Tag Archives: almond milk

Cheddar Chicken Pie with Broccoli Sentinels (is Only Platonic Friends with the Curry Cabbage)

In my pantry today:

  • 1 frozen, unbaked pie shell
  • 1 can chicken breast, drained and rinsed
  • 2 c large broccoli florets
  • 2/3 c cheddar cheese, shredded
  • 2 eggs
  • 1 “roasted chicken” flavored gravy packet
  • 1/2 c unsweetened almond milk
  • 3/4 c vegetable broth
  • 1/2 tbsp butter
  • 1/2 c minced onion, minced
  • 3 cloves garlic, minced
  • 1/2 tsp turmeric
  • pinch asafoetida

I have had so. much. pie. this holiday season. It really is kind of ridiculous how pies culminate for an annual winter slaughter of the human diet and pride: pecan, caramel apple cheesecake, plain cheesecake with a mandarin orange pie winning the pie-ze this year for both deliciousness and moxie. After rounding out the last family jaunt yesterday with a pizza, I feel it is safe to start officially distancing myself from rich meals and desserts that do nothing but inadvertently complicate my health and/or well-being.

That being said, I made a pie for dinner tonight. Don’t you judge me.

In the freezer still lived the other half of a crust two-set I’d gotten on sale, canned chicken in the cupboard and cheese in the fridge. Oh, and fresh broccoli; that’s probably the healthiest and therefore most important part of things. Before you get to arranging health around the edge of your pie, start your onion and garlic in butter heating to M. After five or so minutes of making sure everything gets coated and tossed, add the turmeric and asafoetida; stir. While that’s being perpetrated drain and rinse the can of chicken and mix your gravy packet with almond milk. Add eggs to this mixture one at a time and whisk until blended. Return to the stove and stir in 1/3 c of broth and the chicken; toss everything together and spoon into the pie crust. Add the remainder of broth to the egg/gravy mixture. Arrange chunky florets around the edges and secure it all with a pour-over of casserole gravy. Bake in a 375° oven for 45 minutes, remove to sprinkle 1/3 c cheddar over and into the florets and continue baking until a knife comes out of the middle clean. And because I made this earlier today in advance of dinnertime, when I warm it back up at 35o° for 10m I will have sprinkled on another 1/3 c cheddar. This ended up being delicious in flavor, but a little unsatisfactory to me in consistency… then again, the bottom crust I found too soggy was forked off my plate and eaten by my wife. Still, my conscience tells me to go with just 3 spoons on this.

Also, while making that I had also started some cabbage that’s been waiting patiently in the fridge. I don’t know what I’m going to do with it yet — I don’t want to take the easy way out by throwing it into broth and declaring a soup; I’ve got plenty of that in the freezer right now. No, I want this cabbage to go places, travel the world and be better than freezer soup:

  • 1 medium head cabbage
  • 1/2 c onion, diced
  • 3 cloves garlic, diced
  • 1-2 c vegetable broth
  • 1 tbsp vegetable ghee
  • 1 tsp olive oil
  • 1.5 tbsp mustard seeds
  • 1 tbsp hot curry powder
  • 1/2 tsp turmeric
  • 1/8 tsp asafoetida

cabbageThis one’s easy. Start the mustard seeds out in a ghee-oiled pot heating to M. When it’s near full heat, add the onion and garlic. When the seeds start snapping, add the spices and stir into a pasty mess. Add a dash of broth. Add cabbage in by little handfuls, all the while mixing and adding broth as needed to get everything spiced right proper. Add enough broth to cover the pan bottom, then put a lid on it and dial the heat down to the L side of ML. I cannot yet give this spoons because I do not feel it is yet a finished product. Good luck to my imagination!

 

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Vegetarian “Not Pie”

In my pantry today:

  • 1 can crescent rolls
  • 1/2 can red beans, drained
  • 2 c broccoli florets
  • 1 medium carrot
  • 1/2 medium yellow onion
  • 3 cloves garlic
  • 2/3 c sharp cheddar cheese, 1/2″ cubes
  • 1.5 c unsweeteend almond milk
  • 1 tsp vegetable ghee
  • 1 egg
  • 1 tsp corn starch
  • 1/2 tsp coriander
  • 1/4 tsp turmeric
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • pinch asafoetida

notpie2It’s not a pot pie. In fact, it’s not even really a pie as the crow flies; having simply the spirit of a pie does not really qualify. Let’s just go with “Not Pie.” It’s not really macaroni and cheese either, since there’s no macaroni. But the spirit is strong in this one!

Sliver your garlic and cut your onion into tiny rectangles and saute them on ML until translucent; remove from the pan and set aside — but erstwhile you’ll have plenty of time to cut the veggies and mix a sauce. Give a quick stir fry to notpie1the small dices of carrot and broccoli florets until the broccoli goes from a waning HULK green to a more vibrant “HULK SMASH!” hue. Toss the broccoli, carrots, garlic and onions together in a baking dish. Cover them with the sauce you made by mixing cornstarch, egg and all above mentioned seasonings in with the almond milk; pour over dish and let bake for an hour at 350. Remove dish from oven, roll out from their can some crescent rolls and lay on top of the buffet below. Bake according to can-structions until golden browning appears. Remove from oven and let cool for a minute or two before digging in to see how this hot mess-erole turned out. Turns out, it was entrancingly delicious… but texturally deficient. I give it 4 spoons for flavor, but 3 spoons for consistency. Next time, I might be adventurous enough to try a bottom crust or perhaps a roux instead of cornstarch. We’ll see, because there will be a next time on this.

7 Meals in 36 Hours (Or, “Driving Through Driving Through”)

In my pantry today:

  • 5 freezer and 2 “tonight’s” dinners

See I wasn’t really writing about what I was doing while I was doing it and the photographs are shameful afterthoughts to two days’ work and to several new recipes. I’ve been meaning without much forward momentum to make more meals to freeze and have on hand — while we could eat prepackaged dinners from the Indian grocery as if they’re going out of style (assuming they’ve ever been in it), there’s got to be a cheaper and more nutritious business to be had. It will all start painlessly enough:

  • 2 large yellow onions
  • 1 medium bulb garlic
  • 1/3 c olive oil

Slice and mince the respective bulbs and put everything in the crock pot on H. Let cook until the onions begin to beckon translucence. Erstwhile, work on two meals worth of

Aloo Matar

  • 1 10 0z can whole white potatoes
  • 1 c peas
  • 2 medium yellow onions
  • 4 large cloves garlic
  • 4 small-medium jalapeno peppers
  • 1 32 oz can crushed tomatoes
  • 3 tbsp vegetable ghee
  • 1 tbsp mustard seeds
  • 1 tbsp ginger-garlic paste
  • 1 c vegetable broth
  • 2-3 tbsp coriander
  • 3-4 tbsp cumin
  • 1 tsp turmeric
  • 1/4 tsp asafoetida

Chunky slice the onion, garlic and chiles. I left the seeds in the peppers this time because the four I picked were pitiful in stature. Melt ghee and sprinkle in the mustard seeds. Cook on ML until the onions begin their wilt then crank the heat to M. The mustard seeds should be popping by the time you mix the turmeric, ginger-garlic paste and 2 tbsp each: coriander, cumin into a buttery paste. Transfer everything to a food processor, pour in a dollop of broth and pulse until as smooth as possible. Return to the pan, add tomatoes and broth. Stir and bring to a low boil on M. Reduce heat to L and let cook down for a few hours before adding additional seasonings, sliced potatoes and peas. It’s not exactly like the store-bought version I so love, but it is an adequate substitute full of good things. 4 spoons.

Now go back to the crock pot. Everything should be sizzling at a light boil. Strain out all the onion and garlic chunks and throw them in the food processor. Pulse until as smooth as possible, then divide 2/3 of the goop back into the crock pot and 1/3 to a new pot on the stove. In this pot, there will be some kind of completely inauthentic version of

Red Bean Makhani

  • 1/3 pulsed crock pot doins
  • 1 11 oz can red beans
  • 1 6 oz can tomato sauce
  • 1/3 c half and half
  • 1/3 c vegetable broth
  • 2 tbsp hot curry powder
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1/8 tsp asafoetida

Mix seasonings into the pot, making it even funkier a gunk. On heat rising to M, add in the tomato sauce, vegetable broth and cream. Throw in the beans and everything cook at a light boil on L for an hour or two. Then, return to the crock pot for marinarings. 5 spoons.

Crock Pot Marinara

  • 2/3 pulsed crock pot doins
  • 3 36oz cans crushed tomatoes
  • 2 6oz cans tomato sauce
  • 1 14oz can petite diced tomatoes
  • 1 4 oz can tomato paste
  • 1 tbsp basil
  • 1 tsp Italian seasoning
  • 1/2 tsp cumin
  • 1/8 tsp cayenne pepper

Put all of that in the crock pot and cook on L overnight. 4 spoons.

There’s enough going on in the Aloo Matar pot before the potatoes and peas went in that 1c was taken out as a base for a

Creamy Corn Curry

  • 1 c that stuff in pan #1
  • 1 c corn
  • 1 c diced frozen spinach
  • 1 16 oz container 1% milk
  • 1 5 oz can evaporated milk
  • 1/3 c unsweetened almond milk
  • 2 tsp corn starch
  • 1/4 tsp asafoetida

That little cardboard box of milk in the back of the cupboard? Empty it into a saucepan and bring it to a low boil, then keep it there for a couple hours. When it has thickened, skim off the skin and add the reserved stuff from pan #2. Stir cornstarch into the evaporated milk then thusly stir that into the milkpot. Add a little more almond milk to thin out any overthick attitude. Stir in corn and spinach, remove from heat. 4 spoons.

