Tag Archives: chicken broth

Cold Weather Food means Pie!

I hate the cold. I really do.

In the Netherlands, winter is generally just under ten degrees centigrade and very very wet. Well it isn’t even officially autumn here and it is like a Dutch winter as it is only six degrees and super duper rainy. It is so wet and cold that I actually had to turn up the thermostat from fourteen to nineteen! So if this is the temperature for a Dutch winter… want to know what a Canadian winter is like?

You know it is cold when you actually feel the need to touch your thermostat! Usually I can brave the cold though that wasn’t the story today.

So with this ridiculous cold I thought to make an almost-winter meal!

Plus I bought two boxes of pie crust with two individual rolls of pie crust in them. So I was thinking of using those up rather than freezing them.

What better way to utilize pie crust than to make a pie? Better yet a chicken pot pie!

How wonderful is that?

Chicken Pot Pie Before Baking

This was the first time I have ever made such a thing. I was speaking to dad on the phone this morning and he told me to use seasoning and herbs to make the pot pie flavourful! So I did that and it smelled AMAZING but I have a feeling I used just too many herbs. Oops.

I got the recipe from Pip and Ebby, but the direct link for the recipe can be found here.

Ingredients:

  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 cup (50g) carrots, chopped
  • 1 ½ cup (225g) frozen peas
  • 4 asparagus stalks chopped in ¾ inch length
  • 1 yellow onion (150g), chopped
  • Salt and pepper to taste
  • 1 ½ cup (190g) chicken, cooked and shredded
  • 1 cup (240ml) chicken broth
  • 1 can (284ml) cream of mushroom soup
  • ¼ cup (60ml) almond milk
  • 1 heaping Tablespoon flour
  • 1 teaspoon thyme
  • ½ teaspoon rosemary
  • ½ teaspoon Italian herb seasoning
  • 2 rolls of refrigerated pie crust

Instructions:

  1. Preheat oven to 350ᵒF (176ᵒC)

  2. In a large frying pan, combine garlic and vegetables in olive oil at medium heat and fry until soft and fragrant. Season with salt and pepper.

  3. Add shredded chicken, chicken broth, cream of mushroom soup, milk, and flour and mix until combined.

  4. Mix well adding herbs and seasoning until you’re happy.

  5. Now place one sheet of pie crust in a pie plate and pour chicken mixture into pie crust. Top with second pie crust sheet and seal sides. With a sharp knife, cut slits to allow pie to breathe when cooking.

  6. Place pie plate on a cookie sheet and put in oven for forty minutes or until golden brown.

  7. Remove from oven and enjoy!

I’m happy to have accomplished this for the first time! But I did over season. Too much thyme!

But it was pretty good for a first time!

I mean generally pot pies are under seasoned with a complete lack of flavour but I just slightly over did it! At least for my taste buds. I am sure my father would have loved it! Though he has a love for sauces and seasonings…

Chicken Pot PieHow does one prevent a pot pie from oozing out the sides though? It makes things very very messy looking.

And does a pot pie ever not look messy? You know how when you slice a cake it looks whole? Well do pot pies always look so blegh?

Chicken Pot Pie

I would think there would be a more solid consistency but that wasn’t quite the case. Is that normal? I am sure it is but I am not a fan of mess. And this is surely extremely messy!

I can say that I feel really warm now! Whether it is that the heat has now been turned on or due to the meal, I don’t know, but I feel good!

No longer cold! But speaking of the cold, I was told that there is meant to be snowfall in southern Alberta one of these days. I was also told that just last month there was snowfall down there as well. How crazy is that? It is meant to be colder in central Alberta, not in southern Alberta! Geez.

But clearly I’m in the right area if I haven’t seen the snow as of yet!

Anyway, this is it for me! Hope you all try this out… maybe with less thyme and rosemary! You won’t regret it!

Happy eating!

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New continent, New Meal

Hello everyone! It has been a while!

It is as if I fell off the side of the earth. Except instead of landing into outer space I landed in South Africa!

