Global Community Cookbook

Chicken Pot Pie With Phyllo

2010-04-23T20:50:00.001-05:00

Submitted by nutritionist Robyn Webb (www.robynwebb.com)

INGREDIENTS:

2 cups low-fat, reduced-sodium chicken broth
½ cup water
1 lb. small unpeeled red potatoes, cut into quarters
3 sprigs fresh thyme
3 medium carrots, diced into Â½-inch pieces
1 large onion, diced
1 lb. boneless, skinless chicken breasts, diced into Â½-inch pieces
1½ cups 1% milk
½ cup half-and-half
6 Tbsp. flour
Kosher salt or sea salt and fresh-ground black pepper to taste
8 oz. frozen peas
8 (14- x 9-inch) sheets phyllo dough
Butter-flavored spray

PREPARATION:

12 servings
Serving size: 1 (3- x 3-inch) square
Preparation time: 40 minutes
Cooking time: 45 minute

1. In a 2-quart saucepan, bring the chicken broth and water to a boil. Add in the
potatoes and thyme leaves, and lower the heat to medium. Simmer the potatoes for about 8
minutes or until tender. With a slotted spoon, remove the potatoes and thyme to a bowl.
Discard the thyme leaves. Add the carrots and onion to the stock, and simmer for 4
minutes. With a slotted spoon, remove the carrots and onion to the same bowl with the
potatoes.
2. Add the chicken to the stock, and simmer for 3 minutes. With a slotted spoon, remove
the chicken to the same bowl with the vegetables. Boil the stock until reduced to a cup.
3. Meanwhile, whisk the milk, half-and-half, and flour together in a bowl until very
smooth. When the stock is reduced, slowly add the milk mixture, constantly stirring until
thickened but still smooth. Add the sauce to the vegetables, and season with salt and
pepper. Add in the peas and mix well.
4. Pour the mixture into a 9- x 13-inch pan. Set aside.
5. Prepare the phyllo dough topping. Spread one sheet of phyllo out onto a very lightly
floured surface. Be sure to cover the remaining sheets of phyllo with a towel to avoid
exposing to air; the phyllo will crack if exposed. Coat with the butter spray. Add
another sheet of phyllo on top of the first and coat with spray. Repeat this process
until all 8 sheets are used.
6. Carefully lift the phyllo dough stack and place over the chicken-vegetable filling.
Tuck the edges under. With a sharp knife, make 3 diagonal slashes across the top of the
dough. This will allow steam to escape.
7. Bake the chicken pot pie, uncovered, at 350 degrees for about 30 minutes or until the
top is puffed and golden brown. Remove from the oven and let stand for about 5 minutes.
Cut into squares.

NUTRITION:

Nutrition facts
Starch exchanges 1.5
Vegetable exchanges 1
Lean meat exchanges 1
Amount per serving
Calories 175
Calories From Fat 25
Total Fat 3 g
Saturated Fat 1.2 g
Trans Fat 0 g
Cholesterol 25 mg
Sodium 180 mg (without added salt)
Total Carbohydrate 25 g
Dietary Fiber 3 g
Sugars 5 g
Protein 13 g

Broccoli Kugel

2009-03-08T12:17:00.004-05:00

Submitted by Mary Johnston

3 Tbsp. margarine or butter, melted
1/2 lb. cooked egg noodles
1 pkg.(10 oz.) chopped broccoli- thawed and drained
3 oz. cream cheese
1 cup cottage cheese
1/2 cup dairy sour cream
2 eggs, slightly beaten
1/2 tsp salt
1/2 tsp. vanilla

Combine 1/2 the butter, the noodles and broccoli in square baking dish, 8x8 inches. Combine remaining ingredients except the remaining butter in medium bowl; add to noodles and mix well. Brush with remaining butter. Bake at 350 for 25 min.
Serves 8
Before serving., microwave medium high, 70% 5 min.

Tahoe Brunch

2009-02-26T23:44:00.004-06:00

This recipe was submitted by Marny

Serves 8-10 (or more).
Must be put together, but not baked, 24 hours before.

14-15 slices white bread, crusts removed
1 lb. Cheddar cheese, grated
3-4 Tbs. softened butter
6 eggs
½ cup butter
2 ¾ cups milk
½ lb. fresh mushrooms, trimmed and sliced
3 Tbs. yellow mustard plus 1 tsp. dry mustard
1 cup chopped onions
¾ tsp. ground nutmeg (optional)
1 ½ lbs. mild Italian sausage
2 Tbs. finely chopped fresh parsley (optional)

Butter bread with softened butter and set aside.
In a skillet melt the ½ cup butter and cook the mushrooms and onions over medium heat
until tender (about 5-8 minutes). Season to taste with salt and pepper. Set aside.
Cook the sausage and cut into bite-sized pieces. You can cook the sausage however you
like (either break it up while browning it in a skillet OR put links in skillet with
water and steam it about 15 minutes and then slice).
Assemble as follows in a greased 9 X 13 casserole dish:
½ bread, then ½ mushroom and onion mixture, then ½ cooked sausage and then ½ grated
cheese. Repeat to make a second layer.
In a medium bowl mix eggs, milk, both mustards, nutmeg (optional: I don't usually
put nutmeg in), 1 tsp. salt and 1/8 tsp. pepper until blended. Pour it slowly over the
ingredients in the casserole, letting it soak in.
Cover and refrigerate.
In the morning, preheat the oven to 350º, sprinkle the parsley over the top and bake
uncovered for 1 hour or until set and bubbly (could take 5-10 minutes more). Let sit for
a few minutes before slicing.
Enjoy!

