Curry Chicken Pot Pie

I love curry and I love chicken pot pie, so combining the two sounded delicious.  I prefer Penzey's Sweet Curry Powder.  It's a mildly sweet curry powder and not at all spicy.  It's a very good place to start if you're new to curry powder.  


The picture doesn't do the pot pie any justice!  I promise you, this is amazing!  This makes awesome leftovers!

This recipe is adapted from Alton Brown.  I like to double the gravy as I think it's better leftover that way.


I also top it with biscuit dough, but you can always use puff pastry or any pie dough you'd like.


Curry Chicken Pot Pie


For the filling:
4 cups frozen mixed vegetables (preferably corn, peas, carrots)
2 Tablespoons canola oil
6 Tablespoons butter
1 cup onion, chopped
1 cup celery, chopped
3 cups low sodium chicken broth
1 cup milk (I use skim)
6 Tablespoons flour
2 teaspoons curry powder
2 Tablespoons dried chives
2 teaspoons salt
2 cups cooked chicken, cut into chunks - rotisserie works well here


Biscuit topping:
2 cups flour
1 teaspoon salt
1 teaspoon sugar
1 Tablespoon baking powder
1 Tablespoon dried chives (optional)
8 Tablespoons butter, cubed
3/4 cup milk



In a large bowl combine flour, sugar, baking powder, chives and salt together. Using your fingers, break up butter into mixture until it begins to look like cornmeal.


Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. You can make rounds, cut it into strips, or just roll the entire mixture over the pot pie.




Preheat oven to 400 degrees F.



Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.


In a saute pan heat 2 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 4 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the chives, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, lined with foil, and top with biscuit dough. Place into the oven and cook until biscuit has browned and the mixture is hot and bubbly, about 25 minutes.

The Final Cake - Wilton Course 1 Class 4

I can't believe my class is over already!  It's been a fun four weeks experimenting with frosting and decorating.  Our final cake is a layer cake with roses, leaves, sweet peas and a bow.  It was a lot of fun to make.  I'm still having an issue with making roses.  I think they look more like cabbages, but they'll do for now.  My frosting was a little too thick, which is why they look cracked on the top.

I did a much better job frosting my cake.  I used a thinner consistency.  Next time I'll try it even thinner.  It's a work in progress.

So that's my final cake!  Not a bad job. 

I already signed up for course 2, which starts next week.  It's all about flowers.  We don't have to bring a cake to each class, which is good.  I'm kind of tired of cake!  In each class we'll make and save flowers to be used on our final cake.

Wilton Course 1 Class 3 - Clowns and Flowers

In my 3rd Wilton class I learned how to make clowns and some flowers.  The clowns are actually pretty easy to make and you can pose them in a variety of positions.  You have to be careful to make their legs longer than their arms or they look like an octupus or an amputee.  Well, I failed.  One of them is both an octopus and an amputee!

Oops!  He's still cute anyway. 

We also learned how to make a few flowers.  I liked these best.

Pretty!

I need to work on my cake frosting skills.  My teacher said I probably made my frosting too thick, so I'll try a thinner one for the final cake.

I'm still not a fan of this frosting, but it's what we need for the class.  It's so greasy.  I have to make 2 batches for every class and it's such a mess. 

So next up, the Wilton Rose, sweet peas and leaves!  And it's the final cake from Course 1!

Cilantro Lime Pan Seared Chicken Breasts

We eat a lot of chicken and it can get boring.  I'm always on the lookout for more exciting chicken recipes.  I came across a recipe from Cook's Illustrated that used lemon and chives.  Since my Aerogarden has grown an abundance of cilantro, I really wanted to make something incorporating cilantro into the dish.  So I changed up the recipe a bit and it was delicious!  It's definitely something sweet and tangy and would be perfect on a summer day.  I'll just have to pretend it's warm and sunny in Boston.


