Teaching Kids How to Make Chicken Pot Pie

Today I had a couple students from my book study class over to bake Colonial Chicken Pot Pie.  They all did such a GREAT job and I took a ton of photos.  Sadly, once again I forgot to put the memory stick in the camera and thus missed the photo memory making.

Luckily, I remembered before we cut into my girlie's pie.  We captured the following:

Chicken Pot Pie Colonial Style

Chicken Pot Pie (Print this Recipe)

When all's said and done and the kids move on to life outside our little homeschool I hope they not only take with them a love for learning, but a love for food of all cultures and time periods.  No matter what the region or time period we try to experience it through food.

Paleo West African Pork Stew

The cookbook I'm currently spending a week in is The Whole Hog Cookbook by Libbie Summers.  Of course, as timing goes, a photo of the mistreatment of little piggies is making the Facebook rounds.  Just before I began typing this post, I checked my Facebook page and saw a posting of poor piggies.  Apparently they were being prepared to be shipped, in China.  That little piggie was going to market, but not in a good way.  Sad.

Thai Cuisine Lemon Grass Cookbook: Red Curry Chicken

When planning the dinner menu for this month, I had a different cookbook in mind for this week, but sometimes well-made plans need to be changed.

Moosewood Cookbook: Sweet Potato Pancakes

I love sweet potatoes!  I love them grilled, roasted, boiled, etc.  When I discovered this recipe in the Moosewood Cookbook, I thought, "How could I go wrong?"

Moosewood Cookbook: Polenta Pie

Despite what nutritionists, diet specialists or hard core gluten-free groupies say I cannot seem to shake my love for pizza!  I've heard it said, if you refrain from eating something long enough you'll lose a taste for it.  I beg to differ, or my taste buds beg to differ!  No matter how long I stay away from pizza (and root beer), when I splurge and enjoy them I feel like my food-love bank is FULL!  They're the BEST!

Cheesiest Homemade Macaroni & Cheese

Last week my grandma was visiting.  Before she headed to the airport to return back to Washington, I wanted to make her a yummy, filling meal to stick to her bones for the flight home.  I had visions of her plane getting stuck on a runway with no extra food in her bag.  So I made sure she had good food in her tummy.  

Like most grandmas, she loves home-cooked comfort food.  I knew she'd love this super cheesy macaroni and cheese.  

This is another great recipe from Martha Stewart.  Martha likes expensive cheese so beware when shopping for her recommendations in the gourmet cheese aisle.  I bought a Trader Joe's New Zealand sharp white cheddar and a white cheddar Gruyere combination cheese.  You can experiment with the cheese varieties to stick within a budget.  The only thing I'd recommend it to use real cheese, no artificial cheeses.  They just don't melt well, and they're artificial.  Go for the REAL stuff!

Also, if you have small baking dishes, serve up individual macaroni and cheese meals.  I think they're adorable!

Ingredients

Serves 12

8 tablespoons (1 stick) unsalted butter (you'll use 2 T. for the bread and then 6 T. for the cheese sauce)

6 slices {good} white bread, crusts removed, torn into 1/4-1/2 inch pieces

5 1/2 cups milk

1/2 cup all-purpose flour

2 teaspoons salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground black pepper

1/4 teaspoon cayenne pepper, optional (I usually leave it out because some of our kids don't like spicy)

4 1/2 cups grated sharp white cheddar cheese

2 cups grated Gruyere cheese or 1 1/4 cups grated Pecorino Romano cheese

1 pound elbow macaroni, or a similar shaped noodle

Directions

1.  Heat oven to 375 degrees.  Butter or spray a 3-quart casserole dish; set aside.  Place small bread pieces in a medium bowl.  Melt 2 tablespoons butter in microwave safe dish.  Pour over bread and toss.  Set aside.

2.  In a medium saucepan set over medium heat, heat milk.  Melt remaining 6 tablespoons butter in large pot.  When butter bubbles, add flour.  Whisk one minute.

3.  While whisking, SLOWLY pour in hot milk.  Don't pour all milk in at one time or you'll have lumpy cheesy sauce.  Not good!  Continue cooking, until mixture bubbles and thickens.  This can take a few minutes.  Be patient.

4.  Remove pan from heat.  Stir in seasonings, 3 cups of the cheddar cheese, and 1 1/2 cups of the Gruyere.  Set aside.

5.  Meanwhile, prepare noodles according to package.  Drain, rinse with cold water.  Drain well.  Stir macaroni into cheese sauce.

6.  Pour mixture into prepared 3-quart dish, or small greased individual baking dishes.  Sprinkle with remaining cheese and breadcrumbs.  Bake until browned on top, 20  minutes or so.  Allow to cool 5 minutes before serving.

