Veggie Pot Pie

Veggie Baked
Cooking. It’s a fine dance, I tell you, and not an easy one.
In this house there are two meat eaters, one who only eats chicken, and one who eats no meat at all. How do you make ONE meal and make sure no one is horrified and everyone is satisfied? I really, really refuse to become one of those people who makes two, perhaps three, dinners to cater to everyone’s dietary choices.
I came across this recipe for veggie pot pie and knew I had at least one solution … that is if everyone liked it!
I  made the filling in one large skillet, poured it into two baking dishes and added poached chicken to one baking dish, then made one and a half of the biscuit topping and plunked them both in the oven.
It was a hit! Seconds were taken, even! Leftovers were taken for lunch! Hooooooray! I have one gret cold night, comfy, easy dinner now in my arsenal.
Yes, there’s a lot of chopping, but I have a great helper in the kitchen. Once the chopping is done, this dish comes together really quickly.
  • 2 carrots, diced
  • 1/2 white or yellow onion, diced
  • 2 celery stalks, diced
  • 2 large cloves garlic, minced
  • 2 russet potatoes, peeled and diced
  • 1/4 C flour
  • 1 C vegetable broth
  • 1/2 C cream
  • 1/2 C milk
  • 1 C frozen peas
  • salt and pepper
  • oil
  • 1 T white vinegar
  • 2 T chopped fresh chives
  • 2 T chopped fresh parsley

NOTE: One request was made for the next time (yes, they want this one again, SCORE!) less peas. A cup sort of overwhelmed the rest of the vegetables. I poached three boneless, skinless chicken thighs, and then chopped them into bite-sized pieces before adding them to the vegetables. Three thighs was plenty for the 3/4 of the recipe that was dedicated to chicken. Also, I chopped up extra parsley and chives to press into the biscuit dough.

Preheat oven to 400 degrees.

Veggie Chopped Veg

Heat 2 tablespoons of vegetable oil in a Dutch oven on your stove top. Add the diced onion, carrots, celery and garlic and cook until translucent, about five minutes.

NOTE: Because I was splitting this between two baking dishes, I ditched the Dutch oven idea and went for a large skillet. But there’s a LOT of filling so you really need a LARGE skillet.

After the veggies are translucent, add the diced potatoes. Cook for 2-3 minutes and sprinkle in the 1/4 cup of flour, stirring, making sure you coat everything with flour. Cook for another 1-2 minutes.

Next, slowly add the broth, cream and milk, stirring as you go. Salt and pepper liberally.

NOTE: Just when you think you’ve added enough salt and pepper, add more! Really. I thought I had added too much and in actuality, it needed more than what I thought was a ridiculous amount.

Bring to a simmer. Simmer for about five minutes until the mixture has begun to thicken. Pull the skillet off the heat and stir in the chopped herbs, vinegar and peas.

While the veggie mixture is bubbling, make the crust.

NOTE: This seemed like an awful lot of peas, next time I’ll cut this back to maybe to a scant 3/4 cup.

FOR THE BISCUIT CRUST:

  • 1 C all-purpose flour
  • 2 T shortening
  • 1/2 T baking powder
  • 6 T milk
  • 1/2 t salt

NOTE: The above measurements are for the straight veggie pot pie. I mixed up one and a half of these to cover both baking dishes.

Stir together the flour, baking powder and salt.

Use a fork to cut in the shortening until the flour forms little crumbs. Use your fingers to mix in the milk as you pour it in slowly – the dough should not be sticky, so go easy. If it is sticky, add a little more flour.

NOTE: Being in a hurry, I put everything into the bowl. Sigh. So the biscuit on the large pie was a little tough. Making the second one, I followed the instructions and it was perfect. And don’t over work it, it gets tough! I had extra chives and parsley, so when I rolled out the dough, I rolled the herbs into the biscuit.

Roll the biscuit dough into a disc roughly the size of your Dutch oven (or baking dish) and place it on top. You don’t want this to cover the entire surface, leave a little space around the edges for venting.

Place in the oven with no lid and bake for 30 minutes, or until the biscuit top is done.

