Crepes – 4 Ways!

Crepes

So the 9 Days are wrapping up, but I thought I would give you one last menu idea to add to your repertoire that like the frittata, once you know the base, you can fit to match your own taste buds. Crepes! Or for our Yiddish followers, blintzes! Despite what you might think, crepes are easy and they are not just for dessert.

I’ll start you off with the basic crepes recipe, as well as give you an egg dish, some vegetarian options, and  a salmon dish to end. With each case, you will have to prepare the crepes first, and then make whatever filling you choose. While the crepe recipe below is not a sweet one, you can also use it with sweet fillings easily, such as ice cream, fresh fruit, or chocolate-hazelnut spread. The choices are really endless.

The Basic Crepes Recipe

Ingredients:
1 ½ cups all-purpose flour
3 eggs
¾ cup milk
¾ cup water
⅓ teaspoon salt
3 tablespoons butter, melted

Directions:
In a large mixing bowl, whisk together the flour and the eggs. Gradually stir in the milk and water and continue stirring until combine. Add the salt and butter, and beat until smooth. For best results, cover and place in refrigerator for one hour.

Heat a large skillet over medium high heat, brush with oil. Pour ¼ cup of the batter into the heated pan. Quickly lift and tilt the pan, swirling the batter to coat the bottom of the pan evenly.  Leave on the burner for about 2 minutes, or until the crepe is just firm and begins to brown at the edges. Use a spatula to gently release from the pan, flip onto a plate and repeat until all the batter is used. For crispy crepes, cook a little longer on the second side until bottom is browned.


Egg Crepes with Pico de GalloSavoury Scrambled Egg Crepes with Avocado Pico de Gallo

Ingredients:
Scrambled Eggs:
8 large eggs, beaten
½ cup milk
salt and pepper to taste
1 tablespoon vegetable oil

Pico de Gallo:
2 avocados, pitted and diced
1 large tomato, diced
1 tablespoon jalapeno, minced
1 tablespoon fresh cilantro, minced*
2 tablespoons lime juice
salt and pepper to taste

* Click here to learn how to clean cilantro.

Directions:
To prepare the eggs:
In a large bowl, whisk the eggs, milk, and salt and pepper to taste. Heat the oil in a nonstick medium skillet over medium heat. Pour the eggs into the skillet and gently fold the eggs as they begin to set. Once the eggs are cooked, remove from the heat and keep warm.

To make the pico de gallo:
In a medium bowl, combine all ingredients and season with salt and pepper to taste. Refrigerate, covered, until ready to use.

To assemble the crepes:
Fill the crepes with the warm scrambled eggs, and fold crepes into quarters. Serve the crepes with pico de gallo on top.


Mushroom, Spinach and Parmesan CrepesMushroom Spinach and Parm Crepes

Ingredients:
5 tablespoons unsalted butter, divided
4 large shallots, small dice
5 medium garlic cloves, minced
¾ tablespoon dried thyme
kosher salt
1 ½ pounds mushrooms, sliced thin
8 cups baby spinach leaves*
2 cup finely grated Parmesan cheese, divided
1 green onion/scallion, sliced thin, to serve*
12 (9-inch) crepes

* Click here to learn how to clean baby spinach and green onions/scallions.

Directions:
Prepare the crepes first and set aside. Melt 4 tablespoons of the butter in a large skillet or nonstick frying pan over medium heat. Add the shallot, garlic, dried thyme, and a pinch of salt and sauté, stirring frequently, until the shallot has softened, about 3 minutes. Add the mushrooms to the skillet, turn the heat to medium-high, and sauté, stirring frequently, until the mushrooms have softened and browned, about 5 minutes. Due to the volume of mushrooms, you may want to brown them in batches, so that they get browned evenly and nicely. If so, you might need to add a little more butter to the pan to brown the second batch of mushrooms, as they tend to soak up the oil pretty quickly.

Once all the mushrooms have been browned, if you did them in batches, return everything to the pan, and add the spinach and cook it until it wilts, about 3 minutes. Remove the pan from the heat and set aside. In your oven, turn the broiler on and arrange a rack about 6 inches from the heating element. Smear a baking dish with the remaining tablespoon of butter and set aside.

Lay the crepes out on a work surface. Distribute the mushroom-spinach filling between the crepes, arranging it in a line along the diameter of each one. Sprinkle the Parmesan on top of the filling, leaving some to top the crepes with. Carefully roll up the crepes to form cylinders. Place the rolled crepes in the buttered baking dish and sprinkle with the remaining Parmesan. Place the crepes under the broiler to brown, about 2 minutes. Transfer the crepes to a warmed plate, top with sliced green onion/scallion, and serve each person two.


Summer Vegetable CrepesSummer Vegetables and Cheese Crepes

Ingredients:
½ cup sour cream
¾ cup chopped fresh chives, divided, plus more for garnish*
4 ½ tablespoons milk
1 tablespoon lemon juice
1 ¼ teaspoons salt, divided
1 ½ tablespoons extra-virgin olive oil
3 cups chopped zucchini
2 cups chopped green beans
1 ½ cups fresh corn kernels
1 ½ cups ricotta cheese
¾ cup shredded monterey jack cheese
⅓ teaspoon freshly ground pepper
6 (9-inch) crepes

* Click here to learn how to clean chives.

Directions:
Prepare the crepes first and set aside. Stir the sour cream, ⅓ cup chives, milk, lemon juice and ½ teaspoon salt in a small bowl until combined, and then set aside.

Heat the oil in a large non-stick skillet over medium-high heat. Add the zucchini, green beans and corn and cook, stirring, until beginning to brown, about 6 to 8 minutes. Reduce the heat to low, and stir in the ricotta, monterey jack, and the remaining chives, plus the remaining salt and pepper. Cook, stirring gently, until the cheese has melted, about 1 to 2 minutes, then remove it from the heat.

To roll the crepes, place one on a piece of parchment or wax paper. Spoon one-sixth of the vegetable-cheese mixture (about ¾ cup) down the centre of the crepe. Use the paper to help you gently roll the crepe around the filling. Place the crepe seam-side down on a dinner plate. Repeat with the remaining crepes and filling. Serve each crepe topped with 2 tablespoons of the sauce you set aside earlier, and more chives, if desired.


