Lady Fingers Custard Pie

I made this dessert the other day and it came out delicious.  I found peach and strawberry pie fillings at the grocery store, which is not common, and I got excited about making this custard pie.  I used Dr. Oetker's vanilla pudding, that you can find at any ethnic food stores.  This is the boiled type pudding, the one you cook over the stove, but you can also use instant pudding and pie filling.  I use Dr. Oetker's, because it doesn't have any soybean lecithin or soybean oil, like the instant kind.  

As for the apricot brandy, is quite optional.  You can substitute for Metaxa brandy, or any other flavored brandy.  I thought the apricot will go nice with the peach topping.  Enjoy!

Makes 24 servings

3 oz Dr. Oetker's vanilla pudding

4 tbsp sugar

4 cups skim milk

17 cookies Lady Fingers

1/4 cup skim milk

1 tsp apricot brandy (optional) 

21 oz peach pie filling

21 oz Strawberry Pie Filling or Topping

In a saucepan pour Dr. Oetker's vanilla pudding and add the 4 tbsp sugar. Stir. Mix with the 4 cups skim milk, and cook over high heat stirring constantly till it begins to thicken. When it starts to thicken, lower the heat to medium and continue cooking, for another minute or so. Remove from heat. It cooks in about 3 minutes total.

In a bowl pour the 1/4 cup skim milk and add the 1 tsp of apricot brandy. Stir to mix. Soak the lady fingers one at a time and layer in a 12x7 baking dish.

Pour the custard over the lady fingers and refrigerate till set.

When set, spread the peach pie filling, and strawberry pie filling, alternately to create stripes. Refrigerate and serve when ready to eat.

Nutrition Facts

Serving Size 4.311 oz (122.2g)

Amount Per Serving

Calories 178

Calories from Fat 6

Total Fat 0.7g

Saturated Fat 0.0g

Trans Fat 0.0g

Cholesterol 15mg

Sodium 102mg

Total Carbohydrates 39.3g

Dietary Fiber 0.3g

Sugars 22.3g

Protein 2.9g

Enjoy!

Gluten Free Meatloaf with Middle Eastern Spices

My daughter found out that she is allergic to gluten.  Therefore, when I decided to make this meatloaf, I had to use gluten free breadcrumbs.  I used Udi's gluten free whole grain bread that I crushed in the food processor.  You can substitute regular breadcrumbs for this recipe, or any other type gluten free breadcrumbs.  I have tried it both ways and either way comes out delicious.  I served this with Sweet potato mash with paprika and chill powder  (recipe below).  Enjoy!

Makes 8 servings (approximately 4.5 oz each)

1 1/2 lbs ground turkey

2 oz Udi's bread (crushed in a food processor)

3/4 cup chopped parsley

1 cup shredded onion

2 tsp. crushed garlic

1 tsp. paprika

1 tsp. cumin

1 tsp. thyme

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. turmeric

1/2 cup olive oil

Peel and wash the onion. Place it in a food processor and pulse until shredded. Set aside. Clean the garlic and crush with a garlic press. Set aside. Wash and chop the parsley. Set aside. Preheat oven to 350 degree F.

In a blow mix together the ground turkey, the shredded onion, crushed garlic, chopped parsley, the bread crumbs, paprika, cumin, thyme, turmeric, salt and pepper. Mix well. In an ovenproof pan place the meatloaf mixture and pour over the 1/2 cup olive oil. Cover with aluminum foil and bake at 350 for 2 hours.

Nutrition Facts

Serving Size 1 serving (128.2 g)

Amount Per Serving

Calories 343

Calories from Fat 221

Total Fat 24.6g

Saturated Fat 4.7g

Cholesterol 87mg

Sodium 287mg

Total Carbohydrates 5.7g

Dietary Fiber 0.8g

Sugars 1.2g

Protein 24.4g

Sweet potato mash with paprika and chill powder

I made this dish to accompany the Gluten Free Meatloaf with Middle Eastern Spices below.

Makes 6 servings (approximately 7 oz)

2 1/4 lbs sweet potatoes

1/2 cup skim milk

3 tbsp butter

1/2 tsp chili powder

1/2 tsp paprika

1/2 tsp salt

1/2 tsp ground pepper

Peel and wash the sweet potatoes. Cut them in quarters and place them in a pot with water to boil. Or microwave them in a microwave bowl with water. When soft drain the potatoes and mash them with a potato masher. Add the butter, the milk and the spices. Blend well and serve.

Nutrition Facts

Serving Size 1 serving (198.6 g)

Amount Per Serving

Calories 263

Calories from Fat 58

Total Fat 6.5g

Saturated Fat 4.0g

Cholesterol 17mg

Sodium 261mg

Total Carbohydrates 48.7g

Dietary Fiber 7.2g

Sugars 1.9g

Protein 3.4g

Three Crust-less Broccoli/Cheese quiches

Here are three variations of Broccoli/cheese quiches that I have made in the past
Crust-less Broccoli Fennel Quiche, Crust-less Broccoli Red Pepper Quiche, Crust-less Broccoli and Turkey Bacon Quiche. I usually make crust-less quiches because they are easy; I don’t have to buy the pie dough or make it from scratch and I use items that I have on hand. It’s something that’s quick to put together and by serving it with a side salad you have yourself a meal, either for lunch or for a light dinner.

The first quiche published is the Broccoli Fennel quiche. Fennel has a distinct taste, more like anise or licorice but it’s not as strong. Some fresh produce or super markets will also name fennel anise. Fennel is used widely in Mediterranean cuisine. The stalk of the fennel plant is white and the leaves resemble fresh dill. In Greek fennel is called “Marathon” and it grows wildly in Marathon the place where the battle of Marathon took place (300 Spartans).

Enjoy all these three variations of crust-less quiches for either lunch or dinner.