Ashcroft
Well, bet you thought I forgot about you eh? well I haven't. I have just been incredibly busy since the last post, which I guess is a good thing :-) I also realized I was allergic to Wheat :-( so needless to say my motivations to make muffins has dwindled! much to Jim's dissapointment :-) But i'm slowly getting back into it, just trying to adjust the flours so I don't end up with that gross grainy texture! In other news, it has been great having my family so close by ! it means that I can finally ski with them! and take beautiful hikes, like the one above, to the Pine Creek Cookhouse. So without further ado, lets show some pictures! oh yeah, and I might have a recipe for you :-)
Starting the walk from Ashcroft
Aspen Trees
Ragnar and Christian :-)
Shepherd's Pie
Serves 5-8 (depending on your appetite! I put them in 5 individual ramekins)
Potato Topping:
1 cup vegetable broth
2 Tbs. Smart Balance
2 tsp. Dijon mustard
1 tsp. Italian Seasoning (or any mixed seasoning you prefer)
Pie Filling:
1 Tbs. Grapeseed oil
1 cup Textured Vegetable Protein (TVP), rehydrated in 2 cups Vegetable broth
3 Medium carrots diced
1 Medium onion, chopped
2 Large garlic cloves, minced
2 cups cooked lentils
1/3 cup Vegetable broth
1 4.5 oz. can diced low sodium tomatoes, drained
1 Tbs. tomato paste
1/2 tsp. dried oregano
1 Tbs. vegetarian Worcestershire sauce
1 can drained corn kernels (optional)
Directions:
1. Make potato topping: in large saucepan, combine potatoes with enough cold water to cover. bring to boil, and cook until tender, about 15 min (25-30 at high altitude). drain well.
2. In large bowl, mash potatoes with 1 cup broth, smart balance, mustard, and salt and pepper to taste. (make sure the potaoes are very smooth if you want to pipe the potatoes on top of the pies!)
3. Preheat oven to 350. Bring small sauce pan of lightly salted water to a boil. add carrots and cook 2 minutes to blanch. drain and set aside (you can also steam them very quickly in the microwave)
4. Add Grapeseed oil to large skillet and set over medium heat. Add onion, stirring until softened, about 2 minutes. Add garlic and cook for another 15 seconds.
5. Stir in TVP, lentils, blanched carrots, vegetable broth, tomatoes, tomatoes paste, oregano, corn and worchestershire sauce . mix well. cook, stirring often, until flavors have blended- about 10 minutes season with fresh ground pepper and salt to taste.
6. Lightly coat the Ramekins with cookng spray. Divide filling between the dishes. Top with dallops of mashed potatoes (or pipe the potatoes on using a pastry bag and star tip)
7. Bake until heated through, 30 to 45 minutes. let stand 10 to 15 minutes before serving.
So there you go, my one recipe for now- I will add more as soon as I can (wasn't my New Years Resolution to update this blog more! ha, well i'm still working on that :-)
I will leave you with some pictures of us Hiking the Highland's Bowl- which I believe was around -12 degrees when we did it :-)
The look from where you begin to hike :-)
We Took Steep and Deep, which is the run right down the middle of the bowl.
The Snowcat That drops you off !
The hike up the ridge of the bowl- Chilly!
The view from the top- Pyramid peak and Maroon Bells in the backround.
Dad gearing up for the Epic run down!
Looking back up at the first pitch of our run.
Half way down the run.
Looking back at the bowl- we took the run right down the center.
well that's it for now- glad I could at least show you something :-) have a wonderful week, and pray for more snow!
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