Changes!

I've added a few basic pages to the site!

to begin with I added a suggestions tab where you can obviously make suggestions and i'll reply to them as soon as I can or you all can reply to each other making a sort of mini community(I'll still respond though..)

Also I've got a contact page up giving you ways to contact me through either Instant messengers or email incase you don't want your question/suggestion/whatever public

Finally I gave you all a way to find my Tumblr acct where i do less formal cooking things and there'll be more images of recipes i blog about. Check it out if you're interested. follow me if you like what you see.

Because I can't figure out how to mass message everyone who reads this or follows me...

Hello,
The Curiously Restricted Chef here. I've sent out a mass message to you all for a few things.

Primarily:

I want to apologize, I haven't been posting because i haven't been cooking recently. Things in the outside life have been pretty busy with the job search(Because unfortunately i cannot be paid for the blog's upkeep) and family issues. I assure you I want to do more for bot you all and for myself.(I love doing this stuff even if i don't get any comments from you all)

Secondarily:

The main apology out of the way I have a question for you all. Are there ANY changes you'd like to see in the blog?(really anything..worst i'll do is alter it to something i like....) For that matter what do you think of the image of the food at the bottom of the post.

Tertiarily:

Please comment! any comment I'll love and cherish. as well as it may improve more than the blog or my cooking. And Suggest things in your comments. I you've always wanted to try...I don't know, Orange chicken. I'd be more than happy to find a recipe to alter (as closely as possible)into something that would work. Or suggest an ingredient you want to see in the next recipe. I know one of my posts kinda has me outright denying Eggplants, but if you love the acursed things i'll find a recipe that uses them or can have them subsituted in. Really, i Know this is my blog and i get ultimate say, but i LOVE input. It's no fun if nobody cares what i make  or write about.

I think that's all i wanted to get off my chest. I hope to have a new post for you all soon.

Sincerely,
~The Curiously Restricted Chef

Flavors of india...meet my kitchen...

Hey All,

I made this recipe last week. However, seeing as I'm not making a recipe this week I'll post it today.

Indian-spiced green beans and potatoes::

1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 teaspoon garam masala
1/2 teaspoon salt
1/2 pound green beans.
2 tablespoons canola oil.
1/4 serrano pepper, minced (with seeds)
1 tablespoon finely minced fresh ginger
4. Small red potatoes, unpeeled, cut into 6 wedges each
4. Small plum tomatoes, coarsely chopped
1 tablespoon fresh lemon juice

1. in a small bowl, mix coriander. Cumin, turmeric, garam masala and salt. Set aside
2. Cut green beans on diagonal into three-quarter inch pieces.heat oil in a large wok or skillet over medium-high heat. Add pepper and ginger. Stir for 30 seconds. Add beans and potatoes. Mix in set aside spice mixture. Stir for 2 min. over high heat.
3. Add tomatoes, and reduce heat to medium, cover and cook for about 12 min. until potatoes are 
4. tender and tomatoes are broken down, stirring occasionally mix in lemon juice.

 
---


the replacements and additions made this recipe are more a result of interest and necessity than me going "oh if I take this out. What can I put it in?"   As a result, IMHO they are somewhat bland. First let me start with the addition, I added 2-3 medium-sized carrots(the big fat ones, not babies) and cut them into about even sized pieces (even size when compared to the other chunks of stuff). What this did was just added it to the end of time of cooking for 12 min. This is because carrots take 5 to 10 min. more time to tenderize  than potatoes do.  The garam masala was something I didn't have, however, I did have tandoori masala so I  use that instead. I have absolutely no clue how this changed what the recipe tasted like,but it still had an Indian flair so I guess it still worked. As well as I didn't have the full amount of Coriander required so i filled in dried cilantro for what i didn't have(It's wasn't a direct substitution so i'm not sure how to categorize it) but again it didn't seem to mess with the flavor too much.

This is a great recipe with simple prep. I poured mine over white rice(I should be doing it over brown..[Buuut...I wanted white{In hindsight brown would have been better}]) and it went wonderfully. The potatoes were probably the best veggie followed by the carrots and then the green beans. Not to say they weren't all great but i just think the Potatoes were a bit better(I'm also biased to potatoes[took a lot of will power to not make potatoes appear in every recipe i make on here{Yes, EVERY ONE}]).

Well that's it for now....look forward(or don't) to my next curious recipe!

