Free-standing Chicken Pot Pies

These are perfect make at home pot pies for those of us who have a severe love-hate relationship with pie crust. We do three a person and don’t really need a side to go along with it. They are fantastic.

(Ignore the tape measure)

 (Serves 4)

Ingredients:

12 Vol-au-vent Pastry Shells (You can find them in the freezer section near the Éclairs)
2 Chicken Breasts

2 tbsp Chicken Bullion

2 cups Water

1 Bay Leaf

8 oz Mushrooms, sliced

1 Onion, diced

8 oz Baby Carrots, roughly chopped

2 tbsp Butter

1/4 cup White Wine

1/2 cup Whipping Cream

2 tbsp Butter, melted

2 tbsp Flour

5 oz Frozen Peas

Salt, pepper, nutmeg

1-2 tsp Lemon Juice

Directions:

Season chicken with salt and pepper. In a large, tall sided pan, bring 2 cups water and chicken bouillon to boil, stir and add Bay leaf. Reduce to simmer, add Chicken breasts and cover. Simmering 15-18 minutes. Remove Chicken to plate, keep warm. Strain and reserve 1 cup of chicken stock.

Prepare Vol-au-vent shells according to package instructions.

Melt 2 tablespoons of butter in pan, add vegetables, and stir to coat. Add White wine, chicken stock, whipping cream and cook for 5 minutes. Make a roux mixture with the flour and melted butter, stir into vegetables to thicken. Dice chicken and add it, along with the frozen peas to the vegetable mixture. Heat through, adding salt, pepper, nutmeg and lemon juice.

Spoon mixture into vol-au-vent shells. Serve.

Day Before Payday Fried Rice

• 3 Tbsp Veg Oil, divided
• 3 Eggs, beaten
• 3 cups Brown Rice, cooked and cooled
• 2 cups Frozen vegetables (I usually use peas and carrots)
• 3 tbsp Soy Sauce

Heat 1 tbsp oil in large skillet over medium and scramble until firm. Set aside.

Put remaining oil in skillet coat all rice on high, stir in vegetables and reduce heat to medium. Cover and steam for 5 minutes.

Stir in eggs and soy sauce. Cook until eggs are heated through.

Black Bean and Quinoa Stuffed Acorn Squash

Preheat Oven: 350 degrees

Ingredients
 

• 3 medium Acorn Squash, halved and seeded
• 2 tablespoons Brown Sugar
• 1 tablespoon Butter, melted
• 2 tablespoons Olive Oil
• 2 cloves Garlic, chopped
• 2 stalks Celery, chopped
• 2 Carrots, chopped
• 1 can Black Beans, rinsed and drained
• 1 cup uncooked quinoa
• 1 vegetable bouillon cube
• 2 tablespoons ground cumin
• Salt and pepper to taste
• Shredded Cheddar cheese

Directions

Rub flesh of squash with butter and brown sugar (you can put this in a bowl, microwave and brush on too). Arrange cut side down on a baking sheet. Bake 30 minutes, or until tender.
While the squash is baking, heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook five minutes. Mix in the black beans and continue to cook and stir until vegetables are tender.

Boil two cups water, one cup quinoa, and the bouillon cube together. Reduce the heat to low and cook for 15 to 20 minutes until quinoa is fluffy. Season cooked quinoa with cumin, salt, and pepper. Then stir in the veggies and beans.

Stuff each squash halve with about a cup of the quinoa veggie mixture, and sprinkle with  cheddar cheese. Cook another five minutes or until the cheese is melted.

Meatloaf

Preheat Oven: 375 degrees

Loaf:

• 1 lb Ground Beef
• ½ lb Baby Carrots
• 1 medium Yellow Onion
• 4 cloves Garlic
• 1 Egg
• 1 cup uncooked instant Brown Rice
• 2 tbsp Worcestershire Sauce
• 2 tbsp Ketchup
• Salt and pepper to taste

To Top:

• 2 tbsp Ketchup
• ¼ cup Cheddar Cheese

In food processor, puree carrots, onion and garlic together.

In a bowl, combine beef, pureed veggies, and remaining loaf ingredients until well mixed.

Press into greased loaf pan, spread ketchup over top and sprinkle with cheddar. Cook uncovered for 40-45 minutes.

Kohlrabi and Carrot Salad

• 2 Kohlrabi
• 2 small Carrots
• 1/2 large Onion, diced
• 1/2 tsp Ginger, minced
• 1/2 tsp Sugar
• 2 cloves Garlic
• 3 tbsp Cider Vinegar
• 2 tbsp Soy Sauce
• 1 tsp Sesame Oil
• Salt and Pepper, to taste

Cut kohlrabi and carrots to matchstick size.

