savory pie

Cauliflower Cheese Savory Dinner Pie

In these busy preholiday days sometimes, you want a supper that is comforting and delicious. If you have a nice head of cauliflower, you can put it to good use in this vegetarian entrée. I love the cheesy cauliflower flavor of it, pretty substantial served with a substantial salad; a great meal. This savory dinner pie isn’t that difficult to construct; the crust is shredded raw potatoes mixed with an egg, a little rice flour and some salt and pressed into the greased pie pan. You bake it for about 45 minutes and then gently lay in some shredded cheese, then the cooked veggie filling, top it with more cheese, pour on the egg custard and sprinkle it with paprika before baking it to a crispy tender pie that should serve 6 unless you are piggish; then I think you will get still get 5 large slices!

The untraditional pie crust makes this easy to create. Nothing tricky at all in this recipe. Just a few steps to put it together. It is pretty much naturally gluten free, just a bit of rice flour to dust the pan with; I dusted the excess right into the shredded potatoes. Just a bit of flour in the pie pan and in the crust.

Sauteed onions, herbs and garlic

Cauliflower Cheese Pie

Mixed together cauliflower filling

Ingredients:

Ready to bake; yes, that is a chunk of cheese on top! The end of the block; don’t want to grate my fingers; it will melt nicely into the pie.

POTATO CRUST: 1 tsp. sea salt

1 lg egg, beaten

1 -3 tsp. gf flour, divided

Directions: Heat oven to 400 degrees.  3 large russet potatoes; washed. I left them unpeeled but you can peel if you prefer to do that. Grate each whole potato on coarse side of a box grater. I did it right into a large mixing bowl. I like to press a couple paper towels on top to soak up any excess liquid. Or spread it out on a lint free kitchen towel, roll up and squeese out the watery juices. Put in the mixing bowl and add rest of the crust ingredients and stir well. Press into a pie tin sprayed with cooking spray and then dusted with rice flour. I used a big spoon to lay it around the pan and then a fork to press it into the shape of the pie tin. I left a bit above the glass/metal rim to form a nice rim of the crust. Spray the potatoes all over with the cooking spray.  Bake 40-45 minutes. Make the filling while it bakes.

CAULIFLOWER FILLING:

About 3 -4 cups cut up flowerets of raw cauliflower

1-2 Tbsp. mild olive oil or sunflower oil

1 large onion, diced

2 garlic cloves, minced

¼ tsp dried thyme

¼ tsp. dried basil

Directions: Cut up the cauliflower; it was about ¾ of the head. Heat a ½ inch of water in a large sauté pan. Add the cauliflower, put a lid on and cook 6 minutes until just tender. Gently pour the pan into a large colander to drain well. Then heat the oil in the same pan. Add the chopped onion; sauté on low 5-6 minutes, I like to add a couple Tbsp. of water to let it steam; then add the garlic, and then the dried herbs. Stir and let cook another minute. The onion should be soft, cook longer if needed.  When done, turn heat off; gently add the drained cauliflower and a quarter to a half tsp sea salt. Mix gently. While the crust is still baking make the custard.

CUSTARD:

3 large eggs

½ cup whole or 2% milk

1 2/3 cup grated cheddar cheese: I used mostly sharp cheddar with a bit of Monterey Jack cheese too.

Directions: beat the eggs in a medium mixing bowl until fairly blended, add the milk.

When the crust comes out turn the oven down to 350 degrees. Pour half the grated cheese into the hot crust, distributing it evenly. Gently spoon the cauliflower filling on top. Sprinkle with the rest of the cheese. Pour the custard in all over the top. Sprinkle well with paprika and bake 40 minutes; until the custard looks done. Let set at least 10 minutes but preferably 25 or 30 minutes to allow it to solidify a bit more before slicing. Enjoy!

A slice straight from the fridge; just need to warm it up in my trusty microwave! Lunch is served.

It keeps 4-6 days in the fridge; well wrapped. I heat a slice at a time in the microwave. A lovely lunch indeed!

All done and ready to slice! Smells fantastic!

Cauliflower Cheese Dinner Pie

If you have a nice head of cauliflower, you can put it to good use in this vegetarian entrée. I love the cheesy cauliflower flavor of it, pretty substantial served with a yam and a beet salad; a great meal. It isn’t that difficult to construct; the crust is shredded raw potatoes mixed with an egg and some salt and pressed into the pie pan. You bake it for about 45 minutes and then gently lay in some shredded cheese, then the cooked veggie filling, top it with more cheese, pour on the egg custard and sprinkle it with paprika before baking it to a crispy tender pie that should serve 6 unless you are piggish; then 5 large slices!

The no traditional pie crust makes this easy to create. Nothing tricky at all in this recipe. Just a few steps to put it together. It is pretty much naturally gluten free, just a bit of rice flour to dust the pan with; I dusted the excess right into the shredded potatoes. Just a bit of flour in the pie pan and in the crust.

