Blueberry Pie with Crumble Crust

Pie:

4.5- 5 C of blueberries
3/4 - 1 C of sugar
2 T flour
1 T lemon juice
1/4 t cinnamon

Mix flour, sugar and cinnamon together.  Pour over blueberries and stir gently so berries are covered.  Pour into prepared (but unbaked) pie crust.  Sprinkle with lemon juice.

Crumble Crust:

2/3 C packed brown sugar
1/2 C all purpose flour
1/2 t cinnamon
3/4 C rolled oats
6 T butter softened

Mix all dry ingredients together.  Cut in butter (you may have to use your hands).  Sprinkle on prepared pie and bake at 400 F for 45 minutes or until crumble crust is starting to brown.

As I have been a complete slacker on here I will post from the last two years as well!  Here's to making up for lost time:)

Roasted Tomato and Asparagus Tortellini 

Time: 30 minutes start to finish Yield: 6-7 servings  2 pints grape tomatoes 1 pound fresh asparagus 5-6 cloves garlic Olive Oil Salt and Pepper 1 (24 ounce) package cheese tortellini 1 C chopped spinach 1 T lemon juice (fresh is so much better) 1 C Parmesan cheese, grated Snap off the asparagus bottoms then cut the stalks into 1-2 in sections. Spread the asparagus pieces and the grape tomatoes out evenly over a large  cookie sheet with sides.Peel and roughly chop 5-6 cloves of garlic, then sprinkle  over the asparagus and tomatoes.  Drizzle olive oil ( 2-3 T) over top.   Grind salt and pepper over the top, then toss the ingredients together.  Make sure all of the veggies have a bit of oil on them.  Bake at 400 degrees, for about 20 minutes, or until the asparagus is fork tender.   Cook the tortellini, only about 5 minutes until done, but not soggy. Pour the tortellini and  boiling water into a colander and run a bit of warm water over the top. You want the  tortellini to stay quite warm. Don't run cold water over it. Pour the tortellini into a large mixing bowl and add 1 cup of chopped spinach to it.  Take your roasted vegetables  out of the oven. The tomatoes should have cracks all along them, and the garlic  should be golden in color. Carefully pour the roasted veggies into your mixing bowl,  making sure to scrape any of the wonderful juices off the roasting pan and into the bowl.   Crack a little more salt and pepper over the top. Squeeze 1 tablespoon of lemon juice  over the bowland add 1 cup of shredded Parmesan cheese. Toss it all together and eat!

Black Beans and Brown Rice Extravaganza

Serves 3-4

INGREDIENTS:

2 cans black beans, rinsed and drained

1 cup water or vegetable stock

1 tablespoon Bragg Liquid Aminos (or soy sauce)

1 teaspoon red chili powder

2 to 3 tomatoes, chopped

1 bunch green onions, chopped

1 can water chestnuts, drained

1 cup corn: fresh, frozen, or canned

2 red, yellow, or green bell peppers, seeded and chopped

1 bunch cilantro, rinsed and chopped

1 avocado, peeled and sliced

3 cups cooked brown rice (or white)

Salsa, guacamole, or tamari, to taste

INSTRUCTIONS:

Heat the beans with water, Bragg’s or soy sauce, and chili powder.

Chop vegetables and place in individual bowls.

To serve, place several big spoonfuls of brown rice onto large plates and ladle beans on top.

Add generous handfuls of chopped vegetables on top of the beans.

Add salsa or tamari to taste.