Recipes

Pear & Blue Cheese Tart

Pear and Stilton are such a classic combination. As much as I like trying new food fusions, I always love the blends that are paired for a reason. So when I came across the gorgeous picture of the “Perfect Pear Tart in Nancy Fuller’s cookbook, Farmhouse Rules, I didn’t hesitate to put it on my to-do list. (Actually, there’s hardly a recipe in her book that I don’t want to try.) If you’re not a Stilton lover, it is possible that this recipe is not for you… However, if you are daring enough to try, it just might turn you into one!

Slightly adapted from Farmhouse Rule’s Perfect Pear Tart:

As organic as possible:

2 large ripe Bosc Pears, peeled, cored and sliced 1/4 inch thick

Juice of 1 Lemon

3 Tbsp Brown Sugar

1 Tbsp Butter, cut into pieces

2 tsp (non-GMO) Cornstarch

1 tsp chopped fresh Thyme

1 tsp chopped fresh Sage

Salt

Pepper

1 refrigerated Pie Dough crust

2 ounces Stilton (or other Blue Cheese), crumbled

1 Large beaten Egg

 

Preheat the oven to 425°.

In a large bowl, toss sliced pears, lemon juice, brown sugar, butter, cornstarch, thyme, and sage. Season wit salt and pepper.

On a piece of parchment paper, roll the pie dough into about a 14 inch circle. Slide the parchment paper (with dough) onto a baking sheet. Spoon half of the pear mixture onto the center of the dough (leaving about a 2 inch rim) and top with half of the Stilton. Repeat.

Fold the crust up over the filling, over lapping and leaving an open circle in the center. Bake for 12 minutes, then brush dough with beaten egg and return to the oven for 15-18 minutes more. Remove from oven and cool for 20 minutes. Serve warm or at room temperature.

Pear & Blue Cheese Tart

Ingredients

  • 2 large ripe Bosc Pears, peeled, cored and sliced 1/4 inch thick
  • Juice of 1 Lemon
  • 3 Tbsp Brown Sugar
  • 1 Tbsp Butter, cut into pieces
  • 2 tsp (non-GMO) Cornstarch
  • 1 tsp chopped fresh Thyme
  • 1 tsp chopped fresh Sage
  • Salt
  • Pepper
  • 1 refrigerated Pie Dough crust
  • 2 ounces Stilton (or other Blue Cheese), crumbled
  • 1 Large beaten Egg

Instructions

  1. Preheat the oven to 425°.
  2. In a large bowl, toss sliced pears, lemon juice, brown sugar, butter, cornstarch, thyme, and sage.
  3. Season wit salt and pepper.
  4. On a piece of parchment paper, roll the pie dough into about a 14 inch circle.
  5. Slide the parchment paper (with dough) onto a baking sheet.
  6. Spoon half of the pear mixture onto the center of the dough (leaving about a 2 inch rim) and top with half of the Stilton.
  7. Repeat.
  8. Fold the crust up over the filling, over lapping and leaving an open circle in the center.
  9. Bake for 12 minutes, then brush dough with beaten egg and return to the oven for 15-18 minutes more.
  10. Remove from oven and cool for 20 minutes.
  11. Serve warm or at room temperature.
http://sadiesnest.com/pear-blue-cheese-tart/

 

 

Chocolate-Covered Strawberries

Happy Valentine’s Day! Today is the day we show our love… I love my husband… I love my kids… I love chocolate-covered strawberries! They are little, red, sweet, and fruity gifts wrapped in chocolate packages. The best part is, well, eating them. But the second best part is that they require very little skill. I don’t know if you’ve made them before, but I want you to know that it is so easy a four-year-old can do it.

As organic as possible:

2 pints (16-18) fresh Strawberries

1 bag (approx 11.5 oz.) Milk-Chocolate chips

1/2 bag (approx 6 oz.) Semi-Sweet Chocolate chips

1/2 bag (approx 6 oz.) White Chocolate chips (optional)

I know in a lot of professional dessert shops, they don’t rinse the strawberries. They actually use a soft brush and clean them like you would a mushroom. I understand the reasoning: you don’t want the extra moisture content to separate the berry from the chocolate. I get it. That said, I’m a little weird about not rinsing my fruit off.

I do use organic strawberries; which is important to me, not eating all of the toxic pesticides, not to mention GMO’s… But this is about Valentine’s Day -so let’s not go there! All I’m saying is that I rinse off my berries. Then pat them dry with a paper towel and let them sit until they are dry again. (I also realize that for someone who cares about the earth I use way too many paper towels.)

Now that we’ve got the dirty part out of the way, let’s get back to those clean berries. When they’re dry, all you need to do is melt your chocolate.

