Monday, May 30, 2011

Strawberry Pie

Strawberry Pie

1 cup flour
1 tablespoon sugar
1/2 cup butter or stick margarine

4 cups strawberries
1 cup sugar
3 tablespoons cornstarch

For crust: blend ingredients in a mixing bowl with pastry blender or with two knives. Press into an 8 inch pie pan. Bake at 425 degrees F for 15 minutes or until golden brown. Allow to cool at room temperature, about one hour.

For filling: Quarter 2 cups strawberries and cook with sugar and cornstarch in a 2 quart saucepan over low heat until juice is thick and clear, about 15 minutes. Let cool in refrigerator for about 30 minutes. Cut remaining strawberries in half and place in cooled crust. Pour cooked strawberries over all and refrigerate at least 2 hours before serving. Serves 6 to 8.

Sunday, May 8, 2011

Mother's Day Menu

This is the Mother's day menu my husband prepared for his mother and me last night.

Cold Cucumber Soup

2 lb. cucumber, peeled and seeded
1/3 cup diced yellow onion
1 cup low fat butter milk
1/2 cup plain fat free yogurt
pinch of coarse salt and dash of ground white pepper
1/3 cup finely diced radish
1/2 cup minced green onion

Finely dice enough cucumber to measure 1/3 cup; set aside. Chop remaining  cucumber and place in a blender or food processor with onion, buttermilk and yogurt. Process until smooth. Season with salt and pepper. Cover and chill in refrigerator 30 to 60 minutes.

Sprinkle each serving with diced cucumber, radish and green onion. Serves 4.

Baked Mahi Mahi

2, 6 oz. fillets mahi mahi
1/2 cup dry white wine
1/4 cup extra virgin olive oil
2 tablespoons soy sauce
2 tablespoons grated ginger
1 clove garlic, minced

Place fish in nonreactive dish. Combine remaining ingredients. Pour over fish, cover and refrigerate for 1 hour. Preheat oven to 400 F. Discard marinade. Place fish in a greased shallow baking pan. Bake for 15 to 20 minutes or until fish flakes easily with fork. Serves 3.

Rice Pilaf: prepare your favorite, my husband's has no written recipe

Serve rice in a radicchio leaf, place fish fillet over edge of rice for an attractive presentation.

Mango Sorbet Dessert

For each serving:

Place 1/2 cup diced peeled mango in bottom of desert bowl
1/2 cup mango sorbet
1/2 cup blackberries