Tag Archives: recipes

Sweet Berry Hand Pies

I am so excited to share these with you!

Hand pies. My mom thinks they are the new cupcakes. I think they are just awesome.

I’ve been seeing them everywhere. Sweet, savory, you name it, there is a hand pie. I just knew that it would not be long until I tried making my own!

These hand pies are not hard to make! And the ingredient combination ideas are endless.

Today I’m showing you two different ideas!

One is a blueberry hand pie with fig + cocoa spread. The other, raspberries and cream.

First, let’s talk about the blueberry! I am a huge fan of blueberry anything. I thought that since blueberries are looking good this time of the year, I would choose them. And, the fig + cocoa spread. Don’t be afraid. I know that the word fig turns a lot of people off from eating something. I found this fig spread at the store that also has cocoa in it. It sort of reminds me of Nutella but with the added fig seed crunch. The spread + the sweet blueberries is a great flavor combo that I think even those afraid of fig will enjoy!

Now, the raspberries and cream hand pie. Oh my goodness. These are a real treat. I was making the blueberry + fig ones and the raspberries and cream idea just came to me. When the weather is nice, we have get-togethers at my parents house and make a fire and spend the evening outside. Once or twice, we have made mountain pies. And we try to get a little creative with them. Once, we made a raspberries and cream one. And it was delicious. That mountain pie completely inspired this hand pie!

I cannot stop eating these. I need a hand pie intervention! Or someone to share with.. who wants hand pies?

Blueberries and Fig Hand Pies

Ingredients:
This is enough for two 9-inch pie crusts, or 14 hand pies:
2 9-inch pie crusts, store-bought or homemade
1 pint + 1/2 cup fresh blueberries
3 tablespoons sugar + extra for sprinkling on top of hand pies
2 tablespoons flour
1/2 cup store-bought fig spread
Egg wash — you can either use egg white mixed with water or egg yolk mixed with milk, I tried and liked both

Mix together 1 pint of blueberries, 3 tablespoons of sugar and flour in a pot over medium-high heat on the stove. The mixture will start to smoke a bit and the blueberries will begin to break down. Once that happens, turn the heat down to medium and stir constantly until the blueberries have almost completely broken down and the mixture is thick and sauce-like. Remove from the heat and stir in the extra 1/2 cup of fresh blueberries. Let the mixture cool completely before assembling the hand pies.

Preheat oven to 350*. Line a baking sheet with parchment paper.

Prepare your work surface. Lightly flour a flat counter top and get your rolling pin ready. Once the blueberry mixture is cooled, roll out the two 9-inch pie crusts. I used a 4-1/2 inch round container to cut my circles from the crust and it made five rounds and I then rolled the excess dough back out to get two more rounds. I got seven rounds each time from one 9-inch pie crust. You can use a cookie cutter, cup or container to cut the rounds and the size is up to you. I was very happy with 4-1/2 inches. I wouldn’t want to go to much smaller but bigger would be fine.

Once you have the rounds cut out, spoon the fig spread onto each round. I used about a teaspoon on each. Then spoon the cooled blueberry mixture on top of the fig spread. I used a heaping teaspoon of the blueberry mixture. You don’t want the pies to be too full or the filling with spill out when you try to fold them closed.

Using a pastry brush, brush egg wash along one side of each round. Fold the round in half, making a half circle, or moon shape. Using your fingers, pinch and fold the edges of the half circle. Then use a fork to push down the edges to really seal the hand pie closed. Make two small slits in the top of each hand pie with a knife and then brush the top with egg wash. Sprinkle the tops with additional sugar. I used a combination of white decoration sugar, turbinado sugar and white granulated sugar for sprinkling.

Place the hand pies on the parchment lined baking sheet and bake 20-25 minutes, or until the hand pies are just slightly browned on top. Let cool on the baking sheet before serving .

Now, on to the raspberries and cream. The method will be similar, with different ingredients.

