Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Classic Chicken Pot Pie, Soup Joumou, and Cola Baked Ham. Enjoy!

BALSAMIC MARINATED STEAK & ASPARAGUS

Recipe Yield: Makes 4 servings

Source: TBC

Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.

View this online at https://diabeticgourmet.com/diabetic-recipes/balsamic-marinated-steak-asparagus.

Ingredients

4 beef round (sirloin) tip side steaks, cut 1 inch thick (about 8 ounces each)

1 pound fresh asparagus

1/2 teaspoon salt

1/8 teaspoon pepper

Marinade:

2/3 cup prepared balsamic vinaigrette

2 tablespoons Dijon-style mustard

Directions

Combine marinade ingredients in small bowl. Remove and reserve 2 tablespoons. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.

Place asparagus in shallow microwave-safe dish; add 1/2 cup water. Cover and microwave on HIGH 3 to 6 minutes or until crisp-tender. Drain asparagus. Add reserved 2 tablespoons marinade to asparagus; turn to coat. Set aside.

Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 13 to 14 minutes) for medium rare (145F) doneness, turning once. (Do not overcook.)

During last 3 minutes of grilling, arrange asparagus on grid around steaks; grill 2 to 3 minutes, turning once. Season steaks and asparagus with salt and pepper.

Nutritional Information Per Serving: Calories: 366; Fat: 14 g; Saturated Fat: 4 g; Fiber: 2.5 g; Sodium: 591 mg; Cholesterol: 149 mg; Protein: 52 g; Carbohydrates: 7 g

CLASSIC CHICKEN POT PIE

This is from Diana Rattray on the Spruce Eats. Diana wrote, "Our classic chicken pot pie is loaded with tender chunks of chicken and vegetables in a thick, creamy gravy. A double crust makes the chicken pie satisfying and filling—make a homemade, buttery crust from scratch or make it even easier with convenient store-bought refrigerated crusts. Whichever option you choose, you will fall in love with this comforting pot pie.

"Feel free to customize this pie to suit your family's tastes. Add some celery or potatoes to the pie or cut back on the vegetables and add extra chicken. Or replace the fresh chicken breasts with leftover cooked chicken or turkey. Fresh herbs are another excellent option. Fresh or dried thyme is called for, but you may want to use a mixture of herbs. Chives, sage, and rosemary are some great alternatives.

"Serve chicken pot pie with a salad or fresh vegetables on the side. Sliced tomatoes and cucumbers make an excellent side dish with the pie, or you might serve it with a mound of freshly made coleslaw. Or serve the chicken pie with a cooked vegetable, such as green beans with bacon, a simple dish of sautéed asparagus with lemon, or roasted Brussels sprouts."

Prep Time: 20 minutes; Cook Time: 74 minutes; Cooling Time: 10 minutes; Total Time: 104 minutes; Makes 8 servings; Yield: 1 pie

To view this online, go to https://www.thespruceeats.com/chicken-pot-pie-with-herbs-3053112.

Ingredients

6 tablespoons unsalted butter

1-1/2 cups diced carrots

1/2 cup diced onion

1 pound boneless, skinless chicken breasts, cut into 1/2-inch dice

1/3 cup all-purpose flour

1-3/4 cups chicken broth

1/2 cup heavy cream

1/2 cup frozen peas, thawed

2 tablespoons finely chopped fresh parsley

2 teaspoons fresh thyme, or 1/2 teaspoon dried thyme

1/2 teaspoon salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

2 (9-inch) homemade or store-bought pie crusts, divided

1 large egg, optional

Directions

Gather the ingredients.

Position a rack in the center of the oven and heat to 400 F.

Melt the butter in a large skillet or saucepan over medium heat. Add the carrots, onion, and chicken, and cook, stirring until the chicken is mostly cooked through and the vegetables begin to soften, about 10 minutes.

Add the flour and continue stirring until the mixture is well combined, about 1 minute.

Add the chicken broth and cook, stirring frequently until well combined, about 5 minutes.

Stir in the cream, peas, parsley, and thyme. Add salt and pepper, adjusting the seasoning to your liking. Let the filling cool slightly.

