Choice of meat, cut small. (shrimp, venison, scallops are popular choices at our house- you can also use tofu or none)
Vegetables of preference, cut small- I like broccoli, bokchoy, snow peas, bamboo, water chestnuts, some grated carrots, celery, onion, mushrooms
Finely chopped chili peppers, refresh if dried
Finely chopped garlic
Tamari (or soy sauce)
Oyster sauce
White pepper
Stock (coordinate with meat choice) or water
Oil of choice to stir-fry (I prefer coconut oil)
Fresh Basil Rice or noodles to serve over, I prefer rice noodles I buy at the Asian market.
It is best if everything is chopped and portioned before you start cooking, it saves a lot of headache. The prep is the time-consuming part, the actual cooking takes me about 2-4 minutes
Heat oil on high heat in a wok or similar pan. Throw in about a heaping tsp of garlic and however much chili pepper you want for your taste, add meat, stir until almost finished cooking. Add veggies, cook until ready, add soy sauce and oyster sauce, thin with stock or water, season lightly with white pepper. Pour over rice or noodles, and eat.
Tuesday, June 12, 2007
Chicken Pot Pie w/Herbed Crust
Chicken Pot Pie w/Herbed Crust
Note: Some times I use a prepared crust for this or Phyllo dough. Both work great. The homemade crust is actually really easy to make.
When I make this for the freezer. I triple or quadruple the filling and split then freeze.
Herbed Pie Crust (From the Grass-fed Gourmet)
1 1/2 cups whole wheat pastry flour (soft white wheat)
3/4 tsp salt
1/4 tsp fresh ground pepper
1 tsp thyme
1/2 tsp dried oregano
8 Tbs butter or lard
6-8 Tbs ice water
Combine flour, salt, pepper, and dried herbs in a medium bowl, Use a pastry blender or fork to cut the butter/lard into the flour mixture until it is crumbly. Add the ice water gradually, mixing quickly with a fork until the dough is just moist enough to hold together. BE CAREFUL not to add too much water. You may not need the full 6 Tbs. Shape the dough into a ball. Then place on a floured surface and roll out to a rectangle at least 9x13 inches. (This makes a pot pie with only a top crust..no soggy bottoms. But I am sure you could shape different for a regular round pan and put it on top and bottom).
I LOVE the pot pie recipe too....so here you go.
Filling....
6 Tbs unsalted butter
3 small stalks of celery, chopped
3 carrots, finely chopped
1 large onion, sliced into thin wedges
1/2 tsp Celtic Sea Salt
1/4 tsp freshly ground black pepper.
3/4 cup fresh or thawed whole corn kernels
1/2 cup fresh or frozen peas
3 cups cooked chicken or turkey, shredded
1/2 cup flour (I use WW)
2 cups chicken or turkey broth
1 cup whole milk
1/2 cup half-and-half (I never have this in the house so I use heavy cream)
1 tsp dried thyme or 1 Tbs fresh
2 Tbs dry sherry
(most of the time I add in whatever leftover veggies I have in the frig...usually carrots, green beans & broccoli. I usually add in some frozen peas and corn too)
Preheat over to 400 F Melt 2 Tbs of the butter in a large, non-reactive saucepan, then sauté the celery, carrots & onions over medium-high heat until they are crisp-tender, approx 4-5 min. Remove to a large bowl, and keep warm (I throw a kitchen towel over the top). Add the salt, pepper, corn, peas, and shredded chicken to the vegetables and stir gently until well combined. Melt the remaining 4 Tbs of butter in saucepan. Turn off the heat and add the flour, and stir quickly (making a roux) The mixture will be pasty. Over medium heat, stir in the broth, milk, half-and-half, and thyme. Bring the liquid to a boil, stirring occasionally; lower the heat and simmer, stirring often, until the sauce is thick and rich. Stir in the sherry (sometimes I use sherry and sometimes I use whatever yummy red wine I have open). Pour the sauce over the meat and vegetables, and mix gently. Season to taste with additional salt & pepper. Pour the entire contents of the bowl into a 9 x 13 inch baking pan, and top with the herbed pie crust. Fold down and crimp overlapping edges so that the pie crust fits inside the pan. Pierce the top several times with a sharp knife, and bake for 35-45 minutes, or until the top is golden brown and filling is bubbling. Serves 6.
Note: Some times I use a prepared crust for this or Phyllo dough. Both work great. The homemade crust is actually really easy to make.
When I make this for the freezer. I triple or quadruple the filling and split then freeze.
Herbed Pie Crust (From the Grass-fed Gourmet)
1 1/2 cups whole wheat pastry flour (soft white wheat)
3/4 tsp salt
1/4 tsp fresh ground pepper
1 tsp thyme
1/2 tsp dried oregano
8 Tbs butter or lard
6-8 Tbs ice water
Combine flour, salt, pepper, and dried herbs in a medium bowl, Use a pastry blender or fork to cut the butter/lard into the flour mixture until it is crumbly. Add the ice water gradually, mixing quickly with a fork until the dough is just moist enough to hold together. BE CAREFUL not to add too much water. You may not need the full 6 Tbs. Shape the dough into a ball. Then place on a floured surface and roll out to a rectangle at least 9x13 inches. (This makes a pot pie with only a top crust..no soggy bottoms. But I am sure you could shape different for a regular round pan and put it on top and bottom).
