Lemon and Garlic Grilled Vegetables – Using your countertop home panini press to grill vegetables

Home Made Cooking | Salads 0

It’s starting to look really nice out here. Of course, we still get the occasional rain and wind but it’s mostly above zero temperature and the feeling that winter is (finally!) over.

And when the weather is nice, all I want to do is grill my food. I just love the BBQ and the fact that I get to cook outside the house, avoiding the smells, the mess and the need to clean after. It’s like a picnic at home as far as I’m concerned; but sometimes even though it looks nice out, it’s not nice enough to stand there, by the BBQ and grill those veggies.

A while ago I figured out something most of my friends probably already have (I’m slow like that sometimes), I figured I could use my home griddle, my panini press, to grill my veggies.

What a revelation right? I found out, that if I switch from the griddle plates to the grill plates (the striped ones) I could grill my veggies at home, and thus upgrading almost every meal.

Needless to say the kids loved the way the vegetables taste and look and that it was all gone in seconds.

although what I made was zucchini and bell peppers, you can do the same thing with almost any grill-able vegetable. The lemon added so much flavor and made the vegetables taste even lighter.

A quick fix for your side dish – that’s what this is.

Grilled Vegetables at Home with Lemon Garlic Marinade

Lemon and Garlic Grilled Vegetables – Using your countertop home panini press to grill vegetables
Author: 
Recipe type: Grilled Vegetables
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Grilling indoors, what a perfect way to enjoy your vegetables. And using your counter top grill is so easy! how come I never thought of this before?
Ingredients
  • 2 Large Zucchinis – Sliced Lengthwise
  • 2 Bell Peppers – Sliced into wedges
  • 2 Garlic Cloves – Minced
  • 2 Tbsp Lemon Juice
  • 3 Tbsp Olive Oil
Instructions
  1. In a small bowl combine the garlic, lemon juice and olive oil
  2. Place the vegetable slices on a plate and brush one side with the lemon garlic mix
  3. Install the grill plates in your griddle/ panini press and preheat to 400F (Medium-High)
  4. Place the vegetables on the grill with the brushed side facing down and brush the top with the lemon garlic mix (this way both sides are now covered with the mix)
  5. Close the press and let the vegetables grill for about 7 minutes or until soften a bit and grilling stripes appear

Grilled Vegetables at Home with Lemon Garlic Marinade

Grilled Vegetables at Home with Lemon Garlic Marinade

It’s starting to look really nice out here. Of course, we still get the occasional rain and wind but it’s mostly above zero temperature and the feeling that winter is (finally!) over. And when the weather is nice, all I want to do is grill my food. I just love the BBQ and the fact […]

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Scrumptious Lentil kohlrabi Salad with Roasted Sesame

Salads 0

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Some ingredients are seriously under appreciated. When was the last time you had Kohlrabi for example? or when was the last time you used lentils in a SALAD. Yeah..thought so.

That’s why when I saw that Canadian Lentils  are having a ‘lentils recipe revelations challenge’ I immediately knew I want to put the under appreciated ingredients in the spotlight, so I did.

The timing was perfect because I was preparing everything for our Friday dinner and so I had the best taste testers there is – the hungry ones.

I used the red lentils because they have such unique texture and most of all – they are SO easy to cook. By the time I grated the other ingredients, the lentils were already cooked and ready to be added to the salad.

I mixed everything together, and ran upstairs with the bowl to have my husband try the new creation. The reaction was ‘hmmm, special, real good, when are we eating?’ and that’s when I knew I nailed it :)

So this recipe is super easy, super nutritious and has a great flavor combination along with a special added texture to it.

