Giada's Pizza Pot Pie

A couple of weeks ago, my kids helped me make a variation of these Mini Chicken Pot Pies.
I don't think they have ever really had chicken pot pie or any kind of pot pie that they could remember, so it got them interested in the whole idea of a pot pie.

When I was asking my family members for suggestions for the weekly menu, someone of course wanted pizza, so I found this recipe and thought it would be a fun twist. The sauce starts out with some pancetta and fresh rosemary and the filling contains cubes of mozzarella cheese, chicken, and broccoli. It was fun for us to eat these for dinner because everyone had their own individual little ramekin to enjoy. The one pictured above was the one that we made for Dad, so it was bigger than the others.




Here is the recipe for Pizza Pot Pies

Oven Roasted Broccoli

Are you convinced that roasting vegetables is the best way to prepare them?
I definitely am. Roasting vegetables is one of my favorite things. It makes the plain and ordinary veggies really shine. Like broccoli.

Check out this post over at Aggie's Kitchen for more convincing (if needed) and a basic recipe.

CEiMB-Emerald Stir-fry with Beef

This week's CEiMB recipe, Emerald Stir-fry with Beef, was chosen by Alyssa, who blogs over at Alyssa's Two Bites. You can find the recipe on her blog or by following the link at the bottom of this post.

I don't like beef and therefore, I don't cook with it usually, so at first I thought I would switch out the beef in this stir fry with some other protein.
But then I changed my mind.
I decided to make the recipe as is, and bought the beef. Too bad I overcooked the beef.
oh well!
My family still ate it and liked it.

This was a pretty good stir fry, although I felt like it could've used some ginger or something to give it a little bit more flavor.
I didn't use the mirin, or white wine in the sauce, I just used a little bit more water.
I served this over noodles because I like them more than rice.

To see what everyone else thought about this stir fry, check out the CEiMB Blogroll.

Recipe for Emerald Stir-fry with Beef

Crispy Tofu with Green Vegetable Stir-fry

As soon as I saw the photo for this recipe in a recent issue of Family Fun Magazine, I ripped it out.
This looked like it could be the one. The recipe that would get certain members of my family excited about tofu. (I won't mention any names, but one of them is not a child- that pretty much gives it away, doesn't it?)
Ok, maybe excited isn't the right word to use there.
Acceptance is what I was going for.

Here you have small tofu cubes that are marinated, breaded, and deliciously crispy.
This recipe is a bit more time intensive than the one I posted last week, but it is also one that I would make again.
The stir-fry is great, the tofu is delicious and my family really loved it.

The tofu cubes are flavorful and crispy-the panko breading is perfect.
The recipe suggested serving this over rice, but we don't eat alot of rice and I had some whole wheat angel hair pasta, so I served the stir-fry over noodles instead.
The recipe also suggested using any combination of green vegetables that you like, such as: asparagus, fresh green beans, broccoli, sugar snap peas, snow peas, and/or zucchini.
I used all of the above, except for the sugar snap peas and snow peas.

My daughter (the one that loves tofu), even ate some of the leftover cubes as a snack the next day. Cold, out of the refrigerator.

I'm just saying....


Crispy Tofu with Green Veggie Stir-Fry adapted from Family Fun Magazine
Ingredients
For the tofu:
1 14 oz package extra firm tofu
2 Tbls soy sauce
1 tsp fresh lime juice
1 tsp sugar
3/4 cup cornstarch
2 eggs, lightly beaten
1 1/2 cups panko (Japanese bread crumbs found in the ethnic food aisle of supermarkets)
1/3 cup canola oil (I used 2 Tbls and cooking spray)

1- Drain the tofu, then press it with paper towels to remove excess water. Cut into cubes.
2. Combine the soy sauce, lime juice, and sugar in a 8-inch square baking dish. Add the tofu cubes and turn them to coat all sides. Set the cubes aside to marinate for 30 minutes, turning them once halfway through.
3. For dredging, make an assembly line of three small dishes: the first containing the cornstarch; the second, the egg; and the third, the panko. Toss each tofu cube lightly in each dish, in the order listed. Set the cubes aside on a plate until all are coated.
4. Line a baking sheet with paper towels and heat the oven to 200 degrees F. Heat a 10 to 12-inch nonstick skillet over medium heat. Add the oil, then the tofu cubes to the pan. Fry them on one side until golden and crisp, then continue cooking until all sides are golden, using tongs to turn them, about 6 minutes total. Transfer the cubes to the paper towel-lined baking sheet and place it in the oven to keep the tofu warm.