Salmon Crepes with Mornay SauceSalmon crepes

Ingredients:
1 pound fresh salmon filets, skin removed
1 large leek, cleaned and sliced in thin rounds*
3 tablespoons butter
3 tablespoons flour
¼ cup dry white wine
1 ½ cups whole milk
½ cup grated gruyère cheese, divided (you could also use parmesan or swiss)
⅛ teaspoon nutmeg
salt and pepper
12 crepes

* Click here to learn how to clean leeks.

Directions:
Prepare the crepes first and set aside, and preheat the oven to 350°F. Melt the butter in a frying pan on medium heat. Add the leeks and cook until they start to soften – about 3 minutes. Add in the salmon filets, flaking the fish into small pieces as it cooks. When the fish is cooked through, sprinkle on the flour and stir to mix completely with the fish and leeks. Pour in the wine and milk and cook, stirring occasionally until the mixture boils and thickens – about 5 minutes. Remove from heat and stir in ¼ cup of the cheese. Let the mixture cool for about 5 minutes, then stir in nutmeg and salt and pepper to taste.

For each crepe, mound a generous ¼ cup of the salmon mixture in a log shape in the centre of the crepe. Fold over about ½ inch of the side edges to hold in the filling, then roll the crepe up. Place the crepes seam-side down in a greased baking dish, and sprinkle with remaining ¼ cup of cheese. Bake at 350°F for 20 minutes. Serve immediately.

The Only Frittata Recipe You’ll Ever Need

Frittata

So since we are still in the period known as the Nine Days (see more about this by checking out two of my earlier posts from last year, here and here, or by visiting Chabad.org by clicking here.) I thought I would give you a quick and easy meatless supper idea that has an easy base, that can then be customized to meet your family’s personal tastes. A frittata fits the bill on all those counts! It’s meatless, it’s easy, it’s quick and it is totally customizable! In fact, you can make two different flavours! Or you can just make a lot of frittata, ’cause to be honest, it tastes even better cold/room temperature the next day!

The recipe below will give you the basic technique along with a few winning flavor combinations. These are great starting points for those who are new to frittatas, but they’re definitely not the end. The whole point of a frittata is that you can make it anytime, with almost anything. Just keep these few tips in mind.

Keep the size of your dish in mind:
Any 2-quart baking dish works well for this frittata. (For a classic look, bake your frittata in a cast-iron skillet.) Larger dimensions will work, too, but will yield shallower frittatas and require shorter cooking times.

Be kind to your eggs:
Beat the eggs only enough to blend the whites and yolks. Overbeating will cause the frittata to poof in the oven, then fall into a denser layer when cooling.

Mix-in moisture:
While just about anything can be stirred into the egg base, you should stick to ingredients that are already cooked. For anything with excess moisture, such as sautéed greens, be sure to squeeze out any liquid first, otherwise it will make your frittata soggy.

Ingredients:
4 ½ tablespoons olive oil
¾ cup diced onions
12 large eggs
¾ cup milk
1 teaspoon salt
⅓ teaspoon pepper

To customize:
Provençal:
1 ½ cups sautéed diced red bell pepper
1 ½ cups sautéed zucchini
⅓ cup finely chopped fresh basil*

Italiano:
12 ounces vegetarian Italian sausage, browned and crumbled
¾ cup cooked broccoli rabe, cut in 2 inch segments*
⅓ cup grated parmesan cheese

Springtide:
3 cups sliced cooked asparagus*
6 ounces smoked salmon, chopped
⅓ cup chopped fresh chives*
⅓ cup chopped fresh parsley*

Greco:
1 ½ pounds baby spinach, wilted and squeezed dry*
¾ cup crumbled feta cheese
3 tablespoons chopped fresh dill*
3 tablespoons sliced scallions/green onions*

* Click here to learn how to clean basil, broccoli rabe, asparagus, chives, parsley, baby spinach, dill and scallions/green onions.

Directions:
Preheat your oven to 350°F. In a 10” oven-safe skillet over medium-high heat, heat the olive oil, then add the diced onions, and cook until softened, about 5 minutes. In a large bowl, whisk together your eggs, along with the milk, salt and pepper. Add whatever mix-ins you wish, any of the above suggestions, or one of your own creation.

Pour the egg mixture into the skillet, stir and cook, until the edges start to pull away from the pan, about 5 to 7 minutes. Bake at 350°F until set, about 16-18 minutes.  To serve, cut into wedges and serve with a nice side salad.

If you are using a baking dish instead of an oven safe skillet, you can start the frittata on the stove-top, then very lightly grease a 2 quart baking dish and carefully transfer the frittata to the dish, to finish baking in the oven. It won’t be as pretty, but it will do the job in a pinch.

Copycat Recipes – Famous Desserts!

So another week done, another theme done! I hope that that you got a kick out of some of the recipes this week, I admit tracking them down and having to put my thinking cap on to try and substitute ingredients without sacrificing flavour was a real challenge. One that I admit that I quite enjoyed. Today’s recipes didn’t have any kosher conflicts, though they are all dairy. The only one that I think you could easy convert to non-dairy, without sacrificing anything would be the lava cake. You could try and make the cream cheese icing for the cinnamon rolls with non-dairy cream cheese, but I’m not 100% how it would taste. Any brave cooks out there that try it, drop me a note and let me know how it goes!


Cheesecake Factory Vanilla Bean Cheesecake“Cheesecake Factory” Vanilla Bean Cheesecake

Ingredients:
For the crust:
1 ⅔ cup crushed graham cracker crumbs (about 13 full sheets)
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted

For the cheesecake:
3 (250g) packages cream cheese, softened
1 cup granulated sugar
seeds of 2 vanilla bean pods
3 large eggs
¾ cup sour cream
⅓ cup heavy cream

For the mousse:
1 cup white chocolate, roughly chopped
1 ½ cups heavy cream
¾ (250g) package cream cheese, nearly at room temperature
1 ½ tablespoons granulated sugar
seeds of 1 vanilla bean pod

For the whipped cream topping:
¾ cup heavy cream
1 ½ tablespoons granulated sugar
seeds of ½ a vanilla bean pod (optional)
berries and mint, for serving*

* Click here to learn how to clean these ingredients.

Directions:
For the crust:
Preheat the oven to 350°F. Line the outside of a 9 inch springform pan with a sheet of 18 x 18 inch heavy duty aluminium foil (make sure the foil has no holes, you don’t want any water to leak in).