It’s one of those salads you want to serve when you want everyone to wonder how you did it. Lentils rock and Kohlrabi is no longer a stranger to this house, will you welcome it into your kitchen too? :)

Red Lentil Kohlrabi Salad with Roasted Sesame

Scrumptious Lentil kohlrabi Salad with Roasted Sesame
Author: 
Recipe type: Salad
Cuisine: Lentils
 
A great combo of flavors that come together into a wonderfully nutritious and scrumptious salad. Using lentils and kohlrabi was never this easy.
Ingredients
  • 1 Cup Red Lentils
  • 3 Cups Hot Boiling Water (boiled in the kettle)
  • 1 Kohlrabi – Peeled
  • 2 Medium Carrots – Peeled
  • 1 Bunch of Cilantro (about 10-15 sprigs)
  • ½ Lemon – Juiced
  • 3 Tbsp Olive Oil
  • 2 Tbsp Roasted Sesame (roast your sesame by placing in a pan over medium heat and stirring occasionally for about 3-4 minutes or until it is roasted)
  • Salt to taste
Instructions
  1. Put the hot boiling water in a medium pot and add in the red lentils. Cook over medium heat and let it cook while boiling for about 5 minutes. Stir occasionally. You want the lentils to be cooked and soften but not turn into mashed lentils.
  2. Once the lentils are ready, pour them into a sieve to drain the water and place in the salad bowl.
  3. Coarsely grate the kohlrabi and carrots and add into the bowl.
  4. Chop the cilantro (sprigs and leaves altogether), add into the bowl and add in the lemon juice and olive oil.
  5. Add salt to taste and the roasted sesame seeds and toss everything together.

Red Lentil Kohlrabi Salad with Roasted Sesame

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Red Lentil Kohlrabi Salad with Roasted Sesame

Your ads will be inserted here byGoogle Adsense.Please go to the plugin admin page to set up your ad code. Some ingredients are seriously under appreciated. When was the last time you had Kohlrabi for example? or when was the last time you used lentils in a SALAD. Yeah..thought so. That’s why when I saw […]

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Moist Lemon Muffins With Coconut Oil

Cakes and Cookies 0

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Nothing says spring more than lemons right? their color, their smell, their freshness, it just feels like after a long winter nap, your senses come to life.

My husband’s parents have their own lemon tree, and every year like a clock, it gives so many lemons, and they’re all so big a juicy. The only catch is that our family lives thousands of miles away and even though the lemons are super great, they usually don’t make it all the way here, except for this year.

Two weeks ago we received 2 parcels in the mail. The scent that came from them when my husband picked them up at the post office meant only one thing – lemons!

Yep, we got some lemons, lots of them actually, so naturally we made lots of lemonade and we use them in salads but we are now at the point where we need to really make sure we use them before we lose them.

The first thing I thought was lemon meringue pie, but that’s so obvious and boring (and also requires some work which I had no intention of doing) so I went for the least work and maximum flavor – Lemon Muffins. I used my Coconut Oil in it instead of utilizing butter and the results are amazing! My son was helping me out and almost couldn’t resist eating the batter. There’s something about the mix of coconut and lemon that is hard to resist, fresh and tropical and just so irresistible.

I glad I made these muffins, because now I’ll also have something to give the kids to school as snack. The only thing I’m thinking of changing is the use of plain all purpose flour because I’m not a big fan, but one batch of muffins won’t kill me would it?
Now all that’s left to do is sit back, sip on a cup of mint tea, grab a Coconut Lemon Muffin and let the sunshine in. Simple.

Lemon Muffins With Coconut Oil

Lemon Muffins With Coconut Oil

 