Tuscan Inn House Salad

2009-02-25T21:00:00.005-06:00

This recipe was submitted by Marny

Tuscan Inn House Salad with Cabernet Vinaigrette

Salad:
Red Leaf lettuce or mixed greens
Red onion, very thinly sliced
Pine nuts
Golden raisins
Slice tomato
Slice cucumber
Crumbled gorgonzola cheese

Cabernet Vinaigrette Dressing:
½ cup extra virgin olive oil
¼ cabernet sauvignon vinegar
½ tsp oregano
One clove minced garlic
1 tsp salt
½ tsp pepper
1 to 2 tsp of raw sugar or honey

Make salads. Combine dressing ingredients and shake well to emulsify. Pour over salad
when ready to serve.

Smoothies the easy way

2009-02-23T08:35:00.007-06:00

Maybe this isn't even technically a smoothie but we know that it is both healthier and easier. Simply take pure fruit and blend it or if it is fruit with less juice, food process it. If it is too thick, add a liquid- probably juice, even though juice isn't very healthy. Instead, you might try thinking of a different fruit combination that will have more liquid, or think of a combination that would work with plain yogurt. That is it!

Summary: Take fruit and blend it, done!

Pumpkin Cinnamon Rolls

2009-02-22T22:07:00.005-06:00

1/3 cup milk
2 tbsp butter
½ cup pumpkin
2 tbsp sugar
½ tsp salt
1 egg
1 pkg active dry yeast (1 tsp)
1 cup flour
1 cup bread flour

Filling:
1/3 cup brown sugar
1-2 tsp cinnamon
2 tbsp butter (melted)
Chopped pecans

Warm milk, add sugar, add yeast. 10 min.

Melt butter, add everything else.

Let double in size.

Punch dough, turn onto floured surface.

Roll in filling, slice into rolls. Cover and let rise. Bake at 350 F, 20 minutes

Almond Cake

2009-02-22T22:02:00.004-06:00

This recipe comes from Chris who lives in San Diego, CA

3 cups flour, all-purpose
2 ¾ cups sugar
1 ½ teaspoons baking powder
1 ½ teaspoons salt
3 teaspoons poppy seeds (or raisins)
3 teaspoons vanilla
3 teaspoons almond extract
3 large eggs
1 ½ cups buttermilk
1 ½ cups vegetable oil

Blend together in one bowl
Turn into 2 greased loaf pans or one 13 x 9” pan.
Bake approximately 50-60 minutes at 350 degrees. A toothpick inserted in center and coming out clean indicates cake is done.

Glaze: Warm in microwave or saucepan. Brush on cake while warm.
½ cup orange juice
¾ cup sugar
½ teaspoon vanilla
½ teaspoon almond extract

Carrot Pumpkin Soup

2009-02-18T21:25:00.007-06:00

1. In a larger pot cook 5 carrots, 1 apple and a bunch of pumpkin (or use two 15 oz cans of pumpkin)
2. When it is all cooked, let it cool for 15 minutes, then food process it. Now you have a soup base which you can freeze and save for later.
3. When you are ready to make your soup, mix in a can of cream of chicken soup (we like to use the low sodium kind). If you are using the whole pot of soup base, mix in two of the normal sized cans. Make sure to also add either water or milk until your soup is to a consistency you like.
4. Now add whatever you would like. Noodles, dumplings, vegetables, chicken. Whatever you are in the mood for that day. We have even made chili with this base- yes, I know, unique! but, it wasn't bad. I would probably not do it again though. Stick with the noodles, dumplings, vegetables, and meat.

Quick Whole Wheat Pizza Crust

2009-02-18T21:14:00.006-06:00

A while ago I grew to like those 33 cent white pizza dough pouches you can buy at most grocery stores. The crust takes about 15 minutes total to make. The problem was that it wasn't very healthy. So... I decided to create a recipe for a whole wheat version (or as much wheat as I could stand). This is hearty!

Whole Wheat Pizza Crust (Quick)

1/2 Cup Whole Wheat Flour

1/2 Cup Bread Flour (you could use All Purpose Flour)

1 Cup All Purpose Flour

1/2 teaspoon Baking powder

1 Tablespoon Ground flax (optional)

1 Tablespoon Granulated sugar

1 teaspoon Baking soda

1 teaspoon Quick rise yeast

1 teaspoon Canola or Olive oil

2/3 cup plus 2 Tablespoons hot water

Turn oven to 350 F.

Put hot water, yeast, and oil into a bowl and mix around.

In a separate bowl put all of the dry ingredients and mix them together.

Pour the water mixture into the dry ingredients and mix with a fork until it is combined. This dough should be sticky but not wet. Cover and let stand for 5 minutes. In the mean time, cover a cookie sheet with a thin layer of corn meal. After the 5 minutes are up, uncover the dough, sprinkle a bit of flour on it, and remove from the bowl and place onto the cookie sheet on top of the corn meal. The dough will be pretty sticky. Use flour as necessary to keep your fingers from sticking to the dough and spread it out into whatever pizza shape you want. When you are finished, let this dough sit for 10 minutes. In the mean time you can get your pizza toppings ready. When it has sat for 10 minutes, put in the oven and cook for about 13 minutes. Take the crust out, put your toppings on, and continue cooking the pizza until the toppings are cooked and melted however you prefer. Enjoy your home made pizza!

2009-02-18T20:29:00.001-06:00

Thank you for your recipe submission. We will review it soon and get it posted to the blog if it fits our parameters.