Blueberry Almond Pancakes

Another successful experiment in pancakes this morning. pancakes are kind of a staple food around here. They are so cheap and easy to make, and you can vary them so many ways; it’s hard for me to get tired of them. This morning’s concoction proved to be especially delicious! They were so moist and chalked full of blueberries that they didn’t even need any additional butter or syrup. Of course if you want to add them, please be my guest! I would suggest real maple syrup or blueberry syrup; just my opinion. Oh! Or add a big dollop of real whipped cream! Yum! I hope you enjoy them as much as my munchkin and I did!

I’ve used the same pancake base for years. It is from the Better Homes & Garden Cookbook. I use their batter and just add my own flare to it.

Dry Ingredients:
1 3/4 c all purpose flour
2 TBLS sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Wet Ingredients:
1 1/2 c buttermilk
3 TBLSP cooking oil
1 egg slightly beaten
1/2 tsp real vanilla extract
1 tsp almond extract

Additional Ingredients:
~2 c fresh or frozen blueberries
~1/2 c sliced almonds

**Note: If you don’t have buttermilk in your fridge, you can place 1 TBLSP white vinegar in a liquid measuring cup and fill to the one cup line with regular milk. Allow it to sit for a few minutes before use. For a cup and a half I use 1 1/2 TBLSP vinegar. You won’t taste it I promise.**

Directions:
Combine dry ingredients in med-large mixing bowl.
Combine wet ingredients in separate bowl or 2 c liquid measuring cup.
Poor wet into dry, and stir just until wet through. Batter should be very lumpy.
Set aside and heat large skillet or electric griddle to low-medium heat; about 275 deg F if you are using the griddle.
Very lightly toast almonds, about 30 sec to one minute. They will cook further when added to pancakes. Set aside.
Butter griddle. I just use the stick and run it all over the griddle.
Measure out 1/4-1/3 cup batter onto griddle for each pancake. Don’t overcrowd the pan.
Next sprinkle batter liberally with blueberries and again with almond slices.
Allow to cook until bubbly and edges appear dry.
Carefully flip and allow to cook through.
Butter the pan or griddle again between batches.
Now eat, eat, eat.

Not Always So Fabulous

No Sugar added- Blueberry Banana Muffin Recipe

Hello dear Bloggy Friends! It has been far too long since I have written. I had to do some serious soul searching on whether to continue this blog or not. I have recently had some serious recipe failures and was beginning to lose confidence in my abilities as a cook. Iwas starting to think i should call this site “not-so-fabulously-homemade.

I aspire to craft and bake like Martha Stewart, live like Ree Drumond and have the personality of Rachel Ray. Unfortunately, I often fail at most of these goals. BUT, I have decided that’s ok. We all have to start somewhere; don’t we!? So I will continue to aspire towards being more like Martha, Ree and Rach. In the meantime, I plan to share my successes as well as my failures with you and hope you do the same. Take pride in the learning process, for life is a journey. If you focus too much on the destination, you will miss out on all the fun to be had along the way.

That being said, I will share the success and the failure of my quest for a healthy and delicious breakfast this morning. I was up late last night searching the web for healthy crockpot recipes. I found several for crockpot oatmeal, and thought it sounded delicious and creamy and wonderful. I hopped out of bed, threw some ingredients in the crockpot, and went to sleep confident I would wake to a tasty and hot breakfast early in the morning. Well… my husband got called out to work in the middle of the night, so there wasn’t anyone to wake me in the morning. Yes, I still need someone to drag me out of bed in the morning. A habit acquired in my teens that I ashamedly never outgrew. ANYWAY, I overslept by 2 hours and when I woke the oatmeal was very burnt. So burnt, I am really dreading scrubbing the pot.

Luckily, I was also looking at muffin recipes last night! I had found a great, no sugar added, muffin recipe that I was really looking forward to trying. I washed my hands (literally and figuratively) of that darn oatmeal and started right away with my muffins. Did I have breakfast waiting for me when I woke? No. Did I have a delicious, hot and healthy breakfast a half hour later? YES! I’ll take that as a win.