I also served this with some dressed up lima beans. I love limas, but my husband is not so much a fan. But, he actually liked these dressed up limas! He said they tasted like fruit loops! Cook 2 servings of frozen lima beans in a saucepan, as directed by the instructions on the package. Drain and return to the pan. Stir in 1 tablespoon of butter and cover again. When ready to serve, stir in some lime zest, lime juice and cilantro. Voila! Fruit loop limas!

Cilantro Lime Pan Seared Chicken Breasts
adapted from Cook's Illustrated


For the Chicken
4 boneless, skinless chicken breasts, trimmed - pound to even thickness
2 teaspoons kosher salt
1 tablespoon canola oil
2 tablespoons unsalted butter, melted
1 tablespoom unbleached all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon ground black pepper


1. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Using fork, poke thickest half of each breast 5 to 6 times; evenly sprinkle each breast with ½ teaspoon kosher salt (or ¼ teaspoon table salt). Place chicken, in 13 by 9-inch baking dish and cover tightly with foil. Bake until thickest part of chicken registers 145 to 150 degrees on instant-read thermometer, 30 to 40 minutes (I didn't bother with the thermometer.  Just cooked it 35 minutes and it was done).


2. Remove chicken from oven and transfer, skinned side up, to paper towel-lined plate and pat dry with paper towels. Heat oil in 12-inch skillet over medium-high heat until smoking. While pan is heating, whisk butter, flour, cornstarch, and pepper together in small bowl. Lightly brush top side of chicken with half of butter mixture. Place chicken in skillet, coated side down, and cook until browned, 3 to 4 minutes. While chicken browns, brush with remaining butter mixture. Using tongs, flip chicken, reduce heat to medium, and cook until second side is browned, 3 to 4 minutes. Transfer chicken to large plate and let rest while preparing pansauce.


For the cilantro lime sauce
1 medium shallot, minced
1 teaspoon flour
1 cup low sodium chicken broth
1 tablespoon fresh lime juice
1 teaspoon (or more to taste) lime zest
1/4 cup chopped, fresh cilantro
1 tablespoon unsalted butter


Instructions
After cooking the chicken, add shallot to now-empty skillet and cook over medium heat until softened, about 2 minutes. Add flour and cook, stirring constantly, 30 seconds. Add broth, increase heat to medium-high, and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to ¾ cup, 3 to 5 minutes. Turn off heat, whisk in lime juice, zest, cilantro, and butter; season with salt and pepper. Spoon over chicken and serve immediately.




 

Crockpot Beef Stew

There's nothing better than beef stew on a snowy evening in New England.  I love coming home to the smell of stew from the crockpot.  It's also one of the easiest recipes you can make.  My husband and I prepped all the veggies over the weekend so he could just throw it together in the crockpot during the week.

This is another one of those recipes where you don't have to be precise.  It's my kind of recipe.  You can make it to suit your tastes.

Here's what we did this time:

Jenny's Slow Cooker Beef Stew

2 approx. pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
5 whole garlic cloves, peeled
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1/2 cup pearl onions
1 cup beef broth
1/2 cup red wine (you can omit and add an extra 1/2 cup broth)
1 lb. Teeny Tiny Potatoes (these are Trader Joe's)
1/2 small bag of baby carrots
2 stalks celery, chopped
1 14.5 oz can chopped tomatoes
 
Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the rest of the ingredients.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
 
I also mixed up some rosemary and garlic biscuits to serve on the side.  These are adapted from Paula Deen's recipe. 

Rosemary Garlic Biscuits
Ingredients:

2 cups all-purpose flour
1 teaspoons sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons butter, cubed
3/4 cup milk
1 tablespoon granulated garlic
1 1/2 tablespoons dried rosemary - or more to suit your tastes

In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.

Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter - which I don't have, so I just used a glass.

Butter bottom of baking sheet (I used Pam spray) and place biscuits in pan. Bake for 12 minutes or until golden brown.

Barley Stuffed Peppers

These barley stuffed peppers are a healthy, vegetarian option.  They are filling and satisfying.  I like foods that allow me to use whatever herbs I have on hand.  This batch used dill, but you can use whatever you like.

