Tag: carrots

Chicken, Main Dishes, Recipes

Chicken Pot Pie

Sarah
chicken pot pie
a warm bowl of chicken pot pie... mmmm

Yes, it’s warm out. [It was 75 here yesterday!!] But that doesn’t mean comfort food has to go away. I mean, why would you want to make those creamy, cheesy, warm casserole dishes feel sad and lonely? Then they might not be so willing to rush to your side come dark, cold, rainy, snowy, icy nights. As if all those conditions could align simultaneously.

Traditional pot pies [or at least the store-bought variety that many of us think are traditional pot pies] are heavy and filling, tiny vegetables and chicken bits bathed in a heavy sauce covered with a greasy crust. Well, this version doesn’t exclude the vegetables, chicken, sauce, or crust, but it is certainly lightened up and more real than any store variety. The chicken is pan-fried in herbs and spices, and veggies abound in every bite. The crust is light and buttery [my favorite pie crust ever] and is the perfect topping for the creamy filling. Wanna know the best part? Because my chicken pot pie isn’t heavy, it is perfectly acceptable to make on a warm spring day or throughout the heat of summer… perhaps with fresh vegetables from your local farmer’s market! See? You can enjoy your comfort food year-round… just gotta work it in. 🙂 Enjoy!

Chicken Pot Pie

Ingredients:

  • 1 recipe All Butter Crust, prepared at least an hour in advance
  • olive oil
  • 1 pound boneless, skinless chicken breasts, chopped into 1 inch cubes
  • 2 cups chopped carrots
  • 1 cup chopped celery
  • 1 cup Fordhook lima beans [mine were frozen]
  • 1 cup corn [mine was frozen]
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon freshly ground lemon pepper
  • 1/2 teaspoon tarragon
  • 6 tablespoons all purpose flour
  • 6 tablespoons butter
  • 4 cups chicken broth
  • 1/4 cup fat free half and half, at room temperature

Directions:

Make crust. I use this All Butter Crust and only made a top layer, but you could do a dual layer if you want. Be sure to make this crust at least an hour in advance, as it needs time to rest in the refrigerator prior to rolling out. Alternatively, you could use store bought crust or puff pastry sheets.

In a large bowl, stir together carrots, celery, lima beans, and corn. Set aside.

Heat olive oil [just enough to go once around the pan] in a large skillet over medium heat. Add chicken to pan then season with lemon pepper and tarragon. Toss to coat, then saute chicken until fully cooked. Remove from heat and drain oil, if necessary. Mix chicken into the vegetable bowl. Set aside.

Meanwhile, melt butter in a large dutch oven over medium heat. Add onion and garlic to pan. Cook until golden brown and soft, about 4 minutes. Add flour and stir constantly, making a roux. Cook for another 4-5 minutes, or until roux darkens slightly. Slowly stir in chicken broth. Cook and stir for another 3 minutes or so while sauce thickens, then remove from heat and stir in half and half. Pour sauce over vegetable and chicken mixture, then transfer mixture to a large casserole dish [I used a 10 inch round casserole dish]. Dish should have a capacity of at least 2-3 quarts.

Roll out crust and gently place over filling, pressing the edges around the dish to seal. Brush top with a beaten egg for shine. Cut small slits in crust for ventilation, then bake for approximately 30-35 minutes, topping with foil halfway through. Let rest for 5 minutes before serving.

Click here for the printable version: Chicken Pot Pie

Recipes, Soups

Sweet and Spicy Peanut Soup

Sarah

I know spring is here… but that doesn’t mean it is the end of soup season! Rainy spring days are just as a much a call for a hot bowl of soup to warm you up [perhaps while watching some March Madness, as we have been doing a lot lately] as cold winter nights are, especially when said soup is light, flavorful, and filling. This Sweet and Spicy Peanut Soup fits the bill perfectly. It’s full of sneaky nutrition as it packs in fresh vegetables peanut souplike peppers, tomatoes, carrots, onions, and sweet potatoes under the guise of rich peanut butter, spicy cayenne pepper, and a hint of ginger. We enjoyed munching on a grilled provolone cheese sandwich alongside this spicy soup, but I could also see it pairing well with a big green salad, a light pasta dish, or even served chilled gazpacho-style, if cold soup is your thing.

I prepped everything the night before and threw it in the crock pot in the morning to cook all day long, but the original recipe calls for making it on the stove-top in less than an hour. If you do the latter, saute the onions, peppers, and carrots with garlic to soften everything up and release some of the flavors a little before throwing everything in a big stockpot, bringing to a boil, and then simmering away until soft and blend-able. And be aware if you have an aversion to spicy food like me that this soup is HOT! Ben loved it, but next time I make it I am going to tone down the cayenne pepper initially for more control. Definitely didn’t think that one through too well… Regardless though, this is one flavorful soup that has earned itself a place in my soup repertoire, and I hope you love it as much as we do!