As I was mixing these muffins up, I thought to myself, “If I were making these, and I am, I would do things a little different.” So I did, and they turned out delightfully fluffy and just sweet enough, and I felt better about my baking skills. Win, win, WIN!

Mrs.F’s Winning Blueberry Banana Muffins-no sugar added 
1 c mashed ripe or over-ripe bananas (aprox. 2.5 large bananas)
1/2 c water
1/2 c oil
2 eggs
1 c wheat flour
1 c all purpose (unbleached preferably) flour
2.5 tsp baking powder
1 tsp baking soda
tiny pinch of table salt or 4 grains of course sea salt (Most all purpose wheat flours contain a lot of salt, so use salt very sparingly)
1.5 c fresh blueberries

Preheat oven to 350 F. Grease or line 18-muffin tin.

In mixer, thoroughly beat bananas. Continue beating and add water and oil. Then add eggs, just until incorporated. Do not over-beat. Turn mixer off. In separate bowl, combine all dry ingredients and mix thoroughly. Turn mixer back on and add flour mixture slowly, stopping half-way to scrape sides. Mix only until wet and slightly lumpy. Remove bowl, scrape sides again. Fold in blueberries by hand.

Measure 1/2 cup batter into each muffin cup. Bake for 16-18 min. Muffins will be fluffy and bounce back when touched lightly.

Notes: Of course, you can change out the flour for all wheat or all all-purpose; as well as the fresh blueberries for frozen. This is just how I made them. Living in Oregon, and this being Summer, it would be a mortal sin if I used frozen berries. OK, maybe not sinful, but definitely silly! Recipe adapted from No-Sugar-Added Blueberry and Banana Wheat Muffins by Speck on Allrecipes.com

Anatomy of a Smoothie

**UPDATED 5/17/12**

Today’s money saving tip: Use leftover fruit salad to make your morning smoothie.

Hello Beautiful

I’ve been seeing those green smoothies all over the internet lately, and have recently fallen in love with several of the recipes. Unfortunately I have found that I rarely have all of the ingredients in the fridge at once, so I have just sort of been making up my own recipes. For example the one I had this morning was an improvised recipe made with left over fruit salad from last nights barbeque with my folks!

Through experimentation over the last few months, I have managed to break down the smoothie into three elements in order for it to be both fulfilling and delicious. The first element, and my most favorite is the “cream.” A good smoothie has to be creamy. (At least in my opinion, hopefully you will agree.) Next, it should be sweet, because why would you eat it if it didn’t taste good? Finally, you have to sneak in some protein in order for it to be fulfilling. Now how do I achieve all of these elements into one delicious refreshing beverage you ask? Read on my dear friend.

The creaminess in your smoothie can be achieved several ways and meet several dietary needs. For example, if you are allergic to gluten, dairy and/or peanuts you can use a banana to both thicken and sweeten your smoothie. If you are not allergic you can use Greek yogurt or peanut butter, which will also incorporate your protein. There are many protein shake powders on the market, which usually contain malt for thickening, as well as a plant based protein for energy. I also like adding coconut milk for a little extra flavor and creaminess.

As for the taste, I really don’t think you need my help telling you what tastes good. In the event you need help with some flavor combination suggestions, I will offer you some suggestions that I like best towards the end of this post.

Now for the seemingly most difficult element, the protein. There are a lot more options than one might think. Consider peanut butter, almond butter, Greek Yogurt (Vanilla or Plain, low-fat or nonfat) protein powder, protein drink mix, even oatmeal has more protein in it than one might think. I am sure there are plenty of soy products out there for you soy lovers as well. I will not list them here though, just because I am not personally a fan, but I know there are plenty out there. Almond milk is another option. It will add the creaminess and has more protein and calcium than dairy milk. Surprise! So play around with some different combinations, and see what you like.

As promised some of my favorite flavor combinations.