Veggie Ready to Serve

Hasselback Potatoes with Bacon

Potatoes Finished
A side dish. A side dish. Don’t you just find yourself making the same ones over and over again? Rice, potatoes, orzo (no comments, Marg!) I find that particularly true with POTATOES … mashed, baked, roasted, baked, mashed, roasted, and roasted again … B-O-R-I-N-G.
If this dinner was going all the way, the potato had to go all the way as well.  I had seen Nigella make these years ago and had tagged them in Forever Summer to try one of these days.
Always to be one to gild the lily, I added BACON. Bacon makes everything better!
  • 2 Yukon Gold potatoes, peeled
  • 2 slices thick cut bacon, cut crosswise into 9 pieces
  • 2+ tablespoons butter, melted
  • Salt to taste
  • Freshly ground pepper to taste

Preheat the oven to 375º.

After peeling potatoes, place them in a bowl of cold water to prevent browning.

Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes. Bring a pot of salted water to a boil.

Cutting Potatoes

Add the potatoes to the boiling water and cook 4 minutes. Remove with a slotted spoon and carefully transfer to a baking sheet; let cool slightly.

NOTE: This just gets them started cooking a little faster.

One at a time place potato lengthwise on a cutting board. Place wooden spoons lengthwise along the potato. Cut slices across the short side of the potato, about 1/8 inch apart. The wooden spoons will prevent your knife from cutting completely through the potato. You don’t want to cut through to the bottom of the potato.

Stuffed with Bacon

Once cut,place potatoes on a baking sheet and insert 3 pieces of the frozen bacon into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top. Melt 1 to 2 tablespoons of butter and brush generously over the potatoes and in the cuts. Reserve any excess butter for basting. Season the potatoes with salt and pepper.

NOTE: Okay, so I used more than THREE pieces in each potato. THREE? Seriously?

Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 40 minutes, basting halfway through with the reserved melted butter.

Season with salt and pepper.

Baked Tater Tots

Okay. So first it was ketchup. And now I have this slammin’, simple, delicious, eat it from the spoon ketchup, it really needs something equal … fingers in ears, folks, Ernie is about to start shrieking again … I know! I’ll make TATER TOTS! The Tot is truly one of the world’s most perfect foods.

I have been told that perhaps I have gone round the proverbial bend  … too much time on my hands … the best I can tell you is that I was, perhaps, dropped on my head as a child.

But Tater Tots! Come on! Why wouldn’t you make them from scratch if you possibly could!? And they’re baked! And, much to the chagrin of he-who-won’t-be-mentioned the shaping of the Tot is not a tightly-held industrial secret.

These were fabulously simple and yummy beyond belief.  You may never buy a frozen Tater Tot again. This is a mishmash of a bunch of different recipe I found. One said to roll them in panko crumbs. I may try that next time, but don’t think it’s necessary. Would like a more even brown on them. But, hey, this was the first time out of the gate and they were inhaled in seconds!

  • 4 russet potatoes, peeled
  • 1 1/2 tablespoons salt, plus more for seasoning
  • 1 teaspoon cracked black pepper, plus more for seasoning
  • 1 egg, beaten
  • 1/2 cup all-purpose flour
  • 1 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Ketchup, for serving

NOTE: Adjust the cayenne, smoked paprika and garlic powder to taste. 

Preheat oven to 425 degrees, with oven rack in center position. Place a rimmed baking sheet in oven.

Peel and grate potatoes and transfer to a large bowl.

NOTE: I started off using a box grater. UGH! Suddenly my Cuisinart started beckoning to me and the shredding disk started waving at me. Hello? Remember us? Well, that turned this into something even easier!

Cover the grated potatoes with boiling water, by about 2 inches. Steep for 10 minutes. Drain potatoes in a colander and rinse thoroughly with cold water. Squeeze potatoes with hands to remove excess moisture and transfer back to large bowl.

NOTE: I put the potatoes in a clean, white kitchen towel and squeezed them. The drier they are the better off you are.

Add flour, salt, pepper, spices and beaten egg to bowl and fold into potatoes.

Shape into Tots.

Carefully remove hot baking sheet from oven and coat with 2 tablespoons olive oil. Quickly transfer Tots to baking sheet, drizzle with olive oil, and bake for 30 minutes, flipping once, until golden brown and crispy. Sprinkle with salt. Serve with ketchup.