Tomorrow evening will make a full week of being in South Africa. The ten days or so before that, I spent both cleaning my apartment up to “check out” as well as just spent some quality time with both my parents and my sister. Because I didn’t have my apartment to make true love-filled cuisine for my loved ones, we just ate out. A LOT. And because of all the eating out, I have a lot of restaurant reviews I’ll have to do soon!

Car packed and ready for business (last time in the Hague)
Car packed and ready for business (last time in the Hague)

But before I get to that, I think it is time to update you on a lovely meal! Also my first meal made in South Africa for my mom and dad. I can happily say that they both enjoyed this to the max.

For this evening I made both a lovely meal and a very rich dessert. If y’all are dessert lovers, this could be something you can handle. If not, stay clear from that recipe!

Greek Chicken and Yellow Tumeric Basmati

I already know that I make a killer Greek marinated chicken, so I thought maybe dinner should be Greek cuisine. Neither mom nor dad had ever had this Greek chicken meal before, so I thought I would treat them to our favourite culinary treat made from our own kitchen. While I was thinking of this meal though, I had to think of something to pair with the chicken. What I thought of was rice. So I found a nice Mediterranean rice recipe which actually had a more Indian twang to it instead. Was delicious nevertheless!

The recipe for the rice can be found here.

Ingredients:

  • 1 ½ cups (292g) uncooked basmati
  • 2 ½ cups (625ml) chicken broth
  • 1 teaspoon turmeric
  • 1 clove garlic, minced
  • ¼ teaspoon ground cumin
  • ⅛ teaspoon cinnamon
  • 1 whole bay leaf
  • 2 Tablespoons sunflower oil

Instructions:

  1. Heat the oil, turmeric, garlic, cumin, and cinnamon in a medium pot over medium heat.

  2. Add the dry rice to the pot. Stir and cook over medium heat for about 2 minutes to slightly toast the rice and spices. You may hear a slight popping or crackling noise as the rice toasts.

  3. Add 2.5 cups of chicken broth and one bay leaf to the pot. Place a lid on top, increase the heat to high, and bring the pot to a rolling boil. As soon as it reaches a full boil, reduce the heat to the lowest setting and let it simmer (with the lid in place) for 10 minutes or as long as directed on packaging.

  4. After letting it simmer for 10 minutes, turn the heat off and let it rest (do not remove the lid) for an additional 10 minutes. Fluff with a fork and serve!

This made a superb rice! My parents were very very impressed. Though it is more of an Indian style, it went perfectly with everything. Next time we make Indian, I’ll be sure to make this rice with it!

A few hours after we had dinner we had dessert. Only because I had to allow the top of the cake to set. You know how men are known for not reading instructions? Yes that is a generalization, but it seems to be a very true one most of the time. Well sometimes when I am in the kitchen I too do not read instructions. Oops!

I got the recipe from here, though I used my famous chocolate cake instead of a box cake. Do any of you every think boxed ANYTHING tastes fake compared to something homemade? To me I can just taste the falseness in the flavours. Yuck! I have yet to share my homemade chocolate cake with you guys, but stay tuned! I am sure it will happen sooner rather than later. What with me living with my mom again and all!

Here are the ingredients:

  • 1 package chocolate cake mix and the ingredients needed to make the cake according to the package
  • 3 cups (339g) ricotta cheese
  • 4 eggs
  • ¾ cup sugar
  • 1 tsp. pure vanilla extract
  • 1 (5.1 oz.) package instant chocolate pudding mix
  • 1 cup cold almond milk
  • 1 ½ cup canned whipped cream

Instructions:

  1. Preheat your oven to 350ᵒF (175ᵒC) and spray a 9×13 inch pan with nonstick spray.

  2. In a large bowl, mix together your cake mix according to the directions on the box. Set aside.

  3. In another bow, using a hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.

  4. Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.

  5. Bake the cake at 350ᵒF (175ᵒC) for 45 minutes. Remove from the oven and allow to cool completely before frosting.

  6. Once cooled, flip cake so ricotta is on the serving plate first and the chocolate cake is above it (not touching the plate)

  7. Begin to stir the pudding mix and milk together with a whisk until combined. Carefully, fold the whipped cream into the pudding until combined.