Paleo Dinner: Spicy Meaty Chili

It's a rainy, chilly day in Southern California.  This is a perfect day for a big pot of spicy chili to warm the bones.

Rainy Day Paleo Spicy Chili

Ingredients

2 lbs ground beef

3 cloves garlic, minced

1 onion, chopped

1 green pepper, chopped

3 carrots, peeled and sliced

1-28 oz. can whole tomatoes with juice, slightly chop tomatoes with kitchen shears before adding

2- 14.5 oz. can diced tomatoes

1- 14.5 oz. can diced tomatoes with jalapenos and chile peppers

1/2 cup water

2 tablespoons chili powder

2 teaspoons Emeril's Baby Bam (see recipe following)

1 teaspoon salt

2 teaspoons ground cumin

1/4 teaspoon ground black pepper

Brown ground beef.  Drain off fat.  Add garlic, onion, green pepper, and onion. Cook for a few minutes until vegetables are slightly softened.  Add tomatoes and seasonings.    Stir well and allow to simmer for about 30 minutes.  Stir occasionally so tomatoes don't stick to bottom of pan.  Enjoy!

Hearty!  Meaty!  Paleo!  Yum!

Baby Bam

from Emeril Lagasse

Ingredients
3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper (optional)

Combine and place in airtight container.

Paleo African Beef Curry Dinner with Butternut Squash

African Ground Beef Curry with Butternut Squash

My husband just said, "This is SO GOOD, I'm going to have to overeat!"

Those words are music to my ears!

Since this is the season of magnificent filling squash, I bought a load of butternut, acorn, spaghetti and kabocha squash yesterday.  I'm doing a paleo challenge with fellow Crossfit members and I wanted to come up with a dinner that was both tasty paleo.

I found a recipe for Kenyan Ground Beef Curry in Extending The Table that I altered to meet our dietary restrictions.

African Ground Beef Curry with Butternut Squash


Ingredients

1 pound ground beef
1 cup chopped onions
1 teaspoon Aroy-D Massaman Curry Paste (available at Asian grocery stores)
5 cloves garlic, crushed
1 teaspoon ground ginger
3 medium tomatoes, sliced
1- 15 ounce can tomato sauce
1/2 cup water
kosher salt to taste
one butternut squash, peeled, cubed, boiled until softened, but not mushy
one avocado, peeled and sliced

Brown ground beef, drain fat.  Add chopped onions and cook until onions are softened.

Add garlic, 1 teaspoon Aroy-D Massaman Curry Paste, ginger, sliced tomatoes, tomato sauce and water.  Stir well.  Let cook for about 20 minutes until flavors blend.

Meanwhile, peel and dice butternut squash.  Place in pot of water.  Boil gently until squash is softened, about 15 minutes.

Serve butternut squash, with meat mixture topped with avocado.  This is a GREAT paleo dinner option!

Aroy-D Massaman Curry Paste

Enjoy!

Chicken Cacciatore

Chicken Cacciatore with roasted brussel sprouts and butternut squash

Martha is the Queen!  Some of my favorite recipes are from various Martha Stewart cookbooks.  One book with great, quick cooking recipes is Martha Stewart's Quick Cook Menus.  I've made this Chicken Cacciatore recipe a number of times and it's great for a flavorful crowd pleasing meal.  It's a tasty chicken dinner option when we're following a paleo eating program served alongside roasted vegetables.  A side of pasta is a great accompaniment also, but not for the paleo folk.

Chicken Cacciatore
(I usually double this recipe if we're having company, or if I want to make sure we have leftovers).

Marinade
1 (6-ounce) can tomato paste
1/2 cup olive oil
1/4 cup red wine vinegar
1/3 cup red wine
1/2 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Cajun spice for chicken (optional, I use my prepared Baby Bam)
Sliced onions and olives, optional

1 (3 pound) chicken, cut into 8 pieces (or I use boneless thighs, and breasts)
Salt and freshly ground pepper

Combine marinade ingredients, mix well.  I usually add onion and sometimes olives for added texture and flavor.  Place chicken in a large shallow baking dish.  Pour marinade over the chicken and let sit overnight in the refrigerator.  I'm never this organized, so I let it sit with marinade for at least an hour and it always turns out great.

At this point I usually sprinkle with a little kosher salt .

Preheat broiler.  Broil chicken pieces 8-10 minutes.  Turn over and baste with marinade.  Cook 8-10 minutes longer or until done.  I've also done this meal and baked at 425 degrees for about 10-15 minutes each side.  Check chicken to make sure breasts are done, but try not to over cook.  Use red marinade as sauce for pasta if serving alongside pasta.

Perfect Autumn Beef Stew

Serve with Cheesy Biscuits

Living in Southern California has caused me to really appreciate minor temperature and weather fluctuations.  On a normal day we may have variations of sun, morning clouds followed by sun, or... sun.