In a bowl, mix together the graham crackers crumbs and sugar, stirring to combine. Pour in the melted butter, and mix with a fork until evenly moistened. Pour the mixture into the prepared springform pan and press it evenly into the bottom. Bake the crust in the preheated oven for 10 minutes, then remove it from the oven and cool on a wire rack.

For the filling:
Reduce oven temperature to 325°F. Have a large roasting pan ready and boil about 4 litres of water (you may not need all of it). In a mixing bowl using an electric hand mixer blend together the cream cheese, sugar and seeds of 2 vanilla beans just until smooth (scrape down side and bottom of bowl occasionally throughout entire mixing process). Mix in the eggs one at a time, mixing just until combined after each addition. Add the sour cream and heavy cream and again, mix just until combined. Tap bowl forcefully against counter top about 30 times to release any large air bubbles. Pour over cooled graham cracker crust and smooth into an even layer.

Place the cheesecake in roasting pan then place roasting pan in oven and carefully pour in enough boiling water to reach halfway up the side of the cheesecake pan. Bake in the preheated oven until the cheesecake is set but still jiggly in the centre, about 65 minutes, then leave it in the oven and leave the door closed, letting it rest for 10 minutes. Then remove the cheesecake from the oven and cool on a wire rack for 30 minutes. Tent the cheesecake with foil and chill in refrigerator 8 hours or overnight.

For the mousse:
Melt the white chocolate in a microwave safe bowl on 50% power in 30 second increments, stirring between intervals, until melted and smooth (or alternately melt in a double boiler). Set the chocolate aside and let it cool until it’s just lukewarm.

In a mixing bowl using an electric hand mixer whip the heavy cream until soft peaks form, and then add the sugar and whip it again until stiff peaks form (the cream should get to the point where it’s starting to lose that wet sheen and it should become quite thick. Tap any excess cream of beater blades), set the whipped cream aside.

In a separate mixing bowl whip the cream cheese with the seeds of the vanilla bean until smooth. Mix in the white chocolate (it may appear slightly gritty, that’s fine). Add in half of the whipped cream mixture and fold with a rubber spatula until nearly combined, then add the remaining half of the whipped cream mixture and fold until combined and no streaks remain. Pour the mousse over the cold cheesecake and spread into an even layer. Tent the pan with foil then return to the refrigerator and chill for at least 1 ½ hours.

For the whipped topping:
In a mixing bowl whip the heavy cream with the seeds of ½ of a vanilla bean until soft peaks form. Add the sugar and whip again until stiff peaks form. Run a knife around edges of cheesecake then spread the whipped cream over mousse layer within 2 hours of serving. To serve remove foil from the pan, pull the latch and remove the springform pan ring. Garnish with raspberries and mint if desired, and cut into slices.


“Cinnabons” Cinnamon RollsCinnabon Cinnamon Rolls

Ingredients:
For the dough:
2 ¼ teaspoons active dry yeast
1 cup warm milk
½ cup granulated sugar
⅓ cup margarine
1 teaspoon salt
2 eggs
4 cups all-purpose flour

For the filling:
1 cup packed brown sugar
3 tablespoons cinnamon
⅓ cup margarine, softened

For the cream cheese icing:
6 tablespoons margarine
1 ½ cups powdered sugar
¼ cup cream cheese
½ teaspoon vanilla
⅛ teaspoon salt

Directions:
For the rolls, dissolve the yeast in the warm milk in a large bowl.  Add the sugar, butter, salt, eggs, and flour to the bowl of a mixer and mix well. Pour the milk/yeast mixture in the bowl and using the dough hook, mix well until well incorporated. Place the dough into an oiled bowl, cover and let rise in a warm place for about 1 hour or until the dough has doubled in size. Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately ¼ inch thick. Preheat the oven to 350°F. Grease a 9 x 13 inch baking pan.

To make the filling, combine the margarine, brown sugar and cinnamon in a bowl. Spread the mixture evenly over the surface of the dough. Alternatively you can spread the margarine first on the dough and then the brown sugar and cinnamon mixture. Working carefully, from the long edge, roll the dough down to the bottom edge. The roll should be about 18 inches in length. Cut the roll into 1½ inch slices. You might find it easier if you use a piece of floss instead of a knife. Place the cut rolls in the prepared pan. Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size.

Bake the rolls for 20 minutes or until light golden brown. Cooking time can vary greatly! While the rolls are baking make the icing by mixing all ingredients together in a bowl, and beating together well with an electric mixer until fluffy. When the rolls are done, remove them from the oven and let them cool slightly before, spreading generously with icing.


Chili's Molten Lava Chocolate Cake“Chili’s” Molten Lava Cake

Ingredients:
4 cups semisweet chocolate chips, divided
1 cup butter
2 cups powdered sugar
6 eggs
2 egg yolks
1 teaspoon vanilla extract
¾ cup flour
½ cup coconut oil
caramel sauce, for drizzling (optional)
vanilla ice cream

Directions:
Preheat the oven to 400°F. In a microwave-safe bowl combine 2 cups of the chocolate chips and butter. Microwave for 2-3 minutes, in 45 second intervals, whisking between each interval until smooth. Whisk in the powdered sugar until completely combined. Add the eggs and egg yolks, and whisking again to combine. Add the vanilla and flour, whisking one last time.

Generously spray eight 1-cup oven-safe cups with cooking spray, and evenly fill with batter. Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the centre is still soft. Remove the cakes from the oven and let them cool for 2-3 minutes before inverting onto a plate drizzled with caramel sauce (if using).

While the cakes are baking, in a microwave-safe bowl, combine the remaining chocolate chips with the coconut oil and microwave in intervals of 30 seconds, stirring in between until smooth (should take about 2 minutes total). This will make “magic shell chocolate sauce”. Once you are plating your cakes, top each cake with a scoop of vanilla ice cream, and drizzle a little “magic shell sauce” and let it sit for 30-45 seconds to harden.


