Curried Chicken Pot Pie

This was posted in the NCC summary on Google docs, so it's nothing new, but since I made it tonight, I thought I'd get it on the blog.  It's the least I could do.  It's already 9:30 p.m. on a school night so I haven't had a chance to try it, but it looks beautiful.  Since I had Pillsbury Grands in the refrigerator from when Alex and Meredith were home for Carly's wedding, I used those instead of making a crust.  Like I was gonna do that anyway.  Aye, right, as Mike would.  It looks and smells absolutely wonderful.  I'll let you know tomorrow how it tastes. This is obviously not low fat, but I had the ingredients and I had to use them somehow.  This seemed like a really good idea.
Ingredients:

• 1 teaspoon olive oil
• 2 tablespoons curry powder
• 2 cups diced peeled baking potato (about 12 ounces)
• 3/4 cup chopped onion
• 3/4 cup chopped red bell pepper
• 2 garlic cloves, minced
• 1 1/2 pounds skinned, boned chicken breasts, cut into bite-size pieces
• 1 1/2 cups fat-free, less sodium chicken broth
• 1 cup sliced fresh mushrooms
• 3/4 cup frozen green peas, thawed
• 1/2 cup golden raisins
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons cornstarch
• 1 tablespoon water
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese
• Cooking spray
•  
  1. To prepare filling, heat oil in a large nonstick skillet over medium-high heat. Add curry; cook 2 minutes. Add potato, onion, bell pepper, garlic, and chicken; stir-fry 3 minutes. Add broth and next 5 ingredients (broth through black pepper); bring to a boil. Cover, reduce heat, and simmer 5 minutes or until chicken is done. Combine cornstarch and water in a small bowl. Stir in cornstarch mixture and cream cheese; cook 1 minute or until cream cheese is melted.
  2. Spoon the filling into a round 2-quart casserole coated with cooking spray. Roll the crust into an 11-inch circle, and place over mixture. Cut 6 slits in top of the dough to allow steam to escape. Bake at 400° for 30 minutes or until golden brown and bubbly around the edges. Let stand 10 minutes.

Butternut Squash Soup

I know that we already have a butternut squash soup recipe.  But this one is low fat, so I thought I'd add it for those who might be interested.  And besides, this one couldn't be easier.  I roasted the squash that was already pre-cut anyway because I think roasting adds a nice flavor and then I don't have to watch to make sure the squash has cooked all the way through.  But that's the only thing I changed. Yum.
 Ingredients:

• 2 tsp olive oil
• 1 cup finely chopped onion
• 1 tbsp curry powder
• 1 pound butternut squash (about half a medium squash), cut into 1-inch pieces
• 2 ripe medium Bartlett pears, peeled, cored and cut into 1-inch pieces
• 3 1/2 cups fat-free, low-sodium chicken or vegetable broth

Preparation:

Heat oil on medium heat in Dutch oven or soup pot. Gently sauté onions until softened—about 5 minutes. Add curry powder and stir, sautéing for 1 minute. Add butternut squash and pear pieces. Sauté for 3-4 minutes. Pour in chicken broth and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes until squash and pear are tender. Transfer soup to a food processor or blender and purée until smooth, working in two batches if necessary. Serves 6
Per Serving: Calories 119, Calories from Fat 17,total Fat 1.9g (sat 0.2g), Cholesterol 0mg, Sodium 38mg, Carbohydrate 23g, Fiber 3.2g, Protein 2.5g

Pasta a la Caprice

Garlic. Cheese. NCC.

Food coma/Fat Toonce. Photo Credit: E. Evans

 INGREDIENTS

• 1 lb penne, ziti, or rigatoni
• 12 plum or 4 large tomatoes, sliced
• 4 cloves garlic, chopped or crushed
• 1 green pepper, sliced thinly
• 20 fresh basil leaves, torn in half
• 1/2 cup olive oil
• 1 tsp salt
• 5-6 twists of the pepper mill
• 8 oz mozzarella cheese
• 8 oz (shredded) Parmesan cheese

DIRECTIONS 

1. Combine all ingredients - except cheese and pasta - in a large bowl. Marinate for ~ 2 hours.
2. Cook pasta. Drain and quickly combine with cheese and vegetables, allowing cheese to melt.
   

Mini Deep-Dish Pizzas

Ingredients

• Olive oil, for muffin pan
• All-purpose flour, for rolling
• 1/2 pound homemade or store-bought pizza dough, in 6 pieces
• Coarse salt and ground pepper
• 1/2 cup shredded mozzarella (4 ounces)
• 1 large tomato, coarsely chopped
• Desired toppings, such as cooked vegetables, pineapple and ham, or pepperoni

Directions

1. Preheat oven to 450 degrees. Lightly brush 6 standard muffin cups with oil. On a lightly floured work surface, roll out each dough piece to a 6-inch round. Fill each cup with 1 round, gently pressing dough into bottom and sides of cup. Season with salt and pepper.