For the stir-fry sauce:
1/2 cup chicken broth
1 1/4 teaspoons cornstarch
2 Tbls oyster sauce
1 Tbls soy sauce
1 teaspoon sugar
3/4 teaspoon toasted sesame oil

1. Whisk together the sauce ingredients in a small bowl. Set aside.

For the stir-fry:
1 Tbls canola oil
1 small bunch scallions
2 teaspoons minced fresh ginger
4 cups cut up vegetables to stir-fry(I used broccoli, asparagus, zucchini and fresh green beans)
2 teaspoons minced fresh garlic
2 teaspoons toasted sesame seeds ( I totally forgot about these)

1. Heat a large skillet or wok over high heat. Add the oil, then the scallions and ginger. Stir-fry until they're just fragrant, about 30 seconds. Add the vegetables and stir-fry until they're crisp tender, about 3 or 4 minutes. Add the garlic and the sauce, stir-frying the mixture until it's bubbling, about 1 to 2 minutes.

Serve stir-fry with rice or noodles and top with 12 cubes of tofu, per serving. Sprinkle with sesame seeds.

One Year Ago-Red Lentil Soup-2 ways and Bundles of Joy with homemade Pear Butter

Summer Squash, Carrots, Cauliflower, Broccoli, and Mushrooms in Light Green Curry

Time to announce the winners of the giveaway. I used my own personal random number generator- my 7-yr old son. I told him to pick 2 numbers between 1 and 77 and he chose-56 and 39.
So the winners are: # 39-Cat who said "What fabulous books! I would love to win the LunchBoxes and Snacks one, but mmmm.... cupcakes! :)"
and #56-Would love to win!!!
stutzman.cara@yahoo.com
Update: Cat- if you see this please email me, so I can send you your cookbook! my email address is on the right hand corner of my blog. Thanks!

I will be emailing both of you asap and getting your cookbooks out in the mail.
Thanks to everyone that entered!

Now, onto today's delicious food.
This is another recipe from a great cookbook called- The Vegetable Dishes I can't Live Without by Mollie Katzen.
I have posted about the Artichoke Heart and Spinach Gratin , the Eggplant, Green Bean, Pumpkin&Basil in Tomato- Coconut Curry and the Spaghetti Squash Pancakes with Tomato Basil Jam.

I have been wanting to try this recipe- Summer Squash, Carrots, Cauliflower, Broccoli and Mushrooms in Light Green Curry- for a long time. I served this with the Chicken Sate with Spicy Peanut Dipping Sauce we had a couple of weeks ago because I thought the 2 dishes together would make a great meal.

This one sounds long and complicated, but it isn't. It just has lots of veggies and it really delicious.
I think that green curry is pretty mild and my kids handle it well. I served this over rice. My kids and hubby weren't crazy about this one, but I was. They ate it without complaining, but I didn't really get any great compliments. But, it is full of veggies, so I wouldn't really expect someone who craves McDonalds (hubs) to get too excited. The fun thing is that I am in charge of the cooking, so I make it and everyone eats it.

If you like green curry or curries made with coconut milk, I think you will find that this is a delicious one. Enjoy!


Summer Squash, Carrots, Cauliflower, Broccoli, and Mushrooms in Light Green Curry
by Mollie Katzen adapted from The Vegetable Dishes I can't Live Without

2 tsp green curry paste
1 14-oz can light coconut milk- abt 1 3/4 cups
1 1/2 cups vegetable broth (you can use chicken broth too)
2 tsp grated lemon zest
2-3 Tbls Thai fish sauce or soy sauce
1 small yellow squash, cut into 1/2-inch thick half-rounds
1 small zucchini, cut into 1/2-inch thick half-rounds
2 cups small cauliflower florets
2 cups small broccoli florets
1 medium carrot, in 1/4-inch diagonal slices (I used baby carrots)
1/2 pd small mushrooms, sliced
1/3 cup fresh cilantro, chopped
1/2 cup toasted cashews

1- Combine the curry paste, coconut milk and broth in a medium-large saucepan and whisk until smooth.
2- Add the lemon zest. Bring to a boil over high heat, then reduce the heat and simmer, covered, for 15 minutes.
3- Stir in the fish sauce or soy sauce. Add the squash, zucchini, cauliflower, broccoli, carrot, and mushrooms, and bring to a boil. Reduce the heat and simmer, partially covered, for about 10 minutes, or until the vegetables are just tender. Add the cilantro at the very last minute, then serve hot- plain in a bowl, or over rice, topped with cashews if desired.