Raspberries and Cream Hand Pies

Ingredients:
This is enough for two 9-inch pie crusts, or 14 hand pies:
2 9-inch pie crusts
6 oz. fresh raspberries
8 oz. cream cheese, softened.
1/2 cup sugar, plus additional for sprinkling on top
1 teaspoon vanilla extract
Egg wash — you can either use egg white mixed with water or egg yolk mixed with milk, I tried and liked both

Preheat oven to 350*. Line a baking sheet with parchment paper.

In a bowl, mix together the softened cream cheese, sugar and vanilla extract.

Prepare your work surface. Lightly flour a flat counter top and get your rolling pin ready. Roll out the two 9-inch pie crusts. I used a 4-1/2 inch round container to cut my circles from the crust and it made five rounds and I then rolled the excess dough back out to get two more rounds. I got seven rounds each time from one 9-inch pie crust. You can use a cookie cutter, cup or container to cut the rounds and the size is up to you. I was very happy with 4-1/2 inches. I wouldn’t want to go to much smaller but bigger would be fine.

Once you have the rounds cut out, spoon the cream cheese mixture onto each round. I used about a half tablespoon on each. Then place three raspberries onto the cream cheese mixture. You don’t want the pies to be too full or the filling with spill out when you try to fold them closed.

Place the hand pies on the parchment lined baking sheet and bake 20-25 minutes, or until the hand pies are just slightly browned on top. Let cool on the baking sheet before serving .

*Notes:
-Okay, for the recipe, I used store-bought refrigerated pie crusts. This would absolutely be good if you make your own! I provided you amounts to make a full recipe of each — 14 blueberry and fig and 14 raspberries and cream. A full recipe uses two 9-inch round pie crusts. If you want to make both but use only two pie crusts, cut each ingredient list above in half and make a half recipe of each. You would used one 9-inch pie crust for each and get 7 blueberry and fig and 7 raspberries and cream hand pies.

Enjoy!

Portobello Sandwiches + Oven Fries

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I’ve got something a little different for you today.

I have two things for you. And I’m going to show you how I made them.

Balsamic portobello mushroom sandwiches with crispy onion, melty cheese and fresh tomato. Yes. And, baked french fries.

This super simple, quick and easy meal will amaze you!

I would say that neither of these are exactly recipes. They are ideas, really. Simple ideas. And two things that can become a regular weeknight meal.

For the easy oven fries, start with a potato (or two or three — this is very easily doubled, tripled, etc. for how many you need!)

Cut the potato in half.

And then cut the halves in half to make quarters.

And then again, cut the quarters in half.

Take the quarters, and slice them into fries.

Put the fries into a bowl and drizzle with some olive oil.

And then season those fries. I used salt, pepper, onion powder, paprika and garlic salt. Look below for specific amounts.

Toss those fries up so that they all get evenly coated.

And then, place them on a parchment-lined baking sheet. Lining the baking sheet with parchment paper is not completely necessary, but will make cleaning up easier!

While the fries are baking away in the oven, it’s on to the sandwich!

Start by prepping the ingredients. Slice a tomato, onion and some cheese.

Then take care of the onions. You are going to cook them in very hot oil to sort of flash fry them. Read below for detailed instructions. Here is what they will look like once they are done.

Then, take a nice, big portobello mushroom.

Pull off the stem and using a spoon, scrape out the black insides.

Heat a pan over medium heat with about 1-2 tablespoons of olive oil. Once the oil is hot, place the mushroom in the pan.

Let the mushroom cook for 3-4 minutes on each side. When it’s done, it should be soft and will have shrunk in size.

Once the ‘shroom is soft, turn up the heat to medium high. Pour some balsamic vinegar into the pan. And stand back. It may splash everywhere. You will have some cleaning up to do!

Let the mushroom cook in the balsamic for an additional 3-4 minutes and then turn off heat and place the sliced cheese on the mushroom.

To assemble, first, take a bun. Any bun. One that will make you happy!

Place the tomatoes on that bun. Some fresh, ripe, juicy, red tomatoes. I used two, sliced thick.

Then, the balsamic ‘shroom that now has melty delicious cheese on it.

