Confessions Of A Foodie: Slow-Cooker Vegetable Minestrone Soup

Showing posts with label Slow-Cooker Vegetable Minestrone Soup. Show all posts

Monday, November 17, 2025

Meatless Monday

If you're like me, the weekend just didn't seem long enough. There always seems to be something that we didn't get a chance to do. No matter, there's always next weekend.

In the meantime, we still need to eat. Since it's Monday, that means it's time for another Meatless Monday. Here are six recipes to get the week started off just right, including Slow-Cooker Vegetable Minestrone Soup and Mini Churro Doughnut Holes. Enjoy!

VEGAN FRIED “CHICKEN” WITH SEITAN

This is from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “Vegan fried ‘chicken’ made with seitan. This fried seitan "chicken" dish is deep-fried, so it isn't particularly healthy, though it is cholesterol-free and it sure is mighty tasty! Deep fried seitan and a blend of spices create a dish that's really quite similar in appearance and taste to fried chicken. If you like southern fried chicken, try vegan southern fried seitan made with all the same ingredients including a spicy batter and a coat of flour to make it just the perfect amount of crispiness. Make sure you have some ketchup or mustard or something to serve alongside to dip your vegan fried chicken in.”

Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Yield: 4 servings.

You can view this online here.

Ingredients

1 teaspoon salt (or seasoned salt)

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon black pepper

Optional: dash cayenne pepper

1-1/2 cups flour

Optional: 1/4 cup nutritional yeast

1/4 cup mustard

2 tablespoons baking powder

1/2 cup water

1 lb. seitan (or another chicken substitute, cut into 1 to 2" square pieces)

Directions

In a medium to large bowl, mix together the salt, onion powder, garlic powder, flour, black pepper, cayenne, and nutritional yeast.

In a separate small bowl, whisk together the mustard and water. Add 1/3 cup of the flour mixture to the mustard mixture and combine well.

Add baking powder to the flour mixture and combine well.

Coat pieces of seitan or mock chicken with the mustard batter, then coat each piece with the dry flour mixture.

Fry chunks of "chicken" in the oil on medium-high heat in a large skillet for 3 to 5 minutes, turning once until golden brown. Drain on a paper towel, serve with ketchup, ranch dressing, honey mustard, hot sauce or barbecue sauce.

CRANBERRY-PECAN BAKED PEACHES

This also comes from the November 2014 issue of Heart Insight Magazine. It begins, “Fresh peaches are halved and baked with a tantalizing blend of dried cranberries and finely chopped pecans.” Serves 4; 2 peach halves and 2 tablespoons cranberry mixture per serving.

To view this online, go to http://heartinsight.heart.org/November-2014/Cranberry-Pecan-Baked-Peaches/.

Ingredients

Cooking spray

1 1/2 tablespoons honey

1/3 cup sweetened dried cranberries

3 tablespoons finely chopped pecans

4 medium unpeeled peaches, nectarines, or pears, halved, pitted, and skin pierced in several places with a fork

2 teaspoons light tub margarine

1/2 teaspoon grated peeled gingerroot

Directions

Preheat the oven to 350°F.

Lightly spray a 9-inch pie pan with cooking spray. Pour the honey into the pan. Heat the pan in the oven for 2 minutes, or until the honey is slightly runny. Remove from the oven, tilting the pan and swirling so the honey lightly coats the bottom.

Sprinkle the cranberries and pecans in the pan. Place the peaches with the cut side down over the cranberry mixture. (Some of the mixture may not be covered.) Cover the pan with aluminum foil. Bake for 30 minutes, or until the peaches are tender.

Arrange the peaches with the cut side up on a serving plate. Stir the margarine and gingerroot into the pan juices. Spoon the cranberry mixture into the cavities in the peaches. Spoon the pan juices over all. Serve warm or at room temperature.

MINI CHURRO DOUGHNUT HOLES

This yummy recipe is from Old El Paso, and begins, “This DIY version of fair food goes bite-size and gets an added flavor boost from caramel.”

By Pillsbury Kitchens

Total Time: 15 minutes; Prep Time: 15 minutes; Servings: 8

To view this online, click here.

Ingredients

Canola oil for deep-frying

1/2 cup cinnamon-sugar

1/3 cup powdered sugar

1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits

Caramel sauce, if desired

Instructions

Fill 3-quart saucepan one-third full with oil. Heat over medium heat to about 350°F. Line plate with paper towels; set aside.

In small bowl, stir together cinnamon-sugar and powdered sugar; set aside.

Separate dough into 8 biscuits. Split each biscuit into 2 rounds; place on cutting board. Using very small doughnut-hole cutter or mouth of an empty bottle, cut out mini-sized doughnut holes.

When oil is hot, carefully drop a few of the doughnut holes into oil at a time. (See Tip.) Using slotted metal spoon or kitchen spider, continuously turn holes over and over until golden brown. Remove from oil; place on paper towel-lined plate to drain. Immediately place holes in sugar mixture; coat completely. Serve doughnut holes immediately drizzled with caramel sauce.

Expert Tips

The safest way to fry is to bring your hand close to the oil and gently drop in the dough versus quickly dropping and splashing the oil.

To prep ahead by a few hours, you can cut the dough and store it in a zipper-topped plastic bag in the fridge.

VEGGIE-LOADED PASTA

This is from The Mayo Clinic Diet. Serving size: 1 1/2 cups. Serves 6.

To view this online, click here.

Ingredients

1 tablespoon canola oil

1/2 cup onions, chopped

1 cup mushrooms, sliced

1 clove garlic, minced

12 ounces soy crumbles, ground

2 cans tomatoes, diced, no salt added (14.5 ounces each)

2 cups small zucchini, cut into 1/4-inch slices

1 teaspoon dried Italian seasoning

1/2 teaspoon black pepper, ground

6 ounces whole wheat bow-tie pasta

3 tablespoon basil, fresh (or 3 teaspoons dried basil)

Instructions

Place a large saucepan over medium to high heat.

Add the oil, onion, mushrooms and garlic. Cook until the onion is tender.

Add soy crumbles, tomatoes, zucchini, Italian seasoning and pepper. Bring mixture to a boil; reduce heat and simmer for 20 to 30 minutes or until the sauce thickens.

While the mixture is simmering, cook the pasta according to the package directions.

When the pasta is finished cooking, drain well and gently mix into the vegetable sauce. Garnish with basil.

Nutritional Information: Amount per serving: Calories: 260; Total fat: 6 g; Saturated fat: 1 g; Sodium: 300 mg; Total carbohydrate: 33 g; Dietary fiber: 8 g; Protein: 17 g

COCONUT RED CURRY WITH TOFU

This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”

Yield: Serves 4; Time: 30 minutes

This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.

