I had the best steak and ale pie in London which made me think of my chicken pies and so I thought I’d share these which are great examples of comfort food. In the meantime, I’m working on making that meat pie I had in the London pub, so stay tuned.

Traditional Chicken Pot Pie with Flaky Crust

This is the favorite of all time, so good, we made it for Christmas dinner, thus the star. The pastry crust recipe is perfection.

RECIPE HERE

Keto Chicken Pot Pie with Grain Free Biscuits

Low carb comfort food is possible and this recipe proves that. Made with grain free biscuits, you will not believe how good this is.

RECIPE HERE

Creamy Chicken Pot Pie with Grain Free Crust

This is another version of a keto friendly chicken pot pie with an almond flour grain free crust.

RECIPE HERE

Chicken Pot Pie with Gluten Free Biscuits

People looking for a good low-carb biscuit that tastes exactly like traditional biscuits absolutely love these.

RECIPE HERE

RECIPE HERE

More Comfort Food from Spinach Tiger

The post Four Chicken Pot Pie Recipes appeared first on Spinach Tiger.

You can use turkey, stuffing, left over corn pudding, a little bit of mashed potatoes and some brussels sprouts. Eat this with cranberry sauce. It’s so good.

The cutest ever turkey cookie cutter will bring a smile to everyone’s face.

We know this wonderful cheesecloth roasted turkey is carved and mostly gobbled, but you still have leftovers.

We have a tradition that goes back before I was born. Every Thanksgiving we make Baked  Pennsylvania Dutch Corn Pudding, which is an Amish tradition that influenced much of Pennsylvania. I cream my own corn in a Vitamix, but you can use creamed corn mixed with regular corn. I add buttermilk (you can use milk) and eggs to bake this iconic dish.

The Key to pulling this together is use to your left over stuffing. Luckily I have six recipes for that.

This is the best way to fuel up for Black Friday or just sit on the couch and order from Amazon. I have my own store divided into categories of all my favorite purchases that I love and use here. (Amazon is an affilate and I earn a small commission. Prices are not affected).

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It’s all mixed in the baking dish until it feels right, (very thickened cream corn) and baked until it looks done. This leftover corn pudding made this turkey, mashed potato pie taste amazing. This is truly a down home, American comfort food, that promises to conjure up good memories of home.

Since your leftovers are not my leftovers,you will have to just trust yourself on a winning combination, but I can share with you some basic tips and mistakes to avoid.

• Keep some of the celery and onions that you chop for dressing. (or use fresh, but be sure to saute them before adding them to the pie. You may not need if you have lots of stuffing.
• Keep some (not a lot) of gravy.
• Use your side dish for leftovers, except green beans casserole.
• Only use pastry crust for the top. You can purchase puff pastry.
• Mashed potatoes are a must and will hold everything together.
• Add fresh herbs, such as parsley, thyme and sage.
• You can use some stuffing or dressing at the bottom of the pie. Pre-bake at bottom rack for ten minutes. Then add mixture and proceed with recipe.

I make my turkey pie cut-outs while I’m baking pies and freeze these for Black Friday.

Happy Shopping Everyone. Have a Great Weekend and welcome to the Holiday Season.

Please connect with me on Instagram to get all the stories in advance. I also have ALL my recipes on one Pinterest Board. Find the Spinach Tiger Recipe Pin Board here.

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Turkey Pie Reinvented

A creative way to use Thanksgiving leftovers in one pie.

Course Entree

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 tablespoon butter
• 1 large onion minced
• 2-4 stalks of celery diced with leaves (you can leave out, if you have in stuffing).
• 2 cups turkey cubed
• 2 cups mashed potatoes or any amount
• 1-2 cups corn pudding or 1 can creamed corn
• handful of parsley chopped
• 1/2 cup turkey gravy optional

Pie Doug for Cut Outs

• salt and pepper
• Pie Dough recipe below
• cranberry relish
• 6 tablespoons butter

Pie Dough (or store bought dough or puff pastry)

• 1 cup all purpose flour
• 1 stick ice cold butter cubed
• 1/4 teaspoon salt
• 2-4 tablespoons ice cold water
• 2 tablespoons milk

Instructions

• Saute onion in butter for three minutes. Add celery. When both are softened (about 5 to 8 minutes, add turkey, corn, mashed potatoes, parsley and gravy. Cook until warmed through.
• Spread into a pie plate. Smooth the top. Cut pastry into turkey shapes or any other shape with cookie cutter. Leaves, Christmas Trees, etc. are good ideas. Brush pastry with egg wash or cream.
• Bake at 350 for one hour, or until pastry is golden brown.
• Serve hot with cranberry relish on the side.

