Turkey Filled Phyllo Pastry Cigars

Baked Goodies | Home Made Cooking

We’ve never celebrated thanksgiving with a turkey. I mean, we did have nice lunch/dinner with friends, celebrating thanksgiving and being grateful for what we all have, but I must admit that turkey was never a part of the feast.

Well luckily, this year good friends of ours volunteered to bring the turkey so we did have one giant delicious bird on the table.

I’ve never made turkey myself, I just know that it takes a very long time to cook in the oven, so I don’t have any tips for making the turkey, but what I do have to share is a leftover recipe.

Don’t you just love it when you end up having leftovers that are not just good for a meal the day/s after but it’s also something you can transform into something else? I love it.

So we had lots of turkey leftovers and I had to to make something from them so I combined it with other leftovers I had in the fridge which were Phyllo pastry sheets.

I made these yummy turkey “cigars” in the oven, no deep frying, and served with broccoli and salad. A leftover feast on its own.

 

Turkey Filled Phyllo Pastry Cigars

Turkey Filled Phyllo Pastry Cigars

 

Turkey Filled Phyllo Pastry Cigars
Author: 
Recipe type: Appetizer, Turkey
 
These pastry cigars are a good solution for a quick dinner, lunch, appetizer and even a lunchbox new favorite. You can use your thanksgiving leftovers like a pro.
Ingredients
  • 6-8 Phyllo Pastry Sheets
  • 2 Cups Chopped Turkey Leftovers (cooked)
  • ½ Carrot
  • ¼ tsp Salt
  • ⅛ tsp Ground Cumin
  • 1 Egg
  • ½ Cup Shredded Cheese (Optional)
  • Vegetable Oil - For Brushing
Instructions
  1. Preheat oven to 375F (190C) and layer a baking sheet with parchment paper
  2. Place the turkey, carrot, salt and cumin in a food processor and process until finely shred.
  3. Pour the mix into a bowl and add in the egg (and cheese if you’re using any) and mix using a fork or spoon until egg is fully incorporated.
  4. Spread one sheet of Phyllo Pastry on your working surface and brush with some oil and place another pastry sheet on top of it.
  5. Now that you have 2 sheets of pastry on top of each other with oil in between, divide your double layered pastry sheet into 4 strips (using the shorter side, so don't use the length of the sheet but the width) and divide each strip into two equal rectangles.
  6. Scoop one tablespoon of turkey mix a time, and form a small log/roll between your hands and place it 1 cm or ½ inch away from each rectangle edge.
  7. Fold the two rectangle edges over the turkey filling, the fold should be about ½ cm on each side, and then roll lengthwise to form a cigar/roll (instructions in photos below).
  8. Brush the cigar’s edge with a bit of oil right before rolling it all the way (this will help keep it closed while baking - like glue) and place the cigars on your baking sheet with the seam facing down (so the seam will be the bottom).
  9. Brush each cigar with oil before baking and bake for 15-17 minutes until cigars are brown.

 

instructions for phyllo pastry cigars

Turkey Filled Phyllo Pastry Cigars

Turkey Filled Phyllo Pastry Cigars

We’ve never celebrated thanksgiving with a turkey. I mean, we did have nice lunch/dinner with friends, celebrating thanksgiving and being grateful for what we all have, but I must admit that turkey was never a part of the feast. Well luckily, this year good friends of ours volunteered to bring the turkey so we did […]

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Feta And Cheese Savory Waffles – Whole Wheat Goodness

Home Made Cooking

I was tired of serving sweet waffles. Not that we don’t all like them, because we most definitely do, but it was brunch time and I felt like a dish that’s somewhere in between lunch and breakfast is in order. Not timewise, content wise.

I open the fridge -no inspiration, I look on the counter – none there either, but then I open the cupboard and see my Waffle Maker (Clickable link) and I know what’s about to be made – savory waffles, and I’m going to put an egg on it. And let me tell you, if you don’t own a waffle maker yet – do yourself a favor and get one ASAP.