“Momofuku” Crack PieMomofuku Crack Pie

Ingredients:
For the oat cookie crust:
non-stick vegetable oil spray
9 tablespoons unsalted butter, room temperature, divided
5 ½ tablespoons (packed) brown sugar, divided
2 tablespoons sugar
1 large egg
¾ cup plus 2 tablespoons old-fashioned oats
½ cup all-purpose flour
⅛ teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon (generous) salt

For the filling:
¾ cup sugar
½ cup (packed) brown sugar
1 tablespoon dry milk powder
¼ teaspoon salt
½ cup unsalted butter, melted
6 ½ tablespoons heavy whipping cream
4 large egg yolks
1 teaspoon vanilla extract
Powdered sugar (for dusting)

Directions:
To make the oat cookie crust:
Preheat the oven to 350°F. Line a 13 x 9 x 2 inch metal baking pan with parchment paper and coat it with non-stick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using an electric mixer, beat the mixture until it is light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add the egg, and continue to beat until pale and fluffy. Add the oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute.

Turn the oat mixture out onto the prepared baking pan, and press it out evenly to edges of pan. Bake until it is light golden on top, about 17 to 18 minutes. Transfer the baking pan to rack and cool cookie completely. Using your hands, crumble the oat cookie into a large bowl and add 3 tablespoons butter, and 1 ½ tablespoons brown sugar. Rub the mixture with your fingertips until it is moist enough to stick together. Transfer the cookie crust mixture to a 9-inch-diameter glass pie dish. Using your fingers, press the mixture evenly onto bottom and up the sides of the pie dish. Place the pie dish with crust on rimmed baking sheet.

To make the filling:
Position the rack in the centre of the oven and preheat it to 350°F. Whisk both sugars, milk powder, and salt in a medium bowl to blend. Add the melted butter and whisk again until blended. Add the cream, then egg yolks and vanilla and whisk until well blended. Pour the filling into the crust. Bake the pie for 30 minutes (filling may begin to bubble). Reduce the oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but centre still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool the pie for 2 hours in the pie dish on a rack. Chill uncovered overnight. Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.

Copycat Recipes – Famous Soups!

So some of these soups I’ve only heard about, whispered, as if part of a fabled legend, the epic tastiness, the supreme awesomeness, the warmth, the… well, you get the idea. Unfortunately, I don’t see The Cheesecake Factory opening up a kosher establishment anytime soon, so the chances of me getting my hands on a bowl of their famous Chicken Tortilla Soup is pretty much slim to none.

So, my fellow kosher foodies, I have tracked down a few of the greats here below for you, from Panera, Applebee’s, Olive Garden, and yes, Cheesecake Factory. You will notice the use of items like non-dairy creamer or shredded cheese, or pareve chicken stock (made from bouillon). You can always switch items up, use real chicken stock, and then use creamer instead of heavy cream, margarine instead of butter, etc. If you have any requests, leave a comment, and I’ll try and track down the recipe for you! Enjoy!


Panera Broccoli Cheddar Soup“Panera” Broccoli Cheddar Soup

Ingredients:
1 tablespoon butter
½ onion, chopped
1 clove garlic, minced
¼ cup melted butter
¼ cup flour
2 cups milk
2 cups pareve chicken stock
1 ½ cups coarsely chopped broccoli florets (fresh or frozen)*
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
2 ½ cups shredded sharp Cheddar cheese, plus more for serving
salt and ground black pepper to taste
* Click here to learn about cleaning broccoli.

Directions:
Melt 1 tablespoon butter in a skillet over medium-high heat. Sauté the onion and garlic in the hot butter until translucent, about 5 minutes, and then set it aside. Whisk the ¼ cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses its granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes. Gradually pour the remaining milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, celery, and sautéed onion and garlic. Simmer everything until the vegetables are tender, about 20 minutes. Stir the cheddar cheese into the soup until the cheese melts. Season with salt and pepper to taste. Serve with extra cheese on top.


“Applebee’s” Tomato Basil SoupApplebee Tomato Basil Soup

Ingredients:
1 teaspoon extra virgin olive oil
½ cup minced white onion
1 teaspoon minced garlic
2 (796ml) cans crushed tomatoes
3 cups pareve chicken broth
¾ cup heavy cream
⅓ cup minced fresh basil*
⅓ cup granulated sugar
2 teaspoons minced fresh parsley*
¼ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
seasoned croutons, for serving
parmesan cheese, for serving
* Click here to learn how to clean basil and parsley.

Directions:
Heat 1 teaspoon of olive oil in a large saucepan over medium heat and then add onion and garlic. Sauté for about 1 minute. Add crushed tomatoes and chicken broth and bring mixture to a boil, then reduce heat and simmer for 20 minutes. Turn off the heat and let mixture cool, uncovered, for 30 minutes or so. You can let it sit for as long as an hour, if you like.

Pour approximately half of the tomato mixture into a blender. Put the lid on the blender and hold it down with a dish towel. Mixture may still be hot and you don’t want the lid of the blender to pop off. Blend on high speed for about a minute, pour the mixture into a large bowl or pitcher, then add the rest of the mixture to the blender and blend on high speed for a minute.

Pour all of the pureed tomato mixture back into the saucepan and then add the remaining ingredients. Bring the soup back up to a bubble then reduce heat and simmer for 20 minutes. Serve approximately one cup of soup with a garnish of 3 or 4 croutons on top and a sprinkling of shredded Parmesan cheese.


Olive Garden Pasta e Fagoili Soup“Olive Garden” Pasta e Fagioli Soup

Ingredients:
1 pound ground beef
1 small onion, diced
1 large carrot, sliced
3 stalks celery, chopped
2 cloves garlic, minced
2 (796ml) cans diced tomatoes
1 (540ml) can red kidney beans (with liquid)
1 (540ml) can navy beans (with liquid)
1 (680ml) can tomato sauce
1 ½ cups vegetable cocktail juice
1 tablespoon white vinegar
1 ½ teaspoons salt
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon pepper
½ teaspoon dried thyme
½ pound (½ pkg.) ditalini pasta (or other small pasta)

Directions:
In a large pot over medium heat, brown the ground beef, until it is cooked through. Drain off most of the fat. Add the onion, carrot, celery and garlic and sauté for 10 minutes. Add the remaining ingredients, except pasta, and simmer for 1 hour.

Once the soup has been cooking for about 50 minutes into the simmering, cook the pasta in 1 ½ to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is just slightly undercooked. Drain the pasta, and add it to the large pot of soup. Simmer the soup for an additional 5 to 10 minutes and serve hot.


