Saturday, April 20, 2019

recipe: roasted vegetable pot pie

I'm hosting my first Easter dinner tomorrow and I'm cooking up individual veggie pot pies for everyone! I decided to do a test-run of my recipe to make sure it would be peak delicious, and so I would have time to tweak anything that needed to be changed before I make the actual dinner tomorrow. One great thing about this recipe is that you can make the filling the day beforehand, and refrigerate it. So that will cut my actual cooking time on Easter in half! I also did my test-run with pre packaged pie crust but tomorrow I'll be using my mom's homemade crust recipe, which I'm including below.

This came out exactly how I wanted it to. The roasted vegetables make this different from a normal pot pie, but it still has the kind of classic comfort food feeling that I was going for. I think this will definitely be my go-to recipe for Easter every year now!

I wanted to make sizable individual pies, so I used these 24oz baking dishes. This recipe will make six 24oz pot pies.

1 bag of carrot sticks
2 large zucchini
2 pounds asparagus
2 bags of frozen green beans
2 leeks (white and light green parts only)
2 pounds of potatoes, skin on
1 pound of sweet potatoes, skin on
1 c. corn
1 head of garlic

First chop all of your fresh vegetables and garlic into small bite sized pieces. Toss them with a little olive oil and sea salt and then roast at 400' for 30 minutes. I pre-microwaved my potatoes and my frozen green beans and corn before roasting them so that they were fully cooked before going in the oven to get crispy.

3 c. vegetable broth
6 tbsp. flour (or corn starch)
1/2 tsp. tarragon
1/2 tsp. parsley
pink sea salt to taste

Whisk the ingredients for the filling on low/medium heat in a saucepan until the mixture starts to thicken. Keep stirring so that it doesn't get clumpy! When it's nice and thick, take it off the heat and mix it with all of your roasted vegetables. Then fill your baking dishes with the mixture.

1 3/4 c. flour
1 tsp. salt
1/2 c. oil
3 tbsp. water

Mix flour, salt, and oil and then add water. Combine to form your pastry dough and then roll out. I cut out my crusts by placing an empty baking dish on top of the dough and tracing around the circle with a butter knife. Then just use a fork to create ridges along the edge of the pie crust in the baking dish.

Bake for 20 minutes in a 400' oven and let cool before enjoying!

I'm also making a gluten free crust for my Grandmom, who has Celiac. This is the recipe for the pie crust that I make for her:

Gluten Free Crust
2c. gluten free flour
4 tbsp. melted coconut oil
1 egg
1/4 tsp. salt
1/4 c. water

It's difficult to roll this out so I just sort of piece it together. But it tastes very close to the real thing!

Friday, April 19, 2019

great big beautiful tomorrow

I'm back from Disney World! I enjoyed being there so much that it felt like my trip flew right by, but I also missed Arrietty so much that I felt like I was gone for 2 months. Isn't it weird how you can simultaneously feel like a substantial amount of time has passed, and that none has passed at all?

I really had a good time though, and I made so many wonderful memories. One of my favorites was on our last night in The Magic Kingdom when it started pouring rain, and me and my brother decided to buy ponchos and stay in the park while everyone else hurried out into the parking lot. There was no wait for any of the rides we went on, and the park was practically deserted! Even on our normal standing-room-only bus ride back to the hotel we were the only passengers!

I also had so much good food. Omg! The Epcot Flower and Garden festival was going on while I was there, and the Roasted Cauliflower that I tried at their honey stand was *chef's kiss.* I ate THREE of them!! And we had dinner at Tony's Town Square at Magic Kingdom where I got gnocchi with veggies and pesto and it was out of this world. They make the gnocchi on site and I don't want to be one of those people (or maybe I do..) but it was the best gnocchi I've tried outside of Italy.

All in all it was just a really beautiful vacation and totally worth the wicked sunburn that I'm suffering through this week (ouch!)

dress - modcloth (old) | cardigan - amazon | shoes - bait footwear

Thursday, April 18, 2019

video: my skincare routine

For this week's video I thought I'd share my skincare routine! I have very sensitive, very dry skin and I have rosacea, so finding products that don't irritate my skin is a battle. And finding ones that make my skin look nice and glowy and hydrated and healthy is even harder. But the routine I've been using for about six months has been working wonders for me, and I talk about it in this video. I also included links to all of the products in my video description box on youtube, here.

I hope you like this video, and please consider subscribing if you haven't yet! :)

Wednesday, April 17, 2019

wishlist wednesday

1 - 2 - 3 - 4 - 5 - 6 - 7

Tuesday, April 16, 2019