Chicken Pot Pie – the original comfort food….

The comfort comes from the smells in the kitchen as well as the end result.

There’s just something about making things from scratch that transcends into warm, homey feelings. This is an excellent choice for dinner on a chilly winter night. Today is March 1, 2013, and it is pretty chilly everywhere in the U.S. – including my corner of the world in Florida. We’re facing temps in the 30s for the next few nights and a good old fashioned Chicken Pot Pie sounds wonderful. I like to do mine totally from scratch when time permits; but of course, you can quicken the process by using chicken from a ready-cooked rotisserie chicken from your local grocer and canned chicken broth (I prefer Swanson’s low sodium). Or make your own chicken or veggie stock in a crock pot when you have time and keep it in 1 – 2 cup portions in your freezer. You’ll find my method for stock in a previous post. Check it out here. But here’s my version of a Pot Pie that is sure to warm your heart and stomach and will fill your kitchen with aromas that are hard to beat.

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Christine’s Chicken Pot Pie

1 whole chicken cut into quarters, trimmed of excess fat
2 cups water
1 – 2 tsps. Sea salt or to your taste
2 tbsp. fresh parsley
1 celery stalk with leaves, sliced
¼ tsp. fresh ground pepper
2 cups sliced carrots
10 oz. frozen peas
¼ cup butter
6 tbsps. Flour
1½ cups biscuit mix
½ cup sour cream
1 egg
Sesame seeds (optional)

Add chicken, celery, parsley, carrots, salt and pepper to a large simmering pot. You may skin the chicken to reduce the fat content of the broth although a little fat gives more flavor to the broth and you’ll need some fat for the gravy. Add 2 cups water and bring to a boil; reduce heat, cover and simmer for 45 minutes. Add peas; simmer 10 minutes longer or until chicken is tender.

Remove chicken and allow to cool.

While chicken cools, skim excess fat from chicken broth/vegetable mixture, reserving two tablespoons of fat.

Melt butter with reserved chicken fat in a medium-sized saucepan, stir in flour (I like to use Wondra to achieve a smoother sauce); cook, stirring constantly until bubbly. Stir in chicken broth/vegetable mixture; continue cooking and stirring until gravy thickens and bubbles 1 minute.

When chickens are cool enough to handle, remove skin and pull meat from bones; cut into bite-size pieces and add to the gravy mixture; pour all into an 8 cup baking dish. I use an oval baking dish, but you can use any dish that is large enough: square, rectangular, round or oval.

Combine biscuit mix and sour cream in a small bowl, stirring until a stiff dough forms. Turn onto a lightly floured board and knead a few times or until pliable enough to roll out. Roll out dough to ¼ inch thickness and cut into 8 one-inch wide strips long enough to go across baking dish.

Place the strips across the baking dish to form a lattice crust, spacing evenly and attaching ends firmly to edges of the baking dish. You may flute the crust like you would do for a fruit pie, if desired.

Combine egg with 1 tbsp. water, stirring with a fork. Brush the crust with egg mixture. Sprinkle with sesame seeds if desired.

Bake at 400 degrees for 30 minutes or until chicken mixture is bubbly hot and crust is a golden brown.

Serve hot. Enjoy with a crisp salad and a nice glass of white wine!

Do you have a favorite cool weather recipe that warms the heart and the soul as well as your tummy? Please share with me. I’d love to hear from you!

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It’s National popcorn day!

Popcorn (Photo credit: Wikipedia)

Popcorn – it’s an American tradition and this is its day…..

I have to admit that I didn’t know there was a National Popcorn Day until I saw it in my Publix FamilyStyle magazine, but in today’s world, there’s a day for everything so I guess I shouldn’t be surprised. This post is in honor of the beloved snack of movie-goers everywhere.

So help celebrate and have some popcorn today! 

The popcorn producers claim that their product is a healthy, whole-grain treat. And it is, if you air pop it and don’t add any salt or butter. But come on, who wants to eat popcorn like that?! I remember years ago I used to air pop the kernels to use as packing material when shipping cookies.  And it is still great for that purpose.

But there’s nothing like popcorn smothered in butter and salted down.  I can’t believe I just said that.  Me – who lost 25lb last year with the help of MyFitnessPal! And in spite of the calories in “the “buttered-down” version and the high price it commands at the local theater, it still seems to be a “must have” while enjoying your favorite flick.

In all fairness, it can be a healthy treat.  According to  Popcorn.org , if you air pop it, a 1 one cup serving has 31 calories and if you pop it using oil, you’re looking at about 55 calories in that one cup serving. For more of their nutritional information, visit them here.

