Dreaming Birthday Girl

I hope you’re having a great week (even if snow refuses to leave us alone) I’m beyond excited because tomorrow is my birthday!!! Yayy!! I’m turning 26 and I feel so blessed for all the good things I have in my life: a loving husband, a wonferful family, great friends, and this blog. I’m happy that I started this journey a few months ago, I wasn’t sure if I could write a blog, and I was afraid that people wouldn’t like it, but I thought it was time to take a chance and do this for me and nobody else. I’m glad I did it, this blog has given me a voice and you seem to be enjoying my recipes and crazy thoughts, thanks for all your support!! Since it’s going to be my birthday I thought I could share with you some of the things I dream to have, who knows maybe I end up getting a couple of these!!

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KitchenAid 5-Qt. Artisan Series with Pouring Shield – Pink
I’m obsessed with having one of these in PINK!! (I have a hand mixer that works pretty okay) I haven’t bought one because they’re kind of expensive and a little big for my teeny-tiny kitchen, but dreaming is free and I like to think that one day I’ll have a normal kitchen with a pink KitchenAid stand mixer on the countertop #lifegoals

kitchenaid-stand-mixer-pinkVegetable Spiral Slicer
I’ve been using my vegetable peeler to make zucchini noodles but you don’t get a perfect noodle shape with it and I’m all about making my cooking easier and quicker. This little gadget seems to be easy to use and much quicker than the peeler; whoever invented this is a genius!

vegetable-slicerConverse Chuck Taylor All Star Core Ox
I’ve never had a pair of Converse (shame on me!!) and I’ve been considering getting a pair since Christmas, they look so cool and cute!! Maybe it’s time to make this dream come true (psst honey if you’re reading this you know my shoe size, love you!!)

converse-chuck-taylorTeChef – Art Pan 12″ Wok 
I don’t have a wok and I cook chinese food every other week, how crazy is that? When I make my Easy Fried Rice I have to be extra careful not to drop everything from the pan. I found this TeChef 12″ Wok on Amazon and it has amazing reviews but if you have a recommendation, please give it to me!! I want to equip my kitchen with the best stuff!!

TeChef-WokCollarless Quilted Moto Jacket from Forever 21
A few weeks ago I tried on this jacket while I was window shopping on Forever 21 and I fell in love with it!! I thought I wasn’t cool enought to wear one of these but since the moment I tried it on I couldn’t stop thinking of it. Why didn’t I buy it if I loved it so much? Spring was here was supposed to be here and I didn’t want to buy and store it right away, but I underestimated Wisconsin’s weather and now I don’t know what to do, what do you think?

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Instant Pot 7-in-1 Programmable Pressure Cooker
I’ve never had a crock pot, slow cooker or anything like it but I’ve read a lot about them and watched tons of infomercials to know that they are amazing and that I want one. So I did some research and found the Instant Pot 7-in-1 programmable pressure cooker, it’s a number #1 seller in Amazon and has great reviews. If you have a big family and not enough time to cook, you should consider getting one too!!

817Om0cdRLLLodge Cast-Iron 10″ skillet
I’ve wanted to get this for a long time, but I have no experience with cast iron and I was nervous that I would ruin my skillet the first time I use it. You must be thinking how I’ve been cooking this whole time since I don’t have some basic kitchen stuff?? It has been a struggle but I’ve managed; now I’m ready to take my cooking game to next level.

lodge-cast-iron-skylletOXO Good Grips Medium Cookie Scoop
I love making cookies but between not having a stand mixer and a cookie scoop, it has been kind of tired. I’ve been using my ice cream scoop to make my cookies but they don’t turn out the same size or shape, which affects the cooking process and I’m a perfectionist, if I can do anything to make my cookies perfect, I will!!

OXO-cookie-scoopArtisan Non-Stick Silicone Baking Mat
I bake a lot!!! From desserts to meat pies, and I use LOTS of parchment paper which it’s not so cheap. This baking mat is reusable and nonstick, a baker’s dream!! (and a wallet’s dream too)

artisan-baking-matDinair Personal Basic Airbrush makeup kit
Last but not least I have this airbrush kit from Dinair. Airbrushing sprays a fine mist so the makeup blends evenly on the skin, meaning flawless and long lasting make up. I don’t like to wear makeup but lately I’ve been having breakouts and I need to cover them. Airbrushing is hygienic which is a huge help when you suffer from acne. Dinair seems to be a great brand, affordable and with good reviews.