Sauteed onions, herbs and garlic

Cauliflower Cheese Pie

Mixed together cauliflower filling

Ingredients:

Ready to bake; yes, that is a chunk of cheese on top! The end of the block; don’t want to grate my fingers; it will melt nicely into the pie.

POTATO CRUST: 1 tsp. sea salt

1 lg egg, beaten

1 -3 tsp. gf flour, divided

Directions: Heat oven to 400 degrees.  4 large potatoes; washed. I left them unpeeled but you can peel if you prefer to do that. Grate each whole potato on coarse side of a box grater. I did it right into a large mixing bowl. I like to press a couple paper towels on top to soak up any excess liquid. Add rest of ingredients and stir well. Press into a pie tin sprayed with cooking spray and then dusted with rice flour. I used a big spoon to lay it around the pan and then a fork to press it into the shape of the pie tin. I left a bit above the glass/metal rim to form a nice rim of the crust. Spray the potatoes all over with the cooking spray.  Bake 40-45 minutes. Make the filling while it bakes.

CAULIFLOWER FILLING:

About 3 cups cut up flowerets of raw cauliflower

1-2 Tbsp. mild olive oil or sunflower oil

1 large onion, diced

2 garlic cloves, minced

¼ tsp dried thyme

¼ tsp. dried basil

Directions: Cut up the cauliflower; it was about ¾ of the head. Heat a ½ inch of water in a large sauté pan. Add the cauliflower, put a lid on and cook 5-6 minutes until just tender. Gently pour the pan into a large colander to drain well. Then heat the oil in the same pan. Add the chopped onion; sauté on low 5-6 minutes, I like to add a couple Tbsp of water to let it steam; then add the garlic, and then the dried herbs. Stir and let cook another minute. The onion should be soft, cook longer if needed.  When done, turn heat off; gently add the drained cauliflower and a quarter to a half tsp sea salt. Mix gently. While the crust is still baking make the custard.

CUSTARD:

3 large eggs

½ cup whole or 2% milk

1 2/3 cup grated cheddar cheese: I used mostly sharp cheddar with a bit of Monterey Jack cheese too.

Directions: beat the eggs in a medium mixing bowl until fairly blended, add the milk.

When the crust comes out turn the oven down to 350 degrees. Pour half the grated cheese into the hot crust, distributing it evenly. Gently spoon the cauliflower filling on top. Sprinkle with the rest of the cheese. Pour the custard in all over the top. Sprinkle well with paprika and bake 40 minutes; until the custard looks done. Let set 10 minutes before slicing. Enjoy!

A slice straight from the fridge; just need to warm it up in my trusty microwave! Lunch is served.

It keeps 4-6 days in the fridge; well wrapped. I heat a slice at a time in the microwave. A lovely lunch indeed!

Mom’s Beef Pie

I am feeling the need for comfort food, stews, meat pies, and thick soups. In that vein of wanting, I recently made a beef pie. This was my mom’s recipe and she made it exactly the same every time it was served but I didn’t have her exact recipe. I knew how it should taste and I reconstructed it to the best of my taste buds and skills. I did something a tiny bit crazy; I added carrots for flavor and color. Mom is gone, almost three months as of now. I am not sure but think she would have enjoyed my modern version complete with gluten free crust and carrot slices.

It has potatoes and onions in it plus the big carrot I cut into half rounds. The topping is a flaky pie crust. It is like a meat stew cooked on the stove top and put together with the crust and just baked long enough to make a perfectly browned and delicious top crust. I bought a big sirloin steak and cut it in one-inch strips and then into 1-inch cubes for uniform pieces of meat. You can buy precut stew meat if you like. I have to say I loved how it was more uniform when I cut the cubes myself. Better quality control in my opinion.

Mom’s Beef Pie

Ingredients

1 lb. top sirloin beef cut in 1-inch cubes

1/3 cup white rice flour (if making it for non-celiac just use all purpose flour)

1 Tsp. paprika

½ Tsp. sea salt

¼ Tsp. black pepper, freshly ground

1-2 Tbsp divided mild olive oil or other frying oil

1 large onion chopped coarsely

2 beef bullion cubes (Herb Ox are gf)

1.5 lbs. of russet potatoes cut into ¾ inch dice

1 cup of carrots; cut in ¼ inch half rounds

Directions: Mix the flour and spices on a plate or sheet of wax paper, roll the beef cubes in the flour blend until coated. Heat 1 Tbsp. oil in large frying pan. Add half the cubes spaced out so they will properly brown; turn as the side browns and remove once browned on 3 sides, brown rest of beef cubes same say; add more oil as necessary. Add back all cubes, add ¼ onion bits and enough water to reach the top of the cubes in a single layer. Add beef bullion cubes; cook 30 min on low so the mixture bubbles adding more water as it evaporates, do not let it run really low on water.

