Rustic Chik'n Pot Pie

Phew-I have been gone a long time! Sorry about that. And I'm about to be gone again. Bear with me please. Things are getting crazy around here. 

Anyway, I made this delicious meal a few weeks ago & couldn't wait to share it with you. But then I lost the recipe I had written down. I just found it. So I'm gonna hurry up & post it before I lose it again. 

(These pictures are from the old camera, sorry they aren't great)

This one was a big hit. Even Bubba ate it, which as you know is no small victory.

In a skillet, saute your diced onion for about 3 minutes.

Add celery leaves, shredded carrots, sweet potatoes, edamame, peas, S&P, garlic powder & butter. 

Saute for about 8 minutes. Stir in the tenders.

Clear room in the middle to add the 'sauce' ingredients:

dijon, milk, greek yogurt, condensed soup, tarragon, thyme

Mix together, then slowly mix in the rest of the pan ingredients

When all mixed well, let warm through. Then spread into a 9X13 pan evenly.

Top with the biscuit halves.

Bake for about 30 minutes or until the biscuits are golden brown.

Enjoy!

Rustic Chik'n Pot Pie

Ingredients:

1 pkg. Quorn tenders

1/2 c. shredded carrots

celery leaves from one bunch, chopped

1  10 oz. bag frozen organic sweet potatoes

1 onion, chopped

1 T. butter

1/2 C edamame

1  11oz. box condensed mushroom soup (Trader Joe's)

1/3 c. milk

3/4 c. non-fat Greek yogurt

1 C  frozen green peas

1/4 C Dijon mustard

1  T. tarragon

1  T. thyme

S&P

garlic powder

1 can buttermilk biscuit dough, each sliced in half horizontally

Directions:

In a skillet, saute your diced onion for about 3 minutes. Add celery leaves, shredded carrots, sweet potatoes, edamame, peas, S&P, garlic powder & butter. Saute for about 8 minutes. Stir in the tenders. Clear room in the middle to add the 'sauce' ingredients: dijon, milk, greek yogurt, condensed soup, tarragon, thyme. Mix together, then slowly mix in the rest of the pan ingredients. When all mixed well, let warm through. Then spread into a 9X13 pan evenly. Top with the biscuit halves. Bake for about 30 minutes or until the biscuits are golden brown.

While its no School Night Supper, this dinner comes together pretty quickly. This could easily be made into individual portions also with a biscuit topping each. It is certainly full of vegetables, which as Bubba can attest, you can't even tell they're in there! Which is good for everyone with veggie-resistant kids. Or husbands.

Noticeable difference...

I hope you're all enjoying your weekends. I just wanted to stop in & say I got a new camera! The difference is HUGE in quality. Considering it only cost $30 more than the old one I bought in 2009, clearly the new brand is way better. Wait till you see the new pictures of the delicious recipe I made today! See you soon...

Vegetarian Pantry Chili

With a well stocked pantry you can make anything! Even when mine's not so well stocked, I threw this together in no time. Therefore, I did not have to go out in crappy weather. How nice is that? 


I have to apologize-I don't have a picture. I dropped my camera on Christmas morning & now it works only sometimes. And zooming is no longer an option.

Vegetarian Pantry Chili

Ingredients:

Lentils red split - dry measure, 1 cup

Kidney Beans, Red or Light Red, 1 can

Salsa Verde - 1 jar 16 oz. V8 Vegetable Juice- 1 1/2 cups

Quorn Tenders, whole package

Vidalia onion, 1 medium, chopped

Trader Joe's Organic Tomatoes Diced & Fire Roasted, 1 can

EVOO

chili powder

S&P

garlic powder

onion powder

True Lime

red wine vinegar

paprika

Directions:

Saute onion in 1 Tbsp. evoo. Add in tomatoes, salsa verde & all seasonings. Cook together. Add in the remaining ingredients & simmer on low for at least 30 minutes.

Serving Size: Makes about 10 - 1 cup servings

Top with desired chili toppings & enjoy! And I've even included the nutritional information for you!

Nutritional Info

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 173.1

• Total Fat: 2.4 g
• Cholesterol: 0.0 mg
• Sodium: 908.7 mg
• Total Carbs: 25.6 g
• Dietary Fiber: 6.1 g
• Protein: 9.2 g

Catching you up

I hope everyone had a great holiday season! I know I did. I didn't overindulge & therefore felt pretty good the whole season. Now I just need to get back on my Pilates machine & up my veggie intake. I'm going to Florida in the near future & would like to get a little healthier before I leave. I know that trip will be nothing but indulgence!

Here's what's been up!

 Very clean!

  

 Baking with my girl

  

  

Santa's coming

  

 Lots of fires

  

  

  

  

Nutcracker

  

  

 We met some ballerinas

And lastly, we rang in the New Year with a big fish!

See ya soon...

Happy Holidays!

