Fresh Peach and Plum Tart

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For the crust:
1 cup pastry flour, whole wheat or white flour
1 cup almonds slivered or sliced, lightly toasted in a pan for about 8 minutes, or in the oven under 350 F, about 15 minutes
3 tablespoons brown sugar, light packed
1/4 teaspoon salt
2 tablespoons butter, unsalted cold, cut into small pieces
2 tablespoons canola oil or light olive oil
2 tablespoons water iced, or as needed
For the filling:
1 1/2 pounds peaches evenly sliced, about 1/4- inch to 1/2-inch thick
1 pound plums evenly sliced, about 1/4-inch to 1/2-inch thick
1/2 cup apricot preserves (jam) divided
2 tablespoons turbinado sugar or brown sugar,for sprinking

For the crust:

Coat a 11-inch round tart pan with a removable bottom with cooking spray or similar capacity rectangular pans.

Add toasted almonds into food processor, pulse until finely ground.

Combine whole wheat pastry flour, ground almonds, sugar and salt in a food processor, pulse until well mixed.

Add butter and oil, pulse until incorporated.

Add ice water and pulse until the dough almost forms.

Turn dough out into prepared pan (it will be crumbly), spread evenly and press firmly into bottom and all the way up the sides to form a crust.

Use a fork to pierce bottom of tart.

Put crust into freezer, freeze about 15 minutes.

Preheat oven to 400 degrees F.

Bake crust until set and the edges are beginning to brown, about 15 minutes.

Let cool on wire rack for about 15 minutes.

For the filling:

Spread half of the apricot jam evenly over the bottom.

Arrange peach and plum slices neatly over tart, whatever way you prefer.

Brush with remaining apricot jam mixed with about 1 tablespoon of water.

Sprinkle sugar on top.

Put in the oven, bake for 20 to 25 minutes.

If the edges turn into too brown, half way through the baking, use foil paper to wrap the edges to prevent from burning.

Transfer onto a wire rack, let cool completely.


Cinnamon Swirled Pumpkin Bread

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2 cups whole wheat flour
2 cups flour, all-purpose or up to 2 1/2 cups
1 cup oats, quick cooking or rolled
1/4 cup brown sugar packed, or up to 1/3 cup
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 1/4 teaspoons yeast, active dry 1 package
1/2 cup water warm, up to 3/4 cup
2/3 cup pumpkin (canned) or homemade pureed pumpkin
3 tablespoons apple sauce
3 tablespoons walnut oil or canola oil, or olive oil, or grape seed oil
1 large egg
1/2 cup walnuts chopped
1/2 cup chocolate chips (semi-sweet) or chopped dried fruits
3 tablespoons butter, unsalted melted
1/4 cup brown sugar packed
1/2 tablespoon cinnamon, ground

-In a large mixing bowl with an electric mixer, mix together whole wheat flour, 1 cup all-purpose flour, oats, brown sugar, pumpkin pie spice, salt and yeast.
-Pour in the warm water, pumpkin, applesauce and oil, beat until blended.
-Beat in the egg until smooth.
-Switch to the dough kneading hook.
-Add enough remaining all-purpose flour, knead at the lowest speed to form a smooth and elastic dough, about 5 minutes.
-Add the chocolate chips and walnuts, using your hand knead them into the dough, and the dough will feel a little bit chunky, which is fine.
-Coat the bowl with cooking spray, turning once to coat the top.
-Cover with a plastic wrap and allow to rise in a warm place until doubled in bulk, about 1 hour.
-Punch dough down. Place onto a lightly floured surface.
-Roll the dough into an 18-inch x 9-inch rectangle.
-Brush with melted butter.
-Mix together the brown sugar and cinnamon in a small bowl, sprinkle evenly over dough.
-Roll up the dough from a short side, pinch seam to seal.
-Place the seam side down in 9 by 5-inch loaf pan greased with butter.
-Cover and allow to rise until doubled in volume again, 30 to 50 minutes, depending on how warm the place is.
-Preheat the oven to 350 degrees F at the end of second rising.
-Bake the bread until golden brown, about 50 to 60 minutes.
-Let cool in the pan on a wire rack for 10 minutes.
-Remove from the pan and cool completely on the rack.
-Slice into even slices, you can put the slices into zip-lock bags and freeze them.


