Guy Foods Blueberry-Kale-Banana Smoothie

Ingredients:

 

Kale, raw, 2 oz(s)

Bananas, raw, 1

Apple, 1 medium (3'' diameter, cored)

Greek Yogurt, ⅓ Cup

Peanut Butter, 2 tbsp

Frozen Blueberry, 1 cup frozen

Avocado, ½ medium

Milk, 2% - 1 cup

Blend it together. Makes a quart or more. For me, it's one (leisurely) serving.  

Computer says it's about 800 calories altogether. 

It's pretty good.

Apple Pie, Gluten Free

I've discovered an important detail when making pie:
Read the instructions BEFORE you start making the pie.

While making this pie, I learned to scramble quickly. I had one can of apple pie filling. It was already loaded into the crust when I learned that I needed two cans worth of filling. Sigh.

So I hurriedly sliced some apples and doused them in sugar and cinnamon. and mixed them into the canned filling.

Let's see how it turns out.

Ingredients:

Pie Crust:

1package of gluten free pie crust mix (Yeah, I cheated!)
made according to the recipe on the bag, which includes:
12 TBSP cold margarine (or butter)
8  TBSP cold shortening (I use the sticks)
A bit of water.


Filling (in this strange version):

1 can apple pie filling
3 small Gala apples, peeled & sliced
Some sugar. Maybe 2 TBSP
Some cinnamon. Maybe ¼ tsp.

Load one crust into the pie plate, add the filling (it's best not to stop and make more filling while some sits in the pie crust), spread the second crust on top, and pinch the edges. 

Covered the perimeter in foil, and baked it at 375⁰.  When the center started browning, I removed the foil from the edges until the whole pie was reasonably brown. 

I'm told it was yummy. I didn't get to taste it.  
 

French Eggs in a Frame

Ingredient

 

2 or 3 mini-loaf slices of dark bread. I used a buckwheat/rye loaf I’d just made.

    The filling is enough for at least three slices.

Egg Filling:

1 egg.

1½ TBSP yogurt

1½ TBSP shredded (not ground) parmesan cheese. (or use another cheese of your choice.)

Spices to taste: I used salt, pepper, basil.

Stir these all together in a custard cup or small bowl.

Instructions

·         Preheat a cast iron frying pan.

·         Butter both sides of the bread.

·         Cut out the center of the bread with a shot glass.

·         Lay all holed bread slices in frying pan.

·         Immediately fill with egg filling.

·         Lay the “holes” in the gaps between the bread, to toast. 

·         Note that it is traditional to serve the holes with peanut butter.

Flip them over as needed. Note that the “holes” will need flipping before the French eggs in a frame need flipping.