volitional viands

“We fancy men are individuals; so are pumpkins; but every pumpkin in the field goes through every point of pumpkin history”

~Ralph Waldo Emerson

Flaky pie crust

Flour, all-purpose, sifted	1 cup
Salt	1/2 teaspoon
Butter, chilled and cut into pieces	8 tablespoons (a stick)
Water, well chilled	1/8 cup

1. Mix flour and salt.
2. Cut in butter using pastry knives, or food processor.
3. Slowly add water until a dough forms (over mixing toughens the dough, so go easy).
4. Form into a ball, and wrap with plastic wrap.
5. Refrigerate at least 30 minutes, and then roll out on a floured surface to the size of your pan.

In action:

• Apple dumplings
• Apple pie
• Beef & stout pie
• Coconut cream pie
• Easy pumpkin pie
• Lemon meringue pie
• Pecan pie
• Quiche gouda gobbler

Easy pumpkin pie

Easy pumpkin pie mix	30 ounce can
Evaporated milk	2/3 cup (5 fl-oz)
Eggs	2
Cinnamon, ground	1 teaspoon
Ginger, ground	½ teaspoon
Cloves, ground	¼ teaspoon
Ginger, crystallized, crushed	½ teaspoon
Flaky pie crust, unbaked	1

1. Preheat oven to 425°F.
2. Mix pumpkin, evaporated milk, eggs, cinnamon, ginger, and cloves together.
3. Pour into prepared pie pan with flaky pie crust.
4. Bake at 425°F for 15 minutes. 
5. Reduce oven to 350°F, and continue baking for 50 to 60 minutes.
6. Turn off oven, open door, and leave pie untouched for at least 1 hour; place on a wire rack to cool for another hour.
7. Slice and serve with whipped cream.

Recipe was pretty much made up as I went along; welcome to our kitchen!

Citrus-ginger pot roast

October 23, 2010

March 30, 2013

Beef chuck pot roast	2 ½ to 3 pounds
Salt & pepper
Cooking oil	2 tablespoons
Onions, medium, sliced and separated into rings	2
Orange juice	1 cup
Carrot, chunked	1 cup
Ginger root, grated (or ginger, ground)	2 teaspoons (1/2 teaspoon)
Garlic, grated	2 cloves
Cornstarch	4 teaspoons
Soy sauce	2 tablespoons

1. Trim fat from the roast.
2. Sprinkle with salt and pepper.
3. In a Dutch oven, brown the roast on all sides in hot oil; drain pot and place beef on a plate.
4. Add onions, orange juice, carrot, ginger, and garlic to the pot
5. Bring to a boil, and then reduce heat to a medium-low.
6. Return roast to pot, cover and simmer for 1 ½ to 2 hours, until tender.
7. Transfer the roast and vegetables to a serving dish.
8. Mix cornstarch and soy sauce together, add to the pot, and stir until it starts to thicken into a bubbly sauce.
9. Cook and stir for 2 minutes more.
10. Pour into gravy boat, and serve aside the roast.

Recommendation: Use a cast iron Dutch oven, if possible. Having fixed this dish numerous times with different types of pots, the roast and vegetables cook better and the gravy thickens perfectly when I use cast iron (thanks to my aunt Kay for the gift!).

Serves: 6 to 8
Time: 2 hours 30 minutes

Recipe from Better Homes & Gardens New Cook Book.

volitional viands

"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."

~Jim Davis