Steak Pot-Pie Pockets

These are amazing I made 9 and am eating them for lunch this week! They are the perfect serving size and are mouth watering good! There are lots of photos of these so bare with me....















Time to prep/cook: 20 min/ 35 min (Its a lot of time but keep in mind your making a LOT of these lil savory guys)
Servings: 10 (1 pocket is one serving- so if your like me there's only gonna be 5 servings ^_^)
Ingredients:

• 1/2 tbsp vegetable oil
• 1/2 cup peas
• 1/2 cup diced onions
• 1/2 cup diced green bell peppers
• 1/2 cup corn
• 1/2 cup diced carrots (small pieces!)
• 3/4 cup of water
• 3/4 cup of milk (i used 2%)
• 2-3 tbsp of flour
• 1 can of 10 biscuits (I used krogers 88cent can of 10 buttermilk biscuits)
• 1 beef bouillon cube
• salt
• pepper
• dried garlic
• oregano
• 1/4-1/2 lb steak (I used 1/2 of a 0.47 lb Beef Shoulder Steak -ideal for marinating apparently) diced into small cubes - about the size of a bouillon cube
  

                             













Instructions:

1. In a large pot add the oil, onions, peppers, peas, carrots, and corn, cook on medium until the vegetables are tender
2. Drain the vegetables and set aside
3. Using the same pot add the water and the bouillon cube and bring to a boil on high
4. Once boiling add the milk and start stirring
5. While stirring add 1 tbsp of flour (you must sprinkle the flour in and not dump it or it will take forever to go into solution with the water and milk) 
6. Stir in garlic, oregano, and black pepper to taste (yes you can taste this- its just creamier ramen noodle soup minus the noodles)
7. Lower the heat to med and as the mixture starts to thicken add the cubed steak - make sure you stir- and cook for about 3-5 minutes to ensure your meat cooks all the way through
8. Next mix in the next tablespoon of flour
9. Now lower the temperature to low and add the vegetables, let simmer while you get the biscuits ready
10. Separate the individual biscuits and roll out flat using a rolling pin device - REALLY FLAT- you need it to the center of a muffin tray hole and have a good bit of dough around the outside to fold in to make the top crust
    ***THIS BECOMES EASIER THE WARMER THE DOUGH GETS***
11. As stated before once rolled out drape over a muffin spot and while holding one space off the edge to let air escape, use your fingers to push the dough down into the muffin container, be careful not to rip the dough! Otherwise you innards will gloop out while cooking...
12. Once all 10 pocket crusts are ready, use a tbsp and add 2-3 tbsp of the vegetable/steak medly to each pocket, do not overfill! The dough will lower itself without ripping. 
13. Once all are filled, grab the extra side dough and pull to center pinching all the pieces together
    **IMPORTANT NOTE LEAVE AIR HOLES WHEN BRINGING IN EDGES OR THEY EXPLODE LIKE MINE DID IN THE ABOVE PICTURES
14. Once sealed top each pocket with a sprinkling of powdered garlic and black pepper
15. Cook for 10 - 15 min
16. Once cooked, touch the tops with a little bit of butter to get them to golden :)
17. ENJOY!!!

Simple Mushroom Pilaff

Super Simple, very light, perfect for a day where you have to eat while still studying...Gotta love being in a graduate program!

Time to prep/cook: 5 min/15min
Servings: 1- 2
Ingredients:

• 1/2 tbsp butter
• 1/4 cup diced onions
• 1 tbsp minced garlic
• 1 tbsp sliced almonds
• 1/2-1 cup of mushrooms (in fairly large chunks)
• 1/2 cup rice
• 1 cup water
• 1 tsp coriander seeds
• 2 tsp of Herbs de Provence
• 1 tsp Rosemary
• dash of salt and black pepper

Instructions:

1. In a pot add the rice and water, and bring to a boil
2. Once boiling turn the heat down to low and let cook for 10-15 min
3. Meanwhile, in a small pan on medium heat melt the butter
4. Then add the onions, garlic, and almonds, saute until the onions become clear
5. Then add the mushrooms and spices, cook another 5 or so minutes, until the mushrooms start to brown
6. Add the cooked rice (once the rice is cooked) mix well
7. Season with salt and black pepper to taste
8. Serve warm with a piece of toast
9. Enjoy!

Mushroom Rice Stroganofie

This was surprisingly easy and has a light and sweet taste. It is delicious! Its also my first attempt to make something quasi like a stroganoff. It was a wonderful success. Interesting note though...I think this would be delicious with either onions or green peas in it as well...I'll try that next time I make it.

Time to prep/cook: 5 min/15 min
Servings: 1-2
Ingredients:

• White Wine Sauce
• 1 tbsp fat free cream cheese
• roughly 1 cup of wine (I used Trader Joe's White Zifandel Wine- gave a sweeter taste)
• 1 tbsp flour
• 1 tsp dried parsley
• 1 tsp black pepper
• Stroganofie
• 1 tbsp butter
• 1/2-2/3 cup of chunked mushrooms
• 1/2 cup of rice (1/4 cup would work better if serving just 1 person-my eyes are bigger than my stomach :) )
• 1 cup of water
• White wine sauce
• 1 tsp chopped chives
• 1 tsp white pepper
• 1 tsp black pepper
• 2 tsp minced almonds

Instructions:

• White wine sauce

1. Mix in a medium pan the cream cheese, flour, wine, salt, pepper, and parsley
2. Stir and bring to a boil
3. Reduce heat to low and let simmer until thickened then remove from heat

• Stroganofie
1. Melt butter in a deep dish pan on medium heat and add the mushrooms
2. Cook until the mushrooms are tender and are beginning to brown
3. Meanwhile, bring the water and rice to boil in a small pot on high
4. Once boiling reduce heat to low and let rice cook 8-10 minutes or until done
5. Add the wine sauce to the cooked mushrooms in the pan and mix
6. Season to taste
7. Spread rice on a plate and top with sauce
8. Garnish with minced almonds and chives
9. Enjoy!!!