Blueberry Cheesecake Ice Cream Pie

from Our Best Bites, originally from Cooking Light http://www.ourbestbites.com/2008/06/blueberry-cheesecake-ice-cream/

3 c. fresh blueberries (or frozen works too)
1/4 c. powdered sugar
1/4 c. water
2 c. sugar
6 oz. light cream cheese, softened*
4 egg yolks
3 c. 2% milk*
1 c. half and half*
Optional: 1 prepared graham cracker crust--or I froze the ice cream in the shell to make a pie

*If you don't care about the calories (and you really shouldn't when making home made ice cream!) use full-fat cream cheese and substitute heavy cream for the half and half and whole milk for the 2%. It makes it soooooo good.

In a small saucepan, combine blueberries, powdered sugar, and water. Bring to a boil and then reduce to a simmer. Simmer for 10 minutes and then remove from heat and allow to cool completely.
In a large saucepan, combine milk and half and half (or cream and whole milk if you're taking that route). Bring to a boil and then remove from heat.

While milk is heating, combine cream cheese, egg yolks, and sugar in a bowl and mix well.After you have removed milk mixture from heat, very slowly pour half of the milk mixture into the egg yolk mixture while the beater is running. This is called tempering the eggs, meaning that you're slowly acclimating them to heat so you can cook them without them curdling. Mix the egg mixture well and then add the tempered egg mixture back into the hot milk mixture. Over medium-low heat and stirring very often, cook to 160 degrees (use a candy thermometer; 160 degrees is considered safe for most animal products, eggs included). Remove from heat.

Place pan in ice--I actually just put the pan in my sink and then dumped a whole bunch of ice all around it; hey, it's one less dish for me to clean!
Allow to cool to a touchable temperature and then add those gorgeous blueberries and all of the liquid with them. Combine completely and put in the fridge for several hours until well chilled. Because this ice cream is a little more labor intensive that most, I make it up to this step one or even 2 days ahead of time. That way when you're ready to freeze it, it's well chilled and will be ready faster!

Freeze according to manufacturer's instructions. After churning it will be like soft-serve. Place in an air-tight container in the freezer to let it set up.

If you're adding the graham cracker crust: While the ice cream maker is working its magic, go ahead and break up the graham cracker crust. Leave some bigger chunks--the ice cream maker will break them down.

When the ice cream is very thick, add the pieces of graham cracker crust and then stop the motor as soon as the crust pieces have been mixed in. Transfer to a freezer-safe container (I just use a plastic food storage container) and freeze for at least three hours. The real beauty is that for about a week, the longer this sits in your freezer, the better it tastes. So you can make this well in advance if you're having a party.

Another reason why you want to freeze this for as long as possible is because this is pretty soft and seems to have a lower melting temperature than most commercial ice creams.

Ribollita

adapted from Sisters cafe (http://sisterscafe.blogspot.com/2009/01/ribollita.html)

olive oil

onion

1 leek (optional)

2 carrots

2 ribs celery

1 TBS. garlic

2 cans crushed tomatoes

1-2 tsp. Italian seasoning (to taste)

6 cups chicken broth (or water + bouillion)

2 cans great northern beans

1/2 tsp. red pepper flakes

2-3 big handfuls or spinach

salt and pepper to taste

croutons

parmesan cheese

Saute the veggies until they are soft. Add tomatoes, beans, broth & seasonings and cover and simmer on low for 20 minutes. Add spinach and continue cooking a few minutes until the spinach is cooked. Serve with croutons & cheese on top!

This is one of the few soups that I don't think needs to sit and simmer orever. It's good right away!

Indian Chicken Tikka Masala

This is as delicious, but much healthier than the butter chicken. Don't get scared away by all the ingredients. It is FAST--on the table in 30 minutes. You'll be waiting on the rice.

I cannot get enough of those Indian spices! The tumeric is supposed to have healing properties so we're eating a lot of it these days! Check out the Indian market on 8600 S. and 7th east. Cheap and fresh spices. They sell curry leaves you can grind for fresh curry powder.

originally from thepioneerwoman.com & adapted by sisterscafe.blogspot.com & me!

