Category Archives: Recipe for Dis Ass Sir

Dec 8 2011

Leeks and Lentils

One of my favorite stew recipes came from friend Lori M last year.  It’s lentil stew.  She brought a pot of it over for a visit one weekend in October of last year and I loved it so much I had to have the recipe. It’s the only recipe I’ve ever made with lentils, but one surprise new ingredient that I’ve also never cooked with before or outside of this recipe is leeks.  The stew is a good hearty and thick stew despite having no meat.  If you love basics like carrots, onion, and celery, then you will like this recipe.  And it’s super simple to make.  Here’s the recipe:

1/2 lb. lentils (rinsed)
1 med. yellow onion chopped
2 chopped leeks (white and light green parts)
1/2 tbsp of minced garlic
1/8 cup of olive oil
1/2 tsp of sea salt
1/2 tsp of black pepper
1/2 tsp of thyme
1/2 tsp of cumin
1 & 1/2 cups of diced celery
1 & 1/2 cups of chopped carrots
1 quart of chicken stock
1/4 can of tomato paste
1 tbsp of red wine vinegar

Start by sauteing on medium heat the onion, garlic, and leeks in the olive oil with the salt, pepper, thyme, and cumin for about  15 to 20 minutes.  Add the celery and carrots and continue to saute for about another 5 to 10 minutes. Add the stock, paste, and lentils. Bring to a boil. Reduce heat and let simmer for 1 hour or until the lentils are cooked.

Serve with fresh cornbread muffins!  It’s quite yummy.

I made this recipe a few times last year and tried some variations.  All were good, but the following the original recipe is still probably the best.  I’ve used beef stock instead of chicken stock before when that’s all I had.  There’s really no difference except the stew will be darker and have a touch of that meaty flavor.  I also prefer to soak the lentils overnight because sometimes they aren’t tender enough after that one hour and if you cook it any longer you may have to add more stock.

I’ve added as much as half a can of tomato paste before and found no real difference.  I’ve also added a whole can before.  Obviously, it’ll give the stew a reddish color and actually make it a bit thicker after the one hour of cooking time, again requiring more stock to be added.  So avoid that.  Lori taught me you can divide the leftover paste and freeze it in smaller portions if you need to.

I’ve also added more cumin before, about a full teaspoon, but you don’t want to add too much more than that.  We also like a dash of salt on it right before serving.  So, I don’t think the variations on the other spices would hurt but I would avoid more cumin that a teaspoon.

And that’s about it! It’s awesome with buttered corn bread muffins and the leftovers are even better.  And it’s quite healthy if you use a low sodium stock. Enjoy!

Dec 7 2011

Take a sad Cheesecake and make it better…

I tried a new cheesecake recipe – white chocolate raspberry – for Thanksgiving this year and had been meaning to share it here on the site, but time just keeps slipping away during the holidays. I found this recipe online somewhere but immediately noticed it was practically the same as my simple cheesecake recipe that I started using last year.

2 Packs of Cream Cheese
3 eggs  (the recipe for the raspberry cheesecake only calls for 2 eggs)
2/3 cup Sugar  (the recipe for the raspberry cheesecake calls for 1/2 cup)
1 tbsp of Vanilla (the recipe for the raspberry cheesecake says 1 tsp.)
1 Premade Pie Crust  (Graham for the regular cheesecake, chocolate for the raspberry cheesecake)

Mix all and bake at 350 for about 25 minutes.

Besides the few differences I’ve noted above, you add 2 squares of melted white baker’s chocolate to the batter.  This is roughly 1/4 of a cup.  I used melted white chocolate chips in mine.

The topping is just raspberry preserves, store bought and from a jar, that you spread on top after the cake has cooled.  And then you drizzle melted chocolate over the top. The actual recipe calls for Smuckers.

J didn’t care much for the raspberry topping itself.  It was a name brand I’d never tasted or bought before, something from the top shelf and a bit on the pricey side. I thought it tasted okay, and even better the next day.  None of the cake certainly went to waste.

But the point of my post is that I actually liked the flavor of the white chocolate in the batter and I think I’ll probably start adding some melted chips to other cheesecakes I make that might not even call for it.  It wasn’t a heavy white chocolate flavor, but actually a nice smooth creamy flavor.

The recipe is super simple overall for cheesecake making, which I always thought required a lot more work than this.  Enjoy!

