Saturday "Supper"... Chicken Pot Pie

My dinner started with a plan. As you can see on my calendar the 25th says Chicken Pot Pie. I planned it on Sunday because that is the day I usually have the most time. But I still did it in steps...

Step one -Since I knew what I was going to make the day before, on Saturday I put together some homemade chicken broth in the crock pot to cook overnight, plus there will be extra to freeze or make something else with it the following week. ( This step can be skipped by purchasing a store brand broth.

Step Two - I put the raw chicken in a pot and while it cooked I peeled the potatoes. The potatoes are for making mashed potatoes that I put on top. A traditional Chicken Pot Pie usually has a crust on the top and bottom. But some years ago one of my children came up with the idea of the mash potatoes and all I can say is YUM! After the chicken was done,  it was time to cook the potatoes.

Step Three - The next step is making a crust. You can skip this step by purchasing a ready made one. But because we are gluten free, soy free and mostly dairy free in my household that is hard to come by. And I'm still trying to perfect my gluten/soy/dairy free pie crust skills. After the crust was made I put it in the baking dish and placed in the refrigerator until the filling was ready.

Step Four - I made a roux with earth balance ( can use butter), garlic and onion powder, salt and pepper, and some gluten free flour ( you could use all-purpose flour). Then I added my homemade chicken broth some coconut milk ( use whole milk if your not dairy free) and let it thicken up. Next I added the cooked chicken in with some frozen mixed vegetables. While the chicken mixture simmered, I mashed up the potatoes with a little earth balance and coconut milk. Now it was time to put it in the baking dish and bake!

It was as delicious as I remember...

I hope this helps you see how having a plan and break it down into steps can provide you with a pleasant cooking experience. The chicken stock cooked while I slept, and after each step I was busy doing other things I needed to do that day. When it was dinner time, everything was ready to be put it in the oven and then just wait with anticipation. 

Don't let cooking a delicious meal intimidate you. Make a plan, take it in steps and enjoy the process!

Chicken Pot Pie

1/4 cup Earth Balance

1 tsp onion and garlic powder ( adjust to your taste)

1/2 tsp. salt and pepper ( adjust to your taste)

4 Tb. flour ( gluten free or all purpose)

4-6 chicken thighs or 3 chicken breasts - cooked

10 oz bag frozen vegetables

 1 cup of chicken broth

1 cup coconut milk ( or whole milk)

Crust - homemade or from store

4-6 potatoes ( depending on size)- peel, cube, cook, mash

 

Make a roux with the first fourth ingredients. 

Slowly add the chicken broth and coconut milk. Let that cook until bubbly.

Add cooked chicken and frozen vegetables. Allow that to cook 5-10 min. then turn off the heat. 

Have your pie crust ready and put in the chicken pot pie filling. 

Next add the mash potatoes on top

Bake in 350 degree oven for 30-45 min depending how large of a baking pan you used.

 

NOTE - Here is a link that will walk you through making a roux

http://www.foodnetwork.com/how-to/packages/help-around-the-kitchen/photos/how-to-make-a-roux.html

Wednesday "Word"... Jar

http://www.pinterest.com/savorthethyme/food-in-a-jar/

http://www.pinterest.com/mom_md/food-in-a-jar/ 

http://www.huffingtonpost.com/2012/07/25/meals-in-a-jar_n_1699545.html 

     I use a lot of jars to store my food in, in an effort to use less plastic. Some are Mason Jars and some are just jars that I've cleaned out after the peanut butter, salsa, jelly is gone.  I also like to use them to carry my snack or a meal when I am going out. The links above gives you lots of ideas for breakfast, lunch, dinner, and even gifts that can be made and stored in a jar.

      Its about trying new ideas, experimenting with new ways to "play" with your food. Let it be fun and exciting and as always, if it this doesn't work for you... take what you like and leave the rest. But try one or two recipes and see what you think. This would be a fun project to do with some friends or your kids. Or plan your family and friends birthday gift - in a jar!

Saturday "Supper"... Enchilada's

 

 http://www.cooking-mexican-recipes.com/cheese_enchilada_recipe.html

     This is what I'm making for dinner and I found a website ( link above - has videos too) to make my own Enchilada sauce. The ones in the store are not appealing ingredients or taste wise. So as I often do in my kitchen I go on the hunt for a recipe to make myself. I love sauces because you can make a double batch and then next time the only thing you have to do is defrost and use. You could even double the enchilada's and freeze!
      Don't forget the refried beans, spanish rice, a coleslaw, guacamole or whatever you and your family like to go with it. Use what you have available to fill your enchilada's - cheese, chicken, beef, onion, peppers etc. It's an easy dish to make for a no-meat day.

Saturday Supper...

