RECIPE JOURNAL: CHICKEN POT PIES WITH PUFF PASTRY CRUST

 It's snowing. Not a lot, but enough to delay school, ruin my dog's day, and make my husband happy. Because in this house snow means one thing--Chicken Pot Pies for dinner!

CHICKEN POT PIES WITH PUFF PASTRY CRUST

2 sheets frozen puff pastry dough (I use Pepperidge Farm puff pastry sheets)
1 1/2 cups homemade chicken stock or canned low-sodium chicken broth
3/4 cup thin sliced carrots (approximately 2 large carrots)
3 Tablespoons butter
2 Tablespoons Canola oil
1 medium Vidalia onion, diced
8 ounces mushrooms, washed, stemmed and sliced
(I use cremini or porcini but you can use any type you prefer)
2 Tablespoons white-wheat flour
1/2 cup half and half
3 cups roasted, diced chicken
1/2 cup parsley, chopped
dash Kosher salt
Freshly ground pepper to taste


Remove the pastry sheets from the package and thaw at room temperature for 30 minutes.

Position a rack in the center of the oven and preheat to 400º F.

Set aside 6 10-ounce ramekins (4" in diameter) on a rimmed baking sheet.
(Can also use an 8 cup, 2" deep baking dish and only 1 pastry sheet)

In a 1-quart saucepan over medium heat, bring the stock to a boil. Add carrots and cook until crisp-tender, about 20 minutes. Remove from heat. With a slotted spoon, transfer carrots to a bowl and set aside. Reserve stock.

In a large skillet, melt the butter and oil over medium heat until the butter foams. Add the onion and saute until it softens, about 5 minutes. Add the mushrooms and saute until browned, about 3 more minutes. Sprinkle the flour over onion-mushroom mixture and stir to blend in. Slowly stir in the reserved stock and cook/stir until thickened.

Add the cream, stirring to blend. Simmer for two minutes. Add carrots, chicken and parsley. Return to simmer and season to taste with salt and pepper.

Remove from heat and divide between 6 ramekins.

Unfold the puff pastry and lay on a lightly floured surface. Roll out to a 12-inch square. Using a 5-6 inch plate, cut out 4 rounds from first sheet and 2 from the second. Cut a 2-inch long slit in the center and carefully center the dough over the ramekins. Press the dough edges firmly against the sides of the ramekins.

Bake until dough is browned and puffed. About 25 minutes. Serve immediately.
Serves 6.


NOTES: I've made this with leftover turkey as well as leftover steak and they were both wonderful. A glass of wine would be a nice addition (for the adults, of course). And for the kids, there's always chocolate pudding cake for dessert!

Enjoy!

RECIPE JOURNAL: STIR-FRIED BEEF AND SNAP PEAS

A walk on the coldest day of the year deserves a hot and hearty dinner!

 

Stir-fried beef and snap peas served over brown rice fill the crankiest kid bellies. This dinner can be made in the time it takes to cook the rice. 

Stir-fried Beef and Snap Peas

1 pound sirloin beef, thin sliced

2 Tablespoons wok oil
1 pound snap peas, washed and drained
1 can sliced water chestnuts, drained
4 cups cooked brown rice

Sauce:
1/4 cup low sodium soy sauce
1/4 cup cooking sherry
1 Tablespoon cornstarch
1/4 cup water
dash of dried ginger

As the rice cooks, mix together in a large bowl the five sauce ingredients until cornstarch is smooth. Add the beef and let sit while wok heats.

Heat oil in wok until it begins to "smoke". Add in beef and sauce and saute until beef is cooked through. Add in water chestnuts and snap peas and cook for five more minutes (or until peas are cooked to your preference).  Serve over hot brown rice.

NOTE: The beef and sauce mixture can be made hours before and kept refrigerated until ready to use. Allow meat to rest on counter at least ten minutes before adding to wok.

Enjoy!

RECIPE JOURNAL: AUTUMN MINESTRONE

Back-to-school meetings, PTA boards, church committees, and teacher conferences only mean one thing . . . soup for dinner. Here's a perfect one for the busy days of fall.

Autumn Minestrone

2 Tablespoons olive oil
1 Vidalia onion, chopped
1 clove garlic, minced
3 stalks celery, chopped
1/2 green pepper, chopped
3 zucchini squash (not peeled), chopped into 1/4 inch dice
1 can tomato paste
1 can butter beans
1 can kidney beans
1 teaspoon oregano
1 teaspoon basil
1/2 cup pepperoni slices, chopped
salt and pepper to taste
2 cups water
2 cups beef stock

In a stockpot, saute onion in olive oil over medium heat for five minutes. Add garlic and saute another ten minutes. Add celery, green pepper, and squash and saute another five minutes.

