Tag Archives: dairy-free

Creamy Chicken Pot Pie Soup

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With weather across the country dangerously cold, I thought I’d share one of my favorite comfort food recipes. I love to order Chicken Pot Pie at restaurants in the winter because it always seems to satisfy that creamy and crunchy fix I am looking for, but I am always left longing for more of the soupiness that is inside the pastry crust. I developed this dairy free version to fill that void.

This is a pretty simple recipe that can be whipped up on the fly with a grocery store rotisserie chicken if you like. You can even serve this over pasta or rice instead of with the pie crust on the side.

Shopping List:
4 cups Chicken broth
1/2 cup white wine
4 tablespoons flour, preferably Wondra
4 tablespoons unsalted butter
2 cups total Diced carrots and celery
2 teaspoons Dijon mustard
1 chicken breast, shredded about 1 cup
pie dough, optional

Instructions:
1. In a large sauté pan over medium heat melt the butter and then add the flour. Whisk together to make a smooth paste and let the flour cook to a tan color. This is your roux.
2. Slowly whisk in the mustard, wine and chicken stock, or if you prefer vegetable stock.
3. Toss in your veggies, and let them simmer at a low temperature until they are cooked to your liking (5-10 minutes).
4. Then add the precooked chicken and warm it throughout.
5. To serve top with lemon zest and a lemon wedge, and a piece of baked pie crust or French bread.
Enjoy!
Serves: 4

Tropical Pineapple Smoothie with Toasted Coconut

IMG_3807Some days I just need an escape. Today was a day like that where I spent some serious time daydreaming about warmer weather and relaxing poolside in a cabana of some sort where a waiter would bring be a tempting tropical drink. Continue reading Tropical Pineapple Smoothie with Toasted Coconut

Sicilian-style Bean Soup: Pasta e Fagioli

It’s not “Parsley, Sage, Rosemary and Thyme” in this soup that makes it a standout. It is the garlic, basil, thyme and rosemary that waft through the air as the aroma of freshly made Sicilian Bean Soup simmers away on the stovetop.

For sometime now I have been an advocate of soups for dinner. It started with a simple Chicken Noodle fascination, but then it led to a Soup and Salad Diet while the hubby and I were engaged. Especially if you’re a harried mom, like me, using a few quick staples can allow you to pull together a fabulous meal with little prep but lots of satisfaction.

Now there are many lovely elements to a soup, such as health benefits and dimensional flavor without a lot of work. But I think one of the best qualities of soup is that it forces you to slow down and take a deep breath and savor it slowly. Much of my life suffers from the perpetual list of daily activities, and when it comes to mealtime, I feel forced to get it done as fast as possible. But soup forces me to slow down.

Although Pasta e Fagioli is a pretty varied soup in Italy, different regions have their own spin on it, it’s really considered a peasant’s soup. Ultimately, this is because all of the ingredients are pretty easily found on the farm and it can be diluted to last for days. In my version of this dish I’ve replaced the pancetta with  ground chicken. Some recipes for this soup include tomatoes. However, the versions that I have enjoyed the most have not included them, so I left them out.

Keep Your eye out for more soups to come from me this season. It’s such an easy mis-week meal I can’t resist.

Shopping List:

1 pound ground chicken

1/2 an onion diced

1 tablespoon olive oil

1 medium carrot, diced

14 oz.  low-sodium canned white beans

32 oz. chicken stock

1 cup water

2 cloves garlic or 2 teaspoons granulated garlic

1/2 teaspoon crushed rosemary

1/4 teaspoon thyme leaves

1 bay leaf

2 tablespoons fresh basil sliced thin (here’s a tip: use your kitchen scissors to cut it directly into the pot)

1 cup dry small pasta, like elbow or ditalini

1/2 grated parmesan cheese

Instructions:

1. In a large dutch oven or pot over medium-high heat saute the garlic and olive oil for a minute or until fragrant. Then cook the ground chicken and sliced onions until the meat is cooked through. This will take about 5-7 minutes.

2. At this point pour in the chicken broth, the water, the beans, the carrots and the herbs. Raise the heat and let it come to a boil.

3. Then toss in the pasta and cook according to the directions, about 7 minutes for the elbows I used.

4. Serve this topped with a couple of tablespoons of parmesan cheese in each bowl. Yes, you read right! We Sicilians like our cheese:)

Serves: 4-6