Chicken Pot Pie

This is a slight variation on a good ol' Betty Crocker Recipe. I just buy a store bought pie crust instead of making my own and use broccoli, carrots and potatoes instead of peas and carrots. A great comfort food that's pretty easy to make. If I can make it, ANYONE can make it :)

Ingredients:
About 10 oz. frozen veggies (I usually buy a bag of the "California Mix" which is broccoli, carrots, and cauliflower and just pick out the cauliflower)
1 potato (I use one medium sized Russet, peel and chop into cubes, and boil it for about 5 minutes or until slightly tender)
1/3 cup butter or margarine
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
About 2 cups cut-up cooked chicken (I use 2 chicken breasts and boil it for about 10 minutes or until no longer pink in center, then just shred it with a fork)
Pie Crust (Pillsbury makes a good one in the refrigerator section next to the cookie dough)

Directions:
1. Heat oven to 425 degrees.
2. Rinse frozen veggies in cold water to separate; drain.
3. In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, veggies, and potato; remove from heat.
4. Roll first layer of pie crust into ungreased 9-inch square pan (or pie pan, whatever you have). Pour chicken mixture into pastry-lined pan.
5. Place second layer of pie crust over chicken mixture. Pinch ends of crust together. Poke holes in crust with fork or knife.
6. Bake about 30 minutes or until golden brown.

Carrot cake

I made red velvet cupcakes with cream cheese frosting, and ended up having a ton of frosting left over, so I made a carrot cake. It turned out really well.

Ingredients:

2 eggs
1/2 cup and 2 tablespoons vegetable oil
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups grated carrots
1/2 cup chopped pecans

Frosting Ingredients:

1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners sugar

** This made enough to frost 24 cupcakes, and a cake, and there was still a ton left over. I recommend cutting it in half, at least. **

Directions:

1. Preheat oven to 350
2. In a large bowl, beat eggs, oil, sugar and vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan (round 9 inch pan).
3. Bake 35-40 minutes, or until toothpick comes out clean.
4. Remove from oven, cool in pan 10 minutes, move to rack and let cool completely.

Frosting Directions:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar, and on low speed beat until incorporated. Increase speed to high and beat until light and fluffy.

Red Velvet Cake

Red Velvet Cake

Adapted from Southern Cakes by Nancie McDermott

For the cake:

2½ cups all purpose flour

½ tsp salt

1 tsp vanilla extract

1 cup buttermilk (see note below)

2 tbsp cocoa powder

2 tbsp red food colouring

1 cup (2 sticks) butter

2 cups sugar

2 eggs

1½ tsp baking soda

1 tbsp cider vinegar or white vinegar

For the coconut pecan icing:

1 cup milk

2 tbsp all purpose flour

1 cup (2 sticks) butter, softened

1 cup sugar

1 tsp vanilla extract

1 cup sweetened shredded coconut

1 cup finely chopped pecans or walnuts

To make the cake, heat the oven to 350F. Grease two 9-inch round cake pans and line them with waxed paper to kitchen parchment. Grease the paper and flour the pans.

Prepare three separate mixtures for the batter. Combine the flour and salt in a medium bowl and use a fork to mix them together well. Combine the cocoa powder and the red food colouring in a small bowl, mashing and stirring them together to make a thick smooth paste.

In a large bowl, beat the butter with a mixer at low speed for 1 minute until creamy and soft. Add the sugar and then beat well for 3 to 4 minutes, stopping to scrape down the bowl now and then. Add the eggs one at a time, beating after each one until the mixture is creamy, fluffy and smooth. Scrape the cocoa-food colouring paste into the batter and beat to mix it in evenly.

Add a third of the flour mixture and then about half the milk, beating the batter with a mixer at low speed. Mix only enough to make the flour or liquid disappear into the batter. Mix in another third of the flour, the rest of the milk and then the last of the flour in the same way.

In a small bowl, combine the baking soda and vinegar and stir well. Use a wooden spoon or spatula to quickly mix this last mixture into the red batter, folding it in gently by hand. Scrape the batter into the prepared pans.

