pot luck.

I thought I'd take a break from fruit based recipes for awhile and talk a little bit about another winter eating theme: comfort foods.

Despite all my grumbling, I do have a soft spot in my heart for winter. That's because it's a great excuse for making hearty warm soups and stews, which I tend to avoid in the summer. I love hearty foods and one pot meals. Many of my comfort foods are described by those terms so, to me, winter is comfort food season.

One example, and a dish often overlooked, is pot pies. My mom makes a great turkey/chicken pot pie with a biscuit topping. It's easy, filling, and delicious. So, one day a few weeks ago when it was overwhelmingly cold and I wasn't feeling so good, I decided that pot pie would be the perfect meal. Unfortunately, I didn't have some of the necessary ingredients at home and I really really really didn't want to go to the store.

So, I made up my own recipe.




Unlike mom's, this is a veggie pot pie with a breadcrumb topping. I am not such a fan of pot pies with a full pie crust--I want more filling!--so I tend to go for a topped pie baked in a casserole dish.






I wasn't sure how it would turn out, but I and my eating partners were extremely pleased with the results of this endeavor. For me, it was precisely what I craved--hearty, flavorful and, most importantly, warm!




On-The-Fly Veggie Pot Pie

[note: the proportions i've put here are not static--add and subtract according to a) your likes/dislikes, b) the amount you want to make, and c) what you have hanging around. this recipe is pliable and worth experimenting with!]



1/2 medium onion, coarsely chopped
1-2 medium carrot, cut into rounds
1-2 stalk[s] celery, cut into crescents
1 handful green beans [fresh or frozen, preferably haricot verts]
1/2 cup green peas [fresh or frozen]
1 potato and/or 1/2 butternut squash, peeled and cut into 1/2 inch cubes
1 tbsp flour
1+ cup vegetable or chicken stock
1/2 cup grated smoked gouda cheese [or another good melting cheese]
1+ cup breadcrumbs
parsley
dill
olive oil
salt
pepper


directions:

1. make filling
a. heat some olive oil in a pan. add onions, carrots, and celery and saute until slightly tender.
b. add potato and/or butternut squash. cook until vegetables are tender.
c. add green beans, peas, a handful of chopped parsley and some chopped dill. cook a few minutes longer, until beans begin to soften slightly.
d. add flour and stir to combine. add salt, pepper, and stock. bring to a simmer and let bubble until the mixture thickens slightly. depending on how many vegetables you have, you may need to add more stock at the beginning--you want some liquid to remain and the vegetables to be very tender.

2. make topping
a. heat some oil in a pan. when hot, remove from heat and add breadcrumbs. stir and let toast slightly.
b. in a bowl, combine breadcrumbs with some chopped parsley, dill, and grated cheese.

3. bake
a. put the vegetable mixture in a small casserole dish and sprinkle breadcrumb topping over top to cover.
b. put in a 375F oven and cook until crumbs brown slightly and cheese melts.

mmm...pot pie steam!




Comments, questions, and recipe alterations are always more than welcome.