CHICKEN POT PIE FOR A WINTRY DAY

This is a real quick, easy-peasy recipe for you busy women. Your own chicken pot pie will be real comfort food, especially on these chilly winter days.

I made this recipe up out of desperation awhile back, loved it and try to make it often.  You do NOT have to purchase the items from Trader Joe's, the broasted chicken from Costco, or have a pre-made pie crust in the freezer as I did; but feel free to duplicate from elsewhere, remembering the point here is to make something that tastes like you've slaved for hours in short order!

1 large ONION (bigger the better)

1 BROASTED CHICKEN from Costco

2-16 oz. bags frozen Trader Joe's VEGETABLE MELANGE

2-16.9 oz. jars Trader Joe's ALFREDO SAUCE

1 or 2 4-oz. cans SLICED MUSHROOMS

1 pre-made, frozen PIE CRUST, thawed

Remove pie crust from freezer and place in the refrigerator to thaw THE DAY BEFORE.

Pre-heat oven to 375 degrees.

Remove all meat from your broasted chicken, cut up into chunks the size you like, and have ready in a bowl.

Chop large onion, fry in a big fry pan or dutch oven in 2-4 Tbsp. real butter ("One can never have enough butter"~Julia Child) over medium heat until translucent.

Cut open two bags TJ's Vegetable Melange (which contains more butter!), pour into pan mixing with onions, stirring until just thawed (not over-cooked) and vegetables are a bright color.

Pour in the two bottles TJ's Alfredo Sauce (getting every last bit out with a spoon), stir until all is coated and warmed nicely.

Add one or two 4-oz. cans sliced mushrooms, incorporate.  You can add fresh, sliced and fried gently in butter mushrooms if you like, but this takes away from the easy and fast aspect.

Stir in chicken chunks and bring it all to a warm stage, but not so it bubbles.  I guess I have a horror of overcooking things!

Have a clean casserole dish ready that will hold the pie filling comfortably, to within 1"-2" from the top.  Pour it in, level off.

Roll out pie dough on floured surface so that it is 1"-2" wider than the casserole, lay over top, crimp edges, cut several steam holes in middle (see photo), and place in a pre-heated 375-degree oven for 20-30 minutes until the crust is golden brown (keep a watch).  Since ovens vary so greatly, I do underline that you check toward the end of the baking time.  I also think it wise to place casserole on a middle rack and place on a lower rack a cookie sheet just in case your pot pie oozes a bit.

ezrapoundcake

To serve:  Because there is no bottom crust, I often serve my pot pies in a bowl.  Dip into the steaming yumminess, close your eyes,  and enjoy!

This recipe is definitely a keeper.

Like you.

HOT SUMMER DAYS COMING = POPSICLES!

SMASHED BERRY, LIME, AND COCONUT YOGURT

POPSICLES

8-12 oz. mixed berries

Juice of 1 lime, freshly squeezed

3 1/2 Tbsp. sugar or stevia

16 oz. Greek yogurt (I love Zoi's with Honey)

1/2 cup + 2 Tbsp. rich coconut milk

One or two big pinches of salt

These are the popsicle forms I purchased

off amazon.com.  They look real professional

when I pop them out of the molds, and make

10 popsicles.  Use whatever you have though.

To start with, I gather all my ingredients

and put the berries into a pie plate.  This

makes it easier to mash them.  Here, I've

used our own strawberries, and last year's 

frozen Chester blackberries and blueberries.

Use whatever soft fruits you have on hand!

I'm letting them sit awhile, since part of them

are frozen.

I use a large serving fork to mash the berries.

A potato masher does a great job too.  Go easy,

as the juices can end up all over you, instead of

staying in the dish.

Next, I squeeze the juice from a nice ripe lime

all over the berries.  I then add 1 Tbsp. sugar, stir it

all together, and let sit for 10-15 minutes so

they can get to know each other.  At this point,

I start to salivate in anticipation.

In a separate bowl, mix together the Greek yogurt,

rich coconut milk, 2 1/2 Tbsp. sugar, and salt.

I use my hand blender due to how the coconut

milk stays hard if not warm and melted (you know

how it can be), and it all becomes so creamy.

Stick your finger in, lick to make sure you are

happy with the mixture.  Note:  Sometimes it

takes a number of licks to be sure.

Gently fold in the berries--juice and all--

leaving streaks in the mixture. 

Using a half cup measuring cup and a funnel,

I pour the mixture into each mold.  I top them

up just a little…

…but I've found the secret to be not to fill them

to the very top as it makes it very difficult to

extricate them later.

Put the lid on and pop them into the freezer

for one hour.

At this point, I can push the sticks in half way

without them floating to the bottom.  Back into

the freezer for at least 4 hours, or overnight; 

wait for a hot afternoon...

…and then enjoy them on the patio 

with someone you love.  Makes you feel like

a kid again!

This recipe definitely a keeper.

Like you!