NOTE: Next time I think I’ll add some grated onion. Maybe a little bit of fresh garlic instead of powder.

Baked Mashed Potatoes with Parmesan Cheese &Bread Crumbs

It’s that time of month again – Secret Recipe Club time! I have to tell you, I am amazed at how much fun this is and how much I look forward to being paired with amazing food bloggers!

This month I was assigned to a wonderful blog called SteakNPotatoesKindaGurl. Desi has so many wonderful recipes over there that it was really difficult for me to choose just one! And then I came across it! Giada de Laurentiis’  Mashed Potatoes with Parmigiano and Bread Crumbs from Giada’s Family Dinners.

Mashed potatoes are one of those dishes that you serve and everyone feels like they’re home.

My darling had been away all summer working. I keep asking what he’d like to have for dinner. “Food. Food you’ve cooked, Mom. Other than that, I don’t care.”

Sigh. Just once I would like to say – “Hey, what would you like for dinner?” and actually get a response. Well, a response besides “I don’t know.” I don’t have a recipe for “I don’t know” and since they seem to request it so often, I am afraid of repeating myself too often by making it!

My son’s favorite cold any weather comfort food is meatloaf, mashed potatoes and string beans.

So we have a trifecta – the Secret Recipe Club, the triumphant return of the half-starved prodigal son, AND cold, stinky, rainy, summer-is-over, weather!

This recipe is really very simple and delicious. My guys are mashed potato purists, but that didn’t stop them from gobbling this up!

  • 1 T butter
  • 2 lbs russet potatoes, cut into 1-inch pieces
  • 1/2 C milk, room temperature
  • 1/4 C (1/2 stick) butter, melted AND 1 T butter
  • 3/4 C grated mozzarella cheese
  • 1/2 C grated Parmesan cheese
  • salt and pepper
  • 1 T plain bread crumbs

Preheat oven to 400°. Coat a 13×9 inch baking dish with 1 tablespoon of butter.

Cook the potatoes in a large pot of boiling salted water until tender, about 15 minutes. Drain potatoes and return potatoes to the same pot. Mash well.

Mix in the milk and melted butter. Mix in the mozzarella and 3/4 of the Parmesan. Season with salt and pepper, to taste.

Transfer the potato mixture to the prepared baking dish.

Stir the bread crumbs and remaining Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Bake, uncovered, until the topping is golden brown, about 20 minutes.

NOTE: This recipe can be prepared up to 6 hours ahead of time, up to the point right before you bake it. Cover and chill. This recipe is also easily halved!

Desi, thank you for sharing your wonderful recipes with me! I hope I did this one justice!

There’s still time to stop by my wonderful Giveaway ~ $100 American Express gift card! So simple – follow this link and leave a comment! Winner will be picked September 29th!



Cilantro Fries

I am now totally enamored by Marcela Valladolid. I like her style. I love all the fresh ingredients and, especially, that most of them are easily found!

On the same show that inspired me to make Burgers al Pastor, Marcela made Cilantro Fries. The recipe below is Marcela’s. I changed it a bit for what we were doing that day.  My changes are in my notes as you read through. Marcela made these in the oven using frozen fries, I made these on the grill using fresh fries. Seriously, why turn on the oven if you don’t have to!

  • Nonstick cooking spray
  • 1 bunch fresh cilantro
  • 1 small clove garlic
  • 1 (28-ounce) bag frozen potato wedges, preferably organic, thawed
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt

NOTE: Instead of frozen potato wedges, I cut potatoes into slices, first cutting the potatoes in half lengthwise and then into planks, lengthwise, maybe about 1/4″ thick.

Preheat the oven to 450 degrees F. Grease a baking sheet with nonstick cooking spray.

NOTE: I always cook the potatoes in the microwave before putting them on the grill. This gives them an advance cooking and they don’t take forever on the grill.

Combine the cilantro and garlic in a food processor and process until combined.

NOTE: I also added the oil to the food processor.

Toss the potato wedges with the cilantro-garlic mixture and the olive oil, coating evenly.

Spread the potatoes wedges onto the prepared baking sheet and bake for 20 minutes, flipping the potatoes after 10 minutes to crisp on the other side. Season the potatoes with the salt and serve.

