Category Archives: vegetables

Homemade chicken pot pie with biscuit topping

Usually when I think of a pot pie I think of the frozen grocery store kind in the red box.  I am not a microwave meal kind of girl.  We didn’t grow up on it, so it’s hard for me to do much more than heat up my lunch/leftover pizza in it.  With this pot pie, you can use leftover rotisserie chicken, or slow cook some in the crockpot, with seasonings of your choice.  Top with two ingredient quick biscuits, and you have yourself a dinner that is sure to warm you up and taste great the next day in the office microwave.

 

3 sliced carrots warmed until tender (hot water on stove 5 minutes)

2 T butter

½ sweet onion, chopped

1 cup fresh or canned green beans chopped into bite-size pieces

3 T flour

1 tsp kosher salt

¼ tsp black pepper

1 ½ cups chicken broth (more if it seems too thick)

2 cups shredded chicken or rotisserie chicken (6 hours low in crockpot with poultry seasoning, chicken broth, salt and pepper)

 

Biscuit topping

1 cup self rising flour

½ cup heavy whipping cream

 

 

Preheat oven to 375

 

Melt butter in saucepan and add onions stirring until soft, about 2 minutes

Add carrots and green beans to onions, stirring for 2 additional minutes

Stir in flour, salt and pepper until thickened and smooth, about a minute

Add broth, cooking on medium high heat until simmering 8-10 minutes

Add chicken

 

Mix biscuit topping ingredients together, knead into dough and cut out biscuits

 

Place chicken mixture into ovenproof bowls, top with biscuit (add melted butter to tops if you want a golden brown color)

Cook for 30 minutes or until biscuits are brown

 

Serve warm or keep leftovers for up to a week

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Dial up and sweet potato pie

I love the movie You Got Mail. I love, love it. Meg Ryan and Tom Hanks, sigh. It’s the cutest and the lines are hilarious. I would own a little bookstore, selling cakes and pies to take home with your books and cloth bags. This is my sweet potato pie, which I would put in a foil tin and sell by the slice/pie. Deep down I am a romantic, a lover of cute movies and short haircuts. Make this pie, smile at strangers, sharpen some pencils and welcome the changing seasons. 

This recipes makes enough filling for two pies, so keep one and share one. 

Sweet potato pie

3 medium sweet potatoes roasted and mashed (bake at 350 for 1.5 hours, peel while warm)

1 stick of unsalted butter at room temp

5 oz can evaporated milk

1 3/4 cup sugar

3 eggs, beaten

1 tsp vanilla

1 tsp cinnamon 

2 unbaked pie shells

Preheat oven to 350 degrees

Mix first four ingredients in a stand mixer or by hand until smooth

Add eggs until mixed, fold in vanilla and cinnamon

Bake pies for about 1 hour, to 1.25 hours or until middle is set

Cool and serve

Top with homemade ice cream or whipped cream

Can freeze filling for up to two months. Bring to room temp and bake

Can freeze baked pies for a month. 

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Camping (sorta) and butternut squash soup

I had a whole reflective post on camping. Wide open air, peacefulness, one with nature. And then I thought “yeah they want to hear about how I tripped down two steps, got drunk at 3pm, and was on alert for imaginary bears” So that sums up my camping. It was posh, catered, full of laughs and a great time. I took three coats (you just never know) a Kate Spade purse, my Uggs and my Ipad. So let’s just say I wasn’t exactly hunting for my dinner. But I did watch the other girls fish, so I feel I really connected with nature. From a bench. I would go back and do it again, sleep in a queen size bed with a heater, stocked fridge and warm socks. I am so rustic! 

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But Friday night I made butternut squash soup. Which is a great thing to have at a campsite, at home on a cool night, for lunch, or whenever you feel like making soup. 

 

Roasted butternut squash soup 

2 butternut squashes cut up into cubes, or two bags of frozen squash

3 tablespoons butter, cut up into small pieces

1 medium yellow onion diced

2 granny smith apples peeled and diced

2 bay leaves

1/4 tsp nutmeg

2 1/2 cups vegetable broth (you can use chicken if you want, I just made this a vegetarian recipe)

2 1/3 cups water

salt and pepper to taste

*1/2 cup heavy cream and pumpkin seeds for garnish/stir in 

Preheat oven to 450 degrees and put cut up squash on a foil covered baking sheet. Sprinkle butter and salt/pepper on squash and bake for about 30 minutes, or until tender

Melt a tablespoon of butter in a heavy saucepan or dutch oven. Once melted, add in diced onion, apples, bay leaves, and nutmeg. Cook for about five minutes and turn off heat

Add water, broth, squash and salt/pepper to saucepan over medium high heat until liquid starts to boil. Reduce heat to medium and simmer for 20 minutes. Remove soup from heat and stir in heavy cream 

Using a handheld blender, or a regular blender in batches, puree soup until smooth. Add more salt and pepper if needed, and garnish with pumpkin seeds 

Cool remaining soup to room temp, and store in food safe containers for up to a week. Can be frozen for up to two months. 

