Yes T'M', and I've got all these carrots, onions and celery root to use up! Pot pie is a possibility but since I have to ask DW to make the pie crust . . . shepherd's pie makes double sense. I generally follow Dafy's recipe that we talked about on this forum, way back when. I've linked below where she gave us that recipe. The old thread on beans that came up reminded me of it. I was trying to come up with more ideas for veggie use in the kitchen back then. The conversation kind of drifted when David told us about deep-frying pork, or something like that (shudder). I've found that it works well for me is to make gravy separately. Then, I can get that as close to "just right" as possible -- and, pour it over the cooked veggies and meat in the pie crust. (In this case, the mashed potatoes/cream cheese. :o) I'll use frozen beans. The potatoes will be Purple Viking. I'm kind of pleased with how that one is holding up. The are still real juicy & crisp down there in the basement. I wasn't real impressed with the square foot production in the garden but the tubers were HUGE. That is what I think was the problem with lowering production. I should have left more eyes on the seed potatoes so that the plants could have filled in better. The potatoes would have been smaller but there should have been more of them. Steve Here is a link that might be useful: Has gardening given you a better diet? RMG

This is one from my blog that I've made twice (if I make something more than once, that means I REALLY liked it.) Chicken-and-Rice Bake 3 to 4 boneless chicken breasts halves, rinsed and patted dry 1 ½ cups chicken broth I used low-sodium ½ teaspoon seasoned salt dash ground black pepper 4 tablespoons butter ½ cup chopped celery 1 medium onion, chopped 4 tablespoons all-purpose flour 1 cup milk salt and pepper to taste 2 ½ cups cooked rice (I used brown rice, over 3 cups - I didn't measure) 1 cup fresh bread crumbs (I used whole-grain white bread) 2 tablespoons melted butter 1. Place the chicken breasts in a saucepan with the chicken broth, seasoned salt, and a dash of pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer for 20 to 30 minutes, until cooked through. With a slotted spoon, remove the chicken breasts to a plate. Cover loosely with foil and let cool. 2. Heat oven to 350 degrees. 3. Strain the broth into a large cup or small bowl; set aside. In the same saucepan, melt the butter. Over medium-low heat, sauté the chopped celery and onion until tender. Stir in the flour until well blended. Gradually stir in the reserved chicken broth and milk. Cook the sauce, stirring constantly, until thickened and bubbly. Taste and add salt and pepper, as needed. 4. Chop the cooled chicken into bite-size pieces. Add the chicken to the sauce mixture along with the cooked rice. Spoon the chicken and rice mixture into a 2-quart casserole dish. 5. Toss bread crumbs with melted butter; sprinkle over the casserole. Bake for 30 to 40 minutes, or until hot and bubbly, and bread crumbs are lightly browned. Here is a link that might be useful: Chicken-and-Rice Bake

We are all triangles, lol. Such an interesting observation about the internet and forums. I know eyes probably roll at most of my posts, but someone somewhere might use my non-recipe jumble way of cooking or use a hint since we cut out most sugars and salts a long time ago. Mentioning pharmacists Barb...i've done the same. I wandered into a pharmacist in the city....seems to be one on every NYC block...two young girls behind the counter, young meaning younger, probably early thirties. This was a couple years ago, but i decided to ask about a possible urinary tract infection and we ended up chatting for 20 minutes. They were so helpful and suggested a non-invasive over the counter thing to try first before seeing my primary care as i just had no time...they were a fantastic wealth of information. And made me promise to seek doctor help if it was not solved in a few days. Researching on our own is just good knowledge to have along with your primary care office. We really are responsible for our own basic needs at home and to eat as healthy as we can. It is difficult to start making changes to a dish that is so familiar but i feel pretty shitty after eating comfort food. DH made red-eye gravy, scratch biscuits, the day after a party. With leftovers after i made a de-salted roasted ham NewYears day...we ate tiny portions and it was a treat, then felt crappy all day. We just don't eat that way anymore. (it was delish going in!) Not had tuna casserole since my my mother made it when i was a kid. Loaded with wasted calories. Lots of ways to replace that with vegetables and still be creamy and filling. I've been making a no-mayo nicoise tuna salad for years. Even better, With your prep bowls...6 or 8 soup bowls near your chopping block...chop a half red onion, or white, a half red pepper, a couple ribs of celery, some green onion...pull some peas, limas, spinach, out of the freezer,,,,(i buy the bags over the rectangle cube boxes from the freezer section). Any good veg choices you like...) in the bags you can just take a handful, then wrap it back up with a rubber band. A veg in each bowl, the frozen as well and they start to thaw a bit. Some olives if you like them, capers if you have them. A half a chopped apple and some lemon zest with a 1/4 juice...grate a couple cups of cauliflower. Or chop. Even chopped mushrooms. Saute your onions and celery, grated carrot, garlic...whatever you want and place in the bottom of a casserole, add all other veg and layer with tuna and cooked rice pasta or regular egg noodles but use a 1/4 portion. Just replace all that pasta with 3/4 veg. Cauliflower is such a great pasta/rice replacement. We use non-fat greek yogurt mixed with cottage cheese, feta, or a slice of goat cheese...we like all of those and usually have them on hand. I use a bit of water but skim milk is a good choice for some moisture. And egg stirred in is good but not necessary. I always have citrus ice cubes frozen with some herbs. a couple of those on top...cover and bake...then cover off near the end of oven cooking to get a nice bubbly light brown top. Browning a bit adds flavor. Packed with lots of veggie you can eat a bit more. The rest of the fresh chopped veg and apple/lemon/herb, olives etc goes into a fresh tuna salad for the next day or two. Cucumber and avocado is super on that salad. You then have a crisper drawer of leftover veg not cut up for another few meals at the end of the week. Half a red pepper, half and onion, etc. My veggie lasagna and Shipwreck pie, both are 75% veg and keep winning cooking contests. Because they are baked casserole dishes they have all the elements of comfort food without the high starches and empty calories though very filling and comforting...and we don't feel shitty the next day.

Yes, I've been there, but only to visit, thank goodness. I have a couple of dear ones who have serious gluten issues. I made a quiche for one of them using TJ's GF AP and the Martha Stewart recipe. My friend also liked it better than regular pastry. It's very wet and can only be handled with plastic wrap (luckily, I read the comments first). It did come out well, and ate well, but no one would mistake it for a normal pie crust. :) Thanks for the Mennonite Girls recipe. Re freezing, I can't speak to your pastry. I don't know what happens when you freeze GF pastry, if it goes gummy or breaks or sags or anything like that. In general, baking freezes well, though, so my guess is that it would be fine. I freeze spinach bourekes (normal fillo), which are basically the same thing as spanakopita, and they come out fine. The only thing I'd be concerned about, therefore, is the water. Spinach has a lot of water in it. If you can control the water, it should be fine. I'd bake it until it was just beginning to think about browning. If it's a 45 minute bake, normally, maybe 30-35 minutes. Cool it first on a rack, then chill in the fridge, then freeze it, so it firms up along the way. Whole. If serving is going to be a hassle, you can cut it while it's still quite cold but fully defrosted, but I'd prefer to reheat it whole. Same temperature and time as originally called for, this time allowed to brown, rest for ten minutes, and then cut with a sharp knife. That would probably come out prettiest. The big question of when to cut is whether your pastry will crumble and crack more cold or hot. I'm guessing it will cut better hot.