Buttermilk Pie with Blackberry Jam
Buttermilk pie is a classic Southern dessert. Its custard-like feeling is cool and creamy and perfect for Spring and Summer (think picnic).
This Buttermilk Pie with Blackberry Jam recipe is very versatile since it’s a breeze to make and you can really top with any jam you want.
One slice may not be enough.
- 1 TBSP flour
- 1 1/2 cups sugar
- 1 cup buttermilk
- 4 eggs
- 1 stick of unsalted butter, melted
- 1 TBSP grated lemon zest
- 1 unbaked 10-inch pie crust
- Pinch of salt
- 1/2 cup blackberry jam
- Preheat the oven to 350F.
- In a large bowl, combine sugar, flour, salt and lemon zest.
- Whisk in the eggs, one at a time.
- Stir in the buttermilk and melted butter.
- Pour the buttermilk mixture into the pie shell and bake until the center sets (about 25-30 minutes).
- Let pie cool then spread jam all over top of pie.
- Slice and serve. Garnish with whipped cream (if desired).
Buttermilk Pie with Blackberry Jam is perfect when you want a dessert that’s not too sweet.
While this isn’t on my current diet (beach season is quickly approaching), I will totally admit that I indulged in a couple slices a few weeks ago. One just wasn’t enough.
Buttermilk Pie with Blackberry Jam is perfect to take on a picnic or as a dessert to a friend’s dinner party. I guarantee it will be a hit and you most likely won’t have any left over.
Tags: Blackberry, Buttermilk, Buttermilk Pie, Custard, Dessert, Dessert Recipe, Pie, Pie Recipe, Southern Dessert, Southern Dish, Southern Recipe, Summer Dessert, Vegetarian, Vegetarian Recipe
Fried Brussels Sprouts with Pepper Jelly
Not a fan of Brussels sprouts? Then here’s the perfect gateway drug into liking these abhorred veggies. Trust me, they’re good and I’ve been able to turn Brussels sprouts haters into at least likers, if not lovers.
They have to be good, right? They’re fried. I would recommend serving Fried Brussels Sprouts with Pepper Jelly with a nice pork dish or chicken dish.
Fry the Brussels sprouts in sunflower oil until they are nice and crispy.
- 1/2 lb. of fresh Brussels sprouts, halved
- 3 TBSP pepper jelly
- 2 tsp paprika
- 1 TBSP salt
- 1 tsp white pepper
- 2 tsp black pepper
- 3 cups oil for frying (I used sunflower)
- Rinse the halved Brussels sprouts in a colander. Dry with a paper towel, then toss with paprika, white pepper, black pepper and salt in a medium bowl.
- Heat oil in large pot or Dutch oven until temp reaches at least 400F (the temp will drop when you add the Brussels sprouts). NOTE: 425F is the smoke temp for sunflower so be sure not to exceed 425F. If using a different oil, be sure to check the smoke temp for your oil.
- Once oil is heated, set Brussels sprouts and 1/2 TBSP of pepper jelly in the oil. Flipping often to cook on all sides. You may have to work in batches.
- Using a slotted spoon, remove Brussels sprouts from oil and drain on a paper towel-lined plate.
- Once all Brussels sprouts have been fried, toss with remaining pepper jelly in a medium bowl then serve while still warm.
I highly recommend using sunflower oil for this recipe. It’s rich in polyunsaturated fat so not as unhealthy as other oils available.
Fried Brussels Sprouts with Pepper Jelly is a very simple recipe with minimal ingredients. The pepper jelly does a lot of the work when it comes to flavor since it’s sweet, acidic and spicy. Try this recipe on someone who claims not to like Brussels sprouts and turn them into a believer.
Tags: Brussels Sprouts, Fried, Pepper Jelly, Side Dish, Side Dishes, Sunflower Oil, Vegetarian, Vegetarian Recipe
Fusilli Pasta with Sweet Pea Pesto and Goat Cheese
Full disclosure: this Fusilli Pasta with Sweet Pea Pesto and Goat Cheese is a Spring dish, but I had a craving so I made it. And I’m not waiting until the earth thaws out to share it.
This recipe combines the pasta, pesto with sweet peas and goat cheese for a dish that’s sweet, pungent and has a light acidity. It’s a great side dish for chicken or fish. Or, you can do like I did, and just eat a big bowl of it.
- 1 pound fusilli pasta
- 2 garlic cloves
- 1/2 cup fresh basil leaves, packed
- 1/4 cup pine nuts
- 1/4 cup olive oil
- 1/2 cup grated romano (or parmesan) cheese
- 3 oz. goat cheese
- 1 pound thawed green peas
- Salt and pepper to taste
Need a quick side dish? Try Fusilli Pasta with Sweet Pea Pesto and Goat Cheese.
