It was a rainy afternoon, just starting to clear up. Birds were singing. Leaves were dancing. And the smell of lilacs was wafting through the open kitchen window.
What a day.
What a day to bake and cook and throw some flour around the kitchen.
I used to be the girl who had a lunch everyone seemed to envy.
“Oh, what do you have today, Sarah?”
There was homemade sushi, homemade curries, and stuffed cabbage leaves. New flavors, new trends, new ideas.
These days, it seems that I’m the one envying the other lunches, as I pull out a sandwich or salad. Again.
Time often gets the best of me, and creating a meal from scratch hasn’t been a big part of my life. Yes, I still cook on the weekends. And I love getting creative with leftovers or making myself a special breakfast to celebrate any ol’ day of the week. But more times than not, I’m relying on quick and easy and healthy convenience meals.
On this particular day, however, I got my hands dirty (so to speak,) and made the Old Country Pie from Moosewood Cookbook. It was filled with cabbage, broccoli, mushrooms, and DILL (my new favorite herb addition to everything and anything.)
This recipe was a little time consuming from start to finish. I’d recommend having someone chop while someone else makes the crust. But when all is said and done, you’ll be sitting down to a delicious meal that everyone else will be envying. Well worth the effort. Enjoy!
Old Country Pie – adapted from the Moosewood Cookbook
- 1 unbaked 9- or 10-inch pie crust (recipe below)
- 1 Tbsp. canola oil
- 1-1/2 cups minced onion
- 1 tsp. caraway seeds
- 1/2 tsp salt
- 1/2 lb mushrooms, chopped or sliced
- 1-1/2 cups shredded cabbage
- 1 medium stalk broccoli, chopped
- 1 medium carrot, thinly sliced
- 2 tsp. dill
- 1/2 tsp black pepper
- 3 medium garlic cloves, minced
- 2 Tbsp. flour
- 1/2 cup lowfat cottage cheese
- 2 eggs
- 2 medium scallons, finely minced
- Prepare pie crust (recipe below.) Preheat oven to 350.
- Heat oil in a medium-sized skillet. Add onion, caraway and salt; saute over medium heat until the onions begin to brown (10-15 minutes.)
- Add mushrooms, cabbage, broccoli, carrot, and dill; saute until everything is just tender – about 8 more minutes.
- Stir in pepper, garlic, and flour; cook, stirring, for just a few minutes more. Remove from heat.
- Beat together the cottage cheese and eggs. Add this to the saute along with the scallions and mix well.
- Spread into the unbaked pie crust. Sprinkle with paprika (optional) and bake for 40 minutes or until set. Serve hot, warm or at room temperature.
- 6 Tbsp. butter, cut into small pieces
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- about 4 Tbsp. cold water (may need a little additional water)
- Using a pastry cutter or two knives, or a food processor, cut together the butter and flour until the mixture is uniformly blended and resembles coarse cornmeal.
- Add just enough liquid to hold the dough together. Roll out the dough and form a crust in a 9 or 10-inch pie pan.
NUTRITION NOTES (per serving): 450 calories, 5g fiber, 15g protein
QUESTION: Do you cook a lot during the week? On the weekends?