Add the water and broth and bring to a boil. Reduce to a simmer and add tomato paste, butter beans, kidney beans, oregano, and basil. Simmer for 45 minutes. Add pepperoni. Salt and pepper to taste. Simmer another 10 minutes and serve.

Can make a double recipe and freeze half. Serves 8 - 10.

This soup is wonderful with a loaf of bread and a glass of red wine--for the adults, of course!

RECIPE JOURNAL: CHOCOLATE BIRTHDAY CAKE

Today is my husband's birthday, with my children's birthday coming up in a few days. This time of year, besides presents and candles, the one thing they all ask for is my triple-layer chocolate cake with homemade cocoa frosting. And with smiles like these, how can I say no?

Triple Layer Chocolate Cake with Cocoa Frosting

Cake:

3 cups all-purpose flour

2 cups sugar

1/2 cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon salt

2 cups cold water

1 cup corn oil

1 Tablespoon vanilla extract

1 1/2 cups semi-sweet chocolate chips

Frosting:

1/2 cup plus 2 Tablespoons (1 1/4 sticks) unsalted butter, room temperature

5 cups powdered sugar

8 Tablespoons (or more) whole milk

1 1/4 teaspoons vanilla extract

3/4 cup plus 3 Tablespoons unsweetened cocoa powder

Cake:

Preheat oven to 350 F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift dry ingredients into medium bowl. Mix water, oil and vanilla in a large bowl. Whisk in dry ingredients. Divid among pans. Sprinkle 1/2 cup chocolate chips over batter in each pan.

Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on a rack for 30 minutes. Cut around sides of pan to loosen cakes. Turn cakes out. Cool completely.

Frosting:

Beat butter in large bowl until fluffy. Gradually beat in 3 cups sugar. Beat in 8 Tablespoons milk and the vanilla. Add in cocoa and remaining 2 cups sugar, beat until blended, thinning with more milk if necessary.

Place 1 cake layer, chocolate chips side up, on a cake plate. Spread 2/3 cup frosting over top. Cover with second cake, chocolate chips side up. Spread 2/3 cup frosting over top. Top with remaining cake layer, chocolate chips side up. Spread frosting over sides and top of cake.

Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.

Serves 8-10.

This cake needs a tall glass of cold milk and maybe some ice cream!

RECIPE JOURNAL: ROASTED SQUASH SOUP

My roses are fading and the kids headed back to school today. That means the nights will start to cool and the evenings will be filled with kid activities and homework. So hot soup will become a weekly supper event in our fall household. And this is one of my favorites!

ROASTED SQUASH SOUP

2 pounds butternut squash (or a combination of winter squash and butternut squash)

2 Tablespoons butter
2 cups chopped Vidalia onions
1 1/2  teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 Tablespoon ground ginger
1 cinnamon stick
4 cups chicken stock
Salt and freshly ground black pepper to taste

Preheat oven to 450º.

Peel the squash and cut into 3-inch chunks.  Put the squash and 1 cup of water into a glass roasting pan and bake until squash is tender, 30 - 40 minutes. Take out of oven and cool in pan.

Melt butter in a large saucepan over medium heat. Add the onions and saute until onions are soft and translucent, about 15 minutes. Add the spices and the cinnamon stick, stirring constantly for five minutes. Add the chicken stock and simmer for 20 minutes. Remove the cinnamon stick and discard.

Add the cooled roasted squash to the saucepan and puree with an inverted blender until smooth. Reheat soup and add salt and pepper to taste.

Serves 6. This soup can be made three days in advance and/or frozen for up to two months.

NOTE: Serve with a side salad and warm baguette. Chocolate pudding would make a wonderful dessert!

Do you have a favorite soup recipe you'd like to share? I'd love to know!

RECIPE JOURNAL: DAD'S CHRISTMAS SAUSAGE RING

Every year my father would make this sausage ring. We'd open presents while the house filled with the aroma of tangy apples and sweet onions.

Dad's Christmas Sausage Ring

2 lbs bulk pork sausage (uncooked)
2 eggs
1/2 cup milk
1 1/2 cups Pepperidge Farm Stuffing
1/4 Vidalia cup onion, minced
1 cup finely chopped apples (preferably Macoun or Granny Smith)


In a large bowl, mix all ingredients together. Press into a lightly greased ring mold and chill overnight.
The next day, remove from refrigerator for one hour before baking. Bake at 350º for 1 hour.
Remove from oven and drain fat. Turn out onto a wire rack with a baking sheet beneath to collect remaining drippings.
Serve hot.


Note: Macoun apples are hard to find. They're grown in northwest New Jersey, among other places. If you ask your local grocer in advance, they can order them by the half peck. These heritage apples are worth the extra effort!

