Biscuit Pot Pie

With colder weather on our doorstep here in Maine, I was craving something warm, something that would fill the house with wonderful odors, and would warm our bones around the dinner table. I did a quick perusal of the fridge and veggie baskets, and noticed it was all root veggies. Yum! That could only mean one thing in this house - Pot Pie. I owe a great deal of gratitude to a special little girl that I could call my step-daughter for 3 years. Her favorite meal was Pot Pie, and every Thanksgiving and Birthday, she requested one from me. I had never made pie crust before that, but not one to back down from a challenge, I persevered. My pie crust improved each time, until she even commented that it was pretty darn good. However, tonight I didn't feel like making pie crust - I was craving something different.

Recently I've been trying my hand at biscuits - another item I'm not too good at. The first batch was a failure. The second batch was quite decent. Tonight I decided that I would whip up a double batch and make a unique Pot Pie AND master my biscuits. I'm proud to say that it was a success. The biscuits were delicious, and added a definite uniqueness to the Pot Pie experience. I still like a good pie crust on there, but this will most certainly get made again - probably as a Thanksgiving re-do.

Biscuit Pot Pie
(serves 4-6)

Biscuits:
4 C flour (mix it up with Pastry, Whole Wheat, or White)
8 t baking powder
2 t salt
4 t sugar
1 t Cream of Tartar
1 C lard (or vegetable shortening)
1 1/3 C milk
2 T sage, fresh and minced
1/2 C cheddar cheese

Preheat oven to 450 degrees. In a large bowl sift flour, stir in baking powder, salt, sugar and cream of tartar. Using a pastry tool, cut in lard until the mixture resembles a coarse cornmeal like texture. Stir in milk and split into 2 equal parts. In one half, mix in sage. In other half mix in cheese. Take the sage biscuits and press into an oiled deep dish pie plate or large cast iron skillet, pressing up onto the side. Bake in oven for 10 minutes and remove to cool a bit. Meanwhile, put a little flour down on the counter and press the cheddar biscuits to about an inch thick. Using a biscuit cutter, or any other round form, press out about a dozen biscuits. Seet aside on a plate while cooking the filling. Lower heat in oven to 350 degrees and open door for a few minutes to help drop the temperature for the cooking of the pot pie.

Filling:
T olive oil
1 C potato, cubed
1 C cooked chicken
1/4 C carrot, sliced
1/2 C onion, chopped
1/2 C mushrooms, chopped
1/2 C arugula, chopped
1/3 C chopped fresh herbs (I used sage, parsley and oregano)
2 T flour
1/2 C broth/stock/water
salt & pepper
1 T butter

In a large skillet heat olive oil over medium heat and add in onion, potatoes, and carrot. Saute about 10 minutes on medium heat, stirring often. Add in mushrooms, arugula and fresh herb and stir thoroughly. Cook until 3-5 minutes, until mushrooms have released their juices. Add in chicken and flour, and stir to combine and coat everything with flour. Pour in broth/stock/water, adding more if necessary - you want the veggies mostly submerged in liquid. Cover and cook about 5 to 10 minutes, until liquid has depleted by half. Stir in salt and pepper and cook another 2 minutes uncovered. Remove from heat and pour into biscuit lined pan. Top with cheddar biscuits and dab with butter. Bake for 30 minutes, or until biscuits have browned on top. Remove and let sit about 10 minutes before serving. If you desire, serve with a nice onion gravy.

Bon Appetit!

Bad Boy Brownies

This recipe came about around 10pm tonight, when I was craving something sweet, and to fill my house with the warmth of the summer, now that fall has begun to nip at the edges of our nights. I have this cookbook put out by the New York Times in 1971 called simply Natural Foods Coobook, by Jean Hewitt. She was the home economist and food writer for the paper, and was an early advocate for cooking with whole, natural ingredients. Now, I don't do a lot of baking, I daresay, I'm pretty miserable at it. I have yet to sit down and figure out the science of it - I tend to be a fly-by-the-seat-of-my-pants cook. However, tonight I wanted brownies, and it just so happened that I had a cupboard full of wholesome ingredients. I based my recipe on Hewitt's, but gave it a few twists and turns. These bad boys might even be healthy for me - well, except for the flourish of peanut butter chips over the top.

