Blueberry pie

Ingredients

• 3/4 cup sugar


• 3 tablespoons cornstarch


• 1/8 teaspoon salt


• 1/4 cup cold water


• 5 cups fresh blueberries, div > View Recipe

Directions

• In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.


• Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into pastry shell. Refrigerate until serving.

Nutrition Facts

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Reviews

Just made as directed. Can hardly wait till it cools !!

Excellent and healthy, as I used 1/2 cup of xylitol plus 4 micro spoons of pure stevia extract instead of sugar. Plus 2 caps of pure vanilla.

Its blueberry season where I live, spent the morning picking berries and came home to make some homemade pie crust. Looking around for recipes for the filling I decided on this contest winning recipe. Read all the reviews and decided to give it a go. A.maze.ing. The only thing I changed was the sugar. I used a tad less than a half cup of white sugar. I used a tart plate and a homemade pie crust with the weaving dough to top. Consistency of this filling is perfect. My teenager loved loved loved the pie! The best possible way to use 2 hours of blueberry picking berries! Thank you so much for sharing! With love, Christine, and the girls

Forgot the butter. Still awesome.

My husband said, “This might be the Best blueberry pie I’ve ever had!” Excellent and easy to make.

Excellent! I used half sola sugar to reduce the sugar amount. It was a great recipe and super easy.

Delicious, and super easy to make. Definitely will make again! Also, frozen blueberries work just fine if fresh berries aren't available.

Definitely a keeper! I love that it uses fresh blueberries instead of canned. The texture of the berries is also nice since only part of them are cooked first.

This was good, but a little too sweet. I used some blueberries I had frozen since I did not have fresh ones. The frozen ones worked fine. I added the frozen berries to the hot mixture, and it worked well. I will make this again, but I will cut down on the sugar.

This recipe is FANTASTIC. It set up perfectly for me, and I made it exactly as written. What I love about this recipe is that a portion of the berries are added at the end, and they give it such a great texture because the berries are still reasonably firm and intact when serving. This is a keeper! @imhs1975 - I cool the pie shell a bit before adding the filling (and the filling should also be cool).

Beat bobby flay

Beat Bobby Flay is one of the Food Networks longest running shows. With 13 seasons in and a very loyal viewership, it’s also one of the networks most successful cooking competitions. I have to admit I’m a huge fan of the show whether it’s a new episode or a rerun I’m watching. Which is why I was thrown for a bit of a loop when a friend of mine made the statement that the show is…. Fake.

We all know the basis of the Beat Bobby Flay show. During each episode, a chef competes against the Iron Chef Bobby Flay with their dishes being judged in a blind taste test by a panel of judges at the end. Beating Iron Chef Bobby Flay can mean notoriety and lucrative contracts for the winning chefs. Unfortunately, for most contestants though, Bobby Flay walks away the winner. In fact, Bobby Flay currently holds a record of 98 and 50 through 147 competitions. With a record like that it’s no wonder why many viewers would believe that the show is somehow rigged.

Once you also throw in the incentives for the Food Network to have Bobby reign supreme most of the time and mix in a panel of judges that often include close friends and acquaintances of Bobby Flay you realize that conspiracy theorist might be onto something.

So the question remains…

Is The Show Beat Bobby Flay Fake?

I think the answer to this question is pretty simple: NO. Although Bobby does win most of the time and he pretends he hasn’t cooked many of the dishes his opponents choose for the battle (I think his reaction here is the fakest part of the show. The guy’s an Iron Chef. There isn’t much he hasn’t cooked,) you would think that after hundreds of opponents and competitions there would be at least one competitor that has taken to the internet to say the show was rigged.

But guess what?

I haven’t found one occurrence of a chef that appeared on the show saying that it was staged. Which has to be shocking if you think the show is set up. In this digital age where transparency reigns supreme, and anybody can get on Facebook or Twitter and spill the beans it’s hard to keep a secret. Even the White House can’t seem to keep secrets from the public anymore. Which makes it hard for me to believe the show is rigged. You also have to account for other factors like the blind taste test and the fact that the show is filmed in front of a live audience.

So, for all the naysayers I think the answer is simple. No, the show isn’t rigged. Bobby Flay is just one of the best chefs in the world, and that alone is why he continues to crush his competitors even as they have the opportunity to choose the dishes that will be the center of the competition. Plain and simple, Bobby is just that good. Now you guys get back to your UFO cover ups and theories that agent Smith was really “The One” on the Matrix.

Banana recipes

One of the most popular searches on my blog every single week is from readers looking for healthy banana recipes.

I know bananas are such a polarizing food – you either love them or hate them! Personally, I love them not just for the taste, but also because they’re so perfect for sweetening recipes naturally, without any added sugar. Often referred to as “nature’s candy bar,” bananas offer a host of important nutrients (potassium, vitamin B, fiber, etc.), and I always make sure to have a few on hand for using in smoothies, brownies, oatmeal, healthy fudge, cakes, pies, ice cream recipes, and other healthy desserts or breakfasts. If you ever find yourself with extra bananas on hand, here are over 30 delicious ways to use them up!