- Bring a large pot of salted water to a boil. Cook the fusilli in the boiling water until al dente.
- Drain pasta, but reserve 1/4 cup of pasta water.
- In a food processor, process the garlic, basil and pine nuts until very fine.
- Add the olive oil and cheese and process to combine.
- Add the peas and season with salt and pepper. Process until all ingredients are smooth.
- Spoon the pea pesto into a large bowl then add pasta and toss to coat.
- If needed, add pasta water, gradually, to loosen the sauce.
- When pasta is thoroughly coated in sauce, crumble in the goat cheese and toss again.
- Garnish with fresh basil leaves and serve as a side or as a main course.
The pea pesto will make the pasta look like it’s been hit with green radiation since it’s so bright. That said, this is a delicious pasta dish if you’re looking to trade out alfredo or marinara sauce.
To make this recipe even healthier, I used whole wheat fusilli. Bring some Fusilli Pasta with Sweet Pea Pesto and Goat Cheese to you’re next dinner and you won’t be disappointed.
Tags: Basil, Fusilli, Fusilli Pasta, Garlic, Olive Oil, Pasta, Pasta Recipe, Pesto, Pine Nuts, Recipe, Romano Cheese, Side Dish, Sweet Pea, Vegetarian, Vegetarian Recipe
Silken Tofu with Kimchi
Looking for a vegetarian entree or appetizer that’s full of spice and loaded with nutrition? Look no further. This recipe for Silken Tofu with Kimchi is delicious and takes about 15 minutes to make.
Kimchi is a Korean dish that’s a spicy blend of spicy peppers, cabbage and other Asian vegetables. I used storebought kimchi I got from our local Asian market, but feel free to make your own. Here’s a recipe.
- Boil a pot of water and add tofu and simmer until the tofu is warmed through. This should take about 5 or 6 minutes.
- Drain the tofu.
- Divide the tofu evenly between 2 bowls (or 4 if making as an appetizer). Drizzle each portion with half of soy sauce and half of chili oil. Divide kimchi evenly atop both bowls of tofu.
- Garnish with green onions and sesame seeds, then serve.
Silken Tofu with Kimchi serves 2 to 4
I was surprised at just how much flavor is in this dish given the limited amount of ingredients and easiness to prepare it. The only problem is that I was left wanting more.
While this can be served as an entree or an appetizer, it’s probably better as an appetizer as the portions are small. I chose to eat mine as an entree as I had a tennis match to play an hour later so I wanted something light. This Silken Tofu with Kimchi definitely fit the bill.
Tags: Asian, Asian Food, Asian Recipe, Kimchi, Kimchi Recipe, Recipe, Silken Tofu, Soy Sauce, Tofu, Tofu Recipe, Vegan, Vegan Recipe, Vegetarian, Vegetarian Recipe
Butternut Squash and Kale Salad
Kale is a well-known super food. It’s also a very versatile ingredient in the kitchen. This recipe for Butternut Squash and Kale Salad combines two of my favorite ingredients to make a perfect salad.
This salad can be served hot, cold or at room temperature. Adding in toasted almonds gives it a nice crunch and a balsamic vinaigrette gives it a nice acidic kick.
- Preheat oven to 425F.
- Line a baking sheet with parchment paper.
- In a small bowl, whisk 5 TBSP olive oil, balsamic vinegar, shallot and hot sauce. Set aside.
Sauteing the Kale
- In a medium bowl, combine squash and 2 TBSP oil, season with salt and pepper then toss to combine.
- Transfer squash to prepared baking sheet and roast, turning occasionally, for 20 minutes or until tender and lightly golden. Let cool slightly.
- While squash is roasting, heat remaining 1 TBSP of oil in a large skillet over high heat. Add kale and cook until bright green and slightly wilted (about 1 to 2 minutes).
- Remove from heat then add 4 TBSP dressing and toss to coat.
- Add squash and almonds to kale and toss well. Season with salt and pepper if necessary.
- Divide the salad among bowls and drizzle with remaining dressing.
This Butternut Squash and Kale Salad is fresh, flavorful and full of antioxidants and other nutrients. It can be a main dish or a side dish.
The flavors in this dish pair well with a fish or chicken dish. It’s also perfect for vegetarians and vegans.
