Autumn Chicken Pot Pie

RECIPE INGREDIENTS For the Dough: 1 cup all purpose-flour 1 teaspoon ground ginger 1 teaspoon grated lemon zest 1/2 teaspoon salt 1/3 cup butter, softened 3 tablespoons cold water For the Filling: 2 cups cooked chicken, chopped (leftover from roast chicken or freshly poached) 2 cups chicken broth (whole can) 1 cup pearl onions, peeled and steamed until tender 2 medium carrots, cut into slices and steamed until tender 1 medium Granny Smith apple, peeled, cored and cut into chunks 1/4 cup dried cranberries 2 tablespoons butter 1/4 cup all-purpose flour 2 tablespoons lemon juice 1 tablespoon fresh ginger, minced 1/2 teaspoon freshly ground pepper 1/8 teaspoon salt
DIRECTIONS FOR THE DOUGH: In large bowl combine flour, ginger, lemon zest and salt. With a pastry blender or 2 knives, cut in 1/3 cup butter until mixture resembles coarse crumbs. Sprinkle 3 tablespoons of water over the mixture and toss with fork. The dough should be just barely moistened, enough to hold together when formed into a ball. Add more water if needed. Form the dough into a flat disk and wrap in plastic. Refrigerate while making the filling. Preheat oven to 450 degrees F. Drop pearl onions into boiling water for 30 seconds; drain, peel. Steam pearl onions and carrots until tender. In large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and ginger until smooth. Reduce heat to low and gradually whisk in chicken broth. Stir in pearl onions, carrots, apples, cranberries, lemon juice and chicken. Let simmer for 5 minutes, stirring regularly. Season with salt and pepper. Spoon filling into deep, 10-inch ceramic or glass pie dish. On a lightly floured surface, roll dough out to a circle, about 12-inches in diameter. Lay the dough over the top of pie dish. Trim and crimp edges. Use a small knife to cut several slits in the center of pie. (Alternatively, make decorative cuts in pie crust before setting it on top of pie.) Set the pie on a baking sheet and place in oven on middle rack. Bake for 15 minutes. Reduce heat to 400 degrees F and continue baking for additional 20 minutes, until pie bubbles around edges and top is nicely browned. Serve while piping hot.
Recipe reprinted by permission of www.eatchicken.com. All rights reserved. Date Added: 10/01/2008

Italian Chicken Pot Pie from the Boot

RECIPE INGREDIENTS 2 tablespoons EVOO (extra virgin olive oil) 3 tablespoons butter 1 pound button mushrooms, trimmed and halved 1 one pound bag frozen pearl onions, defrosted, then drained on a kitchen towel to remove excess liquid 4 large garlic cloves, finely chopped 2 large carrots, peeled and thinly sliced 3 celery ribs, thinly sliced 1 teaspoon red pepper flakes, 1/3 palmful Salt and black pepper 1 24-ounce log prepared plain or flavored polenta (on the refrigerator aisle) 1 one pound ball fresh mozzarella cheese 3 tablespoons all-purpose flour 1 cup dry white wine (eyeball it) 1 quart chicken stock 1/2 cup heavy cream or half and half 2 cooked rotisserie chickens 1 pint red grape tomatoes 1 10 ounce box frozen peas 1 1/2 cups fresh basil, about 25 leaves, coarsely chopped or torn 3/4 cup fresh flat-leaf parsley leaves, about 3 generous handfuls, chopped 1 cup grated Parmigiano-Reggiano cheese, 3 overflowing handfuls
DIRECTIONS 1. Preheat the broiler. Place the rack at the center position or drop the lower or upper broiler pans as far from the heat source as possible. 2. Preheat a large pot over medium-high heat with the EVOO, 2 times around the pan. Add the butter and, once it melts, add the mushrooms and cook for 4 to 5 minutes, to give them a little color. Add the pearl onions, garlic, carrots, celery, red pepper flakes, and a little salt and pepper. Cook, stirring occasionally, 5 minutes longer. 3. While the veggies are cooking, slice the polenta log into 1/4 inch thick disks. One log should yield 20 to 22 disks. Halve the ball of mozzarella, then slice each half into 1/4 inch thick half moons and reserve alongside the polenta disk. 4. Sprinkle the flour into the veggies and stir to combine, then continue to cook for another minute or two. Add the white wine, scraping up any bits on the bottom of the pot with a wooden spoon. Add the chicken stock and cream and bring up to a bubble, then simmer for 10 minutes. 5. Remove all the meat from the rotisserie chickens, tearing it into large bite-size pieces and discarding the skin. Add the chicken meat to the simmering sauce as you break it up. Once all of the meat is in the pot, add the tomatoes and peas and cook for another 2 minutes. Add the basil and parsley; taste to adjust the seasoning. 6. Transfer the mixture to a large oval or rectangular baking dish, casserole, or lasagna pan. (Disposable pans are fine as well but buy two and double them up for sturdiness and to keep the bottom of the pot pie from scorching). Shingle the polenta disks and the mozzarella half moons over the top of the chicken and vegetables, distributing the cheese evenly among the polenta. 7. Sprinkle the top of the assembled dish with the grated cheese and transfer to the broiler several inches from the heat. Broil until the polenta is warm and the cheeses have browned.
Recipe reprinted by permission of Random House 2005. All rights reserved. Date Added: 09/25/2009