Pie Dough for Cut Outs

• Mix salt and flour together. Freeze for a few minutes.
• Cut butter into small pieces. Freeze for a few minutes, as butter softens immediately upon cutting. If using food processor, put flour mixture in bowl.
• Lay small pieces of butter evenly over flour and mix for 20 seconds at a time, stopping as soon as dough is shaggy.
• Stream in cold water one tablespoon at a time. ( If using kitchen aid type mixer, use paddle attachment on low setting for one minute max. Stream in cold water on sides of bowl. Mix on low, just until incorporated.)
• Form into disc , wrap in plastic at least one hour.
• Roll out and cut pastry shapes.
• Put cut outs on pie.
• Brush cut outs with milk.
• Bake at 350 for 45-60 minutes or until golden and crisp.

The post Thanksgiving Leftovers: Turkey Pie Reinvented appeared first on Spinach Tiger.

If you haven’t had Pennsylvania Dutch Onion Pie, you’re in for a real treat. A tender pie crust, holds a sweet onion custard for a bite that’s so comforting, it makes you close your eyes.

I grew up in Pennsylvania Dutch country in central Pennsylvania. Aside from all the Italian food I could possible eat, my next favorite food was the incredibly simply, hearty, comfort food which is so very Americana from the Pennsylvania Dutch.

The area is a fabulous and diverse mecca of classic comfort food.  Central Pennsylvania was heavily settled by the folks who were  and still are referred to as the Pennsylvania Dutch. The word  “dutch”  was a corruption of the word Deutsch or German.  They came either from Germany or the German speaking part of Switzerland and not from Holland. When they arrived in America they came with recipes for sausages, sauerkraut, noodles, and dumplings.

Pennsylvania introduced  them to regional foods that they welcomed into their kitchens and put their own spin to. As food cultures collided, a new generation of comfort food was born, and pie was often at the center.

One of the legendary recipes is onion pie. There are variations to this. Some make an onion quick bread and call it onion pie, and some make a pie crust and make an onion pie that is very similar to quiche.

It’s so similar due to the egg custard,  I decided to make my pie in a quiche pan. I used Vidalia onions which is no surprise, considering my run on Vidalia onion recipes lately.

The Sweetness of Pennsylvania Dutch Onion Pie with Bacon Comes from using sweet onions such as Vidalia Onions.

The sweetness of the caramelized onions are made slowly in butter which gives you enough time to make your pie crust and preheat your oven. I added in four slices of bacon to make this Pennyslvania dutch onion pie even better, but you could leave that out. The recipe calls for paprika, of which at first I was a little skeptical.

I used smoked paprika and after tasting it, I could have added even more. All wonderful flavors for this brunch, lunch or dinner recipe.

I’m excited to say that you love my Pennsylvania Dutch recipes and I hope to bring you more. I’m thinking chicken corn soup, baked onions, chicken pot pie (made with noodles), hot bacon dressing and apple dumplings.

Here are a few of the Pennsylvania Dutch Recipes that have gone viral. (thank you)

Pennyslvania Dutch Baked Corn Pudding ( a must at Thanksgiving and Easter)

Pennsylvania Dutch Pork & Sauerkraut (a must on New Year’s Day)

Pennsylvania Dutch Sand Tarts with Video

Apple Dutch Baby, A Pennsylvania Dutch Pancake

So tell me is there a Pennsylvania Dutch Recipe you would like me to make. Leave a comment, and I’ll do my best. In the meantime, follow me on instagram, where I post lots of food pics and more.

Blueberry Buttermilk Pie

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Pennsylvania Dutch Onion Pie with Bacon

Pennsylvania Dutch Onion Pie is perfect classic Amish recipe with tender pie crust and onion custard, inspired from Cooking from Quilt Country

Course Entree

Cuisine Pennsylvania Dutch

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

Pie Crust Ingredients

• 1 1/2 cups all purpose flour
• 1 teaspoon sea salt
• 1/2 cup unsalted butter cut into cubes, put in freezer for 10 minutes
• 4-6 tablespoons of iced cold water

Pennsylvania Dutch Onion Pie with Bacon

• 1 Pie Crust Recipe see above
• 4 slices of bacon
• 1 pound thinly sliced Vidalia Onions or Sweet Onions
• 3 tablespoons butter
• 6 eggs
• 1/2 cup half and half or heavy cream see notes
• tablespoon hot sauce
• 1/2 teaspoon salt

Pie Crust Recipe for one layer crust

• 1/2 teaspoon black pepper
• dash nutmeg
• smoked paprika

Instructions

Make Pie Crust

• Mix flour with salt. Using food processor add in butter. Pulse about 10 seconds.
• Add water a little at a time. Pulse until dough forms.
• Put in refrigerator for 20 minutes.