This recipe is really easy and doesn’t require a mixer, it is all mixed by hand and the ingredients are something you surely have on hand. You can omit the pesto or one of the cheese kinds is you don’t have both. You can also add your favorite spices and herbs, I assure you it’ll be just as good or even better.

I made these and served with heated pasta sauce I had in the fridge and a sunny side up on top. It was delish!

Once you make these you’ll know you now have your new go-to brunch or maybe even supper recipe – it’s just that good.

 

Cheese and feta waffles

 

Cheese and feta waffles

 

Feta And Cheese Savory Waffles - Whole Wheat Goodness
Author: 
Recipe type: Brunch
Cuisine: Waffles
Serves: 4 Waffles
 
Savory waffles made with whole wheat flour, cheese and spices, toped with egg and sauce, and there you have it - impressive brunch in no time!
Ingredients
  • 1 ½ Cups Whole Wheat Flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 1 Cup Grated Cheddar/ Mozzarella Cheese
  • ½ Cup Crumbled Feta Cheese
  • 1 tsp Dry Oregano
  • 1 tsp Pesto (Optional)
  • 2 Eggs
  • ½ Cup Plain Yogurt
  • ½ Cup Sour Cream
  • ¾ Cup Milk
  • ⅓ Cup Vegetable Oil
Instructions
  1. In a bowl mix the flour, baking powder and salt together until combined.
  2. Add in the rest of the ingredients and mix well until everything is fully combined and incorporated into smooth thick batter (It’ll be very thick, don’t be alarmed).
  3. Preheat your waffle maker and once it’s ready to use, pour in ⅓ cup batter (or the amount recommended to be used in your waffle maker - depending on its size and instruction book) and close it.
  4. Let the waffle bake for about 3-4 minutes and once it’s ready, remove to an oven rack to avoid sogginess.
  5. A serving suggestion is to cover it with your favorite sauce (like pizza sauce or pesto sauce or even mushroom sauce) and top with a sunny side up egg.

 

Cheese and feta waffles

 

 

I was tired of serving sweet waffles. Not that we don’t all like them, because we most definitely do, but it was brunch time and I felt like a dish that’s somewhere in between lunch and breakfast is in order. Not timewise, content wise. I open the fridge -no inspiration, I look on the counter […]

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Vanilla Yogurt Whole Wheat Waffles – Amazing How Simple

Home Made Cooking | Sweets

Who doesn’t like homemade waffles? everyone does! whether you serve it with sour cream, fruits, cream, chocolate syrup, scrambled eggs or plain, they are just so good!

2 years ago my sweet hubby bought me a waffle maker and ever since, the family enjoys waffle breakfasts every few weeks.

Up until now what I used to do, is make the basic waffle mix (you know, flour, sugar, baking powder etc.) from the waffle maker instructions book and keep it in a container in the cupboard, and add the wet ingredients to it when I needed to make waffles. This time I decided – no more! I’m better than this, I can make my own waffle recipe – so I did.

If you’ve been reading this blog you should know by now that other than using experience and common sense in my recipes, I also make sure I use whatever’s in my fridge, and this time it was no different. The yogurt I had (I use goat yogurt but you can use any plain yogurt) made the waffles so crunchy on the outside and soft on the inside, and the smell was divine.

Yogurt generally reacts super good with baking powder so combining these two in the recipe added fluffiness and softness to the waffles.

And you want to know something else that’s awesome? no mixer required here and the batter can be mixed used one bowl and one whisker/fork so this is really a no brainer.

Oh don’t thank me – just turn your waffle maker on and get to work.

