I think, one upon a time, maybe people didn't feel like they had to do "quick meals" and thus recipes took longer to make and more dishes. I'm trying to think that way in my cooking rather than, "How fast can I slap something edible on the table?" Undoubtly, we all have those days when slapping something to eat on the table is necessary, or all we have to give, but in general--at least these days, I am trying to go at my culinary adventures with a mind for flavor and learning to not rush through things (as well as thinking ahead).
Of late, with the cold weather, I've kind of gotten fond of different varieties of meat-pies. Last night's was some version of Shepherd's Pie.
- Lamb--chunked up leftovers from Sunday's leg o'lamb
- Peas--frozen kind
- Onion--if you know me very well at all, you know I can't cook without onion!
- Carrots--peeled and chopped
- Potatoes--I used canned since we didn't have any other kind
This concoction then went into my pie shell.
Heehehh. Oh yeah. PIE SHELL. I have created a non-wheat pie shell that actually WORKS like a pie shell (when cooked). It doesn't roll out at all really, so it's a nice pressy, messy job, but as this kid never minded getting her hands into her food...who cares?
The recipe (to be cut in half, doubled, tripled, etc. to your heart's content) is as follows.
- 1/2 c. Banana Flour
- 1/4 c. chopped Rolled Oats
- 1/4 c. Coconut Flour
- 1 stick butter
- a pinch of salt
- splash of water
And that, my dear reader, is the end of Episode One. It's about time for me to go work on supper...