Biscuit-Topped Chicken Potpie
Serves 4–6
As parents, most of us are qualified to be jugglers in the circus! Between work, kids, afterschool activities, and play dates, it is hard to spend as much time in the kitchen as you might like. Just because potpies are traditionally served with a pie crust, that doesn't mean we have time to make them that way. The biscuit topping in this recipe is a great shortcut to this otherwise labor-intensive dish. And if you are really desperate for time, you can even use a store-bought rotisserie chicken and cut up veggies from your store's salad bar!
Potpie filling:
2 tablespoons olive oil
1 pound chicken breast meat, bone-in (you can also use boneless/skinless if you wish)
Salt, to taste
Lemon pepper, to taste (you can substitute black pepper)
2 stalks celery, organic if possible
3 or 4 carrots
1 yellow onion
5 tablespoons butter
2 tablespoons olive oil
2 cups frozen peas
½ cup unbleached all-purpose flour
4 cups chicken broth
Biscuit topping:
2 cups unbleached all-purpose flour
¼ teaspoon salt
1 teaspoon sugar
1 tablespoon baking powder
½ teaspoon baking soda
2 teaspoons fresh thyme leaves
6 tablespoons cold unsalted butter
¾ cup low-fat milk or buttermilk
Preheat the oven to 350°F.
Prepare the filling:
Measure 2 tablespoons of olive oil and rub it onto the chicken. Wash your hands.
Sprinkle each piece of chicken with salt and lemon pepper.
Roast chicken for 35 minutes or until juices run clear when pierced with a knife.
Remove chicken from the oven and set aside to cool.
Meanwhile, rinse the celery and carrots.
Peel the celery with a vegetable peeler, saving the peels for your compost or chickens. Peel the paper skin from the onions.
Dice the celery, carrots, and onions into pea-sized pieces. (You should cut a thin slice from the side of each carrot for your kids so it lays flat on the cutting surface without rolling around as they cut it.)
Heat butter and 2 tablespoons of olive oil in a skillet over medium-high heat.
Sauté the onions for 10 minutes, or until they turn translucent.
Add the carrots and celery to the onions, stir, and cook for an additional 3 minutes.
When the chicken has finished cooking and is cool enough to handle, remove the skin and pull the meat from the bones.
Dice the chicken and add it to the skillet with the vegetable mixture.
Measure frozen peas and add them to the skillet.
Measure the flour, add to the vegetable mixture, and stir to coat.
Measure the broth and add it slowly to the skillet, stirring constantly.
The flour in the broth will help to thicken the sauce. This should take less than 5 minutes.
Prepare the biscuit topping:
Increase oven temperature to 400°F.
Measure the flour, salt, sugar, baking powder, and baking soda, and pour them into a large bowl.
Run your pinched fingers along the stem of the thyme to pop the leaves off. Measure 2 teaspoons of leaves. Add to the flour mixture.
Whisk the dry ingredients gently to combine. (Note: If you stir too fast, it will poof all over the kitchen!)
Cut the cold butter into pea-sized pieces with a child-safe knife.
Add the butter to the flour mixture.
Using clean hands, massage the butter into the dry ingredients until it all becomes crumbly.
Measure the milk and add it to the dry ingredients, then use a fork to stir the ingredients together until they come together into a sticky dough.
To assemble:
Taste the filling one more time. It might need more salt. If so, add what you like, stir, and taste again.
You can either prepare individual potpies, or one large one to serve family style. If using multiple dishes, divide the filling among them using a soup ladle. Whatever you decide to bake your pies in, make sure it's oven-safe.
Drop the biscuit batter in dollops by the spoonful all over the top of the filling. It does not need to completely cover the topping.
Bake the potpies for 20 minutes, until top is golden brown and filling is bubbly.
Note: Did you notice I asked you to peel the celery, but not the carrots? Carrot peels contain lots of vitamins, so if you know that your carrots were grown in healthy soil, just leave the skin on (after a good washing, of course). Celery, on the other hand, has a fibrous outer layer that is very difficult to cut and chew. You can easily remove it with a swipe or two from your vegetable peeler.
Wish-for-a-Fish Pasta
Serves 4–6
Everyone needs a go-to recipe that they can prepare at the last minute from ingredients in the pantry. Recipes like this save money because they are less expensive than takeout, and they keep you in control of the ingredients, which keeps the family healthier. Try to look for tuna that has been pole-caught. This technique doesn't harm other marine critters and usually yields smaller fish that contain fewer toxins.
1 pound pasta, penne, or fusilli
1 lemon
3 (6-ounce) cans albacore tuna (packed in oil, undrained, pole-caught)
3 tablespoons fresh parsley or chives
Salt and black pepper, to taste
Parmesan cheese (optional), to taste
Put a large pot of salted water on the stove to boil. Cook the package of pasta according to the directions.
In the meantime, wash the lemon.
Zest lemon with a lemon zester or with a microplane. Cut lemon in half and squeeze the juice into a serving bowl.