Healthy Banana Recipes

Oat Milk – Everything You Need To Know

Easy Banana Recipes

Tip: If you ever have overripe bananas that you aren’t yet ready to eat, don’t throw them away, even if they’ve turned brown. You can absolutely freeze bananas for later use. Simply peel, cut into a few pieces, and freeze in a single layer in an airtight container. The frozen bananas are great for making banana soft serve, or you can thaw them and use in baked goods as well.

Or heat the ripe banana until it’s all nice and caramelized–I call this The Melted Banana Trick–then stir into oatmeal instead of sugar or spread on toast to make the best peanut butter banana sandwich of your life.

Do you have any favorite ways to use bananas? Or suggestions for more easy & healthy banana recipes you’d like to see that aren’t on this list? Personally, I think this post could really use some more brownies! But then again, I think every post could use more brownies. Also maybe granola bars or cinnamon rolls?

Broccoli, cheese - rice casserole recipe

Posted by NancyRadler on December 12th, 2008 at 12:00am

The perfect combination of ingredients makes for a vegetarian meal or a filling side.

Ingredients

2 C. Minute Rice (uncooked)
1 Can Cream of Mushroom Soup
1 Lb. Velveeta Cheese
2 Package Frozen chopped broccoli
1/4 C. Butter
couple shakes of garlic powder and onion powder

Directions

Cook rice per instructions on box. Combine soup, Velveeta and butter in saucepan. Cook until blended. Mix together broccoli, rice ,sauce and couple shakes of garlic powder and onion powder . Pour into buttered casserole dish and bake in moderate oven (375

More recipes broccoli.

Baba ganoush

Authentic Za’atar Spice Recipe

4.9 from 12 reviews

An authentic recipe for Za’atar Spice – a flavorful Middle Eastern Spice that can be used to flavor roasted vegetables and meats.

• Author: Sylvia Fountaine | Feasting at Home Blog


• Prep Time: 5 mins


• Total Time: 5 mins


• Yield: ½ Cup 1 x


• Category: Spices


• Method: Toasted


• Cuisine: Middle Eastern

Ingredients

1. 1 tablespoon dried thyme- crushed ( or sub oregano)


2. 1 tablespoon ground cumin ( see note)


3. 1 tablespoon ground coriander


4. 1 tablespoon toasted sesame seeds


5. 1 tablespoon sumac


6. ½ teaspoon kosher salt


7. ¼ teaspoon or more aleppo chili flakes- optional

Instructions

• Mix all the ingredients together in a small bowl. Store in an airtight container.


• For the most flavor, toast whole seeds ( umin and coriander seeds) until fragrant, then grind.


• This will make the most flavorful zaatar. If you don’t have whole seeds, feel free to use ground spices.

Nutrition

• Calories: 15

Keywords: zaatar, za'atar, zaatar recipe , zaatar spices, za'atar recipe, za'atar spices, za'atar spice recipe

Reader Interactions

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Comments

I have been looking for this for years! My mom got some when I was younger and we didn’t know what it was called and couldnt remember where we got it lol thank u!

My only question is what is up with the salt content? I can buy zaatar at many local stores here in Chicago where salt is not listed as an ingredient.

I’m trying to do a low salt diet and was hoping to make my own salt-free zaatar.

Feel free to leave it out!

Milagros Beck says

My experience has been that the salt content is on point. Not too much or too little. One knows its there however it is not the case that anyone of the mixed ingredients over power…balanced perfectly. I alter my mix and augment certain spices i.e. sumac or marjoram or cumin depending on the use/flavoring of certain dishes….

Bill Jonas says

Thanks to AltonBrown, I look up this recipe and yours came up. Made it within minutes – dropped some naan bread in the toaster oven and WOW! This will be a staple in my seasoning library. Thank you for posting it.

Came out wonderfully. I added some marjoram, too. Lovely! Putting it on everything!

Avocado ice cream

Creamy, smooth and divinely textured vegan avocado ice cream. Easy 8-ingredient recipe with perfect flavor and the perfect melt-in-your-mouth texture.

This vegan avocado ice cream is so smooth and creamy you will totally fall in love with it.

It has a perfect melt-in-the-mouth consistency and the color is totally gorgeous.

It’s also extremely easy to make.

I tried a version of this that just did not work at all. And I should have known as soon as I tasted it right after blending it because it tasted just like (very) sweet guacamole.

But I thought, well…. maybe it will be better once it’s churned?

So I churned it and then froze it and then it tasted like frozen sweet guacamole!

Not at all what I was aiming for.

So I tried again and this time I used a little less avocado, a little more coconut cream and coconut milk and a little less sugar and then we had avocado ice cream perfection!

