Posts Tagged ‘onion’

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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This is an old favorite of ours. We haven’t made it in years and every time we make it – we always think of a dear friend of ours we met while living in The Netherlands. Thanks Lynne.


  • 100 g of pasta per person
  • 1 Tbsp olive oil
  • 1 tsp corn starch
  • 1 garlic clove but we use up to 3
  • 1 can of cannellini beans or white kidney beans
  • 1 jumbo onion thinly sliced
  • 3/4 C chicken broth
  • 1/2 tsp crush red pepper
  • 2 (10 oz) bags of spinach

Prepare bows according to directions. Add onion and garlic cook till golden brown on medium/low heat, about 10-12 minutes.  In a 1 c glass measuring cup mix chicken broth, corn starch and crushed red pepper.  Add to same skillet along with beans and cook over medium-high heat til sauce boils and thickens slightly, about 1 minute. Just before draining pasta stir spinach into pasta pot, leave only until it wilts. Drain pasta mix with onion/bean mixture. Serve with grated cheese and salad.


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Cucumber Salad

This recipe is from my brother’s first wife – Patter.  This week is the first time I have ever made – I love it and my mom has always made it before.   It works great to take on a picnic. Plus if you have ton’s of cucumbers it’s a great way to use them.

4 large cucmbers sliced thin

1 large onion sliced thin

layer in a large covered bowl salting lightly between layers. Cover with water overnight. Turn to mix brine.  Next day: drain the salt brine. Add 1 C of sugar and 1/2 C of water plus a 1/2 C of vinegar. Refrigerate 1 hour and serve.

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peaches and onions

yes I know the thought sounds kinda of eewww – but on the grill it’s mighty tasty. Got the recipe from Real Simple magazine.  Dave was interested in this green bean recipe which we didn’t do exactly because we didn’t have any green beans and couldn’t find any but I substituted snap peas for it. At anyrate here is what I did for tonights meals. We had salmon on the grill with peaches and onions in addition to the snap peas.

Peaches and Onions on the Grill.

I took a half of red onion and quartered, 3 peaches sliced. Tossed with a tablespoon of olive oil and seasoning of salt and pepper. We used a grill basket – which we find it just easier when dealing with vegetables. First put the onions on for about 5 minutes or so, then add the peaches for the last 3-4 minutes, tossing occassionally to so that you get an even amount of texturing on all sides.  Remove from grill and serve.

Snap peas with lemony butter.

Steam snap peas till bright green then melt a pat of butter and squeeze a quarter of lemon on top.

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