Easy Mini Chicken and Broccoli Pies

I had this recipe pinned for a while now. When I saw Bisquick Heart Healthy boxes on sale at Publix, I knew I'll have to try this.
The prep work turned out to be perfect mother-daughter QT. And surprise of surprises, she ate the broccoli, even though it wasn't hidden in the pie!
Small, spongy pies studded with bite sized chicken and broccoli, oozing with cheese... it sounded very tempting. So, I brought out the box yesterday as an early release treat for my daughter.

Chicken and Broccoli Pie

We followed the recipe verbatim and when the pies were out of the oven, it tasted fine. But, I felt that the pie lacked a crust and it felt more like a stuffed omelette than a mini pie. May be the dough to egg ratio needs a little tweaking? So, for the next batch, I upped the bisquick to 1 cup and reduced the egg count to 1.

Chicken and Broccoli Pies

Head on over to Bisquick for the original recipe.


Source: Betty Croker's Bisquick recipe
Verdict: Liked it, with some changes
Will I make it again: Yes, in a heartbeat

Easy Mini Pies studded with Chicken and Broccoli Bites

Random Rant

I know that this post will be out of place in this blog. It is not about food. But, the message in this post could very well be a subject in my Little White Book. Because, like I had mentioned earlier, my Little White Book was more than just a collection of recipes. It is also chock full of household tips and parental advise.

This CNN Opinion piece reminds me of my dad . Apparently, Mick Jagger of Rolling Stones fame, refuses to bankroll his kids' future and that's pretty much what my dad told us when we were kids - education is the only thing he would give us and we will have to work for everything else.

It also reminded me of one of my oldest pins - I love me some Cosby!


Enjoy your weekend!

Griddle-Roasted Sweet Potato

Elephant Yam, known as karanai kizhangu in Tamil, is one of my favorite vegetables and the best way to have it? Roasted on the griddle, like Fish steaks. Try as I might, I couldn't find fresh Elephant Yam in my local Indian Grocery store. The frozen variety comes pre-cut in small size and these are not suitable for roasting. I have learnt to substitute sweet potatoes in this recipe as they lend themselves well to golden perfection, when roasted on a cast iron griddle.

Sweet Potato, fried on a griddle

Ingredients:

• Sweet Potato - 1 lb (about 2)
• turmeric powder - 1 tsp
• sambar powder - 1 tbsp
• salt, to taste
• lemon juice, optional - 1/2 tbsp
• olive oil - 2 tbsp, divided
• PAM spray , optional

Method:

1. Wash and peel sweet potato into 1/2 inch thick slices.
2. In a steamer (or a pot of boiling water), steam the sweet potato until it is half done. You do not want it to be fork tender. The rest of the cooking will be done on the griddle. 
3. Drain and spread the sweet potato on a kitchen towel to dry.
4. In a mixing bowl, mix turmeric powder, sambar powder, salt and lemon juice (if using). Add 1 tbsp olive oil and stir to make a thick paste.
5. Heat a cast iron griddle on a medium heat. When ready, pour 1 tbsp of oil (or spray with PAM) and wait for it to get heated.
6. Meanwhile, add the dried sweet potatoes a few at a time (about 6-7 pieces) to the bowl and coat it with the masala.
7. Line a plate with paper towel and have it ready.
8. Lay the pieces on the griddle, ensuring that these are not crowded and not touching each other.
9. Cook for 3-5 minutes before flipping the slices over. Cook for another 2 minutes and remove to the lined plate.

The sweetness of the sweet potatoes and the heat of the sambar powder are an interesting combination. Do try this out, with Elephant Yam (if you are lucky enough to have access to it!) or sweet or regular potatoes...

Link ups:
Cook Like a Celebrity Chef event by Food Corner, 
Celebrate Women's Day for CupoNation

Clean-the-Fridge-out Pasta Salad

I am a list person. I make list of errands, list of chores around the house, list of books to read, list of things to do. And then I go back and make a list of these lists. Despite my obsessive list making habit, one thing I do not try to list out is what vegetables to buy for the week. Usually when I go grocery shopping, I stop at both the Indian grocers and the super market, so I have a variety of in-season vegetables to choose from.
But, to make way for the new batch of vegetables, I need to clean out the veggie basket in my fridge by Friday. This recipe helps you clean out your fridge before your big vacation or grocery shopping. Everything goes and tastes good - no vegetable from your fridge will be out-of-place in this dish, except maybe eggplants.
As for the pasta, any shaped pasta that you would use in a pasta salad is a good bet here. I used  fusilli (corkscrew) here, but a farfalle or rotini would be good too.