Just enough avocado flavor so that you know you’re having avocado ice cream but nothing at all like frozen guacamole!

Just smooth, beautifully textured, creamy ice cream.

How to make vegan avocado ice cream

This is really one of the easiest vegan ice creams I’ve made.

Usually when making vegan ice cream, I heat the coconut cream and coconut milk with the sugar until it reaches a simmer and then I blend it. This ensures a really smooth even consistency with the perfect ice cream mouthfeel.

But I just had a feeling that since we’re going to be adding two avocados to the mix, that it would not be necessary. And I was totally right!

So this saves time on this recipe, you simply throw all your ingredients: coconut cream, coconut milk, sugar, maple syrup, lemon juice, vanilla, salt and two avocados into a blender and blend until very smooth.

Then you churn it in your ice cream machine until it reaches a soft serve consistency. Transfer to a loaf pan, smooth it down, and then freeze it for several hours until frozen.

Scoop and serve and enjoy yourself hugely with this perfectly textured vegan ice cream.

The secrets to the best vegan avocado ice cream!

Okay so it’s not a secret at all because I’m about to tell you!

Full fat ingredients. We use a mix of full fat coconut cream from the can, full fat coconut milk, also from the can, and of course ripe avocados.

You definitely don’t want to make this with low fat ingredients or with thinner plant milks like almond milk. It won’t be nearly as good that is for certain.

If you are allergic to coconuts but still want to make this ice cream then I would try using a vegan cream like a soy cream or something like that instead. I have not tested it this way, but that would be what I would try. It needs to be high in fat and super creamy. That is the secret to good ice cream.

Lemon juice stops the avocado from oxidizing. We’re blending and then churning and only then are we freezing. Without lemon juice added there is too much time for the avocados to oxidize during this process. The lemon juice keeps that from happening.

Maple syrup goes along with the sugar to create the sweetness but also to assist in creating that perfect texture.

Vanilla extract and sea salt provide flavor depth and balance.

Churn or no churn?

You definitely want to churn! Churning the ice cream incorporates air which helps with that delicious light and airy ice cream texture.

We do have some no-churn ice cream recipes like our vegan cookies and cream ice cream and our peanut butter banana ice cream that you might like to try if you’re a fan of no-churn vegan ice cream.

However, for this recipe I really do recommend an ice cream maker. If you want to make this without an ice cream maker of course you can, but it will not have the same texture. I’m sure it will still be good, but not nearly as good as if you churn it.

We have a Cuisinart ice cream maker and really love it! I’ve used it for all our vegan ice cream recipes and it works like a charm.

So I hope you’re going to love this vegan avocado ice cream. It is:

• Creamy


• Smooth


• Perfectly textured


• Avocado flavored


• Simply divine!

Even though this is ice cream, it is still best to consume it when fresh. It’s going to be at its best within the first week to 10 days after making it.

More Vegan Ice Cream

1. We’ve made a lot of vegan ice cream on this blog. Our vegan vanilla ice cream is a pure classic, our vegan coconut ice cream is topped with a toasted coconut topping that will blow your mind!


2. Vegan mint chocolate chip ice cream is one of my favorite flavors ever! And our vegan chocolate ice cream is so decadent you can hardly even believe it.


3. Our cashew ice cream and vegan pistachio ice cream and our vegan coffee ice cream are all winners too! And our vegan banana ice cream is simply amazing! I recommend you try them all!

So what do you think of this vegan avocado ice cream? Going to try it? Let us know in the comments and please rate the recipe too. Thanks.

Sign up to our email list to be the first to know when new recipes are posted to the blog and we’ll also send you a gorgeous recipe ebook containing 10 delicious vegan dinner recipes.

Apple tart

A gorgeous looking tart that is fantastic for any occasion - from morning tea to decadent dessert

Nutrition and extra info

Nutrition: per serving

• kcal 356


• fat 18g


• saturates 8g


• carbs 47g


• sugars 10.7g


• fibre 2g


• protein 4g


• salt 0.58g

Ingredients

• 375g pack puff pastry, preferably all-butter


• 5 large eating article" data-tooltip-w >apples - Cox's, russets or Elstar

Apple

Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

Lemon

Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Butter

Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Vanilla

The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

1 tbsp caster sugar

3 rounded tbsp apricot conserve

Method

Heat oven to 220C/fan 200C/gas 7. Roll out the pastry and trim to a round about 35cm across. Transfer to a baking sheet lined with parchment paper.

Peel, core and thinly slice the apples and toss in the lemon juice. Spread over the pastry to within 2cm of the edges. Curl up the edges slightly to stop the juices running off.

Dot the top with the butter and sprinkle with vanilla and caster sugar. Bake for 15-20 mins until the apples are tender and the pastry crisp.

Warm the conserve and brush over the apples and pastry edge. Serve hot with vanilla ice cream or crème fraîche.