Culinary Kids with Vee #2

Garden to table! Let us visit Asia, if you dare!

Gardening can be so fun from your back yard or the Farmer’s Market.

Let me introduce you to an Asian style salad.


Rinse and towel dry baby spinach about 6 cups.
15 ounce can of mandarin oranges
sliced red onion or scallions cut into 1 inch pieces
1/2 of a red bell pepper
diced water chestnuts

For the dressing:
combine 1 tablespoon of sesame oil
3 tablespoons of canola oil
2 teaspoons of Dijon mustard
juice of half a lemon
tablespoon of honey
a splash of water.
At the very end add 2 teaspoons of toasted sesame seeds to the dressing.
For a little bit if texture, add chow mein noodles to the top of salad.

I promise you, it is so good!

Cocount Cream Pie with Whipped Topping

Mother’s Day Coconut Cream Pie

Cocount Cream Pie with Whipped Topping

I’ve tried several coconut cream pie recipes and this one I like the most. Very light, not at all heavy. It was easy to make, the toasted coconuts is what gave this pie great flavor. I made this for my mom last month. My dad love it. It did not last 2 days. I will be making this again for Mother’s Day, probably 2 pies.

INGREDIENTS:
3 cups half and half   •   3/4 cup of sugar   •   1/4 tsp. salt   •   1 tsp vanilla extract   •  1 cup sweetened coconut flakes   •  1/2 cup of flour   •   2 eggs beaten  •   9 inch Pillsbury pie shell

Fork holes in Pillsbury Pie DoughPillsbury Pie Shelled browned with Temptaions deep dish

FOLLOW Pillsbury pie shell baking instructions and let cool.

Sweet Coconut flakes baking in the ovenToasted Coconut

PREHEAT OVEN TO 350 degrees F.  Spread coconut on baking sheet, bake 5 minutes until golden brown, stirring occasionally.

Cocount Pie Filling coming to a boil

In a medium saucepan, combine half and half, eggs, flour, salt and sugar and mix well. Bring mixture to a boil, stir constantly and reduce to low heat. Remove from heat and add 3/4 cup of the toasted coconuts and then add vanilla extract. Stir combining all ingredients. The remaining coconuts will be used to top the pie.

Toasted Coconut Custard Pie Filling

Pour the filling into the pie shell and chill until the pie firms ( 4 hours or overnight ). Top pie with whipped topping or cool whip, use the remaining coconuts to garnish pie.

salsa on top of a blue cheese burger

Culinary Kids with Vee #1

 Garden to Plate Mexican Style! Let us make salsa!

Vee Law, one of our Culinary Kids instructors, has provided us with a simple and delicious recipe, that you must try at home.

Cilantro, tomatoes, jalapeno, onion and lime

All you need is:
• 3 roma tomatoes
• 1 small red onion
• 1 jalapeno dice seeds out
• 1 fourth cup of cilantro
• salt and pepper to taste
• and the juice of one lime!

tomatoes and onionChop and dice all ingredients

salsa ingredients in a bowlstir all the ingredients and let it marinate over night for best flavor.

salsa on top of a jalapeno cheese burgerWe topped a jalapeno burger with the salsa, it was delicious.

salsa, tortilla chips and hamburgerNot only can you top this on tacos, and nachos, this is awesome on grilled chicken.

apple cider baked donut holes

Apple Cider Baked Donut Holes

Saw these yummy’s at Cooking and Beer, now that Fall is a few weeks away,
I have to give these a try.

apple cider baked donut holes

apple cider baked donut holes

There’s just something about waltzing through an apple orchard, where each and every sweet bite is just in arms reach. Oh, and the baskets. The baskets….

Apple Cider Baked Donut Holes.

heart on apple

Love the food you cook

Culinary Kids Tips by Vee #1

heart on apple

You know I always say that food and love go together!
No matter what dish you cook, just make sure you loved it!
If you can only cook breakfast then let it be the best breakfast food ever!
Cook for that special someone; or just treat YOU to a gr8 meal!

rhubarb sage tastefood

Rhubarb Compote with Lemon and Sage

Looking forward to garden season.

TasteFood

rhubarb sage tastefood

They say what grows together goes together and that certainly applies to this springtime compote. Green rhubarb stalks, flowering sage leaves and spring lemons comprised the latest bag of loot I came home with from the farmers’ market. The green rhubarb was stunning, it’s puckery astringency melding beautifully with bright citrus and, yes, sage leaves. Serve this compote straight as it is or add a drizzle of heavy cream. Vanilla ice cream wouldn’t be bad either.

Rhubarb Compote with Lemon and Sage

Serves – 2 to 3 (or never enough depending whom you ask)

1 1/2 pounds rhubarb, cut into 1/2-inch pieces
3/4 cup sugar
2 to 3 fresh sage leaves
2 tablespoons fresh lemon juice
Finely grated lemon zest for garnish

Combine the rhubarb, sugar and sage in a medium saucepan. Cook over medium heat, stirring frequently, until the sugar begins to dissolve. Cover and simmer over low heat until…

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