“Cheesecake Factory” Chicken Tortilla SoupCheesecake Factory Chicken Tortilla Soup

Ingredients:
1 whole chicken
1 gallon water
6 carrots (3 roughly chopped, and 3 sliced)
6 celery ribs (3 roughly chopped, and 3 sliced)
1 onion (chopped)
4 tablespoons garlic (minced)
4 teaspoons salt
1 teaspoon white pepper
1 teaspoon black pepper
½ teaspoon cayenne pepper
½ teaspoon cumin
¼ cup cilantro (chopped)*
½ (796ml) can diced tomatoes
1-2 jalapeno peppers, seeded and diced
1 cup non-dairy creamer
1 (341ml) can corn
20 corn tortillas, fresh
oil for frying
1 ½ cups non-dairy shredded cheese
* Click here to learn how to clean cilantro.

Directions:
Simmer chicken in water, with the 3 roughly chopped carrots and celery, ½ the chopped onion, 2 tablespoons of the garlic, the salt and the white and black peppers for 2 hours. Remove the chicken and allow it to cool. Meanwhile, remove all the excess fat and the vegetables used to simmer the chicken in and discard.

Add the remaining carrots, celery, onion and garlic to the soup pot, along with the cayenne, cumin, cilantro, tomatoes, jalapeno and corn. Stir well. Remove the chicken meat from the carcass and add it to the soup in large chunks. Add the non-dairy creamer to the soup for colour and thickness.

Cut tortillas in strips and fry in oil. Put tortillas in bottom of bowl, sprinkle with non-dairy cheese and pour soup on top. Top with more non-dairy cheese and serve hot.


Panera Lemon Chicken Orzo Soup“Panera” Lemon Chicken Orzo Soup

Ingredients:
½ cup orzo pasta
¾ teaspoon olive oil
2 carrots, chopped
2 ribs celery, chopped
½ onion, chopped
1 clove garlic, minced
¼ teaspoon dried thyme
¼ teaspoon dried oregano
salt and ground black pepper to taste
1 bay leaf
8 cups chicken broth
⅓ cup fresh lemon juice
½ lemon, zested
5 ounces cooked chicken breast, chopped
½ (8 ounce) package baby spinach leaves*
½ lemon, sliced for garnish (optional)
* Click here to learn how to clean baby spinach.

Directions:
Bring a large pot of lightly salted water to a boil. Cook the orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes. Drain the pasta, and rinse it with cold water until cooled completely.

Heat the olive oil in a large pot over medium heat. Sauté and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add the garlic and stir until fragrant, about 1 minute more. Season the mixture with thyme, oregano, salt, black pepper, and the bay leaf. Let everything cook for another minute before pouring chicken broth into the pot. Bring the broth to a boil, and then partially cover the pot, reducing the heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.

Stir the orzo, lemon juice, and lemon zest into the broth and add the chicken. Cook the soup until the chicken and orzo are heated through, about 5 to 10 minutes. Add the baby spinach, stirring until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls and garnish with lemon slices.

Copycat Recipes – Famous Breads!

So one of the downsides of keeping kosher, is that you do not get to partake in the wide world of non-kosher eating establishments, and some of their notoriously, good and addictive dishes. This week I thought I would track down some famous restaurant recipes and get you as close a copycat recipe as possible so that you could make them at home, kosherizing where needed.

I thought I’d start like you would if you were actually dining in one of these restaurants, and get you some of their delicious bread recipes that for those that keep kosher could only previously dream and drool about. You will notice that several of these recipes are in fact dairy. You can read up about the ins and outs of dairy bread here, or you can make these breads non-dairy, or pareve, by replacing the milk and butter with non-dairy alternatives, such as soy milk and margarine.

For the “Olive Garden” Bread Sticks, if you wish to make them non-dairy, change the butter to margarine and leave out the Parmesan cheese altogether. The only recipe that I would not suggest changing would be the “Red Lobster” Cheddar Bay Biscuits, as the non-dairy cheese alternatives do not tend to melt the same way that regular cheese does, but you can always try!


“Texas Roadhouse” Rolls Texas Roadhouse Rolls

Ingredients:
1 cup warm milk (100°F)
2 ¼ teaspoons active dry yeast
⅓ cup sugar
3 ½ cups all-purpose flour, plus more for the board
1 egg
⅓ cup butter, melted plus ¼ cup butter, melted (optional)
1 teaspoon salt

Honey Cinnamon Butter:
½ cup softened butter (salted butter)
1 teaspoon cinnamon
2 tablespoons honey
2 tablespoons powdered sugar

Directions:
In a cup or small bowl, stir together the warm milk, sugar, and yeast. Allow the yeast to proof and begin to activate while you prepare the other ingredients. Using a stand mixer or food processor, combine the flour, egg, ⅓ cup melted butter, and salt. Add the milk mixture and process until you have a smooth dough; it will be stickier and wetter than regular bread dough. Place the dough in a greased bowl, turn the dough to grease all sides, and cover with a towel. Let rise until it has doubled in size.

When the dough has doubled, punch it down and turn it out on a floured board. Let rest for 10 minutes. Roll out the dough into a large, flat rectangle approximately ½ inch thick. Cut into 16 portions with a sharp knife and place on a greased baking sheet and let rise again, until doubled. Preheat oven to 375°F. Bake the rolls for 10 minutes on the greased baking sheet. They will be light brown when removed from the oven. If desired you can brush the tops of the rolls with the remaining ¼ cup melted butter before serving.

Prepare honey cinnamon butter by combining butter, cinnamon, honey, and powdered sugar until well blended.


Olive Garden Breadsticks“Olive Garden” Bread Sticks

Ingredients:
1 ½ cups warm water
1 tablespoon sugar
1 tablespoon yeast
2 tablespoons vegetable oil
1 ½ teaspoons salt
4 ½ cups flour + extra flour for dusting board

Buttery topping:
4 tablespoons butter melted
1 teaspoon garlic powder
2 tablespoons Parmesan cheese
⅛ teaspoon oregano

Directions:
Combine warm water, sugar, oil, and yeast in a large bowl of a mixer or a food processor. Add 4 ½ cups of flour and salt and process until the dough forms a nice uniform ball. Place dough in a bowl that has been sprayed with non-stick spray. Cover bowl with a towel and allow to rise in a warm place. When the dough has doubled in size (this should take about an hour) place dough on a well-floured board and roll out dough. Roll out dough into a large rectangle. Cut in half horizontally, and then cut vertical strips of dough about 1 ½ inches thick. Roll the strips of dough into sticks. Place dough on a greased baking sheet, and allow them to rise until they have doubled in size (this should take about 45 minutes). You should get between 20 and 24 bread sticks from this recipe.