Ingredients

14 ounces extra-firm tofu

1 tablespoon peanut or safflower oil

1-inch ginger root, peeled and minced

2 shallots or 1 small onion, minced

2 garlic cloves, minced

1 Thai chile or 2 serrano peppers, seeded and thinly sliced

2 tablespoons chopped cilantro stems

8 ounces cremini mushrooms, quartered

1/2 teaspoon sea salt, more to taste

3 tablespoons prepared red curry paste

1 cup unsweetened coconut milk

2 teaspoons Asian fish sauce

Zest and juice of 1 lime

1 cup snow peas

Basil and/or cilantro leaves, for garnish

Brown or white rice, for serving

Preparation

Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.

Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.

Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

SLOW-COOKER VEGETABLE MINESTRONE SOUP

This is from EatingWell (originally from Diabetic Living Magazine, Winter 2019), and begins, "A winter classic, this crock pot version of minestrone is heavy on the vegetables and light on the pasta, keeping carbs in check while providing plenty of flavor."

Active Time: 30 mins; Total Time: 6 hrs 30 mins; Servings: 8; Serving Size: 2 cups soup and 1-1/2 tablespoons cheese

To view this online, go to https://www.eatingwell.com/recipe/269114/slow-cooker-vegetable-minestrone-soup/.

Ingredients

4 large carrots, peeled and chopped

3 stalks celery, chopped

1 small red onion, chopped

3 cloves garlic, minced

2 cups fresh green beans, trimmed and cut into 2-inch pieces

2 (15 ounce) cans no-sodium-added red kidney beans, rinsed

2 (15 ounce) cans no-sodium-added diced tomatoes, undrained

6 cups no-sodium-added vegetable broth, such as Kitchen Basics

2 tablespoons Italian seasoning

1 teaspoon crushed red pepper

3/4 teaspoon salt, divided

1/2 teaspoon ground pepper

1 large zucchini, chopped

4 ounces whole-wheat pasta elbows or other small pasta (about 1 cup)

1/2 cup freshly grated Parmesan cheese

Directions

Combine carrots, celery, onion, garlic, green beans, kidney beans, tomatoes, broth, Italian seasoning, crushed red pepper, 1/4 teaspoon salt, and pepper in a 6- to 8-qt. slow cooker. Cover and cook on Low for 6 to 8 hours.

Stir in zucchini, pasta, and the remaining 1/2 teaspoon salt. Cover and cook on Low until the pasta is tender, 15 to 20 minutes more. Serve immediately, topping each serving with about 1-1/2 tablespoons Parmesan.

Monday, June 2, 2025

Meatless Monday

Wednesday, April 16, 2025

Soup

There are some days that just call for homemade soup. Whether it's the weather, stress, or whatever, soup fits the bill for comfort.

To that end, here are six soup recipes to help you through the day, including One-Pot French Onion Soup with Garlic-Gruyère Croutons and Potato-Leek Soup with Bacon. Enjoy!

THE PIONEER WOMAN'S CHICKEN TORTELLINI SOUP

This is from Sara Haas at allrecipes. Sara wrote, "I love summer—the warmth, the seemingly endless daylight, and all of the produce that goes with it. It brings me so much joy. That’s why I’m always a little bit sad when summer leaves and fall slides in. Fortunately, I have soup to console me. And I can thank The Pioneer Woman for my first soup of this fall season—Ree Drummond approved."

To read the entire recipe intro from Sara, as well as view this online, click here.

Recipe adapted from The Pioneer Woman. Serves 6.

Ingredients

2 tablespoons olive oil

4 medium carrots, peeled and sliced

4 stalks celery, sliced

1 small yellow onion, diced

3 cloves garlic, finely chopped

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon Italian seasoning

1/4 teaspoon red pepper flakes

3 quarts low-sodium chicken broth

3 1/2 cups shredded rotisserie chicken

1 (20-ounce) package refrigerated cheese tortellini

1/4 cup fresh lemon juice (from 1 lemon)

1/2 cup freshly grated Parmesan cheese

1/4 cup chopped fresh parsley

Optional: Parmesan rind

Directions

Heat oil in a large pot or Dutch oven over medium heat. Add carrots, celery, and onion, and cook, stirring often until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add salt, pepper, Italian seasoning, and red pepper flakes.

Pour in broth and bring to a boil.

Add chicken and tortellini, and cook, stirring occasionally until chicken is warmed through and tortellini are tender, 3 to 5 minutes.

Remove from heat and stir in lemon juice. Portion into bowls and garnish with Parmesan cheese and parsley.

Tips

Try this: Let the soup cook (before adding the chicken and tortellini) over low heat with the lid on to develop more flavor. An extra 20 to 30 minutes really helps make this soup even more delicious. While you’re at it, add that Parmesan rind too! Just remember to take it out before serving.

SLOW-COOKER VEGETABLE MINESTRONE SOUP

This is from Eating Well. It begins, "A winter classic, this crock pot version of minestrone is heavy on the vegetables and light on the pasta, keeping carbs in check while providing plenty of flavor."

Prep Time: 30 minutes; Additional Time: 6 hours; Total Time: 6 hours 30 minutes; Makes 8 servings

To view this online, go to https://www.eatingwell.com/recipe/269114/slow-cooker-vegetable-minestrone-soup/.

Ingredients

4 large carrots, peeled and chopped

3 stalks celery, chopped

1 small red onion, chopped

3 cloves garlic, minced

2 cups fresh green beans, trimmed and cut into 2-inch pieces

2 (15 ounce) cans no-sodium-added red kidney beans, rinsed

2 (15 ounce) cans no-sodium-added diced tomatoes, undrained

6 cups no-sodium-added vegetable broth, such as Kitchen Basics

2 tablespoons Italian seasoning

1 teaspoon crushed red pepper

3/4 teaspoon salt, divided

1/2 teaspoon ground pepper

1 large zucchini, chopped

4 ounces whole-wheat pasta elbows or other small pasta (about 1 cup)

1/2 cup freshly grated Parmesan cheese

Directions

Combine carrots, celery, onion, garlic, green beans, kidney beans, tomatoes, broth, Italian seasoning, crushed red pepper, 1/4 teaspoon salt, and pepper in a 6- to 8-qt. slow cooker. Cover and cook on Low for 6 to 8 hours.

Stir in zucchini, pasta, and the remaining 1/2 teaspoon salt. Cover and cook on Low until the pasta is tender, 15 to 20 minutes more. Serve immediately, topping each serving with about 1 1/2 tablespoons Parmesan.

