The Dish: Peg’s Frozen Peanut Butter Pie
Submitted by Brad McCoy
Nostalgia: A sentimental longing or wistful affection for the past, typically for a period or place with happy associations. Or when enjoying my mother’s Frozen Peanut Butter Pie on a hot summer evening in Northeast Ohio as a kid. My mother was an exceptional cook/baker but when she whipped this up, literally, even the neighborhood kids would get jealous. I will definitely make this with my daughter Burke when she’s a little older. But for right now, it’s time to share it with you and your family. Super simple with just 4 ingredients!!
Ingredients
- 1 qt of vanilla ice cream, softened
- 1/2 cup chunky peanut butter (peanut allergy – substitute caramel or a different flavored ice cream)
- 1/2 cup Cool Whip
- 1 graham cracker pie crust (regular or chocolate), save plastic lid
- Chocolate syrup or hot fudge for drizzle
Method
Mix the first 3 ingredients into a large mixer bowl. Make sure it comes to a silky smooth texture. Then pour into graham cracker crust. Smooth it out. Then place plastic lid back on top. Pinch the sides tightly all the way around and set in freezer for 8 hours. Slice and serve with some chocolate drizzle on top.
Best if made in the morning and served in the evening. My mom calls it a “tasty treat for summertime!”
The Dish: Saag Paneer
Submitted by Nish Dusara
A Vegetarian dish that consists of paneer (Indian cottage cheese) and a creamed spinach sauce.
Ingredients
- 10 oz of paneer, cut in cubes
- 3 cups spinach, chopped
- 2 tbsp olive oil
- 1/2 tsp fenugreek seeds
- 1 medium onion, chopped
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 2 plum tomatoes, chopped
- 1 tbsp turmeric
- 1 tbsp green chilies paste
- 1 tbsp cumin/coriander powder
- 1/2 cup heavy whipping cream
Method
Warm oil. Add fenugreek seeds. Add onion chopped. Cook for 2 to 3 minutes. Add garlic. Add ginger. Add green chilies. Add chopped tomatoes. Cook for 2 to 3 minutes. Add turmeric. Add cumin/cilantro powder. Add spinach. Add paneer. Add salt to taste. Cook on medium heat for 2 to 3 minutes. Add heavy whipping cream. Cook for a few minutes. Serve with love.
The Dish: Rosemary Goat Cheese Rack of Lamb
Submitted by Kristie Wilcox
Ingredients
- Lamb frenched rib rack
- Goat cheese
- 8 full sprigs rosemary
- 8 full sprigs thyme
- 8 full sprigs oregano
- Fresh garlic
- 4 tbsp olive oil
- 2 tbsp butter
- Salt, pepper, onion powder to taste
Method
Remove your rack of lamb from the packaging and let it relax while preparing your rub. Mince your fresh garlic into small pieces. Finely chop your fresh rosemary, oregano and thyme. Combine your garlic, freshly cut herbs and 2 tbsp olive oil.
If you do not like fat, then this is a MUST step you will not want to miss. Take a good look at your lamb. Notice a white/pinkish layer of fat coating the lamb. This is easily removable! With your hands, pull up on the layer of fat; it will want to detach itself. Make sure to evenly lift the area without too much effort. Cut and discard.
Seasoning the rack of lamb with your fresh rub mixture, add your butter/olive oil to a pan with the sprigs of thyme, oregano and rosemary on medium to high heat. Add your rack of lamb. Allow about 4 minutes to each side until browned or until desired color.
Remove pan from heat. Place the rack on a (wooden) cutting board to rest. This is a great time to prepare your quarter sized rosemary goat cheese balls.
After you’re done preparing your goat cheese balls, turn your rack of lamb so it is upside down on your cutting board. Carefully find each knuckle on the rack before slicing. Begin to slice the rack at each knuckle giving you a “lollipop” lamb chop. Bring the same pan to a medium-high heat again (add a tbsp of butter if needed) then replace each lollipop back to the pan, lightly searing each side.
