6th June 2010

    Healthier Comfort Food: Chicken Pot Pie

    This lighter-version of a favorite comes from Eating Well, and was a great way to feel comfortable eating comfort food. The biscuit topping was a nice surprise, and the dish really tasted rich and creamy. I’m putting in my official request for Lisa to make this again.


    Chris says:

    What the… did you really just make Chicken Pot Pie?

    Lisa says:

    Sure did…

    Chris says:

    But we never…

    Lisa says:

    …I was craving it! It’s a light version.

    Chris says:

    Wow, well it looks awesome.

    Lisa says:

    Just wait until you taste it — it may be light but it’s pretty rich.

    Chris says:

    Yeah it is! This is so good — though, I have a question.

    Lisa says:

    Ye-e-e-e-e-e-s….?

    Chris says:

    Is it still considered light if I have three helpings?

    Lisa says:

    …. uh-no-o-o-o-o-o.

    Chicken Pot Pie

    Filling
    3 tsp canola oil
    1 cup frozen pearl onions, thawed
    1 cup carrots, cut into small pieces
    10 oz cremini mushrooms, halved
    1/2 cup broccoli, cut into small florets
    2 1/2 cups reduced-sodium chicken broth
    1/4 cup cornstarch
    2 cups diced cooked chicken
    1 cup frozen peas, thawed
    1/4 cup reduced-fat sour cream
    1/4 tsp salt
    Freshly ground pepper, to taste

    Biscuit topping
    3/4 cup whole-wheat pastry flour
    3/4 cup all-purpose flour
    2 tsp sugar
    1 1/4 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    1 tsp dried thyme
    1 1/2 tbsp cold butter, cut into small pieces
    1 cup nonfat buttermilk
    1 tbsp canola oil

    To prepare filling, heat 1 tsp oil in a large Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 tsp oil in the pan over medium-high heat. Add mushrooms and broccoli and cook, stirring often, until browned and the liquid from the mushrooms has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken, peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
    To prepare biscuit topping & bake potpie: Preheat oven to 400°F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.
    Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.

    6 Servings

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    posted in Main Dishes | 2 Comments

    10th May 2009

    Healthy ‘Cause It’s Vegetables: Carrot Cake Ice Cream

    carrotcakeicecream

    Actually, that’s a lie.  A wonderful, wonderful lie.  Well, partly.  It *is* vegetables:  carrots and currants are vegetables, right?  Healthy?  Not a chance.  At a whopping 485 calories and 30g of fat per 1/2 cup serving, this insanely awesome frozen treat isn’t likely to fit into any sensible eating plan.  But who cares — Lisa made it for my birthday, dammit!  Closer to frozen cream cheese frosting than ice cream, this ridiculously rich confection tastes *just like* the real thing.  We have David Lebovitz, author of The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments for this creation.


    Chris says:

    Best. Dessert. Ever. Those toppings are fantastic.

    Lisa says:

    Holy crap that’s good.

    Carrie says:

    Can I try a bite? … wow … that *does* taste just like carrot cake!

    Chris says:

    That ice cream maker was officially worth it.

    Lisa says:

    I don’t think that was ever under debate.

    Abbie says:

    This is RICH — and I can see why you’d love this, Mr. I-Heart-Carrot-Cake!

    Chris says:

    Don’t forget there’s also Maker’s Mark in it!

    Thad says:

    Wow — cream cheese frosting, anyone?

    Jeremy says:

    ZOMG this is awesome.

    Autumn says:

    This is incredible… can we keep the rest?

    Chris & Lisa say:

    PLEASE!

    Chris says:

    We’ve been eating this for four days…one more bite and I’ll look like I’m entering my third trimester.

    Carrot Cake Ice Cream
    Spiced pecans
    1 cup pecan halves
    1 tbsp butter, melted
    1 tsp ground cinnamon
    1/4 tsp ground cloves
    2 tbsp dark brown sugar
    1/8 tsp salt

    Heat the oven to 350 degrees. Toss the pecans with the butter. In a small bowl, whisk together the cinnamon, cloves, brown sugar and salt. Pour the mixture over the pecans and toss to coat completely. Spread the pecans on a baking sheet and cook for 12 minutes, gently stirring halfway during baking to candy the nuts. Remove the tray to a rack and cool the nuts completely. Once cool, coarsely chop the pecans. Set aside.

    Maker’s-Soaked Currants
    1/4 cup dried currants
    2 tbsp Maker’s Mark Bourbon

    In a small saucepan, heat the currants and bourbon until boiling. Simmer until the currants have absorbed almost all of the liquid. Remove from heat and cover the pan. Set aside to cool completely.

