Beef Taco Crostada

Beef Taco Crostada
Print Recipe
    Servings Prep Time
    4 people 40-45 minutes
    Cook Time Passive Time
    35 minutes 1 hour
    Servings Prep Time
    4 people 40-45 minutes
    Cook Time Passive Time
    35 minutes 1 hour
    Beef Taco Crostada
    Print Recipe
      Servings Prep Time
      4 people 40-45 minutes
      Cook Time Passive Time
      35 minutes 1 hour
      Servings Prep Time
      4 people 40-45 minutes
      Cook Time Passive Time
      35 minutes 1 hour
      Ingredients
      Pastry
      Taco Meat
      Servings: people
      Instructions
      Pastry
      1. Combine flours and salt in a large bowl. Cut in butter chunks until pea-size or smaller. Drizzle with 4-5 tbsp of cold water and the vinegar tossing with a fork until dough becomes scraggly. Add another tbsp of cold water if necessary. Turn mixture out onto a clean work surface and knead until dough comes together. Form into a flat disk and wrap in plastic wrap. Refrigerate for at least an hour.
      Taco Meat
      1. Heat oil in a large skillet. Add onion and green pepper and sauté over medium heat for 2-3 minutes. Add ground beef and continue to cook until beef is no longer pink and has started to brown, breaking up beef chunks as it cooks. Remove from heat and dab out any excess fat with a paper towel.
      2. Return to medium heat and add spices and water, stirring to combine. Allow mixture to come to a simmer and cook uncovered until most of the moisture has evaporated, about 10 minutes.
      3. Remove from heat and stir in beans and half of the cheese.
      4. Preheat oven to 375°F and line a large baking tray with parchment.
      5. Roll dough into a 14" circle that will be about 1/8" thick. Fold dough in half and move to your prepared baking tray.
      6. Spread beef mixture in the centre of the dough leaving a 1 1/2"-2" boarder of dough. Fold the dough boarder up and over the beef mixture, crimping the dough slightly as you go.
      7. Whisk egg with a tbsp of water and brush onto exposed pastry edge. Bake for about 35 minutes until pastry is golden.
      8. Remove from oven and top centre with remaining cheese. Cut into wedges and serve with desired toppings.
      Recipe Notes

      -The pastry can be made up to a day in advance and kept chilled until ready to use.

      Turkey Pot Pie with Puff Pastry

      A scoop of Turkey Pot Pie with Puff Pastry from a green casserole dish with serving bowls in the background.
      Turkey Pot Pie with Puff Pastry
      Print Recipe
        Servings Prep Time
        6-8 people 35-40 minutes
        Cook Time
        30-35 minutes
        Servings Prep Time
        6-8 people 35-40 minutes
        Cook Time
        30-35 minutes
        A scoop of Turkey Pot Pie with Puff Pastry from a green casserole dish with serving bowls in the background.
        Turkey Pot Pie with Puff Pastry
        Print Recipe
          Servings Prep Time
          6-8 people 35-40 minutes
          Cook Time
          30-35 minutes
          Servings Prep Time
          6-8 people 35-40 minutes
          Cook Time
          30-35 minutes
          Ingredients
          Servings: people
          Instructions
          1. Melt butter in a large pot or Dutch oven until foamy. Stir in carrots, celery and onions. Sauté for 5 minutes until starting to soften.
          2. Sprinkle in flour and stir to coat all the vegetables. Cook for 2 minutes, stirring often.
          3. Over medium heat, slowly add one cup of hot chicken broth stirring constantly until mixture comes to a boil (mixture will be very thick).
          4. Add another cup of broth and stir until smooth and the mixture comes to a simmer. Repeat with remaining broth.
          5. Reduce heat to low and add potatoes, herbs, salt and pepper. Simmer, partially covered for 10-12 minutes until potatoes are almost tender (this will depend on the size of your diced potatoes).
          6. Preheat oven to 425°F.
          7. Meanwhile prep the puff pastry dough if you have purchased unrolled. Dust your work surface with flour and roll pastry to 13"x9" rectangle or large enough to overhang your casserole dish. Dough should be 1/8"-1/4" thick.
          8. Stir turkey and peas into the stew and adjust to taste with salt and pepper. Pour mixture into a greased 12"x8" or 2-quart equivalent casserole dish.
          9. Drape rolled puff pastry over the casserole, pressing the overhang onto the edge of the dish.
          10. Whisk egg and cream together in a small bowl and brush evenly over puff pastry.
          11. Cut 6-8 slits in the puff pastry to allow steam to escape. Bake for 30-35 minutes until golden and pastry is cooked through. Remove from oven and serve immediately.
          Recipe Notes

          -It's important to use hot chicken or turkey broth.  Pouring cold liquid into the hot flour mixture will cause the flour to congeal and you will have lumps in your sauce.  Using hot broth maintains a steady temperature of the mixture allowing all flour particles to become incorporated before the flour cooks.

          -Flour does not reach its full thickening capacity until it comes to a full boil.

          -Use pre-rolled puff pastry dough for more convenience.

          -Be sure to leave an overhang of puff pastry.  If you don't the stew will bubble up over the pastry, preventing it from cooking properly.

