Chicken Pot Pie to Cure What Ails You

chicken pot pie4

Making this comfort food classic for myself. My holiday cold has now lingered into February, and each time I think it’s finally gone, seems to show up yet again with a new assault on my immune system and my sanity. Time for drastic measures!

The point of this dish is symptom relief, not a beauty contest, there’s no need to fuss about making the top crust look like a fruit pie. I have some homemade puff paste in the freezer, so I’m just rolling it an approximate size and laying it on top of the filling. It will draw in during baking, but that’s OK. It’s also fine to use biscuits as a topping, or a grocery store pie crust. Even toast or mashed potatoes. What we’re after is the healing property of chicken!

2 tbsp extra virgin olive oil
1 large onion, cut into small dice
1 tbsp garlic, thinly sliced
2 stalks celery, chopped
6 medium mushrooms, thinly sliced
1 lb cubed boneless chicken thighs
1 large carrot, diced
2 large potatoes, diced
1 cup chopped green beans
1 cup frozen green peas
2 small tomatoes, chopped
1 tbsp powdered chicken bouillon mix
2-3 cups water
1/4 tsp ground white pepper
1/2 tsp dried tarragon
2 tbsp cornstarch dissolved in 1/4 cup water
4 oz Homemade Puff Paste or Phyllo pastry sheets

1. In the olive oil, saute the garlic, onion, celery and mushrooms. Add the chicken and cook till opaque.

2. Add the remaining ingredients (EXCEPT the cornstarch and puff paste). Boil gently for 15-20 minutes.

3. Stir in the cornstarch mixture and cook, stirring until thickened (2-3 minutes). Pour into oiled baking dish.

4. Roll our the puff paste, trim, and use to cover the chicken filling.

5. Place dish on a baking sheet to catch spills. Bake at 350 for 30 to 45 minutes until the crust is golden.

Servings: 6

Cooking Times
Preparation Time: 40 minutes
Cooking Time: 45 minutes
Total Time: 1 hour and 25 minutes

Oven Temperature: 350°F

Nutrition Facts
Serving size: 1/6 of a recipe (18.9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

nutrition chicken pot pie

Recipe Type: Main Dish, Poultry

Asian Stir Fry Chicken

asian chicken stir fry 1

Set the chicken up to marinate overnight, and the next day you can have this dish meal ready in half an hour.

The Singapore Spice is optional. It’s a blend of black pepper, lemon peel, garlic, onion, turmeric, coriander, cumin, fenugreek, ginger, nutmeg, fennel, cinnamon, white pepper, cardamom, cloves, and cayenne.

This and many other wonderful spices and blends may be found online at http://www.penzeys.com.

1 lb boneless, skinless chicken thighs
2 tbs soy sauce (gluten-free)
2 tbsp olive or sesame oil
2 tsp molasses
1/2 tsp salt
1 tsp sesame seeds (white, black or mixed)
1/2 tsp mustard seeds
1/2 tsp ground mustard
1/2 tsp ground ginger
1/4 tsp crushed red pepper
1/8 tsp garlic powder
1/4 tsp dried onion
1 tsp Penzey’s Singapore Seasoning OPTIONAL
8 oz mushrooms, sliced
1 lb broccoli florets, cut into small pieces
1 cup onion, thinly sliced
1 1/2 cup uncooked rice


1. Rinse and pat the chicken dry.

2. In a small bowl or ziploc bag, combine all soy sauce, olive (or sesame oil) and the spices. Mix well.

3. Add the chicken, making sure all the pieces are covered with the marinade. Refrigerate from 2 hours to overnight, turning occasionally.

4. Prepare the rice and keep it warm.

5. In a large skillet or wok, sauté the chicken, in it’s marinade, until cooked through. if it begins to burn, lower the heat. (Molasses will turn to caramel) Remove the chicken, but keep warm.

6. Adding additional oil if necessary, sauté the onion, mushrooms, and broccoli until crisp tender.

7. Return the chicken to the skillet and reheat, adding up to a 1/4 cup of water or chicken broth if things are too dry.

8. Adjust seasoning to taste. Serve over rice.

Servings: 4

Cooking Times
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Inactive Time: 2 hours
Total Time: 30 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (14.7 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe’s ingredients was not linked. This ingredient is not included in the recipe nutrition data.

nutrition asain chicken stir fry

Recipe Type: Gluten-Free, Main Dish, Poultry

Dhedah’s Layered Alsatian Charcuterie

Alsatian Charcuterie6

Today is Dhedah’s (AKA Grandmother Glyn) opportunity to prepare a Sunday evening supper which I know will be a real crowd-pleaser with the family. It’s a slow cooked meat, sauerkraut and potato casserole that my Wisconsin born grandsons will demolish. If you don’t have hungry young men to feed, this is also a great way feed the neighborhood. Serve it with a vinegary cucumber tomato salad, mustard and a selection of pickles to add some balance.