Clean-the-fridge-out pasta with vegetables

Ingredients:

• shaped pasta, any kind - 1 lb 
• bell pepper, red - 1
• brocolli - 1/4 lb
• cremini mushroom - 1/4 lb
• garlic - 5 cloves
• italian seasoning - a dash
• salt, to taste
• fresh ground pepper, to taste
• grated parmesan cheese - 1/4 cup + as needed for garnish
• olive oil - 1 tbsp
• extra virgin olive oil - 1 tbsp

Method:

1. Cook pasta according to package directions.
2. Meanwhile, wash and julienne the bell pepper.
3. Cut broccoli into small florets. Soak the florets in salted warm water for 5 minutes. Remove and let dry on a kitchen towel.
4. Wash the mushroom in a bowl of cold water. Remove from water and let dry . If you prefer to wipe the mushrooms clean with a kitchen towel and skip washing it, that is fine too.
5. Slice mushroom into bite-sized pieces.
6. Slice garlic into thin slivers.
7. Heat a saute pan on medium heat. Add the olive oil and garlic. Saute until the garlic starts to soften. 
8. Before it turns brown, add the mushrooms. Fry the mushrooms until they turn brown and have shriveled.
9. Add the sliced bell pepper and sprinkle a little salt to encourage quick cooking.
10. Finally, add the broccoli florets. Do not cook the broccoli for too long. 
11. Add enough salt and pepper. Also add the Italian seasoning.
12. Remove the pan from fire and empty the contents into a mixing bowl.
13. When the pasta is ready, drain and ladle the pasta into the mixing bowl.
14. Pour a tbsp of Extra Virgin Olive Oil and stir to incorporate all flavors.
15. Mix 1/4 cup of Parmesan cheese into this and stir once.
16. Serve warm or cold, with more Parmesan cheese on top.

Pasta salad with bell pepper, mushrooms and broccoli

Linking to:

Cook Like a Celebrity Chef event by Food Corner, 
Celebrate Women's Day for CupoNation
Nithu's page :
http://nivedhanams.blogspot.in/2013/03/healthy-foods-for-healthy-kids-italian.html

Pressure Cooker Chicken Curry Stew

This quick and easy stew is a life saver on Sundays at my home, when work comes calling and disrupts our schedule. I could get the lunch going while wrapping up my work calls. Even though the title says "Pressure Cooker", this recipe is very slow-cooker-friendly. Using a pressure- or slow-cooker is key to this recipe as the onions, tomatoes and chicken bones get congealed well and this contributes to the thickening of the stew. Also, as the chicken cooks, it also makes chicken stock, so you do not have to add additional stock or broth to the stew.

Pressure Cooker Chicken Curry Stew

Ingredients:

• Chicken, thigh meat with bones - 1 1/2 lb
• green bell pepper - 1
• diced tomatoes - 2/3 of a 16 oz can or whole tomatoes - 3 big
• onion, chopped fine - 1 cup (1 big onion)
• ginger garlic paste - 2 tbsp
• cayenne pepper - 1 tsp
• black pepper - 1 1/2 tsp
• heavy cream or coconut milk- 1/2 cup
• flat leaf parsley - 1/4 cup
• bay leaf - 1
• cinnamon stick - 1 inch piece
• salt, to taste
• oil for sauteing
• turmeric powder - 1 tsp, optional

Method, using pressure cooker:

1. Clean and cut chicken into bite-sized pieces (About 1 to 1 1/2 inch). Leave the bone in as it helps in attaining a thick stew. If you do not care for bones in your stew, do yourself a favor and make chicken stock using it. But, whatever you do, please do not throw it away!
2. If using whole tomatoes, wash and chop these fine. 
3. Chop the bell pepper into 1 inch pieces, about the same size as the chicken.
4. Finely chop the parsley, to make 1/4 cup.
5. Fire up your pressure cooker and heat oil for sauteing. Add the bay leaf and cinnamon stick.
6. If using, add turmeric powder now. Turmeric powder is a natural disinfectant and I like to use it  in meat and seafood dishes to help avoid food poisoning and contamination.
7. When the spices have roasted well, add ginger garlic paste. You could use ginger paste and garlic paste separately also.
8. Allow the paste to cook well. When the raw smell has dissipated, add the chopped onions.
9. Wait for the onion to turn translucent. Now add the chopped green bell pepper.
10. Let the bell pepper to cook for about 5 minutes, before adding the diced tomatoes.
11. Add the cut chicken , both pepper powders and enough salt for the whole stew. 
12. Add 4 cups of fresh water and stir well to ensure everything is mixed well.
13. Cover and place the pressure regulator on the vent pipe. 
14. After pressure has built up, cook for 15 minutes before removing from fire. Let the pressure drop naturally.
15. Add the heavy cream or coconut milk and parsley. Return the pressure cooker to the stove and let it simmer on medium heat for 5 minutes. This helps cook the coconut milk/ heavy cream without curdling it.
16. Garnish with more parsley and serve with a rustic bread.

