Thursday, June 30, 2011

Zucchini Garden Pasta

I love my garden, yes I do! Oh how happy I was to be able to partake in the first fruits of the season! I had 2 organic, heirloom zucchini's to wash up and cook however I wanted! Ok, maybe not however I wanted....We were low on groceries, so this was my best option lol! However, it was amazing and fresh and yummo! Just wait until my garden is going full bore, there will be all kinds of veggie dishes on here! Anyhow, if you have a garden, this is one way you can make your tasty zucchini!


2 md sized zucchini
2 small cans diced tomatoes (petite or chopped regular dice)
1 large onion
6-8 cloves garlic
2 tsp Italian seasoning
2 tsp salt
1 tsp pepper
1 lb cooked whole wheat pasta


While your pasta is cooking, cut up your veggies as thin or thick as you like em! However, make sure the cut size is similar so they cook at a similar rate. Salt the Veggies and cook them down. (all but tomatoes) The salt helps draw out the liquid so you don't need to add any oils to the pan. Once the largest ones are cooked to your liking, add the tomatoes and seasoning. Cook an additional 3 minutes or so until heated through. Serve over pasta. I didn't add any here, but I do think some fresh grated Parmesan cheese would taste amazing on this!!

Dried Fruit Granola GF

This granola is so yummy! I have swapped out different kinds of dried fruits in this and some have been great and some have been interesting to say the least! Have you ever had dried cantaloupe? That's right, cantaloupe! Not a big fan really. It was strange and super sweet! Use whatever fruits fit you, your kiddos or your family best. A really good place to buy dried fruits is at the Neighbors Country Market in New Paris. They have loads!! Also, when it comes to GF oats, be sure you buy the ones that say GF on the label! Not all are GF!  Also, I use brown rice syrup (again, my good ole New Paris store) instead of using oil. Gives it some crunch with out the fat.  It is also a GF option and I personally enjoy it! Please use your creative freedom to make this with whatever fruits, nuts or seeds you would like. This by the way makes an amazing late night snack! Who needs milk?! Just fist it!


3 lbs Organic Rolled Oats
1 1/2 C Raw Honey
1 C brown rice  syrup
1 Tbs + 1 tsp cinnamon
1/2 tsp nutmeg
2 Tsp Vanilla
1 1/2 C Sunflower seeds
2 C dried cranberries
2 C dried blueberries


Bake the oats dry at 400 degrees for 10 minutes. Mix all wet ingredients together. Add fruits and seeds to the baked oats. Pour the wet mixture over the top. Mix until fully coated and well mixed. Bake at 350 degrees for 20 minutes, stirring every 3-5 minutes.  Let cool completely!

Tuesday, June 28, 2011

The Weekly Dish

Olie after applesauce
Well, summer is definitely here and I am absolutely too busy to get these blogs up daily! Once Fall and winter hits again I won't have a garden to tend to and nice weather to play with my kids in. I Will get 2-3 recipes up a week until fall. Once the weather cools back down and my life slows down a bit I will go back to the 4-5 I had been doing. I hope you all understand and stick with me through this slow time. Today I picked  kohlrabi, zucchini and piles of lettuce from my garden. I am SOOOOOO very excited! Tonight I made a super yummy, simple and fresh zucchini pasta dish for dinner and tomorrow my friend Nikki is coming to help me weed my garden....that's right, I have awesome friends! So, after we weed in the hot sun and need some nourishment, we will have a fat salad and kohlrabi right from the garden! I am so looking forward to that! Anyhow, back to the food!
Olie after green bean/apple/sweet potato/rutabaga mixture. Maybe I should stick to the apple sauce!

This week I will be posting:

The zucchini pasta I made tonight
Dried fruit and nut granola

Hope you are all enjoying the summer and your gardens...speaking of gardens. My friends, friend Hanni has a gardening blog I have been enjoying. Go here to check her out! She is really funny and has good info! enjoy!

Thursday, June 23, 2011

Taco Pizza

Again, I really need a better form of organizing these suckers. I always seem to lose my recipes therefore it takes me 3....yes 3 weeks to get them on the blog. Sorry for the delay on this one!! Anyhow, I really like this recipe because it uses beans instead of meat for a protein and is hearty and filling. I also personally think it is super tasty  cold as a late night snack! :) This is also a good kid friendly meal that could be fun for your kiddos to help you make. I took a picture of the ingredients still in their packages to show that it is fairly easy to make meals organic. Store brand organic none the less! If at all possible, I encourage you to make your meals organically. I know sometimes things are hard to find, but the health benefits are worth the time and effort. Hope you enjoy it!


