Terry Ambrose

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Need a little couple’s dessert therapy? Try this Apple-Berry Crisp for two

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Apple Berry Crisp for two

Pie is a pretty awesome dessert. Right? The only problem is, a regular pie makes…well, a lot. And the crust gets super soggy after sitting in the fridge for a day or so. Cue the happy music because with this recipe for Apple-Berry Crisp for Two, there’s no need to suffer soggy pie crust again!

This recipe started out after I came across a recipe for pumpkin pie for two. Once we had that one down, we set our sights on a variation with a year-round theme. That meant ditching the crust and adding a crumble topping. Enter the individual Apple-Berry Crisp for Two recipe. They are little sweet tooth ninjas that will satisfy your sweet tooth and leave no trace of soggy crust behind.

Apple-Berry Crisp for Two

Pies, crumbles, and crisps are great for parties where there are lots of people, but what's a couple to do? Here's a great way for you and that special someone to have a perfectly sized apple-berry crisp for two.
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Course Dessert
Cuisine American

Ingredients
  

Crumb topping

  • 1/4 cup flour For gluten-free, use your favorite gluten-free flour
  • 1/8 tsp cinnamon
  • pinch of salt
  • 2 tbsp cold butter
  • 1/8 cup Gluten-free oatmeal
  • 1 tbsp sugar

Filling

  • 1 Granny Smith apple
  • 1 Gala or Golden Delicious apple
  • 3/4 cup frozen mixed berries or blueberries, thawed
  • 1/2 tbsp Lemon juice
  • 1/2 tbsp Lemon zest
  • 1/4 cup sugar
  • 1/2 tbsp corn starch
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • Pinch of allspice

Instructions
 

Topping

  • In a medium bowl, whisk together the flour, cinnamon and salt. Add the butter, rub the mixture between fingers until coarse crumbs form.
  • Toss with the oats and sugar and squeeze the crumble between your hands to form small clumps. Cover and chill for at least 20 minutes or up to 5 days.
  • While the crumb topping is chilling prepare the filling.
  • Preheat oven to 375 degrees

Filling

  • Peel, core and cut the apples into 1/4-in.-thick slices and then cut the slices in half.
  • In a medium saucepan, cook the apples with the sugar, zest, and lemon juice just until the apples begin to soften.
  • Add the berries and cornstarch to the saucepan, turn off the heat, and stir to mix thoroughly.
  • Add filling to two 5" ramekins or pie dishes
  • After the crumb topping has chilled, spoon over the filling, breaking up any very large pieces.
  • Bake at 375 degrees for 30 minutes or until topping is lightly golden and filling is bubbly.

Notes

This recipe is for two, but if you need more than just two desserts, double the recipe. You are only limited by how many pie dishes you have!
Keyword pie

Jamaican Curry Chicken and Potatoes — a one-pot delight

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Photo courtesy of New York Times

At Christmas, we invested in an All-Clad stainless steel turkey roaster. When we bought it, my thought was that it would get used periodically during the year to make large one-pan dinners. This Jamaican Curry Chicken and Potatoes recipe was the perfect opportunity to test out my theory. And, guess what? It worked! Like a charm. I was able to caramelize the onions, brown the chicken, and then cook the dish. The really great thing was that the pan not only handled the cooking well, but it was big enough so we had no worries about spillovers or anything like that! Loved it and ready to go again!

If you’d like to see more gluten-free recipes, click here.

Photo courtesy of New York Times

Jamaican Curry Chicken and Potatoes

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Ingredients
  

  • Chicken thighs
  • Kosher salt and black pepper
  • 2 tbsp olive oil plus more as needed
  • 1 large onion sliced
  • 4 garlic cloves minced
  • 2 tbsp Curry powder
  • 1 tbsp Chipotle peppers Buy a small can, use what you need, freeze the rest in a plastic baggie. Adds a nice depth of flavor.
  • 4 medium Yukon Gold or white potatoes washed and quartered
  • 1 to 2 quarts chicken stock reduce or add liquid depending on pot size
  • 1 dried bay leaf
  • 2 fresh thyme sprigs May substitute 1 tsp. dried thyme
  • 1/4 cup cornstarch

