Homespun Pot Pie

I seem to be on a pie kick right now!  I love sitting down with my cookbooks and finding new recipes to try.  This one is a winner and is from one of my numerous Moosewood Restaurant cookbooks.  If you aren't familiar with Moosewood, you should be!  It is a small vegetarian restaurant in upstate New York.  It was opened decades ago by a group of young people who knew little about running a business but had a passion for good cooking.  The rest is history.  

Vegetables:

1 tablespoon vegetable oil

2 cups coarsely chopped onions 

2 or 3 cloves garlic, minced

1 teaspoon salt

1 teaspoon dried thyme

1 teaspoon dried marjoram

4 to 5 cups sliced mushrooms

1 tablespoon Dijon mustard

2 cups peeled and chopped sweet potatoes

2 cups chopped potatoes

1/2 teaspoon ground black pepper

3 cups water or stock

3 tablespoons cornstarch dissolved in 1/2 cup cold water

1 cup fresh or frozen peas

1 cup fresh or frozen corn kernels

1 tablespoon soy sauce

1/2 teaspoon salt

Biscuit topping

2 cups flour

1/2 teaspoon salt

1 tablespoon baking powder

1/2 teaspoon baking soda

6 tablespoons melted butter

1 cup buttermilk or plain yogurt

1 teaspoon chopped fresh dill

Preheat oven to 400.  Light oil a 9 x 13 casserole dish.

Warm the oil in a large pan.  Add the onions and garlic.  Cover and cook on medium heat for 10 to 12 minutes, stirring occasionally.  Add the salt, thyme, marjoram, mushrooms, and mustard.  Cook about 5 minutes.

Add the sweet potatoes, white potatoes, black pepper, and the water or stock and bring to a boil.  Reduce heat, cover, and simmer for 15 to 20 minutes, until the vegetables are just tender.  Stir the dissolved cornstarch mixture into the simmering vegetables, stirring constantly.  When the liquid starts to thicken, mix in the peas, corn, soy sauce, and salt.  Pour the vegetables into the prepared pan and set aside.

In a mixing bowl, combine the flour, salt, baking powder, and baking soda.  In a separate bowl, mix together the melted butter and buttermilk or yogurt.  Combine the wet and dry ingredients with as few strokes as possible to make a soft dough.  Drop the biscuit batter over the casserole dish in six equal mounds.  Sprinkle the dill over the biscuits.

Bake for 25 to 30 minutes, or until a knife inserted into the center of a biscuit comes out clean.  Serve immediately.

Vegetable Pie

 Another recipe I ran across recently that I love.

2 tablespoons olive oil

1 onion, chopped

8 oz. mushrooms, sliced

1 clove garlic, chopped

2 large carrots, peeled and chopped

2 potatoes, peeled and diced

2 stalks celery, chopped

2 cups cauliflower, chopped

1 cup fresh green beans, chopped

3 cups chicken broth

1 teaspoon salt

1 teaspoon pepper

2 tablespoons cornstarch

2 tablespoons soy sauce

pie crust for top and bottom of 11 x 7 inch baking dish

Preheat oven to 425.

Heat oil in large skillet.  Saute onions, mushrooms and garlic in oil for 3 to 5 minutes, stirring.

Stir in cauliflower, green beans, and broth.  Bring to a boil and then simmer for about 5 minutes.  Add salt and pepper.

In small bowl, combine cornstarch, soy sauce and 1/4 cup water.

Stir this mixture into vegetables and cook until sauce thickens, about 3 minutes.

Place a sheet of the dough into an 11 x 7 inch baking dish.  Pour filling into the dish and top with crust.  Bake 30 minutes or until crust is nicely browned.

Artichoke and Cheese Tart

One of my favorite things to do, especially in the winter, is poke through one or more of my cookbooks - my cookbook collection is massive! - and try new recipes.  Here is one I found recently in one of my vegetarian cookbooks.  It caught my eye and is now one I will cook again and again.

