Tag Archives: carrots

A Lighter Chicken Pot Pie

Welcome back to foodstalkers! It’s been a while since  I showed my face here. For shame. But at the start of this new year, it’s one of my goals to get back in the kitchen. And if I’m in the kitchen, I want to post about it! Yesterday I got Everyday Food‘s e-mail newsletter. Timing was perfect because the featured recipes covered just what I was craving: warm, cozy comfort food, like Chicken Pie! But on the lighter side—for both budget and waste-line.

chicken pie

lighter chicken pot pie. mouth watering goodness.

A few small changes in this chicken pie recipe transform a heavier dish into something on the lighter side: white meat instead of dark, olive oil instead of butter, skim milk instead of heavy cream, and fluffy puff pastry instead of a thick crust. And the result is something equally as tasty, and easy to prepare. Plus, this dish makes 4-6 servings. Not all leftovers are created equally or edible. But these leftovers were just as good as the first time around. Could this savory chicken pie keep getting yummier?

Here’s what you’ll need to make it.

2 chicken breasts
Coarse salt and ground peppes
4 tablespoons olive oil
Handful baby carrots, sliced
1 medium onion, finely chopped
1/2 teaspoon dried thyme leaves
1/4 cup all-purpose flour
2 1/2 cups skim milk
1 package (10 ounces) frozen peas, thawed
Fresh juice of one lemon
Phyllo sheet (12 by 17 inches), thawed
9-inch pie plate

And here’s what you’ll do.

1. Preheat the oven to 400°. Season chicken liberally with salt and pepper, 1 tablespoon olive oil and 1/4 teaspoon dried thyme leaves. Roast in a aluminum foil pack about 30 minutes, or until instand-read thermometer reads 165° and juice is clear. Allow to cool for a few minutes and then chop it up into bite-size pieces.

2. While chicken roasts, heat 2 tablespoons olive oil in saucepan over medium heat. Add carrots, onion, 1/4 teaspoon thyme, salt and pepper. Cook for 8-10 minutes, until the veggies are tender. Then add flour and cook, while stirring for 1 minute. Then gradually add the milk while stirring. Allow the mixture to combine and thicken over a simmer.

veggies w/ thyme

after adding the flour and milk

3. Remove veggie mixture from head. Stir in peas, chicken and lemon juice. Season with S&P. Pour filling into a 9-inch pie plate. (I recommend a deep dish, and I regret I did not have that)

olive oil brushed phyllo dough

4. Drape strips of phyllo dough to cover the filling and seal around the edges. Use a paring knife to cut off the excess. Brush top with 1 tablespoon olive oil to get a pretty, golden brown topping. Bake for 20-25 minutes. Allow to cool for 15 minutes before serving.

tah-dah!

**If you do not have a deep-dish pie plate, I recommend placing your pie plate on a baking sheet while it’s in the oven. My house currently smells of burnt chicken pie drippings that bubbled over and onto the bottom of my oven. Not appetizing.**

Next up in the kitchen…something with ground turkey. I was thinking enchiladas, but I have a LOT of meat—about 1.25 lbs. Who has an idea? Meatloaf? Meatballs? Chili? Something new I hope. Somebody help!

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Thanksgiving Feast

roasted turkey breast

I braved the daunting task of cooking for about twenty (20!) of my friends this past weekend, and believe it or not, it went off without a hitch. The holidays are times for your family; and for me, friends are as much family as the people that raised me. So I was pleased to prepare this meal for them and spend time together before we scatter to the four winds to be with our families for the holidays.

the buffet; and yes, i wear an apron.

Here’s the menu:

Roasted Turkey Breast
Traditional Sage and Sausage Dressing
Apple and Leek Dressing (v)
Turkey Gravy with Sherry
Baked Whipped Potatoes (v)
Spinach Gruyere Gratin (v)
Honey Glazed Carrots (v)
Cranberry Conserve (v)
Golden Beets and Pomegranate Salad (v)
Yeast Rolls (v)
Jack Daniels Pecan Pie, Pumpkin Bread, Ginger and Orange cookies (v)

(v) – no carne; vegetarian

You might be wondering how I pulled this off. Well that secret weapon was my mom, who graciously helped with preparation and supplies. Thanks, Mom. She also served as my phone hotline while I was cooking for any emergency questions like, “Can you refrigerate gravy, nuke it, and have it come together again?!” The answer: yes!

