Chicken Pot Pie

Dear Sally,

I feel like I have finally found a groove. Carter gave me seven hours of sleep last night and I feel like a new woman. After countless months of avoiding my kitchen I am learning to love cooking again.

Monday's meal this week was chicken pot pie. This recipe is nice and basic and I tend to add a little something here and there as usual. I was thinking of you and your new beautiful Charles as I was working away in the kitchen. It wasn't that long ago that Carter was brand new and I was reminded of the amazing support of friends and family, especially the amazing meals you made us. I plan to return the favour and this will be one of the items in your freezer soon.

Chicken Pot Pie
Recipe adapted from lovelylittlekitchen.com

Serves: 4-6

Ingredients:

4 tablespoons butter

1 cup onion, chopped

1 cup celery, chopped

1 cup carrot, chopped

1 cup potato, chopped

1/4 teaspoon salt

2 tablespoons flour

2 cups milk

1/2 cup heavy cream

1 teaspoon "Better Than Bullion" chicken base

2 cups chicken, cooked and chopped

1 teaspoon fresh thyme, rosemary and chives plus more for garnish if desired

1 recipe pie crust (enough for top and bottom of pie)

1 egg, beaten slightly with a fork

Directions:

Prepare your favourite pastry recipe as directed and set aside for assembly.

In a large pot, melt butter over medium high heat.

Add onion, celery, carrot, potato and salt and sauté until onions are translucent and vegetables start to get tender.

Sprinkle flour over vegetables and cook for 1-2 minutes.

Gradually whisk in milk, heavy cream and and Better Than Bullion, and bring to a slow boil.

Simmer gently over medium heat until sauce begins to thicken (5 minutes).

Turn heat to low, and add chicken, rosemary, chives and sage.

Preheat oven to 400 degrees.

Pour chicken mixture into a 9 in piecrust.

Using a pastry brush, brush egg onto the top of the puff pastry.

Bake for 30-35 minutes. The pastry will be a deep golden brown colour.

Cool for 5 minutes before serving.

Love you, 

Jessica

Comforting Chicken Soup

Dear Jess,

Wham. Bam. Thank you Tana Ramsay.

This. Soup.

THIS.

SOUP.

Make this soup! The fragrance, the ease, the yumminess! This is by far, the best chicken soup I have ever tasted, made, laid eyes upon... I was nearing the end of making it, and in walks Jason from running errands. "Ooooooooooooo... Sally!' were his exact words after inhaling the aromas of this soup. It's so good that even though I made it on Saturday, right this minute I have another pot of it in the works.

For a while now, I have wanted to make a chicken soup where you cook the entire chicken in the soup. Two of my friends had mentioned that they had tried it and will never go back. I searched for a recipe on the Internet, and didn't really find anything that peaked my interest, or met my expectations. I had given up all hope, and turned to Tana Ramsay's book Home Made. I knew I would find a delicious soup recipe there, even if it wasn't the one I was looking for. Little did I know that fortune was about to shine it's big, beautiful, bright face upon me. Low and behold, on page 6, there is a delightful recipe called Comforting Chicken Soup. And guess what... you cook the whole chicken in it!

I made a few alterations, though I feel I stayed true to her vision.

Comforting Chicken Soup
adapted from Tana Ramsay's Comforting Chicken Soup, Home Made, Page 6

1 Chicken weighing about 2 3/4 lb
2 sticks of celery
2 carrots
2 leeks, cleaned, trimmed and chopped
2 medium onions, chopped
1 bay leaf
6 peppercorns
1 sprig tarragon
2-3 Tbsp olive oil
1/4-1/2 cup spelt flour
1 Tbsp red wine vinegar
salt

1. In a large stock pot, with lid, Put the chicken into the center of the pot and surround with HALF your celery, HALF your carrots, HALF your leeks, and HALF your onions. Throw in the bay leaf, peppercorns, tarragon and a generous pinch of salt and pour over enough water almost to cover the bird, leaving the top of the breast clear. It will poach in the steam. Bring to a boil, then reduce the heat to a slow simmer. Put on the lid and cook very gently for 1 1/2 hours.

2. When the time is up, remove from the heat and allow to cool for as long as it takes to remove the chicken safely. Put the chicken to one side.

3. Pour the cooking broth through a fine sieve into a clean container (I use a large measuring cup) and discard all the vegetables and seasonings.

4. Meanwhile, in a clean pan, add oil, remaining onion, celery, carrots and leeks. Fry until soft, but not coloured. Add the flour and stir well to make a smooth paste around the vegetables. Fry for a couple of minutes, then gradually stir in the broth. Increase the heat and bring to the boil, stirring all the times. Reduce the heat and simmer for 10 minutes. Remove from the heat and allow to cool slightly, then liquidize in batched with a blender (and return to pot), or take your immersion blender to it.

5. Add red wine vinegar.

6. Using your hands, remove the breast meat from the chicken carcass, discarding the skin. (I put the dark meat away for another soup.)

Shred the meat into very small pieces and add to the soup. Season with salt to taste and serve in warm bowls.

A perfect soup, for a Canadian winter.

Love,

Slow Cooker Chicken Tikka Masala

Dear Jess,

I feel like I have been stumbling across many delicious recipes lately. Choosing one to share (on top of finding time to do so...) is becoming challenging.

I love finding truly delicious Slow Cooker meals. It's always such a surprise. I generally find, when doing a meal in the Slow Cooker, that I sacrifice (to varying degrees) flavour... or maybe the distinction in flavours within the meal... does this make sense to anyone else? All this is to say, it is a rare occasion when I find a Slow Cooker recipe that reaches the standards of a meal made more conventionally.

This. One. 

I have made it twice this week. Once because I was desperate (with a sick, teething baby), and twice because we found it such a delight, I made it for friends when they came over for dinner.

It looks spicy, but isn't at all. It is actually a little sweet, due to the coconut milk.

Chicken Tikka Masala
from www.thekitchn.com

1 to 1 1/2 pounds boneless, skinless chicken thighs (or breasts)
1 large onion, diced
3 cloves garlic, minced
1 inch piece whole ginger, peeled and grated
2 Tbsp tomato paste
1-2 Tbsp garam masala
2 tsp paprika
2 tsp kosher salt
1 (28oz) can diced tomatoes
1 can full fat coconut milk

Cut chicken thighs into bite-sized pieces and transfer them to your slow cooker. Stir in the onion, garlic, ginger, tomato paste, 1 Tbsp garam masala, paprika, and kosher salt until the chicken is evenly covered with spices.*

*If you have time: marinate the chicken in 1/2 cup yogurt of up to 6 hours. Shake to remove excess yogurt before transferring to the slow cooker... I didn't do this

*If you have time: Saute the onions and garlic in a little olive oil over medium-high heat in a skillet until softened, then stir in the ginger, tomato paste, and spices until fragrant. Transfer to the slow cooker with the chicken and diced tomatoes. This will give oyur tikka masala more depth of flavour.... I DID THIS

Cover the slow cooker and cook for 4 hours on hight, or 8 hours on low. Fifteen minutes before the end of cooking, stir in the coconut milk. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. (I have done it both ways, and didn't see a big difference in thickness.) Taste and add more garam masala or salt to taste.

Serve over rice!

I may even make a batch of this for the freezer! Mmmmm.

I hope you're doing well, and the cooling of the air is a comfort to you. 

Love,

Chicken and Mango Curry

Dear Jess,

The sun is shining, and the air is cooling. What a wonderful time of year. I have decided it's my favourite. Don't get me wrong, I love love love sticky, hot, humid weather. Maybe it's a result of being born in August. This weather, however, seems strikingly Canadian to me. I feel as if it's in me. In my blood. You know it will get much colder, and you're hanging onto the last long days of sunlight. Sometimes still wearing a t-shirt, even if it's only 10 degrees because the heat of summer is still living inside us. Mmmmm. To top it all off, the kitchen smells of warm, bubbling comfort.

This recipe actually came from a friend of mine. We went to their house for dinner a while back, and she found this recipe for me and my eating restrictions. She was kind enough to pass the recipe on, and I have since made it twice (to raving reviews from the husband!) I left the printed copy at the cottage, but can remember what it said. Unfortunately I can't remember where in the large world of the Internet it came from. So here goes my version of it!

Chicken and Mango Curry
2 Tbsp olive oil
1 medium onion, chopped
1 celery stalk, chopped
2 Tbsp ginger, grated
2-3 garlic cloves, minced
2 tsp ground cumin (or more, depending on your taste)
2 Tbsp curry powder (more or less, depending on your taste)
1 14.5oz can full fat coconut milk
2 mangoes (or 4 cups frozen mango)
The meat of one whole (cooked) chicken
fresh chopped cilantro (optional)

1. Heat oil in saute pan. Add and cook onion and celery for 5 minutes. Add ginger and garlic. Cook for another 2-3 minutes. Add cumin and curry powder. This will soak up lots of the oil. Add more oil if needed.

2. Add coconut milk and half the mango (one mango if using fresh, 2 cups if using frozen) and bring to a boil. Simmer for 15-20 minutes.

3. Transfer into a blender. Blend until smooth. Return to saute pan. Add chicken (chopped) and the remainder of your mango. Bring to boil, and simmer (stirring) for another 10-15 minutes.

I serve this on brown rice with fresh, chopped cilantro.

I hope all is going well with the start of a new school year! I am thinking of you often!

Love,

Chicken Stir-fry with Yams

Dear Jess,

The summer (as always) is flying by. I can't believe we're into August already!

As you have likely noticed, I'm having a chicken and ginger love affair. This recipe has become a quick comfort food for me! If you don't like hoisin, just use soy sauce instead. The yams (or sweet potato in my case) make this dish addictive!

Chicken Stir-fry with Yams
adapted from www.epicurious.com

2 Tbsp Sesame oil, divided (olive oil will work too, though now with the same flavour)
2 yams (I used a large sweet potato), peeled, cut crosswise into 1/3 inch thick rounds then cut into 1/3 inch wide strips
1 medium size red onion, cut lengthwise into 1/3 inch thick slices
2-3 Tbsp peeled, grated fresh ginger
3 cloves garlic, minced
Meat from one cooked chicken
4 cups 1/3 inch thick strips sliced cabbage (about 1/4-1/2 head)
1 Tbsp Hoisin sauce
2 Tbsp soy sauce (low sodium)
Salt and pepper to taste

Heat 1 Tbsp Sesame oil in a large skillet. Add yams and onion. Cook, covered, for 12 minutes (or until tender), stirring occasionally. I had a little measuring cup of water close at hand, so if it started to burn, I would add a bit.

Add Ginger and Garlic. Cook for 2-3 minutes. Add chicken and cabbage. Cook for about 5 minutes (or until cabbage is at desired texture. I like my cabbage just a tad bit still crunchy.)

Add Hoisin sauce (add more if desired), soy sauce and salt and pepper. Stir until heated through and remove from heat.

I served this atop a bid of vermicelli noodles. It would go great with rice, or any other stir-fry-friendly noodle.

Love,

Chicken with Ginger

Dear Jess,

What a week! Alice got her first cold, and Jason caught it from her. I'm the only one that seems to have escaped unscathed... so far. I have finally caught up in cleaning and laundry.

The weather here has been amazing. It has kept us cheery throughout the sicknesses. My garden is flourishing (both vegetable and flower!) and we are all looking forward to the weekend.

This recipe... all I can say is make it! Unless you don't like ginger... then you will hate it. This is going in my regular recipe book, where I plan to revisit it many times over.

Chicken with Ginger
adapted from www.marthastewart.com

1 large piece of ginger (about 4 inches long), peeled and grated (or finely chopped)
4 tbsp olive oil
2 large onions, chopped
4 cloves of garlic, minced
1 large zucchini, chopped
6 large kale leaves, chopped (take stems off if desired)
1/2 cup soy sauce (low sodium, if you can)
4 tbsp white wine vinegar
4 tbsp pure maple syrup (or honey)
1 cooked chicken, stripped and chopped (or about 2 pounds cooked chicken breast)
1 cup scallions, finely chopped

1. In a large skillet on medium heat, sautee ginger, olive oil, onions and garlic for about 10 minutes, or until super tender. Add zucchini and kale and cook for another 5 minutes, or until they have reached desired texture.

2. In a small bowl, mix soy sauce, vinegar and maple syrup. Pour over vegetables in skillet. Cook for 2 minutes. Add chicken and scallions. Cook for 2-5 minutes, stirring often.

3. Serve with rice, noodles or more veggies! (I served mine with brown rice cooked with chicken broth)

I think I might throw in a few cashews next time! mmmmmmm

I hope you're still enjoying your summer!

Overflowing Love,

Spinach Stuffed Chicken Breast with Turnip Mash

Dear Jess,

I won't bore you with the list of foods that I cannot eat. Basically it's any food that causes inflammation in your body. If anyone is interested in this, please email me. I would be glad to share the list with you!

This recipe was a hit with Jason. Personally I think he was glad to get something other than a soup or stew! That being said, I though it was delicious as well!

My mom and I share an organic produce box every week from Circle Organic. I would recommend this to anyone who wants organic, seasonal produce at a reasonable price. You also would need to have a sense of adventure in the kitchen, as you are given things you have never heard of and/or used before. This is our second season participating, and I am enjoying it just as much this year.

I made this recipe up because of all the produce in my fridge. I will try to communicate it clearly here.

Spinach Stuffed Chicken Breast
2 chicken breasts, butterflied
1/4 cup olive oil mayo
1 tsp ketchup (optional)
1 tsp curry powder
Sriracha to taste
1 cup fresh spinach, finely chopped
Juice of half a lemon
Salt and Pepper to taste

1. Preheat oven to 375. Mix mayo, ketchup, curry powder, and Sriracha in a small bowl.

2. Open chicken breasts so they're butterflied. Spread mixture on chicken. Add spinach, and fold in half. (You can tie them with string if you want)

3. Place in oiled dish. Top with lemon juice, and salt and pepper. Bake for 45-60 minutes, or until no longer pink inside.

Turnip Mash
8 turnips (the little ones, slightly bigger than radishes), peeled and quartered
1 carrot, peeled and chopped
3 garlic scapes, chopped (you could used 1 clove of garlic minced instead, and/or 2 scallions, chopped)
1 tbsp olive oil
splash of almond milk

1. Steam turnips and carrots until very soft. Place in a bowl, and mash with garlic scapes, olive oil, and almond milk. (I didn't peal my turnips or carrots... I will next time. Also, saute the scapes for less crunch. I will do that next time as well.)

It was lovely seeing you and the hubby! I hope we will be able to get together at least once more this summer!

Love,

Grilled Lemon Garlic Chicken

 Dear Sally,

      I had to laugh a little when I read your last post. Usually I get upset with myself because it seems that whenever I starting making things for the blog they never actually end up in a letter to you. Your post reminded me that life gets busy and that's ok.

      Summer is one of my favorite times because I have no excuses. With Jesse gone I have peace and quiet in the house and unlimited time. I'll see what I can get into in the coming weeks.

     As you know, Jesse and I recently returned from Ohio for our anniversary trip. Whenever I return from long trips away or time on the road I always feel like I need a cleanse. After eating out for six days straight, Jesse and I hardly wanted something extravagant for dinner. I pulled some herbs from the garden, grabbed chicken at Costco, and potatoes from the cupboard. Dinner wasn't fancy but it was delicious.

     I'm intrigued to know what the word diet entails for you. If you need some good gluten free recipes I can share some sites with you. I always love the challenge of making food that tastes great but is also healthy. 

Grilled Lemon Garlic Chicken

2 Chicken breasts , chopped
2 cloves garlic, minced
2 lemons
A handful of fresh basil and chives
2 Tbsp. Olive Oil

3 potatoes
1/2 red onion, thinly sliced
butter
salt and pepper



Directions

Cut the chicken into small cubes and placed in a bowl. Mince 2 cloves of garlic and add it to the chicken. Squeeze both lemons into the bowl and add 2 Tbsp. of olive oil. Add some salt and pepper and mix well. I let the chicken sit in the fridge for most of the day and cooked it low and slow on the barbeque.

For the potatoes I simply sliced them along the length and put thinly sliced pieces of onion in. I put butter on top and wrapped them individually in foil. They were put on the barbeque first at a high temperature for about 30 minutes.

      I hope you guys have an amazing summer and you have a chance to put that garden of yours to good use. Looking forward to your visit!

Love,

Jessica

Chicken and Pumpkin Soup

Dear Jess,

First. I miss you. We NEED a phone date soon. Please let me know when you're available, and we can schedule something asap.

Second. Make this soup.

Mom and I signed up for an organic food box (by a farm called Circle Organic) that we split between the two of us once a week. We signed up because we thought it would be fun to try new things based on the local, seasonal, organic produce we get in our box. I must say: it is fun!

This week I got a pumpkin! My recipe was inspired by a recipe I found on the internet. I threw a chicken (which I got on super sale) that I defrosted over night, into the slow cooker on high for 3 hours, and cooked my pumpkin in the oven (cut in half, gut and cook at 325F for about an hour). Both of these take time, but (luckily) very little effort. I just put them in, and was able to complete my other tasks around the house. To make it 'easier', you could use canned pumpkin, and pre-cooked chicken from the store. Either way, it will be delicious.

Chicken and Pumpkin Soup
inspired by www.budgetbytes.com
1 tbsp olive oil
1 medium yellow onion, chopped
2-3 cloves of garlic, minced
1 cooked pumpkin, mashed
1 tsp red pepper flakes
2 cups corn
6 cups chicken broth
1/2 cooked chicken, pulled/chopped
1 (15oz) can kidney beans
5 large 'leaves' of collard greens, stemmed and chopped
1 tsp hot sauce
1 tbsp cumin
1 tsp chili powder
1/2 tsp salt

Put olive oil, onion, and garlic in a large saucepan. Simmer until onions are softened. Pumpkin and red pepper flakes, and let cook for another 5-10 minutes, stirring regularly.

Add corn and chicken broth. (I took my immersion blender to it at this point... totally optional though...) Bring to a boil.

Add chicken, beans, collards, hot sauce, cumin, chili powder and salt. Simmer for about 30 minutes.

Remove from heat, and serve!

I'm warning you... This will make your house smell amazing!

Have a great Thanksgiving!

Love,

Greek Souvlaki

Dear Sally, 

     This week was one of the rare times that I was able to make a meal every evening and not have to rely on leftovers from the freezer. One of my greatest achievements this week was souvlaki. I was browsing through Jamie Oliver's Food Escapes and found this recipe. I made my own homemade tortillas instead of using flatbreads. Jesse really enjoy the meal so I counted that a success. 


Souvlaki

Ingredients

3 sweet frying peppers (red and yellow)

8 flatbreads (I used homemade tortillas

4 springs of fresh mint

red wine vinegar

olive oil

1 lemon

Kebabs

1 ¾ pounds chicken (cut into 1-inch cubes)

3 tbsp. fresh mint

1 tbsp. dried oregano

juice of 1 lemon

6 tbsp. olive oil

2 cloves garlic

1 tbsp. red wine vinegar

pepper and salt for seasoning

Tzatziki

½ large cucumber

¾ cup plain yogurt

2 cloves garlic peeled

2 tbsp. fresh mint

1 ½ tsp. red wine vinegar

Directions

 

If using wooden skewers, cut 8 to fit your grill pan and soak them in a tray of water to stop them burning. Put all your kebab ingredients into a bowl and use your clean hands to mix everything together really well. Cover with plastic wrap, then pop into the fridge for 30 minutes, or longer if you want the flavours to get a bit more intense.

Meanwhile, blacken the peppers directly over a gas flame, in a hot dry grill pan or under a hot boiler. Turn them every so often and when they look almost ruined, pop them into a bowl, cover with plastic wrap and put to one side to steam for 5 minutes or so – this will help their skins to come off.

Make your tzatziki by coarsely grating the cucumber into a sieve set up over a bowl. Add a few good pinched of salt, then use your hands to squeeze out as much water as you can. Pour the water away, then tip the cucumber into the empty bowl and add the yogurt. Pound the garlic in a pestle and mortar with a good pinch of salt until you have a paste, and spoon that into the bowl with the cucumber. Add the dried mint and red wine vinegar and mix really well. Have a taste to make sure you’ve got the balance right, then put aside.

Preheat a grill pan or grill over high heat. Thread the skewers through the marinated pork pieces, leaving little spaces between them so that the heat cooks everything evenly. Cook the kebabs on the screaming hot pan or grill for about 8 to 10 minutes, turning occasionally until done on all sides. Warm your flatbreads in the oven or in a hot dry pan while your kebabs are cooking.

Just before your kebabs are ready, peel and deseed your blackened peppers, then tear them into strips and put them into a bowl. Roll up your mint leaves, finely slice them and add to the bowl along with the dill. Add a few splashes of red wine vinegar, a pinch or two of salt and pepper and a lug of extra virgin olive oil. Toss and mix together, then have a taste to check the balance of flavors. Cut your lemon into wedges.

Put a dollop of tzatziki and the meat from one skewer on each warmed flatbread. Top with some of your pepper mixture, a drizzle of extra virgin olive oil and a good squeeze of lemon juice. Life doesn’t get much better.

    Instead of using a fry pan I cooked my chicken on skewers in the oven. They were nice and juicy when I pulled them out. I would also recommend using the bbq to add a smoky flavour. I also blended up Jesse's tzatziki sauce so he wouldn't know there was cucumber in it. My trick seemed to work! 

    Another successful food adventure comes to a close. May your own adventures in the kitchen be very successful and blessed. 

Love, 

Slow Chicken Curry

Dear Jess,

Brrrrrr. It is so cold.

That being said... I am enjoying it more this year than any year. I think the warm winter last year gave me a break, and this year I realized that I missed it a little bit. Well... mainly I think I miss the effect that good food has on a frigid cold day.

This is one of those meals that sets a cold day right. I have made it twice, and I will be making it again. It's from the Everyday Paleo Family Cookbook. It's easy, basic, makes your house smell like heaven, and it tastes yummy. I have put it in my slow cooker on cleaning days, so as I'm working around the house, the smell wafts through the house and I feel like dinner is making itself!

Slow Chicken Curry
From Everyday Paleo Family Cookbook, page 88

2 tbsp curry powder
1 tsp paprika
2 tsp sea salt
1 tsp black pepper
2 lbs boneless, skinless chicken thighs (or breasts)
4 garlic cloves, minced
1 yellow onion, sliced
3 carrots, diced
4 celery stalks, diced
1 cup full-fat canned coconut milk
1 cup Homemade Chicken Broth (I used my homemade Veggie Broth)

1. In a small bowl, mix all of the dry spices together.

2. Place the chicken thighs in slow cooker and pour the spice mixture over the chicken thighs and toss together until all the thighs are coated with the spices.

3. Sprinkle on the minced garlic and add the onions, carrots, and celery.

4. In a small mixing bowl, whisk together the coconut milk and the chicken broth.

5. Pour the coconut milk and chicken broth mixture over the top of the chicken and vegetables and cook on high in the slow cooker for 4 hours or on low for 6-7 hours.

The first time I did this I did it slowly on low for 6-7 hours. The second time I tried it on high for 4 hours. I didn't find any difference. Delicious either way!

I served it on brown and wild rice rice for Jason. For me I put it over some steamed broccoli with a salad. Mmmmm. Snuggle up with the icy wind howling at your windows, and enjoy the warmth and comfort from this meal. Success!

Love,

Jamie Oliver's Chicken and Leek Stroganoff

Dear Jess,

What a busy last couple of weeks! Fortunately, I have today off. This means I have time to write this small little post.

I made this recipe quite a while ago. Jason wasn't a huge fan because of the mushrooms, but I truly enjoyed it. It is simple and comfortable, and you know how I feel about cooking with wine!

Chicken and Leek Stroganoff
From Jamie's Food Revolution, Page 34
(Serves 2)

3/4 cup long-grain or basmati rice (I used long-grain brown rice)
1 large leek
a big handful of crimini or oyster mushrooms (or your favourite kind)
2 chicken breast fillets
olive oil
a pat of butter
a glass of white wine
freshly ground black pepper
a bunch of fresh parsley
1 1/2 cups heavy cream (I used 5%)
1 lemon

1. Pour boiling water from the kettle into a large pan, place on a high heat and add a pinch of salt. Add your rice, bring back to a boil, then turn the heat down slightly. Cook for the length of time given in the instructions on the package. Cut both ends off the leek, quarter lengthways, slice across thinly, then wash well under running water. Slice the mushrooms. Slice the chicken breasts into little-finger-size pieces.

2. Put a large frying pan on a high heat and add a good lug of olive oil and a pat of butter. Add the leek to the pan with the white wine, a small glass of water; and a good pinch of salt and pepper. Let it bubble away for 5 minutes, covered loosely with a piece of aluminum foil. Meanwhile, finely chop the parsley, stalks and all. Remove the foil and add the chicken strips, most of the parsley, the cream, and the mushrooms. Stir, bring back to a boil, then turn the heat down to medium and simmer for 10 minutes. Drain your rice. Just before serving, cut your lemon in half and squeeze the juice of one half into the stroganoff. Season to taste.

3. Spoon some rice onto each plate and top with the stroganoff. Scatter with the rest of the chopped parsley. Serve with the other lemon half, cut into wedges.

I love you and miss you! I hope your kindergartens are doing well, and you're not overwhelmed with is all. I can't wait to see you again!

So much love,

Light Chicken Salad

Dear Jess,

What an awesome last minute visit on Saturday! I'm sorry I was not up to say goodbye on Sunday morning... I hope you slept well and made it to church on time!

This recipe got us through a quite a few lunches this summer. It was popular especially at the cottage. I'm not a huge fan of 'mayo-based salads' but this one is surprisingly light and allows you to taste the other ingredients besides the mayo. This has been added to 'the binder' and will be used many more times I'm sure.

I doubled the original recipe. It easily feeds 10-12 people for a lunch.

Chicken Salad
adapted from this recipe
2 Rotisserie Chickens, stripped and finely chopped
2 stalks of celery, chopped
6 scallions, finely chopped
3 tbsp (heaping) fresh tarragon
2 cups mayo (I use the 50% less fat olive oil mayo)
2 tsp Dijon mustard
4 tsp Lemon juice
4 tsp salt
Black pepper to taste

1. Combine chicken, celery, scallions and tarragon in a large bowl.
2. Mix mayo, Dijon, lemon juice, salt and pepper in a smaller bowl. Add to your chicken mixture. Stir well.
3. If desired you can serve immediately, or let sit in the fridge for a couple hours to let the flavours combine.
4. Serve on bread, or wraps with desired toppings!

Enjoy!

Love,

Chicken Noodle and Vegetable Soup

Dear Jess,

I have found myself not feeling top notch over the last few days... so my appetite hasn't been it's usual open-minded self.

Jason and I were checking out from Sobeys and I absent-mindedly picked up their 'Inspired' free magazine. I never have a lot of luck finding good recipes from these, but for some reason (probably because it's free) I always pick one up when I spot them. Today I am thrilled I did. Normally, my biggest beef with this particular publication comes down to there being more frozen food product placement than recipes. This issue (Spring 2012), however, seems to have a few tasty surprises.

The one we had for lunch today is found on page 40. It caught my attention because it has chicken, noodles and broth. Yes. Chicken Noodle Soup... with veggies. They call it: 'Noodle Soup with Chicken and Vegetables', I call it 'Chicken Noodle and Vegetable Soup'. Either way... it tastes delicious. They instruct you to cook your noodles separately from the veggies and chicken, and to then distribute noodles into four bowls... then the veggies... then the meat... etc etc. It seemed too annoying for no real purpose. Thus, I made it all in one big pot and it was yummy! Make this for sure! It's perfect for an upset tummy on a windy day.

Chicken Noodle and Vegetable Soup
adapted from 'Noodle Soup with Chicken and Vegetables' from Inspired Magazine(Spring 2012), Page 40
6 cups Chicken Broth
200g Chow Mein Noodles (I got Y&Y brand from The Bulk Barn)
1 large carrot, sliced into rounds
1 red bell pepper
1 cup broccoli, cut into 1 inch pieces
The breast meat from one ready-roasted chicken, ripped into thin pieces
4 green onions, sliced
2 tbsp low-sodium soya sauce
2 tbsp sesame oil
1 cup bean sprouts
optional: 1 tsp red chili flakes

1. Add chicken stock to a large saucepan and bring to a simmer. Add carrots, peppers and broccoli to the simmering stock and cook 2-3 minutes or until vegetables are tender.
2. Add Chow Mein Noodles and cook for 3 minutes (or as long as the noodles need to cook.) Remove from the heat.
3. Add chicken, green onions, soya sauce, sesame oil, bean sprouts and chili flakes. Mix well and serve!

Seriously. This soup is such a comfort and really, despite it's simplicity, is quite tasty.

I hope everything is going smoothly even if it is crazy busy. I love you and miss you and can't wait to see you again soon!

So Much Love,

Like Mama Used to Make

Sally,

I laughed today when I signed in cause I was just about to post this and I saw yours. The Chicken and Vegetable Soup looks amazing! I am sure that will be a winner next windy day.

Jesse and I are finally starting to feel settled in the house and now we have to joy of deciding what to fix or change next. Yay March Break!

We normally have a dinner date night on Saturdays. Sometimes we go out for a change but I was feeling 'wifie' yesterday and decided to make some down home cookin! My mom always used to make us Chicken Parmesan when I was younger. She used only the best technology to cook the chicken - the microwave - but I decided to try frying it in a pan with Crisco as the grease of choice. If you are cringing at the choice of cuisine don't worry, I didn't eat the chicken. Jesse loved it though. I threw in some mashed potatoes and veggies and cheese sauce and we had a meal!


Chicken Parmesan

2 boneless, skinless chicken breasts
1 1/2 cups Italian bread crumbs
3 eggs
1/4 cup milk
1 cup grated cheddar cheese
1/2 cup tomato sauce

Clean the chicken breasts and lay flat on a cutting board. Using a meat tenderizer, beat the chicken until it is about 1/2 inch thick. Beat your three eggs and mix with the milk. Dip your chicken into the egg mixture. Transfer into the crumbs and then dip back in the milk. Dip into the bread crumbs one more time and transfer to a warm frying pan with Crisco in it. Cook the chicken breasts on the first side and then flip. Cover the cooked side of the chicken breast with tomato sauce, Italian seasoning and cheese. Cover and cook until chicken is no longer pink in the center.

Cheese Sauce

2 tbsp. butter
1 tbsp. flour
salt and pepper to taste
1 cup milk
1 cup shredded cheddar cheese

To make the cheese sauce I start with melting the butter over medium heat in a small saucepan. Add the flour and whisk constantly. It will form a paste. Add milk in very small amounts, making sure all of the liquid is incorporated before adding more. Once all of the milk has been added season with salt and pepper and stir. The liquid will come to a boil. When it does add the cheese and let the liquid thicken. Pour over your veggies and enjoy!

The recipe came out of my head so if I am missing something just improvise. I can't wait to see you on the weekend and I hope your delicious soup made you feel ALL better.


Love,

Kickin' Chicken: Chicken Thighs with Peanut Sauce

Dear Jess,

Jillian Michaels kicked my butt this weekend.

Let me explain... Jason and I went to my cousin Rebecca's house so Jason could help her husband chop and stack wood (at least I think that's what they did... I hung out inside with all the girls!) We got there around 10:30, and by 11, Rebecca and I were starting to sweat. I knew half way through that I would not be able to move for a couple days... and I was right! Thus, first thing on Tuesday I went and picked up the DVD (Jillian Michaels 'No More Trouble Zones')! Today is my first day of ascending and descending stairs with no pain. Today will also be the second time I do the DVD workout.

This recipe I did quite a while ago. It's another really quick and very simple one. You can do it with chicken thighs or breasts. I used thighs because they're so delicious and cheaper than breasts. It's not anywhere near what Jamie Oliver would do, but for a quick, no-mess, low maintenance meal... it got my attention. You can make it spicy depending on what salsa you use. You could also throw in some chili flakes if that tickles your fancy. I will most likely be making this again!

Kickin' Chicken (6 servings)
from Eat Shrink and be Merry, by Janet and Greta Podleski

3/4 cup bottled light peanut sauce
1/2 cup medium or hot salsa
1/4 cup chopped, fresh basil leaves

1. Preheat oven to 400 F. Spray a 9x12 inch baking pan with cooking spray. Arrange chicken thighs in the pan in a single layer. If you're using breasts, cut them in half to make them fit the pan if necessary.

2. Combine peanut sauce, salsa and basil in a bowl. Pour over the chicken evenly and make sure all pieces are well coated with sauce. Bake, uncovered for 40-45 minutes for thighs, and 35-40 minutes for breasts, or until chicken is no longer pink in the center and sauce is bubbly.

3. To serve, arrange chicken on a platter and pour the sauce from the pan over top.

I had diced and froze some squash earlier in the month. I steamed it and mashed it with a little greek yogurt! Very yummy!

I hope all the planning is going well! I miss you (as always) and can't wait to have a Skype date! You are a remarkable woman and I am proud to call you my friend.

Love,

My First Ice Day

Dearest Sally,

IT IS AN ICE DAY!

I woke up this morning feeling joyful and ready for an exciting day in the world of kindergarten. I had wonderful plans for a letter N craft to be followed by a night scene

craft. My dreams were shattered when I got the phone call at 6:30 that is was an ice day. I always wondered what it would feel like to have a snow day as a teacher . . . . it is better than when you are a kid.

Last night was Jesse’s birthday (he is now 26) and I made him a feast! On the menu was Fig and Roasted Walnut Salad with Honey Balsamic Vinaigrette, No-knead Cranberry Focaccia, and Chicken Wellington with Mushrooms and Spinach. I had to work all the cooking

in and around a meeting at the school, which kept the evening exciting. I combined the recipes from two different Food and Drink magazines and it turned out quite well.

Since I have the day off today I will most likely be bothering you to talk about your wedding and such. Have fun! I know I will.

Fig and Roasted Walnut Salad with Honey Balsamic Vinaigrette

Salad

¼ cup walnut pieces

12 dried figs, but into eighths

8 cups spinach

½ cup sliced red onion

¼ cup crumbled feta cheese (I used soft goat cheese)

Dressings

3 tbsp olive oil

2 tbsp balsamic vinegar

1 tbsp honey

1 ½ tsp Dijon Mustard

1 clove garlic

Preheat oven to 350F

Place walnut pieces on a baking sheet and bake for 6-8 minutes or until nuts are golden brown and fragrant. Remove from heat and cool.

In a large salad bowl, toss figs, spinach, onion, roasted nuts and feta cheese.

In a small bowl, whisk together oil, vinegar, honey, mustard and garlic.

Drizzle salad with dressing and serve immediately.

No-knead Cranberry Focaccia

1 tsp instant or traditional yeast

1 ½ cups water, just warm to the touch

2 ¾ to 3 cups all-purpose flour

1 ½ tsp salt

1 cup sweetened dried cranberries

½ cup raisins

2 tbsp unsalted butter

1 tbsp coarse sugar (organic)

Proof yeast by sprinkling it over water in a large mixing bowl and setting it aside for 5 minutes. Then stir to dissolve yeast. Meanwhile, line a 9-inch round or square cake pan with aluminum foil, extending up and slightly over the side.

Add 2-¾ cups flour all at once to the proofed yeast; stir with a large rubber spatula or wooden spoon until flour is absorbed. Dough should be sticky, but not wet. Stir in additional flour if needed. Cover bowl with plastic wrap; let rest for 1 hour until doubled.

When dough has doubled, sprinkle salt evenly overtop; stir thoroughly. Let rest 10 minutes then add cranberries and raisins; mix well into dough.

Brush some melted butter over pan bottom and sides. Scrape dough into pan. Using buttered fingers, pat our to cover the pan bottom completely; top is rough in appearance. Brush with remaining butter.

Adjust rack below over centre; preheat over to 375F. Loosely cover pan with plastic wrap. Let rise for 30 minutes in warm spot on top of or near warm stove. Then uncover; sprinkle top evenly with coarse sugar.

Bake for 30-40 minutes or until richly golden. Cool on rack for 5 minutes. Using foil edges, lift loaf from pan. Remove foil and continue cooling bread on a rack. Cut warm loaf into wedges or slices to serve.

Chicken Wellington with Mushrooms and Spinach

8 cups packed baby spinach

½ cup water

2 tbsp extra virgin olive oil

2 shallots, finely chopped

4 cloves garlic

¾ cup garlic and herb cheese (I used goat cheese)

2 tbsp breadcrumbs

2 cups chopped mushrooms

1-½ tsp herbs de Provence

3 boneless skinless chicken breasts

Pinch of salt and pepper

1 pkg. puff pastry

1 egg beaten

Bring spinach and water to a boil in large nonstick skillet, stirring for about 3 minutes or until wilted. Drain and press out excess water; place in bowl and set aside.

Return skillet to medium heat and add half of the oil. Cook shallots and garlic for e minutes or until softened. Add spinach and cook for 1 minute. Return to bowl and add cheese and bread crumbs. Stir until well coated; set aside.

Heat remaining oil over medium-high heat in same skillet and cook mushrooms and herbs de Provence for 5 minutes or until liquid starts to appear in skillet. Add chicken and cook, stirring for about 10 minutes or until chicken is no longer pink. Season with salt and pepper; set aside.

On a floured surface, roll out pastry to a 26x12 inch rectangle; place on large piece of parchment paper. Spread spinach mixture in centre of pastry leaving about 4 inches on long sides and 2 inches on short sides. Top with chicken mixture. Brush edges with egg and fold up short sides over filling, then overlap 1 long side over filling and lift remaining pastry to reach pastry on top, overlapping slightly, and pinch seam to seal. Brush all over with egg and let stand for 5 minutes to dry slightly

Preheat over to 425F

Bake for about 30 minutes or until golden brown and puffed. Let stand 5 minutes before slicing.

I have so many things to share with you and I can't wait to see/talk to you.

Love,