Yogurt Vanilla Whole Wheat Waffles

Yogurt Vanilla Whole Wheat Waffles

Vanilla Yogurt Whole Wheat Waffles - Amazing How Simple
Author: 
Recipe type: Breakfast, Brunch
Serves: 4-6 Waffles
 
These fluffy, sweet smelling and amazing waffles are a one bowl wonder. So good and no need for a mixer, Just a bowl and a whisker/ fork and you're ready to roll.
Ingredients
  • 1 ½ Cups Whole Wheat Flour
  • 1 Tbsp Sugar
  • 2 tsp Baking Powder
  • Pinch of Salt
  • 2 Eggs
  • ½ Cup Plain Yogurt
  • ½ Cup Sour Cream
  • ¾ Cup Milk
  • 80gr Melted Butter
  • 2 tsp Vanilla Extract
Instructions
  1. In a bowl mix the flour, sugar, baking powder and salt together until combined,
  2. Add in the rest of the ingredients and mix well until everything is fully combined and incorporated into smooth batter.
  3. Preheat your waffle maker and once it’s ready to use, pour in ⅓ cup batter (or the amount recommended to be used in your waffle maker - depending on its size and instruction book) and close it.
  4. Let the waffle bake for about 3-4 minutes and once it’s ready, remove to an oven rack to avoid sogginess.

Yogurt Vanilla Whole Wheat Waffles

Yogurt Vanilla Whole Wheat Waffles

Yogurt Vanilla Whole Wheat Waffles

Who doesn’t like homemade waffles? everyone does! whether you serve it with sour cream, fruits, cream, chocolate syrup, scrambled eggs or plain, they are just so good! 2 years ago my sweet hubby bought me a waffle maker and ever since, the family enjoys waffle breakfasts every few weeks. Up until now what I used […]

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Quick Greek Yogurt Flat Bread – A Bread in a Pan

Home Made Cooking

Life has been so hectic lately.

Summer is finally here (most of the time), I started a new job with a new schedule that essentially shook my world a bit, and my inspiration ran dry. So this is why I was MIA lately.

I still cook, bake and enjoy food, but I just had zero time to document it.

It’s amazing how only when our lives go through changes, we realize how much we got used to the same old routine. And then we get used to a new one and forget all about it, but you know what I hate? that phase in between. When you know you’re going through a change but can’t wait for it to be finalized, for your entire self to get used to it. Well, I’m in that phase now, patiently waiting for it to pass and for me to settle in comfortably.

Meanwhile, like I said, I haven’t stopped baking and cooking, I just opted to find the even easier and quicker ways to end up with an amazingly delicious result. So salads are a good start because they are so versatile, potatoes too, chicken and of course bread.

Did I say bread? yes, you heard me right. I know what you’re thinking: what’s so quick or easy about bread?

Well, it is easy when you use a pan to make it, and your oven top and almost no waiting time to let the dough rise.

Ever since I realized I can make my flat bread quicker, my life on weekend became a bit easier. And hey, if I’m happy, the whole family’s happy, isn’t that how it works?

So I’ll share the joy with you, a joy that is Quick Greek Yogurt Flat Bread.

Greek Yogurt Flat Bread

Greek Yogurt Flat Bread

Quick Greek Yogurt Flat Bread - A Bread in a Pan
Author: 
Recipe type: Bread
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 10 Round Flat Breads
 
This is exactly what you need, if you're looking for a quick and easy way to make flat bread. No special skills needed here really and the taste is so good.
Ingredients
  • 4 tsp Dry Active Yeast
  • 1 Tbsp Maple Syrup
  • 1 ¼ Cup warm Water (divided)
  • 4 ¼ Cups Whole Wheat Flour (600gr)
  • 1 Tbsp Vegetable Oil (just not Olive Oil)
  • ⅔ Cup Greek (or plain) Yogurt (200gr)
  • 1 tsp Salt
Instructions
  1. Place the yeast and sugar in a small bowl and top with ¼ cup warm water and let stand for 10 minutes until bubbles form.
  2. In a mixer bowl, mix the flour and salt, and the oil and yogurt and the yeast mix and start mixing on low speed.
  3. Gradually add in the additional 1 cup warm water while mixing. Add water and mix until the dough that forms is soft and not sticky.
  4. Mix the dough with the kneading attachment for about 6 minutes and when done, cover bowl with plastic wrap and let the dough rest for 15 minutes. The dough will not rise and that’s fine.
  5. Divide the dough into 10 equal parts and roll into balls.
  6. Preheat a skillet/pan on the stovetop over medium heat and brush with a bit of oil. You just want to grease the pan a bit, not deep fry the bread.
  7. Once the pan in hot, roll the first dough ball into a round flat leaf (about 1 cm/ ½ inch thick). Roll over a slightly floured surface.
  8. Place the rolled circle in the preheated pan and cook for about 4 minutes (may vary based on your stovetop) or until the bottom is browned (you will also see bubbles form on the top part of the dough).
  9. Lightly brush the top with a bit of oil and turn to cook the other side. Again, this will take 3-4 minutes (or more, depending on your stove-top).
  10. Continue with the rest of the dough and enjoy.