The Recipe-less Post

Yep, as the title suggests this post has no recipe tied to it. It's more an announcement than anything else.

I'm now taking pictures of the foods I make. However, until I can decide upon a design for the posts here the images may not show up here right away. You see, I have a tumblr Acct and one of the blogs on this account(Tumblr) I made to promote this blog of mine, and until now i had no real idea as to what to do but now i do(So HA!)

End result of the whole picture thing will most likely be a smaller image at the bottom of my posts while full size images will be on the tumblr blog.(That's the off the top of the head idea tho[subject to change{Probably a lot of change}])

Eggpl- Oh no...not eating that..

Hey Everybody,(in the back of my head. I hear you all saying "hey Dr. Nick")

It's time for the second post I owe you all (I swear I'm not trying to make the backlog of posts a recurring theme) I don't have much to say to lead up to this so I'll… Just get to it.


Braised Eggplant Szechuan-style

two medium eggplants trimmed.
4 tablespoons sunflower oil.
1 1/4 inch piece of ginger root, peeled and minced
2 garlic cloves, peeled and minced
1 large onion, peeled and roughly chopped
1 red chili trimmed seeded and minced
1 sweet red pepper poured seeded and chopped
sea salt and black pepper.
2 green onions, trimmed and thinly sliced on the diagonal.
1 tablespoon toasted sesame seeds to garnish

chop the egg plants into 5/8 inch slices then halve the slices to give half moons

for the sauce, mix all the ingredients together in a small bowl and set aside.

Heat a large pan and add half of the oilTip in the ginger, garlic, onion and chili and stirfry over medium heat for 4-5 min., until the onion begins to soften. Stir in the red pepper and cook for another minute before adding the remaining oil and the eggplant pieces. Season lightly and cook turning frequently for 3 to 4 min.

give the sauce a stir and pour into the pan stir well, then turn the heat to low. Simmer for 8 to 10 min. or until the eggplant is just tender, giving the mixture a stir every now and then

transfer to a serving dish and sprinkle over the green onions and sesame seeds serve over bowls of steamed rice or Asian noodles.

---

The replacements I made to this recipewere fairly subtle.(kinda) First I replaced the eggplants with yellow squash. Considering the size difference. I just put in a few more squash and eggplant. Not needing to cut the discs in half. Similar to the fact that I do not like raw tomatoes I can't stand eggplants, they're way too squishy and slimy for me every time I've eaten them. it was a simple switch in my head to exchange the eggplants for yellow squash and I'm glad I did. The other not so obvious switch in the recipe was instead of using sunflower oil for frying up. I used toasted sesame oil since toasted sesames would be eventually placed on the recipe as well. I figured it would be a subtle and permanent addition to the flavor and wouldn't be overpowering considering sesames aren't that strong to begin with.

This recipe is good, the first time. in my opinion it rapidly lost its appeal after I reheated the dish. And I do not know if that is because I didn't put sesame seeds on it the second time or I didn't add the green onions on top, but what I do know is it wasn't as good the second time around.  Maybe that is just me and the fact that I'm not really a big fan of squash or squashes, but I wasn't too ecstatic about finishing leftovers in the long run.


Well that's it for now...look forward(or don't) to my next curious recipe!

Mac'n Plus

Hey all,

again, it seems I owe you several posts at once. I'm on it as fast as I can. First let me start with a wonderful (and probably obvious) casserole dish.
Veggie Mac
 2 teaspoons butter.
1/2 pound elbow macaroni
1 tablespoon olive oil
6 tablespoons chopped green onions
3 cloves garlic, minced
1 medium red bell pepper, seeded and chopped
1 tablespoon chopped fresh basil
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/2 cup asparagus, cut into 2 inch lengths
1 cup halved cherry tomatoes.
1/2 cup trimmed and halved snow peas.
2 teaspoons all-purpose flour
1 cup milk
1/2 cup grated Parmesan cheese
1/2 teaspoon pepper

1. Preheat the oven to 400°F.

2. Cook the macaroni according to package directions until tender but still firm to the bite. Drain and transfer to a 2 1/2 to 3 quart casserole dish

3. Warm the oil in a saucepan. Add green onions, garlic and bell pepper and cook over medium-high heat until the vegetables are soft but not browned, 2 to 3 min. Add the basil, oregano, cumin, asparagus, tomatoes and snow peas cook for another 2 to 3 min., stirring until the asparagus and snow peas are tender but not overcooked. Mix the cooked vegetables with the macaroni in the casserole.

