OT: can I post a recipe without a rose photo? There's not much going on bloom-wise in the garden. My healthy food offering is an oil pie crust. I was once told, very authoritatively, on a food forum, that the chemistry of oils makes it impossible to make a real pie crust with oil, one that's flaky and can be rolled out; nonetheless, this pie crust is flaky and can be rolled out. It has reasonable flavor and texture, and it allows my health-conscious family to eat all the pie we want, which is a major blessing.
Basic proportions are: 1 cup flour, soft wheat or all purpose, any proportion of white and whole wheat (I usually use half and half), 2 1/2 Tbsps oil (I've used sunflower seed, olive oil, safflower or canola), 1/2 tsp. salt, cold water as needed (I don't measure it, but it's somewhere around the amount of oil). Multiply to get the amount of dough you need. Measure out flour and stir in salt. Add the oil slowly, stirring it in, then cut it into the flour until you achieve a crumbly homogenous mixture. Add the cold water slowly, stirring and tossing, until the dough is elastic and neither crumbly nor wet. Divide it into as many portions as needed, then roll out on a lightly floured board.
I cook mainly with oil, having a regard for our heart health--DH had a quadruple bypass some years ago--and find that, once you get used to it, butter and other solid fats taste very heavy, and I'm saying that as a person who likes the taste of butter. Thanks for this idea of healthy recipes. By the way, I'm eating pumpkin pie for breakfast as I write this.
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