2. Sprinkle each dough cup with 1 tablespoon each cheese and tomato. Add desired toppings and another tablespoon each cheese and tomato. Bake until dough is golden brown and crisp, 12 minutes. Let cool 2 minutes before removing from cups.

 Recipe & photo from marthastewart.com

Chili

 

 Ingredients

• 1 Tbsp olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 5 cloves of garlic, chopped
• 1 lb ground turkey or beef
• 1/2 tsp ground cumin
• 1/2 tsp ground oregano
• 1/2 tsp ground turmeric
• 1/2 tsp ground basil
• 1 Tbsp chili powder
• 3 Tbsp red-wine vinegar
• One 28-ounce can peeled tomatoes (I prefer San Marzano)
• One 29-ounce can dark red kidney beans, drained and rinsed

Instructions

1. Heat the olive oil in a large sauté pan on medium-high heat
2. Add the onions, green pepper, and cook until soft, about 5 minutes
3. Add the meat to the pan. Once the meat has browned, add the spices
4. Stir in the red-wine vinegar and tomatoes
5. Using a potato masher, mash the whole tomatoes down
6. Stir in the kidney beans.
7. Cook the chili covered for 15 minutes on medium-low heat.

Recipe & photo from kitchen explorers

Split Pea and Ham Soup

Split Pea and Ham Soup Recipe photo by Taste of Home

Extremely simple recipe. I let it simmer a bit longer than 30 minutes after I added the vegetables. 

Ingredients

• 1 pound dried green split peas (2 cups)
• 7 cups water
• 1 teaspoon canola oil
• 2 cups cubed fully cooked ham
• 2 cups chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup diced peeled potato
• 1 teaspoon salt, optional
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/4 cup minced fresh parsley

Directions 

1. In a Dutch oven or soup kettle, bring the peas, water and oil to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. 
2. Add the next eight ingredients; cover and simmer for 30 minutes or until vegetables are tender. Stir in parsley.  

Yield: 10 servings (2-3/4 quarts).

Curried Chicken Salad

The original photo that went along with this recipe (not shown here) was so unappealing I nearly didn't make it, just for that. However, my mother's admission that the sauce was so tasty she considered using it on her toothbrush left me intrigued. This recipe is amazing! In the interest of saving time, I use my food processor to "dice" the chicken. Amazing lunch. I eat it by itself but could be eaten on crackers or bread.

Ingredients:

6 slices bacon
3 cups diced cooked chicken breast meat
1/2 cup chopped celery
1 cup chopped cucumber (original recipe calls for grapes)
1 cup mayonnaise
2 tablespoons red onion, minced (I leave this out)
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon curry powder (or more)
salt and pepper to taste

Directions:
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
2. In a large bowl, combine bacon, chicken, celery, and cucumber.
3. Prepare the dressing in a small bowl by whisking together the mayonnaise, onion, lemon juice, Worcestershire sauce, curry and salt and pepper. Pour over salad and toss well.

Adapted from Allrecipes.com

Carrot Soup

Lauren and I made this soup together on several occasions. Virtuous, tasty, and easy to make. Also freezes well. 

• 1 Tbs unsalted butter
• 1 Tbs olive oil
• 1 large onion, chopped
• 2 lbs carrots, coarsely chopped
• salt
• sugar
• 2 qts vegetable stock
• 8 heaping Tbs white rice
• ground white pepper

Directions

1. Cook onion in butter and olive oil in a soup pot for 5 minutes over medium low heat. Add carrots and a pinch of sugar. Cover partially and cook for 10 minutes, stirring often.
2. Add rice, stock, salt, and sugar. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
3. Blend in batches and spice to taste.

Garlic Cheddar Biscuits

This cat also steals hamburgers.
Photo Credit: E.Evans

These are so good, even one of my cats had to see what the fuss was about. One time, I left some to cool in a partially covered container. When I went to put them away, it seemed as though one was missing. But I hadn't made an official count, so I didn't think any more of it. Two days later I found the missing biscuit under the dining room table. Don't worry, I didn't eat it ;) 

INGREDIENTS

•  4 Tbsp butter
• 2 cloves garlic, minced
• 2 tsp dried parsley*
• 2 cups Bisquick OR
• 2 cups flour
• 1 Tbsp baking powder
• 1 tsp salt
• 2 2/3 Tbsp butter
• Blend dry ingredients, cut in butter with pastry blender
• 1 cup shredded sharp Cheddar Cheese
• 2/3 cup nonfat milk

 * The original recipe called for 2 Tbsp fresh chopped parsley, but I find it difficult to chop it up finely enough to distribute evenly among the biscuits.

