Puff Pastry Chicken Pot Pie

Chicken Pot Pie has always been one of my favorite comfort foods. And this recipe emerged out of my love of puff pastry. Even though we have a low-wheat diet, I am unable to resist all that flaky buttery goodness. So, I combined two of my favorites into one yummy meal. Hope you like it too!

1 package puff pastry, thawed to room temperature
1 pie crust (I used Tenderflake)
2 Tbsp. butter
2 Tbsp. flour
1 t. salt
1/8 t. pepper
1/8 t. thyme
1/2 c. chicken broth
1/2 c. almond milk, original
2 c. cooked chicken (or turkey), cubed
1/2 c. frozen veggies (peas, corn, green beans, or whatever  you have on hand)
1/2 c. fresh carrots, sliced

Melt butter in large saucepan over low heat. Blend in flour, salt, pepper, and thyme. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in chicken broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute or until thickened. Add in chicken and vegetables.

Pour into pie crust. Cover with puff pastry, folding edges under. Bake 30 minutes or until golden.

Perogie Pasta

I love perogies, but in a household where we limit our wheat and cut-out dairy, they're just not a great option for us. Hankering for them, I came up with this recipe using rice noodles and plain yogurt. You could sub in a sour cream alternative easily. *I know zucchini and tomatoes aren't normally served with perogies, but if you can fit a few more veggies in, why not?*

1 package fusilli rice pasta

1 package bacon, chopped

1 sweet or purple onion, sliced in rings
1/2 zucchini, chopped
1-2 cloves garlic, minced

3 Roma tomatoes, chopped

1 c. Shredded chedder cheese (or alternative), optional

1 c. Plain yogurt, sour cream, sour cream alternative
2 t. Dried dill
Salt and pepper to taste

Cook pasta according to package directions. Meanwhile, in a frypan, cook bacon until crisp. Drain fat and remove from pan. Set aside. Carmelize onions (cook without moving around too much, so that they brown). Add zucchini and garlic to the pan. Cook until soft. Mix yogurt/sour cream with dill.

Drain pasta and toss with bacon and remaining ingredients. Add sauce and season with salt and pepper.

I served this to impromptu company. It disappeared before I could take a picture! I hope you like it too!

Skillet Shepherd's Pie

Shepherd's Pie is my ultimate comfort food. Savory meat, fluffy mashed potatoes, ooey-gooey cheese... mmm... so good! My version of this classic dish is crust-free, and throws a sweet potato into the mix (just to keep it interesting!). I do it all in one oven-safe skillet, which keeps it easy and fast.

Here we go:

3 medium red potatoes, scrubbed and eyes removed
1 large sweet potato, scrubbed and ends removed
3 Tbsp. butter
2 Tbsp. milk of your choice

Cut potatoes into chunks and boil until cooked. Mash with butter and milk; set aside.

Meanwhile:

1 1/2 lbs. lean ground meat (I use beef, but lamb, pork, chicken, or turkey would all work)
1/2 onion, diced
1 c. frozen mixed veggies, or whatever fresh you have on hand (I had carrots and corn)
1 clove garlic, minced

Saute meat in skillet until almost done. Drain fat. Add onion, veggies and garlic and cook until soft.

Add:

3/4 - 1 c. beef broth
1 Tbsp. flour
2 Tbsp. worcesteshire sauce
1 Tbsp. ketchup
1 t. italian seasoning
1/2 t. salt or to taste
1/4 t. pepper

Pour broth over meat mixture. Bring to a boil. Sprinkle with flour and stir. Allow to thicken. Add remaining ketchup, worcesteshire and seasoning. Top with mashed potatoes.

Sprinkle with cheese or cheese alternative if you wish (I do cheese for me and the hubs on one half, and no cheese on the other for the kids) and pop in a 350 degree oven until heated through and cheese is melted.

ENJOY!

Slow-Cooker Lemon Garlic Chicken

I usually shy away from cooking whole chickens in the crockpot, because the skin doesn't crisp up. This recipe is different though in that you use the skin to hold the herbs in while cooking, and then remove it when it is cooked. You end up with moist, delicious, flavorful chicken, and no soggy chicken skin (bluk). I served this with coined sweet potatoes that I steam-sauteed in olive oil and butter! Yum!

ANYWAY, I'm not one to re-invent the wheel, so here's a link for this great recipe! Cheers!!

http://www.thekitchn.com/recipe-slowcooker-lemon-garlic-47100

Beef and Molasses Stew

I really enjoy using my crockpot, but unfortunately, I have a heck of a time finding good crockpot recipes. HOWEVER, this one is a winner, and I'm happy to share it with you!

