Vegetable Pot Pie
Inspired by Minimalist Baker and Trisha Yearwood Chickenless PotPie
This fall we have had some amazing church members share their produce from their gardens with us. When I was a kid, one of the easy, yummy meals was a box dinner with a can of chicken soup kinda stuff and then there was a drop biscuit mix to put on top. I decided to use the fresh produce to make something similar meal I remember having and enjoying.
1 onion
1 c. potatoes diced (around 1-2 potatos)
1 c. chopped carrots
1/2 c. chopped celery
2 cloves of garlic, minced
1 c. zucchini chopped
1/2 c. corn
1/2 c. peas
(basically just use any vegetables you have on hand)
3 tbs. butter
1/3 c. flour
2/3 c. almond milk
1 3/4 c. water
2 tsp. Better then Bullion Vegetable Broth
In a size 10 cast iron pan*, fry the onions, potatoes, celery, garlic, zucchini, corn, peas, until tender. May want to add the zucchini in a little bit after the potatoes and carrots are cooking so they do not over cook.
Push the veggies to one half of the pan and add the butter. Melt the butter and then mix in the flour. Then pour in the almond milk. Stir the almond milk into the rue until it is smooth. Then add the water and bullion. Mix all together and let simmer.
Begin making the biscuits while the veggies are cooking.
1 1/2 c. all-purpose flour
1/2 c. white wheat flour (or just use another 1/2 c. all-purpose flour)
1 Tablespoon baking powder
1/2 teaspoon baking soda
3 tablespoons butter
1 c. unsweetened almond milk and 1 teaspoon lemon juice.
Preheat oven to 450 degrees. Mix the dry ingredients. Cut in the butter. Add the lemon juice to the milk and let sit for 5 minutes. Then add to dry ingredients. Do not over mix.
Then drop the batter by spoonfuls on top of the vegetable mix so that you are making drop biscuits. Bake in the oven for 10-15 minutes.
Enjoy!
*If you don't have cast iron, use a pan that can transfer to the oven or pour vege mixture into a 9x13 pan and drop the biscuit batter on top.
Cream of Mushroom Noodles Revised
Inspired by my Mom :)
A staple in our house was Cream of Mushroom Noodles. Basically it was Campbells cream of mushroom soup on top of egg noodles. It was the best. Here is a different take on that family classic.
2 large portabello mushrooms, sliced
1/2 onion, diced
1 c. zucchini ( or any vegetables you would like to add)
1 tbs. balsamic vinager
2 tbs. soy sauce
2 tbs. butter
3 tbs. whole wheat flour
1/2 c. milk
1 tsp. Better then Bullion Vegetable Broth
1/2 c. water
1/2 bag of egg noodles, cooked
Fry the onion, mushroom, and zucchini with balsamic vinegar and soy sauce. Push to the side. Melt butter and add flour to make a rue. Add the milk and the water and Bullion paste. Once thickened poor on to egg noodles. Enjoy
Inspired by Minimalist Baker and Trisha Yearwood Chickenless PotPie
This fall we have had some amazing church members share their produce from their gardens with us. When I was a kid, one of the easy, yummy meals was a box dinner with a can of chicken soup kinda stuff and then there was a drop biscuit mix to put on top. I decided to use the fresh produce to make something similar meal I remember having and enjoying.
1 onion
1 c. potatoes diced (around 1-2 potatos)
1 c. chopped carrots
1/2 c. chopped celery
2 cloves of garlic, minced
1 c. zucchini chopped
1/2 c. corn
1/2 c. peas
(basically just use any vegetables you have on hand)
3 tbs. butter
1/3 c. flour
2/3 c. almond milk
1 3/4 c. water
2 tsp. Better then Bullion Vegetable Broth
In a size 10 cast iron pan*, fry the onions, potatoes, celery, garlic, zucchini, corn, peas, until tender. May want to add the zucchini in a little bit after the potatoes and carrots are cooking so they do not over cook.
Push the veggies to one half of the pan and add the butter. Melt the butter and then mix in the flour. Then pour in the almond milk. Stir the almond milk into the rue until it is smooth. Then add the water and bullion. Mix all together and let simmer.
Begin making the biscuits while the veggies are cooking.
1 1/2 c. all-purpose flour
1/2 c. white wheat flour (or just use another 1/2 c. all-purpose flour)
1 Tablespoon baking powder
1/2 teaspoon baking soda
3 tablespoons butter
1 c. unsweetened almond milk and 1 teaspoon lemon juice.
Preheat oven to 450 degrees. Mix the dry ingredients. Cut in the butter. Add the lemon juice to the milk and let sit for 5 minutes. Then add to dry ingredients. Do not over mix.
Then drop the batter by spoonfuls on top of the vegetable mix so that you are making drop biscuits. Bake in the oven for 10-15 minutes.
Enjoy!
*If you don't have cast iron, use a pan that can transfer to the oven or pour vege mixture into a 9x13 pan and drop the biscuit batter on top.
Cream of Mushroom Noodles Revised
Inspired by my Mom :)
A staple in our house was Cream of Mushroom Noodles. Basically it was Campbells cream of mushroom soup on top of egg noodles. It was the best. Here is a different take on that family classic.
2 large portabello mushrooms, sliced
1/2 onion, diced
1 c. zucchini ( or any vegetables you would like to add)
1 tbs. balsamic vinager
2 tbs. soy sauce
2 tbs. butter
3 tbs. whole wheat flour
1/2 c. milk
1 tsp. Better then Bullion Vegetable Broth
1/2 c. water
1/2 bag of egg noodles, cooked
Fry the onion, mushroom, and zucchini with balsamic vinegar and soy sauce. Push to the side. Melt butter and add flour to make a rue. Add the milk and the water and Bullion paste. Once thickened poor on to egg noodles. Enjoy
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