Happy 19th birthday Aaron! About a week ago, Aaron left for Germany to serve a 2-year mission for The Church of Jesus Christ of Latter-Day Saints, so we celebrated his birthday a little early. Aaron’s dinner request was Japanese Sukiyaki and Coconut Cream Pie Bars (pictured below).
Sukiyaki is a Japanese hot pot, served in the pot over a portable gas burner at the dinner table. Diners use chop sticks to take items out of the pot onto a bed of rice. Dipping hot items from the broth in raw eggs is traditional, but we didn’t want to risk salmonella with Aaron taking an international flight the next day.
Sukiyaki broth is a slightly sweetened soy broth. Thinly sliced beef and various vegetables, noodles, and tofu simmer in the broth until cooked through.
Here’s a photo from another time when we used slightly different vegetables:
A twist on a classic picnic salad. Made with a slightly lemony vinaigrette and garnished with feta cheese, this salad is great with grilled meats on hot summer days. And there is no cooking to heat up the kitchen.
I like to keep ingredients for this salad on hand for an easy to make last-minute side dish. Most of the ingredients are shelf-stable, and feta cheese stores really well in the freezer.
Happy Canada Day!
Today’s recipe is a classic sour cherry pie filling that makes wonderful pie, or a delicious topping for vanilla ice cream or yogurt.
When we were in Pittsburgh, there was an awesome farm close by that sold buckets of pre-pitted sour cherries for a couple of weeks every summer. I am not a fan of pitting cherries, so I LOVED this! These cherries were perfect for making lots of jars of canned cherry pie filling that could be used throughout the year.
We have now moved and are too far to get these cherries anymore. As I’m still not a fan of pitting my own cherries, I rarely make multiple jars of canned cherry pie filling anymore. Okay, never. But I did scale down the recipe to make a single cherry pie (from either fresh or canned sour cherries).
For those who LOVE pitting cherries, or have access to places that will pit them for you, I have also included the large batch canning recipe.
And for those looking for a visual on making a lattice pie crust, here are a few photos:
To avoid burned edges when baking your pie, use a pie crust shield after the first 10 minutes of baking. If you don’t have a commercial pie crust shield, it is easy to make your own. See the easy tutorial in the following link. This method does NOT use foil strips! That just leads to frustration and burnt fingers.
Make-Your-Own Pie Crust Shield
Strawberries and lemons are a perfect pairing for a sweet summer dessert. This cake has three layers of lemon cake filled with a strawberry Swiss meringue buttercream and garnished with candied lemon peels and whole strawberries.
Candied lemons are easy to make; just be sure to slice the lemons very thinly and remove any seeds. The leftover syrup can be used to sweeten a pitcher of fresh lemonade!
Swiss Meringue Buttercream is a light and airy frosting that is not too sweet. The addition of strawberry puree makes it extra delicious!
This shredded pork wrap filling can be made in an Instant Pot or slow cooker. The pork is seasoned with a soy peanut marinade and makes a flavorful meal everyone will love. Top with chopped peanuts and julienned cucumbers for a great crunch.
Serve in tortillas for wraps. For a low-carb meal, use Bibb or Butter lettuce leaves for lettuce wraps, or serve on a bed of chopped lettuce.
With colder weather this week, we have broken out a few comfort food dishes. Beef stroganoff is a great way to make 2 meals out of one roast. I like to do a traditional Roast Beef one day, and then use the leftovers to make this Beef Stroganoff. If you won’t be using the leftover roast beef right away, cut it into strips and freeze it for a quick start to a meal later.