Chicken Pot Pie

1 shallot finely diced

1 T olive oil

1-10 oz bag frozen vegetables (carrots, peas, corn)

3 small potatoes, boiled tender, chopped

¼ cup celery, chopped

1 sprig rosemary

¼ cup white wine

1 cup cooked chicken, chopped

1 tsp herbs de province

3 tsp cornstarch

1 cup milk

1 cup half and half

Salt and pepper to taste

1 refrigerated pie crust dough

1 egg beaten with 1 T water

In a large pot, heat olive oil over medium heat. Add shallot and celery, cooking for 3 minutes. Add rosemary and frozen vegetables and heat for 5 minutes. Add wine, stirring to remove any brown bits from pan. Add chicken and herbs, stirring till heated. Dissolve cornstarch in milk and add to pan. Bring to a boil until mixture thickens. Lower to a simmer and add half of the one cup of half and half. Take off heat and remove rosemary.

Preheat oven to 375 degrees F. Roll out pie crust and cut out 4-5” diameter disks. Place on a parchment lined baking sheet along with remaining pie crust scraps. Brush crust with egg wash and bake for 10 to 15 minutes or until golden brown. Let cool.

Add remaining half and half to pot pie mixture and divide among 4 large ramekins or soup crocks. Bake for 15 minutes in 375 degree oven until bubbly. Remove from oven, top with pie crust disk and serve immediately. Use pie crust scraps for additional dipping if desired. 

Tuscan Onion Soup

2 red onions, diced

2 sweet yellow onions, diced

2 shallots, diced

2 cloves garlic

2 T butter

1 T olive oil

2-3” sprigs rosemary

¼ cup white wine

6 c broth (chicken, beef, vegetable)

3 T cornstarch

2 T balsamic vinegar

1 bay leaf

1 tsp black pepper

1 tsp salt

4 slices French bread

2 T olive oil or softened butter mixed w/ 1 tsp crushed garlic

2 c shredded mozzarella cheese

In a large dutch oven or oven-proof pot, heat butter and olive oil over medium heat. Add onion and sauté for 10 mins. Lower heat to low and add one sprig of rosemary to the pot. Let onions caramelize over 45 min to one hour, stirring occasionally, until onions are deep in color. Raise heat back to medium-high and add white wine, scraping down any brown bits in the pan. Dissolve cornstarch in broth and balsamic vinegar, and then add to the onion mixture along with last sprig of rosemary and garlic. Bring to a boil then cut heat to a simmer.  Let simmer for 30 mins, adding salt and pepper to taste.

Set oven to low broil. Spread garlic infused oil/butter over bread. Broil on a baking sheet until golden. Top with cheese and broil another 2 to 3 minutes till cheese is melted and bubbling.

Remove rosemary and bay leaf and divide soup among four soup bowls, and top with one of the toasts. Serve immediately.

Homemade Poptarts

1 c. whole wheat pastry flour

1/2 c. unbleached all-purpose flour

2 t. baking powder

1/2 t. salt

1/4 c. butter or coconut oil

1/3 c. agave, honey or maple syrup

1 t. vanilla extract

1-2 T. cold water

1/2 c. all fruit preserves

Coarse sugar for sanding

Optional Icing

1 c.  powdered sugar

1 T. water

1/2 tsp vanilla

In a food processor, process flours, baking powder, salt and fat until incorporated. In a bowl combine agave/honey/maple syrup with the flour/fat mixture. Work with a fork until combined. Add cold water, 1 T at a time and work until a dough forms. Divide dough in half and form into two small rectangles. Wrap in plastic wrap and refrigerate for 30 mins.

Preheat oven to 325 degrees F. On a floured cutting board, roll out one rectangle of dough to about 1/8” thickness. Using a sharp knife, cut out a rectangle about 8 inches wide and 10 inches long – save the scraps. Then cut in half the wide length and in half the long way, and each half into halves. This will leave you 8 4x2 ½ inch rectangles. Carefully spread about 1 T preserves in the middle of 4 of the rectangles, leaving a ¼ inch boarder free of the preserves. Lay the remaining 4 rectangles on top of each of those with preserves. Using a fork, crimp the edges and using a sharp knife, prick the pastry with 3 small slits. Place on a parchment lined baking sheet about 2 inches apart. At this time, you can gently wipe a finger wetted with water along the top of the pastry and sprinkle with coarse sugar or leave plain to ice later. Repeat with the remaining dough rectangle and re-use scraps. You will end up with about 18 to 20 pastries.

Bake pastries for 17 to 20 mins, until crust is golden brown. Transfer to a wire rack to cool before icing.

If icing, mix together powdered sugar, water and vanilla. Carefully ice the pastries and allow to dry before serving. Iced pastries are not recommended to be reheated in the toaster, but plain or sugared pastries can be. Iced pastries can be reheated in the microwave for 5 to 10 seconds.  Store in an airtight container for up to 3 days.

Recipe adapted from www.peasandthankyou.com

Green Tomato Bread

1 cup green tomatoes, grated

½ cup golden raisins

½ cup walnuts, chopped

¾ cup sugar

½ cup canola oil

2 large eggs, slightly beaten

1 tsp vanilla

2 cups flour – up to 1c can be whole wheat

1 tsp ground cinnamon

¾ tsp baking powder

¾ tsp baking soda

¾ tsp salt

Heat oven to 350 degrees and lightly grease an 8”x4” loaf pan.

In a large bowl combine tomatoes, raisins, walnuts, sugar, oil, vanilla and eggs. In a separate bowl, combine flour, cinnamon, baking powder, baking soda and salt. Add dry ingredients to the tomato mixture and stir unti just combined – do not overmix.

Transfer batter to prepared loaf pan and bake for 50 to 55 minutes or until a toothpick inserted comes out clean.  Let stand at least 10 mins before removing from pan – let cool on a wire rack. Allow to cool to room temperature before serving.

Recipe adapted from about.com