Classic chicken, leek and fennel pot pie

Classic chicken, leek and fennel pot pieTotal time: About 1 1/2 hours


Servings: 8 to 10; this makes 1 (9-inch) pie.

5 cups chicken broth
1 cup diced carrot
2 1/2 pounds chicken breasts and thighs (skin on, bone-in)
1/4 pound diced bacon
1 small fennel bulb, trimmed and thinly sliced (about 2/3 cup)
2 leeks, white and pale green parts only, rinsed and sliced into thin rounds (about 2 cups)
1 onion, diced
5 tablespoons butter
5 tablespoons flour
2 1/2 cups milk
2 tablespoons lemon juice, more to taste
1 tablespoon lemon zest
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped parsley
Salt and pepper

1 recipe basic savory pie dough (No. 1 or 2), chilled

1 egg, lightly beaten

1. Heat the oven to 400 degrees.
2. In a large Dutch oven or heavy-bottom pot, bring the broth to a boil. Add the carrots and reduce the heat to a simmer, cooking until the carrots are slightly softened, about 5 minutes. Add the chicken pieces and continue to simmer until the chicken is just cooked through (it will be firm and opaque), about 10 minutes. Remove from heat and strain the chicken and carrots from the liquid (discard or save the liquid for another use). When the chicken is cool enough to handle, remove and discard the skin and bones and chop the meat roughly into 1-inch pieces. Set aside.

3. Heat the Dutch oven over medium heat. Add the bacon and cook until it has browned and rendered its fat, stirring frequently, 8 to 10 minutes. Drain the bacon on paper towels, leaving the bacon fat in the pot. Add the fennel, leeks and onion, and continue to cook, stirring occasionally, until the vegetables are softened and slightly translucent. Stir in the chopped chicken and carrots and cook, stirring occasionally, for 5 more minutes to marry the flavors.

4. While the vegetables are cooking, in a medium, heavy-bottom saucepan, melt the butter over medium heat. Whisk in the flour until thoroughly combined to form a roux, then whisk in the milk. Increase the heat and stir constantly just until the mixture comes to a simmer and thickens, 3 to 5 minutes. Remove from heat.

5. Pour the sauce over the chicken and vegetables and stir to incorporate. Stir in the lemon juice and zest, reserved bacon, rosemary and parsley. Season with 1 teaspoon salt and one-fourth teaspoon pepper, or to taste, and add additional lemon juice if desired. Remove from heat.

6. Separate the chilled dough into two equal-sized balls. On a lightly floured surface, roll out each ball into rounds approximately 13 inches in diameter. Line a 9-inch deep-dish pie plate with 1 round, and fill with the chicken mixture. Cover with second round of dough, trim the edges and crimp to seal.

7. Brush the top of the pie gently with the lightly beaten egg and cut a few small steam vents in the top. Place the pie on a cookie sheet and bake until golden and fragrant, about 45 minutes. Cool slightly before serving.


Analyzed using basic savory pie dough No. 1. Each of 10 servings: 576 calories; 24 grams protein; 37 grams carbohydrates; 2 grams fiber; 37 grams fat; 18 grams saturated fat; 131 mg. cholesterol; 5 grams sugar; 648 mg. sodium

Strawberry-Orange Muffins

We love the combination of strawberry and orange in this sweet breakfast muffin with a streusel topping. For a less conventional (but equally delicious) twist, try the basil variation. The hint of basil complements the fruity berries wonderfully.


READER'S COMMENT:

"The Muffins turned out soft! The orange zest made all the difference and the strussel toppin makes this muffins "the star". I served them as dessert. No one could guess its made with whole wheat pastry flour and no butter. I used the tip...

1 dozen muffins

Ingredients


3 tablespoons almonds

2 tablespoons plus 3/4 cup all-purpose flour, divided

2 tablespoons plus 1/2 cup brown sugar, divided

3 teaspoons freshly grated orange zest, divided (see Variation)

1/2 teaspoon salt, divided

2 tablespoons plus 1/4 cup canola oil, divided

1 cup white whole-wheat flour , or whole-wheat pastry flour (see Note)

2 teaspoons baking powder

1 teaspoon baking soda

3/4 cup nonfat or low-fat buttermilk

1/4 cup orange juice

1 large egg

1 teaspoon vanilla extract

1 1/2 cups chopped fresh or frozen (not thawed) strawberries , (about 8 ounces)
Preparation


1.Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.

2.Process almonds, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon orange zest and 1/4 teaspoon salt in a food processor until finely ground. Transfer to a small bowl, drizzle with 2 tablespoons oil and stir to combine.

3.Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a large bowl. Whisk the remaining 1/2 cup brown sugar, 2 teaspoons orange zest and 1/4 cup oil in a medium bowl with buttermilk, orange juice, egg and vanilla extract until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add strawberries; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the almond topping, gently pressing into the batter.

4.Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes more before serving. Variation: For Strawberry-Basil Muffins, omit orange zest and use 1/4 cup additional buttermilk in place of orange juice. Stir in 1/4 cup chopped fresh basil with the berries in Step 3.

Tips & Notes

Make Ahead Tip: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.

Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat. Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it in the baking section of the supermarket or online at bobsredmill.com and kingarthurflour.com. Store in the freezer.

