Skip to content
March 1, 2015 / meg

Gluten-free Pot Pie (work in progress)

Here is one of our favorite comfort foods. It can come together quickly, especially if you make the filling ahead of time or even if you have leftover cooked chicken or turkey. My favorite way to make it is to use a bottom and top pie crust in our 9-inch pie pan, but you could also make it in a 9×13 casserole dish with just a top crust, or a biscuit mix (Bob’s Red Mill and Betty Crocker GF Biscuit mixes are both delicious.) But there’s something about a buttery, flaky crust filled with savory meat and creamy veggies that is irresistibly indulgent, especially on dark, cold, wet days. It’s worth the extra effort, at least once in a while.

The other thing I like about this recipe is the flexibility with the filling.

Makes one 9-inch pot pie, about 8 servings (estimate).

The measurements in the following recipe are estimates, and really just a template. The possibilities are endless. The key is to cook the vegetables but not brown them; when they start to soften, add chicken broth or stock and cooked chicken or turkey and continue cooking until the veggies are soft.

Ingredients:

Gluten-free pie crust, recipe and instructions here

Filling:

1 onion, diced (sweet or yellow; leeks would also be delcious)

1 to 2 cloves garlic, minced (optional)

about 2 to 3 cups diced veggies of choice (carrots, celery, potatoes, and peas are classic; zucchini, yellow squash, cooked wild rice, mushrooms, asparagus are also delicious)

Salt and pepper, to taste

dried herbs to taste (I love to use Herbes de Provence here. Instead of that mix you can add individual spices as you like, such as Rosemary, Thyme, Savory, marjoram, even basil.)

at least 3 cups cooked chopped chicken or turkey (this is an excellent way to use leftover turkey)

2 to 3 cups chicken broth

1/2 to 1 cup cream

Method:

Cook onion in pan with butter or olive oil until it starts to soften. Add other diced veggies and continue cooking to soften. Sauteing the veggies could also be delicious, but above all they need to be soft. If anything burns, pull it out, or it will make the whole filling mixture bitter. You can add the dried herbs you’re using, and salt, to the vegetables as they cook.

When vegetables start to soften, add cooked chicken or turkey along with chicken stock/broth. Continue to cook and let flavors meld together. You can also begin adding salt and pepper, tasting as you go.

When the vegetables are soft and the filling has the flavor you like, add the cream. Add the cream slowly, stirring as you add it, and not over high heat, to keep it from separating. Add more salt, if needed.

Carefully spoon mixture into prepared pie crust, or whatever you are cooking it in. If you are using the pie crust listed above: Add top crust and flute outside edges, pinching the bottom and top crusts together. Cut at least 6 2-inch slits in top so pie can vent. Bake at 400 degrees for 25 to 35 minutes, until top is brown and filling is bubbly.

March 1, 2015 / meg

Gluten-free Pie Crust–revised

In pursuing a more flaky, consistent pie crust, I have made some revisions to our original pie crust (found here.)

Some things I’ve learned:

Make sure cream cheese and butter are cold. Especially the butter.

Do not overwork the dough. Barely mixing the ingredients together, so you still have little streaks or pockets of butter (maybe about the size of a lentil) will give you a flakier crust.

It’s fine to use all rice flour (we make ours from Calrose rice, a medium grain rice.) A lot of times I like to use a mix with coconut flour or some types of starches to soften the graininess of the rice flour, but the cream cheese and butter seem to fill that role in the pie crust.

This recipe makes enough dough for a 9-inch pie top and bottom, or two 9-inch pies

Ingredients:

1¾ Cup regular rice flour
1 teaspoon xanthan gum
1 teaspoon salt

2/3 cup butter
2 ounces Cream cheese

½ cup cold water

MeMethod:

Whisk together flour, xanthan gum, and salt into a medium sized mixing bowl.

Add cream cheese, with a pastry cutter if you have one. The flour/cream cheese mixture should start to resemble a coarse meal (though a lot of the flour will still be dry.)

Cut butter into small pieces–at least one-inch cubes, but you could do smaller. Cut butter pieces into flour mixture. You can use your pastry cutter or other tool, if it works for you. At this point I often use my hands, squeezing the flour and butter together to blend. Do not overmix: you want to see streaks or little bits of butter. This is what will make your pastry flaky.

When your mixture resembles coarse crumbs, with only small bits of butter left and almost no dry flour, add the cold water. Mix all together until no dry spots remain. I use my hands for this part as well.

Roll it on out: Cut two pieces of wax paper that are roughly the same size as your pie pan. Divide dough into two pieces. Place one dough ball between the two pieces of wax paper and roll until approximately the size of your pie pan. The thinnest I’ve been able to roll out this dough is about 1/4″. Thinner and it will be difficult to pull it from the wax paper. Pull top wax paper off and flip crust onto pie pan, carefully fit it to the pan, peeling off the second layer of wax paper as you go.

See specific pie recipe for the type of pie you are making. Some crusts are prebaked, then filled, and some are filled right away. Specifics also change for full-crust pies and pies with a lattice crust.