 

If you have a heavy bottomed saucepan, you could put the heat on low and let the chocolate slowly melt. However, it’s a more subtle and foolproof way to do the traditional double broiler method. Just put about an inch of water in the bottom of a sauce pan and set a glass bowl on the top (not touching the water) and set the heat on med-high letting the water come to a boil. Stir often until the chocolate is melted through, and no more chocolate lumps are visible. Carefully move the bowl to your work station (most likely the counter top).

Next, simply hold the berries by their green tips and dip and roll the fruit around in a chocolate bath until the berry is mostly covered with chocolate.

Let the excess drip off and then place them on a wax paper lined baking sheet.

It’s a simple as that, and you can totally stop there and eat your berries -and be happy. But my sweetheart happens to like white chocolate so I took it a step further and melted a little more goodness. This time because of the small amount, I microwaved the white chocolate chips in a microwave safe bowl for 30 seconds, then 15 second intervals, stirring in between, until the chocolate was smooth.

Because I am not a pastry shop I just used a Ziploc baggy with a hole cut in the corner for my drizzle.

Using a back and forth zigzag motion, draw the white lines across your chocolate-covered berries. Let the kids help, this doesn’t have to be perfection! (Unless you’re selling them, then you need to be meticulous… please refer to another blog.)

The work is done! Let the berries set for a while until the chocolate cools and hardens. If you have a refrigerator large (and sparse) enough to hold the trays… Lucky you! Just kidding. It can help the chocolate set faster.

And if you have a little extra chocolate that you don’t want to waste… Consider dipping in cookies, or graham crackers!

 Or of course, cleaning out the bowl yourself is always a viable option.

I hope your day is full of LOVE! (and chocolate)

Carrot-Spice Oatmeal Muffins

Actually the original are called “One-Bowl Carrot-Spice Oatmeal Muffins” from the very informative cookbook Brown Eggs & Jam Jars. (How cute is that name?) The book is loaded with great tips on “urban homesteading,” i.e., composting, gardening, and collecting rainwater to name a few. The author Aimée Wimbush-Bourque has an awarded food blog called Simple Bites that I should also mention, because it’s worth checking out. She and her team focus on whole foods, locally grown (if not right in her own backyard) and even closer to my heart- cooking with kids. Her recipes are easy to follow and yummy to eat! These muffins are a perfect morning treat you can feel good about; for those of us who love baked goods, but don’t want all of the normally applied sugar. It’s kind of like eating a baked bowl of oatmeal, lightly sweetened and packed with nutrition. Win!

Inspired  by Brown Eggs & Jam Jars:

Makes 12 medium or 24 mini muffins

1 cup Milk, at room temperature

1 tsp white Vinegar

1 cup old-fashioned Oats

1 Egg, at room temperature

1/4 cup raw cane Sugar

1/2 cup unsalted Butter, melted and cooled slightly

1 cup + 2 Tbsp Flour

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

3/4 tsp freshly ground Cinnamon

1/4 tsp freshly ground Nutmeg

1 cup grated Carrots

1/2 cup dried Cranberries

Combine milk, vinegar and oats in a large bowl and let stand for 1 hour.

Preheat oven to 375°. Line a 12-cup muffin pan or 24-cup mini muffin pan with cupcake papers.

Crack the egg into the oat mixture; add sugar and beat with a whisk to combine. Whisk in melted butter. I love the look of melted butter…

Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into the bowl. Gently fold into batter, taking care not to overmix.

Sprinkle grated carrot and cranberries into the bowl and combine muffin batter gently but thoroughly. Use a large ice cream scoop or 1/3-cup measuring cup to scoop batter into muffin tins.

Bake until light brown and tops spring back when gently touched, 12-14 minutes. Cool in pans for a few minutes, then transfer muffins to cool completely.

 

Carrot-Spice Oatmeal Muffins

Ingredients

  • 1 cup Milk, at room temperature
  • 1 tsp white Vinegar
  • 1 cup old-fashioned Oats
  • 1 Egg, at room temperature
  • 1/4 cup raw cane Sugar
  • 1/2 cup unsalted Butter, melted and cooled slightly
  • 1 cup + 2 Tbsp Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 3/4 tsp freshly ground Cinnamon
  • 1/4 tsp freshly ground Nutmeg
  • 1 cup grated Carrots
  • 1/2 cup dried Cranberries

Instructions

  1. Combine milk, vinegar and oats in a large bowl and let stand for 1 hour.
  2. Preheat oven to 375°. Line a 12-cup muffin pan or 24-cup mini muffin pan with cupcake papers.
  3. Crack the egg into the oat mixture; add sugar and beat with a whisk to combine. Whisk in melted butter.
  4. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into the bowl. Gently fold into batter, taking care not to overmix.
  5. Sprinkle grated carrot and cranberries into the bowl and combine muffin batter gently but thoroughly. Use a large ice cream scoop or 1/3-cup measuring cup to scoop batter into muffin tins.
  6. Bake until light brown and tops spring back when gently touched, 12-14 minutes. Cool in pans for a few minutes, then transfer muffins to cool completely.
http://sadiesnest.com/carrot-spice-oatmeal-muffins/