Nutrition

Per muffin: 203 calories; 9 g fat (1 g sat, 5 g mono); 18 mg cholesterol; 28 g carbohydrates; 4 g protein; 2 g fiber; 314 mg sodium; 88 mg potassium.



Nutrition Bonus: Vitamin C (25% daily value).



2 Carbohydrate Serving



Exchanges: 1 starch, 1 carbohydrate (other), 2 fat

How many cats does it take to change a lightbulb?

Lemon Snowdrops

This cookie, inspired by the lemon drop candy, is simple to prepare and uses candied lemon peel to recreate that unique flavor.



While you can find candied lemon peel available commercially in some supermarkets and gourmet food stores, you can make a batch of it at home. Simply simmer blanched lemon peel in a sugar syrup (equal parts of sugar to water) for about 20 to 25 minutes. Remove the lemon peel from the heat and let it sit in the sugar syrup for at least eight hours or overnight. Dry the lemon peel on a wire rack and, once dried, roll in granulated sugar. Candied lemon peel should be stored tightly covered in an airtight container to prevent it from losing its flavor.



RECIPE



Lemon Snowdrop Cookies

Makes about 2 dozen cookies



Ingredients:



•1/4 cup (1/2 stick) unsalted butter, room temperature

•1 cup granulated sugar

•1 large egg

•Zest of 3 lemons

•1 cup all-purpose flour

•1/2 teaspoon baking soda

•1/4 teaspoon salt

•3 tablespoons finely chopped candied lemon peel

•Confectioners' sugar, for rolling and dusting

Directions:



1.Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or Silpats (French nonstick baking mats). In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl. Add the egg; beat on medium speed until combined. Add the lemon zest and beat until combined.

2.In a medium mixing bowl, sift together the flour, baking soda and salt. Whisk in the candied lemon peel. Gradually add the flour mixture to the butter mixture and mix on low speed until just combined, about 1 to 2 minutes. Transfer the dough to a sheet of plastic wrap. Chill the dough in the plastic wrap until firm, about 30 minutes.

3.Shape the dough into 1-inch balls. Drop the balls in the confectioners' sugar. Using the sugar to keep the balls from sticking to your hands, roll the balls of dough around in the sugar. Place the cookies on the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten them with the palm of your hand. (Refrigerate the remaining dough when not in use.) Bake for about 10 to 12 minutes, until just golden brown. Remove to a wire rack to cool. When cool, dust the cookies with confectioners' sugar





Read more at Suite101: Lemon Snowdrops: Drop Cookie Inspired by Old-fashioned Penny-Candy Favorite http://dessert-recipes.suite101.com/article.cfm/lemon_snowdrops#ixzz0dCuNbt7s

Banana-Oatmeal Cookies

The mellow sweetness of banana, the texture of oatmeal, and the subtle hints of cinnamon and nutmeg make this cookie a keeper. Easy to make with the kids around too!







Looking to bake something with the kids that won't take all day? Here it is! This recipe is good to start out on for those that are inexperienced with baking, as well - it is as easy to bake as it is to eat. And if the family is filled with people that all want different options, this cookie is as versatile as it is easy! This cookie is perfect in the winter alongside hot chocolate, or in summer with a glass of cold milk. For those that have grown bored with plain chocolate-chip cookies or tired of throwing brownie mix into the oven, this cookie can provide a refreshing change while still adding sweetness and warmth to the day.



Banana-Oatmeal Cookie Recipe

•1 ½ cup all-purpose flour

•1 ¾ cup oats

•1 cup sugar

•¾ cup shortening

•1 egg

•1 cup mashed banana

•1 teaspoon salt

•½ teaspoon baking soda

•¾ teaspoon cinnamon

•¼ teaspoon nutmeg

•Optional: 1/2 cup each chocolate chips, raisins, and/or walnuts

How To Make Banana-Oatmeal Cookies

1.Sift together flour, baking soda, sugar, cinnamon, nutmeg and salt.

2.Add shortening and mix until mixture looks like fine crumbs or sand.

3.Beat egg and add to mixture.

4.Add mashed bananas and oats and mix well.

5.Add in chocolate chips, walnuts, or raisins, if desired.

6.Bake at 400°F for 12-15 minutes.

7.Remove cookies from cookie sheet immediately after they come out of the oven.

8.Cool on wire rack for 15-20 minutes before eating.

9.Makes 5 dozen cookies.

Tips And Tricks

•Instant packets of oatmeal do not work for this recipe - old-fashioned oats found in the cannister must be used.

•Regular shortening, not butter flavored, should be used. Do not substitute oleo, butter, or oil.

•Cholate chips, raisins, and walnuts are three options, but not the only ones - don't be afraid to experiment. Add a 1/2 cup of your favorite 'something' to the mix and see what happens.

•1 cup mashed banana = 5 small bananas, 3 medium bananas, or 2 large bananas.

•Make sure that your oven is completely pre-heated when putting the cookies in, and always have an oven thermometer inside to check that the temperature is accurate.

•Inaccurate temperatures on ovens result in dry, overdone cookies or underdone, soupy cookies that take longer to bake than expected.

•Try to be as exact as possible about the measurements - remember, baking is as much a science as it is an art!

•Please remember that the cookies have oatmeal and contain egg products (in case of those that have allergies).

•This recipe has not been tested with self-rising flour.