4. Melt the 2 teaspoons butter in a saucepan and stir in flour and cook for 2 min. Gradually add the milk and cook, whisking until the sauce is thickened. Remove from the heat and stir in the grated Parmesan cheese and pepper. Stir the sauce into the pasta and vegetables.

5. Bake uncovered for 25 min. or until lightly brown and bubbly.

---

The first things I should mention I what I replaced. The obvious things that I replaced were the flour the milk, and of course the cheese. the other less obvious things that are placed were the snow peas and the asparagus, which were replaced with regular green peas and green beans. All these replacements didn't seem to change the entire recipe much. Even considering the state flour milk and cheese that I used. my best guess at the difference not having made this from regular would be that the white sauce made with the cheese, milk and flour would be a bit thicker (or thinner, its thickness is in question). The main reason for this conclusion is that the recipe at the top mentioned that you can easily mix and match vegetables to suit the taste of the young ones who may be eating this dish.

With that all said, this dish is wonderful. It's a bit heavy on the vegetables to noodles ratio, but that really doesn't matter. It tasted great. I think one of the best things about it. Besides the fact that my fake cheese worked wonderfully in it was the difference in textures between the vegetables and the noodles.. But, the sauce was great as well. At times it seemed like the whole dish needed a pinch of salt, but looking back to the whole recipe salt would maybe have harmed the final product and if it needed salt I should have added it when the vegetables were cooking. All in all, this dish was wonderful and well worth the  more than considerable time it takes to prepare and make.(I was getting really hungry within the last 5 min. of baking )


Well that's it for now...look forward(or don't) to my next curious recipe!

Brocomush Loaf! (it's pretty much exactly as it sounds)

Hey all.

I am officially up to date with sending you all recipes to try out in your own homes or to consider in general. this is a recipe I made just last Friday. And to be frankly honest recipes like this one and any like it, are where I would like a large amount of comments. You'll see in a minute.

 Good Eats Meatloaf(think about the title now...)

6 ounces garlic flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoons chili powder
1 teaspoon dried thyme
one half onion roughly chopped
one carrot, peeled and broken.
Three whole close garlic.
One half red bell pepper
18 ounces ground chuck
18 ounces ground sirloin.
1 1/2 teaspoon kosher salt
1 egg

Pour the glaze:
1/2 cup ketchup
1 teaspoon ground cumin
Dash Worchester sauce.
Dash Hot pepper sauce
1 tablespoon honey

heat oven to 325°F.

In a food processor bowl combine croutons, black pepper, cayenne pepper, chili powder and time pulse until the mixture is of a fine texture place this mixture into a large bowl, combine the onion, carrot, garlic and red pepper in the food processor bowl whole thing until the mixture is finely chopped but not puréed combine the vegetable mixture ground sirloin and ground chuck with the breadcrumb mixture. season the meat with kosher salt. Add the egg and combine thoroughly but avoid squeezing the meat.

Axis mixture into a 10 inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper lined baking sheet. Turn the meatloaf out of the pan onto the center of the tray insert a temperature probe with 45° angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe set the probe for 155°

Combine the catch-up. Truman Worcestershire sauce, hot pepper sauce and honey rushed the glaze onto the me both after it's been cooking for about 10 min.
 ---

For those of you who haven't figured it out already. I replaced the ground chuck and sirloin with equal parts broccoli and portobello mushrooms very finely chopped( and by that I mean, putting it in my ninja and getting in as fine as it can get). I also replaced the egg with a fake egg, like I do. Whenever there is an egg in the recipe.

this was a partial success. While the recipe tasted fine (really good actually with a bit of brown rice)the whole point of making it into a "meat" loafwasn't so much of a success. The "slices" of the loaf couldn't quite hold themselves up and turned into a meatloaf-looking pile of mush(how appropriate that "mush" rooms were used in the recipe)I had hoped that the egg that I had put in would provide enough starch or binding agent to hold everything together. I was not so lucky in that endeavor.

on a bit more of a positive note, if you take the leftover meatloaf and form into patties and bake it for about 10 min. on each side. It makes for a good hamburger(obviously more of a broco-mush burger though) And this also works if you form them into meatballs and such(I've been testing them where i can) but you have to bake them. Unless your pan is somehow super non-stick the Brocomush WILL find a way to stick onto the pan. much easier to mess up foil or parchment paper with a mess(It can be thrown away) as opposed to taking 30 mins to scrub the pan clean.


