Veggie Recipe Potato Pie

What You Need
1 ½ cup cheddar cheese (½ coarsely grated, ½ cut into small chunks)
¾ cup sour cream (crème fraîche works best)
Premade pie crust (from your markets refrigerator section)
2 lbs potatoes, (thinly sliced)
2 medium white onions thinly finely sliced)
1 bunch spring onions- about 6 (roughly chopped)
1 ¼ tsp nutmeg (grated)
1 tsp paprika
1 egg (beaten)
Salt and Pepper
10 x 10 baking pan
Non stick cooking spray
Basting brush
Baking sheet

Before You Start: preheat oven to 375˚ and spray inside baking dish with non stick cooking spray.

Lets Make It! In a small bowl, mix the grated cheddar with the crème fraîche, then set aside. Roll out one pie crust on a lightly floured surface until large enough to line the baking dish with a little over hang. Place into baking dish and begin filling with one layer of potatoes evenly distributed throughout, then a layer of onions, spring onions and chunks of cheese. Season with salt, pepper, nutmeg and paprika. Repeat layering over more potatoes, onions and cheese, then spread over half the crème fraîche mix. Repeat with 2 more layers (the potatoes will come up way above the pastry), pushing the filling down slightly, then finish with the remaining crème fraîche mix. Roll the remaining pastry so it fits over the potatoes. Brush the sides with egg, then lay the pastry over the top. Squeeze the edges together and trim with a knife. Crimp the sides and brush the top all over with egg. Place the pie on a baking sheet, bake for 30 minutes then reduce the temperature to 325 and continue baking for 1 hr until golden, If it starts to get to dark cover loosely with aluminum foil to prevent burning. Leave the pie to rest for 10 minutes and serve
Serves 4
*Katie’s Tid Bit try using phyllo dough and make small individual tarts. Reduce cooking time to about 40 minutes.

Green Bean Casserole

 I don't exactly know where this dish started but I can honestly say for the past 30 years it has been on many holiday tables.  I would be remiss if I were to leave this simple , but yummy "green beany" "oniony" goodness out of the holiday recipe list.

What You Need
1 1/2 Lbs fresh green beans
1 can (10 3/4 ounces) Cream of Mushroom Soup
1/2 cup milk
1 tsp soy sauce
Dash ground black pepper
1 1/3 cups French Fried Onions
1 ½ Qt casserole dish

Before You Start: Preheat oven to 350 ° Cooke green beans until tender

Lets Make It! In the casserole dish combine soup, milk, soy sauce, black pepper, beans and 2/3 cup onions and stir well. Bake for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown.

Katies Tid Bits* Use 1 bag (16 to 20 oz.) frozen green beans, thawed, or 2 cans (about 16 oz. each) green beans, drained if you do not have fresh green beans available.

Wordless Wednesday Pumpkin Planters

Vegetable Rainbow ( repost)

There’s a rainbow of color in your vegetable aisle! Have you noticed that bright white cauliflower now has a purple friend? Or that green peppers aren’t always green? I don’t mean yellow, or red, I mean purple!

Purple, my favorite color! Is making its way onto the produce shelves. Thanks to hybrid farming your dinner plate can look like a rainbow. Now, I don’t mind trying something different so purple cauliflower may be the next new thing on our dinner table.

Our vegetable garden has been thriving this season. We are currently overwhelmed with fresh tomatoes. No complaints, we love them even if they are just a beautiful red color. I wonder if someone will develop purple tomatoes! That would be perfectly fine with me. I’ll plant them alongside the red ones.

Our green peppers are green and that’s just fine too. But next year, I think we’ll try purple ones and maybe purple carrots too. Maybe our grandchildren will eat more vegetables if they resemble candy.
Don’t forget to stop by your local farmer’s market and help support your local farms.

The Dirty Dozen

The 'Dirty Dozen' of Fruits and Vegetables

Eating healthy always includes lots of fruits and vegetables, right? Well, did you know there are 12 fruits and vegetables that are actually higher than others in pesticide residue? They can have as many as 9 different pesticides on them! Apples -Bell peppers -Celery -Cherries -Nectarines -Strawberries -Kale -Lettuce -Imported grapes -Carrots and Pears .

Actually it's not just pesticides we need to watch out for. All fruits and vegetables go through a lot of hands from harvest to your local market. They were picked, handled by several different hands in the fields, and the orchards. Handled again by several different hands at the warehouses, and handled again in your local market. Not just by the people who stock the aisles, but also by all the people who come through the market and touch them.

To avoid pesticides you can buy your fruits and vegetables in the organic section at your market. I think it’s important to also list the “Clean 15” they are : Onion- Avocado - Sweet Corn - Pineapple - Mango - Asparagus - Sweet Peas - Kiwi - Cabbage - Eggplant - Papaya - Watermelon -Broccoli - Tomato - Sweet Potato .

No matter where you get your fruits and vegetables they all need to be washed well before peeling, cutting, or cooking. Unless you have grown the produce yourself and know it is chemical free. Cold running water and scrubbing with a vegetable brush is usually sufficient. Peel the outer layer of lettuce, leeks, etc. and discard before washing. If you are still in doubt, wash then peel the fruit or vegetable, or wash with a soapy mixture under running water and rinse well. Or you can use a premade vegetable wash. Even pre-packaged, pre-washed vegetables should be washed under a cold running water rinse before using.

Stay healthy and yes, it’s still very important to eat your fruits and vegetables!

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