Thursday, October 14, 2010

not pot pie

When I made a pot pie last night, I'd expected there to be leftovers for lunches today. Not so! Ryan complained because he has decided recently to complain more about certain foods, annoyingly, so there looked like there would be extra...but both AJ and Nate wanted seconds, and my husband came back for thirds. So despite Ryan's whining about the mushrooms and onions that were "too big", I'm definitely going to share this recipe I made! But first, today's lunches...

Maia's lunch: dried apricots; mini banana apple muffin; carrot; pizza sandwich bites; a pickle; cucumber slices.
She ate everything but the sandwiches...the girl just hates bread! She almost never eats a sandwich, and won't touch toast. I wish I had that problem.

Ryan & AJ's lunches: mini banana apple muffin; Sweet & Sara vanilla marshmallow; square of Endangered Species dark chocolate; cucumber slices; baby carrots; peanuts; a pickle; pizza sandwiches.

The reason for the marsh-
mallows was the s'mores
I made for the boys. Talk
about a messy treat! It had
been quite a few years
since I'd had them, and the
boys had never tried them.
Again, Ryan had to complain,
saying the chocolate over-
powered the flavour of the marshmallow. He'd rather jut eat the marshmallows. Doh.

Veggie Pot Pie

1 9x9 piece of frozen
puff pastry, thawed 45 mins.
2 T. margarine
2 T. olive oil
1 onion, chopped
2-3 large carrots,
peeled & chopped
1-2 cloves garlic, minced
1 quart flat green beans, cut
1 tsp. salt
freshly ground black pepper
2-3 potatoes, peeled and cubed
1 cup mushrooms, quartered
1/3 cup flour
1/3 cup water
1 vegetable bouillon cube, crumbled
2-3 dried sage leaves, crumbled
2/3 cup plain almond milk
1/2 T melted margarine + 1 tsp. almond milk (for basting)

In a large pot, heat margarine (I use Earth Balance) & olive oil over medium-low heat. Add onion, carrots & garlic. Stir & cook for 2 minutes. Add green beans, salt & pepper. Stir & cook another 2 minutes. Add potatoes & mushrooms. Stir & cook another 2 minutes or so.
Add flour and stir until vegetables are well coated.
Add water, vegetable bouillon, sage & almond milk. Stir and cook for 1-2 minutes until thickened.
Pour vegetable mixture into a square baking dish.
Place puff pastry sheet over the top, tucking in the edges to fit inside the baking dish.
Brush on the mixture of margarine & almond milk. Poke a few holes in the top of the pastry with a knife.
Bake in a preheated 375
degree oven for 30-35
minutes until golden
brown. Allow to cool
10 minutes before serving.

You can substitute other
vegetables if you like. AJ
won't eat peas, so I used
green beans instead. A vegetable pot pie is a wonderful way to utilize many local fall veggies. The onions, carrots, garlic, runner beans, potatoes & sage were all from our CSA share. I think cubed winter squash would also be a delicious addition, especially with the sage & potato flavours.

No comments: