Thursday, November 1, 2012

Stony Skillet Pot Pie

Len learned she only had to attend one class today!  That left her with some time to rest.

Her idea of resting is spending it in the kitchen just like her old lady!  We are not afraid to just mess around with ingredients and see what we get.  Raise your wooden spoons up for today's creation out of the Stony Kitchen!

One bag frozen carrots
One bag frozen shelled edamame
One can cooked lentils, drained
2 tablespoons and another 2 tablespoons of margarine
1/4 teaspoon tumeric
1/4 teaspoon cumin
Pinch of cinnamon
2 tablespoons Bragg's Liquid Aminos
2 tablespoons GF baking mix
2 cups water
Salt to taste

You will need to also make our "Can Do Biscuit" recipe, adding extra milk to make dough more like a paste:

Can Do Biscuits

2 cups GF baking mix
1/2 teaspoon baking soda
1/4 teaspoon salt 
2 tablespoons shortening
2 tablespoons margarine
3/4 cup Silk Very Vanilla Soy Milk

Combine first 3 ingredients with fork in medium bowl. Cut in shortening and margarine with fork or pastry cutter until crumbly. Slowly mix in milk adjusting if necessary to make thick batter.

Preheat oven to 450

Melt 2 tablespoons margarine in medium non-stick skillet.  Add the carrots and edamame.  Stir to coat the veggies and cook until thawed.  

Add salt, tumeric, cumin and cinnamon.  Add the drained lentils.  Add the rest of the margarine, let it melt then add the GF baking mix.   Stir until everything is coated then add the Bragg's and the water.  Reduce the heat to low. Cover and let simmer until it starts to get thick and bubbly.

While the veggies and legumes are simmering, make the Can Do Biscuit dough, adding the extra soymilk to make it more of a paste.  

Spoon the biscuit dough on top of the veggies, legumes and the gravy it made.  Bake at 450 until the biscuits are cooked and the sides of the pan are nice and bubbly!

What a nice comforting meal on a chilly Chicago evening!

You are a semi-sweet morsel off the old chocolate bar, Jennie!



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