Pennsylvania Dutch Onion Pie Instructions

• Preheat Oven to 350 Degrees F.
• Make pie crust (above)
• slice bacon cross wise into 1/2 inch slices. Fry until crisp.
• Slice onions thinly.
• Heat butter in pan. (You may substitute with bacon grease from bacon) or mix.
• Caramelize onions on low heat. Takes 20-30 minutes. Stir frequently.
• Beat eggs with half and half. A full cup creates a very rich texture. You may choose to reduce to half cup or 3/4 cup.
• Add seasonings and hot sauce to eggs mixture
• Take pie dough out and roll to fit pie pan or quiche pan. You may have enough left over to make one mini pie or quiche.
• Fork the dough.
• Add onions.
• Pour egg mixture.
• Sprinkle with paprika.
• Bake for 40-50 minutes on lowest rack in oven at 350 degrees.

The post Pennsylvania Dutch Onion Pie with Bacon appeared first on Spinach Tiger.

In Italy, veal is served frequently. In fact, when I was there almost every dinner I ate had veal in it. If you’ve been around here for a while, you’ll notice a lot of veal recipes.

I grew up on veal, and love it for its tenderness and flavor. It’s always been considered a delicacy growing up and is most often served with elegant sauces. It can also be considered a romantic, special occasion choice, especially, when prepared with brandy, wine and puff pastry.

I chose a brandy, white wine melange of shallots and mushrooms inside of a puff pastry with prosciutto and fontina cheese. It’s a divine mixture of elegance that would be a distinct dinner party entree or starter.

Veal itself is lean and nutritious, not calorie or fat laden like beef, and a good choice for a healthy diet. One of the most important things to me is that it is raised humanely.

Cedar Springs veal family farmers use best practices and as part of a promotion, they sent me some veal cutlets to create a recipe. I wanted to step outside the box of the typical veal dishes and made a sort of modern day, savory veal pop tart, which is elegant, and richly satisfying.

I was very pleased with their veal and impressed with their practices. Mountain States Rosen veal growers have come together to establish protocols which focus on animal quality of life and well being. This is important to me.

Veal can be found in many cuts and is very versatile. While playing around I also made very healthy stuffed veal rolls, which I’ll post at another time, but for the contest, I wanted to go all out and make something very luxurious.

Quick Puff Pastry Recipe with Veal, Prosciutto, Fontina, Mushrooms

Quick puff pastry stuffed with prosciutto and veal is tasty, elegant, and will get a few bravos.

This is a romantic recipe, easy to prepare in advance, and comforting without being too heavy. It pairs well with charred carrots. Simply microwave peeled sliced carrots to soften and then throw into a hot frying pan with butter or olive oil for a few minutes.

The good news is how easy this quick puff pastry recipe is to make. Starting with a defrosted puff pastry,  this can made in under 30 minutes.

You roll out a puff pastry sheet to 14 x 14, and and then cut four pieces. Layer fontina cheese, prosciutto, veal, mushrooms, herbs. Fold and bake seam side down. Easy and elegant, this is a super quick puff pastry recipe.

I mixed some brandy into white wine to create a more complex flavor for the minced mushroom/shallots mixture.

Prosciutto brings flavor, and the fontina cheese brings creaminess, but is mild enough to not disturb the balance of the dish.

This veal was sent to me from Mountain States Rosen, which makes veal under the Cedar Springs Veal name.

Cedar Springs Veal has been provided for this post for contest entry.

So tell me do you ever make veal cutlets. I grew up on them, fried in Italian breadcrumbs and served with lemon. They were always a treat.

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Quick Puff Pastry Recipe with Veal and Prosciutto

Veal, Prosciutto, baby bella mushrooms and Fontina cheese stuffed into puff pastry for a very elegant meal.

Course Entree

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 4 oounces veal cutlets
• 1/4 cup flour
• 1 tablespoon olive oil
• 4 tablespoons butter
• 2 cups baby bella mushrooms finely chopped
• 2 shallots finely chopped
• 4 slices fontina cheese
• 4 slices prosciutto thinly sliced
• 1/3 cup white wine
• 1 tablespoon brandy
• 8 sprigs thyme or 1 tablespoon parsley
• salt
• pepper
• 1 egg