Well that's it for now...look forward(or don't) to my next curious recipe!

Root veggies AWAAAAYY!

Hey all

And with this I'm all caught up with the recipes that I owe you all. I apologize it took me so long to get these past three posts.up for you all. Things snowballed once I missed one post(I intend to post by no later than Sunday every week because of how my usual schedule fits.) missing the others threatened to follow. So i'm glad i was able to get these up before I owed you all five or more recipes(I don't think I could post past 5 in the past for one thing.)

Anyway... Onto the recipe!

Vegetable Hot-pot with Cheese Triangles

2 tablespoons oil
2 garlic cloves, crushed
1 onion, roughly chopped
1 teaspoon mild chili powder
1 pound potatoes, peeled and roughly chopped
1 pound celery root, peeled and roughly chopped
12 ounces carrots, roughly chopped
12 ounces trimmed leeks, roughly chopped
8 ounces cremini mushrooms halved
1/4 cup all-purpose flour
2 1/2 cup vegetable stock
14 ounce can chopped tomatoes
1 tablespoon tomato paste
2 tablespoons fresh thyme, chopped
14 ounce can kidney beans, drained and rinsed
salt and freshly ground black pepper
sprigs of fresh thyme, to garnish (optional)

Topping
8 tablespoons butter
2 cups self rising flour( I used regular all-purpose )
4 ounces cheddar cheese, grated
2 tablespoons fresh chives, snipped
about 5 tablespoons milk

1. Preheat the oven to 350° Fahrenheit. Heat the oil in a large flameproof casserole and sauté the garlic and onion for 5 min. or until beginning to brown. Stir in the chili powder and cook for 1 min. more, taking care not to burn the spice

2. Add the potatoes, celery root carrots, leeks, and mushrooms. Cook for 3 to 4 min. Stir in flour and cook for 1 min.

3. Gradually stir in the stock with the tomatoes, tomato paste and time and season, with plenty of salt and pepper. Bring to a boil, stirring. Cover and bake for 30 min.

4. Meanwhile, make the topping. Rub the butter into the flour with your fingers, then stir in half the cheese with the chives and plenty of salt and pepper. Add just enough milk to make a smooth dough

5. Roll out the dough until it is 1 inch thick . Cut into 12 triangles and brush with milk

6. Remove the casserole from the oven. Add the beans and stir to combine-triangles on top and sprinkle with remaining cheese. Return to the oven, uncovered and bake for 20 to 25 min.. Serve the hot pot, garnished with fresh thyme sprigs. If using

This recipe although a bit time consuming was delicious. It had a wonderful, full body, and the savory flavor of the dish really brought it all together. In this recipe. I of course replaced the cheese with a fake cheese( PKU friendly and all that jazz) as well as a PKU friendly flour,and I also replaced the kidney beans with green beans( canned, but I'm sure fresh would work just as well ) I imagine that if you used kidney beans instead of the green beans the dish would have a thicker feel to it, whereas with green beans. for the topping. I replaced the chives with regular green onions  and the milk with rice milk( I'm out of almond milk,  would probably work just as well or maybe better in this recipe) The recipe was soft, but not so soft that it was like trying the mush with a bit of sauce all the separate ingredients held their shape and were for the most part still firm enough so that he stabbed it with a fork. It wouldn't fall apart. (Though I don't imagine the leaks, or mushrooms whatever gets soft enough to fall apart if you stab them with a fork, and this is more a comment on the potatoes [speaking of which, I used a mixture of sweet potatoes and regular potatoes {thought I should mention that}]) with all the root vegetables in the dish as well as the broth that the conduct and the cover on top (the bread we can't forget about the bread) this dish is a wonderfully hearty meal that will fill you up easily.

A quick note(okay, maybe more than one), making this recipe for someone in your family, or someone that you know that isn't exactly okay… With the whole vegetarian way of life. This recipe would also go really well with chunks of meat(I want to say beef but my mother points out that it would work well with pretty much any meat) Another thing, if you use fake flour, for PKU purposes, the bread is not necessarily going to rise while it's baking for the last 20 to 25 min. do not worry about this I just added another few minutes to the end of the cooking process to make sure it was baked, and it turned out to taste just fine.