Banana-Almond
1/2 Banana
2 TBLS almond butter
2 TBLS Greek Yogurt
1/2 c Almond Milk (I use Vanilla flavored)
Drink your greens! Add a handful of baby spinach to give you an extra boost in the morning!

Tropical
1/3 Banana
1-2 TBLS Diced pineapple
Apple wedge
2 TBLS Greek Yogurt
1/4 c Coconut Milk (NOT low fat)
2 TBLS Vanilla protein powder (optional, but I like Trader Joe’s Hemp Based Protein Powder)
1/4 c dairy or almond milk
sprinkle of sweetened coconut flakes (also optional)

Summer Love
1/3 c fresh ripe strawberries
1 kiwi (peeled, obviously)
handful of ice
6 oz. strawberry yogurt (Being an Oregonian, I prefer Tillamook!)

Today’s smoothie?
Simply half a banana, 1/2 cup fruit salad, 2 TBLS each plain Greek yogurt and vanilla protein powder, and enough almond milk to blend it (about 1/3 cup)

So there you have it friends! Easy as 1-2-3, elements that is, and you have your morning smoothie. Hope you all enjoy!

5/17/12 Update:

Hello again! Yes, I am still chugging smoothies and squeezing in extra lunges whenever possible, in order to trim down for summer. I hope you are sticking to your guns and working hard toward your summer goals as well. This morning I had a summer inspired epiphany while making my smoothie. It was just so delicious I had to share!

I bought 4 pounds of beautifully red ripe California grown strawberries from Costco last night, and when I saw them in my fridge this morning, I knew I had to incorporate them into my breakfast. Since the sun is shining brightly today, I decided it was a great day to enjoy a smoothie outside on my deck. I knew I wanted strawberries and yogurt, but what else? Then I opened the freezer and was reminded of the delicious frozen peaches I bought from my fruit stand. So much better than the ones you buy at the grocery store; locally grown and hand picked at the peak of ripeness. But I digress. What a perfect combination fresh summer strawberry mixed with frozen peaches and creamy yogurt. Yum! After I had mixed it up and had begun drinking it while taking photographs for the Mellocello, Mr F and I just finished bottling, I had an epiphany. I squeezed my prop lemon into my smoothy, stirred and sipped. Mmmmm… now that my friends is perfection. I couldn’t believe what a difference a few drops of lemon juice made. It really just brightened the whole drink up and really excentuated the sweet tartness of the drink. Anyway, I just thought I’d share that little tidbit with you. I hope you will give this summer harvest inspired smoothie a try and let me know what you think!

 

Strawberry Peach Smoothie

Sweet Summer Perfection Smoothie

INGREDIENTS:
3-4 Large fresh ripe strawberries
1/2-2/3 c frozen peaches
6-8 oz yogurt (I used Nancy’s Honey Yogurt, but I’m sure vanilla would taste good too!)
Handful of ice cubes
Squeeze of Lemon.

DIRECTIONS:

Place first 4 ingredients in blender and blend until smooth. Squeeze lemon wedge over top and gently stir. Poor into cold glass and sip in the summer sun.

Tea Party Shower

In our family we like to keep our babies’ gender a surprise until after they are born; just as nature intended it. For this reason we often wait until after the baby is born, and throw a combined baby shower and “meet the baby party.” My sister-in-law recently had a baby girl; they named her Lilja, which means Lily in Gaelic. I was asked to help with the baby shower and graciously accepted. I’d been waiting for the opportunity to host a girly tea party for someone and this being my sister in law’s first girl, I thought this would be a perfect opportunity. After convening with my co-hostesses, I got the green light and was put in charge of the cupcake tower and decorations. Since our beautiful new addition was named after a flower, we decided that the tea party should have a floral theme as well. I decorated the cupcake tower with pink, yellow and lavender paper, white tulle and pink and yellow bows, then started planning the cupcakes. Fondant flowers, heaps of fluffy buttercream and colored baking cups danced around in my head. I couldn’t wait to get started! After a quick trip to the store for some special ingredients and a box of allergen free cake mix for my cousin and her daughter, I was off to work on a very special baking and decorating adventure. It was so much fun! Check out how the party turned out!

