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Archive for the ‘Left Overs’ Category

Today I ran out of time for planning dinner, so we ended up pulling out some great homemade pasta out of the freezer, Parpadella from Ohio City Pasta РI really wish they shipped. I also pulled out some pumpkin ravioli from an Earth Fare vendor.  We had some left over butternut squash from last week, so I decide to make a sauce out of the left overs. A little bit of olive oil, saute the roasted squash, about 3/4 cup of cream and 1/2 cup of stock. Use an immersion blender to puree. Season with sage, onion powder, salt and pepper.

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Chicken Pot Pie

Lately our left over chicken has been making it’s way into a pot pie recipe. I started out by using this recipe. But have done some of my own tweaking. Dave loves it and so do I, ¬†Natalee is learning to like it. As with most children she is afraid of the food. I’m still trying to figure that one out. She even taste it, take 5 bites but it’s almost like she has to choke it down. Ah the joys of a 5 year old.

Anyways here is what I do.

  • dice up about 2 Yukon gold potatoes
  • 1 cup of onions
  • 1 cup of carrots
  • 1 cup of celery
  • 1 cup of peas
  • melt 1/4 cup of butter
  • 2 tablespoons of flour
  • 1/2 cup of milk
  • 1/2 cup of heavy cream
  • 1 cup of broth
  • salt and pepper
  • 1-2 cups of cubed chicken or whatever amount you have left over
  • 2 frozen pastry crusts

Boil the potatoes briefly, then fry up the vegetables in the butter for about 5-10 minutes. Then add a cup of broth and the milk-cream mixture. Cook down, add salt, pepper, chicken and shift in flour. Once thicken pour into the pastry crust, cover with second crust. Coat with beaten egg white and bake for 30 minutes in a 400 degree oven.

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