

❤️ RECIPE VLOG from the [colonizer holiday] weekend! ❤️ I decided to bake a veggie pot pie and show you my process since it's one of my favorite things that I make. I don't go home for this holiday anymore but I REALLY love to cook...and drink wine while cooking (as you will see). 😋 So come and share this fun drunkie cooking holiday experience with me! It turned out SO UGLY but SO DAMN GOOOOOD. Disclaimer: I have really shaky hands (runs in the family) and I used a stabilizer to make it easier to watch. It kinda made it look robotic at parts. Sorry!! THE RECIPE I used a New York Times recipe for the crust (x2) and added some spices n shit (garlic and onion powder, black pepper, fresh chives) for a lil extra flavor. Store-bought, unbaked crust is also cool (just not nearly as good) since dough is quite an undertaking if you don't have a mixer or food processor. Anyway, the recipe is here: https://cooking.nytimes.com/recipes/448-pie-crust Amy's Veggie Pot Pie Filling: butter !! like 3-4 tbsp 3-4 shallots, peeled and diced 3-6 cloves of garlic, chopped (depends on ur pref, i love garlic) Pick 5 (or more) of the following (one each for most, or 1 cup chopped): - potato, sweet potato, carrot, parsnip, celery, cauliflower, leek, butternut squash, brussels sprouts, zucchini, GREEN APPLE! and dice them into pretty equal sized pieces~ chopped fresh rosemary, parsley, scallions, sage, thyme, dill! any or all of these! 3-4 tbsp flour salt and pepper to taste !! TASTE YOUR FOOD CONSTANTLY AS YOU COOK 1/4 cup dry red wine (u can opt out if u don't drink) 1/2 cup - 1 cup broth/stock 1-2 tbsp lemon juice 1/4 cup each frozen corn and peas The process for making the pie is in the video, but let's do veggie cooking order for dummies. Whether I'm making a pot pie, stir fry, soup or stew, here's the order that I usually cook my veggies in: First to the pan: crunchies. You want these to be translucent, so put them in first! [5-10 min] - onion/shallot - celery - leek (white part) I ran out of space for more words!!! Rest