Rachael Ray Saves the Day

For Christmas, I was gifted with Rachael Ray's Stoneware Set of 4/10-oz. Bubble and Brown Singles.

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I might have squealed when I opened them.

 New Year's Day, the personal pot pie making was on.

Mr. BB30 and I each made two. I went with traditional and a Mexican inspired one with soy chorizo and black beans. By far, my favorite was my more traditional one. I cooked up some carrots, celery, onions, garlic, and mushrooms, and crumbled in half of a veggie boullion cube. I added a little flour (technically it was vital wheat gluten flour-lower in carbs; have it around for making seitan roast) and let it cook for a couple of minutes so the flour wouldn't taste raw (I think I actually learned that from Rachael long ago). Then I added a little water to create a gravy consistency. I threw in some defrosted green peas.

I covered it with a thin layer of homemade dough and baked.

 So comforting and delicious. We were obviously winging it, and the takeaways from next time are:

1. Add more flavor to the dough with herbs.
2. Brush the tops with Earth Balance when done.
3. Add dough on the bottom as well.

 I love the portion control that the singles offer. They'll also be so cute to make little cobblers and crumbles!

TMI: I also learned over Christmas and New Year's that my belly and overly processed fake sausage aren't friends. What foods hate you?