Crockpot Potpie

Tweeted: January 13, 2010

Origin: Fresh From The Vegetarian Slow Cooker by Robin Robertson

Slow-Fashioned Potpie with Biscuit Crust

serves 4

slow cooker size: 3.5-4 quart
cook time: 6 hours

Potpie

1 Tbsp. olive oil

1 med size yellow onion, chopped

1 lg carrot, chopped

2 Tbsp. ap flour

1 lg ap potato, peeled and diced

3 cups slow cooked or two 15.5 ounce cans chickpeas, drained and rinsed

1/2 cup frozen peas

3/4 cup vegetable stock

1 Tbsp tamari or other soy sauce

1/2 tsp dried thyme

1/2 tsp dried savory

salt and pepper

1. Heat oil in med skillet over med heat.  Add onion and carrot, cover, and cook until softened, about 5 minutes.

2.  Transfer the onion and carrot to a lightly oiled slow cooker. Stir in flour.  Add potato, chickpeas, and peas, stir in the stock, tamari, thyme, and savory, and season with salt and pepper.  Cover and cook on low for 5 hours.

Biscuit Crust

1 cup ap flour

2 tsp baking powder 

1/2 tsp baking soda

1/2 tsp salt

2 T olive oil

1/2 cup milk or soy milk

1.  About 1 hour before you're ready to serve, make the crust: in a large bowl, combine the flour, baking powder, baking soda, and salt.  Quickly stir in the milk and the oil until just blended.

2.  Spoon the biscuit topping over the surface of the simmering vegetables.  Turn the heat setting to high, cover, and cook until the crust is cooked through, about 1 hour longer.  For a drier crust, cook with cover off.  Serve the potpie within 10 to 15 minutes after the crust is finished cooking for best taste results.

Suggestions and notes:  I added about 1/4-1/2 cup of frozen green beans to the potpie.  I also used about 1/4 of whole wheat flour and 3/4 cup all purpose for the crust to give it a heartier flavor.  Didn't have savory so just used a little extra pepper but can replace it with marjoram or sage.

The only Pasta Salad worth making

Tweeted: January 12, 2010

Origin: The Cook's Encyclopedia of Vegetarian Cooking by Linda Fraser adaptations have been made to original recipe.

Penne Pasta Salad

serves 4 (but I like to make a double batch.  It tastes so much better after soaking up the juices overnight and it's great for a light lunch for a few days.)

2 1/4 cups dried penne

1 pound grape tomatoes, halved

10 oz. mozzarella, drained and cut into smallish cubes

1/4 cup olive oil

2Tbsp. +or- balsamic vinegar (I tend to like more but start with this and add more if you like)

zest and juice of one lemon

15 fresh basil leaves, shredded (optional, I don't use this unless I can get it fresh from the garden)

salt and pepper to taste

basil leaves for garnish (also optional)

1.  Cook the pasta in boiling salted water, until just tender.

2.  In a large bowl, (large enough to fit everything, including the pasta) mix together the oil, vinegar, lemon zest and juice.

3.  Add cubed mozz and halved tomatoes to the oil and vinegar.  Mix well.  I usually try a piece of the cheese at this point to make sure the oil and vinegar ratio is acceptable but remember that it's going to be a lot weaker than this once it's spread throughout the pasta.  But you'll have plenty of time to test again along the way and adjust as necessary.

4.  Drain pasta and let it sit for a bit, 20 minutes is probably fine.  Adding it to the mix too soon melts the cheese slightly. 

5.  Mix the pasta in with the rest of it and add salt and pepper to taste and adjust vinegar accordingly.  Garnish if you so choose with basil.

MMM  enjoy!!

Serving suggestion: Great bring along to summer pot lucks or to shake off that winter cabin fever feeling with a summery meal.

Coconut Curry

Tweeted: January 10, 2010 as Seitan Curry with Brown Short Grain Rice
Origin: I don't know where it came from, I've had it and adapted it to my liking long ago, so it's origin at this point is me!

Coconut Curry with Seitan or Tofu 

Served with rice or lentils

Serves 2 with the chance of a little bit for lunch the next day

Curry Sauce
1 can coconut milk (regular or light)

1 tsp. curry paste

1 Tbsp curry powder

3 tsp minced ginger

3 cloves garlic, minced

dash of cayenne pepper

salt and pepper to taste

In a med bowl combine all sauce ingredients, whisk until thoroughly combined and set aside.  

Tofu or Seitan

oil and butter (1 T)

1 med onion, chopped

1# tofu or seitan (could use more if desired) sliced into bite size strips

salt and pepper
1 tsp curry powder

1 heaping Tbsp peanut butter

1 cup or 1 med roasted or fresh red pepper

optional: 1 cup thinkly sliced water chestnuts

1 cup scallions, white and green parts, sliced thin

chopped fresh mint for garnish

lime wedges for serving

1. Start cooking the rice or lentils so they are ready when the rest is ready.

2.  Coat large skillet or wok with veg or olive oil.  Saute tofu or seitan until browned.  Transfer to a small bowl and set aside.

3.  Add 1 Tbsp. butter to still hot skillet.  Add onions and cook until starting to brown.  Add the tofu/seitan and heat through.  Season with s+p and stir in curry powder.  Add peanut buter and allow to melt and coat seitan.

4.  Add red peppers, chestnuts, scallions and saute to release flavor.

5.  Pour coconut sauce over items in skillet and stir gently.  Cok until warmed through and thickened a bit (10 minutes or feel free to let it simmer until it's at a desirable thickness for your liking).  Season as needed and fresh squeezed lime juice.  Garnish with fresh lime slices and mint.

