Chocolate Cinnamon Meringue Pie

I started with this recipe and added my own little flair to it:

Crust:

One 9-inch pie crust, store-bought or homemade, unbaked (fitted in a pie plate)

Filling:

2/3 cup sugar

3 tablespoons unsweetened cocoa powder

2 tablespoons all-purpose flour

1 tablespoon cornstarch

1 can (12 ounces) evaporated whole milk

3 eggs yolks

3 tablespoons unsalted butter, cut into small pieces

1 teaspoon pure vanilla extract

Meringue

1/3 cup sugar

1 teaspoon cornstarch

3 egg whites

1 tsp cinnamon

Directions:

Preheat oven to 375 degrees. Place pie crust in plate on a rimmed baking sheet; bake until crust is golden, about 20 minutes (or follow directions on store-bought package). Cool completely; set aside.

Put a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, off heat, whisk together 2/3 cup sugar, cocoa powder, flour, and 1 tablespoon cornstarch. Gradually whisk in evaporated milk. Whisk in egg yolks.

Place pan over medium heat; whisking constantly, cook until the first large bubble forms, about 5 minutes. Reduce heat to low; whisking constantly, cook 1 minute.

Immediately pour mixture through prepared sieve into bowl. Stir in butter and vanilla. Pour warm filling into baked crust; cover surface directly with plastic wrap. Chill at least 2 hours and up to 1 day.

Preheat oven to 450 degrees. Using an electric mixer, beat egg whites, remaining 1/3 cup sugar, 1 teaspoon cinnamon, and 1 teaspoon cornstarch until stiff peaks form. Spread meringue on top of filling, right up to edge of crust; bake until meringue is lightly browned, 5 to 7 minutes. Serve immediately.

If you are preparing for the next day, let the pie cool to room temperature and then refrigerate.

Serves 8

Lettuce Wraps

Ingredients

1 tablespoon canola oil

1 tablespoon dark sesame oil

1 tablespoon rice vinegar

1 tablespoon low-sodium soy sauce

1 1/2 teaspoons chili garlic sauce (such as Sriracha)

1 teaspoon grated peeled fresh ginger (or 1/4 tsp dry ground ginger)

1/2 teaspoon grated orange rind

2 garlic cloves, minced

Dash of sea salt

1 bunch green onions chopped

1 can water chestnuts, drained & diced

4 (6-ounce) skinless, boneless chicken breast halves cut into chunks (or 1 pkg tofu)

Cooking spray

8 Boston lettuce leaves (butter lettuce)

Toppings:

1 cup fresh mint leaves (optional)

1/2 cup bean sprouts (optional)

1 lime, cut into 8 wedges (optional)

Chopped cashews or peanuts (optional)

Preparation

Combine first 9 ingredients in a small bowl; stir with a whisk. Reserve 2 tablespoons oil mixture. Place remaining oil mixture in a large zip-top plastic bag. Add chicken breast halves; seal and marinate in refrigerator for 1 hour, turning occasionally. I was so hungry when I made this that I just tossed the chicken in the marinade and cooked it immediately. Remove chicken from bag, and discard marinade (if any is leftover).

Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; grill 12 minutes or until chicken is done. Add water chestnuts to pan. Stir until warm. Divide chicken evenly among lettuce leaves; top each lettuce leaf with green onions, sprouts, cashews or peanuts, and about 1 teaspoon reserved oil mixture as desired. Serve with lime wedges.

Arroz Verde (Peruvian Cilantro Rice)

INGREDIENTS

• 2 poblano peppers, stems, seeds, and membranes removed, coarsely chopped (sometimes sold under the name pasilla peppers)
• 1 serrano pepper, stems, seeds, and membranes removed, coarsely chopped
• 2 scallions, coarsely chopped
• 1 cup coarsely chopped Italian parsley leaves (about 1/2 bunch)
• 1/2 cup coarsely chopped cilantro
• 1 teaspoon kosher salt
• 1/4 cup water
• 2 tablespoons vegetable or canola oil
• 2 tablespoons Earth Balance (butter substitute)
• 1 1/2 cups long-grain brown rice (not converted or instant)
• 3 cups vegetable broth
• 1 medium lime, halved

INSTRUCTIONS

• Place peppers, scallions, parsley, cilantro, and salt in a blender. Add water and process until smooth.
• Heat oil and butter over medium-high heat in a 4-quart saucepan with a tight fitting lid. When the butter starts to foam, add rice, stirring well to coat each grain. Cook, stirring occasionally, until rice is fragrant and slightly golden, about 3 minutes.
• Add blended ingredients to the pan and mix well. Simmer for 1 minute, then stir in vegetable broth.
• Return mixture to a simmer, then reduce heat to low. Cover and cook until liquid is completely absorbed and rice is tender, about 14 minutes.
• Remove from heat and let rice sit, covered, for 5 minutes. Uncover and squeeze lime juice over rice. Stir well.

I'm not sure where I came across this recipe. Originally it had chicken broth, butter, and white rice...Since I didn't have any of those items in my kitchen when I made it I had to make a few substitutions. If you make it with white rice, only use 2 cups of broth, not 3.

Gluten Free, Dairy Free, Vegan, Vegetarian, Egg Free

Vegetarian/Vegan Cassoulet (french stew)

Our January 2011 Challenge comes from Jenni of The Gingered Whisk and Lisa from Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman.

I however used the Vegetarian version of this (it's SO much cheaper!)

I made this last night. It was easy and it tasted good. I would definitely make it again. - my alterations are in bold.

