Veggie Pot Pies

I recently made two different veggie pot pie recipes, and both were quite good. The first one was a broccoli quiche, and the second was a more standard veggie pot pie with double crusts. I would make both of these recipes again, and probably would even serve these to guests.

Broccoli Quiche (recipe courtesy of CHG)
Ingredients:
6 eggs, room temperature
1 1/2 cups cheddar cheese, grated
3/4 cup broccoli (frozen and defrosted or fresh)
1 1/2 cups milk, heated gently until just warm
1/2 tsp salt
1/4 tsp cayenne (or to taste)
frozen pie shell

Directions:
1. Heat the oven to 325º and set the rack in the middle. Set out the frozen pie crust to thaw.

2. Beat the eggs with a fork or whisk. Stir in the milk, and add the cheese, broccoli, salt, and cayenne. Stir until well blended.

3. Put the pie crust on a baking sheet and pour in the egg mixture.

4. Bake for 30 to 40 min, or until almost firm (it should still jiggle just a little in the middle) and lightly browned on top; reduce the oven heat if the shell’s edges are darkening too quickly.
Notes: Cooking time was a lot longer than stated. I had to cook for almost an hour, and then pour off a little of the remaining liquid before serving. I also ended up raising the temperature to 375 for the last 15 minutes.

Veggie Pot Pie (courtesy of vegweb.com)
Ingredients:
1 frozen (2 layer) pie shell or fresh dough
1 to 2 potatoes, chopped
3 medium carrots, chopped
variety of veggies, chopped
2 cups veggie broth
garlic powder, to taste
cumin, to taste
tarragon, to taste (I used thyme)
cornstarch or flour, as needed
milk, optional
bouillon cubes, to taste, optional
sliced cheddar to cover pan in 2 layers
1 (10 ounce) package frozen spinach, thawed

Directions:
1. Thaw pie shell and take one of the two shells out of the tin without it breaking. Cook potatoes, carrots, and variety of vegetables until they about 3/4 cooked. Preheat oven to 400 degrees F.2. To make sauce, heat broth in large kettle. Add spices and lower heat. Slowly add cornstarch or flour until slightly thickened. Add milk and use veggie bouillon cubes here (I omitted). Add sauce to the cooked veggies and stir to coat.3. Layer 1/2 cheese on bottom of lower crust. Spoon in veggies and sauce, then add spinach on top. Add rest of cheese on top of that, and close it up as best as you can with the top shell.4. Bake for about 45 minutes, or until the crust is brown.

6th Anniversary Part 2

We spent the entire weekend celebrating our anniversary, including going to the Space Needle for dinner! We had both been up to the observation deck as children, but neither of us had been back since then. Several people told me they thought the Needle was overrated, but I totally disagree! We had a lovely time, and I'm so glad we went! It's definitely a special occasion type of place - pricey, but certainly an experience!

We started our meal with complimentary bread and lavendar/sea salt butter.
We both got drinks: a chocolate martini for me,
and the special Bahama Smokin' drink of the night that included dry ice. It was certainly a spectacle!We shared the crab cake appetizer, and I think even Gordon Ramsey would have approved. They were fresh and tasty, with a shredded apple to compliment the flavor.I had the Copper River Salmon, which was a 1st for me. I honestly don't think it tasted that different from regular salmon, but it was perfectly prepared and I ate every bite. Except for the bites that I shared with the husband of course - as a good wife should. :)Speaking of The Husband, he had the bone-in ribeye. His steak was excellent, and they definitely don't skimp on portions!
Check out our dinner views:
Tip: If you plan on celebrating anniversaries/birthdays, I recommend signing up for the Space Needle "Celebration Club" - they email you a coupon that you can use for dinner. Our coupon was for a free entree, which is a fantastic deal!

6th Anniversary

This weekend my husband and I celebrated our 6th wedding anniversary. I seriously cannot believe we've been married that long, it's gone so fast! On our actual anniversary I made a special dinner - Giada's bolognese sauce and pasta (one of our faves) and homemade creme brulee! The dessert was much easier than I expected, and it was so rich and creamy; I will definitely be making it again! I think I prefer eating it without the sugar topping - I guess the custard base is more to my liking!

Creme Brulee
Ingredients:

6 egg yolks

6 tablespoons white sugar, divided

1/2 teaspoon vanilla extract
2 1/2 cups heavy cream

Directions:

• Preheat oven to 375 degrees F (150 degrees C).

• Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
• Pour cream into a saucepan and stir over low heat until it almost comes to boil.
• Remove the cream from heat immediately. Stir a little of the cream into the egg mixture and whisk, then stir the egg mixture back into the remaining cream and whisk. Skim the foam off the top with a strainer.

• Pour into single serving heat-proof containers, and put the containers into a casserole dish. Pour water halfway up the sides of the containers.
• Bake in preheated oven for 15-30 minutes (custard is done when it slightly jiggles in the center). Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
• Preheat oven to broil.

• Sprinkle white sugar on the tops of custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn. Enjoy!
• Notes: I made a few changes, so don't be surprised when you check the original source recipe and see that I didn't follow it exactly.

...and the 4 Bs recipe

If I can have a 3 Cs recipe, then I can have a 4 Bs one as well! This recipe was beyond amazing. It was super easy to make, and both The Husband and I loved it. He came home the next day and told me how much he loved the leftovers, too. That's how you know you have a keeper - this recipe is definitely going in the make-again binder.

Black Bean Burrito Bake
Ingredients:
1 chipotle chile in adobo sauce, chopped
1/2 cup reduced-fat sour cream
1 (15-ounce) can black beans, rinsed, drained, and divided
1 cup frozen whole-kernel corn, thawed
4 (8-inch) flour tortillas
Cooking spray
1 cup bottled salsa
1/2 cup (2 ounces) shredded Monterey Jack or cheddar cheese
Spinach, 6 ounces

Directions:
1) Preheat oven to 350°F. Take out a 9x13 baking dish and spray it with cooking spray.

2) In a medium bowl, stir together sour cream and chipotle. Set aside to meld for at least 10 minutes, while you go on to the next step.3) Add beans and corn to sour cream-chipotle bowl. Stir thoroughly to combine.

4) Open the tortillas. Spread 1/2 cup of the mixture down the middle of each one. Roll them as you would any burrito or wrap. Place all of them in a prepped baking dish, "seam side down." Top each tortilla with a little salsa. Sprinkle cheese across all of them. Cover with foil and bake 20 minutes, until heated through.Notes: I had 2 extra tortillas, so I turned them into homemade tortilla chips and served them with salsa. Better (and healthier) than store-bought!

The 3 C Recipe

Crockpot. Corn. Chowder. It's my 3 C recipe. Unfortunately, it's not a super-great recipe. It's not terrible, but it's just average - probably won't be making this one again.

Tangy Vegan Crockpot Corn Chowder

Ingredients:

24 ounces frozen corn

3 cups vegetable broth

3 potatoes, diced

1 large onion, diced

1 clove garlic, minced

2 red chile peppers, minced

1 tablespoon chili powder

2 teaspoons salt

1 tablespoon parsley flakes

black pepper to taste

1 3/4 cups soy milk

1/4 cup margarine

1 lime, juiced

Directions:

• Place the corn, vegetable broth, potatoes, onion, garlic, red chile peppers, chili powder, salt, parsley, and black pepper in a slow cooker; cover. Cook on Low for 7 hours.

• Stir the soy milk and margarine to the mixture; cook on Low for 1 hour more. Add the lime juice to serve.

It was supposed to be with eggplant...

I truly am trying to cook with eggplant - it's on my goal list and everything. I just haven't been able to find any in the stores, so I've been substituting with butternut squash. This recipe turned out quite well with my substitution; I'd love to try this recipe the right way next time though!

Angel Hair Pasta with (Butternut Squash)-Tomato Sauce (slightly) adapted from the Cheap Healthy Good recipe

Ingredients:8 oz. uncooked angel hair pasta (half the box), cooked and drained
1 butternut squash, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch chunks
4 t Olive oil (preferably in a spray bottle)
Salt and pepper to taste
1 garlic clove, minced
1 can diced tomatoes
1/4 tsp red pepper flakes
1 Tbsp dried basil (or 2 T fresh, minced)
1/2 cup fat-free chicken broth (or low-fat regular)
3-4 oz reduced-fat feta cheese, crumbled

Directions:
1) Preheat oven to 425ºF.

2) Chop the squash and red pepper, and put them in a large bowl. Coat the top of the vegetables and sprinkle with a little salt and pepper. Stir well (but gently).

3) Line a baking sheet with aluminum foil. (If you like, coat it with cooking spray. This isn’t necessary, but will make vegetable removal a little easier.) Place squash and pepper on sheet and roast for 20-25 minutes, or until they start to brown. Remove from oven and set aside.4) Grab a big saucepan. Coat with 1 teaspoon of olive oil and heat on medium-low.

5) Add garlic and sauté for 1 minute. Add tomatoes and cook for 3 minutes, until heated through. Add roasted veggies, red pepper flakes, basil, broth, and salt and pepper to taste. Turn heat up to medium-high.6) Cook a few minutes until broth is reduced, and the mixture becomes a little saucy. Turn off the burner. Add the pasta and stir lots.

7) Add the feta and mix thoroughly, until the pasta is coated with it. If this is done while the pasta is still warm, you’ll get a lot of feta in each bite.

Buttermilk Scones

Here's the last of the buttermilk recipes. I decided to make a large batch of scones, and they turned out AMAZING! They were so incredibly good, you have got to try them!! Note that I did double this recipe (I had a whole cup of buttermilk to use up).

Chocolate Chip Buttermilk Scones

Ingredients:

2 cups all-purpose flour

1/3 cup packed brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons unsalted butter, chilled

1/2 cup buttermilk

1 egg

1 1/2 teaspoons almond extract

1 cup semisweet chocolate chips

1/2 cup chopped hazelnuts (I omitted)

Directions:

• Preheat oven to 400 degrees F.

• In a large bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. Cut the butter into 1/2 inch cubes, and distribute evenly over flour mixture. With a pastry blender or two knives, cut butter into the flour mixture. Stir together buttermilk, egg, and extract; add to the flour mixture, and stir to combine. Stir in the chocolate chips and hazelnuts. The dough will be sticky.

• Spread the dough into an 8 inch diameter circle on the baking sheet. Cut with a serrated knife into 8 wedges.

• Bake for 17 to 19 minutes, or until the top in lightly browned. Cool on baking sheet for 5 minutes. Transfer scones to the wire rack to cool, and cut into wedges. Serve warm, or cool completely and store in airtight container.

I-Scream, U-Scream...You Know the Rest!

You may recall that one of my goals for this year was to get an ice cream maker and make my own homemade ice cream. I was lucky enough to get the machine for my birthday, and since then I've made two different ice creams. One of them was a chocolate ice cream, and the other was a honey one.

The chocolate one was a custard-based ice cream, which was a little more involved and had actual eggs in it (the eggs are cooked, so no fear of salmonella). The honey one was much simpler, but it was equally delicious.

I love being able to make homemade ice cream, it's great being able to control the ingredients you're consuming!

The chocolate recipe is from The Perfect Scoop Cookbook, so unfortunately I can't post the recipe. Here are a couple pictures from making the recipe:


Honey Ice Cream

Ingredients:
Vanilla Extract (or bean)
2 cups heavy cream
1 cup whole milk
1/2 cup honey

Directions:

• Gently heat the vanilla, cream, milk, and honey in a pan over medium heat. Remove from the heat and let steep for one hour.

• Thoroughly chill in the refrigerator, then pour all ingredients into your ice cream maker and follow the directions in your instruction manual.

Curried Couscous

I tried another recipe from Quick-Fix Vegetarian, and usually I love the recipes from this book. This one, however, wasn't very good. It started out looking delicious, but after adding the couscous it became drier than the Sahara. I think this would be better with a) more liquid, and b) as a side dish for something with lots of sauce.

Curried Couscous and Vegetables (pg 103)

Ingredients:1 tbsp olive oil
4 green onions, chopped
2 small zucchini, halved and sliced
1 1/2 tbsp curry powder
1/2 cup peas
16oz can chickpeas
2 cups water or broth
1 1/2 cups couscous
Salt and pepper
1/2 cup parsley

Directions:

• Heat the oil in a pan, add the onions and cook for 1 minute. Add the zucchini and cook for 2 minutes, then stir in the curry powder.

• Add the peas, chickpeas, and water and bring to a boil. Stir in the couscous, add the spices, and let sit for 5 minutes, and serve.

Buttermilk Cookies

It feels like I have a never-ending supply of recipes using buttermilk, and it's all because I wanted to make that creme fraiche recipe. Buttermilk was really fun to bake with, and everything I made turned out so well!

These cookies were light and fluffy, and they weren't overly sweet so they paired really well with a super sweet frosting. I took these to work and everyone loved them. I think my boss had 4. :)

Buttermilk Cookies

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk

Directions:

• In a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla.

• Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk and mix well

• Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheets.

• Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool before frosting.

Notes: You can use any frosting for these cookies. I went with the standard powder sugar/milk/vanilla mixture. The frosting wasn't thick but it still completely covered the top of each cookie.