Recipe – Page 3 – SV Blue Sky

NO BAKE BLUEBERRY PIE

This recipe is for an open face blueberry pie with filling that is not baked.

It’s rare for me to bake a pie because it just seems like so much work. However, when you use a premade crust, such as Pillsbury Pie Crust, and fill it with no baked goodness you get a delicious summer pie. With blueberry season in full bloom, so to speak, I had to try this. It was a hit and I’ve made it twice. It’s a must try for anyone who loves blueberries.

I’m sure you could make it with other berries too with a little experimenting. If you want to make it vegan, there are a lot of vegan no bake pie crusts online, so I’ll try one of these next time or I may just put the filling into small serving size mason jars for a nice pudding type dessert. Thanks Linda (sv Sapphire) for the recipe.

Ingredients:
3 pints (6 cups) fresh blueberries, washed, rinsed, and drained
1 lemon, grated rind and juice
2/3 cup sugar (original recipe calls for 1 cup, but I’ve reduced it and it still tastes plenty sweet)
3 TBSP cornstarch
pinch salt
1 cup water
1 TBSP butter (I use vegan butter)
1 unbaked 9” pie shell

Directions:
-Bake the pie shell according to package directions
-Mix sugar, cornstarch, and water in a pot. Add 1 ½ cups of blueberries with the lemon zest and juice. Cook over medium heat, stirring constantly until thickened and the color is a deep purple. Remove from heat and stir in the butter. Let cool (I stir a few times while it’s cooling to keep it from setting up). Cool at least 30 minutes or until there is no longer steam coming from it when stirred.
-When cooled, fold in remaining blueberries and pour into the baked and cooled pie shell. Refrigerate approximately 2 hours, or until set. I let mine set overnight.
-Slice and enjoy.

Enjoyed fabulous blueberry pie, recipe courtesy of Linda Knowles

GLUTEN FREE CRACKERS

I started to feel frustrated with store bought crackers. They always seem to have too much fat or bad stuff in them and if they are ‘gluten free’, they are expensive. I did some research on line and found this recipe on the ohsheglows.com blog. I was busy making granola and had the oven hot, so mixed up a batch of these to pop in the oven when the granola was done. They were super easy to and delish with a little olive tapenade. I had to stop myself from eating the whole batch.

Ingredients:
½ cup brown rice flour
¾ cup almond flour
2 TBSP nutritional yeast
¼ tsp garlic powder
½ tsp kosher salt (I only had sea salt, so used that)
½ tsp dried thyme
½ tsp dried rosemary
Scant ¼ tsp baking soda
2 TBSP sesame seeds
¼ cup water
½ tsp olive oil

Directions
-Preheat oven to 350 and prepare baking sheet with parchment paper (or use a silicone baking sheet)
-Mix together dried ingredients in a medium sized bowl
-Add water and olive oil and kneed/press together with hands until it forms a ball
-Place ball on parchment or mat and roll with a rolling pin until 1/8” thick. Sprinkle with salt if desired (I put some Himalayan salt on top and slightly pressed it into the dough so it wouldn’t fall off)
-Bake for 18-20 minutes or until slightly golden and crisp (mine got crisp more than golden)
-Let cool 10 minutes and store in an air tight container (or serve them at your next sundowner get together)

SUE’S SWEET SLAW

My sister-in-law, Sue, used to make a slaw that was the first cold slaw I ever tasted that I liked. I remember asking her for the recipe, but she was likely already in early stages of Alzheimer’s at the time and she couldn’t tell me what was in it. So over the years I’ve looked for recipes that came close to matching it and finally found one that came close and I’ve been tweaking it ever since. Here’s what I came up with so I’ve named it after Sue.

INGREDIENTS
2 cups green cabbage, chopped (approx. 1/4 of a medium cabbage)
2 cups red cabbage, chopped
2-3 carrots, julienned and chopped
1 granny smith apple, cored and chopped into 1 inch thin sticks (peel if desired)
1/4-1/2 cup dried cranberries or raisins
2-3 TBSP Veganaise (or mayo of choice), to taste
1 lemon, juiced

DIRECTIONS
Mix all ingredients together in a large bowl, mix well, adding additional mayo to taste. Refrigerate for at least 1 hour and serve.

CURRY QUINOA

This recipe is so delicious we make it on a weekly basis. It’s good for lunch or dinner and leftovers are good cold. The original recipe called for it to be made with kale, but I prefer the flavour of spinach. Paul adds feta cheese to his portion. What I like about this recipe is while the quinoa is cooking you can do all the chopping. This recipe comes together in under 30 minutes.

Ingredients:
1 (14 oz) can unsweetened coconut milk
1/3 cup water
1 cup quinoa (white is best)
1 tsp garlic, minced (1 clove)
1 tsp ground ginger
1 tsp turmeric
1/2 TBSP curry powder
1/2 tsp ground cardamom
1/2 TBSP chili powder
salt and pepper to taste
1/4 cup raisins, chopped
1/4 cup dried cranberries, chopped
3 green onions, sliced finely
3/4 cup cherry or grape tomatoes, quartered
1/2 bag spinach leaves, chopped
feta cheese (optional)

Directions:
-In a large pot warm coconut milk over medium heat, stir in ground ginger, turmeric, curry powder, cardamom, garlic, chili powder, salt and pepper. Stir for 1-2 minutes until spices are well blended into the milk.
-Add water and quinoa, bring to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes, remove from heat and let rest for 5 more minutes.
-While quinoa is cooking quarter the tomatoes, chop the spinach, green onions, raisins and cranberries.
-Fluff the quinoa and add the tomatoes, spinach, green onions, raisins and cranberries and mix well. Serve immediately (top with feta cheese if you like).

ROTINI WITH ARTICHOKES, WALNUTS & OLIVES

The flavours in this dish burst in your mouth. I like to make this dish ahead and serve cold, but it is just as delicious hot. To make this gluten free, use any gluten free pasta. Our friends enjoyed this dish with us on a recent visit to Blue Sky while in Guadeloupe. Here’s the recipe Laurie. Enjoy and thanks for bringing the Red Lentil Rotini, it was delicious in this dish.

Ingredients:
12 oz. Rotini or other bite sized pasta
5 cloves garlic, minced
½ cup chopped walnuts
1 (14 oz.) can artichoke hearts, drained, rinsed and chopped
¼ cup pitted Kalamata olives, chopped
¼ or less cup oil-packed sundried tomatoes, chopped
¼ cup quartered grape tomatoes
½ tsp salt
½ tsp red pepper flakes
¼ tsp ground black pepper
3 tablespoons dry white wine
½ cup vegetable broth
2 TBSP minced fresh parsley or basil

Directions:
-Cook pasta according to package directions, approximately 10 minutes, drain and rinse
-Heat oil in skillet over medium heat, add garlic & red pepper flakes. Cook until fragrant, approx. 1 minute
-Stir in walnuts, artichokes, olives, tomatoes, salt and white wine.
-Add broth and simmer to blend flavors, approx. 2 minutes.
-Add the cooked pasta to sauce and mix well. Adjust seasonings and add parsley/basil and let cook another few minutes to allow flavors to blend into the pasta.
-Serve immediately or store in an airtight container and refrigerate until ready to serve cold.