Connie Zeitler’s Shoofly Pie
1 unbaked pie crust
1/2 cup molasses
1 teaspoon baking soda
1 cup boiling water
1 pinch salt
1 1/2 cup flour
1/2 tsp. cinnamon
1 cup brown sugar
3/4 cup butter cut into 1/2 inch slices
Preheat oven to 375. In a medium bowl, dissolve soda in molasses and stir until it foams. Stir in boiling water and salt. In separate bowl, mix flour, cinnamon and brown sugar. Use a pastry blender or fork to form a crumbled mixture for topping. Pour 1/3 of the molasses mixture into the un- baked crust. Sprinkle with 1/3 of the crumb mix mixture. Continue alternating layers, finishing with crumbs on top. Bake 30 minutes or until crumbs and crust are golden. Serves 6 to 8.
Red Lentil Soup with Coconut Milk and Lime
2 Tbsp. olive oil
1 medium yellow onion, diced
1 Tbsp. fresh ginger, minced
1 tsp. ground cumin
1/2 tsp. ground coriander
4 cloves garlic, minced
3-4 cups of vegetable
1 cup red lentils,
1 cup coconut milk
1/2 jalapeño, seeded and finely minced
3 Tbsp. fresh basil, chopped or 1 tsp. dried
2-3 Tbsp. fresh lime juice
Salt to taste
Heat oil in a large pot. Sauté onion about 5 to 10 minutes over medium heat. Add ginger, cumin, coriander and garlic. Stir for one to two minutes. Add vegetable stock, lentils and jalapeño, if using. Bring to a light boil and then cover and reduce heat to a simmer until lentils are tender, about 15 to 20 minutes. Add coconut milk and allow soup to cool slightly before puréeing in a food processor or with an immersion blender.
Reheat to serving temperature. Add salt to taste. Stir in basil and lime juice before serving or serve each bowl with a section of lime to squeeze.
Top with a dollop of plain Greek yogurt, optional.
Serves 4.