Dinair-Basic-setThese are a few of my favorite thiiiiiings!!! –> (for The Sound of Music fans) I’ve read tons of reviews to put this list together trying to find the best brands and maybe help my friends and family choose a birthday gift for me (wink, wink). Perhaps you’ll consider some of these items for you too. Have a wonderful weekend!!

Spring Kani Salad

Happy St. Patrick’s day!!! In Wisconsin we’re FINALLY getting a taste of Spring, the sun is shining, the snow is melting and the birds are singing. I love March, is my favorite month of the year, mostly because it’s my birthday!! March 28th, mark your calendars!! I’m turning 26, which sounded so old when I was 16, lol!! This year I plan to go out for dinner with my husband, maybe catch movie, get tons of presents (which I’ve picked myself) and eating cake without guilt (sorry Shaun T, no T25 on my birthday), those days of “let’s get drunk and party till sunrise” are over, I really believe my body will quit on me if I do it.

Enough about my birthday, today I want to share a delicious salad recipe with you. My husband is Japanese and even though he was raised in Ecuador, he loves Japanese cuisine and I try to do my best to learn new recipes to make him happy. When he told me about the Kani salad I just knew we had to do it. It sounded so good and easy, it even turn out to be cheaper than I thought. We added tamagoyaki, which is a Japanese omelet that it’s made by rolling several layers of cooked egg. This was my first time doing it, what do you think?? Be kind. (Ps. My husband helped me making this salad, you’ll see his hands and my hands on the pictures so don’t freak out)

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For the tamagoyaki you’ll need 3 eggs, 1 tbsp. white sugar, 1 tsp soy sauce, 1 tsp mirin (sweet cooking rice seasoning), a pinch of salt, a bamboo mat, chopsticks and a paper towel moistened with vegetable oil. If you can’t handle the chopsticks, you can use a spatula.

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Whisk 3 eggs and add 1 tbsp. white sugar, 1 tsp soy sauce, 1 tsp mirin (sweet cooking rice seasoning) and a pinch of salt. Pass the mixture through a strainer.

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Heat a pan (or a japanese omelet pan) over medium high heat; apply oil with a folded paper towel. Pour a thin layer of egg mixture in the pan, tilting to spread evenly (like you were doing a crepe) let it cook and poke the air bubbles. When the bottom is cooked and the top is still soft, start rolling from right to left. When you’re finish rolling, oil the right half of the pan with the moistened paper towel, move the omelet to the right and oil the rest of the pan. Pour another thin layer of egg, cover the bottom of the pan and lift a bit your omelet to get some liquid under it. Once the bottom is cooked, start rolling from right to left. Repeat the process until you’re done with the egg mixture.

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While still hot, place the omelet on a bamboo mat, wrap it and gently shape it with your hands. Once your tamagoyaki has a nice, tight shape, you can cut it in 1/2″ inch pieces. Set aside and let’s start with the eel sauce.

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You can make your own eel sauce or buy one from the market. If you decide you want to make your own you’ll need 1/3 cup mirin (sweet rice cooking seasoning), 1/3 cup soy sauce and 3 tbsp. white sugar. Mix all ingredients on a pan over medium high heat. Once it boils, turn your heat down and simmer for 15 minutes, until the sauce have a thickness similar to honey, once it cools down it will get thicker, so don’t get it too thick while cooking it. Pour the sauce on a bowl and let it cool.

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For the salad you’ll need 1 pack of imitation crab sticks (around 8 sticks), 1 carrot, 1 seedless cucumber, 1 sliced avocado, 1 cup seaweed and 2-3 tbsps. tobiko mayonnaise.

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Start by shredding the imitation crab sticks into thin strips. With a potato peeler, slice 1 carrot lengthwise (it will look like noodles) and cut 1 cucumber into thin sticks (around 3” height)

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Put the cucumber sticks on a strainer, sprinkle with salt and let them drain over a bowl. After 5 minutes, squeeze the cucumber with your hands to remove any liquid left.

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Mix the sliced carrots, shredded imitation crab and cucumber on a bowl with 2-3 tablespoons of tobiko mayonnaise. Taste and adjust mayonnaise if needed.

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It’s time to serve!! First put the carrot, crab, cucumber and tobiko mayonnaise mixture, add some slices of avocado and drizzle with eel sauce. Top with seaweed and tamagoyaki pieces and enjoy!! Taking these pictures was so difficult, the salad looked amazing and I just wanted to eat it, blogger problems!!

