Sunday's grocery-shoppin' day, and also the day I do any big cooking I plan to do for the week. Of course I never can just follow a recipe start to finish; I have to play with it. Thus, you get Maybe Chicken Pot Pie, Rosemary Biscuits, and Chocolate Cherry Cobbler.
For those of you just tuning in to my recipes, you should assume everything I use is organic.
MAYBE CHICKEN POT PIE*
1 package soy nuggets OR 1 package chicken-style seitan OR about 2 cups actual real cooked chicken. Whatever you use, chop it into bite-sized pieces first.
2 cups unsweetened almond milk OR honest-to-God milk
1/4 cup whole wheat flour (feel free to use gluten-free oat flour)
1 package frozen pearl onions
1 package frozen mixed veggies (corn, peas, carrots, green beans)
Fresh rosemary to taste
1/3 cup shredded Parmigiano
Rosemary Biscuits (see below)
In a large pot, whisk together milk
and flour. Stir in onions and salt; bring just to a boil over
medium-high heat, stirring often. Reduce heat to medium and simmer
vigorously until it's the thickness of heavy cream, 2 to 3 minutes.
Stir in peas and carrots; continue to simmer about 5 minutes more. Add chopped protein (soy nuggets, seitan, or actual real chicken) and simmer another 5 minutes, until warmed through. Add rosemary. Remove the pot from the heat and spoon into bowls, over halves of warm biscuits. Sprinkle with cheese and top with the other biscuit halves.
The nice thing about this recipe is that you can control the amount of carbs you get. You can skip the biscuit all together and just have a nice, creamy stew --- without all the fat of real cream.
*Adapted from this recipe right here.
ROSEMARY BISCUITS the quick-n-easy way
2 cups whole wheat pancake mix (I used Whole Foods brand; feel free to use Bob's Red Mill Gluten-Free mix or whatever else floats your boat)
1/2 cup butter (or coconut or olive oil, if you want to be vegan)
1/4 to 1/2 cup unsweetened almond milk or milk product of your choice
Fresh rosemary to taste, chopped
With a mixer or fork, combine butter with flour mixture until you have a coarse mix with pea-sized pieces of butter. Add rosemary and just enough milk to wet; stir only until it sticks together. Pat into rounds and bake on an oiled cookie sheet for 20 minutes at 350F.
This'un's my own recipe.
CHOCOLATE CHERRY COBBLER
This is one of my many concoctions in which I am guesstimating the proportions, since as I frequently do, I just threw stuff together 'til it looked right. Fortunately, cobbler is hard to screw up and this one was REALLY good.
1 package frozen cherries
Brandy to taste (I used Cuarenta y Tres)
1/4 cup chocolate chips
1 cup whole wheat pancake mix (or a gluten-free mix)
1/4 cup brown sugar
1/2 cup butter or coconut oil
In an 8x8 baking pan, macerate the cherries in a little brandy. Not sure it's going to taste good? Eat one and take a little sip of brandy just for good measure. There, all better? Spread the chocolate chips over the cherries. Taste a couple of those too, just to make sure they don't suck.
Melt the butter. Combine with flour mix and sugar until a rough, crumbly mixture is formed. If it's still a little dry, add some brandy.
Sprinkle whatever crumble you've managed not to stuff in your piehole over the cherries. Bake at 350F for about 20 minutes or until crust is slightly browned and you just can't stand it any more.
You can eat it with vanilla ice cream to cut the sweetness, but honestly, you'll probably just stand over the pan and eat it with a spoon and burn your tongue 'cause you can't wait for it to cool off. You know you will. Don't lie.
I'd show y'all pictures but there aren't any leftovers. Use your imagination.