DIRECTIONS

1.    Preheat oven to 400. Spray baking sheet.

2.    Combine biscuit mix, cheddar cheese, 1 clove garlic. Stir in milk and mix.

3.    Form small balls (the mix will be somewhat crumbly) and place on baking sheet (makes ~12 biscuits).

4.    Bake for 10 minutes.

5.    At ~7 minute mark, melt butter, add 1 clove garlic, and sauté on low heat for ~1 min. Remove from heat and stir in parsley.*

6.    Drizzle butter mix over biscuits and bake for an additional five minutes.

* I find that if I melt the butter too soon, it tends to congeal/be soaked up by the parsley/garlic, and I don’t have enough for all the biscuits.

Biscuit recipe via Skinnytaste

Bisquick substitute via Unsophisticook

  Barley, Lentil and Mushroom Soup

Posted Dec. 4, 2010

Original recipe makes 8 servings 

• 1/4 cup olive oil
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 carrots, chopped
• 3/4 cup pearl barley
  3/4 cup dry brown lentils
• 1/3 cup dried porcini mushrooms, rinsed 
• 2 quarts low-sodium beef broth

• 1/4 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/4 teaspoon freshly ground black pepper
• 1 bay leaf
• 4 cups sliced button mushrooms
• 1 tablespoon dry sherry (optional)

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Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion; cook and stir until onions are limp, but not brown, about 5 minutes. Mix in the celery and carrot; cook for another 5 minutes. Stir in the barley and lentils so they are coated with oil, continue to cook and stir until lightly toasted.
2. Pour in the beef broth and season with thyme, parsley, pepper and the bay leaf. Bring to a boil. Add the porcini mushrooms, cover and simmer for 25 minutes over low heat. Add the button mushroom, cover and continue cooking for another 30 minutes, stirring occasionally. Mix in sherry during the last 5 minutes. Taste and adjust seasoning if needed before serving.

Raspberry Topped Lemon Muffins

                                         Photo and recipe courtesy of smittenkitchen.com

My roommate wanted to make some treats for a boy she liked, so I helped her make these (we made the minis). We used a whole vanilla bean in place of one of the teaspoons of vanilla extract. It was fun to see the vanilla pieces in the mix. I wouldn't say it makes a huge difference in the flavor, but it's worth a try. The recipe was very easy, and the product was quite delicious. I love raspberries! And she is now dating this guy, so I guess it worked.

Raspberry-Topped Lemon Muffins
Adapted from Susan Elizabeth Fallon via Bon Appetit, July 2006
Yield: 14 large or 56 miniature muffins

1 1/8 cups sugar, divided
4 teaspoons finely grated lemon peel (from two large lemons)
2 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 cup buttermilk
2 teaspoons vanilla extract
1 1/2 1/2-pint containers (about) fresh raspberries

Preheat oven to 375°F. Line 14 standard muffin cups (or 56 minis) with paper liners. Mash 1/8 cup sugar and lemon peel in small bowl until sugar is slightly moist. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat remaining 1 cup sugar and butter in large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and lemon sugar. Beat in flour mixture.
Divide batter among muffin cups (the 2/3-3/4 level worked well for minis). Top each large muffin with 4 raspberries (or mini muffins with one each). Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 35 minutes (baking time was on the shy side of 20 minutes for mini muffins).

Apple (and Country Ham) Risotto

Dan's HARD (as in ~20% ABV) Cider. Photo Credit: E. Evans

I was originally hesitant to make risotto, given the admonitions to nevernevernever stop stirring it. However, this recipe doesn't require quite the stirring vigilance. And like any good risotto, it calls for a bit of alcohol, meaning you can't let the rest go to waste, right?

 

INGREDIENTS

·      5 cups chicken broth

·      3-4 ounces country ham (optional - I have yet to include it)

·      4 Tbsp unsalted butter

·      A few sage leaves (or ground sage from the seasoning jar)

·      1 ½ cups Arborio rice

·      ¾ cup hard cider (you get to drink the rest!)

·      1-2 large firm apples

·      + ½ cup Asiago cheese

DIRECTIONS

Pot/pan #1: Heat the broth in a large saucepan over medium heat.

Pot/pan #2:

·      Melt 2 Tbsp butter in a large sauté pan over medium heat.

·      Add the sage leaves, ham, and rice, stirring to coat.

·      Add cider and cook for 2 minutes, stirring.

·      Add ½ cup of the hot broth, stirring until it is almost absorbed. Repeat until the rice is creamy and liquid is absorbed ~ 20-25 minutes. (You may not need all the broth).

·      Add in sautéed dice apples with last addition of broth. Stir and remove from heat.

·      Add + ½ cup Asiago cheese; stir to incorporate. Season to taste with black pepper/salt.

Pot/pan #3

·      After the risotto has been cooking ~10 minutes, melt 2 Tbsp of butter in skillet over medium-high heat.

·      Add the diced apple and cook for 4-6 minutes, stirring to lightly brown. Remove from heat.

Recipe adapted from Washington Post