Wheat and Honey

1 batch of pie crust dough ¾ cup carrot, grated 2 Tbsp oil 1 ½ cup potato, chopped small 1 clove garlic 1 cup mushrooms, chopped small 2 Tbsp fresh parsley leaves ½ tsp salt ½ tsp pepper

Chill the pie dough until ready to use.

Cook the potato and garlic with the oil, over medium-low heat until the potatoes are softened (they don't have to be completely cooked). Add the mushrooms and cook for a few more minutes, until the mushrooms are soft. Remove from heat. Add the carrots, parsley, salt, and pepper.

Preheat oven to 400° F.

Divide pie dough into 4 equal pieces and roll each into a circle. Spoon a quarter of the filling onto each circle. Fold over the dough and press the edges together. Make a couple of steam vents on the top and place them on a baking sheet. Bake 20-25 minutes, until golden brown.

#carrot #garlic #mushroom #oil #parsley #pepper #potato #salt #side #snack #vegetarian

Makes 4 pasties.

1 batch of pie crust dough ½ cup onion, chopped small 2 Tbsp oil 1 ¾ cup potato, chopped small 1 clove garlic 1 cup mushrooms, chopped small 2 Tbsp fresh parsley leaves salt and pepper

Chill the pie dough until ready to use.

Fry the onion in the oil over medium heat for 5 minutes, then add the potato and garlic. Cook over medium-low heat until the potatoes are softened. Add the mushrooms and cook for a few more minutes, until the mushrooms are soft. Remove from heat. Add the parsley, salt, and pepper.

Preheat oven to 400° F.

Divide pie dough into 4 equal pieces and roll each into a circle. Spoon a quarter of the filling on to each circle. Fold over the pastry and press edges together. Make a couple of small holes in each pasty and place them on a baking sheet.

Bake for 20-25 minutes, until golden brown.

#garlic #mushroom #oil #onion #parsley #pepper #pie #potato #salt #side #snack #vegetarian

Get some canned pears. Chop them up into smallish pieces. Line a baking sheet with foil, then dust with powdered sugar. Spread the pear pieces in a single layer on the baking sheet. Put in the oven at 200° F for 4-6 hours. They need to be not wet anymore, only slightly sticky, and with a gummy texture like raisins or other dried fruits.

#candy #dairyfree #dessert #driedfruit #glutenfree #pear #powderedsugar #vegan

¾ cup cold buttermilk ¼ cup jam or jelly 1 egg 2 cups flour 1 tsp baking powder ½ tsp salt ¼ cup butter spiced sugar

Preheat oven to 375° F.

Combine flour, baking powder, and salt, in a large bowl, stirring with a whisk. Cut in butter until the mixture resembles coarse meal. Add milk, jam, and egg, stirring just until moist.

Place dough onto a floured surface and knead lightly until the dough is all together. Place on a baking sheet that is either greased, or lined with parchment. Form dough into an approximately ¾” thick, 9” circle. Cut dough into wedges all the way through.

Sprinkle spiced sugar on top. Bake until golden and firm in the middle, 20-30 minutes. Serve warm.

#bakingpowder #butter #buttermilk #egg #jam #salt #scone #side #snack #sugar #vegetarian #wheatflour

6 avocados 2 limes 1 tsp salt ½ cup fresh cilantro, chopped

Peel avocados and remove seed. Juice the limes. Mash together the avocado, lime juice, salt, and cilantro.

#avocado #cilantro #condiment #dairyfree #glutenfree #limejuice #salt #side #vegan

Chicken pieces (boneless and skinless is easiest) salsa shredded cheese (such as cheddar, mozzarella, colby jack, pepper jack, monterey jack) oil or butter spices (Mexican style, such as cayenne, cumin, cilantro)

Preheat oven to 350° F.

Warm the oil/butter in a frying pan over medium heat. Add in the chicken pieces. Sprinkle the tops of the chicken with spices. Let brown on the bottom side until the chicken seems cooked about halfway through.

Transfer chicken and all drippings from the pan into a baking pan. Cover the chicken with salsa, then cover with shredded cheese. Bake for 20 minutes or until the chicken is cooked through. (Check with a thermometer for larger pieces. Chicken needs to be cooked to an internal temperature of 165° F.)

Serve with sides like beans, rice, corn, guacamole, sour cream, whatever you want.

#butter #cayenne #cheese #chicken #cilantro #cumin #main #oil #salsa

1 ½ cup milk 1 ½ cup half-and-half 1 tsp garlic, minced 1 tsp hotroot pepper 1 tsp salt 1 lb carrots 1 lb turnips 1 cup grated cheese 1 Tbsp fennel leaves 1 cup flour 4 Tbsp butter

Preheat the oven to 375° F and butter a 9”×13” baking pan.

In a medium bowl, combine the milk, half-and-half, garlic, hotroot pepper, and salt.

Cut the carrots and turnips into thin slices, no more than 1/8” thick. Put half the slices in the baking pan, then pour over half the milk mixture. Sprinkle ½ cup of cheese over it. Layer the remaining vegetable slices on top and pour over the remaining milk mixture. Cover with foil and bake for 25 minutes.

