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Oh Barefoot… August 8, 2007

Posted by Sarah in Baking, Dinner.
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Last week I was flipping channels and I came upon the Food Network. Normally, I don’t watch it because it comes in really crappily on my TV. I figure, if I can’t watch it and see the beautiful food I don’t want to watch it at all. However, after hearing about what Ina Garten was going to be making that day, I couldn’t resist.

It was the “Memory Lane” episode where she makes Jefferey a steak sandwich and peanut butter swirl brownies. Even through the crappy reception on my TV the food looked amazing.

In an attempt to disspell a grouchy mood, I decided to make her special “Memory Lane” lunch for me and my husband. As with any Ina Garten recipe, it starts with a pound of butter! Actually, the steak sandwich starts with olive oil, but the brownies have a pound of butter and well over a pound of chocolate! Yum!

Barefoot Steak Sandwich 3

I skipped the arugula on this sandwich, although I’m sure it would taste great if you did use it. I also used ciabatta rolls instead of focaccia buns and had success. I cut the mayo-mustard recipe in half and it was still too much for just two sandwiches. If I made this again (and I probably will) I would not add any more oil to the pan after cooking the steak in order to caramelize the onions. The olive oil left in the pan plus the fat from the steak were more than enough to caramelize the onions. When I added more olive oil, the onions were almost too greasy. Alternatively, you could drain the oil from the pan and use a fresh addition of olive oil to caramelize the onions in.

Steak Sandwich

by Ina Garten

1 (12-ounce) 1-inch thick New York strip boneless beef top loin steak
Kosher salt and freshly ground black pepper
Olive oil
2 yellow onions, sliced in rings (or 1 large Vidalia onion)

1/2 teaspoon fresh thyme leaves
1 recipe Mustard Mayo, recipe follows
2 mini focaccia buns, sliced in 1/2
1/2 cup baby arugula

Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it’s almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.

To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.

Mustard Mayo:
3/4 cup good mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons sour cream
1/8 teaspoon kosher salt

Whisk the ingredients together in a small bowl. Serve at room temperature.

Yield: 1 cup

Barefoot Steak Sandwich 2

Of course, no Barefoot Contessa episode would be complete without a rich decadent dessert. What I love about Ina Garten is the way she calmly says things that sound slightly outrageous. When she started making the brownies, she serenely said, “We start off these brownies by melting a pound of butter and a pound of chocolate.” To be fair, this recipe actually makes a ton of brownies (a 12″x18″ sheet pan) but it still is not something you hear every day especially when someone is talking about preparing brownies for herself and her husband.

This recipe was actually quite easy to put together. I didn’t have a 12″x18″x1 1/2″ pan so I used a 12″x17″ baking sheet with sides. I lined the sheet with a big piece of foil and built the sides up so it was about 1 1/2 inches high. I melted the butter and chocolates in the microwave which cut down on the prep time. Her recipe calls for 6 extra-large eggs. If you don’t have extra-large eggs on hand, you can just use 7 large eggs and the recipe will be just fine. Also, before I spooned the peanut butter onto the batter, I whipped it with a whisk for a little bit to make it more fluid and easier to swirl. These brownies are great from the pan, if not a little underbaked seeming. If you put them in the refrigerator (as Ina recommends) they become thick, chewy and fudgy. I recommend eating them both ways! These brownies are supreme, just don’t think about the calorie content as you are eating them… The Barefoot Contessa wouldn’t!

Chocolate Peanut Butter Brownie

Peanut Swirl Brownies

By Ina Garten

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon kosher salt
3/4 cup smooth peanut butter

Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared sheet pan. Spoon the peanut butter over the top of the chocolate mixture and using a knife, swirl it through the chocolate mixture.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 10 to 15 minutes more or until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into large squares.

Barefoot PB Brownies


Spicy Ginger Chicken and Vegetables April 6, 2007

Posted by Sarah in Dinner.

Spicy Ginger Chicken and Veg 1 2560x1920

On Tuesday, I was having a hankering for homemade Chinese food. I tweaked a New Best Recipe recipe and came up with this tasty meal. The heat ingredients are the ginger and the chili garlic sauce. I’m kind of a wuss about spices, but my husband (who likes super, super hot spiciness) agreed that it was okay in the spicy department. He thought it could use another hit of chili-garlic sauce, but it was of tolerable spiciness for me. So, adjust the garlic-chili sauce and ginger to your liking.