Artichoke and Cheese Tart

1 1/2 cups whole wheat flour

2 cloves garlic, crushed

6 tablespoons butter

3 tablespoons water

salt and pepper

To make the dough:  Combine the flour, add a pinch of salt and the garlic.  Cut in the butter until the mixture resembles breadcrumbs.  Stir in the water and bring the mixture together to form a dough.  Roll the dough out on a lightly floured work space to fit into an 8 inch pie pan.  Prick the pastry with a fork.

Filling:

2 tablespoons olive oil

1 red onion, halved and sliced

10 canned or fresh artichoke hearts

1 cup grated cheddar

1/2 cup crumbled Gorgonzola cheese

2 eggs beaten

1 tablespoon chopped rosemary

2/3 cup milk

Heat the oil in a skillet.  Add the onion and saute over a medium heat for 3 minutes.  Add the artichoke hearts and cook, stirring frequently, for another 2 minutes.

Mix the cheeses with the beaten eggs, rosemary, and milk.  Stir into the drained artichoke mixture and season to taste.

Spoon this mixture into the pastry shell and cook in a preheated oven at 400 degrees for 25 minutes or until cooked and set.  Can be served hot or cold.

I discovered Green Pan

When it comes to my kitchen, I want only the best products.  My favorite products have been All Clad and Lodge skillets, dutch ovens, and sauce pans.  Cooking and baking are my passions so I want the best tools and appliances.

Recently I heard about Green Pan cookware.  I took a chance on buying their 11 inch skillet.  MAN!  What an amazing quality built nonstick pan.  It is constructed of two layers of stainless steel with a layer of anodized aluminum in between.  The cooking surface is ceramic.  When I say "nonstick", I mean nonstick!  When I go to push a spatula under a spinach omelet, I have to place another spatula in front to keep the food from sliding!

Before I bought it, I went on amazon.  Green Pan got mediocre ratings there.  I have learned that the products sold on amazon or at WalMart aren't always the same quality you would find at a specialty kitchen store or on the product's website.  I had suspected that in the past.

So far, I have cooked an omelet, a grilled ham and cheese sandwich, and scrambled eggs.

This is a tough built skillet to stand up to everyday use.

Check it out.

Cranberry Pie

How could I have forgotten about this one?  This is an old, old recipe that I haven't made in a long time.  It is delicious and a "quick and easy" one to make.

I cup fresh cranberries

3/4 cup sugar

1/4 cup chopped nuts

1 egg

1/2 cup flour

1/4 cup melted butter

2 tablespoons melted shortening

Spready cranberries over greased 8 inch pie pan.  Sprinkle with 1/4 cup sugar and nuts.  Beat the egg, add remaining sugar gradually.  Beat until mixed.  Add flour, butter and shortening.  Combine well.  Pour over cranberry mixture in pie plate.  Bake at 350 for 45 minutes or until golden brown.  Serve with whipped cream or vanilla ice cream.

Peanut Butter Quick Bread

I had planned to make a banana nut bread this afternoon.  I had two bananas (or so I thought) that were beginning to get too ripe so a banana nut bread seemed logical.  I found one banana, but where was the other one???  It should have been in the same place as this one.

Even though I try to monitor the actions of my two rambunctious Labs, Morgan and Bailey, I'm not perfect.  I can only guess one of them grabbed one of the bananas off the table.  They eat the whole thing so there was no evidence left behind.

I began to think about what other quick bread I could make with the ingredients I have on hand.  Wasn't willing to make a run to Wegmans.  It has been decades since I made this peanut butter bread.  It goes together quickly and tastes delicious.

Preheat the oven to 350 and spray a loaf pan with cooking spray.

1/2 cup creamy peanut butter

1 cup milk

1/3 cup brown sugar

1 large egg

2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon sale

Microwave the peanut butter for 30 seconds to soften it.

Whisk together peanut butter, milk, brown sugar and egg.

Stir together flour, baking powder, and salt and then add to wet ingredients.

Combine and pour into loaf pan.

Bake 50 to 55 minutes, or until a toothpick inserted comes out clean.