Tips

Equipment: 6- to 8-qt. slow cooker

THREE SISTERS SOUP

This is from American Heart Association, and begins, “Simple Cooking with Heart brings you this interesting vegetable and bean soup called Three Sisters Soup.

“This is actually a Native American recipe and the three 'sisters' refer to corn, beans and squash!”

Makes 6 servings

To view this online, go to https://recipes.heart.org/en/recipes/three-sisters-soup

Note: This recipe calls for either chicken or vegetable stock on the American Heart Association web site. However, since this is a vegetarian blog, I'm keeping it at only the veggie broth. Also, if you're looking for quite a few yummy heart-healthy recipes, check out the AHA's site and follow around to their recipes.

Ingredients

6 cups fat-free, low-sodium vegetable stock

16 oz. canned, low-sodium yellow corn or hominy, drained, rinsed

16 oz. canned, low-sodium kidney beans (drained, rinsed)

1 small onion (chopped)

1 rib celery (chopped)

15 oz. canned, cooked pumpkin (Tip: Be careful, don’t get pumpkin pie filling!)

5 fresh sage leaves

OR

1/2 tsp. dried sage

1/2 tsp. curry powder

Directions

Bring veggie stock to a slow boil.

Add corn/hominy, beans, onion and celery.Boil for 10 minutes.

Add sage leaves, curry and pumpkin and simmer on medium-low heat for 20 minutes.

HEARTY HAM AND WHITE BEAN SOUP

This is by Pam Anderson and was in the January 2010 issue of Runner's World (page 44; "The Athlete's Palate"). It begins, "The cabbage in this dish is rich in vitamin C and fiber, as well as phytonutrients that helpl protect against some cancers. To save time and speed up the cooking process, heat the broth and tomatoes in the microwave while chopping the vegetables."

Pam Anderson has a really great cooking site, called Three Many Cooks. I really recommend it. Go ahead, I'll wait. (Tap, tap, tap

And now, on to the soup.

Ingredients

1 tablespoon olive oil

1 sweet onion, diced into medium pieces

1-1/2 teaspoons Italian seasoning

2 large carrots, peeled, halved lengthwise, and sliced thin

1/2 cabbage, cored, cut into bite-size shreds

12 ounces lean ham steak, diced into small pieces

1 quart chicken broth

1 14.5-ounce can petite-diced tomatoes

2 cans (15 oz each) white beans, undrained

2 tablespoons fresh parsley, chopped

Directions

Heat the oil over medium-high in a soup kettles. Add the onion, saute until soft and golden, about five minutes. Add the Italian seasoning and saute until fragrant, about one minute. Add the remaining ingredients, then bring to a full simmer, skimming any foam that rises to the surface. Reduce heat to low, simmer gently (partially covered) until the vegetables are just cooked and flavors blended, about 15 minutes. Stir in the parsley; cover and let stand five minutes. Serve's six.

ONE-POT FRENCH ONION SOUP WITH GARLIC-GRUYERE CROUTONS

This also comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “I don’t make onion soup at home partly because I lack the flameproof bowls that chefs run under the broiler to melt the cheese. And what’s the point of making onion soup without the elastic cap of gooey Gruyère? The more I pondered this, the more I wondered if I could skip those individual bowls, layer the croutons and cheese directly into the soup pot, and just broil the whole thing.” Yield: 8 servings; Time: 5 hours.

This was featured in “A Snip of the Shears Tames a Cheesy Soup: French Onion Soup by the Potful” and can be viewed online here.

Ingredients

1/4 cup extra-virgin olive oil

4 pounds oxtail or beef shoulder, cut into 1- or 2-inch pieces

Salt

8 medium onions

4 celery stalks, coarsely chopped

4 medium carrots, peeled and coarsely chopped

2 bay leaves

4 thyme sprigs

8 tablespoons (1 stick) unsalted butter

Black pepper

1 cup port wine

Lemon juice, to taste, optional

6 ounces baguette loaf, cut into 1/2-inch-thick slices

2 garlic cloves, halved

8 ounces Gruyère cheese

Preparation

Heat the oil in a 6-quart Dutch oven over high heat. Add the oxtail (or beef shoulder) in a single layer (work in batches, if necessary to avoid crowding the pan), and sear until the undersides are brown (do not turn). Season generously with salt and transfer to a plate.

Coarsely chop two of the onions; add to the pot, along with the celery, carrots, bay leaves and thyme. Lower heat to medium and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 10 minutes. Return the beef to the pot. Pour in 8 cups water. Simmer mixture gently until the meat is very tender, 2 1/2 to 3 hours.

Transfer beef to a bowl to cool for another use. Strain liquid into a bowl over a fine-mesh sieve; press gently on the solids with the back of a spatula to extract as much flavor as possible. Discard the solids; you should have about 10 cups broth (add water if necessary to equal 10 cups).

Halve the remaining 6 onions through the root end, then peel and thinly slice them lengthwise. Melt the butter in the bottom of the Dutch oven over medium heat. Add the onions and cook, tossing occasionally, until deep golden-brown and caramelized, 45 minutes to 1 hour. Season with 1 teaspoon salt and black pepper. Pour in the port and cook, scraping up any browned bits from the bottom of the pan, for 3 minutes. Pour in the broth and simmer mixture over low heat for 30 minutes. Season with salt and lemon juice, if desired. (For a smaller group, you could refrigerate some of the soup and reheat it later.)

While the broth simmers, heat the oven to 350 degrees. Arrange the bread slices on a baking sheet and toast until golden, about 12 minutes. Rub the garlic halves over the surface of the bread.

Heat the broiler and arrange a rack 4 to 6 inches from the flame. Using a cheese slicer, thinly slice 3 ounces of Gruyère. Coarsely grate the remaining cheese. Float the broiled bread over the surface of the hot soup. Layer the cheese slices over the bread; scatter the grated cheese over it. Transfer the Dutch oven to the oven and broil until cheese is golden and bubbling, 3 to 5 minutes (watch to see that it does not burn).

To serve, use kitchen shears or scissors to cut the bread and cheese into portions. Ladle soup, bread and cheese into individual bowls.

Tip

To broil the soup in individual bowls, place 8 ovenproof bowls on a baking sheet. Fill with hot soup, top with broiled bread, shaved cheese and grated cheese, and run under the broiler until golden and bubbling. You may need to prepare it in batches.

POTATO-LEEK SOUP WITH BACON

View this online at http://www.publix.com/recipes-planning/aprons-recipes/potato-leek-soup-with-bacon

Ingredients

3 large leeks, coarsely chopped

3 cloves garlic, coarsely chopped

1/2 teaspoon fresh thyme

2 lb gold potatoes

3 slices bacon, chopped

1 tablespoon olive oil

4 cups unsalted chicken stock (or broth)

1 teaspoon kosher salt

1/4 teaspoon pepper

2 tablespoons fresh chives, finely chopped

1/2 cup plain nonfat Greek yogurt

Directions

Chop well-rinsed leeks (white part only; 2 cups); chop garlic and thyme. Peel potatoes and cut into 1/2-inch cubes.

Preheat large stockpot on medium-low 2–3 minutes. Cut bacon into pieces. Place oil in pot, then add bacon; cook and stir 4–5 minutes or until crisp. Remove bacon from pot. Place leeks and garlic in same pot; cook and stir 6–7 minutes or until tender (do not brown).

Stir in stock, salt, pepper, potatoes, and thyme; bring to a boil. Reduce heat to low; simmer 20 minutes or until potatoes are tender when pierced with a fork.

Remove pot from heat; puree soup with a stick blender. (Or you can use an electric blender; let soup cool 5–8 minutes, then puree in batches until smooth.) Chop chives. Stir yogurt into soup; top each serving with bacon and chives. Serve warm or chill before serving.

Monday, November 11, 2024

Meatless Monday

Wednesday, February 14, 2024

Soup's On!

When it's cold outside, there's nothing quite like a bowl of homemade soup to warm you up. Check out these soup recipes, including Three Sisters Soup and Hearty Ham and White Bean Soup. Enjoy!

POTATO AND ONION SOUP

This is from Roadfood.com. The send out emails periodically which are almost always interesting. This recipe, from Harry Caray's, starts off, “Cooking potatoes in beef stock gives the starchy vegetable a savor that all carnivores will appreciate. A sprinkle of Parmesan on each serving adds just the right zip.”

Preparation Time: 5 minutes; Cook Time: 30 minutes Servings: 6

Ingredients:

3 tablespoons butter

3 tablespoons extra virgin olive oil

1-1/2 cups peeled and sliced Spanish onions

3-1/2 cups homemade beef stock or equivalent amount of canned, low salt beef broth

3 cups peeled and cubed potatoes

Salt and pepper to taste

3 tablespoons grated Parmesan cheese

Directions:

Melt the butter in a large sauté pan and add the olive oil.

Add the onions and sauté until they become clear and turn a light brown. Set aside.

In a large stock pot, bring the beef stock to a boil. Reduce the heat and add the diced potatoes. Simmer over medium heat until the potatoes are soft.

Add the onions to the stock pot and simmer for an additional 15 minutes.

Salt and pepper the soup to taste. Sprinkle with the Parmesan cheese on top and serve.

HERBED CARROT SOUP

From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett

Monday, October 2, 2023

Meatless Monday

If you're like me, the weekend just didn't seem long enough. There always seems to be something that we didn't get a chance to do. No matter, there's always next weekend (which happens to include Easter Sunday).

In the meantime, we still need to eat. Since it's Monday, it's time for Meatless Monday. Here are six recipes to get the week started off just right, including Slow-Cooker Vegetable Minestrone Soup and Mini Churro Doughnut Holes. Enjoy!

VEGAN FRIED “CHICKEN” WITH SEITAN

This is from Jolinda Hackett, who wrote for The Spruce Eats. Jolinda wrote, “Vegan fried ‘chicken’ made with seitan. This fried seitan "chicken" dish is deep-fried, so it isn't particularly healthy, though it is cholesterol-free and it sure is mighty tasty! Deep fried seitan and a blend of spices create a dish that's really quite similar in appearance and taste to fried chicken. If you like southern fried chicken, try vegan southern fried seitan made with all the same ingredients including a spicy batter and a coat of flour to make it just the perfect amount of crispiness. Make sure you have some ketchup or mustard or something to serve alongside to dip your vegan fried chicken in.”

Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Yield: 4 servings.

You can view this online here.

Ingredients

1 teaspoon salt (or seasoned salt)

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon black pepper

Optional: dash cayenne pepper

1-1/2 cups flour

Optional: 1/4 cup nutritional yeast

1/4 cup mustard

2 tablespoons baking powder

1/2 cup water

1 lb. seitan (or another chicken substitute, cut into 1 to 2" square pieces)

Directions

In a medium to large bowl, mix together the salt, onion powder, garlic powder, flour, black pepper, cayenne, and nutritional yeast.

In a separate small bowl, whisk together the mustard and water. Add 1/3 cup of the flour mixture to the mustard mixture and combine well.

Add baking powder to the flour mixture and combine well.

Coat pieces of seitan or mock chicken with the mustard batter, then coat each piece with the dry flour mixture.

Fry chunks of "chicken" in the oil on medium-high heat in a large skillet for 3 to 5 minutes, turning once until golden brown. Drain on a paper towel, serve with ketchup, ranch dressing, honey mustard, hot sauce or barbecue sauce.

CRANBERRY-PECAN BAKED PEACHES

This also comes from the November 2014 issue of Heart Insight Magazine. It begins, “Fresh peaches are halved and baked with a tantalizing blend of dried cranberries and finely chopped pecans.” Serves 4; 2 peach halves and 2 tablespoons cranberry mixture per serving.

To view this online, go to http://heartinsight.heart.org/November-2014/Cranberry-Pecan-Baked-Peaches/.

Ingredients

Cooking spray

1 1/2 tablespoons honey

1/3 cup sweetened dried cranberries

3 tablespoons finely chopped pecans

4 medium unpeeled peaches, nectarines, or pears, halved, pitted, and skin pierced in several places with a fork

2 teaspoons light tub margarine

1/2 teaspoon grated peeled gingerroot

Directions

Preheat the oven to 350°F.

Lightly spray a 9-inch pie pan with cooking spray. Pour the honey into the pan. Heat the pan in the oven for 2 minutes, or until the honey is slightly runny. Remove from the oven, tilting the pan and swirling so the honey lightly coats the bottom.

Sprinkle the cranberries and pecans in the pan. Place the peaches with the cut side down over the cranberry mixture. (Some of the mixture may not be covered.) Cover the pan with aluminum foil. Bake for 30 minutes, or until the peaches are tender.

Arrange the peaches with the cut side up on a serving plate. Stir the margarine and gingerroot into the pan juices. Spoon the cranberry mixture into the cavities in the peaches. Spoon the pan juices over all. Serve warm or at room temperature.

MINI CHURRO DOUGHNUT HOLES

This yummy recipe is from Old El Paso, and begins, “This DIY version of fair food goes bite-size and gets an added flavor boost from caramel.”

By Pillsbury Kitchens

Total Time: 15 minutes; Prep Time: 15 minutes; Servings: 8

To view this online, click here.