Bad Boy Brownies

1 C raw sugar
2/3 C oil - be creative here, use coconut, peanut, or even sunflower
2 T honey
2 eggs
1/2 t vanilla
3/4 C wheat pastry flour
1/4 C quinoa flakes
1/4 C flax seed meal
1 t baking powder
1/2 t salt
1/4 C carob powder
1/4 C peanut butter chips (optional, but STRONGLY suggested)

Preheat the oven to 350 degrees and butter a 8 inch square/round pan. In a large bowl mix together oil and sugar. Add in eggs, vanilla and honey and mix thoroughly. Sift the flour, quinoa flakes, and flax seed meal into a separate bowl. Stir in baking powder, salt and carob powder. Mix the flour mixture into the sugar mixture and stir thoroughly. Pour batter into buttered pan and sprinkle top with peanut butter chips. Bake for 30 minutes on middle rack. Remove from oven and cover the edges of the pan and brownie with tin foil to keep it from burning, and put back in oven for 5 to 7 minutes. Keep a close eye and remove when batter comes out clean in the center. Let rest on cooling rack for 5 to 10 minutes, then enjoy!

Honey & Melon Risotto Fried Spring Roll with a Honey Glaze

This Labor Day weekend was filled with food, drinks and friends....but most importantly food. I met a fellow foodie that shared my passion for spending time in the kitchen and talking about all things food, while whipping up some delicious eats. We had a splendid family dinner that required an equally splendid desert. I had originally planned on making some sweet risotto spring rolls. I had a fresh melon from my CSA and a jar of honey. I made up a delicious sweet risotto and left it to cool in the fridge. Come desert time, I wrapped up a few fresh spring rolls, and as we ate we realized that they needed something - to be fried! Time to take this healthy treat and make it full of fat and sugar. This test version was a success, but many more will follow.

Honey & Melon Risotto

1 C arborio rice
4-5 C green tea (steeped for 30 minutes)
1 T coconut oil
1/3 C honey (more or less depending on how sweet you like it)
1 1/2 C melon, chopped (I used cantaloupe and cucumber)
1 T vanilla flavoring

Heat oil in a large stainless steel skillet over medium heat. Add rice and stir to coat in oil. Cook 3 minutes then pour in 1 C green tea and start stirring rice constantly until liquid has been absorbed. Add in another cup and repeat. With the third cup of tea, add in honey as well. Continue adding in tea 1 cup at a time until rice is al dente. Remove from heat and stir in melon and vanilla. Place in fridge and let cool for 2 hours.

Making into Fried Spring Rolls

Spring Roll Wrappers
Flour
Confectioner's Sugar

Heat a large pot of oil over medium high heat. Take a spring roll wrapper and soak in cold water until soft and pliable (about 30 seconds). Place on counter and spoon 2 tablespoons of risotto mixture onto one edge of roll. Fold sides over and roll like a cigar. Roll in flour to coat all sides evenly. Set aside and repeat with rest of filling and wrappers. When oil is hot, drop a few rolls in and cook until golden brown and crispy. Drain on a paper towel. Place on a platter and dust with confectioner's sugar.

Honey Glaze

1/2 C vanilla yogurt
3 T honey
1/2 t nutmeg
1 t cinnamon

Combine all ingredients and drizzle over fried spring rolls. Save some on the side for dipping.

Italian Green Bean Casserole

As part of our Labor Day feast, I wanted to use up the large bushel of green beans that I had gotten from my CSA. However, we wanted something different than just steamed veggies, so this was born. I have never made the traditional green bean casserole you see normally on Thanksgiving tables, nor have I ever eaten one I enjoyed, so I went into this with blind. I opened the fridge, gathered a few basic ingredients, and went to work on something that would nicely compliment the lemon pepper marinated chicken and roasted beets and potatoes. Judging by the round of "mmmm's" and "yum's" that ensued once we all tasted this casserole, I think it is a sure fire win, and will definitely be gracing my Thanksgiving table. It may seem simple, but the flavors pop, adding a nice blast of Italian merriment in your mouth.