3 C whole wheat flour
1 Tbs yeast
2 Tbs Plain Greek yougurt
1 Tsp Salt
1 Tbs honey
1 C warm water ( 110-130 degrees)


1 pablano pepper sliced thinly
1 can refried beans with roasted green chilies and lime
1 can black refried beans
1 bunch cilantro
1 can diced green chilies drained
1 can petite diced tomatoes drained
Fresh shredded mozzarella


Combine all dough ingredients together  and mix well until dough ball forms. Spread dough onto pizza pan, spread beans on alternately and then top with Taco toppings and cheese. Bake at 375 for 20-25 minutes. Add cilantro once pizza is done baking

Vegetable Curry GF

Well, I am officially the most irresponsible blogger....I can't find the two recipes that have been waiting to be blogged for 2 weeks. I have a tendency to write them on scrap paper and then they disappear. Where oh where has my scrap paper gone.....Anyhow, I am going to blog this to the best of my memory....which isn't that great these days! hee hee! I really love Indian food and curry flavors, so I really liked this. Andy would have preferred some meat in it, but I love my veggies! Also, in hind sight I would have added a more complete protein to it. There was some, but not quite enough. So, here I go...


(all of these should be frozen or fresh)
1 C green beans
1 C corn
1 C chopped cauliflower
1 C sweet peas
2 large carrots
2 zucchini
5 cloves chopped garlic
1/2 onion diced
2 C quinoa
4 C veggie broth
3Tsp Curry
1Tsp Turmeric
1/2 tsp coriander
1 Tsp salt
1/2 Tsp pepper
1 Tbs olive oil


In a sauce pan bring vegetable broth and quinoa to a boil. Bring back down to a simmer for 20 minutes. While it simmers, start your veggies. I use a wok for this so I can keep the veggies that need longer to cook on the direct heat and the frozen ones on more of an indirect heat. On 250 degrees or medium heat, cook all veggies in the oil until  softened. Add in the spices and continue cooking for an additional 5 minutes until fully cooked. I prefer a good amount of curry flavor however, if you don't care for it to be as strong you can add less. I added more than my recipe calls for but I know I like it strong, so I put less in the recipe. If you prefer it stronger, add more. Do it to suit your taste. Serve over Quinoa.

Monday, June 20, 2011

Strawberry Shortcake

So, my husband mocks me for making this as a meal, but that's how I was raised! I mean in the summer we had strawberry shortcake a couple of times a month as a meal. Yes, a meal! So, maybe there typically there isn't protein in that meal, but I've got that covered! Seriously, live it up and have some tastiness for supper....not dessert! :) Put a little sweetness in your life!


2 pints strawberries smashed
6 eggs
1/2 C honey
1 Tbs melted butter
1/4 C vanilla or caramel Greek Yogurt (if you buy a 4 pack of Oikos brand it is one of the small cups)
1 1/2 Tsp baking powder
1 Tsp baking soda
2 1/2 C whole wheat flour
Vanilla Greek yogurt to top shortcake


Butter the bottom of a 9x13 baking dish and preheat oven to 350 degrees. Put a pan of water in the bottom of the over to create steam. In a medium bowl beat together the eggs, honey, yogurt and butter. Then mix in the dry ingredients. Once fully mixed use a large spoon to scoop heaps of the batter into the prepared baking dish. They will all run together, but will be easily pulled apart once baked. Bake for about 30 minutes or until the shortcake is cooked through. Use a tooth pick to check. Pull shortcake apart and serve covered in smashed strawberries and  put a good spoonful of Vanilla Greek yogurt on top. I use this in place of whipped cream. It adds protein and is way better for you! If you want to kick it up a notch you can add a tsp of vanilla extract to your yogurt and mix it in before you serve it. It adds a little more vanilla yumminess!