But there are ways to be creative with popcorn in the kitchen. When my  oldest daughter was in grade school, one of her favorite treats to make and bring to school was Popcorn Cake, so here’s my contribution to this day set aside to celebrate popcorn. Thanks, Cara, for making popcorn into a family memory!

Cara’s Popcorn Cake

Melt over low heat:

• 1 stick margarine
• 1 lb marshmallows
• 1/2 cup vegetable oil

Mix in larger container:

• 3 quarts air-popped corn
• 1 lb M & M candies
• 1 1/2 cups peanuts

Mix the liquid and candy/popcorn/nut mixture together.  Pack into a buttered angel food cake pan.  Cover with wax paper.  Let stand over night.  Cut with sharp knife and enjoy with your kids or grandkids!

Have fun with this recipe or maybe you have another creative way to cook with popcorn!.  If you do, please share your recipes or your popcorn memories…..

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Libraries – the lifeblood of a community

Libraries are vibrant parts of a healthy community.
Shown: Flagler County Library
Photo Credit: Kevin Fair

This blog is about fun things to do – from cooking to travel to hobbies. Although most of us may utilize the internet to do research as we search and learn about new “fun stuff.”   Our local libraries are often the center of activities for many members of our communities and provide services, both electronic and in hard copy, that help push us along the way.

Recently our community library has been battling budget cuts beyond belief. A recent presentation to our County Commission brought out many members of the Friends of the Library, including yours truly.  I had to take the time to post here the response of our dedicated and creative Library Director, Holly Albanese, to share her beautiful message.

“I would like to thank you all for supporting the Flagler County Public Library.  As you know we had an overwhelming number of Friends members in the audience last night at the regular meeting of the Board of County Commissioners.  It is also my understanding that many more that were unable to attend the meeting sent emails to the Commissioners in support of the library.  Jim Ulsamer, Chair of the Library Board of Trustees, gave his annual report which is indicative of a library system that can no longer sustain with further budget cuts and is in dire need of a stable source of funding for the future of the library system. 

As the Director it has been a difficult six almost seven years since I started here in Flagler County.  I have been hit with a loss in State Aid; annual budget cuts; closing hours; antiquated technology; loss of staff in an already under-staffed library system;  a facility in need of maintenance; vandalism and the eventual razing of the gazebo which was an almost iconic structure in this community.  Actually the gazebo was the very essence of community as it was a labor of love built and paid for by community volunteers. 

However in an effort to enhance services at a time when the well of tax dollars was dry and unemployment was at record numbers, the staff of the library went above and beyond by bringing in non tax revenue through our passport service and grants to pay for new technology.  Technology that has helped so many in so many different ways including applying for unemployment, a job, food stamps or just allowing them to stay in touch with family members through email.  So it hurts when uninformed residents refer to the library as a “luxury” and make statements that we should raise our own money, compare us to St. Johns and imply that we are not being innovative.  This is simply not true!  Flagler County Public Library won a national and regional award for our innovative passport service which has raised over $200,000 since its inception.  In 2011 we added an e-retailer through our automated card catalog system.  If we don’t own it you can purchase through our system and a percent of the proceeds benefits the library materials budget.   Finally there is the idea of the library café which has not come to fruition as of yet but would also be innovative and provide more non-tax dollar revenue. 

So it is only through the support of the Friends, the Library Board of Trustees and a highly dedicated staff that I have not lost hope and truly believe we can turn this ship around.  Your support last night reminded me that I am not alone nor am I the only one that is passionate about the library.  I look forward to working together and reminding everyone that “we” are a community and the library is the very heart of that community and deserves the support of the public it serves.

Thank you again from a very humbled public servant,”

Holly Albanese

Library Director
Flagler County Public Library

Thanks Holly, staff and volunteers for all that you do to keep our library alive!

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Finally – the 12th Day of Christmas

It’s Christmas Day and the season comes to a peak today….

It is a day full of memories – some of them bittersweet as we recall years past with precious family and friends that we may not be with today – whether they passed on or are just living somewhere else.

But it goes without saying that this is a day of special celebrations.  For today our family tried something different.  It’s a year of creating new traditions.  We’ve lost family members whose memories and special touches will forever be in our hearts and minds on this day, but to start our own new traditions sets the pace for the future, giving our children and grandchildren memories to hold on to.

On to the food.  We chose a crown roast of pork for our Christmas dinner.  Since this was the first time we cooked one, it was fun to experiment.  We kept it pretty basic.  A simple baste of olive oil and herbs with a touch of wine added to the pan gave us the base for a wonderful sauce that I thickened after the roast was done.

