Friday, April 22, 2011

Recommended Book-Blog-Lemon Pie and Frittata Recipe


When every day distracts us, poetry
can help us feel centered
Caroline Kennedy

Caroline Kennedy's new book She Walks in Beauty: A Woman's Journey Through Poems is truly a visual and literary delight. Ms. Kennedy is an eloquent writer who is passionate about poetry and its importance in her life. Her first book on children's poetry A Family of Poems is one of my favorites. I have given it as a gift many times since it was published. For her newest adult book she has chosen well known poets covering a wide range of poems as well as styles. She Walks in Beauty is arranged as a journey of a woman's life through poetry covering a range of topics: love, life, friendship, marriage, motherhood, work, joy, grief, middle age and aging. Check it out.
Please note in the header a new link
cynthialeitchsmith.blogspot.com
The author Cynthia Leitich Smith, a published author and college professor writes a blog called cynsations. It offers a wealth of information about children and YA writers, writers' resources. author interviews and what's is new in the publishing world.
Lastly, as part of my new design layout on this blog I will include in the blog title name/names of any recipe included on the blog for that day. This is to help make your search for a previously published recipe in the archives box listed on the left easier.

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Zesty Lemon Pie
adapted from Southern Living August 2010
Ingredients:
  • 1-1/2 cup graham cracker crumbs
  • 3 TB. sugar
  • 1/2 tsp cinnamon
  • 5 Tb. melted butter
  • 6 large egg yolks
  • 2 (14 oz.) cans sweetened condensed milk
  • 1 cup fresh lemon juice-about 4-5 lemons
  • 1 cup whipping cream
  • 3 TB. powdered sugar
Directions:
  • Combine first 4 ingredients
  • Press into bottom and sides of a deep dish pan
  • Bake 8-10 minutes @350
  • Cool pan on a wire rack
  • Whisk together egg yolks, sweetened condensed milk, and lemon juice
  • Pour into a prepared crust
  • Bake @ 350 for 15 minutes
  • Cool on rack about 30 minutes, cover and chill 4 hours
  • Beat whip cream and powdered sugar dollop over chilled pie
Frittatas
Easter bunch menu idea
adapted from Southern Living August 2010
Ingredients:
2 TB. olive oil
1 clove garlic minced
1/2 cup diced onion
1 can mild diced tomatoes and green chiles (10 oz. ) can drained
3/4 tsp. pepper
1/4 tsp. salt
12 large eggs beaten
1 small box white mushrooms, sliced
1/2 red or yellow pepper
1/2 bag fresh baby spinach-stems removed
1/2 cup crumbled garlic-herb feta cheese
Directions:
  • Preheat oven @ 350 heat oil in a 10 inch 2 inch deep oven proof non-stick skillet medium-high heat
  • Saute garlic, mushrooms, pepper and onion-1 minute
  • add spinach cook just till it begins to wilt
  • Add tomatoes/chiles
  • Cook 2-3 more minutes
  • Add eggs and sprinkle with cheese
  • Cook 3-5 minutes lifting edges of frittata with spatula and tilting pan so uncooked portion flows underneath
  • Bake in oven 12 minutes until set and lightly browned
  • Remove from oven let stand 5 minutes before sliding onto a large platter
  • Cut in 8 wedges
Other Options:
  • 1 cup cooked crumbled sausage that has been drained
  • bacon, cooked and drained
  • 1 cup peeled and chopped eggplant that has been sauteed 5 minutes
  • 1/2 cup chopped olives
  • cheddar cheese




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