From my family to yours~

have a happy, healthy holiday! 

See you in 2012!

Rustic Winter Minestrone

Whilst lounging at the Lake watching Food Network holiday specials, I was inspired by Giada. She was in Aspen for Christmas & made a delicious sounding minestrone. I realized I had never made minestrone, so I couldn't wait to try it. I adapted her recipe to my own vegetarian needs & tastes, but its pretty much the same. Its a northern Italian version, which is where my family is from, so I knew it would be delicious & hearty. Its an easy one pot meal that really warms you up!

Ingredients

• 2 tablespoons EVOO
• 1 onion, chopped
• 2 carrots, peeled, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 pound swiss chard or baby spinach stems trimmed, leaves coarsely chopped
• 2 russet potatoes, peeled, cubed
• 1 (28 ounce) can diced fire roasted tomatoes
• 1 fresh rosemary sprig (2 if you like it strong)
• 2 (19-ounce) cans cannellini beans, drained, rinsed
• 1 (32 ounce) carton low-sodium beef broth or vegetarian broth
• 1 ounce piece Parmesan cheese rind or shredded Parmesan
• 2 tablespoons chopped fresh Italian parsley leaves
• Garlic powder
• Salt and pepper

Directions

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.

Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor or blender until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese or rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 10 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)

Garnish with a sprinkling of Parmesan & serve with some warm crusty bread. Enjoy!

Tree Trimming

  

Upstairs                               Downstairs

If you know me in real life, then you are probably aware that EarthFare opened right by my house. They opened Wednesday the 7th. I was there twice that day. And again the next. I managed to stay away on Friday, but Saturday I was back again! Its starting to be embarrasing. (maybe I should apply for part time employment) And Sunday I was at the Nutcracker with BabyGirl or I'm sure I would ran up to get my free bag of Organic Sugar with $5 purchase and Free brie. I've got my eye on some new foundation powder, so ya know, I need to go there anyway. 

Ok, moving on. Saturday before we decorated the tree(s) Brian & I ran some errands & conveniently EarthFare was right there. I had my mind set on a certain dinner, so Giant Eagle was not going to cut it. Not that I'll never go back, my wallet will not allow that, but I knew EarthFare would have exactly what I needed.

Now what I'm going to say next may surprise you. Possibly even shock you!

But on Saturday, I ate pork. Gasp! I know. I don't know what came over me, but I just had to have pork tenderloin with mustard horseradish sauce & green beans. Really.

Here's another surprise for you. Every single one of us, including Bubba, declared the meal amazing. Not just good, amazing. So, I must say I'm glad I chose to partake, or I might have missed the amazingness.

Wanna make your own amazing dinner? Here it is in non-recipe format.

Pork Shoulder Roast with Mustard Horseradish Sauce

I got an organic pork roast from the butcher counter and asked him how he would prepare it. He said in the crock pot. I said I don't have that kind of time. He said in a dutch oven then. Ok.

Rub your pork with EVOO, granulated garlic, onion powder and S&P.

Place into your dutch oven & sear all sides.

Add a splash of apple cider vinegar and a little water. Quarter an apple and an onion & throw in. Cover and cook on medium low for about 2 hours (depending on the size)

After cooking, remove from pan & let rest.

Mustard Horseradish Sauce

While your meat is cooking, make your sauce so it has time to marry in the fridge.

In a bowl combine 1/2 cup mayo, 1/2 cup sour cream, 2 T. prepared horseradish, 1/4 cup stone ground mustard, 1 T. Dijon mustard, a sprinkling of garlic powder and S&P. Mix well & refrigerate for at least 15 minutes.

Haricot Vert with Mushrooms & Tarragon

My haricot vert (green beans) come frozen from Trader Joe's. I love them the best. And honestly life's too short to be snapping fresh beans. Plus they're not in season.

In a large skillet, over med-high heat, saute 1 lb. mushrooms (your choice) in a little EVOO. Do not salt!

Let those cook up all nice & brown. Add 1 T. chopped shallots & soften. Add your frozen beans & cover. The ice should turn to water & gently steam them. When cooked thru, add 2 T. of butter & 1 1/2 T. dried tarragon, a sprinkling of garlic powder, & the zest of 1/2 lemon or a pinch of TrueLemon. Toss all together & cover. Prior to serving I added toasted pine nuts, but its not imperative. I just wanted a little crunch.

Shingled Potatoes
These easy to make potatoes are definitely impressive looking. Take your russet potato & peel only the top half. Then slice very thinly all across the potato to right above the peel on the bottom. Coat with EVOO & course salt & bake for about an hour. I brushed mine with melted butter & a little sea salt before serving.

The mustard horseradish sauce also pairs really well with beef. I've made it many times for prime rib & standing rib roast. I think it would also be delicious as a sandwich spread for roast beef sandwiches.


Let me know if you try this amazing meal. I hope you love it as much as we did!