Serve with a side salad and you've got a delicious meal!

Barley Stuffed Peppers
4 peppers (I like red, yellow or orange, but you can use whatever you like)

1 tablespoon olive oil

1/2 cup chopped onions

2 garlic cloves, minced

1 1/2 cup chopped tomatoes (I use canned chopped tomatoes and drain them) **

1/4 cup fresh dill  (you can use a few tablespoons of dried if you can't get fresh)

1 Tablespoon Italian seasoning

3 cups cooked barley (I buy the Quaker quick cooking barley)

1/2 teaspoon salt

1/4 teaspoon pepper

Preheat oven to 375F

Cut top off peppers and remove seeds.  Blanch peppers in boiling water 4 minutes and drain

In medium skillet, heat oil over med-high heat.  Add onions & garlic, cook stirring 2 minutes or until softened.  Add tomatoes, dill and italian seasonings.  Cook until tomatoes are softened, about 3 minutes.  Remove from heat and add barley, salt and pepper.  Spoon mixture into peppers and bake 20 minutes.  

A variation is to add 1/4 cup grated parmesan cheese when you add the barley.  

** Here's a tip.  When you drain the tomatoes, save the juice.  You can freeze it in ice cubes for use later in soups or sauces.  I like to use it in beef stews.

Tuesday Top Ten

My Top Ten Foods

1. Pizza

2. Potato Chips

3. French Fries

4. French Macarons

5. Creme Brulee

6. Pistachio Ice Cream

7. Rice Pudding

8. Filet Mignon

9. Chicken Fingers

10. Macaroni & Cheese

My Top Ten TV Shows

(in no particular order)

1. Lost

2. Big Love

3. Dexter

4. Damages

5. Brothers and Sisters

6. True Blood

7. Six Feet Under

8. Weeds

9. Carnivale

10. Curb Your Enthusiasm

And on tap for dinner tonight - Beef Stew.

Wilton Cake Decorating Class 2

First, let me start by saying, "there's one in every class!"  We've got one of "those" people - that annoying person who interrupts the instructor, talks incessantly, and just makes everyone in the class roll their eyes.  I try not to let it bother me, but when the instructor is talking about the perfect frosting consistency and this lady is asking questions about when the next beadworking class will be, I want to hit her!  It's frustrating because we're all there to learn about cake decorating and the poor instructor can't get a word in edgewise.  In class 2, we're supposed to learn about pattern transfers, a few flowers and borders, and get started practicing on roses.  But instead, we listened to this woman brag about how she bought her supplies at Ocean State Job Lot and how she refused to make the Wilton Class Icing because it was just cheaper for her to buy a jar of Betty Crocker.  This class is not "Cake Decorating on a Budget!"

And on another note, AC Moore over-booked the class by 7 people and didn't order enough supplies.  I've been to the store 3 times now and still haven't been able to purchase everything I need for the class. I didn't have any icing color, so I had to borrow from someone.  And the instructor forgot to tell us to bring extra cups to mix colors in, so I was off to a bad start to begin with.  But I think I made do with what I had and my cake was pretty cute!

This is the kitty logo that I use for my Cat sitting business (Cat's Meow!).  I thought it would make a different cake, since most people in the class made rainbows.

Next week we're working on roses.

Wilton Class 1

Last week was my first class of the Wilton Cake Decorating Series.  We didn't get to do any decorating of our own, but we discussed what supplies we'd need and what to expect from the class.  The class itself is cheap at $27 for the 4-week series, but what they don't tell you is how much you'll spend in supplies!  I've already spent about $40 and have probably only purchased about half of what I need.

For the 2nd class we have to come prepared with one cake already frosted with Wilton Class Decorator Icing and 3 bowls of different concistencies of icing: Stiff, Medium and Thin.

I have to say, the icing is pretty gross.  It's made with shortening.  It's not my thing, but I'll do it for class.