Sunday, June 19, 2011

Blackened Salmon and Grilled Veggies

Yes, you read that right....salmon.....I hate fish with a capital H! The smell is enough to make me wanna yak, but Andy loves it!! So, I took one for the team and got a grill (yay!) and Salmon fillets for for fathers day. It was a wonderful day (minus the toddler temper tantrum) loaded with lots of fresh healthy food! While my husbands plate looked like he had spent the day fishing, mine looked like a rabbit buffet. I will give you the heads up that there were plenty of veggies, and if you are feeding 2-3 you won't need as much, but that is basically all I ate for lunch. Also, the blackening spice I used isn't my homemade creation by any means. I don't like fish, therefore I have no clue what to do with it. So, I stick with the one thing that makes Andy salivate. Chef Zachary Blackening Spice. It has no msg or preservatives, so it goes right along with how we like to eat. For my house, this is a must have for my hubby's fish. If you like fish, enjoy this post, because it is a one in a million type of thing here. :) (I know I joke a lot about fish, but seriously, it is super good for you...wish my taste buds and nostrils liked it!) :)


2 zucchini
2 yellow squash
1 large red onion
1 yellow bell pepper
1 green bell pepper
6 cloves garlic
enough olive oil to lightly coat veggies
s & p to taste
Chef Zachary blackening spice
3 large salmon fillets


 Using a mandolin slicer slice zucchini and yellow squash long ways so they are thinly sliced and long. Cut peppers and onion in large hunks or slices and chop the garlic. Put all veggies in a bowl lightly coat with olive oil salt and pepper. Cover and refrigerate up to an hour. Prepare the grill. We use a charcoal grill cause we like the taste. Once the veggies have had a little time to absorb a little bit of the garlic flavor, put them on the grill cross wise on the grates so you don't loose any through the slats. Grill until grill marks or char marks appear and then flip. Time will vary depending on the heat of the grill etc.... Once the veggies have softened up and are slightly charred put them in a pan on the warming rack of the grill. I did a lot of them, so I had to cook them in rounds, putting the cooked ones up in the pan and adding raw to the grill. Once veggies are done, it is time for the fish. My fish had skin on one side, so I put the seasoning on generously as you will see in the picture. However, if yours comes with no skin, you can lightly season each side. Brush a little olive oil on the grill grates and  grill fish skin side first. Grill time again depends on the heat, but cook for 5-10 min then flip the skin should peel right off of the fish this way. Grill the seasoned side for another 5-10. Grill it to your liking.

The Weekly Dish

Happy Fathers Day to my hubby Andy! I love you!!
Hey guys! It's fathers day and I am making fish....yes, I said fish! I know I said you may never see fish on here, but the hubs loves it. Just because it makes me wanna puke doesn't mean he should be deprived on fathers day right?! So, this week, you will see fish on the menu! (gag) :) Last week I deviated from the planned menu.... Sorry. I guess when I feel like something is more blog worthy it will beat out something a little more common. I may do that from time to time, but for the most part I will try to keep it as planned for the sake of you orderly folk. Happy fathers day to all of you dads out there. Enjoy your day and enjoy this weeks menu!

Strawberry shortcake
Blackened fish and grilled veggies
Taco Pizza (yes, it is from last week)
Vegetable Curry

Thursday, June 16, 2011

Guilt Free Strawberry Pie

Here is a little yummy bonus. I still may add on my taco pizza this week, but I made this pie last night and it was so good and easy it became priority over taco pizza. This isn't just guilt free, this is super healthy for you. Chia seed (which make the gel) are very good for you! They are a complete protein, Full of 9 amino acids, omega 3's, calcium, magnesium, iron, fiber and antioxidants. They are great for digestive health and hypoglycemics. They also slowly metabolize carbs so it curbs your appetite naturally! All of this nutrition in a strawberry pie!!!! They are also a great GF binder. So.... Ya gotta try this super easy, healthy and ultimately YUMMY pie!


1 1/2 Cups whole wheat flour
1 Tsp Baking Powder
1/2 C Plain Greek Yogurt
1/4 C Ice water
1/2  Tsp Salt
4 Tbs Chia seeds
3 1/2 quarts strawberries
Vanilla Greek Yogurt (optional)
Chia seeds soaking in strawberry puree

crust pre-baking


First, liquefy 1 1/2 quarts strawberries in a food processor. Once liquefied add chia seeds. Cover and let soak in the strawberry juice for one hour. While these soak, Mix flour, baking powder, yogurt,water and salt in a bowl and mix with hands. It will get crumbly and wet. Then pour into a pie dish and press it in to the bottom and working up the sides. Really press out the middle to the edges so it isn't too thick. You don't have to make it all fancy if you don't want to. I like the rougher, homemade look. :) Once it is evenly pressed into the pan prick it with a fork all over sides and bottom. Bake at 450 degrees for 8-10 minutes. Let crust cool and slice up 2 quarts of strawberries. Once seeds have soaked for an hour puree them in the strawberry juice for 3-5 minutes checking every minute or so. The sauce should really thicken up into a gel. Pour the gel over the cut berries and stir till completely combined. Pour into cooled pie shell and refrigerate for at least an hour. I like to serve it with a little bit of vanilla Greek yogurt in place of whipped cream, but that is up to you. I like having a little bit of sweet creaminess, but the hubby wanted his plain. I am telling ya....this is so good! SUMMER IS HERE!!! :)