Herb Roasted Turkey

I could do without turkey at Thanksgiving. Yean, I’m in that camp. It’s on the buffet, but it’s not the highlight for me. And it’s probably more trouble that it’s worth. That said, I had to forgo the full bird. Instead, I roasted and carved two turkey breasts (bone-in) Friday night, refrigerated the slices, and intended to bring it up to room temperature for dinner on Saturday. (I forgot, and served cool turkey; but everything else was hot, so who knew?) The advantages of turkey breast over the full bird are: reduced thawing and cooking times, more quality meat, less carving, and it will comfortably feed a crowd with some leftovers.

turkey bird

To begin, thaw the bird according to the packaging recommendations for the specific weight of turkey you have. Rinse and pat dry. (Clean your sink thoroughly after this to avoid cross-contamination!) Preheat oven to super hot: 450°F. Because I lacked a roasting rack, I used halved onions and lemons to prop up the bird. Melt a stick of butter and stir in salt, pepper and fresh thyme leaves. Brush the bird with half of this mixture, and then half-way through the cooking time, brush the bird with the remaining.

The key to getting the turkey right is checking the internal temperature, which should reach 165°F in the middle of the breast. I used a snazzy oven probe meat thermometer with alarm. When the turkey reaches the desired, programmed temperature, an alarm goes off, and out comes the turkey. Easy, right? Then just let the bird rest, tented with aluminum foil for about 30 minutes. Then carve. I followed this video to get the best results.

turkey

Turkey Gravy

When the turkey was done and resting aside, I placed the roasting pan on the stove top over medium-high heat, and added a gravy base from Williams-Sonoma with equal parts milk. This allows for full-proof gravy when there are other dishes to get together. Scrape the bottom of the roasting pan to pick up some of the tasty bits. I sprinkled in poultry seasoning (on the aisle with herbs at the grocery store), cooking sherry, salt and pepper. Then taste and season until you’re happy. I let it cool and refrigerated it overnight. When I was ready to serve, I just microwaved it in 1-minute intervals, whisking between until hot. While it’s optional, I highly recommend adding the sherry. It made the gravy more complex and acidic.

clockwise from top: apple & leek dressing, turkey gravy, sage and sausage dressing patties, turkey

Traditional Sage and Sausage Dressing Patties

Recipe to come…this is a family favorite.

apple leek dressing

Apple and Leek Dressing

This is a vegetarian option from Martha Stewart, with the major flavor components being country bread, Macintosh apples, leeks and rosemary. Yum! I’ve got to start using leeks more. They’re a pain to clean  (grains of sand lodge in the layers of the plant), but well worth it. Leeks are a lit like a cross between an onion and celery.

baked whipped potatoes and spinach gratin

Baked Whipped Potatoes

This is my mom’s recipe. What’s great about this is that it’s a casserole. You’re not whipping and seasoning potatoes at the last minute before they go on the serving table. Instead, you make it and bake in advance and just keep warm until served. All of the delightful baked potato toppings are already mixed in, and you end up with this very flavorful, airy potato.

  • 8 baking potatoes
  • 3/4 cup hot milk
  • 8 oz. cream cheese, softened
  • 1 cup sour cream
  • 2 tablespoons butter, softened
  • 2 teaspoons onion salt
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons butter on top
  • paprika

Directions
1. Peal, cube and boil potatoes in salted water until tender. Drain.
2. With an electric beater, combine hot milk, cream cheese, sour cream, butter, onion salt, and salt and pepper. Add potatoes and whip. Check seasoning—it may need more salt and pepper.
3. Pour into a Pyrex dish and sprinkle with paprika. Dot top of casserole with small slices of butter. Bake for 20-30 minutes in a 350°F oven.

Ina Garten’s Spinach Gratin

This cheesy little number was a favorite at the feast. And when you read the rich ingredients you’ll know why. One thing I like about this dish is that there’s a good balance between inexpensive—even some frozen ingredients—and the fresh, more expensive ingredients. And when it all comes together, it tastes truly divine. The cheese is gooey, and a bit crispy on top. And it’s well worth the extra penny for the Parmesan and Gruyere.

  • 4 tablespoons (1/2 stick) unsalted butter
  • 4 cups chopped yellow onions (2 large)
  • 1/4 cup flour
  • 1/4 teaspoon nutmeg
  • 1 cup heavy cream
  • 2 cups milk
  • 3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
  • 1 cup freshly grated Parmesan cheese
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup grated Gruyere cheese

Directions
1. Preheat the oven to 425° F.

2. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.
3. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly.

my favorite dish

Cranberry Conserve

This dish is absolutely my favorite item on the Thanksgiving plate. It’s sweet and tart, and crunchy and smooth. It beats the heck out of the canned, ringed cranberry gelatin stuff. And it is wonderful side item to not just turkey and dressing, but also chicken tetrazzini and other such bird dishes.

  • 1 (12-ounce) bag of fresh cranberries (can use frozen)
  • 1 3/4 cups sugar
  • 1 Granny Smith apple, peeled, cored, and chopped
  • 1 orange, zest grated and juiced
  • 1 lemon, zest grated and juiced
  • 3/4 cup raisins
  • 3/4 cup chopped walnuts or pecans
  • a splash of port (optional)

Directions
Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

honey glazed carrots

Honey Glazed Carrots

These carrots serve as a nice contrast to the creamy, heavier recipes of mashed potatoes and spinach gratin. The preparation is simple, but ever so tasty!

  • 1 tablespoon olive oil
  • 3 pounds carrots, halved lengthwise, and chopped into 1/2-inch pieces
  • 1 cup canned reduced-sodium vegetable broth
  • 1/2 cup honey
  • 2 tablespoons red-wine vinegar
  • Coarse salt and ground pepper
  • 2 tablespoons unsalted butter
  • fresh thyme leaves

Directions
1. In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes.

2. Add broth, honey, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
3.
Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.
4. Top with fresh thyme leaves.

incredible salad

Golden Beets and Pomegranate Salad

I love love beets, and especially love them on a a bed of lettuce with a delicious cheese. Raleigh Times Bar serves a tasty pub salad with pears and roasted beets with Gorgonzola, so that was my inspiration in hunting down a Thanksgiving-appropriate recipe. I noticed that not many Thanksgiving guests were thrilled with the beets. It’s a vegetable that’s not too common, apart from mentions on The Office by Dwight Schrute (Bears, Beets, Battlestar Gallactica). To me beets taste like a combination of carrot and potato, and when oven roasted, they’re far superior to their canned counterparts. As for the pomegranate, I picked one up at the grocery store, out of sheer curiosity never having used one before. I had to look up how to open the darn thing.

This salad dressing is…ahmazing. It’s rather sweet and concentrated, so I added olive oil and a touch more red wine vinegar to cut the sugar and cover more greens.

  • 4 golden beets
  • 2 shallots, thinly sliced
  • 1/2 cup red wine vinegar, divided
  • 1/4 cup olive oil
  • 1/4 cup chicken broth (or vegetable broth for vegetarian option)
  • 3 Tbsp Triple Sec or other orange-flavored liqueur *I had some leftover from margaritas
  • 1 Tbsp sugar
  • 1/2 teaspoon grated lemon peel
  • Seeds of 1 pomegranate
  • Salt
  • 2 heads Boston lettuce, 1 head green lettuce, 1 head red lettuce
  • 1/4 cup crumbled feta cheese

golden beets, pre-roasting

Directions
1. Wash the beets, trim the greens from the top. Toss in olive oil, salt and pepper. Wrap in a packet of aluminum foil and place on oven rack. Roast at 375°F for an hour. Test the tenderness of the beet with a sharp knife. Continue roasting if not tender. Then allow to cool. Then peel and cube.
2. In a medium skillet over high heat, bring beets, shallot, vinegar, broth, liqueur, sugar, and orange peel to a boil, stirring often, until liquid is reduced to 2 Tbsp, about 5 minutes. Let cool to room temperature.
3. Stir pomegranate seeds into the beet mixture and salt to taste. Serve on top of salad greens. Sprinkle with feta cheese. Toss with remaining red wine vinegar and olive oil.

How to get to those pom seeds…

chop off the top or the crown of the pomagranate.

score the pom in segments around the fruit from base to the chopped-off end

submerge the pomagranate, and pry apart the segments. separate seeds from the pith. seeds will sink. sift off the pith and skin from the top of the water.

Yeast Rolls

I will never make bread from scratch, when I can I buy these. They’re so good.

Dessert

For dessert, we feasted on a a variety of items—pumpkin bread, ginger and orange cookies, and J’s Jack Daniels Pecan Pie! Wowsah. This is a show-stopping pie. So pretty.

julia's pie pie pie

That wraps up our Thanksgiving Feast. Thanks to everyone that came from all over, and for those that couldn’t make it, I missed you! (Katie Co—I poured out a little champagne for you.) Much love and safe travels this holiday. Love, Miss Em

PS—Thanks to Ashton for taking most of these pictures.