Asparagus Croustade

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Ingredients:

• 1/3 cup warm water
• 1 teaspoon dry yeast
• 1 tablespoon granulated sugar
• 1 egg beaten
• 1/2 teaspoon salt
• 1 1/2 cups flour
• 3 tablespoons soft butter cut into pieces
• 8 ounces green asparagus trimmed
• 8 ounces white asparagus trimmed
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1/4 cup cream
• salt freshly ground black pepper to taste
• 2 tablespoons chopped parsley
• 8 ounces taleggio or 8 ounces gruyere cubed

Steps:

• Place water in a medium bowl and sprinkle in yeast and sugar
• Stir until dissolved and let stand for 10 minutes or until foamy
• Add yeast mixture egg salt flour and butter into food processor
• Process until dough forms into a ball Dough should be soft but not sticky Add more flour if the dough seems sticky
• Place dough in a clean lightly oiled bowl and cover with a tea towel
• Put in a warm place for 20 minutes or until dough has relaxed
• and is slightly puffy
• Preheat oven to 400F 200C
• Bring a skillet of water to boil on high heat
• Add asparagus and boil for 2 minutes
• Drain and rinse well with cold water until cool
• Heat butter in pot over medium heat
• Add flour and stir together until incorporated
• Pour in milk and cream slowly whisking to incorporate Bring to boil whisking until thickened
• Season well with salt and pepper and stir in parsley Reserve
• Punch down dough and roll out into an approximately 10 x 14-inch rectangle and place on a baking sheet
• Brush sauce over base leaving a 2-inch 5-cm border
• Top with asparagus and cover with cheese
• Brush edges with water and fold over to form a crimped edge
• Bake for 15 to 20 minutes or until dough is browned underneath and cooked through and filling is hot

Caramelized Onion Pesto Pie

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Ingredients:

• 3 lbs sweet onions thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 pie shell I've also used a Boboli Crust puff pastry and phyllo dough with good results
• 1/2 cup prepared pesto sauce
• 1/4 cup Dijon mustard

Steps:

• Cook the sliced onion in the olive oil in a large skillet over medium heat stirring occasionally until the onions are soft
• Add the sugar and salt and continue cooking and stirring until onions are golden and caramelized about 35 minutes
• Spread mustard on the crust of your choice
• Spread pesto over the mustard
• Spoon the onions into the crust and smooth to make an even layer
• Bake at 350 degrees for 20 minutes or until crust is light brown and cooked
• Time and temperature might vary depending on what type of crust you choose

Carrot-Potato-Tarte Flourless

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Ingredients:

• 300 g potatoes floury work best
• salt
• 2 -3 teaspoons dried herbs majoram parsley rosemary oregano thyme etc
• 50 g polenta coarse cornflour
• 3 eggs
• 300 g carrots or parsnips if you like
• 150 g sour cream or 150 g yoghurt
• 1 -2 teaspoon curry powder
• 1 pinch sugar

Steps:

• For the dough wash and peel your potatoes if they only have a very thin peel you can also leave it on because its very nutritious Grate them finely and add 1 ts salt and the dried herbs Then stirr in one egg and the polenta Set aside
• Clean and peel your carrots and slice them Blanch for 2 minutes in boiling salted water
• In a bowl combine two eggs sour cream/yoghurt curry powder a pinch of salt and the sugar Mix in carrot slices
• Place potato-mixture in a greased 10 inch in diameter tarte dish Pat down and up the sides
• Fill in carrot mixture and distribute evenly
• Bake at 180 C/ 350F in the preheated oven for about 45 minutes or until filling has set and tarte is nicely browned on top
• Serve with a green salad of your choice

Chicken Pot Pie Founding Farmersrsquo; Chicken Pot Pie

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Ingredients:

• 2 ounces olive oil or 2 ounces canola oil
• 1 tablespoon unsalted butter
• 2 cups small-diced yellow onions
• 2 cups small-diced celery
• 2 garlic cloves minced
• 1 bay leaf
• 1 sprig fresh thyme
• 3/4 cup flour
• 1 cup chicken stock warm
• 2 cups whole milk warm
• salt and pepper
• 1/4 cup olive oil or 1/4 cup canola oil
• 1 lb yellow onion roughly chopped
• 1 cup large-diced carrot
• 3/4 cup large-diced celery
• 2 garlic cloves minced
• 1 chicken bouillon cube
• 3/4 cup white wine
• 1 cup small-diced potato
• 2 cups chicken velout
• 1 cup heavy cream
• 2 tablespoons unsalted butter plus extra for brushing
• 1 tablespoon maple syrup
• 1 cup peas fresh or frozen
• 2 1/2 lbs rotisserie chicken meat cut into large pieces
• 2 tablespoons grated parmesan cheese
• 4 pieces pillsbury pie crusts Just Unroll
• salt and pepper

Steps:

• Make the velout
• Heat the oil and butter in a large saut pan over low heat Add the onions celery garlic bay leaf and thyme Saut 5 to 8 minutes or until the onions are transparent Sprinkle the flour over the vegetable mixture and continue to cook for an additional 2 minutes Add the warm stock and milk whisking to combine Raise the heat and bring to a boil then reduce the heat to a low simmer Continue to simmer for 15 minutes Add salt and pepper to taste Remove the velout from the heat and strain Set the liquid aside
• Make the filling and pie
• Preheat the oven to 350 degrees
• Heat the oil in a large saut pan over medium heat Saut the onions carrots celery and garlic until the onions begin to soften Add the chicken bouillon cube and white wine and reduce by half Add the potatoes and chicken velout and simmer for approximately 2 minutes Add the heavy cream and continue to simmer until the potatoes are tender Be careful not to burn the mixture Remove from the heat Fold in the butter maple syrup peas chicken and Parmesan cheese Add salt and pepper to taste
• Divide the filling evenly into 4 oven-safe pie baking dishes Top each with pie dough Lightly brush the tops with the remaining butter and if desired sprinkle with pepper Bake for about 40 minutes or until the dough is golden brown

Crustless Broccoli and Cheese Quiche

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Ingredients:

• 1 teaspoon olive oil
• 1/2 cup onion sliced vertically
• 2 garlic cloves minced
• 5 cups broccoli florets
• cooking spray
• 1 1/4 cups nonfat milk
• 1 cup shredded reduced-fat cheddar cheese 4 ounces by weight
• 2 tablespoons chopped fresh parsley
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon ground nutmeg
• 4 large egg whites lightly beaten
• 2 large eggs lightly beaten
• 1 tablespoon grated fresh parmesan cheese

Steps:

• Preheat oven to 350
• Heat oil in a large nonstick skillet over medium-high heat Add onion and garlic; saut 1 1/2 minutes Add broccoli; saut 1 minute
• Spread broccoli mixture into a 9-inch pie plate coated with cooking spray
• Combine milk cheese parsley mustard salt pepper nutmeg eggs whites and eggs in a large bowl Pour mixture over broccoli mixture; sprinkle with Parmesan
• Bake at 350 for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes before slicing

Crustless Quiche Clafouti With Tomatoes amp; Basil

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Ingredients:

• 1 tablespoon olive oil plus more for greasing pan
• 1/4 cup whole fresh basil leaf
• 6 large eggs
• 3 tablespoons creme fraiche
• 1 cup milk
• 1/3 cup crumbled goat cheese
• 4 tablespoons grated parmesan cheese
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• fresh ground pepper
• 2 pints cherry tomatoes or 2 pints grape tomatoes

Steps:

• Grease and line the bottom and sides of a 10-inch quiche mold or springform pan with parchment paper
• Put the basil leaves in a small cup and coat with the tablespoon of olive oil letting them macerate while you prepare the quiche
• Whisk the eggs in a medium bowl Then stir in the creme fraiche milk goat cheese Parmesan cheese flour salt and freshly ground pepper to taste making sure there are no lumps of flour
• Put the cherry tomatoes in the prepared pan cover with the egg mixture and poke the basil leaves in throughout
• Put the quiche in a cold oven and then turn up the heat to 350F Cook for about 45 minutes or until a toothpick comes out clean and the quiche starts to turn slightly golden on top Serve immediately or at room temperature

Ratatouille Savoury Strudel

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Ingredients:

• 1 package frozen puff pastry thawed
• 1 egg yolk
• 2 medium zucchini cubed
• 1 eggplant cubed
• 1 small red onion sliced
• 1 red pepper chopped
• 1 tablespoon olive oil
• 1 15 ounce can tomatoes pulp
• 1 tablespoon tomato paste
• 2 tablespoons vegetable bouillon granules
• 1 pinch salt
• 1 pinch pepper
• 1 pinch sugar
• 1 pinch cayenne pepper
• 1 teaspoon herbes de provence thyme rosmarine marjoram hyssop sage basil lavender fennel summer savory
• 1 -2 mozzarella cheese cubed

Steps:

• Make the ratatouille Heat the oil in a pan
• cook the onion until tender but not brown
• add tomato pulp
• tomato paste
• salt
• pepper
• sugar
• cayenne pepper
• herbs and stock granules
• mix well
• Add eggplant
• mix until coated with sauce and cook 5 minutes
• Add zucchini and pepper and cook for a further 10 minutes
• When the vegetables are cooked adjust salt and pepper to taste
• the vegetables should be quite dry
• if not add 1/2-1 tbsp flour and stir well while cooking another minute
• so the liquid is absorbed
• Let cool 5 minutes
• then add the mozzarella cubes to the ratatouille
• Roll out puff pastry so to have a 40x25 cm I think its about 20x12 5 inches rectangle
• put the rectangle on a cookie sheet lined with baking paper
• pour ratatouille and mozzarella mixture in the center of the rectangle and roll up
• sealing the edges very well
• Brush with the beaten egg yolk
• make a few cuts on the surface so the steam can get out and put in preheated oven 200C for 25-30 minutes or until pastry is golden and crisp you might want to put another lined cookie sheet on the lower rack as
• depending on the freshness of the mozzarella you use
• the strudel may produce some liquid and drip
• Let the strudel cool a little before slicing and serving

Red Onion Tri-Mushroom Quiche

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Ingredients:

• 1 1/4 cups flour
• 1/3 cup unsalted butter
• 1 egg yolk
• 3 tablespoons ice water
• 1 pinch salt
• 1/4 cup unsalted butter
• 1 large red onion halved and sliced
• 4 ounces cremini mushrooms sliced
• 4 ounces shiitake mushrooms stemmed and sliced
• 4 ounces oyster mushrooms stemmed and sliced
• 2 teaspoons fresh thyme chopped
• 1 egg
• 2 egg yolks
• 1/3 cup heavy cream
• salt and pepper

Steps:

• Sift flour and salt into a bowl
• Add the butter and cut it into the flour until mixture resembles breadcrumbs
• Beat the egg yolk with the water in small bowl
• Sprinkle liquid onto flour mixture and combine with your fingertips
• Form dough into a ball
• Cover and chill for 30 minutes
• Preheat the oven to 375 degrees and grease pie or quiche pan with butter
• Roll out dough on floured surface and then line the pan
• Prick bottom with fork and chill for 30 minutes
• Line with foil and dried beans and bake in the oven for 25 minutes
• Remove the foil and beans and cool on a wire rack
• Reduce oven temp to 350 degrees
• Melt butter in a large heavy bottomed skillet
• Add the onions cover and cook over very low heat stirring occasionally for 20 minutes
• Add mushrooms and thyme and cook for an additional 10 minutes stir often
• Spoon mixture into cooled tart shell and place the pan on a cookie sheet
• Lightly beat the egg with the egg yolks and cream ans season to taste with salt and pepper
• Pour mixture over mushroom filling and bake for 20 minutes or until the filling is set and golden
• Serve hot or at room temperature

