Recipes By Windischgirl
6 recipes found
Transformational Turkey Pot Pies
I stock my post-Thanksgiving freezer with these, bracing myself for those long days of cookie-baking, gift-wrapping, and card-writing that start on Black Friday and steal away any time to prep a meal. I like to justify my obsession with single-serving ramekins by using them to make individual pies; well-wrapped in plastic and foil they will keep in the freezer until the new year. If you prefer, use a freezer-to-oven two quart casserole dish and serve your whole family. Quantities listed are approximately one serving; multiply as needed.
Grilled Eggplant with Pesto
One of my daughter's favorite summertime dishes, this prep is so easy, and certainly perfect for camping. Wrap the packets in a double layer of foil if you're sticking them into hot coals.
Chard with Cranberries
I love the earthy flavor of Swiss Chard, and I'm intrigued by its Mediterranean origins. My family, however, wanted seasonings that would distract them from the clearly "good-for-you" vibe of chard. We met in the middle with some crunch and some tang! This is especially attractive with rainbow chard, but red chard is lovely too. Serve with brown rice and grilled meat for an easy summer supper.
Creamy Tarragon Asparagus Tart
A crisper full of asparagus and a love of tangy flavors inspired this combination. This recipe is also ideal for improvisation--any dairy product combined with your favorite vegetable will work...Sauteed mushrooms or peppers would be delicious!
Processor Pie Crust
Foolproof, easy, fast: this is my go-to recipe for making pie crust. The simple ingredients mean pie-making is a cinch; the crusts work well for both sweet and savory dishes. The crusts also freeze well, either rolled out and placed in the tin, or simply flattened into a disk. You'll like the nutty flavor and attractive appearance of the whole wheat in the dough.
Smoked Salmon Penne
What to do with too much lox and not enough bagels? Make this dish. It's a quick supper yet elegant enough for company. This was inspired by a recipe from Carlo Middione.