RECIPE JOURNAL: GRANNY SMITH APPLE PIE

Who doesn't love warm apple pie on a cool fall night? And this pie, adapted from my grandmother's recipe using crisp, tart Granny Smith apples, is one of the reasons why fall is my favorite season. 

Granny Smith Apple Pie

Pie:

Pastry for a single-crust deep-dish pie

1/2 cup sugar

3 Tablespoons flour

1 teaspoon cinnamon

1/8 teaspoon salt

6 cups thinly sliced peeled apples

Prepare pastry for single-crust pie.* Place in pie plate, trim, and crimp edge. In a large mixing bowl, stir together sugar, flour, cinnamon, and salt. Add apple slices and toss until well coated. Put mixture into prepared pie plate. Make crumb topping (below).

Crumb Topping:

1 cup packed brown sugar

1/2 cup flour

1/2 cup rolled oats

1/2 cup butter

Final Topping:

1/4 cup caramel ice cream topping

1/2 cup chopped pecans

Stir together brown sugar, flour, and oats. Using a pastry blender, cut in the butter until topping resembles coarse crumbs. Sprinkle over apple mixture in pie. To prevent over-browning while baking, cover edge of pie with foil. Bake at 375 for 25 minutes. 

Remove foil and bake 25-30 minutes more, or until top is golden. Remove from oven. Drizzle with caramel topping and pecans. Cool on wire rack and serve with ice cream!

*Maisie Bloom's authentic British recipe for homemade pastry dough is fool-proof and delicious. Definitely worth a try.

Previous Autumn recipes include Fall Vegetable Soup and Apricot and Pecan Scones.
Enjoy!

RECIPE JOURNAL: CHICKEN PINEAPPLE SALAD

Chicken Pineapple Salad

1 lb boneless chicken breasts, cooked and cut into cubes
1 13 oz can pineapple tidbits, drained
1 cup celery, sliced
1/2 cup green onion, sliced
2/3 cup mayonnaise
1 tsp curry
2 Tablespoons mango chutney
1/2 tsp lemon rind, grated
1/8 cup lemon juice
1/4 tsp salt
Mix all ingredients together and chill.
Serves 6
Serve over lettuce, tucked into a croissant, or with a cucumber salad.


NOTE: This recipe journal is an attempt to work my through my grandmother's extensive recipe collection. 

Below is what the original index card looks like which is why I'm trying to preserve those recipes worth keeping. 

 Last week's recipe was Blueberry Crumb Cake which is wonderful in the afternoon with a cup of tea.
Enjoy!

RECIPE JOURNAL: BLUEBERRY CRUMB CAKE

Maida's Blueberry Crumb Cake

2 cups blueberries
2 1/3 cup flour
1 teaspoon cinnamon
1 1/4 cups sugar
1/2 cup butter
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 egg
finely grated rind of 1 lemon
1/2 cup milk
1/2 cup chopped walnuts
dry bread crumbs
Preheat oven to 375. Grease 9-inch square pan and dust with dry bread crumbs.
Pick over and wash berries. Drain in a sieve and turn them onto a towel in a single layer. Pat dry and set aside to dry thoroughly.
In a small bowl combine 1/3 third cup of flour, the cinnamon, and 1/2 cup sugar. Cut in 1/4 cup of the butter until mixture resembles coarse crumbs. Set aside.
Sift together the remaining flour, baking powder and salt. 
Place blueberries in a bowl and toss with 1 1/2 Tablespoons of the dry mixture. Set aside.
In another bowl, cream together remaining butter and sugar.  Beat in vanilla and egg until light and fluffy. Blend in lemon rind.
Stir into egg mixture the dry ingredients alternating with milk, beginning and ending with the dry. 
Spoon the stiff batter over the blueberries and fold in with a rubber spatula until just mixed. Turn into the prepared pan and sprinkle with the cinnamon mixture and the nuts. 
Bake 50-60 minutes. 
Cool for 30 minutes, then loosen the sides of the pan with a knife. Cover the pan with tin foil, invert to pop out the cake. Place cake plate on bottom and turn over so crumb side is on top.
10-12 servings.
Great served warm from the oven and even better in the afternoon with a cup of tea!


NOTE: This recipe journal is an attempt to work my through my grandmother's extensive recipe collection. Below is what the original index card looks like which is why I'm trying to preserve those recipes worth keeping. Last week's recipe was Dill Dip.

I'm not sure who Maida is, but this may be a recipe from Maida Heatter, a famous pastry chef and cookbook author who was "discovered" by Craig Claiborne, the renowned food editor of the New York Times. 
I hope you enjoy!

