Search This Blog


Monday, 31 August 2015

Chicken and Vegetable Potpie


    4.0stars based on35reviews
Read Reviews
  • Serves6
  • Hands-On Time
  • Total Time
  • Nutritional Information


    Per Serving

    • Calories398 calories
    • Calories36 calories from fat
    • Fat16 g
    • Sat Fat4 g
    • Cholesterol46 mg
    • Sodium561 mg
    • Protein23 g
    • Carbohydrate37 g
    • Sugar10 g
    • Fiber4 g


  1. 1pound boneless, skinless chicken breasts
  2. 1tablespoon olive oil
  3. 2onions, chopped
  4. 4carrots, diced
  5. 3tablespoons all-purpose flour
  6.  1/2cup dry white wine
  7. 2cups 1 percent milk
  8. 110-ounce package frozen peas
  9. 1tablespoon fresh thyme
  10. kosher salt and black pepper
  11. 19-inch store-bought piecrust, thawed if frozen


  1. Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.
  2. Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
  3. Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Transfer to a shallow 1½- to 2-quart baking dish.
  4. Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.

Tuesday, 29 April 2014


  1. 1 pound sweet Italian sausage
  2. 3/4 pound lean ground beef
  3. 1/2 cup minced onion
  4. 2 cloves garlic, crushed
  5. 1 (28 ounce) can crushed tomatoes
  6. 2 (6 ounce) cans tomato paste
  7. 2 (6.5 ounce) cans canned tomato sauce
  8. 1/2 cup water
  9. 2 tablespoons white sugar
  10. 1 1/2 teaspoons dried basil leaves
  11. 1/2 teaspoon fennel seeds
  12. 1 teaspoon Italian seasoning
  13. 1 tablespoon salt
  14. 1/4 teaspoon ground black pepper
  15. 4 tablespoons chopped fresh parsley
  16. 12 lasagna noodles
  17. 16 ounces ricotta cheese
  18. 1 egg
  19. 1/2 teaspoon salt
  20. 3/4 pound mozzarella cheese, sliced
  21. 3/4 cup grated Parmesan cheese


1. In a Dutch oven, cook sausage, ground
beef, onion, and garlic over medium heat
until well browned. Stir in crushed
tomatoes, tomato paste, tomato sauce,
and water. Season with sugar, basil, fennel
seeds, Italian seasoning, 1 tablespoon salt,
pepper, and 2 tablespoons parsley.
Simmer, covered, for about 1 1/2 hours,
stirring occasionally.

2. Bring a large pot of lightly salted water to

a boil. Cook lasagna noodles in boiling
water for 8 to 10 minutes. Drain noodles,
and rinse with cold water. In a mixing
bowl, combine ricotta cheese with egg,
remaining parsley, and 1/2 teaspoon salt.

3. Preheat oven to 375 degrees F (190

degrees C).

4. To assemble, spread 1 1/2 cups of meat

sauce in the bottom of a 9x13 inch baking
dish. Arrange 6 noodles lengthwise over
meat sauce. Spread with one half of the
ricotta cheese mixture. Top with a third of
mozzarella cheese slices. Spoon 1 1/2
cups meat sauce over mozzarella, and
sprinkle with 1/4 cup Parmesan cheese.
Repeat layers, and top with remaining
mozzarella and Parmesan cheese. Cover
with foil: to prevent sticking, either spray
foil with cooking spray, or make sure the
foil does not touch the cheese.

5. Bake in preheated oven for 25 minutes.

Remove foil, and bake an additional 25
minutes. Cool for 15 minutes before

Mexican Rice


  1. Rice: 1 ½ cups
  2. Onion, diced: ½ cup
  3. Garlic, chopped: 1 tbsp.
  4. Tomato puree: 1 ½ cups
  5. Parsley, chopped: 1 tbsp.
  6. Fresh mushrooms, sliced: 1 cup
  7. Cumin powder: 1 tsp.
  8. Coriander powder: 1 tsp.
  9. Dried red chilies: 3 nos.
  10. Oil: 3 tbsps.
  11. Salt: To taste


  • Heat oil in a thick-bottomed pan and sauté rice over medium heat until opaque
  • yellow and keep stirring to prevent burning.
  • Add onion and garlic and sauté until transparent.
  • Add two cups of water, then stir in tomato puree, parsley, sliced fresh
  • mushrooms, salt, cumin and coriander.
  • Reduce heat to simmering, cover pan and simmer for 20 minutes or until all
  • water is absorbed.
  • Roughly chop dried chilies and stir them in.
  • Serve hot.

Sunday, 27 April 2014

Mushrooms A La Grecque

  1. Onion, chopped finely: 1 no.
  2. Garlic, chopped finely: 1clove.
  3. Coriander seeds: 1 tbsp.
  4. Red wine: 300 ml.
  5. Tomato puree: 1 tbsp.
  6. Button mushrooms: 450 gms.
  7. Tomatoes, seeded & chopped: 550 gms.
  8. Pepper, ground: As required
  9. Parsley: As required
  10. Olive oil: 2 tbsps.
  11. Salt: As required

  • 1.Heat the olive oil in a pan, add the chopped onions, garlic and sauté till they change colour.
  • 2.Next add the coriander seeds, wine, tomato puree and stir well.
  • 3.Add the button mushrooms, chopped tomatoes, salt and pepper for taste.
  • 4.Let the mixture boil and remove once the mushrooms become soft.
  • 5.Remove from heat, cool and chill for several hours before serving.