Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Vegetable Pot Pie

Ingredients

  • 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

Directions

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

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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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 Casserole

Ingredients

  • 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

Directions

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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Stuffed Zucchini

Ingredients

  • 4 small zucchini, 5 to 6-inches long, 1 1/2-inches thick
  • 2 tablespoons canola or olive oil
  • 12  mushrooms, chopped
  • 1 small to medium yellow onion, chopped
  • 3 to 4 cloves garlic, grated or chopped
  • Salt and freshly ground black pepper
  • 2 vine ripe tomatoes or Roma tomatoes, seeded and chopped
  • 2 small handfuls of Italian breadcrumbs
  • 3/4 cup shredded Parmsan
  • 1 egg, beaten

Directions

Heat the oven to 425 degrees F.

Halve the zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish. Drizzle with a little oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside.

Heat the remaining oil in a skillet over medium-high heat and saute the mushrooms and garlic for 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, and heat through for 1 minute.  Remove from the heat.

Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.

Adapted from Stuffed Young Zucchini by Rachel Ray.

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Slow-Cooker Minestrone Soup

Have this healthy (and vegan!) soup warm and waiting for you when you get home!

Ingredients

4 cups vegetable broth

4 cups tomato juice

1 tablespoon dried basil

1 teaspoon salt

1/2 teaspoon dried oregano leaves

1/4 teaspoon pepper

2 medium carrots, sliced (1 cup)

2 medium celery stalks, chopped (1 cup)

1 medium onion, chopped (1/2 cup)

1 cup sliced mushrooms (or 1 can sliced, drained)

2 garlic cloves, minced or pressed

1 28-ounce can diced tomatoes (undrained)

1 15-ounce can kidney beans

1 1/2 cups uncooked shell pasta (any pasta is fine)

Directions

In 4-5 qt. slow cooker, mix all ingredients except for the pasta.  Cover and cook on low heat setting 7-8 hours (or until veggies are tender).

Stir in the pasta.  Cover and cook on high heat setting for 15-20 minutes or until the pasta is tender.  Serve and Enjoy!

From Slow-Cooker Minestrone Soup by SparkPeople user ELJONES.

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