CREAMY MUSHROOM CHICKEN POT PIE
CREAMY MUSHROOM CHICKEN POT PIE
16 oz. button mushrooms, small dice
½ sweet white onion, small dice
3 carrots, thin coin cut
2 chicken breasts, cubed
½ c. APF (all purpose flour)
1 c. heavy cream
2 chicken bouillon cubes
1 sweet pepper, yellow or red
4 TBSP salted butter
2 TBSP olive oil
1 tsp. Salt
2 tsp. Cracked black pepper
Pie Crust: Make “Butter Crust - Sweet or Savory” for pie shell and top. Rest in the refrigerator while you prepare the filling.
Filling: preheat oven to 350. Coat chicken breasts in olive oil and season with salt and pepper. Bake for 30 minutes. While the chicken is cooking, caramelize mushrooms and onions in a medium sauce pan and remove from heat. In the same pan, melt butter and whisk in heavy cream. Add bullion cubes, salt, and pepper. Reduce mixture by ⅓ and create a slurry with the flour. (to make a slurry, add flour and a few tablespoons of cream mixture. Whisk together with a fork until all lumps are smoothed). Add slurry to cream base and cook until incorporated. Remove from heat and add to mushroom/onion blend. Fine dice the sweet pepper, coin cut the carrots thinly and add to cream and mushroom mixture. Remove chicken from oven and cube. Add to pie filling mixture. Increase oven temperature to 400.
Pour combined filling into par-baked pie crust. Top with second crust and pinch edges together so the bottom crust and top crust attach. Bake for 45 minutes at 400 or until golden brown.
** To save and store, par bake bottom crust, fill, attach top crust and seal for the freezer. Bake at 450 for one hour or until crust is golden brown.
CAULIFLOWER THREE-WAY
Cauliflower Mash - Florets:
1 Cauliflower’s florets only - no stems
½ c. feta crumbles
2 TBSP salted butter
1 tsp. Turmeric
1 tsp. cayenne
2 TBSP nutritional yeast
Salt and pepper to taste
Steam cauliflower florets until soft. In a large bowl, combine cauliflower, butter, turmeric, cayenne, nutritional yeast, salt and pepper and mash until smooth. Top with feta and serve.
Sweet Crunchy Cauliflower Salad - Stems:
1 cauliflower’s stems, small matchsticks
1 small head of broccoli, stems and florets, small matchsticks and bite-sized florets
½ sweet white onion, diced
½ honeycrisp apple, diced
¼ c. raisins
Dressing:
½ c. dukes mayonnaise
2 TBSP lemon juice
1 TBSP apple cider vinegar
1 tsp poppy seeds
½ tsp turmeric
¼ tsp cayenne
2 TBSP honey
1 tsp salt
1 tsp pepper
Whisk together all dressing ingredients until smooth. Toss together cauliflower, broccoli, onion, apple, and raisins and coat in dressing.
Veggie Sautee - Leaves and stalks:
1 cauliflower’s leaves, julienned
1 sweet bell pepper, julienned
4 shiitake mushrooms, julienned
½ sweet white onion, julienned
½ c. sweet peas
3 cloves garlic, thinly sliced
sesame oil
Soy sauce
Rice wine vinegar
Sautee cauliflower stalks in sesame oil for approximately 5 minutes alone to soften their ribbing. Add white onion, mushroom, and garlic for two minutes, and finally the peppers and sweet peas for three minutes. This ensures the optimal texture for each vegetable. Finish in the pan with soy sauce and rice wine vinegar to taste.
VEGAN SWEET RICE
½ butternut squash, peeled, de seeded, and cubed
2 TBSP olive oil
1 tsp. salt
1 c. basmati rice, rinsed and drained
4 oz. full fat coconut milk
4 oz. water
1 g. Fresh turmeric, grated
½ c. fresh raspberries
1 bunch fresh basil, chiffonade
⅓ c. balsamic vinegar
¼ c. white sugar
Preheat oven to 425. Peel, de-seed, and cube ½ a butternut squash. Toss in olive oil and dust with salt. Spread evenly on a baking sheet and roast for 40 minutes, or until soft and golden brown. While the squash is roasting, add rice, coconut milk, grated turmeric and water to a covered pot. Cook on low heat and stir occasionally to avoid sticking. In another small pot, bring balsamic vinegar and white sugar up to a slow simmer and stir frequently until it thickens to a glaze that coats the back of a metal spoon without slipping.
Plate rice under squash and garnish with raspberries and chiffonade basil. Finish with a balsamic glaze drizzle.
NOT-A-MIDWEST BBQ PIZZA
pizza dough (recipe listed under “doughs and crusts”)
16 whole garlic cloves, roasted in oil
the zest from one lemon
Jack Daniels BBQ sauce
1/2 c. Sharp white cheddar, grated fine
1/2 c. Grated Parmesan, grated fine
16 purple daikon slices, ultra thin slice (approx 1/2cm)
Sweet corn, flash grilled with cayenne and salt
1 chicken breast, oven roasted in olive oil, salt and pepper
Preheat oven to 450. Press the roasted garlic into the crust and dust with lemon zest. Spread BBQ sauce and layer chicken chunks. Cover with sharp white cheddar, then grilled corn. Bake for 15 minutes. remove pizza and dust on Parmesan, drizzle extra BBQ and place daikon. Bake an additional 2-3 minutes before removing and serving.
Dilly Bean Salad
2 carrots, finely sliced (mandolin)
1/2 white onion, fine dice
1 can chickpeas, strained and rinsed
1 can cannellini beans, strained and rinsed
1/2 lg. bunch fresh dill, finely minced
1/2 package baby kale or other fresh green roughly chopped
Dressing:
1/4 c. Brown or dijon mustard
1/4 c. Neutral oil
2 TBSP Honey
1/4 c. Lemon juice
Salt and pepper
Bring 2 cups of water to a boil and add 1 c. Dried quinoa. Reduce to medium heat until cooked, stirring once or twice to prevent sticking (approx 12 minutes). Add quinoa, beans, carrots, onion, fresh greens, and dill and mix.
In a separate jar, add mustard, oil, honey, lemon juice, salt and pepper and shake until emulsified, or blend with an emersion blender wand. Dress and toss and eat cold.
Mushroom Jalapeño Stuffed Peppers
2 jalapeños, finely diced
1/2 white onion, finely diced
8 mushrooms, finely diced
6 cloves of garlic, finely diced
1/2 c. Dry quinoa (1 c. Cooked)
1 1/2 c. Shredded cheese
1 lb. Ground turkey
2 TBSP Hot Paprika
1 TBSP Old Bay Seasoning
1/2 Tsp. Chili Powder
Salt and Pepper to taste
Preheat oven to 400. Bring 1 cups of water to a boil and add 1/2 c. Dried quinoa. Reduce to medium heat until cooked, stirring once or twice to prevent sticking (approx 12 minutes).
Bring a frying pan to medium high heat. Drizzle with a neutral oil and add onions and mushrooms. Cook until nearly caramelized. Add jalapeños and garlic. Remove from heat. Add ground turkey, paprika, chili powder, Old Bay, Salt, and Pepper and brown.
Mix Quinoa, browned turkey, mushroom/jalapeno/onion/garlic mix and shredded cheddar and stuff into bell peppers. Roll in neutral oil and bake for 45-55 minutes, or until skin is blistered and soft.