Tricolor Crustless Quiche

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Ingredients:

• 2/3 lb spinach frozen defrosted or fresh
• 6 big carrots peeled and boiled
• 3 big potatoes peeled and boiled
• 8 ounces low-fat cream cheese
• 8 ounces cream cheese or use 2 pkgs low-fat cheese
• 7 -8 ounces swiss cheese shredded 200 gram
• 1 cup all-purpose flour
• 1/2 cup milk
• 4 eggs lightly beaten
• 1/2 teaspoon white pepper
• 1 dash hot paprika
• salt and black pepper

Steps:

• Preheat oven to 375 degrees F 190 C
• For frozen spinach cook over low heat until liquid evaporates Fresh spinach wash and boil only in water clinging to the leaves until tender Drain chop and place in bowl
• In a separate bowl mash the cooked carrots
• In another bowl mash the cooked potatoes
• In yet another bowl mix the cheeses flour milk eggs white pepper paprika salt and pepper
• Divide into 3 equal portions and place a portion into each of the other bowls of spinach carrot and potatoes
• Mix contents of all three bowls well
• Butter a deep 14x4-inch pan
• Spoon in potato mixture and bake in 375 degrees F 190 C for 8 minutes
• Spoon in the carrot mixture and bake 8 more minutes
• Now spoon in the spinach mixture and bake 45 minutes or until everything sets
• Turn off the oven but leave the quiche in the oven for 5 minutes
• Remove from oven then let cool for at least 5 minutes before serving

Vegan Pot Pie

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Ingredients:

• 2 sweet potatoes
• 1 cup butternut squash cubed
• 1 cup green beans
• 1 cup corn
• 1 cup carrot diced
• 4 portabella mushrooms diced
• 1 leek
• 3 tablespoons flour
• 1 teaspoon cornstarch
• 1 teaspoon sea salt
• 2 teaspoons pepper
• 2 tablespoons olive oil
• 1 1/2 cups vegetable broth
• 1/2 cup soymilk

Steps:

• Slice the sweet potatoes into thin round slices and par-boil for four minutes
• Strain toss with olive oil and a bit of black pepper and set aside
• Saute the mushrooms and leeks
• Add the rest of the vegetables and simmer to bring out flavour Some people like to roast the butternut squash slightly
• In another pot bring veggie broth and soymilk just to a boil Slowly stir in flour and cornstarch reduce heat and continue to whisk until the mixture is thick Add salt and pepper to taste Sometimes I also like to add nutritional yeast
• Mix sauce with veggies and pour into pie dish
• Cover with sliced sweet potatoes overlapping slightly in a decorative fashion
• Cover with tinfoil bake for 40 minutes at 350 degrees
• Remove tinfoil bake for 20 more minutes so potatoes will brown

Vegan Runzas

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Ingredients:

• 1 1/4 cups boiling water
• 1/2 cup oats
• 2 tablespoons oil canola soybean
• 2 tablespoons molasses
• 2 tablespoons agave nectar
• 2 1/2 cups unbleached bread flour
• 2 cups whole wheat flour
• 1 teaspoon salt
• 1 tablespoon yeast
• 14 ounces gimme lean beef
• 1/2 head green cabbage shredded
• 1 yellow onion diced
• 2 tablespoons peanut oil
• 2 tablespoons vegan worcestershire sauce
• 2 tablespoons soy sauce
• 1 tablespoon liquid smoke
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper

Steps:

