This is a recipe I have been making for years, and is perfect for the after-Thanksgiving use of leftover turkey. The vegetable choices in this pie are limitless, and of course you could change the recipe to beef by using beef bouillon in place of chicken. To be honest I would like to get away from using the manufactured bouillon in this recipe, so I should probably work on a way to remove it...
Deep Dish Chicken Pot Pie
-from unknown recipe book many years ago
2 diced cooked chicken breasts (or turkey or beef)
1 &1/2 to 2 cups each of 3 different veggies depending on what is in season, preferably each a different color!! (pre-cooked & diced)
----potatoes
----turnips
----parsnips
----carrots
----thawed frozen peas
----greens (chard, collards, kale, spinach)
----green beans
----broccoli
some manner of a crust to top with. This part is very adjustable! Make a recipe of biscuits to top with, or a batch of cornbread dough, or top with a single pie crust, or make some pizza dough in a bread maker & top with that. Basically, put a bready dough on top to make a crust, and of course, whole grain is the best!!! Bob prefers the pie crust route, and I agree, with biscuits being a close second.
For the "gravy filling"
6 T butter
1/3 C flour
2 T chicken bouillon
1/4 tsp pepper
4 cups milk
1. Melt butter in a large saucepan over medium heat. When bubbly add flour & stir with flat whisk. Then add bouillon & pepper. Let bubble for a while to "toast" the flour.
2. Add milk all at once while whisking in. Continue whisking until well mixed, then gently heat to bubbling. Stir occasionally and let continue to bubble until thickened. (should coat a spoon like white gravy when it's ready)
3. pour gravy into a 3 1/2 to 4 QT casserole. Add in cooked chicken and veggies, stir well, and top with your dough of choice.
4. Bake in oven preheated to 375 degrees for 40 minutes, or until top is golden & pie is bubbling. If using pie crust topper, I recommend a starting temperature of 450 degrees for 10 minutes, then adjust down to 375 for the remaining 30 minutes.
I just made this with produce from the last week at La Vista garden, and I chose carrots, parsnips & chard. It was absolutely delicious. Thanks to Kris, Nate & Stephanie at the garden for a fabulous season!!!
Monday, November 24, 2008
Monday, November 10, 2008
Cheesy Rice & Broccoli Rabe
Steph was visiting, and I needed to throw together something warming, vegetarian & gluten free for lunch, this is what I came up with. Rave reviews from all that were here :)
Cheesy Rice & Broccoli Rabe
Cooked brown rice
1 onion, chopped
1 bunch broccoli rabe
2 bunches tops from radishes or turnips, or any kind of green you've got!
3 Tbsp butter
3 Tbsp flour (I used brown rice flour since Steph was here)
1 C milk
1 C shredded cheddar cheese
1. Saute the chopped onion in some olive oil (or additional butter if you prefer). When starting to brown, mix in with the rice that is cooking.
2. Prepare the greens by washing, removing any tough parts of stems, and then chopping stems & leaves into 1/4 inch pieces/strips. Drop into boiling water & let cook until bright green & tender, about 5 minutes or so. Drain & set aside.
3. Melt butter in a saucepan, mix in the flour to form a roux. stir with a gravy whisk over medium heat for about 2 minutes - should be bubbly & evenly mixed, not sticking to pan.
4. Add milk all at once while whisking. Once mixed together evenly, add the cheese & let it melt in.
5. Once the cheese is melted, add the cooked greens, and then add a few cups of cooked rice (I used about 2 1/2 - 3 cups I guess). Salt & pepper to taste.
I served this with cooked spinach on the side, which I could have also mixed in, but hey. It looked pretty. To cook spinach, simply wash the greens, slice them up & throw them in pre-warmed pan with ~2 Tbsp olive oil over medium heat. Saute until wilted.
1 onion, chopped
1 bunch broccoli rabe
2 bunches tops from radishes or turnips, or any kind of green you've got!
3 Tbsp butter
3 Tbsp flour (I used brown rice flour since Steph was here)
1 C milk
1 C shredded cheddar cheese
1. Saute the chopped onion in some olive oil (or additional butter if you prefer). When starting to brown, mix in with the rice that is cooking.
2. Prepare the greens by washing, removing any tough parts of stems, and then chopping stems & leaves into 1/4 inch pieces/strips. Drop into boiling water & let cook until bright green & tender, about 5 minutes or so. Drain & set aside.
3. Melt butter in a saucepan, mix in the flour to form a roux. stir with a gravy whisk over medium heat for about 2 minutes - should be bubbly & evenly mixed, not sticking to pan.
4. Add milk all at once while whisking. Once mixed together evenly, add the cheese & let it melt in.
5. Once the cheese is melted, add the cooked greens, and then add a few cups of cooked rice (I used about 2 1/2 - 3 cups I guess). Salt & pepper to taste.
I served this with cooked spinach on the side, which I could have also mixed in, but hey. It looked pretty. To cook spinach, simply wash the greens, slice them up & throw them in pre-warmed pan with ~2 Tbsp olive oil over medium heat. Saute until wilted.
Sweet Potato Pie
10 lbs of sweet potatoes last Friday, and more to come this week! So I found a great recipe & changed it a bit to suit my tastes, and was even able to share with Stephanie, who is gluten intolerant - there is a great gluten free frozen pie crust for sale at Whole Foods for anyone who is interested. It contains eggs though, not good for those who have multiple allergies. This recipe could be easily converted for pumpkin pie, just replace the cooked sweet potatoes for cooked pumpkin, or butternut squash even - although you may need to increase the sugar a little for the squash?
2 Cups sweet potatoes, cooked & pureed
1/2 C brown sugar
1 C evaporated milk (or heavy cream or melted ice cream)
3 eggs, beaten
2 1/2 Tbsp butter, melted
2 Tbsp cornstarch
1 tsp vanilla
1 tsp cinnamon
1 tsp nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger
1 tsp salt
1 pie crust in a 9 inch pie pan (unbaked)
1. Mix together the potato puree, sugar, milk, eggs and butter.
2. Whisk in the cornstarch, then whisk in the spices & salt.
3. Pour into the pie shell. Bake at 425 degrees for 10 minutes, then decrease oven temp to 350 and bake for another 40-50 minutes, until done.
Cover crust with foil (or this) partway through baking to keep it from over-browning if desired. Alter the spices to your liking, but this is a pretty darn tasty combo. And for anyone afraid of making a pie from sweet potatoes, it tastes just like a pumpkin pie. I couldn't tell the difference, and I am pretty discerning when it comes to flavors.
Sweet Potato Pie
adapted from Recipe Zaar recipe #40492 Cups sweet potatoes, cooked & pureed
1/2 C brown sugar
1 C evaporated milk (or heavy cream or melted ice cream)
3 eggs, beaten
2 1/2 Tbsp butter, melted
2 Tbsp cornstarch
1 tsp vanilla
1 tsp cinnamon
1 tsp nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger
1 tsp salt
1 pie crust in a 9 inch pie pan (unbaked)
1. Mix together the potato puree, sugar, milk, eggs and butter.
2. Whisk in the cornstarch, then whisk in the spices & salt.
3. Pour into the pie shell. Bake at 425 degrees for 10 minutes, then decrease oven temp to 350 and bake for another 40-50 minutes, until done.
Cover crust with foil (or this) partway through baking to keep it from over-browning if desired. Alter the spices to your liking, but this is a pretty darn tasty combo. And for anyone afraid of making a pie from sweet potatoes, it tastes just like a pumpkin pie. I couldn't tell the difference, and I am pretty discerning when it comes to flavors.
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