Instructions

• Defrost puff pastry sheet.
• Pre-heat oven to 400 degrees.
• Pound veal cutlets with meat pounder until very thin.
• Dredge in flour.
• Put 1 tablespoon oil and 1 tablespoon butter into frying pan. Add more oil if you need to.
• Fry cutlets until browned (but not too brown). Drain on paper towels. Set aside.
• Set cutlets aside.
• In clean pan, use remaining oil and butter to soften shallots and mushrooms (over medium low heat). Don't brown shallots, just soften.
• Add in wine and brandy. Be careful and use a lid immediately to prevent a grease splash. Remove lid to continue cooking.
• Simmer until alcohol has evaporated and there is a sauce, but no juice.
• Roll out puff pastry to 14 x 14 square. You may need to flour your surface first.
• Cut into 4 pieces.
• Layer cheese prosciutto, veal, mushroom sauce, and garnish with some time or chopped parsely).
• Add black pepper.
• Fold and using water crimp edges closes.
• Place on baking sheet seam side down.
• Brush with egg wash.
• Bake for 15 minutes at 400 degrees.

More Recipes with Veal from Spinach Tiger

Veal Bolognese

Veal Meatballs

Veal Osso Bucco

Veal Stew with Onion Sauce, Sage and Peas

Veal and Beef Shepherd’s Pie

Veal & Turnip Stew with White Wine

Veal Sugo

The post Quick Puff Pastry Recipe with Veal and Prosciutto appeared first on Spinach Tiger.

On a whim I lightly cooked raw tortillas from TortillaLand and placed each in a tart pan for quiche. I was quite surprised at how great it baked in the oven and. Easy, and tasty, I had quiche in twenty minutes. You can used other tortillas for this recipe, but I haven’t tested those.

The Creative Cooking Crew challenged us this month with the tomato. This tomato bacon quiche will serve as my second entry, as I already submitted a fresh tomato bisque soup. This is truly a creative recipe, because it’s taking a very common ingredient (the tortilla) and using it an unconventional way. It puffed up during baking, and it saves quite a few calories in the process, not using typical pie crust. Even using heavy cream, bacon and cheese, each individual quiche comes in at around 300 calories.

This is a keeper recipe for the holidays. If you use small tart pans, you can vary your ingredients to your guests taste or just get wildly creative with leftovers.

I used two types of tomatoes from my garden (red and yellow), but you can use anything. Feel free to add in your own take on herbs and spices.

Visit the Creative Cooking Crew Pinterest Page. Thank you Lazaro Cooks and Foodalogue for this month’s fun challenge.  Click the link logo to see 200 plus recipes the Creative Cooking Crew has created.

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Tomato Bacon Cheddar Quiche with Tortilla Crust

An Easy homemade bacon tomato quiche using tortillas to make pie crust.

Course Entree

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 4 four-inch tart pans
• 2 slices bacon cooked, cut into pieces
• 4 flour tortillas
• baking spray or oil for tart pans
• 2 ounces cheddar cheese grated
• 4 eggs
• 1/2 teaspoon chopped chives
• 1/3 cup heavy cream
• salt
• pepper
• 1/2 cup chopped tomatoes

Instructions

• Spray pans or use oil for tart pan. If using raw tortilla as I have, cook first 15 seconds on each side, not browned. Place tortilla in tart pan, Cut off what is left over.
• Mix together eggs, cheese, cream, bacon, chives. Season with salt and pepper.
• Pour into quiche pans.
• Place chopped tomatoes in pan.
• Bake for 15-20 minutes at 375 or until quiche no longer jiggles.

The post Tortilla Crusted Tomato Bacon Cheddar Quiche appeared first on Spinach Tiger.

I could eat fresh corn buttermilk quiche every day for breakfast. Fresh corn off the cob finds itself in the most fun places this past week, like in this in buttermilk salad dressing or this buttermilk fried chicken. Yes, I’m on a buttermilk kick, which is what happens when you buy a half-gallon of Purity buttermilk, a Nashville based, high quality dairy. That’s how I began this buttermilk series, and I’m no where near done.

Liren over at Kitchen Confidante recently made a buttermilk asparagus quiche and it inspired me. Her blog is sweet and gentle; her food is always stunning. I always thought quiche had to be made with heavy cream, but little did I know that buttermilk can be used. This quiche was comforting, sweet and and a little crunchy from the corn and just one of those nice dishes that surprises you.

What is Buttermilk?

I know it’s thick, tangy, not something I would drink on its own, and necessary for the success of these biscuits.

The word buttermilk screams comfort and fascination at the same time. Originally, it was the milk left over from churning butter, known as traditional buttermilk. Today, it’s processed, pasteurized and known as cultured buttermilk. It’s made by adding lactic acid bacteria to milk to thicken it and give it a tangy flavor.