Moist Lemon Muffins With Coconut Oil
Author: 
Recipe type: Dessert
Cuisine: Coconut Oil, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
These are little sunshine in a muffin cup. Sour and sweet refreshing muffins. Mix and bake.
Ingredients
  • ½ Cup + 2 Tbsp Coconut Oil (Solid)
  • ½ Cup + 2 Tbsp Sugar
  • 1 ½ Tbsp Lemon Zest
  • 2 Eggs
  • ½ Cup Sour Cream
  • ½ Cup Lemon Juice
  • 1 ½ Cup All Purpose Flour
  • 1 tsp Baking Powder
Instructions
  1. Preheat oven to 375F (180C) and line a 12-cup muffin baking sheet with paper muffin cups (or you can brush the baking sheet with some oil)
  2. In a mixer bowl beat the coconut oil, sugar and lemon zest until you get a fluffy mix
  3. Add in the eggs, sour cream and lemon juice and mix until you get an even cake batter
  4. Add in the flour and baking powder and mix well until the batter is even and has no lumps in it
  5. Using a large spoon, divide the batter between the 12 muffin cups and bake in the preheated oven for 25 minutes or until golden brown on top and a cake tester inserted, comes out dry
Notes
**Optional – you can sprinkle with icing sugar on top for added sweetness to these sour goodies**

 

Lemon Muffins With Coconut Oil

Lemon Muffins With Coconut Oil

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Lemon Muffins With Coconut Oil

Your ads will be inserted here byGoogle Adsense.Please go to the plugin admin page to set up your ad code. Nothing says spring more than lemons right? their color, their smell, their freshness, it just feels like after a long winter nap, your senses come to life. My husband’s parents have their own lemon tree, […]

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These Are a Few of My Favorite Things – Gadgets I Want in My Kitchen

Tips and News 0

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Spring is a time of renewal, of bloom, of awakening and of course – shopping.

There’s something about knowing that the winter has ended, that makes me want to run out and buy new things, I bet it’s something genetic – I’m not accepting “it’s just you”; I bet everyone has this “Spring Fever”.

And when I do shop, what do you think I shop for? Cloths? Nope; Home Décor? Nope; Toys for the kids? Nope; I shop for kitchenware and kitchen gadgets. It’s a win-win really if you think about it – I get to shop and my family gets to eat, pretty simple :)

So today I decided to make my own wish list and share it with everyone, because who knows, maybe it’ll spark an idea in you and I’ll help you find what you want – let’s just call it my good deed for today.

So I’ve gathered a few items I would really want to have from Amazon. Some of them are extra cute in addition to being useful, how wonderful is that?

#1 Reusable Silicone Muffin/ Baking Cups

I just LOVE the plain ones I have and having these would upgrade the kids’ lunches for sure!

Reusable Silicone Muffin/ Baking Cups

  #2 Mandolin Slicer

Because my salads would look even better and my sauerkraut will taste divine!

 mandoline slicer from Amazon

#3 Silicone Cookie Scoop

I admit it, I have no cookie scoops, I use plain ol’ tablespoons; so imagine how thrilled I was to find this one here, it’s like 2 for 1 and it slices – bingo.

cookie dough scoop

#4 Ceramic Measuring Cups

Ok, I have a couple of sets of measuring cups, but really I just NEED these cute owl ones! I plan on placing them on the counter and showing off, I know – very mature.

 Ceramic Owl measuring cups

#5 Ceramic Measuring Spoons

Yeah, I got a few sets of measuring spoons too, but look at these! The pot is so cute, I just love it, and it’s so happy and spring-y I just have to have it.

 Ceramic cute Measuring Spoons

And now, all that’s left to do is make sure I have enough credit… :) yay – shopping!

 

 

*Main image courtesy of Feelart / FreeDigitalPhotos.net*

*Inside post images courtesy of Amazon.Com*

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shopping bags wish list

Your ads will be inserted here byGoogle Adsense.Please go to the plugin admin page to set up your ad code. Spring is a time of renewal, of bloom, of awakening and of course – shopping. There’s something about knowing that the winter has ended, that makes me want to run out and buy new things, […]

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Pigs In A Blanket From Scratch With Only 4 Ingredients

Baked Goodies 0

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Well, it’s official, Spring is here and with it the feeling that I probably enjoyed food too much this winter. It’s hard,  isn’t it? to keep a balanced diet in the winter time that is. I mean, who really wants to have salads and fresh veggies when it’s cold, rainy and snowy outside? All you really want is comfort food like soups, chowders, hot fresh breads, fries, juicy steaks and basically things that are not vegetables in their raw form.