Line a 9-inch pie plate with 1 sheet of pie crust.

Add the filling mixture, smoothing it out evenly in the dish.

Top with the remaining pie crust. Trim the pastry and crimp the edge as desired. Cut a few vents in the top of the crust to allow steam to escape. If desired, mix the egg with 1 tablespoon water and brush the egg wash over the top crust.

Place the prepared pie on a baking sheet and transfer to the oven. Bake until the crust is golden brown, and the filling begins bubbling up through the vents, 35 to 45 minutes. Cool the pie on a rack before slicing and serving, about 10 minutes.

Glass Bakeware Warning

Do not use glass bakeware when broiling, or when a recipe calls for adding liquid to a hot pan, as glass may explode. Place a glass pie plate on an unheated baking sheet before placing the pie in the oven. Even if it states oven safe or heat resistant, tempered glass products can, and do, break occasionally.

Tips

To save time on baking day, prepare the filling and refrigerate it for up to 24 hours. When it's time to bake, gently heat the filling until warm, fill the crust, and bake as directed.

To avoid a soggy bottom, you may blind-bake or par-bake the untrimmed bottom crust. Fill, trim, and then top with the remaining crust. Tuck it under the trimmed bottom crust and crimp or flute as desired.

To keep the edges of your crust from getting too brown, cover with foil during the last 15 minutes of baking.

How to Make Ahead and Freeze Unbaked Pot Pie

To Freeze: Prepare the pot pie in a metal or foil pie pan, but do not add an egg wash. Wrap the pie tightly in foil and place it in the freezer.

To Bake From Frozen: Cover the frozen pie with a sheet of foil and bake at 400 F for 30 minutes. Remove the foil—apply an egg wash, if desired—and continue baking for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling.

To Defrost, Then Bake: Place the frozen pie in the refrigerator and let it thaw for about 24 hours. Cover the pie with foil and bake it at 400 F for 20 minutes. Remove the foil—apply an egg wash, if desired—and continue to bake for about 25 to 35 minutes, or until the crust is golden brown and the filling is bubbling.

Recipe Variations

Swap out 1/2 cup of the diced carrots with diced or sliced celery.

Make the pie with leftover turkey or shredded rotisserie chicken.

Swap about 1/4 to 1/3 of the chicken with diced ham for a chicken and ham pie.

If you aren't a fan of peas, use thawed frozen cut green beans instead.

How to Store and Freeze

To store leftover chicken pot pie, simply cover tightly with plastic wrap and place in the refrigerator, where it will keep for three to five days. You can also freeze cooked chicken pot pie for up to six months.

What temperature should chicken pot pie be cooked to?

Use a food thermometer to check that the filling is thoroughly cooked; it should register at least 165 F when inserted into the center of the pie. This goes for leftovers as well.

What is the difference between chicken pie and chicken pot pie?

While there's no definitive difference between the two terms, some believe a pot pie is made with a top crust, and some think a chicken pie is made with more chicken and fewer vegetables.

EASY BAKED CHICKEN AND POTATO DINNER

This is from Pillsbury, and begins, "Go back to the basics with a home-cooked meat and potatoes dinner. Our sheet-pan chicken and potatoes make it easy for you to deliver the comfort food your family craves. Bone-in chicken breasts, potato wedges, onion, bell peppers and Parmesan cheese make this all-in-one recipe your new tasty weeknight dinner star. A no-fuss baked chicken and potatoes recipe, it's ready for the table in less than an hour, with little cleanup too!"

Prep Time: 15 minutes; Total Time: 50 minutes; Makes 4 servings

To view this online, click here.

Ingredients

4 bone-in chicken breast halves, skin removed

3 medium russet or Idaho baking potatoes, unpeeled, cut into 1-inch cubes

1 medium red or green bell pepper, cut into 1x1/2-inch pieces

1 medium onion, cut into 8 wedges

2 tablespoons margarine or butter, melted

1/4 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon paprika

Directions

Heat oven to 400°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Place chicken breasts on pan. Place potatoes, bell pepper and onion on pan with chicken.

Pour melted margarine over chicken and vegetables. In small bowl, combine cheese, garlic powder and paprika; sprinkle over chicken and vegetables.