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I hope you enjoy this Kani salad as much as we did, I even had some for lunch the next day (picture below). It’s nice to try new recipes and shake up your routine, this week I encourage you to get out of your comfort zone and try something new!! Have a nice week my friends!!

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Tamagoyaki

Makes 1 roll

Ingredients

  • 3 eggs
  • 1 tbsp. white sugar
  • 1 tsp mirin (sweet cooking rice seasoning)
  • 1 tsp soy sauce
  • Pinch of salt

Directions

  1. Whisk 3 eggs and add 1 tbsp. white sugar, 1 tsp soy sauce, 1 tsp mirin (sweet cooking rice seasoning) and a pinch of salt. Pass the mixture through a strainer.
  2. Heat a pan (or a japanese omelet pan) over medium high heat and apply oil with a folded paper towel (moistened with vegetable oil)
  3. Pour a thin layer of egg mixture in the pan, tilting to spread evenly (like you were doing a crepe) let it cook and poke the air bubbles. When the bottom is cooked and the top is still soft, start rolling from right to left.
  4. When you’re finish rolling, oil the whole pan with the moistened paper towel and move the omelet to the right.
  5. Pour another thin layer of egg mixture, cover the bottom of the pan and lift a bit your omelet to get some liquid under it. Once the bottom is cooked, start rolling from right to left. Repeat the process until you’re done with the egg mixture.
  6. While still hot, place the omelet on a bamboo mat, wrap it and gently shape it with your hands. Once your tamagoyaki has a nice, tight shape, you can cut it in 1/2″ inch pieces.

 

Eel sauce

Makes approx. ¾ cup

Ingredients

  • 1/3 cup mirin (sweet rice cooking seasoning)
  • 1/3 cup soy sauce
  • 3 tbsp. white sugar

Directions

  1. Mix all ingredients on a pan over medium high heat.
  2. Once it boils, turn your heat down and simmer for 15 minutes, until the sauce have a thickness similar to honey, once it cools down it will get thicker, so don’t get it too thick while cooking it.
  3. Pour the sauce on a bowl and let it cool.

 

Kani Salad

Serves 2-3

Ingredients

  • 1 pack of imitation crab sticks (around 8 sticks)
  • 1 carrot
  • 1 seedless cucumber
  • 1 sliced avocado
  • 1 cup seaweed
  • 2-3 tbsps. tobiko mayonnaise
  • Eel sauce for dressing
  • Tamagoyaki (optional)

Directions

  1. Start by shredding the imitation crab sticks into thin strips. With a potato peeler, slice 1 carrot lengthwise (like noodles)
  2. Cut 1 cucumber into thin sticks (around 3” height) and put them on a strainer. Sprinkle with salt and let them drain over a bowl. After 5 minutes, squeeze the cucumber with your hands to remove any liquid left.
  3. Mix the sliced carrots, shredded imitation crab and cucumber on a bowl with 2-3 tablespoons of tobiko mayonnaise. Taste and adjust mayonnaise if needed.
  4. It’s time to serve!! First put the carrot, crab, cucumber and tobiko mayonnaise mixture, add some slices of avocado and drizzle with eel sauce. Top with seaweed and tamagoyaki pieces.

I forgot what it feels like…

… to be sick (flu), and these past few days were a “kindly” reminder of how much I hate it!! I’m so lucky I got sick when we finally had a warm, nice and sunny weekend, bad luck Adriana! On the bright side my husband pampered me with pizza and cake (yayyy) and we watched “10 things I hate about you” I can’t express how much I love this movie!! I hope you’re having a great weekend!! Xoxo

Ecuadorian Shrimp Ceviche

Good morning my dear friends!! I hope you had an awesome weekend!! I’m back with a new recipe for you and this week I decided to take it back to my hometown Ecuador!! I’ve been getting tons of request from friends and family for Ecuadorian recipes, and I thought it was a great idea, not only because I want to share the amazing flavors of my country, but also because I haven’t eaten this dish in a long time. 

First, let me explain what ceviche is. Ceviche is a seafood dish very popular in Central and South America, especially in Ecuador and Peru, its specific origins are uncertain and it has been a debate between both countries because they share tons of cultural heritage from the Inca empire, this sounds like a History class but you just learn something new!! You can thank me next time you’re on Who Wants To Be a Millionaire? In hopes of not starting a fight about its origins, I’m just going to say this recipe is a combination of my mom’s and my mother-in-law’s recipes, no countries involved just two amazing women with wonderful cooking skills!!