So the good news is that winter is gone (please make it stop raining now) and the spring is here, and with it life becomes a bit easier on us “food makers and bakers” because preparing a meal in the spring or summer is so much simpler.

All you need is an “anchor” in the form of a main dish and a side of salad and voila – a meal. And for me, it could be anything really. Potatoes and salad, hot dogs and salad, steak and salad, quiche and salad or even a snacky kind of food – with a side of salad.

Now speaking of a snacky meal, I made these Pigs In a Blanket the other day and the kids not only fought over who gets one first, they also asked to take it in their lunch box for school the next day. Can you say “Nailed It”?

The “blanket” for these little “piggies” is made of only 4 ingredients and doesn’t even require a mixer, you can mix it with a fork as far as I’m concerned and touch up with a few kneads.

Now, can you say “Bingo”? :)

Pigs in a blanket made from 4 ingredients

Pigs In A Blanket From Scratch With Only 4 Ingredients
Author: 
Recipe type: Lunch
Cuisine: Snack, Finger Food
Serves: 16-20 Pieces
 
Pigs in a blanket were never this easy. Using whole wheat flour and 3 more ingredients and you got yourself the perfect finger food, snack or even lunch.
Ingredients
For the Rolling Dough (The Blanket):
  • 2 Cups Whole Wheat (or White All Purpose) Flour
  • ½ Cup Vegetable Oil
  • ½ Cup Hot (just boiled) Water
  • ½ tsp Baking Powder
For the Hot Dogs (The Pigs):
  • 8-10 Hot Dogs cut in half
For the Egg Wash:
  • 1 Egg – Beaten
Instructions
  1. Preheat oven to 375F (180C)
  2. In a medium mixing bowl mix the flour, oil, baking powder and hot water. You can mix using a stand mixer or by hand. Mix together and then knead a bit until you get a dough ball.
  3. Divide the dough into two pieces and roll the first piece (no need to flour the surface but you can flour it a bit if you want to) using a rolling pin until it is ¼ cm thick. Roll it into a rectangular leaf.
  4. Using a sharp knife or pizza roller, cut the rectangular dough leaf into 8-10 triangles (similar to cutting in zig-zag).
  5. On the wider end of each triangle, place one half of a hot dog (from the ones you prepare in advance) and roll the triangle dough piece towards the sharp end of the triangle (like a rugelach)
  6. Place on a parchment paper layered baking sheet and repeat with the other hot dogs and the second piece of dough.
  7. Brush each rolled hot dog with the egg wash and sprinkle sesame if you want to (optional)
  8. Bake for 20-25 minutes in the preheated oven or until pastry is golden brown and the hot dog is a bit puffy.

Pigs in a blanket made from 4 ingredients

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Pigs in a blanket made from 4 ingredients

Your ads will be inserted here byGoogle Adsense.Please go to the plugin admin page to set up your ad code. Well, it’s official, Spring is here and with it the feeling that I probably enjoyed food too much this winter. It’s hard,  isn’t it? to keep a balanced diet in the winter time that is. […]

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Gooey Whole Wheat Cheese Rolls

Baked Goodies 2

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My son’s favorite phrase is “cheese n’ stuff”, which is fine because really this is what life’s all about – Cheese and stuff, isn’t it? :)

But it’s not just a phrase, he really likes cheese too, all kinds of it, if fact – any kind of it, and that’s why I enjoy making all things cheese twice as much.

I always just wait for him to ask me what’s for dinner or lunch, or what a certain dish is made of, just so I can proudly answer: “Cheese and stuff”

So a couple of weeks ago, instead of making just plain rolls for our brunch, I decided to go cheesy and add some grated cheese which will make the rolls gooey on the inside and delicious on the outside – such a perfect combination. And it was indeed perfect. None were left after brunch and that says a lot.