NOTE: After the microwave, I added the cilantro mixture to the potatoes, tossed and put the potatoes onto a sheet of foil and placed it on the grill.

WONDERFUL!

Tuscan Potato Salad

I LOVE POTATO SALAD. I LOVE MAYONNAISE. I don’t like the 2 in the same dish.

I am not a fan of hard boiled eggs in my potato salad, or macaroni salad for that matter. I don’t like mayo in my potato salad. I do like mayo on my french fries, though. Yes, I know, picky, picky, picky!

I like a salad that is room temperature friendly and is not likely to spoil or taste funny if it’s too hot outside.

I love this recipe. It started out as a Paula Deen recipe. It was the first non-mayo based potato salad I had seen that I found intriguing. It has changed now – through tweaking and tweaking – to be my recipe. 

I was thrilled to see potato salad as this months’ challenge at the Daring Kitchen! I have decided that with my changes that this is a Tuscan-style potato salad.

It’s really quite simple and can easily be doubled or halved.

  • 14 or 15 large red potatoes (about 5 pounds)
  • s&p
  • 1/2 C chopped fresh parsley
  • 1/2 C chopped scallions
  • 3 cloves garlic finely minced
  • 1 t salt
  • 1/2 t dry mustard
  • 1 T sugar
  • 1 T Worcestershire Sauce
  • 1 C extra virgin olive oil
  • 1/2 C white wine vinegar
  • 1 T marjoram
  • 1 t lavender

I switch this around quite a bit. Sometimes I substitute tarragon or thyme for the marjoram; or basil for the parsley; or simply add basil in with the parsley.

Give potatoes a good scrub. Place potatoes in a large pot and cover with water. Bring water to a boil. Once boiling, generously salt the water and boil until potatoes easily pierce with a knife and are tender – about 30 to 40 minutes.

Once done cooking, drain potatoes and let sit until cool enough to handle. At this point, you can peel the potatoes if you want.  Cut potatoes into bite sized chunks. 

Place cut potatoes in a bowl and sprinkle the parsley (or basil) and scallions over the top.

In a separate bowl, mix together the remaining ingredients. Pour over the warm potatoes. Mix. Let stand at room temperature for at least 4 hours or all day, mixing every hour. Do not refrigerate before serving. This is best served at room temperature.

Christmas Feasting

So much to do, so little time – especially when you end up having to work a half day on Christmas Eve. Dinner needs to be simple and easy to put together, but still have a wow factor to it.

Who better to help in this situation than Martha? Well, actually, not Martha, but the dream team from Everyday Food Magazine (I am still not quite over the press cookie debacle!). When the December 2009 Everyday Food Magazine arrived on my doorstep, my entire meal beckoned to me from the pages within!

While we opened presents we nibbled on home-made pate and smoked salmon.

And then came the feasting!

Rib Roast with Herb Crust

  • 2 T sour cream
  • 2 t horseradish
  • Salt and pepper
  • 1 c fresh breadcrumbs
  • 1/4 c extra virgin olive oil
  • 1/4 c thyme, rosemary, or sage
  • 1 clove garlic, chopped
  • 2 t vegetable oil
  • 2 1/2 pound Rib eye roast room temperature

NOTE: I used Pepperidge Farm white bread for the bread crumbs. The original recipe called for a 2 1/2 pound roast ro serve EIGHT people. It would have to be eight tiny people.  I made a six pound roast and there was enough for everyone, plus seconds and left over for another meal for three people.  Better to have too much than to be damned to eternal starvation by my ancestry of over-cookers.

Preheat oven to 400. In a small bowl, combine sour cream and horseradish; season with salt and pepper. In another bowl, combine breadcrumbs, olive oil, herbs, and garlic, season with salt and pepper.

NOTE: Because I slightly more than doubled the size of the roast, I doubled the sour cream mixture and the breadcrumb mixture. 

Heat vegetable oil in a skillet over medium-heat. Season roast with salt and pepper; sear roast until browned on all sides, about 10 minutes. Transfer to cutting board. Spread sour cream mix on one side of roast, top with breadcrumb mixture, pressing slightly so the breadcrumbs stick. Return roast to skillet or rimmed baking sheet. Place in oven. Cook until medium-rare or 140 degrees; 40 minutes. Let rest 15 minutes before slicing.