Open the cans of tuna.
Drain the oil from two of the cans of tuna down the drain and empty the contents from all 3 cans into serving bowl.
Use a fork to break up the tuna into small flakes.
Rinse the herbs and pat them dry with a clean dishcloth.
If you are using parsley, pick the leaves from the stem. Snip the herbs into small pieces with clean scissors. (Older children or adults can use a knife, of course.)
Add the herbs to the serving bowl with the tuna and lemon.
When the pasta has finished cooking, drain it in a colander in the sink and pour the hot pasta into the serving bowl.
Mix the pasta with the tuna and lemon mixture so that the noodles are evenly coated. The heat from the noodles will cause some of the flavors in the herbs to infuse into the pasta. Season with salt and pepper, and add Parmesan cheese, to taste, if desired.
GOING GREEN
Not All Tuna Is Created Equal: What's the Catch?
Lots of parents ask me how to navigate the grocery store aisle and select the “best” canned tuna on the shelves. Some parents worry about toxins and others fear that if they make the wrong choices, tuna will go the way of the dodo. As you might expect, there is a ton of information “out there” but most of it is scientific gibberish and is difficult for the average overextended parent to translate.
The lowdown on sustainability:
The way that tuna is harvested matters. Some fishing techniques are easier for the fishermen, but accidentally kill lots of other creatures, like dolphins, sea turtles, and marine birds. The best fishing technique is called “pole-caught.” Picture a guy in yellow waterproof overalls at the back of the boat with a fishing pole. They are looking for albacore and release everything else. Enough said.
“Long lines” are particularly lethal — they trail behind the boat, sometimes for miles, with hooks and lures all along their entire length. Yes, they catch tuna. But they also catch lots of other marine animals that happen to get hooked or tangled.
Bigeye and bluefin tuna are endangered. Do not order them if you see them on a restaurant menu. You are voting with your
fork — and if you pay for something you don't agree with, it will keep happening.
The lowdown on health:
Smaller, younger fish have fewer toxins accumulated in their bodies. So it makes sense that these fish contain lower levels of mercury and PCBs and are healthier to eat.
Albacore that are pole-caught are young fish that forage closer to the surface. This is the healthiest choice!
Albacore that are caught on long lines are much larger fish, living in deeper water. Fish living in deep waters are larger and older, and have had more time to accumulate toxins in their bodies. Imagine a dash of toxins in every fish it eats over a whole lifetime. It makes for a toxic fish, and one best avoided.
Pork Chops with Sage Butter
Serves 4
When I was a child, I attended summer camp at our local Humane Society. Back in those days, they educated kids about animal cruelty by frightening us. It sure worked — I didn't eat meat for more than twenty years after that. But when I got older and started to get to know the farmers who grew my food, I learned that animals can be raised naturally, grazing and helping the fertility of the land. Many thanks to Prather Ranch for raising happy pigs that I can eat without feeling like I am encouraging a misdirected industry.
¼ cup sage leaves (about a handful)
½ stick salted butter, softened
1 clove garlic
¼ lemon, juiced (optional)
Salt and black pepper, to taste
4 pork chops, ½″ thick
1–2 tablespoons olive oil (for the pan)
Prepare the sage butter:
Pick the sage leaves from the stems and measure ¼ cup.
Mince them finely.
Melt 1 tablespoon of the butter in a skillet. Add minced sage to the melted butter and allow to simmer for 2–4 minutes. Remove the pan from the heat.
Meanwhile, peel the paper skin from the garlic.
Press the garlic with a garlic press and add it to the warm sage mixture.
Allow the sage mixture to cool for several minutes.
Add the sage to the remaining softened butter and stir to combine.
If desired, add lemon juice, salt, and pepper.
Prepare the pork chops:
Season the pork chops with salt and pepper on both sides. Wash hands.
Heat a heavy frying pan over medium-high heat. Add 1–2 tablespoons olive oil, or enough to lightly coat the pan.
Sear the pork chops for 3 minutes on the first side. Turn the pork over and allow to cook for 2 minutes and then turn off the heat. The meat will continue cooking in the pan.
Using an instant-read thermometer, take the temperature of the meat. The internal temperature should be 160°F when it is finished.
Spread a dollop of the sage butter on the hot chops. The heat of the chops will melt the butter and release the fragrance of the sage. Mmmm. Delicious!
Sorrel-icious Sole
Serves 4
When I was growing up, my mother would often make fillet of sole with a sorrel-butter sauce, using the large green sorrel leaves from the garden. Its lemony flavor was a perfect balance with the mild flavor of the white fish. When I planted our new garden beds at the end of winter, I made sure to buy a sorrel plant from Chicory, my vegetable seedling vendor at the farmer's market. It has grown into a plant to be reckoned with, and when I brainstormed this recipe with my friend Tanya, our goal was to take advantage of my bumper crop.
