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Healthy Mediterranean Cooking at Home

Category Archives: Pot Pie

Pot Roast, the ultimate comfort food, when leftover, makes a delicious pot pie. Here is the link to my pot roast recipe. Chicken is a favorite with me, so I have lots of quick and easy ways to fix it. Take advantage of all the fall vegetables in season and add them to your recipes whenever you can. I tried to do that in the recipes below.

Beef Pot Pie

2 servings

Ingredients

1 box of refrigerated (2) pie crusts, at room temperature

Filling
1 cup leftover pot roast gravy
1/2 cup leftover green beans, cut into one inch pieces or use frozen (defrosted)
1/2 cup sliced mushrooms
1/2 cup diced onions
1/2 cup diced celery
1 cup diced leftover pot roast
½ teaspoon dried thyme

Directions

Heat the oven to 425°F.

Combine all the filling ingredients in a mixing bowl. Divide the mixture between two individual baking dishes.

Unroll the pastry on a cutting board.

Cut a circle from the center of the pastry sheet to cover one of the individual baking dishes with a one inch overhang.

Place the circle on the baking dish. Repeat with the second baking dish and pastry.

Use the leftover pastry for decorations on top of the beef pie or to make cinnamon sugar rolls.

Seal the pastry to the edges of the baking dishes and flute. Cut slits in several places in the crust to allow steam to escape.

Cover a sheet pan with foil and place the baking dishes on top.

Bake 15 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 15 to 30 minutes longer or until the crust is golden brown and the filling is bubbly.

Chicken Cacciatore Over Spaghetti Squash

Ingredients

2 – 4 chicken cutlets (depending on how many servings you want), about 5 oz each
1 tablespoon olive oil
1 cup cremini mushrooms, sliced
1/2 cup diced onions
1 cup diced red bell peppers
1 stalk celery, diced
2 cloves garlic, minced
2 cups homemade or store-bought marinara sauce
1/4 teaspoon red pepper flakes
1 bay leaf
1/2 teaspoon dried oregano
1/4 cup chopped fresh basil
Sea salt and freshly ground black pepper to taste

For the squash
1 spaghetti squash,about 2 lbs, halved lengthwise and seeds removed
1 tablespoon olive oil

Directions

For the squash:

Preheat the oven to 400°F. Coat a baking dish that is big enough to hold the squash halves with olive oil.

Place the squash, cut side down in the prepared dish. Bake for 30 minutes, or until tender when pierced with a sharp knife.

With a fork, scrape the squash strands into a large platter.

For the chicken:

Heat the olive oil in a large, deep saute pan and brown the cutlets for 1-2 minutes per side to brown slightly. Remove to a plate and set aside.

For the sauce:

Add the mushrooms to the saute pan and cook for about 2-3 minutes per side, or until golden brown.

Add the sliced onions, peppers and celery to the pan and cook until soft; about 10 minutes.

Add the garlic and cook for an additional minute or two.

Reduce the heat and add the marinara sauce, seasonings and herbs to the pan. Cook for about 2 minutes.

Add the chicken cutlets. Simmer the cacciatore for about 10-15 minutes or until the chicken is cooked through. Remove the bay leaf.

Warm the spaghetti squash in the microwave. Serve the chicken and sauce over the cooked spaghetti squash strands.

Stir Fried Cabbage With Smoked Sausages

Cornbread goes very well with this dish.

4 servings

Ingredients

2 tablespoons butter
½ cup diced onion
1 large clove garlic, minced
8 oz natural fully cooked smoked sausage, hot dogs or kielbasa, thinly sliced on a bias
1 small head green cabbage
1/2 teaspoon paprika
Sea salt and pepper, to taste
¼ cup fresh Italian flat leaf parsley, minced

Directions

Bring a large pot of water to a boil. Core the cabbage, then immerse the whole head in the boiling water until the outer leaves begin to loosen.

Remove cabbage from the water and carefully peel away as many outer leaves as will come off easily, usually 8 to 12 leaves are large enough for stuffing. Reserve those leaves for stuffing. Thinly slice the remaining cabbage.

In a large skillet over medium, heat the butter. Add the onion and garlic to the pan. Sauté until onion is soft.

