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We like to live the motto of "healthy meets delicious". We enjoy cooking healthy, living great, and sharing the adventures we have along the way.

Monday, November 5, 2012

Monday Night Meals: Week 9

Philadelphia EaglesVS. New Orleans Saints

Shoofly Pie


½ c flour
1 stick of butter
¼ c cold water

¼ c flour
¼ brown sugar
1 T butter

½ c water
½ t baking soda
½ c molasses
1 egg


            To begin, we will start with the crust ingredients only. In a food processor, add the flour, salt and butter. (Butter should be solid and cold, add just a pinch of salt) Combine until it resembles crumbles. Slowly add the water until the dough combines into a ball. Sprinkle with flour, wrap in plastic wrap and place into refrigerator. Allow to chill for one hour.

            When the dough is ready, preheat oven to 425. Roll out dough enough to fit in an eight inch pan, but does not need to fill the top like a fruit pie. Cut off top to make it even, leaving a shallow-crust. Be sure to dock the pie, do this by poking holes along the sides and bottom of crust. Place into heated oven, and bake until lightly brown, about ten minutes. Reduce heat to 350.

            To prepare the crumbs, place all ingredients (pinch of salt) into the food processor, make sure that the butter is hard. Combine until everything is combine and resembles crumbles.

            To prepare the filling, place the water into a pot and bring to a boil. Meanwhile, place the baking soda in a medium bowl. When water reaches a boil add to the baking soda, it will fizz up. Add in the molasses and a splash of vanilla, whisk all together. While whisking, add in the egg and beat until all is incorporated. Place about half of the crumb mixture into the filling, stir well. Pour the filling into the piecrust, and then sprinkle the remaining crumbs on top. Bake for thirty minutes, the pie should look light and spongy to touch. Allow to cool, and enjoy, you can also add whip cream, powdered sugar or cinnamon for extra flavor. GO Eagles!

Crawfish Boil (for 2)


1 lb. crawfish
1 orange
1 lemon
4 red potatoes
1 corn on the cob
1 artichoke
½ yellow onion
4 crimini mushrooms
¼ c fresh green beans
2 smoked sausages
4 cloves garlic
1 T crab boil seasoning
1 T bay leaves
½ T pepper
½ T salt


            To begin, prepare a large pot with a strainer in the bottom. Fill so that water barely covers the bottom of the strainer. Place on medium heat and allow to come to a boil. Meanwhile, slice the orange and lemon into rings. Cut the potatoes, corn and artichoke into fourths. When the water has begun to steam, add the orange, lemon, potatoes, artichoke, corn, crab boil seasoning, salt, pepper and bay leaves. Reduce heat to a simmer; cover pot and steam for twenty minutes.

            Cut up the onion into large chunks, remove the ends of the green beans and leave whole. Slice the mushrooms into fourths as well. Add the vegetables to the pot, allowing to boil for fifteen minutes. Add a cup of water to the pot, do so whenever water level gets low. Slice up the sausage into ½ inch chunks, add to pot and allow to cook for five minutes, in the pot. Rinse the crawfish under cold water; add to the pot steaming for an additional five minutes.

            Remove mixture from pot and allow to drain. Traditionally served over newspaper, but you can choose whatever method you feel comfortable. Recommend having hot sauce near by! GO Steelers!

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