Three things to do with carrots

The humble carrot: healthy, delicious, cheap, and underrated.  While salads and carrot sticks are obvious choices, there are so many things that you can do with this vegetable!  Here are three suggestions....

1) Roasted

Carrots are sweet, which means that they roast beautifully.  It's also ridiculously easy: once the carrots are in the oven all you need to do is set a timer and take them out when it dings...no need to slave over the stove checking for done-ness.

The method is basic.  First, preheat the oven to 425 degrees F.  Cut up the carrots into bite sized pieces (as a general rule, the larger they are, the longer they will take to cook).  Toss them with a little oil (I prefer canola or vegetable oil for this since olive oil tends to smoke in the oven at high temperatures), add salt and pepper to taste, as well as whatever other spices/flavours you desire.  Spread in a single layer on a baking sheet and roast for about 20 minutes (longer if necessary).

Using a mix of coloured carrots is not only delicious, it's also beautiful!

2) Soup

I love vegetable soups: they are creamy and delicious...and ridiculously good for you since they amount to little more than veggie puree thinned out with a little chicken stock.  Also, really easy to make.  For this particular curried carrot soup you will need the following:

-2 tbsp olive oil
-1 medium onion, chopped
-1 1/2 pounds of carrots, peeled and cut into bite-sized pieces (if you can't be bothered peeling/chopping, just buy a bag of baby carrots from the store!)
-6 cups chicken stock
-1 1/2 tbsp curry powder
-1/4 to 1/2 tsp ground cayenne pepper (more=spicier)
-salt and pepper (to taste)
-sour cream (for serving)

Preheat a large pot over medium heat.  Add olive oil, onion, and carrots; saute 5 minutes.  Add 4 cups of chicken stock, curry powder, cayenne, and about 1 tsp of salt.  Bring to a boil, then cover and simmer until the carrots are very tender (15 minutes or so).  Remove from heat, and use a hand blender to blend until smooth (or, you can blend small batches in a normal blender.  Be careful though...hot liquids in a blender tend to splash!).  Return to heat; if the soup is too thick add more chicken stock (until you reach the desired consistency).  Add salt and pepper to taste; serve with sour cream.

You can make these fancy hearts by putting down small dollops of sour cream and then dragging a toothpick through them in a circle.

3) Bake

Muffins are a great place to put vegetables, especially since grated veggies take the place of oil or milk.  These muffins are extra special since they also contain crushed pineapple...and they freeze really well!

-1 1/2 cups flour
-3/4 cup packed brown sugar
-3/4 cup natural bran

(If you don't like bran in your muffins you can just use 2 cups of flour and omit the bran.  Another option is to use 1 1/2 cups all purpose flour and 1/2 cup of whole wheat!)

-1 tsp baking powder
-1 tsp baking soda
-1/2 tsp salt
-1 tsp cinnamon

Combine dry ingredients in a medium bowl.  Make a well in the centre, and set aside.

-2 eggs
-1 cup grated carrot
-1 can (398 mL) crushed pineapple with juice
-1 tbsp cooking oil

In a small bowl beat eggs lightly.  Add carrot, pineapple, and oil; mix well.  Pour the wet ingredients into the well in the centre of the dry ingredients.  Stir to moisten.

(At this point you can, if you choose, add 1 cup of raisins or dried cranberries.)

Fill greased muffin cups with batter.  Bake at 400 degrees F for 20 to 25 minutes.

As always...enjoy!!

Biscuits 101

Baking is probably the most intimidating form of cooking, if only because it requires that you be particularly exact: fail to cream the butter and sugar together for long enough and your cake will not have the right texture...mix too vigorously and your muffins turn into hockey pucks.  Can't let doughs rise for too long, but you have to make sure that they rise for long enough.....

Lots of errors are made when learning how to be a good baker, and I have made most of them.  But the result of all that trial and error is delicious, and so all the mistakes turn out to be worth it.

One of the first things that I learned how to bake was biscuits, buttermilk ones to be precise.  My mom always used to make them when we had beef stew...they're perfect for sopping up that last little bit of gravy in the bottom of the bowl.  Working well for gravy also means that they're delicious with soup, which is what I paired them with this particular weekend...meaning that you're about to get two recipes for the price of one.