One Year Ago-Chocolate Chip Cookies 2 ways- Oatmeal Date and Dorie's fave

Chicken Giardino

The Olive Garden used to be one of my favorite places to eat.
I always ordered the same exact dish( which I never do at any restaurant because I like trying new things)- Chicken Giardino. I liked this pasta dish because it was overflowing with vegetables, had a light, lemony sauce, and it was considered a "light" dish on their menu.
Then we went to visit my sister and brother-in-law in Boston. They took us to eat at Maggiano's.
I am sorry to say that there was no comparison. The Olive Garden just didn't do anything for me anymore.
And to make matters worse, they took my favorite dish off the menu!!!
I have tried a couple of other things there and they have all been sub-par.
But that isn't the point.
The point is that I saw the official recipe for Chicken Giardino on The Hungry Housewife.
I had never thought to check The Olive Garden's website for the recipe, but she did. And she made Chicken Giardino and loved it.
I was curious to see if I could recreate this yummy dish at home, so I did.
And it was delicious.
If they brought my beloved Chicken Giardino back to the menu, The Olive Garden might just see me again. But maybe not, because now I know that I can make it myself.

CHICKEN GIARDINO

(Olive Garden)
Ingredients
Sauce: ****I made double batch of this sauce****
1 Tbsp butter
¼ tsp dry thyme
½ tsp fresh rosemary, finely chopped
1 tsp garlic pepper
1 Tbsp cornstarch
¼ cup chicken broth
¼ cup water
¼ cup white wine
1 Tbsp milk
1 tsp lemon juice
Salt and pepper to taste
Chicken:
2 lbs boneless, skinless chicken breasts, sliced width-wise into ½” strips
¼ cup extra-virgin olive oil
2 small rosemary sprigs
1 clove garlic, finely minced
Juice of ½ lemon
Vegetables:
¼ cup extra-virgin olive oil
½ bunch fresh asparagus (remove bottom inch of stem; cut remainder into 1” pieces)
1 zucchini, julienne cut
1 yellow summer squash, julienne cut
2 roma tomatoes, cut into ½” pieces
½ red bell pepper, julienne cut
1 cup broccoli florets, blanched
½ cup frozen peas
1 cup spinach, cut into ½” pieces
½ cup carrots, julienne cut
1 lb farfalle pasta (bow ties), cooked according to package directions

Sauce Preparation:
MELT butter in a sauce pan over medium heat. Stir in thyme, garlic pepper and rosemary. Whisk to thoroughly blend and cook for 1 minute.
COMBINE chicken broth, water, wine, milk, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps.
ADD liquid mixture to sauce pan. Whisk all ingredients together and bring to a boil. Season with salt and pepper to taste, then remove from heat.
Chicken & Vegetables Preparation:
COMBINE all chicken ingredients in a mixing bowl and blend well.
MARINATE for 30 minutes.
HEAT a saute pan over medium high heat. Add ¼ cup extra virgin olive oil.
SAUTE chicken strips until internal temperature reaches 165°F.
ADD all vegetables and sauté until cooked through.
ADD cooked, drained pasta and sauce to sauté pan. Stir until pasta is thoroughly coated with sauce.
TRANSFER to a serving platter and garnish with chopped parsley

Coming for the weekend- S'mores!

Fun Lunch for Kids- Kung Fu Panda Noodles and Berry Smoothie

My husband loves fast food. I mean, he really loves it. He actually thinks that it tastes good. Me- not so much. I really don't care for it, but occasionally take the kids to meet dad for lunch somewhere. Last time we went to Carls Jr and they gave the kids these cute little take-out containers as their toy. I put them in the car and on the way to the grocery store, I came up with an idea for a cute lunch at home. Kung Fu Panda Noodles. If you have seen the movie, then you know that Po (the Panda) works for his dad serving noodles at their restaurant. Perfect!

I love the fresh Chinese noodles that they have in the refrigerated section, by the tofu and wonton wrappers. They cook up really quickly and taste great with Asian or Thai dishes.