Here is the recipe:

1 Cup Crisco White Solid Shortening (1 stick, NOT butter flavored)
1 Teaspoon CLEAR flavoring of choice (no pure vanilla here!)
2 Tablespoons + 2 teaspoons of water
4 Cups (1-one pound box) Sifted DOMINO 10X Confectioners Sugar
1 Tablespoon Wilton Meringue Powder

Mix together with electric mixer - Crisco, flavoring and water.  Mix on low to medium speed to a creamy texture.  Gradually add sifted sugar (if you're using the Domino 10X, it is already sifted) and meringue powder.  Beat approximately one or 2 minutes or until all ingredients are incorporated and creamy.

This makes the STIFF Consistency - about 3 cups.  For MEDIUM consistency, add 1 teaspoon of water per cup, and for THIN, add an additional 2 teaspoons per cup.

I think this stuff is gross.  It leaves a layer of grease in your mouth.  But I guess it's the right consistency for the Wilton Classes.

So tomorrow, I decorate!

Chicken Tikka Masala

I never thought I could make Indian food at home that could rival any restaurant's recipe, but I think I did!  This relatively uncomplicated recipe is adapted from Cook's Illustrated.  My husband has offered to buy me diamonds for making this dish - it's that good!  It's certainly not healthy, but I'm sure I could play around a bit and make some substitutions for the heavy cream.  Don't worry so much about the whole milk yogurt, as most of it cooks off, but it prevents your chicken from burning.  I wouldn't substitute it with low fat or fat free since I think it'll be too thin to coat the chicken properly.

When I'm preparing a meal, I like to get all my ingredients prepped and ready to go before actually cooking.  It leaves less room for errors.

Here's the combination of garam masala, garlic, ginger, serrano chile and tomato paste.  Aren't the colors gorgeous?  You can alter the amount of Serrano chile to suit your tastebuds, but I like a little kick.

I was also able to make good use of the cilantro from my Aerogarden.  Check out how much I was able to harvest!

After sauteeing the onions until slightly golden, I added the garam masala mixture into the pot.  It smells heavenly!  Garam masala has a delicious scent of cinnamon.

Once this is fragrant, I added the crushed tomatoes, sugar and salt and let come to a boil.

Reduce the heat, cover, and let simmer for 15 minutes.

Meanwhile, you can make the chicken and prepare your rice.  I also like to serve this along with some naan.  These are Tandoori and Garlic Naan from Trader Joe's.

Once the sauce is cooked, I added the heavy cream, heated it through and added the cooked chicken, which my husband generously cut for me.  Stir in the cilantro and serve over a bed of basmati rice. 

Delicious! 

Printable Recipe

CHICKEN TIKKA MASALA

Chicken
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 pounds boneless, skinless chicken breasts - I like to pound the chicken so it's not too thick.
1 cup plain whole-milk yogurt
2 tablespoons vegetable oil
2 medium garlic cloves, minced
1 tablespoon grated fresh ginger
Sauce
3 tablespoons vegetable oil
1 medium onion, finely diced
2 medium garlic cloves, minced
2 teaspoons grated fresh ginger
1 fresh serrano chile, ribs and seeds removed, minced
1 tablespoon tomato paste
1 tablespoon garam masala
1 28oz can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves, plus extra for garnish

In a small bowl, combine the cayenne, salt, cumin and coriander. Sprinkle the mixture onto both sides of the chicken and refrigerate for at least 30 minutes. In a large bowl, combine oil, yogurt, garlic and ginger and refrigerate.
Heat oil over medium heat in large pot (I like my Dutch oven). Add the onions and cook about 8-10 minutes, until lightly golden. Add tomato paste, garlic, chile, ginger and garam masala and cook until fragrant, about 3 minutes. Add sugar, salt and crushed tomatoes and bring to a boil. ** Reduce the heat, cover and simmer for 15 minutes, stirring occasionally. Mix in heavy cream, return to a simmer, then remove from heat, keep the pan covered and set aside.

