Monday, March 22, 2010

Pot Pie

I love pot pies but finding an organic veggie pot pie that my husband and I both like is next to impossible. So I came up with my own recipe and it is wonderful, or at least we think so.

Pot Pie Crust

1 ¼ cups flour

¾ cups wheat flour

½ tsp salt

2/3 cup shortening

4-5 tbs water

Mix flours and salt together. Cut in shortening until mixture resembles fine crumbs. Add just enough water to the flour to form a ball. Knead the dough until smooth. Then roll out to fill and cover the pot pie dishes.

Pot Pie Filling

2 tbs butter

2 cups potatoes (I use frozen organic shredded potatoes the kids used to make hash browns because it is easier but you can use fresh potatoes pealed and cubed)

3 cups veggies (peas, carrots, corn, beans, whatever you like fresh or frozen)

¼ cup flour

1 cup milk (room temp)

2 cups vegetable stock (room temp)

2 cloves garlic finely chopped

½ tsp thyme and sage

1 tbs parsley

1 tsp salt

¼ tsp pepper

Melt butter in a large sauce pan and sauté veggies for 5 min. Add potatoes and sprinkle veggies with flour stir for 1-2 min. Add the milk and veggie stock stirring until sauce thickens. Add the garlic and spices and continue to cook for 5 min. Roll out dough and put in dish, place veggies on crust. Put crust on top and cut slits in top. Cover and freeze or Bake at 425° for 30 min.

Thursday, March 18, 2010

Potato Pancakes

Potato Pancakes
3 cups Shredded Potatoes
½ cup frozen Corn
1 cup Broccoli
1 cup grated Cheese
4 Eggs
1 tsp Thyme
1/2 tsp Salt
1/4 tsp Black Pepper

Chop broccoli into small thin pieces. Place the corn in a colander and run water over them until corn is thawed, drain well. Beat eggs and spices together in a large mixing bowl. Add the potatoes, corn, broccoli, and cheese to the eggs and mix well. Heat a large skillet and melt a small amount of butter in it. Scoop out about 1/4 cup of the potato mixture and flatten on the skillet like a pancake. Cook on each side for 3-4 minutes until golden brown. Continue cooking the pancakes in this manner until all of the potato mixture is gone. Top with sour cream and serve warm.
Note to keep the pancakes warm while I cook the rest I will heat the oven to 200 and place a large baking sheet in the oven. As I cook the pancakes I will place them on the baking sheet in the oven.

Wednesday, March 17, 2010

Grilled Pizza

Pizza cooked on the grill adds and extra crispness to the thin crust. These are great when we have extra tortillas or flatbread in the freezer.

Grilled Pizza

4 tortillas or flatbread

Pizza Sauce

Bar-B-Q Sauce

2 cups Veggies of you choice*

Link2 cups Cheese

Heat grill to med-low. Mix a small amount of Bar-B-Q Sauce into the pizza sauce. I use about 2 tbs bar-b-ques sauce for every 1/2 cup pizza sauce. Spread the sauce mix on the tortillas. Sprinkle the pizzas with grated cheese and veggies. Place tortillas on a large sheet of foil and grill for about 5 minutes until the crust is crisp and the cheese is melted.

If using frozen veggies place them right on top of the cheese in the pizza. If using fresh veggies it is best to soften them first by grilling them or sauteing them for 2- min depending on the veggie.

Monday, March 15, 2010


We love fondue around here. I give the kids a small bowl with fondue in it and a mixture of bread, fruit, and veggies so they can enjoy the fun of Fondue. We have a small flame fondue pot for Stephen and I.


2 tablespoons butter

2 tablespoons flour

1 clove Garlic

1 Bay Leaf (take out before serving)

1/8 teaspoon Pepper

¼ teaspoon Marjoram

1 cup Milk/ veggie broth

3 cups Cheese use a variety for different variations.

½ loaf French Bread

Carrots, Broccoli, or any fresh veggies you may have on hand
Apples cut in wedges

Cut up veggies and lightly steam them or serve raw. Cut bread into 1 inch cubes and shred the cheese. Melt and slightly brown butter in a medium pan. Add garlic and spices to the butter and heat for about 1 min. Whisk in flour and cook for another min stirring constantly. Add milk/broth and whisk until blended. Continue to stir the mixture until thickened. Add cheese and stir till melted. Dip bread, veggies, and fruit in the fondue and enjoy.


½ cup Rice
1 cup water
½ tablespoon butter
2 teaspoons lime juice
½ teaspoon cilantro
2 cups Black Beans
1/3 cup Corn
1 Pepper
1 cup Cheese
Avocado (guacamole)
Bring water, butter, and lime juice to a boil and add rice. Cover, reduce heat and let simmer for 20 min. Add cilantro to the rice after it has cooked.
Heat beans on the stove top in a small amount of water. Cook corn and peppers in a little skillet with a small amount of oil. Heat tortillas in a skillet for about 30 seconds to 1 minute on each side or until soft and flexible. Place rice, beans, veggies, cheese, sour cream, and avocado (guacamole) on tortilla and wrap up.

Nachos -Tortilla Chips

Left over tortillas are the perfect excuse for nachos or use store bought tortilla chips. After making the chips, guacamole, and cheese sauce everyone can simply place the chips on a plate and top them the way they like. Add any other topping you may like such as tomato salsa, cheese sauce, guacamole, refried beans, sour cream, olives, and tomato salsa.

Oil for frying
Cut each tortilla into 8 wedges. Heat oil in a skillet. Fry tortilla wedges for about 1 minute on each side in hot oil. You want them to be slightly brown and crunchy. Sprinkle chips with salt immediately after taking them from the oil.
If you would rather bake the chips- Lay the wedges in a single layer on a cookie sheet. Bake the wedges in 350° oven for about 20 min.


I love enchiladas and these are so easy to pull together. They freeze wonderfully and make delicious leftovers. 

5 Tortillas
4 cups Cheese
2 cups Black Beans
1 Squash
1 Bell Pepper
Sour Cream
3 cups Enchilada Sauce

Cut squash and peppers into bite size pieces or stripes. Pour a small amount of Enchilada Sauce in the bottom of a glass dish, just enough to cover the bottom. Heat tortilla slightly in a skillet. Place veggies, beans, and cheese in tortilla. Roll up tortillas and place in the glass dish seam side down. After placing all tortillas in the pan top with the rest of the sauce and cheese. Cook at 375° for 30 minutes. Serve with sour cream and avocado.

Sunday, March 14, 2010

Egg Omlet Breakfast

Egg Omelet Breakfast

6 Eggs

3 tablespoons milk

1 tablespoon Olive oil

1 cup Veggies

1 cup shredded Cheese

¼ cup Cream Cheese

Whisk milk and eggs together. Heat oil in a large skillet. Pour eggs into skillet and cook until almost firm. Flip eggs and place veggies, cheese, and cream cheese on top. Fold omelet in half and place on plate. Cut into 4 pieces.

Serve with hash browns and toast