Tuesday, January 12, 2010

Wednesdaya Recipe, Calorie, and Minutes Thread

Remember the recipe from Health Magazine from last week. Here's another recipe on page 172 for what to do about the left overs.

Mini Chicken Pot Pies
1 sheet frozen puff pastry dough, thawed
2 tsp unsalted butter
2 tsp olive oil
2 tbs all-purpose flour
2 cups 2% reduced-fat milk
2 tbs shredded leftover chicken
2 cups leftover roasted root vegetables, coursely chopped
1/4 cup coarsley chopped fresh basil
1/2 tsp salt
1/4 tsp pepper
4 fresh sage leaves
1 large egg white, beaten

1. Preheat oven to 425 degrees. Roll out puff pastry to 1/4 inch think, and cut into 4 (6 inch) rounds to fint over 1 cup overnproof bowls. Keep pastry covered and chilled.

2. Heat butter and oil in a medium sauce pan over moderate heat; add flour, and cook, whisking constantly, for 1 minute. Add teh milk in slow steram while whisking constantly; bring the mixture to a simmer. Simmer for about 5 minutes or until thickened. Stir in next 6 ingridents (through pepper). Spoon mixture into ovenproof bowls. Top bowls with pastry, pressing against the outside edge of bowls to seal. Place a sage leaf on top of pastry, and brush with egg white.

3. Bake pot pies on a baking sheet in middle of oven for 17 minutes or unitl pastry is golden brown. Serve hot.

Put me down for five hours of cleaning 300 minutes of cleaning.

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