Post by wrblack on Mar 31, 2009 10:40:36 GMT -5
Well, recipes are pretty much off topic and just for fun. But could have put this in general forum, I think, 'cause I think lots having to do with Ds involves tradeoffs. Some of them pretty big. You trade off hope that your kid might go to med school for hope that in spite of some comorbid conditions you have a pretty healthy and happy kid. You trade off dreams that your kid will play in the big leagues for the joy of watching your kid and other kids play Miracle or Challenger league.
So, one of the lesser tradeoffs I've had lately was for chicken pot pie recipes. I like to think I'm a better cook than my wife and a more inventive one. I adapt, combine, make up recipes. And, as I told the wife as I was making this latest one up this weekend, I usually find my creations to be quite delicious.
A couple of years ago I wanted to make chicken pot pie with a minimum of labor, time, and effort. I looked at some recipes, didn't want to boil chicken breasts and make cream sauce. So, I made up, tried out, and liked this recipe,
Easy Chicken Pot Pie
1 12.5 oz. can chunk chicken
1 15 oz. can mixed vegetables
1 can cream of mushroom soup
1 can cream of celery soup
1 heaping cup Bisquick
1/2 cup milk
flour
Preheat oven to 375. Combine and mix thoroughly chicken, vegetables, and soup. (Drain chicken and vegetables, do not dilute soup but can use 1/4 can water to empty cans.) Pour into 8x8 baking dish. Mix Bisquick for biscuit dough, knead on generously dusted waxed paper, form and roll out to cover baking dish. (Check to make sure dough and waxed paper were dusted with enough flour to separate.) Lay dough over mixture, pierce with knife to vent (make a C with an X in the middle). Bake for 25 to 35 minutes. Mixture should be bubbly and crust golden brown. Allow to cool for 5 to 10 minutes before serving.
About 4 to 6 servings.
Couple of good things about this one. You can be sitting around wondering what's for dinner, and, if you keep the ingredients on hand, can be sitting down to chicken pot pie in less than an hour. Other good thing is all it takes is opening 4 cans and rolling out some Bisquick, though my sister often likes to substitute a prepared pie shell for that part. And what I shouldn't say, this recipe is so easy even my wife can make it.
Well, after Charlie got his celiac dx, could scrap this dish. Looked around for gluten free substitutes but couldn't come up with any that made an acceptable version. Gluten free mushroom and celery soups are not the same thing as the undiluted cream soups. But then some ladies over on the Ds-autism group were talking about some gluten free Rachel Ray dish and then there was some not gluten free dish of hers. So, I did some combining and short cutting and tried this one,
Chicken Shepherd’s Pie
1/2 medium onion diced fine
3 stalks celery thinly sliced
3 T. margarine
3 T. gluten free baking flour
1/2 c. milk
2 12.5 oz. cans cubed chicken in water
15 oz. can mixed vegetables
pinch salt
1/4 t. pepper
1/4 t. paprika
3 c. mashed potatoes
3 oz. shredded cheddar cheese
In large heavy sauce pan sauté onion and celery in melted margarine until onion soft done. Add baking flour and stir to make lightly browned roux. Stir in milk, chicken (without draining) and vegetables (drained). Season with salt, pepper, and paprika. Simmer over low heat stirring occasionally for 20 min. Should approximate filling of chicken pot pie.
Preheat oven to 375.
Let chicken mixture cool slightly. Pour into lightly greased casserole dish. Top with mashed potatoes and cheese. Bake for 25 minutes. Cheese should be lightly brown and mixture bubbly.
Let rest for 10 min. before serving.
About 6 servings.
I've made this only once so far, so haven't demonstrated that it's replicable. And it's not quite as easy and quick as the earlier one. But I think I may like it even better. And maybe Lynn can handle it, maybe we'll see, provided of course that she doesn't hear about what I've been posting now.
Meanwhile, Charlie will be having leftovers of this for lunch.
Cheers,
Bob
So, one of the lesser tradeoffs I've had lately was for chicken pot pie recipes. I like to think I'm a better cook than my wife and a more inventive one. I adapt, combine, make up recipes. And, as I told the wife as I was making this latest one up this weekend, I usually find my creations to be quite delicious.
A couple of years ago I wanted to make chicken pot pie with a minimum of labor, time, and effort. I looked at some recipes, didn't want to boil chicken breasts and make cream sauce. So, I made up, tried out, and liked this recipe,
Easy Chicken Pot Pie
1 12.5 oz. can chunk chicken
1 15 oz. can mixed vegetables
1 can cream of mushroom soup
1 can cream of celery soup
1 heaping cup Bisquick
1/2 cup milk
flour
Preheat oven to 375. Combine and mix thoroughly chicken, vegetables, and soup. (Drain chicken and vegetables, do not dilute soup but can use 1/4 can water to empty cans.) Pour into 8x8 baking dish. Mix Bisquick for biscuit dough, knead on generously dusted waxed paper, form and roll out to cover baking dish. (Check to make sure dough and waxed paper were dusted with enough flour to separate.) Lay dough over mixture, pierce with knife to vent (make a C with an X in the middle). Bake for 25 to 35 minutes. Mixture should be bubbly and crust golden brown. Allow to cool for 5 to 10 minutes before serving.
About 4 to 6 servings.
Couple of good things about this one. You can be sitting around wondering what's for dinner, and, if you keep the ingredients on hand, can be sitting down to chicken pot pie in less than an hour. Other good thing is all it takes is opening 4 cans and rolling out some Bisquick, though my sister often likes to substitute a prepared pie shell for that part. And what I shouldn't say, this recipe is so easy even my wife can make it.
Well, after Charlie got his celiac dx, could scrap this dish. Looked around for gluten free substitutes but couldn't come up with any that made an acceptable version. Gluten free mushroom and celery soups are not the same thing as the undiluted cream soups. But then some ladies over on the Ds-autism group were talking about some gluten free Rachel Ray dish and then there was some not gluten free dish of hers. So, I did some combining and short cutting and tried this one,
Chicken Shepherd’s Pie
1/2 medium onion diced fine
3 stalks celery thinly sliced
3 T. margarine
3 T. gluten free baking flour
1/2 c. milk
2 12.5 oz. cans cubed chicken in water
15 oz. can mixed vegetables
pinch salt
1/4 t. pepper
1/4 t. paprika
3 c. mashed potatoes
3 oz. shredded cheddar cheese
In large heavy sauce pan sauté onion and celery in melted margarine until onion soft done. Add baking flour and stir to make lightly browned roux. Stir in milk, chicken (without draining) and vegetables (drained). Season with salt, pepper, and paprika. Simmer over low heat stirring occasionally for 20 min. Should approximate filling of chicken pot pie.
Preheat oven to 375.
Let chicken mixture cool slightly. Pour into lightly greased casserole dish. Top with mashed potatoes and cheese. Bake for 25 minutes. Cheese should be lightly brown and mixture bubbly.
Let rest for 10 min. before serving.
About 6 servings.
I've made this only once so far, so haven't demonstrated that it's replicable. And it's not quite as easy and quick as the earlier one. But I think I may like it even better. And maybe Lynn can handle it, maybe we'll see, provided of course that she doesn't hear about what I've been posting now.
Meanwhile, Charlie will be having leftovers of this for lunch.
Cheers,
Bob