Taco Sauce

I never thought I'd be posting any recipe related to tacos!  Never a fan of hot and spicy foods, tacos just didn't appeal to me.  When my boys were growing up, I used to buy a box of, think it was Old El Paso brand, taco mix.  They loved it.  I didn't!  That was my idea of what tacos were like.

More recently, I liked the idea that you can be creative and tacos don't have to always be the same ingredients.  I can assure you my homemade tacos do not involve a store bought packet of "sauce."  No, I have learned to make homemade tortillas and am experimenting with dozens of different ingredients!

For certain types of tacos, this sauce goes well.

1 (16 oz) can tomato sauce

2/3 cup water

2 tablespoons white vinegar

1 tablespoon ground cumin

2 teaspoons onion powder

1 teaspoon garlic powder

1 teaspoon garlic salt

1/2 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon sugar

1/2 teaspoon cayenne

Combine all ingredients in a saucepan and simmer until slightly thickened, about 20 minutes.  Cool slightly before serving.

Wonderful Whole Wheat Blueberry Muffins

I found this recipe recently and it puts to shame my (former) favorite blueberry muffin recipe!  This one is a true winner. 

Streusel:

 

3 T. sugar

3 T. packed brown sugar

3 T. whole wheat flour

2 T. melted butter

 

 

Muffins:

 

3 cups whole wheat flour

2 ½ tsp. baking powder

½ tsp. baking soda

1 tsp. salt

1 cup sugar

2 large eggs

4 T. melted butter

¼ cup vegetable oil

1  ¼ cups buttermilk

1 1/2 tsp vanilla extract

1 1/2 cups fresh blueberries

 

For the Streusel:

 

Combine sugar, brown sugar, flour, and salt in bowl.  Add melted butter and toss with fork until evenly moistened and mixture forms large chunks with some smaller chunks.  Set aside.

 

For the muffins:

 

Adjust oven rack to middle position and heat oven to 400 degrees.  Line muffin tins with paper muffin cups.  Whisk flour, baking powder, baking soda, and salt together in large bowl.  Whisk sugar, eggs, butter and oil together in separate bowl.  Whisk buttermilk and vanilla into sugar mixture until combined.

 

Stir sugar mixture into flour mixture until just combined.  Gently fold in blueberries.  Fill muffin tins to top of cups.  Sprinkle tops with streusel.

 

Bake until golden brown, about 20 to 25 minutes.

 

 

Dog treats that dogs love

While this combination of ingredients doesn't excite me, my dogs went wild over it!

3 ripe bananas, really ripe!
32 oz. plain yogurt
1 cup peanut butter

Combine all ingredients thoroughly and freeze in ice trays.

Blueberry Buttermilk Pancakes

These are just so good!  If calories were no issue, I could eat these everyday!  I half the recipe for myself and have enough for two breakfasts.  Serve with real maple syrup.  I think these are best cooked in a cast iron skillet.

2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons sugar
2 large eggs, beaten
3 cups buttermilk
4 tablespoons melted butter, plus extra for the pan
1 cup fresh blueberries

Heat skillet to medium high and coat with butter.

In large bowl, combine flour, baking powder, baking soda, and sugar.  In another bowl, whisk together eggs, buttermilk, and melted butter.  Gently fold the egg mixture into the dry ingredients.  Don't over mix.  Fold in blueberries.  Pour into skillet, about a half cup for each pancake.  Cook until edges appear dry and bubbles cover the top.  Turn and cook about 2 to 3 minutes more.

Just Divine Blueberry Bundt Cake

I found this recipe recently and it is just divine!  The only change I made is using only all purpose flour, rather than almond flour.  Serve it to guests and prepare for compliments!

