The Best Veg Pot Pie

5 Feb

VEG POT PIE

Recipe:

4 Carrots, Peel | Chop

1 Onion, Dice

3 Red Potatoes, Cube w/ Skin

6-8 Mushrooms, Chop

¼ Cup Peas, Fresh or Frozen

¼ Cup of Corn, Fresh or Frozen

4 Garlic Cloves, Minced

2 Green Onions, Chop

¼ Cup Oil

1 Cup of White Wine

1 Cup of Vegetable Broth

1 Cup of Water

2 Tbsp of Margarine

½ Tspn Turmeric

½ Tspn Cumin Spice

1 Tspn Italian Seasoning

½ Tspn of Oregano

1 Tspn Ginger Powder

1 Tbsp of Garlic Powder

1 Tspn of Onion Powder

1 Tspn Salt

1 Tspn Pepper

1 Tbsp of Corn Starch (do not add until the end of cooking)

2 Cans of Ready Made Biscuits (You can make fresh crust, but using readymade biscuits is a lot easier)

Serving             4                      Prep Time           10                           Cook Time           45

Prepare:  Heat oil on medium to high heat and add the carrots, onions, and potatoes. Add some salt to the veggies. Sauté for about 7 – 8 minutes. Add the rest of the veggies e.g. corn, peas, mushroom and garlic.  Sauté for another 3-4 minutes.  Add white wine and cook out the alcohol. Scrape all the goodness from the bottom of the pan.  Now add the margarine and the rest of the spices (Do NOT add the Corn Starch until the end).  Cook with the spices for about 3 minutes. Add the Vegetable Broth and Water. Simmer for 15-20 while constantly stirring. Before you are ready to pour the soup into the crock, add the corn starch and stir for about 1 minute or until it dissolves and thickens.  Now pre-heat your oven to 350° and spray your soup crocks before baking.  Add one piece of biscuit dough on the bottom of the soup crock.  Pour the thick vegetable soup in your bowl.  Now cover the entire crock with biscuit dough. Make sure to have the dough flow over the top of the crock. Now brush a little margarine to the biscuit dough and place in the oven for 25 minutes (on the bottom rack of your oven). Watch the magic happen.  Let it cool and then taste the magic. This is the Best Veg Pot Pie you will ever have!

“My Husband is NOT a Vegetarian”

Being that “My Husband Is NOT a Vegetarian”, I have included how to convert a Veg Pot Pie to a Chicken Pot Pie. This will simplify your life while satisfying all.

Chicken Pot Pie

2 Chicken Breasts

1/2 Tspn Dried Oregano

1/2 Tspn Dried Italian Seasoning

1/2 Tspn Salt

1/2 Tspn Pepper

1/2 Tspn Sugar

1 Tbls Worcestershire Sauce

2 Tbls EVO (Extra Virgin Olive Oil)

Prepare:

Place all ingredients in a glass bowl. Coat both sides of the Chicken Breasts and place the bowl in the refrigerator for 15-20 minutes. Turn the grill on 15 minutes before grilling the Chicken Breasts. Remove the chicken from the refrigerator 5 minutes before cooking. Place both Chicken Breasts on the grill on medium to high flame. Grill on both sides for 7-10 minutes or until cooked thoroughly.  When the Chicken Breasts are done set aside to cool. Dice the Chicken Breasts into small cubes.  Take the chicken cubes and place in the Veg Pot Pie before baking. Bake both Pot Pies and enjoy a comfort meal together.

Celebrating the release of cookbook “My Husband is NOT a Vegetarian”

8 Dec

Welcome to my Blog Post

The release of my cookbook is a little bitter sweet to me. Don’t get me wrong, I am excited with the outcome and the buzz of the cookbook, “My Husband is NOT a Vegetarian”, but the realization that there are personal stories of my life in this cookbook is a little unsettling. The bitter feeling is recognizing that many of my family and friends will be reading stories that have never been revealed. Some may be asking, why put stories into your cookbook that you do not want revealed? Well, being that this is my first cookbook, I wanted my readers to know my journey and understand who I am. I also want readers to feel connected to me as I would when reading about an author. The BIO in my cookbook was one of the hardest parts to write for reasons of fear of exposing my life. I tried to suppress information, but realized quickly that restraining certain information is just not going to work. So I wrote my BIO as it was intended to be written.