Serve over rice or lentils.

Serving suggestion: Top with sesame sticks or cashews.  If to warm in spice, dollop with plain yogurt.

Roasted Butternut Squash Ginger Soup

Tweeted: December 19, 2009

Origin: Allrecipes.com with personal alterations

Roasted Butternut Squash and Ginger Soup

Serves: 2-4 depending on squash and serving bowl size

1 lg butternut squash, peeled, seeded and cut into small chunks

1 cup Onion, chopped

1 stalk celery, small dice

4 slices of fresh ginger, peeled

6 Tbsp butter, divided

2-3 cups of veg 

2 cups apple cider

grated ginger, salt and pepper to taste

1.  Preheat oven to 400 degrees F.

2.  In a bowl mix squash chunks, 2 Tbsp melted butter, a pinch of salt and a dash of pepper.  Spread in a single layer on a baking sheet and roast for 20 minutes +or -.

3.  Once squash is fork tender, remove from oven.  Melt remaining butter in large saucepan.  Add onions, celery, and ginger.  Sweat until onions and ginger has begun to soften.  (if you would like to add garlic to this recipe, now would be a good time, sweat until garlic has softened).

4.  Add squash and broth to onions and bring to a boil, simmer, covered 15-20 minutes until squash is completely cooked and beginning to get mushy. 
5.  Puree with wand blender or in a food processor.

6.  Add cider and adjust seasoning and thickness with ginger, salt, pepper, cider and broth.

This recipe can easily be doubled to serve more or to have leftovers. 
Garnish suggestions: Sour cream, nutmeg, fresh bread rolls, mascapone. 
Enjoy!

Pretzels

Tweeted: December 5th

Recipe Origin: King Arthur Flour - The Bakers Companion, pg. 229

Hot Buttered Pretzels
8 pretzels

Dough

2 1/2 cups flour

1/2 tsp salt

1 tsp sugar

2 1/4 tsp instant yeast

7/8 - 1cup warm water

Topping

1/2  cup warm water

1 tsp sugar

course, kosher, or pretzel salt

3 tbsp salted butter, melted

Place all the dough ingredients in a abowl and beat until well combined.  Knead the dough, by hand or mixer, for about 5 minutes, until it's soft, smooth, and quite slack.  Dust with flour and place in a plastic bag.  Close the bag, leaving room for the dough to expand, and let it rest for 30 minutes.

Preheat oven to 500 degrees.  Grease two baking sheets or line with parchment paper.

Transfer the dough to a lightly greased work surface and divide it into eight equal pieces (about 2 1/4 ounces each).  Let the pieces rest, uncovered, for 5 min.

Roll each piece of dough into a long thin rope and twist each rope into a pretzel (illustration to come at a later date). Dip the pretzels in the warm water mixed with 1 tsp sugar, and place them on the baking sheets.  Springle them lightly with the salt.  Let them rest, uncovered, for 10 minutes.

Bake the pretzels for 8-9 minutes, until they're golden brown, reversing the baking sheets halfway through.

Remove the pretzels from the oven and brush with the melted butter until the butter is gone. Seems like a lot but it's yummy.  Eat warm or reheat just before serving.

Serve with plain yellow mustard or spice it up with some horseradish, other spices or find some of the many many recipes online for pretzel dips like beer and cheese dips.  MMM.

Enjoy!

Spicy Fall Stew Baked in a Pumpkin

Tweeted: December 3rd, 4:30

Recipe Origin:  Still trying to remember....

Spicy Fall Stew

Serves 6

1 md onion diced (1 cup)

2Tbsp. olive oil, divided
1 red pepper, diced

2 cloves garlic, minced (2 tsp)

1tsp chili powder

1tsp ground cumin

1/2 tsp dried oregano

1/2# tomatillos, husked and quartered (1,1/2 cup)

1 15-oz can hominy, rinsed and drained

3/4tsp salt

1 3-4# pumpkin

2oz cheddar, grated (optional)

Preheat oven to 350 degrees

1. heat 1Tbsp oil in pot over med heat. Add onion, bell pepper, and garlic.  Saute 7 minutes until soft.  Stir in chili powder, cumin, oregano, cook 3 minutes until spices darken.

2. Add tomatillos, hominy, 1/2 cup water and salt. Cover, and bring to a boil.  Reduce heat and simmer.  Partially covered, 10-12 minutes or until tomatillos are softened.  Uncover and cook 5 minutes to thicken.

3. Cut top off pumpkin scoop out seeds.  Rub inside of pumpkin with 1 Tbsp oil.  Sprinkle generously with salt, spring with cheese in bottom.

4.  Fill pumpkin with stew, top with lid and place on a parchment covered baking sheet.  Bake 1 1/2-2 hours or until the pumpkin flesh is fork tender.  Let stand 5 minutes after removing from oven. 
5. Cut pumpkin and serve slice of pumpkin with filling.

6. Enjoy!!

Tasty leftover too!

Twitter Recipes

So I have recently become a twitter fiend and base most of my 'tweets' on what I may happen to be working on in the kitchen.  I'm still trying to get used to the 140 character limit and have been thinking how nice it would be to be able to post the recipes that correspond to that meals 'tweet'.  It just dawned on me that in this absolutely possible since the world is my oyster in this age of the internet.  I can post the recipe on my oh so useful blog here and post a link side by side with the dish in which I'm sharing with all of you world wide web friendly peeps.  So here is the precursor to my future of baking and cooking.  If the item I am posting doesn't have a direct link within the realms of the web, I will write it up and post it here.  Enjoy!