Tuesday, June 23, 2015

Chicken Pot Pie

Dear Sally,

I feel like I have finally found a groove. Carter gave me seven hours of sleep last night and I feel like a new woman. After countless months of avoiding my kitchen I am learning to love cooking again.

Monday's meal this week was chicken pot pie. This recipe is nice and basic and I tend to add a little something here and there as usual. I was thinking of you and your new beautiful Charles as I was working away in the kitchen. It wasn't that long ago that Carter was brand new and I was reminded of the amazing support of friends and family, especially the amazing meals you made us. I plan to return the favour and this will be one of the items in your freezer soon.

Chicken Pot Pie
Recipe adapted from lovelylittlekitchen.com

Serves: 4-6


4 tablespoons butter
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1 cup potato, chopped
1/4 teaspoon salt
2 tablespoons flour
2 cups milk
1/2 cup heavy cream
1 teaspoon "Better Than Bullion" chicken base
2 cups chicken, cooked and chopped
1 teaspoon fresh thyme, rosemary and chives plus more for garnish if desired
1 recipe pie crust (enough for top and bottom of pie)
1 egg, beaten slightly with a fork


Prepare your favourite pastry recipe as directed and set aside for assembly.
In a large pot, melt butter over medium high heat.
Add onion, celery, carrot, potato and salt and sauté until onions are translucent and vegetables start to get tender.
Sprinkle flour over vegetables and cook for 1-2 minutes.
Gradually whisk in milk, heavy cream and and Better Than Bullion, and bring to a slow boil.
Simmer gently over medium heat until sauce begins to thicken (5 minutes).
Turn heat to low, and add chicken, rosemary, chives and sage.
Preheat oven to 400 degrees.
Pour chicken mixture into a 9 in piecrust.
Using a pastry brush, brush egg onto the top of the puff pastry.
Bake for 30-35 minutes. The pastry will be a deep golden brown colour.

Cool for 5 minutes before serving.

Love you, 


Monday, May 4, 2015

Crispy Quinoa Cakes

Dear Jess,

I am in love with The Oh She Glows Cookbook, and www.ohsheglows.com. I have posted a few, and here is another one! These are full of flavour, and are perfect for lunch, dinner, and even take-out snacks for Alice! (and she loves them, by the way!) I am hoping to do a double batch to freeze for when baby #2 arrives! I used my manual food processor (from Pampered Chef!) quite a bit. If you don't have any form of food processor, then it will be a lot of chopping.

Oh, and I love that you bake these, rather than pan fry them! She knows what she's doing.

Crispy Quinoa Cakes
from www.ohsheglows.com

1 1/2 cups cooked quinoa
2 Tbsp ground flax + 6 Tbsp water (or 2 eggs)
1 cup destemmed, finely cut kale
1/2 cup rolled oats, ground into a flour
1/2 cup finely grated sweet potato
1/4 cup finely chopped oil-packed sun-dried tomatoes
1/4 cup sunflower seeds
1/4 cup fresh basil, finely chopped
2 Tbsp finely diced onion
1 clove garlic, minced
1 Tbsp tahini paste (runny)
1 1/2 tsp dried oregano
1 1/2 tsp red or white wine vinegar
1/2 tsp fine grain sae salt, or to taste
3 Tbsp gluten-free all-purpose flour (I used spelt)
red pepper flakes, to taste

1. Preheat oven to 400F. Line a large baking sheet with parchment paper.

2. Mix the ground flax and water in a small bowl and set aside for 5 minutes or so to thicken. (omit this step if using eggs)

3. Combine all ingredients together in a large bowl, including the flax mixture (or eggs) and the 15 cups cooked quinoa. Stir well until the mixture comes together. Don't forget the flour because it helps bind the patties.

4. Shape mixture into 1/4 cup patties with wet hands. Pack tightly so they hold together better. Place on baking sheet.

5. Bake for 15 minutes, then carefully flip cakes, and bake for another 8-10 minutes until golden and firm.

6. Cool for 5 minutes on the sheet and then enjoy!

I served these with fresh spinach and avocado topped with homemade balsamic vinaigrette (balsamic vinegar, olive oil, salt, pepper, garlic powder, real maple syrup, oregano), and oven roasted potatoes (sweet and regular) in a shallow bowl. Even Jason enjoyed it!