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Jul. 28th, 2008 05:55 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
carols_stuffIrish Stew Redux
Serving Size: 8
1 can red kidney beans -- including liquid
2 cans diced tomatoes
1 can tomato paste -- 6 oz
3 carrots -- coarsely chopped
3 stalks celery -- coarsely chopped
1 lg potato -- coarsely chopped
1 lg onion -- coarsely chopped
1 tbsp olive oil
1/2 c frozen peas
1 tbsp roasted garlic -- smashed into pulp
1 tsp dried rosemary -- lightly crushed
1/2 tsp dried thyme
1/2 tsp dried sage -- ground
1 bay leaf
1/4 tsp dried winter savory
salt -- to taste
freshly ground black pepper -- as needed
water
Heat the olive oil in a pan large enough for making soup. Sauté the onions, carrots and celery for a few minutes until the onion is translucent.
Add the beans, diced tomatoes, tomato paste, potato, garlic, and herbs with enough water almost to cover.
Add salt and freshly ground black pepper to taste.
Bring to a boil, then reduce heat and simmer until vegetables are tender, about 30 minutes.
Add frozen peas and simmer for a few minutes more until heated through.
The tastiest way to serve this stew is over mashed potatoes, especially made of Yukon Gold potatoes.
It can also be served over rice or noodles, or just eaten plain, in bowls, with slabs of bread to dunk into it.
Italian Chicken Pot Pie
Serves 4. Can be doubled
10 ounces of pre-cooked chicken breast meat cut into chunks.
2 Tbl of butter
2 Tbl of flour
2 cups of low salt canned chicken broth
1-1/2 cups of cream
salt and pepper to taste
1 tsp of Italian seasonings blend
one cup of frozen peas with pearl onions
4 oz of sliced button mushrooms.
1 large carrot diced
1 celery stalk sliced
6 green onions, cleaned trimmed and diced
1 large Idaho potato peeled and cut into half inch dice
1 pre-prepared pie crust
Get out a 9 X 9" square oven-proof pan. Preheat oven to 350 degrees.
In a medium sauce pan add your butter and begin to melt it on medium high heat. Add the flour and stir until bubbly. You are making the base for your pot pie sauce. When the mixture is bubbling stir in your chicken stock, slowly. You want the flour to mix in seamlessly; no lumps. When all stock is added put in your cream. Stir while you add the cream. Then add salt and pepper to taste as well as Italian seasoning. A quick grind of sea salt and a dusting of pepper should do it. Leave on medium heat until the sauce begins to bubble. Keep an eye on it and stir once in awhile. As the sauce is cooking you should be able to assemble your veggies in the 9 X 9" pan. The sauce won't take more than 10-12 minutes. Watch for it to start to thicken and make sure it does not boil over.
Put the cut up chicken in the bottom of your heat proof pan. As you prep each veggie you can add it on top of the chicken. No need to thaw or sauté anything. Just put the items on top of each other in the pan. Keep the crust aside for a minute.
When your sauce is boiling and has thickened enough to look like loose gravy you are ready to make your final assembly. Just pour the sauce over the veggies and stir the whole mess thoroughly. This will mix up all of the veggies.
Take the round pie crust and unroll it over your veggie combination. The round edges will hang over the sides. Just fold them back toward the pan and sort of tuck them in along the edges. Then take a fork and make three pokes in the top of the crust to vent it.
Put the dish in your oven and bake 50 minutes; or until your pie crust is as brown as you like it.
If, after 50 minutes, the crust is not as brown as you like it, feel free to raise the oven temperature to 425 degrees and bake 5 to 10 minutes longer.
Cut into the pie and serve in bowls or on a plate with a simple salad.
Serving Size: 8
1 can red kidney beans -- including liquid
2 cans diced tomatoes
1 can tomato paste -- 6 oz
3 carrots -- coarsely chopped
3 stalks celery -- coarsely chopped
1 lg potato -- coarsely chopped
1 lg onion -- coarsely chopped
1 tbsp olive oil
1/2 c frozen peas
1 tbsp roasted garlic -- smashed into pulp
1 tsp dried rosemary -- lightly crushed
1/2 tsp dried thyme
1/2 tsp dried sage -- ground
1 bay leaf
1/4 tsp dried winter savory
salt -- to taste
freshly ground black pepper -- as needed
water
Heat the olive oil in a pan large enough for making soup. Sauté the onions, carrots and celery for a few minutes until the onion is translucent.
Add the beans, diced tomatoes, tomato paste, potato, garlic, and herbs with enough water almost to cover.
Add salt and freshly ground black pepper to taste.
Bring to a boil, then reduce heat and simmer until vegetables are tender, about 30 minutes.
Add frozen peas and simmer for a few minutes more until heated through.
The tastiest way to serve this stew is over mashed potatoes, especially made of Yukon Gold potatoes.
It can also be served over rice or noodles, or just eaten plain, in bowls, with slabs of bread to dunk into it.
Italian Chicken Pot Pie
Serves 4. Can be doubled
10 ounces of pre-cooked chicken breast meat cut into chunks.
2 Tbl of butter
2 Tbl of flour
2 cups of low salt canned chicken broth
1-1/2 cups of cream
salt and pepper to taste
1 tsp of Italian seasonings blend
one cup of frozen peas with pearl onions
4 oz of sliced button mushrooms.
1 large carrot diced
1 celery stalk sliced
6 green onions, cleaned trimmed and diced
1 large Idaho potato peeled and cut into half inch dice
1 pre-prepared pie crust
Get out a 9 X 9" square oven-proof pan. Preheat oven to 350 degrees.
In a medium sauce pan add your butter and begin to melt it on medium high heat. Add the flour and stir until bubbly. You are making the base for your pot pie sauce. When the mixture is bubbling stir in your chicken stock, slowly. You want the flour to mix in seamlessly; no lumps. When all stock is added put in your cream. Stir while you add the cream. Then add salt and pepper to taste as well as Italian seasoning. A quick grind of sea salt and a dusting of pepper should do it. Leave on medium heat until the sauce begins to bubble. Keep an eye on it and stir once in awhile. As the sauce is cooking you should be able to assemble your veggies in the 9 X 9" pan. The sauce won't take more than 10-12 minutes. Watch for it to start to thicken and make sure it does not boil over.
Put the cut up chicken in the bottom of your heat proof pan. As you prep each veggie you can add it on top of the chicken. No need to thaw or sauté anything. Just put the items on top of each other in the pan. Keep the crust aside for a minute.
When your sauce is boiling and has thickened enough to look like loose gravy you are ready to make your final assembly. Just pour the sauce over the veggies and stir the whole mess thoroughly. This will mix up all of the veggies.
Take the round pie crust and unroll it over your veggie combination. The round edges will hang over the sides. Just fold them back toward the pan and sort of tuck them in along the edges. Then take a fork and make three pokes in the top of the crust to vent it.
Put the dish in your oven and bake 50 minutes; or until your pie crust is as brown as you like it.
If, after 50 minutes, the crust is not as brown as you like it, feel free to raise the oven temperature to 425 degrees and bake 5 to 10 minutes longer.
Cut into the pie and serve in bowls or on a plate with a simple salad.