Add the cabbage, paprika, salt and pepper. Toss to mix all ingredients together and coat the cabbage with butter and seasonings.

Cover the pan and cook the mixture until the cabbage is tender.

Add sliced sausage to the pan, cover the pan and cook over low heat until the sausage is hot and the cabbage becomes creamy.

Top with fresh parsley before serving.

Chicken Cutlets In Mushroom Sauce

2 Servings

Ingredients

1 large chicken breast, about 8 oz cut in half lengthwise
1 large clove garlic, minced
2 tablespoons butter, divided
4 oz cremini mushrooms, sliced
One quarter of a medium onion, sliced thin
1/4 cup chicken stock
1/2 cup heavy cream
1/2 teaspoon Italian Seasoning
1/4 teaspoon crushed red pepper flakes
Sea salt and black pepper, to taste
2 tablespoons Parmesan cheese, grated

Directions

Season the chicken breasts with sea salt and black pepper on both sides.

In a large sauté pan, over medium-high heat, pan-sear the chicken breasts in 1 tablespoon butter.

Sear the chicken breasts on both sides until they are a golden brown, about 2 minutes on each side.

Remove the chicken from the pan to a plate.

Using the same pan, reduce the heat to medium and add the remaining butter and the minced garlic. Cook for 1 minute.

Add the sliced onion and mushrooms. Saute for 3-4 minutes.

Deglaze the pan with chicken stock. Using a rubber spatula, scrape up any brown bits in the pan. Add Italian seasoning and red pepper flakes.

Bring to a boil over medium heat, then reduce to low to simmer. Let simmer 2-3 minutes.

Add heavy cream and allow to simmer 5-10 minutes to allow sauce to thicken. Mix in Parmesan cheese, sea salt and black pepper to taste.

Add the chicken back to the pan. Finish cooking the chicken in the sauce over low heat, for about 10 minutes.

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Every once in a while, I survey what is hiding in my freezer and decide to make something with the frozen goodies. Winter is a very good time to do that for me. Since our growing season is just about here in the south, I have to make room for my CSA produce. A biggie is the leftover Thanksgiving turkey and gravy which shouldn’t be stored for too many n\months. So this week turkey pot pie was on the menu, Since I still have the turkey bones, soup is on the menu next week. This week the frozen ham bone gave is split pea soup for lunch. A box of frozen artichoke hearts were just right for pizza and the extra applesauce made a delicious bread.

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Applesauce Bread

Recipe for Baked Applesauce:

https://jovinacooksitalian.com/2017/01/18/cooking-with-winter-fruit/

Ingredients

1 1/2 cups applesauce
1 cup sugar
1/4 cup vegetable oil
2 eggs
3 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.

In a large bowl, combine the applesauce, sugar, oil, eggs and milk; beat well. Sift in the flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt; stir until smooth.

Fold in the pecans. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.

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Turkey Pot Pie

Following Thanksgiving, I had quite a bit of turkey and turkey gravy leftover. I placed some in the freezer for the future. The future is here and I decided this was a good time to make a turkey pot pie.

Ingredients

2 refrigerated 9 inch pie crusts, at room temperature

Filling

1/2 cup chopped onion
2 cups leftover turkey gravy, defrosted if frozen
2 cups diced turkey, defrosted if frozen
2 cups frozen mixed vegetables, thawed
1 small baking potato, peeled and diced
Salt and black pepper to taste

Directions

Heat the oven to 425°F. Unroll pie crust and place one pastry in a 9 inch pie pan.

In a large mixing bowl combine all the filling ingredients and mix well.

Spoon the mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

Bake 45 minutes or until crust is golden brown and the filling is bubbling. During last 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.

Let stand 5 minutes before serving.

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Artichoke & Fontina Pizza

Ingredients

9 ounces frozen artichoke hearts, thawed and drained
1 tablespoon olive oil
1 small onion sliced into thin rounds
2 tablespoons fresh lemon juice
2 garlic cloves, smashed
1 sprig basil leaves sliced
Salt and black pepper to taste
One pound of your favorite pizza at room temperature
1 1/2 cups whole milk ricotta cheese. drained
8 oz Italian Fontina cheese, sliced thin
¼ cup grated parmesan cheese

Directions

Heat the oil in a medium skillet and saute the garlic and onion until tender. Add the artichoke hearts, lemon juice, salt and pepper and simmer until the artichokes soften.

