Adventures in Thyme

Our adventures in food

Chicken and Sweet Potato Pie

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Chicken and Sweet Potato Pie by D Fenwick, http://dfenwickphotography.com

Chicken and Sweet Potato Pie

 

It’s 5:00pm.  It’s been “one of those days”.  Your butt would be dragging except it’s cushioned in the car seat and your on your way home.  Thoughts soon turn to dinner.  You want something easy, but it needs to be healthy too!

Such was our situation as we ambled into the grocery store.   We walked out with the fixin’s for a one dish dinner that satisfied all our needs – and it’s non-dairy!

Ingredients:

1 Rotisserie Chicken from the grocery store (we chose “Savory” spiced)
1 bag of your favorite frozen vegetables
2 to 3 cups mashed potatoes (Instant are fine as are left overs, we used mashed white sweet potatoes – WAY better fiber and vitamin content)
3 cups chicken stock
1 egg, beaten
2 tablespoons flour
3/4 teaspoon dried rosemary
3/4 teaspoon dried thyme
Salt and Pepper to taste

Over medium low heat, pour 3 cups of chicken stock into a large skillet and add one beaten egg.  Whisk to combine well, then mix in 2 tablespoons flour.  Stir frequently until it starts to bubble and thicken.

If you don’t already have leftover mashed potatoes, it’s time to get your potatoes going too – and instant is well, nearly instant!  Get ’em ready, they’re going to be needed shortly.

Next add the bag of vegetables (they’ve been defrosting on your counter, but if they’re still hockey pucks you can place the bag in lukewarm water to thaw a little). While the mixture comes back to a simmer, strip the meat off of your chicken and cut into bite sized pieces.  We remove the majority of the skin from the pieces, true enough the skin has the most flavor, but it also has the majority of the fat – but if your long day calls for chicken skin then roll with it!

Add your chicken pieces to the skillet. When the mixture comes back to a simmer taste a wee bit to see how much salt and pepper to use then add accordingly. Stir well.  Turn off the heat and put the mixture into a 9 x 9 baking dish. Top with the mashed potatoes and cook at 350 degrees F for 30 minutes. Be sure to put a cookie sheet on the lower rack to catch the liquid that is likely to bubble over. Turn your oven to broil and broil until lightly browned on top.

Enjoy!

 

Taco Shell Bites

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Tacos made with shell pasta by D Fenwick http://dfenwickphotography.com

Taco Shells

With all the frantic holiday planning and preparations this time of year, it can be difficult to cook something “interesting” for a weekday dinner.  A study in 2009 found that the average cook relied on just nine recipes they rotate through, with fast recipes chosen more often over healthy ones.  Today’s recipe is one of our quick and easy mainstays, but with one little change: we’re replacing tortillas with pasta shells!  OMG this is good!  Let’s get cookin’!

1 lb ground meat (we used beef)
1 packet taco seasoning (we used Mild, but you can also find Spicy or Gluten Free at your grocers)
1 15 oz can of tomato puree
1/2 package of pasta shells
~2 cups of grated cheese (we used dairy free cheese in Monterey Jack and Cheddar flavors)
Salsa
Optional: sour cream, cilantro, green onions, hot sauce

Preheat your oven to 350 degrees F.  Prepare a 9×13 baking pan by spreading a thin coating of butter to keep the pasta from sticking.

While the beef is browning in a skillet, heat a pot of water to boiling for the pasta.  When the beef is done remove excess oil and add the Taco Seasoning but omit the water. Stir.  After the seasoning is incorporated add in the tomato puree and stir to combine evenly.  Once it begins to bubble remove from heat and set aside.

Cook your pasta until almost done (so on the chewier side of al dente), remember – you’re going to bake the shells later.  Once the pasta is ready pour into a sieve and cool with cold running water (your basically stopping the cooking process).

Now it’s time to combine all the parts:  Fill each shell with a tablespoon or two of the meat mixture then place into an even layer in the baking pan.  When all the shells are full, sprinkle the cheese over the top, then bake about 15-20 mins or until the cheese melts.

Serve topped with salsa, sour cream, cilantro, green onions, and/or hot sauce.

Enjoy!

 

 

 

Turkey Noodle Casserole

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Turkey Noodle Casserole by D Fenwick, http://dfenwickphotography.com

Turkey Noodle Casserole

With Thanksgiving behind us and Christmas on the horizon, the nagging question is: “What to do with the left over turkey?” This versatile bird can easily adapt to any occasion, even the humble leftover dinner.  Here’s a lovely dish tailor made for an overlooked drumstick or those turkey bits left behind on the serving tray.