In the fall, when temperatures take a little dip, Southern Californians  immediately switch into seasonal mode and make the most of the autumn day.  People will be found in jeans, sweaters, UGGS, and North Face outerwear.  Being a Pacific Northwesterner, when I first witnessed this display, I used to chuckle, but now I too have adapted.  On those chilly, cozy fall days, I light a couple candles, put on my stay-at-home sweats (they're like Hammer pants made of fleece), and pull out the crock-pot and create the coziest comfort food I can think of.

We had a couple of those days last week so I was busy crockin' it up.  My hub loves it when I make something that's really beefy and potato-ish.  He's such a meat and potatoes kind of guy.  If I were to make meat and potatoes every night for the rest of his life, I don't think he'd complain, but I couldn't handle it...so it's not going to happen.

I like this recipe because it's not a heavy gravy-type beef stew, it's like like beefy vegetable soup, but it will thicken.  I also think this stew is almost better as leftovers after the flavors have had time to meld together.  If you like a thicker stew just use one can of stewed tomatoes, but I add two to stretch the meal a bit.

Beef Stew with Mushrooms & Vegetables

Ingredients

3-4 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 1/2 cups beef broth
1 tablespoon Better Than Bouillon- Beef (I love this stuff!!  Thanks to my aunt for introducing me to it).
1 tablespoon Worcestershire sauce
1 lg. clove garlic, minced
2 bay leaves
1 teaspoon paprika
8 oz. mushrooms, cleaned and sliced
1 lb. carrots, peeled and sliced
3 stalks celery, sliced
4 cups potatoes, peeled and diced
2 small onions, diced
2- 15 oz. cans stewed tomatoes (if you want a thicker stew, only use one)

Put beef in crock pot/slow cooker.  Mix flour, salt and pepper together and sprinkle over meat;  stir to make sure flour mixture coats meat.  Add remaining ingredients, mix well.

Cover and cook on low for 6-7 hours.  Stir occasionally.  Remove and discard bay leaf.

Serve with Cheesy Biscuits...recipe to follow.

Roasted Fall Vegetables

Roasted Vegetables and Grilled Chicken Thighs

Throughout the year we enjoy roasted vegetables, but the fall seems to be the best time to enjoy the bounty of seasonal squashes and root vegetables.  This is an incredibly easy, healthy, and quick side dish.  Our kids love  it and I usually make enough for leftovers the following day.

Some vegetable combinations I use include a variety of:

sweet potatoes, peeled and cut in chunks
butternut squash, peeled and cut in chunks
carrots, peeled and cut in chunks,
onions, diced
brussel sprouts
celery
beets
red bell peppers

Beautiful fall vegetables

The vegetables can easily be put in a large roasting pan or on a large cookie sheet with edges, drizzled with olive oil and kosher salt, and roasted at 425 degrees.  In addition to the salt, I season our vegetables with about 1-2 teaspoons (depending on how many vegetables prepared) of a combination of seasonings from Emeril's Baby Bam recipe.  The following Baby Bam recipe is found in Emeril's There's a Chef in My Family cookbook.  Bake vegetables until a fork can be easily inserted into the sweet potatoes and brussel sprouts.  Don't overcook or vegetables will get mushy.  I usually begin checking the veggies after about 20 minutes.  Stir occasionally to rotate the veggies for thorough cooking.

The Baby Bam is easy to make and can be stored in a cute glass jar for future use.  I will often have the kids make it for me.

Stored Baby Bam

Baby Bam

Ingredients
3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper (optional)

Combine and place in airtight container.

Seasonings Combined

Vegetables drizzled with olive oil, sprinkled with kosher salt and 1-2 teaspoons Baby Bam

Bake vegetables until a fork can be inserted easily into brussel sprouts and sweet potatoes

Enjoy!

Paleo Dinner: Thai Curry Chicken

The other night I had a Thai craving.  Thoughts of creamy coconut curry and chicken were swirling in my mind.  I had to feed the craving, but I also wanted to stick with paleo eating.  I think this meal fit the bill.

We almost always have chicken breast and coconut milk on hand, so I figured I could throw something together. 

We were all happy with the results. 

I just used the vegetables we had available.  There are many possibilities for variations.

Thai Chicken Curry 

Ingredients

4 large chicken breasts
3 cups shredded cabbage
1 cup diced onion
1 cup sliced carrot
1 cup sliced celery
1 cup mixed peppers, sliced
2 large garlic cloves, minced

1 tablespoon coconut oil
1 tablespoon coriander seed
1 teaspoon cumin seed
4 teaspoons curry powder
1 teaspoon salt (or to taste)
1 teaspoon fish sauce (optional)
chile paste (optional)

1 can (full-fat) coconut milk

1)  Heat coconut oil in large frying pan.  Add garlic, coriander, cumin, and curry powder.  Add chicken and cook thoroughly.  Be careful not to overcook, or chicken will be tough.