Sep 26 2011

Broccoli Cheese Soup for The Crock

Last winter, J and I experimented with Broccoli Cheese soup using a big ole block of Velveeta as the cheese base.  It was the best ever!  We made it on the stove top, but I wanted to make a batch on Sunday using our new crock pot.   I found a pretty good recipe over at food.com. I thought this recipe was unique because it uses both green peppers and onions.  I’ve found some recipes that even include carrots.  But I am making this even more super simple by leaving the peppers out.  J isn’t a fan of them anyway in soups because they can sometimes be bitter. But we have to have onions!

I normally use a bit of flower as a thickener in a soup like this, but this recipe doesn’t call for it.  Instead, it uses cream of chicken soup so I’m going to try that. I also found recipes that don’t add the cheese to the crock. They cook all other ingredients in the crock and then add the cheese just before serving.  I didn’t like that idea, so I was glad to find this recipe that adds the cheese up front.  Here are the ingredients:

1 10 oz. bag of frozen broccoli (I used the Jolly Green Giant Steamer kind and chopped up some of the larger florets.)
1 can of cream of chicken soup (Good ole Campbell’s Condensed)
1 medium chopped yellow onion
1 and 1/2 cups of milk
1 stick of butter (The recipe only calls for two tablespoons to sautee the onions.)
1 lb. of Velveeta Cheese chopped

I added the milk and soup to my crock immediately and turned it on low.  Chopped the onion and sauteed it on low heat in the two pats of butter until almost translucent. With the onions on the stove, I chopped the cheese and added it to the crock. Onions done – poured those in the crock and topped off with the broccoli after cutting up some of the larger pieces. I took the remainder of the stick of butter and chopped it up and threw it in the crock because I knew it would help with flavor.

I cooked it on low for a good six to seven hours before serving it.  We top it with bacon bits, oyster crackers, chopped green onions, and a dab of sour cream.  We each had a bowl for a late lunch and then again for dinner!  Yummy!!  Sadly, I forgot to take a picture of it for the blog.  But take my word for it, it was awesome.

Sep 10 2011

The Chili Bowl Season

Chili Before

Ahhh, nothing says comfort food like a bowl of chili.  We had the first pot of the season tonight.  As you can see from the picture, we like it with sour cream, Frito Chips, and shredded cheese.

While my chili recipe is super simple to make, I’m not going to share it here.  To me, chili is just one of those things that you have your own personal taste for and its fun to discover a recipe you like.  Everyone makes it differently and to their own liking, and that’s what is so good about it.  That’s evident in a chili cook-off that is hosted every October at my work and each chili is totally different.  You can’t help but want to sample them all.

It’s definitely a dish I’ve perfected over the years – right down to the specific steps I take to make it, to the type of beans I use, to how much seasoning I put in, how many onions, how I cook the onions, browning the meat, etc. There’s even a newer ingredient that I just started using about two years ago.

What’s your special comfort food for this time of year?  How have you perfected the recipe?

Chili After

Apr 19 2011

Peach Almond Upside Down Cake

Its an unwritten policy in my department that when it is your birthday, you bring your own cake or whatever you’d like to have on your birthday.  This way, no one forgets your birthday, no one gets special treatment over someone else, and you can have whatever you want.  After a no so diety weekend at Mom’s this past few days, I decided to jump back on the healthy wagon by making a sugar free cake.  I was gonna do a pie to keep up with my year long pie challenge, but since it’s my birthday, let them eat cake!

I found the Peach Almond Upside Down (Sugarless) Case recipe at the Life Clinic site amongst good recipes for diabetics. Here are the ingredients for the cake:

Ingredients:

  • 1 can (8-1/4 ounces) light peaches in fruit juice
  • 1/2 cup unsweetened applesauce
  • 5-1/2 teaspoons Equal® for Recipes
    or 18 packets Equal® sweetener
    or 3/4 cup Equal® Spoonful™
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8-1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1/4 cup sliced almonds, toasted

You preheat your oven to 350 degrees.  Then, in an 8 inch round buttered cake pan, you arrange your sliced peaches.

Next, in a medium bowl you mix the applesauce, Equal, egg, and vanilla until smooth.  I used a wooden spoon – and didn’t even use the electric mixer at all – so this is an easy clean up recipe.  Next, you mix in the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.  I saved time by combining these dried ingredients in a bowl in the beginning.  You alternate the dry ingredients with the buttermilk until all has been added.