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For this Ecuadorian Shrimp Ceviche you’ll need: 1 pound raw shrimp, peeled, deveined and tail removed, 2 1/2 cups water, 1 small piece of green bell pepper, 1 garlic clove, 1/2 cup freshly squeezed orange juice (use an orange that it’s a bit sour), 2 lemons, 1/2 sliced red onion (save a layer of onion without slicing), 1 diced tomato, chopped fresh parsley, ketchup, salt, umami seasoning (ajinomoto) you can find it on the Asian food section of your local market, vegetable oil and 1 sliced plantain. (Rintaro took this pic while I was prepping my ingredients, look at my hair tho!!)

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Start by adding 2 1/2 cups of water, 1 small piece of green bell pepper, 1 garlic clove and a layer of red onion on a pot, season with salt and let it boil. Meanwhile season 1 pound of raw shrimp, peeled, deveined and tail removed with salt and umami seasoning (ajinomoto). On a separate bowl season 1/2 sliced red onion with the juice of 1/2 lemon and salt, let it rest.

step1

Once the seasoned water is boiling, turn the heat off, add the shrimp and stir until it is fully cooked, it won’t take longer than 2-4 minutes. Take out the piece of green bell pepper, the garlic clove and the layer of red onion from the pot and add 1/2 cup freshly squeezed orange juice.

step2

Add the juice of 1 lemon, taste and adjust salt if necessary. If this is your first time cooking ceviche don’t be scared by the color of the broth. Now you have two options, you can add ketchup to the pot or leave it to each person’s taste. For example I like to add just a bit of ketchup to my ceviche, but my husband likes to add a lot of ketchup to his, so we each add how much ketchup we want on our own individual plates. Or maybe you don’t like ketchup on your ceviche. That’s why it’s best to leave it to people’s liking. 

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Heat a pan over medium high with 1/2 cup of vegetable oil and fry your sliced plantain, about 1-2 minutes each side, they’ll turn yellowish. Place them on a paper towel to drain excess of oil and sprinkle with salt.

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Now it’s time to serve your ceviche! In small bowls, place the shrimps, add some of the broth but it doesn’t have to cover the shrimp.

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Add the pickled red onions, and top with diced tomatoes. Drizzle 1 tsp of vegetable oil.

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Serve with chopped fresh parsley and fried plantains (we also had toasted butter-garlic and oregano bread!!) This Ecuadorian Shrimp Ceviche is really good, the ketchup adds a bit of sweetness to balance all the citrus flavors.

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I hope you try this dish, no matter if you are a ceviche virgin or if you eat ceviche almost every week!! I’m so proud of my country,  if you haven’t visit Ecuador you must!! Next week I’ll be sharing a really yummy and easy Japanese recipe, stay tuned!!

Ecuadorian Shrimp Ceviche

Serves 2-3 as a main dish

Ingredients

  • 1 pound raw shrimp, peeled, deveined and tail removed
  • 2 1/2 cups water
  • 1 small piece of green bell pepper
  • 1 garlic clove
  • 1/2 cup freshly squeezed orange juice (use an orange that it’s a bit sour)
  • 2 lemons
  • 1/2 sliced red onion (save a layer of onion without slicing)
  • 1 diced tomato
  • chopped fresh parsley
  • ketchup
  • salt
  • umami seasoning (ajinomoto) you can find it on the Asian food section of your local market
  • vegetable oil
  • 1 sliced plantain

Directions

  1. Start by adding 2 1/2 cups of water, 1 small piece of green bell pepper, 1 garlic clove and a layer of red onion on a pot, season with salt and let it boil. Meanwhile season 1 pound of raw shrimp, peeled, deveined and tail removed with salt and umami seasoning (ajinomoto). On a separate bowl season 1/2 sliced red onion with the juice of 1/2 lemon and salt, let it rest.
  2. Once the seasoned water is boiling, turn the heat off, add the shrimp and stir until it is fully cooked (2-4 minutes) Take out the piece of green bell pepper, the garlic clove and the layer of red onion from the pot.
  3. Add 1/2 cup freshly squeezed orange juice and the juice of 1 lemon, taste and adjust salt if necessary. You can add ketchup to the pot or leave it to each person’s taste.
  4. Heat a pan over medium high with 1/2 cup of vegetable oil and fry 1 sliced plantain, about 1-2 minutes each side, they’ll turn yellowish. Place them on a paper towel to drain excess of oil and sprinkle with salt.
  5. In small bowls, place the shrimps, add some of the broth (it doesn’t have to cover the shrimp) follow with the pickled red onions and diced tomatoes. Drizzle 1 tsp of vegetable oil. Serve with chopped fresh parsley on top and fried plantains on the side (we also had toasted butter-garlic and oregano bread!!) Enjoy!!

