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Food [Mar. 16th, 2010|12:16 pm]
jessu
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(Writing down for future reference before I forget)

Yesterday:

Rice & Soy Chorizo

Cooked 2c. brown rice in veg broth
Sauteed once diced onion and one diced green pepper in oil
Added one package Trader Joe's soy chorizo
One can of diced tomatoes
Mixed in rice and fried for a couple minutes

A little wet- could drain out some of the tomato juice next time
makes a lot. use a giant pan.
good plain or with a little cheese or sour cream. or probably guacamole.
though about adding beans. decided against.


Tonight:

Meat Pies

Filling (made yesterday)

2 small diced onions
2 diced carrots
3ish finely grated red potatoes
1lb dark turkey
1lb ground beef
sage, salt, pepper, dill (thyme? rosemary? i forgot)
garlic powder because i forgot garlic

Had to use a lot of salt. Will mix in a small container of sour cream and some grated cheddar before using the filling tonight. fresh herbs would be really nice.

Dough (not done yet)

1/2c. shortening
1 1/2c. flour
1/2 tsp salt
1/2c. cold water

Not sure how much this makes, or how many batches I will have to make to use all the filling.
Not sure how long to bake. Guessing 425 for 20ish minutes?

Hoping to bake a few tonight, but mostly hoping that this is something that freezes well. Slightly worried about the sour cream in the filling, but it does need it. Maybe I could use a cream of something soup instead? Looking for something I can make and freeze in single servings for quick meals.

Does one need to thaw frozen dough before baking?

(EDIT: relative success. Nest time, cream of something soup insted of sour cream. Maybe some shredded cabbage in addition to/instead of potatoes. 425 20 min is good. Would be really good w/ gravy over. slightly bland. potatoes arent really adding anything.)

crust x4 + filling made maybe 2doz? with filling to spare.
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Comments:
[User Picture]From: merlynspen
2010-03-16 05:48 pm (UTC)
1lb each of turkey and beef will prolly make a fair bit of filling.

Amber makes a fabulous pie crust, which she swears is by using butter not shortening. I might just be partial to hers though because I don't like the waxyness of shortening.
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[User Picture]From: bobsgirlfriend
2010-03-16 07:04 pm (UTC)
yeah, i knew it would be a lot when i bought it. if i were doing it in a pie dish, a full dish would be like 3lbs, but i want it more crusty so i'm just making individual things.

mother uses butter, but shortening is cheaper and i have a lot of it, and no way in hell i'm waiting for butter to come to room temp.

do you know if i freeze it, does the pastry have to thaw before baking? or can i bake from frozen?
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[User Picture]From: merlynspen
2010-03-22 05:48 pm (UTC)
Whoops, didn't see this before.

I'm not sure.. I know you can bake direct from frozen in at least some instances.. would it be baked by itself and then frozen, or frozen 'raw'?
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