Homespun Pot Pie

I used a new cookbook last night for dinner with friends. I'd been perusing the Moosewood Restaurant New Classics cookbook for weeks, so I finally tried out a recipe: homespun pot pie. It was hearty and delicious, and tasted quite like Fall.

The directions:

1. Preheat the oven to 400 and lightly oil a 9x13 casserole dish.

2. Warm 1 t of vegetable in a soup pot (I used olive oil). Add 1 c coarsely chopped onions, 2-3 T minced garlic, cover and cook on medium for 10 minutes, stirring occasionally. Then add 1 t salt, 1 t thyme (we were out of thyme), 1 t dried marjoram, 4 to 5 c of mushrooms and 1 T of Dijon mustard. I changed this around a bit, adding only 2 cups of mushrooms and also 1 c cauliflower and 1 c broccoli instead. I forgot to add the mustard, even though we had some. Cook for about five minutes.

3. Then add 2 c peeled and chopped sweet potatoes (1/2-inch cubes), 2 c chopped potatoes, 2 c peeled and chopped parsnips (optional...I opted out), 1/2 t ground black pepper, and 3 c water or stock (I used water). Bring to a boil then reduce heat and let simmer for 15-20 minutes. Then add 3 T of cornstarch dissolved in 1/2 c cold water into the simmering vegetable mixture and stir. When the liquid starts to thicken, add 1 c fresh or frozen peas, 1 c fresh or frozen corn, 1 T soy sauce, and 1/2 t salt. Pour the vegetables into the casserole dish and set aside.

4. In a mixing bowl, sift together 2 c unbleached white flour, 1/2 t salt, 1 T baking powder, and 1/2 t baking soda. In a separate bowl, mix together 6 T melted butter and 1 c buttermilk or plain yogurt (I eventually used more like 1 and 1/3 c of plain yogurt, since the biscuit dough seemed too dry to me). Combine the wet and dry ingredients into a soft dough and drop the biscuit batter over the vegetables in the casserole dish in six equal mounds. Sprinkle 1 t chopped fresh dill over the biscuits (again, we were all out).

5. Bake for 25-30 minutes (or 33 minutes if your oven is slow like mine is) and serve immediately. It makes the house smell delightful.

Note: to make this a vegan recipe, you'd substitute soy margarine for the butter and soymilk/rice milk or soy yogurt for the buttermilk/yogurt.

Pink Applesauce

Yesterday I chopped up seven apples (I did not peel the skin off) and put them in a pot, added 2/3 c water and 1 t cinnamon and let it simmer with a lid on for about 45 minutes. Then I mashed the mixture and voila: applesauce.

Cats and Yogurt

Apple bread

We went to Eckert's farm in Illinois last Saturday to pick apples. Strangely, I thought we should pick 80 pounds worth. So needless to say, we still have a ton of apples. I did make an apple bread last weekend, which I'll post a picture of here. I'm sure I'll be scouring my cookbooks and the Internet for more apple recipes this week:)

I used Mollie Katzen's apple cake recipe from the Enchanted Broccoli Forest cookbook:

1. Preheat oven to 350 and lightly grease a loaf pan.

2. Combine 1 and 1/2 c peeled and grated apples, 3 T lemon juice, 1/2 t lemon rind. Beat in 1/2 c light brown sugar, 4 T melted butter and 1 egg.

3. Sift together 2 c unbleached flour, 2 and 1/2 t baking powder, 1/2 t salt and 1 t cinnamon in another bowl. Make a well in the center and add the apple mixture, along with 1 t vanilla and 1/2 c minced nuts. Stir with a wooden spoon until just combined.

4. Spread into the prepared pan and bake for about 50 minutes. Cool in the pan for about 10 minutes.

Whole Wheat Pasta with Tomato Sauce with Tofu Crumbles

mushrooms, onion & garlic:

Voila!

I realized while sautéing 1/4 of a yellow onion that sautéd onion in olive oil is what my grandma's house always smelled like while I was growing up. I love this smell.

Anyway, I used to make this dish ALL. THE. TIME. However, I married a pastaphobic man, so I really don't make it as much. Until I get a yen for it. Which comes fast. And strong. This is a great recipe to make if you feel like eating in about 12 minutes from the time you start cooking.

So here's the sauce, which you should make while you boil a separate pot of water for your pasta: Sauté 1/4 onion in some olive oil, then add 1 T minced garlic and a few sliced mushrooms. Then add up to a can of tomato sauce or Ragu Garden Veggie sauce, 1/4 c shredded Parmesan cheese, and 1/2 to 1 cup of Morningstar tofu crumbles, and a dash or two of oregano and basil leaves. Add fresh broccoli if you have it. Eat with whole wheat pasta. Enjoy!

p.s. Also, tonight my professor told me about a fun cooking blog. Check it out -- the french toast looks amazing!

p.p.s. If I still have your attention, repeat after me: Carbs are not the enemy. Carbs are not the enemy.

Homer Nachos

The nachos we’ve made are vegetarian (of course) – just like Manager Tony La Russa.

My husband and I have been discussing eating nachos in front of the game in our living room for days. If you don’t know, the St. Louis Cardinals won the National League Central Division and are making their playoff debut against the Los Angeles Dodgers tonight.

Recipe: Sauté ½ small yellow onion and add 1 t minced garlic. Then add a can of chili beans and a can of organic chili beans and ½ can organic black beans. Add as many olives, jalepeño peppers and red peppers as you wish. Heat on low. Drizzle beans on your favorite Tortilla chips and add some shredded cheese and your favorite salsa. Enjoy!

A New Day

Sometimes I mistakenly believe that because I am a vegetarian I am in perfect health. But of course this is silly. I am 30 now, so I decided I would finally get a regular health checkup. So I found a doctor, got my cholesterol tested, discussed sleeplessness, the whole shebang. After the visit, I decided to try a few new things:

1. Drink less coffee and eventually stop drinking it altogether (oy, this will be the biggest challenge, since I've had 1 cup/day for the past 15 years -- gee, imagine how tall I could have been).

2. Eat more fiber (oats, beans, flax seed, among other things).

3. Eat less sugar (another challenge, since this is what I crave - not salt, not cheese, just sugar). Do you think a craving is bullshit? I'm unsure. Perhaps it's a story I tell myself.

Anyway, I've started brewing part-decaf coffee in the morning, and I made my own healthful oatmeal this morning.

Directions:
Boil 1 c water. Add 1/2 c whole grain Quaker oats. Add a dash of cinnamon and a 1/4 c raisins (or whatever you like to flavor your oatmeal -- or nothing at all). Stir on medium for 5 minutes. I added a bit soy milk. Voila.

Zucchini and Apple Bread (with walnuts)

The sky is gray and it's been around 55 or so in the mornings lately. It is and feels like fall now, which makes me want to eat zesty soups and vegetable breads. I've had a yen for zucchini this week, so I finally bought a couple.

This morning I baked this recipe, but made less of it (25% less) because I used a 9x9 baking pan. You might want to try Turbinado sugar, a healthier alternative to white sugar, if you have it. Also, in order to make this vegan, you could use egg substitutes or applesauce instead of eggs. Golden raisins might be a lovely addition, too.

Enjoy, my dears.

p.s. I like that this recipe site gives detailed nutrition information, too.