Sweet and Spicy Peanut Soup [adapted from The Food You Crave by Ellie Krieger]

Ingredients:

  • 1 tablespoon canola oil
  • 1 cup sweet or white onion, diced
  • 15 ounce jar roasted poblano peppers [could substitute 2 cups fresh red bell peppers or roasted red peppers]
  • 1 cup carrots, diced [about 3 medium or 2 large carrots]
  • 1/2 teaspoon cayenne pepper*
  • 1 clove garlic, minced
  • 1 teaspoon ginger
  • 1/2 teaspoon freshly ground black pepper
  • 1 large sweet potato, peeled and diced [about 2 cups]
  • 6 cups chicken or vegetable broth
  • 1 – 14.5 ounce can diced tomatoes with their juices [I prefer no-salt-added]
  • 2/3 cup creamy natural peanut butter
  • 2 teaspoons honey

Directions:

Combine all ingredients in a large crock pot and stir to mix well. Cook on low for 6-8 hours, then puree with an immersion blender [or carefully blend in batches in a food processor or blender]. Serve garnished with sour cream and/or cilantro.

*Note:

This soup is spicy… so I would recommend decreasing or eliminating the cayenne pepper altogether so you don’t spice yourself out like I did. I can’t wait to make a less spicy version of this again.

Click here for the printable version: Sweet and Spicy Peanut Soup

Other, Recipes, Sides

CranApple Stuffing

Sarah

So, the stuffing is one of my favorite parts about Thanksgiving dinner. It’s tied with cranberry relish [not the stuff outta a can here!] and pumpkin pie for the top spot on my plate. Mashed potatoes, turkey, green bean casserole… ehh, I’d take ’em or leave ’em. But stuffing? No way. I gotta have it.

Consequently, when Diana at The Chic Life announced the Healthy Thanksgiving Challenge 2010, I knew that stuffing would be my dish! Except, I think the technical term is “dressing” since it’s not stuffed in anything. But technicalities, people, technicalities!

This stuffing, er–dressing, is fabulous. Crisp, flavorful bread punctuated with sweet apples and cranberries and chunky, crisp but not mushy, carrots and celery, all flavored with garlic and herbs.

CranApple Stuffing - an easy, healthy stuffing recipe bursting with apples, cranberries, and carrots!

And you don’t have to tell anyone, but my stuffing is just a little bit healthier too–multigrain bread instead of white bread, additional fruits and veggies for nutrients and flavor, the omission of sausage, and the addition of wheat germ for protein, fiber, and other nutrients galore.

Hungry already? I am! Here’s the recipe, I’m headed to the fridge… leftovers are callin’ my name!

CranApple Stuffing

  • Servings: 6
  • Print

inspired by Betty Crocker

Ingredients:

  • 5 cups multigrain French bread, cut into 1″ cubes
  • 2 tablespoons wheat germ
  • 1/2 cup diced celery [about 2 ribs]
  • 1 cup thinly sliced carrot [1 large]
  • 1 cup peeled and diced apple [1 medium]
  • 2 cloves garlic, peeled and chopped
  • 1/2 cup dried cranberries
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 cup chicken broth
  • 1/2 cup skim milk
  • 1 egg, beaten
  • freshly ground black pepper
  • olive oil

Directions:

In a skillet, heat olive oil over medium heat. Add celery, carrot, apple, and garlic and cook until fragrant and softened, about 10-12 minutes.

Meanwhile, toss wheat germ with bread cubes in a large bowl.

In a small bowl, whisk together chicken broth, milk, and egg.

After fruits and veggies are softened, stir in cranberries, sage, and thyme. Remove from heat and spoon into bowl with bread cubes.

Pour egg mixture over everything and toss to coat.

Spoon into 1 1/2 quart baking dish, top with freshly ground black pepper, and refrigerate for about 2-3 hours to set before baking.

Then bake in a 350 degree oven, uncovered, for 35-40 minutes or until a knife inserted in the center comes out clean and top is crispy.

Question of the Day: What’s your favorite healthy substitution?

Main Dishes, Recipes, Soups

Potato Soup

Sarah

Soup in the summer? I admit that it doesn’t make a ton of sense, but it sounded good so I went with it. This is an old recipe of my mom’s and it is really easy and really tasty… even in the heat of summer!

Potato soup and bread.

Potato Soup

Ingredients:

  • 6 medium potatoes
  • 3 medium carrots [or 2 large carrots]
  • 1 medium onion
  • 2 tablespoons margarine
  • 2 tablespoons flour
  • 2 cup water
  • 2 cups skim milk
  • 1/4 teaspoon celery salt

Directions:

Scrub and roughly peel potatoes, then dice into small to medium sized pieces [the smaller the cut, the faster they cook!]. Scrub and chop carrots [no need to peel–that’s just more nutrients… and they are hidden. Bonus! :)] and dice onion. Add all vegetables to a large pot along with the water, and cook over medium heat until soft, stirring occasionally to prevent sticking.

After vegetables are softened to the consistency of mashed potatoes, make the rue by melting the margarine in the microwave and whisking in the flour gently [or be lazy like me and add them both directly to the pot]. Add rue to pot, then add milk and celery salt. Bring to a boil and then simmer for at least 5 minutes or until heated through.

Serve with freshly ground pepper and/or shredded cheese, and some tasty bread and a salad on the side.