Friday, October 29

Fall Recipes

I was typing these up to share with my sister and thought I'd throw them up for everyone else too! These are some of my favorite fall recipes. Enjoy!

Fool Proof Pie Crust

4 cups flour (I use whole wheat pastry flour, but you can use whatever)
1 1/3 cups shortening (I use butter)
1 tbsp sugar (optional)
1 tsp salt
1 tbsp vinegar
1 egg
1/2 cup water (possibly a smidge more if you use whole wheat flour)

Blend flour, shortening, sugar and salt with pastry blender. Mix remaining ingredients in small bowl. Combine all with fork. Mold with your hands, chill 15 min. Makes 5 crusts. May be frozen up to 6 months.

Delicious Chicken Pot Pie

1 cup potato, diced
1 cup onion, diced
1 cup celery, chopped
1 cup carrot, diced
1 tsp salt
1/4 tsp pepper
4 cups cooked, diced chicken (I tend to use a little less and no one ever notices)
1/3 cup melted butter
1/2 cup flour
2 cups chicken broth (I use organic Better Than Bullion)
1 cup cream (or whole milk)

Saute veggies in butter 10 min (easiest if you use a wide, deep saucepan). Add flour and cook 1 min, stirring constantly. Combine broth and cream and add to veggies. Cook until thickened. Pour into pie crust, top with a second crust and vent. Bake 40 min at 400*. May also bake individual size pot pies in a jumbo muffin tin or pour mixture into pie plate and top with biscuit dough instead of pie crust.

Vegetable Pot Pie

1 potato, cubed
1 carrot, diced
1/2 head broccoli, cut
1 onion, diced
1 bell pepper, diced
1 can corn, drained
3 tbsp butter
2 tbsp flour
1 1/2 cups milk
1 cup grated cheese (I use parm or cheddar)
Pie crust

Cook potato, carrot and broccoli until tender. Saute onion and pepper and add to other veggies. Melt butter and stir in flour, whisking until bubbly. Add milk and cook until thickened. Stir in cheese. Pour over veggies and turn into pie plate lined with pie crust. Cover with second crust, vent and bake 20 min at 415*. May also bake individual size pot pies in a jumbo muffin tin or pour mixture into pie plate and top with biscuit dough instead of pie crust.

Creamy Sausage Stew

4 red potatoes, diced
1 onion, chopped
1 bell pepper, diced
1 tsp salt
1/2 pint cream
1 1/2 tbsp cold water
1 lb Italian sausage, sliced (hot or mild)
1/6 cup olive oil
1/2 tbsp basil
1/2 tsp pepper
1 1/2 tbsp cornstarch (or potato starch)

Toss potatoes, onion, pepper and sausage in a roasting pan or cast iron skillet. Combine oil and spices and pour over vegetables. Cover and bake 45 min at 350*. Add cream, stir. Cover again and bake another 30 - 40 min until potatoes are tender. Place on stovetop, stir in slurry of cornstarch and water and simmer until thickened.


1 1/4 lb spaghetti or angel hair pasta
1 oz butter
5 oz pancetta or bacon
4 egg yolks
6 oz cream
2 oz Parmesan
salt & pepper to taste

Cook pasta. Sauté pancetta/bacon in butter, 3-4 min to render. Add pasta and saute until hot. Whisk egg yolks with cream and Parmesan. Add to pasta. Cook gently, stirring constantly until sauce is heated through. Do not overheat! Season with salt and pepper to taste, and serve topped with parsley.

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