Going Veggie!

Well, really only one day a week as Mondays are now meatless in my house. I was going to make chicken pot pie with no chicken this week, but then I wondered if it really counted because I use a can of cream of chicken soup in my pot pie. So, online I went and came up with a new great recipe! It is actually supposed to contain some of that fake chicken but I have no desire to start eating that stuff, or buying it! So my pot pie was all veggie and all delicious. Even Daniel ate a whole serving. And speaking of Daniel, he is now on the move, so now I have to cook and bake while watching both boys! Every day is another adventure!
The recipe is for individual pies but I just made one big one (easier and less clean-up, though I am sure individual ones would look impressive to serve).  It was my first time using puff pastry, so I got some tips from a friend and it turned out really good.

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Veggie Pot Pie

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Recipe By: Allrecipes.com

Ingredients:

1 (17.3 ounce) package frozen puff pastry, thawed

1 onion, chopped

1 cup sliced carrots

1 cup chopped celery

2 tbsp butter or margarine

2 cups vegetable broth, divided

1 cup fresh or frozen peas

1 tsp thyme

1/4 teaspoon pepper

1/4 cup all-purpose flour

Directions:

1. Measure dimensions of six 1 1/4- to 1 1/2-cup casseroles or custard cups. On lightly floured surface roll each sheet of pastry into a 16 x 12-inch rectangle. Cut pastry into 6 pieces, each piece should measure 1 inch larger than the dimensions of the casseroles. Stack pastry pieces on plate, layering wax paper between each piece. Cover with plastic wrap. Refrigerate.

2. In large saucepan cook onions, carrots and celery in butter until onion is tender. Stir in 1.5 cups of the broth, peas and thyme. Bring to boiling; reduce heat. Simmer, covered, for 3 to 4 minutes or until peas are tender. Cook, covered, over medium-high heat about 3 minutes or until heated through, stirring occasionally.

3. In small bowl whisk together remaining broth and flour. Stir into vegetable mixture. Bring to boiling, stirring constantly. Boil for 1 minute. Spoon into casseroles.

4. Place one pastry piece on top of each casserole. Press overhanging pastry firmly against side of each casserole. Cut a few slits in top of pastry to allow steam to escape. Bake at 400 degrees F for 20 to 25 minutes or until pastry is puffed and golden brown.

Notes:

I added a little salt and garlic.

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Weird Cookies

Before I get to the actual recipe, here is the story behind the cookie:

Before my brother left for Japan we were planning a family goodbye breakfast. I was going to try a new recipe on him (Banana Chocolate French Toast) because I know he likes Nutella and I think he likes bananas. Anyways, I bought everything I needed, and then there was a snow storm so we couldn't travel. We ate all the bananas but the jar of "Nutella" was just sitting in my cupboard because I don't want Jacob to think he can have chocolate on his toast all the time. But, it turns out I didn't buy Nutella, or even no-name hazelnut chocolate spread... no, I bought dark chocolate spread. Wow, that would have been good with bananas and french toast! But Jeff doesn't really like french toast enough for me to make it. So, to use up this spread I went online and found a recipe for Nutella cookies. There is no flour or sugar which is kind of strange. I rolled the cookies into one inch balls and baked for about six and a half minutes. I got about 36 cookies. They are weird, but tasty.

Ingredients

• 1 cup graham cracker crumbs
• 1/2 teaspoon baking soda
• 1 pinch salt
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup chocolate-hazelnut spread (such as Nutella®)

Directions

1. Preheat an oven to 350 degrees F 
2. Combine the graham cracker crumbs, baking soda, and salt in a large bowl; add the egg, vanilla, and chocolate-hazelnut spread and mix by hand until well blended. Form the mixture into 1 1/2-inch balls and place on a baking sheet 2 inches apart.
3. Bake in the preheated oven until crispy on the outside, 8 to 10 minutes. Allow to rest on cookie sheet a few minutes before moving to a wire rack to cool.

Neglecting My Blog... AGAIN

Well, it's not because I haven't been busy in my kitchen... it's just that life sometimes gets in the way.
I have recently tried two new dessert recipes - "Nearly No Fat Fudge Brownies" & "Basic Whole Grain Cookies." I actually liked the second one better. I have made tortillas two more times and I have discovered that I absolutely love Taco Salad. I haven't bought the stuff I need yet to make my February Challenge of Lemon Meringue Pie, but I will. I tried a new pork stir fry recipe that was really good but that I think would have been even better without the pork.
Anyways... today was a potluck at church and I had decided that I would make bread for it. I suck at potlucks - no one ever eats what I bring - so I thought bread would be the solution. I was also out of bread for home which meant that yesterday I had to make 2 batches of bread (4 loaves). I should have started earlier because after I made our two loaves of white wheat bread, it was supper time. We made taco salad, ate it, then put the boys to bed. Then I had to start the bread for today. Well, I had decided I was going to make Caramelized Onion Bread. So at 7pm there I was dicing the onions, crying over the onions, and finally caramelizing the onions. The loaves were finally done at 9:38 which seemed a little ridiculous to me to be making bread so late. They looked good, but I didn't dare cut into them until today. This was only my second time trying this recipe, and it turned out so good again! Last time I just made one giant round loaf, but this time I split it into two loaf pans to make them and easier size to slice. Only one loaf got eaten at church, but I am totally okay with that because now I get to eat the other. Here's the recipe:

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Caramelized Onion Bread
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Recipe By: Bread Machine Kitchen Handbook

Ingredients:

1/4 cup butter

1 large onion, chopped

1 1/4 cups water

1 tbsp honey

3 cups bread flour

1 cup whole wheat bread flour

1 1/2 tsps salt

1/4 tsp black pepper

1 1/2 tsps active dry yeast

Directions:

Melt butter in frying pan. Saute onions.

When done, carefully tip the juice from the frying pan into breadmaker. Set onions aside to cool completely.

Add water and honey. Then whole wheat flour and white flour.

Place salt and pepper in separate corners.

Add yeast to small dent in centre of flour.

Use basic dough setting, add onions when it beeps or 5 minutes left in knead cycle. (18 minutes in for my machine)

When done, put on lightly floured surface, and punch down. Shape into ball. Cover and rise 45 minutes. 

Preheat oven to 400. Slash 1/2" deep cross in top of loaf. Bake 28 minutes.

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Sugar Saga

So the brown sugar kept going hard. I know the trick - an apple slice in the bag and your sugar is nice and soft again. Well, it just wouldn't last. And wouldn't you know, it turned out there was a hole in the bag. Now what to do with a partial bag of solid, and I mean rock solid, brown sugar? You make Butterscotch Brownies (aka Blondies)!  I figured since you use melted butter to melt the brown sugar, it would work... and it did. We ate the whole pan in less than 24 hours. 

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Butterscotch Brownies (Blondies)

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Recipe By: How to Cook Everything

Ingredients:

1/2 cup butter, melted

1 cup brown sugar

1 egg

1 tsp vanilla

salt

1 cup flour

Directions:

Preheat oven to 350.

Melt butter.  Beat in sugar until smooth. Add egg, vanilla, salt and flour.

Add chocolate chips or nuts (1 cup) if desired.

Pour into 8x8 baking pan.

Bake 20-25 minutes until barely set in middle.

Cool on wire rack before cutting.

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