 

Aunt Shirley’s Sugarless Banana Walnut Cake

This week my Great-Aunt Shirley went to be with the Lord. She was remarkably witty and kind, and very much a part of my childhood. She was also a diabetic, although I never heard her complain. She and my grandmother were diligent in controlling the disease as much as possible with their diet. In her memory, I wanted to share one of her recipes. I think this is my first purposefully published sugar-free recipe; which seems befitting. And I’ll tell you what I love about it (besides that it came from my great-aunt), is that she didn’t try and substitute the sugar with something artificial. The bananas are the only sweetness, and the walnuts actually shine. I think it would be great served warm with a small pat of butter in the morning with your coffee. Or, depending on your GI intake, I might drizzle a small amount of honey (maybe a tablespoon or so for the whole cake – 9 servings) over the top while it is warm and can soak it up to represent more of a dessert to which we are accustomed. Enjoy.

As organic as possible:

2/3 cup mashed Bananas (approx 2)

1/2 cup Butter or Margarine, softened

3 Eggs

2 cups all-purpose Flour

2 tsp Baking Powder

1 tsp ground Cinnamon

3/4 cup Water

1 cup Walnuts

In a mixing bowl, beat bananas and butter until creamy.

Add eggs and beat well.

In a separate bowl, combine flour, baking powder, baking soda and cinnamon; add to banana mixture alternately wit water, beating well after each addition.

Stir in nuts.

Spoon into a greased 9 inch square baking pan.

Bake at 350° for 30 minutes or until cake tests done. Cool. Yield: 9 servings.

Because I just have to, here is a picture of my grandma (top left) with her brother and sisters, Aunt Shirley is top center.

And this is Aunt Shirley as I will always remember her.

Aunt Shirley’s Sugarless Banana Walnut Cake

Ingredients

  • 2/3 cup mashed Bananas (approx 2)
  • 1/2 cup Butter or Margarine, softened
  • 3 Eggs
  • 2 cups all-purpose Flour
  • 2 tsp Baking Powder
  • 1 tsp ground Cinnamon
  • 3/4 cup Water
  • 1 cup Walnuts

Instructions

  1. In a mixing bowl, beat bananas and butter until creamy. Add eggs and beat well.
  2. In a separate bowl, combine flour, baking powder, baking soda and cinnamon; add to banana mixture alternately wit water, beating well after each addition.
  3. Stir in nuts.
  4. Spoon into a greased 9 inch square baking pan. Bake at 350° for 30 minutes or until cake tests done.
  5. Cool. Yield: 9 servings.
http://sadiesnest.com/aunt-shirleys-sugarless-banana-walnut-cake/

 

Chipotle Cheddar Biscuits

I am bringing the heat with this one, the subtly smoky note and in your face-spice of chipotle. Chipotle is a smoked jalapeño chile. It’s got a unique flavor all its own, and I can confirm it pairs well with sharp cheddar… in a biscuit… with elk chili… or with coffee for breakfast (as suggested). And I can scratch this success off of my goal list! Because a while back, during one of my giveaways, I asked for you guys to tell me your favorite cookbooks. One of my readers suggested anything from the line of “Baked, New Frontiers in Baking” by Matt Lewis and Renato Poliafito. I ordered a book right away; choosing a recipe from this book has been on my to do list for longer than I’d like to admit. (I also think I discovered my new dream job- a recipe tester. I know, I know, it’s what I’ve been doing; except recently I learned that novice home cooks, such as myself, can actually make a living testing recipes from a to-be-published book to help the process of tweaking instructions! If only I lived in the Hamptons next to Ina Garten -or like in a tent in her garden.) Anyway, these biscuits are so flavorful they steal the show, a great introduction into the world of Baked; too good not to share! And who doesn’t love the simplicity of drop biscuits? (And cheddar?)

Inspired by Baked, New Frontiers in Baking:

2 1/4 cup Flour

1 tsp freshly ground Black Pepper

1/2 Tbsp Chipotle Powder

1 Tbsp Sugar

1 Tbsp Baking Powder

1 tsp Cream of Tartar

1 tsp Salt

1/2 cup (1 stick) unsalted Butter, chilled and cut into 1 inch pieces

2 cups grated and tightly packed sharp Cheddar Cheese

1 1/4 cups Buttermilk

1 Egg

Kosher salt for topping

Preheat the oven to 400°. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, pepper, chipotle powder, sugar, baking powder, cream of tartar, and the 1 teaspoon of salt.

Add the butter and using your hands or the back of a wooden spoon, work the butter into the dough.