Pork Chops with Apples and Garlic Smashed Potatoes

http://www.foodnetwork.com/recipes/food-network-kitchens/pork-chops-with-apples-and-garlic-smashed-potatoes-recipe.html

 

Let this dinner idea inspire and ignite ideas for you. If this sounds good, but you don't like pork chops, then substitute chicken. It you don't like garlic in your potatoes, leave them out. Do what sounds good to you and use what you have. And most of all ~ enjoy!

Sunday's Nourishment...

When I add a spoon of honey to my tea, I give thanks to a dozen bees for the work of their whole lives. When my finger sweeps the final drop of sweetness from the jar, I know we've enjoyed the nectar from over a million flowers. This is what honey is: the souls of flowers, a food to please the gods. Honeyeaters know that to have a joyful heart one must live life like the bees, sipping the sweet nectar from each moment as it blooms. And Life, like the world of honey, has its enchantments and stings....   ~Ingrid Goff-Maidoff, "The Honey Sutras"

Today is Sunday... let this be a day of rest if only for the mind. Make something simple for dinner or go and have someone serve you. Whatever you do let it bring joy and be nourishing for the mind as well as the body.

Tuesday "Try"... Skinny dipping

Homemade Hummus

Looking for something to dip your naked vegetables or chips in? 

Try homemade hummus! 

http://allrecipes.com/Video/172/How-to-Make-Hummus/Detail.aspx

     I have to admit, I've never made it before, but it was SO easy and really good!! And like a lot of my cooking, I didn't make it all in one day. When I made dinner (and with planning to make hummus on my mind) I decided to cook the chickpea's ( you can use canned, but I like to use fresh when possible) and then put them in the refrigerator until the next day when I had more time. I also made a double batch so the next time I want hummus that part is already done. 

      Hummus is one of those foods that you can do so much with. You can taylor it to your liking, with extra garlic, hot chili peppers etc. You don't even have to use chickpea's (garbanzo beans) - try making a bean free hummus with, spinach, beets, cauliflower or carrots. Even the traditional recipe you can played with like, extra tahini, lemon juice etc. just taste and adjust.

       Try making hummus to take to a party, spread it on your sandwich or hamburger bun instead of mayo, turn it into a salad dressing with vinegar, salt and pepper, or just have something yummy and healthy to use as a dip. The idea's are endless... google it!

       A few health benefits are: there high in fiber, minerals and vitamins (manganese, zinc, magnesium, copper and iron) and lots of protein. And it only takes a few ingredients, a blender or food processor and a desire. 

http://www.foodnetwork.com/recipes/alton-brown/hummus-for-real-recipe.html

2 cups of cooked chickpea's (garbanzo beans)

2 cloves of garlic

1/2 tsp. salt

4 Tb. freshly squeezed lemon juice

1/8- 1/4 cup water

1/3 cup tahini

1/8-1/4 cup extra-virgin olive oil

(This is my adjusted recipe from the original link posted above)

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and visit http://wholefood-living.com/index.html to see how I can help you on your way to a healthier you!

Friday "Fun"... Potato Skins

Potato Skin - Bacon Fat Chips

http://www.washingtonpost.com/pb/recipes/potato-skin-bacon-fat-chips/13608/

Yesterday when I was making garlic mash potatoes to have with our dinner, I decided to make these Potato Skin - bacon fat chips from the potato peels (which I scrubbed clean).  I found the recipe in a book ( I checked out of my local library) called Root To Stalk Cooking http://www.amazon.com/Root-Stalk-Cooking-Using-Vegetable/dp/1607744120. I love not wasting and it felt so good to have used every part of the potato. I could see the potential in a lot of different spice combos. Defiantly making these again, they tasted like potato chips!

First I soaked the peels in cold water while I continued with dinner. Then when I was ready I drained and dried them off on a towel.

Next I melted two tablespoons of bacon fat ( you could use olive oil, coconut oil, butter etc. ) put the potato peels in with the fat and blended to coat throughly.

I sprinkled half of the spice mix, gave it a toss, put all the potato skins on a baking sheet, added the other half of the spice mix and baked them in a 400 degree oven for 12-15 min. Then flipped them over and baked another 3-4 min. Watch those last few minutes, they will cook fast. I had a few a bit darker then others.

Original Recipe

1 tsp dark brown sugar 

( I used regular brown sugar)

1/2 tsp kosher salt 

( I used table salt)

1/4 tsp sweet paprika 

( I used whatever kind of paprika I had on hand)

1 tsp chopped fresh thyme, or 1/2 tsp dried

( I used dried, because that's what I had)

skin peelings from 4 russet potatoes

2 Tb bacon fat warmed until liquid or olive oil

You can follow me on https://www.facebook.com/WholeFoodLiving

and visit http://wholefood-living.com/index.html to see how I can help you on your way to a healthier you!