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Spicy Ginger Chicken and Vegetables


Adapted from the New Best Recipe

Place 1 lb. of boneless skinless chicken breast in the freezer for 20 minutes to make it easier to thinly slice. While the chicken is in the freezer prepare the marinade.


1/4 cup soy sauce

1/4 cup dry vermouth or sherry

1 cup water

2 tablespoons roasted sesame oil (optional, I didn’t have any so I left this out and it was excellent)

1 tablespoon cornstarch

1 tablespoon all purpose flour

Combine soy sauce, vermouth or sherry, and water in a medium bowl. Mix the cornstarch, flour and sesame oil in another bowl.

Slice the chicken into 1/4” slices. Place in the bowl with the marinade. Let marinade for 20 minutes to 1 hour. While the chicken is marinading, prepare the rest of the ingredients.

1/4 low sodium chicken broth

2 tablespoons dry vermouth or sherry

1 tablespoon soy sauce

1 tablespoon oyster sauce

1/2 teaspoon sesame oil

1 teaspoon cornstarch

1 teaspoon sugar

2-3 teaspoons garlic-chili sauce

3/4″ – 1″ of ginger, grated (about 4 teaspoons?)

peanut or vegetable oil

1 green pepper, chopped

about 1 cup sliced carrots

1 medium onion, sliced thickly

1 cup frozen (or fresh) peas

(or substitute any vegetables you like; I was going to add cabbage but it had gone bad…)

Whisk the chicken broth, vermouth or sherry, soy sauce, oyster sauce, sesame oil, garlic-chili sauce, ginger, sugar and corn starch in a pourable measuring cup or bowl.

When all ingredients are chopped and ready to go, drain the chicken and place it in the cornstarch-flour mixture. Stir (or mix with your hands) to coat the chicken thoroughly.

Place a wok over medium-high heat. Add 2 tablespoons of oil and heat until smoking. Add 1/2 the chicken in as flat a layer as you can. Cook, without stirring (I know it sounds weird), but separating the pieces gently, for about 1 minute. Stir to turn them over and brown them on the other side. Transfer to a clean plate/bowl. Repeat with the remaining chicken.

Add 1 tablespoon of oil to the wok and heat until just smoking. Add the peppers, onions and carrots. Stir-fry until they begin to brown and soften a bit, about 1 minute. Place the chicken back in the wok and add the sauce mixture. Stir fry to combine and finish heating the chicken through. Cook until the sauce is thickened and coats the ingredients well. The vegetables should be tender-crisp and the chicken should not be pink. Add the peas and stir. Serve immediately with steamed rice.

Spicy Ginger Chicken and Veg 3 2560x1920

Skillet Sausage and Pasta March 9, 2007

Posted by Sarah in Dinner.

Skillet Sausage Pasta 1

Well, I must say I did not intend to be away from blogging this long. However, life happens and things get busy. We added a sweet European Golden Retriever to our family. His name is Staccato and he is 1 year old. I also just got through parent-teacher conferences and I had several IEP meetings as well. Needless to say, there were several late nights and a period of recovery. But, things are settling down here on the home-front. The dog is settling into his new home and we are quite the little family now.

Because things have been so busy, and money has been tight, I have been making a lot of easy “30-minute meals”. Many of these are “skillet” suppers from the New Best 30-Minute Recipe that I got for Christmas. Most of the recipes I have made have been pretty good and are ready in about 30 minutes, including prep time. Some that I have made and liked are Skillet Tamale Pie (ground beef, black beans, tomatoes, cheese and spices with a sweet cornbread topping), Skillet Shepherd’s Pie, Skillet Chili Mac and the recipe I am featuring here, Skillet Penne with Sausage and Spinach.

We ended up not having any penne in the house so I used a mix of rotini, broken linguine, and wagon wheel pasta (weird, I know… but it was what we had…) and it still tasted great. One of their “tips” is that the spinach seems like a lot when you add it, but that it cooks down quite a bit.

Skillet Sausage Pasta 2

Skillet Penne with Sausage and Spinach

(Serves 4)

1 T. olive oil

1 pound Italian-style turkey sausage, sweet or hot (I used a mix of both), casings removed

3 garlic cloves, minced

2 1/4 cups chicken broth

2 1/4 cups water

1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped fine

salt and black pepper

1 6 oz. bag baby spinach

1/2 cup grated Parmesan cheese

1/4 cup pine nuts, toasted (toast in a dry skillet over medium heat, stirring until golden)

1. Heat the oil in a 12-inch skillet over medium-high heat until just smoking. Add sausage, breaking it up and cook until lightly browned (3 min.) Stir in garlic and cook (30 sec.)

