Friday, March 23, 2012
A Springish midday Dinner
My plate today was so, well..."Spring-ish"...I thought I would show it to you!
The Chicken Pie, is actually called, "Moravian Chicken Pie" and is from the American Test Kitchen Magazine, "Cook's Country". It is a recipe from Winston Salem, NC, and really comes together nicely. Yes, yes, it IS a lot of trouble..but well worth it! The crust is perfect, and very brown underneath as well as on top. The chicken mixture is deliciously rich. It keeps well in the refrigerator, and can be eaten cold with one hand...much like pies I have seen in the UK. I found the recipe on another blog, Dark Side of the Frig, so here it is. I used fresh organic chicken. 3 thighs,3 legs, and 1 large breast, all with skin ON. Brown them in olive oil on all sides;take out of skillet/cool and remove the skin. When completely cool, remove all bones/skin etc. Same oil/chicken fat to use for the roux when making the gravy. It is RICH...but only about 3 T oil all together. If you have any questions can post exact recipe from Cook's Country. Email me!
The Quinoa Salad is fresh and great for several days in the refrigerator. Cook 1 cup of quinoa 1:1 with water 5 min. and put lid and wait 15 min. All water should be absorbed. Mix together: fresh cilantro, fresh parsley, fresh mint-all washed and chopped finely; 3 cloves fresh garlic finely choppped; 1/2 red onion finely chopped; fresh ground black pepper; 1 can (2 cups) garbanzo beans drained; the juice of 3 limes and 1/2 cup extra virgin olive oil. Mix well. Add liberal amounts of sea salt to taste. Very good salty.
English Peas and red onion- 2T. olive oil in skillet. 1/2 red onion chopped and heated until soft but not brown in pan. Add 2-3 cups frozen petit green peas. cook 3-4 min. do not over cook. Add sea salt /pepper/red pepper flakes to taste. This is one of my FAVORITE "Quick Meals".
Posted by High Ground Farm at 12:18:00 PM