If you've read the side bar of this blog you know I have a thing about recipes. I like to try new things & keep recipes that I might try for later. This week I decided it was time to go through my collection of recipes that I have been clipping and saving from newspapers and magazines. Some of these are as old as my marriage (18 years!).
This week we tried out The Nourishing Cook's Pizza Soup recipe. My chicken stock was thick so our "soup" turned out more like a sauce over homemade croutons. I also used 1 1/2 c. of jarred pasta sauce instead of canned tomato sauce.
I also made Passionate Homemaking's Dutch Baby Pancakes. I have made Dutch Babies/Oven Pancakes using the recipe in Nourishing Traditions, but what I liked about this recipe is that it all cooks in one big pan & her recipe doesn't add water which may be why it gets more of a "puff". Great protein breakfast because it has a lot of eggs!
One day we were having roast chicken & I decided to loosen the skin all over the chicken & place Spinach Basil Pesto in between the meat and the skin. I didn't add anything else to the pot & just let it cook on low all day. The chicken was fall-apart-tender by dinner time & very tasty! Plus, it even made some of it's own chicken broth in the bottom of the pot. Serve it with some rice & veggie - dinner is done! Did you know you can use the time bake on your oven to cook rice? I put my soaked rice along with another cup of water & a pat of butter in a covered casserole in the oven. I set the delay bake on the oven so it would cook at 350 for 45 minutes before we were going to have dinner- it worked great!
The other thing I wanted to share with you was that I used Nourishing Traditions Recipe for Yogurt Dough to make a chicken pot pie. I used half of the dough & divided it into half again. Rolled out each of those very thin & used them for the crusts.
this is funny- that crust is seriously unhappy! I should have poked it with a fork to keep it from puffing up...
I added the filling, put the crust over the top, and continued baking at 350. It tasted just as good as other pot pies I've made using store bought pastry crust- so cool! I rolled out the other half of the dough into two more flat sheets (between parchment paper), rolled it all up like a newspaper and froze it so I can use it for other sweet or savory dishes later.
Tomorrow I'll be sharing with you about some butternut squash recipes!