Bake at 350F for 20 to 25 minutes until the layers are spring back when touched lightly in the centre and are just beginning to pull away from the sides of the pans.

Cool the cakes in the pans on wire racks or folded kitchen towels for 15 minutes. Then turn them out onto the racks, remove the paper and turn top side up again to cool completely.

To make the icing, combine the milk and flour in a small or medium saucepan. Cook over medium heat, whisking or stirring often until the mixture thickens almost to a paste, around 2 to 4 minutes. Remove from the heat and scrape it into a small bowl to cool completely.

Meanwhile, beat the butter with a mixture at high speed until light and fluffy. Add the sugar in thirds, beating well eacg time until the mixture is creamy and fairly smooth. Add the cooled milk and flour mixture and beat for 1 to 2 minutes, scraping down the sides now and then to combine everything well. Using a large spoon or spatula, stir im the vanilla, coconut and pecans, mixing to combine everything well into a thick, fluffy, nubbly icing.

To assemble the cake, place one cake layer top side down on a cake stand or serving plate. Spread a third of the icing on top. Place the second layer, top side up, on top. Frost the sides and then the top of the cake with the remaining icing. Refrigerate for 30 minutes to help the icing set.

Note: If you can’t find buttermilk, stir 1 tbsp lemon juice or vinegar into 1 cup of milk and leave to stand for 10 minutes before using.

Roasted Spareribs a la Scent of Spice

Roasted Spareribs a la Scent of Spice

(Serves 4 as part of a family-style meal with other dishes)

3 pounds pork spareribs

1 1/2 tablespoons finely minced garlic or 2-3 spring garlic stalks with bulbs, minced

2 tablespoons minced fresh ginger

1 teaspoon salt to taste

1 teaspoon freshly ground black pepper to taste

1 tablespoon honey or to taste

1 tablespoon sesame oil

1 tablespoon Worcestershire sauce

2 tablespoons low-sodium soy sauce

2/3 cup hot water

2 teaspoons fish sauce

Chopped scallions, for garnish

Have your butcher cut the spareribs across the slab into 2-inch lengths and in-between the bones.

At home, rinse the spareribs to remove small bone fragments that may have been left behind after being cut. Pat dry with paper towels.

In a large mixing bowl, combine garlic, ginger, salt, pepper, honey, sesame oil, Worcestershire sauce, and soy sauce. Taste and adjust for seasoning. Add rib pieces and rub well. Marinate for at least 30 minutes (at room temperature) or up to overnight in the refrigerator.

Preheat oven to 375 degrees. Line a roasting pan with aluminum foil for easy clean-up. Put ribs and marinade in roasting pan. Cook for about 30 minutes, then turn rib pieces. Mix 2/3 cup hot water with fish sauce and add this mixture to the pan to prevent ribs from drying out. Continue cooking and basting every 10 minutes for another 30 minutes or until ribs are tender.

Garnish ribs with scallions. Serve with steamed rice or garlic noodles, and a stir-fried vegetable side dish.

Pastitsio (Greek Lasagna)

Pastitsio (παστίτσιο)

1 kg. of lean ground beef
3 medium onions, diced
1/4 cup olive oil
3 cloves garlic, minced
3 bay leaves
1 allspice berry
1 Tbsp. tomato paste
1 can crushed plum tomatoes
1/4 cup dry white wine
1 tsp. dried oregano
1/2 tsp. ground cinnamon
salt and pepper to taste
1 package of Bucatini pasta
1/2 cup grated Kefalotyri cheese (or Romano)




Meat Sauce

1. In a large skillet, add your olive oil and start sauteeing your onions, garlic and bay leaves under medium-low heat, for about 12-15 minutes for them to soften and be translucent.
2. Add your ground beef, allspice, turn heat to high and brown your meat. Strain off any excess fat.
3. Add your tomato paste and wine and simmer until most of the wine has been absorbed.
4. Add your crushed tomatoes, oregano and bring to a boil. Now reduce to a simmer until the meat sauce has become thick.
5. Adjust seasoning with salt and pepper, remove your bay leaves and allspice. Reserve.
6. Get a large pot of water boiling for your pasta. Upon boiling, generously salt your water and cook the pasta for approx. 10 minutes.
7. Strain the pasta and reserve.

