Sunday, September 17, 2017

Set the Table 2017 | Week 37



A Plum, Pear and Pistachio Tart 
Inspired by Ina Garten's Plum Tart found here.
*Making and eating this tart with Faith Ann while tailgating 100% helped Northwestern Football beat Bowling Green yesterday (which unfortunately does not have any green in it's school colors) because I pounded the green pistachios and the shredded the green pear to oblivion and beyond. Or maybe it was because we just had "faith" in the purple house... lol.

Crust:
1.5 c gluten free flour blend (Pamela's brand)
1/2 c rolled oats (Hazzard Free Farm's Raw Oats found at Radical Root Farm Stand)
3/4 c chopped/pounded pistachios
12 Tbsp cold organic grass fed butter diced (or cold coconut oil or cold Earth's Balance Spread)
1 egg yolk (or flax egg)

Filling:
2 lbs plums quartered (Prairie Wind Family Farms CSA)
1 pear grated (Prairie Wind Family Farms CSA)
3 Tbsp Whiskey Peach preserves (Holcomb Hollow) *Use any flavor preserves - be creative!
3 Tbsp Coconut sugar
2 T avocado oil (any good quality melted butter/oil will do)
1 Tbsp chia seed powder (optional)

Preheat oven to 400 degrees. You'll need a glass baking pan, springform pan, pie dish or tart pan. Two large bowls and a few large spoons or spatulas.
Crust prep: Place all dry curst ingredients in a large bowl. Using clean hands rub, the butter into the dry mix until you get a course bread crumb like consistency (or pulse ingredients together in a food processor until crumb consistency is reached). Mix in egg until fully incorporated. Press 1.5 cups of mixture into the bottom of your baking pan (and up the sides if you'd like). Tip: If it is warm in the kitchen, put the bowl in the fridge to keep the butter cold and and the mixture crumbly.
Filling prep: Place all filling ingredients into a large bowl and mix thoroughly. Pour into the prepared "crusted" baking pan. Top with the rest of the crumbly crust. Bake for 35-40 minutes or until crust is beginning to brown and insides are bubbly. Let cool a bit and serve with the best quality vanilla ice cream you can find! Store in fridge and reheat for a great breakfast, snack or dessert!





I pounded these in a zip lock baggie first.





WE WON WE WON WE WON!!!! GO NORTHWESTERN GO!!!!!!!

***************************

Week 37's Game Plan:

TIME OUT ON THE FIELD.

I am taking a break from meal planning this week! Letting my creativity flow... Probably making something with salmon, this I do know:)


Wrap it UP with last week's action:






It was so fun hosting our Florida friends who came up to get away from Irma for awhile. "Make your own Pasta" night was a hooting success and Kimberly Snyder's Pineapple Coconut Smoothie was loved by all.

Here's how I made mine and it served up 6 jam jars!

1 can organic light coconut milk
1 banana (Use 2 if you want to taste the banana. I wanted to "hide" it for a guest who has an aversion to them... and it worked!)
1 pineapple
1 c ice
1 tsp pure vanilla extract
1/2 tsp cinnamon

Blend in a high speed blender (I use a Vitamix) until smooth and garnish with a strawberry or two!


The leftover soffritto pasta topping went on my nachos the next day... oh yea! And you must check out Jules Aron! I adore her Zen and Tonic cocktails book (found on sale at the Elawa Farmer's Market a few weeks ago - lucky me!) and hope to make every single lovely drink someday (in my dreams).


Taco Tuesday.



Dribble & squint. 

Don't blink. 


It all starts at home plate.

To the Mullies we go...
xoxoL



ps

Set the Table 2017 | Week 37




A Plum, Pear and Pistachio Tart 
Inspired by Ina Garten's Plum Tart found here.
This recipe 100% helped Northwestern Football beat Bowling Green (which unfortunately does not have any green in it's school colors) because I pounded the green pistachios and the shredded the green pear to oblivion and beyond.

Crust:
1.5 c gluten free flour blend (Pamela's brand)
1/2 c rolled oats (Hazzard Free Farm's Raw Oats found at Radical Root Farm Stand)
3/4 c chopped/pounded pistachios
12 Tbsp cold organic grass fed butter diced (or coconut oil or Earth's Balance Spread)
1 egg yolk (or flax egg)

Filling:
2 lbs plums quartered (Prairie Wind Family Farms CSA)
1 pear grated (Prairie Wind Family Farms CSA)
3 Tbsp Whiskey Peach preserves (Holcomb Hollow) *Use any preserves of your choosing!
3 Tbsp Coconut sugar
2 T avocado oil
1 Tbsp chia seed powder