A SPECIAL JULIA CHILD RECIPE: PIE CRUSTS

Okay, dear friends, this is a very special recipe, tried and true and one you will want to try.  I show the photo of the Kitchen Aid because Julia recommends this appliance when making this marvelous pie dough.  If you have another appliance like it, equipped with a paddle, that would work too.  This recipe makes four (4) pie crusts which I freeze in separate packages, and then pull out one or two depending on what type of pie I am making, so handy and a real time-saver!  This recipe will not disappoint.

JULIA CHILD'S FLAKY PIE DOUGH

5 1/4 cups PASTRY or ALL-PURPOSE FLOUR

1 Tbsp. KOSHER SALT

1 1/2 sticks cold UNSALTED BUTTER,

cut into small pieces

1 3/4 cup (11 oz.) solid VEGETABLE SHORTENING,

chilled

1 cup ICE WATER

In Kitchen Aid with paddle:

Put flour and salt into the bowl and stir to mix.  Add the butter and mix on low until mixture looks coarse and crumbly.  Add shortening in small bits, continue on low.  When clumpy and curdy looking, and when small amount holds together when pressed between fingers, add the ice water and mix only until incorporated.

Finishing the product:

Turn dough out onto work surface and fold over on itself two or three times, just to finish the mixing and gather it together.  My Mother always told me, the less you handle pie crust dough the flakier it will be, and nobody but nobody made pie crust better than she did.  I even think Julia would be jealous.  Okay, I then divide the dough into four equal parts (I even go so far as to weigh them on my little kitchen scale), wrap and label these babies and pop them into the freezer.  When I want a crust (or crusts) for a recipe, I just let it thaw in the refrigerator and roll it out.  Easy.  Cuts preparation time in half! 

A keeper!

UNSTUFFED CABBAGE ROLLS: NON-FASTING

Do you find yourself looking for a quick and easy, yet nutritious, recipe that you can confidently go to again and again.  Well this one does it for me.  I tried it recently and my husband and I just LOVED IT!  Besides being ultra tasty, I have learned that cabbage is a superfood containing many nutrients:  it is known to heal stomach ulcers and preventing cancer--especially colon cancer; it is a very alkaline-forming food that we should feel confident in eating often.

Ingredients:  1 1/2 to 2 pounds lean ground beef or turkey (I really liked it with the turkey), 1 Tbsp oil, 1 large onion chopped, 1 clove garlic minced (I used more), 1 small head cabbage chopped, 2 cans (14.5 ounces each) or 1 quart home-canned tomatoes diced, 1 can (either 8 or 14.5 ounces) tomato sauce, 1/2 to 1 cup water, 1 tsp black pepper, 1 tsp sea salt.  Note:  I also add Herbes de Provence or something similar, to taste.  Basil is also nice.  Basil is always nice with any recipe containing tomatoes in my humble opinion.

Preparation:  In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until meat is no longer pink and onion is tender/translucent.  Add the garlic and continue cooking for 1 minute.  Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt (and any well-loved herbs and spices).  Cover and simmer until cabbage is tender, about 20-30 minutes.  Keep an eye on it so you don't over-cook it.  Serves 6-8 depending on appetites!  Excellent as a leftover.  

Enjoy!

CHICKEN POT PIE FOR A CHILLY DAY (NON-FASTING)

This is a real quick, easy-peasy recipe for you busy women.  Make your favorite pie crust recipe (or purchase readymade). Roll out your dough, slap it over the filling and pop it into the oven!  Your own chicken pot pie will be real comfort food, especially on these chilly, wintry days.

I made this recipe out of desperation awhile back, loved it and try to make it often.  You do NOT have to purchase the items from Trader Joe's, the broasted chicken from Costco, or have a pre-made pie crust in the freezer as I did; but feel free to duplicate from elsewhere, remembering the point here is to make something satisfying in short order!

1 large ONION (bigger the better)

1 BROASTED CHICKEN from Costco

2-16 oz. bags frozen Trader Joe's VEGETABLE MELANGE

2-16.9 oz. jars Trader Joe's ALFREDO SAUCE

1 or 2 4-oz. cans SLICED MUSHROOMS

1 pie crust

Pre-heat oven to 375 degrees.

Remove all meat from your broasted chicken, cut up into chunks the size you like, and have ready in a bowl.

Chop large onion, fry in a big fry pan or dutch oven in 2-4 Tbsp. real butter ("One can never have enough butter"~Julia Child) over medium heat until translucent.

Cut open two bags TJ's Vegetable Melange (which contains more butter!), pour into pan mixing with onions, stirring until just thawed (not over-cooked) and vegetables are a bright color.

Pour in the two bottles TJ's Alfredo Sauce (or sauce of your own making), stir until all is coated and warmed nicely.

Add one or two 4-oz. cans sliced mushrooms, incorporate.  You can add fresh, sliced and fried gently in butter mushrooms if you like, but this takes away from the easy and fast aspect.

Stir in chicken chunks and bring it all to a warm stage, but not so it bubbles.  I guess I have a horror of overcooking things!

Have a clean casserole dish ready that will hold the pie filling comfortably, to within 1"-2" from the top.  Pour it in, level off.

