Dreamy Creamsicle Pie

Dreamy Creamsicle Pie
Adapted from the book, "Pie" by Ken Haedrich
Filling
3 cups vanilla ice cream
3 cups orange sherbet
1 graham cracker pie shell

Topping
1 cup of cold heavy or whipping cream
1 teaspoon vanilla
1/3 cup powdered sugar
Mandarin Oranges for garnish

Let the ice cream soften for a few minutes. Soft enough to scoop out easily, but that it's not soupy. Ice cream can be scooped out in any order and placed in bottom of graham cracker crust. I had two scoops of vanilla with one scoop of orange sherbet for one layer and the second layer I did two scoops of orange sherbet to one scoop of vanilla. Shape with a cold spoon or metal spatula into a nice mound. Freeze immediately for about 1-2 hours.

About 10 minutes before you take out the pie, make the topping. Put a medium sized bowl and beaters in the freezer to chill for a few minutes. Take out then whip the cream until soft peaks form. Add vanilla and stir in. Then add powdered sugar and beat until stiff peaks form, but not grainy. Immediately spread whipped cream topping to the top of the pie. Add a few mandarin oranges for garnish before or after you put back into freezer to set for another 30 minutes or overnight. I like the mandarin oranges frozen and my husband prefers them soft.

Enjoy on a hot day and your guests will thank you for this refreshing dessert.

Too Hot for the Oven. Crockpot Vegetable Lasagna Day.

My husband invited some friends over tonight. Ahhh! I didn't want to turn the oven on. Also, my dear sweet husband asked, "How about lasagna or pizza or anything Italian?". Hmmm...Italian without the oven? I then remembered my friend making lasagna using her crock pot.

I was up for the challenge and gathered all the vegetables in my fridge and chopped away. I did have to use the stove top to saute the vegetables and onions in garlic and Smart Balance butter. That didn't take too long, and it beat turning on the oven. I had to use cottage cheese instead of ricotta. At least it made it a little healthier. I was tempted to use the tofu I had, but didn't want to scare away our meat-eating-guests from coming over next time. Chopped spinach and fresh basil and thyme were added to the cottage cheese mix along with one egg. Luckily I had some delicious fresh mozzarella on hand and added freshly grated Parmesan for the cheese layer. I also used a can of Trader Joe's Marinara sauce. I usually love making my own sauce, but the clock was ticking and I ran out of the canned tomatoes and tomato sauce. The layering was easy: sauce, uncooked noodles, cottage cheese mix, vegetables, mozzarella/Parmesan mix, and repeat. Topping it off with more mozzarella. It took about 3 hours on medium heat to cook.



Crockpot Vegetable Lasagna

2 Tablespoons Smart Balance Butter
1-2 cloves garlic
1/2 large onion
1 Italian squash
1 yellow squash
1 carrot, diced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground peppercorn
1/4 teaspoon crushed red pepper flakes
1/2 cup fresh basil
1 thyme sprig
1-2 cups chopped spinach
2 cups cottage cheese or ricotta
1 egg
1 cup fresh grated Parmesan cheese
4-5 cups of homemade sauce or your favorite canned spaghetti sauce. I used the large can of Trader Joe's Marinara sauce. I wish I had more sauce to add to the recipe.
3 cups mozzarella cheese
1 box of UNCOOKED lasagna noodles (I prefer whole wheat). Don't cook the noodles. They will cook in the crock pot.

In medium skillet brown onion and garlic in butter on med-high heat. Then add chopped vegetables and saute until soft.

Then mix cottage cheese with one egg, and add Parmesan, chopped spinach, chopped basil, thyme, salt, pepper, and crushed red pepper flakes.

Set crock pot to medium and ladle some sauce on the bottom. Next layer noodles (break them up if you have to make them fit the bottom). Then add cottage cheese layer. Add vegetable layer and top with mozzarella cheese. Repeat. Once last noodle layer is placed finish by pouring a generous amount of sauce and a generous amount of mozzarella and Parmesan cheese on top.

Cook for 4-6 hours. My lasagna finished in about 3 hours. Each crock pot is different so make sure you check on it. You don't want it to start burning around the edges.

For dessert I made a cool and refreshing creamsicle pie. It's a frozen pie that is delicious on a sweltering hot day. Recipe here.

Everything turned out delicious and I didn't have to break a sweat.

Easy Morrocan Tagine with Whole Wheat Couscous

My husband came home one day with a Bristol Farms magazine filled with recipes. I was excited about their "Moroccan Chicken over Couscous with Almonds and Currants" and had to try it. My husband and I try to eat more of a vegetarian based diet which is why I use tofu. You can use chicken or even kidney beans if you don't like tofu. I also like adding any vegetables I have on hand in the fridge. This is one of my husband's favorite meal. I love how simple couscous is and I love Moroccan food, but it's usually time consuming. This recipe is quick and easy you'll have a meal in less than Rachel Ray's 30 minutes.
Recipe adapted from Bristol Farms Real Food Magazine Winter 2007

Moroccan Tagine with Tofu or Chicken
serves 4

2 Tablespoons Smart Balance butter
1 onion, diced
1 carrot, diced
1/2 of an Italian squash, diced
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon kosher salt
1/8 teaspoon ground cinnamon
1/8 teaspoon curry powder
1/8 teaspoon cayenne pepper
8 oz firm tofu (or 1 pound boneless, skinless chicken thighs, cut into bite-size pieces)
1 14.5-ounce can chicken broth (DIVIDED: 1/4 cup for Tagine and rest for couscous)
1 14.5-ounce can diced tomatoes

Whole Wheat Couscous
2 Tablespoons Smart Balance butter
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon kosher salt
1/8 teaspoon cinnamon
1/8 teaspoon curry powder
1 cup whole wheat couscous
Rest of canned chicken broth
1/4 cup slivered almonds
1/4 cup orange flavored dried cranberries

Melt 2 tablespoons of Smart Balance in a large skillet over medium heat. Add onion and saute until soft. Add paprika, cumin, salt, cinnamon, curry powder and cayenne. Stir to combine. Add tofu or chicken and cook, stirring a few times about 4 minutes. Stir in 1/4 cup of the chicken broth and all of the tomatoes. Cover, reduce heat to a gentle simmer, and cook until tofu soaks in the color or chicken is tender (15 minutes).

Meanwhile, melt 2 tablespoons of Smart Balance butter in a small saucepan over medium heat. Add paprika, cumin, salt, cinnamon and curry powder. cook for 1 minute until fragrant. Add remaining chicken broth, couscous and cranberries, and stir. Bring just to a boil, then immediately cover and turn off heat. Let sit for about 6 minutes. Fluff couscous with a fork and stir in almonds. Serve tofu/chicken over couscous.

Simmering away.


This couscous begs you to say "more, more".

Tell me how you like it.