Piping hot pies November 20, 2011

The cold has truly arrived, and Mohubbs is doing its best to keep everybody warm. Last week it was hot vegetable pot pie. This recipe is sooo easy. It is a great way to use up leftovers and only requires staple ingredients. Finishing the meal off was the classic California treat, snickerdoodles. These are delicious and super easy.

Enjoy…

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 8 ounces mushrooms
• 1 clove garlic, minced
• 2 large carrots, diced
• 2 potatoes, peeled and diced
• 2 stalks celery, sliced 1/4 inch wide
• 2 cups tofu diced
• 1 cup green peas
• 3 cups vegetable broth
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 2 tablespoons cornstarch
• 1 tablespoons fresh sage minced
• 1 teaspoon fresh rosemary minced
• 1 teaspoon thyme
• 1 recipe pastry for double-crust pie (see bottem of post)

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in tofu, green peas, and vegetable 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 and herbs.
3. In a small bowl, mix the cornstarch, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.
4. Roll out 1/2 of the dough to line an 11×7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
5. Bake in preheated oven for 30 minutes, or until the crust is brown.

 

Pie Crust

Ingredients

• 3 cups all-purpose flour
• 1 1/4 teaspoons salt
• 2 teaspoons baking powder
• 6 tablespoons ice water
• 1 tablespoon white sugar
• 1 cup shortening

Directions

1. In a large bowl, combine flour, salt, baking powder and sugar.
2. Place 1/2 cup of flour mixture in a small bowl, and stir in water until smooth.
3. Cut shortening into remaining flour mixture until it looks like coarse meal. Blend in the flour-water mixture.
4. Wrap dough and chill in refrigerator.

 

 

Snickerdoodles

Ingredients

• 1 cup butter or shortening
• 1 1/2 cups white sugar
• 2 tbsp ground flax
• 4 tbsp water
• 1 tsp vanilla
• 2 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 teaspoon salt
• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Start by combining the flax and water in a small bowl and set aside to gel. In a medium bowl, combine butter/shortening and 1 1/2 cups sugar, mix till creamy. Add the vanilla and flax gel. In a separate bowl sift together the flour, baking powder, and salt; stir into the creamed mixture until well blended. In a small bowl, stir together the 2 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place them onto an unprepared cookie sheet, two inches apart and slightly squash down.
   1. Bake for 8 to 10 minutes in the preheated oven. Edges should be slightly brown. Remove from sheets to cool on wire racks.

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