Cupcakes with buttercream frosting and fondant Calla Lilies and Gluten and Dairy Free chocolate cupcakes with glistening pink flowers and rainbow dot sprinkles.

For the top of the tower I made a tiny layered cake and decorated it like a giant cupcake.

;

And another view.

Cupcakes, cupcakes, cupcakes!!!

ok, just one more view. Can you tell I was really proud of this one?

The whole sha-bang!

I didn't make this diaper cake, but it was so darling, I had to share it with you. This is Grandma's first diaper cake! Didn't she do great!?

Cake pops tutorial

Easter egg, chick and bunny cake pops! They were a hit with both the kids and adults.

Cake Pop Tutorial
(as per my interpretation of Bakerella’s video tutorial)
Ingredients:
One box of your favorite cake mix or your own favorite cake recipe.
One can of your favorite frosting
1-2 bags of candy melts (or chocolate chips and 2-3 TBLS cooking oil mixed)
Cake decorations of your choice

Tools and Supplies
Mixing bowls (one microwave safe bowl)
13×9 cake pan
Parchment paper
Cookie sheet
Lollipop sticks
Styrofoam block for standing pops in once complete.
Decorating accessories of your choice. I used Wilton Decorating Frosting and decorator tips.

Directions:
1. Prepare cake and bake in 9×13 or larger pan.
2. Allow to cool.
3. Cut cake in quarters. Working with one quarter at a time, break in half and rub halves together over large mixing bowl to crumble. I found it best to have small crumbles, and wonder if this may even work better if you let the cake set overnight uncovered befor crumbling.
4. Once cake is crumbled, add Prepared frosting starting with about half the can, adding more as necessary until you get a nice soft doughy consistency. (Think something between refrigerator cookie dough and regular cookie dough.)
5. Roll dough into balls (or egg shapes for Easter egg pops) and place on parchment paper lined cookie sheet. Allow to refrigerate at least an hour to set up befor skewering.
6. Once cake balls are set up. Melt your candy melts in the microwave 30 seconds at a time, stirring in between, until melted. Working quickly, dip tip of lolli about 1/2 inch into melted candy or chocolate, push tip 1/2 way into ball, then dip ball into melts, coating completely. Allow the excess to drip off into the bowl, rolling the pop back and forth between your finger tips. Then push other end of stick into styrofoam block and allow to set until hardened.
7. If you plan on piping, let the candy harden first. If you want to sprinkle them with sprinkles or colored sugar, you will need to do that before the melts set up completely.
Presentation: I let mine sit over night then placed small cellophane bags over them and tied it with curly ribbon to make them a little more fancy. I also wrapped my block in brightly covered wrapping paper for a nice table presentation.

Pop! Goes the Easter Bunny

Easter Cake Pops

My mother in law hosted a huge Easter celebration this year, and I knew there would be lots of kids, so I wanted to make something fun and special for the kids to take home, and really, what is more fun than cake on a stick?! I mean you can put any food on a stick and it instantly becomes more fun and enticing. Ice cream, hot dogs, even vegetables! I’m sure many of you have seen the cake pops that Bakerella is popular for making. If you haven’t heard of her, I’ll just tell you, I don’t know if she is the one who came up with the idea of putting cake on a stick, but she has definitely mastered it! I watched her video on how she makes her cake pops, and decided “This looks simple enough. I’ll just whip some up for Easter!”

Well… let’s just say, “she makes it look easier than it is.” I’m no Bakerella, but I think I did a pretty decent job considering. Check out the pics below and if you feel inspired, check out the recipe here. Please share with me if you have experience making cake pops and if so, what you have learned. I think the most important lesson I learned is that refrigeration is key! The cake balls really need to set up before moving forward. Anyway, enjoy the pictures and give them a try!

Easter egg, chick and bunny cake pops! They were a hit with both the kids and adults.

