Pimento cheese is one of those foods that has been so corrupted by the food industry that it has become synonymous with other crappy foods like Spam. I'm not even certain what store bought pimento cheese might contain, nor do I want to find out. It's a shame because pimento cheese can be a delightful treat, even if it does Read the full post…
In a few days it will officially be fall but the temperatures are still warm enough for me to continue swimming for a few more days. The breeze was a little cool but that didn't stop me from swimming several laps this morning and I felt great afterwards! Have you exercised lately? With fall's cooler temperatures and fewer insects, you Read the full post…
A friend of mine was recently diagnosed with shingles so I felt I should discuss this nasty virus once again. If you ever had chicken pox, you are at risk for getting shingles and believe me, you don't want it. Shingles is a painful rash with blisters that scab over and may take 4 weeks or more to heal. The Read the full post…
There are times when I think I could easily become a vegetarian, especially when I try a new dish that is as good as the vegetarian tacos I had at Local Lime restaurant in Little Rock and the tofu fried rice at Sai Tai here in Jonesboro. My husband and I celebrated our 23rd anniversary this past weekend by spending Read the full post…
Summer is winding down , the year is more than half way over and our January resolutions are long forgotten. It's time for a health reality check. First of all, how is your health lately? If you have enjoyed good health, are you thankful? Take some time to appreciate how wonderful it feels to be healthy, for your family to Read the full post…
I'm back from a lovely beach vacation and I wish I was still there with all my heart. Wouldn't it be nice if our every day life was as nice as a vacation? If we could relax, eat well, sleep and exercise just enough without having to worry about bills, work, illnesses and school, our lives would be perfect. But Read the full post…
First I must apologize for not mentioning that I would be out of town last Thursday. I had to pick up my daughter and two other girls from the Texas Longhorn Swimcamp. Six dedicated swimmers from the Jonesboro Jets Swim team attended the week long camp where they worked hard, learned alot, met 8 Olympians and had fun. Watching these kids swim laps in a 50 yard pool inspires me to step up my own fitness routine. Maybe not to their level but I’m going to work harder.
Last week I was making fun of myself and the unusual food I like to try. This week will be about the normal food we do eat with a focus on the wonderful berries now in season. I have a couple of must try recipes for you. Sometimes I try new dishes even though I don’t have the recipe and the results vary. I was flipping through a Harry and David catalogue recently and saw a picture of a luscious looking pie. Instead of ordering it, I decided I could create the recipe from the description in the catalogue. The results were sublime and a new family favorite pie was born. I’ll bet your family will agree.
Very Berry Peach Pie
1 pie crust, homemade or storebought
1 cup fresh blueberries, raspberries or blackberries, combining them works well
1 quart sliced peaches, fresh or frozen, with 3/4 cup sugar added
2 Tbsp. cornstarch
Place pie crust in dish and bake according to recipe or package directions. Let cool. Sprinkle berries evenly in bottom of pie crust. Put peaches in a medium sauce pan and heat over medium high heat. Stir in cornstarch and sugar. Heat till boiling, stirring occasionally. Reduce heat and simmer till juice thickens. Pour peaches over berries. Top with crumb topping and bake at 375 about 10 to 12 minutes until crumb is light brown. Chill several hours and serve with a dollop of whip cream.
1/2 cup flour
1/2 cup white sugar
1 tsp. cinnamon
3 Tbsp. butter
Combine dry ingredients in a small bowl. Chop butter into small pea sized pieces and combine with flour mixture. Spread over peaches and bake.
It was a great summer dessert; light and filled with fruit at the peak of ripeness. Try it while fruit is in season.
I happen to love sweet potatoes almost anyway you can cook them. My family, especially my husband, has not always been so enthusiastic but they are slowly changing their minds. Barry never liked the heavy, too sweet, casseroles that are a staple of Thanksgiving and Christmas. Sweet potatoes are full of every imaginable thing good for you so give this next recipe a try. It went well with the pork tenderloin we smoked.
Spicy Sweet Potatoes
4 to 5 sweet potatoes, peeled and cut into chunks
2 Tbsp. olive oil
2 tsp. brown sugar
1 1/2 tsp. paprika
1/2 tsp. black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. chili powder
1 pinch cayenne
Put potatoes in a large bowl and drizzle with olive oil. Mix spices and sugar together and sprinkle over potatoes. Toss to coat well. Place potatoes in a lightly greased baking dish, spreading evenly in the bottom. Bake for 15 minutes at 425; stir and continue baking an additional 15 minutes or until tender.
My family enjoyed this version of sweet potatoes. Next time, I will add more chili powder and a tiny bit more cayenne. Inspite of our recent bad experience with the chipolte peppers, I thought it needed more kick.
Thursday I will continue with the berry theme. I have some of the largest blackberries that I’m about to experiment with so we’ll see what happens.
Upadated on June 8, 2010
Leave a Reply
Copyright © 2012 cardiologistswife.com All Rights Reserved.
Website Design by AceOne