2 lbs. stew meat, cut into 1 1/2" cubes

2 medium onions, sliced

1 can (28 oz.) diced canned tomatoes, drained

1 c. beef broth

3 Tbsp. molasses

1 Tbsp. apple cider vinegar

4 cloves garlic, minced

2 tsp. dried thyme

1 tsp. celery salt

1 bay leaf

1 c. sliced carrots, or whole baby carrots

2 parsnips or sweet potatoes, diced

1/2 c. raisins

Put all ingredients (except carrots, parsnips, and raisins) in the crockpot. Cook on LOW for 5 hours, or HIGH for 2 1/2 hours. Add remaining ingredients and cook for 1-2 more hours or until vegetables are tender. Season with salt and pepper. Serve on its own or over rice or pasta. Serves 6-8.

Classy Chicken

This is one of those recipes that has always been a stand-by for me. Not only is it easy, but it is SO yummy. If you haven't ever had it before, here's the recipe!

3 c. fresh/frozen brocolli or asparagus

2 Tbsp. oil

1 whole chicken breast, chopped into cubes

1/4 t. pepper

Lightly steam fresh brocolli or asparagus (I find that frozen brocolli doesn't need to be pre-cooked). In a frypan, heat oil, sprinkle chicken with pepper, and cook until done.

In a separate bowl, combine:

1/2 c. mayo

1 tsp. curry, or to taste

1 tsp. lemon juice

10 oz. dairy-free cream of chicken soup

In a casserole dish, place steamed brocolli topped by chicken. Pour mayonaisse mixture over top, and top with 1/2 – 1 cup grated cheddar cheese or cheese alternative. Bake in 350 oven until bubbly, around 30 minutes. Serve over rice or quinoa.

Roasted Vegetable Stew

I found this recipe online, and decided to give it a try. It has a different flavor, owing to the red wine, but a flavor that everyone loved and gobbled up. If you don't care for red wine, just omit it.

4 tablespoons olive oil

2 pounds beef chuck roast, cubed (optional)

1 onion, chopped

4 cloves garlic, minced

4 carrots, coarsely chopped

4 large russet potatoes, cut into quarters

3 parsnips, chopped

2 stalks celery, chopped

4  cups beef broth

2 tablespoons all-purpose flour

2 bay leaves

1/2 cup red wine

1/2 cup tomato paste

salt and pepper to taste

In a roasting pan toss carrots, potatoes and celery with 3 Tbsp. olive oil. Roast in a 375 degree oven until cooked. Meanwhile, in remaining oil, over medium-low heat, fry meat, onions and garlic. In a separate bowl, combine broth, and flour. Add to pan with bay leaves, red wine, and tomato paste. Add roasted vegetables. Bring to a boil. Reduce and simmer for a few minutes. Season to taste. Hope you like it!

This recipe has been adapted from http://allrecipes.com/recipe/roasted-vegetable-and-beef-stew/

Moroccan Chicken Soup

I knew I needed to find some new soup recipes when my dd said to me, "Why do we always have Mulagatani?? Don't you know any other soups to make?" Yes, I do, but c'mon, that mulagatani is flippin' good! However, her challenge became my challenge, and I've found another soup that I like very much. Here it is:

1 Tbs. Olive Oil

1 whole chicken breast, cubed

 1 onion, chopped

1 zucchini, chopped

1 tsp. garam masala

1 carton or 4 c. chicken broth

1/2 c. quinoa

1 (14.5 oz) can of diced tomatoes

1 (16 oz) can of chickpeas

salt and pepper if desired

Heat oil. Cook chicken breast until starting to turn opaque. Add onion, garam masala, and zucchini. When onions are soft, pour in chicken broth, and add quinoa. Simmer for 10 minutes or until quinoa is cooked. Add tomatoes and chickpeas, and simmer until everything is warm.

Adapted from The Best Simple Recipes by America's Test Kitchen

Not Quite Tuna Casserole

We love tuna, but because I've been either pregnant or breastfeeding for the last 3 years, tuna has been something we have reluctantly given up.  Tuna absorbs mercury, and although tuna once in awhile is probably fine, one can of tuna can be low in mercury, while another can be super high. You just don't know what you're going to get.  But here's the problem... I love tuna casserole!! This recipe was adapted for that purpose, and we like it just fine!

1 package of brown rice pasta, cook according to directions

1 zucchini, sliced

1/2 c. celery, chopped

1/2 a red pepper, chopped (optional)

2/3 c. plain yogurt

1/2 c. mayonnaise (you can use fat-reduced)

1/2 tsp. thyme

1-2 tsp. dried mustard

1/4 tsp. salt 

1 can of white meat chicken, drained and flaked

1/3 c. green onions, sliced

2 tomatoes, chopped

1 c. grated cheese or cheese substitute

Put pasta on to cook. In a frypan, saute zucchini, celery and (optional) red pepper. Mix together yogurt, mayo, thyme, mustard, and salt. Drain cooked pasta, and stir in sauce and can of chicken. Add tomatoes and green onions. Top with grated cheese or cheese substitute.

