Chicken Pot Pie

Filled with shredded chicken and vegetables in a creamy sauce, it is no wonder chicken pot pie is an American classic.

Serves:  6-8

Prep Time: 20-25 min

Cooking Time: 30-40 min

Total: 50-65 min

Ingredients

2 premade deep dish pie crusts, thawed
2 chicken breasts
4 cups water
1 onion, diced
2-3 cloves garlic, finely chopped
1-2 carrots, peeled and sliced
1 cup sliced mushrooms
1 cup broccoli florets
1 1/2 cups peas, defrosted
fresh rosemary, finely chopped
fresh ground pepper
1 1/2 10 oz. cans condensed cream of mushroom or cream of chicken soup
2 tbsp. milk or 1 egg yolk, to glaze

Directions

1. In a pot, bring water to boil.  Add chicken breasts and boil for 15 minutes, or until chicken is fully cooked. Remove and let cool, then shred into small pieces.
2. While chicken is boiling, in a frying pan, heat oil and stir fry onion, garlic and carrots for 5 min. Add broccoli and mushrooms and stir fry for an additional 5 minutes.
3. Transfer to a large mixing bowl. Mix together chicken pieces, vegetables and condensed soup.  Add peas, rosemary and season with pepper.
4. Spoon mixture into one of the deep dish pie crusts.  Wet the rim of both crusts with water and invert second pie crust on top. Remove the baking tin from the top crust and using your fingers, press edges together. Wet if necessary.
5. Cut a fews holes (or other shapes) in the top of the pie for steam to escape. Brush with milk or egg yolk.
6. Place pie on a baking sheet and bake in a preheated oven at 350F for 30-40 min, or until crust is browned.
7. Remove from oven and let set for 5-8 minutes before serving with a side of green salad.

Cucumber Raita

Creamy cucumber raita is an Indian yogurt sauce that is used to cool down bites of spicy curry.

Serves: 1 1/2 cups

Prep Time: 7-10 min

Cooking Time: 0 min

Total: 10 min

Ingredients

1/2 cup Greek yogurt
1 1/2 tbsp. sour cream

1/2 English cucumber, grated

1 clove garlic, pressed
1/4 tsp. tumeric
1/2 tsp. cumin
1/4 tsp. chili powder

salt and pepper

Directions

1. Grate cucumber and lightly salt.  Let sit for 5 minutes.
2. Using your hands, press excess water from grated cucumber and transfer into a new bowl.
3. Mix together the rest of the ingredients with the cucumber, and refrigerate until serving.
4. Serve with coconut chicken curry or vegetable curry.

Recipe from Daksha's Gourmet Spices - Cookbook Two (2002).

Abstract

Abstract.  Collage from Japanese paper, 2010. (11"x13")

Bruschetta

Fresh, full of flavour and reminiscent of summer, Italian-inspired bruschetta can be served as an appetizer or accompaniment to salad.

Serves:  2

Prep Time: 5-10 min

Cooking Time: 0 min

Total: 10 min

Ingredients

1-2 fresh tomatoes, finely diced

1/4 small red onion, finely diced

1 tbsp. olive oil

2 tbsp. balsamic vinegar, or more

a few leaves of fresh basil, sliced

1 tsp. dried oregano
salt and pepper

6 slices of French baguette or 2 bagels, halved and toasted

plain cream cheese or olive oil, to garnish

Directions

1. In a bowl, toss tomatoes, onion, olive oil, balsamic, herbs, salt and pepper.
2. Either spread cream cheese or drizzle olive oil over a toasted slice of bread or bagel and scoop bruschetta on top.
3. Serve as an appetizer or with a mixed green salad.

Vegetable Soup

This hearty vegetable and tomato soup is perfect as an appetizer or meal on a chilly day. 

Serves: 6, freezes well

Prep Time: 15 min

Cooking Time:  25-30 min 
Total:  45 min


Ingredients

1 onion, diced

3-4 cloves garlic, diced

2 carrots, peeled and chopped

1 potato, peeled and cubed

2 stalks of celery, sliced into small pieces

1 tin red kidney beans, drained and rinsed

1 tbsp. oil

1 5.5oz. tin tomato paste

4-5 cups water

1 cube of vegetable stock

3 -4 handfuls of baby spinach

1-2 tsp. dried basil
1-2 tsp. dried oregano

salt and pepper

1 cup dry macaroni pasta (optional)

cheddar cheese, grated (optional)

Directions

1. In a large pot heat oil. Add onion, garlic and carrots and saute until onion is tranlucent.
2. Add all of the ingredients, aside from the baby spinach and macaroni.  Stir well.
3. Cover and boil for 30-35 minutes, or until potatoes are fully cooked.
4. Add baby spinach to the soup and stir.
5. While soup is cooking, prepare macaroni as directed on package in a separate pot.
6. Ladle soup and some macaroni into a bowl. Garnish with grated cheese and serve with bread or pita.

