Deconstructed Rhubarb Ginger Pie
This was a lot of fun. I did not have the time to prepare a “real” pie crust, and since I would NEVER purchase a pre-made crust, I got creative. I made the dough for a whole wheat crust and baked it like cookies, which took no more than 10 minutes. I served the pie “deconstructed” so you could take as much crust and filling as you like.
Pie Crust:
- 1 1/2 cup whole wheat pastry flour
- 5 TB walnut oil
- 2 TB maple syrup
- 2-3 TB cold water, depending on the texture of the dough
Mix the crust ingredients with your hands in a bowl. Gather it all together into a ball, wrap in wax paper, and refrigerate for a couple hours before serving. When you are ready to make dessert, break off small pieces and press them into disks with your hands. Bake them like cookies at 350 for 10 minutes or so.
Ginger Rhubarb “filling”
- 6-8 stalks rhubarb, rinsed and cut into small pieces
- 1 TB freshly grated ginger
- 2 TB maple syrup
- 1/2 cup water
Bring these ingredients to a boil. Lower heat and simmer, stirring every few minutes, until all of the rhubarb is a soupy consistency.
Serve with crust and ice cream and enjoy.
Sweet Potato Biscuits
- At July 9, 2009
- By megan
- In biscuits, Maple, side dish, sweet potato
0
These are moist and sweet, like a muffin, but not light and fluffy, so I’m calling them biscuits. They make a great accompaniment to lots of main dishes, soups, salads, etc.
Dry Ingredients:
- 1 cup whole wheat flour
- 1/2 cup yellow cornmeal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sea salt
Wet Ingredients:
- 1 medium sized garnet or jewel yam, peeled and finely grated
- 2 eggs, beaten
- 1 TB pure maple syrup (add more or less depending on how sweet you actually want these)
- 4 TB walnut oil or melted butter
Mix the dry ingredients in a large bowl. Combine the wet ingredients in another bowl. Add the wet to the dry and mix well.
Form golfball sized balls and bake on a lightly greased baking sheet at 350 for 15 minutes. They will be browned on the edges when done. I baked mine in a scone pan, which gave them their triangle shape. But, a baking tray should work just fine. Allow them to cool. Enjoy.
Wild Rice and Veggie Salad
- At July 7, 2009
- By megan
- In cannellini beans, Maple, rainbow chard, rice, zucchini
- 0
This started out as an experimental chilled salad, and turned out to be a delicious meal. Wild rice is the base, so cook one cup of wild or long grain brown rice (usually 1 cup rice to 2 cups water, boil, simmer 45-50 minutes). Remove the cooked rice from heat and let it sit a few minutes before transferring it to a large bowl.
The rest of the salad ingredients are:
- 1/4 cup olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 3 cups chopped rainbow chard, separate the stalky parts from the leafy
- 1 can cannellini beans, rinsed
- 1 zucchini
- 1 yellow squash
- 1/4 cup pure maple syrup
- 2 TB cider vinegar
- salt
- pepper
While the rice is cooking, heat the olive oil in a pan. Add the onion and saute for 5 minutes or so, until soft. Add the garlic and cook another 3-4 minutes and remove from heat. Pour into a pyrex measuring cup because this will become the base for the dressing. Also, getting the onion and garlic out of the hot pan will help prevent it from continuing to cook in the hot pan.
Put the pan back on the stove and heat the stalky part of the chard for 3 minutes or so on medium high heat. Lower the temp to medium and add the leafy part. Cook until it is wilted. Add this to the large bowl (the one the cooked rice will eventually go in), but strain out the excess liquid first.
Slice the zucchini and squash into thick strips, toss with olive oil, salt, and pepper, and throw on the grill for a few minutes until they are starting to soften but still maintain some crunch. Remove them from the grill and let them cool a few minutes. Then slice them further into bite-sized pieces. Add these to the large bowl.
Add the rinsed cannellini beans to the bowl and mix this well. Then, assemble the dressing.
Add the maple syrup and cider vinegar to the onion, garlic, and olive oil and mix well. Toss the rice, chard, zucchini, squash, and beans with the dressing. Salt and pepper to taste. Serve with feta cheese and avocado to round out the dish.
Sweet Feta Salad Dressing
- At July 4, 2009
- By megan
- In Feta Cheese, Maple, Salad Dressing, Savory Spice Shop
- 0
This salad dressing works well with salad toppings such as tuna, salmon, or another fish and avocado.
Ingredients:
- 1/4-1/3 cup feta cheese
- 1/4 cup olive oil
- 1 TB honey mustard
- 1/4 cup maple syrup
- fresh ground black pepper
- red pepper flakes, or, better yet- Aleppo pepper (from Savory Spice Shop for a little kick)
Throw it all in a food processor and you have a delicious and creamy salad dressing.
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