Dinner tonight....

So I am not caught up on my 5 successes YET, but so I dont get behind, this is what is baking on my oven as I type.  Ooooh I can just sense your anticipation.......LOL.  I should mention that prior to doing the Beach body Reset ( www.ultimaterest.com/applezz) I was more of an "assembler" than a cook.  Sure I knew how to make a few foods and dishes, but I wasnt really a cook.  I  STILL am not really a cook - somewhere between an assembler and a cook at this point, but I HAVE made progress.  If you happen to be reading this and think perhaps I am "Suzie home maker"  I urge you to post to any of my friends who comment on here and ask them what kind of domestic sub disaster I generally live in!!  I hate to clean and tidy.  I am not a hoarder, but I do firmly believe I will NOT lay on my death bed and say "ooooooh if Only I had cleaned more".  My house is generally not tidy or clean, well it is clean enough that you wont get sick, but the kitchen counter being totally empty is a rarity!  Sooo if you happen to be wondering if you can duplicate any of this, I would say, if you consider yourself to have the experience of a chimp in the kitchen, YOU can do this!!  LOL

Anyway, without further ado, I give you tonight's creation.  I will add I was just shown this recipe yesterday by my friend, the lovely Stephanie N. and it comes from www.epicurrious.com.  I have changed it a little from the original.

Vegetable Pot Pie with crispy ( I hope) potato crust.   

Vegetable Pot Pie with Potato Crust

1. 2 cups baby carrots
2. 1 onion or leek
3. 2tsp olive oil
4. 2 cups rutabaga or turnip as we call it in England
5. some mushrooms if you like them - we dont!
6. 1 cup frozen peas
7. 3 red skinned potatoes ( I hear they have less sugar in them)
8. 1 cup low sodium veggie broth
9. 1cup red wine
10. 1tbsp corn starch
11. a sprinkle of vegan Parmesan cheese
12. 1/4 cup Earth balance ( Vegan, almost good for you margarine)

So you put the carrots, turnip and onion in a pan, coat with olive oils and a little himalayan salt.  Bake at 400 for about 30 mins.

Boil the potatoes - you will mash them with some veggie broth parmesan and earth balance.  THis will go on top at the end.

Reduce oven temperature to 350°F. Mix 1 cup vegetable broth and 3/4 cup dry red wine in heavy small saucepan over medium heat. Bring to simmer. Stir remaining 1/4 cup red wine and 1 tablespoon cornstarch in small bowl until smooth. Add to broth mixture and simmer until sauce thickens slightly, stirring occasionally, about 4 minutes. Pour sauce over roasted vegetables.

Put potato on the top of the veggies, bake for a few more minutes until it gets crispy and you are done!

Ok I'm off to finish making it - stay tuned for the update later with the verdict from the Small and Medium Humans.  

Chomp Chomp crunch crunch........

POST DINNER UPDATE

Oh dear, it was a SHOOT THE CHEF.    I liked it.  I almost said the grown humans liked it, but my husband - Captain Picky Pants only eats meat, potatoes, green beans and corn....oh and any fast food or junk food known to man.  So I will say I really liked it, it needed a little salt, and it was FABULOUS.

Here is the nutrition if anyone needs it....

Nutrition Facts

Serving Size 429 g

Amount Per Serving

Calories 249 Calories from Fat 69

% Daily Value*

Total Fat 7.7g 12%

Saturated Fat 1.1g 6%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 264mg 11%

Total Carbohydrates 31.1g 10%

Dietary Fiber 7.0g 28%

Sugars 14.4g

Protein 5.2g

Vitamin A 139% • Vitamin C 155% Calcium 11% • Iron 10%

Nutrition Grade B