Pressure Cooker Chicken Curry Stew with Italian Bread

Method, using slow cooker:

1. Clean and cut chicken into bite-sized pieces (About 1 to 1 1/2 inch). Leave the bone in as it helps in attaining a thick stew. If you do not care for bones in your stew, do yourself a favor and make chicken stock using it. But, whatever you do, please do not throw it away!
2. If using whole tomatoes, wash and chop these fine. 
3. Chop the bell pepper into 1 inch pieces, about the same size as the chicken.
4. Finely chop the parsley, to make 1/4 cup.
5. In a heavy bottomed saute pan, heat oil for sauteing. Add the bay leaf and cinnamon stick.
6. If using, add turmeric powder now. Turmeric powder is a natural disinfectant and I like to use it  in meat and seafood dishes to help avoid food poisoning and contamination.
7. When the spices have roasted well, add ginger garlic paste. You could use ginger paste and garlic paste separately also.
8. Allow the paste to cook well. When the raw smell has dissipated, add the chopped onions.
9. Wait for the onion to turn translucent. Now add the chopped green bell pepper.
10. Let the bell pepper to cook for about 5 minutes, before adding the diced tomatoes.
11. Transfer this mixture to the slow cooker. Add the cut chicken , both pepper powders and enough salt for the whole stew. 
12. Add 4 cups of fresh water and stir well to ensure everything is mixed well.
13. Cover and cook on high for 4 hours.
14. 30 minutes before the 4 hour mark, add the heavy cream or coconut milk and parsley. Replace the cover and continue cooking.
15. Garnish with more parsley and serve with a rustic bread.

Starbucks inspired Caramel Apple Spice

I have never cared much for coffee. Don't get me wrong; Caffiene is still my vice and I get my caffiene high from Chocolates. But coffee and its flavors - not my cup of tea (pun intended)!
This explains why I favor Panna Cottas over Tiramisu and also why Starbucks doesn't get much business from me. The only drink I like there is their Caramel Apple Spice, but it is available only during the Fall and Winter months.

Having to trek all the way there and to endure the overpowering coffee aroma in the shop, all for this one drink, is something I wanted to avoid.So, I thought how difficult would it be to recreate it at home? I mean , from the name, its got to be caramel+ apple cider + spice, right?

Caramel Apple Spice- Ingredients

But, the day I had this thought, I had only a half-empty bottle of apple juice at home. So, I decided to concoct a knock-off with just what I had in the pantry. And, this is what I came up with.

Caramel Apple Spice

While this molten gold drink was very tasty, it was missing something. Everything tastes better topped with Whipped Cream, doesn't it?

Caramel Apple Spice

Ingredients:

• apple juice - 3 cups
• light brown sugar, packed - 1/4 cup
• cloves - 5
• ginger - 1/4 inch piece
• cinnamon stick - 1 inch piece
• caramel sauce - 1/2 cup
• salt, a pinch

Method:

1. In a small saucepan, combine apple juice and light brown sugar. On medium-low heat, bring this to a simmer. Drop the spices in it and whisk to combine. 
2. Let this simmer for about 20 minutes.
3. Remove from fire and pass the mock cider through a sieve.
4. Stir in the caramel sauce and salt to the cider.
5. Pour into glasses and top with whipped cream.

As an added benefit enjoy the spicy potpourri smell when the mock cider is simmering. The whole house smelled heavenly!

Caramel Apple Spice - Starbucks inspired

I think this is a close knock-off to Starbuck's. Do you think so too?

Link ups:

Only Continental @ Raksha's Kitchen and Pari's Foodelicious

Kids Delight @ Sumee's Culnary

 

Celebrate Easter @ Shama's Easy2cook and Jagruti