First, the soup: roasted broccoli and garlic.  I love roasted vegetable soups of any kind, mostly because they are basically a giant pot of vegetable puree and are super good for you.  Roasting the broccoli adds a depth of flavour that you can't get from merely boiling it, though if you were pressed for time you could just boil the broccoli in the chicken stock before blending in the cream cheese.

You will need....
-5 cloves of garlic, unpeeled
-2 pounds of broccoli florets
-4 tbsp olive oil
-salt and pepper
-125g cream cheese
-3 or 4 cups chicken broth (personal preference...depends on how thick you like your soup)

Heat the oven to 400 degrees F.  Wrap the garlic in a foil packet and roast for 50 minutes.  Meanwhile, toss the broccoli florets in olive oil, salt, and pepper.  Roast for 20 minutes (or until tender).

Squeeze the garlic cloves from their skins into a large soup pot.  Add the broccoli, cream cheese, and chicken broth; puree until smooth using a hand blender.

(Of course you can use a normal blender instead...just put the broccoli, garlic, etc. into the blender instead of the pot!)

Bring the mixture to a simmer.  Add salt and pepper to taste...then serve.

Garnished with bacon...though a sprinkling of old cheddar would be just as delicious.

Now, the biscuits.  I used to do mine the old fashioned way (adding cubes of butter to the flour and then mixing until a mealy texture was achieved), but then I got my hands on a cookbook by Michael Smith.  His tip: freeze the butter, then grate it in.  Seriously.  All you have to do then is mix the flour and butter together and you will immediately achieve the right texture...less work.  I like things that involve less work.....

Trust Michael.  You'll never go back.......

Ingredients
-4 cups all purpose flour
-2 tbsp baking powder
-2 tsp salt
-1 cup butter, frozen
-1 1/2 cups milk (try buttermilk...it will give your biscuits a rich, creamy flavour!)

Heat the oven to 400 degrees F (convenient if you're making this recipe at the same time as the soup).  Mix the flour, baking powder, and salt together in a large bowl.  Using a grater, grate the frozen butter into the flour and toss lightly until it's all combined.

At this point you can also add all kinds of things for a little extra flavour: chopped dried herbs, curry powder, a handful of cheese.....get creative!

Pour the milk into the four mixture, and stir until it forms a large mass.  As with muffins you don't want to overmix the batter...as soon as most of the mixture forms a ball tip everything out onto a lightly floured surface and fold the dough over a couple of times until it all comes together.  Roll the dough out until it's about 1/2 inch thick, and use whatever you have handy to cut it into the shape that you desire (I use a water glass since I don't have a biscuit cutter).

I also use a wine bottle to roll out my dough since I don't have a proper rolling pin...

Bake for 15 to 20 minutes...until they're deliciously golden brown.

And I quote: "Better than my mum's!"

Sweet summer squash

Ahh, summer squash: the thinned skin cousin of those delightful gourds that help keep us fed throughout the winter.  Delicious in just about any application....but my favourite thing to do with them is bake.

When I was young, like most children, I wasn't the biggest fan of veggies.  So when my mom told me that my favourite chocolate cake contained a heaping helping of grated zucchini I was surprised...but after a short boycott on account of vegetables I succumbed to the sweet beautiful chocolate zucchini goodness.

That childhood memory is what inspired this latest round of baking: zucchini muffins, in a couple of different flavours.  The instructions in both cases are the same (and are pretty standard for muffins): combine the dry ingredients in one bowl, and the wet ingredients in another.  Make a well in the centre of the dry ingredients and add the wet ones, then stir until just combined (don't over mix or your muffins will be tough).  Bake at 400 degrees F for 20-25 minutes, or until a toothpick inserted in the centre comes out clean.

1) Lemon Zucchini
Dry ingredients: 2 cups flour, 1/2 cup sugar, 1 tbsp baking powder, 2 tsp grated lemon rind, 1/4 tsp salt, 1/4 tsp nutmeg
Wet ingredients: 1 cup grated zucchini (or any other summer squash), 3/4 cup buttermilk, 3 tbsp vegetable oil, 1 large egg
Glaze: 1/2 cup icing sugar, 1 1/2 tbsp lemon juice

Bake as per the directions above.  To glaze, combine the icing sugar and lemon juice then drizzle over the cooled muffins.