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Hearty Meat Pie

Hello my lovely readers!! Did you watched the Oscars? We did and we had an Oscar worthy dinner to watch it. We’ve been wanting to do homemade sushi rolls for a while, so we bought some of the ingredients in our local market on Friday and the rest on Sunday morning at an Asian grocery store. We were so excited… until we started making them. We underestimated the challenge of sushi rolling, after struggling with the first two rolls, the third one was decent enough to photograph. My husband did most of the job ’cause I kinda sucked at it, lol!! I believe he did a wonderful job, what do you think?

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Right now we are freezing in Wisconsin!! I know it shouldn’t bother me anymore, but it does. I’ve lived my whole life in a tropical weather, I’m not quite used to -30 degrees F temperatures, and a part of me feels I will never get used to it, but I try to stay positive. This little fella doesn’t seem to be upset about the snow.

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One good thing about cold temperatures is COMFORT FOOD, oh yeaahh!! Last week I made a hearty meat pie for dinner and it was delicious, I didn’t planned it but it was so cold that the only thing I wanted was something with dough on it, to be more specific something with empanada dough, so I wondered “Will a pie turn out good with empanada dough?” I’m sorry I’ve been saying empanada like everybody knows what I’m talking about. Empanada is a pocket of dough filled with pretty much anything you like. A couple of weeks ago I made these baked Honey-balsamic chicken empanadas and they were a hit!!

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If you are also feeling the wrath of the arctic blast, try this hearty meat pie, it’s easy and it will warm you with every bite!!

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For the dough you’ll need 2 3/4 cups all-purpose flour, 3 tbsp vegetable oil, 1 tbsp baking powder, 4 tbsp butter (I used salted but if you want to use unsalted is completely fine), 1 cup water, 1 tsp salt and 1 egg. For the filling you’ll need 1 tbsp butter, 1 tbsp extra-virgen olive oil, 1/2 cup diced red onion, 1 diced carrot, 1/2 cup chopped red bell pepper, 4 oz chopped white mushrooms, 2 minced garlic, 1 oz white wine, 10 oz of diced meat, 2 tbsp all-purpose flour, 1/2 cup cold chicken broth, 1 tsp dried thyme, 1 cup frozen green peas, salt and pepper. If you like a bit of sweetness in your food (like my husband does), you can add 1/3 cup of raisins. Uff that sounds like a lot of ingredients!! don’t worry it only took me a bit more than an hour to put this pie together.

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Let’s start with the dough (remember you can use this dough for empanadas too) boil 1 cup of water, add 4 tbsp butter, in the meantime sift 2 3/4 cups all-purpose flour on a bowl and add 1 tbsp of baking powder, mix well and set aside.

step1

Once the butter is melted in the water add 3 tbsp vegetable oil and 1 tsp salt, stir and turn off the heat. Slowly pour the wet mixture into the dry ingredients, continuously stirring. Add 1 egg and mix with you hands, adding small amounts of all-purpose flour until the dough won’t stick to your fingers.

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Then transfer the dough to a clean surface and work on it for 2-3 minutes, it should feel elastic. Cover with plastic wrap and refrigerate for 20-30 minutes.

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While your dough is in the refrigerator, heat a pan on medium high with 1 tbsp butter and 1 tbsp extra-virgen olive oil. Add 1/2 cup of diced red onions and 1 diced carrot, season with salt and pepper and saute for 4 minutes.

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Then add 1/2 cup chopped red bell pepper and saute for 3 more minutes. Add 1 oz of white wine and stir well. Preheat your oven to 300 degrees F. Once the wine has evaporated (and you kitchen smells like heaven), add 4 oz chopped white mushrooms, 1 tsp dried thyme and 2 minced garlic, saute for 3 more minutes.

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Add the meat and season with lots of salt and pepper. When the meat is brown, add 2 tbsp all-purpose flour and stir well to coat everything. Slowly add 1/2 cup of cold chicken broth and let it boil, stirring occasionally. Turn heat down to low, add 1 cup frozen green peas (if you’re using raisins this is the moment to add them), mix well and let simmer until the sauce is thick.