My Husband is NOT a Vegetarian” is comprised of Vegetarian and Carnivore recipe solutions to create a succulent dish to satisfy both. The cookbook was evolved when marrying a man that grew up eating Léchon (Roasted Whole Pig) while I live as a Vegetarian (now newly Vegan) for 23 years.  Realizing that I was in the kitchen for hours preparing a Carnivore meal for my husband and a Vegetarian meal for me made my passion of cooking more of a task than anything. So I came up with recipe solutions for Vegetarians preparing meals for the others.

My Husband is NOT a Vegetarian” cookbook demonstrates how to prepare a Vegetarian recipe and convert it to a Meat | Chicken | Seafood dish.  Utilizing fresh ingredients helped create easy to follow instructions. Here is a recipe included in cookbook, “My Husband Is NOT a Vegetarian” demonstrating how to convert a Vegetarian recipe into a Carnivore Recipe.

 

INDIAN GREEN CURRY & SPICY BIRYANI W/ LIMA BEANS

Green Curry Recipe

½ Cup of Cilantro, Rinse | Chop

1 Cup of Spinach, Chop

1 Cup of Basil, Chop

1 Green Jalapeño, Chop

3 Green Onions, Chop

2-3 Garlic Cloves, Peel |Roasted

1 Lemon, Juice and Zest

1 Tspn of Turmeric Spice

½ Tspn Curry Spice

½ Tspn of Coriander Spice

½ Tspn of Salt

½ Tspn Cayenne Pepper

½ Cup White Wine

2 Tbsp Butter

¼ Cup of EVOO

Prepare:           Place the ½ Cup of Cilantro, Rinsed and Chopped, 1 Cup of Spinach, Chopped, 1 Cup of Basil, Chopped, 1 Green Jalapeño, Chopped, 3 Green Onions, Chopped, and the 2-3 Garlic Cloves, Peeled and Roasted in a food processor and blend the ingredients. Place a cooking pot on medium to high heat and add EVOO and Butter.  Begin to cook the Green Curry for about 10 minutes.  Now add the rest of the ingredients including the White Wine and make sure to cook out the alcohol.  If the curry is too thick, do not hesitate to add water or vegetable broth if needed.  Place the Green Curry on low heat and let it simmer for another 10-15 minutes. Serve the INDIAN GREEN CURRY with a side of SPICY BIRYANI W/ LIMA BEANS and Pita Bread Chips.

SPICY BIRYANI W/ LIMA BEANS

2 Cups of Basmati Rice

1 Small Can of Lima Beans

½ Sweet Onion, Chop

2 Garlic Cloves, Minced

½ Tspn All Spice

½ Tspn Coriander Spice

½ Cinnamon Spice

1 Tspn Cayenne Pepper

1 Tbsp of Cilantro, Chop

½ Tspn Salt

2 Tbsp Butter

¼ Cup of EVOO

3 Cups of Vegetable Broth or Water

A Pinch of Ground Clove Spice, a little goes a long way

Prepare:           Begin to sauté the onions and garlic with some EVOO on medium to high heat.  Add the Rice, Lima Beans, Vegetable Broth, All Spice, Cinnamon Spice, Cayenne Pepper, Clove Spice, Salt, Butter and the rest of the EVOO.  When the rice begins to boil, place on low heat and cook for 15-20 minutes.  When the Rice has cooked make sure to use a fork to fluff.  Garnish with the fresh chopped cilantro and serve the SPICY BIRYANI W/ LIMA BEANS with a side of INDIAN GREEN CURRY and Pita Bread Chips.

My Husband Is NOT a Vegetarian

INDIAN CHICKEN GREEN CURRY

1 Pound of Chicken Thighs, (Organic)

1 Green Curry Paste

¼ Cup of Vinegar

½ Tspn of Salt

½ Tspn of Pepper

2 Tbsp of EVOO

Prepare:           Begin by marinating the Chicken Thighs with Green Curry Paste (See recipe for Indian Green Curry above), Vinegar, Salt, Pepper, and EVOO. Place in the refrigerator for at least 2 hours.  When ready to prepare, begin by adding EVOO to a skillet on medium to high heat.  Take the chicken out of the marinade and sear the chicken on both sides for about 4-5 minutes on each side.  Add the rest of the Indian Green Curry and let it simmer for 20-25 minutes.  Finish the chicken in the oven at 425 degrees for about another 15 minutes.  Take out of the oven and serve the INDIAN CHICKEN GREEN CURRY with SPICY BIRYANI W/ LIMA BEANS and Pita Bread Chips.

