wholewheat turkey and veggie pie

Wholewheat turkey and veggie pot pie -madeyedlinblog.com Wholewheat turkey and veggie pot pie -madeyedlinblog.com-2

 

Let’s call it The Fully Loaded. The potpies to beat all pot pies. A potpie that is more then, gravy gravy gravy carrot…pea…gravy gravy gravy. I loaded this thing with vegetables and just enough gravy hold everything together. It’s all put together by a light and buttery wholewheat crust. Speaking of crusts, before you go all “that crust looks like crap” on me, have you ever made a wholewheat pie crust?! It’s hard, it will not stay together to save your life. But you know, you can piece it together and make it looks halfway decent.

And don’t feel confined to use the meat or veggies I used. These were just the ones I had on hand. Chicken of course would be great, as well as carrots, sweet potatoes, or anything else you have on hand. I’ll bet you could even use leftover cooked veggies from this week’s dinners.

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recipe: pain au chocolat

To perk up your Monday: pain au chocolat

Not nearly as difficult as you would think.

Adapted from this recipe.

Surprisingly different from this a classic croissant recipe.

  • 4 teaspoons yeast
  • 1/2 cup lukewarm water
  • 3 1/2 cups bread flour
  • 1/2 cup milk
  • 1/3 cup sugar
  • 3 tablespoons butter, melted and cooled
  • 1 1/2 teaspoons salt
  • 1 cup butter, softened
  • 9 ounces dark chocolate
  • 1 egg
  • 2 tablespoons milk

Dissolve the yeast in the warm water for 5 minutes. Add the bread flour, milk, sugar, melted butter, and salt to the dissolved yeast and water and mix the dough on medium speed for about 2 minutes. If the dough is too sticky, add 1 tablespoon of extra flour at a time, until the dough is just firm enough to fold a shape.

Shape dough into a ball and loosely cover it with plastic wrap. Allow it to rest at room temperature for 30 minutes. Roll the dough into a 10-inch by 15-inch rectangle, and then cover it loosely and allow it to rise for 40 minutes.

Brush the rectangle with the softened butter and then fold the dough into thirds, like a letter. Roll the long, thin rectangle back into the original 10-inch by 15 shape. Fold the dough into thirds, again, and then cover the dough with plastic wrap and allow it to rest in the refrigerator for 1 hour. Repeat this process one more time, chilling for 30 minutes.

Roll out the dough into 12×21 inch rectangle. Using a sharp knife, cut the dough crosswise into 8 rectangles. Arrange 2 teaspoons of chopped chocolate across one of the short ends of the rectangle and fold that third of the dough over the chocolate, toward the center. Repeat the process on the opposite side of the dough, folding it over and tucking the end under to create a cylindrical shape. Flip the shape, so that the the two stuffed ends are on the bottom, and the top is smooth fold of dough.

Arrange each finished pain au chocolate on a lightly greased baking sheet with at least 1 1/2 inches between each pastry. Cover them loosely with plastic wrap and allow them to rise for 45 minutes to 1 hour, until they are nearly doubled in size.

Preheat the oven to 400F. Whisk the egg and 2 tablespoons milk together to make an egg wash. Brush the egg wash across the surface of each pastry. Bake the pan au chocolate for 12 to 14 minutes, until they are puffed and golden brown.

bon appetite

recipe: mini rhubarb tarts

I can’t remember in what movie it is, but there is a scene where a lady is talking on the phone to a caterer, I think, and orders a tart with a warm rhubarb filling. I couldn’t seem to get that idea out of my head, and this is what I came up with. Do you remember what movie that it? I think it’s ether the re-make of “Freaky Friday”, or “The Devil Wears Prada”? It’s driving me crazy.

