Chicken Pot Pie

Chicken Pot Pie

Source:  Aunty Paulie about 2010

Personal Notes:
My mom and aunty were visiting from California.  We’ve spent a lot of time in the kitchen.  While sitting around the table discussing meals, my aunt said she would make a chicken pot pie – an all American favorite!  I’ve never had a home-made version.  Well, you’ll see from the pictures there wasn’t a scrap left-and loved it! This served about 7 people for dinner. If you make it in individual dishes its great to serve when having guests over or you can freeze the other dishes when you only 2-3 people.

first piece missing
first piece missing

For the filling:

1 Boiled whole chicken 2 cups carrots
3 Tbs. olive oil 2 cups frozen peas
Pinch of salt/pink of course! 1-2 onions/diced
Pinch of organic ground pepper ½ to a whole celery root
5 cups Chicken stock, preferably homemade  3/4C. flour
2-3 tsp. bouillon  1/2 C. Heavy Cream
1-2 Tbs. butter

For the crust:  (double recipe for a top crust, a must)

3 cups flour ½ to 2/3 cups ice cold water
1½ tsp. salt 1 egg beaten with water for egg wash
1 tsp. baking powder Salt/pepper pinch to finish.
75 gr butter

Directions: (filling)

Get a stock pot filled with water, and put the fresh chicken in.  Bring to a boil, and let it cook and boil until meat easily comes off the bones.

Begin to prepare the vegetables. In a large stock pot, melt butter and oil, add onions, diced carrots, diced celery root.  Cook until translucent and the carrots are a bit softer.  Add the flour, ¼ cup amounts at a time and stir.  Begin to add your broth, stir until all has been added.  Add your cream, and  your frozen peas to the mixture, and finally, add the pulled chicken.  At this point, it’s cooked, and ready to be placed in your dough lined baking dish.

Directions: (dough)

I happen to have a Vitamix, and not a cuisinart or kitchenaid.  My aunt showed me a very quick and an easy way to make the dough in the mixer.  Begin by adding the flour to the mixer-turn it on.  Add the salt and baking powder.  Slowly add your cut butter cubes, then the water.  Add enough water until it forms a ball and is well mixed.

Line a baking dish and pre-heat your oven to 200 °C.  Add the filling.  Place dough on top, paint on the egg wash, and bake for approx. 1 hour.

Serve, and watch the entire pie disappear!!!

Shredded Carrot & Cabbage Salad

Shredded Carrot & Cabbage Salad

Source:  Rochelle  cir.  2000’s

Personal Notes:
This is super easy and great to serve w/ burgers, sandwiches, or great as your sole meal.  I was inspired to make this recipe when I finally got my Julienner (slicer)  It’s a very inspirational tool to have in the kitchen and when used carefully, can really spruce up your everyday meals.  Your creativity comes into this recipe with how your dress it.  You can choose light, with olive oil and vinegar; you can go more aioli by adding mayonnaise; or go more Eastern by adding some curry.

Carrot and Cabbage salad
Carrots Garlic
Cabbage (white/purple, or both) Salt/pepper to taste
Dill Dressing

Directions:
Wash and clean your vegetables before you slice.

Once ready, begin to slice the carrots, then follow w/ the cabbage.

Once your vegetables are all sliced, then toss them in a bowl.  Add some fresh squeezed garlic and if you desire, squeeze the juice of 1 lemon into the mixture.

Decide if you want just a standard light olive oil and vinegar (balsamic or apple, or wine is a good choice), or if you like a creamier dressing, add either crème fraiche, sour cream, or heavy cream in a bowl along w/ the olive oil and maybe a hint of vinegar.  For the curry lovers, do the above cream recipe, but add a few dashes of curry for color and flavor.

Toss and combine, serve, enjoy!

Roasted carrots

Roasted carrots

Source: Adapted from “The New Vegetarian Epicure” cookbook.

Personal note:
Do your research of the type of carrots available in your area.  In California on our farm, our farmer grows an heirloom variety of carrots called Chantenay Carrots.  They are a magnificent breed and are loaded with flavor-there are carrots out there with a yellow hew, purple hew, orange hew, white hew.  Here are some names:  Orange Chantenay, Purple, White, Red Indian, and Yellow-  with hundreds more varieties to explore. Do your research to find more than the ordinary grocery store carrot.  Enjoy!

Carrots
2 lbs. carrots 4-5 Tbs. vegetable broth
1 ½ Tbs. olive oil 1 Tbs. fresh lemon juice
salt to taste

Directions:
Scrape and trim the carrots.  If you have thin or very small carrots, you can roast them whole.  Otherwise, you will need to cut them into carrot sticks no more than ½ inch this at their thickest point.

Put the carrots in a bowl and drizzle the olive oil over them.  Toss them around until the oil is evenly distributed over all the carrots.  Spread them on a shallow baking pan and sprinkle them lightly with salt.  Mix together the vegetable broth and lemon juice and sprinkle it over the carrots.

Roast the carrots in a 400* oven for 45 minutes to 1 hour, turning them and moving them around every 20 minutes or so.  After a while, the vegetable broth will cook away, and the carrots will begin to color.  If they are turning too dark before they are tender, you can add a tiny bit more broth, but you certainly don’t want any left by the time they are done.

Serves 8-10