Italian Green Bean Casserole
(serves 6)

3 C green beans, chopped into 1" pieces
1 C mozzarella cheese
1/2C - 1C breadcrumbs
4 T butter
1/4 C fresh basil, chopped
salt & pepper

Preheat oven to 375 degrees. Fill a large pot with water and bring to boil. Add in green beans and cook until al dente - overcooking will make for a mushy casserole. Meanwhile, in a skillet, melt butter and add in bread crumbs. Mix and cook for about 3-5 minutes, just until crumbs are starting to toast a bit. Set aside. Drain green beans and toss into a casserole dish. Stir in basil, salt, pepper and cheese. Press flat then add bread crumbs to top. Bake uncovered for 20 minutes.

Hangover Eggs

This weekend I was at some friends house for the blue moon and we decided to have a few drinks to celebrate. Needless to say, we all needed a little hangover breakfast the next day. I had brought the veggies from my CSA, so we had a plethora of potatoes, green beans, summer squash and onions. They supplied the eggs and cheese. With a little coffee, a little elbow grease, and a lot of hungry people eagerly awaiting, we were able to concoct quite a delicious, and I might add, nutritious, egg casserole.

Hangover Eggs
(serves 6)

12 eggs
1/4 C cream
2 T fresh chives
2 C potatoes, chopped
1/3 C green beans, chopped
1/2 C summer squash, chopped
1/2 C onions, diced
2 cloves garlic, diced
1 C mozzarella cheese, shredded
1/4 C parmesan cheese, grated
12 slices tomato
salt & pepper
butter
olive oil

Preheat oven to 400. In a large skillet, heat olive oil and toss in onions and cook over medium heat until translucent. Meanwhile, fill a large pot with water and bring to boil. Add potatoes and cook until just tender. Toss in with onions and stir mixture thoroughly. Add green beans to boiling water and cook 3 minutes, just until tender. Remove from water and add to potatoes. Saute for 2 minutes and add in summer squash. Stir thoroughly and cook for another 2 to 3 minutes, seasoning with salt & pepper. Rub butter inside a casserole dish, coating bottom and sides then dump in veggies. Whisk eggs until fluffy and add cream, chives and parmesan cheese. Poor over the eggs. Sprinkle mozzarella cheese over the top, then gently place tomatoes over it all. Bake for 20 to 30 minutes, checking often. Let rest 5 minutes before serving.

Ratatouille Risotto

Yes, another risotto recipe, I know. But there is a method behind my madness. I'm hoping over the next couple of months to start putting together a risotto cookbook based on my favorite seasonal recipes. Currently, this one will make 6 risotto recipes on my blog - I'd like to have 12 in total. With that said, gear up for a slew of risotto recipes over the next few months. I promise to make them unique, though, so you won't get bored.

This risotto was birthed from my desire to whip up some ratatouille tonight. The farm I get my CSA from - Little Ridge Farm - grew eggplant for the first time this year, much to my excitement. I love eggplant, unexpectedly so. I grabbed four, hoping to put some in the freezer for winter, which is when I'm really craving it, all breaded and cheesy with red sauce....mmmm....eggplant Parmesan. However, I couldn't pass up the opportunity to cook up a nice batch of ratatouille since I have a fridge full of zucchini and summer squash. I started off making my own stock, and the rest fell into place.

Ratatouille Risotto
(serves 4)

For the risotto:
1 1/2 C arborio rice
4-6 C stock
1/2 C white wine
1/2 C reserved zucchini liquid (see instructions below)
1/3 C chopped onion
2 T chopped garlic
1/4 C chopped sundried tomato's
2 C shredded zucchini (salt and let sit for 30 minutes, then squeeze out liquid, reserving)
2 T butter
1 T oil
1/4 C Gruyere cheese
1/8 C nutritional yeast (or Parmesan cheese)
1 T Italian seasoning
salt & pepper

For the ratatouille:
2 C eggplant, salted & sliced (*see note below)
2 C summer squash*
1 C onion*
4 T garlic, sliced
1/2 C tomato, sliced
1/3 C nutritional yeast (or Parmesan cheese)
1 C stock
1 T butter
4 T coconut oil
1 T Italian seasoning
salt & pepper

*Eggplant - cut in half lengthwise and sprinkle flesh with salt and place in a bowl or plate for 30 minutes, then pat dry. To cut eggplant and summer squash - slice in half lengthwise and then slice those halves in half lengthwise again. Slice into 1/2" thick pieces.

*Onion - peel and cut in half lengthwise then slice into large chunks.

