I'm back... and Rachel's Chicken Pot Pie

Our family has made it back to South Asia! We spent this summer in the states catching up with family and friends and taking it easy. It was a great break and time to refresh our family, marriage, and spiritual health. We are thankful for it, and ready to get back into the swing of life here. I apologize that I did not post a single help or recipe while we were away. I barely did any cooking in the states, people hosted us so often or our families took us out to eat! I'm so ready to get back in the kitchen and share with you what's happening there!

We'll start with a couple of recipes submitted by others while I was away...

From RachelR:

So I pulled out my mother-in-law's recipe for chicken pot pie the other day. Hers calls for a Bisquick topping. I've made the recipe before with a pie crust topping, but I was feeling adventurous. I searched the internet and found an easy recipe for Bisquick. I also made cream of chicken soup from scratch. If you do these two things ahead of time, this recipe is really pretty easy and fast to make.

Bisquick Recipe:
5 c. flour
1/4 c. baking powder
2 Tbsp. sugar
1 tsp. salt
1 c. butter

Mix together flour, baking powder, sugar and salt. Cut in butter til mixture is crumbly.

Store in airtight container up to 6 weeks or in freezer for longer storage.

Cream of chicken soup
1 1/2 c. water
1 chicken buillon cube
few tsp. chopped onion
clove of garlic, minced
1/8 tsp. pepper
1/4 tsp. salt
a little lemon pepper
1 1/2 c. milk
3/4 c. flour
Boil water, buillon, 1/2 c. milk and onions and garlic for a minute. Add spices and boil another minute.
Whisk together 1 c. milk and flour. Add to liquid mixture and boil, whisking continually til mixture thickens.
(This makes 3 cups, and you'll just need 1 1/2 cups for this recipe, so freeze the remainder.)

Chicken Pot Pie
Put a whole chicken and cut up carrots and potatoes into pressure cooker and cook about 15 minutes. Debone chicken and cut into bite size pieces. Save broth.
Place pulled chicken in bottom of 9 x 13 pan
Mix following and pour over chicken
1 can cream of chicken soup (1/2 of the mixture from above)
1 ½ c. broth
¼ c. butter, melted
Carrots, potatoes, and other veggies (I used frozen peas and corn)
Salt and pepper
Mix following and pour over top.
1 ½ cups milk
1 ½ cups bisquick
Bake at 350 for 1 hour or til top is done.
Great with cornbread and fried okra

Shanee's Homemade Chili

We have a new recipe author! ShaneeS has graciously submitted her yummy Homemade Chili recipe! Keep them coming, folks! :)

Homemade Chili

1/3-1/2 kg dry kidney beans (rajma)

2 onions

2 green peppers

1-2 t. garlic paste

1 1/2 T. cumin seeds (jeera)

2-3 chili peppers

1/2 kg ground meat

6-7 medium tomatoes

850 g. tomato puree

3 t. salt

2 t. oregano

1/8 t. allspice

1 t. creole seasoning (or chili powder)

1/2 t. cayenne pepper (laal mirch)

5-6 c. drained, cooked rajma beans

Evening before: Soak 1/3 -1/2 kg dry kidney beans (rajma). (If you forget or don't plan enough ahead like me, you can do a "quick soak" by bringing water to boil, removing from gas, and placing beans inside and covering for 1 hour, says Megan).

Next day: Rinse beans; cover with water in pressure cooker and cook until done. Drain and set aside.

Sautee onions, peppers, garlic paste and cumin seeds in oil.

Add ½ kg (1 lb.) ground meat (I used chicken). Cook until done (but not too soft, b/c they will continue to cook in the chili).

Add remaining seasonings and beans. Simmer and add more spices to taste.

Serve with cornbread. Serves 6-8

Banana Nutella Crepes

From RachelR:

Nutella and Banana Crepes

Making a crepe is not as intimidating as one would think. Remember not to overmix the batter and letting the batter rest and you will be assured of a tender crepe.

I made these for my family yesterday, and Luke came and hugged me and said, “Mommy, those crepes were so good, I’ll never forget them.” I’m making them again next week! (I used the pan that we make our roti on…it’s not nonstick, not sure what kind of material it is.)