You can make buttermilk at home by adding a tablespoon of vinegar to whole milk and letting it sit for about ten minutes. It will thicken and turn tangy. However, in making thousands of biscuits over the years and comparing my success, there is no doubt that store bought buttermilk turns out a better product.

Corn Off the Cob Buttermilk Quiche

I used my perfect pie crust recipe to make the buttermilk quiche crust. The rest was so easy. Eggs, buttermilk, corn, salt, pepper. Lately, I’ve been intentionally trying to cook more simply with fewer, but higher quality ingredients, and minimal spices. Too many recipes have a long long list of ingredients and scare me away. It’s just not true that good food has to be difficult.

To make a buttermilk quiche tart with fresh corn,  cut it off the cob, mix 2 eggs to 1/2 cup buttermilk. Add a little salt and pepper, and that’s it. A tender flaky crust, with a sweet corn flavor is sheer comfort food for breakfast or brunch.

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Fresh Corn off the Cob Buttermilk Quiche

Fresh corn off the cob quiche made with buttermilk.

Course Breakfast

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 prepared pie crust use half recipe here
• 1 cup buttermilk
• 4 eggs
• salt and pepper
• 2 -4 ears of corn

Instructions

• Prepare pie crust. You can choose to make small tarts or one larger tart using one half of this recipe.
• mix together eggs with buttermilk,
• Season with salt and pepper
• Shuck corn and cut off the cob.
• Poke holes in crust.
• Put the corn in the pie. It should cover the pie with at least a double layer of corn.
• Pour in egg mixture.
• Bake at 400.
• Small tarts take 20-25 minutes
• large tart takes 35-45 minutes or until golden brown.

More Great Quiche Recipes

Spice Shrimp Quiche with Smoked Bacon

Tortilla Crusted Tomato Bacon Quiche

Corn Leek Quiche

The post Fresh Corn off the Cob Buttermilk Quiche appeared first on Spinach Tiger.

I did this recipe years ago but it was featured as a French Tomato tart instead of a goat cheese, honey tomato tart, the name it deserved all along. I wasn’t proud of how it came out or what my photos looked like, but that all changed the other day when I made it over for a Food Blogger’s Picnic.

The tart sat there very nicely on the table along with my now legendary kale salad, Lisa’s amazing amazing pimento cheese deviled eggs and Scarlet’s frittata served in a cast iron pan.

Now let’s be honest. No one is going to take a dish to the Nashville Food Blogger’s picnic that they can’t share proudly with the whole world. So I did it over!

How many times in life have you heard yourself saying, “I want a do over” or  if I could only go back and change what I did or what I said, or where I drove.

Just the other day, I was driving my slow pokey self on a side street to pick up Mr. ST at a truck rental place and a cop stopped me and said I was going 15 miles over the 30 mile limit. I have to be honest. I think he made it up.

Everyone that knows me knows I’m a slow, carefree driver, not usually in a hurry, because driving is my thinking time and I enjoy it. I admit I was intensely preoccupied with the news regarding the Naval Base shooting, but I am quite certain his radar or whatever he used was for the driver in front of me. For the rest of the day, I fantasized about taking a different route. I turned on that side street when I could have just gone straight.

To make matters worse, I was in my most unattractive moment and trust me, I think I could have managed a warning had I combed my hair. Sexist thinking you say? Get over it. He had a gun and tablet full of tickets that he could write anyway he chose to, and I have my own weapons, aka make up and a flat iron, none of which I was armed with. So now I have to face traffic court, a big fat fine and/or go to the judge properly armed and plead not guilty. Sounds so 1950’s you say. Well, how 1950’s is it to get a speeding ticket at 45 miles per hour. (which I still say I wasn’t driving). If my speeding ticket (the first of my life by the way) was going 85 in a 70, then that would take us to 2013 and I would just say, “officer, you should ticket me.”

I can’t do that day over, the same day that Mr. ST went to the emergency room with a splinter under his nail, but I can make over this tart and tell you just a little more about why a tart crust is different from a pie crust. It should hold together more, be flaky but a little stiffer and that’s where adding in an egg helps. Often, I’ve made my pie crust without eggs and I’m fairly good at adjusting pie dough, but adding in the egg is a big help to the beginner, when baking a tart that you are hoping will slice nicely and stay in one piece.

The honey in the goat cheese honey tomato tart is the real secret, and now that I’ve resurrected this recipe, it is something I want to make over and over again. Use lots of honey. Don’t be afraid for the tomatoes to be honey kissed all over. The combination is simply divine, heavenly, sweet, all balanced by the tanginess of the goat cheese which is also drizzled with plenty of honey. This reminds me of an appetizer I made years ago that was a big hit and never made again, but while I’m thinking of it, perhaps bring it to the next blogger’s together or holiday party.

