Wednesday, 13 March 2013

Olive oil pie crust and shopping lists

So today I really wanted to make a quiche, but we're out of stick butter and have been for a while, and it's not grocery buyin' time just yet. I do, of course, keep three liters of olive oil in the house at all times, and I thought I might as well just google to see if there was a way to make pie crust with olive oil.

Turns out that not only is there, but it's simple, takes half the time and mess of butter crust, and instead of rolling it out and laying it down in the pan you squish it with your fingers, meaning that there's no waste and none of that "flour your worksurface" nonsense that I hate so much!

The method, which I found (and modified slightly) here, is to boil up 1/4C water and 1/3C olive oil in a pan.When it's boiling, take it off the heat and add 1C AP flour sifted with 1tsp baking powder, and just stir the shit out of it until it forms into a basic ball. Put the ball in the greased pie dish and just press it down around the bottom of the dish and up the sides with your fingers. It literally couldn't be easier and it is SO flaky and light!

I haven't tried it yet, but I have a suspicion that it would be better with the liquid ingredient quantities reversed; that is, 1/4C olive oil and  1/3C water. The crust was slightly on the greasy side for me, and also tasted faintly of olive oil even though I didn't use EVOO; for a sweet recipe I think it would be too strong of a taste.

Thanks to a recent budget change, partly due to Writer Husband managing the money now, and partly due to me having a job, we now have enough money to buy the food I want to buy every week. So - this is mostly for my loyal reader Olga whom I know loves reading this stuff - here is my shopping list for the coming week!

Pre-sliced whole wheat bread
Albacore tuna in water
Beef broth
Cottage cheese (4% minimum)
Medium cheddar cheese block
Parmesan cheese wedge
Whole milk mozzarella (the wet kind)
Full fat plain yogurt with active cultures
Frozen pineapple, mango and strawberries
Canned tomatoes
Gala apples
Collard greens
Roma tomatoes
Russet potatoes
White mushrooms
Fresh basil
Whole wheat penne
Thin-cut beefsteak
Chicken breast
Red wine

And the ingredients that I already have in my fridge/pantry and won't run out of before the following week are:

Skim milk
Tomato paste
Peanut butter
Fruit preserve (strawberry and blackberry)
Whole wheat flour and AP flour (plus associated baking ingredients like baking powder/soda and salt)
White sugar
Brown sugar
Steel-cut oats
Brown rice
Spices and dried herbs including ground oregano, dried basil, ground cinnamon, ground nutmeg, cayenne pepper, curry powder, oriental mustard, etc.

So I have an emphasis on whole grains (rice, oats, bread and flour, pasta), protein (beef, chicken, cottage cheese, tuna), and a variety of fruits and vegetables. I use white sugar for proofing yeast and brown sugar as an oatmeal topping, along with cinnamon and nutmeg. Peanut butter is a favorite post-workout snack and I love honey and yogurt as a dessert! Also note that I just buy sliced bread for sandwiches to take to work; if I'm eating at home, I make my own bread from scratch, the recipe for which I shall be posting shortly.

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