2 1/2 cups all purpose flour
1/3 cup almond flour
1 1/2 tsp baking powder
1/4 tsp salt
1 1/2 cups sugar
1 cup butter at room temperature
3 eggs at room temperature
1 cup buttermilk
1/2 cup lemon curd
1 tsp vanilla extract
2 tsp lemon zest
1 to 2 cups fresh blueberries

Glaze:

2 1/2 cups confectioners sugar
1/4 cup lemon juice
1 tsp lemon zest
1/8 tsp salt
1 tsp butter

Preheat oven to 350 and prepare bundt pan.  I use Baker's Joy.

Combine sugar and butter in a mixer and beat until fluffy on high speed about 4 minutes.  Reduce speed to low, add eggs, one at a time, beating after each addition.

Mix in about 1/3 of the flour, then add 1/3 of the lemon curd, lemon zest, and vanilla extract.  Repeat until complete. Fold in blueberries.

Pour batter into prepared pan.  Bake 55 to 65 minutes, or until toothpick comes out clean.  Allow cake to cool in pan about 30 minutes, then turn out onto plate.

Prepare glaze:  Stir confectioners sugar, lemon juice, lemon zest, and salt.  Place butter on top of the glaze and microwave until mixture bubbles and butter is melted, about 1 minute.  Whisk until smooth.  Allow glaze to cool, then pour over cake.  Optional:  Top glaze with fresh blueberries.

Oldies but goodies

Recently, a neighbor posted on facebook that she was in a rut with ground meat recipes and asked for new ideas with what to do with hamburger meat.  That got my brain turning toward my recipes, some of which I haven't made in quite awhile.  This one is an old favorite that I had forgotten about.  I think you will like it.

4 tablespoons cooking oil
1/4 cup chopped onion
2 sliced green bell peppers
1 lb. ground meat
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 eggs, beaten
1 cup canned corn
sliced tomatoes
1/2 cup bread crumbs
butter

Saute onions and peppers in oil.

Add meat and salt and pepper.  Cook until meat is slightly browned.  Remove from heat.

Stir in eggs.  Place corn in bottom of a casserole dish, then half the meat mixture.  Top with layer of tomato slices.  Repeat layers.

Top with bread crumbs.  Dot with butter.  Bake at 375 for 35 minutes.

Time for Summer Salads!

 This cabbage salad is both colorful and delicious, as well as nutritious.

1 cup green cabbage, chopped
1 cup red cabbage, chopped
1/2 cup cherry tomatoes, cut in half
3/4 cup corn kernels
1/2 cup cucumber, chopped
1 clove (or more!) garlic, chopped
olive oil
salt

Combine all the vegetables and mix well.

Pour olive oil over - about 1/4 cup - and season with salt.

Chill to let the flavors blend.

Corn Fritters

I used to make corn fritters quite a few years ago. . . decades ago, actually!!!  I found this recipe recently and forgot just how good they are!

I can whole kernel corn
2 eggs
salt and pepper to taste
1/2 cup flour
1 teaspoon baking powder
1/2 cup grated cheddar
3 tablespoons butter
1/4 cup chopped parsley

Drain the corn from the can.
Combine eggs, salt and pepper and mix well.
Add flour and baking powder.
Next add the corn and cheese and blend together well.
Place butter in heated skilled and heat till bubbly.
Drop by spoonfuls into skillet.  When golden, turn and cook other side.
Drain on paper towels.

Cabbage and Beef Dinner

For many years, I just didn't care for cabbage, other than a good cole slaw.  I guess your tastes change over time.  Now I find myself with a handful of really good recipes with cabbage.  Here is one of them.  Enjoy.

2 pounds ground beef
chopped onion
1 small head of cabbage, chopped
2 14 oz. cans diced tomatoes
1 8 oz. can tomato sauce (you may need more than that)
1/2 cup water
2 cloves garlic, crushed (or more, no such thing as too much garlic!)
2 tsp. salt
1 tsp. pepper

In large skillet or Dutch Oven, cook and stir ground beef and onion until meat is browned, about 5 to 7 minutes.  Drain

Add remaining ingredients. Bring to a boil.

Cover, reduce heat and simmer 30 minutes.

All you need now is a good ole Southern corn bread.