          Mushroom and Arugula Quinoa Bowls

          Mushroom and Arugula Quinoa Bowls sit on a wooden board surrounded by fresh thyme, lemon half, mushrooms and linen napkin.
          Mushroom and Arugula Quinoa Bowls
          Print Recipe
            Servings Prep Time
            2 people 20 minutes
            Cook Time
            12 minutes
            Servings Prep Time
            2 people 20 minutes
            Cook Time
            12 minutes
            Mushroom and Arugula Quinoa Bowls sit on a wooden board surrounded by fresh thyme, lemon half, mushrooms and linen napkin.
            Mushroom and Arugula Quinoa Bowls
            Print Recipe
              Servings Prep Time
              2 people 20 minutes
              Cook Time
              12 minutes
              Servings Prep Time
              2 people 20 minutes
              Cook Time
              12 minutes
              Ingredients
              Servings: people
              Instructions
              1. Heat broth to a simmer in a small pot. Stir in quinoa, reduce heat to a steady simmer, cover and cook for about 18 minutes (I find cooking quinoa in broth takes a few minutes longer than just water). Remove from heat and allow to rest for 5 minutes.
              2. In a small bowl whisk together 1 tbsp olive oil, lemon juice, mustard, half of the thyme, salt and pepper. Set aside.
              3. In a medium skillet, heat 1 tbsp of olive oil. Once hot, add mushrooms and cook on medium highfor 3-4 minutes until starting to turn golden. Stir and continue to cook for about 2 minutes. Add garlic, shallots and half of the thyme. Cook, stirring often until garlic and shallots have softened, another 2-3 minutes.
              4. Fluff quinoa with a fork and add to mushrooms, stirring to combine. Season lightly with salt and pepper.
              5. Add arugula and sauté for 1-2 minutes until starting to soften and wilt. Remove from heat and stir in dressing. Divide into 2 bowls and top with grated parmesan cheese and toasted nuts.
              Recipe Notes

              I used pine nuts here, but cashews are also wonderful.  To quickly toast nuts, heat 1 tsp of olive oil in a small pan over medium heat. Add nuts and toss or stir occasionally until golden.

              Corn and Bacon Quiche

              Corn and Bacon Quiche
              Print Recipe
                Servings Prep Time
                6-8 servings 45 minutes
                Cook Time
                35-40 minutes
                Servings Prep Time
                6-8 servings 45 minutes
                Cook Time
                35-40 minutes
                Corn and Bacon Quiche
                Print Recipe
                  Servings Prep Time
                  6-8 servings 45 minutes
                  Cook Time
                  35-40 minutes
                  Servings Prep Time
                  6-8 servings 45 minutes
                  Cook Time
                  35-40 minutes
                  Ingredients
                  Servings: servings
                  Instructions
                  1. Preheat oven to 425°F.
                  2. Brush a 9.5" deep dish (1 1/2"-2" high) pie plate with a tbsp of melted butter.
                  3. Pat potatoes dry with a paper towel if needed. Toss potatoes with remaining 2 tbsp of melted butter and 1/2 tsp kosher salt.
                  4. Press potatoes evenly into the pie plate and up the sides to form a crust. Using the back of a flat measuring cup helps to press it down.
                  5. Bake potato crust for 30 minutes. Remove from oven and reduce oven temperature to 350°F.
                  6. Meanwhile, chop bacon into 1/2" pieces and saute in a medium skillet until crisp. Remove to a paper towel-lined plate reserving 1 tbsp of bacon fat in the pan.
                  7. To the same skillet add diced onion and red pepper and saute until starting to soften about 3-5 minutes.
                  8. In a medium bowl whisk together eggs and sour cream until combined. Whisk in cream, basil, remaining 3/4 tsp salt, white pepper and chili flakes.
                  9. Sprinkle the bacon, onion and red pepper evenly over the cooked potato crust. Top with an even layer of corn and cheese.
                  10. Pour egg mixture evenly over everything. Shake gently to allow ingredients to settle.
                  11. Bake on the middle rack for 35-40 minutes. The center should jiggle just a little while the outer edges are firmer to the touch.
                  12. Allow the quiche to rest for 10 minutes prior to slicing. Slice into 6-8 wedges and serve immediately.
                  Recipe Notes

                  -I used white pepper to avoid having black flecks in the quiche, however black pepper is just as good.

                  -Be sure to use a deep-dish pie plate as the filling will not fit in a standard pie plate. It needs to comfortably hold 32 ounces of liquid.

                  Roasted Vegetable Soup

                  Roasted Vegetable Soup
                  Print Recipe
                    Servings Prep Time
                    8 cups 30 minutes
                    Cook Time Passive Time
                    80 minutes 15 minutes
                    Servings Prep Time
                    8 cups 30 minutes
                    Cook Time Passive Time
                    80 minutes 15 minutes
                    Roasted Vegetable Soup
                    Print Recipe
                      Servings Prep Time
                      8 cups 30 minutes
                      Cook Time Passive Time
                      80 minutes 15 minutes
                      Servings Prep Time
                      8 cups 30 minutes
                      Cook Time Passive Time
                      80 minutes 15 minutes
                      Ingredients
                      Servings: cups
                      Instructions
                      1. Preheat oven to 400°F.
                      2. Toss parsnips, carrots, apple and garlic with 1 tbsp oil. Spread out on a large baking tray in a single layer. Roast for 40 minutes flipping once after 20 minutes.
                      3. Meanwhile, heat remaining 1 tbsp of oil in a large pot or dutch oven over medium heat. Add diced onion and saute until starting to soften, about 5-7 minutes (don't brown).
                      4. To the pot add the roasted vegetables, chicken broth, beans, curry paste, and salt. Bring to a simmer, cover and cook on low for 30-40 minutes until everything is good and soft.
                      5. Remove from heat and allow to cool slightly 10-15 minutes. Puree mixture in a blender until smooth and silky. Return to pot and warm on low if needed. Stir in cream and white pepper. Adjust consistency to your liking with additional broth and season to taste with salt.
                      Recipe Notes

                      -letting the soup cool slightly before blending is not necessary, however, I find it a little safer than blending the scalding hot soup.

                      -the amount of salt needed will be dependent on the saltiness of your broth.

                      -makes about 8 cups of soup depending on your desired consistency.