Tag Archives: carrot

Chicken Pot Pie…sort of…

Ah January, the time of year when everyone tries to eat better, exercise, and hit the gym. Those New Year’s resolution guilt us into at least a few weeks of behaving. While I certainly understand the need for some less decadent options for dinner, with the cold weather and hopefully threat of snow, comfort food still seems necessary. One of my favorite comfort foods on a cold night is chicken pot pie.

There is definitely a debate around chicken pot pie. Sure, there is the Marie Callender’s version that I would beg my mom to buy, which never happened by the way, with the delicious pie crust and succulent burning-hot filling. But, perhaps since I’m from Pennsylvania and not far from Amish country, there is another version that I find far superior. The Amish style chicken pot pie is more like a stew with floury, tender noodles in a rich broth, and it’s delicious.

Of course, for chicken pot pie, you need chicken. I already had a stock to use, so I roasted about 2 lbs boneless chicken breasts with just salt, pepper, a drizzle of olive oil, and some chopped rosemary. Roast at 350 degrees for about 20-30 minutes until cooked through. If you don’t have a stock made, you can make stock with bone-in chicken parts then use the cooked chicken in the pot pie.chickencookwsFor this recipe, you want a rich broth. I had turkey stock from my Thanksgiving turkey, but feel free to use any chicken stock you have or make your own. You’ll need 10 cups chicken stock. To start, heat a stock pot over medium heat with 2 tablespoons olive oil. Chop 1 medium onion, 4 stalks celery, and 4 peeled carrots. Cook in the oil for about 10 minutes until they are all softened and beginning to turn brown. Add 1 cup white wine and deglaze the pan, scrapping up any cooked or browned bits from the pot. Boil for a few minutes then add the stock. Raise the heat and bring to a boil. Add salt and pepper to taste. This is what you’ll use to cook the noodles.olive oilonionscelerycarrotswinestockOn a recent trip to the grocery store, I saw these ready-made chicken pot pie squares from San Giorgio and thought I had to try. The end result was not exactly what I was hoping for, more like an egg noodle than dough, but they were easy. Next time, I’ll make the noodles instead. Either way, you’ll want to add the noodles to the boiling stock to cook. The bagged noodles I found cooked for about 10 minutes, but if you want to do it the right way, make the noodles.pot pie squaresStart with 2 cups flour and 1 teaspoon salt. Add 1 tablespoon shortening or butter, cut up into pieces. Use a fork to combine so you have small pieces of shortening in the flour. Combine 1 egg and 2/3 cup water. Stir into the flour mixture and form a dough. Divide in two and roll half the dough on a floured surface until about 10 inches square. Cut into 2 inch squares. Repeat with the remaining dough. Add to the boiling stock and simmer for about 15 minutes until cooked through and tender.noodles cookedOnce the noodles are cooked, add the cubed chicken. And don’t forget to add all of the juices that are left in the pan from the chicken…delicious! Check the seasoning, and add salt or pepper if needed. Ladle this delicious mixture into big bowls and enjoy! Happy Winter!adding chickenliquid gold

Getting Your Vegetables with Carrot Cake Cookies

grated carrotsDoctors say it. Health enthusiasts say it. Even your mother says…and probably has been saying it since you were little. “You need to eat your vegetables!” Well, I’ve got the perfect way to do just that…in a dessert! There is just no better way to eat your vegetables. From zucchini bread to pumpkin pie, veggies can make excellent desserts. And the one vegetable that probably makes the best dessert is the carrot. It’s sweet and delicious and makes the most delicious cakes. But, take it one step further, make it portables, and keep that wonderful cream cheese frosting, and you’ve got carrot cake cookies!

butterI am a huge fan of the whoopie pie, and this cookie recipe essentially creates a whoopie pie made out of carrot cake. The cookies stay moist and richly spiced, and the cream cheese frosting is amazing sandwiched between! This recipe is from Martha Stewart’s Cookies book, and from the first time I saw it, let alone the first time I tasted it, I knew it was a keeper.

butter and sugarTo start, make the cookies. Cream 1 cup (2 sticks) butter at room temperature with 1 cup brown sugar and 1 cup granulated sugar. Let this cream for a few minutes until light and fluffy. Then add 2 eggs and 1 teaspoon vanilla extract, and beat until combined.

Next, combine the dry ingredients. Add 2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon ginger to a bowl. Mix together with a whisk. Gradually add this flour mixture to the butter mixture. Make sure your mixer is on low, otherwise you’ll be covered in flour (and so will your kitchen).flour mixtureNext, grate the carrots. You want 1 1/2 cups grated carrots, which for me took 4 pretty large carrots. Add the grated carrots, 2 cups rolled oats, and 1 cup raisins to the batter, and stir to combine. Chill the mixture for 1 hour, until firm.adding carrotsdoughAfter an hour, scoop out tablespoon size balls of dough onto a parchment lined cookie sheet. Bake at 350 degrees for 12-15 minutes, until browned. And make sure you give them some space, they will spread (as you can see). If they do, just cut through with the spatula right away. If they cool, they’ll break when you try to cut them. Allow them to cool while you make the frosting.ready for the ovendonespatulaCombine 8 ounces cream cheese with 1/2 cup (1 stick) butter, both at room temperature. Add 1 cup confectioners’ sugar and 1 teaspoon vanilla extract. Mix until smooth. I use the mixer for this, but feel free to just use some elbow grease and a spatula.butter and cream cheeseadding sugarTo frost, I first pair up similar sized cookies and lay them out next to each other. I then add frosting to one side. This helps me make sure I’ve evenly distributed the frosting and also use it all up. After your frosting bowl is empty, spread out the frosting, press the cookies together, take a bite, and enjoy!matcheddropspreadThese really are an excellent treat. And, while I’m sure it’s not what your mother had in mind when she said to eat your vegetables, I’m sure she’d approve of this delicious dessert!enjoy