So these are rolls made from whole wheat flour with added cheese inside, they’re soft, delicious and taste best while still warm. You can definitely reheat them so don’t worry if you didn’t make it to the first batch or arrived late for dinner when these were served – I got you covered.

Gooey Whole Wheat Cheese Rolls

Gooey Whole Wheat Cheese Rolls

Gooey Whole Wheat Cheese Rolls
Author: 
Recipe type: Rolls
Cuisine: Cheese
Serves: 10-12 Rolls
 
Gooey rolls filled with warm cheese are such a great gimmick and treat. the kids love it and so do the adults. Easy, wholesome, cheesy.
Ingredients
  • 500gr Whole Wheat Flour
  • 1 Tbsp Dry Yeast
  • 3 Tbsp White Sugar
  • ½ Tbsp Salt
  • ⅓ Cup Vegetable Oil
  • ⅓ Cup Milk
  • ¾ Cup Warm Water + 2 Tbsp (you may not need these 2 Tbsp)
For Filling:
  • 1 Cup Grated Cheese
For Brushing:
  • 3 Tbsp Butter – Melted
Instructions
  1. Place the flour, yeast, sugar, salt, oil and milk in a mixer bowl and add half the water and mix, using kneading attachment, on low speed.
  2. Gradually drizzle in the rest of the water until you get an even dough that’s soft and not sticky. If it is still hard/dry, add a bit water (1 Tbsp at a time).
  3. Remove dough from bowl and place on a lightly .floured surface
  4. Divide into 10-12 pieces (depending on the roll size you want – I made 10) and roll each piece into a ball.
  5. Place each ball in your hand and using your fingers, create a bowl shape.
  6. Place 1 Tbsp filling (grated cheese) inside the dough “bowl” and close tight back into a ball shape. Make sure you tighten the bottom so it won’t open while baking.
  7. Place each filled ball in a parchment paper layered baking sheet, with the smooth side facing up (the side where you pinched the opening to close into a ball should now be the bottom of the roll).
  8. Repeat with the other dough balls.
  9. Let the rolls rest in the baking sheet for about 45 minutes until they rise (about 1 ½ -2 times the size at the beginning).
  10. Preheat oven to 375F/ 180C and melt 3 Tbsp butter for brushing
  11. After 45 minutes, gently brush each roll with the melted butter (you can also sprinkle with any leftover grated cheese on top)
  12. Bake in the preheated oven for 25 minutes or until golden brown.
  13. Serve fresh and warm.

Gooey Whole Wheat Cheese Rolls

Gooey Whole Wheat Cheese Rolls

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Gooey Whole Wheat Cheese Rolls

Your ads will be inserted here byGoogle Adsense.Please go to the plugin admin page to set up your ad code. My son’s favorite phrase is “cheese n’ stuff”, which is fine because really this is what life’s all about – Cheese and stuff, isn’t it? But it’s not just a phrase, he really likes cheese […]

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Cinnamon Butter Fingers With Chocolate Drizzle

Cakes and Cookies 0

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I’m not always patient. In fact, most of the time I just want things to be ready in like 5 minutes, but we all know that’s not always possible (except when you make an omelet).

So the other day I craved for something sweet with my tea, I figured that by now I should sort of know what I’m doing in the kitchen and decided to just mix up something and hope for the best.

Let me tell you, it was worth the risk (calculated risk that is).

I came up with these finger cookies, and they are delicious. Not only that they taste really good, they made the house smell amazing and the kids super happy, because hey – cookies with chocolate, after 7pm, that’s a real treat.

Apparently, sometimes being impatient brings out the creative side in you.

these are whole wheat cookies so you can call them healthy if you really need another excuse to make them. they’re easy and can even be made with the kids (which might take longer – don’t say I didn’t warn you). Either way – they are a great coffee/tea companion.