I decided to make a quick peanut sauce, cook up the noodles and some veggies and serve them in the cute little Kung Fu Panda containers. My daughter was looking through a recent Kids cookbook, a Disney themed one, and told me she wanted me to make her the smoothie in the picture. Complete with the pink straw, which has a berry on it. Smoothies are easy, so I complied with her wishes and served up this great lunch. It was fun and an easy way to spruce up an everyday lunch!

Kung Fu Panda Noodles by Mary Ann

1/2 cup creamy peanut butter

3-4 Tbls reduced sodium soy sauce

1/4 cup water

garlic salt

2 tsp dark sesame oil

3 cups broccoli florets

1 red bell pepper, chopped

1 large carrot, thinly sliced

1 cup frozen edamame

2 pkg. fresh chinese noodles

Combine the broccoli, bell pepper, and carrot in a large microwavable bowl. Add a little bit of water. Cover with plastic wrap and steam until veggies are tender.

Meanwhile, bring a large pot of water to a boil. Add edamame and boil for 2 minutes. Add fresh noodles and cook for 3 more minutes. Drain.

In a small glass bowl combine peanut butter and 1 Tbls soy sauce. Heat in the microwave for 20 seconds and stir. Add another Tbls of soy sauce and heat for 20 more seconds. Stir and add water to thin it out a little bit.

Add more soy sauce to taste.

In a large bowl, toss noodles with freshly steamed veggies and peanut sauce. Stir until all noodles are evenly coated and veggies are distributed. Serve in little take-out containers or in a bowl.

Berry Smoothie adapted from Disney Cookbook

1 banana, sliced

1 1/2 cups assorted berries (we used strawberries and blackberries)

6 oz vanilla yogurt

3/4 cup skim milk

drizzle of honey

Combine all ingredients in blender. Serve with a straw, which has a berry through it.

Up Next- Tuesdays with Dorie- World Peace Cookies

Weekly Lunchbox-Couscous with Tofu, Zucchini and Basil, Gouda Grilled Cheese,Turkey, Bacon and Bean Salad, and Banana Apple Bread

Couscous with Tofu, Zucchini and Basil
Here is our lunchbox for the week. We've got a couple of make ahead salads, my son picked the turkey and bacon one and it was delicious. Also, a loaded grilled cheese with apple to bring in fall. The banana apple bread was delicious and packed well. So, do your self a favor and spice up your lunch!
Gouda Grilled Cheese

Turkey, Bacon, and Bean Salad

Apple Banana Bread

Couscous with Tofu, Zucchini and Basil adapted from Lunch Lessons by Ann Cooper and Lisa M. Holmes

2 cups salted water

1/3 cup couscous

3 Tbls olive oil

1/2 cup firm tofu, diced

2 Tbls lemon juice

1/2 clove garlic, minced

1/2 cup zucchini, diced small

1/2 cup red onion, diced small

3/4 cup thinly sliced fresh basil

1/4 cup chopped Italian flat-leaf parsley

1 tsp grated lemon zest

1/2 tsp chili powder

1. Bring two cups of water to a boil.

2. Place raw couscous in a large bowl and add enough of the salted water to just cover the couscous. Allow it to stand for about 20 minutes or until the liquid is absorbed.

3. Drizzle 2 Tbls olive oil into the couscous and use fork to break up any lumps.

4. In a small bowl, combine remaining oil, lemon juice, and garlic. Pour over the tofu and set aside.
5. Add the zucchini, onion, herbs, zest and chili powder to the couscous and mix well. Drain the tofu and gently toss into the couscous. Adjust seasoning to taste.

Gouda Grilled Cheese by Mary Ann

2 slices whole grain bread

gouda cheese slices

thinly sliced green bell pepper

thinly sliced tart apple (I used Jonathans)

baby spinach

thinly sliced turkey tenderloin, cooked

Place 1 slice of bread on george foreman grill. Layer cheese, apple, green pepper, turkey, spinach and a few slices cheese on top. Place other slice of bread on top. Close top of grill and cook until cheese is melted and veggies are warmed.

