Press-In Pie Crust

It's not very pretty - but it's quick, and tastes great!

I mix the ingredients for this pie crust in my KitchenAid Stand Mixer for convenience, but it can also be made by hand, and doubled and rolled out for a two-crust pie.

In an upcoming post I'll share the veggie quiche recipe I make with this crust.

Press-In Pie Crust

Ingredients:
1 cup unbleached all-purpose flour
1/2 tsp. salt
1/3 cup butter
2-3 Tbsp. cold water

Instructions:

1. Combine flour and salt.
2. Cut in butter until mixture is crumbly.
3. Sprinkle with water, and blend until mixture holds together.
4. Press by hand into 9-inch pie dish.

Broccoli Puff or . . .

Barackli Puff!

This week I'm renaming this favorite broccoli recipe in honor of President Barack Obama's 3-day visit to the great State of Alaska.
Enjoy!

Barackli Puff
Serves 8

Ingredients:

1 (20 oz.) pkg. frozen broccoli florets

1 can cream of mushroom soup

1 1/2 cups grated Cheddar cheese

1/2 cup mayonnaise

2 eggs, beaten

Salt and pepper, to taste

Instructions:

1. Cook broccoli according to package directions. Drain.
2. Combine all ingredients and pour into an 8"x8" baking dish.
3. Bake at 350 degrees for 40-45 minutes or until knife inserted in center comes out clean.

***

source

President Obama performing a traditional Alaska Native dance with school children on September 2, 2015.

Hot Peanut Sauce

When we lived in Juneau many years ago, The Fiddlehead was one of my favorite restaurants. This recipe is adapted from their popular (and my favorite) cookbook, The Fiddlehead Cookbook.
We enjoy this hot and spicy sauce mixed with whole wheat spaghetti pasta, but it can also be added to stir fried vegetables, chicken, or pork.

Hot Peanut Sauce
Makes 1 cup

Ingredients:
1/2 cup peanut butter
1/4 cup sesame oil
2 Tbsp. soy sauce, or tamari
2 Tbsp. rice vinegar
1 Tbsp. fresh ginger, minced
3-4 large garlic cloves, minced
1 Tbsp. green onions, finely chopped
1 Tbsp. Mongolian fire oil
2 Tbsp. fresh cilantro, chopped

Instructions:

1. With an electric mixer, whip together peanut butter, sesame oil, soy sauce, rice vinegar, ginger, garlic, green onions, hot oil, and cilantro, until creamy.
2. Stir sauce into cooked noodles, and serve.
3.  Or transfer to a small, covered container; and store for up to 2 weeks in the refrigerator.