POTS AND PANS CITY BLOG

Hearty soups like this one can be used as a total meal.  Thick and chunky with lots of meat and vegetables, you only need to serve this soup with a crusty loaf of bread to receive rave reviews. 

• 3-4 beefy soup bones
• 1 small steak or ¼ lb. stewing beef, cut into cubes
• 2-3 onions, chopped
• 2 stalks celery, chopped
• 3-4 carrots, peeled and sliced
• 3 medium potatoes, peeled and cubed
• 6 cups water
• 1 can diced tomatoes
• 3 beef bouillon packets
• Salt and pepper
• 1 tsp. dried basil
• 1 tsp. minced garlic
• 1 tsp. dried thyme
• Dash of Worcestershire sauce
• 1 TSBP. Cooking oil
• ½ cup frozen corn
• ½ cup frozen peas
• 3 cups chopped fresh spinach
• 1 cup medium flat egg noodles

In a large stock pot, heat oil and brown meat cubes.  Add water. Bring to a boil and skim liquid of fat.

Reduce heat and add all remaining ingredients, except corn, peas, spinach and noodles.  Simmer, covered for approximately 2-3 hours. 

Add egg noodles, corn and peas, and cook for another 15 minutes.  Stir in spinach and cook for 5 minutes more.

Serve hot.

Limes are a small green fruit that are a member of the citrus family.  They have a distinctly unique flavor quite apart from the lemon although they are similar.  The lime tends to have a fresh taste with a very aromatic smell.  The whole fruit can be used in culinary endeavors—the skin, juice and the pulp.  Limes are typically picked and used when they are in their unripe (green) state.  Limes actually turn yellow when they are fully ripe.

Lime trees or bushes like a tropical or near tropical climate to thrive.  There are dwarf varieties that are suitable for growing in large pots on a sunny patio, which can be moved indoors during the winter.

There are several varieties of limes that are typically eaten, which include the Mexican Lime (also known as the Key Lime from Florida fame), the Persian Lime and the Kaffir Lime.  Depending on the variety, the harvesting of limes usually takes place from early summer to fall.  Many varieties, after the tree has been established, continue to produce limes throughout the year.

When buying limes, choose the fruit that is bright green in color, are firm to the touch and which feel heavy for their size.  Avoid ones which have blemishes, have soft spots or that look shriveled.  Whole limes keep well in the fridge and can last for about 10 days or more.  If the skin becomes pitted, the lime has probably reached the end of its storage life.

The juice of the lime freezes well, and you can also freeze the zest if it is to be used chopped or pureed.  It is a good idea to wash your limes thoroughly before using the zest. A good tip when trying to get the juice out of a lime is to roll the whole fruit on a hard surface or counter first.  The pressure releases the juices from the lime.

Limes are considered low in saturated fat, cholesterol and sodium.  They are high in Vitamin C content and in dietary fibre.  They also contain calcium, iron and copper, minerals your body requires for its healthy maintenance. 

As a bit of lime trivia, in the past English people were referred to as ‘Limeys’.  This came from the fact that frequently English sailors used to take limes on their long sea voyages to help ward off scurvy, a disease caused by a Vitamin C deficiency.

Lime Cream Pie

Pie Crust:

• 1 cup flour
• ½ tsp. salt
• 1 tsp. white sugar
• 1/3 cup vegetable shortening
• 2 ½ TBSP. cold water (approximately)

Add flour, salt, sugar and shortening in food processor.  Process in short bursts until ingredients are combined and has the texture of small peas.  Add cold water a little at a time.  Add only enough water to hold pastry together.  Shape into a ball and wrap with plastic wrap.  Refrigerate for about an hour.  After and hour, unwrap and roll out the pastry on a lightly floured surface, about 1/8” thick shaping into a circle as you work.  Gently lay pastry in pie plate.

Bake pie crust at 425? F for 12-15 minutes.  Cool before filling.

Filling:

• 1 can sweetened condensed milk
• 1/3 cup fresh squeezed lime juice
• Grated zest of one lime
• ¼ tsp. salt
• 2/3 cup well-drained crushed pineapple
• Whipped cream

Combine first 4 filling ingredients in a pot.  Cook over medium heat until thickened.  Gently add in the well-drained crushed pineapple and stir together.  Remove from heat and chill for approximately 3 hours.  Turn into baked and cooled pie shell. 

