April 18, 2008

• Weekly Photo Challenge – What’s Cooking?

  This week’s subject is suggested by Furtherthoughts

  What’s cooking?

  UPDATED BELOW WITH MORE PIE

  Y’know what’s cooking around here now?  Nothing.  Know who’s been cooking around here lately, since I’ve been sick?  Not me, and the kid doesn’t cook, so much as he nukes, if you know what I mean.  So I don’t have any fresh entries for this week’s challenge, but I did want to enter, and I had something in the archives.  It even more or less goes with the “fall colors” theme we had a couple of weeks ago.

  A few Halloweens ago, I posted the recipe for this

  gluten-free, sugar-free, no-cow’s-milk
  Body Part Pie
  Go ahead, follow the link, then follow the recipe.  Pie…yum.
  

  Late breaking food news:  I found another pie in the archives.  It’s not a pretty pie, but it is yummy and good for you, as pies go.
  
  …quick and easy, too, since I
  quit going for the flaky butter crust and switched to more healthful
  and easier to make crust with vegetable oil.  The essential fatty
  acids in the olive oil catalyze with the cholesterol in the eggs to
  produce better nervous system function instead of arterial plaque.

  
  Preheat the oven to 450 degrees Fahrenheit.
  
  
  
  Prepare the custard first:
  
  
  
  Beat together:
  
  2 cups milk (I use reconstituted non-fat dry milk if I don’t have enough goat milk for this.)
  
  3 eggs
  
  1/3 cup Splenda (or sugar, if you can handle its glycemic effect and the addictive qualities of it)
  
  1 tablespoon pure vanilla extract (ethyl vanillin is nasty, toxic stuff)
  
  1/4 teaspoon salt
  
  
  
  Set it aside while you make the crust.
  
  
  
  In a 9-inch pie pan, preferably a deep one, stir together with a fork:
  
  1/2 cup garbanzo and fava bean flour (The only source I’ve found for this is BobsRedMill.)
  
  1/2 cup sorghum flour
  
  1/2 teaspoon salt
  
  1/2 teaspoon xanthan gum (to hold it together – it will still be grainy and crumbly anyhow)
  
  
  
  When the dry ingredients are thoroughly mixed, whisk together:
  
  1/3 cup olive oil
  
  1 1/2 tablespoons cold milk
  
  
  
  Pour the liquid over the flours in the pie pan and mix lightly with a
  fork until all flour is moistened.  Then press the crust evenly
  over the sides and bottom of the pan.
  
  
  
  Prick the crust with a fork to release steam that would deform it, and
  bake at 450 degrees for “about ten minutes” (that’s what the old recipe
  says – 8 minutes works for me).
  
  
  
  Turn the oven heat down to 325 degrees F., and pull the rack out far
  enough to pour the custard mixture into the half-baked crust, then bake
  for another 35 minutes or so at 325.

  
  

   

  • 11:03 am
  • 21 Comments