We Provice Recipes

The ingredients are simple and yet full of flavor. Whirred up real good in a food processor until creamy, its the perfect dip that will get you to eat your veggies...or, ya know, the thing that Jenna made. (And yes, this makes two dips in a row for TwoFaced Tuesday, but screw you! The SuperBowl is nearly upon us and everyone knows the SuperBowl is all about dips. And thats it.)
 I dont even LIKE red peppers and I LOVE the dip. Just sayin.
 On a separate note requiring praise and admiration, how great is my manicure??
Yeah, theyre nail polish stickers. Pretty great, right?

• 1 cup walnuts
• 6 oz. roasted red peppers (about half a jar)
• 2 Tbsp. olive oil (you can also use coconut milk--you might need more to get the right consisitency)
• 1 Tbsp. chives
• 1 clove garlic
• salt and pepper to taste

Hi everyone! Hope you all had a wonderful holiday. Were sorry about being a little MIA, but we barely had a chance to get into the kitchen these past couple weeks. After visiting all sorts of family, relatives and friends, and having all that ham, prime rib, tamales and egg rolls, little time was left for cooking. And you know you cant leave a dinner party without taking leftovers home. We love the holidays, but were also glad its over. I think I gained a few pounds... oy! Time to hit the gym again. 

I know Christmas isnt about presents... but I made out pretty good this year! Since everyone knows Im leaving for Nebraska very soon for my new job with the Nebraska Game and Parks Commission, I feel like Ive been showered and blessed with so much love and kindness this season. Knowing that I only have 2 weeks left with my parents, my brother Ngoc, my best friends Briana and Stephanie, and Rick... Im pretty scared. So I made everyone promise to visit me in Nebraska. 

Yesterday, the moving truck came. The plan is to ship all my furniture and half of Ricks out to Norfolk, Nebraska. That way, Rick and I can enjoy a more leisurely road trip, to meet the moving truck at my new apartment once we get there. Along with Ricks brother Bob who came to help, we spent the entire day wrapping furniture, packing things in boxes and trying to fit it all in a 5 foot space. Aside from breaking a bit of sweat, everything went quite smoothly. 

The plan is to leave Anaheim, California on January 9th. Because were taking my little Honda Civic, well be taking the scenic route, through Flagstaff, Gallup, Amarillo, Oklahoma City and then straight through Kansas to Nebraska. Yesterday, Rick and I were on Yelp, looking up all the local eateries we should hit for meals. Were going to eat our way to Nebraska! (So much for the holidays being over...)
Rick and I will be tweeting and posting about our drive to Nebraska starting January 9th, 2013. If you havent yet, you can follow us here on Twitter.com/FoodForHunters and Facebook.com/foodforhunters. 

Many of you may be wondering what will happen to Food for Hunters after January 13th, which is the last day Ill see Rick for an entire year... (I feel sick just thinking about it.) Im crossing my fingers that it will be less than a year-- I told him that he has until the second Hobbit movie hits theaters. Anyway, rest assured that Food for Hunters will still be alive and well, just different. Expect to see Rick write more. Since well be apart, we will take turns cooking each week. Im excited to have Rick offer his voice more often to Food for Hunters. 

We also hope to move our blog from Google blogger to Wordpress.com. We have been pondering this move for a long time. After seeing how great our friend Will Jenkins new website looks at The Will to Hunt, I think its about time to make the leap. Its just finding the time to actually do it. 

With my new job, I hope to be able to share with you some of my adventures as I discover the state of Nebraska on my own. 

Needless to say, there will be many changes in this upcoming new year. We cant exactly say what it has in store for each of us yet, but were excited to see how things will unfold. As we enter our next year of blogging, we are delighted to see that our readership continues to grow, and that so many of you are interested in what were doing. Without you, there wouldnt be a reason for this blog.


Tonight, Food for Hunters will be back in business. Ive invited my friends over for dinner. Rick and I will be cooking up a Bison Pot Roast with baby bella mushrooms, carrots and potatoes. 

And if things go according to plan, well also be making a roast goose tomorrow. Cousin Keith gave us an entire Canada goose while we were in Nebraska. Were both super excited to see how that will turn out. Never ever cooked a whole goose before. Stay tuned!

A must-have pie crust recipe when baking your favorite fruit, berry, and cream pies, or crisps, and so on...

Prep: 15 mins. |
Chill: 4 hrs.
Bake: 10 - 12 mins.

Posted by Sandra

INGREDIENTS

Yields: (One 10" pie crust)
1-1/4 cups all purpose flour
1 stick unsalted butter, cold and cut into pieces
1/4 teaspoon salt
1/4 cup ice water (more or less, depending on your humidity)

Yields: (Two 10" pie crusts)
2-1/2 cups all-purpose flour
2 sticks butter, cold and cut into pieces
1/2 teaspoon salt
1/2 cup ice water (more or less, depending on your humidity)

METHOD

Add flour to a food processor, and then add the butter pieces.  Pulse a few times until the mixture resembles small peas.  Add the salt and a couple of teaspoons of water through the tube at a time while pulsing until the mixture forms chunky-type balls.  Remove from food processor and place onto a lightly dusted flour surface, and form into ball, and then press flat.  Cover with plastic wrap and chill at least 4 hrs. or overnight.  Remove from refrigerator, and dough let return to room temperature for 30 minutes before rolling out crust(s).

For making one-crust cream pies with fully pre-baked crusts, line the pie plate, and flute the edges of crust, and then carefully pierce bottom and sides with a fork.  Gently place tin foil over inside of crust, and place beans over foil to weight bottom of crust down while baking.  Bake at 425 degrees for 10 to 12 minutes.  Remove from oven and let cool before adding cream filling. (Note: You can save the beans in a sealed jar for the same use again, but not for cooking.)

For making two-crust pies.  Line the bottom of pie plate with one crust, and leave 1/2 inch around outer edge perameter after fitting in place.  Add the fruit, berry, etc. filling.  Brush the outer bottom edge of crust with egg wash (1/2 egg and 1/2 water, beaten) so the top crust adheres to it.  Add the top crust and tuck under edges to seal with bottom crust edge.  Flute the edges by pinching with fingers, or use fork tines.  Brush only inside of top crust with egg wash mixture (not edges), and cut a small hole in the center to form a steam vent, including a few decorative slits surrounding it.  Most all double-crust pies should be placed on a foil-lined baking sheet, and cover edges of crust with foil prior to baking at 450 for 15 minutes.  You should then turn down your oven to 350, and then continue baking for the time allocated per your recipe.