Oh hey there. What are you up to today? If all goes as planned, the husband and I are en route to Vermont right now for a little ski weekend! Exciting right?
Well, mostly exciting. I am super excited to see Vermont, as I’ve never been there…or anywhere in the Northeast, for that matter. Unless Niagara Falls counts. But it doesn’t, right?
Other exciting things — beautiful scenery, charming inn, good food, hot chocolate. The one teeny, tiny not-100%-exciting thing? Well. The skiing.
Are you guys big skiers? (is that even how you spell skiers?) Other than a sixth grade field trip to what amounted to a small hill, I’ve never even been. But I’ve tried snowboarding and tubing, and based on my dislike of all things cold — and my lack of any athletic ability whatsoever — I’ve never had much of a desire to try skiing.
So this trip is more for my husband, obviously, but I’m still pretty excited. And, hey — maybe I’ll turn out to be the GREATEST SKIER IN THE WORLD, right? Stranger things have happened.
And while I’m gone, how about a yummy, comforting, sticks-to-your-ribs-yet-still-manages-to-be-vegetarian dinner for you? Sure to help you survive the blustery cold.
VEGGIE POT PIE WITH FETA-JALAPENO BISCUITS (adapted from Annie’s Eats)
Ingredients for the filling:
3 tbsp butter
1/2 yellow onion, chopped
1 red bell pepper, seeded and chopped
3 carrots, peeled and chopped
1 medium sweet potato, peeled and chopped into 1/2-inch cubes
2 cloves garlic, minced
6 tbsp flour
2 cups veggie broth
3/4 cup frozen peas, thawed
1/2 cup frozen corn, thawed
salt, pepper, and crushed red pepper flakes, to taste
Ingredients for the biscuit topping:
6 tbsp cold, unsalted butter, divided
1 jalapeno, minced
3 garlic cloves, minced
1 and 1/2 cups flour
1 and 1/2 tsp baking powder
1/2 tsp salt
freshly ground black pepper, to taste
1/2 cup crumbled feta cheese
1/2 cup plus 1-2 tbsp buttermilk (can add 1 tbsp white vinegar to regular milk and let it sit for a bit to make buttermilk)
1. Preheat the oven to 400. Lightly grease pie plate or 2-quart casserole dish. To make filling, melt 3 tbsp butter in large saucepan over medium-high heat. Add onion, bell pepper, carrots, sweet potato and garlic to the pan and sauté, stirring occasionally, until veggies begin to soften.
2. Add flour and stir so that it evenly coats veggie mixture. Cook for about 1 minute. Gradually stir in veggie broth, mixing each addition until it has been fully incorporated. Once all broth has been added, let cook, stirring occasionally, until filling bubbles and thickens. Remove from the heat, then stir in peas and corn. Season with salt, pepper, and crushed red pepper flakes to taste. Pour into prepared casserole dish.
3. To make biscuit topping, heat 1 tbsp of the butter in a small saucepan over medium heat. Add jalapenos and garlic and cook until softened, 2-3 minutes. Cut remaining 5 tbsp of (cold) butter into 10 pieces.
4. Combine flour, baking powder, salt, and pepper in a medium bowl, whisking to blend. Stir in pieces of butter and toss to coat. Using two forks or a pastry cutter, cut butter into dry ingredients until mixture is coarse and largest butter chunks are the size of small peas. Stir in feta and jalapeno-garlic mixture (including any butter remaining in pan), tossing briefly to combine. Pour in 1/2 cup of the buttermilk and stir gently with a fork until dough forms. Avoid overmixing. Drop biscuit dough by rounded tablespoonfuls on top of filling until it is mostly covered. Lightly brush tops of biscuits with additional buttermilk and sprinkle with freshly ground pepper.
5. Transfer baking dish to oven. Bake, rotating halfway through cooking, until biscuits are golden and filling is bubbling, about 20 minutes. Cool slightly before serving.
This was a winner! And another dish that you can mix and match veggies with depending on your preference. I liked the addition of sweet potatoes in this, and the peas and red peppers made it nice and colorful. Yum!