Whole Wheat Cinnamon butter fingers Drizzled With Chocolate

Whole Wheat Cinnamon butter fingers Drizzled With Chocolate

Whole Wheat Cinnamon Butter Fingers With Chocolate Drizzle
Author: 
Recipe type: Dessert
Cuisine: Wholesome Desserts
 
Easy peasy finger cookies, made with whole wheat and drizzled with chocolate. the smell of cinnamon will probably make you want to eat them all before they’re even baked.
Ingredients
  • 2 Cups Whole Wheat Flour
  • 100gr Butter (Room Temperature)
  • 2 Eggs
  • 4 ½ Tbsp Sugar
  • 2 Tbsp Cold Water
For the Cinnamon Coating:
  • 5 Tbsp Sugar
  • ½ Tbsp Ground Cinnamon
For the Chocolate Drizzle:
  • ¾ Cup Semi-Sweet chocolate Chips
  • 1 tsp Vegetable Oil
Instructions
  1. Preheat oven to 375F (180C)
  2. Mix the flour, butter, eggs and sugar and after they are all combined, gradually add the 2 Tbsp cold water to help the dough stick together and become softer.
  3. Divide the dough into 4 pieces and roll each piece into one long finger, about 1 cm/ ½ Inch thick
  4. Cut the long finger into small fingers, about 5cm/ 2 inch long. Repeat with the other pieces of dough.
  5. In a separate plate, mix the sugar and cinnamon for coating
  6. Roll each finger in the cinnamon-sugar mix and place on a parchment paper layered baking sheet
  7. Bake 17-20 minutes in the preheated oven
  8. While the cookies are baking, melt the ¾ cup chocolate chips in a small sauce pan, over medium heat while stirring constantly to avoid burning the chocolate
  9. While stirring, add in the 1 tsp oil and keep mixing until you get a smooth chocolate mix
  10. Remove the cookies from the oven and let them cool a bit (about 5 minutes)
  11. Using a fork, dip the fork in the melted chocolate and drizzle freely over the cinnamon fingers while they are still on the baking sheet
  12. Once you’re done drizzling, let the drizzled cookies cool completely. If you want to expedite the cooling process and make sure the chocolate is set, place the baking sheet in the fridge for 15 minutes.
  13. After cooling and after the chocolate drizzle is stiffens, cookies can be stored in an airtight container.

Whole Wheat Cinnamon butter fingers Drizzled With Chocolate

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Whole Wheat Cinnamon butter fingers Drizzled With Chocolate

Your ads will be inserted here byGoogle Adsense.Please go to the plugin admin page to set up your ad code. I’m not always patient. In fact, most of the time I just want things to be ready in like 5 minutes, but we all know that’s not always possible (except when you make an omelet). […]

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Vegetarian Chickenless Pot Pie With Amazing Coconut Oil Crust

Baked Goodies | Home Made Cooking 0

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The first day of spring is tomorrow – yay!! but in reality, I just heard that we’re expecting 5cm of snow tomorrow with rain and winds for dessert, so really, I’m not buying this whole “first day of spring” thing, not here in Nova Scotia.

BUT, since it is the first day of spring in many other places around the globe, I thought I’d prepare something more colorful, colorful yet warm that is, and what’s better than a Chicken Pot Pie? but I need a vegetarian twist, I actually need to make a Chickenless Pot Pie – so I did.

To be honest, I never made chicken pot pie, I only heard stories about how good it is. For me, pie is something solid, and yet the filling in this one is a bit liquidy and chowder-y (if that’s even a word). Nevertheless, I loved it!

So great filling – check, but I need a good crust.

Worry not – I got you covered, I came up with a fantastic Coconut Oil Crust that is out of this world good. It was super easy and so delicious!

I have to say, that my first chicken pot pie experience was a great one! I loved the results and I loved that when we were done eating the pie dish was clean empty. The kids loved it and the hubby just kept on slicing another piece. What can I say – if you’re looking for a good Chickenless Pot Pie recipe, it’s this one right here.