Stir in broth, water, penne, sun-dried tomatoes. Increase heat to high and cook, stirring often, until pasta is tender and liquid has thickened, 15-18 minutes.

Stir in spinach, handful at a time, and cook until wilted. Off heat, stir in Parmesan cheese and pine nuts. Season with salt and pepper to taste.

Skillet Sausage Pasta 3

Pork Stew: A Work In Progress January 12, 2007

Posted by Sarah in Dinner.
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pork stew 1

I have a recipe for a pork pot pie that for some reason provoked a desire for pork stew. I have never had pork stew or made pork stew or even had the pork pot pie that inspired this feeling… but I knew exactly how I wanted it to taste.

I wanted it to have a nice, rich, heavy pork flavor with big chunks of potatoes and sweet potatoes. I also wanted it to have a bit of sweet spiciness (not hot spicy, but cinnamon spicy… but not in such a way that you think, “Hey! This has cinnamon in it!”).

So, I started out by following the method used for my beef stew (browning meat, cooking for an hour, then adding the vegetables…) but my main problem was that I bought the wrong kind of meat.

I decided to buy the ingredients for pork stew on my way home from work and I forgot the cut of meat some other pork stew recipes had suggested. I remembered the words shoulder and tenderloin being used… but I knew I wanted something other than tenderloin. Although tenderloin is delicious, I was looking for a cheaper cut of meat. I ended up buying something that had way too much fat and was a major pain to cube. I should have just bought pork steaks, or just gone all out for tenderloin. But I really didn’t want to screw up an expensive piece of meat on an experimental recipe.

However, it turned out pretty well. I would definitely go for a different piece of meat and try to get a little more of that “extreme” pork flavor that I wanted (maybe use pork broth?) Even though this recipe was very satisfying, it is still a “recipe in progress” so some of it may change as I work to perfect it to my tastes.

Give it a try and let me know what you think. If you tweak it, let me know what you did and how it turned out!

Sarah’s Pork Stew


3 tablespoons butter

4 tablespoons flour

2 lbs. pork (tenderloin or maybe steaks?)

1/4 cup red wine

1 teaspoon each of dried thyme, sage, rosemary

1/2 teaspoon tarragon

1/4 – 1/2 teaspoon ground cinnamon

2 bay leaves

2 medium onions

8-10 cloves garlic, minced

2 med.-large potatoes

2 medium sweet potatoes

4 cups chicken broth

pork stew 2


Cube the pork into 1 inch chunks. Season with salt and pepper. Heat a large dutch oven over medium heat. Melt 1 1/2 tablespoons butter. Brown half of the meat until brown on all sides. Remove meat to a plate, add the rest of the butter and brown the rest of the meat. Remove the meat to the plate and add the onions, spices, garlic. Cook for 1 – 2 minutes. Add flour and cook for another 30 seconds to 1 minute. Add wine and scrape up the browned bits from the bottom of the pan. Add the broth and stir. Add the meat and cook for 1 hour and 15 minutes. Check the seasonings and adjust to taste. Add the potatoes and cook for 20 minutes. Check seasonings and adjust again. Then serve with a salad and your favorite bread.

Italian Wedding Soup December 1, 2006

Posted by Sarah in Dinner.


One night, a couple of weeks ago, I had a craving for Italian Wedding Soup … or at least the version of Italian Wedding Soup that I know and love. When I searched the Internet to try to find a recipe that matched my idea of Italian Wedding Soup I only found ones that had a wide variety of ingredients. No two were alike and none of them fit my idea of the soup I wanted to eat.

So, I decided to come up with my own. My only problem was finding pastini or any other small pasta. I’ve seen such small pasta before, but for some reason when I was shopping for this soup there was none to be found. So, I used the smallest I could find, something called rosemarina pasta. It worked out pretty well, though it was a little big for my idea of pasta in Italian Wedding Soup. I also didn’t have garlic on hand at the time so I ended up using garlic powder. This worked out fine as well. The meatballs are a little spicy (I’m kind of a wimp though) so use your discretion in terms of spice. I hope you enjoy my version of Italian Wedding Soup!

