Nancy's Healthy Pie Pastry

Prep time: 30 to 45 minutes
Makes: one 2-crust* pie, tart or quiche (cut recipe in half to make one-crust)

The light, flaky texture of this pie crust/tart recipe is due to a high quality oil that I use. Omitting the heavy butter and/or hydrogenated fats, I make my pastry with sunflower or safflower oil.  Use this healthy pastry for sweet pies and fruit tarts, or savory quiches and vegetable tarts.

Ingredients:
2-2/3 cups all-purpose, unbleached flour
1 teaspoon salt
3/4 cup sunflower or safflower oil
4 to 5 tablespoons cold water
Three 2-inch wide aluminum foil strips (to place over pastry edges during baking)

1. In a 4-quart mixing bowl, combine the flour and salt. Add the oil and, with a pastry cutter, mix until flour and oil combine to form pea-sized clusters. Add water, 1 tablespoon at a time; mix until dough amalgamates and sides of bowl are clean. If needed, add 1 more tablespoon water.

2. Gather dough with hands; separate into two equal balls. Cover each dough ball in plastic wrap and place in freezer for 10 to 12 minutes.

3. Meanwhile, prepare a fruit filling of your choice and set aside.

4. Transfer one dough ball from the freezer to the refrigerator. Unwrap the second dough ball and, on a flat, floured surface, flatten it to a 5-inch circle.

5. Place the pastry dough circle in between two lightly-floured, 15-inch long waxed paper sheets.

6. Using a rolling pin, roll out the pastry from the center and outwards. After two to three rolling motions, peel off the top waxed paper sheet and lightly flour the pastry dough. Replace the waxed paper sheet over the pastry dough. 

7. With one hand over the top sheet and the other underneath the bottom sheet, quickly flip the dough over. Remove the second waxed paper sheet and lightly flour the pastry dough. Cover it with the waxed paper sheet again.

8. Continue rolling and flouring the pastry dough until it is 3 inches larger than the diameter of the pie plate edges. To measure this, lightly hold the pie plate upside down over the rolled-out pastry.

9. Remove the top waxed paper sheet from the rolled-out pastry pastry dough. With one hand underneath the bottom waxed paper sheet and the other hand over the pastry surface, make a quick flip onto the pie plate. 

10. Gently and slowly peel off the remaining waxed paper sheet from the pastry dough. Carefully fit the pastry dough into pie plate edges. Using a fork, poke random holes in the  pastry dough; set aside.

11. Repeat above rolling instructions with the second pastry dough. After rolling it out, keep the pastry dough inside paper sheets and set aside.

12. In the meantime, gently transfer the fruit filling onto the rolled-out pastry dough set in pie plate. Carefully flip second pastry dough over filling; peel off the waxed paper sheet.

13. Trim the pastry to a one-inch overhang. Turn and tuck the pastry edges underneath. With fingers, crimp or pinch the edges, creating fluted shapes. Cover fluted pastry edges with aluminum foil strips.

14. Follow baking instructions for the pie recipe you are making.

*Note: To make a one-crust pie, make a half-recipe by using "half" the ingredients.

Text and Photograph ©2012 Nancy Real

Melon-Tequila Cooler

Prep time: 3 minutes
Serves: 2

At poolside this summer, bring your temperature down with this refreshing melon cooler. Blended in minutes, the drink is laced with that wonderful south-of-the border specialty - Tequila.

While swimming, tanning or just lounging around, our Melon-Tequila Cooler will make you feel relaxed in no time.

Ingredients:
1-1/2 cups cut-up cantaloup melon (cut in 1-inch pieces)
2 to 3 shots Tequila
3-1/2 cups ice cubes
2 tablespoons granulated sugar (optional)
1 lime, sliced (for garnish)
2 sprigs mint leaves (for garnish)

In a blender, mix together the melon and Tequila shots.

Add 2 cups ice cubes and pulse-blend until slushy.

Add 1-1/2 cups more ice cubes and pulse-blend once more. 

Adjust Tequila level and add sugar, if desired. 

Divide the drink among two tall glasses and garnish with lime slices and sprigs of mint.

Text and Photograph ©2012 Nancy Real.

Caprese with Basil Almond Pesto

Prep time: 7 to 10 minutes
Serves: 4 to 6

The classic Caprese Salad consists of tomatoes, fresh mozzarella, olive oil and basil leaves. I've changed this recipe because I like tweaking and creating new recipes.

My version has some fresh pesto sandwiched between the tomato and mozzarella. There are no words or emotions to describe the luscious flavors of this Caprese with Basil Almond Pesto!