Ingredients

Canola oil for deep-frying

1/2 cup cinnamon-sugar

1/3 cup powdered sugar

1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits

Caramel sauce, if desired

Instructions

Fill 3-quart saucepan one-third full with oil. Heat over medium heat to about 350°F. Line plate with paper towels; set aside.

In small bowl, stir together cinnamon-sugar and powdered sugar; set aside.

Separate dough into 8 biscuits. Split each biscuit into 2 rounds; place on cutting board. Using very small doughnut-hole cutter or mouth of an empty bottle, cut out mini-sized doughnut holes.

When oil is hot, carefully drop a few of the doughnut holes into oil at a time. (See Tip.) Using slotted metal spoon or kitchen spider, continuously turn holes over and over until golden brown. Remove from oil; place on paper towel-lined plate to drain. Immediately place holes in sugar mixture; coat completely. Serve doughnut holes immediately drizzled with caramel sauce.

Expert Tips

The safest way to fry is to bring your hand close to the oil and gently drop in the dough versus quickly dropping and splashing the oil.

To prep ahead by a few hours, you can cut the dough and store it in a zipper-topped plastic bag in the fridge.

VEGGIE-LOADED PASTA

This is from The Mayo Clinic Diet. Serving size: 1 1/2 cups. Serves 6.

To view this online, click here.

Ingredients

1 tablespoon canola oil

1/2 cup onions, chopped

1 cup mushrooms, sliced

1 clove garlic, minced

12 ounces soy crumbles, ground

2 cans tomatoes, diced, no salt added (14.5 ounces each)

2 cups small zucchini, cut into 1/4-inch slices

1 teaspoon dried Italian seasoning

1/2 teaspoon black pepper, ground

6 ounces whole wheat bow-tie pasta

3 tablespoon basil, fresh (or 3 teaspoons dried basil)

Instructions

Place a large saucepan over medium to high heat.

Add the oil, onion, mushrooms and garlic. Cook until the onion is tender.

Add soy crumbles, tomatoes, zucchini, Italian seasoning and pepper. Bring mixture to a boil; reduce heat and simmer for 20 to 30 minutes or until the sauce thickens.

While the mixture is simmering, cook the pasta according to the package directions.

When the pasta is finished cooking, drain well and gently mix into the vegetable sauce. Garnish with basil.

Nutritional Information: Amount per serving: Calories: 260; Total fat: 6 g; Saturated fat: 1 g; Sodium: 300 mg; Total carbohydrate: 33 g; Dietary fiber: 8 g; Protein: 17 g

COCONUT RED CURRY WITH TOFU

This is from Melissa Clark in The New York Times cooking enewsletter. Melissa wrote, “This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.”

Yield: Serves 4; Time: 30 minutes

This was featured in “Curry and Coconut Milk Fire Up a Weeknight Basic”, and can be viewed online at https://cooking.nytimes.com/recipes/1016196-coconut-red-curry-with-tofu.

Ingredients

14 ounces extra-firm tofu

1 tablespoon peanut or safflower oil

1-inch ginger root, peeled and minced

2 shallots or 1 small onion, minced

2 garlic cloves, minced

1 Thai chile or 2 serrano peppers, seeded and thinly sliced

2 tablespoons chopped cilantro stems

8 ounces cremini mushrooms, quartered

1/2 teaspoon sea salt, more to taste

3 tablespoons prepared red curry paste

1 cup unsweetened coconut milk

2 teaspoons Asian fish sauce

Zest and juice of 1 lime

1 cup snow peas

Basil and/or cilantro leaves, for garnish

Brown or white rice, for serving

Preparation

Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.

Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.

Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

SLOW-COOKER VEGETABLE MINESTRONE SOUP

This is from EatingWell (originally from Diabetic Living Magazine, Winter 2019), and begins, "A winter classic, this crock pot version of minestrone is heavy on the vegetables and light on the pasta, keeping carbs in check while providing plenty of flavor."

Active Time: 30 mins; Total Time: 6 hrs 30 mins; Servings: 8; Serving Size: 2 cups soup and 1-1/2 tablespoons cheese

To view this online, go to https://www.eatingwell.com/recipe/269114/slow-cooker-vegetable-minestrone-soup/.

Ingredients

4 large carrots, peeled and chopped

3 stalks celery, chopped

1 small red onion, chopped

3 cloves garlic, minced

2 cups fresh green beans, trimmed and cut into 2-inch pieces

2 (15 ounce) cans no-sodium-added red kidney beans, rinsed

2 (15 ounce) cans no-sodium-added diced tomatoes, undrained

6 cups no-sodium-added vegetable broth, such as Kitchen Basics

2 tablespoons Italian seasoning

1 teaspoon crushed red pepper

3/4 teaspoon salt, divided

1/2 teaspoon ground pepper

1 large zucchini, chopped

4 ounces whole-wheat pasta elbows or other small pasta (about 1 cup)

1/2 cup freshly grated Parmesan cheese

Directions

Combine carrots, celery, onion, garlic, green beans, kidney beans, tomatoes, broth, Italian seasoning, crushed red pepper, 1/4 teaspoon salt, and pepper in a 6- to 8-qt. slow cooker. Cover and cook on Low for 6 to 8 hours.

Stir in zucchini, pasta, and the remaining 1/2 teaspoon salt. Cover and cook on Low until the pasta is tender, 15 to 20 minutes more. Serve immediately, topping each serving with about 1-1/2 tablespoons Parmesan.

Wednesday, July 12, 2023

Soup

There's something comforting about a bow of homemade soup. For that reason, here are six soup recipes to help you through the day, including Slow-Cooker Vegetable Minestrone Soup and Turkey Club Soup. Enjoy!

HERBED CARROT SOUP

From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett

Directions

2 pounds of carrots, chopped

1 large onion, diced

6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking

2 cloves garlic, crushed

4 Tbs of butter

6 C of vegetable stock

Freshly grated mace or nutmeg

Salt & pepper to taste

Directions

Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.

Note: The original recipe called for vegetable or chicken stock.

LEMONY WHITE BEAN SOUP WITH TURKEY AND GREENS

This is from Melissa Clark at The New York Times cooking enewsletter. For this recipe, Melissa wrote, "Bright with lemon and herbs, and packed with hearty greens, this highly adaptable soup can be either light and brothy or thick and stewlike, depending on your preference. Smashing some of the beans to release their starch will give you a thicker soup that’s almost worthy of a fork. To keep it on the brothy side, add a little more liquid and leave the beans intact. Either way, it’s a warming, piquant, one-pot meal that’s perfect for winter."

Time: 45 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1021776-lemony-white-bean-soup-with-turkey-and-greens. (And while you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend it. Great recipes, lots of info. I love the site, and hope you will, too.)

