Strawberry Basil Hand Pies

Since turning 27 (and immediately becoming older, more mature, and grown-up) I have had a few revelations:

1. My hangovers now SUCK. Way worse than ever. I mean, waaaaay worse. Pizza has stopped saving me, which is probably a good thing because....

2. That one slice of pizza from last week.... now likes to make itself right at home on my ass. That is NOT it's home!

3. I have learned that it is that time in my life where I can no longer have everything I want. (At least when it comes to food. In the rest of my life, however, 27 is an ideal age to get EVERYTHING I want.) 

So, with all of my external ass checking and internal soul searching I have learned to just accept that dessert and I are now on a break. In fact, we've gotten a divorce. Yeah, it was that serious.  

But then I realized that there are two things in life that I love even more than dessert... and they are WINE & CHEESE. So in my breakup with desert I've learned how to live footloose and fancy free and enjoy being "single." Because now, this "single" girl, has regular trysts with her two favorite suitors, wine and cheese. (Or "vino y queso" if I'm feeling a little extra slutty).

So, just when I thought I'd finally moved on from desert and was embracing my inner Samantha (she liked threesomes, too, right?) along comes a recipe that just sweeps me off my feet and makes me rethink everything. I mean EVERYTHING. 

Not only are these little pies desert, they go really well with wine (a glass of rose) and cheese (any and all). So now I'm all confused, my world is turned upside down, and thanks to these little pies, this little ginger is ALL HANDS...

Strawberry Basil Hand Pies

Ingredients:

For the crust-

You can make your own crust. I don't. There is perfectly good pie crust at the market that takes 1/48374 of the mess and work and self loathing. I hate making pie crust. It is not something I am good at and I like being good at everything.

For the filling-

3 cups strawberries, hulled and quartered

2 Tablespoons sugar

1 Tablespoon cornstarch

1/4 cup fresh basil, chopped

You will also need:

1 egg

Sugar for dusting

garden berries

Method:

In a saucepan, combine all of the filling ingredients and heat until thick and bubbly, stirring constantly. The filling should take about 8-10 minutes to get really think. If you stop stirring it will burn or turn hard and nothing will be good. 

Once thick, remove from heat, cover, and set aside. 

Preheat oven to 375 degrees. 

On a floured surface, roll out pie dough to about 1/4 inch thickness. Using a biscuit cutter, the rim of a glass, or some other circular thing you can find in your kitchen, cut dough into about 4 inch circles. 

Using a pastry brush (or your finger) dab egg wash along the outer rim of 1/2 of the pieces of dough. 

On each egg washed piece of dough, mound a tablespoon or so of filling right in the middle. Place a non egg washed piece of dough on top, making sure the two pieces of dough are "glued" together. Then take a fork and crimp the edges of each pie. 

Repeat this until you are out of dough.... I had leftover filling and a spoon and made that work. Don't judge me. 

Place pies on a parchment lined baking sheet. Brush each pie with egg wash, poke a few holes in the top to let the steam out, and dust with course sugar. 

Bake 18-22 minutes until the crust is golden and the filling is starting to ooze out. 

Broccoli Pesto Fussili with Swiss Chard

I walk past our garden every day and completely avoid eye contact with the 6 bushes of severely over grown swiss chard. Here's the thing.... I don't really like it. It is truly a constant struggle to eat my greens. If I could get my nutrients from that really awesome (kind of terrible) Olive Garden ice-berg lettuce salad.... I would eat the shit out of it every day. But unfortunately, it just isn't so.


I try. I really do. I can eat kale if it is drenched in caesar dressing or hidden in a taco. (This recipe for Kale Caesar is currently my favorite food.) And collard greens are pretty fantastic when stewed with bacon for 14 hours...... healthy right? I may as well just move to Burbank and live next door to Olive Garden.

And with that terrifying image of my possible future, I put on my grown up pants (or summer dress) and decided to go out and actually pick some swiss chard today. (Well, I actually made Richard go out and pick some for me, but that's no surprise.) I figured that if I can gag my way through a shot of wheat grass in the morning, I can suck it up and eat my greens. Now, since eating RAW swiss chard is obviously out of the question, I decided that I was going to have to turn these bitter leaves into something fabulous.

What's always fabulous?! PASTA! (duh.... have you read my blog before?)

And here it is.... delicious, whole wheat, nutrient packed, pasta that even overcomes the other constant battle in our household of boy food vs. chick food. Yes, healthy, vegetarian, Rich Keith approved, and full of fresh, garden picked swiss chard!

**Disclaimer**

While I admit to not liking my greens..... I do eat pretty much every other veggie with a big, pretty smile on my ginger face. Veggies are delicious (just some more than others!) 

Don't worry Mom. I eat my veggies with my elbows off the table. You taught me well and I will leave it to my excessive wine drinking to be what let's you down. 

Broccoli Pesto Fussili with Swiss Chard

Ingredients:

2 medium heads of broccoli, cut into florets

1 cup of toasted walnuts

2/3 cups freshly grated parmesan cheese

4 cloves garlic

Juice and zest of 1 1/2 lemon (add lemon juice to your own taste... I like lots.)

1 cup olive oil + 1 tablespoon

16 ounces whole wheat fussili pasta

1 bunch of swiss chard, chopped

Kalamata Olives

Sea salt and pepper

Method:

In a large skillet, heat 1 tablespoon of olive oil. Sauté the broccoli until bright green, but still very crispy. Other recipes that I have read tell you to blanch the broccoli, but this takes out most of the nutrients, so I think that is a really dumb idea. You can add a little water to the pan to help the broccoli cook. Set aside.

Toast walnuts. Usually I do this in the oven at 350 for 10 minutes or so, but this time I just put them in a dry pan (no oil) and sautéed them for a few minutes. They burn quickly, so keep a close eye. Either way will work just fine. 

In a food processor (someone buy me a new one, please. I hate this one.) Combine, toasted walnuts, broccoli, olive oil, garlic, lemon juice and zest, salt and pepper, and parmesan cheese. Pulse until combined. Taste. I added a little more salt and pepper and a lot more lemon juice. I really love lemons and it made the pasta taste extra bright and fresh!

Bring a large pot of salted water to a boil and cook pasta to al dente. Drain and transfer to a large bowl with the chopped swiss chard. Mix the pasta and swiss chard together... the swiss chard should wilt. Add the broccoli pesto, a handful of kalamata olives, and some more freshly grated parmesan cheese. I also saved a few florets of cooked broccoli to garnish the dish with.