Asian Cole Slaw

An Asian inspired cole slaw with peanuts, ginger, lime, and soy sauce flavorings.

Chicken Pot Pie

After making the pie crust, I needed to make the chicken pot pie filling. I'd never successfully made a chicken pot pie before, but I knew it needed chicken (obviously) and some mixed vegetables. I thought I'd throw some chopped onion in as well for additional flavor, and since there were already carrots and onion in the mix, I thought some celery would also go well. However, since I didn't have any, I substituted celery seed. I also threw in some oregano and bay leaves for good measure. The primary difference I made this time was that I just used gravy instead of using cornstarch and some combination of water, stock, milk, or cream as a thickener. I'm not sure why that made such a huge difference since gravy is basically drippings, corn starch, and some combination of water, milk, or cream, but it really did. Once the filling was complete, all that remained was making the crust. Although there's a wide variety of crusts available, I wanted to make an all butter pie crust, or pâté brisée, because that's what I think of as going with chicken pot pie, and I have it say, it was worth the effort! The entire apartment also smelled delicious while baking this pie!

Chicken Pot Pie

by CJ Huang

Materials:

Mass	Weight	Volume	Number	Material	Notes
	1 pound			chicken, cooked and shredded
			2	onions, chopped
		1/2 teaspoon		oregano
			2	bay leaves, crushed
		2 cups		gravy	I wanted a drier pot pie so that not all the filling would come out, but if you wanted a more moist filling, you could add more gravy.
		1/2 teaspoon		celery seed	I didn't have any celery, but you could use 3 stalks (chopped) instead.
	12 ounces			mixed vegetables	I used carrots, corn, green beans, peas, and lima beans.
		1/4 teaspoon		pepper
			1	pie crust, bottom crust prebaked, top crust unbaked	I used carrots, corn, green beans, peas, and lima beans.

Methods:

1. Mix onions with gravy and cook until onions are translucent.
2. Add all remaining ingredients except pie crust and mix well over medium heat.
3. Pour filling into prebaked bottom crust, and form unbaked top crust over filling.
4. Poke some holes with a fork or cut some slits in the top crust before baking.
5. Bake at 350F until warmed through and top crust flaky.

Tahini Dip

We've been on a bit of a Mediterranean kick lately, so I thought I could make a tahini dip. Plus, cut veggies and dip = super easy snack! And like most dips or dressings, it's also super easy to make - just throw everything into a food processor or blender and process/blend until desired consistency reached. You can also adjust the thickness using water or olive oil depending on if you're going for a dip or dressing. Don't you just love versatile recipes like this one? :)

How will you enjoy your tahini dip?

Tahini Dip

by CJ Huang

Try this quick, easy, and versatile tahini dip. Full of flavor and works wonderfully as a dressing, spread, or sauce too!

Prep time: 10 minutes
Cook time: none
Total time: 10 minutes
Yield: 2 cups

Materials:

Mass	Weight	Volume	Number	Material	Notes
105 grams	3.75 ounces		1	onion, diced
122 grams	4.25 ounces		2 stalks	celery
		2 tablespoons		soy sauce
		2 tablespoons		lemon juice
83 grams	2.875 ounces	1/2 cup		tahini
		4 tablespoons		olive oil
9 grams	1/4 ounce	1 tablespoon		flax seeds

Methods:

	1. Gather all materials.
	2. Pulse all materials together, thinning with water or olive oil to desired consistency.

Cheesy Potato Soup

A hearty cheesy potato soup perfect for dreary days.

Jambalaya

A quick and easy jambalaya with sausage, onion, celery, bell pepper, and tomatoes. Perfect served on top of rice.

Shrimp Cole Slaw

Spicy shrimp served atop a bed of cole slaw with bacon mixed in.

Cole Slaw

A simple and straightforward cole slaw with a light and tangy mayo dressing.

Manhattan Style Clam Chowder

A Manhattan-style clam chowder with potatoes, onions, celery, carrots, and topped with a bit of bacon.

Lentil Sausage Soup

A warming soup with lentils and sausage flavored with onions, celery, carrots, and a bit of garlic and topped with a bit of bacon.

Lisa's Beef Stew

I'm happy to introduce Lisa at Home to 4 Kiddos today! I first found her since she hosts Try a New Recipe Tuesday, and you're always sure to find something tasty there. I also love how she always gets her kids involved in whatever they're making and teaching them about making food. :) Without further ado, let's welcome Lisa as she shares her Beef Stew!