NOTE: I seared in a skillet, and then baked in a baking dish. I transferred the roast from the skillet to the baking dish and then added the crust. I just didn’t see the point of a carving board and dirtying another thing.  Again, my roast was much larger than the original recipe. I cooked the roast for 20 minutes per pound – 2 hours – and it was perfect.

Crispy Potato Roast

Preheat oven to 375° F.

  • 3 T melted butter
  • 3 T olive oil
  • 4 lbs russet potatoes, peeled
  • 4 shallots – peeled and slice lengthwise
  • 1/2 t red pepper flakes
  • 8 springs of thyme

Mix the melted butter with the olive oil. Brush onto bottom and sides of a round baking dish, mine was 8″.

NOTE: I missed this step the first time I made this and it really stuck to the bottom. Not a good idea.

Thinly slice the potatoes with a mandolin or slicer. I used a Kyocera Mandolin, I didn’t want to lug out the Cuisinart, and then have to put all the parts in the dishwasher. This was one little thing to put in the dishwasher.  As you slice each potato try to keep it stacked together, and then set it up lengthwise in the dish. Do this with all the potatoes. They will fit snuggly in the dish when you’re done. Tuck the shallot wedges in between the potato slices here and there. Sprinkle with coarse salt and red pepper flakes.  Brush the rest of the butter and oil mixture over the top of the potatoes.

NOTE: I poured the balance of the mixture over the top of the potatoes.

Bake for about 1 hour and 15 minutes. Add 8 sprigs of time and bake for 25 to 30 minutes longer.

NOTE: This was AMAZING! So easy to put together and it looks so spectacular.

Rose’s Baked Artichoke Hearts

 

  • 1 1/2 cups fresh breadcrumbs
  • 1/4 cup finely chopped fresh curly leaf parsley
  • 2 ounces Parmesan cheese, grated (1/4 cup)
  • 2 ounces Pecorino Romano, grated (1/4 cup)
  • 1 tablespoon mixed dried herbs such as thyme, oregano, and savory, or Italian seasoning blend
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 3 packages (9 ounces each) frozen artichoke hearts, thawed and drained
  • 2/3 cup extra-virgin olive oil, plus more for baking dishes
  • 1/4 cup fresh lemon juice (from 2 lemons)
  • 1 teaspoon finely grated lemon zest
  • 2 garlic cloves, minced

Preheat oven to 325 degrees. Combine breadcrumbs, parsley, cheeses, herbs, and salt in a medium bowl, and season with pepper.

NOTE: I add toasted pignoli in as well. It just gives it a little crunch and a nice nutty flavor.

Brush oil inside of a 9-by-13-inch glass baking dish. Spread artichokes into a single layer. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap bottom of dishes on counter to settle breadcrumb mixture.

NOTE: Original recipe calls for either two 4-cup, 9 1/2-inch ceramic baking dishes or one 9-by-13-inch glass baking dish.

Whisk oil, lemon juice and zest, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dishes with parchment, then foil, and bake for 30 minutes. Increase temperature to 375 degrees. Uncover, and bake until breadcrumbs are golden brown, 20 to 25 minutes. Serve immediately.

NOTE: I assembled this the night before and refrigerated. About an hour before I was going to start baking it I took it out of the fridge to come to room temperature.  This recipe was not from the December 2009 Everyday Food but from an old Martha Stewart magazine, but it is one of my favorites and comes from Everyday Food editor Lucinda Scala Quinn.

String Beans with Crispy Pancetta

The beginnings of this dish came from my friend Lori at All That Splatters. I simply ran out of time to add everything in so stuck with the beans and crispy pancetta. Crispy Pancetta and string beans – what could be bad? Simply boiled with garlic in salted water. A glug or two of extra virgin olive oil and a sprinkling of pancetta that I fried crispy beforehand.

Glazed Chocolate Layer Cake

The best part about Christmas Eve dinner is not having to worry about dessert!

This fabulous cake also came out of the December 2009 Everyday Food and was decadent and light and a perfect complement to the dinner.

Thank you!

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