This. Was. Delicious. And since it’s only about 340 calories a serving, it’s definitely on my make again list. It also freezes well too, so it’s a perfect candidate for weekend make-ahead cooking.
If you’re making this for company, ramekin dishes would look great. For practical reasons (and the fact that I couldn’t find white ramekins with seal-able lids), I used small glass Pyrex dishes. Hey, my mother-in-law already likes me, if she comes over for supper, she won’t need the extra presentation. 😉
I love pastry! I love the buttery taste, the flaky texture, and the rich smell of it while it’s cooking in the oven. Unfortunately, I hate all the calories (and so do my hips).
I’ve tried a few “lower calorie” versions found on the internet, but I don’t like any of them. Vegetable fillers sound like a good idea, but you lose the taste & texture of real pastry, and low calorie butter substitutes are evil and should be avoided like the chemical loaded fake food plague they are.
So what’s a pastry lover on a diet to do? I’ve found only one solution – eat the pastry, just less of it. Instead of making an entire pie with both top and bottom crust, make single serving mini pies in ramekins, and put pastry cut-outs on the top only. This looks beautiful, avoids trying to serve a piece of pie without a bottom, looks like you did a lot of work (you actually did less – shhhh), and puts the small bit of pastry that you do eat right under your nose where you can see and smell it.
This is the recipe I used for mini beef & mushroom pies (to be posted on Thursday). As it’s a savoury pie, I didn’t add sugar but if you’re using it for sweet pies, add a tsp or two of sugar in step 1.
Tips & Tricks:
Extra pastry freezes well. To thaw, bring it out of the freezer the night before – don’t use the microwave.
Use a fine grater (cheese shredder) to cut the butter into the flour.
Very cold butter works best. If you have the time, pre-measure and freeze it.
Butter gives you a nice buttery flavour, but shortening or lard give the best flaky texture. Margarine never works well. A mix of half butter / half shortening gives both flavour & texture, but you can decide what you want to use.
I made this as a salad topping for this week – they were delicious! The salad had mixed greens, sunflower seeds, dried cranberries, diced avocado and about 1/3 a cup of these roast carrots. Toss with a dressing of sesame oil and balsamic vinegar, and the whole thing was very filling.
There’s one tiny trick to roasting glazed carrots. You want the carrots to be fully roasted, but you don’t want the maple syrup to burn. The solution is to roast the carrots without the syrup, and then add it for the last 10 minutes of cooking. Easy!
I have no idea what else to call this but a casserole. It was an amalgamation of things I had in the fridge or freezer and it turned out really well. The parmesan kicks up the flavour, the red pepper and spinach pump up the visual appeal, and the creaminess of the squash contrasts nicely with the bread crumbs. It also happens to be healthy and easy, so bonus points all around. 🙂
I tried gnocchi for the first time last week. It’s really easy to make, but from a diet perspective, it’s a side dish or meal addition, not a meal in itself. 🙂
I decided to make a few “meal additions” for future slow cooker meals, but I didn’t want to spend forever making them that perfect round and ridged shape. (aaand I don’t have that ridged tool-thing)
The basic recipe is pretty standard – mashed potatoes, flour and egg. Kinda like pasta with potato in it, so it’s easy to mush together. You can also add almost anything to them – dried herbs, Parmesan cheese, whatever you like. I decided to roll them in breadcrumbs and dry fry them. This kept them from sticking together and added a little more texture. Continue reading “Quick Gnocchi”→