Tag Archives: nutmeg

Desserts, Recipe

Custard Pie

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You can use a store-bought pie shell for this, or you can create your own. Either way, it’s a wonderful finish to any meal!

Filling:
3 large eggs
1 (12 fluid ounce) can evaporated milk
1 cup white sugar
1 tbsp all-purpose flour
3 tbsp melted butter
1 tbsp vanilla extract

Topping:
1⁄4 teaspoon ground nutmeg (and 1/4 teaspoon ground cinnamon if desired)

1 9″ pie shell (deep dish)

Preheat oven to 375 degrees F.  Butter one side of a sheet of aluminum foil large enough to cover the inside of the pie shell, pressing into place. Weigh the foil down with pie weights or enough dried beans/legumes to cover the bottom of the pie shell. Bake for 10 minutes. Remove from oven, removing foil and whatever was used to weigh it down. (Please note, if you used dried beans or legumes, save them for the next time you wish to “blind bake” a pie crust. They won’t be edible after being used as pie weights.)

In a large bowl, mix the filling ingredients, trying not to froth the mixture.
Pour custard mixture into pie crust. Sprinkle with nutmeg (and cinnamon if using).

Bake for 30 minutes or until a knife inserted near center comes out clean.

Serves 8.

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Recipe, Veggies

Braised Onions, Potatoes & Spinach

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Braised Onions, Potatoes & Spinach

1 tbsp olive oil
4 medium onions, sliced thinly
4 cloves minced garlic
1 tbsp minced, peeled ginger
1 tbsp ground cumin
1 tsp Kosher salt
1 tsp cracked black pepper
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1 14-ounce diced tomatoes in juice (fire roasted works nicely if you can find them)
1 cup vegetable broth
2 lbs potatoes, washed, peeled, and cut into 1/2″ pieces
1 lb fresh spinach, washed, drained, and any tough stems removed
¼ tsp cayenne pepper
2 tbsp freshly squeezed lime juice

In large skillet, add oil over medium heat until light wisps of smoke appear (about 60 seconds). Add onions and cook, stirring, until softened but not browned (about 8 minutes). Add garlic, ginger, cumin, salt, pepper, nutmeg and cloves. Cook for and additional minute, stirring to combine. Add tomatoes with juice and vegetable broth, stirring to combine. Increase heat and bring to a boil.

Add potatoes and stir to combine. Place in a baking dish and bake in at 350 for 45-60 minutes or until potatoes are fork tender. At this point, turn oven off. The residual heat will complete the cooking process. In 1/4 lb batches, add spinach, stirring well after each addition, until spinach submerged in the liquid. In small bowl, dissolve cayenne in lime juice. Add to baking dish and stir well. Return to oven for another 10 minutes, or until spinach is wilted.

Serves 8 as a side dish, 4 as a main course.

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