Greek Yogurt Flat Bread

Inspires by and adapted from Tom Frantz (Israeli winner of Master-chef)

Life has been so hectic lately. Summer is finally here (most of the time), I started a new job with a new schedule that essentially shook my world a bit, and my inspiration ran dry. So this is why I was MIA lately. I still cook, bake and enjoy food, but I just had zero […]

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Potato and Onion Hash Brown Quiche With Coconut Oil Crust – The Perfect Brunch

Home Made Cooking

What’s brunch for you? for me, it’s that weekend meal where I get to play around with recipes and ingredients because I finally have some time to do it and then the highlight is sitting around the table with my family and sometimes friends, just enjoying the food and each other, just like that, relaxing, enjoying, celebrating weekends and togetherness.

Now that the sun is out more often and the weather seems to be a bit nicer, I hope we can have out brunches out on the deck. The only problem with brunch the way I see it, is the fact that I feel like doing nothing right after.

I feel so lazy after a good brunch that any other plans made for that same day are pointless to me. why ruin a good moment? just because life gets in the way? that’s no excuse.

A few weeks ago I made this quiche. I just craved potatoes and knew that if I mix potatoes and eggs I’ll get a main dish for brunch, and after I have that, well, all that’s left to make are a couple of salads and I’m done.

So I mixed a few ingredients for the crust, tossed some potatoes in a pan, combined and baked and voila, my main dish was ready.

If you’re a fan of hash browns and eggs for brunch (or breakfast) then this recipe is for you. And if you’re not – you should be. Wish ketchup or sriracha drizzled on top and a side of fresh vegetables, this is a perfect and easy brunch option.

Have I already mentioned I love brunches?

Onion Potato Hash Brown Quiche with coconut Oil Crust

Onion Potato Hash Brown Quiche with coconut Oil Crust

Potato and Onion Hash Brown Quiche With Coconut Oil Crust - The Perfect Brunch
Author: 
Recipe type: Brunch
Cuisine: Vegetarian, Coconut Oil
Prep time: 
Cook time: 
Total time: 
 
Onion and Hash brown in a baked brunch, and if that's not enough, top it up (or down) with coconut oil crust - bingo!
Ingredients
For the crust:
  • ¾ Cup Whole Wheat Flour
  • ¼ Cup Coconut Oil (Solid)
  • 1 Egg
  • 2 Tbsp Cold Water
For the Hash Brown Filling:
  • 2 Medium Potatoes - Diced into really small cubes
  • ½ Onion - Diced into really small pieces
  • 2 Tbsp Olive Oil
  • 3 Eggs
  • 3 Tbsp Milk
  • ½ tsp Garlic Powder
  • Salt and Pepper to taste
  • Chopped Scallion Greens for Garnish (optional)
Instructions
  1. In a stand mixer bowl, place the flour, coconut oil and egg and start mixing them together on low-medium speed until they begin to combine.
  2. Add in the 2 tablespoons cold water one after the other while mixing and keep mixing until the dough forms and it is smooth and even. do not over mix it or it will be sticky.
  3. Once the dough is ready, remove it from the bowl and wrap it with plastic wrap and place in the fridge for about 20 minutes or until you are done preparing the filling.
  4. Prepare the filling by first tossing the olive oil, potatoes and onion in a pan over high heat.
  5. Toss for about 5-7 minutes or until potatoes soften and you can easily poke them with a fork (the smaller the cubes the faster this will go).
  6. In a medium mixing bowl combine the eggs, milk, garlic powder, salt and pepper and stir until evenly mixed.
  7. When the potatoes are ready, add them into the bowl with the egg mix and fold them in to fully cover them.
  8. Preheat oven to 375F (180C) and a a 9.5” pie dish (I used Pyrex)
  9. Remove the chilled dough and roll it on a lightly floured surface until you get a round leaf that’s about 10.5”-11” in size.
  10. To make it easier to place it inside the dish, simply roll the dough around your rolling pin loosely and unroll it onto your dish, pressing it onto the dish and the edges.
  11. Pour the potato-egg batter onto the crust dough and garnish with chopped scallion greens (optional)
  12. Bake for 25-30 minutes until the egg is set.

