Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Basic Flaky Pie Crust

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup shortening, chilled
  • 1/4 cup cold butter, cut up
  • 3 tablespoons ice water

 

Directions

Whisk the flour and salt together in a medium size bowl.  With a pastry blender, cut in the cold butter and shortening until the mixture resembles coarse crumbs.  Drizzle 2 to 3 tablespoons ice water over flour.  Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.

Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.

Roll out dough between to pieces of parchment or waxed paper, and put in a pie plate.  Fill with desired filling and bake.

Variations

For a sweet pie, particularly a fruit pie, I like to add 2 teaspoons of sugar.  If I top the pie with a crust, I’ll also brush it with milk and sprinkle sugar on top to give it a little sparkle.

For a savory pie, I will often substitute 1/4 to 3/4 of the flour with whole wheat flour.  Occasionally, I may add a few spices, too.

 

Adapted slightly from Basic Flaky Pie Crust from AllRecipes.com.

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Veggie Pot Pie

Ingredients

  • 1 tablespoon oil
  • 4 ounces mushrooms, chopped
  • 1 clove garlic, minced
  • 2 large carrots, diced
  • 1 potato, peeled and diced
  • 1 cup broccoli florets
  • 1/2 cup frozen peas
  • 1 1/2 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon thyme
  • 1/2 teaspoon sage
  • 1/2 teaspoon tarragon
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 2 pie crust crusts (I use my basic flaky pie crust)

Directions

Preheat oven to 425 degrees F.

Heat oil in a large skillet or saucepan.   Cook mushrooms and garlic in oil for 3 to 5 minutes, stirring frequently.  Stir in carrots, potato, broccoli, frozen peas, and vegetable broth.   Bring to a boil, then turn heat down to a simmer.   Cook until vegetables are barely tender, about 5 minutes.   Season with spices.

In a small bowl, mix the cornstarch and 1/4 cup water until cornstarch is completely dissolved.   Stir into vegetables, and cook until sauce thickens, about 3 minutes.

Roll out 1/2 of the dough to line a pie tin.   Pour the filling into the pastry lined dish.   Roll out remaining dough, arrange it over the filling, and seal and flute the edges.  Pierce top of pie a few times with a knife.

Bake in preheated oven for 30 minutes, or until the crust is golden brown.

Adapted from Veggie Pot Pie from AllRecipes.com.

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Cheddar Cauliflower Quiche

Ingredients

  • 1 unbaked pie crust
  • 4 cups cooked cauliflower, chopped small
  • 1 1/2 cups shredded Cheddar cheese, divided
  • 1/2 cup slivered almonds, toasted
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup mayonnaise
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper

Directions

Preheat oven to 450 degrees.   Line unpricked pastry with a double thickness of foil.  Bake  for 5 minutes.  Remove foil and bake 5 minutes longer.  Turn oven down to 350 degrees.

Spoon cauliflower into crust; top with 1 1/4 cups of cheese, and sprinkle with almonds.  Beat together eggs, milk, mayonnaise, nutmeg and pepper.  Pour over almonds; sprinkle with remaining 1/4 cup of cheese.

Bake, uncovered, at 350 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before cutting.

Adapted slightly from Cheddar Cauliflower Quiche from AllRecipes.com

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Spinach Quiche

Ingredients

  • 2 tablespoons butter
  • 8 ounces mushrooms, diced
  • 1 teaspoon minced garlic
  • 1 10-ounce package frozen chopped spinach, thawed and drained
  • 1 (9 inch) unbaked pie crust
  • 1 1/2 cups shredded cheddar cheese (or mozzarella and maybe some feta)
  • 3 eggs, well beaten
  • 1 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon butter, melted

Directions

Preheat oven to 350 degrees F.  Press ¼ cup cheese onto bottom of crust and bake for 5 minutes.

Over medium-low heat melt butter in a large saucepan.  Add mushrooms, garlic and spinach.  Cook several minutes until mushrooms are giving off juices and spinach is heated through.  Spoon vegetables into crust and sprinkle with remaining cheese.

Combine eggs and milk.  Season with salt and pepper.  Stir in melted butter.  Pour egg mixture over vegetables and cheese.  Bake in preheated oven for 30 minutes, or until center has set.

Adapted from Easy Broccoli Quiche from AllRecipes.com.

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Broccoli Quiche

Ingredients

  • 2 tablespoons butter
  • ½  onion, minced (or a handful of mushrooms, diced)
  • 1 teaspoon minced garlic
  • 2 cups chopped fresh broccoli
  • 1 (9 inch) unbaked pie crust
  • 1 1/2 cups shredded cheddar (or colby jack) cheese
  • 3 eggs, well beaten
  • 1 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon butter, melted

Directions

Preheat oven to 350 degrees F.  Press ¼ cup cheddar cheese onto bottom of crust and bake for 5 minutes.

Over medium-low heat melt butter in a large saucepan.  Add onions, garlic and broccoli.  Cook slowly, stirring occasionally until the vegetables are soft.  Spoon vegetables into crust and sprinkle with cheese.

Combine eggs and milk.  Season with salt and pepper.  Stir in melted butter.  Pour egg mixture over vegetables and cheese.  Bake in preheated oven for 30 minutes, or until center has set.

From Easy Broccoli Quiche from AllRecipes.com.

