missjunebug’s Not Key Lime Pie

Posted by missjunebug on Thursday August 5th, 2010

Oh. My. Yes. Not Key Lime Pie Perfection! Photo by mjb2010

missjunebug thinks the lazy days of summer call for lazy desserts like her missjunebug’s Not Key Lime Pie, a cool and citrusy dessert that’s…well…as easy as pie!

Here’s all you need to do to make a delightful summery dessert that’s fresh and delicious!

Everything you need for the crust! Photo by mjb2010

Graham Cracker Pie Crust

1 pkg. graham crackers (1 ¼ cups)

3 T. sugar

5 T. butter, melted

Rolling pin the graham crackers into crumbs in a large Ziploc bag. Pour into 9” pie plate. Add sugar and blend with crumbs. Add melted butter and press down into pie pan as well as up the sides of the pie plate.

Not Key Lime Pie Filling

3 eggs yolks

1 can Carnation Sweetened Condensed Milk

½ c. lime juice (Larger Persian limes work just fine for Not Key Lime Pie!)

2 tsp. lime zest

Beat egg yolks with hand mixer until smooth and creamy looking, about 2-3 minutes.

Add condensed milk slowly, using hand mixer to incorporate, about 3-4 minutes.

Blend in the lime juice and zest. Pour into pie filling and bake at 350 degrees for 15-20 minutes, until firm.

Add three egg yolks and voila! Photo by mjb2010

Separate yolks in the palm of your hand. Photo by mjb2010

Mix until smooth. Photo by mjb2010

Mix in the sweetened condensed milk! Photo by mjb2010

Add the not key lime juice. Photo by mjb2010

Don't forget the not key lime zest! Photo by mjb2010

Pour into graham cracker pie crust! Photo by mjb2010

Ready for the oven! Photo by mjb2010

The delightful result: Not Key Lime Pie! Photo by mjb2010

Optional Topping

1 cup Horizon Organic Heavy Whipped Cream

2-3 T. granulated sugar

Whip up the cream with a hand mixer. Gradually add the sugar and whip until the cream forms soft peaks. Slather on top of the Not Key Lime Pie and refrigerate until ready to serve.

Yum x 10!

Tiny Tomato Happiness!

Posted by missjunebug on Thursday June 17th, 2010

Tiny Tomato Turns on a Dime! Photo by mjb2010

Last year around this time missjunebug was eulogizing her Tomato Sadness. Only half of her homegrown tomato looked good enough to eat. The underbelly was ulcerated and grim and looked like something she might find on the kitchen counter of TinyJB’s former abode (recently cited as a nuclear waste hazard).

But this year is different!

missjunebug has found Tiny Tomato Happiness growing cherry tomatoes! (Thanks for the tip, lovely r.h.!) The one pictured above is the runt of the litter, but it’s a perfectly round and healthy runt! mjb is looking forward to a full harvest of cherry tomatoes that are just the right size.

In the meantime, missjunebug plans to add this tiny tomato to her Collection of Tiny Things! That is, until she adds a little s&p and pops it into her mouth!

Happy gardening!

Side Dish Extraordinaire! missjunebug’s Golden Beets and Brussel Sprouts!

Posted by missjunebug on Tuesday May 4th, 2010

Golden Beets Pre-Roasting! Beautiful! Photo by mjb2010

missjunebug knows what you are thinking. Beets?? Puhleeze. Brussel sprouts? She has got to be kidding. But trust her. This is one of the tastiest vegetable side dishes you will ever eat. Alone beets can be a little hard to take. And those little green mini-cabbages can sometimes be a little bitter. But with a light hand, a little olive oil, a handful of sliced shallots, and toasted almonds: Voilà!! You have just created an extraordinarily tasty and colorful sidedish! missjunebug won’t even mention how healthy it is for you!

Try this little photo recipe on for size and flavor! You won’t be sorry!

missjunebug’s Golden Beets and Brussel Sprouts (adapted from an online recipe from missjunebug can’t remember where)

Ingredients

10 or so medium-sized golden beets

12 or so brussels sprouts

1 shallot, peeled and sliced

Olive oil

2-3 Tbsp sliced almonds, toasted

Kosher salt and freshly ground black pepper

Step 1

1. Roast the beets in the oven at 350°F for an hour or so. Roasting will allow the flavor of the beets to develop fully. After roasting, let them cool enough so that you can easily peel them. Then chop into 1 x 1/2 inch chunks.

Golden Beets Post Roasting! Delicious! Photo by mjb2010

After Roasting, Give Those Beets a Little Trim! Photo by mjb2010

2. Peel outer leaves of the brussel sprouts and trim stems. On the stem mark a little X with your knife to ensure even cooking. Parboil brussel sprouts in a small saucepan of boiling water for 3 minutes. Test for doneness by cutting one in half. They should be not quite done. They will finish cooking when they are added to the beets. Cut each sprout in half and set aside.

The Side Dish Extraordinaire Triumvirate: Golden Beets, Brussel Sprouts, Shallots! Photo by mjb2010

3. Slice the shallots then grab a good-sized skillet. Heat 1 tablespoon of extra virgin olive oil over medium heat and add the shallot slices. Stir and cook until the shallots are translucent. Add one more tablespoon of the oil and turn up the heat a just a little.

4. Gently toast almond slices in a skillet on the stove top at medium heat. Stir frequently until lightly brown. Set aside to cool.

The Secret Ingredient! Sliced Almonds, Gently Toasted! Photo by mjb2010

5. Add the brussel sprouts and beets to the skillet. Add salt and pepper to taste. Cook for another minute or two, then add those delicious almond slices for the finishing touch!

Ta Da! Golden Beets and Brussel Sprouts Ready to Serve! Photo by mjb2010

Serves 3-4.

missjunebug encourages you to say “Yes!!” to vegetables, even the strange ones like golden beets and brussel sprouts!