Keylime Pie

I have mentioned before that I am a dessert person; for me the dessert is more  important than  the main course. So when I plan a dinner I plan the dessert first. During summer my first choice dessert is always keylime pie due to the ease of its making and the refreshing feeling it leaves behind after the meal. If you're planning a get together this weekend give this a try and enjoy all the lovely comments that are sure to come your way.

Ingredients:

1/2 cup fresh lime juice (used 2 lemons and 1 lime)

4 teaspoons grated lime zest(used 2 lemon and 1 lime zest)

2 Eggs

1 - 14 ounce can sweetened condensed milk

14 graham crackers

3 tablespoons granulated sugar

8 tablespoons unsalted butter, melted

Method:

It's easier to remove the lime zest from whole limes so I would start with that. Then I would cut the limes in half and squeeze out the juice being careful not to include any pits.

Process the graham crackers in a food processor or blender and then melt the butter and have it at the ready.

Whisk the eggs and lime zest together in a bowl until tinted light green. This takes about 2 minutes

Beat in milk, then juice and set aside at room temperature till it thickens.( whipped everything in the blender)Preheat oven to 325 degrees.Mix graham cracker crumbs and sugar in another bowl. Add butter and stir with a fork until well blended. Pour this mixture into a 9-inch pie pan and press over the bottom and up the sides of the pan. Try using the bottom of a measuring cup to make sure the graham cracker mixture forms a firm crust on the bottom of the pie pan. Bake on the center rack for about 15 minutes until the crust is lightly brown, remove and let cool to room temperature. Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the center sets, but still wiggles when shaken. Remove from oven and cool to room temperature. Refrigerate for at least three hours until well chilled.

Some of you might like to serve it with a whipped cream topping or a meringue topping, but I prefer keeping it simple. If the pie seems to be sticking to the pan when serving, try dipping the pan into a bowl of warm water to loosen it

Source:THE RELUCTANT GOURMET

3 Minute Baby Bok Choy

Ingredients:
Vegetable oil - 1 tbs
Garlic - 2 cloves, minced
Baby bok choi - 1 lbs, cut length-wise into quarters

For the Sauce:
Vegetable (or Chicken) broth - 1/3 cup
Rice wine - 2 tbs
Sesame oil - 1/2 tsp
Corn starch - 1 tsp
Black bean garlic sauce, 1 tsp
White pepper - 1/4 tsp

Method:
Combine all the ingredients listed under the sauce in a small bowl and stir to dissolve the corn starch. Heat a stir-fry pan over high heat and add oil, coat all side. Add garlic and cook for 10 sec. Add the bok choi and stir-fry until tender crisp for 1 1/2 to 2 mts. Add the sauce and cook stirring until the sauce thickens and coats the bok choi (for about 30 sec)

Outrageous Brownies

Adapted from Ina Garten's recipe
Ingredients:
1 1/4 sticks of unsalted butter
6 oz semisweet chocolate chips
3 oz unsweetened chocolate
3 large eggs
1 ½ tsp instant coffee
1 tbsp pure vanilla
1 cup Sugar
½ cup flour
1 ½ tsp baking powder
½ tsp salt

For tossing together:
2 tbsp flour
1  chopped walnuts or nut of your choice
6 oz dark chocolate chips
Method:
Grease a muffin pan. Pre-heat oven to 350 degree F. Melt together butter, semisweet chocolate chips and the unsweetened chocolate in a medium bowl over simmering water (double boil). Allow it to cool slightly. In another bowl stir together eggs, instant coffee, vanilla and sugar. Stir in warm chocolate mixture into the egg mixture and allow it to cool to room temperature. Sift together ½ cup flour, baking powder and salt. Add into the cooled chocolate mixture.Toss the dark chocolate chips and walnuts together with the 2 tbsp of flour and then add it into the chocolate batter. Mix well and fill the batter into the muffin tin. Bake for 25 minutes or until a toothpick comes out clean when tested

Turmeric Rice

Ingredients:
Long grain rice - 2 cup
Water - 3 cups
Vegetable oil - 1 tbs
Turmeric powder - 1 1/2 tsp
Minced garlic - 1 !/2 tsp
Sugar - 1 1/2 tsp
Salt - 1 tsp
Chill paste - 1 tsp

Method:
Combine all the ingredients and pressure cook for 5 mts. Fluff with the fork and serve.
Goes well with any curry or you may make a fried rice with this and call it golden fried rice

Source : Martin Yan's Quick and Easy