Stricken by a sudden craving while we were roaming the aisles at the local Hy-Vee, I decided that I needed to attempt to bake a fake chicken pot pie. Growing up, I’ve eaten countless of those little frozen pucks of meat, but I’d honestly never tried a homemade version. Now that I’m vegetarian, I wouldn’t be trying the meaty version, but I definitely needed to try my hand at a meatless one.
I don’t know why I’m still so scared of pie dough. It’s never as difficult to make as I think it’s going to be. I’m just a lazy wuss, I guess.
In a large skillet, saute the onions and garlic in the butter on medium heat until translucent, about 10 minutes. Stir in flour until fully incorporated, and then slowly add the veggie stock until you’re left with a thick gravy. (While you’re doing this, you can be par-baking your lower crust in the oven. I baked it for 10 minutes at 325°.)
Add your sage and rosemary pinches now, and adjust to taste. Add mushrooms and bag of frozen vegetables and lower heat to allow to simmer.
Once the gravy is simmering again, add fake meat. Allow to heat up again to a simmer. Salt and pepper gravy to taste.
Dump the contents of your skillet into the waiting pie crust. Add the top crust to your pie, crimp the edges, cut three slits in the top, and brush the top with your whipped egg.
Bake pot pie at 375° for about 40 minutes, longer if necessary. It’s helpful to place your pie pan on top of a cookie sheet so that any overflow is caught and doesn’t dirty up the floor of your oven, smoking up and causing the smoke detectors to go off.
You may never have guessed it, but we here at Seven Ten Clark love to cook and bake. Honestly, Kevin is the better cook and I’m the baker in the household. I mostly love making breads and desserts, while he loves throwing together yummy meals, especially on the grill. We’re hoping to be able to share some of our culinary delights, starting with tonight’s strawberry sorbet.
The Farmer’s Market in Iowa City runs on Saturday mornings and Wednesday evenings, and we decided to go after work last night. While there, we picked up a fresh pint of strawberries, and we when we got home we discovered that they were perfectly ripe. Perfect for eating on the spot, but not so perfect if we wanted to stretch them out over a few days until we could get some more. I considered making up another batch of Paula Deen’s strawberry shortcakes, but I didn’t have all of the ingredients I needed and didn’t feel like going to the store tonight.
It’s summer, and the weather is beautiful, and I just happened to have received this recipe book for Christmas and hadn’t gotten to use it yet, so I decided to make some strawberry sorbet.
And the recipe:
Half pound strawberries, hulled and sliced
3/4 cup sugar
Juice of 1 large or 2 medium lemons (I used a lime instead, since I had it on hand)
1/4 cup corn syrup
2 cups water
1. Combine the strawberries, sugar, and lemon juice in a mixing bowl. Refrigerate covered at least 1 hour.
2. When ready to freeze the sorbet, mash the strawberries until pureed. Add the corn syrup and water and stir until blended. (I left my strawberries a little chunkier)
3. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.