Not low-calorie — but fairly low-carb if you skip to potatoes — but that would be an unforgivable act so far as my grandsons are concerned.

Alsatian Charcuterie1

2 oz thick slices bacon
2 lb. bone-in country pork ribs cut in 3 inch pieces
1 lb sliced onion
1 tbsp sliced garlic
1 lb skinless kielbasa, cut in 4 inch pieces
1 lb bratwurst, halved
10 oz smoked mini cocktail sausages
3 lbs sauerkraut, well-drained
3 lbs small red potatoes
2 tsp ground caraway seeds
salt and pepper to taste

1. In a large slow cooker with a searing function (I love my Ninja!) lightly brown the bacon. Remove the bacon and set aside. Drain and discard all but about 1 tbsp. of the bacon fat.

2. Meanwhile parboil the potatoes. Drain.

3. In the rendered bacon fat, lightly saute the ribs. Remove the ribs and set aside.

4. Add the onions and garlic and, and in the bacon fat, sauté until lightly browned.

5. Arrange the seared ribs over the onions and garlic. Top with half the sauerkraut. Season with half the ground caraway and salt and pepper to taste.

6. Arrange the brauts and kielbasa on the sauerkraut.

7. Top with the remaining saurkraut. Arrange the remaining mini sausages and browned bacon on top. Season with the remaining caraway seed, and salt and pepper to taste.

8. Arrange the parboiled potatoes around the edges of the casserole. Cover and slow cook for four to six hours on low.

9. Serve with spicy brown or dijon mustard, and a variety of pickles.

Alsatian Charcuterie3
Servings: 10

Cooking Times
Preparation Time: 1 hour
Cooking Time: 4 hours
Total Time: 5 hours

Nutrition Facts
Serving size: 1/10 of a recipe (18.9 ounces).

Nutrition Alsatian Charcuterie

Recipe Type: Gluten-Free, Main Dish, Meat, Potatoes, Pasta, and Grains

Grilled Lamb Chops with Za’Atar and Pomegranate Molasses

With only five ingredients (plus salt and pepper) this dish is simple but delicious. To eliminate smoke and grease in the house, I grill these in a Staub grill pan on an induction burner on the screened porch. Cooking takes only about 10 minutes so outdoor cooking is possible, even in January. Both Za’Atar and Pomegranate Molasses are available online or from Middle Eastern markets. I enjoy shopping in the grocery section of Olive Branch Gourmet Foods in East Ridge, TN. 

Serve this with grilled asparagus and minted rice.

3/4 lb loin lamb chops (2-3 chops)
1 tbsp pomegranate molasses
1-2 tsp Za’Atar seasoning
1 tbsp extra virgin olive-oil
2 tbsp pomegranate seeds

1. In a quart size ziplock bag, combine the Za-atar spice, pomegranate molasses, olive oil.

2. Add the lambchops, seal and turn several times to cover the chops. Marinate about 2 hours (or overnight) turning occasionally.

za'atar marinade

3. Heat your grill or grill pan until very hot. (too hot to hold your hand over for more than a second or two.)

4. Cook the chops about 3-4 minutes per side for medium rare. Set aside to rest for five minutes.

5. Sprinkle with pomegranate seeds and serve.

Servings: 2

Cooking Times
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Inactive Time: 2 hours
Total Time: 2 hours and 15 minutes

Nutrition Facts
Serving size: 1/2 of a recipe (6.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe’s ingredients were not linked. These ingredients are not included in the recipe nutrition data.


Nutrition za'atar lamb chops

Recipe Type: Low-Carb, Main Dish, Meat

King Cake For Epiphany

It’s an all day recipe, but it makes enough pastry and filling to freeze for later use.

King Cake For EpiphanyDOING IT THE HARD WAY.

Today, for the Feast of the Epiphany, I’m going to make a Gallette de Rois (King Cake). I’ll be using my vintage copy of Larousse Gastronomique for the puff paste recipe.

KING CAKE FOR EPIPHANY: STEP ONE
Step One Completed: mix 3 3/4 cups flour, 1 1/2 tsp salt and 1 cup water. Knead until smooth and elastic. Let rest 25 minutes (while I start packing up the Creche and some of the Santas).

KING CAKE FOR EPIPHANY: STEP TWO
Roll the dough into a large even rectangle. Place the pound (yes, pound!) of softened butter in the center. Fold to enclose. Chill for 30 minutes. (The recipe calls for a 10 minute chill, but I know from experience that’s for a French kitchen, not an American one, especially not in Chattanooga!)

King Cake 2

KING CAKE FOR EPIPHANY: STEPS THREE TO EIGHT
This step is repeated six times with a 30 minute rest between steps. A good time to read a book or catch up on the laundry. Roll dough into a long rectangle. Fold in thirds onto itself. Turn folded side down and chill for 30 minutes. Repeat for six turns.

