Kale & White Bean Potpie with Chive Biscuits

Wow, this was so good! My 10 year old didn’t like it, but my 7 year old actually ate the “leaves” (the kale). Other than the chopping, this was relatively easy, and hey, I made biscuits! I could have left it in the oven another 5 minutes to get a better color on my biscuits, but they were done (and were delicious). Try this one!

rating: 9.5

Kale & White Bean Potpie with Chive Biscuits
(Eating Well: Quick & Clean)

 

serves 6
time needed: 1 hour 20 min.

 

Ingredients:

2 tablespoons extra-virgin olive oil plus 2 teaspoons, divided
1 cup chopped onion
½ cup chopped carrot
½ cup chopped celery
3 cloves garlic, minced
2 teaspoons chopped fresh thyme or ¾ teaspoon dried
1 teaspoon chopped fresh rosemary or ¼ teaspoon dried
8 cups chopped kale (1 small-to-medium bunch)
¼ cup white whole-wheat flour
3 cups low-sodium vegetable broth or no-chicken broth
1 15-ounce can white beans, rinsed
½ teaspoon kosher salt
½ teaspoon ground pepper
1 cup white whole-wheat flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
¼ teaspoon ground pepper
3 tablespoons cold butter, cut into small pieces
3 tablespoons minced fresh chives
½ cup cold buttermilk

 

Directions:

 

1. Preheat oven to 350°F. Coat a 10-inch cast-iron skillet (or similar-size 2-quart baking dish) with cooking spray.
2. Heat 2 tablespoons oil in a large pot over medium heat. Add onion, carrot and celery and cook, stirring occasionally, until the vegetables are soft, 4 to 6 minutes. Add garlic, thyme and rosemary; cook, stirring, until fragrant, about 30 seconds. Add kale; cook, stirring often, until tender and wilted, 3 to 5 minutes. Sprinkle with ¼ cup flour and cook, stirring, for 30 seconds. Stir in broth, increase heat to high and bring to a boil. Reduce heat to a simmer and cook, stirring, until thickened, about 2 minutes. Stir in beans and ½ teaspoon each salt and pepper. Transfer the mixture to the prepared pan.
3. To prepare biscuits: Whisk flour, baking powder, baking soda, salt and pepper in a large bowl. Using a pastry blender or your fingertips, cut or rub butter into the dry ingredients. Stir in chives. Add buttermilk and stir until just combined. Form the dough into 6 biscuits and place on top of the vegetable mixture. Lightly brush with the remaining 2 teaspoons oil. Place the potpie on a baking sheet.
4. Bake until the biscuits are lightly browned and the filling is bubbling, about 30 minutes. Let cool 5 minutes before serving.

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Mom’s Chili

It was almost 90 degrees outside yesterday, and I decided to make chili. But it was good! My 10 year old said it was in my top 3 best chili dishes ever! I used two bags of Quorn Grounds in place of the meat. I only cooked this for about 30 minutes.  I added shredded cheese and sour cream to mine, plus some oyster crackers!

rating: 9

Mom’s Chili
(“Eating Well: Quick and Clean”)

serves 8
time needed: 2 1/4 hours

Directions:

1 tablespoon canola oil
3 cups finely chopped onions
2 cups finely chopped green bell peppers
1 clove garlic, minced
2 pounds lean ground beef (90% or leaner)- I used 2 bags of Quorn Grounds
1 cup water
1 14-ounce can no-salt-added diced tomatoes
1 6-ounce can tomato paste
2 bay leaves
¼ cup chili powder
1 teaspoon ground cumin
1 teaspoon red-wine vinegar
¾ teaspoon salt
Ground pepper to taste
Pinch of cayenne pepper
1 15-ounce can kidney beans, rinsed

 

Directions:

1. Heat oil in a large pot over medium-high heat. Add onions, peppers and garlic and cook, stirring frequently, until tender, about 15 minutes. Add beef and cook, breaking it up with a spoon, until no longer pink, 7 to 8 minutes. Add water, tomatoes and their juice, tomato paste, bay leaves, chili powder, cumin, vinegar, salt, pepper and cayenne; stir well to combine. Cover and simmer over low heat for 1 hour.
2. Stir in beans and cook, uncovered, for 30 minutes more. Remove bay leaves before serving.

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Cream of Tomato Soup

Argh, I really wish I had a Vitamix. I can never get my soups creamy enough. In any case, this soup was tasty! I served it with the obligatory grilled cheese.

rating: 9

Cream of Tomato Soup
(http://www.djfoodie.com)

 

serves 8
time needed: 30 min.