This recipe was adapted from Layered Tuna Casserole, from That's Trump, by the Best of Bridge

Peasant Soup

This soup is so hearty and good. Serve it with rustic bread and sharp chedder (if you can have it) and be satisfied!

I know this picture might not be the most appetizing, but trust me, this soup is yummy!

Heat oil, and fry until soft:

2 Tbs. vegetable oil

3 ribs celery, diced

2 carrots, diced

1 onion, diced

3 cloves garlic, minced

1/4 t. ground tumeric

Add and cook until tender:

1 can (28 oz.) diced tomatoes

1/3 c. dried green lentils

4 1/2 c. water or chicken broth

Add:

1 Tbs. tomato paste

1 c. cooked pasta (optional)

1 can (19 oz.) bean medley, drained and rinsed

Stir in:

2 Tbs. chopped fresh parsley

1 Tbs. chopped fresh mint

1/2 t. salt or to taste

Serve!

This soup surprised us all with how tasty it was, and my kids loved it! I hope you like it too!

Quinoa Cakes with Lemon Yogurt Sauce

These are really tasty. Crispy on the outside, tender on the inside. And healthy for us too.

1 1/2 c. quinoa

3 c. vegetable broth (or chicken broth)

1/2 c. olive oil

Half an onion, chopped

3 cloves garlic, minced

1/2 t. salt

1/4 t. pepper

3 c. trimmed fresh spinach

3 eggs

1/2 c. grated parmesan cheese, or cheese substitute

2 Tbs. Panko

1 1/2 t. baking powder

1/4 t. grated lemon rind

1 Tbs. toasted sesame seads, pine nuts, or slivered almonds

LEMON YOGURT SAUCE:

1 1/2 c. Balkian style plain yogurt

1/2 c. thin sliced green onions

1 Tbs. lemon juice

pinch each of salt and pepper

Bring quinoa, broth and water to boil. Reduce heat; simmer, covered for 15 minutes and cook until all broth is absorbed.

Meanwhile, heat 1 Tbs. oil in skillet and fry onion, garlic, salt and pepper, stirring occasionally, unitl onion is softened. Add spinach; cook until wilted. Let cool and coursely chop.

Whisk eggs, cheese, Panko, baking powder and lemon rind; fold in quinoa and spinach mixture. With wet hands, form into burger-sized patties. Transfer to wax paper-lined tray, and refrigerate for 1 hour.

In nonstick skillet, heat half of remaining oil over medium-high heat; fry half of the patties, turning once with 2 spatulas, until golden. Keep warm on baking sheet in 200 oven. Repeat with remaining oil and patties. Serve drizled with Lemon Yogurt Sauce and sprinkled with sesame seeds/nuts.

Adapted from: The Vegetarian Collection: Creative Meat-Free Dishes that Nourish & Inspire by Alison Kent & The Canadian Living Test Kitchen

Pasta Scramble

Today has been a comfort food day. It is grey and pouring rain outside, but the house is cozy and warm and full of my 3 kids... wanting to eat constantly. So, we started the day with kamut waffles, and the comfort food has gone on from there. Currently we are all enjoying some popcorn and a cup of tea. For lunch though, I had some leftover spaghetti rice noodles, and made a pasta scramble. It's easy, it's tasty, and it's healthy (enough). Here's the recipe!

1 t. butter

1/2 a small onion

3 eggs

1 T. water

1 t. pasta seasoning

1 1/2 c. cooked pasta (your choice)

cheese to top

Saute onion in the butter over medium heat until soft. Beat eggs with water, and add to pan. Cook until almost done (they should be scrambled, but still look wet). Add the seasining, toss in the pasta and cook until heated through. Remove from heat and onto the plates. Top with cheese of your choice. Today I did cheddar, and the kids did goat feta. (You can also add any other vegetables, sausage, or other omelette ingredients to make this even more delicious!)

Mulagatani Soup

This is one of my family's favorite Sunday afternoon soups. It is a bit on the spicy side, but you can adjust that to your own level of comfort! It's packed with vegetables, and is so tasty, you'll be making it again and again.

2 T. EVOO

1 cup each diced carrots, celery, onion
2 chicken breast halves, cubed
2 cloves garlic, crushed
1-2 t. curry
1 t. chili
1/2 t. cumin
3-5 whole cloves
14 oz. canned diced tomatoes with juice
6 c. chicken broth
1 c. rice
2 granny smith apples
1 T. lemon juice
1-2 T. honey
1 t. salt
1/4-1/2 t. pepper
parsley to garnish
Serve with a dollap of sour cream

Fry the veggies and chicken until chicken is nearly cooked through. Add the garlic and spices and fry until fragrant. Pour in tomatoes, chicken broth and rice. Simmer for 5 minutes. Add the remaining ingredients, and simmer for 10 more minutes or until the rice is cooked. Garnish with parsley and a dollop of sour cream or plain yogurt. Enjoy!!