Monday, June 13, 2011

Spaghetti and Meatballs (can be GF)

Well, I don't use much red meat but we were having a major meat eater over for dinner, so I made 2 types of meatballs for dinner. I made him and the hubby some cheese stuffed beef meatballs and I made basil stuffed chicken meatballs for myself. Now you could use ground turkey instead of chicken, however I like the chicken flavor better. It is hard to find ground chicken, so I always make my own. It is super easy! Also, just a meatball disclaimer here....I made GIGANTIC meatballs! We laughed because they were the size of burgers. You don't have to make yours this big. Mine just ended up that way. :) I also like this recipe because I love fresh sauce. I used basil and oregano straight from the garden. So good! While I use jarred sauce when I am in a hurry, I usually try to make fresh. It just tastes so much better!! You can make this recipe GF if you buy GF pasta.


2 large cans crushed tomatoes
6 cloves garlic chopped
1 small onion or 3 shallots thinly sliced
3 tsp salt
3 tbs Italian seasoning
1 Tbs crushed red pepper
handful fresh basil
3 Tbs fresh oregano
1 lb ground beef
1 lb chicken breast
4 eggs
1 cup whole wheat bread crumbs (*I make my own)
mozzarella cheese cubed


In a bowl mix ground beef, 1 tsp salt 1 1/2 Tbs Italian seasoning, 2 eggs and 1/2 C bread crumbs. Put chicken breast in a food processor and chop until fully ground. Put ground chicken in a bowl with 1 tsp salt, 1 1/2 tbs Italian seasoning, 2 eggs and 1/2 c bread crumbs. Cut cheese in cubes and stuff the beef meatballs with the cheese by taking half of the ball and making it into a bowl shape. Put the cheese cube in the little well of the meat "bowl" and then take the other half of the meatball portion and shape it over it fully covering the cheese and forming a ball. Do the same with the chicken, only fold up a basil leaf and stuff  it with that instead of the cheese. Place meatballs in a large skillet browning each side on md heat. (about 2-3 min per side) Once browned pour the crushed tomatoes over the top. Add in the remaining tsp salt, garlic, shallot and crushed red pepper. Stir around being careful not to break up the meatballs. Cover and simmer on low for 15-20 minutes. Julienne cut the basil and chop the oregano. Put fresh herbs in for the last 5 minutes. Serve over whole wheat or GF spaghetti. You can make this with just chicken if you want, but if you have red meat eaters in the family, you can satisfy both the carnivorous and the healthy by making both! Enjoy!!
* To make your own bread crumbs, use a food processor to chop up stale bread. If it isn't stale yet, toast it a little and then chop it into bread crumbs.

Double Dark Chocolate Cookies

All I have to say is YUM!  The other night Andy wanted ice cream. I have been trying so hard to eat well however, I don't want to make Andy suffer. So, I went to the store to get him some ice cream. I wanted something sweet too, so I started wondering the isles....nothing. So, I decided it was time to make up a cookie recipe. I gotta say, it is hard for me to stop eating these bad boys! Even my friends husband (who doesn't like crazy healthy food) liked these. They totally fill the chocolate/sweet cravings. I made them smaller so I could make them last longer, but you could definitely make them bigger. Eat up and enjoy!!


2 1/4 C Whole Wheat Flour
1 tsp Baking Soda
1 tsp Salt
1/2 C Cocoa Powder
1 C Oikos Caramel Greek Yogurt (could use vanilla)
1 C Honey
2 tsp vanilla
2 Eggs
1-2 C 75% or higher Dark Chocolate Chips (you could use a bar and break it up as well)


Mix all dry ingredients and then add in wet. Mix well and add chips last. Scoop onto a cookie sheet in desired size. Bake at 375 degrees for 6 minutes. Cool on a cooling rack before storing.

