We Made A lot of Pie. . .dough

When I was scheduled for “pie production” I really didn’t know exactly what I was going to be doing.  All I knew is that it was going to be a long day because I started at 8:00 a.m. and was scheduled to 5:00 p.m.  Did I mention this was at the Lincoln Square location, which meant I would be driving exactly during rush hour.  Let’s just say it took me two hours to drive to work – I need to do a dry run to take public transportation to Lincoln Square, which would require me taking the Metra from Cary to Chicago, then switching to the Brown Line for 15 stops before exiting a block away from work.  The price I pay for living a country life and working in the city! 

But it’s totally worth it.  I was telling my Mom the other day that I can hear Tony’s voice telling me how stupid it is working 40 miles away from where I live, but I keep having to tell him to be quiet, that I’ve got this and everything will be okay.

I ate an English muffin with peanut butter and a banana in the car ride to work.  I was 15 minutes late, and didn’t realize that the owner of the company was going to be there all day – you all know how I hate being late!  It ended up being fine.  After the owner gave us a quick tutorial on how she makes her pie crust we were off to the races.  We were a team of 5 including the owner and we were like an assembly line of two teams.  The owner chopped up the butter and shortening and would portion out exactly how much was needed for each pie crust (top and bottom) 6 tablespoons of butter and 2 tablespoons of shortening if you were wondering.  They were frozen so they would stay cold.  Then one of us would portion out the dry ingredients, and another person manned the robot coupe to process the dry ingredients with the fat, then add in the ice cold water, while another person wrapped up the individual crusts in plastic wrap.

9.27.16 024

This was supposed to be a two day production of making 500 pie crusts for Apple Fest this weekend.   250 pie crusts yesterday and 250 pie crusts today.  But we had such a rhythm going, that we managed to make all 504 pie crusts from 8:40 a.m. until 4:40 p.m.  We only took a 30 minute break for lunch, which was chicken tacos.  I had one chicken taco and a Diet Coke.

9.27.16 025

Um, turns out making pie dough is a bit messy, but my station was the messiest!

9.27.16 029

It actually went by super fast.  We listened to music, shared food stories.  It was a lot of fun even if the task was repetitious.   And yes, I was toggling between Diet Coke and coffee.

By the time we cleaned up and I was heading home, it was 5:30 and I thought for sure I’d run into rush hour traffic, but outbound traffic wasn’t bad at all and made it home in just over an hour.  I really didn’t eat much during the day so I was hungry, and literally wanted to stop at every fast food place I saw, but I knew I had stuff to make a quick fried rice, and that’s what I made for dinner.

Beef and Veggie Fried Rice
Serves 1
A super quick dinner using leftover cooked rice. You'll be ready to eat in about 5 minutes!
Write a review
Print
Prep Time
1 min
Cook Time
5 min
Total Time
6 min
Prep Time
1 min
Cook Time
5 min
Total Time
6 min
537 calories
62 g
257 g
15 g
35 g
5 g
446 g
601 g
4 g
0 g
9 g
Nutrition Facts
Serving Size
446g
Servings
1
Amount Per Serving
Calories 537
Calories from Fat 136
% Daily Value *
Total Fat 15g
23%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 257mg
86%
Sodium 601mg
25%
Total Carbohydrates 62g
21%
Dietary Fiber 3g
12%
Sugars 4g
Protein 35g
Vitamin A
195%
Vitamin C
91%
Calcium
9%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 ounces lean sirloin steak, chopped
  2. 1 cup cooked white rice
  3. 1/2 cup broccoli, chopped
  4. 1/2 cup carrots
  5. 1 tablespoon pot sticker sauce
  6. 1 teaspoon hot mustard
  7. 1 tablespoon sriracha
  8. 1 teaspoon rice wine vinegar
  9. 1 large egg, cooked and chopped
Instructions
  1. In a skillet, heat to medium temperature and cook one large egg, just until the yolk isn’t runny.  Set aside and let cool.  Heat pan up to medium high heat.  Spray with Pam and add in your bite size chopped steak to the pan and cook for about a minute and a half.  Set aside with the egg.  Add in the broccoli and carrots and cook for about 2 minutes – you still want them to be crisp tender.  While the veggies are cooking, mix the pot sticker sauce, hot mustard, sriracha and rice wine vinegar together.  Add the chopped egg and steak in with the veggies.  Add the leftover cooked rice, stir to combine.  Pour in the sauce and cook for 1 minute.  Garnish with sesame seeds.  The sauce is 20 calories, so barely a point, but I am counting it as 1 smart point.
beta
calories
537
fat
15g
protein
35g
carbs
62g
more
My Bizzy Kitchen http://www.mybizzykitchen.com/
9.27.16 032

9.27.16 021

This was hearty, delicious and super quick to put together.  And turns out much healthier than fast food!

I am excited about work tonight at The Chopping Block.  There is going to be a meet and greet with JeanMarie Brownson, who is a local Chef and Writer from the Chicago Tribune.   She will be demonstrating her prosciutto parmesan puffs to start the evening.  Then you’ll dine family style on a roasted beet, radicchio and walnut salad; Chicken Osso Bucco; Crispy Baguette with Herbed Cheese Spread; finished with a Latte Brownie and ice cream while you hear JeanMarie talk about her passion for food and life.  The $85 price tag includes a copy of her cookbook “Dinner at Home.”  Only 3 seats are left!  And I am happy that my schedule allows me to take public transportation, so I can watch youtube videos on my way to work. Open-mouthed smile

It’s a chilly morning, which I love.  Right now I am wrapped up in a snowman throw, with my hot cup of coffee and all the windows open.   And it’s 54 degrees – love!   I love this time of year.

Hope you have an awesome day!

3 thoughts on “We Made A lot of Pie. . .dough

  1. Years ago, I was in a women's group and we made and sold decorated gingerbreadmen as a fundraiser every year. It was a lot of fun on bake day - yes, a lot of work, too, but your piecrust day reminds me of that. One thing I have to say about your job is that it seems like there's always something different to be doing, which is good. Keeps you interested and on your toes, right?
  2. jody
    don't listen to the voices in your head!!! You have a fantastic job! I would love to know if you used 1)regular ol crisco for shortening and 2)salted or unsalted butter? Do you think the age of the flour affects the crust. As in...if my flour has been sitting in pantry for three months does that affect crust? Just curious as to your professional opinion. I love your Chopping Block updates...sounds so cool. Nothing like that here in CT
  3. One of my dear friends lives up near Lincoln Square in Ravenswood, so I actually have an idea of where your store is! Be careful on the L with your phone--he's told me he never brings his phone out on his commutes because of all the petty thefts going on all over the city (it got so bad in his last neighborhood that it was the main reason for him to move). That is an impressive amount of pie dough to crank out in just around eight hours!

Comments are closed.