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Oatmeal you and your kids will love (and winner)

Oatmeal is a staple food in our house. With approximately 8 grams of dietary fiber and 11 grams of protein per serving, it’s a food I can feel good about feeding my daughter (and myself.) Here are a few fail-safe ways of preparing it so your kids will enjoy it as much as you enjoy watching them eat healthy, wholesome foods.

Basic Oatmeal Recipe:
I don’t like putting too much effort into cooking early in the morning; I need coffee first. Oatmeal is so quick and easy to make.  Plus, it’s cheap and healthy! This is how I cook our oatmeal.

Ingredients and Supplies:
2 cups water
1 cup rolled oats/old-fashion oats
salt is optional, I don’t use it
S/M Saucepan
Wooden Spoon
2 c liquid measuring cup
1 c dry measuring cup

Directions:

  1. Place water in small saucepan, bring to boil.
  2. Add the oatmeal and reduce heat to low. Simmer.
  3. Continue to cook until desired consistency is reached. For babies and toddlers, I usually cook until cereal turns to mush adding water as necessary, but for older kids and adults I cook it just until soft and chewy.

Finally, I suggest dressing oatmeal with one of the following serving suggestions.

Classic Oatmeal:
Poor a quarter cup heavy cream (or half and half or milk if watching your figure) over basic oatmeal, then top with two tablespoons brown sugar and a good sprinkling of cinnamon.

Jeweled Oatmeal:


Prepare Basic Oatmeal.
Add 1/4-1/2 cup dried fruit to the water with the dry oatmeal and allow to cook together. Cooking the dried fruit with the oatmeal softens the dried fruit a little giving it a great chewy texture.
When desired consistency is reached serve with cream and a light sprinkle of brown sugar or drizzle of honey or agave nectar.
Try any combination of these dried fruits: raisins, blueberries, cranberries or apricots, cherries or strawberries cut into 1/2 inch cubes.

Oatmeal with grilled peaches and cream: (Great Summer Breakfast!)
Prepare Basic Oatmeal. While oatmeal is cooking, halve a peach and grill face down on electric or outdoor grill on low. Flip peaches when soft and beginning to caramelize on bottom. I recommend using a pair of tongs to handle peaches. Continue grilling until other half softens. Remove from heat, allow to cool slightly, then remove peel. Peel should come right off. If it doesn’t, then they need to cook longer. When peaches and oatmeal are ready, serve oatmeal with peach halves, cream, a sprinkle of granola and a light drizzle of honey.

Oatmeal with Blueberry Sauce and almond slivers:


Place 1 cup fresh blueberries, 1/3 cup sugar and 1/2 tsp. lemon zest in small saucepan. Bring to boil, stirring frequently, so as not to burn. Lower heat to simmer and mash blueberries with heat safe potato masher (or whatever you have handy.) While blueberries are simmering, prepare basic oatmeal, stir both frequently. When oatmeal is ready. Divide oatmeal and blueberry sauce between bowls. Sprinkle each with 1-2 TBLS slivered almonds. Delicious!

Baked Oatmeal and Quinoa

This oatmeal is baked in a casserole dish with quinoa, banana and berries. It is delicious, healthy and addicting. I wish I could take credit for this recipe, but I can’t. I found it on Cooking Quinoa. This dish is great for a lazy Saturday Morning, or consider baking it for a pregnant friend or new mom. The folic acid in it is great for developing babies, plus it is packed with protein for tired moms, and the oatmeal helps increase milk production! Thanks Wendy for your wonderful quinoa recipes!
Baked Oatmeal and Quinoa
1 cup rolled oats
1 cup quinoa, rinsed
1/2 cup toasted walnuts
1/3 cup natural sugar or maple syrup
1 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp sea salt
2 cups low fat milk
1 large egg
3 T unsalted butter, melted
2 tsp vanilla
2 bananas, cut into pieces
1 1/2 cups mixed berries

Preheat oven to 375 and spray olive oil in your pan to prevent sticking.
Mix together oats, quinoa, half of walnuts, sugar (if using otherwise add maple syrup with wet ingredients), baking powder, cinnamon and salt. (Note: this can be done ahead of time.)
In a separate bowl lightly beat egg and add in milk, vanilla, maple syrup (if using) and half of the slightly cooled butter.
Place banana slices on the bottom of the prepared pan. Top with 2/3 of the berries and cover with oat mixture. Pour wet Bake for 40 minutes. Drizzle with remaining melted butter and additional maple syrup or sugar if desired.

