Constructing a Life

Cooking is a process for me, much more than a recipe.  I usually cook a recipe the first time as it is written, then I tweak it and it usually just keeps getting tweaked.  This recipe keeps evolving and is one of my favorites.  I have cooked this in big quantities and then put it in aluminum loaf pans and kept in the freezer for after my hip surgery and it is always good to feed a group as well.  This recipe evolved from the Moosewood cookbook that I've had now for 11 years and is where a lot of my inspiration and base recipes come from. (Thanks mom and dad for that present a long time ago)  My friend Amy has also added her notes from this recipe as well.  Moosewood is a vegetarian cookbook (although with fish recipes), but I usually add meat to the dishes. 

1 T. Vegetable oil

Sweet potatoes, 1 for small recipe, 1-2 for large recipe, cut into 1/2 inch pieces

2 Parsnips (Amy leaves these out, but I always put these in because i think it adds a definite flavor that adds to the uniqueness of the dish), sliced into circles, about 1/4 inch thick

2 carrots, sliced into circles 1/4 inch thick

3/4 c. green beans, cut into 1/2 inch pieces

1 onion (2 if large recipe or small onion), coarsely chopped.

3 celery sticks, chopped

Baking Potato (I usually leave out, but can put in if desired) ( from Amy: Waxier potatoes are needed if the filling will be frozen.  Waxy potatoes don't get mushy the way others, e.g. russets, do.  Some waxy potatoes are: new potatoes, red-skinned potatoes, and fingerling potatoes.  I leave the skin on since it's where the vitamins are. cut into 1/2 inch pieces

1/2 c. - 1 c. corn off the cob, can use frozen

1/2 c - 1c. peas, can use frozen

4-5 c. mushrooms (optional)

2-3 garlic cloves, minced

1 t. thyme

1 t. dried marjoram

1 T. Dijon mustard

(in place of the thyme, marjoram, Amy uses 2 t. herbes de Provence...rosemary, thyme, sage, lavender, etc. and I have done this too, I've also used fresh thyme when I have some from my garden in the spring)

Amy and I both add in chicken.  She uses poached chicken, I usually will buy a roasted chicken at the grocery store and shred that in.

1/2 c. roasted green chilies, can use frozen, amount depends on the heat of the chili (optional)

3 c. water or stock

3 T. cornstarch dissolved in 1/2 c. cold water. (i have also used a mixture of flour and butter to thicken it as well if you are following Omnivore's Dilemma and don't want to use cornstarch.)

Original recipe calls for biscuit topping, but Amy and I both prefer to use puff pastry or pie crust respectively.  Amy uses store bought puff pastry and I use the pie crust recipe below.

salt and pepper to taste

Preheat oven to 400 degrees. Warm oil in a soup pot.  Add onions and garlic and cook until sweat.  Add salt, thyme, marjoram, mushrooms, and mustard.  Cook until the mushrooms start to release their juices, about 5 minutes. 

Add sweet potatoes, potatoes, parsnips, green chilies, black pepper, and the water or stock and bring to boil.  Then reduce heat, cover and simmer for 15 to 20 minutes, until the vegetables are tender.  Stir the dissolved cornstarch mizture into the simmering vegetables, stirring constantly.  When the liquid starts to thicken, add the peas, corn, chicken, and more salt. Pour the vegetables into the prepared casserole dish, and set aside.

Roll out pie crust to cover casserole dish or use puff pastry to cover casserole dish.  Cut nice vent holes in pie crust.

Bake for 30-40 minutes, or until pie crust or puff pastry is done. (egg wash on the pie crust is optional, but makes for pretty topping before baking)