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Posts Tagged ‘carrots’

Today I totally forgot to take something out of the freezer to make for dinner. I did come up with pie dough and thought chicken pot pie, but I didn’t have any chicken. However we did have chicken tenders. A little google later I discovered you can chicken pot pie with chicken tenders. OMG it was fantastic. I highly recommend trying this if you find yourself on the lazy side.

 

you need about 10 chicken tenders (but I used 5), sage, oregano,sweet paprika, and olive oil for frying. Vegetables I used were carrots, onions and garlic. I had pea’s on hand but forgot totally to use them in my haste. Only thing left is chicken stock, cream/milk and flour. It cooks quickly in a cast iron skillet which makes is a one dish meal. YAY!!

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We had a cold and damp day last week that called for soup.  I had wild rice, chicken and vegetables. So I went on a hunt for a chicken and wild rice soup. All the soups had minimal vegetables in it, and I want one with a lot of vegetables. So I created my own out of couple of recipes.

 

  • 3 C chicken broth
  • 1 C water
  • 2 chicken breasts shredded
  • 1/2 C of uncooked wild rice
  • 1/2 C of chopped celery, carrots, frozen peas and onions
  • 2 tsp of poultry seasoning and rub ( I used Bone Suckin’ Sauce poultry seasoning & rub )
  • 1/2 C of all-purpose flour or wheat flour
  • 1/4 C of butter or olive oil
  • 1 1/2 C of heavy cream or mixture of heavy cream and milk

 

In a large pot over medium heat combine broth, water, chicken and chopped vegetables.  Bring to a boil, then stir in rice. Cover and remove from heat. In a small bowl season flour with salt and pepper. In a small saucepan over medium heat melt butter, then stir in poultry seasoning until the mixture is bubbly.  Reduce heat to low, stir in flour by the tablespoonful to form a roux. Whisk in cream/milk mixture a little at a time until fluffy and smooth.  Add cream mixture into broth and rice. Cook over medium heat for about 15 minutes. Serve with a fresh green salad.

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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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Roast Carrots & Turnips

Roasted Carrots and Turnips with Herbs
(Makes 2-3 servings, recipe could easily be doubled or tripled, adapted from The Gourmet Cookbook.)

6-8 small carrots, peeled and cut into diagonal slices
2 large turnips, peeled, sliced, then cut into diagonal strips slightly larger than turnips
1-2 T olive oil, enough to coat vegetables
2 tsp. plus 1 tsp. balsamic vinegar
1 tsp. very finely chopped fresh rosemary
1 tsp. very finely chopped fresh sage
salt and fresh ground black pepper to season if desired

Preheat oven to 350 F. Peel carrots and turnips and cut into diagonal pieces, making the turnips slightly larger than the carrots, since turnips cook a little faster. Put vegetables into ziploc bag, pour in olive oil and 2 tsp. balsamic vinegar, then add herbs. Seal the bag and squeeze to move the vegetables around until they are well-coated with oil and the vegetables are mixed around.

Spray a roasting pan with olive oil, or drizzle on a tiny bit of oil and wipe around with a paper towel if you don’t have an olive oil mister. Pour veggies out onto pan and spread around so they’re in a single layer. Roast 35-45 minutes, until vegetables are softened and starting to brown. Put into serving bowl and toss with remaining 1 tsp. balsamic vinegar, and season with salt and pepper if desired. (I used the tiniest bit of sea salt and no pepper.) Serve immediately.

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Cabbage & Carrot Gratin

Okay since I have shares in our local CSA – I have been getting tons of cabbage.  Cabbage hasn’t really been a vegetable that I have used much in my cooking life. So I have been forced to learn how to use it. Which isn’t really bad…just a learning curve.  So today I tried this Cabbage and Carrot Gratin that I got from Green Earth Institute,  a great site for learning what to do with various vegetables you get from a CSA.

Cabbage & Carrot Gratin

Posted by Carole Koch

Instead of parsley, try using fresh CSA thyme leaves for the garnish.

In a skillet coated with cooking spray, sauté until crisp tender:
2 cups shredded cabbage
1/2 cup shredded carrots (note: about 1 carrot)
1/3 cup chopped green onions

Transfer to greased 1-quart baking dish.

In a bowl, combine:
1/2 cup milk
1 egg
3 tablespoons shredded cheese

Preheat oven to 375. Pour over vegetables. Garnish with chopped fresh parsley and grated Parmesan cheese. Bake for 40 minutes.

Serves 4.

This was tasty. I used one small cabbage and 2 carrots so I ended up doubling everything else – but the recipe turned out well. I also used Thyme from garden instead of parsley.

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