Vegetarian/Vegan Cassoulet

Vegetarian Cassoulet by Gourmet Magazine, March 2008

Ingredients:

3 medium leeks (white and pale green parts only)

4 medium carrots, halved lengthwise and cut into 1-inch-wide (25 mm) pieces

3 celery ribs, cut into 1-inch-wide (25 mm) pieces

4 garlic cloves, chopped

1/4 cup (60 ml) olive oil

4 thyme sprigs

2 parsley sprigs

1 Turkish or 1/2 California bay leaf

1/8 teaspoon (2/3 ml) (1 gm) ground cloves

3 (19-oz/540 gm) cans cannellini or Great Northern beans, rinsed and drained

1 qt (4 cups/960 ml) water (next time I would use vegetable broth)

Optional: (I would definitely leave this out and eat the soup with French bread)

4 cups (960 ml) (300 gm) coarse fresh bread crumbs from a baguette

1/3 cup (80 ml) olive oil

1 tablespoon (15 ml) (12 gm) chopped garlic

1/4 cup (60 ml) (80 gm) chopped parsley

Directions:

1. Halve leeks lengthwise and cut crosswise into 1/2-inch (13 mm) pieces, then wash well (I submerged the cut pieces in the salad spinner bowl because there were clumps of dirt in the leeks) and pat dry.

2. Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon (2½ mm) each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.

3. Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth.

4. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs (or serve with French Bread).

Optional:

5. Preheat oven to moderate 350°F/180°C/gas mark 4 with rack in middle.

6. Toss bread crumbs with oil, garlic, and 1/4 teaspoon (1¼ ml) each of salt and pepper in a bowl until well coated.

7. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.

8. Cool crumbs in pan, then return to bowl and stir in parsley.

Healthy Breakfast Smoothie (2)

For a creamier version of the Healthy Breakfast Smoothie try this one:

Ingredients:

2/3 cup Almond Milk

5 medium Strawberries

1/2 medium Bananas

1/2 Zucchini

1 tbsp Ground Flax Seed

5 pieces Frozen Mango Chunks

1 cup (large handful) Baby Spinach

1/4 tsp Cinnamon

Directions:

Cut banana and zucchini into chunks and place everything in a blender and blend until smooth. Enjoy!

Nutrition Facts

Serving Size: 1 shake

Calories 229

Calories from Fat 59.0

Total Fat 6.56g

Sodium 136.78mg

Total Carbohydrate 40.51g

Dietary Fiber 10.49g

Sugars 24.35g

Protein 6.27g

Apple Pie (with crumb top)

Ingredients:

1 frozen pie crust

Filling:

3 Granny Smith apples

2 Gala Apples

2 Tbsp Flour

3/4 c Sugar

1/4 c Brown Sugar

1/2 tsp Nutmeg

1 1/2 Tbsp Cinnamon

pinch of Salt

1 1/2 tsp lemon juice

Topping:

1 cup Unbleached Flour

1/2 cup Brown Sugar

1/2 cup Unsalted Butter (softened)

Filling: Peel and core the apples and cut them into somewhat thin slices. Then pour the lemon juice over them. In a bowl mix flour, sugars, nutmeg, cinnamon, and salt. Then pour over apples and mix with hands until all apples are thoroughly coated. Pour the apple filling into the pie crust.

Topping: In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly. Place topping on filling, cover the edges of the pie crust with aluminum foil (shiny side out) and bake at 400 for 40-45 minutes.

Amish White (or wheat) Bread

This is an adaptation of a recipe from allrecipes.com. I don't like kneading dough, so I use my Bosch and have included the instructions for using a mixer (Kitchen-aid works too). You can find the original recipe here.

Ingredients:

2 cups warm water (110 degrees F/45 degrees C)

1/4 cup white sugar (or honey)

1 1/2 tablespoons active dry yeast

1 1/2 teaspoons salt

1/4 cup vegetable oil

6 cups bread flour (or whole wheat flour)

1/2 tablespoon butter (optional)

Directions:

1. In a large bowl, dissolve the sugar (or honey) in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. If using honey, the yeast will not foam up as much as it does with sugar.

2. Mix salt and oil into the yeast. Add 4 cups of flour to the mixer (using a dough hook) and mix for 2 minutes on speed 2. Then continue adding remaining 2 cups of flour, 1/2 cup at a time until mixture forms a ball on the hook and cleans the side of bowl (about 2 more minutes.) Then, beat continue beating on speed 2 for another 2 minutes.

3. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

4. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

5. Bake at 350 degrees F (175 degrees C) for 30 minutes.

6. For an extra delicious top, spread butter over the crust while it is still hot.

7. Once the bread is cooled, I highly recommend using an electric knife to slice the bread. I just invested in one ($10 at Ross) and it has made all the difference! No more mangled bread slices.

Yield: 2 loaves (24 slices)

Dough immediately after being place in pans (above). Dough after 30 minutes of rising (below).

I wish I had a picture of the baked bread, but I'm always too anxious to eat it and slice away before I can take a picture. Last night I made the Honey Whole Wheat version of this recipe and it was amazing!

Amish White bread:

Calories: 142 per slice

Fat: 2.6 g

Sodium 186.52mg

Total Carbohydrate 24.29 g

Dietary Fiber 0.21g

Sugars 2g

Protein: 4.29g

Amish Honey-Wheat Bread:

Amount per Serving

Calories 134

Total Fat 3.1g

Sodium 187.4mg

Total Carbohydrate 26.95g

Dietary Fiber 3.21g

Sugars 5.33g

Protein 4.29g