Healthy Start Bundt Cake

This one is another big winner!  It is loaded with nutritionally rich ingredients:  coconut, cranberries, apples, nuts, honey, wheat germ, whole wheat flour, Greek yogurt, and more.  Don't pass this one up!

The nice thing about the recipe, you can substitute many ingredients.  For example, I'm not a big fan of dates, so I used raisins.  I used fresh cranberries instead of dried cranberries.  Or you can use dried apricots.

It freezes well.  Wrap first in clear plastic wrap, then with foil to freeze.

Preheat oven to 350 and prepare a bundt pan.  I use a baker's spray and it works well in my Lodge Manufacturing cast iron bundt pan.

1 cup whole wheat flour
1 cup all purpose flour
1 cup wheat bran or wheat germ
2 tsp. baking soda
3/4 tsp. salt
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
1 cup tart apple, grated, unpeeled
3 large eggs
1 3/4 cups plain Greek yogurt
1/2 cup unsweetened applesauce
1/2 cup liquid honey (raw is best!)
1 tsp. vanilla extract
1 1/2 cups sweetened shredded coconut
3/4 cup dried cranberries
3/4 cup chopped dried dates
3/4 cup chopped nuts

In a medium bowl, whisk together whole wheat flour, all purpose flour, wheat bran, baking soda, salt, cinnamon, ginger and nutmet.

In a large bowl, stir together grated apple, eggs, yogurt, applesauce, honey, and vanilla.

Using a spatula, fold in flour mixture, followed by coconut, cranberries, dates, and nuts.  Transfer batter to prepared bundt pan.  Smooth the top.

Bake in preheated over for 45 to 60 minutes, or until a tester comes out clean.  [in my oven, 50 minutes was adequate]

Let sit in pan for ten minutes, then turn out onto a wire cooling rack to cool completely.


Fresh cranberries are only available in the local stores here from November to December.  I buy in quanities and freeze to use throughout the year.

Cabbage Salad

This is a delightful salad with a sweet and sour taste.

2 or 3 medium apples, chopped
1 medium onion, chopped
8 cups chopped green cabbage
1/3 cup sugar
1/3 cup apple cider vinegar
salt and pepper

Combine all ingredients and mix well.  Chill before serving.

A REALLY exciting new cookbook

I can see some of you rolling your eyes at the title of this post. . . "Sure, Sherry, you think every cookbook is exciting". . . witness my collection that numbers well into the three figures.

But this one is special.  It is American Cake by Anne Byrn.  It is divided into periods of our country's history beginning in colonial times, showcasing cakes from each period.  Some you have heard of - Boston Cream Pie, for example.  Others were new to me, at least.  I chose to make the Hummingbird Cake first and OH, is it out of this world delicious!

With over 125 recipes, this one will keep me occupied for awhile!

Seriously, there are certain things I do when the pressures of life seem overwhelming.  One of those stress busters is baking.  It is a creative outlet for me and over the years, I've become quite good at it.

If you are a serious baker, check out this one.  You won't be disappointed!

Pineapple Blueberry Crunch

This is a delicious and quick dessert that you will be proud to serve to guests.

Grease an oblong baking dish and set aside.  Preheat oven to 350.

Cover bottom of baking dish with chopped or crushed pineapple - fresh is best..

Top with fresh blueberries - about 2 cups.  Sprinkle with chopped nuts.

Combine 1 cup flour and 1 cup brown sugar.  Stir in 1/2 to 3/4 cup melted butter.  Form a crumbly mixture.  Spread this over the pineapple/blueberry mixture.

Bake for 45 minutes or until crust is golden.

Neufchatel Spread

I love this idea.  It is a recipe you can use ingredients the way you like.  With an 8 oz. chunk of
Neufchatel (similar to cream cheese only softer) combine any - or all - of the following finely chopped ingredients::

carrots
red bell pepper
celery
broccoli
cauliflower
red onion
fresh dill weed

Combine thoroughly, chill, and use to spread on crackers or bagels.  Another great way to get vegetables into your diet!