Ingredients:

2 tbsp light olive oil
1 small onion, peeled and cut into chunks
4 garlic cloves, minced
1 tsp crushed red chili flakes
1/2 cup red wine, good quality
2 lb fresh assorted tomatoes, cut into chunks
2 1/2 cups cream, heavy whipping
16 leaves fresh basil
salt and pepper, to taste

 

Directions:

Over medium-low heat, place a soup pot. Add olive oil.
Sweat your onions and garlic, for about 5 minutes. Add the chili flakes and a small amount of salt and pepper, then cook until translucent.
Add the wine and bring to a simmer.
Add the tomatoes. Season with a little salt and pepper. Bring to a simmer and allow to cook, for about 15 minutes.
Add the cream and heat until JUST before it boils. It should be hot, but before it begins to simmer, remove it from the heat.
Puree the soup in a blender. While the soup is pureeing, add your fresh basil leaves. Adjust seasoning.
Optional Step: For a smoother soup, you can strain the soup base through a fine mesh sieve.
Garnish and serve!

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Pesto Grilled Cheese Sandwich

This was pretty good! My 7 year old didn’t love it, but that was expected. Easy!

rating: 9

Pesto Grilled Cheese Sandwich
(All Recipes magazine, Sept./Oct. 2017)

Makes 1 sandwich

Ingredients:

2 slices Italian bread
1 tablespoon softened butter, divided
1 tablespoon prepared pesto sauce, divided
1 slice provolone cheese
2 slices tomato
1 slice American cheese

 

Directions:

Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.
Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.
Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.
Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.

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Burrito Pie

This recipe is similar to this one. This was pretty good! I used Gardein Beefless Ground in place of meat, and I made sure to get vegetarian refried beans. We all liked this! I do have to say, it’s not that great as leftovers. It gets soggy and kind of gummy.

rating: 9

Burrito Pie
(All Recipes magazine, Sept./Oct. 2017)

time needed: 1 hour

 

Ingredients:

2 pounds ground beef (I used Gardein Beefless Ground)
1 onion, chopped
2 teaspoons minced garlic
1 (2 ounce) can black olives, sliced
1 (4 ounce) can diced green chili peppers
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) jar taco sauce
2 (16 ounce) cans refried beans
12 (8 inch) flour tortillas
9 ounces shredded Colby cheese

Directions:

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

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Chicken and Spinach Lasagna Alfredo

I never get pasta with alfredo sauce, so this was very rich to me, but it was good! And super easy. The only thing is that does take a little while to make. Everyone here liked this. I used Beyond Meat’s Beyond Chicken Strips for the chicken.

rating: 9

Chicken and Spinach Lasagna Alfredo
(All Recipes magazine, Sept./Oct. 2017)

 

Ingredients:

15 lasagna noodles
1 10-oz. package frozen chopped spinach
3 cooked boneless, skinless chicken breasts, diced (3 cups) – I used 1 bag of Beyond Meat’s Beyond Chicken strips
2 15-16 oz. jars Alfredo pasta sauce
1 15-oz. contained ricotta cheese
3 cloves garlic, minced
2 cups shredded mozzarella cheese
1/4 tsp black pepper

 

Directions:

1. Preheat oven to 350 degrees F.
2. Bring a large pot of lightly salted water to a boil. Cook noodles until al dente, according to package directions. Drain well. Meanwhile, cook spinach according to package directions, then drain well, pressing out excess water in a sieve.
3. Stir together chicken and 1 jar Alfredo sauce in a bowl. Stir together ricotta, garlic, and spinach in another bowl.
4. Arrange 1 layer of noodles in a 9×13″ baking dish, edges overlapping. Spread chicken mixture evenly over noodles and sprinkle with 1/2 cup mozzarella. Top with another layer of noodles, then spread spinach mixture evenly over noodles. Spread half of remaining jar of Alfredo sauce evenly over spinach mixture, then sprinkle with 1/2 cup mozzarella. Top with a final noodle layer and remaining half-jar Alfredo sauce, then sprinkle with remaining cup mozzarella.
5. Bake until top is brown and bubbly, 50 minutes to 1 hour.

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One Skillet Sun Dried Tomato Chicken & Gnocchi

My 10 year old requested I make something with gnocchi, so I decided on this recipe. It was really good! I used Beyond Meat vegetarian chicken strips for the chicken, and vegetarian “chicken” broth for the real thing. We all liked this a lot!

rating: 9

One Skillet Sun Dried Tomato Chicken & Gnocchi
(https://www.eatyourselfskinny.com)

Serves: 4

Ingredients:

1 Tbsp olive oil
½ cup sun dried tomatoes
1 Tbsp garlic
12 oz. gnocchi
1 cup chicken broth (I used vegetarian “chicken” broth)
½ cup half and half (or heavy cream)
Salt and pepper, to taste
2 cups shredded rotisserie chicken (or any other cooked chicken) (I used Beyond Meat vegetarian chicken strips)
2 cups baby spinach leaves
½ cup freshly grated Asiago cheese

Directions:

In a large skillet over medium heat, drizzle olive oil and saute sun dried tomatoes and garlic until fragrant, about 3 minutes. Coupons
Add uncooked gnocchi, breaking apart any that are stuck together, then mix in chicken broth, half and half and season with salt and pepper. Cover and cook on medium heat for about 5 minutes, until gnocchi are cooked through and fluffy.
Remove cover and mix in shredded chicken and spinach leaves, cooking an additional 3 to 5 minutes until spinach is wilted.
Sprinkle with cheese and cook until melted, serve and enjoy!

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