Now that you have your  breakfast, let’s see who the winner of this beautiful gift bag is! ….. DRUM ROLL PLEASE …..

….. And the winner is ….

Alycia Nichols at Tablescapes at Table 21!!!!

Congratulations Alycia! Well that’s all for now! Tune in again soon!

I am sharing this on:

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Keri’s Perfect Pie Crust

OK, so Keri informed me that this recipe is actually by Roze Levy Barenbaum from her book The Pie and Pastry Bible, but if Keri says it is perfect pie crust, then I believe her.

Keri is one of my closest friends, and if there is one thing we enjoy as much as having coffee together, it’s baking together. Her enthusiasm for perfecting her baking is inspiring. She is always reading baking books, and coming up with new recipes for us to try. Speaking of reading; if you are looking for a good book to read, visit her blog, Speed Reader Book Reviews. Keri posts reviews on the books she has read, and makes “If you like…, then you will probably like…” recommendations. Thank you Keri for contributing to Fabulously Homemade Recipes.

Keri’s Perfect Pie Crust (or Roze Levy Barenbaum’s pie crust as told by Keri.)

For a 9″ crust/for a 9″ crust with lattice (Double 9″ for a double crusted pie)

Ingredients:
8 Tbl/ 9 Tbl Butter
1 1/3 C/ 1 1/2 C Flour
1/4 tsp Salt
1/8 tsp Baking Soda
5 Tbl/ 6 Tbl Sour Cream

Directions:
1. Take 1/3 of the butter and freeze it for at least half an hour. Keep the rest refrigerated.
2. Combine the dry ingredients in the food processor and pulse a few times to mix. (if it’s hot in your kitchen put this mixture in the freezer for a half hour as well!)
3. Add in the 2/3 of the butter that you refrigerated, and process for about 20 seconds. The mixture will look like fine cornmeal at this point. Fluff with a fork if you don’t believe me.
4. Add the remaining frozen butter and pulse till there aren’t any pieces bigger than a pea. Again fluff with a fork to look for pieces.
5. Add the sour cream, and pulse 6 times. The dough will still be crumbly!
6. I usually put the mixture in a bowl, and then knead it till it forms a ball. Flatten the ball into a disc and then refrigerate, wrapped for at least one hour. Do not overwork the dough. Just work until it stops crumbling apart. (This was always my problem before I found this recipe.)
7. Roll out dough using just enough flour to keep it from sticking then use in your favorite baking recipes.

Keri’s Pie Crust Crispies:
I often make a half recipe, roll the dough out and then cut the dough into bite size pieces, sprinkle with cinnamon and sugar and bake for pie crust crispies!

Holiday Left Overs (Turkey Pot Pie)

Leftover (Turkey Pot Pie)

I just love turkey leftovers, and I can’t stand for an ounce of that delicious bird to go to waste. Like most American’s we usually prepare a turkey twice the size we actually need, thus we always have a ton of leftovers. Eventually, however, there comes a point when I can’t even look at another turkey sandwich. Today is that day.

I usually make at least two of these savory pies at a time, and put one in the freezer for a later date. Mr. Flescher loves how crispy and flaky the bottom crust is. Some pot pies have a mushy bottom, but not this one! That’s because I bake the crust before I fill it with my mix of seasoned turkey, creamy gravy and hardy vegetables. This pie is economical, easy to make, and will stick to your ribs for sure! My recipe for two pies is below, but if you only want one, then just half the measurements and round off (like you did in grade school, remember that?) Enjoy!