Bechamel Sauce

1 stick of butter
1 cup of all-purpose flour
10 cups of whole milk (warm)
8 eggs (room temp.), beated
1 cup grated Vlahotyri Cheese (or Grano Padano)
salt and pepper to taste
1 tsp. grated nutmeg
More grated Kefalotyri for topping

1. In a large saucepan, add your butter to medium heat and when it's melted add the flour and stir constantly with a wooden spoon for about 5 minutes or until the flour has turned a light brown.
2. Grab a whisk and pour in a steady stream of milk into your roux. If you still get some lumps, use a potato masher to break them up.
3. Go back to stirring with your wooden spoon and bring the Bechamel up to a boil (medium heat).
4. Continue stirring until your Bechamel has become thick or until the sauce coats the back of the spoon.
5. Take the Bechamel Sauce off the heat and pour a steady stream of the beated eggs into the mixture. Add the grated Vlahotyri, nutmeg and adjust seasoning with salt and pepper.
6. Cover and reserve.

Assembly

1. Pre-heat your oven to 375F, middle rack
2. Start assembly of the pastitsio in a rectangular roasting pan
3. Mix about 1 ladle of Bechamel Sauce into the reserved meat sauce.
4. Mix about 3 ladles of Bechamel Sauce into the reserved pasta. (Steps 3 & 4 will ensure your pastitsio stays moist as a leftover)
   
5. Pour enough Bechamel Sauce to cover bottom surface area of the roasting pan.
6. Spread half of your pasta over the bottom layer of Bechamel Sauce.
7. Pour all of your meat sauce over your first layer of pasta.
8. Spread your second layer of pasta over the meat sauce.
9. Pour the remainder of the Bechamel Sauce over second (and last) layer of pasta and smooth out the sauce to make it even.
10. Spread grated Kefalotyri over the Bechamel Sauce and place into a pre-heated 375F oven for 45-60 minutes or until the top is golden brown.
11. Take your Pastitsio out of the oven and allow to rest for 20-30 minutes before serving.

Blueberry Muffins

This blueberry muffin recipe is from one of my healthy pregnancy newsletters I get weekly. They're not super sweet, probably because they're healthy, but still taste good.

Serves: 12
Serving Size: 1 muffin

Ingredients:

1 cup unsweetened blueberries, fresh or frozen (I used fresh)
1 3/4 cup flour
2 1/2 teaspoons baking powder
1/3 cup sugar
1 egg, slightly beaten
1/2 cup skim milk (I used 1%)
1/4 cup olive oil
1 teaspoon sugar

Directions:

1. Preheat oven to 400. Lightly spray muffin tin with vegetable spray.
2. Wash and drain blueberries, set aside.
3. In a large bowl, sift flour, baking powder, and 1/3 cup sugar together.
4. In a small bowl, combine egg, oil and milk.
5. Pour all at once into dry ingredients. Stir just enough to blend. Gently stir in blueberries.
6. Pour batter into prepared muffin tin, filling each cup 2/3 full. Sprinkle lightly with 1 teaspoon sugar, and bake 17 minutes, or until light brown. Allow muffins to cool 2 minutes before removing from pan.

Nutrition Info:
(per serving)

Calories: 119.4
Fat: .8 g
Carbohydrates: 24.9 g
Protein: 3.1 g

Quick and Easy Pasta Salad

Ingredients:

16 oz. pasta (I like Tri-Color Rotini)
3 oz. feta cheese
1 small can sliced black olives
15-20 grape tomatoes (halved)
1 cucumber (sliced and then quartered)
6 oz. Italian dressing

Directions:

Cook pasta according to package, lay on cookie sheet to cool. In large bowl, mix all ingredients. Salt and pepper to taste. Refrigerate for at least two hours, preferably overnight, before serving.