Archive for March, 2013

Mushroom, Leek, and Cabbage Galette


This recipe is amazingly tasty, surprisingly easy, and 100% vegan if made with an oil-based pie crust. I became frustrated that so many recipes were not truly vegan, not that they claimed to be; an egg or a sprinkling of cheese here, a tablespoon of butter or milk there. It’s amazing what one can do with mundane veggies.

One pie crush
8 ounces mushroom, sliced
(I guess you can go fancy, but I use the ubiquitous white button variety)
2 cups cabbage, shredded
2 cups leeks, sliced and well rinsed
2 cloves garlic
1 tablespoon oil
salt and pepper

Preheat oven to 400° F

Sauté mushrooms in a large skillet, until beginning to brown, salt generously
add cabbage, leeks, and garlic, again salt generously and add pepper to taste
cook until totally wilted and most of the water has evaporated from the bottom of the pan, approximately 15 minutes

Roll out the dough and place on a baking sheet
spoon the cooked vegetables onto the prepared pie crust
fold up edges

Bake for 30 minutes, until brown


March 25, 2013 at 2:04 pm Leave a comment

Oil Pie Crust

I find this dough very temperamental and fragile, not allowing for much movement once rolled out, or even when baked; so it’s perfect for a free-form galette.

1 3/4 cups flour, plus extra for dusting
1 tablespoon sugar
2 tablespoons water
1 teaspoon salt
1/2 cup oil

Add all the dry ingredients into a food processor
mix water and oil together, add to processor bowl in a steady stream
process until the dough forms a bowl

Roll the dough out soon after making onto a piece of parchment, wax paper, plastic wrap, or a silpat. If left to sit for too long, the oil will begin to seep out.

Makes one 9 inch pie crust.

March 25, 2013 at 1:57 pm Leave a comment

Microwave Potato Chips – A small batch

potato chips

A friend shared this recipe from with me, and after some experimenting, I got it to work pretty well… if I do say so myself. You absolutely need a mandolin, set on the thinnest setting to get the correct thickness for these to work. Slicing with a knife, or in a food processor, just doesn’t get them thin enough. It’s a perfect small batch to satisfy a craving.

1 small potato (or other root vegetable), scrubbed clean
Salt (other seasonings optional)

Thinly slice the potato (1/16 inch thick)
plunge slices into cold water
soak and rinse the slices until the water runs clear

Dry the slices completely, between cloth or paper towels, or in a salad spinner.

Arrange the slices on a paper towel lined plate in a single layer
(do not overlap, the slices will stick)
sprinkle with salt and/or other desired seasonings

Microwave at 100% power for 3 minutes
flip the slices
continue to microwave at 50% power at 1 minute intervals
checking and removing the chips as they brown, and continue to cook the underdone chips

March 24, 2013 at 11:23 am Leave a comment

Oatmeal Soda Bread

soda bread

Admittedly, soda bread is not a favorite of mine. But the recipe I found on Simply Recipes included ground rolled oats, which gave it a chewy texture and nutty flavor that was a nice change. Maybe next time I’ll add some currants.

2 cups old fashioned rolled oats, finely ground in a food processor
2 1/4 cups all-purpose flour, plus more for dusting
2 teaspoons baking soda
1 teaspoon sugar
1 teaspoon kosher salt
1 1/2 cups buttermilk
1 egg, lightly beaten

Preheat oven to 450°F

In a large bowl, whisk together the ground oats, flour, baking soda, sugar, and salt

Stir the buttermilk and egg together

Make a well in the middle of the flour mixture and pour in the buttermilk egg mixture
gently fold flour over the buttermilk until just combined
the dough should look like a shaggy mess

It should be on the moist side. (If it is too wet to handle, add a little more flour. If too dry, add a little more buttermilk.)

Knead dough one or two times only on a floured surface
form into a mound shape
score the top of the dough with 1 1/2 inch deep cuts, forming a cross, using a sharp knife

Place dough in a greased cast iron pan, or on a greased cookie sheet
bake for 15 minutes at 450°F
then lower the oven temperature to 400°F and cook for 25 minutes more
the loaf should sounds hollow when tapped on the bottom

Let the loaf rest in or on the pan for 10 minutes, then cool a few minutes before attempting to slice the loaf.

March 18, 2013 at 1:07 pm 1 comment

Potato, Caramelized Onion, and Bacon Casserole

potato bacon

3 potatoes, sliced very thin
2 onions, sliced thin
3-4 bacon slices, diced
2 cups chicken stock

Brown bacon well and set aside, reserving the fat

Brown onions in bacon fat, over low to medium flame, until well caramelized
(takes about 20 minutes)

Toss potato slices, browned onions, and bacon bits until well combined
place in an oven-safe casserole dish

Heat chicken stock until warm
pour over casserole

Bake uncovered for 1 hour at 375°F

March 14, 2013 at 1:45 pm Leave a comment

Peanut Butter Cups

peanutbutter cups

1 cup chocolate chips (I like Ghirardelli’s Bittersweet 60% cacao)
1/2 scant cup peanut butter (I like a high quality natural style)
1/4 cup powdered sugar

mini muffin tin
mini muffin tin liners

Melt the chocolate chips

Mix peanut butter and sugar together

Line muffin tin with liners

Spoon approximately 1 heaping teaspoon of melted chocolate into the bottom of each lined cup
spoon approximately 1 teaspoon sweetened peanut butter into the cups
cover peanut butter with more melted chocolate
refrigerate for about an hour

Pop out the peanut butter cups, remove the paper liner, and enjoy!
Makes about 12 cups.

March 3, 2013 at 1:10 pm 1 comment

Recent Posts



March 2013
« Feb   Apr »