    Candied carrots
    2 cups finely diced carrots
    2/3 cup sugar
    2 tbsp light corn syrup
    2 cups water

    In a medium saucepan, combine the carrots, sugar, corn syrup and water. Bring to a low boil and cook until the syrup is reduced to about 2 tablespoons and the carrots are translucent and candied, 20 to 30 minutes. Keep an eye on the carrots during the last few minutes so they do not burn. Drain the carrots and set aside to cool.

    Ice cream base and assembly
    1 8-oz package cream cheese
    1 1/2 cups low-fat sour cream (see? healthy!)
    2/3 cup sugar
    1 tsp chopped lemon zest

    Spiced pecans
    Bourbon-Soaked Currants
    Candied carrots

    In the bowl of a stand mixer, or in a large bowl using a hand mixer, blend together the cream cheese, sour cream, sugar and lemon zest until smooth. Chill thoroughly.
    Freeze the base in an ice cream maker. After churning, gently fold in the spiced pecans, soaked currants and candied carrot cubes. Freeze until firm.

    Makes 1 Quart

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    posted in Desserts | 18 Comments

    24th March 2009

    Kale and Roasted Vegetable Soup

    roastedveggiekale

    Visually appealing? Perhaps not so much, but this soup we adapted from Elise’s Simply Recipes was simply delicious. The roasted vegetables give the soup a nice depth, and we always heart kale!  Lisa’s dad had never tried kale before, so this was a good introduction to this superfood.


    Lisa says:

    Yum! This smells really good. Were you putting extra garlic in there?

    Chris says:

    Heck yeah — in addition to the six cloves the recipe called for, I threw in 6 whole roasted garlic cloves at the end. So you might encounter delicious little flavor gobs.

    Seto says:

    There’s 12 cloves of garlic in here? You really can’t taste it; it’s not overpowering at all — what’s hiding it?

    Chris says:

    Maybe the sweetness from the squash? Also, the garlic cloves are roasted so they’re a lot mellower than usual.

    Lisa says:

    Oh, I forgot, you may not like the squash… it’s sweet. What do you think of kale?

    Seto says:

    I like all these ingredients put together this way in the soup; I can’t tell you what I’d think of the kale separately… but this soup is very good! And I noticed it didn’t take a lot of work…

    Chris says:

    It really didn’t. You spend a lot of time waiting for the veggies in the oven, but actual preparation time is pretty short.

    Lisa says:

    I love soups on days like this when it’s cold and rainy outside!

    Chris says:

    From the look of the forecast, we may be having a lot of soup this week…

    Kale and Roasted Vegetable Soup
    3 medium carrots, peeled and quartered lengthwise
    2 large tomatoes, quartered
    1 large onion, cut into 8 wedges
    1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
    6 garlic cloves
    1 tbsp olive oil
    6 cups vegetable broth
    4 cups of finely chopped kale
    2 sprigs fresh oregano
    1 bay leaf
    1 15-oz can of Great Northern white beans, drained

    Preheat oven to 400°F. Drizzle a baking sheet with a little olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occasionally, about 45 minutes.
    Place garlic cloves (remove papery skin), tomatoes, and onion in a food processor and puree until smooth. Add the puree and the vegetable broth, the kale, oregano, and bay leaf to a large dutch oven. Bring to a boil, then reduce heat. Simmer uncovered until the kale is tender, about 30 minutes.
    Meanwhile, cut squash and carrots into 1/2 inch pieces; set aside. When kale is tender, add carrots, squash, and the drained beans to soup. Simmer 8 minutes, adding more broth to thin soup if necessary. Season with salt and pepper. Discard oregano and bay leaf.

    6 Servings

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    posted in Main Dishes, Vegetarian | 0 Comments

    27th February 2009

    Big Steaming Bowl: Armenian Stew with Pilaf

    armenianstew

    This recipe is from Moosewood Restaurant Low-Fat Favorites: a hearty vegetarian stew with Mediterranean spices atop a bed of bulgur pilaf. It was nice and filling, and delicious for lunch the following day.


    Chris says:
    So this *claims* to be an Armenian dish…

    Lisa says:

    We certainly never made this dish when I was growing up…

    Chris says:

    Though you guys really didn’t have many vegetarian meals, did you?

    Lisa says:

    True — but this is good. These are pretty big servings!

    Chris says:

    Well it’s all good stuff in there… a bunch of vegetables, beans, and spices!

    Lisa says:

    I love any meal that we can top with garlic-yogurt.