Tags: Almonds, Balsamic Vinegar, Butternut Squash, Kale, Olive Oil, Salad, Salad Recipe, Vegan, Vegan Recipe, Vegetarian, Vegetarian Recipe
Pappardelle with Eggplant and Mushroom Ragu
I always enjoy the “challenge” of cooking vegetarian. I use challenge in quotation marks, because it’s pretty damn easy, but I find it scares most people.
Using the fresh eggplants and mushrooms I had on hand, I decided to make a Pappardell with Eggplant and Mushroom Ragu. There are a lot of simple flavors in the dish, but what really sends it over the top for me are the fresh garnishes of orange zest, parsley and ricotta cheese.
- Bring a large pot of salted water to a boil.
- Put the olive oil in a large skillet (I used a Dutch oven) over medium-high heat. When oil is heated, saute the onion and garlic for 1 minute, careful not to let the garlic to burn.
- Add the eggplant, chili flakes and Kosher salt. Lower the heat to medium. Saute, stirring occasionally until the eggplant is nearly tender.
- Add the red pepper and mushrooms then cook for 3 or 4 more minutes. Pour in the red wine, and continue to cook until the eggplant is fully tender. Reduce heat to very low so ragu comes to a simmer. Taste and adjust seasoning.
Simmering the Veggies in a Dutch Oven
- Boil the pasta according to package directions (usually about 5 minutes). Drain the pasta, but reserve 1 cup of the water. Toss the noodles with the ragu, gradually mixi in some or all of the pasta water to achieve a light glaze on the noodles.
- Plate the pasta then divide the ricotta, placing a few dabs on each plate. Garnish with Parmesan cheese, orange zest, parsley and black pepper then serve.
This is a delicious vegetarian dish full of some classic flavors. The veggies, garnishes, cheeses and pasta work together in perfect harmony.
If you can’t find or make pappardelle, I would suggest boiling lasagna then cutting it into strips. Make sure you use all of the garnishes, they really elevate this Pappardelle with Eggplant and Mushroom Ragu.
Tags: Eggplant, Garlic, Italian, Italian Recipe, Mushrooms, Pappardelle, Pasta, Ragu, Recipe, Vegetarian, Vegetarian Recipe
Tofu Coconut Curry
In one year I’ve gone from never having tofu to eating it at least once a week. It’s so versatile and goes well with just about everything, but especially curry.
The tofu really takes on the flavors of the curry well. Pair the tofu with coconut curry and vegetables and you’ve got a quick meal of Tofu Coconut Curry that’s loaded with nutrients and low in fat and calories.
- 1 can reduced-fat coconut milk
- Juice of one lime
- 3 TBSP soy sauce
- 1 tsp brown sugar
- 1 1/2 TBSP curry powder
- 1 TBSP minced ginger
- 2 tsp chili paste
- 1 block extra firm tofu, cut into bite-sized cubes
- 1 tomato, diced
- 1/2 red bell pepper, cut into thin strips
- 1/2 green bell pepper, cut into thin strips
- 1/2 red onion, diced
- 1/2 cup mushrooms, sliced
- 1/4 cup basil, chopped
- salt to taste
- In a large pot over medium heat, mix coconut milk, curry powder, soy sauce, brown sugar, chili paste and ginger.
Adding the basil
- Bring to a boil and let simmer for 3 to 5 minutes.
- Add tofu, bell peppers, onion, mushrooms and tomato. Combine all ingredients, cover and cook for 5 to 7 minutes, stirring occasionally.
- Mix in basil. Season with salt or more soy sauce to taste.
- Continue cooking for an additional 5 to 7 minutes or until vegetables are tender, but crisp.
- Garnish with additional basil and serve over rice, if desired.
Make sure to thoroughly coat the tofu in the curry sauce. This recipe is quite spicy. My nose was running after eating it and my palate and body are quite accustomed to spicy food.
Also, the vegetables I used are just a guide. Feel free to experiment with a variety of veggies.
Tags: Asian Food, Coconut, Curry, One Pot Meal, Recipe, Thai Food, Tofu, Vegan, Vegan Recipe, Vegetarian, Vegetarian Recipe
Traditionally, a terrine is a loaf of meat and fat (similar to pâté) with more coarsely chopped ingredients. This recipe for Mushroom-Pecan Terrine takes out the meat and most of the fat to create a vegetarian alternative.
It’s perfect accompanying cheeses, crackers, fruits and other nuts. It’s also very simple to make.