I saw the goat cheese, honey, tomato tart years ago on this blog. I was captivated by the fact that it was baked in Paris and had romantic appeal and swept me off my feet. My pictures never turned out quite right and I didn’t enjoy the tart the way I should have. But, today is a new day.

This is an amazing recipe that has me so re-excited, I am going to try it several different ways. Just the tomato with the goat cheese with the honey is enough of a flavor busting combination to make me want to give it a paleo twist. Never would I think that honey should touch tomatoes.

Never would I think that a grainy mustard belongs in this combination. But it does and when you taste all three together with a backdrop of tart crust, you will smile. Smile big. I promise. It will take you by surprise the way the boy you didn’t like all that much kisses really well and you go wow! (or girl). It’s the nice surprise of the day.

I used my end of season tomatoes, some honey cultivated via blueberries, and a good goat cheese log. Surpassing the recipe for tart crust, I simply added an egg to my own basic pie crust, but changed the quantities and added in a egg yolk.

So tell me, what’s the one thing you did this past year that you would love to have a do over for?

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Goat Cheese, Honey, Tomato Tart

Goat cheese, honey, tomatoes comes together to make a delicious end of summer or anytime tart with fresh herbs adapted from David Lebovitz.

Course Entree

Cuisine American

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

Tart Crust (makes 1 large tart)

• 1 1/2 flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 9 tablespoons unsalted butter placed in freezer for 15 minutes
• 1 tablespoons iced cold water
• 1 egg yolk

Goat Cheese Honey Tart

• 1 tart shell or pie crust
• 2 tablespoons of dark grainy mustard or enough to cover bottom of tart
• herbs such as thyme tarragon, basil
• 3 large meaty tomatoes not too juicy sliced thickly
• 1 tablespoon olive oil
• 8 ounces of goat cheese in a log easy to slice
• 2 tablespoons of honey may use more

Instructions

Tart Crust

• Using a food processor:
• Using a food processor, mix together flour, sugar, salt.
• Blend in butter and on medium speed, count to 10 seconds.
• Blend in water and blend for a few seconds.
• Blend in egg.
• Bring together to form a dough ball, wrap in plastic and refrigerate for 30 minutes at least.
• Using your hands:
• Mix together the dry ingredients. Blend in the butter until you have a mealy flour mixture. Add in water and egg and knead gently until the dough forms a ball. Wrap in plastic and refrigerate for 30 minutes.
• Roll out to three inches more than size of tart pan.
• Gently place in tart pan, and using rolling pin, roll off the edges.

Goat Cheese Honey Tart

• Fork the bottom of the tart shell. Spread on mustard until the base is covered.
• Cover with a scattering of fresh herbs.
• Arrange slices of tomato, keeping in mind that tomatoes do shrink.
• Drizzle olive oil over tomatoes and season with salt and pepper.
• Arrange 6 to 8 round discs of goat cheese cut about 1/2 inch thick on top of the tomatoes.
• Drizzle honey over the entire tart, saving some honey for drizzling once tart is out of the oven.
• Bake at 400 for 30 minutes. If making smaller tarts, reduce baking time.
• Goat cheese will bubble and turn a golden brown. Serve hot or at room temperature.
• Add more fresh herbs.

Notes

I found it best using lots of honey.

The post Goat Cheese, Honey, Tomato Tart with Gluten Free Option appeared first on Spinach Tiger.

Nothing says summer like fresh tomatoes and basil, especially when I pull them out of my own garden and bake a tomato galette, a free form, rustic tart. I chose a tomato tart today in celebration of  the Tomato Art Festival in East Nashville.  It’s all things tomato including a Tomato King and Queen. Last year we had the best time and I wrote about it here, and I’ll be heading over there sometime around noon with thousands of others who come out to support one of my favorite summer festivals.

A tomato galette is not only tasty but it’s  super easy and I can  prove it. I squeezed this into my schedule today. Aside from painting tables and bookshelves, I baked a blueberry cobbler, a peach tart, made a homemade peach vinaigrette, a brunch for my mom, and a salad of grilled fruit for a dinner at the neighbors. During this entire process, my house was upside down, I was a hot mess and my dog ended up with a hot pink tipped tail. I’m one of those creative people whom, on some days, can’t decide which direction to take. I want to write. I want to paint. I want to cook. Sometimes, I get myself so confused that I start all three and flit from one thing to another.  On some days, right in the middle of this war with myself, I even go exercise. Some days I feel so lazy and unaccomplished because I run in circles and forget to wipe up spilt paint. Other days, I take a look around and feel like an artist, a designer, a chef. I’ve come to terms with this part of  me that doesn’t do things in an orderly fashion. I’ve made peace with chaos and the way I work through stress. Somehow I manage to perfect things that people find challenging, like pie dough. I do have kitchen failures, and trials, and lots of dirty dishes. It might be the very reason that on certain days, I choose a rustic tart instead of a pretty tart.

