Chicken & Mushroom Pot Pie

 

When it comes to comfort food, who doesn't like a good chicken pot pie? Unfortunately, the pre-packaged frozen ones are loaded with fat and sodium. I am not claiming that my version is healthy by any means. But it's definitely healthier. It has just a little chicken but lots of mushrooms and vegetables, which you can customize to your taste (green beans and corn work well too) . Also, the creamy sauce has, well, no cream. Granted there's plenty of butter in the crust but it's so deliciously flaky, it's absolutely worth it. Life is good!

Serves 4

For the filling:

• 3 tablespoons butter = 40 g de beurre
• 3 tablespoons all-purpose flour = 3 cuillères à soupe de farine
• 1 ¼ cup chicken or vegetable stock = 300 ml de bouillon de poulet ou légumes
• salt & pepper (about ¼ teaspoon each) = sel & poivre
• ¼ teaspoon dried thyme = ¼ cuillère à café de thym
• 1 chicken breast, cooked and cubed into small bite-sized pieces = 1 escalope de poulet, cuite et coupée en petits dés
• 6 oz. baby bella mushrooms, diced = 170 g de champignons (de Paris), nettoyés et coupés en morceaux
• 2 carrots, peeled and sliced = 2 carrots, épluchées et coupées en morceaux
• 1 celery branch, sliced = 1 branche de céleri, coupée en morceaux
• 1 small onion or shallot, diced = 1 petit oignon ou 1 échalotte, émincée
• ½ cup frozen peas = 70 g de petits pois congelés

For the crust:

• 1 cup all-purpose flour = 120 g de farine
• ½ teaspoon salt = ½ cuillère à café de sel
• 6 tablespoons butter = 80 g de beurre
• 5 tablespoons ice cold water = 75 g d'eau glacée

or/ ou

• 1 pie crust or 1 sheet of puff pastry (thawed) = 1 pâte à tarte ou pâte feuilletée (décongelée)

Make the crust:

 

Pulse the flour, salt and butter in a food processor, fitted with the metal blade for 20 seconds (about 10 pulses). Add the ice water through the chute and process just until the dough begins to stick together. Turn the dough unto a floured surface and knead for one minute until smooth and pliable. Flatten the dough into a round and cover with plastic wrap.

Note: Dough can be made ahead and chilled in the fridge. When ready to use, leave to soften at room temperature for at least 10 minutes.

Make the filling:

Melt the butter in a saucepan, and stir in the flour. Stir a few times. Gradually pour in the stock, whisking constantly. Simmer the sauce over medium heat for 5 minutes until it thickens. Season with salt, pepper and thyme.

Stir in the chicken chunks, mushrooms and vegetables. Spoon the filling into a 10” deep pie dish.

Assemble and bake:

Preheat oven to 375°F / 190°C. Roll the crust or puff pastry out slightly larger than the dish. Place it on top of the filling. Cut out the excess dough and use the tines of a fork to press the dough against the edge of the dish. Cut a few vent holes with a sharp knife.

Bake the pie for 50 to 60 minutes, until the crust is golden brown and the filling is bubbly. Remove from the oven and let sit for 5 minutes before serving. Enjoy!

Green Detox Soup

When my son was little, he used to call this the “Shrek” soup because of its color. It is quite green indeed. It's also very healthy, and happens to be vegan. I feel like it helps detox my body after all the splurges of the holidays. Plus it's ridiculously cold outside. Like below zero wind chill cold. So all I want right now is soup and tea, a blanket and a good book! 

Serves 4-6 (based on a recipe in Good Mood Food by Donal Skehan)

• 1 tablespoon olive oil = 1 cuillère à soupe d'huile d'olive
• 2 leeks, cleaned and chopped = 2 poireaux, nettoyés et coupés en morceaux
• 2 stalks of celery, chopped = 2 branches de céléri, coupés en morceaux
• 1 medium head of broccoli, stalk removed, cut into florets = 1 tête de brocoli, coupée en petits bouquets
• 4 oz. fresh baby spinach = 120 g de jeunes pousses d'épinards
• 2 cups of low-sodium vegetable broth = 475 ml de bouillon de légumes
• 2 cups water = 475 ml d'eau
• Black pepper & sea salt, to taste = sel et poivre

In a large pot, heat up the olive oil and sauté the leeks for about 2 minutes. Add celery, broccoli and spinach. Cook for about 3 minutes, until spinach is wilted. Add broth and water, and season with salt and pepper. Bring to a boil, reduce heat and simmer for about 20-25 minutes. Use immersion blender (or transfer to a regular blender) and process until smooth. Season with additional pepper if you like. Serve right away!

