Monday, September 22, 2014


Potatoes to me are the ultimate comfort food. They happen to be one of the most versatile vegetables around. They will make a great side dish or a complete meal on there own.  It is the only vegetable I can think of that you can fry, mash, bake, steam or boil and still have the ultimate dish.  Leftovers? No problem.  They reheat perfectly, or try creating a hole new dish (ie fried potato cakes from leftover mashed potatoes).  This recipe will serve four to six with enough of tomorrows lunch.

2 LBS russet potatoes sliced
2 Cups chicken broth
1/4 Cup chopped green onion
1/4 Cup chopped green pepper
1/4 Cup chopped red pepper
4 garlic cloves crushed
1 mini chipotle (or 2 if you prefer) bullion cube
1/4 cup flour mixed with 1/2 cold water
1 Medium tomato sliced
1/2 LB Velveeta cheese sliced
1/2 Cup Asiago cheese shredded

 Add broth, onions, peppers, garlic and bullion in a large pan and bring to a boil.  Briskly whisk in flour and water mixture. Remove from heat.

Place 1/2 of the sliced potatoes in the bottom of a glass casserole dish and cover with 1/2 of the broth..  Layer 1/2 of the sliced Velveeta cheese on top of the potatoes.  Repeat the the layers one more time.  Top with sliced tomato and shredded Asiago cheese.  Bake in a 400 degree oven for 45 minutes to 1 hour or until potatoes are completely done.  Let set 10 minutes before serving.

Monday, September 8, 2014


Even a rainy Summer afternoon can call for a little bit of comfort food.  This really turned out to be more than I expected.  Trying to come up with something different and tasty my mind started twirling around a Pork Steak Pie,    Along the lines of say a Pot Pie, but I wanted something  different.  This dish has a rich, creamy gravy and a flaky golden crust that practically melts in your mouth.  This will make one 9" pie.

Preheat oven to 350

2 lb pork loin steak (or roast) cut into cubes
3 cups water
4 cloves garlic minced
1 cup chopped onion
1/4 cup Worcestershire sauce
1 TBS Salt and 1 TBS Pepper
1 1/2 cup chopped carrots
1 1/2 cups chopped broccoli
1 1/2 cups chopped cauliflower
1 1/2 cups chopped white mushrooms
1/4 cup melted butter flavored with 1/2 tsp garlic powder
3/4 cup flour mixed with 1/2 cup cold water

Place first ingredients in a large dutch oven and simmer for one hour stirring occasionally.

While the meat is cooking prepare the pie crust as below (or simply buy two pre-made pie shells if you prefer).

After pork has become nice and tender add the remaining vegetables and let simmer for an additional 30 minutes. Continue to stiff occasionally.  Thicken broth with flour and water mixture stiring briskly while adding to avoid lumps

Once vegetables are tender, but still firm remove from heat and allow to cool for 15 minutes.

This makes 2 Pie Crusts

3 cups flour

additional 1/4 to 1/2 cup flour (as needed)
Mix all dry ingredients together in a bowl.  Add oil and butter blending with a pastry cutter, or fork until mixture is slight moist and looks crumbly.  Add milk a little at a time until dough is just right (slightly moist, and not to dry. It should stick a little  to the side of the bowl).  You may not need to use the entire amount of milk.  Place doug on a counter that has been coated with additional flour.  Kneed the dough into the flour until it becomes stiff and forms a solid ball, adding more of the flour as needed.  Split dough in half and roll each half to about 1/4" thickness.
Place one rolled pie shell in the bottom of a 9" pie dish that has been sprayed with cooking oil. After cooled for 15 minuts pour Pork Steak filling into shell and spread evenly.  Place additional shell on top.  Move around the top edge and roll the bottom and top crust together (to prevent pie from spilling over).  With a fork poke four chris-cross indents along the length of the shell to allow air flow inside.  Brush 1/2 of the garlic over the top shell, including the edges.  Place in oven preheated to 350 and bake for 30 minutes.  Remove from oven and coat the top with the remaining garlic butter. This process will help to make the crust very flaky. Bake an additional 30 minutes or until crust is flaky and a nice golden brown.  Let set 10 minutes before cutting.