    Chris says:

    I’ll eat to that…

    Armenian Stew with Pilaf
    Stew:
    2 tsp canola oil
    1 cup chopped onion
    3 garlic cloves, minced
    1 tsp dried mint
    1 tsp dried basil
    1 bay leaf
    1/2 tsp salt
    2 medium carrots, peeled and cut into 1″ chunks
    1 small zucchini, cut into 1″ pieces
    1 cup chopped fresh tomatoes
    1/2 cup tomato juice
    1 15-oz can drained fava beans
    1 large bunch swiss chard, torn into bite-sized pieces
    1 tbsp fresh lemon juice

    Pilaf:
    2 tsp olive oil
    1/3 cup finely chopped onion
    2 garlic cloves, minced
    1/2 tsp salt
    1 cup bulgur
    2 cups water
    1/2 tsp chopped fresh rosemary

    plain nonfat yogurt
    1-2 cloves garlic, minced

    Warm the oil in a dutch oven. Add the onions, garlic, mint, basil, bay leaf, and salt, cover, and cook for about 5 minutes, stirring occasionally, until the onion begins to soften. Add the carrots, zucchini, tomatoes, and tomato juice, cover, and simmer until all of the veggies are tender, about 7 minutes. Add the fava beans and Swiss chard, cover again, adn cook an additional 2 minutes. Stir in the lemon juice, add more salt to taste, cover, and remove from the heat. Discard the bay leaf.
    Meanwhile, in a separate pan, warm the olive oil for the pilaf. Add the onions, garlic, and salt, cover, and saute for 5 minutes, stirring occasionally. Add the bulgur and stir continuously for about 2 minutes. Pour in the water, sprinkle in the rosemary, and bring to a boil. Reduce the heat and simmer for 10-15 minutes, until the bulgur is tender.
    In a separate dish, mix the yogurt and minced garlic.
    When the bulgur is almost ready, reheat the stew, then ladle onto a pile of pilaf, and garnish with yogurt.

    4 Servings

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    posted in Armenian, Main Dishes, Moosewood Low-Fat Favorites, Vegetarian | 3 Comments

    15th January 2009

    Moroccan-Style Chicken and Root Vegetable Stew

    morrocanstyle

    Cathy, Chris, and Theo were visiting from Sacramento this weekend, and we wanted to find an easy recipe that would be both filling and use the vegetables newly-arrived via the CSA box. We adapted this winter vegetable stew recipe from Epicurious, increasing the chicken and modifying a few things based on comments from those who had previously tried it out. There was quite a variety of vegetables in this one — sweet potatoes, parsnips, turnips, carrots, and rutabaga. We served the stew over a bed of couscous cooked with garbanzo beans, yum!

    Chris S. says:

    Thanks for cooking dinner guys, this looks great!

    Cathy says:

    Do I have to think of something witty to say for the food blog?

    Chris says:

    Nope — but I’ll put what you just said up there.

    Cathy says:

    Oh excellent…

    Lisa says:

    This is spicy!

    Chris says:

    What? Are you sure?

    Lisa says:

    Hmmm, well my first two bites were, but it doesn’t seem very spicy now.

    Chris says:

    Okay, good — because there’s really not a lot of spice in there, just the hot curry powder I used.

    Chris S. says:

    We’ll have to get the recipe for this…

    Cathy says:

    I think we’ll know where to find it… :)

    Moroccan-Style Chicken and Root Vegetable Stew
    1 tbsp olive oil
    1/2 lb each boneless skinless chicken breast and boneless skinless chicken thighs
    1 1/2 cups chopped onion
    3 garlic cloves, minced
    1 tbsp curry powder
    1 tbsp ground cumin
    1 cinnamon stick
    2 cups 1/2-inch pieces peeled red-skinned sweet potatoes
    2 cups 1/2-inch pieces peeled parsnips
    1 1/2 cups 1/2-inch pieces peeled turnips
    1 large carrot cut in 1/2-inch pieces
    1 cup 1/2-inch pieces peeled rutabaga
    4 cups canned low-salt chicken broth
    1/4 cup dried currants or raisins
    1 14-oz can diced tomatoes, drained
    Juice and zest from one lemon
    Chopped fresh cilantro

    In a small pot, bring chicken broth to a boil, continue to boil until reduced by half, then set aside.
    Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about 1 minute. Transfer chicken to bowl.
    Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add sweet potatoes, parsnips, turnips, carrot, rutabaga, broth and currants. Cover and simmer until vegetables are tender, about 20 minutes. Add tomatoes, lemon zest with juice, and chicken to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes longer. Sprinkle with cilantro and serve over couscous cooked with garbanzo beans.

    6 Servings

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    posted in Main Dishes | 3 Comments


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