Monday, August 17, 2015

Deep Dish Triple Cherry Pie


1 1/4 cups sugar
1/4 c. cornstarch
1/4 t. salt
1 T. butter, softened
1 jar tart dark cherries, drained
1 jar red cherries (see NOTE below)
1 jar bing cherries, (NOTE: reserve all liquid plus enough from red cherries for 1/2 cup juice)
1/4 t. cinnamon
1/4 t. almond extract
2 t. lemon juice
1 pastry for double crust 9 inch pie


1. Preheat oven to 400
2. Drain cherries, reserving 1/2 cup juice as noted
3. Combine sugar, cornstarch flour and salt
4. Combine cherry juice, vanilla and lemon juice
5. Add to dry ingredients, mixing well
6. Add cherries and mix well again
7. Add butter and let stand for 15 minutes
8. Pour cherry mixture into pie crust and finish top with lattice crust
9. Bake for 50-55 minutes until golden and bubbly

Wednesday, February 18, 2015

Miso Healing Bowl Soup


3 Tablespoons grapeseed oil
1 red onion, sliced thin
2 cloves garlic, minced
2 - 32 oz. cartons of chicken stock
2 Tablespoons Miso paste (red)
1 bunch broccoli or broccolini rabe, cut into small pieces
4 large carrots, peeled and sliced thin
2 in. piece of fresh ginger, sliced thin
1 bunch sunflower sprouts
8 oz. shitake mushrooms, stems removed and sliced thin
2 boneless chicken breasts, cooked and diced
1 large bunch purple kale

1 can water chestnuts, optional
1/4 teaspoon red pepper flakes

(I used all organic ingredients, but you don't have to.)


Saute' garlic and onions in hot oil until fragrant, but not thoroughly cooked. Set aside.
Place chicken stock in large pot and bring to a boil.
Add Miso paste and ginger. Stir to dissolve.
Add broccoli, carrots, onions and garlic. Cook on medium heat for 10 minutes.
Add remaining ingredients.
Stir well and cook for 5 - 10 minutes.

Serve hot as is, or over rice. You could even add rice noodles, if desired.

Posted by Debi

Thursday, January 8, 2015

White Chicken Chili


1 T. olive oil
1 large onion, diced
4 cloves minced garlic
8 oz. green chilis (2 cans)
1 1/2 T. cumin
1 1/2 t. oregano
1/2 t. cloves
1/2 t. cayenne pepper
3 - 15 oz. cans chicken broth
3 cans great northern beans, drained
2 lbs. cooked, chopped chicken
3 oz. cream cheese


Saute garlic and onion until fragrant, not browned.

Add spices and chilis, then pour in broth.

Simmer uncovered for 30 minutes.

Add chicken and beans. Simmer covered for one (1) hour.

Just before serving, remove one cup broth and stir with cream cheese until smooth.

Pour cream cheese mixture back into chili and serve hot.

Top with sour cream, cilantro and shredded cheese, if desired.

Recipe from Missi J.

Posted by Debi

Photo Credit: (This isn't a picture of the actual recipe, but it looks like it.) :-)