Cool the mixture to room temperature.

Heat the oven to 450 degrees F. Oil a pizza pan. Stretch the pizza dough to fit the pan.

Combine the ricotta with basil, salt and pepper

Cover the dough with the sliced fontina cheese. Top with ricotta and then the artichoke mixture. Sprinkle with Parmesan.

Place the pizza on the bottom rack of the oven and bake for 20 minutes.

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Split Pea Soup

Recipe for Glazed Ham:

https://jovinacooksitalian.com/2017/01/27/birthday-dinner/

Ingredients

2 1/4 cups dried split peas
2 quarts cold water or broth
1 1/2 pounds ham bone
2 onions, thinly sliced
2 garlic cloves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
/4 teaspoon dried marjoram or thyme
2 bay leaves
3 stalks celery, chopped
3 carrots, chopped
1 large russet potato, peeled and diced

Directions

In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.

Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.

Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.


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You may recall that I posted recipes over the past few weeks for Butternut Squash Gratin and Braised Steak. Naturally we had plenty leftover, so I created a few new ways to use the leftovers other than just heating them up again.

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Butternut Squash Gnocchi

Ingredients

Sauce

  • 1/4 cup unsalted butter
  • 1 cup grated parmesan or pecorino cheese
  • Black pepper to taste
  • 12 sage leaves, sliced

Directions

Combine the butternut squash gratin, ricotta, egg and salt together in a large bowl. Add 2 cups of the flour and mix well with your hands.

Add the remaining flour — the dough should be sticky, but pliable enough to shape into a large log. Wrap the log in plastic wrap and refrigerate for several hours.

To make the gnocchi:

Spread some flour on a large work surface and cut the dough log into four equal pieces.Take one piece and cut it in half.

Roll the piece of dough into a snake about 1/2 inch thick, then cut it into 1 inch pieces..

Dust the gnocchi with a little flour and push the tines of a fork into one side of the dumpling. Place the gnocchi on a waxed paper tray dusted with flour and cover with a dry kitchen towel.

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To cook the gnocchi

Bring a large pot of water to a boil, then add enough salt to it so that the water tastes salty. Place a pasta bowl close to the stove

Add the gnocchi to the boiling water and cook until they rise to the top of the boiling water. You may have to do this in batches, so as not to crowd the pan.

Remove the gnocchi with a spider allowing the water to drain and place the gnocchi in the bowl. Continue until all the gnocchi are cooked.

To make the sauce

Heat the butter and sage together in a small skillet. Pour the melted butter over the cooked gnocchi, add the cheese and mix well. Garnish with black pepper and serve immediately.

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Butternut Squash Turnovers

Makes 4 pastries

Dough

1 sheet of cold frozen phyllo dough, defrosted in the refrigerator overnight

Filling

  • 1 cup butternut squash gratin, divided
  • 2 tablespoons red onion, diced
  • 1 small clove garlic, minced
  • 1 tablespoon finely chopped sage
  • 1 tablespoon finely chopped parsley
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper
  • 1 egg, beaten

Directions

In a mixing bowl, combine the butternut squash, onion, garlic, sage, parsley and Parmesan cheese.

Preheat the oven to 400°F.

Roll the pastry into a 12 inch square on a floured board. Cut the pastry sheet into four equal squares.

Spoon 1/4 cup of the squash mixture into the center of each square and brush the edges with beaten egg. Fold diagonally in half and press the edges with a fork to seal.

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With a wide spatula, place the turnovers on a parchment covered baking pan. Brush the turnovers with beaten egg.


Place the baking pan in the oven and bake for about 15-20 minutes or until the turnovers are puffy and golden brown. Cool on a wire rack.

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Quick Beef Pot Pie

Ingredients

Directions

Preheat the oven to 400°F.

Combine all the ingredients for the filling in a mixing bowl.

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Fit one pastry into a 9 inch pie plate. Pour the filling into the pie pastry. Cover with the second pastry and flute the edges. Make several slits in the top crust.

Place the pie on a rimmed baking sheet and place in the oven. Bake for about 45 minutes until the crust is brown and the filling is bubbly.



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