Ingredients

3 tablespoons olive oil

1 large onion, diced

1 large carrot, diced

1 bunch sturdy greens, such as kale, broccoli rabe, mustard greens or collard greens

1 tablespoon tomato paste

3/4 teaspoon ground cumin, plus more to taste

1/8 teaspoon red-pepper flakes, plus more to taste

1/2 pound ground turkey

3 garlic cloves, minced

1 tablespoon finely grated fresh ginger

1 teaspoon kosher salt, plus more to taste

1 quart chicken stock

2 (15-ounce) cans white beans, drained and rinsed

1 cup chopped fresh, soft herbs, such as parsley, mint, dill, basil, tarragon, chives or a combination

Fresh lemon juice, to taste

Preparation

Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.

Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.

When the onion is golden, add tomato paste, 3/4 teaspoon cumin and 1/8 teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.

Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.

Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)

Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.

SPRING MINESTRONE WITH KALE AND PASTA

This is from Kay Chun in The New York Times cooking enewsletter. For this recipe, Kay wrote, "This one-pot springtime minestrone combines asparagus, peas and kale with a healthy dose of fresh ginger. The ginger is optional, but it energizes the broth. This recipe is fairly flexible overall: You can swap green vegetables according to taste, use vegetable or chicken stock and toss in any type of short pasta. The pesto and Parmesan swirled in at the end provide brightness and richness, but you could also finish the soup with tapenade, sour cream, ricotta or even a splash of your favorite hot sauce."

Time: 20 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1020994-spring-minestrone-with-kale-and-pasta.

Ingredients

1/4 cup extra-virgin olive oil

2 large shallots or 1 small onion, thinly sliced

2 celery stalks, thinly sliced

Kosher salt and black pepper

2 tablespoons minced fresh ginger (optional)

2 tablespoons minced garlic

2 quarts low-sodium chicken or vegetable stock

1 cup ditalini or other small shaped pasta (about 5 ounces)

8 ounces asparagus, trimmed and sliced into 1/2-inch pieces (1-1/2 cups), thinly sliced zucchini or chopped broccoli

1 cup fresh or frozen peas

5 ounces baby kale, baby spinach or torn spinach (about 4 cups)

Storebought pesto and grated Parmesan, for serving

Preparation

In a heavy soup pot or Dutch oven, heat the oil over medium. Add shallots and celery and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes.

Add the ginger, if using, and garlic and stir until very fragrant, about 2 minutes. Add stock and bring to a simmer.

Stir in pasta and cook according to package instructions until al dente. Stir in asparagus and peas and cook until vegetables and pasta are tender, about 3 minutes longer. Stir in kale and season with salt and pepper.

Divide soup among bowls. Swirl in some pesto and top with Parmesan.

TURKEY CLUB SOUP

This yummy recipe is from Betty Crocker. It begins, "All of the classic club sandwich ingredients – bacon, turkey, tomato and cheese – come together in this satisfying soup."

Prep Time: 25 minutes; Total Time: 55 minutes; Makes 7 servings

To view this online, click here.

Ingredients

Croutons

3 cups cubed (1-inch) French bread

1/4 cup butter, melted

1 tablespoon chopped fresh parsley leaves

1/2 teaspoon finely chopped garlic

Soup

6 slices bacon, chopped

1 large onion, chopped (1 cup)

1 medium carrot, coarsely chopped (1 cup)

2 teaspoons finely chopped garlic

3 cups Progresso™ unsalted chicken broth (from 32-oz carton)

8 oz prepared cheese product, cut into cubes (from 1-lb loaf)

1 lb smoked turkey breast, coarsely chopped (3 cups)

1 medium tomato, chopped (1/2 cup)

2 cups fresh baby spinach leaves

1/4 teaspoon salt

Chopped avocado, if desired

Directions

Heat oven to 375°F. In medium bowl, mix Crouton ingredients until bread is well coated. Spread in ungreased 15x10x1-inch pan. Bake 15 to 18 minutes, stirring occasionally, until golden brown and crispy. Set aside.

Meanwhile, in 5-quart Dutch oven, cook bacon over medium-high heat 4 to 6 minutes, stirring occasionally, until bacon is crisp. Remove bacon to paper towel-lined plate, leaving bacon drippings in Dutch oven; set cooked bacon aside.

Return Dutch oven to stove; reduce heat to medium. Add onion, carrot and garlic to bacon drippings. Cook 2 to 3 minutes, stirring occasionally, until vegetables are softened. Stir in chicken broth. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally. Slowly stir in cheese, stirring constantly with whisk, until cheese is melted. Stir in turkey. Add tomato, spinach and salt; cook 3 to 5 minutes longer or until heated through and spinach is wilted.

Serve soup topped with croutons, bacon and chopped avocado.

Tips from the Betty Crocker Kitchens

tip 1

Reheat cream or cheese soups slowly. Boiling can case the soup to separate and curdle.

tip 2

Ask for thick slices of turkey breast at the deli, then chop them at home. Or use leftover turkey breast that you have on hand.

SLOW-COOKER VEGETABLE MINESTRONE SOUP

This is from Eating Well, and begins, "A winter classic, this crock pot version of minestrone is heavy on the vegetables and light on the pasta, keeping carbs in check while providing plenty of flavor."

Prep Time: 30 minutes; Additional Time: 6 hours; Total Time: 6 hours 30 minutes; Yield: 8 servings

To view this online, go to https://www.eatingwell.com/recipe/269114/slow-cooker-vegetable-minestrone-soup/.

Ingredients

4 large carrots, peeled and chopped

3 stalks celery, chopped

1 small red onion, chopped

3 cloves garlic, minced

2 cups fresh green beans, trimmed and cut into 2-inch pieces

2 (15 ounce) cans no-sodium-added red kidney beans, rinsed

2 (15 ounce) cans no-sodium-added diced tomatoes, undrained

6 cups no-sodium-added vegetable broth, such as Kitchen Basics

2 tablespoons Italian seasoning

1 teaspoon crushed red pepper

3/4 teaspoon salt, divided

1/2 teaspoon ground pepper

1 large zucchini, chopped

4 ounces whole-wheat pasta elbows or other small pasta (about 1 cup)

1/2 cup freshly grated Parmesan cheese

Directions

Combine carrots, celery, onion, garlic, green beans, kidney beans, tomatoes, broth, Italian seasoning, crushed red pepper, 1/4 teaspoon salt, and pepper in a 6- to 8-qt. slow cooker. Cover and cook on Low for 6 to 8 hours.

Stir in zucchini, pasta, and the remaining 1/2 teaspoon salt. Cover and cook on Low until the pasta is tender, 15 to 20 minutes more. Serve immediately, topping each serving with about 1 1/2 tablespoons Parmesan.