2) Chocolate Zucchini
Dry ingredients: 2 cups flour, 1/2 cup sugar, 1/3 cup cocoa powder, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, 1/2 tsp allspice, 1 tsp salt
Wet ingredients: 1 cup grated zucchini (or any other summer squash), 3/4 cup milk, 1/4 cup vegetable oil
Optional: 1 cup chocolate chips

The muffins are good without chocolate chips, though without them they are a little on the un-sweet side.  Either way, they freeze beautifully!

Keen-what?

Now that I'm back from my holiday, it's time to get back into the swing of blogging on a weekly basis.

Sometimes it can be challenging to come up with a side dish since the old standbys (potatoes, pasta, rice) are so readily available and delicious.  However, eating the same thing day after day can get a little tiresome, and so it's always good to have another side dish in one's repertoire.

Why not try quinoa?

Pronounced "keen-wah," quinoa is a delicious and nutritious South American seed.  Easy to cook, it's become possible in recent years due to it's high protein "superfood" status.  Whether or not you buy the whole superfood thing, quinoa is something that you should try.  It's easy to cook, and is good both hot (as in the recipe that I'm going to share with you) or cold (in a salad).

You should cook quinoa the same way you would rice: two cups of liquid to every cup of quinoa.  I like to cook mine using chicken or vegetable stock...it adds more flavour.  Add both the liquid and quinoa to a pot and bring to a boil; once the liquid is boiling reduce the heat, cover, and simmer for 15 minutes (until you can see the germ...the little white bit curling around the seeds in the photo below).

The other clue that your quinoa is cooked?  All the liquid is gone!

Once the quinoa is cooked you can do any number of things with it.  One especially great option is to cool is to room temperature and mix it with veggies/dressing to make a healthy and balanced salad, but I'm going to share another great option......

1) Cook 1.5 cups quinoa in 3 cups chicken (or vegetable) stock according to the directions above.  When the quinoa is finished cooking, stir in 2-3 tbsp low fat cream cheese (I like to use the herb and garlic kind for more flavour) and stir until well mixed.

2) Saute 5 cups of veggies (any kind) in olive oil and garlic.  When they are crisp tender, add them to the quinoa mixture.

Here I've chosen a combination of mushrooms, asparagus, and peas...but feel free to use whatever is either in season or in your fridge.

And, as always, enjoy!

Tis the season for salad

Lately it's been warm in Montreal, and when it's warm out I don't really relish the idea of heating up my  apartment further by cooking something hot.  The answer is making a salad for dinner.

It's actually quite easy to make a salad into a meal.  One way is to add cooked grains to bulk it up...quinoa is one of my favourite choices in this case, but it does require some stovetop cooking time (couscous is another great option).

Another good way to make a salad into a meal is to add protein.  For this reason I usually keep a tin of chickpeas on hand...no cooking required, just rinse and add!  And, of course, you can also add meat, which is what I did to make this Thai-inspired salad.....

Dressing:
-1/3 cup fresh lime juice (2-3 whole limes)
-1 1/2 tbsp brown sugar
-1 tbsp grated ginger
-1 tbsp fish (or soy) sauce
-1-2 tsp chile paste with garlic (less if you like your salad mild, more if you prefer spicy food)

Combine all five ingredients in a small bowl and mix well.

Salad
-julienned carrot
-chopped cucumber
-fresh basil leaves (using a couple different varieties of basil really makes the salad delicious)

Exact quantities here are not important.  Basically...just cut as many vegetables as you like in whatever style you want (I, for instance, use julienned carrots because I have a vegetable peeler that does the julienning for me).  Feel free to add your favourite baby greens...cilantro and mint also go very well in this salad!!  Once you've chosen your salad ingredients, combine them with the salad dressing.

Steak
-flank steak, trimmed
-salt and pepper

Season steak on both sides with salt and pepper.  Preheat a skillet over medium-high heat; add steak to pan and cook for about 6 minutes on either side (or until the steak reaches the desired degree of doneness).  Remove from the pan and rest on a cutting board for 5 minutes (this seals in all the juices).  Cut the steak diagonally across the grain in this slices, drizzle with some of the salad dressing.  Arrange over salad and enjoy!

