Sharpshootinstar’s Butter Pie

Butter Pie was introduced to me about six years ago and it is one of my favorites.  You may also know it as Chess Pie or Hoosier Cream Pie.  It's simple and simply delicious. The nutrition facts were made at Calorie Count!

Sharpshootinstar’s Butter Pie

Ingredients:

1 (9 inch) unbaked pie shell

1/2 cup butter, softened

2 cups sugar

1 tsp vanilla extract

4 eggs

1 tablespoon cornmeal

1 tablespoon white vinegar

1/4 cup evaporated milk

Directions:

Preheat oven to 425 Fahrenheit.

Use a mixer to blend the butter, sugar and vanilla together until creamy.

With a spoon or with the mixer on low, stir the eggs into the butter mixture. Next add the cornmeal, evaporated milk and vinegar, and stir till smooth.

Pour into the unbaked pie shell.

Bake for 10 minutes in the preheated oven. Reduce heat to 300 degrees and continue to bake for about 35-40 minutes or until set (a knife can be inserted in the middle and pull out clean).

Allow to cool and serve with berries and/or whipped cream.

Notes: 

I have made this using flour instead of cornmeal, and have left out the vinegar on more than one occasion, and the result is still yummy pie.  Enjoy!

To make this pie extra special,make it while this group sings. Then have another cup of tea and a butter pie with Uncle Albert...

Sharpshootinstar's Gang Gai (Coconut Chicken)

This is a recipe for a Thai coconut curry that is one of my most favorite foods in the world.  I'll include brand names where I can, to make ingredient hunting easier.

Gang Gai (Coconut Chicken)

Nutrition facts for 9 one cup servings

Ingredients:

2 lbs boneless skinless chicken, cubed

1 tablespoon coconut oil

1 can coconut milk

1-2 tablespoons Thai Kitchen Fish Sauce

1-3 tablespoons Thai Kitchen Red Curry Paste

1 cup broccoli florets

1 cup red peppers, diced

1 cup green peppers, diced

Cooked rice or riced cauliflower, if desired.

Directions:

In a large skillet over high heat, melt the coconut oil, then add your chicken.  Once it is cooked and starting to get lovely brown bits, pour in your coconut milk, fish sauce, and add your desired amount of curry paste.  Next add your veggies and allow it to come to a brief boil, then reduce heat and simmer for about 20 minutes. 

That's it!  Serve over rice or riced cauliflower and enjoy with a Thai iced tea.

Thai Kitchen products are everywhere! Learn about them at their website and then find them in your store.

Sharpshootinstar's Vegetable Lentil Dal

This is a delicious and simple hearty vegetable stew that gets a decent dose of protein from lentils.  I also used it as a way to get rid of some of my abundant zucchini crop. Even more delicious when there's a chill in the air!

The nutrition facts were created at Calorie Count!

Lentils!

Vegetable Lentil Dal

Ingredients:

3/4 cup dry lentils

4 cups vegetable or chicken stock

1 cup onion, chopped

1 cup carrots, chopped

4 cups zucchini, chopped

1 tablespoon olive or coconut oil

1/2 to 1 teaspoon curry blend of your choice.  I prefer S&B Oriental Curry Powder for this. It's a sweeter yellow blend that works very well with most vegetable dishes, and is found in the asian foods section of the grocery store.

Directions:

To prepare the lentils, soak them in water for twenty minutes to half an hour, drain and rinse, set aside.

Set a large pot over medium-high heat and add your oil.  Next add all your veggies.  You don't really want to saute them, but sweat them.  Allow them to cook in the oil for ten to fifteen minutes, then sprinkle on your desired amount of curry powder, add the lentils, and carefully pour in the stock.  Give it a stir to combine, then cover and bring to a boil.  Once you've reached a boil, reduce heat and simmer for about an hour on low, stirring once in a while. 

I like this served over chunks of roasted sweet potatoes.  Enjoy!

Sharpshootinstar's Green Monster Smoothie with variations on a monster theme

Nobody does smoothies better than Sharpshootinstar! The Green Monster is her basic smoothie from which she spins a wonderful array of goodness. I ran the nutrition facts for the basic monster using no sugar added almond milk at Calorie Count!

Green Monster Smoothie

Ingredients:

3 oz spinach (fresh or frozen)

1 scoop protein powder (optional, but nutritionally terrific!)

1 cup your favorite milk: milk, soy, almond milk, etc

1 small banana

a few ice cubes

Directions:

Put the spinach in the blender along with a scoop of your favorite protein powder (you can omit this if you want, I just find it an easy way to get a serving of protein, veggies & fruit all in one.) 

Now add one cup of your favorite milk beverage, 1 small banana, and a few ice cubes.  