Melt butter, and stir in Parmesan cheese and oregano. For best results rub the oregano between your fingers as you place it into the butter. This will help release the oils of the oregano and make it taste even better. Preheat oven to 350 degrees. Just before baking bread sticks brush them with the butter. Bake for 12 to 15 minutes or until golden brown. Brush any left-over butter topping on these just before serving.


“KFC” Buttermilk BiscuitsKFC Buttermilk Biscuits

Ingredients:
2 ½ cups self-rising flour
1 cup buttermilk
½ cup chilled butter (you can use shortening)
2 tablespoons of butter melted (to top biscuits with)
2 ½ teaspoons sugar
1 teaspoon cream of tartar

Directions:
Preheat your oven to 425°F. Cut butter into small cubes, if you use shortening chill it so you cut into small pieces. It is important to cut the butter into small pieces so it will make it easier to cut the butter into the flour. In a medium sized bowl combine self-rising flour, sugar, and cream of tartar. Add in cubed butter, and work butter into the flour until it reaches a large sand grained texture. Add buttermilk, and stir long enough to stir buttermilk into the dough.

On a floured surface turn dough out of the bowl, and shape flour into a round shape, use a rolling pin to gently roll out dough to about ¾ of an inch thick. Use a biscuit cutter to cut out biscuits and place on an ungreased cookie sheet. Brush tops of biscuits with the 2 tablespoons of melted butter. Bake biscuits for 12 to 15 minutes.


Red Lobster Cheddar Bay Biscuits“Red Lobster” Cheddar Bay Biscuits

Ingredients:
4 cups all-purpose flour
2 tablespoons baking powder
1 ⅓ tablespoons powdered sugar
1 teaspoon salt
½ teaspoon baking soda
6 tablespoons canola oil
1 cup cold water
1 ½ cups grated sharp cheddar cheese
½ cup (1 stick) butter
2 teaspoons dried parsley flakes
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning

Directions:
Preheat the oven to 350°F. Mix together the flour, baking powder, sugar, salt, and baking soda until combined. Slowly add the oil, until all the lumps are gone and the mixture takes on a uniform texture. To this add the water and the grated cheese. Pat or roll out the dough to ¾ inch thickness. Cut the biscuits with a cutter or drinking glass, and place in a baking pan. Bake for 8-10 minutes, until the tops are golden brown.

While the biscuits are baking, in a small saucepan, melt the butter together with the parsley, garlic powder, and Italian seasoning. After you remove the biscuits from the oven, brush the tops with the seasoned butter and serve immediately.


“Outback Steakhouse” Honey Wheat BreadOutback Steakhouse Honey Wheat Bread

Ingredients:
2 ½ cups warm water (100°-110°F)
¼ cup vegetable oil
½ cup honey
3 ½ cups whole-wheat flour
2 tablespoons cocoa
2 tablespoons active dry yeast
2 teaspoons instant coffee
1 teaspoon salt
2-3 cups bread flour
rolled oats (for dusting loaves)

Directions:
In the bowl of a stand mixer fitter with a dough hook, stir together water, oil, and honey until mixed well. Add wheat flour to water mixture. Add the cocoa, yeast, coffee, salt, and stir until blended. Allow mixture sit for 10 minutes.

Stir in bread flour, one cup at a time, until dough clings to hook and almost clears the sides of mixer, about 3-4 minutes. Cover bowl with greased plastic wrap. Allow dough to rise in the bowl until doubled, about 30-60 minutes. Divide into 2 pieces. Cover each piece with greased plastic wrap, and let dough rest for 5 minutes.

Shape pieces into loaves, and sprinkle with oats. Place each loaf in a greased 9 x 5 inch loaf pan. Let dough rise until doubled, about 30-60 minutes. Toward the end of the rising time, preheat oven to 350 F. Bake at for 30-40 minutes.

Make-Ahead Bread Recipes

bread in a jar

Does it seem to you that no matter what time Shabbos starts, you always seem to be in a rush? It could start at 4:30 or 8:30 and you always seem to be caught in your 18 minutes! Here’s an idea, how about some quick make-ahead bread recipes? This way all of your ingredients are measured out, and you can dump and bake, and have a delicious loaf of bread, ready for your meal? Sounds good to me! Enjoy and have a Good Shabbos!


Beer Bread Mix

Ingredients:
3 cups all-purpose flour
4 ½ teaspoons baking powder
3 tablespoons sugar
1 ½ teaspoons salt

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. Attach a tag with the following instructions:

To Use Add:
1 (12 oz.) can beer (dark or light, but not “Lite”)

Preheat the oven to either 350°F or 400°F and grease a loaf pan(s). Combine the bread mix and beer and bake as follows: for 1 large loaf, bake at 350°F for 1 ¼ hours. For 2 small loaves, bake at 400°F for 45 minutes. Remove and let cool on racks.


California Cornbread Mix

Ingredients:
2 cups flour
½ cup cornmeal
½ cup granulated sugar
2 tablespoons baking powder
1 teaspoon salt
3 ½ tablespoons shortening

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. Attach a tag with the following instructions:

To Use Add:
2 eggs
1 cup milk
½ cup butter, melted

Preheat the oven to 350°F. Place the cornbread mix in a large mixing bowl and add the eggs, milk and butter. Blend until the mixture is smooth. Pour into a greased 8-inch baking pan and bake for 30 minutes, or divide into 12 greased muffin tin cups and bake for 15-22 minutes.


Focaccia Bread Mix

Ingredients:
1 package yeast
1 tablespoon granulated sugar
1 ½ teaspoons crushed red pepper flakes
1 ½ teaspoons dried rosemary
1 ½ cups bread flour
½ teaspoon salt

Measure all of the above ingredients, except the yeast, into a re-sealable jar or bag, and seal, trying to get as much air out as possible. Keep the yeast in a separate small baggie, and then place this baggie in the larger container with the rest of the mix. Attach a tag with the following instructions:

To Use Add:
½ cup warm water
4 tablespoons olive oil, divided
Salt, dried herbs (optional)
pesto, for serving

First, remove the yeast packet from the top of the mix. Then in a large mixing bowl combine the water, 2 tablespoons of the oil, the yeast packet and half of the contents of the focaccia bread mix. Mix until smooth and blended, and then add the remaining half of the bread mix. Knead the dough until smooth, and then transfer to an oiled bowl, cover, and let rise until doubled, about 15-20 minutes.