Turkey, Bacon, and Bean Salad adapted from kids healthy lunchbox by cara hobday

2Tbls olive oil

4 oz turkey bacon

5 oz turkey breast (I used turkey breast tenderloin)

1 Tbls red wine vinegar

1 Tbls dijon mustard

14 oz can kidney beans, drained and rinsed

1 red bell pepper, diced

1/2 cup finely chopped broccoli

salt and pepper

1- The evening before, cook bacon in a skillet over medium heat, then add the turkey and cook until golden and cooked through. The turkey will take at least 3 minutes on each side. Drain on paper towels until cool and then dice.

2- In a large bowl, mix together the vinegar and mustard until well combined, then stir in the oil and set aside.

3- Combine the beans, red pepper, and broccoli and stir well. Add the bacon and turkey. Check the seasoning. Refrigerate overnight and stir in the dressing before packing.

Banana Apple Bread (Source: The Sweet Melissa Baking Book)
For the apples:

2 tablespoons unsalted butter

3 tablespoons firmly packed dark brown sugar

2 Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces

½ teaspoon ground cinnamon

1 teaspoon pure vanilla extract
For the banana bread:

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon freshly ground nutmeg

½ teaspoon kosher salt

8 tablespoons (1 stick) unsalted butter

1 cup granulated sugar

2 large eggs

¼ cup fresh orange juice

1 teaspoon pure vanilla extrac

t1 ¼ cups very ripe mashed bananas (2 to 3)

Before you start:Position a rack in the center of your oven and preheat the oven to 350°F. Lightly butter and flour a 1 1/2-quart loaf pan.
To make the apples:Preheat a medium skillet over medium-high heat. Add the butter and brown sugar and heat until bubbling. Add the apples and cinnamon and sauté until golden and tender, about 5 minutes. Stir in the vanilla. Remove from the heat and set aside to cool.
To make the banana bread:In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 1 to 2 minutes. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl.
In a small bowl, combine the orange juice and vanilla.
Add the flour mixture to the butter mixture in three batches, alternating with the orange juice mixture, mixing well after each addition. Scrape down the sides of the bowl after each flour addition. Stir in the mashed bananas until combined. Then stir in the reserved apples.
Pour the batter into the prepared loaf pan. Bake for 55 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool for 20 minutes before unmolding onto the rack to cool further.
*Serve slightly warm or at room temperature. The banana bread keeps well wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, freeze well wrapped in plastic wrap and then aluminum foil for up to 3 weeks. Defrost (still wrapped) at room temperature.

Barefoot Bloggers- Grown Up Mac and Cheese with Turkey Bacon and Broccoli

Heather of Randomosity and the Girl really picked a winner this time. She chose Grown Up Mac and Cheese for this week's Barefoot Bloggers recipe. My daughter was praising me before she even took a bite. She does love cheese with a passion. I knew no matter what mixture of cheese I used, this was going to be delicious. I decided to use what I had in the fridge, and luckily there was an enormous amount of Gouda, some cheddar and leftover Italian blend. I also used whole wheat pasta and turkey bacon, because that is what I always use and have on hand. I also decided as I was mixing this up, that the lone head of broccoli in the fridge would love to go swimming in this delicious cheese sauce. There was more than enough of that cheesy goodness to go around and everyone was more than happy. I baked it in 6 cute little dishes, courtesy of a recent hand me down (Thanks Grandpa), so I only baked them for 15 minutes. Everyone had there own serving and it was a good thing because some of us were sneaking bites out of the other bowls. This was delicious and will definitely make it back onto the table soon- Click HERE to get the original recipe

Grown Up Mac and Cheese with Turkey Bacon and Broccoli adapted from the Barefoot Contessa
4 ounces turkey bacon, chopped and cooked until crisp

2 cups whole wheat rotini

1 1/2 cups 2% milk

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

4 ounces Gouda cheese, grated

3 ounces Italian blend shredded cheese

2 ounces extra-sharp Cheddar, grated

1/4 teaspoon freshly ground black pepper

Pinch nutmeg

2 cups steamed broccoli

2 slices white sandwich bread, crusts removed

2 tablespoons freshly chopped basil leaves

Preheat the oven to 400 degrees F.
Bring large pot of salted water to a boil. Add the rotini and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gouda, Italian blend, Cheddar, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni, bacon, steamed broccoli, and stir well. Pour into 2 individual size gratin dishes or smaller ramekins if you want to get more servings, and reduce the baking time accordingly (I used 6 little dishes and only kept them in the oven for 15 minutes).
Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.