Beef Hand Pies

Whether you call them hand pies, turnovers or pasties these are a savory pie you'll want to make again and again!

Ingredients:
1 lb lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
2 tbsps avocado oil
1 medium potato, finely diced
1 medium carrot, finely diced
2 tbsps tomato paste
1 tbsp dijon mustard
1/4 cup worcestershire sauce
2 tsp brown sugar
2 tbsps balsamic vinegar
1 cup beef broth
1/2 cup water
1/2 cup frozen peas
1/2 cup frozen kernel corn
2 lbs short crust dough
1 tbsp milk to seal dough
egg wash

In a large skillet brown the beef and onion in avocado oil. Add the garlic, potato and carrot and cook 1-2 minutes. 

Mix together the tomato paste, dijon, worcestershire, brown sugar and balsamic. Stir into the skillet and cook 1 minute.

Add the beef broth and water. Bring to a boil then simmer for 10 minutes. Finally add the peas and corn and stir together.
Remove from heat and let cool at least 10 minutes.

In the meantime roll out your dough and cut into 6" circles. My cereal bowl was a perfect 6"!

Spoon about 2 tablespoons of filling onto one side of the circle. Brush the edge with some milk to help seal.

Bring one half over the other, tuck the corners in and crimp the edge together.

Place the pies on a parchment lined baking sheet and brush with a little egg wash.

Bake at 375 F for 35 minutes or until beautifully golden brown.

This recipe makes 16 - 6" hand pies

Kohlrabi, Carrot and Apple Slaw

This is my very first Kohlrabi. I didn't even know what it was when I bought it! But hey, gotta try new things!

Ingredients:
1 small kohlrabi, peeled and shredded
1 medium carrot, unpeeled and shredded
1 apple, unpeeled and sliced (I used Yellow Delicious)
1 large radish, shredded
1/4 cup orange juice
1 tsp orange zest
1 tsp lemon juice
1 tsp honey
2 tbsps sunflower seeds
salt and pepper to taste
pinch of celery seeds

The face I make when I'm not sure what to do with kohlrabi...

Peel the kohlrabi then shred it using a box grater. (It has a slight turnipy smell) Wash and scrub the carrot, apple and radish and shred or slice. As I said, I used a Yellow Delicious apple here but a tart Granny Smith would work too!  

Combine the orange juice, zest, lemon juice, honey, salt, pepper and celery seeds and pour into your bowl. Toss and refrigerate and couple of hours for the flavours to develop. And the apple won't go brown because of the acid in the oj and lemon juices.

Add some sunflower seeds when ready to serve.

Cutting Fresh Herbs

Handy tip: If you have a large amount of fresh herbs to chop, just roll through them with your pizza cutter!

It's a good idea! (Now my pizza cutter has a job as I only use scissors to cut actual pizza)

Lemony Fresh Tomato Tart

Fresh tomatoes in a free form pie with lotsa lemon and cream cheese. Yes pleeeeeeaaasssse !!!!

Ingredients:
1  1/2 cups cherry tomatoes
1 tbsp olive oil
4 oz cream cheese (room temperature)
1 tsp lemon juice
zest of 1/2 a lemon
1 tbsp fresh basil, chopped
1 tsp fresh thyme
2 tbsps parmesan cheese
salt and pepper to taste
1/2 lb pie dough (enough for an 8" pie crust)
1 tbsp of milk or egg wash for crust

Start with a little sauté of the cherry tomatoes in olive oil. Cook them in a heated skillet for about 3-5 minutes then remove to cool 10-15 minutes.

Mix the cream cheese, lemon juice and zest together. Then add the basil and thyme.

Roll the pie dough out on a piece of parchment. I chose to make it a 5 X 10" oblong. Whatever shape you choose make sure the tomatoes will fit snugly leaving space on the edge. Lift the parchment onto a baking sheet.

Spread the cream cheese mixture on the dough leaving a 1-2 inch border around the edge.

Spoon the tomatoes on along with any remaining olive oil from the skillet.

Sprinkle with parmesan cheese, then gently pull up the edge and crimp all around to hold the tomatoes and cheese in.

I brushed the dough with a little milk but an egg wash would have made it a little fancier.  Fresh ground pepper and  some pink Himalayan salt all over....

and into a 400 F oven for 30-35 minutes.