Tips

Equipment: 6- to 8-qt. slow cooker

SLOW-COOKER TACO SOUP

This comes from Amy Cipolla Barnes on the Southern Living site. The recipe begins, " Whether it’s Taco Tuesday or an ordinary Friday, this slow-cooker taco soup recipe is a great meal option. Filling and warm, the soup is also simple to prepare.
"During chilly fall and winter days, there’s nothing quite like a warm bowl of soup. Add in the ease of a slow cooker, and you’ve got dinner on the table with only a few minutes of hands-on work with this easy Slow-Cooker Taco Soup recipe."

Active Time: 15 minutes; Total Time: 4 hours 15 minutes; Servings: 8 to 10

To view this online, go to https://www.southernliving.com/slow-cooker-taco-soup-7108646.

Ingredients

1 lb. ground beef

1 large onion, diced (about 1-1/2 cups)

1 (1-oz.) pkg. taco seasoning

1 (15.5-oz.) can chili beans, drained

1 (14.5-oz.) can tomatoes, garlic, and onions

1 (14.5-oz.) can stewed tomatoes

1 (15.5-oz.) can kidney beans, drained

1 (15.5-oz.) can pinto beans, drained

1 (15.25-oz.) can whole kernel corn, drained

1 (1-oz.) pkg. dry ranch seasoning mix

Sour cream, salsa, tortilla strips or chips, corn chips, shredded cheese, sliced avocado, cilantro (for garnish)

Directions

Brown ground beef in a large skillet over medium, stirring constantly, 5 to 8 minutes or until meat crumbles and is no longer pink; drain. Add onions, and cook until tender and translucent. Add one package of taco seasoning, and stir until meat is covered.

Spoon ground beef mixture in the bottom of the slow-cooker crock. Add remaining ingredients, and stir to combine. Cook on HIGH for 4 hours or LOW 6 hours, stirring occasionally. Ladle into bowls, top with preferred garnishes, and serve.

Friday, May 19, 2023

Friday Food

It's finally Friday. Here are six yummy recipes to help you through the weekend, including Easy Chicken Enchiladas and Noodle-less Lasagna. Enjoy!

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.

CHEESE ENCHILADAS WITH CHILI GRAVY

This is from Robb Walsh, and adapted by Sam Sifton, in The New York Times cooking e-newsletter. Sam wrote, "Here is a recipe adapted from one that the great Tex-Mex scholar and restaurateur Robb Walsh serves at his El Real Tex-Mex restaurant in Houston. You can find similar ones served all over South Texas, often served with rice and refried beans. I think it’s an excellent side dish for a cookout of grilled chicken or pork, but you could also slide a few fried eggs over the top and call it breakfast, or don't and use vegetable stock or water, and call it a vegetarian supper. Make sure to leave some bare tortilla peeking out on each side of the gravy and cheese so it grows crackly and awesome."

Yield: 4 to 6 servings; Time: 1 hour

This was featured in "Enchiladas Are the Saucy, Cheesy Addition to Your Dinner Table", and can be viewed online at https://cooking.nytimes.com/recipes/1018154-cheese-enchiladas-with-chili-gravy.

Ingredients

For the chili gravy:

1/4 cup neutral oil, like canola, or use lard or chicken or beef fat

1/4 cup all-purpose flour

1 teaspoon kosher salt, or to taste

1/2 teaspoon ground black pepper, or to taste

1 1/2 teaspoons garlic powder

2 teaspoons ground cumin

1/2 teaspoon dried oregano, ideally Mexican oregano

2 tablespoons chile powder

2 cups chicken broth, ideally homemade or low-sodium if store-bought

For the enchiladas:

1/2 cup neutral oil, like canola

12 yellow corn tortillas

3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and 1 1/2 cups American cheese, like Velveeta

1 medium-size white onion, peeled and chopped

Preparation

Prepare the chili gravy: In a medium sauté pan set over medium-high heat, heat oil or fat until it begins to shimmer. Whisk in flour and stir continuously until it turns into a light brown roux, roughly the color of coffee ice cream, about 10 minutes.

Add salt, pepper, garlic powder, cumin, oregano and chile powder and whisk to combine, then continue whisking for another minute or so, until roux becomes fragrant.

Add chicken broth, slowly, 1/2 cup at a time, whisking until sauce begins to thicken. Turn heat to low and let sauce simmer an additional 15 minutes or so. Add broth as needed to adjust the thickness of the gravy. Keep warm.

Heat oven to 450 degrees.

Prepare the tortillas: In a medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 to 15 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.

Using a ladle, put about 1/2 cup chili gravy in the bottom of an 8-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, then place it seam-side down in the pan, nestling each one against the last. Ladle chili gravy over the top of the rolled tortillas and sprinkle remaining cheese over the top.

Transfer to oven and bake until sauce bubbles and cheese is melted, approximately 10 to 15 minutes. Sprinkle chopped onions over top and serve immediately.

ONE-PAN CRISPY CHICKEN AND CHICKPEAS

This is from Yossy Arefi in The New York Times cooking enewsletter. For this recipe, Yossy wrote, "This speedy, no-fuss meal comes together in one pan with a minimal ingredient list — and barely requires any chopping. The chicken skin crisps as it roasts and the chickpeas, garlic and spinach soak up any juices at the bottom of the pan. A squeeze of fresh lemon juice at the end brightens up the whole dish. Make sure to stir the chickpeas and spinach together gently at the end to avoid breaking up the chickpeas too much. For added flavor, you could dust the chicken with smoked paprika, ground turmeric or your favorite spice blend before cooking. Serve this dish with yogurt and hot sauce on the side, and flatbread, if you like."

Time: 45 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1023862-one-pan-crispy-chicken-and-chickpeas.

Ingredients

4 bone-in, skin-on chicken thighs (about 1-3/4 pounds)

Kosher salt and pepper

2 teaspoons olive oil, plus more as needed

2 (15-ounce) cans of chickpeas, rinsed

4 large garlic cloves, thinly sliced

4 (packed) cups or 1 (5-ounce) package baby spinach

1 large lemon, halved

Yogurt and hot sauce (both optional), for serving

Preparation

Heat oven to 400 degrees with a rack in the center.

Pat the chicken dry and season both sides with salt and pepper. Heat 2 teaspoons of olive oil in a large cast-iron skillet over medium-high heat. Put the chicken thighs in the skillet, skin-side down, and cook for 4 to 5 minutes, until light golden brown. Flip and cook for 2 more minutes. Transfer the chicken to a plate.

Add the chickpeas and garlic to the skillet and stir to coat in the oil and juices. If the pan seems at all dry, drizzle in a bit of olive oil. Season with salt and pepper.