Bake at 400°F. for 30 to 35 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F); stirring vegetables once halfway through cooking.

Tips from the Pillsbury Kitchens

tip 1

Russet and Idaho baking potatoes, both mealy-textured, are preferred for baking. Waxy-textured potatoes, such as red-skinned and Yukon gold varieties, have a firmer consistency that's better for boiling and salads.

tip 2

Use cubed zucchini or yellow summer squash, or both, in place of the bell pepper.

tip 3

Sprinkle each serving with minced fresh parsley and chives.

tip 4

Serve with tomato and lettuce salad and whole-grain rolls.

tip 5

This baked chicken and potatoes recipe calls for bone-in chicken breasts, which tend to have a bit more flavor than boneless chicken breasts. The bone adds flavor to the meat while it cooks. As a bonus, bone-in meat is usually cheaper than boneless cuts at the store, giving you more bang for your buck.

SOUP JOUMOU

Checking Facebook on New Year's Day of 2023, I saw that someone had posted about joumou, including a photo of it. Another FB friend had a PSA about it, with a brief description. Between the two, I figured I had to check it out.

This recipe is from Cindy Similien and adapted by Priya Krishna on The New York Times cooking site. Priya wrote, "For Haitians, soup joumou is synonymous with freedom. The story goes that during French colonial rule of Haiti, enslaved Africans were forced by their oppressors to cultivate squash for this dish but were not allowed to eat it. When Haitians won their independence on Jan. 1, 1804, they ate soup joumou to celebrate. The formula varies slightly from family to family, but usually includes calabaza squash, beef marinated in a bright epis seasoning of onions, peppers and herbs, an assortment of other vegetables and pasta. This classic version is adapted from “Let’s Speak Haitian Food: Stories from the Haitian Diaspora on Cuisine, Community and Culture” by Cindy Similien, a Haitian-American author and community advocate. The inclusion of both vermicelli and homemade dumplings adds a springy bite and thickens the broth of this one-pot dish, which can be made on Haitian Independence Day, or for any special occasion."

Time: 2 hours, plus marinating; Yield: 6 to 10 servings (about 20 cups)

This was featured in "With a Fortifying Soup, Haitians Share Their Pride in Independence", and can be viewed online at https://cooking.nytimes.com/recipes/1021716-soup-joumou. While you're at it, check out the article that this was featured in, as it's really pretty interesting.

Ingredients

For the Epis Seasoning

1 large green bell pepper, stemmed and chopped

1 medium red bell pepper, stemmed and chopped

1/2 white onion, chopped

1/4 cup white vinegar

1/4 cup extra-virgin olive oil

1 celery stalk, chopped

2 scallions, trimmed and chopped

1 fresh parsley sprig

5 garlic cloves, peeled

1 chicken bouillon cube

1/2 teaspoon fresh or dried thyme leaves

1-1/2 teaspoons kosher salt

For the Soup

1 pound boneless beef chuck, cut into 1/2-inch pieces

1/2 cup fresh lime juice (from about 3 limes)

5 tablespoons epis seasoning

2 pounds calabaza squash, peeled and roughly chopped

1 tablespoon extra-virgin olive oil

2 tablespoons tomato paste

1 chicken bouillon cube

5 medium Idaho or russet potatoes, peeled and cut into 3/4-inch cubes

1/2 small head green cabbage, shredded (about 3 cups)

4 medium carrots, peeled and sliced

1 large white onion, finely chopped

2 celery stalks, cut into 1/2-inch pieces

2 scallions, trimmed and sliced

3 fresh parsley sprigs

1 Scotch Bonnet pepper

1/4 teaspoon fresh or dried thyme leaves

2 teaspoons kosher salt

1/4teaspoon freshly ground black pepper

1/2 cup vermicelli

For the Dumplings

1-1/4 cups all-purpose flour

1 teaspoon extra-virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Preparation

Prepare the epis seasoning: Combine all of the ingredients in a blender and purée. Use epis or transfer to a large jar and refrigerate for up to 6 weeks. (Similar to sofrito, epis is versatile and adds extra kick and flavor. It can be used to marinate beef, fish or chicken, or stirred into rice or soup.)

