Clean Out the Frig One-Crust Chicken Pot Pie

I stretched an 8" pie crust into one for a 9" pie--it works, but it shows, too.

We had friends to dinner Friday night for Zucchini Soup with Pistachios (testing soup for the book), Lemon Roast Chicken (a six-pound roaster), Rosemary Potatoes, Garlic Green Beans, and Cherry Pie.  Pretty American, huh?  And lest you think that was too much, we had potato chips and sparkling wine for starters.  Just because I had a sparkler left from the holidays and I'm not embarrassed to say one of my favorite things is champagne and potato chips.   Well... The pie crust was a vegan one to avoid use of dairy (allergies) and I didn't even realize I'd have enough left for an 8 or 9" pie or a pot pie top crust.  (I created my own vegan pie crust--not terribly difficult!  Afterward, I decided to google vegan pie crusts--only to find some people use vodka for the liquid in them.  Who knew?  I might start making vegan pie crusts more often.)

Cooling the pie in the dining room where I won't knock it down like I did last time.

So-

Chicken Sausage Fry-up

 

Ten minutes to lunch or dinner

 For going on three weeks, I've been on  the South Beach Diet, Phase II.  I decided, despite it's name, to not call it a diet.  What I decided was that I was simply changing the way I eat to see if I could become smaller and be able to move more easily and quickly.  Looking better would be the secondary reward.  Already, I see and, more importantly, feel quite a difference.

Instead of counting and weighing in (which overwhelms your life) on Weight Watchers, I just know that I can

A. Have all the meat (lean, usually) and vegetables I want and that
B.  I have one serving each day of whole grains, dairy, fruit, and red wine.

Believe it or not, I don't miss whatever else I usually eat.  Perhaps I cook a bit more at breakfast and lunch, but I cooked a lot anyway.   I do really have to keep going back to the store for vegetables, though a big bunch or box of spinach in the frig helps. And... if I have oatmeal with blueberries and milk for breakfast, the rest of my day is protein, vegetables or salad.  It works and is no trouble.  I've given myself one meal off a week and I've eaten pizza, dessert...whatever.

As I cooked up this little instant ditty for my lunch yesterday while my husband ate a sandwich, I thought it was a great fit for Dinner Place, The Solo Blog.

I can't call it a recipe, but here's what I did:

In a medium skillet, I poured 1T olive oil.  I let it heat over medium heat and then added 2 small sliced yellow squashes, several slices of red onion, a 1/2 cup or so of sliced mushrooms,  and about 1/4 cup diced red pepper.  I sprinkled it with salt, pepper,  and a pinch each of crushed red pepper and dried thyme.  Basil or oregano would work,too, as would fresh parsley.  I then sliced and threw in two Aidell Chicken-Apple sausages and let it all cook for a few minutes until the vegetables were softened and the sausage (precooked) was hot.   As that cooked, I minced a garlic clove and cut up a few cherry tomatoes and threw them in for the last couple of minutes.   And that was lunch.  There's some leftover for today or I could stir it into my eggs.

If you need more to eat, add a little buttered and black peppered brown rice to your fry-up.

I was baking pie and made a coffee cup apple pie with the extra apples and pie dough.

I'm thinking about how to write a bit about pie-baking for one, but I love the idea of sharing pie, too.

If you'd like to read my More Time at the Table Post on baking an apple pie that can be made ahead and frozen for Thanksgiving, here's the link.

Have fun cooking and taking care of yourself,
Alyce

Pie--Step-by-Step Crust and a Rhubarb Filling

We have a lot of chances to make pie.  Take one!

 As I write online articles for examiner.com (St. Paul Entertainment--Food and Drink), I am often working on dishes, meals, or recipes for foods that are in season or are being featured at farmer's market.  The past couple of weeks, rhubarb has played a large role in my market shopping and I wrote up the recipe for a rhubarb pie for them this week.  As I worked on the recipe (and it was no work to eat the pie, you'll see), I kept Dinner Place readers in mind and took lots of pictures of making the crust and putting the pie together.

Rhubarb--Perfect spring vegetable, but dispose of leaves safely, they're full of oxalic acid and are poisonous.

For whatever reason, many perfectly good cooks shy away from baking  pie.  Maybe they're not bakers.  Or they tried it once and it was a mess (and so was my first pie) or they tried it twice and had to throw away a crust (so does every pie baker, no matter how experienced), etc.  I have a method (and an alternate) that I'm sold on and hope you'll try.  You will be the hit of your group of friends even if the pie crust has some lumps or pieces missing...people just love pie and will love you for making it.  Soon, you'll be a champion pie baker (maybe), but your pies will get eaten all the way up that learning curve.

As a solo cook, a pie is a challenge.  You'll either eat a piece every day or two (storing the remainder in the refrigerator) or you'll make pie when you have a reason to take something to someone's house or to a potluck.  There are individual pies and, if you have tiny pie plates (the kind children bake with) or ovensafe bowls (perfect for pie for one) or even ovensafe mugs, you can make pie just for you.

This pie crust is made in the food processor. If you'd like to make a crust by hand, watch this.

Coming home in my basket

  Here's the process in photographs.  My crust is made in the Cuisinart Food Processor.

Flour, salt, sugar, and butter mixed until combined until pea-sized and smaller pieces.

Iced water added. Processed until just coming together.

Meantime, chop the rhubarb into about 1/2" pieces.

Take dough out of bowl, divide in half.  Put half in frig and press other half between 2 sheets of waxed paper.

Roll out from center until more than big enough for pie plate. Put plate upside down on crust to measure.

Flip dough over and roll quickly-once!-with rolling pin to release dough from waxed paper.

Gently peel that side's paper off.

Turn dough over onto pie plate and carefully pull the other sheet of paper off.

Gently press dough down into pie plate as evenly as possible.   Edges should hang over.

Alternate method:  Dust counter, dough and pin well with flour and roll your dough out from the center.

Into the pan and crimp edges.

Fill with rhubarb mixture and dot with butter.  The butter and the flour in the rhubarb will create the thickener.

Take that top crust and loosely roll it around your rolling pin.

Lift it on to  the pie, being careful of placement so you don't have to do it twice.

There, it's on and covered and just needs trimming.

Trim evenly with sharp knife or scissors. (I like to make pie crust cookies out of extra dough.)

Seal or crimp edges quickly; don't over work dough.

I like to make a pretty edge. You can press it down with the tines of a fork, too.  Or leave it simply crimped--pinched together.

Make slits in top crust for steam to vent.  I like designs!

Place on a rimmed sheet in case of boil overs.

It's done when it's browned and bubbling through slits. Glass pie plates help you see if it's done.

So close and yet so far away.  This must cool nearly completely or you'll cut it and have a sea of filling all over.

I love pie.  A little ice cream wouldn't hurt.