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By now your dough should be ready, cut it in half. On a clean and well-floured surface, roll each piece into a 1/4 inch thick circle, rolling from the center to the edge. Place one disk on an 8 inch pie pan, press down to line the pie dish with the dough, cut any excess on the borders and pinch the bottom with a fork. Bake on the preheated oven for 10 minutes, if you notice your edges start to burn a little, like mine (that happens when you’re watching Ellen while cooking) turn your heat a bit down. Remove your bottom pie disk from the oven and place the filling on it (you can’t see my green peas in the picture because I forgot them!! Thank goodness I noticed before covering the pie) Turn up the heat of your oven to 350 degrees F.

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Cover the pie with the remaining dough disk, press the borders with a fork and make a couple of cuts in the center. Brush the cover with olive oil and bake for 20-25 minutes. Remove from your oven, let it sit for 5 minutes (prove your will power), cut and enjoy watching your snowy landscape.

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I hope you try this meat pie and let me know if you like it with this type of dough. if you don’t feel like making dough, there’s no shame in buying one ready from the market, I’ve done it!! Have a nice day my friends and stay warm!!

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Hearty Meat Pie

Serves 4-6

Ingredients

For the empanada dough:

  • 2 3/4 cups all-purpose flour
  • 3 tbsp vegetable oil
  • 1 tbsp baking powder
  • 4 tbsp butter (I used salted but if you want to use unsalted is completely fine)
  • 1 cup water
  • 1 tsp salt
  • 1 egg

For the filling:

  • 1 tbsp butter
  • 1 tbsp extra-virgen olive oil
  • 1/2 cup diced red onion
  • 1 diced carrot
  • 1/2 cup chopped red bell pepper
  • 4 oz chopped white mushrooms
  • 2 minced garlic
  • 1 oz white wine
  • 10 oz of diced meat
  • 2 tbsp all-purpose flour
  • 1/2 cup cold chicken broth
  • 1 tsp dried thyme
  • 1 cup frozen green peas
  • salt and pepper
  • 1/3 cup of raisins (optional)

Directions

For the empanada dough:

  1. Boil 1 cup of water, add 4 tbsp butter. Once the butter is melted in the water add 3 tbsp vegetable oil and 1 tsp salt, stir and turn off the heat.
  2. Sift 2 3/4 cups all-purpose flour on a bowl and add 1 tbsp of baking powder. Slowly pour the wet mixture into the dry ingredients, continuously stirring.
  3. Add 1 egg and mix with you hands, adding small amounts of all-purpose flour until the dough won’t stick to your fingers.
  4. Transfer the dough to a clean surface and work on it for 2-3 minutes, it should feel elastic. Cover with plastic wrap and refrigerate for 20-30 minutes. Preheat your oven to 300 degrees F.

For the filling:

  1. While your dough is in the refrigerator, heat a pan on medium high with 1 tbsp butter and 1 tbsp extra-virgen olive oil. Add 1/2 cup of diced red onions and 1 diced carrot, season with salt and pepper and saute for 4 minutes.
  2. Then add 1/2 cup chopped red bell pepper and saute for 3 more minutes. Add 1 oz of white wine and stir well.
  3. Add 4 oz chopped white mushrooms, 1 tsp dried thyme and 2 minced garlic, saute for 3 more minutes. Throw the meat in and season with lots of salt and pepper.
  4. When the meat is brown, add 2 tbsp all-purpose flour and stir well to coat everything. Slowly add 1/2 cup of cold chicken broth and let it boil, stirring occasionally.
  5. Turn heat down to low, add 1 cup frozen green peas (if you’re using raisins this is the moment to add them), mix well and let simmer until the sauce is thick.

Assembling the pie:

  1. When the dough is ready cut it in half. On a clean and well-floured surface, roll each piece into a 1/4 inch thick circle, rolling from the center to the edge.
  2. Place one disk on an 8 inch pie pan, press down to line the pie dish with the dough, cut any excess on the borders and pinch the bottom with a fork.
  3. Bake on the preheated oven for 10 minutes, if you notice your edges are browning quickly, turn your heat a bit down.
  4. Remove your bottom pie disk from the oven and place the filling on it. Turn up the heat of your oven to 350 degrees F.
  5. Cover the pie with the remaining dough disk, press the borders with a fork and make a couple of cuts in the center. Brush the cover with olive oil and bake for 20-25 minutes.
  6. Remove from your oven, let it sit for 5 minutes, cut and enjoy!