Tuesday, March 1, 2011
assorted frozen veggies (we like corn and green beans)
premade pie crust (from the refrigerated section)
Oven: Set to the temperature according to the directions for the pie crust. Ours was 420 for 15-20 minutes.
Chop up your veggies and saute them a little bit. You don't want them completely cooked because they'll be going in the oven for a bit. So just until the potatoes start to get soft. We added some Italian spices for taste and just a pinch of salt because the veggie stock will add more salty flavor later.
Add enough veggie stock to cover most of the veggies. Then add the frozen veggies to warm them up. Let them simmer for about 5-7 minutes. You may need to add a tablespoon or two of flour or cornstarch to thicken the veggie stock.
Lay out one pie crust on the bottom of your baking pan or pie pan. We like our pot pie stuffed full, so we used a deep, square brownie pan. Pour in the veggie mixture! Mmmm. Put the second pie crust on top and tuck the edges in as best you can to keep the gooey stuff from seeping out while baking. Cut some decorative slits in the top to keep everything from exploding in the oven. We also put tin foil around the edges to keep the edges of the crust from burning.
Put it in the oven according to the baking directions for your pie crust. Ours was 15 minutes at 420 degrees. We removed the tin foil from the edges about 5 minutes before pulling it out of the oven.
There you have it! A lovely comfort food for any season, but best appreciated on a wet and rainy day to warm the soul. Hmmm....
Thursday, February 24, 2011
Oven: 350 for about 15 minutes
Cup up the eggplant however you wish (we just did slices) and sauté in a pan to get them a little soft. We also put the mushrooms in for a little too. We just seasoned with some salt.
While doing this, R cooked up the lasagna noodles. It’s difficult to tell how many noodles you will need, but it also depends on your preference: whether you like lots of noodles or just enough. We only have 8 noodles left in our box, so we didn’t have a choice. Haha. The hard part is pooling the noodles out after they’re cooked without ripping them or burning your hand. We set them out for a bit to let the water dry off a bit. Not sure if that makes a significant difference or not, but we didn’t want slimy lasagna.
We put some tomato sauce on the bottom before adding anything so make it easier to slide the lasagna out. Now, we had a little bit of jarred tomato sauce, so we supplemented with some canned tomato sauce and added a little bit of Italian seasonings.
Layer your lasagna however you wish. If I can remember correctly, we layered this way: noodles, eggplant/mushrooms, sauce, mozzarella, parmesan, noodles, eggplant/mushrooms, sauce. As it turned out, we had some tiny pieces of noodles left over because they didn’t fit in the pan and we used them to help decorate. Top with breadcrumbs and parmesan cheese. We added extra mozzarella slices and topped with the last of our tomato sauce.
Bake in the oven until breadcrumbs are toasty, or about 15 minutes. Yum!! Don’t forget your lactaid and antacid tablets!!! HA!
Oh yea, we're back! Sorry for the delay. My camera broke and deleted all my photos multiple times and then break happened and then the new semester happened - sorry, I'm making excuses when I should not be! So back on track starting with some tasty salmon pockets!
Oven: 365 for about 15-20 minutes
Bit more details:
Lay your pasty roll out flat on a baking sheet. Saute spinach and mushrooms/potatoes separately. Layer on one end of the pastry mushrooms/potatoes, then salmon, then spinach. Fold the pastry over and seal. Cut three air slits in the top so it doesn’t all explode! Bake for 15-20 minutes.
Now, if you are not lactose intolerant and love love love sour cream (like I do), you can mix in some sour cream with the mushrooms/potatoes and spinach immediately after sautéing for a creamy sauce.
