3 Days in a Row

 I have not been doing much cooking since mid February when I got sick.  Tonight I hope marks a turn for the better.  Tonight was the third night in a row that I cooked dinner for us.  I know that they have not been first class dinners gourmet meals that take more than 30 minutes to cook. I feel that I have to start with cooking smaller meals. I am still  not eating much. So here is the weekly menu so far.  

Wednesday was an egg salad made with hard boiled duck eggs, white pepper, mayonnaise and celery.  Served over salad. With fresh fruit for dessert. 

Thursday was tuna salad made with white pepper, mayonnaise and celery.  John had his on bread. I had mine on iceberg lettuce.  Served with fresh avocado and vegetables.  With fruit for dessert.  

Tonight I went all out.  Garbanzo bean pasta with turkey meatballs and a sauce made with 1/2 a jar of Yo Mama’s Basil sauce, 2  four ounce cans of mushrooms and one 6 ounce can of sliced olives.  Served with mixed vegetables and fresh fruit for dessert.

As I said nothing fancy, but it was either homemade or semi homemade.  John did have to wake me up from my second nap of the day so that I could cook dinner tonight.

You might have noticed that I specifically called out for white pepper to be used.  White pepper is easier on the body.  It does not cause the tummy upset or reflux that black pepper causes.   It is also somehow easier to swallow.  I have been using it for years and grind it fresh each and every time I use it.  I get my white pepper corns at Penzey’s Spices.  I usually go to the store to get my spices, but have bought them online too at www.penzeys.com.  They also have all kinds of recipes on their website.  

*** Penzey’s Spices did not pay for being listed here.  If you check out my spice rack about 1/2 my spices are from Penzey’s Spices.  This is a brand that I personally love and use all the time.  I purchased all my own spices.  Also I purchased my Yo Mama’s Basil sauce this morning, we also paid for that.  It is my favorite brand of pasta sauce.  

Semi Homemade Chicken Pot Pie Updated

 

An updated version of an old favorite..

This has been updated to include more chicken, the way John likes it.  Of course if you like lesss meat stay with the original published on May 9, 2011.  It was a very rare lazy day for me. I followed my bodies lead and took it very slow today.  So this is what John got for dinner tonight.

Semi Homemade Chicken Pot Pie

6 ounces pre diced onions
2 cups frozen hash brown potato cubes
2 heaping tablespoons margarine
1 box of Pillsbury ready made pie crusts - you will need both
1 pound frozen mixed vegetables
16 ounces pre cooked chicken diced
1 large deep dish pie pan
1 foil lined cookie sheet

In a large fry pan or wok melt the margarine on a medium low heat. Add the onions and saute for about 5 minutes. Lower the temperature to a lower heat and add the frozen potatoes and cook until soft. Add the chicken and the vegetables and keep on a low heat until 45 minutes before dinner. Unroll the first crust into an un greased pie pan. Pat the pie crust in place. Add all the mixture from the pan and pack it very firmly into the pie crust. dampen the edges of the pie crust and unroll the second pie crust on top. Wet the entire top of the pie crust with a small amount of water. Roll the bottom and top edges together and crimp anyway you would like. There are no bonus points for perfect thumb prints or crimps. Make 4 slits around the top of the pie crust and another vent hole in the center. Place in a cold oven and bake at 325 for 45 minutes,  a little longer if you like a darker crust.

You will notice two things about this recipe. First I did not add additional seasonings. I find that when making semi homemade items everything is usually very well seasoned to begin with. Secondly that I place the pot pie in a cold oven. I use a glass pie dish and I do not want it to crack so I put it on a cookie sheet lined with foil into a cold oven. It is better for the pie dish to heat up very slowly. When I remove the pot pie I leave it on the cookie sheet. It is very important that you do not put hot glass baking dishes on a damp or cold surface when taking it out of the oven.  So the cookie sheet is perfect in two ways. First it will catch any over flow and second just leave the pot pie on the cookie sheet until both are cool.

This serves 4 to 5 people. For a vegan pot pie just leave out the chicken.

Salsa Chicken

Salsa Chicken is a recipie that is fast, easy and gluten free. I will have some more gluten free dishes on the blog as I create them for my wonderful sister in law Marla.  They will all be fast and easy to put together. Many will be semi homemade with pre-made ingredients. Perfect for the cook with active children or newer cooks.  This is an easy recipie to bring the younger cooks into the kitchen to help with. 

For those of you who do not live in the United States the following conversions will be helpful. These are exact conversions,  C= F-32.00/1.8) Since I do not cook in celius just get them as close as possible to your own oven.  

350f is equal to 176.67c

325f is equal to 162.78c

185f is equal to 85c

 16 ounces or 1 pound is equal to 0.45 kilograms

Ingredients

1 pound of chicken ( more or less depending on your needs. )

Salt and white pepper

1 cup of salsa, pre made is fine. 

Spray your favorite casserole dish with non stick cooking spray. The clean up crew likes this.   Add the chicken.  Lightly salt and pepper. I use white pepper because it has a milder taste.  Evenly cover the chicken with the salsa. Bake at 350f for 50 minutes or until the chicken reaches an internal tempature of 185f. If you are using a glass casserole dish set the oven to 325f and bake for 1 hour or until the chicken reaches 185f.   

I will be serving this with gluten free corn  tortillas, refrained beans and vegetables. You can also add olives for good luck, this is a south of the boarder tradition.

Semi Homemade Apple Pie

This recipe request is from my daughter Teri. This is a family favorite. It is great alone or served with vanilla ice cream


Semi Homemade Apple Pie

1 Package Pillsbury Pie Crust.

8 to 10 apples cored and sliced, leave the skin on. Use a tart & firm apple like Pippin or Granny Smith

1/2 cup of sugar

A Small Pinch of salt

1 Teaspoon of cinnamon

2 Tablespoons of flour

2 Tablespoons of sugar mixed with a few dashes of cinnamon (reserve)*

1 cookie sheet lined with foil

1 very deep pie pan 9 to 10 inches

For a glass or ceramic pie pan heat the oven to 325f for an aluminum pan heat the oven to 350f.

In a large bowl mix the apples, salt, cinnamon, flour and sugar until the apples are well coated. Use one pie crust to line the bottom of the pan, making sure that the crust is firmly in place. Fill the pie crust with the apple mixture. When you have reached the top of the pie crust, make a small mountain with the rest of the apples. Rinse your hands and get the pie crust edge wet, but not dripping. Carefully place the second pie crust on top and seal the edges by crimping the edges ( basically pressing the 2 pie crusts together.) Use any design you want for crimping, folding the excess dough into the crimping pattern. 

Make a small dime sized vent in the top of the pie along with 4 vent slits about 2 inches long. get the top of the pie crust damp and sprinkle with the reserved cinnamon sugar mix*.  Bake for 45 minutes. If the crust has not become golden cook a little longer until the crust has become golden.

Cool a minimum of 15 minutes before slicing. Serves between 4 and 10 people depending on the size of the slice.

* If you do not want that extra cinnamon flavor on the pie just use plain white or raw sugar for the dusting on top.