Thursday, September 17, 2009

"Lite" chicken pot pie

What toothsome fare is that? Ye gods, it's a Gourmet Magazine "on the light side" Chicken Pot Pie. Those are mashed potatoes for topping, by the way, potatoes mashed with 2% Greek yogurt, water, and chives. The pie itself has chicken breast, onions, carrots, celery, mushrooms, peas, spices and broth. I went the long route and made my own chicken broth from the water I cooked the chicken in. I added a few green beans from the garden. Some wine in the sauce and a tablespoon of sherry made for some very good "light' sauce.

The only problem was that the recipe called for 19 (nineteen, count 'em) ingredients and the green beans made twenty. I made the potatoes from scratch (we frequently used the boxed around our house) and altogther this was fairly high on the labor side, but we ate for two nights and it did not seem like diet fare

Chives from the garden in the potatoes. The dish was colorful and had plenty of eye appeal. I cooked up the rest of the cranberries from 2008 today and also served a side dish of fresh broccoli. Can't ever get enough of those healthful veggies, don't cha know?

Tonight, at seventh inning stretch, we'll break out the apricot bars I made for my Toastmasters meeting today. Pretty good, with apricots from the 'cot king, grown in the flavor zone in California's central valley. http://www.apricotking/. The apricot syrup is incredible on pancakes and waffles. Don't apricots have vitamin A? Ya gotta keep eating them.

Tomorrow, we're back to salad, with a main dish of tuna, artichoke hearts, red onion and white beans. What's not to like?

Then more soup.

That's all.

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