Monday, October 25, 2010

My Pie Adventure

Last night I had a "What's in my Pantry" moment.  Actually it was my refrigerator.  There were about 4 pears that were bruised and a granny smith apple that was past it's prime. So I thought about pie.  My cookbooks are in storage ( I have a lot of things committed to memory), so I did a YouTube search for pie crust and found an excellent recipe via the Foodwishes channel on  (Thanks Chef John)!
For the filling, I just sprinkled a little sugar on the fruit with cinnamon, nutmeg, and ginger then added craisins and pecans for a little more texture.  Voila'!  Pretty simple.  Enjoy!

Friday, October 22, 2010

What's in your Pantry?

 My family is spoiled.  They are used to me whipping up a scrumptious dish for dinner not thinking that maybe Mom is tired or needs a break.  Well one night last week I was.  My youngest had a cold and I had been up all night off and on with her.  So needless to say by 6:00 p.m. I was pooped.  "Mommmy, whats for dinner?" I hear from my oldest.  My first thought was that "I don't feel like cooking" but then, I looked into my sons, "Mommy pleeeeease" face, and began to check the pantry and refrigerator for what I could cook.  Hmmm,  Daiya (non-dairy) cheese and bread; grilled cheese.  So I thought, lets do a soup and sandwich night.  I got a can of diced fire roasted tomatoes and vegetable broth out of the pantry.  I found a bag of frozen veggies (beans, carrots, corn, peas) and a fresh onion.  From my garden I got a bell pepper, a jalapeno (without seeds), some parsley, and Mexican tarragon.
My method:  Saute the onion and peppers and add the diced tomatoes with liquid.  Simmer for about a minute and add 3 cups of vegetable broth.  Add a dollop of honey or agave if the tomato mixture is too acidic. Add about a teaspoon of chopped tarragon and about 2 teaspoons of parsley, salt and pepper to taste.  Let simmer together for about 5 minutes and add frozen vegetables and cover.  Let the veggies cook on medium for another five minutes and them lower for another 10 to 15.  And there you have it, vegetable soup.  Right off the top of my head, no recipe, just using what was available in the kitchen and garden.  So my Southern Veg lovers, What's in your Pantry?  Let me know what intuitive recipes you come up with and post it on my Facebook.  Just click to my right. Whomever posts by November 15th gets their name put in a drawing for a free Southern Veg gift!  Enjoy!

Friday, October 15, 2010

Comforting Food

I know I haven't posted in a while.  Actually,  I've been in a space where I just didn't want to do anything.  Just stay in bed and sulk.  You see, the lease purchase on the house and land my husband and I were looking to buy fell through.  I was soo excited about the land and a great kitchen to cook in and couldn't wait to move.  But, the divine plan is perfect and there is another even more fabulous place somewhere out there for me.  It still stings though, and for the past month I've been quiet on the cooking front.  Yet, when I go out to Macy's I head for the housewares section or make a U turn to the kitchen store that's going out of business.  I have even gotten into the habit of clipping and printing coupons for great food finds.  My inner foodie is still alive!  On my Southern Veg Facebook page ( you can check it out to your right) one of my friends asked about biscuits and gravy.  So, I thought,  life has ups and downs but a good healthy, wholesome meal is always comforting, especially Southern Veg style!  So here is a quick method for gravy and a savory biscuit recipe that can be altered, Enjoy!

1 tsp butter substitute
1 tsp flour
3/4 cup almond or milk of choice
salt, pepper and any other seasoning to taste

Melt the butter and add flour.  Whisk for about 30 seconds and slowly add milk.  You can adjust the amount of milk depending on if you want a thick or thinner gravy.  To season add salt and pepper to taste.  This is the basic recipe that can be varied.  Onions can be sauteed with and extra teaspoon of butter and instead of pepper use a Cajun seasoning.  Or add garlic and green onion.  The list goes on.  YUM!

Garlic and Dill Savory Biscuit
2 cups of Spelt flour
1½ tsp baking powder
½ tsp baking soda
6 to 8 tbsp of vegan butter (cold)
½ tsp of salt
2 tbsp of chopped garlic
2 tbsp of chopped dill (fresh)
½ to ¾ cup almond milk

set oven for 375 degrees
oil baking pan or a large cast iron skillet can be used.
In large bowl mix flour, baking powder, baking soda and salt. Then add chopped garlic and dill, mix.
Add butter to mixture and use a fork to incorporate into the flour. Add a few tablespoons at a time until mixture is somewhat crumbly like a coarse meal.
Slowly incorporate milk until the flour forms a ball and is slightly tacky.
Oil a ¼ cup and use as a form for each biscuit and place on oiled pan.

Bake for 25 to 30 min until golden brown.
Serve warm with favorite butter.