Fruit and Cream Mini-Tarts

Fruit and Cream Mini-Tarts

Ingredients

• Tart Crust:
• 1-1/2 cups flour
• 1/4 cup superfine sugar
• 1/4 teaspoon salt
• 1/2 cup butter (1 stick), chilled
• 1 egg yolk, broken with a fork
• Cream Filling:
• 2-3/4 cups milk (I use 2-1/2 cups nonfat milk + 1/4 cup whipping cream but any type will work)
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 4 egg yolks
• 2 tablespoons butter
• 1 teaspoon vanilla extract

Directions

Crust:

1. Combine flour, sugar and salt in food processor. Cut butter into 8 slices and add to flour, pulsing several times until mixture resembles oatmeal. Add egg yolk. (Go ahead and add the egg white if you want a sturdier but not quite as tender crust.)Pulse until all ingredients are moistened but not yet a solid ball. (See note below if mixture seems too dry.) Lightly press into a ball, cover and chill 30 minutes.
2. Pull off small amount of dough and press into molds with fingers being careful to keep thickness consistent. Use a knife to trim off any extra at the top. Freeze for at least 30 minutes.
3. Place frozen tart shells on cookie sheet and cook at 350 degrees for 20-25 minutes. Watch carefully as the time can vary according to the thickness of the crust.

Cream Filling:

1. Add milk, sugar, cornstarch, salt, and egg yolks, (in that order) to blender. Blend 5 seconds and pour into 2-quart glass microwave-safe bowl. Microwave 6 minutes on HIGH, whisking until smooth after 3 minutes, then every minute thereafter.
2. Add butter and vanilla and whisk until smooth.

Assembly:

1. Fill each baked tart shell with cream filling. Top with fruit of your choice. Melt 1/4 cup currant jelly and use a brush to dab some shininess on each piece of fruit. It’s OK if some drips onto the cream.

(Source)

Lettuce Wraps with Hoisin-Peanut Sauce

Lettuce Wraps with Hoisin-Peanut Sauce

Ingredients

Sauce

• 1 teaspoon canola oil
• 1 tablespoon minced shallot
• 1/3 cup water
• 2 tablespoons creamy peanut butter
• 4 teaspoons hoisin sauce
• 1/8 teaspoon crushed red pepper
• 1 tablespoon fresh lime juice

Filling

• 1  pound of ground turkey breast
• 1 tablespoon dark sesame oil
• 6  thinly sliced green onions (about 2/3 cup), divided
• 1/2 cup plus 2 tablespoons chopped fresh cilantro, divided
• 3 tablespoons lower-sodium soy sauce
• 1 teaspoon grated fresh ginger
• 2 teaspoons sugar
• 1/2 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
• 1 cup matchstick-cut cucumbers
• 1 cup matchstick-cut carrots
• 2 cups hot cooked brown rice
• 8  Bibb lettuce leaves

Preparation

To prepare sauce, heat a small saucepan over medium heat. Add canola oil to pan; swirl to coat. Add shallot, and sauté for 2 minutes. Add 1/3 cup water and next 3 ingredients (through red pepper), and stir with a whisk. Bring to a boil; cook 1 minute. Remove from heat; stir in lime juice.

Heat a large nonstick skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add 1/3 cup green onions; sauté 1 minute. Add ground turkey; sauté until browned, stirring occasionally. Add 2 tablespoons cilantro, soy sauce, ginger, sugar, and Sriracha; sauté 1 minute. Remove from heat; stir in cucumbers, carrots, and remaining green onions.

Spoon 1/4 cup rice into each lettuce leaf. Top with about 1/2 cup meat mixture; sprinkle with 1 tablespoon cilantro. Serve with sauce.

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Fruit Salad with Honey-Lime Dressing

Fruit Salad with Honey-Lime Dressing - Easy

1 pt. container strawberries
1 pt. container blueberries
1  bunch (about 1 1/2 lbs.) seedless grapes (green, red or a mixture of both)
1/4 cup honey
juice from 2 limes (about 2-3 tablespoons)

Rinse strawberries, blueberries and grapes.  

Gently pat dry the fruit.  Hull strawberries, then cut each in half; if large, cut into quarters.

Remove stems from blueberries, if any.

Remove grapes from stems.

Gently combine  all three in a large bowl or aluminum tray.  Set aside.

In a small bowl, whisk together honey and lime juice.  Pour over fruit.  

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Greek Pasta Salad

Greek Pasta Salad

1 1/2 tablespoons salt
12 ounces bite-size pasta, your choice
2 cups medium diced seedless cucumber, lightly sprinkled with salt
2 cups halved cherry tomatoes, lightly sprinkled with salt
1 cup crumbled feta cheese
1/2 cup pitted kalamata olives, chopped coarse
1/2 medium red onion, sliced thin
1 1/2 teaspoon dried oregano
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
Ground black pepper

Bring 3 quarts of water to boil in a large pot. Add salt and pasta to the boiling water. Using back-of-the-box times as a guide, cook pasta until just tender.  Drain pasta (do not rinse), pour into a shallow baking pan, and cool to room temperature.

When ready to serve, place pasta, cucumber, tomatoes, feta, olives, onion, and oregano in a large bowl, Add oil; toss to coat. Add vinegar and pepper to taste; toss to coat. Adjust seasonings and serve.