Peaches in a Crust (Single Servings)

In the search for mango alternatives, I discovered that peaches have a similar texture. I made successful chutney using frozen peaches. My exuberance left the freezer with several pounds of frozen peaches that were begging to grace the dessert menu. Why not make a simple pie in an individual serving size. Prior experience suggested that a small pie bakes in 25 minutes.

2~3 tablespoons butter

2~3 tablespoons brown sugar

1 tablespoon white sugar

1 pound frozen peaches

Pinch of nutmeg

Pinch of cinnamon

1 piecrust, rolled out (frozen pie crust is fine)

2 Teaspoon Demerara sugar

Melt butter in a frying pan, add sugars. When well heated, add peaches. Cook mixture and toss a few minutes. Add spices and a pinch of salt. Taste peaches. If not tart enough, add a bit of lemon juice. Split peaches into two oven safe Pyrex bowls. Cover top of peaches with a pie crust. Cut a slit in the middle of the pies to allow steam to escape. Sprinkle crust with Demerara sugar crystals.

Bake at 400 F for 25 minutes until golden brown. Serve very warm. Good with whipped cream.

Chinese Style Sausage Lap Cheong

This Chinese ingredient will help you extend your Chinese menu with a real popular flavor additive. Lap cheong is used throughout the world and there are many varieties as shown in this video on Asian Travel in Singapore. Most of these are made with pork and chicken, but some include liver. With the diversification of American cuisine, many Asian ingredients are made in the USA as well. Amazon.com shows 33 varieties they offer online but one of my favorites that is Kam Yen Jan Chinese Style Sausage Rose Wine Flavored . If shopping at an Asian market you will be able to find it cheaper.
Many families just pop a few sausages into their rice cooker if making fried rice. The rose wine or rice vinegar rose flavored make the rice more aromatic. Try steaming the sausage and slicing thin in scrambled eggs with a few sliced scallions and a touch of Fish Sauce. In my kitchen, these sausages find their way in ramen, soups, and hot pots.

Chicken Tomato Vegetable Soup

This is low fat and very hearty. You can make it as spicy as you like.

4 Boneless breasts of chicken, chopped

2 Quarts chicken stock

3 Cups of cold water

1 Large yellow onion, chopped

1 green bell pepper

4 Sweet carrots, chopped

2 Small yellow crookneck squash, chopped

1 Can red kidney beans

1 Can white butter beans

1 Cup string beans, chopped

2 Cloves crushed garlic

Pinch of red pepper flakes

White and black pepper

2 Teaspoons onion powder

1/2 Teaspoon sage

2 Bay leaves

1 32-ounce can of crushed tomatoes

1 cup Ditalini pasta

Cut up vegetables, add stock and water. Add spices, beans, garlic, cut up chicken. Bring to a boil then simmer three hours. Add pasta and cook until pasta is al dente. Serve with a good sour dough bread.