Prepare the soup: Rinse the beef with lukewarm water, then transfer the meat to a large bowl. Add the lime juice and rub it into the meat until coated. Add 5 tablespoons epis seasoning and toss to coat. Cover and refrigerate to marinate, ideally overnight or for at least 30 minutes.

When ready to cook, purée the calabaza squash with 1 cup water in a blender; set aside.

In a large pot, heat the oil over medium. Add the meat with its marinade, the tomato paste and bouillon cube, crushing it between your fingertips. Cook the meat, stirring occasionally, until the mixture caramelizes and darkens, about 10 minutes. Transfer the meat to a bowl to set aside.

Add 6 cups water to the pot and bring to a boil over high heat. Stir in the squash purée, potatoes, cabbage, carrots, onion, celery, scallions, parsley, Scotch Bonnet pepper, thyme, salt and pepper, and bring to a boil again. Stir in the meat with its juices.

Once the mixture comes to a boil, cover the pot, reduce the heat to simmer over low, and cook for 30 minutes, stirring occasionally.

Remove and discard the Scotch bonnet pepper. (Do not let it burst. If it does, your soup will be very spicy!) Stir in the vermicelli. Cook, stirring occasionally, for another 10 minutes.

Meanwhile, prepare the dumplings: Combine the flour, oil, salt, pepper and ½ cup water in a medium bowl and stir to combine. (You can knead slightly, if needed, to get the dough to come together.) Take about 1 tablespoon of dough and roll it between your palms into an elongated shape the width of your palm, about 4 inches long. Add the dumpling to the soup and continue to make dumplings with the remaining dough, dropping them into the soup as they are rolled. Cook over low heat, stirring occasionally, until dumplings are softened and cooked through but still firm, 15 to 20 minutes.

If the soup is too thick for your taste, stir in water, about 1 cup or as desired. Remove pot from heat and serve warm.

LEMON CHICKEN WITH POTATOES

This is from Pillsbury, and begins, "This lemon chicken recipe is easy to prepare and comes together quickly. Simply brown the chicken thighs, toss all the ingredients into a 13x9 pan (our go-to baking dish for every course) and you're good to go. We love how the addition of fresh lemon makes this baked chicken and potatoes taste fresh, bright and just-right for summer. And the brown sugar adds golden-brown color, and balances the tart lemon flavor with just a tiny bit of sweetness that the kids will love."

Prep Time: 17 minutes; Total Time: 60 minutes; Makes 4 servings

To view this online, go to https://www.pillsbury.com/recipes/lemon-chicken-with-potatoes/e80def39-9610-434e-abe9-9de14866cec5.

Ingredients

3 tablespoons butter

2 tablespoons packed brown sugar

1-1/2 teaspoons Italian seasoning

1 teaspoon salt

1 package (28 oz) boneless skinless chicken thighs

1 lb baby red potatoes, quartered

1/2 medium yellow onion, cut into large pieces

1 lemon, sliced

1/4 teaspoon pepper

Directions

Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

Meanwhile, in 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. In small bowl, stir together brown sugar, Italian seasoning and 1/2 teaspoon of the salt. Sprinkle over chicken thighs.

Cook chicken thighs in skillet 3 to 4 minutes on each side or until golden brown and crispy.

Arrange chicken thighs, potatoes, onions and lemon slices in baking dish. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt remaining 1 tablespoon butter, and drizzle over mixture.

Bake 30 to 40 minutes or until potatoes are tender and juice of chicken is clear when thickest part is cut (at least 165°F).

Tips from the Pillsbury Kitchens

tip 1

Tastes even better with piping hot Pillsbury biscuits.

tip 2

Use boneless skinless chicken breasts in place of the chicken thighs.

COLA BAKED HAM

This is from the infamous long-since-forgotten emailing list. Makes 6 servings.

1/2 uncooked ham (5-6 lb.)

1 c. brown sugar

1-1/2 c. Coca Cola

1 c. crushed pineapple (optional)

Wash ham thoroughly. Rub fat side with brown sugar. Pour Coca Cola over ham. Pour crushed pineapple over ham. Bake at 450 degrees F. for 3 hours.