- 1/2 pound mushrooms (I used button)
- 4 TBSP olive oil
- 1 red onion, finely diced
- 2 garlic cloves, minced
- 1/4 cup dry sherry
- 2 cups shredded mozzarella
- 1 TBSP fresh thyme (about 10 sprigs), finely chopped
- 1 tsp salt
- 1 tsp cracked pepper
- 1 1/2 cup toasted pecans, chopped
- 4 eggs, beaten
Mushroom, Garlic and Red Onion Add Great Flavors to this Terrine
- Preheat oven to 350F.
- Grease a small loaf pan, line it with parchment paper and set aside.
- In a skillet over medium heat, melt 2 TBSP butter.
- In two batches, pulse the mushrooms in a food processor until finely chopped (3 to 4 pulses). Be careful not to overprocess as mushrooms will turn to mush.
- In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook until translucent (about 8 minutes). Add the garlic and mushrooms and saute for 8 to 10 minutes.
- Stir in the sherry and continue cooking until most of the liquid has evaporated. Mix in the salt, pepper and thyme and set aside to cool.
- Transfer mushroom mixture to a large bowl and, once cooled, fold in pecans, eggs and cheese. Pour into the prepared loaf pan.
- Bake for 45 minutes to 1 hour or until inserted knife comes out relatively clean. While it bakes, the eggs may cause it to rise, but it will settle while cooling.
- Cool in the pan then transfer (in the pan) to refrigerator. Remove when the terrine has completely cooled to prevent breaking and/or crumbling.
The Mushroom-Pecan Terrine packs a ton of flavor into a small loaf. In fact, you really won’t miss the meat at all.
Additionally, this terrine would probably work as a meatloaf alternative if you wanted to double the ingredients to create a larger loaf.
Tags: Meatless Dish, Mushrooms, Pate, Pecan, Terrine, Vegetarian, Vegetarian Recipe
So which came first? The Rainbow-Stuffed Chicken or the Rainbow-Stuffed Egg (Rainbow Frittata)? This isn’t a mind bender. The answer is the Rainbow-Stuffed Chicken.
I had leftover rainbow mix so I recycled it to make this equally delicious frittata in my handy dandy cast-iron skillet. If you don’t have a cast-iron skillet, you need to rush out and buy one ASAP.
- Preheat oven to 400F. Place butter in skillet and place in oven.
- In a large bowl, whisk eggs with milk, salt and pepper. The add remaining ingredients to the bowl and lightly whisk to incorporate all ingredients.
- Once butter has melted in skillet, remove from the oven and move around melted butter to coat the skillet.
- Pour in egg mixture and place back in oven.
- Cook for 20-30 minutes or until center of the frittata is set.
- Let cool in skillet then invert onto serving plate. Slice and serve.
This is just another use for the rainbow mix that is so versatile and works well in many dishes.
The best part of this recipe is that it’s packed with nutrients from the veggies and protein from the eggs. So it make nearly the perfect breakfast and/or brunch dish, but it’s good during any meal time.
Tags: Breakfast, Brunch, Eggs, Frittata, Recipe, Vegetables, Vegetarian, Vegetarian Recipe
Tofu-touille is a take on the French vegetable dish ratatouille. This is a great way to add some extra protein to ratatouille without sacrificing calories. If you’re wary to try tofu A) you shouldn’t be and B) you can omit without changing up the dish too much.
This makes a great casserole for Fall that’s loaded with nutrients and low on calories.
- 2 TBSP olive oil
- 4 cloves garlic, minced
- 1 block firm tofu, drained and dried
- 2 tsp Italian seasoning
- 1 eggplant, cut into 1/2-inch cubes
- salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1 zucchini, sliced
- 1 cup oyster mushrooms
- 1 cup button mushrooms
- 1 large yellow onion, sliced into rings
- 1 green bell pepper
- 1 red bell pepper
- Preheat oven to 350F. Coat bottom and sides of a 2 quart Dutch oven with olive oil.
Tofu-touilee Out of the Oven
- Saute garlic until lightly browned, mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt and pepper to taste.
- Spread eggplant mixture evenly across bottom of the Dutch oven. Sprinkle with some mozzarella cheese. Spread zucchini in an even layer over top. Lightly season and sprinkle with more cheese. Continue layering in the order of your choice with onion, mushrooms and bell pepper. Cover each layer with seasoning and cheese.
- Bake for 45 minutes and serve.
This is a delicious one-pot wonder that can serve as an entree or a side dish. You can also add in any vegetables of your choice making this version of ratatouille a truly versatile vegetarian dish.
Photos courtesy of Miguel Solorzano Photography.
Tags: One Pot Meal, Ratatouille, Recipe, Tofu, Tofu Recipe, Vegetarian, Vegetarian Recipe