King Cake 7

KING CAKE FOR EPIPHANY: STEP NINE
Make and chill the filling. You’ll need 3/4 cup almond meal ( I ground my own in the food processor.) 6 tbsp softened butter. 3/4 cup confectioners sugar. 2 eggs (reserve one of the yolks for the glaze. 2 tsp corn starch. 1 tsp.vanilla extract and 1/2 tsp almond extract.

Cream together the butter and sugar. Stir in the remaining ingredients and chill for one hour. Keep the remaining egg yolk in the fridge till needed.

KING CAKE FOR EPIPHANY: STEP TEN
Roll out 1/4 of the puff paste to make two circles. (Freeze the rest for another time). Spread about 1/2 of the filling to within an inch of one circle. (Freeze the rest of the filling for later use.) Moisten the edge. Place second circle on top. Press edge to seal. Using the back of a spoon, scallop the edge. Refrigerate one hour.

King Cake 13

KING CAKE FOR EPIPHANY: STEP ELEVEN
Preheat oven to 375. Remove cake from refrigerator. Combine reserved egg yolk with a tsp milk. Brush this mixture over the top but do not let it drip over the edge. Use a knife to lightly score a decorative design. Bake at 375 for 30 minutes, or until golden brown.

King Cake 14

And 9 hours later: C’est Fini

Braised Lamb Shoulder Blade Chops Provencal

Braised Lamb Shoulder Blad (2)

I can’t always find lamb at the nearest grocery store, so when it’s in stock I make sure to get it. These lamb shoulder blade chops are perfect for a braise with onions, celery, garlic, red wine and herbs de Provence. The temperatures are dropping once again and this will make for a very pleasant dinner.

1 lbs thick lamb should blade chops
1 cup chopped onion
1/2 cup chopped celery
1 tbsp chopped garlic
2 tbsp olive oil
1/2 cup dry red wine
2 medium carrots peeled and cut in 2″ pieces
1 large potato, peeled and cut in thick slices
2 tsp dried herbs de Provence
onion powder, garlic powder, salt, and pepper to taste

1. Preheat the oven to 275. Pat the chops dry and season with salt, pepper, powdered onion, powdered garlic and some of the herbs de Provence. Set aside

2. In the oil in an oven proof casserole, saute the onion, garlic and celery until golden. Remove to a bowl or plate.

3. Increase the heat till nearly smoking and sear the chops on both sides,

4. Quickly return the sauted vegetables to the pan. Add the carrots and potatoes. Sprinkle on the remaining herbs de Provence.

5. Pour the wine over all, cover, and place in the preheated oven, Cook, covered, 1 1/2 hours.

Servings: 2

Cooking Times
Preparation Time: 30 minutes
Cooking Time: 1 hour and 30 minutes
Total Time: 2 hours

Oven Temperature: 275°F

Nutrition Facts
Serving size: 1/2 of a recipe (20.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 2 of the recipe’s ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

nutrition braised lamb shoulder blade chop

Recipe Type: Gluten-Free, Main Dish, Meat

Winter Pork Ragout with Polenta

Pork Ragout1

It’s late afternoon on cold, gray, very rainy January 2nd afternoon. We appear to be the only family in the neighborhood whose holiday lights are still on (we keep them up through the 12 Days of Christmas) and I am especially grateful for their effectiveness in challenging the advancing dark. I’m still, slowly, recovering from a December chest cold and a lingering cough, but I’m snug and warm inside; and after having spent the day reading, am preparing a hearty, warming, supper from ingredients I have on hand.

3 tbsp olive oil
1 cup chopped onion
1/4 cup chopped carrot
1/4 cup chopped celery
1 tsp chopped garlic
1 lb boneless pork ribs, cut in half inch pieces
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
1/2 tsp ground sage
1/2 tsp dried savory
1/4 tsp dried rosemary
1/4 tsp dried thyme
1 cup halved cherry tomatoes
1/2 cup dry red wine
1 1/3 cup dried instant polenta
2 tbsp butter (for the polenta)
4 1/2 cup water

1. In a heavy, lidded casserole, saute the chopped vegetables in the olive oil until crisp and lightly browned.

2. Remove the vegetables to a plant and in the same oil, saute the pork till lightly browned.

3. Stir in the salt, pepper, and spices. Return the veggies to the pan. Add the halved tomatoes.

4. Increase the heat and bring all to sizzle. Pour in the wine. Cover and reduce heat to low.

5. Let simmer/braise for up to 90 minutes. Remove lid and, if necessary reduce the liquid. Adjust the seasoning.

6. Prepare the polenta according to the package directions, and serve topped with the ragu.

Servings: 4

Cooking Times
Preparation Time: 30 minutes
Cooking Time: 1 hour and 30 minutes
Total Time: 2 hours

Nutrition Facts
Serving size: 1/4 of a recipe (20.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

nutrition pork ragout
Recipe Type: Main Dish, Meat

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