The mixture should look like coarse sand. Add the cheese and stir to thoroughly incorporate it into the dough.

In a small bowl, whisk together the buttermilk and egg.

Add to the flour mixture and stir until just incorporated. Do not over mix.

Use a small ice cream scoop or a 1/4 cup measuring cup to scoop the dough and drop it in mounds onto the prepared baking sheet about 2 inches apart.

Sprinkle with the kosher salt and bake in the center of the oven for about 20 minutes, rotating the baking sheet halfway through the baking time, until golden brown and a tooth pick inserted in the center of a biscuit comes out clean.

Transfer the biscuits to a cooling rack. The biscuits to a cooling rack. The biscuits can be served slightly warm or at room temperature.

Store biscuits in an airtight container for up to 2 days.

Chipotle Cheddar Biscuits

Ingredients

  • 2 1/3 cup Flour
  • 1 tsp freshly ground Black Pepper
  • 1 Tbsp Chipotle Powder (if you are not used to strong spices reduce to 1 tsp)
  • 1 Tbsp Sugar
  • 1 Tbsp Baking Powder
  • 1 tsp Cream of Tartar
  • 1 tsp Salt
  • 1/2 cup (1 stick) unsalted Butter, chilled and cut into 1 inch pieces
  • 2 cups grated and tightly packed sharp Cheddar Cheese
  • 1 1/4 cups Buttermilk
  • 1 Egg
  • Kosher salt for topping

Instructions

  1. Preheat the oven to 400°. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, pepper, chipotle powder, sugar, baking powder, cream of tartar, and the 1 teaspoon of salt.
  3. Add the butter and using your hands or the back of a wooden spoon, work the butter into the dough. The mixture should look like coarse sand. Add the cheese and stir to thoroughly incorporate it into the dough.
  4. In a small bowl, whisk together the buttermilk and egg. Add to the flour mixture and stir until just incorporated. Do not over mix.
  5. Use a small ice cream scoop or a 1/4 cup measuring cup to scoop the dough and drop it in mounds onto the prepared baking sheet about 2 inches apart. Sprinkle with the kosher salt and bake in the center of the oven for about 20 minutes, rotating the baking sheet halfway through the baking time, until golden brown and a tooth pick inserted in the center of a biscuit comes out clean.
  6. Transfer the biscuits to a cooling rack. The biscuits to a cooling rack. The biscuits can be served slightly warm or at room temperature.
  7. Store biscuits in an airtight container for up to 2 days.
http://sadiesnest.com/chipotle-cheddar-biscuits/

Migas

Let’s get to it. Have you bought the cookbook, It’s All Easy by Gwyneth Paltrow yet? I don’t know what more I could do to promote this book. I have loved everything about it- including my most recent re-creation, Migas. It looks like there are a few variations of the dish, translated as “crumbs” depending on where you go, Spain, Portugal or Mexico. These are more Mexican style, using tortillas and eggs to make an awesome “breakfast nacho” dish. (Although the first time I made them, they were eaten for dinner and did not disappoint. They were “migas with amigos” -thank you Chad.) I’ve added a little twist with my chunky guacamole salsa. And I should note, that from here on out all corn tortillas should be fried with diced onion. It should be a law. Drop the mic.

As organic as possible:

Inspired by Migas, in It’s All Easy by Gwyneth Paltrow… which serves 1- so I quadrupled the following recipe in “1 serving” batches:

1-2 Tbsp of Olive oil

3 mini corn tortillas, quartered (making 12 wedges)

2 Tbsp diced white Onion

2 Eggs

Salt and freshly ground Black Pepper

1/4 cup grated Mild Cheddar

2 Tbsp Guacamole Salsa

2 Tbsp Salsa

3 slices Jalapeño (optional)

1 Tbsp chopped fresh Cilantro

 

In a non-stick frying pan, heat the oil over medium-high heat. When oil is hot, add the tortilla wedges and onion. Cook until onions start to soften and tortilla starts to crisp.

Crack the eggs right over the tortillas and onions.

Season with salt and pepper, and give the whole thing a messy stir. When eggs are almost cooked through add the cheese and give a stir.

Transfer to a plate and top with the guacamole, salsa, jalapeño and cilantro.