Meanwhile, peel and dice the potatoes, cut up a big carrot or 2 medium carrots. Put potatoes in salted cold water. After the beef has cooked in its broth for at least 15-20 minutes start the potatoes in their own saucepan covered with salted water and add the rest of the onion and the carrot pieces to the beef simmering in the pan.  The make the crust and refrigerate it for 5-10 minutes while you wait for the potatoes to be done.

Heat oven to 400 degrees. When potatoes are mostly done (use a fork to test) drain the potatoes, you should save the potato water for adding as needed to thin the gravy or for other cooking. Once the meat is tender and carrots close to cooked add the cooked potatoes to the mixture; taste and salt if needed and add potato water to make the sauce not too thick (or too thin). Roll out the pie crust to fit the top of your casserole. Pour the hot beef mixture into a low oval baking dish or whatever you plan to make your pie in. Add the crust on top, crimping the edges and cutting a few gashes to allow steam to escape. Bake in hot oven, center shelf until the crust is light brown; 20-25 minutes. Don’t let it get really brown; a nice golden brown is perfect. Let rest 5-10 minutes before cutting into it. Enjoy!

Crust:

1 c plus 2 Tbsp. brown rice flour mix (King Arthur basic gf blend)

2 Tbsp. sweet rice flour

1 Tbsp. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

Directions:

Mix dry crust ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and lemon juice.  Mix briefly until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 10-15 minutes while the beef filling cooks and  you heat the oven. 

Savory Zucchini Cheese Tart

It is hot as heck today so what I chose to do was bake. Something simple though. And I actually used a pie crust mix I got for my birthday as a gift. I measured out half the package and used it for the base of my zucchini tart. Yeap I know; folks complain about too many zukes and too little flavor. Not this gorgeous tart. It is thin slices layered over a thin lemony cream and goat cheese filling and topped with very thin sliced onions. Baked until the crust was crunchy. Really perfect crust and it is so rich and creamy plus this is super easy to make. Nothing needs to be cooked or fried – all raw; layer it on the raw crust. Bake, Slice, Enjoy. Winner winner hot night’s dinner.

You can use store zuke: I did; had none of my own yet. I did use my own red onion. I bet you could try other veggies but this combo was just so sublime. Narrow slices would make amazing appetizers or maybe cut it into small squares.  If you don’t like goat cheese just use all cream cheese. This is a variation on a Ina Garten recipe; she is a master at this sort of recipe.  Enjoy!

zuke tart, unbaked

zuke tart bakedLemony Zucchini and Cheese Tart

 

Ingredients

One pie crust; I used Bob’s GF Pie crust mix; y ou need 10 Tbsp cold butter or combo of butter and some other buttery spread, 3 Tbsp ice water and that’s it! Follow the directions. Mine needed a good chilling in the fridge before rolling out.

2 medium small zucchinis

1 medium red onion (can use regular yellow onion) sliced very thin (1/2 cup)

4 oz goat cheese plain or herbs (I used herbed) at room temp

4 oz cream cheese at room temp

Zest of half a lemon and about 1-2 Tsp juice from it

½ an egg beaten well

¼ Tsp fresh rosemary, minced finely

½ Tsp. fresh thyme leaves, off stem

EVOL; about 1-2 Tbsp.

Fresh ground black pepper

Directions: Made the pie crust, let chill while you do the veggies.  Slice the zucchini about 1/8 thick; less than ¼ inch thick.  I used a sharp paring knife. I know, the mandolin slicer; I do have one but sometimes it is just seems like too much work to get it out and set it up. I didn’t want the slices super thin anyway. Plus I enjoy knife work. Suit yourself.  Slice the peeled onion across in very thin circles. Put zuke slices in a colander and sprinkle with sea salt; ½-1 Tsp.; try to get it on both sides. Let stand 30-40 minutes. Then wipe with a few paper towels or a lint free tea towel to get off most of the moisture.  In a small bowl mix the two cheeses until smooth; add egg, lemon zest, lemon juice, herbs. Blend well.

Heat oven to 400 degrees. Roll out pie crust into 11 inch circle; put on heavy pizza pan. Top with cheese mix; spread to ½ inch of the edge of your crust. Top with the thin slices of dried off zuke overlapping a bit in concentric circles. To fill the entire area with the cheese spread. Then sprinkle on top the red onion, which you have separated into rings. Top with a good drizzle of decent EVOL and a few grinds of fresh pepper.

Bake for 40-45 minutes. Until crust is well browned. If it is getting too brown turn oven down to 375; I did. Monitor closely; no burnt top please! Let cool before cutting. Enjoy.  zuke tart slice