Ingredients:
2 to 3 ripe tomatoes
extra virgin olive oil, to drizzle
salt and pepper, to taste
6 to 8 teaspoons Basil Almond Pesto (previously published on this blog)
1 pound fresh mozzarella balls (these are called "bocconcini" or small bites)
4 to 6 large, fresh basil leaves

1. Slice the tomatoes in 1/4-inch thick slices and lay on a serving platter.

2. Drizzle the oil over tomato slices, followed by salt and pepper, to taste.

3. Spread 1 teaspoon Basil Almond Pesto on each tomato slice.

4. Drain all water from the mozzarella bocconcini and, on a cutting board, gently cut them in half.

5. Lay each one, flat side down, over the pesto and tomato (the rounded side of bocconcini should be face-up).

5. Drizzle some olive oil over each tomato-bocconcini component, followed by salt and pepper, to taste.

6. Cut the basil leaves in slivers and use them to decorate the plate or to decorate the salad.

Enjoy as a starter or salad course.

Text and Photograph © 2012 Nancy Real.

July 4th Sorbet with Balsamic Cream®

Prep time: 5 minutes
Serves: 4


We're celebrating Independence Day on Wednesday, July 4th. It's so nice to have a break from work mid-week. And I mean ALL WORK, including the kitchen.


Along that line, I thought I'd end my holiday cookout by scooping some sorbet or ice cream onto a plate, adding a drizzle of Balsamic Cream®, followed by a garnish of berries. That's as hard as I'll work for this July 4th Sorbet with Balsamic Cream® recipe.


Enjoy and stay safe!


Ingredients:
One pint raspberry sorbet (vanilla ice cream or frozen yogurt can be substituted)
Balsamic Cream® (also known as Crema di Balsamico®)*
Strawberries, for garnish
Blueberries, for garnish
8 sprigs mint leaves, for garnish (optional)


Place a scoop of sorbet on each of 4 individual bowls or dessert plates.


Add a drizzle of Balsamic Cream® and garnish with strawberries, blueberries and mint leaves.


Serve immediately.


*Balsamic Cream® can be purchased at Wholefoods Stores® or online at Amazon.com®.
Text and Photograph ©2012 Nancy Real

Nancy's Eggplant Caponata

Muir Glen Organic Tomatoes®

I use Muir Glen Organic Tomatoes® in my recipes because of their natural, sweet flavor, minus the salty, acidy aftertaste. 

Taste Test: Open a can of any variety Muir Glen Organic Tomatoes® and taste the pure, wholesome sweetness - you'll have guaranteed, perfect results with each recipe you make! Use these amazing tomatoes in my famous Eggplant Caponata recipe below.

Nancy's Eggplant Caponata

Prep time: 20 minutes for salting the eggplant
Cook time: 15 minutes
Serves: 6 to 8 


Ingredients:


2 large eggplants, rinsed and dried
2 tablespoons salt (to remove bitter juices of eggplant)
1/2 cup olive oil
1 large red bell pepper, stem removed, seeds discarded and flesh cut into 3/4-inch pieces
2 celery stalks, peeled and cut into 1/2-inch pieces
1 medium brown or white onion, peeled and chopped into 1/2-inch pieces
One 15-ounce can Muir Glen Organic Crushed Tomatoes®, blended, strained (pulp discarded and tomato juice reserved)
2 tablespoons balsamic vinegar (brown variety)
1 tablespoon granulated sugar
2 tablespoons capers, drained and rinsed
1/2 cup black or green, pitted olives, rinsed, drained and sliced
Salt and ground black pepper, to taste


1. Using a knife and working on a cutting board, trim and discard the eggplant tips. 


2. Cut the eggplant into 3/4-inch slices. Cut slices into 3/4-inch pieces.


3. Place eggplant in a colander set over a large bowl. Sprinkle the eggplant with 2 tablespoons salt. Using hands, toss the eggplant and salt; set aside 20 minutes for bitter juices to drain).


4. After 20 minutes, and using plastic gloves, place about 2/3 cup eggplant pieces in between hands. Press hands together over sink, allowing eggplant juices to escape. Set the pressed eggplant aside in a large bowl.


5. Meanwhile, in an 8-quart stockpot, heat the oil on medium-high setting. Stir in the eggplant. With a wooden spoon, sauté eggplant on high setting, stirring occasionally, for 6 to 8 minutes or until it is light golden brown. If high heat browns eggplant too quickly, lower it to medium-high.


6. Stir in the bell pepper, celery and onion pieces and cook, stirring occasionally, on medium-high setting for 3 to 4 minutes or until onion is translucent. 


7. Add the reserved tomato juice of Muir Glen Organic Crushed Tomatoes®, balsamic vinegar and sugar; cook 5 minutes, stirring occasionally, on medium-high setting.


8. After 5 minutes, stir in the capers and olive slices; cook an additional 2 minutes. 


9. After 2 minutes, taste the caponata and, if needed, adjust salt level. Stir in the black pepper.


Enjoy Eggplant Caponata as an appetizer with fresh Italian bread or toasts.