Crust:

1 1/2 cups flour

a dash of salt

1/4 cup cocoanut oil

1/4 cup butter, cut into cubes

2 tablespoons icy cold water

Mix the flour and salt together. Toss in the butter, and cocoanut oil. Using your fingers, break the cocoanut oil and butter into the flour until you get a cornmeal-like mixture. Slowly add the water until it becomes a dough. Form the dough into a ball, wrap in plastic wrap and chill for 1 hour.

Pre-heat your oven to 350.

Pull the dough out of fridge, and tear off small pieces and press into small tart pans. Bake the shells for 20 minutes, or until pale golden.

Remove the shells from the pans, and fill with rhubarb sauce recipe, below, serve warm.

Filling:

1 1/2 cups ruhbarb, cut into small cubes

2 tablespoons sugar

1 tablespoon corn starch, dissolved in 2 tablespoons cold water

Put the cubed rhubarb into a small sauce pan, add about 1/4 of an inch of water. Cook the rhubarb until tender, then add the dissolved corn starch and sugar. Continue to cook the mixture until thickened, and the rhubarb has fallen apart.

recipe: croissants

Oh croissants, one of God’s greatest gifts to mankind.

This is my third, or fourth time making croissants, and each time they get better and better. I am no where near a well made bakery croissant, but dang, these are good. I filled some with cheeses, others with chocolate (highly recomended) and just left some plain. I love to do some ham and cheese when I have it on hand, what a perfect lunch.

I use Tartine’s recipe for croissants, you can find it here. Of course, who else would you bother following when it comes to pastry?








recipe: kale chips

Healthy, salty snack…

Hummm…

 

  • 1/2 bunch kale, sliced into 1/3rds, washed and stem removed
  • olive oil
  • salt

Oven:350

Wash the kale. Spin dry. Spread out the washed kale on a large cookie sheet, douce with a good amount of olive oil, and salt. Bake for about 30 minutes, or until the kale is crispy and has lost all of it’s color. Drain on a paper towel.

 

recipe: oven fries

 

After slicing my hand once, burning myself twice, we had dinner! Yay! This is the main side we had tonight. Super easy, super yummy, potatoes are fun!

 

 

 

  • 4 potatoes, peeled, sliced
  • a dousing of olive oil
  • Garlic Salt
  • 1/2 cup Diced onion
Toss potatoes, olive oil, garlic salt, and onion.  Spread into a large cookie sheet. Bake at 350 for about 40 minutes, or until for tender.

recipe: penne & cheesse

;

It’s ok, you can hate me. This is one of favorite ways to throw calories into my body.

This is enough to sauce up a package of cooked penne,

  • 1/4 cup butter
  • 1/4 cup flour
  • 3 cups milk
  • 2 cups grated cheese
  • Salt and freshly ground pepper

Melt the butter in a medium sauce pan. Add the flour, and cook the mixture for several minutes. Add the milk, and bring to a simmer. Add the cheese, salt, and pepper. Stir until completely combine, and melted together.

recipe: fleur de sel chocolate chip cookies

Sweet and salty? Word.

Slightly adapted from this recipe.

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large egg
  • 2 cups chocolate chips
  • a couple tablespoons fleur de sel

Preheat oven to 375 degrees F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown, as soon as they are out of the oven sprinkle a light amount of fleur de sell on the hot cookies.

p.s. that’s my sister-in-law

recipe: lemon bars

First off, I would like to comment on the ugly styling and composition of the above photo. This will probably go down as one of the worst styled food photos on my blog. It’s so unlike me, first off I used flash. Flash?! I hate flash, it’s about on the same hate-level as running.

The oozing filling, and falling apart nature of this photo will probably tell you most of what you need to know about these lemon bars. Shortbread crust, with a slightly tangy, totally lemony filling…

By chance I picked up this book Tartine at the library quite a few years ago. The first time I cracked open the pages, I fell on love. My Grandma got the book for me a few months later, and a few hours after that I was on a obsessed to cook everything in that book. It has become one of my can’t-live-without cookbooks. And visiting the  Tartine Bakery in San Fran is so on the bucket list.

Anyway, you can follow the recipe here.