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I am so grateful to be a contributing a guest post today! As CJ mentioned, I’m Lisa. I blog over at "Home to 4 Kiddos," where I write about lots of things, including our homeschool journey. I also host a weekly recipe linkup called "Try a New Recipe Tuesday." :)

A hearty beef stew with all your odds and ends - sure to please on a cold and blustery day.

Thai-Style Tofu Squash Stew

A creamy, Thai-style winter squash stew with tofu, coconut, and just a bit of spice.

New England Clam Chowder

Try this chunky, creamy New England clam chowder featuring bacon, milk, and of course, clams.

Salmon Chowder

A creamy and chunky salmon chowder hearty enough for a meal. Delightful in some bread (or just plain) bowls!

Slow Cooker Creole Jambalaya

A spicy, smoky stew of peppery sausage and shrimp simmering in a tangy, zesty jambalaya.

Tuna Salad

A flavorful tuna salad with the crunch of fresh celery, onion, and carrots.

Broccoli Slaw

The cool refreshing crunch of broccoli and carrots enrobed in a creamy sauce for a delightful summer dish.

Roasted Chicken with Vegetables

It has been a bit cooler these past few days, so I dared to turn on the oven. I figured if I could get about a week's supply of main dish and some sides cooked in about a hour of oven time, it would be worth it. We could eat a bit and then freeze the rest for a quick meal later. Today, I'll share probably the most efficient dish I made during my hour of oven time - Roasted Chicken with Vegetables. I know it doesn't have the most exciting name, and really, it's not complex at all, but it can provide enough food for many meals. In addition, you get a perfectly seasoned side at the same time! Those of you who know me know how much efficiency matters, and I think this dish qualifies, especially if you fill that oven. Having said all that, you could also make this Roasted Chicken with Vegetables in a slow cooker, and if that's all you're making, it's probably more efficient to do that, especially from a heat transfer perspective!

What are your favorite seasonings?

Roasted Chicken with Vegetables

by CJ Huang

Chicken, perfectly seasoned, then roasted with vegetables for a main dish and flavorful side in one.

Materials:

Mass	Weight	Volume	Number	Material	Notes
			1	chicken, whole or parts
				seasonings	I used paprika, pepper, chili flakes, onion powder, garlic powder, and sugar - no real measurements. You can use whatever seasonings you like. I've also used just garlic salt, and that worked well too.
				vegetables, chopped or chunked	I used potatoes and then added the trinity (celery, carrots, onions) for some extra flavor.

Methods:

1. Place vegetables in an oven safe container.
2. Rub seasoning over chicken, and sprinkle chicken/vegetables with any extra seasoning.
3. Place chicken over vegetables.
4. Cover with aluminum foil.
5. Bake at 350F until cooked.

Tater Salad

I found this post that I had written, but (fortunately) had not gotten around to posting, so I'm starting off with it as I continue to get everything back in order after returning from SE Asia. I'm hoping to start my regular schedule of posting every weekday again, starting with this week!

I always thought that potato salad was made like this. It wasn't until some friends asked me what I was eating that I began to think maybe this potato salad wasn't the norm. I guess I could have figured it out if I looked in one of those deli cases, but I've never seen anyone buy potato salad from one of those places. Years later, they served what they labelled as "potato salad" at work during some training lunch. Boy, was I surprised! The "potato salad" literally only had potatoes and mayo - bland and flavorless! I couldn't believe that anyone would choose to eat something like that! Well, next time you have to make potato salad, you can use this recipe and wow your friends! Not only is this potato salad much more flavorful (it does, after all, have more than 2 ingredients), but it's also much more colorful and appealing to the eye. The sweetness of the carrots and corn played well against the tart Granny Smith and lemon/lime juice, while the celery (or celery seed) provides that extra little bit of flavor. Give this potato salad a try and let me know what you think!

Tater Salad

by CJ Huang

A tasty and flavorful potato salad punched up with carrots, corn, celery, and a Granny Smith apple.

Materials:

Mass	Weight	Volume	Number	Material	Notes
				potatoes, cooked and chunked
				carrots, half coins
				corn, kernels
				celery, chopped or seeds
				Granny Smith apple, quarter inch cubes	Any tart apple should work.
				lemon/lime juice
				ham, quarter inch cubes
				mayo

Methods:

1. Mix together apple and lime juice to prevent browning.
2. Add in remaining materials, except mayo and potatoes.
3. Mix in potatoes bit by bit until all added in.
4. Fold in mayo to desired consistency.

