Pi(e) Day 2014 - Recipe: Creamy Beef and Veggie Pot Pie

Happy Pi Day!  (3.14 ~ Pi = Pie)

I am planning plenty of hand pies for The Girl's Birthday party this weekend, but I couldn't go without some sort of Pie to celebrate today.  Enter dinner - Creamy Beef Pot Pie.

Stir fry beef was on sale at the store, so that's what I used (it's pre-sliced, top round I think).

Creamy Beef and Veggie Pot Pie

Pie crust for top and bottom of a 9" pie (your own recipe or pre-made)
1 Tbsp olive oil
1 1/2 lbs beef, cubed (I used sliced stir fry beef)
1 1/2 c sliced portabello mushrooms
1 small bag frozen mixed vegetables
1-2 Tbsp Teeny Tiny Spice Toloucan Chorizo Spice or your favorite spice blend
1 can cream of mushroom soup

Preheat oven to 425 F. Roll out pie crust for the bottom crust and press into a pie plate.  In a saute pan, brown the beef in the oil.

Stir in the mushrooms, frozen vegetables, and spice blend, and cook until the vegetables are thawed.  Add the soup (non-diluted) and combine.

Pour the beef mixture into the pie crust.

Top with second pie crust.  Crimp to seal.  Cut vents (decorative if desired) into the top crust.

Bake for ~30-35 minutes, until the crust is lightly browned (you can put foil or a pie crust shield around the crust edges to keep them from burning)

Allow to cool about 10 minutes before serving.

Recipe: Persian Adwiya Lemon Cream Spaghetti Squash

I got some spaghetti squash from my CSA and was looking for recipes to use it in.  The last time I made spaghetti squash, I tried to cook it in my microwave, and though I pierced the skin, I apparently didn't pierce it enough, because it exploded.  I have pictures someplace.  It was horrible.

I went the safe route this time and baked the spaghetti squash.

I used some Persian Adwiya spice from Teeny Tiny Spice Company, and was inspired by this recipe.  You could leave it out, or just add some of your favorite spice mix.  The Adwiya adds a lovely flavor that I can heartily recommend.  I served it with lemon pepper rotisserie chicken and it was incredible.

Persian Adwiya Lemon Cream Spaghetti Squash

2 spaghetti squash
1 Tbsp butter
1 lemon - zest and juice
1 container Savory Garlic Philadelphia Cooking Creme
1/2 c grated romano or parmesan cheese
2 Tbsp Persian Adwiya Teeny Tiny Spice

Preheat oven to 400 F.  Halve the spaghetti squash and put a small pat of butter in each one.  Sprinkle with a little Persian Adwiya spice.  Bake the squash until tender, about 40 minutes.  Using a fork, shred out the squash in spaghetti-like strands and transfer to a large dish.

Combine the lemon zest and juice with the cooking creme (you could also use cream cheese thinned with some milk or sour cream, with some garlic added), along with the remaining Persian Adwiya spice.  Stir into the spaghetti squash and top with the cheese, stirring it in to mix completely.

If desired, serve with chopped lemon pepper rotisserie chicken, and enjoy!

Worldly Waffle Wednesday: Curry Waffles and Homemade Mango Chutney

We love Indian food, and the kids love Major Grey Chutney.. I thought I would try my hand at making sweet mango chutney, and pair it with curry waffles.  The verdict?  The kids found my homemade sweet mango chutney too spicy and had me digging out the last tablespoon of the store bought Major Grey from the jar in the back of the fridge... but The Hubby and I thought that the homemade chutney was the cat's pajamas.  Seriously.  I have it in our lunches for tomorrow, and I can't wait to eat more of it.  I have maybe two cups of it left, so I will be using it on some more things for a while.. maybe even make some more for Christmas presents!

The waffles could have been a little more strongly curried, but I decided to use a shortcut and use some waffle mix I had hanging around and just add spices to them.  I think the waffle mix had some vanilla powder in it, because it definitely smelled of vanilla.  I used some Teeny Tiny Spice Vindaloo, along with some Teeny Tiny Spice Garam Masala, a touch of cumin, a touch of ground ginger, and a good palmful of curry powder.  Still just barely curried.  But totally yummy all the same.