For the baste I used olive oil, fresh parsley, fresh rosemary, finely chopped garlic, poultry seasoning, some crushed red pepper, salt and pepper.

Crown Roast for Christmas Day!
Photo Credit: Words Etc.

Starting with a 9 – 10 lb roast prepared by our local grocer, we brushed the roast on all sides with the baste.  After setting in the roaster, we added fresh carrots, celery, onions and garlic, some chicken broth and dry white wine to the pan.  We made a simple stuffing and sweetened it up with dried cranberries.  We didn’t stuff the roast until 30 minutes before it was done.  The rest of the stuffing was baked at 350 for 30 minutes in a pan.  To satisfy any vegetarian or vegan guests, be sure to prepare a pan of stuffing without many meat broth, using veggies broth and wine for moisture.

Be sure to cover the bone tips with foil to prevent burning.  Your butcher may provide you with those cute little paper decos to add to the roast after it’s done and before serving (or you can make them yourself, but there’s enough to do on this big day!)    Nice presentation.  See my photo!

Begin roasting at 450 for the first 30 minutes to allow the roast to brown, then reduce heat to 350 for another 2 1/2 – 3 hours depending on the weight of your roast, using a meat thermometer to bring the roast to 140 – 145 degrees.

Let the roast rest for 20 – 30 minutes while you thicken your sauce and prepare your other sides for the table.

Enjoy and relax for the rest of the day.  Make someone else clean up and do the dishes!

Merry Christmas.  I’ve enjoyed dedicating my blog to the Twelve Days of Pudbudder.  I hope you’ve enjoyed the adventure with me.  Watch for more great ideas in 2013!

Eleven Lords a leaping – maybe they’re drinking??

Relax today with a wine spritzer!
Photo credit: Words Etc.

It’s the 11th day of Christmas – Christmas Eve. I’m tired, but pleasantly so because this evening my family will gather at our home to launch our Christmas celebration culminating with Christmas Dinner tomorrow (that’s my Day 12 post – something I’ve never prepared before, but am looking forward to the new adventure).

Anyway, back to today. It’s pretty relaxed around here. All the decorations are hung, the gifts are wrapped, a Christmas prayer has been said and I’m ready to relax. So this afternoon it will be time for a quiet spell in front of the fireplace to watch my tree and sip on a simple wine cooler before the chaos begins!  One of our guests will be a 100+ pound granddog-  Zoey.  Add that to our own dog and two cats, and it’s sure to be fun!

But back to the drink.  Keep it easy and remember it’s all about the glass and presentation! 

Start with a nice large wine glass.  Add an ounce or two (or more!) of your favorite wine.  We made ours with Barefoot Pinot Noir last night.  Add a few ice cubes and mixer of your choice.  We actually like it with Sprite Zero, but any lemon-lime soda, ginger ale or club soda works great.  Add a queeze of fresh lime or orange juice along with some sliced fruit: lemon, lime, orange, strawberries even apples  – totally your choice.  But keep it simple and relax!

Thanks so much for reading my blog during this special time of the year.  I have really enjoyed these Twelve Day of Pudbudder; it’s been a therapy of sorts for me as I’ve taken a break from my usually work of  résumé writing.  For me food writing doesn’t feel like work as I truly enjoy it.  It’s been great sharing some of my favorite holiday time recipes with you……

Merry Christmas Eve everyone. I wish you happy times with family and friends. 

 See you tomorrow for that final “Twelve Days of Pudbudder” post!

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On the 10th Day of Pudbudder, we’re eating quiche!

All photos on this post by Words Etc.

On the tenth day of Christmas your true love may be giving you 10 Lords a Leaping so why not have a quiche ready for them to gobble up? After all, it has been proven that real men do eat quiche!

Such a pretty addition to your table!

Quiche is a beautiful addition to any holiday table.  The creamy custard filling blends well with a wide variety of vegetables or other fillings. Serve with salad for a light lunch or dinner.  It also makes a delightful appetizer when cut in smaller slices.  Last year my vegetarian daughter inspired me to prepare this for her, and I did asparagus and red pepper for the traditional colors.  This year I used the same color combo with spinach and red peppers, adding mushrooms.

Quiche is one of those things you can prepare ahead of time during the busy days leading up to the holiday and either serve while still warm or keep for the next day to either serve cold or reheated. It makes a wonderful Christmas morning breakfast.

For my vegan friends,make it crustless or use a crust made from vegetable shortening and soy cheese. You can substitute silken tofu, soy milk and soy cheese for the egg/cheese mixture. Although I’ve never tried these recipes I found a variety of them online.   Find a sample recipe here but you’ll have to substitute for the Parmesan in this recipe to create a vegan variety, but if you’re vegan you already know that!

