1 batch of pie crust dough
¼ cup butter
1 cup mushrooms, chopped small
1 cup beets, chopped small
½ tsp salt
½ tsp pepper
½ tsp dried sage
½ cup flour or corn starch
2 Tbsp water or soup stock
Preheat the oven to 350° F.
Roll the pie dough into 4 small crusts, round or square, about 5-6 inches across.
Combine the butter, mushrooms, seasonings, and flour/cornstarch in a large skillet and cook over medium-low heat until the mushrooms are soft, and most of the moisture has been absorbed by the mushrooms and flour. Remove from heat. Add the beets and the water/stock.
Spoon this filling into the crusts. Fold the crust over and pinch the edges closed. If desired, glaze the top of the crust. Cut small slashes in the tops.
Bake for about 20 minutes, until the crust is golden brown.
#beet #butter #cornstarch #mushroom #pepper #pie #sage #salt #side #snack #soupstock #vegetarian #wheatflour
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
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
1 lb beef, cut into chunks, or ground
½ tsp lavender buds
8 oz sliced mushrooms
7 red potatoes of variable size
2 Tbsp cream cheese
¼ cup milk
½ tsp salt
½ tsp ground black pepper
2 beets
3 carrots
1 onion
¼ cup fennel leaves and stalks
2 Tbsp flour or corn starch
Cook the beef and mushrooms with the lavender buds in a small amount of water. Add salt and pepper to taste.
Cut potatoes into chunks and boil until soft. Drain the water; mash the potatoes with the milk, cream cheese, salt and pepper.
Preheat oven to 400° F.
Chop up the vegetables and place in a casserole dish. You can use just the beet root, or use the leaves as well. Put the beef and mushrooms over the vegetables, it's okay if it's not fully cooked at this point. Sprinkle flour over everything.
Spread the mashed potatoes over everything.
Bake for about 30 minutes. Broil it at the end if necessary to brown the top.
#beef #beet #carrot #cornstarch #creamcheese #fennel #glutenfree #lavender #main #milk #mushroom #onion #pepper #potato #salt #wheatflour
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