4 tablespoons mayonnaise
2 tablespoons extra-virgin olive oil
1 clove garlic
1 cup sorrel leaves
¼ teaspoon salt
¾ cup panko (Japanese bread crumbs)
1 pound sole fillets
Preheat the oven to 400°F.
Line a sheet pan with a Silpat (reusable silicone mat) or parchment paper.
Put a cooling rack over your kitchen sink and spray it with nonstick spray, or wipe it with a cloth dipped in oil.
Set the rack over the sheet pan. Set aside until you are ready to cook the fish.
To prepare the sorrel sauce:
Measure the mayonnaise and olive oil and pour into the blender.
Peel the paper skin from the garlic and add the garlic to the blender. If you wish, you can smash the garlic with the back of a small skillet first.
Tear the sorrel leaves away from the rib down the center.
Tear the leaves into large chunks until you have enough to fill a 1-cup measuring cup. (Put the ribs in your compost or feed them to your chickens.)
Add the leaves to the blender.
Turn on the blender and purée the ingredients. You may have to turn the blender off and scrape down the sides, so that the ingredients are close to the blades.
To prepare the fish:
Measure the panko bread crumbs and pour them on a dinner plate.
Spread 1 tablespoon of the sorrel sauce on each piece of fish.
Press each piece of fish, sauce side down, into the panko bread crumbs. Make sure you press down on the fish, so that the bread crumbs stick to the sauce.
Carefully lift each piece of fish and place it, bread-crumb side up, on the prepared rack. Wash your hands.
Once all of the pieces of fish are prepared, place the tray and cooling rack into the oven.
Cook for 13–20 minutes, or until your fish is done. Cooking time will depend on the thickness of your fish. The fish is finished cooking when it is opaque and firm to the touch.
GOING GREEN
Spill the Beans: Spring Gardening
Toward the end of winter, we anxiously count the days until the last frost so that we can get our spring vegetable gardens started. In the meantime, use some of that energy to do a bit of spring cleaning. Gather your young gardeners and have them pull weeds, clear debris, and turn your compost pile.
The early bird gets the worm (or in this case, the veggies). Cabbage and lettuce can handle a light frost, so they are ideal for the impatient gardener who just can't wait. As soon as you can dig in the garden and turn the soil, you can put in your peas and onions. Later in the season, you can plant bush or pole beans, cucumbers, peppers, squash, strawberries, and tomatoes.
Greek Shrimp with Feta
Serves 4
When I talked to my friends about their children's eating habits, they had definite opinions about shrimp. Kids either love them or avoid them like mad. For families that adore the mild and sweet flavor of shrimp, this recipe is made even better with cherry tomatoes picked at their peak. To ensure that our fisheries remain sustainable, please avoid buying “imported” shrimp that comes from outside of North America.
3 scallions
½ red onion
3 tablespoons extra-virgin olive oil
3 cloves garlic
1 (14-ounce) can diced tomatoes, with juice, or 1 pound fresh cherry tomatoes
½ cup white wine, or dry vermouth
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 bunch fresh Italian flat leaf parsley
24 uncooked shrimp, peeled and deveined
½ teaspoon dried oregano
5 ounces feta cheese
Use clean scissors to snip the scallions into small pieces. Peel the paper skin from the onion.
Use a knife to finely dice the onion.
Heat oil in an ovenproof skillet over medium heat.
Cook the onion and scallions for 4–5 minutes, stirring occasionally.
Peel the paper skin from the garlic and mash with a garlic press.
Add the garlic to the skillet and stir for another 2 minutes.
Open the can of tomatoes, but don't drain them. Add the tomatoes and their juice to the skillet.
OR
If you are using fresh cherry tomatoes, slice each in half and add them to the skillet.
Measure the wine and add it to the skillet. Add salt and pepper, to taste.
Reduce the heat to low and simmer, uncovered, for 10 minutes.
Preheat t
he broiler.
Pick the parsley leaves from the stem.
Tear the parsley leaves into small pieces.
Add the shrimp, parsley leaves, and oregano to the skillet. Cover and cook for an additional 3 minutes.
Crumble the feta cheese with clean fingers and sprinkle it on top of the shrimp mixture.
Place the skillet under the broiler to melt and brown the feta. Keep an eye on it — it should only take about 2 minutes.
Remove from the oven and serve. This is delicious served over creamy polenta or tossed with cooked pasta.
GOING GREEN
Cream of the Crop: Summer Gardening
Summertime is the simplest time of year to plant veggies, even if you only have the space for a pot or two. Given the right conditions, your plants will thrive and will inexpensively provide fresh, nutritious goodies for your family. Unfortunately, your plants might also be feeding a variety of pests. Instead of using chemical deterrents for these critters, creatively reuse items from your kitchen. Pesky snails and slugs have sensitive bodies and will be unlikely to cross a ring of crushed eggshells that you have sprinkled as a barrier around the plant. (Some gardeners have better luck with this method than others — maybe city folks have tougher snails?)
The Whole Family Cookbook Page 7