Instructions
 

  • Place chicken in a large bowl. Season chicken with the garlic powder, salt (depending on taste) and 1/2 teaspoon pepper, making sure the chicken is evenly coated. Let sit to come to room temperature.
  • Heat a deep Dutch oven or heavy pan over medium heat. Drizzle in the olive oil. Add sliced onions, season with salt and pepper. Using a wooden spoon, stir to combine, and cook until soft and fragrant, 3 to 4 minutes. Add garlic, stirring to keep the garlic from scorching, and cook for 30 seconds or until tender. Using a pair of tongs or a spoon, remove onions and garlic from the pan; set aside in a bowl.
  • If needed, add more oil to coat the bottom of the pan. Reduce the heat to medium. Add the room-temperature chicken to the pan, and sear chicken on both sides, in batches if necessary, until golden brown, about 7 to 8 minutes total.
  • Sprinkle curry powder over and around chicken. Let the spices bloom and toast until fragrant, about 2 minutes.
  • Add reserved onions and garlic to the pan. Add chipotle peppers and potatoes, and stir to evenly coat chicken and potatoes in spices.
  • Pour in chicken stock to nearly cover the chicken. Add the bay leaf and thyme sprigs. Bring to a simmer. Cover and cook for 30 minutes or until chicken is tender. Taste and adjust the curry powder, salt and pepper as needed.
  • In a small bowl, combine cornstarch with 1/4 cup water to form a slurry. Stir slurry in, about 1 tablespoon a time and bring back to a boil, adding more until desired thickness is reached. Retrieve bay leaf and thyme stems and discard.

Notes

For this recipe, you can use a combination of legs and thighs if you’d prefer. We use boneless, skinless chicken thighs to keep things simple, but mix-and-match to meet your taste! We ate most of the potatoes the first night, then served with mashed potatoes when we had leftovers.
Original recipe comes from cooking.nytimes.com https://cooking.nytimes.com/recipes/1021842-jamaican-curry-chicken-and-potatoes

Healthified Broccoli Cheddar Soup

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healthified broccoli cheddar soup
Original image from https://www.foodnetwork.com

I don’t know about you, but around our house, we’ve gone into winter soup mode. This Healthified Broccoli Cheddar Soup takes a bit of work, but it’s chock full of good-for-you broccoli and there’s less fat than in other recipes. If you’re looking for a tasty soup for a cold winter night that won’t break your calorie budget, this one might just be exactly what you want.

healthified broccoli cheddar soup

Healthified Broccoli Cheddar Soup

5 from 1 vote
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Course Soup

Ingredients
  

  • 1 bunch broccoli
  • 1 small onion finely chopped
  • 1 medium red-skinned potato diced
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium chicken or vegetable broth
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 tsp freshly grated nutmeg
  • 1 cup grated extra-sharp Cheddar
  • 1 tsp Worcestershire sauce
  • One 12-ounce can fat-free evaporated milk
  • 2 scallions thinly sliced

Instructions
 

  • Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
  • Saute the broccoli stems, onions and potatoes until softened (about 7 to 10 minutes).
  • Working quickly, add the flour and cook, stirring constantly, until lightly toasted, about 2 minutes.
  • Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
  • While simmering the broth, combine the reserved florets and 1/2 cup water in a small saucepan and bring to a boil. Cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes.
  • Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat.
  • Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.

Notes

This recipe requires you to work very quickly once you start cooking. Take your time getting all of the prep work done and make sure all of your ingredients are measured and ready-to-go. The original recipe and photo came from foodnetwork.com 
Keyword vegetarian

Coconut Matcha Pie from The Daring Kitchen

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Coconut Matcha Pie
A piece of green tea cake. One piece of matcha tea cake with cream frosting and mint leaf served on a white plate. Delicious dessert for tea or coffee time. Image courtesy of The Daring Kitchen.

Looks yummy, right? This Coconut Matcha Pie recipe was contributed by Ligia Lugo, who runs The Daring Kitchen blog. Her blog is focused on tasty, but healthy recipes and buying guides. Some of her reviews might be useful – even for this recipe. For example, in this review, you can find a selection of the best oven mitts on the market. Click here for an index for all my recipes.

This coconut matcha pie is prepared with the healthiest ingredients to give you the much-needed vitamins, fiber, minerals, and energy. Don’t forget the ingredients that bring out the real taste of a pie to give you an enjoyable munching experience.