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Madjadara

I do not like onions – do NOT like those stinky, vicious, little things!!  However, this dish, made for me by my friend Julia Parkinson, introduced me to caramelized onions.  And they are heavenly!

 

Ingredients

  • 1 (or 2) cups brown lentils, rinsed
  • 1 cup long grain rice, cooked
  • 5 cups water
  • 2 tsp – 1 Tbsp cumin
  • 1-2 Tbsp salt
  • 1-2 tsp pepper
  • 6 shakes Mrs. Dash
  •  1/4 cup oil
  • 2 large onions, cut into long slices, moon shaped*
  • Mrs. Dash, cumin, salt and pepper to taste

 

Directions

Bring lentils to a boil, and add salt.  When cooked, add rice, cumin, pepper, and Mrs. dash

Meanwhile, sauté the onions in the oil until brown (caramelized) with spices.  Put some of onions and onion oil into lentils when they are done, garnish the dish with remaining onions (the best part).  Eat warm or cold with plain yogurt.

*I’ve never figured out how she cut the onions into beautiful crescent shapes.  I just halve them (and maybe quarter them) and slice them.

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Chickpea Burgers with Tahini Sauce

Ingredients

Burgers:

  • 2 cups cooked (canned) chickpeas, rinsed if canned
  • 1/4 onion, diced (I like to cook mine, or just skip it and add onion powder)
  • 1 egg
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 2 6-1/2-inch whole-wheat pitas, halved and warmed, if desired

Tahini Sauce:

  • 1 cup low-fat plain yogurt
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 2/3 cup chopped flat-leaf parsley
  • 1/2 teaspoon salt

Directions

To prepare burgers: Place chickpeas, cooked onion, egg, flour, oregano, cumin and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 4 patties. Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.

To prepare sauce & serve: Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the patties among the pitas and serve with the sauce, sliced tomatoes, and sprouts.

Adapted slightly from Chickpea Burgers and Tahini Sauce by EatingWell.com.

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Curried Tofu in Tomato Sauce

Ingredients

  • 8 ounces extra-firm tofu, drained
  • 1/8 teaspoon salt
  • 2 teaspoons curry powder, divided
  • 1/4 cup roasted sliced almonds
  • 1 1/2 tablespoons canola oil
  • 2 teaspoons minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 14.5-ounce can chopped tomatoes, drained
  • 1 cup milk or cream
  • 1 1/4 cups frozen peas
  • 1/2 cup cilantro leaves, optional

 

Directions

Cut tofu horizontally into two 3/4-inch thick slabs.  Press each between a towel to remove excess moisture.  Rub salt, and then 1 teaspoon of the curry powder, into the top and bottom of each slab.  Cut tofu into 3/4-inch chunks and set aside.

Heat 1 tablespoon of oil in a wide skillet over medium heat.  Add tofu, and allow to brown on one side.  Carefully turn with a spatula, and cook until golden on most sides.  Remove with a slotted spoon, cover to keep warm, and set aside.

Add remaining 1/2 tablespoon of oil to the pan, followed by garlic and ginger.  Cook until garlic turns pale gold, then add tomatoes, milk, and 1 teaspoon of curry powder.  Stir and cook several minutes, until tomatoes lose most of their moisture.  Stir in peas, then cover and cook until almost tender, about 3 minutes.

Scatter tofu over tomato mixture.  Cover and heat through, about 2 minutes.  Carefully stir in cilantro, if using.  Garnish with almonds and serve immediately with cooked rice or quinoa.

 

Adapted from Indian-Seasoned Tofu with Tomatoes from Sunflower Market.

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Potato Chickpea Curry

Ingredients

  • 4 medium potatoes, cubed
  • 2 tablespoons canola oil
  • 1/2 medium yellow onion, diced
  • 1 teaspoon minced garlic
  • 2 teaspoons curry powder
  • 2 teaspoons garam masala
  • 1 teaspoon ground ginger
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup cream, half-n-half, or milk
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 cup frozen peas

Directions

Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender.  Drain, and set aside.

Warm oil in a skillet over medium heat.  Add onion, and cook until soft and translucent, and maybe slightly caramelized.  Stir in garlic, curry powder, garam masala, ginger, cumin, and salt.  Cook for 1 or 2 minutes, stirring.  Pour in tomato sauce, cream, and chickpeas.  Stir in potatoes.  Simmer 5 minutes.  Serve warm over rice.

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Asparagus Tart

Ingredients

  • Flour, for work surface
  • 1 sheet frozen puff pastry
  • 5 1/2 ounces (2 cups) Havarti cheese, shredded or sliced*
  • 1 1/2 pounds medium or thin asparagus
  • 1 tablespoon olive oil
  • Salt and pepper

Directions

Preheat oven to 400 degrees.  On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle.  Trim uneven edges.  Place pastry on a baking sheet.  With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle.  Using a fork, pierce dough inside the markings at 1/2-inch intervals.  Bake until golden, about 15 minutes.

Remove pastry shell from oven, and sprinkle with cheese.  Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over cheese, alternating ends and tips.  Brush with oil, and season with salt and pepper.  Bake until spears are tender, 20 to 25 minutes.

*You can use just about any cheese you like.

Adapted slightly from Asparagus Gruyere Tart by Martha Stewart.

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