I sat through the first half of dinner at the Cheesecake Factory mentally penning a scathing post about how much I hate the Cheesecake Factory – eating overpriced food in the dim light surrounded by lots of overweight white people with poor taste – and then my endive salad and calamari came and I decided that the food was okay. I guess when I was twelve or thirteen my idea of a great restaurant was Red Lobster, so I can hardly judge Bella’s taste.
My stomach hurts. It feels like I might be gorging myself back to my old weight.
Thank you Maya for explaining the brining conundrum! I bet you also have a good recipe for dairy-free pumpkin pie? All of us Asians sitting around the table = lots of lactose intolerance.
I’d like to share my favorite cranberry sauce recipe from my friend Nu.
12 oz fresh cranberries
1 granny smith apple (peeled, cored, and diced)
1 3/4 c water
1 1/4 c sugar
1/4 tsp salt
1/2 tsp ground cinnamin
1/4 tsp ground cloves
1. Sort cranberries.
2. Combine berries, apple, water, sugar, cinn. and cloves.
3. Med- high heat. Bring to a boil.
4. Simmer gently, partially covered, until thickened – apple is tender and berries have burst – about 15-20 minutes.
November 2, 2006 at 1:01 pm
I’ve made pumpkin pie with coconut milk; it’s incredibly tasty, and using the reduced-fat kind makes it justifiable if you eat it only once a year.
November 4, 2006 at 12:42 am
Please post the recipe!
November 4, 2006 at 3:39 pm
Here she blows. It’s from altHealth.net via Epicurious.
Polynesian Pumpkin Pie
INGREDIENTS:
3 eggs
1/2 cup light brown sugar, firmly packed
1/2 cup karo syrup
1 1/2 cups coconut milk
1 1/2 cups pumpkin puree
1 tablespoon Meyers rum
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch of ground cloves
1 partially baked 10-inch pie shell
PREPARATION:
1. Preheat oven to 350.
2. Whisk together the eggs and the brown sugar in a large mixing bowl. Add the karo syrup and whisk until smooth. Stir in the coconut milk, pumpkin puree, and rum. Add the salt, cinnamon, ginger and cloves and mix until incorporated.
3. Pour mixture into the pie shell. Bake the pie for about 30 minutes, until set. Cool the pie to room temperature and then serve with..uh…nothing…Cool Whip, or tofutti vanilla ice cream. Or more rum.
November 5, 2006 at 12:42 pm
Thanks Laura – I think I’ll give this recipe a swing this year (or least put Chad to task…)
November 5, 2007 at 10:29 pm
Hi – I made this recipe and it is DELICIOUS – however i tripled all the spices, that’s just how i roll. Also, I substituted 1/3 cup honey for both the karo and brown sugar because I’m not crazy about sugar, and I eat it for breakfast.
with coffee, what a great pick-me-up to start the day.