Key Lime Pie
This creamy dreamy pie is a favorite in our family. We always look forward to Aunt SheShe treating us to this delightful and refreshing goodness. The tartness from the key limes and the sweetness of the crust makes a perfect combination. It just might become a family favorite for you too!
Makes one 9-inch pie serving 6 to 8
1 ½ cups graham cracker crumbs
3 tablespoons sugar
¼ teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, melted
1 14-ounce can sweetened condensed milk
2/3 cup fresh squeezed Key juice or regular lime juice. (If using bottled, look for Nellie & Joe’s brand—(Ralph’s carries it.)
3 large egg yolks
1 ½ teaspoons grated lime zest (about 2 limes)
2 tablespoons sugar
¼ teaspoon salt
1 cup chilled whipping cream (in a small carton from Trader Joe’s)
2 tablespoons powdered sugar
1 teaspoon vanilla extract
2 Key limes for garnish, sliced thinly (optional)
For crust: Preheat oven to 350. Mix graham cracker crumbs, sugar and salt in medium bowl to blend. Add melted butter and stir to coat well. Press crust into 9-inch glass pie dish. Bake 5 to 8 minutes until crust is set and golden brown. Cool.
For filling: In stand mixer fitted with wire whisk or using a hand-held mixer, beat egg yolks and lime zest for 5 minutes until very fluffy. Add sugar, salt, and condensed milk and beat for 3 or 4 minutes more. Lower mixer speed and gradually add lime juice and beat just until combined. Pour mixture into cooled crust. Bake 10-15 minutes (varies by oven), or until filling is set in center. Refrigerate uncovered until cold, then cover and chill at least 6 hours or overnight.
For topping: Using electric mixer, beat all ingredients in large bowl until soft peaks form. Spread over pie and garnish with Key lime slices, if desired. (Can be refrigerated several hours ahead, or even overnight.)
Creds to Cynthia Worth who originally adapted the recipe from Bon Appetit 1/07 and Food Network and shared with Aunt SheShe (aka Sheila Downs).
I only recently discovered tofu and the many health benefits it offers. Tofu is a high-protein alternative to red meat. Due to its protein content, eating tofu can help you feel full while consuming fewer calories. A 1/2-cup serving of regular tofu provides about 10 grams of protein, according to the U.S. Department of Agriculture’s National Nutrient Database.
Tofu is also a low-carb food. A 1/2-cup portion of regular tofu contains about 2 grams of carbohydrates. When trying to lose weight, trading in red meat and chicken for tofu is a great alternative. It takes on the flavors of whatever it is cooked with. Here is a yummy asian-inspired recipe.
Easy Stir- Fry Tofu with Garlic, Ginger and Scallions
12-14 oz. tofu (extra firm organic)
2 T. peanut oil (use more or less, depending on your pan)
2 tsp. minced garlic (finely)
2 tsp. ginger root, finely grated ( I use cubed ginger already grated and found at Trader Joe’s in the freezer section).
1 cup scallions (sliced into 2 inch pieces, This is about 1 bunch green onions. Keep white parts separate from green parts.
3 T. chicken stock (or vegetable stock)
1 1/2 T. soy sauce (I use low sodium)
1 -2 tsp. toasted sesame seeds (optional)
This is great summer salad that’s easy, tasty and good for you too.
Chicken and Mango Salad
3 green onions, sliced (including greens)
2 mangos (ripe)
4 cups of shredded chicken (I use a whole roasted chicken, available in the deli section of most grocery stores and finger shred it)
2 stalks of celery, sliced
1 head of red lettuce, sliced or torn into strips(approx. 4 cups)
½ cup slivered almonds
1/3 cup peanut oil
¼ cup white wine vinegar
1T Dijon mustard
3 tsp. Asian chili oil
2 cloves of garlic, finely chopped
½ cup Mango Chutney (I like Trader Joes Mango Ginger Chutney)
Almond Coconut Granola*
4 cups old fashioned oats
1 cup raw almonds
1/2 cup slivered raw almonds
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
5 tablespoon maple syrup
1/4 cup coconut oil (I use canola oil + ½ tsp. coconut extract)
3 tablespoons honey
1 teaspoon vanilla
1/3 cup dried cherries (I use raisins if I have no cherries in my pantry)
1/3 cup dried cranberries
1/3 cup chopped dried apricots
½ cup shaved coconut
- Preheat the oven to 300 degrees F.
- In a large bowl, combine the oats, whole almonds, slivered almonds, salt, cinnamon and cardamom and stir to combine.
- In a small sauce pan over medium heat, stir together the maple syrup, coconut oil, and honey until the coconut oil is melted. Remove the pan from the heat and add the vanilla. Pour the liquid over the oat and almond mixture and toss to combine.
- Prepare a parchment lined baking sheet and pour the granola mixture on top of the parchment.
- Bake the granola for 30 minutes. Remove the baking sheet after 30 minutes and toss the granola. Place the baking sheet back into the oven for another 10 minutes to finish baking. Once the granola is done, remove the baking sheet from the oven and let the granola cool and add the dried fruits. Once cool, break the granola into pieces and store in an airtight container.
- Serve up a bowl for breakfast, eat by the handful for a wholesome snack or serve over yogurt or ice cream for a crunchy treat.
*This is my version of a recipe I originally found at whatsgabycooking.com.
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