Mmm, mangoes!

The only changes I made in the chutney was to use regular raisins instead of golden raisins, because it was what I had on hand.  Golden raisins would have been pretty, though.  To make it a little less spicy, I could have added less ginger.  I used at least the quarter cup of chopped ginger the recipe called for, possibly more.  I love ginger.  But, it did give it a kick.

So far, Worldly Waffle Wednesdays have been a huge hit around here.  The Boy requested Swedish cuisine next week.  I may not do waffles on Wednesday, seeing as Thanksgiving is on Thursday, but if I do, I think I am likely to go with cardamom waffles with maybe a touch of saffron, and top with some sort of lingonberry cream or just plain lingonberry jam, and not pickled herring or pea soup waffles... while I love both of the latter things, the former is no doubt the more popular combo for waffles...

Recipe: Crockpot Black & White Bean Curry & Curry Spiced Chips

I needed a quick meal for dinner tonight, and I had beans in the pantry... but I didn't want Mexican.  Enter curry!

We had it with some Curry Spiced Chips that I made, and some pickles and chutneys I had in the fridge from my last trip to the Indian market.

Not bad for a pantry curry, if I do say so myself!

I used some Teeny Tiny Spice Co. Vindaloo and Garam Masala in the curry, but you could use your own favorite spice mixes.  Though, I recommend these quite a lot.  This was not a spicy curry, so the kids gobbled it up, too.

Crockpot Black & White Bean Curry

1 can black beans, drained and rinsed
1 can white kidney beans, drained and rinsed
1 can stewed tomatoes
2 potatoes, peeled and cubed
1 Tbsp Teeny Tiny Spice Vindaloo
1 Tbsp Teeny Tiny Spice Garam Masala
1 Tbsp Indian Curry Powder

Combine all ingredients in a crockpot and cook for 6-8 hours on low.  Serve with naan, rice, or Curry Spiced Chips.

Curry Spiced Chips

8 small corn tortillas
Indian curry powder
garlic powder
cooking spray

Preheat oven to 400 F.  Coat large baking pans lightly with cooking spray.  Cut the corn tortillas into quarters.  Place the quarters on baking sheets so that they don't touch.  Spray the tortillas lightly with cooking spray.  Sprinkle with curry powder and garlic powder.  Bake for ~10 minutes, or until lightly browned.

Recipe: Chocolate Chili Shortbread

I felt that my holiday cookies needed some shortbread.

How about Chocolate Chili Shortbread? (*if you don't have this, maybe add a little chili powder instead.  I recommend this mix, though.  It's very unique and complex)

Mmmm....

Chocolate Chili Shortbread

2 sticks butter, slightly softened
1/2 c sugar
1 1/2 c flour
1/2 c unsweetened cocoa
1 Tbsp Teeny Tiny Spice Chocolate Chili* 
1 tsp espresso powder (optional, adds depth of flavor)

Confectioner's sugar for rolling
White chocolate, if desired, for drizzling (1/4 c)

Combine the butter and sugar in a food processor by pulsing.  Add the remaining ingredients and mix until a ball of dough forms.  Roll out carefully between two sheets of parchment to a little more than 1/2" thick.  Remove the top piece of parchment and sprinkle the dough with confectioner's sugar, coating evenly but thinly. Cut into rectangles or other shapes with cookie cutters.

I tried to use my new springerlie rolling pin.  This did not work.  I got designless rectangles after spreading... :(

Carefully separate the shapes with a sharp knife (I used my Wilton Cake & Cookie lifter to cut and then to lift the cookies onto the cookie sheet).  If the dough gets sticky, chill it for a few minutes before continuing.

Wouldn't it have been lovely if they had turned out this pretty?  *sigh*

Once all the cookies are cut out, spray them lightly with a spray bottle of water to dissolve the confectioner's sugar left from rolling out the cookies.  Place the baking sheet in the freezer for 10-15 minutes and preheat oven to 300 F.  Bake for ~20 minutes.  Let cool on the baking sheet for several minutes before transferring to cooling racks.

