food – Page 26 – Girl Who Would be KING on Life, Style and INSPIRATION.

Key Lime Pie

KEY LIME PIE

I don’t know where the term “easy as pie” comes from because as a rule the crusts are never so easy to make (still working on it) – only the fillings. I think you`ll find this one surprisingly simple and one of the best tasting.

I picked up a basic recipe in Key West Florida – the birthplace of “key limes” but made it my own. While key limes are always the best to use they’re a pain to juice and you can’t get the exact same ones here. Substitute using Persian or regular limes. They’re less acidic so the recipe is adjusted for taste. Approx 6 large and a couple more for optional garnish.

Recipe:

Graham Cracker Crust: ¾ cup of graham cracker crumbs, 2 Tbsp. of melted butter and 1 Tbsp. of sugar. Mix together in the bottom of a 9” pyrex pie plate. Pat down and refrigerate. (this is the same crust used for making new york cheesecake).

Filling: 5 oz of lime juice (if you like it less tart then use 4 oz.) 1 can (14 oz.) of sweetened condensed milk 4 egg yolks Grate zest from limes and reserve

With electric mixer combine milk and eggs, then slowly add juice and some of the zest. Mix thoroughly.

Pour over top of the graham cracker crust. Bake at 350 for about 20 minutes. Refrigerate. Usually best made the night before.

Top with meringue (made with the leftover egg whites) while filling is hot or with whipped cream when cold. Top either with grated lime zest and decorate with sliced limes and some fruit for appearance sake.

**TIP: Did you know that you can freeze limes? First zest them and freeze the zest in a separate container so you can use it when you need it.

If you make it let me know how it turns out.

FUN

B Well – time to spice things up!

In the kitchen that is…with the healing properties of spices!

Fall is here and winter is right around the corner so we all need to avoid getting colds. Spices can help us from getting sick.

If you’re anything like me then you love to cook and eat ethnic foods. Thai, Italian, Indian and Mexican to name just a few. For Chinese and Japanese we tend to mostly eat out but you can create some great little dishes at home (more in an upcoming recipe post). It’s fun to experiment.

By Drs. Mehmet Oz & Michael Roizen

WHAT DO SPICY INDIAN CURRY, ZESTY ITALIAN PESTO AND MEXICO’S RICH CHOCOLATE MOLE SAUCE HAVE IN COMMON? For starters they sure get your taste buds dancing. But they do a lot more than that.

Tasty ethnic cuisine all-stars like these deliver a heap of phytonutrients that make you younger by avoiding cancer, heart disease, high blood sugar, dementia and more. Time to visit ethnic street fairs and make creative use out of the herbs and spices hiding in your kitchen cabinet.

Don’t just eat ethnic sometimes – you can sprinkle more of this good stuff on the foods you eat every day. Think outside the box, as Dr. Mike does. He dusts steamed broccoli with cinnamon and spreads bright yellow-mustard (a great source of the super healthy spice tumeric) on everything from celery to grilled salmon.

Giving your spice rack a workout ranks up there with eating fruit and veggies as “brilliant.”

Take Oregano. Prized in Italian and Greek cuisine, these tasty little leaves boast 30 times more polyphenols than potatoes, 12 times more than oranges and four times more than that powerful antioxidant called blueberries. Even a pinch of this herb packs a wallop. A tablespoon of fresh oregano’s got as much antioxidant power as a medium size apple.

There are others too numerous to mention in this blog but try Tumeric, Cinnamon, Ginger, Garlic and Rosemary for starters. They are super-spices!

Our lesson? Spice things up with whatever you’re cooking tonight.

*Useful tips: try adding a touch of cinnamon to your coffee in the morning

**Of course to really spice things up you can always wear lingerie while cooking.

While we’re on the subject of health: WHO DOESN’T WANT MORE HAPPINESS?

For the foremost up to the minute health information listen to “Transforming Health” with host Brad King – live every Wednesday noon (pacific time) and 3:00 p.m. (EST) for the best interviews with leading health professionals in their respective fields. All on Voice America.com – the leader in internet media. Learn to double your happiness at:

http://www.voiceamerica.com/episode/64054/double-your-happiness-learn-keys-to-double-your-happiness-no-matter-what-curve-balls-life-throws

Food + Drink

Fab Flatbread – if you build it they will love it.

FABULOUS FLATBREAD

Flatbread out of oven — Thin crust flatbread is healthy too

There is no actual recipe in making these delectable tasting appetizers. Much like a pizza you can put whatever topping you want.

The trick is getting a thin crust bread or even pita for that matter to start with.

Begin by painting on a thin base layer of either tomato or pesto sauce and build it from there.

Flatbread served — Cut into wedges, squares or triangles for serving.

Here are a few recent examples of vegetarian ones I’ve made – both delicious. Remember there are No Rules.

Pesto: Pesto sauce (use store bought if you don’t have fresh), sundried tomatoes, fresh basil, artichoke hearts, roasted garlic, parmesan, chilli peppers, lemon zest and olive oil.

Greek: strained tomato puree, thinly sliced onion, pitted kalamata olives, fresh spinach, fresh tomatoes, sprinkling of pinenuts, feta, dried oregano and olive oil.

Have fun making them and then receiving lots of compliments.