As always, I serve my salad with bread :)

Try this on the side...

The next time you're trying to decide which side dish to have with your dinner, consider polenta.  Polenta is basically a porridge made with corn meal, but it tastes better than that sounds.  It has a rich and creamy texture, is easy to make, and is good for you...making it the perfect companion for any number of dinners.  Once you've got the technique down it can be ready in about 20 minutes.

Also, for the cash starved students among us, corn meal is quite inexpensive. :)

There are only two requisite ingredients for polenta: coarsely ground yellow cornmeal and some variety of liquid.

I use the Bob's Red Mill...that way my polenta counts as a serving of whole grains!

When making polenta add 4 parts of liquid for every 1 part of cornmeal.  The liquid can be whatever you want...the only thing that will change in the taste.  I like to use half chicken stock and half skim milk to give my polenta a rich flavour and creamy texture, but you could also use: all milk, all chicken (or vegetable) stock, or even plain old water.

Step 1: measure out the necessary quantity of whatever liquid you choose (remember, 4 cups of liquid for every 1 cup of cornmeal) and bring it to a boil.

Step 2: Add the cornmeal in a slow steady stream, stirring constantly to prevent clumping (don't worry if it does clump...just keep stirring and crush any large clumps that you see.  The others will disappear as the polenta cooks).  Lower the heat and continue to cook, stirring frequently, until the mixture really thickens.

What does it mean for polenta to be really thick?  That's hard to describe, but basically you will know that your polenta is done when the trail left behind by your spoon doesn't fill in as quickly as it did in the beginning.

Thickened: now it's ready for more flavour!

Step 3: Stir in any additional flavours.  I almost always add cheese...whatever kind I have leftover in the fridge.  I also like to add frozen corn to sneak an extra helping of vegetables onto my plate, along with whatever fresh herbs I happen to have on hand that day.

Step 4: Serve!

Polenta goes great with anything...here I'm serving it with peas and grilled fish.

Alternate step 4: make a polenta "cake".  Preheat your oven to 350 degrees F and pour the polenta into a loaf pan or other baking dish.  Bake for 15 minutes then refrigerate until firm.  This makes the polenta into something that can be sliced and grilled (or seared in a pan), giving it a crispy crust and a creamy interior.  Perfect for polenta fries!

Meatless March: Week 4

The week started out like any other...I did some schoolwork, went to yoga, and made myself a dinner that would provide me with plenty of leftovers.

I hadn't made pasta in awhile, so I decided to play around with something from the macaroni and cheese family.  The problem with classic baked mac and cheese (from the perspective of a person who watches what they eat) is the sauce...while delicious, it's not the healthiest thing around.  I'm always looking for a way to lighten up the recipe and have stumbled upon a foolproof plan: pureed vegetables.

Ingredients
-4 cups cauliflower florets (about 1/2 head cauliflower)
-1 medium onion, sliced
-2 cloves garlic, peeled
-4 cups penne
-2 cups milk
-1 tsp grainy mustard
-2 tsp fresh thyme (or 1/2 tsp dried)
-salt and pepper to taste
-1 cup grated Gruyere
-1 cup grated Parmesan

Directions
1) Preheat the oven to 375 degrees F.

2) Put the cauliflower, onion, and garlic in a steamer basket; steam until the cauliflower is tender (about 10-15 minutes).

At this point you can do one of two things.
-if you have a blender, transfer the cauliflower mixture to a blender.  Add milk and blend until smooth, then transfer to a large saucepan.
-if you are using an immersion blender, transfer the cauliflower mixture to a large saucepan.  Add milk and blend until smooth.

3) Cook the penne according to package directions; drain.

4) Add thyme, mustard, salt, and pepper to the cauliflower puree.  Cook over medium-low heat until it is hot but not boiling (about 3-5 minutes).  Add Gruyere and 1/2 cup Parmesan cheese, stir until melted.

5) Add the sauce to the pasta and stir to combine.  Transfer to an 8-inch square baking dish and sprinkle the remaining cheese on top.  Bake for 20-30 minutes (until the cheese begins to brown).