To serve with Italian toasts, called "bruschette" - arrange Eggplant Caponata atop bruschette and serve immediately.


Red wine pairing: Chianti or Cabernet Sauvignon.


Text and Photographs ©2012 Nancy Real.

Persian Cucumber Salad

Prep time: 15 to 20 minutes
Serves: 4


Besides pairing cucumbers with dips, or adding them in slices to lettuce salads, how can you use them as a main ingredient?


I found the answer to this question in the cuisine of Iran (2,000 years ago, Iran was called Persia). Inspired by the amazing foods of my Persian friends and the restaurants they've introduced me to, I've made Persian Cucumber Salad. 


This delicious salad has a mélange of red onion, red bell pepper, fresh dill, olive oil, lime juice and, the star of the show - Persian cucumbers. Persian cukes are smaller than the  standard ones, but more flavorful. Enjoy this fresh and healthy salad all summer!


Ingredients:
1 to 1-1/4 pounds Persian cucumbers, about 5 to 6 count (available in Middle Eastern markets)
3 tablespoons finely chopped red onion, set in cold water for 1 minute and drained
1 to 2 tablespoons finely chopped red bell pepper
1 tablespoon finely chopped fresh dill weed 
Juice of 1 lime
Extra virgin olive oil, to taste
Salt and ground, black pepper, to taste


Working on a cutting board, remove and discard tips of cucumbers. Peel cucumbers and rinse them under cold, running water. Dry cucumbers with paper towels and transfer them to cutting board.


Cut cucumbers in half, lengthwise. Cut each cucumber piece in half again, lengthwise. 


Chop cucumbers in 1/2-inch pieces and transfer them to a large glass or porcelain bowl. Stir in the remaining ingredients and toss. 


Taste and adjust seasonings (olive oil, salt and pepper). 


Serve Persian Cucumber Salad immediately with Lavosh or Pita breads* as an appetizer or as a side dish to meat, poultry or fish.


Note: *Lavosh is a flatbread typically served in Persian cuisine and is sold in large, rectangular sheets. Pita bread is served in Middle Eastern cuisine (various countries). It is flat, round and when cut in half Pita bread can be opened like a pocket and filled like a sandwich.


Text and Photograph ©2012 Nancy Real.

Basil Almond Pesto

Prep time: 10 minutes
Makes 1 pint

At this time of year there's no doubt that herbs are the rage. My home garden is lush with beautiful green leaves -  parsley, cilantro, oregano, marjoram, sage, thyme and the most important herb of all - basil.

For this pesto recipe, I combined the aromatic basil leaves with almonds. This incredible Basil Almond Pesto will help you serve great panini or pasta dishes in minutes. Don't know about you, but with all that extra time, I'd rather go to a movie or enjoy a great outdoor activity such as biking on a mountain trail or rollerblading at Santa Monica Beach.

Ingredients:
1 clove garlic
1 teaspoon salt
1/3 cup whole almonds (unroasted and unsalted)
2 cups fresh, Italian flat parsley leaves, slightly packed (washed and spun dry)
2 cups fresh basil leaves, slightly packed (washed and spun dry)*
1/4 cup grated Pecorino Romano cheese
1/2 cup olive oil
2 to 3 tablespoons vegetable oil

1. In a food processor, grind the garlic and salt.

2. Add the almonds and process until they are ground (make sure they do not turn into a paste).

3. Open the food processor cover and add the parsley and basil leaves, making sure they fit inside barrel. Cover and process until the leaves and almonds have combined and the pesto has formed.

4. Add the cheese and process once more until mixture is uniform.

5. With the motor running, slowly pour the oil into the pesto in a thin stream.

6. Using a spoon, transfer the pesto to a glass jar, flattening the top. Gently and slowly pour the vegetable oil over top of pesto to seal it (this will prevent the pesto from blackening). Cover and refrigerate.

Pesto sauces keep in refrigerator up to 3 weeks. Whenever using small amounts of pesto, make sure the remaining portion inside jar is covered with vegetable oil.

Pasta with Basil Almond Pesto - Serves 4: While waiting for one pound of pasta to cook, spoon about 3/4 cup pesto into a glass or porcelain serving bowl. Drain the pasta and immediately transfer it to the bowl with the pesto. Gently toss the pasta until it is evenly coated with the pesto. For a creamier texture, add 2 to 3 tablespoons whipping cream and toss. Serve immediately and ask guests to sprinkle some grated cheese over their pasta, if desired.

Pesto can also be used as a spread on toasted Italian or French bread and in panini.

*Note: After basil leaves have been spun dry, lay each leaf flat on paper towels. Using another paper towel, pat each leaf dry, on both sides. This will prevent the leaves from blackening.

Text and Photograph ©2012 Nancy Real