Happy Spring everyone!

Chickenless Pot Pie with coconut Oil Crust

Chickenless Pot Pie with coconut Oil Crust

Vegetarian Chickenless Pot Pie With Amazing Coconut Oil Crust
Author: 
Recipe type: Lunch, Supper
Cuisine: Vegetarian
 
The vegetarian version of chicken pot pie – yes, it exists and it is really good! With this coconut oil crust it’s just perfect.
Ingredients
For the filling:
  • 1 Cup Thinly Sliced Carrots
  • 1 Cup Green Peas (From a Can)
  • 1 Cup Small Diced Potatoes
  • ½ Cup Thinly Sliced Celery Sticks
  • ⅓ Cup finely Chopped Onion
  • ½ Cup Coconut Oil (Solid)
  • ⅓ Cup Whole Wheat Flour
  • ¾ tsp Salt
  • ¼ tsp Ground Black Pepper
  • ¼ tsp Celery Seeds
  • ¼ tsp Garlic Powder
  • 1 ¾ Cup Vegetable Broth
  • ⅔ Cup Milk
For the crust:
  • 1 ½ Cup Whole Wheat Flour
  • 1 tsp Salt
  • ½ Cup Coconut Oil (Solid)
  • 1 Egg
  • 5 Tbsp – ¼ Cup Cold Water
Instructions
Prepare the crust:
  1. In a medium mixing bowl combine the flour, salt, coconut oil and egg. Mix them together only until they form a sandy textured mix.
  2. Gradually add in the cold water, a little bit at a time while mixing it and until you get an even dough ball. You’ll notice the dough separating from the bowl’s sides. The dough should be soft and not sticky.
  3. Cover the bowl and place it in the fridge for at least 45 minutes.
Prepare the filling:
  1. Place the carrots, potatoes and celery in a medium pot and cover with water.
  2. Bring to boil and cook until they are tender (about 15 minutes).
  3. Drain from water and set the vegetables aside in a medium bowl.
  4. Add in the green peas.
  5. On a deep skillet or medium saucepan, melt the coconut oil over medium heat and add in the chopped onion. Cook while stirring occasionally, until onion is translucent.
  6. Add in the spices and give it a couple of stirs.
  7. Slowly add in the flour and stir to avoid lumps.
  8. Lower the heat a bit (to medium- low) and slowly drizzle in the broth and milk while stirring.
  9. Simmer over low heat while stirring occasionally until the mix thickens.
  10. Pour the thick mix from the skillet into the bowl with the vegetables and gently mix together until you get an even mix.
Prepare the pie:
  1. Preheat oven to 425F (220C)
  2. Prepare 9″ (you can also use 9.5″) pie dish
  3. Take the dough out of the fridge and divide into 2 equal halves.
  4. Roll the first half into a 13”-14” circle and place it in the pie dish – this will be the bottom crust (Make sure the edges are slightly larger than the pie dish).
  5. Pour the filling into the pie dish to go on top of the pie dough you just placed there.
  6. Roll the second half of the dough just like you did with the first half and place it on top of the filling.
  7. Seal the edges and cut small slits in the top to allow steam to escape.
  8. Bake in the preheated oven for 35-45 minutes or until the pastry is golden brown and the filling is bubbly.
  9. If the top of the pie becomes too dark too soon, loosely cover with foil and continue baking.
  10. Let the pie cool for 10 minutes before serving.

Filling recipe adapted from “The Food Network”

Chickenless Pot Pie with coconut Oil Crust

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Chickenless Pot Pie with coconut Oil Crust

Your ads will be inserted here byGoogle Adsense.Please go to the plugin admin page to set up your ad code. The first day of spring is tomorrow – yay!! but in reality, I just heard that we’re expecting 5cm of snow tomorrow with rain and winds for dessert, so really, I’m not buying this whole […]

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