Once completely cooled, drizzle with white chocolate if desired.

Recipe: Butterscotch Chip Spice Cookies

I don't have time to do a full post on these cookies today, but I made Butterscotch Chip Spice Cookies, which I found on Sweet Pea's Kitchen via Pinterest.

Before baking.

The only thing I changed was to use Teeny Tiny Spice Garam Masala in them, and also to put some into the confectioner's sugar coating.

I will do my best to do a proper post on these later, but let me tell you... delicious.

Recipe: Spiced Eggnog Sugar Cookies

Last year, I made eggnog sugar cookies, but this recipe is a bit different. 

First, I used some Garam Masala from Teeny Tiny Spice Company in them.  Yum!

Second, I used actual eggnog in them.  Just a touch, but enough.  Last year, I did not.  Just rum extract and nutmeg.  I like these better, though the others are a good option if you don't have any eggnog handy.

 Can't wait to see them with icing on them!  I'll do my best to update this post with pics of them when they are all done, after my cookie decorating party today.


Spicy Eggnog Sugar Cookies

1 1/4 c butter
1 c sugar
1 egg
1 Tbsp eggnog
 1 tsp rum extract
3 1/4 c flour
1 1/2 tsp baking powder
2 Tbsp Garam Masala

Cream together butter and sugar.  Add in egg, eggnog, and rum extract.  Stir in the dry ingredients until a nice ball of dough forms.  Wrap the dough in plastic wrap and chill for 30 minutes - 1 hour.

Preheat oven to 350 F.  Roll out thinly between two pieces of parchment paper.  Cut with desired cookie cutters and transfer to a parchment paper lined baking sheet.  Bake for 10-12 minutes or until lightly browned.

Cool on a wire rack, then decorate if desired.

Recipe: Spiced Lemon Cookies

I love a little hit of unexpected spice in cookies.  In these, I used Teeny Tiny Spice Company's Garam Masala, but you could use straight ground cardamom, also.

Spiced Lemon Cookies

1/2 c butter, room temperature
1/4 c + 2 Tbsp granulated sugar
1 Tbsp lemon zest
1/2 tsp Teeny Tiny Spice Company's Garam Masala (or 1/2 tsp ground cardamom)
1 c flour

1/4 c confectioner's sugar
1 tsp lemon zest
1 Tbsp Lemon juice powder (optional)

Preheat oven to 375 F.  Cream together sugar and butter.  Add in lemon zest and spice, and then mix in flour until a nice dough forms.

Combine the confectioner's sugar, additional zest, and lemon juice powder (if using) in a small bowl.  Scoop the dough into small balls and roll in the confectioner's sugar mixture.  Place on a parchment paper lined cookie sheet and press with the bottom of a small glass to flatten.  Bake for ~10 minutes until lightly browned.  Cool on a wire rack and enjoy.

Recipe: Paneer Butter Masala

Don't miss your chance to enter my Lunchbox Love Note Giveaway!

The Girl and I made Indian Paneer yesterday, and wanted to make a recipe with it tonight.  Enter my own version of Paneer Butter Masala.  I used a combination of three spice mixes from Teeny Tiny Spice Company, but you could use your own spices.

The Girl adored it, mostly because she helped make the cheese!  She couldn't get enough of it.  The Boy ... well, he just wanted ranch dressing.  Can't win them all.


Paneer Butter Masala

2 onions
1 batch paneer (~250 g)
2 Tbsp oil (or ghee if you have it)
1/2 tsp tumeric
1 tsp Teeny Tiny Spice Tandoori Masala
1/2 tsp salt
2 Tbsp butter
1 tsp garlic powder
1 tsp ginger powder
3 Tbsp peanut butter
2 tsp curry powder
1 can tomato puree
2 tsp Garam masala
1 tsp Vadavan
1/2 c water
3 Tbsp butter
3 Tbsp cream

Heat a pot of water, skin the onions, and blanch for 2 minutes.  Remove from the water, cut into quarters, and puree.  Reserve blanching liquid.