Preheat the oven to 350 degrees and grease a baking dish. Meanwhile, melt 2 T coconut oil in large skillet over medium heat and toss in eggplant. Cook about 7 minutes, stirring often, until it starts to brown a bit. Remove and set aside. In same pan, toss in another tablespoon of coconut oil and add in the summer squash, cook until it starts brown, about 5 minutes, then set aside. In same skillet, add remaining tablespoon of coconut oil and toss in onion and garlic, saute for about 5 minutes and set aside. Now time to construct ratatouille. In greased baking dish put down the eggplant in a solid layer, then the onions and garlic, then the summer squash. Place tomato slices over the top and pour stock over it all, then sprinkle nutritional yeast, Italian seasoning, salt and pepper over it all and cover with tinfoil. Bake for 20 minutes covered, then up the temperature to 400 and remove tinfoil for 10 minutes. Remove from oven and set aside.

Once ratatouille is in the oven, it's time to start the risotto. In large skillet melt 1 T butter over medium heat and toss in onions and garlic, cooking for 5 minutes, until soft. Add in risotto rice and stir thoroughly, coating with onion mixture. Cook for 2 minutes, then toss in sundried tomatoes and stir thoroughly. Add in wine and reserved zucchini juice and start stirring, constantly throughout the rest of this process. As the liquid is absorbed, add in a large ladle amount, stir and repeat. During this process, in a separate skillet add 1 T oil over medium high heat and add in zucchini. Cook for 10 minutes and add to the risotto with last ladle of liquid. Stir in last tablespoon of butter, Gruyere cheese, nutritional yeast, salt, pepper and Italian seasoning.

To serve - place a large scoop of ratatouille on plate, leaving a hole in the middle and fill with risotto. Sprinkle with a bit of nutritional yeast and any Gruyere cheese you have left over. Serve with a side of hearty peasant bread. Bon Appetit!

Cheese Stuffed Shells

My roommate (and manny) recently helped me out tremendously with my kids, so as a thank you I decided to make him dinner. I have never made stuffed shells, but on a whim at the grocery store I bought a box last month. They've been sitting in my cupboard staring at me this whole time. Finally tonight I decided to pull them down and try my hand at cramming cheese into jumbo shells. I admit, I usually avoid this type of meal (manicotti as well) because the prospect of oozing dripping cheese and slimy shells seems like a miserable time for me. But I persevered with my plan and started boiling those shells. I cooked the whole box even though the recipe only called for half. I did this for two reasons: 1) what if I broke a ton of shells trying to coordinate the cheesing, and 2) stuffed shells are DAMN good and we'd probably go back for seconds (and thirds). I barely looked at the recipe on the box for the filling before I decided I need to just have it and do my thing. Given my vegetable situation - not a whole lot because I forgot to get last weeks CSA share - I went for a straight cheese filling, with just a few add ins. The result was delicious and filling, and even my 5 year old claimed "This is my favorite meal you ever made. Ever." Success! I made a smaller dish to bring to my boyfriend's house...I'm pretty sure this might win me a back rub!

Cheese Stuffed Shells
(serves 6)

1 box jumbo shells, boiled and drained
1 jar pasta sauce (something excellent REALLY matters here)
8 oz ricotta cheese
1/2 C cottage cheese
2 C mozzarella cheese
1/2 C nutritional yeast (or Parmesan cheese)
1 C broccoli soup (this can be replaced with water, stock, etc.)
1/4 C fresh basil, minced
1/3 C red onion, chopped
2 T garlic, chopped
1 T butter
salt & pepper

Preheat oven to 400 degrees. Cook jumbo shells according to package and drain. While those are cooling, melt butter in a skillet over medium heat and saute onions and garlic for 5 minutes. Mix ricotta, cottage, half the mozzarella and nutritional yeast, basil, onions, garlic, salt and pepper together in a large bowl. In a separate bowl mix pasta sauce and broccoli soup (or other liquid). Take half the sauce mixture and place in bottom of a glass baking dish. Fill shells with cheese mixture and place open side up in baking dish. Cover with remaining sauce and then remaining mozzarella and nutritional yeast (or Parmesan cheese). Bake covered with tin foil for 30 minutes, remove from oven and let stand 10 minutes before serving with salad and a thick chunk of bread to sop up the sauce.