*add ins-sour cream instead of heavy cream (use half the amount) cilantro, or crumbled bacon 

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Vegetarian stuffed peppers

I am not a big vegetable person, and I know how terrible that sounds.  Part of it is growing up eating only french cut green beans and canned corn.  I just don’t care for many others.  But I decided to make these stuffed peppers after picking one up at the farm stand (and for me a farm stand is near Target-that is how I roll country) You can always add ground meat, turkey or chicken, or cook the rice in broth to give it a meatier flavor.  But vegetables are good for you, “they will make your eyes shine” as my gran always says

Vegetarian stuffed peppers (makes 3-4 pepper stuffing)

2 cups cooked long grain brown rice

3-4 peppers, any color you like with tops cut off and insides scooped out

4 oz tomato sauce

1 sliced carrot

1 sliced celery 

italian seasoning

salt and pepper to taste

butter

2 T shredded cheese (I used an italian blend)

 

Melt half a tablespoon of butter in a sauce pan on medium high heat

once melted, add sliced carrot and celery, cook until soft

add tomato sauce, seasoning, salt and pepper, cook for 5 minutes

Add cooked rice, stir until combine and warm

*you can quickly char your peppers at this point if you want

fill peppers with filling and sprinkle with cheese

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Eggplant and cheese side dish

My favorite color is purple.  Random fact about me.  So when I was given this eggplant from a shared CSA bag, I thought why not make a side dish, easy, quick, and filled with cheese.  I mean come on, it’s cheese. This is a vegetarian dish, so you can make it over risotto, with pasta, rice, etc, and make it a main dish. Add a piece of grilled chicken underneath, and you have a healthy lunch or dinner. 

 

Eggplant and cheese side dish

1 eggplant, diced or cubed

8 oz bag of shredded cheese (I used the italian blend, mozzarella would work well also)

15 oz can tomato sauce (I used organic, but I have been known to be uppity)

Italian seasoning or herbs of your choice 

salt and pepper

olive oil 

 

Heat oven to 450 degrees

Grease a baking dish and add diced/cubed eggplant

season with salt and pepper, herbs and olive oil

pour tomato sauce over eggplant, cover with cheese

 

Bake for 15 minutes covered with foil. Reduce temp to 350 and cook for an additional 20 minutes uncovered

 

Serve warm and enjoy!

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Rustic red potato salad

I am usually home on the 4th of July. Mad visits her dad over the summer, so it’s usually just me. But this year I went to a few parties, and had to come up with some side dishes to bring. I have never made potato salad before, but I decided to change it up and not make the mayo based kind. This is a quick and easy side dish, great for summer parties or any night of the week with dinner. 

 

Rustic red potato salad (adapted from a Martha Stewart recipe)

 

8-10 small red potatoes sliced at least an inch thick (I purchased some fresh potatoes from the farmers market, if not available in your area a small bag of red potatoes works fine)

1/3 cup lemon juice

Zest of one lemon

1/2 cup coarsely chopped herbs (i used chives, italian parsley, and baby dill)

3 tablespoons olive oil

Steam potatoes in a steam basket until tender, about 10 minutes. Or cook until tender, but not soft in boiling, salted water

Put cooked potatoes in a medium bowl, toss with lemon juice and zest, season with salt and pepper. Cool for an hour covered in refrigerator 

Add herbs and oil to potato mixture, season with salt and pepper to taste. 

Serve at room temperature the same day or salad can be stored in fridge for up to 48 hours. 

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Summer can be about soup

My co-worker (and friend for life) and I joined the summer CSA at work. Last week we got a lot of broccoli. I am going to tell you, I am not a broccoli fan. But I wanted to cook with it, because I am a complicated soul like that. So I browsed the interwebs for broccoli soup recipes. So many. Creams, and cheese and what have you. So I made this one up for you, and while the official work taste testers haven’t added their input yet, I would never steer you wrong. So it might be hot out, but soup is for any time of the year. And in some places it’s winter, so enjoy it now on a cold night. Add some sour cream, have a crusty slice of bread and a bowl of soup, and remember that broccoli makes your eyes shine (or so my gran told me about any vegetable as a kid)

Broccoli Cheese Soup

1/4 (half a stick) of butter

1 large yellow onion, diced

2 garlic cloves, minced

1/3 tsp fresh thyme (or 1/4 dried) 

1/3 cup flour

3 cups milk (I used whole) 

2 1/4 cups chicken broth (or vegetable broth if you prefer)

1/2 cup cream

4 cups of broccoli florets, chopped

1 1/2 cups grated cheddar (I used sharp, but any kind you like is fine)

1/3 cup parmesan or italian grated cheese

salt and pepper to taste (I seasoned halfway through and at the end)

 

In a heavy saucepan or soup pot melt butter over medium heat

Add onions and garlic to butter, cooking until soft, 3-5 minutes

Season with salt and pepper (about 1/2 tsp each)

Add thyme and flour, stirring frequently for about a minute

Whisk in chicken broth, milk and cream until mixture is thick and bubbly

Reduce heat to medium low, add broccoli and cook until soft, about 10 minutes

*At this point I turned off heat and puree mixture with a hand held blender. If you want chunky soup, omit this step

Add cheese and stir until mixed together, seasoning again with salt and pepper

Serve immediately, or let cool to room temperature and store in fridge for one week, freezer for up to three months. 

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