Category Archives: Recipes

by | August 4, 2011 · 2:03 pm

Summer Strawberry Hand Pie

Posted by Teri

I found this recipe in an OPRAH magazine and had to rip it out to try when my strawberries were ripe. Even though this includes fresh fruit, it’s not a fat free, good-for-you recipe. BUT it’s yummy and the hand pies are small, so calorie count is tolerable (unless you are like my husband Jay and you enjoy 2 or 3.) 🙂

I doubled this recipe and put them in the freezer. I tried to make fresh, but had problems with filling running out onto baking sheet, and under-cooking. I had no run or doneness problems with the frozen pies. DO NOT over fill or under cook no matter how you prepare your pies to cook! Double makes approximately 18-20 pies. 

Strawberry hand pie made with Orcas Island strawberries

Mmmm....better make a double batch!

Single Recipe:

4 oz. cream cheese

1 stick butter, softened

¼ cup heavy cream

1 Tbsp sugar

¼ tsp salt

1 cup flour, plus more for dusting

1/3 cup strawberry jam

¾ cup chopped strawberries

1 egg, beaten

1 ½ Tbsp raw (turbinado) sugar

  1. In a food processor (or with a hand mixer) mix cream cheese, butter, cream, granulated sugar and salt until smooth. Add flour and mix until a sticky dough forms. Cover dough snugly in plastic wrap; chill until firm, 2 to 3 hours. You can keep over night.
  2. Preheat oven to 350 degrees. Working on a floured surface, roll out half the dough until very thin. Using a bowl or glass, cut out 4-1/2” circles.
  3. Drop about 2 tsp of jam onto one side of each circle and top with 1 Tbsp of strawberries. Brush outer edge of circle with egg, then fold over to make half moons. Press edges together firmly and seal with the tines of a fork. Place on a parchment paper lined sheet tray and cut 3 small slits in each top. Brush with egg, sprinkle with raw sugar and bake until golden brown, 30-35 minutes.

Got a favorite strawberry receipe? Please share it soon — I’ve got berries to use!!

 

Looking to enjoy the simple life on beautiful Orcas Island?
Contact T Williams Realty  – we’ll help you find your way home.

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by | June 16, 2011 · 3:18 pm

Easy Crab or Spinach Ravioli

Posted by Teri

It’s that time of year to start planning your summer barbeques. This zesty, melt-in-your mouth ravioli is one of my favorites — so easy to make and sure to impress! Using last year’s leftover dungeness crab, I make a big batch of ravioli and freeze them individually on a baking sheet before freezing them in a ziplock. To reheat I just throw them into a pot of boiling water for 3-5 minutes. As a variation to the crab filling I also use fresh spinach (see below).

Ingredients 

Ravioli:

Crab ravioli

So much easier to make than it looks! The secret? Frozen wonton wrappers!

All-purpose flour, for baking sheet

90 wonton wrappers (two 12 oz. packages)

1 large egg, lightly beaten, for egg wash

Coarse salt


Crab Filling:

1 cup ricotta cheese (8 oz.)

1 cup lump crabmeat (8 oz.)

Coarse salt and fresh ground pepper

1/8 tsp red pepper flakes (this varies every time-depending on my mood)


Lemon Sauce for Crab Filling:

1 stick of butter (yep, the real thing)

2 tsp. lemon peel, grated

2 tsp. fresh lemon juice

 

  1. Make filling: mix together ricotta, crabmeat, ½ tsp. salt, red pepper flakes.
  2. Make the Ravioli: Lightly flour a baking sheet. Working in batches, arrange 4-6 wonton wrappers on a work surface; keep remaining wrappers covered with a damp paper towel. Brush wonton with egg wash. Mound 1 tsp crab filling in the middle of each wonton and top with another wonton. Press edges down all around wonton in a circular shape to seal. Cut out circles using a 2 ¼ -inch cookies cutter; transfer to baking sheet. Ravioli can be covered with plastic wrap and placed in refrigerator (up to 1 hour).
  3. Bring a large pot of salted water to a boil (add a dollop of olive oil), working in batches, cook ravioli until they rise to the top, 2 to 3 minutes.
  4. Meanwhile, make the sauce: Heat a large skillet over medium heat. Melt 4 Tbsp butter, and heat until just bubbly and frothy. Transfer ravioli to skillet using a slotted spoon, along with about 2 Tbsp cooking liquid. Add 1 tsp grated lemon peel and 1 tsp lemon juice. Transfer to plates.
  5. Garnish: chopped fresh chervil, chives, or green onion

 Serving size: 4-5 ravioli per person

 

Alternate  Spinach Filling:

1 package frozen spinach (thawed and drained) or fresh (cooked, cooled and drained)

1 c. ricotta cheese, ½ c. grated parmesan cheese. Mix well.

 
Tomato Sauce for Spinach Filling (can also use the Lemon Sauce):

Sauté chopped onion in ¼ c. olive oil, add chopped tomatoes, bring to a boil, salt and pepper to taste.

Place large spoon full of tomato sauce onto individual plates, top with ravioli. 

If you’ve got an easy “go to” summer recipe to share, I’d love to hear it!

 

Looking to enjoy the simple life on beautiful Orcas Island?
Contact T Williams Realty  – we’ll help you find your way home.

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by | May 22, 2011 · 4:25 pm

Quiche – Simple, Elegant For Any Occasion

Posted by Teri

Quiche creates elegance for any occasion, especially when served on grandma's china and a lace tablecloth.

I am not a cook who likes to follow recipes, but must admit I do read cookbooks for ideas. Easy and able to use what I have in the cupboard is a must!

One of my favorite things to make is this quiche because the base is simple and I can add filling based on my mood, feeling and fresh ingredients on hand. 

Teri’s Simple Quiche Recipe

Crust: Start with a Marie Calendar pie crust from the freezer section (don’t tell my grandma this isn’t homemade!)

Base egg mixture: 5 eggs, 1.5 cups milk. Beat and put aside.

Filling – Here are some of my favorites:

  • Handful of spinach, ½ chopped leek, 1 c. shredded jack cheese. Pour egg mixture over and top with sliced tomatoes or red peppers.
  • Handful broccoli heads, ½ c. chopped red peppers, 1 cup cheddar and parmesan cheese. Pour egg mixture over top. Push broccoli down in egg mixture.
  • Line bottom of pie crust with Canadian bacon, 1 c. sharp cheddar cheese, pour egg mixture over and top with sliced tomatoes.
  • 1 cup crab meat, 1 c. pepper jack cheese, chopped scallions. Pour egg mixture over top.

Substitute your choice of filling and cheese (cheese is very important and subtly changes the mood.)

Bake for 45-55 minutes at 350°. Pie should not wiggle in the middle.  Let rest 10 minutes from oven before you cut. Can be served hot or cold. Keeps 2-3 days in fridge.

Serve with iced coffee in a wine glass and invite your best friend over for lunch in the garden!!!!

Looking to enjoy the simple life on beautiful Orcas Island?
Contact T Williams Realty  – we’ll help you find your way home.

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