Cherries have long been associated with George Washington, so what better way is there to salute our first president’s birthday (which falls on Saturday) than with a cherry pie?
Piemaking is an endangered art-everybody believes there’s no time left for baking-so we have reconfigured the dessert so it’s easy to make.
There’s no historic link between Washington and chili, but it is an all-American classic. This version uses leftover chicken (we used rotisserie chicken) so it’s quick to prepare. Salad and tortillas round out a simple meal.
Washington’s Birthday menu
Quick chicken chili
Mixed greens with pine nut chipotle dressing
Warm flour tortillas
Cherry cheese pie with cherry pecan crust
Lime spritzers
MIXED GREENS WITH PINE-NUT CHIPOTLE DRESSING
Preparation time: 10 minutes
Yield: 4 servings
Dressing:
3 tablespoons each: pine nuts, orange juice
1/4 cup each: extra-virgin olive oil, cilantro leaves
2 teaspoons honey
1/2 to 1 canned chipotle chili
Salt to taste
Salad:
8 cups mixed salad greens
1 cup cherry tomatoes, quartered
3 green onions, sliced
1. For dressing, put pine nuts in small skillet. Cook over medium-high heat, shaking pan occasionally, until nuts are lightly colored, 3 to 4 minutes.
2. Transfer to food processor or blender and add remaining dressing ingredients. Blend until smooth.
3. Combine salad ingredients in a large bowl. Toss with half of dressing or more to taste. Remaining dressing can be refrigerated for 1 week.
Nutrition information per serving:
Calories …….. 200 Sodium ….. 145 mg Fat ……. 17 g
Carbohydrates .. 12 g Cholesterol .. 0 mg Protein … 12 g
QUICK CHICKEN CHILI
Preparation time: 10 minutes
Cooking time: 15 minutes
Yield: 4 servings
2 ounces chorizo sausage
1 each, minced: medium onion, garlic clove, jalapeno or serrano chili
1 tablespoon chili powder
1 teaspoon ground cumin
1 can (14 ounces) diced tomatoes
1 can (15 ounces) pinto beans,rinsed, drained
1 1/2cups unsalted beef or vegetable broth
2 cups cooked chicken (about 1/2 rotisserie chicken)
1/2 cup minced fresh cilantro
Salt
1. Cook chorizo in large saucepan, crumbling it as it browns. Drain; discard fat. Add onion, garlic, hot chili, chili powder and cumin. Cook over high heat, stirring often, until onion is soft, 4 to 5 minutes.
2. Add tomatoes with juice, beans and broth. Heat to a boil; reduce heat and simmer gently 5 minutes. Stir in chicken; heat through. Add cilantro and salt.
Nutrition information per serving:
Calories …….. 320 Sodium …… 850 mg Fat …… 11 g
Carbohydrates .. 25 g Cholesterol .. 70 mg Protein .. 30 g
CHERRY CHEESE PIE WITH CHERRY PECAN CRUST
Preparation time: 15 minutes
Cooking time: 8 minutes
Chilling time: Several hours
Yield: 8 servings
Crust:
12 pecan cookies, about 7 ounces (we used Pecan Passion)
1/2 cup dried cherries
3 tablespoons unsalted butter, melted
Filling:
1/2 cup dried cherries
1/3 cup confectioners’ sugar
1 package (8 ounces) cream cheese
1 carton (8 ounces) low-fat berry-flavored yogurt such as raspberry-cranberry or cherry
1 cup canned cherry pie filling
2/3 cup whipping cream, whipped
1. For crust, heat oven to 350 degrees. Crush cookies with cherries in food processor with metal blade until both are finely ground. Add butter and process to combine. Press into bottom and up sides of 9-inch pie plate. Bake until set, about 8 minutes. Cool before filling.
2. For filling, combine dried cherries and confectioners’ sugar in food processor and process until fine. Add cream cheese; mix until smooth. Stir in yogurt and pie filling. Fold in whipped cream.
3. Pour filling into cooled crust. Chill until set, several hours.
Nutrition information per serving:
Calories …….. 475 Sodium …… 125 mg Fat …… 24 g
Carbohydrates .. 71 g Cholesterol .. 65 mg Protein … 7 g