Sunday, June 12, 2011

The Weekly Dish

I love the summer...well, I love the fresh foods, but I hate extreme heat. :) This week I duck mulched my garden...that's right, duck mulch. It is a fancy word for duck poops. Gross I know but it is really suppose to help and its about as organic as ya get, so I did it. :) I think it is working cause my basil and oregano grew up enough for me to have plenty to use in my spaghetti sauce and my plants looked huge over a 3 day period! Well, I guess the 4 days of rain probably helped too. :) Either way, I am getting excited. You will notice that my recipes will start to get fresher and lighter as my garden begins to produce enough veggies for me to get creative with. Until then....these recipes will have to do. Just a GF disclaimer here; I am not a GF expert, however I do check my ingredients online or by label. I know some tomato sauces do contain gluten from different additives etc as do oats. You need to be sure you are buying the GF kind. Please be sure you check yours before you use them if you are strictly gluten free. Don't just take my word on it. Sometimes it depends on the brands. Also, just a reminder, if you have particular recipes you would like me to work on I would love to hear from you! Feel free to give me specific recipes, or favorite meals and I will do my best to get em done!

Mexican Pizza
Spaghetti and Meatballs (can be made GF by substituting GF pasta)
Double Dark Chocolate Cookies
Vegetable Curry GF

A little additive to this post ....

....I know I usually post one personal picture on the weekly dish so those of you who don't know me well can get to know me a little better. However, I couldn't help but post more this week. We just had our family pictures taken by one of my BFF's Darcy. I looooove them and I think she did such an excellent job working with our hot and tired kids to get some amazing shots. I thought it might be fun to share a few with you all. If ya like what you see, Go here to see more. Thanks for following guys and I hope you enjoy the recipes this week!

Thursday, June 9, 2011

Pepita Crusted Chicken GF

I looooved this recipe! I have seen some recipes for Pepita crusted fish and....well...sadly I don't do fish. Just the smell gags me. :) Seeing how I don't do fish, I figured I would come up with a chicken recipe and while I was at it, why not make a few sauces for it?! This is a must try!


4 chicken breasts
1 tbs olive oil
1 C Pepitas (roasted pumpkin seeds)
1 C Slivered Almonds toasted
1 Tbs Cumin
4 eggs
3 Tsp salt
1 tsp pepper
1 C plain Greek yogurt
1 Serrano pepper
1/2 bunch cilantro
6 large tomatillos
2 limes juiced
3 cloves garlic
1 boiler onion or shallot


Toast the almonds in a dry skillet over md/high heat until lightly browned. Put pepitas, almonds and cumin in food processor and chop until coarsely chopped. Dump those into a shallow dish. (I use cake pans) In another shallow dish whisk together eggs, 2 tsp salt and pepper. Dredge the chicken breasts in the egg wash and then in the Pepita mixture. Coat completely and place in a hot skillet with 1 Tbs olive oil. Brown both sides and then transfer to a baking dish. Bake at 350 degrees for 25 min. While your chicken bakes; Put 1 tsp salt, tomatillos, cilantro (reserve 2 tbs), juice of limes, garlic and onion/shallot into a food processor. Puree until liquefied. Pour into a skillet and simmer for 20 min on lowest heat setting. In a separate dish put yogurt, 2 tbs cilantro and very finely chopped Serrano pepper. I remove the seeds to remove the extreme heat. If you prefer hot foods leave the seeds in. After the chicken is baked through serve with the two sauces.

Hummus GF

So, if you haven't gathered by now.....I LOVE MEDITERRANEAN FOOD! I don't remember the exact day I was first introduced to this tastiness, but boy do I love it and it is super good for you! This could be a meal in itself....for me at least lol! I first started buying hummus at the store and it was always hit or miss. You never quite know what you are gonna get. It also costs a pretty penny for such itty bitty containers of it. I decided to boycott store bought hummus and make my own. This recipe makes a ton of hummus. I took it to a party and still had enough leftovers to send some home with 3 people. You could cut it in half if it is just for a few people. eat up!


4 Cans Garbanzo beans/Chick peas
4 Cloves Garlic
2 Lemons juiced
5 Tsp Cumin
1 1/2 Tsp Sea salt
1 C Olive Oil
(you can add 1/3 C tahini if you want to. It does add a nice flavor)


Drain beans and peel garlic. Throw everything into a food processor and puree until a smooth consistency. I like to add a few chives or green onions to the top. Tastes yummy and looks nice. Feta cheese is also a must have with hummus. It makes it! Serve with homemade Naan go here for my whole wheat Naan recipe.