Italian Wedding Soup


1 pound 85% ground beef
1 pound pork sausage
1 cup dry bread crumbs
3 eggs
1/2 cup grated Parmesan
2 t. dried basil
1 t. dried parsley
1-2 tsp.red pepper powder

10 cups chicken broth
1 pkg frozen spinach
8 oz pastini or small pasta

garlic powder (or fresh garlic if you have it)

parsley, basil, pepper, salt


Put meatball ingredients in a large bowl and mix well. Fry a little piece in some oil (or microwave it) and taste it to check the seasoning. Roll the meatballs to your desired size. I preferred those 1/4 – 1/2 inch in diameter. You can make them bigger or smaller to your taste.

Before rolling the meatballs, heat the chicken broth to a simmer and add the garlic powder, parsley, basil, salt and pepper to taste. Add your desired amount of meatballs to the simmering broth.

Cook for 5 minutes, stirring occasionally. Defrost the spinach and squeeze the excess water from it. Add the pastini and spinach. Stir. Cook an additional 10-15 minutes. Taste and check the seasonings. Adjust seasonings as needed. Serve with salad and crusty bread.

Note: Depending on how big or small you make your meatballs, you may have a lot of meatballs leftover, unless you want a meatball heavy soup. I chose to freeze the rest to save for the next time I make the soup.


Slashfood’s Nut Day: Nut Burgers November 18, 2006

Posted by Sarah in Dinner.
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I just couldn’t decide between the pecan pie bars (which I was craving) or the nut burgers (which I thought sounded interesting and have been wanting to try for some time). So, I went with both!

These burgers are pretty good. I wouldn’t make them unless I had a vegetarian friend coming over to a cookout, but maybe that is because I don’t really eat burgers very much. Actually, there was a period of maybe 10 years or more in which I didn’t eat hamburgers period. I didn’t like them that much anyway and I suppose I was a little scared of getting mad cow disease (I was a kid, and the news and Oprah talked it up a lot). However, those fears have pretty much dissipated, but my general dislike for burgers still remains… I will try burgers from places the my husband gets them and I usually just find them unimpressive. This is crazy, but the only place I will order a hamburger and eat it with abandon is B-Bops. Weird. I’m sure there are great burgers out there besides B-Bops, and maybe even better than B-Bops, but I haven’t found them yet.

So, back to the nut burgers… they were really easy to make and the texture was pretty meaty. The recipe claims you can make them into sloppy Joes or meatballs, and I believe it. So, for all you vegetarians out there, this could be a recipe to try. Next time around, I would probably season it a little more to give it a little more flavor. The other problem I encountered was that the cottage cheese in the burgers burns during cooking and they appear to be burned and inedible. However, they really are okay and they don’t really taste that burned. When I read the recipe I wondered how there could be cheese in it that did not burn during cooking, but I guess maybe it was supposed to happen. I have changed the recipe a little from the original recipe to give it a little more flavor and to try to avoid the burning cheese factor.


Nut Burgers


Adapted from Paulette Mitchell’s book The 15 Minute Gourmet: Vegetarian


1 cup finely chopped walnuts, toasted

1/2 cup wheat germ, toasted

1/4 cup 2% cottage cheese

1 egg, beaten

2 tablespoons sesame seeds

1 tablespoon minced onion

2-3 cloves of garlic, minced

1 teaspoon soy sauce

1/2 teaspoon dried thyme

1/2 teaspoon dried parsley

1/4 teaspoon pepper

1/4 teaspoon salt

1 tablespoon vegetable oil


Stir together everything but the oil in a large bowl. Shape into 4 patties. Heat the oil in a skillet over medium heat. Cook the patties 2-3 minutes per side until browned. Watch to make sure you don’t overcook them…


Thick Rice Noodles in Garlic Sauce November 10, 2006

Posted by Sarah in Dinner.


For the first time on this blog, I am going to talk about a recipe that I developed that failed. I will not be posting this recipe because it is my fault that the meal was gross. Sure, it may look pretty good, but it was so salty I couldn’t stand it. I have this bad habit of being kind of a perfectionist (don’t worry, I’ve been to therapy!) and whenever I make something that I find is less than what I wanted it to be, I feel quite unhappy.

My husband is great and always waits for me to say whatever is wrong with the meal first, since he knows I can sometimes be a little sensitive about stuff like that. So, the meal came out of the wok looking great and I had tasted it before serving and it seemed okay. A little salty, but do-able. After a couple bites however, I was well aware that this meal was too salty to be good. So, I said, “Hmm, it’s a little salty” And he said, “Uh, yeah. But I have a lot of water.” However, we were both hungry and kept eating. I could not finish it, but my sweet man ate it all. Obviously, it wasn’t that gross… but I was pretty disappointed (see above). I have really been excited about eating something made with thick rice noodles and I messed it up.

