2 ½ cups carrots, sliced into about ¾” pieces
1 cup milk, half-and-half, or evaporated milk
1 Tbsp butter
1 Tbsp flour or corn starch
1 tsp sage
1 Tbsp cilantro
½ tsp nutmeg
1 Tbsp minced green onion
¼ cup chopped tomato
½ tsp salt
¼ tsp ground pepper
Boil carrots in salted water until soft, there is no resistance to being pierced with a fork. Drain, reserving ¾ cup of broth. Put carrots, broth, milk, and tomato in the blender.
In the pot, cook over low heat the butter, flour, sage, cilantro, and green onion. Add this to the blender and blend until it is completely smooth.
Return to the pot. Stir in the nutmeg, salt, and pepper. Bring the soup back up to a hot temperature, and serve.
Makes 2-4 servings.
#butter #carrot #cilantro #cornstarch #evaporatedmilk #glutenfree #greenonion #halfandhalf #main #milk #nutmeg #pepper #sage #salt #soup #tomato #vegetarian #wheatflour
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
1 cup chopped nuts
2 pounds plums
1/3 cup honey
½ tsp baking soda
1 ½ Tbsp fresh sage, minced
3 Tbsp arrowroot powder
Double batch of pie crust
Preheat the oven to 375° F.
Roll out the pie crust, place in pie tin, and chill until ready to use.
Pit the plums. Mix the plums with the rest of the ingredients. Pour into the pie tin and cover with the top crust, crimping the edges of the crusts together. Bake for 50-60 minutes. Let cool before serving.
#arrowroot #bakingsoda #dessert #honey #nut #pie #plum #sage #vegetarian
1 batch of pie crust dough
2 Tbsp butter
1 cup chopped scallions or green onions
1 cup minced carrots
½ tsp dried sage
½ tsp fennel seeds
1 tsp flour or corn starch
¼ tsp salt
¼ tsp pepper
Preheat oven to 350° F.
Sautee the butter, scallions, carrots, sage, fennel, and flour, until the scallions have started to brown.
Roll the pie dough out and cut into circles or squares, 4-5 inches big. Put some filling in each of them, fold in half, and crimp the edges closed.
Bake for 20-30 minutes, until the crust is golden.
Makes 4 pasties.
#butter #carrot #cornstarch #fennel #greenonion #onion #pepper #pie #sage #salt #side #snack #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
This is how my mom makes stuffing for Thanksgiving.
Ingredients:
cornbread
bread
onions
celery
butter
sage
soup stock
salt
Make a batch of cornbread. Cut into cubes after it's baked.
Gather different kinds of bread and rolls you have around. Stale bread is okay. Tear or cut the bread into cubes. Have an equal amount of cornbread and other bread.
Mix the cornbread and the other bread together in large bowl.
Saute chopped onions and chopped celery in butter.
Mix onions and celery into the breads.
Add a lot of ground sage to taste.
Add chicken/turkey broth or vegetable stock. Add enough to moisten the bread, especially if some is stale, but not so much that it turns into a gluey, soggy lump.
Add salt if the stock/broth you used was not salty.
At this point taste it and add more sage/salt/broth as necessary.
Spread it into a baking pan and warm it in the oven until it's warm all the way.
#bread #butter #celery #cornmeal #onion #sage #salt #side #soupstock #vegetarian