Friday, February 12, 2010

RECIPE: Roasted Vegetable Pie

Makes: 6 servings

Prep: 25 minutes
Bake: at 450 degrees F for 45 minutes; at 425 degrees F for 30 minutes
Cook: 1 minute
 
Roasted Vegetable Pie
Ingredients
  • 1  small cauliflower, cut into florets, about 4 cups
  • 1  small butternut squash, peeled and cut into 1-inch pieces
  • 2  medium parsnips, peeled and cut into 1/2-inch pieces
  • 1  cup baby carrots
  • 1  sweet red pepper, cut into 1-inch pieces
  • 2  tablespoons olive oil
  • 1/2  teaspoon salt
  • 1/2  teaspoon black pepper
  • 1  cup vegetable broth
  • 1  tablespoon cornstarch
  • 3/4  teaspoon dried thyme
  • 3/4  teaspoon dried oregano
  • 2  tablespoons plain bread crumbs
  • 1  package (15 ounces) refrigerated rolled piecrusts
  • 2  tablespoons grated Parmesan cheese
  • 1  egg beaten with 1 tablespoon water

1. Heat oven to 450 degrees F. Coat a large baking pan with nonstick cooking spray.

2. In a large bowl, add cauliflower, squash, parsnips, carrots and pepper. Toss with olive oil and 1/4 teaspoon each of the salt and pepper. Spread out on the baking pan in a single layer. Bake at 450 degrees F for 30 minutes, stirring halfway.

3. Meanwhile, place the broth in a medium-size saucepan and stir in the cornstarch. Bring to a boil, lower heat and simmer 1 minute until thickened. Stir in the thyme, oregano and remaining salt and pepper. In a large bowl, gently toss roasted vegetables, bread crumbs and sauce.

4. Fit one of the piecrusts into a deep-dish 9-inch pie plate. Sprinkle 1 tablespoon of the cheese over the bottom. Spoon in vegetable mixture and sprinkle with remaining 1 tablespoon cheese. Place the second piecrust on top and crimp crusts together. Pierce a few times with a paring knife to vent. Brush lightly with the egg-water mixture.

5. Bake at 450 degrees F for 15 minutes. Lower heat to 425 degrees F and bake for an additional 30 minutes. Remove from oven and allow to cool slightly before slicing.

Nutrition Facts

  • Servings Per Recipe 6 servings
  • Calories 467,
  • Total Fat (g) 25,
  • Saturated Fat (g) 9,
  • Cholesterol (mg) 50,
  • Sodium (mg) 729,
  • Carbohydrate (g) 56,
  • Fiber (g) 7,
  • Protein (g) 8,
  • Percent Daily Values are based on a 2,000 calorie diet

Wednesday, February 10, 2010

Recipe: Slow-Cooked South Carolina Pulled Pork

The Washington Post, January 14, 2009

Course: Main Course

Features: Slow Cooker, Make-Ahead Recipes, Gluten-Free

Summary:

This recipe can be made in a 4- to 5-quart slow cooker.

There's no smoke involved, but this has a pit-barbecue taste nonetheless. Brown the pork in the morning, combine it with the other ingredients in the slow cooker and let it go for 6 to 10 hours on LOW. You'll be rewarded with tender, juicy pork perfect for sandwiches.

MAKE AHEAD: The recipe works best when the pork is seasoned, wrapped and refrigerated overnight. The cooked pork freezes well, for up to 3 months.

Serve with coleslaw, if desired, and large, soft rolls.


6 servings

Ingredients:

• 1 tablespoon onion salt

• 2 tablespoons sweet Hungarian paprika

• 1/4 cup packed light brown sugar

• 2 teaspoons chili powder

• 1/2 teaspoon ground allspice

• 1/2 teaspoon freshly ground black pepper

• 2 1/2 pounds boneless pork shoulder

• 2 tablespoons vegetable oil

• 3/4 cup apple cider vinegar

• 2 teaspoons hot pepper sauce, such as Tabasco

Directions:

Combine the onion salt, paprika, 1 tablespoon of the brown sugar, the chili powder, allspice and black pepper in a medium mixing bowl. Reserve 1 tablespoon of the spice mix; rub the remaining spice mix all over the pork. Wrap the pork in plastic wrap and refrigerate for 1 hour or overnight.

Heat the oil in a large skillet over medium-high heat. Add the pork and cook, turning to brown it on all sides; this will take about 16 minutes. Transfer to a 4- to 5-quart slow cooker.

Add the vinegar, the reserved tablespoon of the spice mix and the remaining 3 tablespoons of brown sugar to the skillet; as the mixture begins to boil, use a wooden spoon or spatula to dislodge any browned bits on the bottom of the skillet. Transfer the mixture to the slow cooker.

Cover and cook on LOW for 6 to 10 hours, until the pork is fork-tender.

To serve, remove the pork from the cooker and cut it into 1/2-inch-thick slices, then use 2 forks to shred the slices into bite-size pieces.

Add the hot pepper sauce to the liquid in the cooker, then return the pork and any accumulated juices to the cooker and toss to coat with the liquid. Serve warm, or keep warm for up to several hours.


Recipe Source:

Adapted from "Art of the Slow Cooker," by Andrew Schloss (Chronicle, 2008).

551 calories, 43g fat, 14g saturated fat, 134mg cholesterol, 916mg sodium, 8g carbohydrates, 1g dietary fiber, n/a sugar, 32g protein.

Tested by Candy Sagon for The Washington Post.
E-mail the Food Section at food@washpost.com with recipe questions.

© 2007 The Washington Post Company