Veggie Pot Pie (GF)

Veggie Pot PiesIt’s monsoon season! The best way to enjoy the dust storms? Curl up on the couch with a pot pie, a glass of wine and watch re-runs of SVU! It’s a dangerous habit, I know…

I made a simple veggie pot pie for myself, and threw some cooked, shredded chicken into Nick’s. This recipe makes a big batch – perfect for left overs. I like to make a lot so I can freeze it for future dinners. Yum!

 

 

 

Veggie Pot Pie (GF)

The ingredients:

  • 4 Tablespoons Earth Balance “Butter”
  • 1/2 cup Finely Diced Onion
  • 1/2 cup Finely Diced Carrot
  • 1/2 cup Finely Diced Celery
  • 1/4 cup Gluten Free Flour
  • 3 cups Veggie Broth, Plus More If Needed
  •  Splash Of White Wine (optional)
  • 1/4 teaspoon Turmeric
  •  Salt And Pepper, to taste
  •  Chopped Fresh Thyme To Taste
  • 1/4 cup Milk
  • 1 whole Gluten Free Unbaked Pie Crust, (Pillsbury makes some now!)
  • 1 whole Egg
  • 2 Tablespoons Water

The method:

  1. Preheat the oven to 375 F.
  2. Melt the “butter” in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.
  3. Sprinkle the flour over the top and stir it until it’s all combined with the vegetables (if using meat, throw it in now). Cook for 1 minute, then pour in the broth (and wine if using) and stir it around and let it cook and thicken.
  4. Once it starts to thicken add the turmeric, salt, pepper, and thyme.
  5. Add the milk, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.
  6. Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
  7. Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
  8. Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time. I made mine in little souffle dishes – this recipe was enough for 6 of those dishes.

Bon appetit!

Broccoli Gruyere Pasta Bake

 

I decided to forgo the gym yesterday – the weather was just so rainy that it just felt better snuggled up on the couch next to my pup Eleanor and watching the SVU Marathon that is on constant record.  I know what you’re thinking… I live in AZ – the desert – how much rain could you possibly get? Well, it wasn’t so much the rain that prevented me from journeying to LA Fitness, it was the intense dust storm and powerful winds that prevented me from even opening my front door. Basically, the weather held me hostage, which I was okay with.

So I busted out my emergency bottle of red wine and indulged in this pasta dish:

 

Broccoli Gruyere Pasta Bake

The ingredients:

  • 1 lb penne or any pasta
  • 1 red onion , roughly chopped
  • 1 lb head broccoli , stalks chopped and florets halved
  • 1 vegetable stock cube
  • 1 tsp French or German mustard
  • 1 cup pot half fat crème fraîche
  • 1/2 c grated mature Gruyère or cheddar
  • small handful parsley leaves, chopped
  • 4 tbsp fresh white breadcrumbs (or put 1 slice crustless white bread through a food processor)
  • 1/2 tsp dried mixed herbs or thyme
  • Parmesan, optional

The method:

  1. Boil the pasta, onion and broccoli stalks in plenty of lightly salted boiling water for about 7 mins, then add the florets and cook for another 3 mins. Reserve about 1 1/2 cup of the water, then drain the pasta and vegetables.
  2. Return the reserved water to the pan and dissolve the stock cube, whisk in the mustard and crème fraîche, then season to taste. Bring to the boil. Stir in the drained pasta, vegetables and half the cheese, mixing until melted. Stir in the parsley.
  3. Heat the broiler for 3 mins. Tip the pasta and vegetables into a shallow, ovenproof dish. Mix together the remaining cheese, breadcrumbs and herbs, then scatter on top.
  4. Broil for 3-5 minutes, turning if it starts to brown. Keep watching so the top doesn’t start to burn or the cheese will toughen. Remove and leave to stand for 5 mins before serving.

Kabocha Squash and Black Soybean Stew

I’ve been MIA again – well from this blog but NOT from the kitchen. Being a vegetarian, I like to dabble in vegan recipes whenever the flavors tickle my fancy. The other night, I made the Black Soybean and Kabocha Squash Stew from page 164 of The Kind Diet.  The Kind Diet is a vegan cookbook crafted by Alicia Silverstone aka Cher Horowitz ;); but it’s not only a cookbook, it’s a lifestyle guide. I am by no means a vegan (I love my cheese and yogurt), but as my bio states, I do like to experiment with recipes and most of the time, they turn out to be delicious.

What surprised me most about this dish was how sweet it turned out to be. I am NOT a fan of sweets but pairing this stew with some rice and greens made the whole dish come together flawlessly. However, I would suggest cutting the mirin suggestion of 1 cup down to ½ cup to avoid it being overly sweet. I can’t wait until the temperature starts to cool down here – this would be a fabulous winter dish to keep you warm and cozy!

Ingredients:

  • 1 cup dried black beans (or plain black beans)
  • 1” piece of konbu seaweed (in Asian section of most markets)
  • 2 Tbs. extra virgin olive oil
  • 2-3 garlic cloves, thinly sliced
  • 1/2 cup chopped onions
  • 1 tsp. chili powder
  • Sea Salt
  • Pinch of Crushed Red pepper flakes
  • 1 teaspoon ground cumin
  • 2 ½ cups canned diced tomatoes
  • ½ kabocha squash, peeled and cut into 1” pieces
  • 1 cup mirin (in Asian section of most markets)
  • 2 teaspoons white miso
  • 2 celery stalks diced

The Method:

  1. Rinse the beans and rub them with a kitchen towel to dry them out.
  2. Toast them in a dry skillet on low heat for 5-10 minutes.
  3. Put beans in a large pot with the kombu and 3 cups of water. Bring to a boil, reduce heat and cover for 90 minutes.
    * If you don’t have the time to do these first 3 steps, you can just add one or two cans of black beans. I have done this a few times (using 2 cans because I love beans). The recipe turns out just as tasty, but it really is better to cook with dry, organic beans if you have the time.
  4. While the beans cook, combine the oil, garlic, onion and chili powder in a large skillet over medium heat.
  5. Add a little salt, red pepper flakes and cumin, continue cooking another 2-3 minutes.
  6. Add tomatoes, squash, mirin and 1 cup of water. Bring to a boil, cover and simmer for about 35 minutes.
  7. Using about a ladle of broth from the stew, in a small bowl combine it with the miso until the miso is dissolved, then add back to the pot.
  8. Add the beans and celery, and you’re done!