Then, you pour the batter over the peach slices evenly and bake for about 20 minutes until an inserted toothpick in the center comes up clean.  I cook in a gas stove and it took closer to 30 minutes for mine to get done.

Invert the cake onto a serving plate right out of the oven.  I used disposable round pans and had no trouble getting the cake out.  You spread a recommended fruit spread over it and then top with almonds and serve warm.

Here’s the ingredients for the fruit spread:

Ingredients:

  • 3 tablespoons light apricot preserves with NutraSweet® brand sweetener
    or apricot spreadable fruit
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch
  • 1-3/4 teaspoons Equal® for Recipes
    or 6 packets Equal® sweetener
    or 1/4 cup Equal® Spoonful™
  • 1/4 teaspoon maple extract

The batter before you add dry ingredients.

Directions:

  • Mix preserves, lemon juice, and cornstarch in small saucepan; heat to boiling, stirring constantly. Remove from heat; stir in Equal® and maple extract.

Now for my thoughts:

Despite so many ingredients involved since the cake is made from scratch without a store bought cake mix, I thought the recipe was very easy.  It’s only about 2 inches tall so you might want to make two for double layers.

The fruit spread topping was okay.  It’s a bit thick but that could have just been from the type of apricot preserves I used.

The cake itself has the taste and consistency of a good warm peach cobbler, so the taste is there and it’s very nice and simple.  It made me crave some vanilla ice cream to go with it!

I was happy that I found all of the ingredients at my local Shop N Save including the lite peaches in water, the lite applesauce, and sugar free preserves -all pictures above.  I had also never worked with cake flower but I found it too!  It really brings some relief when you can find all your ingredients you need.  I also used Splenda instead of Equal and it tasted just fine.

Would I make this cake again? Absolutely!  And I think I’d even like to try it with pineapple.

Hope the girls at work approve!  Happy Birthday to me!!

Apr 6 2011

Corn-And-Crabmeat Soup

J recently picked up a few cookbooks at a book fair and one was for easy soups and salads.  We chose corn-and-crabmeat soup as our first test, and I can’t say we’ll probably ever make it again.  Here’s the ingredients if you are interested anyway -

1 quart of Chicken Stock

1 lb of lump crab meat

2 tbs of butter

1 medium chopped onion

1/4 cup of dry white wine

2 cups of corn (about 8 ears off the cob)

1 and half tbs of salt (I also added some pepper to taste.)

1/3 cup of chives

1/2 cup of milk

You start by sauteing the chopped onion in the butter for about 5 minutes. You take two cups of the chicken stock and lightly pulse it in a food processor with the corn until you have a thick stock.  I only put one cup of the corn in the processor and poured the other cup of kernels into the soup itself. You pour this blend in with the onion and add all of the other ingredients (except the milk) and cook on low heat for about 20 minutes. Let it simmer and then stir in the milk last. As you can see from the picture, we served it with oyster crackers.

I didn’t really think the wine added any flavor.  The crab had such an overbearing flavor anyway.  By the way, we used 4 cans of Geisha canned crab meat.  It was okay except its lots of small pieces and not very much lump, so the soup ended up being very soupy instead of having a lot of consistency to it.  Had I not kept one cup of kernels whole it would have been even more runny, and this leads me to the next dilemma.  A quart of stock, plus the wine, and the milk was just too much liquid since the crab meat was so small.  I probably would have cut the stock just a bit and left the wine out all together.

That being said, this is a very easy recipe to throw together.  I liked the basic flavors and think it’d would actually be a nice base to build off of for a different take on chicken soup of some kind.  I’d probably start with this, add chicken instead, maybe some carrots and celery, or some type of noodle, and use the basics for a nice chicken noodle recipe instead.

Would I make it again with the crab meat?  Probably not.  Not even if the meat was chunkier.

Mar 21 2011

March’s Pie: Turkey Shepard’s Pie

Despite lots of suggestions from an overzealous coworker taking great interest in my year long pie challenge, I strayed from the obvious Mardi Gras and St. Pat’s themes for March and decided to make a Turkey Shepard’s Pie.  I wanted to do a healthy take on a classic dish.  I found the recipe at allrecipes.com and actually made very few changes to it.

