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My Mom’s Mandarin Salad & Vegetarian Pot Pies with Feta Green Onion Biscuits

Cleaning your house while your kids are still growing is like shoveling the walk before it stops snowing. 

Phyllis Diller

Just a question: How many times a day do you sweep?

It seems like I sweep at least 4 times a day… I might even have a vacuum in there too! Seriously how did 1 more child lead to 3X more work?

That’s all.

Today we got a special package in the mail from The Hooker Next Door! My friend in Winnipeg makes the MOST darling custom crotchet items for kids AND adults! Today the girls got their new winter hats! Look at how freaking cute they look :)
SBean's booties were done by her too :)

Thank you to the VERY talented Hooker Next Door AKA Mankefish!

My Dad has been on a salad kick for a week or so now, annnnd we haven’t had a vegetarian night lately so I thought about doing just that!

Have I told you how FREAKING cold it has been here? COLD! Like -18 at night!!! That is crazy. We live in a wine belt. Ice wine is made here. The grapes must be picked in between -10 and -13 (air temperature), they USUALLY pick them in January!!! WTF?!?! So tonight we are having Vegetable Pot Pies with Feta biscuits with a salad.

When I was a kid my Mom made the BEST fancy salad… it had toasted almonds and mandarin oranges and EVERYBODY ranted about it. Today I pulled out her recipe book and found it. After I had a cry at seeing her beautiful handwriting… I gasped.

Really? That’s it? So now my friends I give you the EASIEST freaking salad you will ever make that will have your guests talking about it for days!

My Mom’s Mandarin Salad

Mix ¼ cup sugar, ¼ cup olive oil and ¼ vinegar together.

Take a handful of almonds and toast them in a small skillet. When they are done chop them up roughly.

Open a small can of mandarin oranges and cut 3 green onions. Break up some lettuce and toss it all together!

Pour dressing on top and TA DA.

Thanks Mommies :)

Vegetarian Pot Pies with Feta Green Onion Biscuits
Adapted from Annie’s Eats

For the filling:
3 tablespoons margarine
1 medium yellow onion, chopped (I had ½ red and ½ yellow in the fridge)
1 green bell pepper, chopped
3 cups mushrooms, sliced

1 1/2 cups frozen peas and carrots
2 cloves garlic, pressed
½ tsp. red pepper flakes
6 tablespoons all-purpose flour
2 cups veggie broth
Salt and pepper, to taste

For the biscuit topping:
1½ cups all-purpose flour
1½ teaspoon baking powder
½ teaspoon salt
Freshly ground black pepper, to taste
6 tablespoons cold unsalted butter, cut into pieces
¼ cup crumbled feta cheese
¼ cup chopped green onions
½ cup plus 1-2 tablespoons buttermilk

*I NEVER have buttermilk in the house. You can substiture milk with vinegar to make your own buttermilk. I add a tablespoon for a cup. Works like a charm!*

Preheat the oven to 400.

Pam 4 ramekins. (I use French Onion Soup bowls :) )

To make the filling, melt the butter in a large skillet over medium-high heat.

Add the onion and bell pepper to the pan and sauté, stirring occasionally, until the vegetables begin to soften.

Stir in the mushrooms and continue to cook, stirring occasionally, until the mushrooms have released most of their liquid and softened.

Stir in the garlic and red pepper flakes and cook for about 1 minute. Add in the flour and stir it so it coats the vegetables. Cook for about 1 minute. Gradually, stir in the veggie broth, mixing each addition until it has been fully incorporated. Once all the liquid has been added, let cook, stirring occasionally, until the filling bubbles and thickens.

Stir in the peas and carrots. Remove from the heat. Season with salt and pepper to taste.  

Divide the filling mixture between the prepared serving dishes.

To make the biscuit topping, combine the flour, baking powder, salt and pepper in a medium bowl. Whisk to blend.

Stir in the pieces of butter and toss to coat in the dry ingredients. Using two forks or a pastry cutter, cut the butter into the dry ingredients until the mixture is coarse largest butter chunks are the size of small peas.

Stir in the feta and green onions and toss briefly to combine.

Pour in ½ cup of the buttermilk and stir gently with a fork until a dough has formed. (If necessary, add the remaining 1-2 tablespoons of buttermilk to form a cohesive dough. Don't over mix, otherwise you will end up with a tough dough.)

Turn the dough out onto a lightly floured work surface and pat to a thickness of about ¾- to 1-inch.

Use a biscuit cutter to cut out rounds of the dough and place atop the veggie filling in the serving dishes.

Lightly brush the tops of the biscuits with additional buttermilk and add a sprinkle of freshly ground pepper.

Transfer the baking dishes to a rimmed baking sheet, and place in the upper half of the oven. Bake, rotating the pan halfway through baking, until the biscuits are light golden brown and the filling is bubbling, about 20 minutes total. Let cool briefly before serving.


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