Tuesday, June 7, 2011

Banana Cupcakes with Chocolate Cream Cheese Frosting

Ok Ok, so I know I said GF Banana muffins, buuuuut I lost the flippin recipe and so I will have to wait and post it when I find the piece of scrap paper I wrote it all down if that will ever happen....I will most likely be making up a new one lol! Anyhow, I made these cupcakes for my friend Shelly. They had a baby and I took them a meal and wanted to come up with a dessert using my old bananas. Well, They tasted good, but they definitely stick to the cupcake wrapper. So, Don't use the papers!!! Just grease the muffin tin and bake em that way. This is my way of indulging in some chocolate and cake. :)


• 1 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup Greek yogurt
• 1/2 cup raw honey
• 3 eggs, room temperature
• 2 tsp vanilla extract
• 1/4 cup almond milk
• 2 large bananas, chopped

Chocolate cream cheese Frosting:

• 2/3 cup cream cheese, at room temperature
• 1/3 cup Oikos caramel Greek yogurt
• 1 teaspoon vanilla extract
• 1/3 cup raw honey
• 2/3 cup cocoa powder
• 1 c powdered sugar


 Preheat an oven to 350 degrees. Grease 12 muffin cups. Whisk the flour, baking powder, baking soda and salt together in a bowl; set aside. Beat yogurt and the honey with an electric mixer in a large bowl until fluffy. Add the eggs one at a time, allowing each to blend into the mixture before adding the next. Add in the vanilla. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Add in the chopped bananas, mixing just enough to evenly combine. Pour the batter into prepared cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. While the cupcakes are cooling, make the frosting by beating all wet frosting ingredients together. Then add in dry ingredients and whip. Refrigerate the frosting until the cupcakes cool completely. Frost once fully cooled. The frosting is a little runnier than most because there is very little sugar in them. I keep them refrigerated to keep it firm and because there is yogurt in it.

Monday, June 6, 2011


Pasties....not to be confused with the hootie decorations!! :) While the two are spelled the same, pasties (pah-stys) and pasties (pay-stys) are very different things! For those of you who have ever visited the upper peninsula Michigan or the Mackinaw area you know what I am talking about. These tasty guys are a sort of  beefy pot pie-ish thing. I am not so much a meat and potatoes type, but these suckers are soooo good! When I started looking into recipes I couldn't believe how much butter and unnecessary junk were in these! I was really excited to try my hand at modifying this recipe. We were up in the U.P. Michigan last week at my parents house. They too enjoy a good pasty, so I knew they would be good people to try my new version. I must say I was quite pleased and I pretty sure they enjoyed them just as much! You gotta try these things! Especially if you or your family love meat and potatoes! Oh yeah, and ya gotta make the gravy! It makes the Pasty!! Eat up!


4 1/4 fine ground whole wheat flour, sifted
1 1/2 teaspoons salt
1 tsp baking soda
1 tsp baking powder
1/2 c butter or butter substitute
1/2 c plain Greek yogurt
1 cup cold water

1 pound boneless round or chuck steak or chuck roast cut into 1/4 in cubes, cut into 1-inch cubes (I cut it then I beat the heck out of them to really tenderize it so it ends up being pieces rather than cubes)
2 red potatoes, peeled and cubed (1/4 inch)
1 c onion, chopped
1 c rutabaga, cubed (1/4 in)
1 carrots, diced (1/4 in)
salt and pepper to taste


In a large bowl, combine flour baking soda, baking powder and salt and salt. Cut in cold butter and yogurt until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate while cutting the veggies. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Chop all veggies and meat. In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 8 inch round. Place approximately 1 cup filling on one half of each. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Place on prepared baking sheet.Bake in preheated oven for 1 hour. While baking, prepare the gravy


1 1/2 boxes beef broth
6 cubes beef bouillon
6 tbs corn starch

Bring all but 1 cup broth and bouillon to a boil. In the 1 cup of cold broth, whisk in the 6 Tbs corn starch until dissolved. Pour into hot broth whisking the whole time. Let simmer until it thickens.
Serve pasties hot with gravy all over the top. (Not gonna lie, this looks good but I dump way more gravy on top!)