Friday, November 28, 2014

Recipe: Fig Butter Pear Pie

I have been making my apple butter pie for years.  It is essentially a pumpkin pie, but using apple butter instead of pumpkin puree, and it is delicious.


When I saw fig butter at the store, I knew I wanted to try a similar pie with it.  I decided to try it with pears, because I love fig and pears together.


This may have been the best idea I've ever had.

Fig Butter Pear Pie

1/2 c fig butter (you could make your own, if you can't find it)
2 c evaporated milk
1/4 c sugar
1 egg
1 Tbsp flour
2 vanilla beans

3 Bosc pears
2 Tbsp brown sugar

1 Pie Crust

Roll pie crust out and line a 9" pie plate.  Preheat oven to 425 F.


Peel and thinly slice pears.  Boil a pot of water (about 8 c) with the brown sugar and one of the vanilla beans, with seeds removed and put into the water, and the bean also put into the water. 


Blanche the pear slices briefly, until they are just flexible. 


Remove from water with a slotted spoon and arrange in pie crust (I made a spiral rose design)


Mix together fig butter, evaporated mik, sugar, egg, seeds from the second vanilla bean, and flour. 


Pour mixture over the pears in the pie crust.




Bake for 425 for 10 minutes, and then 350 for 35 minutes, or until a knife inserted in the center comes out clean.  Cool on a wire rack, and enjoy.



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Friday, November 21, 2014

Lunches: 11.21.14

It's the last day of school before Thanksgiving break, so this is the last lunch post until after the holiday - but pies are coming!

Wrap: 20g, grapes: 6g, apple slices: 6g, freeze-dried strawberries: 1g
For this Friday, The Boy has a wrap with hummus, salad, and turkey.  He also has some grapes, apple slices, and freeze-dried strawberries.  His snack is a cereal bar (not pictured, 28g).


The Girl has leftover Spatchcocked chicken and roasted squash, on a bed of greens, with some grapes, freeze-dried blueberries, and mini chocolate mint star cookies.  


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Thursday, November 20, 2014

Recipe: Roasted Spatchcocked Chicken

I picked up a whole roasting chicken at the store the other day, and I wanted to try something different with it.

I've seen Spatchcocking all over the internet.  Sounds dirty, doesn't it?  It's a little on the violent side, as cooking techniques go.
Bye bye, backbone!

All pressed down

First, you cut out the backbone of the chicken (and put it aside, to use later in a chicken soup or stock!), then flip the chicken over and press down hard on the chicken to make it flat.  Spatchcocking makes chicken roast in about half the time, and it cooks nice and evenly.  Plus, it's fun.

Chilling with the spices all day
I rubbed the bird down with olive oil, and then seasoned with smoked paprika, kosher salt, and oregano.  I let it marinade in this mixture all day in the refrigerator.  (I spatchcocked the chicken in the morning before work).

Ready to roast!
When it was time for dinner, I took the chicken out of the fridge and let it warm up a bit while the oven was heating up to 450 F.  Roast the chicken on a flat roasting rack over a roasting pan for about 30 minutes, or until the internal temperature is 165 F.

Crispy, delicious skin, and a moist chicken!
Let rest for 10 minutes before carving and enjoying.  I served it with some jasmine rice and roasted squash.


I will definitely be using this technique again! 




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Lunches: 11.20.14

One week until Thanksgiving, and visions of pies and turkey are dancing in my head... I cannot wait to make my Shoofly pie and my Apple Butter Pie!  What's your go-to pie?

For now, though, it's lunches.
Wrap: 20g, grapes: 6g, freeze-dried strawberries: 1g, apple slices: 4g, cookies: 6g

The Boy has a wrap with salad, hummus, and turkey, along with some grapes, apple slices, freeze-dried strawberries, and mini chocolate mint star cookies.  His snack is a cereal bar (not pictured, 28g)

The Girl has the same thing - wrap with salad, hummus, and turkey, with grapes, apple slices, freeze-dried strawberries, and mini chocolate mint star cookies.  She told me that she doesn't need a snack today.




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Wednesday, November 19, 2014

Lunches: 11.19.14

Lunches are not all that inspired today.  We were up late last night, because I brought the kids to a book signing by Jeff Kinney, the author of Diary of a Wimpy Kid.  The signing was a 40 minute drive each way, and then we stood in a line (with some activities along the way) for over an hour...

But, I'd say it was worth it.  It was also fantastic seeing so many kids there, all clutching books in their hands.


I was thinking of making Diary of a Wimpy Kid lunches for today, but I just had no energy for fancy lunches.  Thus, easy and simple lunches.

Egg: 0g, cheese: 1g, crackers: 20g, freeze-dried strawberries: 1g, grapes: 8g, apple slices: 4g
The Boy has a hard boiled egg (wrapped in saran to keep other things from getting damp), cheese, crackers, freeze-dried strawberries, apple slices, and grapes.  His snack is a cereal bar (not pictured, 28g).

The Girl also has a hard boiled egg, cheese, crackers, freeze-dried strawberries, apple slices, and grapes.  Her snack is a cereal bar (not pictured).


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Tuesday, November 18, 2014

Lunches: 11.18.14

We woke up yesterday morning to some snow on the ground - not much, but a "cosmetic coating," and the entire day it was stuck between snow and falling slush.  Not the most pleasant of days, but the kids were excited about the snow.

Sandwich: 30g, apple slices: 4g, freeze-dried strawberries: 1g
I decided to do a little nod to the colder weather in their lunches for this Tuesday.  The Boy has a sandwich with hummus, turkey, and cheese, along with apple slices, and freeze-dried strawberries.  His snack is a yogurt (not pictured, 10g).


The Girl has a leftover stuffing croquette, a hard boiled egg with a little winter hat, a cereal bar, apple slices, and freeze-dried strawberries and blueberries. Her snack is a yogurt (not pictured).


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Monday, November 17, 2014

Lunches: 11.17.14

It's Monday!
Sandwich: 20g, Inca Corn: 10g, yogurt: 10g, freeze-dried strawberries: 1g, apple slices: 4g

The Boy has a sandwich on a whole wheat roll with hummus, turkey, and cheese, along with some Giant Peruvian Inca Corn from Trader Joe's (think really big corn nuts), a yogurt, freeze-dried strawberries, and apple slices.  His snack is a cereal bar (not pictured, 28g).


The Girl has a turkey, hummus, and cheese sandwich on a whole wheat roll, Giant Peruvian Inca Corn, a yogurt tube, freeze-dried strawberries, and apple slices.  She has a cereal bar for snack (not pictured).


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