For starters, here are the ingredients:

3 large potatoes
2 tablespoons butter
1/4 cup milk
1 tablespoon olive oil
1 onion, chopped
1 pound ground turkey
1 large carrot, shredded
1 (4.5 ounce) can sliced mushrooms
1 tablespoon chopped fresh parsley
1/4 teaspoon dried thyme
1 clove garlic, minced
1 teaspoon chicken bouillon powder
1 tablespoon all-purpose flour
salt and pepper

You begin by peeling and chopping the potatoes and boiling them till soft.  Then, chop the onion and in another pot saute the onion with the olive oil.  To the onion, you add the carrots, parsley, garlic, thyme, mushrooms, and turkey.  Salt and pepper to taste and cook until the meat is broken up and cooked through.

You are also supposed to add the chicken bouillon to this mixture, then drain and stir in the flour.  I used extra lean turkey meat so I knew there would not be much liquid  to drain.  In fact, I thought the mixture might be a bit too dry so I added 1 cup of chicken stock instead of bouillon.  I also added the flour earlier to thicken it and cooked the mixture for about 15 minutes just until most of the liquid was gone and the turkey was thoroughly cooked. My only other change was doubling the mushrooms by using a larger can because I love mushrooms!  As you can see from the picture, this blend makes a really nice, almost Chinese food-looking, mix.

Back to the potatoes, you drain them and add the milk and butter and mash them.  Plain and simple, make your good ole mashed potatoes.  Salt and pepper to taste and done!  This is where I almost made another change but decided against it at the last minute.  On Saturday, I was at a restaurant for lunch and had Truffle Cauliflower soup – a simple but pleasant mixture of pureed cauliflower, truffle oil and butter.  Thinking about my turkey shepard’s pie, I thought a cauliflower blend might taste better on top than potatoes and might be a healthier and more unique option.  I could thicken it with a touch of corn starch or flower even.  But in the end, I decided to stick with potatoes.  So, consider cauliflower as the topping next time if you want to cut some more carbs and cals from this recipe.

Transfer your turkey mixture to a square baking or casserole dish and spread it out evenly. Then, top it with the potatoes and spread and swirl with a fork.  Pop it in the oven at 350 degrees for 30 minutes or until the potatoes are golden brown on the top and you are done! Notice this recipe has no bread as a base like most shepard’s pie recipes.  It is a healthy alternative after all.

I served it with asparagus, flavored with olive oil and lemon juice, and topped with extra crispy turkey bacon.  How did it taste, you ask?  Wonderful!  It was definitely a nice meal and yes, I would totally make it again.  But, here are the changes I would make to it:

* The potatoes were boring to me.  They are just mashed potatoes after all.  I think I’d definitely try that cauliflower puree next time.

* I’d probably used a can of Philsbury croissant rolls as a bread base after all.  Without bread, it ended up being more of a Thanksgiving leftover  mash or even reminded me of a turkey pot pie.  It also doesn’t serve very well or keep a sliced shape so I think the bread would add to the taste and the presentation.

* The base had a good flavor it to just in itself but I think I’d add more seasonings to it.  Maybe some sage or cumin.  Just a hint.  But the carrots and thyme did give it a decent sweet flavor.

Like I said, overall I loved the dish and would definitely make it again!  And serving it with the asparagus and turkey bacon made it even better!

Mar 8 2011

New Recipe ~ Turkey Chili

I’ve been craving chili and usually make it almost weekly during the winter.  It’s a simple recipe with an onion, meat, beans, diced tomatoes, and chili seasoning pack.  With my health kick and calorie control in full force, I wanted something to ease my chili cravings today. I decided to try a turkey chili recipe.  Click on the photo to see the formal recipe, but here’s my take on it:

Ingredients:

2 Packs of Jennie-O Ground Turkey
1 Can of Tomato Paste
2 Cans of Hunts Sweet Onion Diced Tomatoes
2 Cans of S&W Kidney Beans (washed and drained)
1 Medium Red Onion diced
1 Large Green Pepper diced
4 Cloves of Garlic Diced (or 1 tablespoon of minced)
1 Can of Chicken Stock
2 Tbs of Chili Powder
1 Tbs of Cumin
1 Tbs of Red Pepper Flakes
1 Tsp of Oregano
1 Tbs of Salt
1/2 Tsp of Black Pepper
Dash of Sugar
Olive Oil

