Designers Who Dish

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Chicken Pot Pie October 2, 2006

Filed under: Main Dishes — designerswhodish @ 10:19 pm

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Chicken Pot Pie is an old tradition in my family; in the years I’ve been on my own, though, I’ve changed it a bit. My mom always made it with two crusts (usually courtesy of the Pillsbury company); I make it either with one crust (homemade) or with biscuits. I like making it with drop biscuits because it’s fairly quick and easy, but I really prefer the pie crust. Now that I have a full-size food processor, I’m much less resistant to making those crusts by hand. The days of over-mixed, over-rolled crusts are over (as are the days of throwing those crusts across the room. It’s been known to happen). Anyway, yesterday was cold and rainy here, a perfect day for Chicken Pot Pie.

Now my mom uses a whole bird, or sometimes the leftover bird from a previous dinner’s roasting. I rarely roast a whole chicken, so I used chicken breasts I had handy. You could also use chicken thighs. Boneless and skinless chicken pieces make my life much easier.

Here’s the recipe:

1 pie crust

Two chicken breast halves

Two or three carrots, peeled and chopped

Two good-sized potatoes, peeled and chopped

1 medium to big onion

frozen peas

2T butter

6 T flour

1 c. milk

s & p

thyme

Put chicken breasts in a pot and cover with water. Bring to a boil and cook, about ten minutes. Add veggies. Cook another ten minutes or until various things are done. Toss in a handful of frozen peas near the end. Drain over a bowl, keeping the broth. Shred chicken.

Preheat your oven to 400 degrees F.

In the meantime, make a roux. Melt butter in a saucepan, and add flour. Whisk constantly, letting the flour brown a bit. This will only take about 3 minutes. Add milk, and whisk, whisk, whisk. Add a couple of ladles of your broth. Whisk, whisk. Add salt and pepper and about 1/8 tsp of dried thyme. Let the mixture come to a simmer, whisking in all those floury bits, until the mixture starts to thicken. Once it’s simmering, let it go a minute or so and take off the heat. It will continue to thicken. If it gets too thick, you can always add more broth, but if you add too much broth right away, you’re out of luck.

Combine chicken and veggies in a bowl, or if you’re really skilled, into the pie plate. Add your sauce and mix together (this is why the bowl is easier). Cover with crust. Brush with milk. Cut air slits. Bake for 35 minutes, and allow to sit about 10 minutes before serving so you don’t burn yourself. Voila. Pie.

 

Delicious Banana Streusel Bread September 30, 2006

Filed under: Baking — designerswhodish @ 11:49 pm

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I live in New England, and lately the weather seems to finally be settling into a fall pattern. This morning it was a nippy 45 degrees whenI got up! This kind of weather suits me just fine, an it also makes me want to bake. To use up a few overripe bananas in our house, I made these three mini loaves of Banana Streusel Bread. The loaves are based on a muffin recipe I found on allrecipes a long time ago, and they have a delicious moist interior and a sugary, crunchy crust.

Here’s how you make them:

1 1/2 c. all-purpose flour
1 tsp baking soda

1 tsp baking powder
1/2 tsp salt
3 bananas, mashed
3/4 c. white sugar
1 egg, lightly beaten
1/3 c. butter, melted

1/8 c. flour

1/8 tsp cinnamon

1 T butter

1/3 c. packed brown sugar
Preheat oven to 375 degrees F. Grease or paper 10 muffin cups (or 3 mini loaves, or one big loaf pan). In a large bowl, mix together flour, soda, powder and salt. In another, mix the bananas, sugar, egg and melted butter. Add wet ingredients to the dry and mix until everything is just moistened. Spoon into prepared pans/cups.

In a small bowl, mix together brown sugar, flour, and cinnamon; cut in the butter until it resembles coarse cornmeal. Sprinkle over tops of muffins/loaves.

Bake for 18-20 minutes for muffins, 25-30 for mini loaves, and up to 45 or so minutes for a loaf. Keep an eye on them! They are done when a toothpick inserted in the center comes out clean.

–Jen, Sweet Pea Handcrafts

 

Welcome! September 28, 2006

Filed under: Uncategorized — designerswhodish @ 5:06 pm

Welcome to Designers who Dish, a blog written by women who own their own creative businesses. We’ll be dishing up all kinds of tasty treats and recipes! Check back soon!

–Jen, Sweet Pea Handcrafts

 

 
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