Top that mushroom with crispy pan fried onion rings.

And there you have it, a portobello sandwich!

Smash down, cut in half, dig right in. However you prefer. Go for it.

It will be good. And it will be messy!

This is one of my favorite quick and easy meals. It takes no time at all and has few, simple ingredients that make for a not-messy kitchen after.

I hope that you will enjoy this meal as much as I do!

Ingredients
*For one. This recipe is very easily multiplied.
1 potato
Olive Oil
Salt, pepper, paprika, onion powder, garlic salt
1 portobello mushroom
1/4 cup Balsamic Vinegar
Sliced tomato
Sliced red onion
Cheese (I used fontina)

Preheat oven to 400*. Line a baking sheet with parchment paper.

Start with the potato. Slice it in half. Slice the halves in half to make quarters. Slice the quarters in half. Then slice into fries. Add the fries to a bowl with a drizzle of olive oil. Add the seasoning. I used 1/2 teaspoon salt, 1 teaspoon pepper, 1/2 teaspoon onion powder, a pinch of paprika and a pinch of garlic salt. Toss well to evenly coat the fries. Place on the baking sheet. Bake for 20 minutes in the preheated oven, flip and bake for an additional 15 minutes.

Clean the mushroom. Remove the stem and using a spoon, scrape out the black insides.

Heat a pan with 2 tablespoons olive oil over medium-high heat. Add the sliced onions. The key here is to make sure the oil is very hot before you add them. They will sort of flash fry and get caramelized and crispy, quickly. Once they are done (mine took about 5 minutes), remove from the pan and set aside.

Add a little more olive oil to the same pan and turn the heat to medium. Add the mushroom and let cook on each side for 3-4 minutes. When it’s done, the mushroom should be soft and have shrunk in size. Turn the heat to medium-high and then add the balsamic vinegar. Let the mushroom cook and additional 3-4 minutes. Turn off the heat and add the cheese slices to the mushroom.

Assemble the sandwich by placing the sliced tomato on a bun. Top with the mushroom that now has melted cheese on it, and then the red onions.

Take the fries out of the oven and enjoy the meal!

Eggplant + Zucchini Tomato Pasta

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Last Friday, pizza. This Friday, pasta.

This pasta. Is so good.

I’ve been on a pasta hiatus for a little while. Not on purpose. It’s just not something I’ve been craving. Then this goat cheese pasta happened. And now this.

This pasta is fresh, it’s flavorful. It’s filled with veggies. It’s light. A big bowl of this won’t make you wish you hadn’t. It will make you happy!

Really, this pasta has been a highlight of my day the past few days. I’ve been looking forward to it. Once lunch has been over, I have started thinking about the big steamy bowl of this pasta I will eat for dinner. It makes me happy. 🙂

I don’t know what it is. Because this really is so super simple. Just (canned!) tomatoes, eggplant, zucchini, kale, onions, some fresh garlic, basil and cheese. And great noodles. Great noodles are key.

I used little chiocciole noodles. I had never heard of them before. But I saw them. And thought they were cute. So I got them. And they are perfect. I cut the zucchini and eggplant the same size as the noodles so everything is just the same size and happy together. 🙂

If you don’t think you like eggplant, you should still try this.

It cooks up nicely in this dish. It’s not tough at all. It has the same texture as the zucchini in this pasta. It might be from the salting technique I describe in the recipe. Salting the eggplant and zucchini before cooking releases most excess water in the vegetables and helps them cook better.

Oh, and after I made this, I read that you should not cook tomato dishes in cast iron because it will break down the seasoning. Oops. You live and you learn, I guess. I re-seasoned mine.

One big bowl of happiness coming your way!