Turkey Potpie

The familiar blend of poultry, vegetables and pastry is a comforting part of American food culture, but traditional versions are not as nourishing as the cozy name implies. Our enlightened potpie uses reduced-fat sour cream to make a rich sauce and tops the filling with scrumptious whole-wheat buttermilk biscuits. RECIPE INGREDIENTS For the Filling: 3 teaspoons canola oil, divided 1 cup frozen small onions, thawed 1 cup peeled baby carrots 10 ounces cremini mushrooms, wiped clean and halved 2 1/2 cups reduced-sodium chicken broth, divided 1/4 cup cornstarch 2 1/2 cups diced cooked turkey or chicken 1 cup frozen peas, thawed 1/4 cup reduced-fat sour cream 1/4 teaspoon salt, or to taste Freshly ground pepper to taste For the Biscuit Topping: 3/4 cup whole-wheat pastry flour 3/4 cup all-purpose flour 2 teaspoons sugar 1 1/4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon dried thyme 1 1/2 tablespoons cold butter, cut into small pieces 1 cup buttermilk or equivalent buttermilk powder (see Tip) 1 tablespoon canola oil Tip: To replace 1 cup fresh buttermilk in a recipe with powdered buttermilk, mix 4 tablespoons in with the dry ingredients and add 1 cup water to the wet ingredients.

IRECTIONS FOR THE FILLING: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in turkey (or chicken), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish. FOR THE TOPPING AND TO BAKE THE POTPIE: Preheat oven to 400 degrees F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 5 or 6 even portions. Set the baking dish on a baking sheet. Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes; serve.

Fish and Green Chili

Fish___ half kg
Ghee___ 100 grams
Salt and red pepper___ as required
Green chili___ as required
Onion___ 50 grams
Green coriander____ 1 bundle
yoghurt___ 125 grams Prepare the spice and fry with yoghurt and then add fish in it and after cooking it add green chili after cutting them into
4 julian pieces.
After adding chili keep it to heat, check it after few minutes if the chili is tender
then take it out curry is ready.

Fish and Potato

Fish___ half kg
Gralic___ 50 grams
Yoghurt___ 125 grams
White cumin___ some
Potato___ 125 grams
Salt and red pepper___ to taste
Ghee___ 125 grams
Dried coriander___ some
Fry the fish. Fry half boiled potatoes.
Then fry ghee with coriander and cumin seed.
Then add
salt and red pepper in fish and then add ghee in it and add water to tender it.
When it is cooked
take it out from the stove.

Gram Flour Rowhi Fish

Fish___ 1 kg
Gralic___ 4 cloves
Seasonings___ 1 tola
Gram flour/bason___ 125 grams
Ginger___ some
Lemon___ 1 no
Salt. pepper, ghee/oil___ as required Wash the fish with salting water and rub lemon juice over it and fry it after dipping it into
gram flour\'s paste in which garlic, ginger, seasonings, salt and pepper are mixed.
On redden
take it out.
Then serve it hot on lay with tomato sauce or chutney.

Coconut Biscuit

Crumb___ 6 ounce
Egg white___ large 2 nos
Dried coconut___ 3 ounce
Plain flour___ 0.45 ounce
Almonds (powder) ___ half spoon

Spread the paper on the two serving trays.
Beat the egg white.
Add some sugar and mash it.
Mash the plain flour into the powder of coconut.
Cook the mixture into the stove for 25 minutes.
When it becomes cool take out the paper by cutting.
Store it in the air tight tin pack.