30
Mar

a different kind of pot pie

Posted in Recipe | 2 Comments »
Last night’s dinner turned out pretty good. It was a bit of an adaptation of a recipe from my E-Mealz vegetarian meal plan. If you don’t know what E-Mealz is, you will after a few of my posts. E-Mealz is a menu planning service that costs about $5 a month. For that $5 you get a recipe for every night’s dinner complete with shopping list and recipes…AND it saves you money. We currently use the vegetarian meal plan even though we’re not vegetarians because I didn’t like that we were eating meat every day. So I mostly stick with the veggie recipes, but add meat on occasion as I did with this recipe.

Now that you know about E-mealz, back to the recipe…

 

Pot Pie with Cornbread Crust
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Recipe Type: Main Dish
Author: E-Mealz with adaptations by Allea
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 6
A variation on pot pie with a cornbread and cheese crust.
What You Need
  • 1/2 bag Brussels sprouts
  • 1-2 Tbsp. oil
  • 1 c. chopped peppers and onions
  • 1 Tbsp. soy sauce
  • salt and pepper to taste
  • 16 oz. mixed vegetables
  • 1/2 c. cold water
  • 2 Tbsp. corn starch
  • 2 cups cooked, shredded pork (or any other meat or meat substitute)
  • 1 cup corn meal mix
  • 1 egg
  • 3/4 cup milk
  • 1 cup shredded cheese
What To Do
  1. Preheat oven to 350-degrees.
  2. Steam Brussels sprouts until tender and drain water.
  3. In an oven-safe skillet (I used cast iron), heat the oil and saute onion and peppers until soft.
  4. Add soy sauce, salt, pepper, mixed vegetables, and Brussels sprouts.
  5. In a cup, mix water and cornstarch together thoroughly, then add to skillet.
  6. Turn to low and simmer, stirring occasionally.
  7. Add meat, then continue stirring until liquid is thickened.
  8. Mix together corn meal mix, egg, and milk, then pour over top of the vegetable mixture.
  9. Sprinkle top with cheese, then place in oven and bake for approximately 20 minutes or until top is golden brown.
Notes

Nutrition Information:
Calories: 482
Total Fat: 24.5g
Saturated Fat: 1.2g
Monounsaturated: 0.6g
Cholesterol: 47.5mg
Sodium: 499.2mg
Potassium: 167.7mg
Total Carbs: 32g
Dietary Fiber: 3.2g
Sugars: 4.5g
Protein: 9g
Vitamin A: 22.8%
Vitamin C: 35.7%
Calcium: 16.9%
Iron: 6.5%

Google Recipe View Microformatting by Easy Recipe

 

The only thing I really did different was leave out the fake “chic’n” patties and put in some leftover shredded pork we had in the freezer. I can eat and enjoy a lot of “fake meat” products, but fake chicken and I do not get along. I have a bit of an egg white intolerance, and egg whites are one of the main ingredients in most fake chicken patties. The shredded pork was perfect in this recipe, and it helped me clean out the freezer as well.

27
Mar

a new direction

Posted in General | 2 Comments »

I have a lot of interests. Obviously, I’m very much into music, considering my profession as a piano teacher. I love my family, my friends, and my church family. I enjoy reading (though my sister will laugh when she reads that), television, movies, nature, swimming, some sports, computers to a certain extent, playing games on the Wii…. I could go on, but I won’t.

My interests are so varied that my blog has lacked any sort of real direction. Being interested in everything makes for a pretty boring blog and makes coming up with something to write about near impossible. So…

A few days ago I had somewhat of an epiphany. There is one thing that I enjoy at least as much as music, and up till now I have neglected it completely. Food. I love to cook. I love to try new things. I love grocery shopping and am an aspiring coupon queen. I’m starting a new adventure this year with my own vegetable garden. I don’t much care for the term “foodie”, but it definitely fits me.

So, this blog is taking a turn in a new direction. I’m excited to start writing about recipes, restaurants, gardening, and all of my other culinary adventures. I’m really excited to finally have a clear direction for my blog, and can’t wait to write about what I love. I hope you’ll check back often and see what I’ve been up to.

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