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The very first “52 Mondays” recipe of 2019

Welcome to the very first “52 Mondays” recipe of 2019. We’re so excited to share the upcoming year-in-food with you, our Elevate family. This month, the focus is on family recipes. On a recent trip home to visit my 97 year old mom, I took a trip through her recipe drawer. Yes, she has one drawer dedicated to recipes. (I have a zip-lock bag stashed in the bowl of my Kitchen Aid mixer!) After she used them, they went back in the drawer. They’re the recipes that were used over and over again, until she could make most of them from memory. These are the recipes that became our comfort foods. Today’s recipe, vegetable pie, is one of the recipes I found in the drawer. It originally came from a recipe book created by Polly, the Secretary to the Principal my high school. (Yes, I got sent to the Principals office once or twice, but that’s another story!) My mom adopted the recipe and made a few of her own changes, creating what is today a family favorite.

Whole Wheat Vegetable Pie*

CRUST:
1 cup whole wheat flour
1 cup all-purpose flour
2/3 cup shortening
5 – 7 TBLSP cold water

Stir together flour and 1 tsp salt. 
Cut in shortening until the pieces are the size of small peas. Add water and form into a ball. Roll ½ of the pastry dough into 1/8” thickness. Fit into 9” pie plate. Trim.

Roll out 2 crusts (top and bottom) between waxed paper or use a store bought** crust.
For those of you who prefer no crust, you can use my sister’s version and not use a crust at all. Just cover it with foil during the baking process. You can also just use a top crust and no bottom crust. Both of the later versions will be a lower in carbs for those who are trying to limit carbs. There are also gluten free pre-made crusts that could be substituted for the regular crust.

FILLING:
1 cup chopped zucchini
1 cup chopped celery
½ cup shredded carrots
½ cup sliced fresh mushrooms
½ cup sliced green peppers
1 clove garlic, minced
2 TBLSP cooking oil
1 – 15 oz can tomato sauce
1/2 cup cooked green beans

1 TBLSP brown sugar (I don’t use the brown sugar)
1 tsp dried oregano
1 tsp chili powder
½ tsp salt
½ tsp pepper
½ tsp all-seasoning***

1 cup shredded cheese
1 beaten egg

In a skillet, cook zucchini, celery, carrots, mushrooms, green pepper, and garlic, covered in hot oil until tender. Add tomato sauce, beans, sugar and seasonings. Simmer uncovered 5 minutes. Spoon into shell. Sprinkle with cheese. Put on top crust and seal.

Beat egg with 1 TBLSP water. Brush over the crust. Cover edges with foil and bake in 350 oven for 20 minutes. Remove foil and bake an additional 20-25 minutes before serving. 
Serves 6

*To make this recipe higher in protein, decrease the zucchini and celery to 3/4 cup each. Decrease the mushrooms and green peppers to 1/4 cup each. Add 1 cup of either browned ground turkey, cooked and chopped chicken breast meat, or well-drained black beans. 
**I used a store bought whole wheat crust. It comes 2 per package, so I simply rolled out the 2nd crust to create my top crust.

***Since I couldn’t find “all-seasoning” in the store, I found a great recipe on-line and made my own. You’ll find that recipe below.

1/2 cup paprika
3 TBLSP each of: onion powder, garlic powder, and cayenne pepper.
2 TBLSP each of: white pepper and black pepper
4 tsp each of: salt, dried thyme, dried oregano, ground cumin, chili powder (Omit salt or decrease by 1/2 for lower sodium)
Mix all ingredients together, and store in an airtight container in a cool, dry place for our to 6 months.

Thanks to ❤️my mom for this great family recipe, and to my sister Anne sharing her family variations.All-Seasoning Mix (thanks to tasteofhome.com for this recipe

Do you have a favorite family recipe that your mom used to make? Share it with me! You can email it to me at zoe@elevatespc.com
I’m always on the lookout for new recipes to share with our Elevate family! 
Happy Monday and Welcome to 2019 from Zoe, and the entire Elevate SPC team!