I LOVE the pot pie recipe too....so here you go.
Filling....
6 Tbs unsalted butter
3 small stalks of celery, chopped
3 carrots, finely chopped
1 large onion, sliced into thin wedges
1/2 tsp Celtic Sea Salt
1/4 tsp freshly ground black pepper.
3/4 cup fresh or thawed whole corn kernels
1/2 cup fresh or frozen peas
3 cups cooked chicken or turkey, shredded
1/2 cup flour (I use WW)
2 cups chicken or turkey broth
1 cup whole milk
1/2 cup half-and-half (I never have this in the house so I use heavy cream)
1 tsp dried thyme or 1 Tbs fresh
2 Tbs dry sherry
(most of the time I add in whatever leftover veggies I have in the frig...usually carrots, green beans & broccoli. I usually add in some frozen peas and corn too)
Preheat over to 400 F Melt 2 Tbs of the butter in a large, non-reactive saucepan, then sauté the celery, carrots & onions over medium-high heat until they are crisp-tender, approx 4-5 min. Remove to a large bowl, and keep warm (I throw a kitchen towel over the top). Add the salt, pepper, corn, peas, and shredded chicken to the vegetables and stir gently until well combined. Melt the remaining 4 Tbs of butter in saucepan. Turn off the heat and add the flour, and stir quickly (making a roux) The mixture will be pasty. Over medium heat, stir in the broth, milk, half-and-half, and thyme. Bring the liquid to a boil, stirring occasionally; lower the heat and simmer, stirring often, until the sauce is thick and rich. Stir in the sherry (sometimes I use sherry and sometimes I use whatever yummy red wine I have open). Pour the sauce over the meat and vegetables, and mix gently. Season to taste with additional salt & pepper. Pour the entire contents of the bowl into a 9 x 13 inch baking pan, and top with the herbed pie crust. Fold down and crimp overlapping edges so that the pie crust fits inside the pan. Pierce the top several times with a sharp knife, and bake for 35-45 minutes, or until the top is golden brown and filling is bubbling. Serves 6.
Wednesday, June 6, 2007
Pistachio Arugula Pesto with Penne and Sauteed Broccolini
Pistachio Arugula Pesto with Penne and Sauteed Broccolini
Serves 2
8 Stalks Broccolini
2 Cups Dry Penne
2 Tbs Olive Oil
Pepper
1/2 tsp Balsamic Vinegar
1 Pinch Salt
Pistachio Arugula Pesto - Serves four
1/2 Cup Roasted, Unsalted Pistachios
2 Tbs Sweet White Miso1
Pinch Salt
2 Cups Arugula
4-5 Tbs Olive Oil
Fresh Cracked Pepper
Start heating your water. Place pistachios in the bowl of a food processor with salt and miso and pulse 4 times for 1 second per pulse. Roughly chop arugula and add it to the top. Drizzle in olive oil. Do not finish processing until pasta is completed.
Cook your pasta. A few minutes before pasta is finished, heat 2 tablespoons olive oil in a saute pan until over medium until fairly hot but not smoking. Trim any dry ends off the broccolini but leave a long stalk. Add it to the hot pan with a pinch of salt. Let cook on one side for 1-2 minutes, or until browned, then turn with tongs to cook another side. When broccolini is bright green and tender crisp, turn off heat and add vinegar, tossing vigorously to coat.
Blend the pesto until well combined, but you should still be able to see chunks of pistachios and arugula.
Drain and toss pasta with 1/2 cup of pesto (you’ll have some left over). Plate and layer broccolini stalks on top. Serve immediately.
From http://veganyumyum.com/
Serves 2
8 Stalks Broccolini
2 Cups Dry Penne
2 Tbs Olive Oil
Pepper
1/2 tsp Balsamic Vinegar
1 Pinch Salt
Pistachio Arugula Pesto - Serves four
1/2 Cup Roasted, Unsalted Pistachios
2 Tbs Sweet White Miso1
Pinch Salt
2 Cups Arugula
4-5 Tbs Olive Oil
Fresh Cracked Pepper
Start heating your water. Place pistachios in the bowl of a food processor with salt and miso and pulse 4 times for 1 second per pulse. Roughly chop arugula and add it to the top. Drizzle in olive oil. Do not finish processing until pasta is completed.
Cook your pasta. A few minutes before pasta is finished, heat 2 tablespoons olive oil in a saute pan until over medium until fairly hot but not smoking. Trim any dry ends off the broccolini but leave a long stalk. Add it to the hot pan with a pinch of salt. Let cook on one side for 1-2 minutes, or until browned, then turn with tongs to cook another side. When broccolini is bright green and tender crisp, turn off heat and add vinegar, tossing vigorously to coat.
Blend the pesto until well combined, but you should still be able to see chunks of pistachios and arugula.
Drain and toss pasta with 1/2 cup of pesto (you’ll have some left over). Plate and layer broccolini stalks on top. Serve immediately.
From http://veganyumyum.com/
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