Saturday, November 22, 2014

Chicken Pot Pie Meatloaf

Dubbed so by my youngest, this is the name I'm using for this recipe.  Another suggestion was Thanksgiving Chicken Meatloaf.  Regardless, if you gild the lily (make gravy) and add potatoes, I doubt you'll have any complaints that this is made with ground chicken!  (Serve with steamed green peas and it will be even more like pot pie!)

As for the crackers I used, they are Van's Fire-Roasted Veggie crackers.  I rely on Super Wal-Mart and/or the buying club I belong to for these.  Amazon offers them but they're priced higher...  I like the flavor they add; the multi-grain aspect and the spice combo in/on them give this a little extra something.

The ground chicken I can regularly find is Perdue brand.  I haven't tried this with anything else.  It's plain ol' ground chicken, the "mixed meat" kind, not the expensive lower-fat white-meat-only package.

I've used both unsweetened plain almond milk and unsweetened plain cashew milk, both Silk brand.  I prefer the cashew milk!  (It also makes dreamy scalloped potatoes!)

I like LIKE LIKE my Calphalon tri-ply pans...and used my 3-qt chef's pot to saute the veggies and, when they cooled sufficiently, continued to mix the meatloaf in it because the rounded shape made it fast and easy.  I try to convince everyone I know that they NEED one of these pans! 

CHICKEN POT PIE MEATLOAF - I used my 7x11 Pyrex dish

2 carrots, shredded - roughly 1 C        Heat a little extra virgin olive oil and saute
1 onion, chopped - 3/4 C                      veggies until nearly soft. 
2 large ribs celery - 1/2 C                     

1 tsp dried thyme, crushed                      Add spices, salt, pepper.
1/4 tsp rubbed sage                                 Cool mixture slightly.
1/2 tsp granulated garlic                         
1/2 tsp freshly ground black pepper        Set oven to 350F.
1/4 tsp sea salt, fine grind                        Mix in cracker crumbs and milk.

1/2 C crushed Van's Fire-Roasted Veggie Crackers (about 20)
1/2 C "milk"

2 eggs                                          Mix in eggs until everything is incorporated.

2 pounds ground chicken             Finally, mix in ground chicken.

Divide mixture in half (more or less) at the ends of a rectangular baking dish.  Smooth into oblong shapes. Bake, uncovered, for 75 minutes.  (I test with an instant-read thermometer to be sure it's done.)

I'd like to hear if anyone tries this.  It was really tough to force myself to measure everything so I could share this!! 


Saturday, November 1, 2014

Speedy Black Bean Soup

My "sister" needs this post up today it is!  A simple quick soup that tastes darn good for how quickly it comes together.  Of course, it's better the next day but when isn't that the case?!?  Serve with tortilla chips (crush them in your bowl) and shredded Mexican cheese! 

SPEEDY BLACK BEAN SOUP - 3 or 4 quart pot

1 tsp olive oil                            Heat oil.  Add onions and cook til just beginning to
3/4 cup chopped onions          brown, stirring occasionally.  

2 cans (~15 oz each) black beans, with liquid          Add one can of beans and
1 can (14 1/2 oz) chicken broth (I use low-sodium)            MASH.  Raise heat
1 can corn kernels, drained                                     to high, add broth and whole
1 can (14 1/2 oz) Mexican-style stewed tomatoes                beans.  Stir well.
2-3 bay leaves                                                         Add corn, then remaining
1 tsp minced garlic                                                 ingredients.  Cover and bring
1 tsp balsamic vinegar                                           to boil.  Reduce heat to low and
1/2 tsp ground cumin                                           simmer to let flavors blend (8-10
                                                                            minutes) stirring often to prevent

This recipe is one of those I-need-to-warm-up-right-now soups.  Also, it's easily made "hotter" by using different tomato blends or just add your own touch!