Migas

Ingredients

  • 1-2 Tbsp of Olive oil
  • 3 mini corn tortillas, quartered (making 12 wedges)
  • 2 Tbsp diced white Onion
  • 2 Eggs
  • Salt and freshly ground Black Pepper
  • 1/4 cup grated Mild Cheddar
  • 2 Tbsp Guacamole Salsa (see Sadie's Nest for recipe or substitute with sliced avocado)
  • 2 Tbsp Salsa
  • 3 slices Jalapeño (optional)
  • 1 Tbsp chopped fresh Cilantro (optional)

Instructions

  1. In a non-stick frying pan, heat the oil over medium-high heat. When oil is hot, add the tortilla wedges and onion. Cook until onions start to soften and tortilla starts to crisp.
  2. Crack the eggs right over the tortillas and onions.
  3. Season with salt and pepper, and give the whole thing a messy stir. When eggs are almost cooked through add the cheese and give a stir.
  4. Transfer to a plate and top with the guacamole salsa, salsa, jalapeño and cilantro.
http://sadiesnest.com/migas/

Fried Egg Sandwich

I’m a sold out breakfast-in-the-morning kind of person. You know those diet tips that say “don’t skip breakfast” and encourage you to start off your day eating a meal; they don’t apply to me. And although my family would probably rather have a bowl of cereal, I am determined to make them breakfast people (or possibly continue in denial while I prepare hearty meals at the crack of dawn). If you’re the type of person that likes a good breakfast, then I’m sure you are going to like this fried egg sandwich! (Which I should explain is more of an European style “sandwich” and we would more likely consider it to be an “open-face sandwich”, whatever your pleasure…) Pretty much anything that has eggs and bacon and cheese is a winner, but this dish- inspired by Gwyneth Paltrow’s Fried Egg Sandwich- takes it up a level without getting too fancy. Also, I’d like to add that it goes nicely with a fruit infused sparkling water (that here in Michigan we like to refer to as La Croix).

As organic as possible:

Serves 4

8 slices Bacon

1 cup finely grated Gruyère cheese

4 large Eggs

Salt and freshly ground Black Pepper

4 thick slices Country Bread

1/4 to 1/2 cup Miracle Whip (or GP’s Cheat’s Aioli: recipe follows)

4 small or 2 large Kale leaves (hard stems removed)

2 tsp Olive oil

1/2 Tbsp (1 small pat) Butter

 

Arrange the bacon in a single layer in a large sauté pan, in two batches if necessary. Fry over medium-high heat until it reaches desired crispiness, then transfer to a paper towel-lined plate.

Wipe out almost all the bacon fat from the pan and make four 1/4 cup piles of cheese in the pan (they will sizzle and crisp immediately). Crack an egg over each flattened pile of cheese crisp. Generously salt and pepper the eggs. Cook until whites are set (not clear and runny).

In the meantime in a small sauté pan over medium heat olive oil and butter until butter becomes frothy. Coat the pan by swirling the oil and butter, add kale and sauté until kale is soften and slightly wilted (flipping once). Lightly salt and pepper the kale. Set aside.

While the eggs are frying and kale is sautéing, toast the bread in a toaster.

When all the preparation is finished it is time to assemble! Spread each piece of toast with 1 to 2 tablespoons of Miracle Whip, top with 1/4 of the sautéed kale, 2 slices of bacon, and one of the crispy Gruyère/fried egg combos. Repeat three more times.

Now if you’re feeling healthy, or you prefer the taste of Vegenaise, I have included the recipe for Gwyneth Paltrow’s Cheat’s Aioli… But I prefer the tangy zip of Miracle Whip! (And not just because it’s an easier time-saver, which it is.)

1/2 cup Vegenaise

1/2 tsp finely grated lemon zest

1 tsp fresh lemon juice

1 small garlic clove, minced

a pinch of salt

 

Fried Egg Sandwich

Ingredients

  • 8 slices Bacon
  • 1 cup finely grated Gruyère cheese
  • 4 large Eggs
  • Salt and freshly ground Black Pepper
  • 4 thick slices Country Bread
  • 1/4 to 1/2 cup Miracle Whip (or GP's Cheat's Aioli)
  • 4 small or 2 large Kale leaves (hard stems removed)
  • 2 tsp Olive oil
  • 1/2 Tbsp (1 small pat) Butter

Instructions

  1. Arrange the bacon in a single layer in a large sauté pan, in two batches if necessary. Fry over medium-high heat until it reaches desired crispiness, then transfer to a paper towel-lined plate.
  2. Wipe out almost all the bacon fat from the pan and make four 1/4 cup piles of cheese in the pan (they will sizzle and crisp immediately).
  3. Crack an egg over each flattened pile of cheese crisp. Generously salt and pepper the eggs. Cook until whites are set (not clear and runny).
  4. In the meantime in a small sauté pan over medium heat olive oil and butter until butter becomes frothy. Coat the pan by swirling the oil and butter, add kale and sauté until kale is soften and slightly wilted (flipping once). Lightly salt and pepper the kale. Set aside.
  5. While the eggs are frying and kale is sautéing, toast the bread in a toaster.
  6. When all the preparation is finished it is time to assemble! Spread each piece of toast with 1 to 2 tablespoons of Miracle Whip, top with 1/4 of the sautéed kale, 2 slices of bacon, and one of the crispy Gruyère/fried egg combos.
  7. Repeat three more times.
http://sadiesnest.com/fried-egg-sandwich/

Easy Crock Pot Roast

I know, I know… I’m too busy to blog recipes. I’m too busy for sleep. But the family still has to eat. So, when your sister says “Hey, I’ve got your dinner covered tonight,” it makes you appreciate the holiday season even more. I’ve got to pass it along! Maybe you’re busy too, but if you can get the ingredients in the crock pot… you can have a healthy dinner ready when you are. Better yet, maybe you know someone that could use a break? Maybe you can spread a little holiday cheer! No matter the occasion, if it’s cold outside this dinner is for you.