Blend on high...this part may take  a bit of patience.  Watch the smoothie mixture, and once all the spinach appears to be blended and the drink is a nice green color, it should be ready.  If you find big shreds of spinach in it, you didn't blend long enough.

Variations on a Monster Theme:

Banana Cream Green Monster

3oz fresh spinach, 1 small frozen banana broken into chunks, 1 cup vanilla unsweetened almond milk, 1 scoop vanilla protein powder, 1/2 cup water, 1/2 cup ice.

Pink Monster

3oz spinach, 1 cup red raspberries, 1 cup vanilla unsweetened almond milk, 1 scoop vanilla protein powder, 1/2 cup water

Jungle Monster

3oz spinach, 1 cup chopped mango, 1 cup ice, 1 cup vanilla unsweetened almond milk

Endless possibilities!

Sharpshootinstar's Irish Lamb Stew

This terrific Irish lamb stew could easily be made with beef, instead.

The nutrition facts are at Calorie Count!

Irish Lamb Stew

Ingredients:

2 lbs boneless lamb, cut into pieces

1 tbsp olive oil

1 large onion, chopped

2 large carrots, chopped

1 large parsnip, chopped

3 large potatoes, peeled & quartered

1/2 tsp salt and black pepper to taste

4 cups water or beef stock

Directions:

Heat oil over medium heat in a large stockpot or dutch oven.  Add lamb to brown.  Season with the salt and pepper, then add the veggies and the four cups of liquid. Stir, cover, and bring to a boil, then turn the heat down to low and simmer for at least one hour. 

I like to let it go for two or more.  It seems it just gets more delicious as it continues to cook. :D  Serves 6-8.

Sidenote: 

a half cup of barley is a delicious addition to this stew.  Or serve it with irish flatbread :D

Sharpshootinstar's Irish Potato Skillet Bread

Sharpshootinstar says that this is also called Irish Flatbread!

The nutrition facts are at Calorie Count, go check them out and top o' the morning to ya!

Irish Potato Skillet Bread

Ingredients:

4 potatoes (medium sized, nothing gigantic)

1/4 cup flour

1 tablespoon melted butter

Directions:

Peel and halve potatoes and boil till tender, about 20 minutes, then mash 'em.  Add the flour and butter and mix well (you could add a dash of salt here if you wanted). 

This dough is sticky, so flour your rolling pin* and roll it out into a circle. 

Cut into quarters and transfer to a skillet that has a bit of nonstick spray or oil in it. 

Cook till evenly browned on both sides. 

These are good with eggs for breakfast or served as a side with dinner.

*Sidenote: 

a rolling pin is not really necessary.  You can always just portion the dough ball out as you want it and flatten with your hands before frying.  That's usually how I do it, as I am a lazy cur. :D  Enjoy!

Sharpshootinstar’s Butternut Squash Beef Stew

This recipe came about by accident. If you are a squash fan you will love it. Can be made with chicken or pork and easily transitions to a curry with the addition of a teaspoon or two of curry powder. Make with light coconut milk for a skinny version.

The nutrition facts are at Calorie Count!

Butternut Squash Beef Stew

Ingredients:

4 cups Squash Butternut

1 1/2 cups coconut milk

3 cups chicken stock

1 cup onion chopped

1 cup celery chopped

1 lb ground beef

Directions:

Cook one pound of lean ground beef, drain and set aside (you can use chicken or pork, or leave the meat out entirely if you like). Peel and chop one large butternut squash. You should have approx. four cups of cubed squash. 

Next chop one large onion, and four to six stalks of celery. You want about one cup of each. You may also add chopped carrots if you like. 

Put the vegetables and beef into your slowcooker, and pour in the coconut milk and chicken stock. As this cooks down, it will thicken. You may want to add more stock or water, depending on how thick you like it. 

Cook on high for 4-6 hours or low for 7-9. 

I recommend adding a few teaspoons of smoked paprika and a dash or two of cayenne. Or add your favorite curry spice blend.

Sharpshootinstar's Pumpkin Soup

 Pumpkin savoriness with minimalist calories from Sharpshootinstar! The nutrition facts are at Calorie Count and are set using 3 cups of stock.

Pumpkin Soup

Ingredients:

1 15oz can pumpkin puree (not pie filling!)
1 med onion
2 tablespoons butter
2-4 cups chicken stock (depends on how thick or thin you like it)
1 chipotle pepper + 2 tablespoons adobo sauce.

Directions:

Chop up the onion and put it in a soup pot with the butter. 

Sharpshootinstar's Avocado Three Way Soup, V. 3 with Green Tomatoes

Sharpshootinstar proclaims this soup "da bom!" Next time she's going to try adding chipotle peppers and/or adobo sauce. What would you add or change?

The nutrition analysis is at Calorie Count!

I would like to invite all of you to come up with your own soup - the starter recipe can be found at the end of this post and on the Chefery Challenge Page (located on the left hand side of the blog). The new recipes will be listed there as well as in the category of Chefery Challenge (located on the right hand side of the blog). Join in the fun and Chef it up with us!

Avocado Green Tomato Soup

Ingredients:

2 ripe avocados
1 large green beefsteak tomato
2 green onions
2 T cilantro
3/4 cup low fat plain yogurt
2 cups vegetable stock
1 T fresh lemon juice
pepper and salt to taste

Directions:

Peel and cube the avocado, chop the green tomato, green onion, and cilantro. Place in a blender with the yogurt and blend til smooth. Add juiced lemon and enough stock to get the consistency you prefer. Add pepper and taste.

The following is the list of ingredients the Avocado Soup Challenge Chefs began with - why not join in the fun and come up with your own! Make one that rocks your socks and submit it for consideration as a formal entry in the Many Incarnations of Avocado Soup! See the Chefery Challenge Page for directions.

2 ripe avocados
1 cucumber
3/4 cup low fat soy milk
2 T cilantro
2 green onions
2 cups veggie broth
salt & pepper to taste
1 T lemon juice

Sharpshootinstar's Asparagus Bacon Salad

Every single thing a calorie counter eats does not have to be low calorie. The important thing is to know what the calories are so they can be counted. You can reduce the calories by about 30 per serving if you substitute turkey bacon. Another idea is to substitute prosciutto. You can use a bit less of this Italian bacon because it's flavor is more intense. On the other hand, when a family gathering or picnic is in the works, you can't go wrong with bacon!

The nutrition facts can be found at Calorie Count!

Asparagus Bacon Salad

Ingredients:

1 package thick cut bacon
1 lb of fresh asparagus, washed and cut into bite size pieces
1/3 cup vinegar
1/2  cup sliced almonds
4 cups salad greens
1/2 tsp ground mustard, 1/4 tsp pepper

Directions:

Cook the bacon till crisp in a skillet, remove and drain on paper towel.  Drain all but 3-4 tablespoons of the drippings.

Saute the asparagus in the drippings until tender-crisp.  Add vinegar, spices, and bacon. Stir and continue to cook for 1-2 minutes.

In a big bowl, toss the salad greens with the almonds.  Add the asparagus bacon mixture and toss gently.  Serve immediately.

Notes:

If you will be transporting the salad, make it right before you leave (assuming you will use bacon) in order to maintain appearance.

Sharpshootinstar's Grilled Hawaiian Steak

This is a traditional party food with Sharpshootingstar’s family. Everyone loves it and it is the first thing to go.

The nutrition facts for this recipe are at Calorie Count!

Grilled Hawaiian Steak

Ingredients:

6 pounds top round

1 c olive oil

1 cup soy sauce

½ cup pineapple juice

2 cloves minced garlic

1 small minced onion

1 t ginger

Directions:

Have the butcher slice the steak very thin – somewhere between a fajita steak and paper is ideal.

In a large bowl, combine the oil, soy sauce, juice, garlic, onion, and ginger.

Add the sliced steak, making sure each slice is evenly coated. Cover with plastic wrap and refrigerate for up to 8 hours.

When ready to cook, remove the steak from the marinade and grill on a hot grill for just a couple minutes per side or until it is done as you like.

Sharpshootinstar's Pumpkin Peanut Butter Brownies

Yes, you read right, brownies on a Calorie Counting blog! These are from my good friend Sharpshootinstar:

The nutrition facts and other great calorie information can be found at Calorie Count.

Low Fat Pumpkin Peanut Butter Brownies

Ingredients:

1 15 oz canned pumpkin puree
1 box brownie mix
2 tablespoons peanut butter

Directions:

Preheat oven to 350 degrees. 

Combine pumpkin with brownie mix and mix well. Spray a small baking pan with non stick spray (8x4 works well), and pour in the brownie mixture. 

Warm the peanut butter in the microwave till it is smooth and somewhat runny, then drizzle it on top of the brownie mix. 

Bake for 35-40 minutes. The batter should remain very fudgey looking and appear undercooked. 

Remove from the oven and cover with foil, and allow to cool in the fridge for a couple hours. 

Cut into 10 large pieces and enjoy a nice healthy dessert! Calories per brownie - 298. Because of the peanut butter and the pumpkin this dessert ranks very high on Calorie Count's nutrition scale and gets a B-.

If you like to use sugar free products, you can lower the calories more by using a sugar free brownie mix, but, really, a little sugar is good for you, promise!