The plate is covered in veggies!

This meal was so delicious that I had it for dinner again on Monday night!

Tuesday night I stuck with the "plate full of veggies" theme and prepared a delightful Thai curry packed with enoki mushrooms, bok choy, and what asparagus I had left.  And, in the interests of doing things just a little bit differently, I decided to serve my curry with udon noodles rather than rice.

Another meal that earned a repeat performance the next night.

I had a tough time deciding what to eat on Thursday night.  On one hand, I wanted to keep up my record of not repeating recipes.  On the other hand, I'd had a busy day and was just not in the mood to get fancy in the kitchen.  I compromised: ravioli (which I keep on hand in the freezer for nights like this) with lemon brown butter and kale pesto (to prove that you can make something delicious on the fly).

Couldn't forget the garlic toast!

Friday I went out for dinner.  God bless Indian food...all of the vegetarian options are delicious!  I'm not going to lie though, there was more than one moment when all I wanted was some of the chicken tikka that my friend was chowing down on.

When the weekend arrived so did a challenge: feeding my parents.  They are carnivorous types, and I know that my father (in particular) wasn't necessarily giggly about the whole "meat free" idea.  Given that, I'm pretty sure they enjoyed what I cooked for them.

I started off with a variation on a meal I had made earlier in the month: eggs poached in marinara.  The changes I made were to make it a little heartier: I added some sauteed spinach to the sauce (which was in my freezer ready to go) and served it with polenta.

My father was sceptical, but after tasting agreed that it was delicious!

Sunday morning we went out to brunch at the resort restaurant where I was confronted with exactly how much I miss bacon.  I stuck to my guns though, and drowned my sorrows in a waffle with raspberries and creme anglaise (with a mimosa on the side).

Sunday evening (the month's last meatless meal!) we dined on a beautiful butternut squash and kale lasagna!

White sauce, gruyere and parmesan cheese, with pecans on top :)

And with that the month was over!  If nothing else, I hope that I've inspired you to give up meat one or two nights a week.  The options are just as delicious, they're easy to prepare, and going veggie is easy on the wallet.  And as always, if you want any of the recipes that I have not posted just let me know and I'm happy to share.

As for me, I'm having bacon with breakfast tomorrow..... :P

Snack healthy

I'm not going to lie: I eat six times a day.

There is, of course, a method to my madness.  Based on personal experience I can tell you that eating a little bit every couple of hours helps to keep hunger at bay, and therefore helps you to eat less over the course of any given 24 hour period.  The idea is to eat smaller meals/snacks more often.  When it comes to snacking I try to mix it up...fruit, veggies, yogurt, granola bars...and muffins.

Muffins are the best.  They're just a little bit sweet and full of fibre, and super healthy when you make them yourself.  And, most importantly from the perspective of someone who lives alone, they freeze very well.

Why would anyone want to freeze a muffin?  Well, it is a fact of baking that those things you've created lose their freshness over time.  This can be a problem when combined with the fact that muffin recipes make 12 muffins at a time...meaning that in order to eat all the muffins before they get stale I would have to eat two muffins a day for the entire week.

I love muffins, but not that much.

To prevent muffin overload, I freeze the entire batch as soon as they've cooled.  Then whenever I'm in the mood for a snack I just pop one out of the freezer, microwave for 30 seconds, and before I know it I'm eating something delicious, satisfying, and healthy.

In order to keep myself from getting bored with any one variety of muffin I have several recipes in my rotation.  Some come from cookbooks, some from my mother, and others from the internet.  But what they all have in common is a set of basic ingredients: flour, sugar, baking powder, baking soda, salt, eggs, and oil.  Where the recipes differ is exactly what they use to fill all of these slots...all-purpose or whole wheat flour, the addition of bran or oatmeal, white or brown sugar, oil or milk (or fruit/veggie puree).  If you keep the basics on hand, all you will need to do for any recipe is buy the little things that make the recipe unique, making your life a lot easier.

The specific muffin recipe I'm going to share with you today is the one I've made the most recently...pistachio chai.  The batter is flavored with chai tea, then topped with roasted pistachios and a sweet glaze.