Dirty Rice

Since returning from NC, we quickly went though the Bojangles we brought back. One of my favorite things at Bojangles is their dirty rice, so I started thinking about how I might be able to recreate it. Fortunately, I found several recipes, and kind of mixed them together. I wasn't hardcore enough to use chicken livers, so this dirty rice isn't as authentic, but it certainly is was tasty! I might even dare to say that this dirty rice could rival Bojangles' dirty rice. Although this recipe does take a bit of time, it's very easy and you'll have plenty of dirty rice. I also used some short cuts. Instead of chopping the sausage and bacon into small pieces, I simply threw them both into a food processor and let that do all the work. If you wanted to use that method, I'd recommend chunking mostly frozen pieces. So.much.faster! You could also just chop the pieces and use it that way. This dirty rice can also be easily frozen and reheated for a quick side or snack. Waiting until the next day will also allow the flavors to further meld and could result in an even better taste!

Dirty Rice

by CJ Huang

Materials:

Mass	Weight	Volume	Number	Material	Notes
		3 cups		uncooked medium or long grain rice	I used 2 cups brown rice, 3/4 cup barley, and 1/4 cup jasmine rice.
		5 cups		stock or water
	9 ounces			sausage, minced or chopped
			3 slices	bacon, crisped and crumbled	or bacon bits
			1	onion, diced
		1/4 teaspoon		celery seed
			1	bell pepper, chopped
				serrano peppers, chopped	optional, taste and add as you go - I ended up using 3.
		1 tablespoon		soul food seasoning	You could also use Cajun seasoning or seasoned salt.
		2 teaspoons		red pepper flakes	optional

Methods:

1. Cook the rice following package instructions, substituting stock for water if desired. I used a rice cooker.
2. Once rice is finished cooking, remove from heat and let it cool for about 5 minutes.
3. While rice is cooking, put the minced sausage and bacon, along with soul food seasoning into a pot that will be able to eventually hold everything and cook over medium heat.
4. When meats start to brown, increase the heat and add celery seed, peppers, and onions. Brown them over medium/high heat. Keep it from burning by lowering the heat and stirring. I used a total of 2 teaspoons of red pepper flakes and 3 serrano peppers, chopped finely, one at the beginning, one towards the middle, and one closer to the end. 
5. Add the cooked rice and mix in. I found it easier to add the rice in about 1 cup portions, mix in, and then add and mix in the next portion. 

Note: Taste and make sure you're not adding too much or too little heat. Depending on which peppers you use, a little could go a long way, and it's easier to add heat than remove it!

Lentil Stuffed Green Peppers

I had been thinking about stuffed peppers for a while, and since we had some extra green peppers, I thought I would give them a try. The next questions was what kind of filling should I use? I decided that I did not want to use a filling that was primarily meat, although I was not completely set on eliminating meat from the filling. I thought about maybe using a rice filling when I remembered a bag of lentils that I had been wanting to use. Now that I had a filling, I just had to figure out how to flavor the filling. I figured that I could use some type of herb along with the lentils to give them some flavor. I decided on basil, which got me thinking about tomatoes. Fortunately, I had some of those around, so I used them. Fresh would likely taste better, but since it's winter, canned would have to do! I also threw in some onion for additional flavor. Even though I used celery seed, I'm not sure if it really added much, and if I were making this dish again, I probably wouldn't use any. Finally, I couldn't help but add some grated cheese on top!

Lentil Stuffed Green Peppers

by CJ Huang

Materials:

Mass	Weight	Volume	Number	Material	Notes
		1/2 cup		dried lentils
		2 cups		water
		1/2 teaspoon		basil, dried
			2	bell peppers, halved and seeded
			1.5	onions, chopped
		1/4 teaspoon		celery seed	or 2 stalks celery, chopped
	14.5 ounces		1 can	tomatoes, undrained
		1/4 teaspoon		pepper, ground
		1 tablespoon		oil
				cheese, grated	I used sharp cheddar.

Methods:

1. Bring lentils, water, and basil to a boil, simmer until tender, then drain.
2. Heat oil in pan, and cook onion until translucent.
3. Add celery seeds (or celery), and stir together with tomatoes, lentils, and pepper.
4. Stuff peppers with mixture and top with cheese. (I forgot to put the cheese on before baking, so I put it on after. Either way works.)
5. Bake until tender and cheese melted.