Paneer in a pan

Nicely browned

See?  All browned

Cube paneer. Heat oil in a nonstick saute pan over medium high heat, and brown the paneer on one side.  Paneer will not melt when heated. 

Soaking

Yummy marinated paneer

In a small bowl, combine about a cup of the onion blanching liquid along with tumeric, tandoori masala, and salt.  Remove the browned paneer from the pan and soak in the spiced water for about 10 minutes. Drain and reserve the paneer.

Meanwhile, in the same sautee pan that was used earlier, melt 2 Tbsp butter.  Stir in the onion puree and sautee until lightly browned.  Stir in garlic powder and dried ginger and fry for about 3 minutes.  Add peanut butter and curry powder and cook for an additional 5 minutes.

Whisk in the can of tomato puree, along with the Garam Masala and Vadavan.  Simmer for about 10 minutes.

Stir in the soaked paneer, along with about 1/2 c water.  Simmer for another 5-10 minutes.

Melting butter

Just a little cream

To finish, add an additional 3 Tbsp butter to the pan and stir until melted.  Whisk in the cream and serve with basmati rice and a vegetable.

Recipe: Chilled Carrot Soup

It's hot today.  Not as hot as it is in some parts of the country, but hot.  And muggy.  It felt like walking through a sauna out there today.  I did not want to turn on the oven.

But... I'm having people over for dinner.

So, I made a chilled soup.  I had to have the stove on this morning briefly, but I have air conditioning.

The topping is optional, but I think it adds some dimension.


Chilled Carrot Soup

1 Tbsp olive oil
4-5 c shredded carrots
1 chopped onion
1 tsp garlic powder

1 Tbsp sugar
1 Tbsp Teeny Tiny Spice Penang Curry (or other curry powder)

5 c water
1 Tbsp Better Than Boullion Veggie Base (or other boullion)

1 Tbsp lemon juice
1 tsp rice vinegar

1 small cucumber, sliced into ribbons (I use my peeler)
3 Tbsp fresh cilantro, chopped
1 Tbsp lime zest

In a soup pot, heat oil.  Stir in carrots and onion, along with garlic powder.  Cook for about 5 minutes.

Stir in sugar and curry powder and cook for an additional minute.  Add water and Better Than Boullion and bring to a boil.  Simmer for about 15 minutes, or until carrots are tender.

Before pureeing.

Puree in batches (or use an immersion blender - mine broke) and stir in lemon juice and vinegar.  Chill for several hours.

All chilled

Before serving, combine ribbons of cucumber with cilantro and lime zest in a small bowl.  Sprinkle a little over each serving of soup.

The topping

Yum!

Recipe: Pressure Cooker Penang Chicken Curry

It was hot and muggy here today.  I thawed some chicken.  I really didn't want to turn on the oven.

Enter the pressure cooker!  Hurrah!

We ate this just over baby spinach, at room temp.  It was wonderful and light and delicious.

I used Teeny Tiny Spice's Penang Curry mix, and it was totally wonderful.  I'm sure you could use some other curry seasoning, but this one is something special, for sure.

Pressure Cooker Penang Chicken Curry

4 boneless, skinless chicken breasts
1 lime, sliced
1 onion, chopped fine
1/2 c water
2-3 Tbsp Teeny Tiny Spice Penang Curry Mix (or your favorite curry spice mix)

1/2 can coconut milk

Place chicken in pressure cooker.  Top with lime wedges and onion, then sprinkle spice mixture on top.  Add water and cook at low pressure for 12 minutes.  Allow pressure to release naturally for about 15-20 minutes.  Remove chicken from the pot and set aside.

Turn pressure cooker to brown (this will boil the liquid) and reduce for about 10 minutes, stirring occasionally. 

Strain the reduced cooking liquid (which also has lime and onion pieces in it) through a sieve into a bowl.  Whisk in coconut milk.

Serve sliced chicken over baby spinach with some of the sauce.  (You could also serve it over rice or noodles, but this made a lovely light dinner)