Directions:

I diced the onion and pepper and cooked them on medium heat with just a small amount of olive oil until the onions were just turning translucent, about 5 minutes.  Then, I added the two cans of beans and two cans of diced tomatoes.  In a skillet, I browned the turkey meat then transferred it the veggie mixture.  Then, I added all the spices and stirred well. The formal recipe calls for less chicken stock, but I used an entire can because I had used more turkey than the recipe called for and it quickly soaked up most of the liquid from the tomatoes.  Lastly, I added the garlic and the tomato paste and cooked on low heat for ten to fifteen minutes.

I added up all of the calories of the ingredients by serving and then divided it in half.  That equaled about 300 calories per serving equaling about two cups of chili. If anything, this calorie count is probably a bit less because of the amounts of beans, pepper, and onion you’d actually have per serving.  I served it with a generic sour cream which equaled 60 calories per 2 tablespoons.  I only put 1 tablespoon on each bowl, so only 30 calories.  And I also added 1/3 cup of shredded cheese (110 calories) also divided by half.  So if you count the full 300 calories plus the toppings, this dish is only 385 calories per serving!

And does it taste good?  Yes, indeed.  Quite yummy.  And the recipe is actually intended to be a use for leftover Thanksgiving turkey.  Would I make it again?  Oh yes!  And don’t let the long list of ingredients scare you.  As you can see, they are mostly seasonings and can definitely be altered to your tastes.

Feb 27 2011

Oh what a drop of sun will do….

Grocery shopped yesterday.  More about my coupon clipping, money saving, Shop N Saving extravaganza in Tuesday’s post when I recount the month of February.  But when I walked in the door on Saturday, a very homely stock boy with a heavy lisp approached me and asked if I’d like to try new Sun Drop Citrus Soda.  Two liter bottles of it were free today with purchase.  Did you say free, homely stock boy?  Sign me up!  I’ll take the new Diet Sun Drop Soda at only 8 calories per serving, please!

New Diet Sun Drop Citrus Soda tastes like a blend of flat Mello Yello, Sprite, 7 Up, Fresca, and whatever other suicide concoctions of citrus soda you can think of.  There’s nothing special about it.  But it was free.  It was diet.  And I had a whole 2 liter and I was determined to make it better.  And that I did.

By adding one heaping shot of my our homemade lemoncello to a glass of new Diet Sun Drop Citrus Pee, I mean Soda, it magically began to taste like a whole glass of smooth lemoncello with no bite. *hiccup*

So here’s my recipe on makings news Diet Sun Droops Circus Soda betters…

You need…

1 two liters of whos Diets Some Droopys Yellow Soda

1 glasseseses  (might want plastic by the time you done)

1 shot glass (Screw the shot glass after the third drinky)

Somes goods homemades lemony cello

Destructions:

Purs shots glass fulls of lemoncellophane

Pours glass full of diet drop sunny stuff

Drop plop the lemon shot intos yers glass of homely boys diet dew drop.

Stir.  Enjoy.

I’m on my tird glass whiles wriding dis…

Results?  Mmmm Mmmm Goood Sum Drop it is.  Don bewieve mee?  Her’s proof:

Shannon loves his new Diet Sun Drop Citrus Soda...

 

Feb 16 2011

February’s Pie: Pomegranate White Chocolate Mousse Pie

For February’s Pie, I was thinking about something with chocolate.  Then, strawberries came to mind as a nice Valentine treat, but wanting to step outside the box, I kept thinking about something totally different and unexpected, something new I’d never tried before.  I don’t know why, but pomegranates actually came to both mine and J’s mind almost simultaneously.  A quick Google search led me to The Pioneer Woman’s website and a recipe for Pomegranate White Chocolate Mousse Pie.