Serve with generous dollops of sweetened whipped cream.

You have heard of Lemon Meringue Pie and Coconut Cream Pie, but have you tasted the goodness of a Coconut Meringue Pie?  This un-typical pie blends the smooth creamy taste of tropical coconut with the light fluffy sweetness of traditional meringue.  It is a melt-in-your-mouth pie that is sure to be a crowd pleaser at any gathering, family or otherwise.

Coconuts come from a large palm tree, which can reach a height of 30 ft. The coconut palm is found throughout the tropical world and is used for decoration as well as many culinary and non-culinary uses.  The nut from the tree (or coconut) is very light and buoyant and has been known to float away and germinate anywhere the climate is right.  Floating coconuts have been found (and to be viable) as far away as Norway.  But, the coconut does like the warm tropical climates best.

The coconut is a simple dry nut, with distinct layers.  There is the fibrous outer layer or husk with an inner harder layer (the endocarp).  Most coconuts you see in stores are presented in the hard layer form.  The coconut meat is inside of the endocarp and in the very middle is the coconut water.

The coconut meat high in saturated fat, but it contains less fat than some other nuts families, such as peanuts or almonds.   Some believe that the saturated fat in coconuts is actually healthier than the saturated fat found in other foods, but that has yet to be proven.  Coconut meat does contain less sugar and more protein than can be found in other popular fruits such as bananas, apples or oranges.  Coconut is also relatively high in minerals such as iron, phosphorus and zinc.

The coconut water found in the centre of the coconut should not be confused with the coconut milk found in cans in your grocery store.  Coconut milk is grated coconut meat combined with water to form a thick smooth milk-like substance.  Coconut milk is used often in cooking.  The pure coconut water found in coconuts can be drunk fresh.  It has a sweet milk flavor.

Meringue, another essential part of the Coconut Meringue Pie, consists of beaten egg whites and sugar.  The egg whites when beaten change the protein bonding structure to form a stiff consistency.  There are three stages of meringue according the to stiffness of the peaks formed when the beater is lifted from the beaten egg whites—soft peaks, medium and stiff peaks.  Stiff peaks are preferable for making meringue pies.

After the egg whites have been beaten (with the sugar added), the meringue is placed in the oven for a short time to lightly brown the topping.  A soft golden color is desired. 

Tips for making the perfect meringue:

• Be sure the eggs are at room temperature
• When separating the eggs, be sure that there is no yolk whatsoever in the egg whites
• Use a clean, grease-free bowl—glass is best

Coconut Meringue Pie

• 8” frozen pre-baked pie shell
• 1 pkg. (4 serving size) vanilla instant pudding mix
• 1 can coconut milk
• 2 tsp. coconut extract

Meringue:

• 2 egg whites – room temperature
• ¼ cup super-fine white sugar

Combine vanilla pudding mix, coconut milk and coconut extract in a bowl.  Mix together as per package directions.  Spread in pre-baked pie shell.  Chill for 1 hour.

Beat egg whites and sugar together until stiff and soft peaks form.  Spread over pudding mix. 

Bake at 350? for 10-15 minutes until meringue is golden.  Remove from oven.  Chill pie for another hour before serving.

Custard pies have always been a family favorite because of their smooth creamy texture.  Adding another flavor, like bananas, to the custard increases the flavor experience.  Custard pies can be served cold, as is, but are also great when topped with whipped cream (for another layer of extravagance). If you also add bits of shaved chocolate on top of the whipped cream, you will truly have a dessert that dreams are made of.

Sometimes, though, custard pies can be tricky to make.  Some can turn out lumpy and others watery.  One important tip with custard pies is that they must be kept well chilled if not eaten almost at once.  The eggs can be subject to adverse bacterial activity if not kept refrigerated, even if there is no apparent evidence of spoilage.  As a general rule, custard pies should be eaten within 3 hours of baking. They should then be refrigerated.

If you want to make a good custard pie, typically the piecrust needs to be baked at high heat to be flakey, while the custard filling requires a low heat.  The best way to deal with this problem is to partially pre-bake the piecrust. 