Preheat oven to 400 degrees. You'll need a glass baking pan, springform pan, pie dish or tart pan. Two large bowls and a few large spoons or spatulas.
Crust prep: Place all dry curst ingredients in a large bowl. Using clean hands rub, the butter into the dry mix until you get a course bread crumb like consistency (or pulse ingredients together in a food processor until crumb consistency is reached). Mix in egg until fully incorporated. Press 1.5 cups of mixture into the bottom of your baking pan (and up the sides if you'd like).
Filling prep: Place all filling ingredients into a large bowl and mix thoroughly. Pour into the prepared "crusted" baking pan. Top with the rest of the crumbly crust. Bake for 35-40 minutes or until crust is beginning to brown and insides are bubbly. Let cool a bit and serve with the best quality vanilla ice cream you can find! Store in fridge and reheat for a great breakfast, snack or dessert!





I pounded these in a zip lock baggie first.




***************************

Week 37's Game Plan:

I am taking a time out from meal planning this week! Letting my creativity flow... Probably making something with salmon, this I do know:)


Wrap it UP with last week's action:






 I was so fun hosting our Florida friends who came up to get away from Irma for awhile. "Make your own Pasta" night was a hooting success and Kimberly Snyder's Pineapple Coconut Smoothie was loved by all.

Here's how I made mine and it served up 6 jam jars!

1 can organic light coconut milk
1 banana (Use 2 if you want to taste the banana. I wanted to "hide" it for a guest who has an aversion to them... and it worked!)
1 pineapple
1 c ice
1 tsp pure vanilla extract
1/2 tsp cinnamon

Blend in a high speed blender (I use a Vitamix) until smooth and garnish with a strawberry or two!


The leftover soffritto pasta topping went on my nachos the next day... oh yea! And you must check out Jules Aron out! I adore her Zen and Tonic cocktails book (found on sale at the Elawa Farmer's Market a few weeks ago - lucky me!) and hope to make every single lovely drink someday (in my dreams).


Taco Tuesday.



Dribble & squint. 

Don't blink. 


It all starts at home plate.

To the Mullies we go...
xoxoL



ps

Monday, September 11, 2017

Set the Table 2017 | Week 36




Make me this week:
Creamy Pineapple and Coconut Smoothie Recipe Image + link from kimberlysnyder.com.

This little ditty is going into my blender tonight for my extended Florida family table!! We are hosting friends who came up to the Diamond to ride out Hurricane Irma and I cannot wait for us all to sit down together at the table:)

Enjoy this new article that just popped up on my Twitter feed:

Will the Gut-Brain Connection Revolutionize Wellness?

Yes.

Yes, it will!

***************************

Week 36's Game Plan:
I've been averaging 1 out of 3 planned meals at the plate lately. Hey, I'll take a 300 batting average any week... Cheers to upping my average...


  • Taco Tuesday
  • Make your own pasta bowl night (toppings galore!) - I'm making this one up...


Wrap it UP with last week's action:



I am so excited to use this garlic scape powder! Found at the Libertyville Farmer's Market at the Garlic Underground Farm booth!


I really love this Sizzling Seared Scallops Recipe from Jamie's new cookbook. I changed up the cooking method and finished the dish slightly different from what he did and I'm really happy with how it turned out. For example, I cooked the frozen potatoes in the reserved hot potato water... it worked like a charm!!!


The scallops needed more searage... but boy did they still turn out yummy! I cooked the bacon on this pan in the oven first (400 degrees for 20 minutes), then smashed and tossed the boiled potatoes into the bacon drippings and seasoned everything with salt, pepper and garlic/truffle salt. A little Irish cheddar on the spuds too. So easy.


Comfort food hits the spot.


Mac and Chris were at Lacrosse practice when Tommy, Abbie and I sat down together. Abs & Tom struggled. Abs finished the peas and bacon and had one bite of the scallops and potatoes (those two tastes are just not her thang yet). Tommy ended up eating most of his plate. I had to run to pitching lessons so I missed the two chow hounds who came home later and LOVED the dinner. They want me to make it again (with more peas and bacon please) ASAP.

*Dearest Sue, I have to give you a big shoutout for the suggestion you gave me when my eaters are less.than.enthusiastic.eaters at the table:

"It's just not your night."

"And I'll make something special for your night soon."

It really really works. Thanks babe.


We went off to Indy again this past weekend! Totally in LOVE with Chimmie's chalkboard wall in her dining room... This was my first bowl of Chili and I cannot WAIT until Fall weather and more crock pots of goodness:)




Don't blink.

It all starts at home plate.

To the Mullies we go...
xoxoL



ps