Today is National Pie Day. . .

Like I need a reason to eat pie!! LOL!! But, hey it truly is National Pie Day and I wanted to know why is it National Pie Day, and is there a Pie Association. . . these are the types of things that run thru the "foodie" part of my brain. So, I go, where else, but the web to search out National Pie Day, and guess what I found. . . that's right, APC.

The National Pie Council is an organization committed to preserving the American pie heritage and promotes pie! I skimmed through their website and learned a little bit more about APC and pie! There is also a spot on their website that lists winners from pie contests, and I have to say that I was a bit surprised. Why you ask? Well, as I gazed through the winners names and where they were from, I only seen a handful from Ohio. Most of the winners were from Florida! Florida?! Really?!! Come on, we Ohioans know a thing or two about pie. I mean, I live in the heart of Amish country, and most of these ladies can bake a mean pie, so why aren't there more winners from Ohio? It could have something to do with the Great American Pie Festival is held in FLORIDA!

So, since I can't make it to Florida for the pie festival, I thought I would throw this out there; let's share your favorite pie recipe! If you have a favorite pie-cream, nut, fruit, savory, whatever. . . share it with us! We will post them on our blog for everyone's enjoyment!! And, once we open SHY Cellars, we will have some fun contests just like this! We will hold Bake-Off's, Cook-Off's. . . all sorts of fun things! But for now, share you recipe and everyone will be a winner!!

Here's a really good recipe for a Pot Pie that is a "healthy version". I can't take the credit for this one, it's from Body By Designs By Mary. I tweaked the recipe for my liking by adding parsnips, turnips and other root veggies!

So get in your kitchen this week, better yet. . . TODAY, and bake a pie in honor of National Pie Day!!

Until next time,

Cheers!

Quinoa Turkey Crust:

 

This crust can be used for Chicken Pot Pie or Pizza recipes just change the seasonings. Preheat oven to 350 degrees.

 

1 cup cooked Quinoa (red or white)

4 oz lean, organic ground turkey (99% fat free)

Seasonings – use a poultry seasoning for chicken pot pie and oregano and basil for pizza

 

Mix together and place into a baking pan. For a chicken pot pie use a 9 inch pie plate. Make sure to push the mixture down to flatten onto the bottom and up the sides of the pie plate. It will be thin and that’s fine just keep working it to even it out.

 

For a pizza you can use a 9 X 12 baking sheet or a large round pizza baking pan. Again, push the crust down and keep working it to the corners of the pan.

 

Bake for 10 minutes for a Chicken Pot Pie then fill the crust and bake pie for 30 more minutes.

 

For pizza it is best to bake 5 minutes and turn the crust over.   If you have it on a flat pan that doesn’t go all the way to the edges it will be easy enough to get a large spatula under the crust to flip it over. You can also make several smaller crusts for ease in flipping. Since the crust is already cooked, you only have to add pizza toppings and put it under the broiler to melt the cheese and warm up the toppings.

 

Servings: 8

Calories: 43

Fat: 1 g

Carbs: 5 g

Protein: 5 g

 

 

 

 

 

Clean Eating Chicken Pot Pie

3-4 cups chopped up chicken breast (use leftovers from a roast or buy a rotisserie chicken)
1- 10 oz package of organic frozen mixed vegetables, thawed
3 T coconut oil
1/4 cup flour (I use a gluten free one)
3 1/2 cups unsalted, organic chicken stock
cut up cooked potatoes, sauteed celery or onions all optional
salt and pepper to taste (I like lots of pepper in this pie)

In a non stick skillet heat coconut oil on medium. Once its melted add the flour and stir to make a thick paste. Cook one minute.

Slowly add chicken stock stirring constantly to mix it in well. Continue to cook until thick and bubbly about 5-8 minutes. Add salt and pepper to taste.

Add chicken and vegetables to sauce and mix well. If not thick enough continue to cook some more before pouring into crust.

Bake at 350 for 30 minutes. Even though this pie has no crust on top it holds together nicely and will serve up with a spatula after letting it set for 5 minutes.

Makes 8 servings:

Calories: 227 (includes crust!)
Fat: 9 g
Carbs: 11 g
Fiber: 2.5 g
Protein: 24 g