Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Vegetable Pot Pie


  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 5 cups water
  • 3 bouillon cubes
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 1 cup chopped onions
  • 3/4 cup all-purpose flour
  • 1/4 cup heavy cream
  • 2 cups medium-diced carrots, blanched for 2 minutes
  • 2 cups broccoli florets
  • 2 cups peeled, diced potatoes
  • 2 cups chopped mushrooms
  • 1 (10-ounce) package frozen peas (2 cups)
  • 1/2 cup minced fresh parsley leaves

For the pastry:

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/2 cup vegetable shortening
  • 1 stick (1/2 cup) cold unsalted butter, diced
  • 1/2 to 2/3 cup ice water
  • 1 egg beaten with 1 tablespoon water, for egg wash


In a small saucepan, heat the water and dissolve the bouillon cubes in it. In a large pot, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent.  Add the flour and cook over low heat, stirring constantly, for 2 minutes.  Add the hot broth to the sauce.  Simmer over low heat for 1 more minute, stirring, until thick.  Add salt, pepper, and heavy cream.  Add the vegetables and parsley.  Mix well.

For the pastry, mix the flour, salt, and baking powder in a bowl with a pastry cutter. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas.  Slowly add the ice water;just enough to moisten the dough and have it just come together.  Dump the dough out onto a floured surface and knead quickly into a ball.  Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4-6 ovenproof bowls. Divide the dough accordingly and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl.  Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Adapted from Chicken Pot Pie by Ina Garten.

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Veggie Pot Pie


  • 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)


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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Broccoli Quiche


  • 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


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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Broccoli Casserole


  • 8 cups chopped broccoli
  • 8 ounces sliced mushrooms
  • 1 tablespoon butter
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • 1/3 cup blue cheese dressing
  • 1 1/4 cup shredded sharp cheddar cheese
  • 2 eggs
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon fresh ground black pepper
  • Flavor Pack from 1 package oriental flavored Ramen noodles
  • Dry noodles from 1 package oriental flavored Ramen noodles, broken up


The following two steps can be done a day ahead of time (which I highly recommend doing):

Bring a large pot of water to a boil.  Boil broccoli for 4-5 minutes, then carefully scoop into a bowl of ice water.

Melt butter in pan over medium heat.  Add mushrooms and saute until they begin to lose their juices, about 5 minutes.

If desired, after both broccoli and mushrooms have cooled, place each in a container in the fridge until using.

About a 90 minutes before desired meal time, preheat oven to 350 degrees F.

In a bowl combine mayonnaise, yogurt, blue cheese dressing, cheddar cheese, eggs, salt, pepper, and flavor pack from noodles. In a separate bowl combine broccoli, mushrooms, and broken noodles then toss together wet mixture and vegetables to evenly coat. Pour into a greased 2-quart baking dish. Cover and bake for 45. Remove cover and bake for additional 15 minutes. Cool for at least 5 minutes before serving.

Adapted slightly from Broccoli Casserole by Alton Brown.

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Tyson’s Veggie Lasagne


  • 1 8-ounce stick butter
  • 2 cloves garlic, pressed
  • 1/2 cup flour
  • 2 cups milk
  • 1 1/2 cups mozzarella, plus more for topping
  • 1/2 cup Parmesan, plus more for topping
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon basil
  • one head broccoli, chopped
  • one head cauliflower, chopped
  • one pound carrots, sliced
  • bunch of fresh spinach
  • 9 lasagne noodles


Steam vegetables until tender, but not too soft, about 30 minutes in an electric steamer.

Preheat oven to 350 degrees.  Grease a 9 by 13 inch baking dish.

Cook lasagne noodles according to package directions until al dente.

Meanwhile, in large pot, melt butter over medium heat.  Cook garlic in butter until fragrant.  Whisk in flour, then slowly pour in milk.  Continue to cook until hot enough to melt the cheese, then stir in mozzarella, Parmesan, and spices.  Gently stir in steamed vegetables.

Place three lasagne noodles lengthwise in dish, and top with half of vegetable cheese mixture.  Layer three more noodles, and top with other half of mixture.  Top with three more noodles, and sprinkle generously with extra mozzarella and Parmesan.

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Shell Pasta with Vegetables


  • 1 13.25-ounce box medium-size shell pasta
  • 1/2 cup canola or olive oil
  • 1 garlic clove, pressed
  • 1 medium carrot, thinly sliced
  • 1 cup small broccoli florets
  • 1 cup frozen green peas
  • 1/2 teaspoon onion powder
  • salt and pepper, to taste
  • 2 cups cherry or grape tomatoes, halved
  • 1 teaspoon basil
  • 1/4 teaspoon oregano
  • 1 teaspoon parsley
  • 1/4 teaspoon mint
  • 1 cup grated Parmesan cheese


Cook pasta according to package directions.  When draining pasta, reserve 1 cup of pasta water.

Meanwhile, heat 2 tablespoons of oil over medium heat.  Add garlic, carrot, broccoli, and peas.  Season with salt and pepper and saute for 5 minutes.  Add 1 cup of pasta water (or just warm water), and simmer until vegetables are cooked through.  Stir in the tomatoes.  Toss in pasta with Parmesan and remaining herbs.  Serve warm.

From Barilla Whole Grain Medium shells box.

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Amazing Broccoli and Cheese Soup

This soup is so delicious!  Not your classic broccoli cheese soup, but a little more elegant and with more complex flavors.


3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
1 cup onions, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch nutmeg
1 clove garlic, minced or pressed
1/2 teaspoon thyme
3 tablespoons all-purpose flour
3 cups vegetable broth
1 (16-ounce) package frozen broccoli, thawed and separated, or 1 lb chopped fresh broccoli
1/2 cup heavy cream
1 1/4 cups shredded Cheddar


In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, and cook the stink out of them.  Add salt, pepper, nutmeg, garlic and thyme, and cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the vegetable broth, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.

Remove the pot from the heat and puree with a hand-held immersion blender.

Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.  Remove from the heat and serve.

Adapted from Broccoli and Cheese Soup with Croutons by Emeril Lagasse.

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Classically Delicious Broccoli Cheddar Soup

I love this soup.  This is one of those recipes I can count on being a crowd-pleaser.  Tyson and I love to make it a meal with a salad, and some Honey Cornbread – and maybe some pie for dessert – reminiscent of our dates to Baker’s Square before we were married. 🙂


3/4 cup butter
1 onion, chopped
1/2 cup all-purpose flour
4 cups whole milk or half-and-half
6 cups vegetable broth
4 bay leaves
1/2 teaspoon freshly grated nutmeg
salt and pepper
8 cups broccoli florets (about 2 heads)
2 large carrots, diced
16 ounces (about 5 cups) grated  cheddar cheese


Melt the butter in a pot over medium heat. Add the onion and “cook the stink out of it.” Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in the pot with an immersion blender.  Add the cheese to the soup and whisk over medium heat until melted. Add a little water if the soup is too thick.

Adapted from Food Network Magazine.

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