugar
1 unbaked pie crust
whipped cream

Preheat oven to 350 degrees. Cut lemon into small chunks and remove seeds. In a blender or food processor, blend lemon, eggs, butter, vanilla and sugar until smooth and creamy. It should be fairly runny. Pour into pie crust. Bake for 40 minutes. Serve with whipped cream.

Zucchini Oatmeal Muffins

I don't know if I would pick zucchini muffins as my favorite, but I do love them. Equally as good as a carrot muffin. This is a healthier version than using my zucchini cake recipe but still yummy. I have discovered that you can freeze muffins and then zap them in the microwave for 30 seconds when you want them. Just wrap them up in plastice wrap and you can have muffins for breakfast anytime.

Zucchini Oatmeal Muffins


1/2 cup plus 1 tablespoon rolled oats

1/4 cup pecan halves
1 1/2 cups all-purpose flour
1 cup whole-wheat pastry flour
1 1/2 cups sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
2 large eggs
3 large egg whites
1/2 cup apple butter
1/4 cup canola oil
2 cups grated zucchini, (about 1 medium)

Preheat oven to 375°F. Coat 16 muffin cups with cooking spray or line them with paper liners. Spread rolled oats and pecans on separate areas of a baking sheet and bake until lightly toasted, 5 to 10 minutes. Let cool. Chop the pecans. Stir together all-purpose and whole-wheat flours, sugar, baking powder, cinnamon, salt, 1/2 cup toasted oats and pecans in a large bowl. Whisk together eggs, egg whites, apple butter and oil in a medium bowl. Stir in zucchini. Stir the wet ingredients into the dry ingredients until moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full. Sprinkle remaining oats over tops. Bake until the tops are golden and spring back when lightly pressed, 20 to 25 minutes.

Source: Eating Well

Challah Bread French Toast with Blueberry Syrup

I love french toast. I really love challah bread french toast. My husband was nice enough to make me some for breakfast on Valentine's Day. He also made some blueberry syrup. MMMM. You can just heat some blueberries in a sauce pan until the blueberries become syrupy, but this Nigella Lawson recipes is yummy too. It gives you a little maple flavor to compliment the blueberries. I don't usually use a recipe for french toast, but if you need one try Alton Brown's french toast recipe.

Blueberry Syrup

1/2 cup maple syrup

1 1/2 cups blueberries

Put the syrup and blueberries into a pan and bring to the boil. Let bubble for 2 to 3 minutes, and serve.

Almond-Crusted Chicken Fingers

Chicken nuggets are just so darn good. I have to try and be healthy though. These are much healthier because of the nuts and whole wheat flour. They were pretty good. I have made better ones though, so I think they won't be in the rotation.

Almond-Crusted Chicken Fingers

Canola oil cooking spray
1/2 cup sliced almonds
1/4 cup whole-wheat flour
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 teaspoons extra-virgin olive oil
4 large egg whites
1 pound chicken tenders, (see Ingredient Note)

Preheat oven to 475°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray. Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.

Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.
Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.

Source: Eating Well

Gobi Manchurian

If you go to the website that I found this recipe, you can learn about how Chinese food went to India and then back to China. It's very interesting. I had gobi manchurian at a local Indian restaurant, and it was really good. So when I got a couple of heads of cauliflower in my produce basket, I thought I should try it. Bird's eye chilies are hard to find, so we used 4 habeneros. It was quite spicy. The sauce in this had a little too much ketchup for my taste. It also didn't stay crispy. I will have to try it again. Meanwhile, it was decent.

Gobi Manchurian

10 to 12 cloves garlic

1 piece ginger, peeled and sliced into coins, + 1 teaspoon julienned ginger
1 head cauliflower, cut into bite-size florets
2⁄3 cup cornstarch
2⁄3 cup flour
1 tsp. cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 tsp. plus 3 tbsp. soy sauce
Peanut oil
2 small onions, chopped
8 to 10 fresh bird's eye chilis, thinly sliced
3/4 cup ketchup
2 teaspoons sesame oil
Cilantro leaves for garnish

In a blender, purée garlic, ginger slices, and 1⁄3 cup water. Set aside.

In a a pot of salted water, cook cauliflower until tender, about 5 to minutes. Drain, pat dry with a clean towel, and set aside. In a small bowl, mix together cornstarch, flour, cayenne pepper, salt, and pepper. Stir in half the garlic paste, 2 tsp. soy sauce, and 3⁄4 cup water to form a batter.

Heat about 1 inch of oil in a wok over medium-high heat. Working in batches, dip cauliflower in batter, then fry until golden brown, about 4 to 5 minutes. Transfer fritters with a slotted spoon to a plate lined with paper towels.

Drain all but 2 tablespoons of oil. Sauté onions until soft, about 3 to 4 minutes. Add chilis and remaining garlic paste and cook for 2 to 3 minutes. Add ketchup, remaining 3 tablespoons soy sauce, sesame oil, and 1⁄3 cup water; simmer until sauce is thickened, about 1–2 minutes. Season with salt and pepper to taste.

Return drained cauliflour to the wok and toss to coat. Transfer to serving plate(s), garnish with julienned ginger and cilantro, and serve as an appetizer or with rice as a main entree.

The Ultimate Fish Tacos

I always thought fish tacos sounded gross. One day, I decided to make them for my husband who loves them. Well, I discovered that if I make Tyler Florence's Ultimate Fish tacos, they  are really good. I have to admit, I don't put sauce on it and use flour tortillas instead of corn. But they are so yummy. I have never tried making the mango-radish relish, but it really doesn't need it. I usually use tilapia or mahi mahi. Whichever is on sale.

Bill's Tacos (corn tortillas and sauce)

My Taco (whole grain flour tortilla and no sauce)

Ultimate Fish Tacos

2 pounds mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips

2 cups all-purpose flour
3 eggs, lightly beaten
4 tablespoons water
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1/2 head savoy cabbage, finely shredded
1 bunch cilantro, leaves picked
1 bunch chives, chopped
3 limes, cut into wedges for garnish
Pink Chile Mayonnaise:
1 cup sour cream
1 cup mayonnaise
3 chipotles in adobo, plus 2 tablespoons of adobo sauce
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
Mango-Radish Salsa:
2 limes
2 mangoes, diced
4 to 5 red radishes, diced
1 red onion, diced
1 tablespoon chili powder
1/2 bunch fresh cilantro, leaves chopped
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.

Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.

Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.

To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.