Cooking
It has been a good weekend. Much thanks to friends that made that happen. :)
Here for your pleasure is a recipe that timrehix and I made. It was very nummy.
Ingredients:
1 pound quorn tenders (faux chicken)
1 cup sliced carrots
1 cup frozen green peas
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dill weed
1 3/4 cups vegetable bouillon
2/3 cup milk
2 (9 inch) unbaked pie crusts
Directions:
1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine quorn tenders, carrots, and peas. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in bouillon broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the quorn mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Modified from here: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=26317&servings=8
Here for your pleasure is a recipe that timrehix and I made. It was very nummy.
Ingredients:
1 pound quorn tenders (faux chicken)
1 cup sliced carrots
1 cup frozen green peas
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dill weed
1 3/4 cups vegetable bouillon
2/3 cup milk
2 (9 inch) unbaked pie crusts
Directions:
1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine quorn tenders, carrots, and peas. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in bouillon broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the quorn mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Modified from here: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=26317&servings=8