Full Flavor Spices

Add Chicken

2)  Add carrots, onion, celery and peppers and saute a couple minutes.  Add cabbage.  It cooks quickly.  You want tender vegetables, not mushy veggies.

3)  Add can of coconut milk.  Let heat thoroughly.  Serve.

It doesn't get any easier than this...Paleo Chicken Burger

I made a visit to our local farmstand yesterday.  It's the best!  It's a large outdoor stand just a couple miles from home owned by local farmers.  A great deal of the produce is farmed beind the stand and much of it is organic.  It's all arranged in a tidy fashion, but the best part is the cool jazz playing in the background.  It's vegetable buying mood music.  I buy much more when listening to mood music.

I came home with a huge head of leafy green lettuce, tomatoes, giant avocados, fresh onions, asparagus and a whole lot more!  About 6 bags worth.

Tonight, after a pretty tough workout, I came home hungry, but didn't have a plan.  We needed something quick, yet healthy!  Having the fresh produce on hand made nutrtious meal planning easy.

First, turn on the grill.  Grilling can be super quick.  Turn on the oven to 425 degrees.

What's in the freezer?  Chicken thighs.  Easy.  Defrost chicken thighs while grill is heating up. 

Wash asparagus and lettuce.  Slice, onion, tomato, avocado. 

Place asparagus on foil sheet on grill.  Drizzle with olive oil.  Sprinkle with kosher salt.  Grill.

Love the asparagus!

Next place chicken thighs on grill.  I know there are beef burgers on the grill too.  We have a hungry crowd to feed.

In the meantime, bake sweet potato fries.  I forgot to mention them earlier.  Yummy to have on hand.  Fresh sweet potatoes on the grill are yummy too, but not tonight.

Wait...

Dinner is served.

Yummy chicken thigh burger wrap, grilled asparagus, and sweet potato fries.  Yes!  Mission accomplished!

I hope you can see the chicken under all the veggies.

Chicken & Rice Soup



As promised, here's a blog on our homemade chicken & rice soup.  I make this almost every time we have a roasted chicken in the house.

I grew up in family that didn't let much go to waste.  Perhaps that is why I cringe when I see people throw away bones with meat still left on them.  I think, "There's a whole meal to be created there!"

As I mentioned in an earlier post, you can roast your own chicken at home or use a Costco rotisserie chicken.  If you're using the Costco (or similar rotisserie chicken) don't throw away the carcass or any of that yummy juice in the bottom of the container.  The juice at the bottom and the skin add delicious flavor.

The carcass

Place the carcass in a large soup pot and add water.  Bring to a boil then lower to a simmer.  Simmer for hours, adding water if necessary.

After hours of cooking your chicken stock is ready for the next process.  Why is homemade chicken stock, or bone broth, important? 

According to Sally Fallon, author of Broth is Beautiful, "Stock contains minerals in a form the body can absorb easily- not just calcium and magnesium, phosphorus, silicon, sulphur and trace minerals.  It contains the broken down material from cartilage and tendons- stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and join pain." 

She continues with fish broth, "Broth and soup made with fish heads and carcasses provide iodine and thyroid-strengthening substances."

And to think we throw away all this nutrition!

Simmering Away.

After your chicken carcass has cooled, remove meat from the bones.  Discard bones and skin.  If there is excess floaties on the top you don't care for, just skim that off.  Add chicken meat back to pot. 

At this point, if you want only chicken broth, chicken meat and rice, you can add 1/2-1 cup of rice depending on how much broth you made.  If necessary, add salt and some pepper to taste.  Before the rice, I usually add chopped onion, carrot, celery, and peas to the pot.  Cook for about a 1/2 hour.  Then I add the rice.  I've been using brown rice, and it turns out great.  Cover pot and let rice cook.  This is such a simple clean soup, I usually don't add many seasonings.  The kids love the simpleness of it.

I once made this soup when we were hosting 5 Ugandan girls at our house.  I bought two Costco chickens and just put them directly in my biggest soup pot.  It's a BIG pot.  I cooked the chickens and then just added rice to the broth.  It was a very meaty rice soup.  The girls were crazy for it!  One little girl, after she went for her fourth serving said to me, "Mom, this soup is not good...OPPOSITE!"  She was a cutie!  She loved it.  Who knew a little body could hold so much soup?

Here are some photos of our precious five!

The Ugandan Girls and our Girly- All Girls!

Helping in the kitchen.

Fun times!

Precious Children

After the vegetables have cooked, the soup is ready to be served.

Enjoy!  Your joints could quite possibly thank you!