Berries and Brussels

A Two-fer on Day 2!
(not to be confused with Toofer)

In honor of Day 2 on our blog and our first recipe post, you get a two for one deal--two recipes on one night! We've chosen two recent favorites to share from our kitchen to yours. 


First up--

Summer Berry Pie
(adapted from Chloe's Kitchen)

This recipe was a true test of trial and error for me. Over the winter, we began to notice that I was having negative reactions to gluten, so we eliminated it from our diet, just to see what would happen. Both Rick and I feel so much better and have noticed significant changes in our bodies since the change--clearer skin, clearer minds, you get the picture. So, a lot of my cooking adventures lately have been in adapting recipes to make them gluten free. I must say, this pie has turned out to be a delicious experiment! :)

Crust:
2 cups Bob's Red Mill GF all-purpose flour
1/2 cup oat flour (you can make your own by putting rolled oats in the blender or food processor)
1 tbs sugar
1 cup vegan margarine (I use soy-free Earth Balance)
1/2 cup cold water, as needed

Filling: 
6 cups fresh berries/fruit
     My preferred mix is 2 cups strawberries, 2 cups peaches, 1 cup blueberries (1 small 
     package) and 1 cup blackberries (1 small package).
3/4 cup sugar
1/4 cup Bob's Red Mill GF all-purpose flour
1 tsp ground cinnamon
pinch of salt

Preheat oven to 375 degrees and lightly grease a 9-inch pie pan.

In a medium bowl, combine flour, sugar, and salt. I use a whisk to mix in the margarine until the mixture is a crumbly, sand-like texture. Add water 1 tbs at a time until the dough holds together, usually about 2-3 tbs for me. Refrigerate dough for 10 minutes. Once dough is chilled, take 3/4 of the dough and roll it flat into a disc. Lift the disc into the pie pan, with enough left over to cover the lip of the pan. Use the rest of the dough to create lattice strips, rolling the dough flat, cutting strips to lift on top of the filled pie.

To make the filling, slice all berries into a large bowl and add dry ingredients. Toss to coat. Fill the pie crust with the berry mixture and cover with lattice strips. If desired, use a fork to create a crimped design. 

Bake for 50-55 minutes. You may want to cover the crust with a bit of aluminum foil to prevent burning. 

To give you an idea of how much we love this pie--I baked one on Saturday morning and by Sunday morning, it was gone. Yummy, yummy, yummy!

(with each recipe we post, I'm going to include Rick's Review--his take on what he enjoys about that particular dish)

Rick's Review: Seeing that all of the berries are organic and fresh, this pie tastes fantastic.  We ate the entire thing within 24 hours and in retrospect wished we made two of these.  This will continue to be a summer staple in our house.  




Our next recipe was born of a food adventure while traveling. In the fall of 2010, Rick visited Washington DC. While there, he ate a restaurant that had a tequila-sauteed brussels sprouts dish. UPDATE! The restaurant in question is Oyamel Cocina Mexicana--you should all go! :)  Since then, it has become a goal of ours to recreate the dish--and here is what we came up with!

Tequila-Marinated Brussels Sprouts


Here's what you need:
1 pound fresh brussels sprouts (we are lucky to have a great farmer's market up in PV and they have had brussels sprouts for a while now)
1/4 cup tequila
1 tsp salt
1 tsp black pepper
2-3 cloves garlic
juice of 1 lemon
2 tbs olive oil

Preheat oven to 425 degrees. 


Combine all ingredients in blender, except for sprouts. I like to grate my garlic first, to help it blend more easily. 




Let your blender do the work until marinade is an opaque mixture. 



Cut sprouts in half, and lay them cut side up in a 9x13 baking dish. 



Pour marinade over sprouts and flip before placing in oven. 


Roast approx. 12 minutes per side, flipping sprouts over once they are the desired crispiness. 



Enjoy with a little extra salt and pepper! Though these would make a great side, we sometimes eat them as a main dish. We love 'em!



Rick's Review: Brussels sprouts have always been one of those foods we are groomed to hate, however with the subtle hint of tequila and lemon, they are amazing.  We are guilty of having these 3-4 times a week sometimes.

Thanks for reading our first recipe post! Here's to many more to come!

--E&R

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