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Bobby’s Apple Pie
Bobby’s Apple Pie
INGREDIENTS
Apple Filling:
DIRECTIONS
Combine the flour and salt in mixing bowl. Cut room temperature shortening into flour until mixture is uniform and shortening resembles large peas. Beat egg, water, and vinegar together to blend. Pour all of the liquid evenly over flour mixture. Stir in with fork until all of the mixture is moistened. Divide dough in half and shape each into a ball. Flatten each into a 4-inch circle. Wrap and chill dough for 15 minutes for easier rolling.
Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness. Roll to a circle about 1-inch larger than upside down 8-inch pie plate. Carefully place one dough circle into pie plate and gently press into form of plate. Trim excess dough around the edge with the back of a knife.
Preheat oven to 400 degrees F.
Peel, core, and slice apples. Mix apple slices with sugar, flour, and cinnamon. Place apple mixture in pie shell. Place second pie crust on top and form to the edges of the pie plate. Cut slits in the top crust to allow for steam to release in oven. Bake for approximately 30 to 40 minutes, until pie is fully baked and apples are tender.
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Wild Rice with Mushrooms and Creamy Mashed Potatoes
Wild Rice with Mushrooms
INGREDIENTS
DIRECTIONS
Prepare rice mix according to package directions. Meanwhile, melt butter in a large skillet over medium-high heat; add onion, and sauté 7 minutes or until golden. Add mushrooms and salt; sauté 4 to 5 minutes or until mushrooms are tender. Add Marsala, and sauté 3 minutes or until liquid is absorbed. Stir mushroom mixture and parsley into prepared rice.
Creamy Mashed Potatoes
INGREDIENTS
DIRECTIONS
Peel, Boil & Drain. Peel potatoes, and cut into 1-inch pieces. Bring potatoes, 1 tsp. salt, and cold water to cover to a boil in a medium-size Dutch oven over medium-high heat. Reduce heat to medium-low, and cook 16 to 20 minutes or until fork-tender; drain.
Add Creamy Richness. Return potatoes to Dutch oven. Cook until water evaporates and potatoes look dry. Mound potatoes on 1 side; add butter, next 3 ingredients, and remaining 1 tsp. salt to opposite side of Dutch oven. Cook 1 to 2 minutes or until butter is melted and mixture boils.
Beat Until Smooth. Remove from heat; beat at medium speed with a hand-held electric mixer 30 seconds to 1 minute or to desired degree of smoothness. (Do not overbeat.) Serve immediately.
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Quinoa Stuffed Delicata Squash
Quinoa Stuffed Delicata Squash
INGREDIENTS
DIRECTIONS
Squash:
Preheat your oven to 400 degrees and line a large baking sheet with parchment paper. Slice both squash lengthwise in half and lightly rub the inside and cut edge with oil and a generous sprinkle of salt and pepper. Place on the pan cut side down and roast for about 30 minutes. The edges will be golden brown and the flesh will be just tender. Keep your oven at 400* after the squash is done.
Quinoa:
While the squash is roasting place a pot over medium heat with 1 tablespoon of oil. Place your rinsed quinoa in the hot pot and stir for 2-4 minutes until lightly toasted. Add 1 3/4 cups vegetable stock and bring to a boil over med-high heat. Give 1-2 stirs after it boils then reduce heat to simmer and cover for 15-18min until the liquid is absorbed. Remove from the hot burner keeping the lid on for 10min. Fluff with a fork.
Stuffing:
While the quinoa is cooking, heat a large pan over med-low and add 1 tablespoon of oil. Once hot add the onion, celery, carrot, 1/2 teaspoon salt, and pepper stirring frequently for 12-15min. You’re looking for a light golden brown color and a bit of give to the celery and carrot. Add in the garlic, sage, parsley, and thyme and stir for about 30 seconds until fragrant. Measure out 3 cups of cooked quinoa and add that to the pan along with the mushrooms and 1/4 cup of vegetable stock. Stir every minute or so until the mushrooms are cooked and the liquid is absorbed. About 6-8 minutes. If the mixture seems like it’s drying out add a bit more veggie stock [mine didn’t dry out at all]. Taste and add more salt/pepper if desired. Fill your squash halves with the quinoa stuffing and bake for about 10 minutes. If you want the top a little crunchy you can place it under the broiler on high for 1-2 minutes watching closely. Top with fried sage leaves if desired. Serve as is or slice into quarters or thirds with a sharp knife and serve as a side dish.
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