** At this point, I would start preparing the chicken. Heat the broiler. Dip chicken into the yogurt mixture and broil on a rack about 10-20 minutes, or until done. Flip the chicken halfway through cooking. Don't worry about it burning a little, that's why there's a nice yogurt coating to protect the chicken.

Once the chicken is done, cut it into chuncks and stir into sauce. Add cilantro. Serve over basmati rice.

Food Photography

Did you ever see a photo of some food that made you drool?  Well, I'd love it if I could have that effect on visitors to my blog, but I'm no photography expert.  I was lucky enough to attend a food photography seminar led by a local photographer, Gary Tardiff.  Gary has over 20 years experience as a food photographer.  You've probably seen his work if you've ever eaten at a Bertucci's or Au Bon Pain.  His list of clients is full of big name brands. 

A group of local food bloggers were welcomed into Gary's South Boston studio.  Gary gave us a tour of his studio which includes a full working kitchen and enough props and plates to make us food bloggers jealous!  But the most interesting thing for me is that the food you see is the food you get!  It's not fake, it's the real deal.  He doesn't use any smoke and mirrors and really doesn't touch up the work he shoots.   Gary just knows how to bring out all the nooks and crannies of the food he shoots.

I can't really go into the technical side of food photography, as I still don't really know how to use my fancy Nikon D40 DSLR.  I can point and shoot, but that doesn't make for good food photos.  I need to learn a great deal about white balance, ISO, shutter speed, aperature and lighting.  But lighting is the most important aspect in making your food look drool-worthy.  I'm hoping you'll see a vast improvement in my photography some day soon.

Here's a list of the lovely local food bloggers I met.  Take a peak at their blogs - they are one creative group of women!

From left to right,
Back row: Shannon, Jen, Sophie, Kerstin, Chels
Middle row: Lauren, Adrienne, Elina, Mary Kate
Front row: Nicole, Cara, Kelly, ME!, Sues

Newly Wed and Well Fed has been Adopted!

That's right.  Being a newbie blogger, I need a little help from those who are more experienced.  So I signed up through Kristen's Adopt-A-Blogger on her site Dine and Dash.  And now I've been adopted by Michelle at Taste As You Go. 

I'm very much looking forward to the words and wisdom of Michelle.  I'm hoping to really amp up my creativity and my cooking so I can make my blog someplace people would like to visit.

I'm going to read through a lot of Michelle's blog and check out some of her recipes.  I'd like to try one some time in the next few weeks!

Thanks so much Kristen and Michelle!

I Love My Aerogarden

I love fresh herbs.  I wish it was sunny in Boston year round so I could plant them.  In the past, I've had good luck growing basil in little pots outside of my apartment, but once winter rolled around, forget it.  So I bought an Aerogarden.  Now we have fresh herbs year round!  I "planted" my first garden back in August and it lasted about 4 months. Well, except for the basil.  I still have that one growing away in a cup next to the garden.   I check the gargen every day to see how it's doing. In my last garden, I grew fresh basil, dill, thyme, oregano, and mint.  Currently, I'm growing cilantro, mint, oregano, marjoram, chives and parsley.  The cilantro really took off!

Fresh herbs make all the difference in cooking.  Making some pasta?  Throw in some fresh oregano or dill.  Want a mojito?  You've got your mint!  Which reminds me, my husband makes kick-a$$ mojitos...but I digress.  I find myself purposely planning my foods around what fresh herb I'd like to use that day. 

Next up on my list to grow are salad greens.  I'd also like to attempt to grow tomatoes.  And the newest addition to the Aerogarden store is Fresh Tea!  I also want to grow flowers, or perhaps some lavender....maybe I need more than one Aerogarden (hint, hint)!

Overall, I do love my Aerogarden, but sometimes the yield isn't too high.  My basil and dill are flourishing, but the chives completely jumped ship very early on.  I was able to harvest them once.  The thyme and oregano are slightly finicky, but usually you only need a little in a recipe.  I give my Aerogarden a solid A!