Monday, November 1, 2010
Hi friends, Happy Voting! I normally vote on my way home from work, and then proudly display my voting sticker all the way home. I do feel a lot of pride in voting!
Now, on to the food – if you can still eat that is.... after the days votes are tallied.
Delightfully borrowed and changed a *wee* bit from EZRA
INGREDIENTS FOR COBBLER
1 tablespoon vegetable oil (or butter)
1 cup chopped onion
2 or 3 garlic cloves, minced
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1 tablespoon Dijon mustard
1 1/2 cups diced potatoes
1 cup yellow squash
1 cup diced celery
1 cup of corn
1 cup of peas
1 cup diced carrots
1/4 teaspoon ground black pepper
2 cups vegetable stock
2 tablespoons cornstarch dissolved in 1/2 cup cold water
1 tablespoon soy sauce
Dash of hot sauce
INGREDIENTS FOR BISCUIT TOPPING (makes a thick layer)
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
6 tablespoons melted butter
1 cup Greek yogurt
2 tbs chopped fresh sage
Preheat the oven to 400 degrees F. Lightly butter a medium sized baking dish.
Warm the oil in a soup pot. Add the onions, garlic, cover, and cook on medium heat for 10 to 12 minutes, stirring occasionally. Add the salt, thyme, crushed red pepper flakes, mustard.
Add in all the vegetables except for the peas & corn. Toss in the black pepper and water stock, and bring to a boil. Then reduce the heat, cover, and simmer for 15 to 20 minutes, until the vegetables are just tender.
Stir the dissolved cornstarch mixture into the simmering vegetables, stirring constantly. When the liquid starts to thicken, mix in the peas, corn, soy sauce and salt. Taste and adjust the seasonings, if needed. Add in the hot sauce.
Pour the vegetables into the prepared baking dish, and set aside. In a mixing bowl, sift together the flour, salt, baking powder, and baking soda. In a separate bowl, mix together the melted butter, Greek yogurt, and sage. Combine the wet and dry ingredients until just mixed.
Drop the biscuit batter over the vegetables in the dish in equal mounds. Bake for 25 to 30 minutes, or until a knife inserted into the center of a biscuit comes out clean. Serve immediately.
A WONDERFUL DISH, SURE TO PLEASE AND USE ALL OF YOUR LEFTOVER VEGETABLES.