This tomato galette expresses the harried, creative, possibly nutty me who gets so wound up with projects that I literally  throw a dish together. It’s still delicious. I’m drawn to rustic food. I’m drawn to galettes, in general. I see the hands in the chef, and I haven’t yet eaten a galette that didn’t make me want another piece. Pastry crust, after all, is one of man’s best discoveries.

I added chopped basil to the flour, before I added in the butter.

Add in as many tomato slices as you can. I ended up not having enough, once it baked.   I have a small garden with lots of tomatoes that aren’t doing as well as they could be, due to the heavy rain this summer. It has rained every day for the past 7 days. Some of those days have been serious downpours and this is not good tomato news. I just read that I need to get out there and trim the leaves on the bottom and spay all the leaves with a milk/water solution. I’m willing to try it, because I love those delicious red, juicy tomatoes. Even with my tomato angst, I was still able to gather a handful for this tart.

Add fresh basil, again, once you take it out of the oven.

A few weeks ago, I made a gluten free option which was just as good. You can see the difference with the tomatoes. The tomatoes used below were bigger, juicier as they came from Burns Farm Stand.

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Tomato Galette Celebrates Nashville Tomato Art Festival

Rustic tomato tart also known as tomato galette, made with fresh tomatoes and basil in a free form pie crust is a great anytime dish.

Course Entree

Cuisine Italian

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

Pie Crust

• 1 1/4 cups flour
• 1 teaspoon salt
• 1 tablespoon fresh basil finely chopped
• 7 tablespoons butter chopped and frozen at least 15 minutes
• 1/3 cup iced cold water

Tomato Galette

• olive oil
• sea salt
• black
• 2 - 3 ripe tomatoes

Instructions

Pie Crust

• Mix together flour, salt, basil in food processor.
• Add in butter and count to ten. Butter will be in little pieces (pea size).
• Stream in iced water.
• Put dough into a plastic bag for at least thirty minutes. Use same method as my basic pie dough.

Tomato Galette

• Slice tomatoes, drizzle with olive oil, season with salt and pepper.
• Roll out into circle 2 inches larger than the size you want to make.
• Brush inside with olive, except for the part that will be folded down.
• Arrange tomatoes, and season with salt and pepper.
• Fold over about an inch of the pie dough.
• Bake at 425 for 30 minutes.
• Serve with fresh basil.

The post Tomato Galette Celebrates Nashville Tomato Art Festival appeared first on Spinach Tiger.

We have a favorite “go to” easy recipe that we keep to ourselves. It’s not the kind of dish we typically share with others, thinking of it as too plain or simple. In the recipe category here it’s known as recession ground beef and peas. It’s a dish I first experienced at a potluck at the Italian club in Nashville. Amidst all the pasta dishes, this was the dish I kept going back for. The natural progression of that dish is Italian Shepherd’s Pie made with grass fed ground beef, peas, onions and kale and topped with  mashed potatoes that get crispy under the broiler. It’s a leaner version, as there is no cheese, and very little butter in the mashed potatoes. You can even make them with olive oil.

I developed this dish for the Creative Cooking Club as this month’s theme was meat and potatoes, the opposite of last month, as the theme was vegan and I made hot tofu, Nashville style.

When I found out the theme was meat and potatoes,  I thought about going fancy and many different ideas swam in my head and then the flu hit our household. I can’t muster up fancy and I’m craving comfort food. Just to add creativity, I thought of party bites.

Party Bites

On the spur of the moment, I did fancy it by Shepherd’s Pie party bites.  These will be the hit of any party. You can leave the kale out if you’re doing the party bites, if you want, but make sure you include the wine sauce.

I didn’t know if it would work, but the proof is that I couldn’t get enough pictures as they kept disappearing. By the time I loaded my pictures to the camera, they were gone. The biggest surprise is that a very picky five year old boy who doesn’t usually like peas ate six of them, stating, “this is the best thing I ever ate in my life.” They are one delicious and comforting bite, a combination of pot pie and and a shepherd’s pie.

I adore small bite party food. The shells can be made in advance and frozen. These are easy to assemble and they stay pretty. The pie crust technique is the same one used in this meatball party bite. I used a round biscuit cutter and rolled it out to 3 inches for a 2 inch mini cupcake pan.

