Filling:
1 ½ cup carrots, chopped
1 ½ cup mushrooms, chopped
1 cup onions, chopped small
1 cup potatoes, cubed
½ cup milk
2 Tbsp corn starch
1 tsp rosemary
1 tsp basil
Crust:
1 ¼ cup flour
2 tsp baking powder
¼ tsp salt
3 Tbsp butter
½ cup milk
mint leaves
bit of milk
Preheat oven to 350° F.
Chop the carrots. Boil them until they are bright colored and slightly soft. Drain, reserving ¼ cup of the water.
Cube the potatoes. Boil them until they're soft. Drain, reserving ¼ cup of the water. Mash the potatoes with the milk.
Stir together the carrots, onions, mushrooms, cornstarch, rosemary and basil. Put in a 9” square or circular baking pan. Spread the mashed potatoes over the top. Pour in the carrot and potato water.
Stir the flour, salt, and baking powder together. Cut in the butter, then stir in the milk. Knead to made a cohesive dough. On a piece of waxed paper, roll out the dough until it is big enough to cover the pan. Use the waxed paper to place the dough on top, tucking in the edges. Brush a small amount of milk on the crust, then sprinkle liberally with mint.
Bake for 20-30 minutes, until the crust is golden.
#bakingpowder #basil #butter #carrot #casserole #cornstarch #main #milk #mint #mushroom #onion #potato #rosemary #salt #vegetarian #wheatflour
1 batch of pie crust dough
2 cups chopped onion
2 Tbsp butter
1 tsp dried basil
1 tsp dried rosemary
¼ tsp fennel seeds
Saute the onion and butter over medium heat until the onions are slightly translucent. Remove from heat and add the seasoning.
Preheat oven to 350° F.
Divided the pie crust into 4 equal pieces, then roll each piece out into a circle about 4-5” large. Put some filling in each of them, fold in half, and crimp the edges closed. Brush the tops with melted butter.
Bake for 20 minutes, until the crust is golden.
#basil #butter #fennel #onion #pie #rosemary #side #snack #vegetarian
2 Tbsp butter
2 Tbsp flour or corn starch
3 cups water or vegetable stock
1 tsp salt
¾ cup carrots, chopped
1 ¼ cup potatoes, cut into largish chunks
2 Tbsp grated cheddar cheese
2 Tbsp minced bell peppers
½ tsp ground black pepper
¼ tsp mint
1 tsp fennel leaves
½ tsp fennel seeds
1 tsp basil
pinch of lavender buds
1 cup (packed) spinach
½ cup cauliflower florets, chopped
Melt the butter and the flour together over medium heat. Stir in the water/vegetable stock and whisk. Add the salt, carrots, potatoes, cheese, and bell pepper. Simmer until the potatoes are soft. (This takes a while.)
Add all the rest of the ingredients, and cook until the spinach is wilted and shrunk.
#basil #bellpepper #butter #carrot #cauliflower #cheddar #cheese #cornstarch #fennel #glutenfree #lavender #main #mint #potato #salt #soup #soupstock #spinach #vegetarian #wheatflour
7 cups water or vegetable stock
6 Tbsp corn meal
3 Tbsp oil
1 ½ tsp salt
¾ tsp pepper
¾ tsp basil
½ tsp thyme
1 ¼ pound potatoes, diced
5 carrots, chopped
3 celery sticks, chopped
1 ½ medium onions, chopped
1 ½ cup peas
1 ½ cup corn
3 cups beans, precooked
Dumplings:
2 ¼ cup flour
¾ tsp salt
¼ cup butter
1 ¼ cup milk or nut milk
3 egg whites
Whisk the corn meal into the water/vegetable stock. Add the rest of the ingredients. Cover and cook over medium heat for 10 minutes. Let it simmer, but not boil.
Combine flour and salt in a bowl. Cut in butter until mixture is like coarse crumbs. Beat in milk and egg whites. Drop dough in spoonfuls into the stew. Cook, uncovered, for 10 minutes. Cover and cook for 10 more minutes until dumplings are done.
#basil #bean #butter #carrot #celery #corn #cornmeal #eggwhite #main #milk #nutmilk #oil #onion #pea #pepper #potato #salt #soup #soupstock #thyme #vegetarian #wheatflour
4 Tbsp butter
½ cup – 1 cup diced onions
4 lbs tomatoes, diced
¼ tsp thyme
½ tsp basil
¼ tsp black pepper
3 Tbsp flour
2 cups vegetable stock or chicken broth
¼ tsp baking soda
3 Tbsp sugar
1 ½ cups evaporated milk (12 oz can)
½ tsp salt
6-10 slices of bacon
In a large saucepan, saute the onions in the butter until tender, about 10 minutes (do not brown). Add the tomatoes, thyme, basil and pepper. Simmer 10 minutes. Whisk the broth and flour together and add to the soup mixture. Cover and simmer for 25 minutes, then remove from heat.
Fry the bacon until crispy and let cool, then crumble. Puree the soup in a blender, then return to the stove. Stir in the baking soda, sugar, milk, salt, and bacon. Heat, stirring, to a bare simmer, just to get it hot again.
Serves 3-4 people.
#bacon #bakingsoda #basil #butter #evaporatedmilk #main #onion #pepper #salt #soup #soupstock #sugar #thyme #tomato #wheatflour