Ingredients:
2 cups peeled diced potatoes (blanched)
1 medium yellow onion diced
3 celery stalks sliced (tops too! they have great flavor)
3 carrots peeled and sliced
4 cups sliced mushrooms (optional, but if you are like my cousin Rache and don’t like them, then you are just plum crazy)
7 TBLS Butter (4 for sauteing and 3 TBLS more for the roux.)
2 tsp sage
2 tsp parsley
2 tsp oregano
1 bay leaf
5 TBSP Flour
2-3 cups Turkey or Chicken stock
3 cups diced or shredded roast turkey
2 double pie crusts (4 total; 2 top and 2 bottom)

Supplies:
Dutch Oven or Stock Pot
Second pot to blanch potatoes. (Blanching the potatoes is optional, but I like mine soft, so I recommend it.)
Your favorite wooden spoon or heat proof “spoonula”
Two 9 in. Pie pans or small square baking dishes.
Cutting board
Sharp knife for chopping
(Liquid and dry) Measuring cups and spoons
Foil
I also like to keep a dishrag and towel handy to clean up messes as I go, thus saving me time later.

Notes about this recipe:
Being the busy mom that I am; I cheat and use store bought pie crust, (GASP! I know, not very old fashioned of me!) but it really isn’t difficult to make your own, especially if you have a food processor. Give it a whirl! (pun intended) I have faith in you. Try my friend Keri’s Perfect Pie Crust.
If you have left over turkey gravy, you can substitute some of the stock, and adjust the flour and butter accordingly. For example, if you substitute half the stock, then you will want to reduce the flour and butter by half as well.
If you intend to freeze one of your pot pies I suggest buying the cheap foil ones from dollar store, or saving them from store bought pies. (Even though I know you would never buy a pie. Wink, wink.)

Let’s get cooking!
1.) Always wash your hands first. Nobody likes germs in their pot pie.
2.) Preheat oven to 425F, start boiling water for potatoes, and melt butter in dutch oven on low.
3.) Chop veggies, and add them to the pan according to cook time. Carrots, celery then onion. Increase heat to medium.
4.) Add 2 teaspoons each, sage, parsley and oregano. Add one Bay leaf. Season with salt and pepper.
5.) Cover and cook vegetables al dente. (Is your water boiling? Better throw those potatoes in there!)
6.) Add mushrooms to vegetable mix, cover and continue cooking until they begin to soften.

Bottom crust before baking

7.) Meanwhile, roll out two dough shells, and place in bottom of pans. Pinch off excess. Then prick bottom, and sides with fork. Wrap foil around the edges to prevent overcooking. Place pan on middle rack of oven and bake for 8 min. or until crust begins to turn golden.

Pie shell cooked

(Are the potatoes done? Remember, we are blanching not making mashed potatoes.)
8.) Once vegetables have softened, push them to the sides of the pan and make a rue in the center. (Melt remaining 3 TBLS butter, add flour to create a paste, color will change to a very light tan or brown.)
9.) Begin to add stock about a half cup at a time allowing gravy to thicken before adding more. Continue to add stock until desired amount and consistency is reached (or you run out of stock, whichever comes first.)
10.) Finally, strain potatoes (hopefully you haven’t forgotten them yet!) and add to pot. Add shredded or chopped turkey and stir to incorporate.
11.) Remove bay leaf, (use a fork, not your fingers silly!) and add pot pie filling to cooked pie shells. Cover with the two uncooked pie shells. Use a sharp knife to cut vents in the tops. Use a fork to seal the two halves together, by pressing with the underside of the prongs along the entire edge.

Leftover (Turkey Pot Pie) before baking

12.) Carefully, (remember pan may still be hot) replace the foil around the edges of the pie shell to keep them from burning. Return pan to center rack. Cook for 8-10 min on 425, then reduce temperature to 350, and continue cooking for 15-18 minutes . Remove foil, and cook 5 more minutes or until crust is golden brown.

Satisfies approx. 8 healthy appetites. (4 per pie)

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