The only problem was that I kind of forgot how much sodium was in soy sauce, shaoxing wine, and oyster sauce. So … next time, instead of using 1/2 cup soy sauce, 1/2 cup shaoxing wine and 2 T oyster sauce, I will use much less. I’m thinking something like 2 tablespoons soy sauce, 2 tablespoons shaoxing wine and maybe 1 tablespoon oyster sauce. Then, I’ll move up from there. It is always easier to make something saltier that it is to make it less salty.

I suppose I could have thrown in a potato to absorb the salt, but that sort of thing doesn’t really go well for wok cooking since it is such high heat and the food cooks so quickly. I probably would have just ended up with seared or burned raw potato in my noodles.
Because I am so determined and because I love rice noodles so much, I am going to make this again some time soon. I won’t mess it up and it will be fantastic. Then, and only then, will I post the recipe!

If the fault had been in the recipe or if I didn’t know why the recipe failed, I would not be so critical of myself. However, I know exactly what I did wrong (but I also know how to fix it!) and I have made “Chinese” food enough to know better. So, I will triumph over the saltiness!

In other news, I’m pretty excited about all the upcoming food blogging events. I already have some things picked out that I want to make for Slashfood’s Nut Day on the 21st (the day before Thanksgiving break for me). I also have some ideas for the Truffle Challenge being hosted by The Passionate Cook for November’s Sugar High Friday. I’m really glad that I decided to make a food blog and find this community of people that love food as much as I do. My little blog is now about a month and a half old. Oh! My blog and I will share a birthday. It will be 2 months old and I will be … well … I’ll be a lot older! I could be its mother …

Chicken and Wild Rice Soup October 21, 2006

Posted by Sarah in Dinner, Product Review.

Often, while I’m at school working as a teacher, I think about food. This may concern some parents out there, but … your kid probably doesn’t go to my school! Actually, while I’m working, ideas just kind of pop into my head. Then, on my 45 minute commute home I plan it all out. That day, the plan was Chicken and Wild Rice Soup.


It has been cold and dreary lately in Iowa and it has really put me in a soup mood. Homemade soup is really just so easy to make. A lot of people think that a truly good soup must sit on the stove for hours cooking, but it is simply not true. Since I am usually under a time crunch during the week with all my other activities, and that day was no exception, I wanted a delicious soup in the smallest amount of time.

I’m usually very against prepackaged “Hamburger Helper-ish” types of food since I ate A LOT of it growing up. However, sometimes it is necessary to use such items to cook quickly. In this case I used one of these new Uncle Ben’s Ready Rice packets. It claims to be ready to eat in 90 seconds. I thought, well, using that in my soup would make it quicker… might as well give it a try!

It actually worked out pretty well. My only complaint was that I felt like there wasn’t enough wild rice in it for my tastes. There was plenty of long grain rice and it did its job of being rice. If I had more time, I might have done something different, but the soup was really very satisfying.


Chicken and Wild Rice Soup

2 Tablespoons butter

1/2 medium onion diced

2 stalks celery, sliced

3 medium carrots, diced

1 lb. chicken breast (boneless, skinless, or pre-cooked white meat)

1 1/4 cup. white wine

2 cups 2% milk

2 cups chicken broth

4 Tablespoons flour


fresh rosemary


1 pkg. Uncle Ben’s Ready Rice -Wild Rice variety (or your own wild rice recipe)

If you aren’t using pre-cooked chicken, place the chicken breast in a pot and cover it with water. Set it on to boil. Cook until chicken is no longer pink in the middle. Remove to a plate and when cool enough to handle, shred it with two forks.

While the chicken is cooking chop the vegetables. Heat the milk in the microwave (this is key, or you will be stirring for a long time) Then, melt the butter in a large stock pot or dutch oven over medium heat. When the butter is melted add the onions, celery and carrots. Cook them for 5-10 minutes until onions are translucent, celery is no longer crisp and carrots are slightly soft when poked.

Add the flour to the pan and stir well. Pour in the wine and stir. Add the chicken broth and milk. Stir well. Add rosemary, thyme, salt and pepper. Bring the mixture to a boil, stirring often. Add the chicken.

