Mini Blueberry Galettes

Mini Blueberry Galettes 

Baking temp: 375

Time: 30

Yields: 8-10 mini galettes

Pie Dough

2 1/2 cups all-purpose flour

3 Tbsp sugar

1 tsp salt

4 Tbsp Crisco shortening -either butter flavor or original is fine

10 Tbsp unsalted butter

¼-1/2 cup-cold water-only using enough water to create a dough

Filling

3 cups blueberries-rinsed/dry

1/8  teaspoon salt

1/2 cup granulated sugar

¼ cup arrowroot 

1/4 teaspoon cinnamon 

1 teaspoon lemon zest

1/2 teaspoon fresh lemon juice

Cream, sugar and sliced almonds for garnish.

Step 1: Mix together flour, sugar and salt, set aside.  Make pie dough by cutting in (using a pastry blender or food processor) butter, and shortening  into the flour, sugar and salt.  Add liquid a little at a time…using only a few Tablespoons at a time until dough forms. Once dough comes together, shape into 2 equal disks and let rest, covered tightly, at least one hour in the refrigerator.

Step 2: Roll out 1 dough round to ¼ inch thick, create 3 or 4,  6-inch circles from each dough round.

You can reserve dough scraps to make decorative cut-outs if desired.

Step 3: Mix together the sugar, arrowroot, zest, cinnamon, lemon juice and blueberries and set aside.  

Step 5: Add a few tablespoons, up to 1/4 cup of blueberry filling to the center of each pie dough circle. Pinch edges around-leaving center open.  Place each galette on a parchment lined baking sheet. 

Step 6: Brush edges of dough with cream, sprinkle with sugar and sprinkle blueberries with a few sliced almonds. If desired, add dough flowers and leaves to edges—using small cookie cutters.

Bake at 375, for 30-35 minutes until dough is golden and berries are juicy.

Allow to cool before serving.

Garlic-Ginger Chicken Lettuce Wraps

Garlic-Ginger Chicken Lettuce Wraps

1 lb. Ground Chicken

2 tsp sesame oil

1 small yellow onion diced 

1 tsp salt

4-6 cups mixed vegetables: sliced carrot, chopped cabbage, chopped broccoli, chopped kale (can use a prepared stir-fry veggie bag)

2 Tablespoons ginger paste-can use fresh also

2 Tablespoons hoisin sauce

2 cloves garlic-minced

1/4 cup teriyaki sauce 

1/2 cup sliced and drained water chestnuts 

1 Tablespoon rice wine vinegar 

1/2 cup lightly salted peanuts plus extra for garnish

4-5 green onions-whites and light green sliced for garnish.

In a large skillet, brown the ground chicken in the sesame oil.

To the browned chicken, add diced onion, salt, ginger paste, hoisin sauce. Stir and let onions soften for a few minutes.

Add the vegetables, and stir to coat, adding the teriyaki sauce, vinegar, water chestnuts and peanuts. 

Let the mixture heat and allow the sauce to wilt the vegetables. Add the minced garlic and stir continuing to heat through.  Allow mixture to simmer on low heat without a lid, as mixture cooks off moisture (about 5-7 minutes)

Using prepared-rinsed and dried lettuce leaves-romaine or butter lettuce works well.

Place leaves onto plate, scoop the chicken and vegetable mixture into each lettuce leaf, sprinkle with additional chopped peanuts and green onions.  Enjoy.