3-4 chicken breasts

1/2 c plain yogurt

6 Tb butter (divided)

cumin

coriander

kosher salt

1 1/2 c heavy cream

28 oz. can diced tomatoes

1 large onion

4 cloves garlic, minced

2 in. chunk fresh ginger, peeled and minced

Garam Masala
sugar
2 c Basmati rice

optional:

fresh cilantro

chili peppers

turmeric

frozen peas

Chop up the chicken breasts into bit-sized pieces. Season the chicken breasts with Kosher salt. Next sprinkle them on both sides with coriander and cumin. Then coat the chicken with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined cookie sheet and place it about 10-12 inches below a broiler for 5-7 minutes on each side or until cooked through.

Next dice the onion and saute with 2 Tb butter over med-high heat until slightly browned. As the onions cook, mince your garlic and ginger (1x2 inch peeled chunk). Add to onions with 1 Tb salt.

At this point add 3 Tb Garam Masala spice (found in the spice section of the grocery store). If you like it hot, you can add a chili pepper or two. (I did not and my family thought it was plenty hot!) Add the tomatoes and continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 Tb sugar and allow this mixture to simmer on medium for 5 minutes.

To a rice cooker add 2 cups Basmati rice, 4 Tb butter, 1 tsp salt, 1 Tb ground turmeric and 4 c water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure you use Basmati. (The turmeric adds a very subtle flavor - it's more about the vibrant yellow color it creates.)

After the Tikka Masala sauce has had a chance to simmer for a bit, add in the 1 1/2 c heavy cream. Add the chicken into the sauce. A handful of chopped cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Masala over the top.Yummy with Naan bread too!

"Easy" Indian Butter Chicken

adapted from allrecipes.com

Ingredients

• 1/2 cup butter, divided
• 1 onion, minced
• 1 tablespoon minced garlic
• 1 (15 ounce) can tomato sauce or chopped tomatoes
• 1 1/2 cups heavy cream
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• 1 teaspoon garam masala (at most grocery stores)
• 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
• 2 tablespoons vegetable oil
• 2 tablespoons tandoori masala (found at the Indian market on 7th east & 8600 south in Sandy)

Basmati rice

tumeric

butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes. ****this is the most important step! Get them nice and caramelized!!
3. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
4. While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
5. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

Serve with Basmati rice--add 2 TBS. butter and 1 tsp. tumeric to each cup of rice and 2 cups of water & cook in the rice cooker!

Pecan Tarts

from allrecipes.com

1 (3 ounce) package cream cheese, softened
1/2 cup butter, softened
1 cup all-purpose flour
1/4 teaspoon salt
FILLING
1 egg
3/4 cup packed dark brown sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
2/3 cup chopped pecans

1. In a mixing bowl, beat cream cheese and butter; blend in flour and salt. Chill for 1 hour. Shape into 1-in. balls; press into the bottom and up the sides of greased mini-muffin cups.
2. For filling, beat the egg in a small mixing bowl. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Bake at 325 degrees F for 25-30 minutes. Cool in pan on wire rack.

Gorgonzola Pear Salad

• adapted from allrecipes.com
• 1 head leaf lettuce, torn into bite-size pieces, or spinach
• 3 pears- any variety, cored and chopped
• 5-8 ounces Gorgonzola cheese, crumbled
• 2 avocados - peeled, pitted, and diced
• 1/2 cup thinly sliced green onions
• 
  
• for sugared pecans:
• 1/4 cup white sugar
• 1/2 cup pecans, chopped
• pinch cinnamon
• Heat the sugar, cinnamon and pecans over low heat, stirring occassionally until sugar has melted and coated the pecans. Cool.
• 
  
• for dressing:
• 1/3 cup olive oil
• 1 tablespoons red wine vinegar
• 1 1/2 teaspoons white sugar
• 1 teaspoons prepared mustard
• 1 clove garlic, chopped
• 1/2 teaspoon salt
• fresh ground black pepper to taste
• Mix the above ingredients in a blender to mix. Dress the salad just before serving.