The cream cheese seems to make the dough more workable, but it is still kind of tricky, and the dough will get more sticky as it warms up. Work quickly or chill the dough for a few minutes to make it more workable.

January 5, 2013 / meg

Coconut Corn Chowder

This recipe comes from One-Dish Vegetarian or Quick-Fix Vegetarian (both by Robin Robertson).

Heat 2 tsp olive oil in a large pot. Add 1 small chopped onion. When the onion is soft, add 2 t fresh grated ginger, then add 1 chopped russet, 14 oz can tomatoes (with chilis, drained), 3 cups vegetable broth. Bring to a boil. Reduce to medium, add corn (3 cups) and salt and pepper. Simmer until vegetables are tender, about 15 minutes. Stir in 13 oz can coconut milk, 3 Tablespoon chopped basil or cilantro.

Serve with small drizzle of Sriracha or other hot sauce, if desired.

January 5, 2013 / meg

Grandpa Singley’s Pineapple Ice Cream

A tasty recipe from the Singley clan.

1/2 pint whipped cream (1 cup)

1 can condensed milk

1 quart (4 cups) whole milk

1 package dream whip

3 cups sugar (2 if other sweetener used)

pinch of salt

Juice of 3 fresh lemons

Crushed pineapple or any fruit (if sweetened fruit, cut back on sugar)

Mix cream, milk, condensed milk, dream whip, sugar, and salt; chill.

Add lemon juice and pineapple.

Make ice cream according to your ice cream maker instructions.

Ad

January 23, 2012 / meg

Orange Walnut Asparagus

1 pound asparagus, bottoms trimmed
1 ½ tablespoons orange zest
¼ cup orange juice
¾ cup walnuts
2 tablespoons butter
2 teaspoons salt, divided
1 teaspoon pepper
4 quarts water

Directions:
Preheat oven to 325° F. Spread walnuts in an un-greased baking dish and toast for 5-7 minutes, stirring frequently to prevent burning. Remove from oven and roughly chop after nuts have cooled.

Meanwhile, bring water to a rigorous boil and season with half the salt. Boil asparagus for about 5 minutes, until tender but still crisp. Drain and set aside.

Melt butter in a large skillet and add chopped nuts. Add orange zest and juice and cook for 1-2 minutes. Add cooked asparagus and toss to thoroughly coat. Season with remaining salt and pepper.

January 23, 2012 / meg

Baked French Potatoes

From Jamie Oliver’s Food Revolution.

Ingredients:
3 1/2 cups chicken or vegetable broth
1 3/4 pounds potatoes, peeled and finely sliced
1 pound medium onions, finely sliced
3 cloves garlic, finely sliced
Italian parsley, finely chopped
Olive oil
Salt and pepper
Butter

Directions:
1. Preheat your oven to 400 degrees F.

2. Put chicken or vegetable broth in a saucepan and bring to a boil.

3. Peel and slice potatoes. Peel, halve, and slice onions and garlic.

4. Pick the leaves from a small handful of fresh Italian parsley and finely chop. Pour a couple of lugs [a “lug” is about one tablespoon] of olive oil into a large, hot pan with the onions, garlic, and parsley. Slowly fry for 10 minutes, until the onions are soft and lightly golden. Add a good pinch of salt and pepper.

5. In a large baking dish, place a layer of potatoes, a sprinkling of salt and pepper, and a layer of onions. Continue, repeating until you’ve used everything up, but try to finish with a layer of potatoes on top.

6. Pour in the hot broth to just cover the top of the potatoes. Break up 2 pats of butter and dot over the top.

7. Rub some aluminum foil with olive oil, place it, oil-side down, over the dish, and seal tight.

8. Place in the oven for 45 minutes, then remove the aluminum foil, push the potatoes down, and return to the oven for 20 to 40 minutes until golden and crisp.

Serves 4 to 6

November 22, 2011 / meg

Gluten-free Stuffing

Based on a recipe from two generations ago, this stuffing is a must for our Thanksgiving and Christmas dinners.

Turkey Stuffing Singley style

2 onions,
4 stalks of celery
1 cube of butter
Grind the celery and onions and save the juice (we don’t have a hand-grinder, so we use our food processor for this)
Chopping the onions works almost as well but Clare swears it is better
when they are ground. Put in deep frying pan and simmer in butter for
about an hour.  Stir occasionally. Make sure it doesn’t get brown,
just cooked.  It is on very low heat.

Cube a loaf of bread into cubes about 1/2 inch square.  Put in huge
bowl or pan. Set aside.
Have ready but do not mix together:
2 cups of chicken broth or boullion or turkey broth.
1/2 cup dried parsley
Salt.

Add Celery and onion mixture to the bread cubes.  Stir.  Add some of
the broth and stir it in.  Do not let it get too wet.  Add more broth
if it needs it. Add parsley and then add the salt a little at a time
as you taste it.  Once it is the right consistency and saltiness…
Add:
2  beaten eggs

Roll balls that resemble cheese balls and place them on cookie sheet.
Bake for 30 minutes at 350 degrees.