Veggie Pot Pie- Bri

2 tsp olive oil
1 onion, chopped
1 clove garlic, minced
2 large carrots, diced
1 cup broccoli, cut into 1 inch pieces
2 potatoes, peeled and diced
1 cup frozen peas
1 cup frozen corn
3 cups chicken or vegetable broth
1/2 tsp salt
1/4 tsp ground black pepper
2 Tbsp cornstarch
2 Tbsp soy sauce
1 recipe pastry for double-crust pie

Preheat oven to 425 degrees F

Heat oil in a large skillet or saucepan. Cook onions and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots and potatoes. Stir in broccoli and vegetable or chicken broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.  Add corn and peas.

In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.

Roll out 1/2 of the dough to line an 11x7 inch baking dish (can be deeper smaller dish). Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal the edges.

Bake in preheated oven for 35 minutes, or until the crust is brown.

Pie Crust-Bri

This pie crust can be made with white or whole wheat flour.  I recommend whole wheat if you are making quiche or pot pie, and you can add some sesame seeds as well.  I am also going to test it with coconut oil, so I'll let you know how it goes!

Makes enough for a top & bottom pie crust.

2 cups flour
3/4 cup cold butter
1/2 tsp salt
1/3 cup milk
1 Tbsp white vinegar

Cut butter into flour by using a food processor by pulsing a couple of times or a pastry cutter.  Mix milk and vinegar together.  Mix milk mixture and salt into flour mixture.  Knead until combined.  There will still be little chunks of butter.

Roll out with a rolling pin and place in pie tin.  

Maple Cinnamon Banana Bread- Bri

This is a recipe of my own creation.  I have only in the last couple of years begun to really enjoy banana bread.  It was always one of those weird halfway desserts to me.  Now that I have worked so hard to bread my sugar addiction, the halfway dessert gray area is where I occasionally satisfy my sweet tooth.

After searching online for a version that suited my needs, to no avail, I created this little monster.  Now I have to be careful not to overdose on this stuff.

4 over-ripe bananas
2 eggs
1/2 cup coconut oil, softened or liquified (could also try substituting applesauce)
1/2 cup pure maple syrup
1/2 cup brown sugar
2 cups whole wheat flour
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
dash nutmeg

Preheat oven to 350 degrees.  Liquify coconut oil by placing container in warm water.  Mash bananas in mixing bowl.  Add egg, maple syrup, brown sugar, and oil.  Mix thoroughly.  Mix in remaining dry ingredients.  Spoon into 9x6 bread pan.  Top with a tablespoon or so of brown sugar.

Bake for approx 45-50 min or until knife inserted comes out moist, but clean.

Lemon Truffle Pie- Candis

1 baked 9" pie shell (can also use pre-made graham cracker crust)
1/2 cup water
2 Tbsp sugar
1 egg
1 Tbsp cornstarch
1 Tbsp sugar
zest from 1/2 lemon
1-1/2 Tbsp lemon juice
1-1/2 tsp butter
1 cup white chocolate chips
1-8oz package cream cheese
1/2 cup whipped cream, sweetened
1 Tbsp sliced almonds, toasted (optional)

Put water & 2 Tbsp sugar in pan to and bring to boil.  In large mixing bowl, mix egg, cornstarch, 1 Tbsp sugar, and lemon zest.  Slowly add hot water to egg mixture while stirring.  Return to pan and heat until thickened, stirring constantly.  Remove from heat and add butter and lemon juice.  Stir until mixed and cool.

Pour two-thirds of filling into bowl.  Add white chocolate to remaining filling in the pan.  Stir until melted (you can hold in bowl of hot water if need be).  Place cream cheese and white chocolate mixture in a mixing bowl and beat until smooth.   Spread into pie crust.  Spread remaining two-thirds lemon mixture on top.  Chill for two hours.

Top with whipped cream and garnish with sliced almonds.

Sausage & Lentil Curry Soup- Mom

I think this soup will forever remind me of bringing Amelia home from the hospital.  Ryan and Candis were kind enough to bring this soup to us and it made life so much easier.  It is hearty, delicious and has great memories associated with it for me.

Sausage & Lentil Curry Soup

4 servings

2 tsp curry powder

1 Tbsp olive oil

1 cup diced carrot

2 tsp minced garlic

1-10 oz pkg sausage (I like hot italian bratwurst with casing removed)  

1-15 oz can lentils (dry works- just cook first)

1-15 oz can chickpeas/garbanzo beans

4 cups broth

2 Tbsp minced cilantro

¼ cup sliced almonds, toasted (optional)

Heat curry in pan till fragrant.  Remove & set aside.  Heat oil in pan and add carrots & garlic.  Turn heat until med-low till carrots are soft.  Add sausage to pan and cook until no longer pink.  Stir in lentils, chickpeas, & broth.  Bring to boil.  Remove from heat and add curry.  

Serve with toasted almonds and cilantro.

Buttermilk Syrup- Mom

Buttermilk Syrup

1 cup buttermilk or 1 cup milk & 1 tsp lemon juice
2 cubes butter
1 tsp baking soda
2 cups corn syrup
2 cups sugar

Use large pan to bring to a boil stirring constantly - will be very foamy. Add 3 tsp vanilla.  For thicker syrup, boil 1 minute or more before adding vanilla.

Orange Julius- Mom

Orange Julius
Makes 4 cups

6 oz. frozen orange juice concentrate
1 cup water
1 cup milk
1/4 cup sugar
A few drops of vanilla extract
Handful of frozen strawberries (optional)
14 ice cubes

Blend together.