I liked this recipe because it was quick and simple.  Only 20 minutes prep time and no baking!  It also used two new ingredients that I had not worked with before – pomegranate juice and gelatin.  Here’s a full list of the ingredients you will need:

  • 1-¼ cup Pomegranate Juice Plus 2 Tablespoons, Divided
  • 1 envelope (1/4 Oz. Envelope) Unflavored Gelatin
  • 2 cups Heavy Whipping Cream
  • 3 ounces, weight White Chocolate Chips, Melted
  • ¼ cups Sugar
  • 1 whole Pie Crust (pre-baked) Or Graham Cracker Crust
  • Pomegranate Arils And Extra Whipped Cream, For Decorating

I also wanted to try a different pie crust this time, so I decided to make my own with graham cracker crumbs.  I used the recipe on the side of the box which calls for crumbs, butter, and sugar. You mix the ingredients together and then flatten them out in your pie dish.  It can be very lumpy if you don’t press enough, and it can also be a challenge getting the crubs to ride up the side of the dish.  Don’t be afraid to scoop out the lumps with a spoon and transfer them to other places where you need more. I used a the back of the spoon to press the crumbs firmly and that worked just fine.

With a bit of patience, this process is not hard at all.  However, the recipe calls for baking it for 8 minutes.  My gas stove, not even preheated, probably overcooked it a bit because when I took it out of the oven I noticed the crust was more brown that it probably should have been.  Perhaps I’ll test this process again later in the year with a different pie.

Next, you take the two tablespoons of pomegranate juice and mix them with one packet of the gelatin and then sit this to the side.  I’m not really sure why since you later mix this into the rest of the juice after its been boiled, but I did it anyway.  It quickly formed a gritty, almost clear, paste.  I picked up a bottle of unknown Pomegranate juice called A1.  It’s mixed with aloe, pulp, and a few other flavors.  Alone, it had a pretty good taste, but it wasn’t the best choice.  More about it later.

I put the rest of the juice on the stove in a small sauce pan and brought it to a slow boil.  While it heated up, I went ahead and put my white chocolate chips in a measuring cup and popped them in the microwave for 2 minutes.  Then, I poured my cream into a bowl and began to give it a whip with my mixer.

Here’s another lesson learned…Don’t leave three ounces of white chocolate chips alone in the microwave for 2 full minutes.  They burn and they stink!  They turned into some nasty smelling dark chocolate mess which I had to throw out.  I popped another three ounces in and this time I only let them go for one minute – stopping the microwave half way through to give them a stir.  I probably could have let them go another 30 seconds as they were still pretty thick when I took them out, but I didn’t want to take any more chances.

By now, my juice on the stove had come to a boil.  I cut it off and mixed in the gelatin/juice mixture.  I gave it a quick stir till the gelatin had disolved and then let it sit.  Turning my attention back to the whipping cream, I beat it till I had soft peaks and then mixed in the sugar and the melted white chocolate.  I couldn’t resist not giving this a taste!  It actually reminded me of snow cream!

Once the juice/gelatin mixture had cooled a bit, I poured it into my whipped cream mixture and gave it a quick stir.  The instructions at the Pioneer Woman website says this will have a soupy consistency and indeed it does.  It almost looks like milk because the whipped cream completely dissolves. Once it was well blended, I poured it into my pie crust and put it in the fridge for three hours.

The photo of the finished pie on the website has a soft rosey or mauve color to it. Right away I noticed I probably should have used a dark juice like the POM name brand.  My mixture was completely white after I mixed the juice with the cream.  And unfortunately my pomegranate flavor was lost in the mix.  If you tasted my pie, you’d never guess the juice that was in it. This led me to believe that a darker more flavorful juice would probably work better for this recipe – like orange juice, grape juice, or lemonade, maybe even a frozen juice concentrate.

The pie itself firmed up well after the three hour wait time.  It definitely had a mousse-like texture to it.  But as for flavor, it was indeed like the snow cream I had thought of earlier when I taste tested the cream.  I even thought of milk ice cream while eating it.

And I was right about that crust too.  It was a bit too hard to cut into.  Flavor was good, maybe a bit tough, but should probably be baked for a lesser amount of time in my stove.

Would I make this recipe again?  Yes, actually.  The quick prep, easy clean-up, and no bake makes it a winner.  But I would tweak the recipe and try a darker heavier juice.  If you want to try it with pomegranate, I’d probably add one or two drops of red food coloring to the blend to give it a darker color.  After the disappoint with the color of mine, I only served it with whipped cream, but the website suggests whip cream and pomegranate arils as a garnish.

Next month, I’m thinking something St. Pattys.  Green!  I may go for a traditional key lime, or something more out of the ordinary to get away from the gelatinous pies all together. Hmm…maybe even a shepard’s pie?

We’ll see….