  8. Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours before serving. It tastes even better the next day.

The whole last step about allowing the cake to refrigerate for six hours completely went over my head. So instead I had it cool for a minimum of three hours. I had planned dessert time for nine o’clock! Though the anticipation was so high that we had it at 8:30PM instead!

The ricotta was a little too weird for mom, but it tasted grand. Incredibly rich – I will eat it alongside a large glass of almond milk, but still good.

Three Layer Ricotta Chocolate Cake

I had to show my sister in Holland and she instantly decided she and her best friend would have to make it! So one way or another, my entire immediate family will have some rich cake in their lives! Wonderful!

Anyway, I hope all of you enjoy the Greek style rice with this truly chocolatey cake!

Απολαύστε το γεύμα σας

And if you can’t read Greek, enjoy your meal!

Spicy Chicken Soup for a Goodbye Meal

If you were moving, or knew you were not going to be with the people you’ve been with forever, what would your last meal as one be?

I wasn’t sure what ours would be as I tend to prefer vegetarian meals, but I have been craving to make a soup for a while. Especially a chicken tortilla soup. But instead of making a tortilla soup I opted for something a little different.

Chicken Parmesan Soup

Looks a bit like chicken tortilla soup, but this one is Chicken Parmesan soup with wholewheat penne in it! How good does that sound? Or rather how good does that look!?

In my opinion that looks pretty damn good. And it tasted amazing. Perfect amount of kick to open up your airways and keep you wanting more. Yet you can’t handle more as one bowl fills you up completely. Well unless you’re my dad or myself. A half a bowl more was perfect.

I got the recipe from here, but this recipe is made using a slow cooker. If you do not have a slow cooker then following my recipe will work best for you!

Ingredients:

  • 3 teaspoons coconut oil
  • 3 garlic cloves, minced
  • 1/3 cup white onion, chopped
  • 1 green bell pepper, chopped
  • 1 can (14.5 ounces) crushed tomatoes
  • 4 cups chicken broth
  • ½ pound (250g) boneless, skinless chicken breasts
  • 1/3 cup shredded Parmesan cheese, plus extra for garnish
  • 2 tablespoons chopped fresh basil 
  • 1 teaspoons dried oregano
  • 1/8 teaspoon red pepper flakes
  • 4 ounces gemelli or penne pasta
  • 1 teaspoon olive oil
  • Chopped fresh basil or parsley, for garnish

Directions:

  1. Oil a large frying pan and fry chicken breasts covered in chili powder.

  2. While chicken breasts are cooking, place a pot on medium heat and add coconut oil to melt, add chopped onion and garlic and allow to brown and become aromatic. 

  3. Once brown, add chopped bell peppers and allow to become soft. Then add spices to blend through with tomato and onion mixture. 

  4. Add chopped basil and have wilt before adding chicken broth to mixture. Bring to a boil and allow to simmer for fifteen to twenty minutes. 

  5. Meanwhile cook penne as per instructions on package. Once al dente, drain and coat with 1 teaspoon of olive oil. Set aside. 

  6. Once breasts of chicken are cooked thoroughly, allow to cool. When cooled, shred to pieces for soup. 

  7. Next add shredded chicken and Parmesan cheese to soup. 

  8. Before serving, spoon penne pasta into bowl and pour soup over pasta. 

  9. Enjoy!

Chicken Parmesan Soup with PenneEveryone loved this soup a lot. It is the perfect dinner for the last meal in the Netherlands.

If you are wondering – no, I am not moving house. At least not anytime soon. The ones moving are my parents. Oh and dog. Austin is moving with mom and dad to South Africa.

Austin has already departed on his flight this morning (and has arrived safely), while mom and dad will head over to South Africa tomorrow morning. It is slightly sad, but I’ve still got my little sister and my aunt and uncle are always in the country. So I’m hardly alone.

But before my parents go on their trip leaving the country, I’ve gotten some great family portraits.

Austin and I, preparing for our walkDaddy and his DaughtersThe Gang Selfie

Hope you’ve enjoyed the photos and recipe.

Enjoy your meal if you make this recipe!