RECIPE JOURNAL: DILL DIP

Dill Dip

1 cup mayonnaise

1 cup sour cream
1 Tablespoon dried parsley
2 teaspoons dried dill weed
1/2 teaspoon celery salt

Mix all ingredients together and chill.
Can be used as a veggie dip, a side sauce for grilled chicken or fish, or thinned with a dash of milk for a salad dressing.

This recipe has been in my family for as long as I can remember. And it's still a huge favorite. I often toss it with cooked chicken, chopped Granny Smith apples (unpeeled), chopped celery, and chopped walnuts for a nice twist on chicken salad. Or it can be used with cooked and chilled baby red potatoes and a chopped Vidalia onion for a wonderful potato salad.

My grandmother's original card is difficult to read and never seemed quite right, especially since the spice Beaumonde (a combination of celery seed and onion powder) is difficult to find. After a few experiments, I changed the amounts and now use the recipe above. It tastes almost the same as the one my grandmother made.

Enjoy!

RECIPE JOURNAL: BLACK BEAN SALSA

BLACK BEAN SALSA

2 15 oz cans black beans, drained and rinsed
1 15 oz can whole kernal corn, drained
2 large tomatoes seeded and chopped
1 large avocado, peeled and chopped
1 purple onion, chopped
1/4 cup fresh parsley, chopped
3-4 Tablespoons lime juice
2 Tablespoons olive oil
1 Tablespoon red wine vinegar
1 tsp salt (or to taste)
1/2 tsp pepper (or to taste)

Tortilla chips for serving.

Mix first five ingredients in a non-aluminum bowl. Combine lime juice, oil, vinegar, salt, and pepper. Toss dressing into beans and corn mixture. Chill two hours before serving with tortilla chips.
Salsa can be served as an appetizer, as a side dish with grilled chicken, or even as a filling for burritos.

NOTE: This recipe journal is an attempt to work my through my grandmother's extensive recipe collection. Below is what the original scrap of paper looks like which is why I'm trying to preserve those recipes worth keeping. Last week's recipe was Strawberry Bread.

If you're up for it, this salsa is also great with Friday afternoon margaritas!

Sharon

RECIPE JOURNAL: STRAWBERRY BREAD

STRAWBERRY BREAD

2 cups whole strawberries, washed, hulled, and sliced
3 cups plus 2 Tablespoons all-purpose flour*
2 cups sugar
1 Tablespoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cup canola oil
4 eggs, beaten
1/2 cup chopped walnuts or pecans

Preheat oven to 350º. Butter and flour two 9x5 loaf pans. Slice strawberries and put in a medium bowl.
Combine flour, sugar, cinnamon, salt and baking soda in a large bowl. Add eggs and oil to strawberries and toss. Add berry mixture to flour mixture, along with the nuts, and mix until just combined. Divide batter between pans. Bake loaves 70 minutes or until tester comes out clean.

*I substituted white-whole wheat flour for the all-purpose flour and it tasted delicious.

NOTE: This recipe journal is an attempt to work my through my grandmother's extensive recipe collection. Below is what the original index card looks like which is why I'm trying to preserve those recipes worth keeping. Last week's recipe was Yogurt Pound Cake.

This bread is perfect with a cup of tea in the afternoon or as an after-school snack.

I hope you enjoy! 

Sharon

RECIPE JOURNAL: YOGURT POUND CAKE

YOGURT POUND CAKE

1 cup butter, melted
1 cup vanilla (or plain) low-fat yogurt
2 cups sugar
3 eggs
1 teaspoon vanilla or lemon juice or other flavoring*
1/2 teaspoon salt
1/2 teaspoon baking soda
2 1/2 cups flour
1 Tablespoon lemon rind*
Fresh strawberries and powdered sugar for garnish

Place melted butter in a glass bowl. With a whisk, mix in yogurt, sugar, eggs, and vanilla. Then add salt, baking soda, flour and lemon rind.
Place in a greased and floured bundt pan.
Bake 1 hour at 350º.

Let cool for 30 minutes before removing from pan.
Sprinkle with powdered sugar and serve with fresh strawberries.

*This recipe can be adapted:
Use Grand Marnier and grated orange rind (instead of vanilla and lemon rind)
Use fruited yogurt instead of vanilla or plain
Add mini chocolate chips or chopped dried fruit

NOTE: This recipe journal is an attempt to work my through my grandmother's extensive recipe collection (on 3x5 cards, old news clippings, and random slips of paper) to determine what's worth keeping and what should pass away with time, consigned to random memories of family holidays and those dreaded potlucks. Last week's recipe was Chicken and Artichoke Hearts.

This recipe, however, is a definite keeper. Too bad we can't live on cake alone.
Sharon