Tuesday, 19 March 2019

Chicken Stew with Biscuits


This is basically a speedy version of chicken pot pies and has become a family favourite in my house. I found the original recipe in Barefoot Contessa "Family Style" and have made a few changes to the original recipe. You can use rotisserie chicken instead of cooking the chicken breasts. The stew is made on the stove-top and finished in the oven. The biscuits are added during the last 20 minutes of cooking.

Chicken Stew with Biscuits
Serves 8




Chicken Stew Ingredients:



3 whole (6 split) chicken breasts,( with bone or without), cooked, diced.(4-6 cups cooked chicken)

3 Tbsp olive oil

Kosher salt and freshly ground black pepper

5-6 cups chicken stock

1 pod Knorr Homestyle Stock Chicken Bouillon or 2 chicken bouillon cubes

½ Cup butter

2 cups yellow onions, chopped

1 cup of chopped celery

½ cup flour

1 can cream of chicken soup

¼ cup heavy cream

2 cups carrots, medium-diced (4 carrots)

2 cups potatoes, medium-diced (2 potatoes)

1 (10-oz) pkg frozen peas (2 cups)

½ cup fresh parsley, minced (optional)



Biscuits: Ingredients


2 cups flour

1 Tbsp baking powder

1 tsp kosher salt

1 tsp sugar

½ cup cold unsalted butter, diced

1 cup half-and-half

½ cup fresh parsley, chopped

1 egg mixed with 1 Tbsp water, for egg wash




Preheat the oven to 375ºF.


Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast until cooked through. Set aside until cool enough to handle, then remove the meat from the bones if bone in and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.


In a large pot or Dutch oven, melt the butter and saute the onions and celery over medium-low heat 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the chicken stock to the sauce. Chicken bouillon pod, cream of chicken soup. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots,potatoes, peas, and parsley. Mix well. Assess thickness of sauce and add more chicken broth if too thick. Cook over low heat for 20-30 minutes until the carrots and potatoes are almost cooked. Stirring often to not scorch the bottom of the pan. Taste mixture and add more salt and pepper if needed. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or aluminum foil. Bake for 15-20 minutes.


Biscuits


1. Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in a large bowl. Cut in the butter until it is the size of peas. Add the half-and-half and parsley, combine. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.


2. Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.


3. Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.


Melt butter. Add celery and onions. Cook until tender about 10-15 minutes.

Add flour. Stir. Cook for 2 minutes.

Add chicken stock. 

Add a can of cream of chicken soup.

Add the chicken bouillon pod or chicken bouillon cubes.

Cook sauce until it has thickened. Add cream and seasonings. cook until thickened. Stir in vegetables.

Cooked chicken breasts.

Chop the chicken. 

Add the chicken to the mixture.

Cook over low heat until the potatoes and carrots are just tender. Transfer the chicken mixture into a large casserole dish and bake for 1-20 minutes in a 375 degree oven. 

Combine flour, baking powder, salt and sugar into a large bowl.

Cut in the butter until the size of peas. Add cream and parsley.

On a floured surface, roll out the dough and cut out 12 biscuit circles.

Remove the casserole from the oven and place the biscuits on top.

Make egg wash.

Brush tops. Place casserole back into the oven for another 20-30 minutes.



Thursday, 21 February 2019

Pork Lettuce Wraps


If you want a quick tasty meal than this is your ticket. Ground pork is fried with added flavours of lemongrass, ginger, garlic and Hoisin  to name a few. The pork mixture is served onto individual romaine leaves. Store bought fried chow mein noodles are added for a little crunch. I place the pork mixture and romaine leaves on the table and everyone serves up their own wrap.


Friday, 1 February 2019

Cauliflower cheese Soup


This is a easy and delicious soup. I use frozen cauliflower but you can use fresh as well. Using the frozen stuff saves me from all that chopping. There is also carrot, celery, garlic and onions to add lots of good flavour. I use a combination of cheddar cheese and Velveeta cheese but if you don't like Velveeta just add more cheddar. I like to serve this soup with a nice homemade rustic and seedy bread. My family loves this soup and we hope you do too!



Friday, 25 January 2019

Cowboy Pot Roast



This is a very tasty dish and what makes it a little bit different from your average beef pot roast is the addition of a jalapeno ketchup. The jalapeno ketchup is a combination of jalapeno peppers, onion, garlic, brown sugar, tomato paste and cumin.  This pot roast is not spicy hot at all so do not be afraid of the peppers. It adds such a great and unique flavour to the roast. Sweet potatoes, carrots and chunks of onions are add during the last 30 minutes of cooking. The meat and vegetables are removed and a gravy is made from the reserved liquid. I like to serve sauteed mushrooms on the serving platter as well. The meat is so tender and juicy, it just falls apart. This pot roast is absolutely delicious. My family loves it.  Serve with mashed potatoes and biscuits.



Friday, 18 January 2019

Quinoa Salad


I haven't always been a fan of quinoa but I have slowly started to appreciate it more recently. I often make it for my kids to take for lunches. It keeps well and does not need to be heated. Quinoa contains more protein than any other grain and is considered complete protein. This salad also has mung beans which are part of the legume family. You can get them dried either whole or split. I used whole in this recipe. Interestingly they are also the sprouts you see in sandwiches or on salads. I found them in the bulk section of the grocery store. Bulgar wheat is added to the quinoa as well. It is a whole wheat grain that has been cracked and partially pre-cooked, most commonly used in tabbouleh salad. There is cucumber, parsley, red pepper and tomatoes in this salad. The salad is spiced with cumin, salt and pepper and dressed lightly with a vinaigrette. My favourite vinaigrette is "Three Diamond Dressing'. I find this dressing at Safeway in the produce section but any vinaigrette will work. This recipe makes a good size salad but it also keeps for several days in the fridge. I make it on Sunday and keep it in the fridge all week. It is great for lunches, snacks and as a side salad.  I hope you enjoy this salad as much as my family does.

Tuesday, 15 January 2019

Roasted Root Vegetable Salad

This is a tasty and hearty salad to make in the winter when there are plenty of root vegetables available. Roasting them caramelizes the natural sugars, creating deep, rich flavours that makes them absolutely delicious. I am not a fan of turnips so I omitted them. Sometimes I use a store bought vinaigrette but do try the homemade version. The beets are cooked separately so they do not bleed all over the other vegetables. The  butternut squash does not take as long to cook compared to the carrots and parsnips so they are cooked separately as well. Line your pans with tin foil for easy clean up.
My family loves this salad and it is another way to get them to eat more vegetables.


Friday, 11 January 2019

Red River Cereal Bread


This bread contains Red River Cereal, which contains cracked wheat, rye and flax. In addition to the cereal there is also pumpkin and sunflower seeds. The Red River Cereal is first cooked and then added to the other ingredients. This recipe makes three loaves. This bread freezes well.\