Mix together the flour and fennel. Cut in the butter until it is crumbly and there are no more chunks of butter. Stir in the cheese.

Remove dish from oven. Sprinkle on the topping and bake again, uncovered, for 20-25 minutes, until the topping is golden brown.

#butter #carrot #casserole #cheese #fennel #garlic #halfandhalf #hotroot #milk #salt #side #turnip #vegetarian #wheatflour

1 lb cabbage (about ½ head) 1 lb fennel bulb (about 2 bulbs) 1 Tbsp butter ½ cup onion, thinly sliced 2 cloves garlic, minced 1 tsp dried thyme leaves, or 1 Tbsp fresh ½ tsp hotroot pepper (or to taste) ¼ cup vegetable stock 1 Tbsp vinegar 1 cup 2% milk, half-and-half, or cream ¼ cup corn meal ½ tsp salt

Preheat the oven to 375° F.

Chop the cabbage and fennel bulbs into thin slices.

In a large pot, melt the butter over medium-low heat. Add the onion, cabbage, and fennel, and cook, stirring, for 5 minutes. Add the rest of the ingredients, and cook for another 5 minutes.

Pour into a 9”×13” baking pan, cover with foil, and bake for 30 minutes.

Use leftover cabbage and fennel bake to make pasties.

Take pie crust dough, roll into small circles, and fill each one with cabbage and fennel bake. Fold each circle in half and pinch the edges closed. Bake them at 350° F for 20-30 minutes.

#butter #cabbage #casserole #cornmeal #fennel #garlic #glutenfree #halfandhalf #hotroot #milk #onion #salt #side #soupstock #thyme #vegetarian #vinegar

(Medieval-inspired. Medieval-probable.)

Use a 9” deep dish pie tin. You also want a meat thermometer.

Pie crust:

¾ cup butter 2 cups whole wheat pastry flour or semola flour ½ cup water ¼ tsp salt beaten egg whites

Filling:

2 Tbsp honey ½ cup dried fruits, minced (such as raisins, blueberries, prunes, cherries, figs, dates) 1 Tbsp ground cinnamon 3 egg yolks 2 Tbsp minced nuts 1 cup carrots, finely chopped ¾ cup fennel bulb and stalk, finely chopped 2 cups chicken, cut into about 1” cubes ½ tsp salt ½ tsp pepper 1 tsp thyme ½ tsp mace

Set the oven to 350° F and put the chicken in to cook while you make the crust and chop the vegetables.

Crust: Cut the butter into the flour until it is crumbly and there is no more dry powder. Dissolve the salt in the water, and stir into the flour to make a soft dough. Knead it a bit to get it all together. Form a ball, wrap in plastic wrap, and place in fridge to chill until hard.

Stir together all the filling ingredients.

When the crust dough is hard, divide it in half. Place a piece of waxed paper on the counter, and sprinkle with flour. Roll out half the dough to a circle big enough to fit in the pie tin. It should be somewhat thick crust. Place the tin upside-down on the dough, and flip it over with the dough and waxed paper to get the dough inside. Remove the waxed paper and press the dough down into the tin.

Spread the filling into the pie crust.

Roll out the rest of the crust dough in the same way, using the waxed paper to lift it and place it on the top of the pie. Trim the edge of the crust and pinch the top and bottom together.

Brush the beaten egg whites onto the crust. Make a cool design on the top crust with the remaining dough! Make sure there are some cuts in the top crust. Brush the design with egg whites as well.

Bake for about 45 minutes, until the internal temperature reaches or exceeds 165° F.

Variation: Use ½ cup bacon and ½ cup chicken. Use parsnips instead of carrots. Use puff pastry instead of pie crust.

#bacon #berry #blueberry #butter #carrot #cherry #chicken #cinnamon #date #driedfruit #eggwhite #eggyolk #fairyfeast #fennel #fig #historical #honey #mace #main #nuts #parsnip #pepper #pie #prune #raisin #salt #semola #thyme #wheatflour

Crust: 1 cup flour 6 Tbsp butter ¼ cup water

Filling: 2 lbs. apples ½ cup dried fruits (this time I used prunes, raisins, dried cherries, dried blueberries, crystallized ginger) ½ cup sugar ¼ tsp ground cinnamon ¼ tsp ground nutmeg ¼ tsp ground mace ¼ tsp salt 1/8 tsp ground cloves pinch of saffron powder (optional)

Cut the butter into the flour until it is crumbly and there are no more large chunks of butter. Stir the water into the flour. Knead it a little bit to make a dough, using flour if necessary to keep from sticking. Roll it thin and place in a 9” pie or tart dish. Chill until ready to use.

Preheat oven to 375° F. Core the apples and chop them into small pieces. Mince the dried fruits. Combine the apples and dried fruits with the spices and sugar, stirring to coat. Place into the tart crust.

Cover with aluminum foil and bake for 45 minutes, removing the foil toward the end of baking time.

#apple #berry #blueberry #butter #candiedginger #cherry #cinnamon #clove #cobbler #dessert #driedfruit #mace #nutmeg #prune #raisin #saffron #salt #sugar #vegetarian #wheatflour