A Pie, a Pancake and a Smoothie.

Here are a few new recipes from this last week. Not entirely simple to make, but delicate on the palate. I made the Lemon Custard Pie for a Yom Kippur break-fast, the day before. I had some fresh lemons and had never made a custard pie before so I thought I'd give it a try. But, I also don't have any electric beaters right now. Whipping egg whites to a peak by hand is definitely not fun. It took about 10 minutes. (Note to self: Buy egg beaters!) But despite all the elbow grease, the pie turned out beautifully. I made two small pies, just so I could taste it and make sure by rogue egg whites turned out ok.

I have always enjoyed breakfast for dinner on Sunday evenings. It's a thing my family used to do when we were little. I remember eating fresh waffles and crepes, piled high with homemade fruit sauces and yogurt. So this evening I made my newest attempt at healthy pancakes: Zucchini Bread Pancakes. They weren't bad, but the homemade apple sauce was amazing.

And lastly, a smoothie for all you smoothie-types. This was my first time adding kale. And it was super yummy.

 

Lemon Custard Pie

Multiple Servings (includes 1 serving of fruit)

1 cup Brown Sugar

1 Tbsp Butter, softened

3 Eggs, separated

1 cup Milk

3 Tbsp Flour

1/4 cup Fresh Lemon Juice (squeezed from lemons)

2 Tbsp. Fresh Lemon Peel (grated from lemons)

1/2 cup Butter and 1/4 cup Coconut Oil, or 3/4 cup Butter, Cold (this is important)

2 cups Flour

3-4 Tbsp Cold Water (add more if needed)

In a medium bowl, cut butter and coconut oil into flour, using pastry cutter or fork. Once dough is the form of little balls, add water. Knead with hands and move to dry surface (or wax paper). Roll out into a circle the size of a large pie pan (or two smaller pans). Arrange in pie pan(s). Set aside.

In a large mixing bowl, beat sugar and butter until blended. Add egg yolks one at a time, mixing well. Add milk and flour, mixing well. Stir in lemon juice and peel. Set aside.

In smaller bowl, beat egg whites until they form stiff peaks. Gently fold into lemon mixture.

Pour into pie crust(s). Bake at 325 for 1 hour.

Serve with fresh whipped cream.

Zucchini Bread Pancakes

2 servings (includes 2 servings of vegetables)

1 Egg
1 1/2 Tbsp Olive Oil
1 Tbsp Brown Sugar
1/4 cup Buttermilk or Milk with Lemon Juice

1/4 tsp Vanilla
1 cup Shredded Zucchini

1/2 cup Flour 

1/2 tsp Baking Soda
1/2 tsp Cinnamon

Dash of Nutmeg

Add water as needed (until it looks like batter and not dough)
Butter or oil, for coating skillet

In a large bowl, combine eggs, olive oil, sugar, buttermilk and vanilla until smooth. Stir in zucchini shreds. In a smaller bowl, whisk together flour, baking soda, cinnamon and nutmeg. Stir dry ingredients into zucchini batter, mixing until just combined.

Heat a large, skillet over medium heat. Once hot, melt a pat of butter in pan and swirl it around until it sizzles. Scoop scant 1/4-cup dollops of batter (mine were about 3 tablespoons each) in pan so the puddles do not touch. Cook until bubbles appear on the surface, about 2 to 3 minutes. Flip pancakes and cook another minute or two, until golden underneath.

Serve with Homemade Molasses Apple Sauce

1 serving (includes 1 serving of fruit)

1 apple, sliced thinly

Water

1 tsp Molasses

1 tsp Honey

1/4 tsp Cinnamon

Dice apple. Place in small sauce pan. Cover apples with water and bring to a boil. Keep at a rolling boil for 1-2 minutes. Add molasses, honey and cinnamon.  Continue to boil until water is mostly evaporated, but not completely.

Kale, Apple, Banana and Nectarine Smoothie

1 Serving (includes 4 servings of vegetables and fruit)

1-2 Kale leaves, de-stemmed

1 Apple, cored and cut

1 Nectarine, pitted and cut

1 Banana, peeled

1/2-1 cup Water

Combine in food processor or blender. Pulse until well blended.