Fish Tacos

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* Marinade
* 1/4 cup extra virgin olive oil
* 2 tablespoons distilled white vinegar
* 2 tablespoons fresh lime juice
* 2 teaspoons lime zest
* 1 1/2 teaspoons honey
* 2 cloves garlic, minced
* 1/2 teaspoon cumin
* 1/2 teaspoon chili powder
* 1 teaspoon seafood seasoning, such as Old Bay™
* 1/2 teaspoon ground black pepper
* 1 teaspoon hot pepper sauce, or to taste
* 1 pound tilapia fillets, cut into chunks
* Dressing
* 1 (8 ounce) container light sour cream
* 1/2 cup adobo sauce from chipotle peppers
* 2 tablespoons fresh lime juice
* 2 teaspoons lime zest
* 1/4 teaspoon cumin
* 1/4 teaspoon chili powder
* 1/2 teaspoon seafood seasoning, such as Old Bay™
* salt and pepper to taste
* Toppings
* 1 (10 ounce) package tortillas
* 3 ripe tomatoes, seeded and diced
* 1 bunch cilantro, chopped
* 1 small head cabbage, cored and shredded
* 2 limes, cut in wedges


1. To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
2. To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
4. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
5. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

source : allrecipes.com

How to Make Scrambled Eggs

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The secret to making moist, fluffy scrambled eggs is all in the scrambling.

You'll need low, gentle heat and patience to make perfect scrambled eggs.

1. To make breakfast for two, we used six eggs, six tablespoons of milk, salt and pepper to taste, and two teaspoons of chopped fresh parsley.

Plan on using three eggs per person for a good-sized serving. If you're counting calories, you can substitute egg whites for one or two of the whole eggs.

* Scrambled Egg Recipes

2. Crack the eggs into a bowl that's deep enough to support vigorous whisking.

3. Thin the egg mixture with milk, cream, or even water: this will make gently cooked scrambled eggs more tender (note: if the heat is too high, the liquid can separate from the cooked eggs). Use approximately one tablespoon of milk per egg.

4. Whisk the mixture until well combined. Don't add salt yet, as it can make the eggs tough.

5. Heat a skillet over medium heat. We melted a pat of butter in the pan to add its rich flavor to the eggs, but you can use cooking spray or use a nonstick pan if you prefer.

6. When the butter starts to bubble or a drop of water added to the pan sizzles, pour in the egg mixture. Immediately reduce the heat to medium-low. Sprinkle the egg mixture with salt and pepper to taste (about ¼ tsp. salt to start). Don't stir the pan: you want to let the eggs begin to set before you start scrambling them.

7. This is the time to add minced herbs, shredded cheese, chopped scallions, sautéed mushrooms, chopped tomato, or anything else you like.

8. With a wooden spoon, start to scrape the eggs from the edge of the pan to the center, forming large soft curds.

9. Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook.

10. You should start to see the bottom of the pan as your spoon scrapes a trail through the eggs.

11. When the eggs look wet but are no longer liquid, gently mound the eggs into the center of the pan.

12. Turn off the heat but leave the skillet on the burner. The scrambled eggs will continue to cook from the heat of the pan and from the residual heat in the eggs. Now's the time to put toast in the toaster and grab a pair of plates.

13. Divide your light, fluffy eggs between the two plates. Sneak a taste and add more salt or pepper before serving, or season the eggs at the table.

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Making a Lattice-Top Pie Crust

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Making a lattice top is not a complicated process. And the woven design is a great way to dress up fruit pies, quiches, pastries, and tarts.

First, prepare your dough: it should be chilled at least half an hour before you begin rolling it out and making your lattice.

1. For best results, roll out the bottom crust and line your pie plate. Then roll out the top crust into a flat circle. Chill both halves of the pie dough before filling and baking to prevent shrinkage.

* On a lightly floured surface, roll reserved dough out to a ¼-inch thickness.
* Roll it in a circle, as though preparing a double-crusted pie. Transfer the dough to a small cutting board, baking sheet, or other rimless pan that will fit in your refrigerator.

2. Carefully cut the dough into strips approximately ¾-inch wide. You can use a sharp knife, pizza cutter, or scallop-edged pastry wheel. If you're worried about cutting straight, use a ruler as a guide.

3. Cover the pastry strips with plastic wrap and place the pan of dough in the refrigerator to relax while you prepare the pie filling and transfer it to the pastry-lined pie plate.

4. When you're ready to weave, moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first two in an X in the center of the pie. You can arrange them at 90 degree angles or at a sharper 45-degree angle. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. If you're having trouble removing the dough from the cutting board or pan, roll the strips up like a rug and unroll them onto the pie. Press the ends of the strips firmly to the lip of the pie and trim away any excess dough with kitchen shears or a paring knife.

5. The amount of filling left to peek through the lattice is entirely a matter of style: thin strips of dough make a more elegant lattice, while a few wide strips give the pie a more rustic look. You can even twist the strips of dough as you form the lattice, so they look like festive paper streamers.

6. Once the pie has been covered with the lattice, brush the top with egg wash (an egg beaten with a tablespoon of water or milk) or milk for a brown, shiny crust. Dust the top with cinnamon-sugar, if desired.

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source : allrecipes.com

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