Busy December in my kitchen...

It has been a very busy month in (and out!) of my kitchen!

Here's a little sample:

 

Dark Chocolate Truffles
for Cooking Club Holiday Party

 

Brie-Spinach-Cranberry Puff Pastry Pinwheels

for Cooking Club Holiday Party

 

 

Labels for Holiday Cookies

 

Cranberry-White Chocolate Oatmeal Cookies
drizzled with Dark Chocolate

 

Holiday Treats for Co-Workers and Neighbors

 

 

Bûche de Noël (Yule Log Cake):

Orange- flavored Genoise, Brushed with Cointreau Syrup,

Filled with Orange Marmalade,and Topped with Dark Chocolate Ganache

 

Happy Holidays!

 

Chickpea Noodle Soup

Snow Day! No school! Yay! We can take it easy in the morning and eat homemade pancakes for breakfast. Then head outside to have a snowball fight and make a snowman. When we get cold and hungry, we rush back in for some warm soup. In the afternoon, there's more outside play (sledding anyone?), and more yummy comfort food like Nutella crepes and hot cocoa while watching a Christmas movie. Truly a perfect day in my book!

This soup is a nice “veganized” version of the classic chicken noodle soup. It's so good, I don't even miss the chicken. I hope you'll give it a try, it's a winter favorite in my house!


Serves 6

• 1 tablespoon olive oil = 1 cuillère à soupe d'huile d'olive
• 1 small yellow onion, chopped = 1 petit oignon, coupé en petits morceaux
• 4 oz. cremini mushrooms, chopped = 110 g de champignons cremini, coupé en morceaux
• 1 clove of garlic, minced = 1 gousse d'ail, émincé
• 4 medium carrots, peeled & chopped = 4 carottes, épluchées et coupées en rondelles ou demi-lune
• 2 celery stalks, sliced = 2 branches de céléri, coupé en morceaux
• 1 teaspoon dried thyme = 1 cuillère à café de thym
• 4 oz (uncooked) egg noodles = 110 g de pates
• 1 15 oz. can chickpeas, drained and rinsed = 1 boite de 425 g pois chiches, drainés et rincés
• 4 cups vegetable broth = 950 ml de bouillon de légumes
• 2 to 4 cups water = 425 à 950 ml d'eau
• salt & pepper = sel et poivre

 
Heat olive oil in cast-iron Dutch Oven. Saute chopped onions and mushrooms in olive oil for a few minutes. Add garlic, carrots, celery, thyme, and pepper and saute for another 5 minutes.

Add vegetable broth and 2 cups water and bring to a boil, then reduce to a simmer for 10 minutes.

Add noodles and chickpeas, add more water if you wish, and simmer until noodles are cooked. Season to taste. Enjoy!

Turkey-Pumpkin Lasagna

This is a great way to use any leftover turkey you may have but it also works with chicken, ground turkey, or simply keep it vegetarian by substituting sautéed mushrooms for the meat.

Serve with mixed greens and a crisp white wine and you have a great dinner!

Serves 4-6

For the béchamel:

• 3 tablespoons butter = 45 g de beurre
• 4 tablespoons flour = 4 cuillères à soupe de farine
• 2 cups (whole) milk = ½ litre de lait (entier)
• pinch nutmeg, freshly grated = pincée de noix de muscade
• salt & pepper = sel et poivre

For the lasagna:

• 8 pieces no-boil lasagna = 8 feuilles de lasagne
• 1 cup ricotta = 250 g de ricotta
• 1 egg, lightly beaten = 1 oeuf, légérement battu
• ½ cup pumpkin puree = 120 g de purée de citrouille ou potiron
• 1 cup shredded gruyère cheese = 100 g de gruyère râpé
• ½ turkey breast, cooked and cut-up in tiny cubes = ½ blanc de dinde, cuit et coupé en petits dés

Start by making the béchamel: melt butter in a heavy saucepan over medium heat, add flour and cook until golden, stirring a few times. Pour in half the milk gradually, stirring vigorously with a whisk until smooth, then stir in the remaining milk. Keep whisking for a minute or so. Season with salt, pepper and nutmeg, then reduce heat to medium-low and simmer gently for 10 minutes, whisking occasionally, until sauce has thickened.