Thursday, October 28, 2010
1/2 c. vegetable oil
2c. milk + 2tbs vinegar (for the "buttermilk", or you can use real buttermilk)
2c whole wheat flour
1tsp baking powder
3/4 tsp salt
Beat eggs. Add oil and buttermilk and beat slightly. Add dry ingredients. Mix well. If the batter is too thick for your taste, add milk a tsp at a time. Don't let it get too thin, though. Better to have the first couple pancakes too thick then too runny. If you like a bit sweeter taste, you can add a tsp of vanilla. I sometimes also like to add a little cinnamon.
Pour pancake batter in small circles onto a greased heated griddle (medium-high heat). Everyone seemed shocked that I didn't use a measuring spoon to do this and instead poured it right from the mixing bowl. What can I say, I'm talented like that. ;) That's how I learned it. It's easy to make your pancakes whatever size you want it then!
While the cakes are on the griddle (hehe, I always wanted to say that), drop a handful or two of semi-sweet chocolate chips into your "puddle" o' pancake. To check whether the pancakes are ready to flip, wait for the edges to look a little formed; sometimes little bubbles form, too, and then you just wait for most of the bubbles to pop!
Dee made the fruit topping with some leftover blueberries, peaches, and strawberries! mmm...
Monday, October 25, 2010
Sometimes you just want something light, something very healthy, something crispy and flavorful. Nothing is more fulfilling a well made salad. Quickly, before all the fruit is completely out of season! We made a salad using romaine lettuce, blueberries, pine nuts, and chopped apples. To top it all off, use vidalian onion salad dressing. It really brings the whole thing together splendifferously.
Sunday, October 24, 2010
What You Need:
1 can black beans
cumin & chili powder
1 (small) can of chopped chilies
1c. bread crumbs
handful of cornmeal (or since we didn't have cornmeal, we just used cornstarch...though it didn't really work...)
Dump the black beans, undrained, into a food processor with some cumin and chili powder. Blend just until mashed. Remove and put into a mixing bowl. Mix with chilies, bread crumbs, and egg. Shape into burger patties and slightly coat with cornmeal. Cook over medium heat for about 10-15 minutes.
Now, we also made a chili mayonnaise to dress our burgers up with. Save some of your chilies to mix in with some mayo and you're done! Top with whatever you like putting on your burgers. We sauteed some mushrooms. We also topped ours with salsa and lettuce! mmmmhmmmmm.
Saturday, October 23, 2010
You will need 4-6 green peppers, depending on how many you're having for dinner. Cut the tops off each pepper and scoop out the seeds and membranes. This is the part I forgot: [Boil the peppers for about 5 minutes to soften them up. Make sure they are completely submerged in the water. Remove them from the water when they're done or else they'll just turn to mush]. Forgetting this part really only make crunchy peppers. Boiling the peppers would make them soft. It's just however you prefer your peppers.
Stuffing- ingredients: rice, ground meat/soy sausage, onion, garlic, mushrooms, tomato sauce; spices: chili powder, cumin, cumin, and - secret ingredient - cinnamon!
Get some rice cooking while you prepare the ingredients. We used whole wheat rice and wheat mixture from a box. It was super tasty! Saute onion and garlic and mushrooms. Add whatever you intend your meat product to be and add some of your spices. I think I may have also used some oregano...
When that's all warmed up and your rice is finished cooking, combine them and mix them up real good, adding a wee bit more of your spices. Make sure to get a healthy (but not heaping!) amount of your cinnamon. You want the flavor of the cinnamon to be noticeable but not known. Make people say, what is that flavor? It's so familiar... It is a well known flavor but not one to expect in stuffed peppers, so it's an amazing combination!
Add a can and a half of tomato sauce. Make sure it's all thoroughly mixed. The other half a can will be used for a topping sauce. In a small bowl, add a teaspoon of sugar and some oregano to this left over sauce.
Stuff your peppers with your delicious delicious stuffing and spoon a little bit of the tomato sauce on top of each. Put them in the oven for about 15-20 minutes on 350. The best way is to them in a baking dish (like a brownie pan) with a drizzle of oil on the bottom to keep the bottoms of the peppers from burning.
Remove and scarf!