Kathy York: Guest blogger

Kathy York is a recent convert to the merits of eating and cooking healthfully at home.

Here is her story, with photos of one of her yummy luncheons to which I was fortunate to be invited.

Kathy writes:

I saw the movie Food, Inc. and was appalled (which I think was their intention!).  Even though the main message of the film was to be informed about how food is made and processed in our country, I felt compelled to change the way my family shops for food and what we eat.  So....I am making the transition to organic foods and locally available whenever possible.  The timing of my viewing of the film also converged with the new TV show by Jamie Oliver called Food Revolution.  He was trying to change what kids eat at school (and at home).  He is against food additives for the most part and is using education to try to teach our nation to cook whole and healthy foods.  I haven't been interested in cooking for a long time.  My son has an eating disorder called food selectivity which occurs frequently in the autism spectrum.  He doesn't try new foods and smells cause him to shut down and cry.  So that leaves me to cook for myself and my daughter and she just wants what her brother has.  I hate the kid food but am usually too tired to make anything special for myself.  So this change to cooking, and shopping for organic food is a huge one for my family.  I have embraced it whole heartedly and am enjoying the slower pace.  My son's diet has not been affected by our new change, but my daughter is delighted in trying the new foods.  It is fun to have her company to both cook and eat!  Meanwhile I have started both kids on a special project to grow vegetables in our own garden.  And, it has inspired me to start cooking for our Art Quilt Bee, which is where you met this savory pie!

Russian Carrot Pie
from the Enchanted Broccoli Forest by Mollie Katzen

Nut Crust:
1/2 cup finely minced nuts (any combination) careful with the food processor not to turn the nuts into butter
dash of salt
4 Tbs cold butter
1 1/4 cup flour (I use 1/4 whole wheat flour, 1 cup white flour)
3-5 Tbs cold water

Process the nuts, flour and butter until it is a fine meal texture, then slowly toss with a fork to add the cold water.  Roll out the dough to form the crust.

Filling:
3 Tbs butter
1 cup onions
1/2 tsp salt
1 lb carrots
1 Tbs white flour
1/12 cups cottage cheese
1/2 cup grated mild white cheese
1 beaten egg
lots of freshly ground black pepper
1 tsp dill weed
3 Tbs wheat germ
paprika

1.  Melt the butter in a large skillet.  Add onions and salt.  Cook over medium heat while stirring about 5-8 minutes until onions are soft.
2.  Add the carrots, stir, and sprinkle in the flour.  Cook and stir until the carrots are tender but not mushy.  You can add up to 3 Tbs. water if it is sticking to the pan.
3.  Beat the cheeses and egg in a large bowl.  Add the cooked carrot and beat well.  Stir in black pepper and dill and spread into your eagerly awaiting Nut Crust.
4.  Sprinkle the top with paprika and wheat germ.  Bake for 15 minutes at 375 oF and another 30 minutes at 350 oF.


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Kathy York
www.aquamoonartquilts.blogspot.com

“There is nothing in a caterpillar that tells you it’s going to be a butterfly.”
Buckminster Fuller