Use a high temperature, like 450° F, to start the pie crust baking.  You bake the pie crust at that temperature for about 10 minutes, then reduce the oven heat to 325° F.  The filling should be standing by and ready.  As soon as the pie shell has baked for the required 10 minutes, pull out the oven rack and turn the filling into the hot pie crust.  You can also remove the pie shell from the oven, fill it and then return it to the oven.  You must be quick, however, and return the filled pie to the oven at once without letting it cool too much.

With some custard pies you can cook the filling separately and then just before serving, spoon the cooled filling into a fully baked and cooled pie shell.  You can prepare and cook the custard filling over (not in) a pan of hot water. A good tip when pre-paring a custard filling is when the custard has thickened over the hot water, beat it until it is cool to allow the steam to escape, otherwise the steam will remain in the filling and it may become too watery.

The following is a recipe for a standard Banana Custard Pie.  As mentioned, you can top it with whipped cream or shaved chocolate for a more decadent treat.

Banana Custard Pie

PASTRY:

• 1 cup flour
• ½ tsp. salt
• 1 tsp. white sugar
• 1/3 cup vegetable shortening
• 2 ½ TBSP. cold water (approximately)

Add flour, salt, sugar and shortening in food processor.  Process in short bursts until ingredients are combined and has the texture of small peas.  Add cold water a little at a time.  Add only enough water to hold pastry together.  Shape into a ball and wrap with plastic wrap.  Refrigerate for about an hour. 

While dough is chilling, prepare the pie filling.  Have it ready to turn into the hot pie shell at once.

FILLING:

• 3 ripe bananas
• 3 eggs
• ½ cup sugar
• ¼ tsp. salt
• 2 cups ½ + ½ cream
• 1 tsp. vanilla

Whipped cream sweetened with ¼ cup sugar

Purée bananas in blender or food processor until smooth.  In a large bowl, beat eggs.  Add puréed bananas and remaining ingredients.  Mix together until smooth.

After the dough has been chilling for an hour, unwrap and roll out the pastry on a lightly floured surface, about 1/8” thick shaping into a circle as you work.  Gently lay pastry in pie plate. Crimp the edges.  Prick pastry with a fork all over.  Bake at 450° F for about 10 minutes. Reduce the oven heat to 325° F and fill the shell while it is still hot.

Turn well mixed filling into prepared and partially baked pie shell.  Bake at 325° F for about 30 minutes or until a knife inserted into the centre comes out clean.  Cool on rack.  Top pie with sweetened whipped cream before serving.

There are so many recipes for fruit pies, it is nice to try something different once in a while.  This Peanut Butter Pie is a favorite with kids as well as adults.  It has a nutty sweetness that makes it delightfully different.

Peanut Butter (or peanut paste as it is also known) is made primarily from ground roasted peanuts, with or without added oil.  The United States is the number one producer and consumer of peanut butter in the world, but it is also popular in other countries such as Canada, South America, Mexico, Central America, Australia, the United Kingdom, South Africa, New Guinea, New Zealand, Bahamas, West Africa, North Africa, The Netherlands, Philippines and Saudi Arabia.

There are various types of peanuts, but the ones popular for making peanut butter in the United States are the Runner and Spanish types.  Alabama, Florida and Georgia produce 60% of the peanuts that are used in the making of peanut butter.  Other states that grow peanuts are Oklahoma, South Carolina and Texas.

The peanut butter making process starts when the harvested peanuts are sent to factories for inspection.  The peanuts are then roasted in oven and rapidly air-cooled to stop the cooking process.  This helps to retain the color and oil constituents of the peanuts.  The cooked and cooled peanuts are then rubbed between rubber belts or brushes to remove any excess skin.  The nut kernels are then split with the hearts removed.  They are cleaned and sorted and then sent to the grinder where they are ground not once, but twice. During the second grinding, salt, sweetener and a stabilizer (to keep the oils from separating) is added. 

In the United States, products labeled as peanut butter must contain at least 90% peanuts.  Artificial sweeteners or colors and preservatives are not allows.  Some manufacturers sell what is known as a peanut spread to get around this restriction.  Some brands add salt and sugars such as dextrose, sucrose, fructose or molasses to cater to the tastes of some consumers.

You can buy peanut butter in smooth or crunchy varieties.  Smooth peanut butter is easy to spread and contains finely ground peanuts made into a paste-like consistency.  Crunchy peanut butter has bits or pieces of unground peanuts mixed with the paste.