Let cool at least 15 minutes or serve at room temperature. 

Add more basil leaves and thyme sprigs to garnish.

We ate this one at room temperature and it was amazing!

Orange Roasted Chicken Legs

These orange chicken legs are not sticky sweet like some out there that use orange marmalade. More of a savory sweet deliciousness!

Ingredients:
4 chicken legs
2 tbsps tamari or soya sauce
2 tbsps honey
1 cup orange juice
1 tsp fresh grated ginger
1/2 - 1 jalapeño, thinly sliced
black pepper
zest of 1 orange (if you want it more orangey!)

Place the chicken in a large baking dish. Combine the tamari, honey, orange juice and ginger and pour over legs.
Place the jalapeño slices on the legs and add cracked pepper. Sprinkle on the orange zest if using.

Roast in a 400 F oven for 30 minutes, baste and return to the oven another 30 minutes to crisp up the skin.

Serves 4

Fresh Tomato and Mango Salsa

Still got fresh tomatoes in your garden?
This is probably the quickest tomato recipe you can make!

Ingredients:
1 medium tomato, chopped
1 medium mango, chopped
3/4 cup sweet onion, diced
1/2 jalapeño, finely chopped
2 tbsps green pepper, chopped
1 tbsp lime juice
1/4 tsp ground cumin
1 tsp apple cider vinegar
salt and pepper to taste

Mix everything together. Boom! Done!

Serve as a condiment with fish, chicken or pork.
Or just pull out the tortilla chips and snack away!

Carrot and Potato Soup

I first had this delicious soup served by a friend. She made it with love and was kind enough to share the recipe with me. As you know if you've seen some of my previous posts I can't leave a recipe alone. So here's Christine's Carrot and Potato Soup with my adaptations.

Ingredients:
2 tbsps butter or organic coconut oil
2 onions, diced
1 or 2 garlic cloves, minced
5 carrots, unpeeled sliced or diced
2 potatoes, diced
1 sweet potato, diced
5 cups chicken broth
1/4 tsp pepper
2 pinches of thyme
Dash of salt (if broth is unsalted)
Bay leaf
3/4 cup 10% cream

Heat butter or coconut oil in a large pot. Add onions and garlic cooking just until fragrant. Add the carrots, potatoes and sweet potato. Cook a few minutes until onions are soft.

Pour in the broth and stir in the seasonings. Bring to a boil then reduce heat and simmer about 10 minutes or until vegetables are soft.

Remove the bay leaf and blend the soup and veggies in a food processor in batches.

Once it's smooth return it to the stove and add the cream.

Heat through and serve immediately
Serves 6-8

Rustic Roast Chicken and Vegetables

This is a delicious one pan dinner with savory chicken and delicious roasted veggies. The addition of lemon slices and prunes gives it an extra kick!

Ingtedients:
4 lb chicken
2 tbsps butter
a few sprigs of thyme
salt and pepper to taste
3 garlic cloves, minced
1/2 - 1 lemon, sliced
2 tbsps olive oil
2 onions, quartered
2 celery stalks, cut in chunks
2 large tomatoes, halved
4 carrots, unpeeled and cut in chunks
a handful of dried prunes (I know it's kinda random!)
1 cup chicken broth
salt and pepper

Strip the thyme from the sprigs and mix it into the butter along with salt and pepper. Lift the skin of the chicken and tuck in blobs of the seasoned butter, mostly along the breast. Then spread more of the butter on the outside of the chicken and again add salt and pepper.

Mix the garlic, onions, celery, carrots, olive oil and prunes together. Yes prunes... I know it sounds weird but it really works to add another layer of flavour! Place this mix around the chicken in a baking dish then add the lemon slices and tomato halves. Salt and pepper to taste.

Let the chicken sit at round temperature for 1 hour then pour the broth in the bottom of the pan and bake in a 475 F oven for 25 minutes. Reduce the heat to 350 F and continue baking another 1  1/2 hours.  Don't forget to baste the chicken with the pan juices a couple of times while roasting.

The skin is golden and a little crispy and the meat is juicy and tender.

Served here with mashed potatoes because you know... meat and potatoes man in the house! But you could definitely just serve up this chicken alongside a hearty spoonful of these mixed veggies!