Microwave the rice according to the package directions. Pour rice into the soup. Stir. Cook for 5 minutes more and serve.

Chicken Pot Pie October 8, 2006

Posted by Sarah in Dinner.
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While at work last week, I was wondering what to make for dinner when the craving hit me. I wanted chicken pot pie. I didn’t want to make a huge amount with lots of leftovers, so I decided to make it in these ramekins that I got as a wedding present. I love breaking in new kitchen stuff and it was long time that I broke these ramekins in! I knew that I had most of the stuff at home, except chicken (plus frozen pie crust in the fridge to make it quicker) so I didn’t really spend long at the store.

This is probably the best chicken pot pie I have had. The sauce is rich and there are lots of chicken pieces. It is also pretty adaptable. You could add more vegetables and put it in a 9×13 to serve more people.  One key to making this dish quickly is making sure the liquids (except the wine) you add to the roux are warm-hot.  I heat up my milk and chicken broth ahead of time.  If you don’t you will be stirring the sauce for a long time waiting for it to boil and thicken.  Scrumptious!


Chicken Pot Pie


1/3 cup extra virgin olive oil

1/3 cup flour

½ cup chopped onion

¼ cup chopped carrot

1/3 cup chopped celery



Dried or fresh thyme (1 tsp dried)

Dried or fresh rosemary (1/4 tsp dried)

1 lb. boneless, skinless chicken breast

1 cup chicken broth

¾ cup dry white wine

2/3 cup milk or evaporated milk

Pre-made pie dough, or your favorite pie dough recipe


Lightly oil two ramekins or a 2 qt. casserole dish. Preheat oven to 425 degrees.

Place chicken in a 3 qt. saucepan. Add water to cover. Bring chicken to a boil and boil for 6-7 minutes, or until chicken is no longer pink inside. Remove to a plate, cool and shred into bite sized pieces with two forks.

While the chicken is cooking, heat the oil in a large, wide pan. Add onion, carrot, celery and sauté for 5 minutes. Season with salt and pepper. Add flour and stir to make a roux. Cook for 1-2 minutes, stirring.

Pour in white wine and stir. Add chicken broth, milk, thyme, rosemary and more salt and pepper. Stir well until boiling and thickened. Add the chicken and stir to coat.

Pour the mixture into the oiled dishes. Top with pie crust rolled to ¼ inch thickness. Cut 4 slits in the top with a sharp knife. Place on a cookies sheet lined with foil to catch drips. Bake for 30 minutes. Cool slightly before eating.


Roast Chicken and Potatoes Catalan September 29, 2006

Posted by Sarah in Dinner, Uncategorized.

Roast Chicken and Potatoes Catalan

Roast Chicken and Potatoes Catalan

 Last night, I wanted a nice, homecooked meal that didn’t take too much effort to prepare.  A long time ago, I made this recipe from a cookbook I bought   America’s Favorite Brand Name Light Cooking.  It was okay, and a little more time consuming than I wanted.  So, I created this and it was delicious!   The chicken was juicy, lemony and nicely seasoned.  Don’t let the red pepper scare you.  This is not spicy! 

Serves: 2-3 people


2 T extra virgin olive oil

2 T fresh squeezed lemon juice

1 teaspoon dried thyme leaves


1/4 teaspoon ground red pepper

1/2 teaspoon ground turmeric

2-3 large baking potatoes cut into chunks

1-2 sweet potatoes cut into chunks

2 boneless, skinless chicken breasts



Preheat oven to 400. Get out at jelly roll pan or a 9×13 baking dish. Combine oil, lemon juice, thyme, salt, ground red pepper and turmeric in a large bowl.  Mix well.  Add potatoes and sweet potatoes, toss to coat.

Arrange the potatoes in a single layer around the pan.  Trim the breasts of fat and other undesireables.  Put the chicken breasts in the remaining oil-spice mixture.  Coat on all sides, then place in the middle of the baking sheet.  Pour the remaining oil mixture over the potatoes and chicken in the pan.

Bake 20 minutes.  Turn the potatoes and brush chicken with pan juices.  Bake 20 minutes more or until chicken is no longer pink in the middle and registers above 165 on an instant read thermometer and potatoes are browned.

 Squeeze on some more fresh lemon juice, sprinkle on salt, and garnish with fresh chopped flat leaf parsley.

[You could also add in onions and/or red bell peppers after the first 20 minutes of cooking.  In the last 5 minutes of cooking you could sprinkle on some frozen peas]