Peanut butter is rich in protein, Vitamin B3, Vitamin E, magnesium, folate, dietary fibre, arginine and has high levels of antioxidant p-coumaric acid.  Due to the high levels of monounsaturated fats and resveratrol peanut butter contains it can help ward of cardiovascular disease.  Peanut butter prepared with the skins has a greater level of resveratrol and other healthful agents.

Some types of peanut butter can contain a small percentage of added hydrogenated vegetable oil to make the peanut butter easier to spread.  These are high in trans fatty acids, which has been thought to contribute to atherosclerosis, coronary heart disease and stroke.  Natural peanut butters do not contain the partially hydrogenated oils.  But peanut butter is considered high in total fat and in calories.

Peanut butter is one of those things that children tend to love to eat.  This Peanut Butter Pie recipe is sure to be a favorite with your family, young and old.

Peanut Butter Pie

PASTRY: 

• 1 cup flour
• ½ tsp. salt
• 1 tsp. white sugar
• 1/3 cup vegetable shortening
• 2 ½ TBSP. cold water (approximately)

Add flour, salt, sugar and shortening in food processor.  Process in short bursts until ingredients are combined and has the texture of small peas.  Add cold water a little at a time.  Add only enough water to hold pastry together.  Shape into a ball and wrap with plastic wrap.  Refrigerate for about an hour.  After and hour, unwrap and roll out the pastry on a lightly floured surface, about 1/8” thick shaping into a circle as you work.  Gently lay pastry in pie plate.

Preheat oven to 450° F.

FILLING:

• 1 cup smooth peanut butter
• 1 tsp. vanilla
• 1 ½ cups sugar
• ½ tsp. salt
• 2 eggs, beaten
• 1 ½ cups milk
• ¾ cups chopped peanuts

In a large bowl, cream peanut butter and vanilla together with an electric mixer. Gradually add sugar and salt, beating until fluffy with each addition.  Beat in eggs one at a time.  Then blend in milk.  Turn the filling into the pastry shell.  Top the filling with the chopped peanuts.

Bake at 450° F for 10 minutes.  Reduce oven heat to 350° F and bake for 20-25 minutes longer or until a knife inserted into the centre comes out clean.  Cool on rack.

Although you may be familiar with the common southern delicacy of a pecan pie, why not try something a little bit different.  Rum and Walnut Pie blends the buttery, nutty, and a little bit bitter taste of the walnuts with the smooth flavor of rum in this sugary pie.  Try serving it warm with ice cream or cold with a rum flavored whipped cream for that extra bit of extravagance.

Walnuts are the fruit of a large deciduous tree, which belongs to the Juglandaceae family.  There are about 60 different varieties of walnuts but only about 20 are edible.  Walnuts are harvested mainly in the autumn, but can also be picked in their immature green stage in the summer and processed for other purposes.

Although the English walnut is the most typical type of walnut eaten today, the North American Black Walnut is also a good choice for this pie.  Black walnuts, however, are decidedly more difficult to crack.  Most people use a hammer to aid in cracking them, or others believe in spreading the nuts in a single layer on their driveway and driving over them with their car.

Along with other nuts, walnuts are rich in fat.  They contain 64% fat, in fact.  The fat in walnuts however is polyunsaturated, which is said to help lower cholesterol. The fat is probably the reason why they are so tasty.  And when eating walnuts, remember that you don’t typically eat a whole lot of them at one time so you can enjoy them without feeling too guilty. 

The fat in walnuts also makes them susceptible to spoilage and turning rancid.  To help walnuts retain a bit more shelf life, it is best to buy shelled nut halves even though they may be a little more expensive than chopped walnuts.  These tend to stay fresher for longer periods because less of their surface is exposed to the air.  You can also store the walnuts in your freezer in airtight containers to help retain their freshness.

When choosing walnuts at your grocery store, look for firm plump nuts with a slightly oily look to them.  Nuts that look dry or shrunken are probably old and a bit tasteless.  You can also try getting fresh nuts from specialized nut farms that may be in your area. 

Walnuts typically make a great substitute for pecan nuts.  They can be used in a variety of recipes including sweet or savory dishes.  They are great in cakes, pies and breads and are especially tasty served with cheese. 

