A Continuation

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.

Can You Empty the Refrigerator?

I did my best last night to use up stuff from the refrigerator and from the big meals we had this weekend. I had leftover chicken from the break-the-fast meal along with leftover crescent roll dough. Some left over mushrooms and veggies were in the fridge and freezer as well.

I sauteed about 3 carrots, cut into rounds, added one medium onion diced,and 1 tsp of chopped garlic in 1 tbs of olive oil. I then added the last of the green beans from the garden. We are supposed to get a hard 21 degree freeze tonight, so I thought I had better pick the last of them. I also added eight ounces of chopped mushrooms, and 1 cup of frozen peas. I added one cup of white rice and about 1 and 1/2 cup of the chicken chopped into chunks. To this I added one cup of gravy, (you know, the powdered mix, that you just add water to?)

If there had been cream of mushroom or chicken soup in the cupboard I would have used that instead.

I put all of this into a casserole pan and then covered it with one of the tubes of leftover cresent roll dough. I baked it for about 15 minutes and we had a nice hot chicken pie.