As organic as possible:

1 pound bag of organic baby carrots

1 1/2 pounds organic golden potatoes halved

1 large onion quartered (in large pieces)

3 pound beef roast

1/4 tsp Seasoned salt

1 tbsp Kosher salt

1 tsp cracked pepper

1/2 tsp Onion powder

3 dashes Worcestershire sauce

1/4 cup low sodium Soy sauce

1 sprig Thyme

1 sprig Rosemary

2 cups Beef broth

 

Sprinkle roast only with seasoned salt lightly. Set aside. Put carrots, onions, potatoes, salt, pepper, onion powder, Worcestershire sauce, and soy sauce in the crockpot. Give a little stir. Place roast on top. Pour in broth and lay thyme and rosemary on the roast.

Set crock pot on low for eight hours. If able, after two hours of cooking time rotate vegetables to top of roast to prevent too much softening.

Please enjoy the smell of your home; comfort food at it’s finest.

Easy Crock Pot Roast

Ingredients

  • 1 pound bag of organic baby carrots
  • 1 1/2 pounds organic golden potatoes halved
  • 1 large onion quartered (in large pieces)
  • 3 pound beef roast
  • 1/4 tsp Seasoned salt
  • 1 tbsp Kosher salt
  • 1 tsp cracked pepper
  • 1/2 tsp Onion powder
  • 3 dashes Worcestershire sauce
  • 1/4 cup low sodium Soy sauce
  • 1 sprig Thyme
  • 1 sprig Rosemary
  • 2 cups Beef broth

Instructions

  1. Sprinkle roast only with seasoned salt lightly. Set aside.
  2. Put carrots, onions, potatoes, salt, pepper, onion powder, Worcestershire sauce, and soy sauce in the crockpot.
  3. Give a little stir.
  4. Place roast on top. Pour in broth and lay thyme and rosemary on the roast.
  5. Set crock pot on low for eight hours. If able, after two hours of cooking time rotate vegetables to top of roast to prevent too much softening.
  6. Please enjoy the smell of your home; comfort food at it's finest.
http://sadiesnest.com/easy-crock-pot-roast/

Classic Chocolate Chip Cookies

In general I thinks kids young and old love chocolate chip cookies. And nothing compares with fresh baked, warm out of the oven, homemade chocolate chip cookies. My oldest son is always asking me to make them. Actually he is always asking if he can make them; which I know means that I will be making them. Making cookies from scratch seems like a large task until you start- and realize it’s basically throwing all the ingredients in one big bowl, mixing it up and dropping spoonfuls of batter on a baking sheet. We got this. It’s so worth it.

As organic as possible:

From the Better Homes & Gardens New Cook Book:

1/2 cup Shortening

1/2 cup Butter, softened

1 cup packed Brown sugar

1/2 cup granulated Sugar

1/2 tsp Baking soda

2 Eggs

1 tsp Vanilla

2 1/2 cups Flour

1 – 12 oz. package (2 cups) semisweet Chocolate chips

 

In a large mixing bowl beat shortening and better with an electric mixer for 30 seconds.

img_8268

Add brown sugar, granulated sugar, and baking soda. Sadie tip: I always round the granulated sugar! 😉

img_8271

Beat until mixture is combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Sadie tip #2: I always splash in a little more vanilla! 😉

img_8272

img_8273

Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

img_8275

Stir in chocolate chips.

img_8278

Drop dough by rounded teaspoons 2 inches apart onto an uncreased cookie sheet. I like to use an ice cream scoop, because we like big cookies. 🙂

img_8285-1

Bake a 375° oven for 8 to 10 minutes or until edges are lightly browned.

img_8290

Transfer to a wire rack and let cool. Woot woot! Eat ’em warm. Or whenever you want.