Ingredients
-1 3/4 cup all-purpose flour
-1/2 cup brown sugar
-1 tsp baking soda
-1 tsp baking powder
-1/4 tsp salt
-2 or 3 chai blend tea bags (more tea=more chai flavor)
-1 cup buttermilk
-1/4 cup melted butter
-1 1/2 tsp vanilla, divided
-1 large egg
-1/2 cup shelled roasted pistachios, chopped
-1/2 cup powdered sugar
-1 tbsp water

Preheat oven to 375 degrees F.

Combine dry ingredients (flour through salt) in a large bowl.  Tear open the tea bags and add the tea directly into the mixture; mix well.  Make a well in the centre.

In another bowl, combine the wet ingredients (buttermilk through egg); reserve 1/2 tsp of vanilla.  Mix well, then pour into the well in the centre of the dry ingredients.  Stir until just moist.

Divide batter evenly among greased muffin tins (recipe makes 12 muffins).  Sprinkle nuts over top, and bake for 15 minutes (until a toothpick inserted in the centre comes out clean).

Let cool for 5 minutes in the tins, then cool completely on a rack.  To glaze, combine remaining 1/2 tsp vanilla with powdered sugar and water; drizzle over muffins.

Transfer muffins to an airtight container (or ziploc bag) and freeze immediately.  Now you have access to a quick, healthy, and delicious snack!

Keeping healthy snacks on hand means you're less likely to reach for a bag of chips or a chocolate bar!

What I'm eating now: Butternut squash

'Tis the season...winter that is.  A season when supermarket produce starts to look a little suspect...

The joy of the modern age is that we can basically get whatever fruits and veggies we want whenever we want them.  Unfortunately, for those of us in northern climates that means trucking (flying, boating) produce in from warmer places, and the journey isn't always kind.  So instead of going for the same greens you enjoy during the summer months, consider moving on to winter squash when the weather turns cold.

There's something about butternut squash that makes it perfect for soups, stews, and casseroles...which is exactly what I want to eat when it's cold outside.  So the other night I made myself a delightful pot of soup, which I then dressed up with some roasted shrimp and a dry Riesling.

Living alone doesn't mean that you can't get fancy once in awhile!

The general directions for roasting the shrimp can be found here.  The only change I made was in how I seasoned the shrimp...this time I used lime zest (since I had a lime for the soup), chili paste, ginger paste, garlic, salt, and pepper.  Don't worry too much about quantities; season to your own taste.  Other than that the directions are exactly the same.

As for the soup, the recipe follows.....

Ingredients (makes about 6 cups of soup)
-1 butternut squash (about 2 lbs), peeled, seeded, and cut into 2 inch cubes
-4 tsp canola oil
-3/4 tsp salt
-1 cup chopped onion
-3 cups chicken stock
-4 tsp red curry paste (or a little more if you like it spicy)
-1 1/2 tbsp fresh lime juice
-1 can (400 ml) light coconut milk
-cilantro and red chiles to garnish (if desired)

First, roast the squash.  Toss with 3 tsp canola oil and 1/4 tsp salt.  Bake at 450 degrees F for 35-40 minutes (until golden and tender).

After the squash is ready, heat the remaining oil in a large pot over medium heat.  Add the onion and cook 5 minutes (until soft), stirring occasionally.  Add the curry paste, chicken stock, and the squash.  Sprinkle with the remaining 1/2 tsp salt, and bring to a boil.  Then reduce the heat, cover, and simmer for 15 minutes (stirring occasionally).

(If you're roasting shrimp to go along with the soup, put them in the over when the soup has about 5 minutes of simmering left.  That way they'll be done at the same time that the soup is.....)

After 15 minutes, remove the soup from the heat.  Stir in lime juice and coconut milk.  You have two options for what to do next.....

Option 1: for a silky smooth soup, blend the mixture.  I have an immersion blender that I use for this part, but you could use a regular blender as well.  If you are using a regular blender, make sure to remove the round cap from the lid (to let the steam out), and cover the hole with a towel.  Be careful, the soup will be hot!

Option 2: for a soup with a little more texture (or if you don't have a blender), mash the squash in the pot.  You can use a potato masher, ladle, or fork...whatever works for you.  This soup will not be as smooth as the one in option #1, but it will be equally delicious.