If you want something slightly more upscale in the meat and potatoes arena, try my pot roast of beef braised in red wine with mashed potatoes,  my short ribs with spinach mashed potatoes, or my roast chicken with figs and roast potatoes.

Click on the logo to see all the entrees on Pinterest or visit Lazaro Cooks who will be the roundup on Februrary 27.

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Italian Shepherd’s Pie with Grassfed Ground Beef, Peas, Onions and Kale

Shepherd’s pie as entree or party bite with Italian flavors.

Course Appetizer and Main

Cuisine Italian

Ingredients

• olive oil
• 1 pound grass fed ground beef
• 1 clove garlic
• 1 onion diced
• 2 cups chopped lacinato kale
• 1 cup frozen peas
• few sprigs fresh thyme or oregano
• sea salt
• black pepper
• dash red chili flakes
• 1/4 cup milk
• 1/3 cup white wine
• 1 tablespoon butter
• olive oil garlic mashed potatoes or any mashed potatoes
• Mini tart shells using your favorite pie crust Rolled out to 3 inches for a 2 inch cookie cutter pan and baked at 400 degrees for 12 minutes.

Instructions

• Place enough olive oil in pan to cover bottom. Add onions and saute until softened. Season ground beef with salt and pepper. Crumble in and stir fry until meat is cooked through. Add milk and stir until milk in cooked down. Add in white wine and turn on low and cook down until alcohol is cooked off, about ten minutes. Add in a tablespoon of butter. At this point meat should be in nice wine sauce. Add in raw kale and continue to cook until kale is softened. Season as needed with salt, pepper and chili flakes.
• ASSEMBLE
• Spoon mixture into the mini tart shell. Top with mashed potatoes using a pastry bag. Place under broiler just until potato is golden.
• Serve immediately.
• When making entree, you can use individual dishes or a larger dish. Make sure it’s it’s something you can put under the broiler, like a cast iron pan.

The post Shepherd’s Pie Made Two Ways, as an Entree and a Party Bite appeared first on Spinach Tiger.

I was not happy this month with our mission to remake the green bean casserole that is typically served at Thanksgiving. The components of the green bean casserole are cream of mushroom soup, canned green beans, french fried canned onion rings. Frankly, there was a time I would use these “cream of ” soups to make dishes, but I abandoned that long ago, and I’ve opted for fresher ingredients, so even thinking about this casserole didn’t inspire me. But, not to miss a challenge, I knew I could find a way to make it my own.

The purist in me just wanted to roast onions, mushrooms and green beans together, making it a more farm to table dish.  I did that twice, ate it all,  but then thought I might want to still do something a little extra.  I did what I always do when I  want to make things special.

I get out the rolling pin. I made the same sage sprinkled pie crust I used in these little turkey pies. I used fresh green beans, fresh mushrooms, panko bread crumbs, Spanish onions and heavy cream. If you’ve ever caramelized onions in a frying pan, you know how good that is. Try adding in heavy cream at the end and take this to a whole new place. Heavy cream tends to just make everything better and you don’t need much.

This was put together without a real recipe, and you can play around with it. In retrospect,  I could have added in a dash of nutmeg and used white pepper.

Of course, the beauty of a tart depends on a nice pie crust, and I promise you a perfect pie crust here. Just make a half recipe, and make sure you add in the chopped fresh sage (or dried) with the flour, before adding in the butter.

GET PIE CRUST RECIPE HERE. Make 1/2 and add in herbs with flour before you add the butter.

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Green Bean Casserole Tart

A remake of the classic green bean casserole, with mushrooms, onions, cream, green beans nestled in a sage pie crust.

Course Entree

Cuisine American

Prep Time 1 hour hour 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• Pie Dough see link for recipe below
• 1 cup fresh green beans
• grapeseed or olive oil
• 1 onion sliced
• 2 cups mushrooms sliced
• 1/3 cup heavy cream
• salt and pepper for seasoning
• few sprigs of fresh thyme or 1/2 teaspoon dried thyme
• 1/4 cup panko crumbs

Instructions

• Steam green beans until softened (10 minutes) Plunge into ice bath to keep green color. Set Aside.
• In heavy frying or cast iron pan, saute mushrooms until golden brown. Remove from pan. Set aside. In same pan, add onions tossed with olive oil. Cook on low heat 20-30 minutes until softened and caramelized.
• You can make four small tarts, or one larger tart. Layer with onions, mushrooms, heavy cream, cream beans. Top with panko bread crumbs and bake for 20 minutes at 400 if making small tarts, 40 minutes if making one large tart.

The post Green Bean Mushroom Onion Tart in Sage Crust appeared first on Spinach Tiger.