Marinated Vegetables for the Grill

• 1/3 cup olive or vegetable oil
• 2 tablespoons lemon juice
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried parsley flakes
• 3/4 teaspoon garlic powder
• 3/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

1. Combine all of the ingredients in a ziploc. Marinate sliced zucchini, squash, whole mushrooms, peppers, tomatoes, onions for several hours. Put on skewers, grill in a vegetable pan (we lined it with foil), or saute in a pan on the stovetop.

Cream Puff Cake

• PUFF
• 1 cup water
• 1/2 cup butter
• 1 cup all-purpose flour
• 4 eggs
•  
• FILLING
• 1 (8 ounce) package cream cheese, softened
• 3 1/2 cups cold milk
• 2 (3.9 ounce) packages instant vanilla or chocolate pudding mix
•  
• TOPPING
• 1-1/2 cups heavy whipping cream, whipped
• 1/2 jar chocolate fudge topping

1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
2. In a medium saucepan over medium heat melt butter in water until bubbly. Dump in flour all at once and stir vigorously until mixture forms a ball. Remove from heat and let stand 5 minutes. Beat in eggs, one at a time, until smooth and glossy. Spread in prepared pan.
3. Bake in preheated oven 30 to 35 minutes, until puffy and golden. Let cool completely on wire rack.
4. While puff is cooling, beat together cream cheese, milk and pudding mix. Spread over cooled puff. Chill 20 minutes.
5. Spread whipped cream over chilled filling and drizzle with chocolate Freeze 1 hour before serving.

Quiche

Quiche
1 ready-made pie crust
6-10 eggs
1/4-1/2 c. milk, cream or half and half
veggies of your choice: mushrooms, peppers, spinach, onions, tomatoes, zucchini...
meats of your choice: cooked ham, sausage, or bacon
cheeses of your choice: swiss, cheddar, mozzarella, colby...
salt and pepper to taste

Unroll the pie crust into a greased pie plate, rolling and pinching the edges under. Beat the eggs and milk together, add any combination of chopped veggies, meats and cheeses. (If I'm using mushrooms or peppers I will saute them with the onion before adding them to the egg mixture to bring out the flavors).

Bake at 350 for 45-60 minutes or until pie crust is brown on the bottom and center of the quiche is no longer runny.

Note: About 3-5 minutes before the quiche is baked, it puffs up.

This recipe is incredibly forgiving--any combination tastes great--use whatever you have on hand!
My favorite combinations: spinach, onions, ham, swiss cheese bacon, cheddar, onions, tomatoes, zucchini, mushrooms, peppers--pretty much anything in my fridge!

Shredded Pork

adapted from sisterscafe.blogspot.com

roughly 3 pounds pork roast--any cut, I used loin and removed any excess fat
1 onion chopped
3 cloves garlic crushed
1 can green enchilada sauce
1 4oz can diced green chilis
1 can diced tomatoes with chilis (Rotel)
2 tsp. chicken base or 2 chicken bouillon cubes
1 tsp cumin
½ tsp oregano
¼ tsp pepper

Heat 1-2 tsp. oil in a large pot on the stove and put the roast in for a few minutes until browned on both sides.  Add chopped onion, garlic and saute until onion is translucent.  Place the meat & juices in crockpot. Add the  rest of the ingredients, cover and cook on low for 6-8 hours, or until pork is tender enough to be shredded with a fork. 1 hour before serving, pour all of the juices from the crockpot into a pan on the stove.  (Leave the pork in the crockpot to stay warm). On medium heat, let the juices boil and reduce until you have roughly half the liquid you started with. This concentrates the flavors of the juices and thickens the sauce so that your tacos won't be runny, yet still flavored well by the sauce. Mix the thickened sauce into the shredded meat and serve. Serve with warm tortillas and all your favorite Mexican garnishes. Use for meat in enchiladas, with veggies for fajitas, on nachos....enjoy!