Ingredients
4 small or 3 large eggs
1 ½ cup milk
2 tablespoons rum (ok, I didn’t use rum, just substituted more milk for this)
2 tablespoons canola oil
1 cup all-purpose flour
2 teaspoons sugar
¼ teaspoon kosher salt
5 ripe bananas
½ cup Nutella (can be found at most stores that have imported items)
3 tablespoons butter
Powdered sugar

Directions
1. Preparing the batter: In a small bowl, beat the eggs. Gradually whisk in the milk and oil. Set aside. Into a blender/food processer, pulse once or twice flour, sugar and salt together to mix. Pour in the egg mixture and process about 8 seconds to make a smooth mixture. Stop when there are no more lumps. Never overmix. Let batter sit for 20 mins (preferably an hour) to let the gluten rest.

2. Preparing the filling: Slice bananas into ¼ inch disks. Transfer Nutella into small stainless steel or glass bowl and warm over a double boiler.

3. Preparing the melted butter: Melt the butter in a small pot over moderate heat until hot.

4. Cooking the crepes: Brush a 10-inch crepe pan with the melted butter on medium heat. When the butter begins to sizzle, pour ¼ cup batter into pan, and tilt the pan immediately to fully spread the batter around as quickly as you can. The crepe should not be too thin, about the thickness of a quarter coin. Cook until the batter is bubbly and edge is golden, about 1 minute.

5. Flip the crepe with a rubber spatula (or with your fingers) and cook the other side for 20 seconds. Fold the crepe into half, place some banana slices in the middle third of the half and drizzle on some warmed Nutella across the half circle. Fold the two sides over the bananas to make a triangle. The crepe should be well browned with a crunchy edge.
6. Transfer crepe to a waiting plate (or paper) and sprinkle with powdered sugar (using a sift). Serve immediately.

South Asian (Chicken) Pot Roast

When my husband is out of town, or I need a quick and easy dinner, this is a recipe I go to. It's not much of a recipe, it's so simple!

South Asian (Chicken) Pot Roast

1 T. oil

1 whole chicken (even frozen!)

4-5 potatoes, peeled and cubed

3 carrots, peeled and sliced 1/4 inch

1 onion, quartered

Salt and pepper to taste

1 c. chicken broth

Heat oil in a pressure cooker. Place whole chicken in the oil and brown all sides. Sprinkle with salt and pepper as you turn. Add chicken broth, potatoes, carrots, and stir a little to combine. Close the cooker and let it cook for 10-15 minutes, depending on the girth of your chicken.

Seriously, that's it. But you can get really creative with this. Change the vegetables. Substitute pasta for the potatoes. Use oregano and cumin with the salt and pepper. Or put an onion soup packet in there. I don't know. Get creative. :)

Enjoy!

Just Like the Box Brownies

DebbieM is to credit for this recipe. These brownies are honestly just like out of a box. They are so delicious, and so easy.

Brownies

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

2/3 cup unsweetened cocoa powder (Cadbury is great)

2 cups white sugar

1/2 cup chocolate chips (or 1 Cadbury Bournville chocolate bar chopped)

1 cup butter melted and cooled (I've started using 1/2 c. oil and 1/2 c. water instead)

3 eggs

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. (If you want thinner brownies, use a 9x13 pan.) Mix together flour, baking powder, salt, cocoa and sugar. Mix in melted butter and eggs. Mix thoroughly and add chocolate chips. Spread batter evenly into prepared pan. Bake for 25 minutes. Cool completely in pan before cutting.

Macaroni Grill Bread and Penne Rustica

So I was sort of back. :) I'm moving slow right now, and not having a whole lot of time for internet and writing or even for myself. Life with three kids is wonderful, but life without a house helper is a bit rough! I have a lady doing the floors, but that's it. I feel like every night is consumed with household chores. But tonight I have a bit of time to give you some recipes I've been thinking about!

As one who loves Italian food and especially the Macaroni Grill, these recipes are some of my favorite. The bread is just right, and even without a few of the called-for ingredients, the pasta is really good too...

Macaroni Grill-like Bread

1 T. dry yeast

1 T. sugar

1 c. warm water (110-120 degrees)

2 ½ c. white flour

1 t. salt

2 T. fresh rosemary chopped or 2 t. dried rosemary chopped

1 T. canola oil, peanut oil, or olive oil

2 T. butter

Place yeast, sugar, and water in large bowl or food processor and allow mixture to become bubbly. Mix in 2 cups of flour and the salt. Add one tablespoon of chopped rosemary. Knead for about ten minutes by hand or in food processor about 30 seconds until smooth and elastic. Add flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled.

