Posts Tagged ‘recipe’
More and more I’m not really a “recipe girl”. I like to use recipes as a guideline, and then substitute my favorite ingredients and flavors to make a recipe my own. Typically it’s hard to find just “one” recipe I like. I tend to find several with different pieces and parts that sound good, and throw them together to make one awesome meal. So, in an effort to keep my options open, but still stick to the basics, I’m going to be breaking down recipes to their basic measurements. You fill in your favorite meats, sauces, and veggies to truly make it your own! At our house we definitely aim to use the healthiest ingredients, but sometimes it just comes down to what is on hand!
Now, get in there and own that potpie!
Everyone loves a potpie (unless you don’t like pie and if that is the case there is just something wrong with you!)! The thing I love about potpies is that they are so versatile. From the crust to the meat and vegetables you can mix and match or pull out leftovers in your fridge.
** Keep in mind I’m providing the quantities you’ll need of each ingredient, but feel free to substitute meats, seasonings, vegetables, sauce and crust to taste.
- Meat: 1 lb; chicken, stew meat, or hamburger.
- Seasoning: 1 teaspoon; Parsley, tarragon, salt, pepper, celery seed or celery salt, and cayenne pepper (if you like a kick!).
- Vegetables: 2 cups (1 cup each) of vegetables; typically we like a combo of peas and carrots, but you can also use corn, asparagus, green beans, etc.
- Creamy Sauce: Typically 1/2 cup; of skim milk, whole milk, or even coconut milk + 1 cup of broth; chicken, beef, or vegetable + 2 tablespoons; of flour for thickness.
- Cheese: 1/2 cup; low-fat cheddar, but substituting some other sharp cheese like Munster or even swiss maybe fun to try?
- Crust: 1) Make a basic pie crust the old fashioned way with butter and flour, 2) Substitute regular flour with whole wheat and butter with olive oil (delish!), or 3) purchase a pie crust from the store and have it ready to go!
- Additional: 1/2 cup; onion finely chopped.
- Make/Prepare pie crust so it is ready to go. Look for a variety of pie crust recipe links in the ingredients list above or you can probably find a good one in any standard cookbook you’ve got laying around. (If I am making the pie crust from scratch I like to make two at a time so that I can freeze one, and have it ready to go the next time I want to make a potpie. Saves a TON of time and cleanup!)
- Pre-heat oven to 375. If you are not using a oven save skillet you’ll just have to use a pan to cook the meat as well as grease a 9″ pie pan.
- Heat up the skillet with a dab of olive oil. Cook the onions until clear, add in the meat, and cook thoroughly through. Remember you are going to bake the meat as well so if things are slightly pink the meat will finish up nicely in the baking process.
- Step 3: Add harder vegetables (like carrots) and cook for 5 minutes, until softened (if you can stick them with a fork or toothpick they are done!).
- Add flour, whisk in for about 30 seconds, and then pour in milk and broth. Let simmer until the creamy sauce thickens, about 5 minutes.
- Whisk in cheese, additional seasonings (to taste), and other softer vegetables like peas or asparagus. Stir until the cheese is melted.
- If baking in a SKILLET: Center the pie crust over the filling and tuck the extra parts draping over the side in. I typically use a spoon to help me get down in there since the ingredients will be hot! If baking in a PIE PLATE: Pour filling into prepared pie plate. Center the pie crust over the filling and tuck the extra parts draping over the side in.
- Bake at 350 for 25-35 minutes, or until a toothpick inserted into the crust comes out dry. (I like to use the baking time to cleanup so that by the time you are ready to sit down cleanup is practically done!)
Here are some yummy references of potpies I used to come up with my own version.
Let us know what you think about this new little series and ways that we can help clarify things? I’m always open to trying different ingredients or suggestions to make prep for a homemade meal easier and faster.
Now get in there and make yourself a homemade potpie. You can do it!
From The Farm
Today we are super excited to share a canning recipe from the lovely Samantha Lamb. We first met Sam at a local craft show where we shared neighboring booth space. She’s a true farm girl after our own heart with chickens, cows, and garden all her own. She lives in a little farm house near her family in OK and loves baking pies for the locals!
Hello my Darlin dears, wonderful meadow creatures that live in the orchard & you darling Gnomes that are wonderful at picking Strawberries,
Miss Lamb your canning & fanciful farmer here,
Today, I am honored to be the guest blogger here at Green Couch Design & I am happier than a peach to share with you my favorite canning recipe for Strawberry Jam, that uses no pectin
Today we are launching one of our favorite summer series called “Canning with… “. This is our third year and what started as Canning with Grandma has now turned into a collaboration with different bloggers and several neighborhood friends. We’ll be sharing a new recipe about every two weeks from now through August. From Sweet & Sour Pickles to Rose Water we’ve got enough to keep you coming back all summer long! So dust off those canning jars and get stashed with equipment. Before you know it you’ll be up to your ears with the season’s freshest fruits and vegetables.
Hi ya’ll! My name is Paige and I write the blog, Come and Take It. Come and Take It is devoted to inspirational living, family style. What does that mean you say? I write about the things I love: cooking, home décor, fashion, and entertaining among others, but most importantly, how our family likes to incorporate all of these elements into our own lifestyle. My husband is in the Army so things can get a little chaotic at times, but no matter where we live (currently near Savannah, Georgia) we will always call Texas home. We are excitedly anticipating the birth of our daughter, due in early September, and love to harass snuggle our dog, Winston, and cat, Charles.
My parents moved from suburban Houston to a small, hill country town outside of Austin, Texas about 5 years ago. Not only was the pace of the every day life different, there were whole new aspects to living a ‘country’ life to get used to, like a full tree of peaches every May.
Over the past couple years I’ve taken on the hundreds of peaches that inhabit our kitchen for the last two weeks of May with cobblers, chutneys, salsas and more. Last year we even turned them into our wedding favors! My mom and I tackled the project this year, and we ended up with ginger peach jam, jalapeno peach jam and now, early grey infused peach jam. Don’t forget the weeks of cobbler for dessert!
Depending on the size and age of your peaches, the process can get a little overwhelming so don’t despair! Our peaches were at the end of their life and were very small, so lots of peeling involved. I’ve included the recipe I followed, but please be aware that every stove cooks differently, so test your jam before you can!
This canning experience was something a little new for me. Usually I try and pull from an old book or trusted friend (like Leslie’s Pickled Green Beans) but I had a hard time finding recipes for canning pizza sauce. I finally found one online that I adapted to match Cale and I’s love for spicy food and called in the best assistant known around town, our lovely friend Amanda.
For those of you new to the blog Amanda lived with us last summer as she was finishing up an internship. She just graduated from college in May and is actually getting married to Gavin (who makes beautiful furniture) in only a few short weeks! I couldn’t think of a better way to alleviate wedding stress than slaving over a hot stove with a favorite girlfriend. Now that is true friendship people!
Ok so you all know last year my canning series titled “Canning with Grandma“? We’ll this year I’m continuing that series with some of my close family and friends! It turns out I still have SEVERAL jars of last summers’ pickles so my goal this summer was to come up with several fun and “functional” recipes that I could guarantee would be gone before next summer!
My friend Leslie left her job almost a year ago to start her own catering business; Out of the Box Cooking. She’s the type of gal who’s a professional and full-time mom that somehow seems to keep it all together (so it seems! )! A fellow gardener herself she enjoys canning her fresh veggies and was simply thrilled to share one of her favorite recipes.