Classic Chocolate Chip Cookies

Ingredients

  • 1/2 cup Shortening
  • 1/2 cup Butter, softened
  • 1 cup packed Brown sugar
  • 1/2 cup granulated Sugar
  • 1/2 tsp Baking soda
  • 2 Eggs
  • 1 tsp Vanilla
  • 2 1/2 cups Flour
  • 1 - 12 oz. package (2 cups) semisweet Chocolate chips

Instructions

  1. In a large mixing bowl beat shortening and better with an electric mixer for 30 seconds.
  2. Add brown sugar, granulated sugar, and baking soda. Beat until mixture is combined, scraping sides of bowl occasionally.
  3. Beat in eggs and vanilla until combined.
  4. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
  5. Stir in chocolate chips.
  6. Drop dough by rounded teaspoons 2 inches apart onto an uncreased cookie sheet.
  7. Bake a 375° oven for 8 to 10 minutes or until edges are lightly browned.
  8. Transfer to a wire rack and let cool.
http://sadiesnest.com/classic-chocolate-chip-cookies/

 

Turkey Pot Pie with Cornbread Stuffing Crust

In the upper midwest it’s getting quite chilly, complete with a layer of frost on the roof in the morning. It’s been perfect weather for heating up the kitchen. I love it. Thanksgiving is right around the corner. Traditional and innovative ideas are flooding the internet and airwaves. I can’t get enough! My mother-in-law does this great chicken pot pie with a stuffing crust. So when my husband brought home some all-natural turkey breasts from the market, I had a lightbulb moment! This is like Thanksgiving enveloped in one dish. It’s delicious, fragrant, hearty, and warm. It’s perfect. It’s also a good way to use up those leftovers. 😉

 

Makes 2 pies

As organic as possible:

For the bottom crust:

(Tip: You can ready crust or eliminate this all together for time and preparation’s sake. There would just be no layer on the bottom. If you need further confirmation, The Pioneer Woman does a fantastic pot pie with only an upper crust.)

3 cups Flour

1/2 tsp salt

3/4 cup cold butter, cubed (1 1/2 sticks)

3/4 cup vegetable shortening

1 egg, beaten

5 Tbsp cold water

 

For the Filling:

2 large Carrots, peeled and diced small

2 large Celery stalks, rinsed, dried, and diced small

1 large yellow Onion, diced small

2 Tbsp Butter

8 oz. or 1 cup Peas (frozen, fresh… leftover)

8 oz.  or 1 cup Corn kernels (frozen, fresh… leftover)

2 cups Chicken or Turkey stock

Roux (1 1/2 Tbsp Butter and 2 Tbsp (rounded) Flour)

2 1/2 cups (rounded) cooked Turkey, about 2 breasts (see instruction)

1 cup heavy cream

1/4 tsp dried Sage (optional)

1 tsp dried Thyme

1 chicken bouillon cube (optional, but gives great depth of flavor)

1 1/2 tsp Salt

1 tsp freshly ground black Pepper

 

For Stuffing Crust

6 cups (approx) of prepared stuffing – I used 1 box of  Trader Joes Cornbread Stuffing Mix

 

Prepare crust by sifting flour and salt into a medium bowl. Add cubed butter and shortening. Using a pastry cutter or 2 butter knives blend into flour mixture until it resembles coarse crumbs. Add egg and water. I try to quickly use my hands (because you don’t want butter to melt) until all is combined. I shape it into 2 small discs, wrap with plastic and place in the refrigerator for at least 1/2 hour or up to a couple days.

img_9309

When ready to use, Preheat oven to 400°.

Roll out and place in deep pie dish. Crimp edges. Repeat for 2nd pie.

img_9310

img_9311

We are going to pre-bake the pie crusts. To keep them from bubbling up on the bottom, cover the crusts with parchment paper and place dried beans or baking beads/pie weights on top of the paper. Bake for about 8-10 minutes. Set aside. Turn oven down to 350°.

Instruction on Turkey Preparation:

When boiling turkey breasts I prefer extra flavor so I boiled mine in 2 cups of chicken stock, then added water until they were covered. I also added a few sage leaves, sprigs of thyme and a bay leaf. Boil for 10 to 15 minutes. Let cool for handling then dice into bite-sized pieces. You can use plain water to boil. You can also used leftover roasted turkey, which would be yummy.

img_9285

img_9287

Starting the filling:

Heat butter over medium-heat until melted and starting to froth.

img_9292

Add diced carrots, celery and onions.

img_9296

Sauté for a few minutes, stirring occasionally, until onions start to turn translucent. Add stock and stir.

