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Key Lime Pie

Key Lime Pie from the recipe on the bag is simple.
Graham cracker shell (brushed with egg white and baked 5 minutes to be crisp)
4 egg yolks
can of low fat sweetened condensed milk
4 oz of lime juice.

Gradually mix together filling and beat with electric mixer. Pour and bake for 20 minutes at 350 degrees.

Food-Related

The Buy Local Guide is available at justfood.ca. It’s associated with principles of the U.S. Just Food grassroots programs, Local Harvest and Community Shared Agriculture. CSA is worldwide.
Want to kick in at least $5 for a fundraiser raffle and potentially win cookbooks? See the details with Ariela on the fundraiser for a good cause.

Mushroom Spinach Phyllo Casserole

Trying to emulate what we tasted at Commensal by memory and a prayer, I got nowhere close but it isn’t bad. Not creamy and lasagna-like as it was there, missing the leek and some particular spice, nonetheless, made with olive oil, tarragon, spinach, onion, red cabbage and white mushrooms layered with phyllo dough made a […]

Mushroom Purses

The recipe posted over there back in June is here, using cremini mushrooms, reduced down in vegetable broth and balsamic vinegar and made into little phyllo parcels worked fairly well.

The Name’s Bean

Black Adder Bean, and Mr. Green Bean.

Marinated and Grilled

Some sesame sauce, some greek salad dressing, some Worcestershire sauce marinated the firm tofu. The tofu was then broiled with chopped onions and served with green beans and a medley of lupini beans that are bottled in brine. I chopped them with pine nuts and herbs, primarily to kill the taste.

At Commensal

At the vegetarian buffet chain, Commensal, there’s an assortment of vegan goodness. Starting at the sweet potato mash then going clockwise from the 9 o’clock bun, a curried sort of zucchini stuff, a baked potato with leeks, behind it (not visible) a layered phyllo dough, spinach and mushroom sauce, a kasha mash at 12 […]