 

Enjoy! Get your copy of “My Husband is NOT a Vegetarian” at http://www.myhusbandisnotavegetarian.com

Herb Polenta with Carrot Puree

21 Mar

I have discovered a restaurant tasting dish, Herb Polenta with Carrot Puree. This is the first time I have experimented with Polenta and I love it.  Polenta is also as known as, ahh, wait for it…Cornmeal or Grits.  Polenta is a Northern Italy staple and it is high in Iron, Calcium, and Vitamin A.  Polenta is also Gluten Free, Nut Free, Wheat Free and suitable for Vegans and Vegetarians. The recipes all contain “Polenta”.  I will demonstrate how to convert a vegetarian meal to an omnivore (and pescetarian) meal. Recipes Herb Polenta with Carrot Puree and Herb Cod and Polenta with Carrot Puree.

Serves:  2             Prep Time:  15 min           Cook Time:  30-45 min

For a serving of 4 double ingredients and measurements using good judgment

Herb Polenta w Carrot Puree

Recipe(s):

Carrot Butter Puree

3 Carrots, Peel / Chop

½ Onion, Diced

3 Cloves Garlic, Minced

2 Tbsp Butter (Vegans substitute w Olive Oil or Vegan Butter/Margarine)

2 Cups Vegetable Broth

1/4 Cup White Wine

2 Tbsp of EVO (Extra Virgin Olive Oil)

1/2 Tspn Salt

1/2 Tspn Pepper

1 Tspn Honey or Agave

1 Tbsp Butter

Garnish:

Parmesan Cheese (optional)

Prepare:

Heat 2 tbsp of EVO on medium heat.  Add the diced onions and chopped carrots.  Add ½ Tspn of Salt and Pepper to the vegetables and sauté for about 5-7 minutes. Add the minced garlic and 2 Tbsp butter.  Sauté the garlic for 30 seconds to almost a minute. Then add the ¼ Cup of White Wine while scrapping the bottom of the pan (that’s where the entire flavors are).  After cooking out the alcohol add the 2 cup of Vegetable Broth.  Let it simmer for about 15 minutes while stirring a occasionally.  Begin to blend the soup with an immersion blender or place in a blender to puree (if placed in a blender, be cautions of the hot liquid. Begin your blender on slow).  Strain the carrot puree for a smoother liquid.  Stir in the 1 Tbsp of Butter in the carrot puree. Pour the Carrot Butter Puree in a deep plate or bowl. Top with fried Herb Polenta and sprinkle fresh parmesan cheese. Delish!

Herb Polenta

3 Cups of Water (Vegetarians & Omnivores may use ½ cream and ½ water)

1 ½ Cups of Polenta

3 Tbsp Butter

1 Tspn of Fresh Thyme, Chopped

1/2 Cup Parmesan Cheese (Vegans optional or use Vegan Parmesan)

1/2 Tspn Salt

1/2 Tspn Pepper

Prepare:  Boil 3 cups of water.  Add the salt to the boiling water.  Begin slowly adding the Polenta while whisking.  While whisking the Polenta, add the Butter, Thyme, Pepper and Parmesan Cheese. Let the Polenta cook for about another 10 to 15 minutes or until it thickens and tender.  Pour the Herb Polenta in a greased sheet to cool in the refrigerator. When the Herb Polenta has cooled and firmed up, begin to cut the Herb Polenta into desired shapes using a cookie cutter or knife.

Fry Herb Polenta in 3 Tspn of EVO and 1 tbsp of butter for about 3 minutes on each side.  When the Herb Polenta is golden brown on both sides, place on a serving plate.    Pour the Carrot Butter Sauce over the Herb Polenta for a restaurant tasting dish.