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Here’s my version of A Christmas Quiche

Crust:

¾ cup all-purpose flour

6 tbsp. cold butter

¼ shredded cheddar cheese

5 – 6 tsp. iced water

Using a pastry blender combine butter and flour until the mixture resembles bread crumbs.  Stir in the cheese.  Sprinkle water over the flour mixture a teaspoon at a time mixing with a fork just until the dough balls together. You will need to work it with your hands at this point until you have a nice smooth ball of dough. Wrap in waxed paper and chill for 30 – 60 minutes.

Roll out the dough between two sheets of waxed paper. You will need to work quickly as the dough will soften very fast making it sticky. Remove wax paper and place the dough in a 9 inch quiche or pie pan, patting into place where necessary.  Prick generously with a fork.

Bake at 375◦ for 10 minutes. Allow to cool slightly before filling.

Now this dough is a little tricky to work with so if you are a novice at pie crusts, you may want to use a pre-made crust or stick with a more traditional pie crust. I offer a great recipe in my “apple pie” post that you will find here. You will still need to prebake the crust for 10 minutes no matter which you choose to use.

Now for the filling!

½ cup chopped yellow or white onion

1 cup of fresh mushrooms, chopped or sliced

½ cup chopped sweet red pepper

1 or 2 cloves of garlic, finely chopped

1 ½ cups chopped fresh spinach

1 ¼ cup shredded Swiss cheese (use part Gruyere if you like)

2 tbsp. unsalted butter

Olive oil

3 eggs

½ cup half and half

In a medium fry pan (I use a stainless steel one for this – not nonstick), saute onion in butter until the onion is nicely caramelized. This makes for great flavor!

Add garlic, mushrooms and peppers and continue cooking until veggies are tender.  Add spinach and cover pan to steam just until the spinach has wilted.  Remove the pan from heat and allow the mixture to cool slightly.

Spread vegetable mixture in the cooled prebaked crust.

Mix eggs and cream together, blending well. Add cheese, salt and a fresh cracked pepper to your taste.

Pour egg/cheese mixture over vegetables.

Bake for 30 – 35 minutes at 400◦ until crust is golden and a knife inserted near center comes out clean.

Allow to cool for at least 10 minutes before serving. A quiche reheats well and is also delicious cold!

If you venture into quiche, let me know your favorite veggie/meat combinations.  Happy 10th Day!!!

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Soup for Dinner on Day 9 of Pudbudder…

English: vegetables (Photo credit: Wikipedia)

As the holiday draws close, we are all busy with last minute shopping and baking. It’s the perfect time to keep dinner quick and simple. So for Day 9 of Pudbudder, I offer you my version of an easy soup that you can get on the table with little effort or time.
You can create this as vegetarian by using vegetable broth. For vegan, just leave out the Parmesan cheese topping, adding your own cheese substitute.I try to prepare vegetable broth when I have time in the crock pot and store in my freezer to keep on hand for a variety of uses – just like this. I find the store bought canned versions are way too salty – even the low sodium varieties.

Christine’s Quick Chicken or Vegetable Soup

In a medium to large saucepan, brown ½ – 1 cup chopped onion in olive oil. Sauté until onions are caramelized. Add a clove or two of garlic, chopped fine and continue sautéing for 2 – 3 minutes more. Add 2 14 oz. cans of canned vegetable or chicken broth, ½ cup of sliced carrots, 1 celery stalk sliced, ½ cup sliced mushrooms and continue cooking simmering slowly until vegetables are tender. Add ¾ – 1 cup of uncooked noodles of your choice and a few sprigs of fresh parsley, chopped. (We like whole grain bow tie pasta for this soup). Sometimes I add some chopped spinach or collard greens from my garden to the soup for additional color and texture. You may also add cooked shredded or chopped chicken.

Serve with shredded parmesan cheese on top and some warm crusty bread. It’s Dinner!

Hint: for a healthier choice, make your own vegetable broth and store in the freezer in 1 or 2  cup portions so you always have it on hand for soups and stews. My method is done in the crock pot with all fresh vegetables: cabbage, tomato, onion, mushroom, celery, parsnip and potato.  Season as you wish:  salt, pepper, parsley – be creative!  Cook in crock pot for 4 – 5 hours on low. Let cool. Strain out vegetables and discard as they won’t have any flavor left in them. Pour cooled broth into 1 – 2 cup containers (I save margarine or sour cream containers for just this purpose) and freeze for later use.

Happy cooking! Please share your favorite soup recipes with me!

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