Five meals went into the freezer, and still there was enough marinara to make a

Cheesy Penne Bake

  • 3-4 c penne pasta, cooked
  • 2-3 c marinara
  • 1/3 c Parmesan cheese
  • 1/2 c mozzerella cheese
  • dusting of cayenne

Mix the pasta and sauce in a baking dish and sprinkle cheese atop. Bake in a 350 oven for 20m or until cheese is beginning to brown at the edges of the dish. This 5 spoon dish concludes a deeply satisfying almost-two-day-long act against the desire to hit a drive through at the end of a long day. I am so grateful to have had the ingredients and time to start taking care of this before the most hectic parts of the holiday season begin. Happy and safe Thanksgiving!

Blueberry and Mango C’s-cake Popsicles

In my pantry:

  • 1 mango
  • 1 lg carrot
  • 2 c blueberries
  • 6 oz sweetened condensed milk
  • 1/2 c ground flax
  • 1/4 c unsweetened almond milk

Healthy! Well with the exception of the sweetened condensed milk, of course… but even still I’m banking on the vitamin content to nullify any sugar/dairy-related missteps. This pop-cipe tries to cover the vitamin A B C’s as well as omega-3s, and fiber ‘n junk. This will be an excellent daytime snack — between the heat and the phytonutrient content, I nearly expect to start sprouting oranges outta my armpits! 5 spoons!

 

Moong Dal Curry (or, “So-diumb”)

In my pantry today:

  • 3 c cooked moong dal
  • 1/2 large Vidalia onion
  • 1 14.5 oz can Italian petite diced tomatoes
  • 1 c unsweetened almond milk
  • 2 tsp ghee
  • 2 tsp garlic powder
  • 1 tsp Shan® dal curry mix
  • 1 tsp turmeric
  • 1.5 tsp hot red chili powder
  • 1 tsp hot curry powder
  • 1/2 tsp coriander
  • 1/4 tsp asafoetida

A seemingly healthy meal has hidden intentions this time around. At 1990mg of sodium per serving (I know, right!?) I could not in good conscience just “go with” that Shan® spice packet. The package comes with about 1/2 c powdered spice blend… I drew a compromise and used 1 tsp. The canned tomatoes are already salty enough. But I digress.

Mince your onion as well as you can — don’t focus on perfection, only on not lopping off a digit. Add to ghee that’s melted in a pot on ML. Let onion cook for 10m or so, then dial up the heat to full M. Add the undrained can of tomatoes, then all of your spices; mix that, then mix in your moong dal with strategically dolloped milk to guide the way. Let everything come to a slow boil on M, then reduce heat to L and simmer for, well, it’s gonna be several hours until dinnertime. Serve over Basmati rice with naan. 4 spoons!

Now back to inordinate amounts of sodium. I know better than to have prepackaged “spice mixes” at hand, but in my defense they fit both a food-stampaneer’s budget and the work output possibilities of MS. I am here, now, as my own living proof of the blatantly unhealthy eating habits for which every grocery around me rails. As someone who staunchly believes that convenience foods are not at all convenient for the human body, I publicly admit shame. Now I have to face the cupboard with the dilemma of wastefulness (ie; financial v. corporeal waste). What will probably come from this will be a shuffling of some things to the back then forgetting they’re in the pantry. It is yet to be determined whether my conscience will let me give this stuff away to friends and family (funny how strangers don’t want to take mysterious powder sacks from those they don’t know). /soapbox

Beanie-ahini (Now With Entire Tree Limbs!)

In my pantry today:

  • 2 c cooked white beans
  • 1/2 orange bell pepper
  • 1 leaf of kale, minced
  • 1/2 onion
  • 4 cloves garlic
  • 1 tbsp olive oil
  • 2 packets Swanson® Flavor Boost™ (Vegetable)
  • 2 tbsp tahini
  • 1/2 c unsweetened almond milk
  • 1 tsp turmeric
  • 2 tsp yellow curry powder
  • 2 tsp garam masala
  • 1 tsp asafoetida
  • 1 spring dried rosemary, ripped mercilessly from its home in a public median
  • 1 c uncooked Basmati rice

I felt like dicing things up into tiny slivers today, and I made it so to the best of my ability. Put your meticulously slivered garlic in your giant pan with the olive oil and turn the cold burner to M. As it warms, dice and add onion and stir. Let that cook for about five minutes (or until sizzling sounds begin to happen) while you dice your pepper. Add and toss everything with turmeric until bright yellow seeps across the stainless steel surface. Add 1 tbsp water when/if pan begins to dry out to buy time while you pick up that bundle of kale you just brought home and regard it thoughtfully. End up choosing only a single stalk and dicing the leaves — it has been decided that this dish is more about the tahini than the kale, and it must be approached carefully so as not to allow kale the spotlight.

So just sprinkle in that minced leaf as visual interest, stir. Fold in the white beans with your other seasonings as well as the trademarked Flavor Boost™ before adding in tahini a tbsp at a time. Thin out the sauce with a little unsweetened almond milk and, upon satisfactory meld, top with spring of dried rosemary and cover. Let cook on L for a couple hours for best results, then serve over Basmati rice. 4 spoons!