“My Husband is NOT a Vegetarian”

Herb-Butter Cod

1-2 Cod Fillet

1 Tspn or a stick of Fresh Thyme

3 Cloves of Garlic, Peel / Mince

1/4 Cup White Wine

2 Tspn Butter

2 Tbsp EVO

1 Lemon, thinly sliced

1/2 Tspn Salt

1/2 Tspn Pepper

Pinch of Paprika

1 Tspn Butter

Prepare:

Preheat oven at 350 degrees.  Sprinkle salt, pepper, and paprika on both sides of the fish.  Place the Cod Fillets in a greased baking dish.  Add the minced garlic and fresh chopped thyme on top of the fish.  Separate the butter with your fingers over the fish. Pour the EVO over the fillets.  Place the sliced lemon over the fish.  Sprinkle some salt and pepper over the lemon.  Pour the ¼ Cup White Wine into the dish.  Cover with foil and place in the oven.  Cook for 15-20 minutes covered and the last 5 minutes uncovered.  Serve with Herb Polenta with Carrot Butter Puree.

VEG CHILI – MEAT CHILI

12 Jan

Today in South Florida is unusually cold.  here is a great Chili recipe to keep you warm

VEG CHILI

Beans help lower cholesterol and fight heart disease.  Red beans (as well as other beans) are beneficial containing antioxidant iron, magnesium, potassium, copper, protein, phosphorus and more.  This is a great recipe that I serve in a bread bowl.  Hey! You don’t have to worry about eating the bread if you are having VEG CHILI.  The best thing about VEG CHILI is you can throw it in a pressure cooker and not worry about coming home to cook dinner.  So healthy and so good.

Serves: 4   Prep Time: 15 minutes  Cook Time: 1-2 Hours (the longer you cook the better it taste)

VEG CHILI

Recipe

1 Lb Canned Red Kidney Beans (drained and rinsed)

1 Can Cannellini Bean (drained and rinsed)

1 Can (8 oz.) Tomato Paste

1 Sweet Onion, Chopped

3 Celery Sticks, Diced

3 Carrots, Peeled and Diced

1 Green Bell, Pepper Diced

3 Cloves of Garlic

1 Tbsp Chili Powder

1 Tspn Paprika

1 Tspn Cayenne Pepper

1 Tbsp Honey or Brown/Raw Sugar (you can use white sugar but using Honey or Brown/Raw Sugar is healthier)

1 Tspn Garlic Salt

1 Tspn Onion Powder

½ Tspn Cumin

½ Tspn Allspice

½ Tspn Nutmeg

½ Tspn Cinnamon

2 Bay Leaves

1 Tbsp Vinegar

2 Cups of Water or Vegetable Broth

¼ Cup EVO

1 Tspn Salt

1 Tspn Pepper

Garnish

1 Tspn Sour Cream

1/4 Cup of Cheddar Cheese, Shredded

Prepare:                  Heat your cooking pot on medium to high heat and add the EVO.  Sauté the minced Onions, Celery, Carrots, and Bell Pepper.  Add the salt and pepper to the vegetables.  After the vegetable sauté add the garlic and tomato paste.  Add the rest of the ingredients and stir well.  Let it simmer for 1-2 hours constantly stirring. As mentioned, the longer you cook the chili the better it will taste. When the VEG CHILI is done, carefully pour into a bread bowl. Top the VEG CHILI with sour cream and cheddar cheese.

My Husband is not a Vegetarian

How to convert the Veg Chili to Meat Chili to satisfy all.

MEAT CHILI

Recipe

1 lb Ground Beef

1 lb Ground Pork

1/2 Sweet Onion, Chopped

4 Garlic Cloves, Chopped

1/4 Cup of EVO

1/2 Tspn Salt

1/2 Tspn Pepper

1/4 Cup Worcestershire Sauce

1-2 Cups of VEG CHILI

Garnish

1 Tspn of Sour Cream, Lowfat

1/4 Cup of Cheddar Cheese, Shredded

Prepare:

Saute onions and garlic in EVO on medium to high heat for 5 minutes.  Add the Ground Beef, Ground Pork, salt and pepper to the onions and garlic.  Cook for 15 minutes. Add the 1/4 Cup Worcestershire Sauce and cook for another 10 minutes.  Take 1-2 cups of the Veg Chili and pour over the ground meat. Cover and simmer on medium to low heat for 1-2 hours stirring occasionally. When the MEAT CHILI is done, carefully pour into a bread bowl. Top the MEAT CHILI with sour cream and cheddar cheese.

“My Husband is not a Vegetarian”

10 Jan

Look for “My Husband is not a Vegetarian” recipe book! I will be posting some recipes soon!

Hello world!

23 Dec

“My Husband is Not a Vegetarian” is here. I will be posting recipes soon!

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