Divide soup into bowls, add shrimp, and garnish however you please!

Comfort for a cold night

When the days are short and cold I find myself wanting to eat things that are warm and comforting.  Unfortunately, most of these recipes involve obnoxious amounts of butter and heavy cream, which is not what I want to eat when I'm trying to avoid putting on winter weight.

Luckily, there are ways to cheat the system and create delicious, comforting meals that you don't have to feel guilty about eating.  In a chicken pot pie, you can give the classic a makeover by packing it full of green veggies and using low fat milk and chicken stock instead of cream.  Also, ditch the thick buttery pie crust and opt for thin sheets of crispy phyllo!

You will need the following...

-about 1lb boneless, skinless chicken breast, cut into 1/2 inch chunks
-salt and pepper
-1 tbsp olive oil
-2 leeks, bottom 4 inches only, washed well and chopped
-2 ribs celery, chopped
-2 medium potatoes, unpeeled and cut into 1/2 inch pieces
-2 cloves garlic, minced
-1 1/2 cups milk
-1/2 cup flour
-2 cups chicken stock
-2 cups frozen peas
-1 tbsp fresh thyme (or 1 tsp dried)
-3 sheets of frozen phyllo dough, thawed

First, preheat your oven to 350 degrees F.

Then, season the chicken with salt and pepper.  Heat 1 tsp oil in a non-stick skillet over medium heat.  Add the chicken and brown; transfer to a plate.

Heat 1 tsp more oil in the skillet.  Add the leeks and celery and cook until the vegetables begin to soften.  Add the potatoes, garlic, 3/4 tsp salt, and 1/4 tsp pepper and stir well to combine.

Add the milk.  Stir the flour into the broth until it is dissolved and add that mixture to the pan.  Cook, stirring, until the mixture comes to a boil.  Reduce the heat to medium low, cover, and simmer (stirring every so often) for about 10 minutes.  Stir in the chicken, peas, and thyme.

Now you're ready to put everything into the dishes to bake.  If you have little individual size baking dishes that's ideal, but if you don't this whole mixture should fit comfortably into a 9x13 baking dish.  You won't get that same "pot pie all to yourself" feeling, but it will be just as delicious.

Once you've spooned the mixture into the baking vessel of your choice it's time to cover it with the phyllo.  Cut the sheets to the correct size.  Place one sheet on top of the dish and brush with some olive oil; repeat with all the layers.  Tuck the edges into the rim of the dish, and sprinkle with some parmesan (if desired).  Bake for about 30 minutes...until the filling is bubbling.  Be careful when you take your first bite!

Perfect for when it's cold outside!

A 15 Minute Meal

...that I bet you've never thought of.

When you want food fast it's easy to turn to takeout, but this is not your only option.  There are plenty of delicious meals out there that take very little time to cook.

The secret: frozen shrimp.

A staple in my freezer.

These sweet frozen morsels can be thawed in less than 5 minutes, and fully cooked in under 10.  Tonight, I used them to make Roasted Shrimp and Broccoli.

I've made this recipe several times, and have thus taken the time to improve upon the original online offering.  The quantities I give here make one plate for one person...be sure to adjust accordingly if you're cooking for more.

1) Preheat the oven to 425 degrees F.

2) Put the frozen shrimp in a colander under cold running water so that they can thaw.

3) While the shrimp thaw, pre-cook the broccoli.  Put the broccoli in a microwave safe container, and add enough water to cover.  Microwave on high for 3-4 minutes (until broccoli is slightly tender), then drain and spread on a cookie sheet.

Tip: buy pre-cut broccoli florets to save on prep time.

4) By now your shrimp should be thawed.  Toss in 1/2 tbsp olive oil, 1/2 tbsp lemon juice, 1/8 tsp salt, 1/8 tsp pepper, and whatever other herbs/spices tickle your fancy (I usually add some Italian seasoning and red pepper flakes).  Add shrimp to cookie sheet.  Drizzle the rest of the oil/spice mixture over the broccoli.

5) Bake for 8 minutes, then enjoy!  I like to enjoy my shrimp with garlic bread and white wine........ 

Seriously delicious, and seriously little work.