Preheat oven to 375°.

Combine ricotta, egg, pumpkin and ½ cup cheese in a bowl.

To assemble: spread about 1/3 cup of béchamel at the bottom of a square baking dish. Place 2 pieces of lasagna side by side. Top evenly with ½ cup of ricotta mixture and sprinkle with about 1/3 of the turkey bites and 2 tablespoons shredded gruyère. Spread another 1/3 cup béchamel and continue layering: lasagna, ricotta, turkey, gruyère and béchamel, twice. Top with remaining 2 lasagna pieces, pour remaining béchamel and sprinkle remaining 2 tablespoons of cheese on top.

 

Bake, covered with foil, for 45 minutes. Remove foil and return to the oven for another 10 minutes, until golden brown. Let cool for about 5-10 minutes before cutting and serving. Enjoy!

 

Apple-Cranberry Crumble

This is my absolute favorite fall dessert! It's simple and so easy to make -- no baking skills required. A little sweet, a little tart. Perfection!

I know Thanksgiving dessert is all about pies but if you want to try something different and a bit lighter, go for it!

Serves 6

For the filling:

• 6 to 8 medium apples (Braeburn, Fuji or Gala), peeled and sliced = 6 à 8 pommes de taille moyenne, épluchées et coupées en lamelles
• 1 ½ cup fresh cranberries = 150 g de cranberries fraiches
• ⅓ cup freshly squeezed orange juice = 80 ml de jus d'orange pressé
• 2 tablespoons granulated sugar = 2 cuillères à soupe de sucre
• 1 tablespoon cornstarch = 1 cuillère à soupe de maïzena

For the topping:

• ¼ cup all-purpose flour = 30 g de farine
• ¼ cup packed brown sugar = 50g de cassonade
• 3 tablespoons butter, cut into small pieces = 40 g de beurre, coupé en petits dés
• ¼ cup old-fashioned oats = 20 g (4 cuillères à soupe)  de flocons d'avoine

Preheat oven to 375°F / 190°C.

 

Put apple slices and cranberries in a large bowl. Combine juice, sugar and cornstarch, and pour over apple-cranberry mixture. Toss well. Spoon apple mixture into a lightly buttered 8”x10” baking dish.

 

Combine flour, brown sugar, and butter in the food processor, pulse about 10 times or until mixture resembles coarse meal.

Sprinkle flour mixture and oats on top of the fruit filling. Bake at 375° for 45 minutes, until bubbly and golden brown. Remove from oven and let cool for 10 minutes. Serve warm, into individual bowls, with a small scoop of vanilla ice cream. Enjoy!

Note: I purposely keep the topping light and sparse, you may want to double the topping ingredients if you like a heavier layer on top.

 

Roasted Butternut Squash & Leek Soup

Another soup. I hope you don't mind! The temperatures are dropping and I am craving soup on a daily basis now. Butternut squash and leek: another combination I love! If you lack the time to roast the butternut squash, you may just skip that step but it does add more depth to the soup.

 

If you've never peeled a butternut squash, check Simply Recipes tutorial here.

 

Makes about 4 servings

• Olive oil = huile d'olive
• 2 leeks, trimmed and chopped = 2 poireaux, coupées en morceaux
• 1 medium butternut squash, peeled, seeded and cubed = 1 courge butternut, épluchée et coupée en cubes
• 2 cups vegetable broth = 475 ml de bouillon de légumes
• 1 cup water = 240 ml d'eau
• Salt and pepper = sel et poivre
• Pinch cinnamon = une pincée de cannelle
• Pinch nutmeg = une pincée de noix de muscade

Spray butternut squash cubes with a little olive oil and roast on a baking sheet in a 350°F oven for about 20-25 minutes.

Coat dutch oven with 1 tablespoon olive oil and heat over medium heat. Add leek and sauté for 7 to 8 minutes. Add roasted butternut squash cubes and broth/water. Cover and simmer for 30 minutes.

Season with spices and salt and pepper to taste.

Purée with immersion blender until smooth. Enjoy!