Place the chicken on top of the chickpeas, skin side up, in an even layer and transfer the pan to the oven. Bake for 30 minutes or until the chicken is deeply golden and cooked through.

Remove the chicken to a clean plate, put the pan back on the stovetop over medium heat and add the spinach to the chickpeas in the pan, one handful at a time, stirring it until just wilted. Add the chicken back to the pan and squeeze a lemon half over the top; cut the remaining lemon half into 4 wedges. Serve the chicken, chickpeas and spinach with the lemon wedges on the side, and yogurt and hot sauce for serving, if you like.

NOODLE-LESS LASAGNA

I found this yumminess on the AARP site. It begins, "The lasagna that cuts carbs, boosts your veggie servings and is gluten-free: this easy dinner recipe uses slices of roasted eggplant and zucchini as the "noodles" in this healthy lasagna."

Prep/Cook Time: 1-1/2 Hours, Servings: 8

To view this online, go to https://stayingsharp.aarp.org/recipes/noodle-less-lasagna/.

Ingredients

1 large eggplant, sliced lengthwise into 1/4-inch-long strips

1 large zucchini, sliced lengthwise into 1/4-inch-long strips

12 ounces sweet Italian sausage, casings removed

1/2 onion, chopped

2 cloves garlic, minced

1 28-ounce can no-salt-added crushed tomatoes

1/4 cup dry red wine

1 teaspoon dried basil

1 teaspoon dried oregano

1 cup part-skim ricotta cheese

1 large egg

1/4 teaspoon ground pepper

1 cup shredded mozzarella, divided

Fresh basil for garnish

Directions

Preheat oven to 400°F. Coat 2 large baking sheets with cooking spray.

Arrange eggplant and zucchini in a single layer on the prepared baking sheets. Roast until tender, about 20 minutes.

Meanwhile, cook sausage in a large saucepan, crumbling it with a spoon, until browned, about 6 minutes. Add onion and garlic and cook, stirring occasionally, until tender and fragrant, 2 to 3 minutes. Add tomatoes, wine, basil and oregano and cook, stirring occasionally, until bubbling. Lower heat and simmer for 10 minutes.

Combine ricotta, egg and pepper in a small bowl.

Spread about 1 cup sauce in a 9-by-13-inch baking dish. 5. Top with a layer of half the eggplant. Dollop on about 1/3 cup ricotta mixture and sprinkle with 1/4 cup mozzarella. Layer on half the zucchini, crosswise to the eggplant layer, then top with 1 cup sauce, dollop on 1/3 cup ricotta mixture and sprinkle with 1/4 cup mozzarella. Layer on the remaining eggplant and top with 1 cup sauce, dollop on the remaining ricotta mixture and sprinkle with 1/4 cup mozzarella. Layer on the remaining zucchini and top with the remaining sauce and mozzarella.

Bake the lasagna until the sauce is bubbling around the edges, about 30 minutes. Let stand for 10 to 20 minutes before serving. Garnish with fresh basil, if desired.

SLOW-COOKER VEGETABLE MINESTRONE SOUP

This is from Eating Well, and begins, "A winter classic, this crock pot version of minestrone is heavy on the vegetables and light on the pasta, keeping carbs in check while providing plenty of flavor."

Prep Time: 30 minutes; Additional Time: 6 hours; Total Time: 6 hours 30 minutes; Yield: 8 servings

To view this online, go to https://www.eatingwell.com/recipe/269114/slow-cooker-vegetable-minestrone-soup/.

Ingredients

4 large carrots, peeled and chopped

3 stalks celery, chopped

1 small red onion, chopped

3 cloves garlic, minced

2 cups fresh green beans, trimmed and cut into 2-inch pieces

2 (15 ounce) cans no-sodium-added red kidney beans, rinsed

2 (15 ounce) cans no-sodium-added diced tomatoes, undrained

6 cups no-sodium-added vegetable broth, such as Kitchen Basics

2 tablespoons Italian seasoning

1 teaspoon crushed red pepper

3/4 teaspoon salt, divided

1/2 teaspoon ground pepper

1 large zucchini, chopped

4 ounces whole-wheat pasta elbows or other small pasta (about 1 cup)

1/2 cup freshly grated Parmesan cheese

Directions

Combine carrots, celery, onion, garlic, green beans, kidney beans, tomatoes, broth, Italian seasoning, crushed red pepper, 1/4 teaspoon salt, and pepper in a 6- to 8-qt. slow cooker. Cover and cook on Low for 6 to 8 hours.

Stir in zucchini, pasta, and the remaining 1/2 teaspoon salt. Cover and cook on Low until the pasta is tender, 15 to 20 minutes more. Serve immediately, topping each serving with about 1 1/2 tablespoons Parmesan.

Tips

Equipment: 6- to 8-qt. slow cooker

EASY CHICKEN ENCHILADAS

This is from Eating Well. It begins, "These easy Mexican enchiladas are filled with flavorful, shredded slow-cooked shredded chicken. Placed on a bed of fresh lettuce, this delicious recipe is sure to be the hit of any dinner occasion."

Prep Time: 10 minutes; Additional Time: 4 hours; Total Time: 4 hours 10 minutes; Makes 4 servings

To view this online, go to https://www.eatingwell.com/recipe/262838/easy-chicken-enchiladas/.

Ingredients

1 pound skinless, boneless chicken breast halves

1 (10.5 ounce) can reduced-fat, reduced-sodium cream of chicken soup

1/2 cup mild salsa (lower sodium such as Newman's Own)

1 (4 ounce) can diced green chiles

1 teaspoon chili powder

1/2 teaspoon ground cumin

4 cups packaged baby lettuce mix

8 (6 inch) corn tortillas, warmed (see Tip)

1/2 cup shredded Mexican-style four-cheese blend

Directions

Place chicken breasts in a 1-1/2 quart slow cooker. In a small bowl, combine soup, salsa, chiles, chili powder and cumin; pour over chicken. Cover and cook on low heat setting for 4 to 5 hours.

Remove chicken and place in a medium, shallow bowl. Using two forks, shred meat. Add half of the sauce from the slow cooker to the shredded chicken, tossing to coat.

Line a serving platter with the lettuce. Place about 1/3 cup of chicken mixture and about a teaspoon of the shredded cheese down the center of each tortilla and roll up. Arrange enchiladas on the prepared serving platter. Spoon remaining sauce over enchiladas and sprinkle with remaining cheese.

Tips

Tip: To warm tortillas, preheat oven to 350 degrees F. Wrap tortillas tightly in foil. Bake about 10 minutes or until heated through.

Confessions Of A Foodie