Coconut and Matcha combination basically come together to tantalize your taste buds. The tropical sweetness is paired up with a combination of floral notes and some yummy toppings of your favorite flavor – tea powder, vanilla extract, and whipping cream.

Before you start, you should gather the necessary equipment such as an oven, oven mitt, bowl, and a pie pan. With everything in place, let’s get right into the recipe part. 

Ligia Lugo

Coconut Macha Pie

The flavors of coconut, macha, and lightly sweetened whipped cream come together in this unique dessert.
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Course Dessert

Ingredients
  

Pie Crust

  • 1 ¼ cup all-purpose flour
  • 8 tbsp unsalted butter
  • Pinch of Salt
  • 1 large egg
  • 2 tbsp confectioners sugar
  • 1 tbsp cornstarch
  • Flour to dust

Matcha Filling

  • 2 cups unsweetened coconut milk
  • 1 tsp vanilla essence or vanilla extract
  • 2 tbsp corn flour
  • ½ cup granulated sugar
  • 4 large egg yolks
  • 2 tbsp sifted matcha tea powder
  • ½ cup dried coconut flakes
  • 2 tbsp unsalted butter
  • Pinch of Salt

Coconut Topping

  • 1 cup heavy or whipping cream
  • 7 tbsp sifted confectioner’s sugar
  • 1 tsp matcha tea powder sifted
  • ½ tsp vanilla essence or vanilla extract
  • Additional matcha tea powder or coconut flakes for serving.

Instructions
 

Dough

  • Take a bowl and sift flour and sugar together. Take out cold butter from the refrigerator and with the help of your fingers mix flour and butter together till mixture becomes crumbly. Now add the egg and use your hands to incorporate it completely into the dough till it rolls up into a ball. The dough shouldn’t be too dry neither too sticky.
  • In order to get the perfect texture of the crust, make sure that the dough is flattened out and refrigerated for at least an hour before it is baked in the oven.
  • Now dust the surface on which you plan to roll out the dough with the help of a rolling pin. The rolled out dough should neither be too thick or too thin. With the help of your hands transfer the dough into the pie pan and make sure that the excess dough hanging out of the pan should be removed. Pop the pan in the refrigerator again for an hour as it will help add up to the flakiness of the pie crust.
  • Meanwhile preheat your oven at 200 degrees C. Cover the dough with foil or parchment paper and place red kidney beans on the top. Bake it blind for at least 20 minutes or till the dough is absolutely set.

Filling

  • Take unsweetened coconut milk in a pan and add vanilla essence. Bring it to a boil and let it simmer for at least 10 minutes. In a separate bowl, whisk egg yolks and sugar together till the mixture becomes pale yellow in color.
  • Add cornstarch in the yolk mixture and whisk it again till it is fully incorporated. Now slowly add the yolk mixture into the milk and whisk it rigorously while you are pouring it in so that the filling is not at all lumpy.
  • Let the mixture boil till it thickens. Make sure you are whisking it till the mixture becomes thick. Now remove the pan and stir in butter. Once the butter is completely dissolved and mixed into the mixture, add in coconut flakes and matcha tea powder.
  • Refrigerate the filling in the fridge, however, make sure that the top of the pan is covered properly to avoid the skin from forming on the top of the filling.

Topping

  • Beat the heavy or whipping cream till soft peaks form. Add in the confectioner sugar and matcha tea powder, while you’re beating it. Do not overbeat the cream as will start losing its consistency.

Assembling the Pie

  • Make sure the dough is cooled completely. Pour the matcha filling in the pie and refrigerate it again till it is set. Now spread the topping evenly on top of the filling with the help of a spoon. Add coconut flakes or matcha powder on top before serving.

Greek Penne and Chicken—a weeknight favorite

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Need a quick weeknight dish? This Greek Penne and Chicken recipe is one of our standbys because it’s easy to make in as little as twenty minutes, we almost always have the ingredients in the pantry, and it’s delicious!