Roll out pie dough on floured surface so that it is 1"-2" wider than the casserole, lay over top, crimp edges, cut several steam holes in middle, and place in a pre-heated 375-degree oven for 20-30 minutes until the crust is golden brown (keep a watch).  Since ovens vary so greatly, I do underline that you check toward the end of the baking time.  I also think it wise to place casserole on a middle rack and place on a lower rack a cookie sheet just in case your pot pie oozes a bit.

ezrapoundcake

To serve:  Because there is no bottom crust, I often serve my pot pies in a bowl.  Dip into the steaming yumminess,   and enjoy!

This is definitely a keeper.

FRUITY-NUTTY CHICKEN SALAD (NON-FASTING)

This is a very quick recipe to throw together, with results that taste like you've spent a good deal of time in the kitchen.  I made it last week, and my  husband found it to be both filling and delicious, something I'm not always able to achieve when I'm attempting to use what is at hand and I'm "on the fly".  Perhaps one day it just might come in handy for you too.

Salad ingredients:

2 pre-cooked boneless, skinless chicken

breasts, cut into 1" pieces

OR

The white breast meat from a large,

pre-cooked chicken, cut into 1" pieces

3-4 scallion onions, chopped fine,

including tenderest part of the greens

Walnuts (glazed or otherwise), chopped

OR your favorite nuts, chopped

2 large celery ribs, sliced on the diagonal

1 to 1/2 cups red or green grapes,

sliced in half (red is prettier)

For the dressing:

1 to 1/2 cups Mayonnaise
(depending on how much meat you have)

1 Tbsp. lemon juice

Sweetener of your choice:

Stevia, honey, or ? to taste

Whip together, fold gently into above

ingredients in a large bowl

Presentation:

I finely cut Romaine lettuce and place it into

the bottom of a large, shallow salad bowl,
or on a pretty plate.

Spoon equal portions of chicken 

mixture onto top of greens.

Top this with parts of a nice, sliced orange.

The one pictured is a Blood Orange--

 they have a very short season

and provide such a beautiful contrast
that I like to use them while I can!

Enjoy!

Another keeper.

POTATO-LEEK SOUP

Now THIS is the soup supreme to warm your tummies during our blustery, rainy winter days.  My suggestion would be to try and get your produce as fresh as you possibly can, the difference will thrill you!  Also, make it to the consistency that appeals to you using either more or less liquid.

INGREDIENTS

6-8 medium POTATOES, Yukon or

German Butterball the best

3 cups cleaned, thinly sliced LEEKS,

including tender part of greens (look

for soil between the greens, wash out)

3-4 large CARROTS, chopped or sliced

3-4 ribs CELERY, chopped or sliced

6-8 Tbsp. real BUTTER

1 tsp. SALT, or to taste

1-2 cups CHICKEN STOCK, VEGETABLE STOCK

 or WATER (homemade stock wows it)

3 cups whole MILK, or to 

consistency you prefer (the potatoes

tend to "drink" up the liquid a bit--you 

can always add more, subtracting it is

difficult)

1-2 tsp. HERBES DE PROVENCE, or

to taste (or snippets of herbs you love)

Instead of black pepper, I use 

WHITE PEPPER (white for a cream soup)

Start with 1/8-1/4 tsp. of the pepper

I will tell you the SECRET INGREDIENT

at the end, which drives this soup

"over the top"

PREPARATION

1.  Scrub the potatoes, and cut them into small chunks like this.

2.  Place them in a dutch oven or stock pot with the leeks, celery, carrot and butter.  Add salt.  Cook the vegetables, stirring over medium heat until the butter is melted and everything is coated (about 5 minutes).  It will look like this. The smell will hurry you along!

3.  Add the stock or water, bring to a gentle boil, cover and reduce heat to a simmer.  Cook until the potatoes are very soft (20-30 minutes).  Check the moisture level while simmering--you may need to add a little more stock or water if it gets too low.

4.  When the potatoes are tender, remove the pan from the heat and puree the contents with the milk added (if you have a wand that purees, this is the best as you do not have to remove the contents from the pan--if you don't, use a blender or a food processor fitted with the steel blade).  Make sure the mixture is utterly smooth.  Return it to the pan if need be.

5.  At this stage, add Herbes de Provence, or fresh or dried herbs of your choice (such as parsley, thyme, marjoram, etc).  Add the white pepper if you have it on hand, if not, the black.  Taste to see if it needs more salt.

6.  Now this is my secret ingredient that I came upon years ago by accident:  I finely grate the zest of an organic lemon into the soup!  It might be good for you to start with HALF the zest, taste and see if you should go further.  This truly adds an extra ZING to this old favorite.

7.  Heat the soup gently, stirring, until just hot--do NOT let it boil or you will burn your soup!  Serve it right away with fresh chives, parsley, or herb of your choice finely minced on the top, along with hot crusty bread.  Bon appetite my friends!

This is definitely a keeper!

Note of thanks:  I have used this recipe,

originally from The Enchanted Broccoli Forest by

Mollie Katzen, for years, altering it to my personal tastes.