Onion Potato Hash Brown Quiche

Onion Potato Hash Brown Quiche with coconut Oil Crust

Onion Potato Hash Brown Quiche with coconut Oil Crust

What’s brunch for you? for me, it’s that weekend meal where I get to play around with recipes and ingredients because I finally have some time to do it and then the highlight is sitting around the table with my family and sometimes friends, just enjoying the food and each other, just like that, relaxing, […]

Read More

Baked Maple Chicken Wings – In One Word: Addictive

Home Made Cooking

I’ve been away for a while I know. Not really away, because really I was here but I haven’t had the muse or the inspiration to sit down on my butt and write a post. I’m sure you know this doesn’t mean I haven’t been cooking or baking – because I have been, non stop. I just wasn’t in the mood.

Maybe it’s because after coming back home from visiting my family it kinda felt like something was missing. Maybe it’s the weather and the never ending winter or maybe it’s just life, I’m not really sure.

I’ve continued exploring the amazing world of food of course, reading blogs, watching cooking shows, reading books and experimenting in the kitchen, and lately I found out that I’m fed up with junk. Yes – some people might call that junk food or dessert or a treat, but I have to just come out and say it: People – frosting? is not good for you, those cheese loaded (seriously loaded) – are not good for you, food colorings? – don’t even get me started, and there’s so much more. I’m no saint, I admit it, I’ll eat something cheesy once in a while, but I mostly do my very best to eat healthier and maintain a balanced diet, and when I see online websites, blogs and Facebook posts that are ONLY frosting, fat, cheese, colors etc. it makes me both mad and sad. Mad because I don’t get how so many people are not aware or just don’t care, and sad because there are so many of them.

But hey, I finally post something and it’s a rant, come on! let’s discuss food – like these delicious super easy amazing wings; AND they’re baked! so good! My son and I just set down and devoured a whole bowl together, minus the beer for him – he’ll have grape juice thank you very much.

Baked Maple Chicken Wings

Baked Maple Chicken Wings

Baked Maple Chicken Wings - In One Word: Addictive
Author: 
Recipe type: Chicken
Cuisine: Chicken, BBQ, Appetizer
Prep time: 
Cook time: 
Total time: 
 
These wings are so good! and amazingly enough all you need to do is mix everything together and bake - that's it!
Ingredients
  • 600gr/ 1.5lbs. Chicken Wings
  • 1 Tbsp Ketchup
  • 2 tbsp Maple
  • 2 tsp Garlic Powder
  • 2 tsp Paprika
  • ¼ tsp Salt
  • 1 Tbsp Olive Oil
Instructions
  1. Preheat oven to 425F (220C) and prepare a baking sheet layered with parchment paper.
  2. Put all the ingredients in a medium mixing bowl and mix everything together (using your hands will work best and make sure the wings are fully covered).
  3. Place in the preheated oven and bake for 25-30 minutes.

Baked Maple Chicken Wings

Baked Maple Chicken Wings

Baked Maple Chicken Wings

I’ve been away for a while I know. Not really away, because really I was here but I haven’t had the muse or the inspiration to sit down on my butt and write a post. I’m sure you know this doesn’t mean I haven’t been cooking or baking – because I have been, non stop. […]

Read More

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

Home Made Cooking | Salads

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 […]

Read More

Vegetarian Chickenless Pot Pie With Amazing Coconut Oil Crust

Baked Goodies | Home Made Cooking

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

Chickenless Pot Pie with coconut Oil Crust

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 […]

Read More
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