Final step after searing both sides of your lollipop: add your rosemary goat cheese balls and remove back to the cutting board to rest. Bon appetit! Enjoy!
The Drink: Royal Blue Cocktail
Submitted by Nish Dusara
Time to head to the beach for some sun and fun. This drink is definitely a winner!
Ingredients
- 3 oz Blue Curaçao
- 1.5 oz lime juice, freshly squeezed
- Ice cold club soda
Method
Mix the ingredients and pour into a chilled cocktail glass. Enjoy!
The Dish: Eat Me Guilt Free’s Croutons
Submitted by Cristie Besu
Ingredients
- 1 loaf of Eat Me Guilt Free protein bread
- ¾ cup olive oil
- ½ tsp Himalayan salt
- ½ cup fresh basil, chopped
- ½ cup fresh oregano, chopped
- Pepper to taste
Method
cut the bread slices long ways into 4–5 long slices and then into squares by chopping in the other direction. Preheat the oven to 375. Mix the olive oil, chopped basil and oregano into a glass Pyrex and add salt and pepper to taste. Place the bread squares in a large mixing bowl. Pour the olive oil and herb mixture over the bread squares as you toss them to coat them evenly.
Place the squares on a large baking sheet in a single layer. Bake them for 10 minutes or to desired crunchiness.
Store your unused croutons in the refrigerator in a Ziplock bag; they can be used for 10–14 days. Enjoy your protein croutons on top of salads or vegetable soups!
The Dish: Garden Gazpacho
Submitted by Sarah Lorigan
A light and refreshing spring soup! This creamy blend of fresh garden veggies and herbs is perfect for an outdoor brunch. Serve chilled and top with a coconut – green pea coulis.
Ingredients
For the Green Pea Coulis
- 1 cup of peas (fresh or canned)
- ½ cup canned coconut milk
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt and pepper to taste
For the Gazpacho
- 4 whole medium size beets
- ½ cup sweet onion, diced
- 3 garlic gloves, whole
- 1 cucumber, diced
- ¼ cup dill, chopped
- 1 tbsp sherry vinegar
- 1 tsp black pepper
- 1 tsp salt
Method
Place beets in a large pot and cover with water. Bring to a boil. Turn the heat down to simmer until the beets are fork tender, about 45-60 minutes. Set beets and liquid aside and let cool completely. Prepare the coulis while beets are cooling by pureeing all of the ingredients together in a small bowl; set aside. Cut off the ends of the beets and peel off the skin. Cut the peeled beets into chunks and put in a blender. Add 2 cups of the cooled cooking liquid to the blender along with all other ingredients. Blend until all ingredients are combined; the mixture will be thick and smooth. Transfer mixture into the refrigerator to chill before serving. Drizzle with green pea coulis and garnish as desired. Enjoy!
The Dish: Tofu Bhurji
Submitted by Nish Dusara
Indian style scrambled tofu. A quick and easy recipe that is perfect for breakfast or brunch.
Ingredients
- 200 grams of tofu, scrambled
- 1 1/2 tbsp oil
- 1/2 tsp cumin seeds
- 1 medium onion, chopped
- 2 plum tomatoes, chopped
- 1 tsp turmeric
- 1 tsp red chili powder
- 1 tsp cumin-coriander powder
- 1/2 inch ginger, finely chopped
- Salt to taste
- Black pepper
Method
Warm oil on medium heat. Add cumin seeds. Add chopped onions. Cook for 4 to 5 minutes. Add ginger. Add tomatoes. Add turmeric. Add red chili powder. Add salt. Add cumin-coriander powder. Stir and cook for about 5 minutes on low medium heat. Add scrambled tofu. Sprinkle a little black pepper. Cook for 4 to 5 minutes on low heat. Garnish with cilantro. Serve hot and enjoy.
