Posted in Appetizer, Dessert, Fish, Pasta, Recipe Round Up, tagged berries, chocolate, fava beans, graham crackers, light, marshmallows, mint, no-cook, pasta, pecorino, pesto, pie, recipes, s'mores, salmon, spring, tomatoes on April 16, 2012|
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Spring is definitively here, and maybe we’re already into summer with temperatures hitting close to 90 degrees today. It’s time for some no-cook or quick cooking recipes so that I don’t overheat the apartment with the stove. One of my favorites from the cleanse earlier this year was this salmon with pepita pesto. The pesto is really quick and just requires a food processor, and the salmon cooks in less than 10 minutes. It’s delicious and very healthy…perfect for a day like today!
This wonderful fava bean and pecorino salad with mint would pair nicely with the salmon, and it’s a light and refreshing salad for warm days.
A quick and simple pasta is also a good bet when I want dinner in 10 minutes. This spaghetti with cherry tomatoes tastes like spring, with the first good tomatoes of the season. Cherry tomatoes usually have more flavor early in the season than other tomatoes, and when you can get delicious ones, the simplest recipes will show them off the best.
A spring menu would not be complete without a fruit dessert, and this berry pie is so quick and easy. No need to have the oven on as long as you would for a crisp or regular fruit pie, this flavorful pie is one of my summer night favorites!
And if you absolutely need some chocolate, these broiler s’mores are done in 2-3 minutes and you’ll wish you made more!
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Posted in Dessert, M&M Favorites, Vegetarian, tagged butter, condensed milk, egg, graham crackers, key lime, pie, powdered sugar, recipe, Sugar, whipped cream, zest on March 29, 2012|
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I’ve had two really memorable and fantastic vacations to the Florida Keys, thanks to the suggestion of an old friend and coworker who loves the Keys. As soon as we go over the bridge leaving Miami and enter the Keys, life seems to slow down and everything seems right. We stop for some fish tacos and a landshark, and vacation has started. A slice of this key lime pie and I’m back there, fresh off a boat from a day of fishing and watching the sunset while some paddle surfers float by.
Key Lime Pie
1 package of graham crackers (1/3 of a 1 pound box)
5 tablespoons melted unsalted butter
1/3 cup sugar
3 egg yolks
2/3 cup key lime juice, freshly squeezed
zest from the key limes
1 can condensed milk (14 ounces)
1 cup heavy cream, very cold
3 tablespoons powdered sugar
1 key lime, sliced for garnish
Combine the graham crackers, melted butter, and sugar in a food processor and process until it’s the consistency of wet sand. Butter a 9 inch pie pan and pour the graham crackers into the crust. Press down so that it creates one even layer and goes up the sides of the pan. Bake at 350 degrees for 8 minutes.
Beat the egg yolks and lime zest together in a bowl with an electric mixer for a couple minutes until frothy. Add the condensed milk and beat together. Lower the speed and add the key lime juice, beating until just combined. Pour the mixture into the cooled pie shell and return to the oven for 10 minutes or until set. Let cool and then refrigerate for at least an hour.
Beat the cream with the powdered sugar until it’s in stiff peaks. Decorate the top with as much whipped cream as you like. Garnish with some key lime slices.
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