(no subject)
If I know you at all (and, let's be honest--I know you pretty well) you've been wondering, all day, "What is Carrie cooking for dinner?"
Linda Havins's1 Chicken Pot Pie2
Ingredients:
2 Pillsbury pie crusts (or, if you are an overachiever who loves to make floury messes5, you could make your own)
1 tsp. olive oil
3 boneless chicken breasts
1 bunch green onions
4 mushrooms
1 smallish potato
1/2 c. broccoli florets
1/2 c. green beans
1 carrot
salt, pepper, rosemary, thyme
2 cans Campbell's Cream of Chicken with Herbs soup
1 can milk
Directions:
1. Put one pie crust in bottom of Pam-med deep pie pan or cast iron pan and pre-bake for about 10 min at 350.
2. Chop up veggies.
3. Sautee chopped up chicken breasts in oil with onions, then add other veggies until partially soft. (You may want to boil your chopped potato for five minutes or so beforehand.)
4. Mix together soup, milk, and spices to taste in a bowl with a whisk.
5. Put chicken/veggies into crust. Top with soup-y stuff and another pie crust. Vent the crust and bake at 350 for 25 minutes.
6. For me this recipe yielded one whole pot pie, and then I put the remaining filling into another pie crust and baked it kind of like a calzone, but maybe I just have a puny pie crust?
7. I think you could use other veggies or soups or meat if you wanted to and it'd still be good!
Mark Bittman's3 Coconut Cream Pie4
Ingredients:
1 Pillsbury Pie Crust or graham cracker crust or crust made from crushed-up Chessmen cookies
2 1/2 c. milk (should be whole milk)
3/4 c. sugar
2 tbsp. corn starch
4 eggs, separated
pinch salt
1 tsp. vanilla
2 tbsp. butter
1 c. toasted coconut
1/2 c. non-toasted coconut
1/4 c. powdered sugar
pinch cream of tartar
Directions:
1. Pre-bake pie crust at 350 for 10 min.
2. To toast coconut: heat over lowish-medium heat in a dry skillet, stirring frequently, til it begins to brown.
3. In a saucepan, combine sugar, cornstarch, milk, egg YOLKS (save whites for later), salt, and vanilla. Stirring constantly with a whisk, cook over medium-high heat for about ten minutes until it thickens and bubbles.
4. Remove from heat and immediately stir in toasted coconut and butter. Pour into pre-baked crust.
5. Whip egg whites and a pinch of cream of tarter until foamy and shiny. Add powdered sugar and whip until peaks form. Spread on top of pie; add un-toasted coconut and bake for 10 min at 350 until coconut & meringue is brown.
6. You can also skip the meringue and just top with whipped cream if you want.
1Linda Havins is my boss and she is the queen of the delicious easy 'semi-homemade'recipe
2I feel that I have done all I can with cakes and now it is time to move on to pies.
3Of How to Cook Everything fame. BEST COOKBOOK EVER.
4Not the healthiest dinner, I know, but you could health it up by using low-fat soup and milk in the chicken pot pie, and by, uh, just not making the dessert, maybe? I am doing small portions of whatever I want lately and I must say, it is really NICE to eat yummy foods that I want, and it is helping me to feel more satisfied and my weight is staying very stable. Yay!
5Normally I would say, hell yeah, let's make it from scratch! But for some reason I have a very low tolerance for flour and do not like to make pie crusts. And my very own Mamaw, and my very own Mom, and Bill's very own Mom all use/used Pillsbury crusts, so that means they must be good.
Linda Havins's1 Chicken Pot Pie2
Ingredients:
2 Pillsbury pie crusts (or, if you are an overachiever who loves to make floury messes5, you could make your own)
1 tsp. olive oil
3 boneless chicken breasts
1 bunch green onions
4 mushrooms
1 smallish potato
1/2 c. broccoli florets
1/2 c. green beans
1 carrot
salt, pepper, rosemary, thyme
2 cans Campbell's Cream of Chicken with Herbs soup
1 can milk
Directions:
1. Put one pie crust in bottom of Pam-med deep pie pan or cast iron pan and pre-bake for about 10 min at 350.
2. Chop up veggies.
3. Sautee chopped up chicken breasts in oil with onions, then add other veggies until partially soft. (You may want to boil your chopped potato for five minutes or so beforehand.)
4. Mix together soup, milk, and spices to taste in a bowl with a whisk.
5. Put chicken/veggies into crust. Top with soup-y stuff and another pie crust. Vent the crust and bake at 350 for 25 minutes.
6. For me this recipe yielded one whole pot pie, and then I put the remaining filling into another pie crust and baked it kind of like a calzone, but maybe I just have a puny pie crust?
7. I think you could use other veggies or soups or meat if you wanted to and it'd still be good!
Mark Bittman's3 Coconut Cream Pie4
Ingredients:
1 Pillsbury Pie Crust or graham cracker crust or crust made from crushed-up Chessmen cookies
2 1/2 c. milk (should be whole milk)
3/4 c. sugar
2 tbsp. corn starch
4 eggs, separated
pinch salt
1 tsp. vanilla
2 tbsp. butter
1 c. toasted coconut
1/2 c. non-toasted coconut
1/4 c. powdered sugar
pinch cream of tartar
Directions:
1. Pre-bake pie crust at 350 for 10 min.
2. To toast coconut: heat over lowish-medium heat in a dry skillet, stirring frequently, til it begins to brown.
3. In a saucepan, combine sugar, cornstarch, milk, egg YOLKS (save whites for later), salt, and vanilla. Stirring constantly with a whisk, cook over medium-high heat for about ten minutes until it thickens and bubbles.
4. Remove from heat and immediately stir in toasted coconut and butter. Pour into pre-baked crust.
5. Whip egg whites and a pinch of cream of tarter until foamy and shiny. Add powdered sugar and whip until peaks form. Spread on top of pie; add un-toasted coconut and bake for 10 min at 350 until coconut & meringue is brown.
6. You can also skip the meringue and just top with whipped cream if you want.
1Linda Havins is my boss and she is the queen of the delicious easy 'semi-homemade'recipe
2I feel that I have done all I can with cakes and now it is time to move on to pies.
3Of How to Cook Everything fame. BEST COOKBOOK EVER.
4Not the healthiest dinner, I know, but you could health it up by using low-fat soup and milk in the chicken pot pie, and by, uh, just not making the dessert, maybe? I am doing small portions of whatever I want lately and I must say, it is really NICE to eat yummy foods that I want, and it is helping me to feel more satisfied and my weight is staying very stable. Yay!
5Normally I would say, hell yeah, let's make it from scratch! But for some reason I have a very low tolerance for flour and do not like to make pie crusts. And my very own Mamaw, and my very own Mom, and Bill's very own Mom all use/used Pillsbury crusts, so that means they must be good.