4 cups water or vegetable stock
2 cups diced potatoes
1 cup chopped carrots
1 tsp minced garlic
1 Tbsp minced celery
¼ cup oil
1 cup chopped leeks
1/3 cup minced onion
3 Tbsp cornstarch or flour
½ tsp salt
½ tsp pepper
¼ tsp dried oregano
¼ tsp dried thyme
1/8 tsp ground cardamom
In a medium pot, bring the water, potatoes, carrot, and celery to a low boil.
Meanwhile, mix the oil, garlic, leeks, onion, cornstarch/flour, salt, and pepper in a skillet over medium heat. Cook, stirring occasionally, until the cornstarch browns. Stir into the stew.
Add the rest of the seasonings and allow to simmer over low heat until the potatoes and carrots are soft and the stew is thick.
Makes 4 servings.
#cardamom #carrot #celery #cornstarch #dairyfree #garlic #glutenfree #leek #main #oil #onion #oregano #pepper #potato #salt #soup #soupstock #thyme #vegan #wheatflour
Crust:
6 Tbsp butter
1 ½ cups flour
¼ cup milk
½ tsp dried sage, crushed
Filling:
3 cups mushrooms, chopped
4 garlic cloves, chopped
½ tsp salt
½ tsp black pepper
½ tsp dried fennel leaves
4 eggs
1 ½ cups milk
2 Tbsp flour
1 cup cheese, shredded or cut into chunks
butter
Preheat the oven to 375° F.
Mix the flour and sage. Cut the butter into the flour until it is crumbly. Stir in enough milk to make a dough that holds together but is not too wet. You can press the dough into a pie tin, or refrigerate it, then roll it out to make the crust.
Melt some butter in a large skillet over medium heat, and add the onions and garlic. Saute for a few minutes until the garlic has started to brown. Pour this mixture into the pie crust.
In a large bowl, whisk together the eggs, milk, flour, seasonings, and cheese, until the eggs are thoroughly mixed. Pour into the pie crust.
Bake for 35 to 45 minutes, until the top is browned and the filling is solid in the center.
#breakfast #butter #cheese #egg #fennel #garlic #main #milk #mushroom #pepper #sage #salt #vegetarian #wheatflour
about 5” of cucumber
1 cup plain Greek yogurt
2 cloves garlic, minced
1 Tbsp chopped fresh mint leaves
½ tsp ground black pepper
Cut the cucumber in half lengthwise and remove the seeds. Grate the cucumber into a bowl. Stir in all the other ingredients.
It gets better as the flavors combine over time (like 30 minutes), but you can use it immediately.
#condiment #cucumber #garlic #glutenfree #mint #pepper #sauce #side #vegetarian #yogurt
½ cup rolled barley
4 cups vegetable stock
1 tsp olive oil
½ leek, chopped
4 oz. white mushrooms
1 clove garlic, minced
2 beets, chopped
½ large fennel bulb, chopped
2 Tbsp fresh dill
¼ cup corn
½ tsp salt
Dumplings:
1 cup white wheat flour
1 cup cornmeal
1 tsp salt
1 cup water
1 Tbsp oil
Combine the ingredients for the dumplings in a medium bowl and mix with a fork.
Bring the stock to a boil, then add barley, olive oil, leek, mushrooms, garlic, beets, fennel, dill, corn, and salt, and let it simmer for about 5 minutes.
Plop in the dumpling dough by the spoonful, cover the pot and let simmer for 10 minutes. Do not lift cover until dumplings have cooked for 10 minutes, but make sure it doesn't overflow.
#barley #beet #corn #cornmeal #dairyfree #dill #fennel #garlic #leek #main #mushroom #oliveoil #salt #soup #soupstock #wheatflour