Persimmon Pie w/ Coconut Crust No.2

Same persimmon pie recipe as the one two days ago, just more pictures added.

Three and a half persimmons - peeled, cored, and halved. Then placed in a microwavable bowl with some water and microwaved covered for 7-8 minutes or until a knife pokes really easily thru.

Coconut Crust: 1/2 cup butter, 2 eggs, 1/4 tsp sea salt, 3/4 cup coconut flour. Mix the first three ingredients then add the coconut flour in stages. Make a ball and place into pie pan and just use your fingers to make it into a pie crust like above. Poke holes with a fork. Place in oven heated to 400 degrees F for about 10 minutes.

Pie filling: Puree persimmons from above in food processor or a blender. Add 1 cup heavy whipping cream, 1/2 cup milk (I used 2), 2 eggs, 4 tbs brown sugar, 1 tsp pumpkin pie spice, 1 tsp cinnamon and 1/4 tsp salt. Then, pour the mixture into the coconut crust and place in the oven at 375F for 50-60 minutes.

I covered the crust this time so it's not as brown as the first post. Om nom nom nom! I used foil but it sure would've been easier if i just had one of these: Adjustable Silicone Pie Shield - Red (Google Affiliate Ad).

This pie was also gone in about 2 days!

Persimmon Pie w/ Coconut Crust No.1

Coconut Crust: 1/2 cup butter, 2 eggs, 1/4 tsp sea salt, 3/4 cup coconut flour. Mix the first three ingredients then add the coconut flour in stages. Make a ball and place into pie pan and just use your fingers to make it into a pie crust like above. Poke holes with a fork. Place in oven heated to 400 degrees F for about 10 minutes.

Pie filling: Quarter and steam three and a half persimmons in a microwave for about 7-8 minutes, then pureed (about 15-16oz). Mix with 1 cup heavy whipping cream, 1/2 cup milk, 2 eggs, 4tbs brown sugar, 1 tsp pumpkin pie spice, 1 tsp cinnamon and 1/4 tsp salt. Once it's pureed, pour it in the crust made previously and place it in the oven at 375F for 50-60 minutes.

The coconut crust burns faster than regular flour crust. Next time, I'll need to cover up the sides with foil or something..

Mm-mmm delicious! With marble icecream on the side makes it that much sweeter!

Pork hash quesadillas

 We had pork hash quesadillas complete with pork hash, shredded cheddar and mozzarella cheese and lettuce. It was mm-mmmm delicious!

The two mini quiches on top were store bought... also delicious!

Coconut Bread #1

I made coconut bread for my fiance because he's on a keto diet, which meant pretty much no breads and starch and sugar. Then he found out he could eat a bit of coconut flour and found this recipe for me to make. It's super simple and easy to make. All you need is the following:

3/4 cup coconut flour

1/2 cup ghee (clarified butter) or coconut oil

2 tbs honey or 2 tsp splenda for people on keto

1/2 tsp sea salt

6 eggs

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit.

2. Combine coconut flour, ghee, honey, 1/2 teaspoon unrefined sea salt and eggs together.

3. Mix all the ingredients together until they form a smooth paste with no clumps.

4. Grease a loaf pan.

5. Spoon the mixture into the loaf pan, and bake in an oven preheated to 350 degrees Fahrenheit for 40 minutes.

I like to place all the dry foods in a food processor and the eggs last. The loaf turns out a bit airy, otherwise it's a pretty dense coconut bread if you mix the batter by hand.

Curried Chicken and Rice Soup

This is omgosh amazing! Sadly, I burnt mines a bit, but I just added more curry powder and heavy whipping cream to try to cover the slightly burnt taste, which also meant it had more of a kick. MMM! 

First, I had 3 chicken thighs to which I baked then shredded and placed aside. Then, combine two chopped carrots, a bay leaf and 1.5 tsp of Korr chicken flavor boullion in a medium saucepan. Add 3 cups of water. Bring to a boil and then let simmer til the carrots are soft. 

Meanwhile, in another saucepan over medium-low heat, melt 2 tbs unsalted butter, then add the half moon chopped large onion, 1 tsp sugar and a pinch of the korr chicken flavor boullion; cook until the onion is soft, about 5 minutes. Then, add 3 tsp of McCormick's curry powder and cook maybe for another 1 minute or so. Then, add about 1 to 1 and a half cups of cooked brown rice and the 3 cups water with 1.5 tsp chicken flavored broth. Increase the heat to a low medium, cover and simmer until the rice falls apart, about 4-5 minutes.

Add the shredded chicken to the first broth with the carrots and bay leaf.

Then, puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in 1 tbs of dried dill weed and serve the soup in a pretty bowl.

Even though my dish was slightly burnt, it was amazingly still pretty scrumptious after I added a bit of heavy whipping cream and more curry powder. This is definitely another meal I'd want to make again!

Here's the link to the original recipe: http://www.foodnetwork.com/recipes/curried-chicken-and-rice-soup-recipe/index.html

Cucumber Roll

I was inspired to make this while searching for something to do with cucumbers since we bought 10 of them on sale... which turned out to be 8 too many -_- But this turned out super yummy!!

I simply laid out a roasted seaweed sheet, placed regular ole brown rice on the bottom half (I don't like too much rice so I really spread the rice out), used imitation crab meat, julienne cucumbers and sliced avocados. Then I rolled them right up. I guess you could also say this is the lazy version as I didn't make sushi rice and I decided to keep it as a roll rather than slice'em up sushi style... hehe

They were super tasty and super easy to make!

Here's the original recipe: Cucumber and Avocado Sushi

Pork hash n Broccoli

I tried to make this delicious pork hash that I really really enjoy at this one place called Shau May Restaurant in Monterey Park, but mine always turns out really dense no matter how much tofu and eggs I mix with the ground pork.... I usually mix about 1:1.5 ratio pork to tofu and about 1-2 eggs depending on how much I make. I can also never seem to salt it enough -_- which also doesn't help... maybe next time try 1:2 ratio??? Good thing my daddy eats anything... haha :)

Chicken n Soup

Tonight I baked chicken drumsticks. As usual, super delicious since they were brined, this time for a couple of nights now. Served with a side of rice and a smaller bowl of egg drop soup, this time with tofu and broccoli florets for veggies since we didn't have any last night. We try to eat healthy-ish in this household, with the exceptions of birthdays :D