Chicken/turkey Pot Pie

Our favorite thing to make with leftover chicken or turkey is pot pie.  I have learned how to make it dairy free, for those that are avoiding dairy or those are keeping kosher.  Either way, it's delicious!  We have also made it vegan, using tofu and veggie broth, and it was just ok, but we really prefer our tofu in a stir fry.

Chicken/turkey Pot Pie
Serves 6-8

6 tablespoons unsalted butter (or coconut oil for dairy free/kosher)
1 large onion, diced
1/2 cup celery, diced
2 cups potatoes, diced
1 cup carrots, diced
6 tablespoons flour
2 cups Chicken Stock (you might need a little more for dairy free/kosher)
1 cup milk (We use goat milk.  Skip the milk for dairy free/kosher)
1 cup sweet young peas (optional, sometimes we use green beans, cut into 1 inch segments)
2 cups shredded cooked chicken or turkey

Basic Piecrust
We like Smitten's all butter crust as it comes together in just 5-10 minutes but store bought would be fine too.  If you are making a kosher/dairy free pot pie, then use filo dough.  I like to either scrunch it up and cover the top with the little messy piles of filo OR I like to just crumble it and scatter it.  Drizzle it with coconut oil.

Preheat the oven to 400 degrees F.

Heat the butter/oil in a large pot over medium-high heat. Add the onions, celery, carrots, and potatoes, season with salt and pepper, and cook, stirring, for 12-20 minutes until the veggies are almost cooked. Stir in the flour and cook, stirring, for 2 to 3 minutes. Stir in the chicken stock a little at a time, letting it thicken a little before adding more. Reduce the heat to medium-low and simmer until the sauce is thick (if it's not already). Stir in the milk and continue to cook for another 4 minutes. Stir in peas or beans (any already cooked veggie), and chicken/turkey, and mix well.

Roll out one of a pie crusts and line it in your deep dish pie plate or a 9 x 9 x 2-inch baking pan (for dairy free/kosher you will skip the bottom crust, see the note above about techniques for the filo dough).  Pour the filling into the prepared pan. Roll a second crust and either place it on top of the filling and cut vents OR make a lattice top.  Tuck the edges into the pan, forming a thick edge and crimp the edges. Put the pie on top of a baking sheet and bake until the crust is golden brown and crusty, 35-45 minutes (mine always takes longer). Let cool for 5 minutes before slicing to serve.

Notes from/for Becky:

My great friend Becky likes to treat it like a soup and adds in a little "better than bouillon", quite a bit of fresh garlic, some dried thyme, basil, and herbes de Provence.

Banana Bread, "free" style

This banana bread is dairy free, grain free, gluten free, sugar free... and delicious!  It's simple and amazing, plus it's quick!  It's really best made in a large loaf pan (I tried to make it into donuts but it's really too tender).

Banana Bread
makes one loaf

2 eggs
4 very ripe bananas (frozen work great!)
1 just ripe banana
1/4 cup date puree (or honey, if you're ok with honey)
splash of vanilla extract
1 teaspoon lemon juice
3 cups almond flour
1 teaspoon baking soda
pinch of salt
a few shakes of cinnamon
1/2 cup walnuts, optional

Preheat oven to 350 degrees and grease a loaf pan.

Put the 4 very ripe bananas in the microwave, covered in saran wrap (poke a few steam vent holes).  Microwave for 3-5 minutes till the juices are released.  Strain, reserving the juice.  Let cool the bananas cool a bit.  Reduce the banana juice by half (either in the microwave, it bubbles up, or on the stovetop).

Beat eggs in stand mixer with whisk attachment on medium-high speed for 2-3 minutes, until thick and pale yellow. Reduce speed, add cooled bananas and mix until combined. Pour in date puree, vanilla, and lemon juice and mix until combined.  Add in slightly cooled banana juice and mix.

Add in dry ingredients.  Mix until combined then add in walnuts, if using.  Spoon batter into loaf pan and spread evenly.

Slice remaining banana, the just ripe one, into thin slices.  Lay them in 2 stripes on either side of the loaf pan, shingling them, so they overlap.  You want to leave the middle section uncovered so the loaf can expand a bit).

Bake for 35-40 minutes, until golden brown.  Cool on wire rack.

Best served warm.

Broccoli Soup

This soup is dairy free, grain free, gluten free, meat free... and delicious!  It's simple and amazing, plus it's quick!

Pureed Broccoli Soup
serves 4

1 tablespoon olive oil
1 medium onion, chopped
1 stalk celery, chopped (optional)
2 cloves garlic, chopped
1 teaspoon chopped fresh thyme or parsley
8 cups chopped broccoli (stems and florets)
6 cups liquid (veggie broth or chicken broth, if you're not vegetarian)
salt and pepper to taste

Heat oil in a large pot over medium heat. Add onion and celery and cook, stirring occasionally, until softened, 6-10 minutes, adding garlic and thyme (or parsley) about halfway through.

Add in broccoli and liquid.  Bring to a simmer over medium-high heat, covered. Reduce heat to maintain a light simmer and cook until very tender, about 8 minutes.  Let cool for 5 minutes.

Puree the soup in batches until smooth, taste for salt and pepper.

Serve with a big salad.  You might want to have hot sauce and a little bowl of cheese on the table but it really needs nothing.