Ingredients:
1 medium yellow onion
2 large cloves of garlic, minced
Olive oil
1 medium zucchini
1 medium eggplant
1/4 cup tomato paste
2 – 14 oz. cans of diced tomatoes
2 cups chopped kale
14 oz. of noodles, I used chiocciole noodles
Fresh basil, for topping
Freshly grated parmesan cheese, for topping

Start this pasta by prepping the eggplant and zucchini. Thickly slice the eggplant and zucchini. Lay them on a baking sheet and generously sprinkle with salt. Let sit for 15 minutes. After 15 minutes, you will see water droplets on top of the sliced veggies. Take a paper towel and absorb the water from the slices. Flip the slices and sprinkle the other side with salt. Let sit another 15 minutes and then absorb the water droplets from that side. You can read + see the method thoroughly here. This process will help the eggplant and zucchini cook better by helping them not release as much water.

While the zucchini and eggplant are sitting, put a pot of water on to boil for the noodles. Open your cans of tomato paste and diced tomatoes. Chop the kale and basil. Dice the onion. Shred some parmesan for topping. Cook the noodles once the water boils. Once the zucchini and eggplant process is done, chop them.

In a pan or pot, add about 2 tablespoons of olive oil over medium heat. Add the onion and garlic. Cook for about 5 minutes, or until the onion begins to get soft and slightly brown. Add the chopped zucchini and eggplant. Cook another 5-7 minutes, or until the veggies are soft and slightly brown as well. Add the tomato paste and stir. Add the 2 cans of diced tomatoes. Stir well, so that the tomato paste is completely incorporated into the other veggies. Cook for several minutes, until the sauce begins to slightly simmer. Add the chopped kale and stir. Cook for another 5 minutes, making sure that the kale gets soft and the the sauce thickens.

If you cook the sauce in a big enough pan or pot, stir the noodles right into the sauce and then serve. If your pan isn’t big enough to hold the pasta too (mine wasn’t), scoop some noodles onto a serving dish and then top with sauce.

Top the pasta with parmesan cheese and fresh chopped basil to serve.

Enjoy!

Peach + Cranberry Baked Oatmeal

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Baked oatmeal, again.

This is the 63rd post on this little blog and the third time I made baked oatmeal for you. That’s one baked oatmeal every 21 days. Except that my first two baked oatmeal recipes were posted just 10 days apart.

I was going to take a break from making baked oatmeal until this past weekend. I ate it at a restaurant. And after the first bite, I knew I’d be making it for you soon.

This combo of peaches + cranberries was inspired by what I ate at Cafe 101. I’ve had the idea of peach baked oatmeal in the back of my mind for a while, but have been waiting for fresh peaches. Cafe 101’s baked oatmeal was so good though, and I’m pretty certain the peaches weren’t fresh, so I decided to go for it. What made my decision even easier was the can of Three Springs Fruit Farm peaches I had in my cupboard. With that, I had no doubt that canned peaches would suffice.

Even though this is the third time I made you baked oatmeal, this is the first time it doesn’t contain nuts. Or golden raisins. But it does have dried cranberries. Those are close to raisins. I really wanted to use fresh cranberries, but could not find them! I don’t think I realized fresh cranberries were a seasonal purchase. Definitely wrong about that.

And! I baked this in my cast iron skillet. Yes, I am obsessed. It’s the best.

This oatmeal is delicious. Not overly sweet, but for me, just the right amount. The cranberries get plump and the juicy peaches break right apart after they are baked. Sweet cinnamon and vanilla compliment the fruit perfectly.

Ingredients
2 cups oats (I used old fashioned)
1/2 cup brown sugar
1 teaspoon baking powder
1 heaping teaspoon cinnamon
3/4 cup dried cranberries
1 1/2 cups milk (I used almond)
1 egg, lightly beaten
1 teaspoon vanilla extract
2 tablespoons butter or coconut oil, melted + cooled
5 canned peach halves, diced

Preheat oven to 350*. Grease a cast iron skillet or a baking pan with butter or coconut oil.

In a bowl, mix together the oats, brown sugar, baking powder, cinnamon and dried cranberries.

In another bowl, mix together the milk, egg, vanilla extract and melted butter or coconut oil. Pour the wet ingredients into the dry ones and mix well. Fold in the diced peaches.

Transfer batter to the greased skillet or pan. Bake in the preheated oven for 25-30 minutes, until oatmeal is set and slightly golden brown.

