Chicken Pot Pie

The original recipe I got from: http://www.blendtec.com/recipes/rosemary_veggie_pot_pie?utm_source=Blendtec+Recipe+Emails&utm_campaign=2182259ab5-Rosemary_Veggie_Pot_Pie_1_21_2014&utm_medium=email&utm_term=0_8c09bd62ec-2182259ab5-216083825

I ended up flavoring it a little more and adding more veggies to it... so I know you guys do not have a blender but your food processor probably works...

1 1/ 8 c whole wheat flour
1/4 tsp salt
1/2tsp granulated sugar
5 tbsp cold butter, cut into pieces
4 tbsp ice-cold water

4 potato, diced
1 1/4 c carrots, diced
1 tsp olive oil

1 tbsp butter
1/4 c whole wheat flour
2 c vegetable broth
1 stalk celery, diced
3/4 c frozen peas

1/2 onion, halved
1 clove garlic
2 tbsp fresh rosemary
1/4 tsp ground black pepper

For the whole wheat pie crust: add first 4 ingredients to Twister jar and place Twister lid on jar. Hold Twister lid and with other hand, press "Pulse" 10-12 times until mixture resembles coarse crumbs. Add water and replace Twister lid. Hold Twister lid and with other hand, press "Pulse" 8-10 times until dough is formed; do not over blend. Remember to turn Twister lid counter-clockwise during blending. Remove dough and pat into a smoothi disc, wrap disc in plastic wrap and refrigerate at least 2 hours before rolling out dough. Makes one 9-inch pie crust or 8 tops for individual ramekins.

For the pot pie filling: Preheat over to 425°F. Spread out diced potatoes and carrots and drizzle with olive oil. Roast in oven for 10 minutes. 

Add onion, garlic, and fresh rosemary to Twister jar and secure gripper lid. Press "Pulse" 4-6 times until all ingredients are well chopped. 

Heat butter in medium saucepan until it starts to sizzle. Add flour to make a roux. When roux is heated and moisture is soaked into the flour, add broth, stirring constantly. Add remaining ingredients, including potatoes and carrots. Heat until filling is bubbly and thick. Pour into 9-inch pie plate or individual ramekins. Place pie crust over top of filling and press dough into dish with a fork. Make 3 slits along the top of the crust for steam to vent while baking.

Reduce heat to 400°F. If baking in pie plate, bake for 40-45 minutes. If baking in individual ramekins, place all ramekins on a cookie sheet and bake for 25-30 minutes or until crust is slightly browned.

I ended up baking it in an 8 x 10 pan for almost an hour... oh and I also sautéed some chicken w/ salt and pepper in a little olive oil at first, but then added water at the end of their cooking...

Lemon (or Grapefruit) Yogurt Cake

The base of this recipe is from one of my favorite cakes, which is a Grapefruit Yogurt Cake. However, Dad can not eat grapefruit because of his meds, so I switched it out to Lemon to see how it would turn out... and it worked... (from http://www.twopeasandtheirpod.com/pink-grapefruit-yogurt-cake-recipe/)

3/4 cup plain greek yogurt
1 cup sugar
zest of 1 1/2 pink grapefruits
3 large eggs
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1/3 cup canola oil

Grapefruit Syrup
1/4 cup freshly squeezed grapefruit
2 T granulated sugar

Grapefruit Glaze
1/3  cup powdered sugar
2-3 T freshly squeezed grapefruit juice

Preheat the oven to 350F. Spray a 9-inch round cake pan with cooking spray. Dust lightly with flour too. Set pan aside

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside

In a small bowl, add the grapefruit zest to the sugar. Rub together with your fingers until fragrant, In a large bowl, mix together the yogurt, sugar, and zest with large spoon or spatula. Whisk in the eggs- you can do all three at once. Mix until smooth and then add in the vanilla and stir again.

Add the flour mixture to the wet ingredients. Mix until flour is incorporated

Add the oil and mix well. It might take a minute to get the oil mixed in, but it will.

Pour the batter into your prepared cake pan. Bake for 25-30 minutes, until your cake tester comes out clean and the cake springs back when lightly touched in the center.

Cool on a cooling rack for about 15 minutes and then remove from the pan. While cake is cooling make the syrup and glaze.

For the syrup, in a small sauce pan add the grapefruit juice and sugar. Whisk over medium heat until the sugar dissolves.

For the glaze, in a medium bowl, whisk together the powdered sugar and grapefruit juice. If it is too thick, add more juice, if it is too runny, add more sugar.

Poke little holes into the cake with a toothpick. Spoon the grapefruit syrup over the cake and let it soak in. Let the cake cool to room temperature and then add the glaze. Drizzle over the top of the cake.

Favorite Coffee Cake

Carrie, one of my first roommates in Ogden made this coffee cake often... it's not healthy by any means, but I love that the streusel goes all the way through it and is soft....

1 1/5 C Flour
3/4 C Sugar
2 1/2 teas Baking Powder
1/4 C Oil (shortening or butter)
3/4 C Milk
1 Egg

Mix these ingredients and poor into a greased 8 x 8 inch square pan.

In smaller bowl mix:
1/3 C Brown Sugar
1/4 C Flour
1/2 teas Cinnamon
3 T Melted Butter

Sprinkle over batter in square pan, and bake at 375 for 25-30 min.