Sunday, January 24, 2016

Pioneer Weekend

While we got 2 feet of snow here in West Virginia, we were fortunate to not loose power.  I've been cleaning out my freezer this month and did not buy any meat-but did buy seafood.  I cooked those the morning and evening before the big snow.  I cleaned and cut vegetables and baked some pumpkin bread.  I even baked a few apples in phyllo sheets. I hard cooked eggs. I had the perishable foods ready to pack in the cooler with ice and ice packs and place outside in the 18 degree temperature in case the lights went out.  But we survived!  

It was an appropriate time to try 2 recipes from the Pioneer Woman Cookbook.  Our mid-day meal (after 2 rounds of snow shoveling) is featured above.  Those are individual portions of Ree's Tomato Tart.  

Tomato Tarts

(Makes 4 individual tarts)

In a food processor, mix flours and salt.
3/4 cup flour (half whole wheat pastry/half all purpose)
1/8th teaspoon salt

Pulse in buttery spread.
1/3 cup Earth Balance Buttery Spread

Add beaten egg.
2 1/2 teaspoon egg, beaten

Add water and vinegar just to mix.
1 1/4 tablespoon cold water
3/4 teaspoon vinegar

Form dough into a ball.  Wrap in plastic wrap and place in freezer for 30 minutes.

On a floured surface, divide dough in 4 pieces.  Grease tart pans with an olive oil spray.  Punch dough into the tart pans and up the sides.

Tomato Tarts
Saute shallots in buttery spread for 5 minutes.  Divide among 4 tarts.
1 tablespoon Earth Balance Buttery Spread
1/4 cup diced shallots

Sprinkle in cheese.
1/4 cup grated Parmesan Cheese
1/2 cup Mozzarella Cheese, shredded

Top with tomatoes and dried basil.
24 grape tomatoes
2 teaspoon dried basil leaves

Bake at 450 F. for 15 minutes.  Cool slightly.

I love the snow tooth picks I found at Aldis.  Aldis is where I buy shrimp.  Their seafood carries the sustainable designation.  I buy the large raw shrimp, tail intact.  I peeled the shells (leaving tail), seasoned and baked for 10 minutes to cook.  Here's the seasoning I use that originated from McCormick:

Mexicana Shrimp Seasoning

(Serves 4)

2 tablespoon lemon juice
1 tablespoon olive oil
2 teaspoon chili powder
1/2 teaspoon cumin
12 teaspoon garlic powder
1/2 teaspoon oregano
Place 1 # shrimp in a large zipper storage bag.  Pour seasoning mix over.  Bake at 325 F. for 15 minutes.

Last night's dinner featured another of the Pioneer Woman's recipesThe recipe was titled "Carb Buster" though we both had bread with our dinners.  Mine was enjoyed with a piece of local Multigrain Bread.

Poached Egg, Mozzarella and Vegetables

(Serves 2)

Saute vegetables in buttery spread.  (I cooked ours in individual cast iron skillets).
2 tablespoon Earth Balance Buttery Spread
2/3 cup zucchini, cut in chunks
1/3 cup broccoli flowers
2 tablespoon shallots, diced

Add tomato and cheese.
1 roma tomato, cut in chunks
3 ounce fresh mozzarella cheese

Poach eggs in water with a teaspoon of vinegar.
2 eggs
Top skillets with eggs.

We shoveled snow every 3 or 4 hours over the course of the weekend.  We burned the calories and were glad to have the extra foods on hand.  




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