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Veggie Pot Pie

Veggie Pot Pie

Who can resist taking a fork and plunging it through a light flaky crust into a warm, flavorful gravy that is filled with vegetables? Not this girl. There is something so satisfying about assembling this Veggie Pot Pie, warming up the house with the oven while it bakes, and then hovering around the stove inhaling deeply the delicious scent while waiting for the pot pie to finish baking.

As I have mentioned before in the recipe for Tomato Galette, homemade pie crusts and I seem to be in a battle of the wills. I will cut to the chase here, I lose that battle over and over again. Because of that, I always keep a prepared pie crust from the refrigerator section in my freezer. I cannot wait for the day where I change that narrative for myself and start making pie crusts from scratch. I know that day is coming, I am just not sure when.

Veggie Pot Pie

Veggie Pot Pie is quick and easy to make. You can use any veggies that you and your family like but I typically go with onion, carrot, garlic, celery, peas, and mushrooms. If you eat meat you can add leftover rotisserie chicken from the store to the pot pie filling mixture.

A few ingredients that I like to add to my filling are a splash of soy sauce and a teaspoon of miso paste, if you have it on hand. Both of those ingredients add so much flavor to the filling.  You can make the pot pie in a pie-sized baking dish or if you prefer, you can make individual servings in smaller ramekins. If you make individual servings I would place the ramekins on a baking sheet so the pot pies are easy to place in and remove from the oven.

Veggie Pot Pie

I only use a top crust for this Veggie Pot Pie and as you can see from the photo the top crust is pretty basic. Someday, I aspire to be pie fancy like the crusts in this video.

How to Make Veggie Pot Pie

Veggie Pot Pie

 

Roasted Cauliflower with Tahini Sauce and Pomegranate Seeds

Roasted Cauliflower with Tahini Sauce and Pomegranate SeedsSteamed cauliflower stinks. Growing up I couldn’t stand the smell that would permeate beyond the kitchen when my Mom would steam cauliflower. So, for years I didn’t think that I liked cauliflower because it would never make it past my lips based on the smell alone.

Then, one day I discovered roasted cauliflower and my entire world view of cauliflower completely changed. Suddenly, I couldn’t get enough of the stuff. I often have cauliflower in my grocery cart during the winter months especially when the availability of fresh locally-grown produce is sparse.

Roasted Cauliflower with Tahini Sauce and Pomegranate SeedsHave you tried roasting cauliflower? I want to urge you to give it go if you’ve only had it steamed and didn’t care for it. You might find that roasting cauliflower changes your mind. I love cauliflower roasted simply with olive oil, salt, and pepper. But, sometimes you want a dish that has a little more pizzazz.

Roasted Cauliflower with Tahini Sauce and Pomegranate SeedsI think this roasted cauliflower with tahini sauce and pomegranate seeds could be a star of your holiday table. Or, it would brighten up a dreary winter meal. The pomegranate seeds make the dish sparkle!

The cauliflower is seasoned with an array of warming spices including sumac. Sumac is commonly used in Mediterranean and Middle Eastern cooking. If you aren’t familiar with sumac, it is well worth adding this lemony-flavored spice to your pantry.  Sumac can be found as Middle Eastern markets or ordered online.  Buying new spices is one of the reasons I love shopping at ethnic markets.

Roasted Cauliflower with Tahini Sauce and Pomegranate SeedsTahini is crushed sesame seed paste and a crucial ingredient in hummus, baba ghanoush (roasted eggplant dip), and halva (a sweet confection which was a childhood favorite of mine). Tahini is available in most supermarkets in the ethnic food aisle. You will want to give the paste a stir before using because much like natural peanut butter, tahini can separate when sitting on the shelf.

Roasted Cauliflower with Tahini Sauce and Pomegranate

Roasted cauliflower with tahini sauce and pomegranate seeds

Clean Out the Fridge Frittata

vegetarian frittata

Don’t you hate getting ready to leave town with a drawer full of veggies in the vegetable drawer of your fridge? Or, sometimes you have leftovers vegetables that you just can’t face warming up again.

In these cases, I like to whip up a veggie frittata. Making a frittata is a workhorse skill in the kitchen that you will want to master. Frittatas can be served warm or cold. For breakfast or brunch, I would serve with fresh fruit and oven roasted potatoes. You can easily pair the frittata with a salad or soup and bread for a satisfying lunch or light supper.

Frittatas travel well for potlucks and make fabulous leftovers. Have I convinced you that you should start making frittatas? I hope so.

Clean Out the Fridge Frittata

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