Well that's it for now...look forward(or don't) to my next curious recipe!

Power to the Portabello

Hey All! More posts on their way as I attempt to catch up!

And this next recipe is one prepared and cooked in a slowcooker. Great to get ready just before a particularly heavy work day or a long day of tests and exams.

Spicy pulled pork(Yes Pork...no i haven't become magically non-PKU)

1/4 cup Paprika
2 Tablespoons Chili powder
2 Tablespoons ground cumin
2 Tablespoons Salt
2 Tablespoons black pepper(ground)
1 Teaspoon cayenne
1 Tablespoon oreagano
1 Teaspoon ground cinnamon
3 tablespoons light brown sugar
2 Medium yellow onions
5-6 Pounds boneless Pork shoulder
1 (28oz) can diced tomatoes

The night before mix the Paprika,chili powder, cumin, salt, pepper, cayenne, oregano, cinnamon, and sugar in a small bowl.

Remove excess fat and tough skin layer from pork roast. Cut the pork to maximize surface area between 2 pieces.

Rub spices all over meat. Wrap the spice-rubbed meat in plastic wrap or place in a covered baking dish and refrigerate overnight.

In the morning chop the onions into 2 inch chunks and place a few onions on the bottom of the slow cooker. Unwrap the meat and layer it on top of the onions below half of the tomatoes. Repeat onion-meat-tomatoes layering.

Turn the slow cooker on high for 6 hours. Serve immediately. The recipe can be turned down to low setting for an additional hour if needed.
---

This is a wonderful recipe and has the added bonus of making the home smell WONDERFUL. I replaced the pork with Portabellos.(Congrats to those who figured out that from my oh so subtle hint in the title) I cut the portabellos into strips so they blended with the onions and tomatoes more than they layered the three things. I also did the spice the portabello strips the night before, and it was a good call.(Had my doubts it'd do anything.)

Also on a note that is is my first Recipe that originally has meat in it. I did cook it with meat for my family and a simple way to do that is in your slow cooker place a glass jar or bowl(Of course make sure the slow cooker's lid closes) and in that jar place either the meat portion or the non-meat portion of the recipe. this doesn't affect the cooking time for the seperated parts of the recipe and everything will cook just as well as if you had mixed the two in the slow cooker. I'd made the full recipe and half of it was portabello-d and the other half was in pork for my family. I placed the pork in a glass bowl that fit in the slowcooker and put my mushrooms around the edges in the cooker it'self. According to my mother the meat cooked deliciously and i can vouch the mushrooms worked wonderfully.

Well that's it for now...look forward(or don't) to my next curious recipe!

Ahem...[inserts outrageous mexican accent]Tofu?....we don't need no stinking Tofu!!

Hey everyone...

I feel horrible that I haven't posted any of my new experiments. And my guilty feeling is compounded by the fact that I have a system set up so that I am making a new thing every week (Well I'll be honest there was one week I didn't make anything...) Regardless let me catch up for your benefit as much as mine.

Gingered Chinese Greens Stir-Fry.

1/2 Cake Chinese-style firm tofu
2 Cups packed shredded Chinese cabbage or Bok Choy(4-5 leaves)
2 Teaspoons vegetable oil
1/2 Teaspoon minced or grated Gingerroot
1-2 Teaspoons water
Splash of chili oil(Book notes any sort of hot oil or sauce will work.)
1 Tablespoon finely chopped cilantro

Sauce
1 Tablespoon Soy sauce
3 Tablespoons Orange juice
1 Tablespoon lemon or lime juice
1 Tablespoon water
1 teaspoon sugar
1/2 teaspoon cornstarch

Sandwhich the tofu between two plates. Top with a heavy book. Let sit for 15-20 minutes. Remove weight and top cover, and drain water from bottom plate.  The tofu is now ready to use. Cut into 1/2 inch cubes.

Wash and thinly slice the cabbage, leaves, and stems. Heat oil in a medium skillet over medium high heat. Add ginger and cabbage. Stir and fry for about 2 minutes. Add water, cover and cook over medium heat until cabbage is soft. (2-3 Minutes)

In a small bowl, combine the sauce ingredients. Add the tofu and sauce to the skillet and gently stir until the sauce thickens.(About 2 minutes) Splash with chili oil and mix in Cilantro. Serve immediately.*

*Book recommends putting over rice or cooked noodles.
 ---
 I replaced the tofu with portabello mushrooms(Still cut into cubes) and the Bok Choy with regular green cabbage(since I had excess) And I used Sirache instead of the oil, but seeing as the book mentions this replacement it's not a big change.  And where I could, namely the brown sugar, I replaced for more diabetic friendly alternatives.(Splenda brown sugar).  Since the portabellos work differently than tofu when it comes to cooking I added them a little before the sauce letting them fry a bit before adding the sauce. As well as lowering the heat of skillet a bit to allow for a longer cooking time.

