Saturday, June 16, 2012

Chicken n Biscuits Pot Pie

This is a meal that I used lots of prepped food that I did at the beginning of the week. For example, I cooked lots and lots of chickpeas and then froze them in 2-cup portions; I cooked lots of chicken, shredded it and froze it, and made chicken broth with the leftover bones and random vegetables (I keep a bag in the freezer and put the ends of carrots, pieces of onion, ends of asparagus spears, etc., in it to use when I make broth). So, that's where some of these ingredients came from.

Start with a Tablespoon of butter. Melt over medium heat and stir in 1 to 2 Tablespoons flour. Whisk in 2 cups chicken broth. Add diced carrots, green beans, and frozen corn (the kernels, not the cobs. A corn cob would not be pleasant to bite into while eating chicken pot pie).When the veggies begin to get tender, add some cooked, shredded chicken.

Meanwhile, place 2 cups chickpeas, 2-3 cloves minced garlic, a teaspoon of cumin, and some salt into the food processor. Whiz it together, adding enough chicken broth to make it creamy. Stir into the chicken and vegetable mixture. Transfer to an oven-safe dish and top with...

Biscuit dough.


Mix 2 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, and 1/2 tsp sugar in a bowl. Cut in 3 Tablespoons of something fatty...coconut oil works GREAT and is a good alternative to butter. I have also used canola oil or any combination of oil/butter. Stir in 3/4 cups milk (I use almond milk). Knead to make it all come together.

Now you can either spoon the dough over the pie like dumplin's (What??? There's supposed to be a "g" on the end of dumplin? I don't believe you.) Or you could roll the dough out to roughly the size of your baking dish and make it like a little roof. A little biscuit roof. That sounds lovely.

Bake in a 400 degree oven for 30 minutes.


Thursday, June 7, 2012

Shepherd's Pie

Mmmm mmmm. I dare you to name one thing that is better than tender vegetables and meat cushioned in a creamy sauce and topped with mashed potatoes..

Go ahead. I double dog dare you.

The great thing about this meal is that you can follow the basic recipe but fill it with whatever meat and veggies that you have on hand. Here's what I did:

Cut up about 4-5 russet potatoes into chunks. Oh, I suppose you could peel them first, but that takes way too much effort for me. Cover the potatoes in water and bring to a boil. Cook until tender, about 15 minutes. Drain and return to pot; use a potato masher mash them. Add milk to make them creamy (just start with 1/4 cup or so, and keep adding until you like the consistency). I also seasoned mine with salt, pepper, and smoked paprika.

Brown one pound of ground beef (or less works fine...this is a great meal to use a smaller amount of meat to make it stretch) in a large pot (I used a Dutch oven so I could make the whole meal in the same pot and not have to wash a casserole dish later on). Add your veggies and cook them until they start to get tender...carrots, onion, green beans, zucchini, and squash filled up our pie. Add a dash of hot sauce and a little Worcestershire for good measure. Sprinkle a couple of Tablespoons of flour into the mix  and cook for one minute; then stir in a cup of beef broth. If you need to, transfer everything to a casserole, or if you are using an oven safe pot, then go ahead and top it with the mashed potatoes. Bake in a 400 degree oven for 25-30 minutes.