12 oz Pasta (pick your favorite kind and cook in salted water until  still a little chewy, retain some of the water)

1/2 cup chopped Carrots
1/2 cup chopped Celery
1/2 cup chopped Onion
2 tablespoons Butter
2 tablespoons Flour
2 cups Chicken Stock
4 oz. Chevre (or other soft white cheese)
1/2 cup Sour Cream
1/2 cup water from cooking your pasta
2 cups Turkey cut into bite sized pieces
salt and pepper to taste

Butter a 9×13 baking dish and set aside. Preheat your oven to 350 degrees F.

In a large skillet melt your butter over medium low heat. When the butter is melted add the carrots, celery and onion and cook until the onion is translucent. Sprinkle 2 tablespoons of flour over the vegetables in the pan and stir to coat evenly and combine with the butter. Cook stirring gently 4 to 5 minutes. Don’t let it stick to the bottom of the pan or it will burn. Add 2 cups chicken stock a little at a time, stirring to combine well before adding more. Let this simmer for a few minutes until it starts to thicken. Add the pasta and stir well, then add the turkey, cheese and sour cream. Stir to combine well and melt the cheese. Taste the mixture at this point and add salt and pepper to taste.

Pour the mixture into your 9×13 baking dish and bake 30 to 40 minutes. The top will brown a little and the casserole will be bubbly.

For another possibility, use shredded cheddar cheese and ham in place of the chevre and turkey. Add the cheese and sour cream before the pasta and ham and stir until the cheese melts and combines with the sauce. Then add the pasta and ham. Cook as above.

Enjoy

Shrimp Fondue

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fondue

 

There’s little on a cold blustery day more comforting than peering into a bubbling pot of cheesy goodness with something enticingly dippable in one’s hand.  Tonight we’re offering a simple, and delicious, bit of cheesy heaven.  Although a fondue pot is helpful (and a wonderful addition to your kitchen), you don’t need one for this recipe – any small pot will do.  Enjoy!

Into your fondue pot melt:

1 8-oz package of cream cheese (we use a dairy free variety due to a bovine milk intolerance in our house)
1 cup sour cream (again, we use a dairy free variety)
4 oz of pecorino cheese (a sheep milk cheese but you can substitute parmesan)
1 cup of marinara sauce
3 Tablespoons vodka
2 Tablespoons olive oil (garlic infused is really yummy)
Dippable suggestions: French bread; shrimp; lobster; crab; crudité.

The fondue pot will eventually bring this mixture to a boil and then keep it at a constant temperature for easy dip-ability.  If you’re using a stovetop pot, watch it carefully so as not to over boil or burn.  Be sure to stir regularly while this is heating so it doesn’t stick and burn.

We served our shrimp with capellini pasta as the fondue can easily be spooned over the pasta as a sauce.  Yum!

 

Apple Chicken Tagine

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Apple Chicken Tagine by D Fenwick, http://dfenwickphotography.com

Apple Chicken Tagine

 

An old proverb suggests that a man’s affection is most quickly gained thru food, undoubtedly good food being the key.  I would add the caveat that creating good food is easily attained by using a tagine!  You might remember a few recipes back that we got one – and love it!  (If you do not yet own one, you can still create the yumminess with a large skillet and well fitting cover.)

This delicious recipe uses apples, so bountiful right now, and chicken thighs making it a low cost meal with big flavor – enjoy!

2 tablespoons Olive Oil
8 Chicken Thighs, boneless
4 large tart Apples (6 to 8 small)
2 cups Chicken Stock
1/2 to 3/4 cup chopped Dates
2 teaspoons ground Cinnamon
1/2 teaspoon ground Nutmeg
1/2 teaspoon ground Allspice
1 teaspoon chopped, fresh Mint
Slivered Almonds
Sprigs of Mint

Place 2 tablespoons of olive oil in your tagine and heat over medium heat.

While the oil is heating, cut your chicken thighs into bite sized pieces. (You could substitute lamb if you prefer.) When the oil is hot, place the chicken into the tagine and lightly brown, cooking off most of the extra liquid from the chicken.

While the chicken is cooking, peel and core your apples. Cut them into bite sized pieces. Once the chicken is browned, add the apple to the chicken, then add the chopped dates. Stir. Now add 2 cups of chicken broth, 2 teaspoons of cinnamon, 1 teaspoon chopped fresh mint and a half teaspoon each of allspice and nutmeg. Stir. Bring to a simmer and then turn down to low to medium low and let simmer for an hour.

Serve over rice and garnish with sliced almonds and mint sprigs.