Enjoy!

Sweet Potato + Black Bean Burgers with Curry Ketchup

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I’ve made more burgers for you!

I don’t exactly consider these veggie burgers. The last burgers I made for you were definitely veggie burgers. They were packed with veggies. These burgers are simpler, with much fewer ingredients. They really only have one veggie in them + sweet potatoes and beans.

Are sweet potatoes veggies? Greg and I always do this thing where we count the number of veggies in the meals that we eat. I feel like I always count sweet potatoes.

I loved the black bean + cilantro burgers I made for you, but they are just a bit time consuming. They don’t take that much time, but this time around I wanted something that can really be whipped up any night of the week, easily and quickly.

The roasted sweet potatoes lend the perfect texture to these burgers. They are soft + binding. Also, delicious + flavorful. The black beans add great texture as well, and go great with sweet potatoes. I love caramelized red onion, and also think that they + sweet potatoes are a great combination.

I made these burgers vegan by using Dijon mustard as a “wet” ingredient rather than an egg. I’m not vegan, but I’m vegan-interested. I also thought recently – if people who eat meat try to go meatless once a week (Meatless Monday), what can already-non-meat-eating people do? They can try to go vegan once a week. So, here is my attempt at once-a-week vegan eating. Dijon instead of an egg. I’ll take it. 🙂

Also, I topped these burgers simply. Some greens and some curry ketchup. Yes, curry ketchup!

I first heard of curry ketchup from Greg’s mom. She said she made it and I was immediately super interested. I had never heard of it. And then, Greg and I went out to eat with his sister and we had fries with curry ketchup. It did not disappoint at all. I loved it!

I followed this recipe. And love it. It will be good on so many things! And, if you don’t want to make your own ketchup, you can undoubtedly just stir some curry powder into ketchup from a bottle.

You’ve got to try this. Sweet potatoes + black beans + caramelized red onion + curry ketchup = one delicious burger.

Ingredients:
2 medium sweet potatoes
Olive oil
1 medium red onion
Salt
1 tablespoon balsamic vinegar
1 – 15 oz. can black beans
1 cup breadcrumbs
1/4 cup Dijon mustard

Preheat oven to 350*. Peel and cube the sweet potatoes. Combine the sweet potatoes with about 1 tablespoon of olive oil. Toss well to coat the potatoes. Roast on a baking sheet for about 30 minutes, or until sweet potatoes are very soft.

While the sweet potatoes are roasting, dice the red onion. Add 1 tablespoon olive oil to a pan on the stove over medium-high heat. Add the onions to the hot oil with a pinch of salt. Stir, and let cook over medium-high heat for about five minutes, or until onions begin to brown. Turn heat down to medium-low and cook for 20-30 minutes, or until onions are caramelized.

When the sweet potatoes are done roasting, add them to a bowl and mash them using a potato masher. I left mine semi-chunky for texture, but they can also be mashed well so there are no chunks left. Add the black beans to the bowl and mash again, to incorporate the beans. Add the red onion, breadcrumbs and Dijon mustard. Stir well to combine everything. The mixture should be thick + gooey.

Add about 1 tablespoon of olive oil to a pan over medium heat. Form the mixture into patties and cook in the oil for about five minutes on each side, or until the burgers are golden brown, slightly crispy and warmed through.

*Notes:
-You could definitely use an egg here instead of the Dijon, if mustard is not your thing. If using an egg, substitute one egg for all of the mustard. Using the mustard definitely gives the burgers a mustard-y taste.
-To make this gluten free, just use certified gluten free breadcrumbs.
-Click here for the curry ketchup recipe. Seriously so delicious!

The Dreaming Foodie

Sharing dreams. On food and life.

Tag Archives: recipes

Sweet Berry Hand Pies

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Portobello Sandwiches + Oven Fries

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Eggplant + Zucchini Tomato Pasta

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Peach + Cranberry Baked Oatmeal

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Sweet Potato + Black Bean Burgers with Curry Ketchup

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