Monday, January 11, 2010

Chop Chop

Chopping wood must be a guy thing. I really can't understand why Brent seems to enjoy it so much or why Jack likes to watch. All I know is that I am happy to have plenty of firewood and glad I'm not the one wielding the axe, 'cause that would be scary for everyone.

We've been on a Highlights for Children magazine kick around here lately. Jack is now able to tell us what is happening in the stories that he reads. It's a refreshing change and his interpretations of the pictures can be pretty funny.

We're also on a comfort foods kick around here these days. To me, nothing is more comforting than a pot pie. And chopping vegetables? I can handle that. My brother Nick and his girlfriend Mishaun just happened to be passing through town last week when we were making a veggie pot pie. They knocked on the door just as I was pulling in out of the oven. Coincidence? Clearly they are stalking us.

Veggie Pot Pie with Whole Wheat Crust
This sounds healthy- but trust me- it is also delish (and probably not healthy)!

For the crust:
1 cup whole wheat flour
1 cup all purpose flour
1 tsp salt
2/3 cup shortening or butter (or half of each- get crazy!)
6-8 tbsp ice water

Mix flours and salt in medium bowl. Cut in shortening/butter then add ice water 1 tbsp at a time. Stir until mixture forms a ball then divide in half. Form into discs, wrap in wax paper and refrigerate.

For the filling:
2 tbsp butter
1 yellow onion, chopped
2-3 garlic cloves, minced
3-4 small potatoes (white or red), chopped
2 celery stalks, chopped
2 carrots, sliced
1 cup corn
1 cup green beans, cut into bite sized pieces
1 cup peas
3 cups vegetable broth
2 tbsp cornstarch
2 tbsp soy sauce

Preheat oven to 425. Melt butter over med/low heat and saute onions, garlic, and potatoes for a few minutes. Add in the other vegetables and broth and bring to a boil. Reduce to a simmer and cook until vegetables are tender, 5-7 minutes. In a separate bowl, combine cornstarch and soy sauce with a small amount of water (1/4 cup or so) and stir until dissolved. Add to vegetables and cook for a few minutes until sauce thickens. Salt and pepper to taste.

Roll out one disc of pie crust to fit your favorite casserole dish, pour in vegetables, then top with remaining rolled out crust. Seal and flute. Cut a few slits in the top for the steam to escape. Bake for 30 minutes or so. Best to let sit for 10 or more minutes before serving, if possible. As in, if you don't have a pack of ravenous mongrels drooling around your dinner table.

(One note about the corn. This year I tried blanching and freezing corn and OMG it is srsly the best thing evah! You have to try it. I swear you will never buy canned corn again. Srsly. It will make your pot pies TO. DIE. FOR. See how enthusiastic I am about this corn? It makes me write like an 8th grader- that is how much I love this corn. So in conclusion, once again, this corn rocks.)

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