• Dough
• Mix oats
• hot water
• molasses and together
• allow to sit and cool a bit if hot to your wrist
• its too hot Somewhere between baby bath water and lukewarm is good Add flour
• salt
• and yeast Mix together
• place in oiled bowl
• flip to coat in oil
• cover with lid or plastic wrap Let sit 1 hour
• or until doubled in bulk Separate into balls Somewhere between a golf and tennis ball
• depending on how big you want the runzas to be
• I guess Let those rest at least 15 minutes
• Preheat oven to 350 Lightly flour a work surface
• and roll a bit of dough out to as thin a circle as you can manage without tearing it Its ready for filling
• While the water-oat mix is cooling
• get started with your filling First
• get the cabbage shredding out of the way Then dice your onions
• sing Im NOT crying Flight of the Conchords style as you go wink This will probably take you as long as the water to cool
• if you are doing the shredding by hand When the bread dough is rising and has about 30 minutes left to rise
• start with making the filling
• Saute the onions until translucent 10-12m
• and crumble in the beef I had to use a bread dough scraper to chop it up small enough to really work with
• so it didnt stick to the pan If sticking does occur
• add a little more oil When those are mixed together and heated through
• add your cabbage I promise it cooks down
• Stir those around a bit and let flavors meld When the cabbage is getting lighter in color and is softening
• add your seasonings Let this simmer on a low temp as you work with the bread dough
• and let the dough balls rest Roll out dough ball when it has rested
• and fill with 1/3c to 2/3c 1/3 is about right for an 8 or 9 circle
• so more if you made yours bigger Add additional Worcestershire and soy sauce as needed
• filling should be moist but not WET
• To fold the dough around the filling and make it look nice
• I flipped one long corner over
• flipped the short ones down Wet the last dough flap with water
• flip up and press it inches Wetting it will help it stick and not open up It should look something like a burrito now Dust with flour on all sides so it wont stick to your pan and break open Place
• seam side down
• on a greased pan and start over Continue until you run out of dough or you run out of filling

Vegetable Pot Pie

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Ingredients:

• 1 tablespoon butter
• 1 tablespoon canola oil
• 1 cup chopped onion
• 1 cup thinly sliced celery
• 1 1/2 cups small broccoli florets
• 1 cup diced red bell pepper
• 1 cup frozen green beans thawed
• 1/2 cup unbleached all-purpose flour
• 1 cup milk or 1 cup plain soymilk
• 2 cups rich vegetable broth or 2 cups canned broth
• 2 tablespoons chopped fresh parsley
• 1 teaspoon tamari or 1 teaspoon reduced sodium soy sauce
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried sage
• salt freshly ground black pepper
• 1 3/4 cups whole wheat flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons butter
• 3/4 cup buttermilk or 3/4 cup plain soymilk
• 2 teaspoons honey

Steps:

• Preheat the oven to 400F
• Make the filling In a medium skillet over medium-high heat melt the butter the oil Add the onion and cook stirring often until soft about 5 minutes Add the celery broccoli bell pepper and green beans and cook stirring often until the vegetables are tender about 10 minutes Reduce the heat to low Sprinkle the flour over the vegetable mixture Cook stirring constantly for 2 minutes
• Make the Broth In glass measuring cup combine the milk and broth Slowly add to the vegetable mixture while whisking constantly The sauce will start to thicken Add the parsley tamari thyme and sage Season to taste with salt and pepper Cook stirring constantly until thickened Remove from the heat transfer to a 2quart casserole and set aside
• Make the topping In a large bowl mix the flour salt baking powder and baking soda Using a pastry blender or fork cut the butter into the flour mixture until it resembles coarse meal In a measuring cup combine the buttermilk and honey Add to the flour mixture stirring with a fork to form a stiff dough Add more buttermilk if the dough is too dry Knead lightly in the bowl for 3 to 5 minutes until the dough is no longer sticky Turn the dough out onto a lightly floured surface Roll out into a shape to cover the casserole dish
• Lay the biscuit topping lightly over the filling Do not seal the edges Bake for 20 to 30 minutes until the crust is golden brown and the filling is bubbling