Curried Stew



  • 2 clove of garlic, minced
  • 1 onion, diced
  • 1 carrot, sliced
  • 1 potato, diced
  • 1 butternut squash, cubed
  • 4 servings rice
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups chicken broth
  • 1/2 cup half and half
  • 4 mild Golden Curry cubes
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cinnamon
  • salt
  • black pepper
  • olive oil


  1. Preheat oven to 400° F. Combine garlic, onion, carrot, potato, and butternut squash in a large roasting pan. Drizzle with olive oil and top with salt and black pepper to taste. Stir to combine. Roast in oven for 40 minutes. Stir after the first 20 minutes.
  2. Prepare rice according to package directions.
  3. Melt 2 tablespoons of butter or margarine in a large sauce pan over medium/medium-high heat. Add 2 tablespoons flour and stir to combine. Add 2 cups chicken broth and stir until the roux is dissolved in the broth. And half and half and simmer for 5 to 10 minutes.
  4. Add four bricks of curry sauce mix to the mixture. Stir until bricks have melted into sauce mixture. Add turmeric, paprika, and cinnamon.
  5. Once sauce has thickened and is seasoned to taste, add roasted vegetables to sauce and stir to coat.
  6. Serve over cooked rice and enjoy!

Mushroom Pot Pie


Servings: 4  –  Total time: 40 minutes


  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/3 cup all-purpose flour
  • 1 potato, peeled and diced
  • 1 onion, chopped
  • 1 cup sliced baby portobello mushrooms
  • 2 cloves of garlic, diced
  • 1/2 cup frozen peas
  • 1/2 cup frozen carrots
  • 1/2 cup frozen corn
  • 1/2 cup frozen green beans
  • 1/2 teaspoon dried thyme
  • 1 tablespoon butter
  • Pillsbury crescents


  • Preheat oven to 375º F.
  • Melt butter in a large skillet over medium high heat. Add garlic, potato, onion, and mushrooms and cook until tender, about 5 minutes.
  • Add in frozen peas, carrots, corn, and green beans and cook for another 5 minutes.
  • Whisk in flour until lightly browned.
  • Gradually whisk in chicken broth, heavy cream and thyme and cook until thickened. Season with salt and pepper to taste.
  • Divide pot pie mixture evenly across 4 ramekins.
  • Unroll the Pillsbury crescents and separate into 4 rectangles. Top each ramekin with a rectangle of crescent dough.
  • Place ramekins in a baking dish to catch any spillover. Bake in oven for 15 minutes.

Adapted from Damn Delicious.

Asparagus, Mushroom, and Potato Crepes


Servings: 4 – Total time: 40 minutes


  • 1 + 1/2 cups bisquick mix
  • 1 cup milk
  • 2 eggs
  • 1 potato, diced
  • 1/2 lb of asparagus, cut into 1 inch pieces
  • 1 cup baby portobello mushrooms
  • 1 potato, cubed
  • 1 cup mozzarella cheese
  • salt
  • black pepper


  1. Heat a large skillet over medium heat. Coat pan with cooking spray or oil. While skillets heats, mix together bisquick mix, milk, and eggs in a bowl.
  2. Measure approximately 1/4 cup of batter, and pour onto hot skillet. Rotate the skillet until the batter covers the bottom. Cook batter for around 4 to 5 minutes, or until the bottom is slightly browned. Flip and cook the other side for another 4 to 5 minutes. Repeat until you have 8 crepes.
  3. Keep the skillet on the burner, increase heat to medium-high, and add olive oil. Add mushrooms, potato, and asparagus to skillet and sauté until tender. Turn heat down to low and mix in cheese, allowing it to melt. Season with salt and black pepper.
  4. Evenly divide mushroom, potato, and spinach mixture across the prepared crepes. Fold the crepes over the filling and serve.

Adapted from World of Crepes.

Cheese, Mushroom, and Potato Pasties


Servings: 4  –  Total time: 35 minutes


  • Pillsbury crescents
  • 1 potato, cubed
  • 1 onion, diced
  • 6 oz baby portobello mushrooms
  • 1 teaspoon mustard powder
  • 1 cup grated cheddar cheese


  1. Preheat oven to 375° F.
  2. On a baking sheet, roll out Pillsbury crescents dough. Cut the dough into 4 rectangular sections.
  3. Heat a large nonstick skillet to medium-high heat. Sauté onion, mushrooms, and potato for 10 minutes. Add mustard powder. Mix in cheddar cheese and stir until cheese is melted.
  4. Divide onion, mushroom, and potato mixture onto one side of the rectangular dough sections. Fold dough over top of the mixture and press sides together. Bake for 13 minutes.

Adapted from Lavender and Lovage.