On Saturday we had Dover Sole. Rob was the lead cook on this one. He took the sole which had just come in that day, and sauteed it in olive oil seasoned with garlic. He sauteed some mushrooms and added them as well. It was just lvoely and light. Doris was pleased. We had green beans and red potatoes to accompany. It was nice.
Sunday, the 6th, I made Chicken Pot Pie.
3 red potatoes
2 carrots
2 parsnips
Take the root vegetables and cut them into small dice and then put them in salted water to boil.
8 oz. of mushrooms
1 onion diced
1 zucchini
1 red pepper
2 cloves of garlic
Saute all these vegetables in 1 - 2 tbs. of olive oil.
Cut up one chicken breast in small pieces and add it to the sauteed veggie mixture along with one cup of cooked green beans.
When all the veggie are cooked put them in your dish and add one cup of golden mushroom soup. Put this in a 9 X 13 pan. Cover with two store bought pie crusts. Actually I used one and a half and kept the other half for later. Bake at 400 for 35minutes until the crust is golden and the contents are bubbly.
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