Using a pestle and mortar, combine sesame oil with garlic and ginger until you achieve a paste. Add sugar and other liquid ingredients.

Stir liquid into vegetables until coated.

Curried Carrot and Turnip Soup with Cilantro Gemolata

Soup:

• 1 tbsp Olive Oil
• 1 small Onion
• 1 large Garlic clove, minced
• 1 Orange or Red Bell Pepper
• 5 Carrots, chopped (large pieces)
• 5 Turnips, chopped (large pieces)
• 3 cups Vegetable Broth
• 1 tbsp Curry Powder
• 1 tsp Salt

Sautee Onion and pepper until soft. Add garlic, heat for one minute.

Add remaining vegetables, broth, curry and salt.

Cover and simmer 10-15 minutes, or until all vegetables are tender.

Allow to cool and blend until smooth.


Gemolata:

• 3 tbsp Cilantro leaves
• 1/2 tsp Lime Zest, finely grated
• 1 tbsp Lime Juice
• 1/2 cup Olive Oil

Blend ingredients in food processor until smooth, adding olive oil as needed. 

Rosted Fennel and Carrots

Preheat Oven: 350 degrees

• 2 Fennel bulbs, sliced
• 3-4 large Carrots, peeled and cut
• 2 tsp Herbs de Provance
• Pecorino Romano, Grated
• Extra Virgin Olive Oil
• Fresh Dill, chopped

Cut the vegetables and toss them in a bowl, sprinkling with olive oil. Add herbs de Provance, dill and pecorino. Mix well and transfer to baking dish.

Sprinkle with more pecorino and roast until nicely browned and soft.

Mushroom Chowder

1/2 cup Onion, chopped
1/4 cup Butter or Margarine
2 tbsp All-Purpose Flour
1 tsp Salt
1/2 tsp Pepper
3 cups Chicken Broth
1 lb Fresh Mushrooms, sliced
1 cup Celery, chopped
1 cup Potatoes, peeled and diced
1/2 cup Carrots, Chopped
1 can Cream of Mushroom Soup
1/4 cup Parmesan Cheese, grated

In large stock pot, saute onion and butter until tender. Add flour, salt and pepper. Stir until mixture forms a smooth paste. Gradually add broth, stirring constantly.

Bring to boil. Cook and stir for 1 minute. Add the mushrooms, celery potatoes and carrots. Reduce heat, cover and simmer for 30 minutes or until vegetables are tender.

Ad cream of mushroom soup and Parmesan. Heat through.

Abondigas Soup

• 2 tbsp Olive Oil
• 1 large Onion
• 1 large Garlic Clove, minced
• 3 quarts Chicken Stock (Beef or a mixture of either stock and water can be substituted)
• 1/2 cup Tomato Sauce
• 1/2 lb String Beans, Strings and ends removed and chopped to 1 inch pieces
• 2 large Carrots, peeled and sliced
• 1/3 cup raw White Rice
• 1 lb Ground Beef
• 1/4 cup Fresh Mint leaves, chopped
• 1/4 cup Parsley, chopped
• 1 raw Egg
• 1 1/2 tsp Salt
• 1/4 tsp Black Pepper
• dash Cayenne
• 1/2 cup Peas, fresh or frozen
• 1 tsp Oregano
• Salt and Pepper
• 1/2 cup Fresh Cilantro, Chopped

Heat oil in large pot over medium heat. Add onion and cook until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more. Add broth mixture and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots.

Prepare meatballs by Mixing rice into meat, adding mint leaves and parsley, salt and pepper. Mix in raw egg. Form into 1-inch meatballs.

Add meatballs to simmering soup one at a time. Cover and simmer for 30 minutes. Add peas five minutes to end of  1/2 hour. Add pinches of  oregano, salt and pepper to taste. (dash of cayenne: optional)

Top with fresh cilantro.

Greens with Carrots & Feta

• 2 Carrots, shredded
• 2 bunches Leafy Greens (Kale, Collards, Swiss Chard...), thinly sliced.
• 1/2 Red Onion
• 1/4 tsp Sea Salt
• 1/2 tsp Ground Black Pepper
• 1/4 lb Feta Cheese, crumbled.
• Brown Rice, cooked to package instructions.

Put Carrots, Onions, 1/4 cup of water, salt and pepper into large deep skillet. Toss Well.

Cover and cook over medium heat, tossing once or twice until greens are wilted and tender.

Toss with feta cheese and spoon over brown rice.