August 16, 2019

Hi All!

Cramming in some sunshine this weekend and even though it's nice and hot here I'm still wishing I were on a tropical island somwhere vacationing. That's a daydream I could never grow tired of and can't wait to do this someday with the kiddos too. Until then we'll turn up the fans, pull our our past vacation pictures, and play our island tunes and 'don't worry bout a ting' ;o)

Thought I would send some flavors of Caribbean cuisine your way with a CARIBBEAN PICNIC PIE.....some spicy comfort food with a cool citrus crust. Makes a great vegetarian delight too!

Enjoy!
Marzee
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CARIBBEAN PICNIC PIE

INGREDIENTS:
3/4 cup whole wheat flour
1/2 cup unbleached white flour
1 teaspoon sugar
1/2 teaspoon each, salt and dried thyme
Zest and juice of one lime
1/4 cup cold water
3 tablespoons olive oil
1 medium red potato, diced
1 small yam, peeled and diced
1 small yellow onion, diced
1/2 cup shredded carrot
1/4 cup diced red bell pepper
3 cloves garlic, minced
1/2 teaspoon each, thyme, ground ginger, black pepper, and
cinnamon
1/4 teaspoon each, ground cayenne pepper, nutmeg, cloves,
and allspice
1 cup chopped packed spinach
1 tablespoon minced sun-dried tomato
2 tablespoons each, soy sauce and red wine vinegar
1 teaspoon Dijon mustard
Cooking spray

DIRECTIONS:
In a medium mixing bowl, whisk together flours, sugar, salt,
and thyme. Make a well in the center and add lime zest, juice,
water, and 2 tablespoons oil. Stir with a spoon, then using
your hands, press the dough together into a ball. Transfer
the ball from hand to hand, pressing it until it holds
together well. Gently knead a few times, flatten the ball
into a disc, wrap in plastic and set aside. In a large skillet
over medium heat, saute potato, yam, onion, carrot, bell
pepper, garlic, and spices in 1 tablespoon oil, stirring
frequently, for 10 minutes, or until slightly soft. Stir in
spinach and tomato. In a small bowl, whisk together soy sauce,
vinegar, and mustard and add to the skillet. Stir to deglaze
the pan and coat the vegetables with juices. Remove from heat
and set aside. Preheat oven to 350 degrees and spray a pie pan.
Place dough between layers of plastic wrap or wax paper and
roll out into a 13-inch circle; transfer to prepared pan.
Mound filling in the center, leaving a border of dough about
6 inches wide all around. Gather the edges of the dough up and
over the filling, toward the center, pleating and pressing as
you go, to form a deep, flattened pouch-like pie about 7 inches
in diameter with an opening on top about 3 inches across. Bake
for 1 hour and 15 minutes, or until potatoes are tender and
crust is browned.

Yield: 6 Servings

MARZEE's CORNER

HELP WITH ONIONS:

1 small onion, finely chopped, will give you 1/4 cup.
You can peel an onion easily if you hold it under warm or
hot running water. A wet onion is easier to peel than a dry
one. If you need only part of an onion, don't peel it before
cutting. The unused portion will keep better in the
refrigerator is the skin is still on. A partially frozen
onion is easy to slice and chop and --best of all-- causes
no tears.