I've been looking for a descent pie crust recipe and I think this does it. As usual, I use Gluten Free (GF) products because I'm gluten sensitive. You can easily change the GF flour for regular All Purpose Flour.
I apologize, I got this recipe online and can't seem to find the website where I got it from. If anyone knows, please let me know so I know who to give credit to. Although, I did alter the recipe a bit.
Makes 2 crusts
INGREDIENTS
1 1/2 cups Gluten-Free Flour (Bob's Red Mills All Purpose Gluten Free Flour)
1/3 cup Arrowroot
1/2 cup Sugar
1 teaspoon Xanthan Gum (Bob's Red Mills)
8 Tablespoons Butter, cut into pieces
1 large egg
1 Tablespoon Vanilla Extract
WHAT TO DO
In a mixing bowl stir together the flour, xanthan gum, arrowroot and set aside. In a food processor or another mixing bowl, add the sugar and butter and mix until creamy. Add the egg and vanilla and mix until combined. Add the flour mixture and mix until combined. Separate the dough into two portions. Flatten portions into discs, wrap in cellophane and keep in the fridge for at least 1 hour to cool and harden.
TIP:
I use these crust for sweet or savory recipes, like apple pies and chicken pot pies.
Monday, January 10, 2011
Tuesday, January 4, 2011
Korean Chicken Bowl
This recipe is inspired by Korean Beef Rice Bowl from www.SteamyKitchen.com. I chose to use chicken because I was lazy to drive to the store and buy the beef the recipe calls for. Besides, the chicken was already in my freezer. It worked out great! My husband seemed to like it.
INGREDIENTS
2 Tbsp Gluten-Free Light Soy Sauce
1 tsp Sesame Oil
1 tsp grated fresh ginger
1 garlic clove, finely minced
1 Tbsp sugar
1 lb chicken, cut up into 1/2" cubes
1 Tbsp Olive Oil
1/2 onion, diced
1 cup shredded carrots
l small zucchini, diced
2 handfuls of spinach
1 Tbsp Sesame Seeds
WHAT TO DO
Mix all the first 5 ingredients in a mixing bowl, large enough to hold the chicken too. Once mixed, add the chicken. There should be just enough marinade to coat the meat.
In a wok over medium-high heat, add the oil. Once heated, add the chicken mixture. Mix and cook for a few minutes until almost cooked through, about 6-8 minutes. Then add the carrots and zucchini. Cook for another minute and then add the spinach. Mix the spinach until almost all wilted, about another minute. Add the sesame seeds and you're all done! Serve over steamed rice.
TIP: Make sure to cut the meat evenly. You want to cook everything fast and almost at the same time, so small bite sized meats are ideal.
INGREDIENTS
2 Tbsp Gluten-Free Light Soy Sauce
1 tsp Sesame Oil
1 tsp grated fresh ginger
1 garlic clove, finely minced
1 Tbsp sugar
1 lb chicken, cut up into 1/2" cubes
1 Tbsp Olive Oil
1/2 onion, diced
1 cup shredded carrots
l small zucchini, diced
2 handfuls of spinach
1 Tbsp Sesame Seeds
WHAT TO DO
Mix all the first 5 ingredients in a mixing bowl, large enough to hold the chicken too. Once mixed, add the chicken. There should be just enough marinade to coat the meat.
In a wok over medium-high heat, add the oil. Once heated, add the chicken mixture. Mix and cook for a few minutes until almost cooked through, about 6-8 minutes. Then add the carrots and zucchini. Cook for another minute and then add the spinach. Mix the spinach until almost all wilted, about another minute. Add the sesame seeds and you're all done! Serve over steamed rice.
TIP: Make sure to cut the meat evenly. You want to cook everything fast and almost at the same time, so small bite sized meats are ideal.
Chicken Pot Pie
This recipe is great for winter nights. It does take some time to prepare, so to save time, I usually prepare the pie crusts ahead of time and use a rotisserie chicken bought from the supermarket. It's all worth it because you'll be warm for a long while after eating this delectable pie.
INGREDIENTS
1 cup green peas
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/2 cup melted butter
2 bay leaves
1/2 cup Gluten-Free all-purpose flour
2 cups chicken broth
1 cup milk
salt & pepper to taste
4 cups chicken, cooked and chopped
pie crusts for 6" disposable aluminum pie tins
DIRECTIONS
Preheat oven to 375°F. Saute the onion, celery, carrots, peas, and bay leaves in butter for 10 minutes. Add flour to sauteed mixture, stirring well. Cook one minute stirring constantly. Mix broth and milk and add to mixture slowly. Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper to taste; add cooked chicken and stir well. Remove the bay leaves and pour into 6" aluminum disposable pie tins. Cut slits to allow steam to escape. Bake for 30-40 minutes or until pastry is golden brown and filling is bubbly and heated through.
Tip: Make a double batch and store in air tight freezer bags for a 'Make Ahead' dish. When I'm ready for a pie, I just pull one out of the freezer and pop it frozen into a 375°F oven for 50 min. to an hour or until golden and bubbly.
INGREDIENTS
1 cup green peas
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/2 cup melted butter
2 bay leaves
1/2 cup Gluten-Free all-purpose flour
2 cups chicken broth
1 cup milk
salt & pepper to taste
4 cups chicken, cooked and chopped
pie crusts for 6" disposable aluminum pie tins
DIRECTIONS
Preheat oven to 375°F. Saute the onion, celery, carrots, peas, and bay leaves in butter for 10 minutes. Add flour to sauteed mixture, stirring well. Cook one minute stirring constantly. Mix broth and milk and add to mixture slowly. Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper to taste; add cooked chicken and stir well. Remove the bay leaves and pour into 6" aluminum disposable pie tins. Cut slits to allow steam to escape. Bake for 30-40 minutes or until pastry is golden brown and filling is bubbly and heated through.
Tip: Make a double batch and store in air tight freezer bags for a 'Make Ahead' dish. When I'm ready for a pie, I just pull one out of the freezer and pop it frozen into a 375°F oven for 50 min. to an hour or until golden and bubbly.
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