Preheat oven to 425°F. Punch the dough down and roll into a 13 x 9-inch rectangle or on a pizza pie dish.  Using your fingers, press dimples into the dough, spaced every inch or so apart. Brush the dough with the remaining oil and sprinkle with salt and any other herbs you wish to add. Bake for 5 minutes, then pop any large air bubbles that may form with a fork, and continue baking until golden, about 8 more minutes. Remove from pan and serve warm with pesto.


Olive-Walnut Country Bread

Ingredients:
4 cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon baking soda
1 teaspoon dried rosemary
1 cup chopped walnuts

Measure all of the above ingredients into a re-sealable jar or bag, and seal, trying to get as much air out as possible. Attach a tag with the following instructions:

To Use Add:
1 1/3 cups buttermilk (or 1 ¼ cup non-dairy milk + 4 teaspoons lemon juice, mixed)
1 egg, beaten
2 tablespoons olive oil
1 cup sliced Kalamata olives, drained
Olive oil

Pre-heat the oven to 375°F. Grease an 8-inch round cake pan or coat with non-stick vegetable cooking spray. In a large bowl, combine the buttermilk (or alternative), egg, 2 tablespoons oil and olives. Slowly add the jar contents until the dough holds together. Turn the dough out onto a lightly floured surface and knead gently for about 30 seconds, just long enough for the dough to become smooth rather than sticky. Do not over-handle the dough.

With floured hands, pat the dough into a round about 8 inches across and 2-inches high. Place in the prepared pan. With a sharp knife, cut a 1/2-inch deep “X” across the top of the loaf. Bake 45-50 minutes or until browned. Remove from the pan. Rub the outside of the loaf with olive oil. Place on rack to cool completely.

Profiteroles

Profiteroles

So we’ve now come to the end of another week of Victorian recipes and a Victorian meal. Are you as full as I am? Amongst the many desserts and vegetable dishes (I’m not quite sure why they were listed under the sweets portion of the menu), the Queen was served “Les Choux glacés à la Duchesse” which translates to “Iced Puff Pastries” or in my mind “Profiteroles”. Now no matter how you slice it, whether with the Victorian version of the recipe:

Les Choux glacés à la Duchesse

Or the modern day recipe that I have below, I will fully admit that this is not one of those “Shake-and-Bake” recipes where you can blink and be done with it. It’s got steps, lots of them, and it’s a wee bit finicky and pain-staking. Having made it sound like oh so much fun, I can say one thing for it… it’s delicious and super-duper impressive! Especially if you make a tower out of them. Have a mother-in-law you want to impress? This will do it! You can try making this dish with non-dairy ingredients, replacing the butter with margarine and the milk with soy/almond/cashew milk, but I’m not 100% sure how well it will come out.

Ingredients:

Choux Pastry:
½ cup water
½ cup milk
1/3 cup unsalted butter
1 teaspoon sugar
¼ teaspoon salt
1 cup all-purpose flour
4 eggs

Vanilla Pastry Cream:
4 egg yolks
2 cups milk
¾ cup sugar
¼ cup cornstarch
1 teaspoon vanilla

Chocolate Glaze:
60 g (1/3 cup or 2.1 oz.) bittersweet chocolate, finely chopped
2 tablespoons unsalted butter
2 teaspoons corn syrup

Directions:

Choux Pastry:
In medium sized sauce pan, bring the water, milk, butter, sugar and salt to boil over medium-high heat until the butter is melted. Using wooden spoon, stir in flour until mixture forms ball and film forms on the bottom of the pan.

Cook, stirring, for 1 minute. Remove the pan from the heat, and continue to mix the pastry dough for another minute so that it can cool a bit. One at a time, beat in 3 of the eggs, beating well after each addition until the dough is smooth and shiny.

Line two baking sheets with parchment paper. Using a piping bag fitted with a ½ inch plain tip or spoon, pipe (or spoon) the dough into twenty-four 1 ½ inch wide mounds on the prepared baking sheets. Whisk the remaining egg with 1 tablespoon of water; and using a pastry brush, brush the mixture over the mounds, gently flattening any peaks in dough.

Bake in 425°F oven until the mounds are puffed and golden, about 15 minutes. Reduce the heat to 375°F and bake until golden and crisp, about 10 more minutes. Turn off the oven, and let them stand in oven for another 15 – 25 minutes to dry.

Transfer the pastry mounds to a wire rack, and using the tip of a knife, poke hole in bottom of each profiterole. Let the pastry cool completely. (If you are making these ahead: Store in airtight container for up to 24 hours, then re-crisp in 350°F oven for 5 minutes, then cool again before filling.)

Vanilla Pastry Cream:
In bowl, whisk together the egg yolks, ½ cup of the milk, the sugar and cornstarch. In heavy-bottomed saucepan, heat the remaining milk over medium heat just until bubbles form around the edge. Gradually whisk the warmed milk into egg yolk mixture. Return the combined mixture to the saucepan and cook, whisking, until thick enough to coast the back of a spoon, about 5 minutes.

Strain the cream through a fine-mesh sieve into clean bowl, and then stir in the vanilla. Cover the bowl with some plastic wrap, laying the wrap directly on the surface of the cream (this way a skin doesn’t form). Refrigerate the cream until chilled, about 3 hours. (If you are making this ahead: Refrigerate in airtight container for up to 24 hours.)

Chocolate Glaze:
In heatproof bowl over a saucepan of hot (not boiling) water*, melt together the chocolate, butter and corn syrup, stirring until smooth. Remove from heat, leaving the bowl over the saucepan to keep warm.

* Click here to see my tips on using a double boiler.

Assembly:
Using a piping bag fitted with ¼ inch plain tip, pipe pastry cream into each profiterole through the hole in the bottom. Dip the tops of each into the glaze. Let each stand until set, about 20 minutes. (If you are making these ahead: Refrigerate them for up to 4 hours.)