Punch down dough and divide in half. Let dough rest about 5-10 minutes. Grease a baking pan or cookie sheet. Shape the dough into two small rounded oval loaves. Melt margarine or butter. Brush over the top of the loaves. Sprinkle remaining one tablespoon of rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes.

Preheat oven to 450˚F. Lightly sprinkle coarse salt over the loaves. Bake for 20-25 minutes, until lightly browned.

Ummm... these are so good.

So now for the pasta...

Macaroni Grill-like Penne Rustica

Granita sauce:

2 t. butter

2 cloves garlic, pressed

1 t. Dijon mustard

1 t. salt

1 t. chopped dried rosemary

1 c. Marsala wine (I always substitute 1 c. chicken broth here, but this really makes the sauce).

¼ t. cayenne pepper or red chili powder

4 c. (32 oz.) heavy cream (I usually use less than this, 2 1/2-3 c, or half cream and half milk).

Penne Rustica:

1 oz. pancetta or 4 slices of bacon, chopped (if you have it... if not, it will be okay!)

1 pack Large or Jumbo Sumeru prawns

3 grilled chicken breasts, sliced

1 recipe granita sauce

1 lb. uncooked penne

3 t. pimentos, minced (I never have this!)

3 T. butter

1 t. chopped shallots or ½ c. chopped onions

1 c. grated parmesan cheese, divided

½ t. paprika

Salt and pepper to taste

6 sprigs of fresh rosemary for garnish

For sauce:

Saute butter, garlic and rosemary until garlic begins to brown. Add marsala wine and reduce by one third. Add remaining ingredients and stir til combined. Set aside.

For pasta:

Preheat oven to 475˚F. Cook pasta according to package directions. Meanwhile, sauté pancetta/bacon until it begins to brown. Add butter, shallots/onions, and shrimp. Cook until shrimp are evenly pink but still translucent. Add chicken, salt, pepper and mix thoroughly. Add granita sauce and ½ c. parmesan cheese and simmer until sauce thickens.

In a large bowl, combine shrimp and chicken mixture with pasta. Place this into single serving dishes or one large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika. Bake at 475˚ for 10-15 minutes. Garnish with fresh rosemary sprigs. Serves 8.

This is one of my favorite dishes... love it! Hope you enjoy it!

I'm Back! And Couscous and Lentil Salad

Well, after a long pause from blogging, I'm just about ready to get back to it! On December 3rd, my third child joined our family and a short four weeks later we moved to a new city, and three days after that, made an international trip to get a visa for our son. We ended up being out for three weeks and just returned a couple of weeks ago. The last two weeks have been busy getting unpacked and settled in our new apartment, and getting ready for a visit from a college roommate of mine! It is so good to have her here to experience life on this side of the world.

Now that my kitchen is all up and running in our new place, I'll be back to cooking and posting recipes! Here's one for today:

Couscous and Lentil Salad

1 c. French green or brown lentils

3 T. white wine vinegar

1 ¼ c. water

1 c. couscous

½ t. salt

¼ c. olive oil

1 large garlic clove, minced and mashed into a paste with ¼ t. salt

½ cup finely chopped fresh mint leaves (I usually substitute 1 t. dried basil, but mint is readily available, called pudina)

1 bunch arugula, stems discarded and leaves washed well, dry, and chopped (I use chopped fresh spinach leaves)

2 c. vine-ripened cherry tomatoes, halved (I use coarsely chopped regular tomatoes)

¼ lb. feta, crumbled, (about 1 cup)

In a small saucepan, simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well. Transfer hot lentils to a bowl and stir in 1 T. vinegar and salt and pepper to taste. Cool lentils completely, stirring occasionally.

In a saucepan bring water to a boil and add couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 T. oil and cool completely, stirring occasionally.

In a small bowl whisk together garlic paste, remaining 2 T. vinegar, remaining 3 T oil, and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.

Just before serving, stir in remaining ingredients and season with salt and pepper.

*Note:Half this recipe is enough to feed four adults.

This makes a great wholesome meal in itself, or a wonderful accompaniment to falafel and pita sandwiches.

Please remember to send me your recipes!