Chewy Oatmeal Peanut Butter Cookies

Chewy oatmeal peanut butter cookies make a great snack or dessert! They also travel and freeze well.

Serves: 35 medium cookies

Prep Time: 10 min

Cooking Time: 10-12 min

Total: 20-22 min

Ingredients

3/4 cup butter or margarine, softened

2/3 cup chunky natural peanut butter

1/2 cup white sugar

1/2 cup brown sugar

1  cup  flour

1 tsp. baking powder

1/2 tsp. baking soda

2 cups quick oats

1 tsp. ground cinnamon

2 eggs

1 tsp. vanilla extract

1/2 cup chocolate chips (optional)

Directions

1. Cream together butter, peanut butter and sugars.
2. Add the rest of the ingredients and mix well.
3. Drop spoonfuls onto a baking sheet and bake in a preheated oven at 375 F for 10-12 minutes, or until edges are brown.
4. Using a spatula, transfer onto a wire rack and let cool. 

Recipe from cinnamonspiceandeverythingnice.com

Textured Landscape

Textured Landscape. Collage from found objects, 2010. (6"x8")  Sold

Ratatouille

Ratatouille, a dish originating in France, combines vegetables in a delicious tomato-herb sauce. Serve over rice, pasta or with bread.

Serves:  4, freezes well

Prep Time: 10 min

Cooking Time: 15-20 min

Total: 25-30 min

Ingredients

1 large eggplant, cubed
1 tbsp. olive oil
1 onion, diced
2-3 cloves garlic, pressed
5-6 mushrooms, sliced
1 zucchini, sliced
1 red or orange bell pepper, sliced
2 cups plain, spicy or herb pasta sauce, or more if necessary
sprig fresh rosemary, finely chopped
1-2 tsp. dry basil
1-2 tsp. dry oregano
1 tsp. dried marjoram
1 tsp. dried thyme
salt and pepper

Directions

1. Prepare eggplant by dicing into small pieces, placing in a colander and lightly salting. Let stand for 5-10 min, then soak beaded liquid with a paper towel.
2. In a large frying pan heat oil and saute onions and garlic.  Add eggplant cubes, zucchini and rosemary, basil and oregano.  Cook for about 7 -10 min, mixing frequently.
3. Add bell pepper and mushrooms, cook for an additional 5 minutes.
4. Add pasta sauce to vegetables and stir.  Season with salt and pepper.
5. When ratatouille is heated throughout, serve over a bed of brown rice or pasta, or with bread.

Green Apples

Green Apples.  Collage from hand-painted paper, 2010. (13"x15")

Lentil Lasagna

A lentil and vegetable lasagna topped with a cream sauce makes for a delicious vegetarian main meal.

Serves:  6

Prep Time: 35 min

Cooking Time: 35-40 min

Total: 80 min

Ingredients

1 1/2 cup dry brown lentils, rinsed and checked for stones
1 large onion, diced
2-3 cloves garlic, pressed
1 tbsp. oil
2 carrots, chopped into small pieces
5 cups water
2-3 tbsp. tomato paste
1-2 tsp. basil
1-2 tsp. oregano
dash of cayenne pepper
salt and pepper
1/2 butternut squash, peeled and thinly sliced in rounds
uncooked lasagna noodles, whole wheat or gluten-free


Bechamel Sauce (Cheese Sauce)
3 tbsp. butter or margarine
3 tbsp. flour or substitute
1 tsp. mustard powder
1 1/2 cup milk or substitute
1 cup grated cheese or 2-3 tbsp. nutritional yeast flakes

Directions

1. In a large pot, heat oil and saute onions, garlic and carrots for about 4 minutes.
2. Add dry lentils, tomato paste and water.  Stir and cover.  Bring to boil and then simmer for 3o minutes, or until lentils are cooked and mixture is slightly watery.  Add more water if necessary.  Season with herbs and spices to taste.
3. While lentils are cooking, make cream sauce by melting butter or margarine in a sauce pan.  Add flour and mustard powder and mix to form a thick paste.  Allow to cook for 1-2 minutes, without burning. Add milk and stir continuously on low heat until sauce becomes thick, about 10-15 min.  Add grated cheese or nutritional yeast, salt and pepper.  Stir and taste, adjust if necessary.
4. In a deep casserole dish, add about 1/4 cup water to the bottom, helping the first layer of lasagna noodles cook.
5. Make layers in the following order: lasagna noodles, half the lentil mixture, butternut slices, half the cheese sauce.  Repeat.
6. Cover with foil and bake for 45-40 minutes in a preheated oven at 350 F, testing to see when butternut and lasagna noodles are soft.
7. Let stand for 5 minutes and serve with green salad.