Tag Archives: Vegetable Recipes

Recipe | Main Dish | Vegetables |Potato Pie

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Recipe: Potato Pie
Potato Pie Recipe Photo (C) 2014 Joyce VanKirk

Potato Pie Recipe Photo (C) 2014 Joyce VanKirk

Summary                                                Joyce Vankirk says: This is a recipe my mother has made for all of us for so long. I can actually say I have no idea where it came from but I do know it’s been in my family for a very long time. The only thing I can say about it is you have to taste it to understand why I love this recipe. 

I have never eaten “Potato Pie.” It sounds interesting Joyce! Thanks for the recipe and also for taking the extra time to shoot the photos.

  -Virginia                                                                                                                                              

 
   This Author Cooks!                                                                                                                                                                    
 Photo (C) Joyce VanKirk
Ingredients: {Crust}   
 
2 cups flour
2/3 cups of Shortening
1 pinch of salt [optional] 
8 TBSP water
 
  
Ingredients: {Potato Mix}
 
6 to 8 Potatoes cleaned, peeled and dice

Photo (C) 2014 Joyce VanKirk

Photo (C) 2014 Joyce VanKirk

Salt and Pepper
5 to 6 slice Margarine
 
Directions:
 
In medium bowl combine flour, salt and shortening together. With fork mix thoroughly [or however you feelmore comfortable doing it] until well blended. Add water and with hands [optional] mix it until it forms into a ball. When finished split in half. Roll out one half first using flour. Then put into pie pan. Then follow with the final half set aside.

 
Take the rinse dice potatoes put them in pie pan on top of dough. Salt and Pepper then put slices of margarine on potatoes. With the other rolled out dough put it on top of potatoes and seal around edges.  With a fork poke holes all over the top.
 
Bake at 350 degrees on middle rack for 1 hour.When finished cut a slice out and put into bowl. Pour milk over it and Enjoy!
 
*You can check the potatoes by putting a fork into the pie to see if they are soft. Just peel a small piece of crust off……
                                                                                                                                                               Authors Cook
 
Author Joyce VanKirk

Author Joyce VanKirk

Recipe Contributor: Joyce Vankirk 

Pennsylvania, USA
 
     I write children / young adult books. My first book “The Six Forest Friends” which  was published in 2009 it is a series of ten books. The characters in the book were created from my six grandchildren. I am now working on the second one. I also published another children’s book called “Sammy, the Fox Learns About Easter”. I have two young adult books called “Against Bullying Club” and “The little Brave One” I love reading books mainly romance and mysteries and I also enjoy giving reviews too.
 
Here is my Web Page: 
 
 
 
Amazon Author Page:

Recipe| Vegetables |Organic Sautéed Kale

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Recipe: Organic Sautéed Kale

Summary: Organic kale sautéed in olive oil is a great veggie and easy to make. Top sautéed kale with a drizzle of fresh squeezed lemon juice.

Fresh Kale

Fresh Kale, OrganicIngredients

  • 1 bunch of kale
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp garlic, chopped fine
  • 1/2 cup of water
  • 1 Tsp red pepper flakes
  • Salt and Pepper, to taste
  • 2 wedges of lemon

Instructions

  1. In a large skillet, add olive and garlic. Cook on medium-high heat until garlic is tender.
  2. Add loosely cut kale in sections all over bottom of pan. Pour 1/2 boiling water over the top of the kale, toss, and cover. Cook kale for about five minutes.
  3. Uncover, continue cooking until water has evaporated, then salt and pepper kale to taste.
  4. Serve with a drizzle of fresh lemon over the top.

Preparation time: 15 – 20  minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 3-4

My rating 5 stars:  ★★★★★ 10 review(s)

Cooking tip:

Rinse kale in cold water, and pat dry. Use kitchen scissors to cut, or tear kale with your hands. Use both leaves and stems for the recipe.

Not all Olive Oil is Manufactured Equal
Cooking with a “good” olive oil is important because– olive oil stands up well to high heat (frying temperatures). However, do not cook (above its smoke point) as it can make food taste bad.

This is a good link to refer to about olive oil from the Olive Oil Source, the site is everything olive oil:

http://www.oliveoilsource.com/page/heating-olive-oil

Buying Organically
Wherever you can, buy “Organic.” In most all the recipes I develop and post, I substitute non-organic ingredients for ORGANIC ingredients. When you shop at your local farmers market, if the produce is not marked Organic, ask them if it is organically-grown. It is okay to ask! It is your right to know what you put in your mouth or not.

What “Organically Grown” Means

Produce that is organically grown and processed uses no synthetic fertilizers or pesticides during the growing process.

http://www.epa.gov/pesticides/food/organics.htm

National Organic Program

http://www.ams.usda.gov/AMSv1.0/nop

Enjoy this Sauteed Kale Recipe! 

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Disclaimer: The websites (pages), that I mention in my articles, does not mean an endorsement by me. Nor does it constitute an endorsement by the other website, or me (Virginia Wright). I have independently written this article with recipe as a freelance writer.

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