Tag Archives: comfort food

Toss In and Its a Dish

First off what happened to  ???  and look what happened yesterday afternoon!!!! Snow and it was on 32F. Yikes.  Thats not what what I heard on the radio on the way to work!!!    But I’m hoping this was just for fun and the nice weather will return today…

Do you ever wonder what in the world you should make for dinner??? I do. 

In the fridge you have bits and leftovers of this and that and do you wonder what to do with them?    Do you pull them out and then start cooking up something wondering what you’ll have at the end?  I do.

and I did.  I took a picture of the bit of uncooked squash from Thanksgiving, baby carrots, onions,  an almost full carton of chicken broth.  I also had a large chicken breast.

I cut all the veggies shown in the picture including one sweet potato, 2 stalks of celery and some garlic.  I fried them up in olive oil.

I removed the veggies and cooked up the cut up chicken .  I added the veggies and the carton of chicken broth.  I brought those to a simmer and then lowered the heat and covered them.  Along the way I added some celery salt, black pepper and poultry seasoning

I cooked them for about an hour and then added in about 1/2 cup of Orzo along with 1 cup of frozen french style green beans.   I mixed them and allowed them to cook for about another 1/2 hour.

The “soup” thickened up to become more “stewlike”.  It smells lovely and ohhhh yum it tastes very good.  I can taste the lovely squash and sweet potatoes with a hint of chicken.  Yum!  I surprized myself actually.  It’ll be delicious with some yummy bread.  Let your creations flow…..

Remember to read my last Friday’s post on my upcoming 200th post giveaway!!!!


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Seafood Lasagne

Seafood Lasagne 

Seafood Lasagne

We tried a new recipe tonight.  Well I had written “Good” beside the recipe in this 2006 magazine which I often do if its truly something worthy of trying again and to remind me where it is.  In this case I don’t or we don’t remember making or eating it.  But it is good.  The recipe doesn’t call for salt or pepper and it has a pleasant blend of flavours and a sweetness. Although its rich its really not because we used 2% cottage cheese and 1% milk, part-skim mozzarella cheese and light parmesan cheese.  If you try it let me know what you think.


3 tbsp flour

3 tbsp margarine

3 cups 1% milk

1/2 cup light Kraft parmesan cheese

1 pkg frozen chopped spinach, thawed and drains

1 cup 2% cottage cheese

1 cup Kraft Mozzarella cheese, partly skimmed, grated and divided

1/8 tsp ground nutmeg

9 lasagne noodles, cooked and drained

1/2 lb fresh or thawed frozen, cleaned medium shrimp (31 to 35 count) cooked

120 g imitation crab or lobster, cut into smaller sized chunks

Preheat oven to 350F.

Cook lasagna noodles and drain.

 Melt butter in large saucepan.  Add flour, stir with whisk until well blended.  Gradually add milk, mixing well after each addition.  Bring to boil on medium heat, lower heat and stir and heat for 3 minutes, until thickened.  Add parmesan cheese, remove from heat and set aside.

Combine spinach, cottage cheese, 2/3 cup of the mozzarella cheese and nutmeg

Spread ¼ of the parmesan cheese sauce into bottom of 13×9” baking pan.  Cover with 3 of the noodles and ½ of each of the shrimp, crab and spinach, top with ¼ of the parmesan cheese sauce and repeat again starting with noodles.

Top with remaining 3 lasagne noodles, remaining parmesan cheese sauce and the remaining /3 cup of mozzarella cheese. Cover with foil.Bake 25 minutes. Uncover and bake another 20 minutes until heated through.  Let stand 10 minutes before cutting.

It is supposed to serve 12 people but I would say 6-7 people would have a nice portion.

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Crusty Saturday

Chicken Pot Pie

Cutting the Chicken Pot Pie

After we’d galavanted around and visited S#2 we rented a couple of movies and were having a crust bakeout.   We made a wonderful chicken pot pie  from a ready roasted chicken from Dominion.  We decided to boil the veggies in chicken broth instead of water and added mushrooms to the recipe.  We also decided to make it more moist by adding the left over broth from the veggies into the sauce with the chicken.  In fact we added a little more broth and it was nice and moist and tasty. 

Unfortunately we didn’t think to take a picture until after we’d started into the crust.  We cheated and used ready made rolled crust.  I rolled it out thinner and it was like homemade actually.

At the same time while one of us was basically make the chicken pot pie the other one was making an Elderberry Pie.  Marc’s cousin picked and gave us the elderberries in the summer so we took  them out of the freezer and tried the recipe.  I have never tasted elderberries and obviously had never tasted the pie before.  I have only had homemade elderberry wine.   Now that was yum!  The recipe made a great pie.  I used the premade rolled pie crust and instead of making 2 single crust pies we changed it to one double-crust pie.  Yummy.

Elderberry Pie

Homemade Elderberry Pie

About 5 years  ago  I snoozed through  Lord of the Rings at the theatre with my brother.  The show started late around 9:30 p.m. and I was too sleepy for the next 3 hours.  I did not enjoy it one bit and couldn’t see what all the fuss was about.  Last Marc and I enjoyed our Chicken Pot Pie and watched the movie together.  It sure makes more sense when you are awake to see the whole thing.  I loved it and so did he.  It got too late to watch the other 2 sequels but maybe next weekend.  In the meantime you might be tempted and if you do…I’m sure you’ll love the chicken pie too….


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