The recipe was delicious. I had it over brown rice which absorbed a good deal of the heat from the hot oil but left all the flavor. Not too say all the heat of the dish was gone. If it was eaten fast enough or without the brown rice you'd get a nice bite of heat. Also, since "A splash" is not clearly defined as an amount(Or is it?) you could easily add a bit more heat to suit your tastes.

All and all another successful recipe altered for the benefit of PKUers, Diabetics, and anyone else who wants to try these alterations.

Well that's it for now...look forward(or don't) to my next curious recipe!

Pie of the Veggie....

Hey everyone!
I'm Baaaak! Nope I haven't fallen into a sugar coma from eating something too sugary. or some similarily bad thing tied to my PKU...I've just been having a bit of trouble finding a recipe or an ingredient that I've wanted to use/alter/replace for cooking for review of this blog. Buuut I found one!

So before I continue I will unabashedly ask you all to comment on mah posts! Tell me if you tried the recipe, replaced something else instead of what I replaced, Ask me to do a certain recipe or ingredients for my next thing, or even critisize the recipe! I'll read it all and try to fix what I can. I claim no responsibilities for you trying the recipes and not liking them everyone's tastes are different, I will however try to create something that you will like but i can't know to do so if you all who read this site(Thanks a ton for reading btw!) don't make comments.

Ok...Now onto the recipe!


Vegetarian Pot Pie!

3 Potatoes
2 Carrots
1 Small Onion
8 Ounces Mushrooms
2 Cups Water
1 Vegetable Bouillon Cube
1 Cup Frozen Peas
1/4 Cup flour
1/2 Teaspoon Poultry Seasoning
1/2 Cup Milk
Salt and Pepper to Taste
1 Sheet Frozen Puff Pastry thawed

1. Preheat the oven to 400 degrees F
2. Peel the potatoes and cut into 1/2 inch cubes. Repeat with carrots, cutting into 1/4 inch pieces.(recipe says cubes but you can't cut a cylinder into cubes without loosing a significant amount of the carrot)Peel the onion and cut into 1/2 inch pieces. Cut the ends off the mushroom stems, discard, and cut the mushrooms in half.
3. Place the water, bouillon cube, potatoes, carrots, onions, and mushrooms in a saucepan and bring to a boil.  Cover and simmer over medium-low heat for 10-12 minutes, or until the potatoes are tender.  add the peas to the pan. in a bowl mix the poultry seasoning, flour, and milk and stir until smooth. Slowly add the milk mixture to the pan, stirring constantly. Season with salt an pepper and cook over medium heat for 5 minutes or until the sauce thickens.
4. Pour the mixture into a 2-quart casserole dish and top with the sheet of puff pastry. Press the pastry down firmly around the outside edge of the dish and cut 4 small slits in the top. Bake for 30- 35 minutes, or until the puff pastry is golden brown. Serve immediately.

Ok now onto what I do here!

The replacements I made to this recipe are as follows. I replaced the milk with Almond milk considering with PKU milk is a big no-no. Also regular flour is the same thing so i replaced it with a fake lo-pro flour. Also, and I don't know how to class this alteration, I didn't use the same type of potatoes. I don't know to classify this because the recipe doesn't mention a specific type of potato but  it still probably didn't mean you should mix and match like I did. (One russet, a red one, and a one with purple skin...Looked regular on the inside) I severely doubt this last change altered the flavor much if at all, but I felt like mentioning it.

The recipe was amazing, with a wonderful richness to it. The sauce was really the clincher it had a great texture and thickness to it. The sauce thickened up and coated everything but never overpowered the individual vegetables in the mix.  And as I mentioned the vegetables not being overpowered by the sauce. The dish wouldn't be complete without the veggies or the pastry on top. I would recommend this highly...in the meantime...it's still warm so I'm grabbing another bite.

Well that's it for now...look forward(or don't) to my next curious recipe!