In a separate small sauté pan, over medium heat, melt 1 1/2 tablespoons of butter. Add flour and stir. The mixture will gather then soften. Allow to cook around 4-5 minutes stirring on occasion. This is a light roux, so remove from heat if it starts to brown. This is going to thicken your filling.

img_9303

If using frozen peas and corn, I like to give them a quick rinse in a colander.

img_9299

Add the roux to the sautéed veggie and stock mixture. Stir. Add the peas, corn, bouillon cube, heavy cream, cooked turkey, dried herbs, salt and pepper.

img_9307

Give a stir. And a smell. Allow to sit on a very low heat.

img_9318

In the meantime, prepare your stuffing according to box directions. Of course you can make your own.

img_9313

Taste the turkey filling mixture for seasoning and adjust accordingly. Use a ladle or large spoon transport the filling into the prepared pie crusts. I could honestly eat this like a soup, but the pot pie is amazing.

img_9321

Don’t be afraid to fill it to the brim. Then using half of the stuffing mixture, make an even layer across the top. You can pile it on high. Use the remaining stuffing to do the same with the other pie.

img_9333

Place them on individual baking sheets and bake at 350° for 30-35 minutes, until stuffing crust starts to brown.

img_9341

Allow to cool slightly. Serve warm. Scoop into a bowl or rimmed dish. So much to be thankful for!

img_9419

 

Turkey Pot Pie with Cornbread Stuffing Crust

Ingredients

  • For the bottom crust:
  • (Tip: You can ready crust or eliminate this all together for time and preparation's sake. There would just be no layer on the bottom.)
  • 3 cups Flour
  • 1/2 tsp salt
  • 3/4 cup cold butter, cubed (1 1/2 sticks)
  • 3/4 cup vegetable shortening
  • 1 egg, beaten
  • 5 Tbsp cold water
  • For the Filling:
  • 2 large Carrots, peeled and diced small
  • 2 large Celery stalks, rinsed, dried, and diced small
  • 1 large yellow Onion, diced small
  • 2 Tbsp Butter
  • 8 oz. or 1 cup Peas (frozen, fresh... leftover)
  • 8 oz. or 1 cup Corn kernels (frozen, fresh... leftover)
  • 2 cups Chicken or Turkey stock
  • Roux (1 1/2 Tbsp Butter and 2 Tbsp (rounded) Flour)
  • 2 1/2 cups (rounded) cooked Turkey, about 2 breasts (see instruction)
  • 1 cup heavy cream
  • 1/4 tsp dried Sage (optional)
  • 1 tsp dried Thyme
  • 1 chicken bouillon cube (optional, but gives great depth of flavor)
  • 1 1/2 tsp Salt
  • 1 tsp freshly ground black Pepper
  • For Stuffing Crust
  • 6 cups (approx) of prepared stuffing - I used 1 box of Trader Joes Cornbread Stuffing Mix

Instructions

  1. Bottom Crust: Prepare crust by sifting flour and salt into a medium bowl. Add cubed butter and shortening. Using a pastry cutter or 2 butter knives blend into flour mixture until it resembles coarse crumbs. Add egg and water. I try to quickly use my hands (because you don't want butter to melt) until all is combined. I shape it into 2 small discs, wrap with plastic and place in the refrigerator for at least 1/2 hour or up to a couple days. When ready to use, preheat the oven to 400° in order to pre-bake the pie crusts. To keep them from bubbling up on the bottom, cover the crusts with parchment paper and place dried beans or baking beads/pie weights on top of the paper. Bake for about 8-10 minutes. Set aside. Turn oven down to 350°.
  2. Turkey Preparation: Place turkey breasts in 2 cups of chicken or turkey stock, then added water until covered. Add a few sage leaves, sprigs of thyme and a bay leaf. Boil for 10 to 15 minutes. Let cool for handling then dice into bite-sized pieces. You can use plain water to boil. You can also substitute roasted or leftover turkey, which would be yummy.
  3. For the filling: Heat butter over medium-heat until melted and starting to froth.
  4. Add diced carrots, celery and onion.
  5. Sauté vegetables until onions become translucent.
  6. Add two cups of stock.
  7. In the meantime prepare roux: In a separate small sauté pan, over medium heat, melt 1 1/2 tablespoons of butter. Add flour and stir. The mixture will gather then soften. Allow to cook around 4-5 minutes stirring on occasion. This is a light roux, so remove from heat if it starts to brown. This is going to thicken your filling.
  8. If using frozen peas and corn, give them a quick rinse in a colander.
  9. Add roux to sautéed veggie and stock mixture and give a stir.
  10. Add cooked turkey, peas, corn, bouillon cube, heavy cream, dried herbs, salt and pepper to mixture. Gently stir and reduce heat to low.
  11. Prepare stuffing according to box directions or make your own.
  12. Taste turkey filling for seasoning and adjust accordingly.
  13. Use a ladle or large spoon transport the filling into the prepared pie crusts. Fill to the brim.
  14. Using half of the prepared stuffing, make an even layer over one of the pies. Don't be afraid to pile it on high.
  15. Repeat with the second pie.
  16. Bake at 350 for 30-35 minutes until crust starts to brown.
  17. Allow to cool slightly. Serve warm. Scoop into a bowl or rimmed dish. So much to be thankful for!
http://sadiesnest.com/turkey-pot-pie-with-cornbread-stuffing-crust/