Rum & Walnut Pie

PASTRY:

• 1 cup flour
• ½ tsp. salt
• 1 tsp. white sugar
• 1/3 cup vegetable shortening
• 2 ½ TBSP. cold water (approximately)

Add flour, salt, sugar and shortening in food processor.  Process in short bursts until ingredients are combined and has the texture of small peas.  Add cold water a little at a time.  Add only enough water to hold pastry together.  Shape into a ball and wrap with plastic wrap.  Refrigerate for about an hour.  After and hour, unwrap and roll out the pastry on a lightly floured surface, about 1/8” thick shaping into a circle as you work.  Gently lay pastry in pie plate.

Preheat oven to 450° F.

FILLING:

• ¼ cup butter
• 1 cup packed brown sugar
• 3 eggs
• ½ cup light corn syrup
• 1 ½ cups walnut pieces
• 2 TBSP. rum

In a large bowl, cream butter and sugar together with an electric mixer.  Beat in eggs one at a time.  Stir in corn syrup and add walnuts and rum.  Pour the filling into the pastry shell.

Bake for about 40 minutes or until a knife inserted into the centre comes out clean.

Special ingredients are always part of the fun of cooking Christmas dishes.  This chutney is the perfect accompaniment to add to your Christmas dinner (perhaps instead of the traditional cranberry sauce).  It has a sweet spicy taste that also goes well with cold meat or cheese trays.

This Christmas Chutney also makes a great gift.  Add attractive ribbons or bows to the canning jars before gift-giving.

Christmas Chutney

Ingredients:

9 red plums, pitted and chopped

• 6 pears, peeled, cored and chopped
• 2 crisp apples, peeled, cored and chopped
• 1 cup rhubarb
• 4 stalks of celery
• 5 onions, sliced
• 5 tomatoes, skinned and cut into cubes
• 2/3 cup raisins
• 1 TBSP. freshly ground ginger
• Rind of 1 orange, grated
• 2 TBSP. pickling spice
• 3 ¼ cups vinegar
• 2 cups sugar

Place the plums, pears, apples, rhubarb, celery, onions, tomatoes and raisins in a large pot.  Add the orange peel and ginger.  Spoon the pickling spice onto a small square of cheesecloth and tie it securely with a piece of string.  Add this spice packet to the saucepan.  Add the sugar and vinegar.  Bring to a boil, stirring occasionally.  Reduce to a simmer and cook for at least two hours, until the fruits are softened.

Meanwhile, sterilize the glass canning jars and lids you will need.  Remove the chutney from the heat and remove the pickling spice packet.  Fill each jar with chutney and cover with a canning lid. 

Goose is another option for your main meat dish when preparing a traditional Christmas dinner.  When buying a fresh goose, ensure that it is plump with smooth skin free of blemishes and pinfeathers.  A 10-11 lb. goose will serve about 8 people.  If you wish to serve a larger group of people, it is advisable to buy 2 geese. 

Cooking a goose is not the same as cooking a turkey, because goose contains a great deal of fat just below the thick skin.  You should remove the grease from the pan occasionally when cooking a goose (instead of basting it as you would a turkey). 

Here are a few tips when cooking a goose:

1. Pull out any loose pads of fat
2. Use a needle to pierce the skin and the fatty layer of the goose, without going through to the lean meat. (This helps to drain the grease.)
3. Pour boiling water over the goose just before placing it in the oven.  Then halfway through the cooking time, remove the goose from the pan and pour boiling water over it again. This helps to melt the fat and make the skin crisp.
4. Drain the grease or use a turkey-baster to remove the grease from the pan for the first 1 ½ hours of cooking.

Christmas Goose

Ingredients:

• 1 10-11 lb. goose
• 1 lemon cut in half
• Salt and pepper
• 2 oranges, quartered
• Boiling water
• 1 cup orange marmalade
• 2 TBSP. orange liqueur
• 1 tsp. soy sauce
• ½ tsp. ground ginger
• 1 cup orange juice
• 1 TBSP. corn starch
• ¼ cup cold water

Remove the loose fat and giblets from the goose.  Cut off the neck and wing tips (these can be used to stock, if desired).  Wipe the goose with a damp cloth and dry thoroughly.  Rub the goose inside and out with the half lemon, squeezing the juice over all of it.  Sprinkle the cavity with salt and pepper.  Place the orange quarters and remaining lemon inside the goose. Prick the goose all over with a needle to allow the fat to escape while cooking.  Tie up the wings and legs close to the body and skewer the neck skin to the body.

Place the goose breast side down on a rack in a roasting pan.  Pour about 2 cups of boiling water over the goose.  Roast in a 400° F oven for 30 minutes.  Reduce heat to 325° F and cook for 1 more hour.  Pour off grease from the pan.  Turn goose over and prick again with the needle.  Pour 2 cups more of boiling water over the goose.  Return to oven and roast for another hour.

Mix together marmalade, liqueur, soy sauce and ginger.  Brush over goose.  Return to the oven and roast for another 30-60 minutes, until juices run clear when thigh is pierced.  Remove from oven and transfer to a cutting board.  Cover with tin foil and let stand for 15 minutes.

Meanwhile, skim all the fat from the pan and add the orange juice.  Bring to a boil, scraping up any brown bits from the bottom of the pan.  Dissolve corn starch in cold water and stir into the pan.  Whisk constantly while cooking until slightly thickened.  Season with salt and pepper.  Serve the sauce in a gravy boat on the side.

Christmas doesn’t always have to be about the big Christmas dinner feast.  A special touch for the holiday breakfast can be just as important.  Use a bit of leftover mincemeat from the mincemeat tarts or pie you baked and turn Christmas morning muffins into a delicious special holiday treat.

Mincemeat Muffins

Ingredients:

• 1 cup flour
• ¾ cup whole-wheat flour
• ¼ cup sugar
• 2 tsp. baking powder
• ¼ tsp. salt
• ¼ tsp. nutmeg
• ½ tsp. cinnamon
• 1 egg
• 1 cup jarred prepared mincemeat
• 1 cup milk
• ¼ cup melted butter
• ½ cup chopped walnuts

Topping:

• 1 TBSP. brown sugar
• 1 TBSP. flour
• ½ tsp. cinnamon
• ¼ tsp. nutmeg
• 1 TBSP. butter

Preheat oven to 400° F.

In a small bowl, combine topping ingredients.  Mix together until topping is crumbly.  Set aside.

In a large bowl, combine all the dry ingredients and stir with a whisk to mix together well.  Add in nuts and mix lightly.  In another bowl, add egg, milk, melted butter and mincemeat.  Stir together, then pour this over the dry ingredients.  Stir until just combined—do not over mix.

Spoon batter into well-greased muffin tin (should fill 12 muffin cups).  Sprinkle topping over all the muffins.  Bake for 20 minutes or until tops are firm to the touch.

A sweet potato casserole is often served at holiday gatherings.  This one has a twist, though, because it isn’t topped with conventional marshmallow.  It has a wonderful crunch because it is topped with pecans.  And, this Sweet Potato and Carrot Casserole recipe with its crisp topping can be made ahead and frozen.  On Christmas day all you have to do is pull if out of the freezer, heat it up and wait for the rave reviews of your family and friends.

Sweet Potato and Carrot Casserole

Ingredients:

• 5 large sweet potatoes
• 12 large carrots
• ¾ cup orange juice
• 1/3 cup brown sugar
• 2 TBSP. butter
• 2 tsp. cinnamon
• 1 tsp. garlic powder
• 1 tsp. salt

Topping:

• 1 ½ cups fresh bread crumbs
• 2/3 cup chopped pecans
• 1/3 cup melted butter
• 1 TBSP. chopped parsley

Cut and peel sweet potatoes and carrots into large chunks.  Place carrots and sweet potatoes in a large pot of boiling water and cook for about 20 minutes, until tender when pierced with a fork.  Drain.  Place the vegetables in a food processor and puree until smooth. (You may have to do this in batches.)

Add orange juice, brown sugar, butter, cinnamon, garlic powder and salt to the puree mixture and blend together well.  Spoon puree into a greased 13”x 9” baking dish.  (At this point recipe can be frozen until ready to use.  Let thaw in the refrigerator for 24 hours, then for 30 minutes before adding topping.)

For topping, combine bread crumbs, pecans, butter and parsley.  Sprinkle over potato puree mixture.  Cover with tin foil and bake at 350° F. for 20 minutes.  Uncover and bake for 30 minutes more until topping is golden.