Greek Penne and Chicken

Greek Penne and Chicken

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Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Cuisine Mediterranean
Servings 2 people

Ingredients
  

  • 1/2 16 oz pkg penne pasta 1 Tbsp Olive Oil
  • 1/4 cup chopped red onion minced
  • 1 clove garlic
  • 1/2 lb skinless, boneless chicken breast cut into bite-size pieces

Vegetables

  • 1/2 14 oz can artichoke hearts in water cut into large chunks
  • 1 tomato chopped
  • 1 1/2 tbsp chopped fresh parsley can also substitute 1 tsp. dried parsley
  • 1/2 tsp dried oregano
  • 1 tbsp lemon juice

Finish

  • 1/4 cup crumbled feta cheese ground black pepper to taste

Instructions
 

Preparation

  • Begin heating the pasta water. If it comes to a boil before finishing the preparation steps, just turn it off and cover with a lid.
  • Prepare the onion and garlic.
  • Cut the artichoke hearts and tomato and combine with the spices and lemon juice in a small bowl.
  • Dice the chicken and set aside.

Cooking

  • In a large pot with boiling salted water cook penne pasta according to package instructions. Drain.
  • Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
  • Reduce heat to medium-low. Add the artichoke hearts, chopped tomato, fresh parsley, lemon juice, and dried oregano. Stir to combine, the add the drained penne pasta. Cook until heated through, about 2 to 3 minutes.
  • Add feta cheese and mix. Don't let cheese melt too much Season with salt (optional) and ground black pepper. Serve warm.

Notes

During the summer or when I’m in a hurry, I barbecue the chicken in advance. The night I’m making the dish, I dice it and heat it with the sautéed onion and garlic for a minute or two. Recipe courtesy of allrecipes.com.
Keyword pasta

Hawaiian Potato-Mac Salad for a taste of the islands

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Hawaiian Potato-Mac Salad
This is a delicious dish for those hot summer days when you’d love a taste of the islands, but just can’t get away.

On these hot summer days, I’d love to hop on a jet and fly to Hawaii. But, given that Hawaii’s basically closed to tourists, I’ve got to settle for second best. A Hawaiian Potato-Mac Salad with gentle hints of curry, cool vegetables, and a blend of macaroni and potatoes sure to please any island-lovers palate!

Hawaiian Potato-Mac Salad

On those hot summer days when you'd love a taste of the islands, but just can't get away, look no further than this Hawaiian Potato-Mac Salad.
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Prep Time 30 mins
Cook Time 30 mins
Course Salad, Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 4 large potatoes We prefer red potatoes because of their texture. However, you can substitute any other type of potato and adjust the cooking time.
  • 3/4 cup elbow macaroni
  • 2 hard-boiled eggs
  • 1 shredded/grated carrot
  • 3/4 cup mayonnaise
  • 1 tsp. rice vinegar
  • 1/2 tsp. curry powder
  • 1/2 tsp. celery seed
  • salt and pepper to taste
  • 1/2 cup frozen peas cooked and drained 1 green onion, finely sliced

Instructions
 

  • Wash and rinse 4 large red potatoes, place in a pot and cover with water. Cover the pan and bring the water to a boil.
  • Boil potatoes for about 20-40 minutes. (Check doneness with a metal cake tester or a turkey lacer.) For small potatoes, begin checking around 20 minutes. For larger, at about 30 minutes. When potatoes are done, chill for at least 3 hours.
  • Cook macaroni according to package directions while potatoes are cooking, then drain and chill for at least 3 hours.
  • Place two eggs in a small pot and cover with 1” of water. Bring water to a boil. Lower the heat when the water comes to a boil for about 2 minutes. Then turn off the heat and let the eggs sit for another 10 minutes.
  • Cook and drain the frozen peas. Cool and set aside.
  • Cube the potatoes when they are chilled. This will prevent them from breaking apart.
  • Whisk together the mayonnaise, vinegar, curry powder, celery seed, salt, and pepper in a bowl.
  • Combine all ingredients in a large serving bowl and enjoy!

Notes

This recipe can be made to be gluten-free or not, depending upon your needs. Simply substitute gluten-free versions of the pasta and mayonnaise. Especially if you’re using gluten-free pasta, it’s important to make sure the pasta is done. I was recently told by one of my readers that she had Chinese-Hawaiian neighbor who once told her, “cook da mac til it fat.” Wise words if you don’t like hard pasta!
Keyword Easy, pasta, vegetarian

Like this recipe? Take a look at last month’s Weeknight Pasta & Roasted Veggies