Onion & Garlic Cheese Bread

Cheese BreadSo as we know, bread is a staple. It has been around forever, in one form or another, be it loaf, bun or pita. Because of this, our wise Sages worried that  an unsuspecting person might mistake dairy bread for plain pareve bread and eat it together with meat. In doing this, he  would inadvertently violate the prohibition of eating milk and meat together.

So, to stop this problem before it happened, they decreed (Gemara: Pesachim 30a and 36a) that one may not bake dairy bread unless certain criteria are met:

  1. either changing the shape or look of the dough prior to baking, making it instantly recognizable to all as dairy. So if all your loaves are rectangles, then ONLY your dairy ones are round, or having cheese on top of the loaf so one can see at a glance that it is dairy.
  2. baking dairy bread exclusively in small quantities, so that it is consumed all at once and inventory control is in place. You serve the dairy bread at a dairy meal, and don’t have to worry about a leftover roll being used for a meat sandwich.

(FYI – The same prohibition and exclusions apply to meaty bread as well, due to bread’s propensity to be eaten with a dairy meal)

So, having said all that, let’s bring on the cheese bread! Make sure however to follow the guidelines above and to top the loaf with lots of cheese so that is it visible to all that it is a dairy loaf.

Ingredients:

2 teaspoons active dry yeast
½ cup + 2 tablespoons warm water (between 105°F – 110°F)
½ cup warm milk (same temperature as the water)
2 tablespoons sugar
1 ½ teaspoons salt
3 cups flour + flour for dusting
2 tablespoons margarine
2 teaspoons garlic powder
3 tablespoons dried minced onion, divided
1 cup shredded sharp Cheddar cheese + more for topping the loaf
Oil to grease a bowl & pans

Directions:

Combine the yeast, water, milk and sugar in a large bowl. Let it sit for 5-10 minutes until it becomes foamy (like beer).

In a large mixing bowl combine the flour, salt, garlic powder, 2 tablespoons of the minced onion, margarine, and cheese. Add the foamy yeast mixture to the flour mixture and combine to make a dough ball. Knead the dough for a few minutes so that you have a cohesive mix, and it is not too sticky or too dry. Add more flour or water as needed.

Lightly grease a large bowl and put your dough in it to rise. Cover the dough with a dish towel and place in a warm area for about an hour or so, until it has doubled in size.

Turn out your dough on to a floured surface, and punch the bread down to release air bubbles. Knead the dough for another few minutes and then shape your loaf into whatever shape you desire.

Place loaf(s) in oiled pans and cover with a dish towel. Allow to rise in a warm place until again doubled in size, approximately 1 hour. Sprinkle the remaining dried minced onion and cheese over the top of the loaf.

Bake at 350°F until bottom of the loaf(s) sound hollow when tapped, 30-40 minutes. Remove from the oven and cool on a wire rack. Enjoy with your dairy meal!

Bannock (Nunavut)

BannockBannock, a quick biscuit–type bread, is a speciality of aboriginal cooks throughout North America, including in Nunavut. For the fluffiest results, toss the ingredients together as few times as possible. When cooking, use two spatulas to turn – one to lift and the other to support – to keep the hot oil from splashing. Enjoy bannock with tea, or serve with soup or stew to soak up the juices. This will make 10 slices of Bannock.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup milk*
½ cup water
vegetable oil, for frying

* For non-dairy Bannock, substitute with soy or almond milk.

Directions:

In bowl, whisk together the flour, baking powder and salt. Make well in centre and pour in the milk and water. Toss with fork just until soft, slightly sticky dough forms. Turn out the dough onto a floured surface and with floured hands, press into an 8 inch circle.

Meanwhile, pour enough oil into cast-iron or heavy skillet to come ½ inch up the side. Heat the oil over a medium heat. Fry the dough, turning once, until puffed and golden, and tip of knife inserted in centre comes out clean, about 8 minutes. To serve, cut into 10 pieces.

Canadian Berry Galette (Saskatchewan)

Berry Galette

So Saskatchewan is known as Prairie Country… and it is flat! By flat, I mean you can see right across the province, no problem. But flat doesn’t mean boring, or unproductive! All that flat land gives us great plains to grow all kinds of wheats, grains, pulses, and more. One of these crops is Canola, otherwise known as rapeseed (gee, I wonder why it doesn’t go by that name more often?). Canola is used to make Canola Oil. EVERYONE has a bottle of that stuff in their kitchen! So, we’re going to be making a pie today, with a Canola Oil crust. Now what to go in the pie? Well, if you can get your hands on them, Saskatoon Berries would be great! They look like blueberries, but have a tarter taste that goes well in baked goods. For those of us that live outside the prairie region, blueberries, or other types of berries will have to suffice!

Ingredients:

Canola Oil Pie Crust:
1 cup all-purpose flour
1 teaspoon sugar
pinch salt
¼ cup canola oil
2 tablespoons cold milk*
About 2 tablespoons ice water

Mixed Berry Filling:
4 cups mixed berries (Saskatoon berries, huckleberries, blueberries, blackberries, strawberries, etc.)**
¼ to ⅓ cup, plus 2 teaspoons sugar
2 teaspoons grated lemon zest***
1 tablespoon cornstarch
1 tablespoon heavy cream or milk*

* To make this pie non-dairy, use soy-milk, almond milk or non-dairy creamer in place of the regular milk.
** Click here to learn about cleaning berries.
*** Click here for my tips on zesting lemons.

Directions:

Into a medium bowl sift together the flour, sugar, and salt. Stir in the oil and mix with a fork or pastry blender until the size of peas. Stir in the milk and mix until begins to form a dough. Stir in enough water to form a smooth ball. Flatten into a disk and wrap in plastic wrap. Allow to rest refrigerated for 20 to 45 minutes.

Preheat the oven to 375 degrees. In a large bowl, toss the berries with ¼ cup of the sugar and the lemon zest. Let sit 3 minutes, then taste to determine if more sugar is needed, adding more as needed. Add the cornstarch and mix well.

On a lightly floured surface, roll the dough into a large circle, about 10-inches across. Transfer to a baking sheet. Spread the fruit filling into the center of the dough, leaving a 2-inch border around the edge. Fold the edges over the filling, overlapping the dough into folds. With a pastry brush, brush the cream onto the dough border and sprinkle the remaining 2 teaspoons of sugar on top.

Bake until the dough is golden brown and the fruit is bubby, about 35 to 40 minutes. Remove from the oven and cool on the baking sheet for at least 10 minutes before serving.