KerriansKitchen

KNR, p. 274 “Pie Crusts for Double Crust Meat Pies”

September 15, 2021

Lots of taste testing went into this pie crust. A lighter crust that we use for fruit pies did not stand up to the weight of a meat and veggie pie, but this one stays tender and has great flavor as well.

Pair it with the Chicken Pot Pie recipe here.

 

Pie Crusts for Double Crust Meat Pies

Recipe by Sheila Kerrian
Print Recipe
Course Main Course
Cuisine American

Ingredients
  

  • 2 1/2 cups unbleached all-purpose flour
  • 2 Tablespoons sugar
  • 1 teaspoon sea salt
  • 1 cup butter (16 Tablespoons) cut into 1/4 inch cubes
  • 6 Tablespoons very cold water
  • Egg yolk wash (one yolk and 2 Tablespoons water lightly whisked together) 

Instructions
 

  • Use food processor to briefly pulse together flour, sugar, and sea salt.
  • Add cubed butter and pulse together until size of small peas.
  • Add water and pulse together until dough forms.
  • Remove dough, (no need to chill) divide in half, flour dust work surface and roll out each half until 1/8 inch thick – makes two 11-12”rounds.
  • Place one in 9” pie pan and set aside the other (on parchment paper for best results).
  • Make chosen filling and spread evenly onto bottom crust.
  • Cover filling with top crust and crimp two crusts together to seal in filling.
  • After the pie has been created and the two crusts have been crimped together, brush the top and edges with the egg yolk wash before baking.
  • Follow pie directions for baking time and temperature, baking until golden brown.
  • Remove from oven and let sit for about 10 minutes for easier slicing.
  • Serve while still warm.

 

Enjoy!

 

 

 

 

 

 

 

 

 

 

KNR, p. 272 “Tomato Basil Chicken Soup”

February 24, 2021

We love all kinds of soups, but don’t always have broth on hand to make the base for a hearty one. Here’s a recipe that uses a can of soup from the grocery store shelf as the already flavored base, but becomes a filling meal for 3-4 when the other ingredients are added. The prep is simple – takes only ten minutes. Then depending on whether you have a cooked chicken on hand or uncooked chicken cutlets, use a crockpot or a large spaghetti pot, it will take anywhere from thirty minutes to two hours to cook.

 

Chin Bawambi, a previous contributor to our recipes and an enthusiastic cook, often uses a crockpot and this recipe was devised with that in mind. The Kerrian kitchen doesn’t have a crockpot, but we found that a spaghetti pot worked well for us. We just had to watch it and stir more frequently. He promises that no bodies wound up on the floor in his kitchen either, while he worked from home and created this delicious meal.

Print
"Tomato Basil Chicken Soup"
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • One can tomato basil soup, Progresso
  • 1/2 can Goya black beans (about one cup)
  • 1 pound uncooked tenderloin chicken, cut into one inch chunks
  • 1 teaspoon Montreal chicken seasoning
  • 6 baby carrots, cut into one inch pieces (about one cup)
  • 3 celery stalks, trimmed and diced, (about one cup)
Instructions
  1. Use a crockpot.
  2. Pour tomato basil soup into the pot, then add black beans.
  3. Place the uncooked chicken chunks on top of the black beans.
  4. Sprinkle the Montreal chicken seasoning on top.
  5. Add carrots and celery and stir entire pot of ingredients until mixed.
  6. Cover and cook at medium high heat for first hour, then drop to low for another hour, stirring every 30 minutes.
  7. Celery and carrots should be fork tender when done.
  8. Serve with garlic bread.
  9. Variation: Chin reveals that the recipe also works well with beef as the meat ingredient.
Notes
Tips:
If using a spaghetti pot on the stovetop, cover and cook on medium for the first half hour, stirring every 10-15 minutes. For the rest of the time, drop the temperature to low and simmer until carrots and celery are tender, stirring every 10-15 minutes.

If using a cooked chicken, chop the chicken into bite-sized pieces, drop into the pot and mix with the other ingredients. Cook on medium heat until veggies are tender, about 30 minutes, stirring every 10 minutes.

 

KNR, p. 257 “Jalapeno Tex-Mex Cheese Bread”

May 11, 2020

 

 

 

During the pandemic, we’ve tried a few quick bread recipes, because yeast cannot be found anywhere. This bread is so creamy and moist that it’s going to be on the menu at the Kerrian house long after Covid19 has left the planet. Sheila played around with the balance of peppers, and finally decided to leave out habanero pepper, since that one is harder to find in the average grocery store. We can toast the cheesy bread for breakfast or serve it for lunch/dinner with chili.

 

Print
"Jalapeno Mexican Cheese Bread"
Author: 
Recipe type: bread
Cuisine: Tex-Mex
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 1/4 cups all purpose flour
  • 4 teaspoons baking powder
  • 1 Tablespoon brown sugar
  • 1 teaspoon powdered garlic
  • 1 teaspoon sea salt
  • 6 ounces (1 package) shredded Mexican 3 or 4 cheese mix
  • 1/4 cup drained, diced jalapeno peppers (canned Old El Paso works well)
  • 2 Tablespoons diced fresh red bell pepper
  • 1 extra large egg
  • 1 cup 2 % milk
  • 3 Tablespoons melted margarine
Instructions
  1. Thoroughly whisk dry ingredients together in large bowl.
  2. Add shredded cheese, jalapeno peppers, and red bell pepper, and stir.
  3. Combine milk, egg, and butter in small bowl and beat lightly with a fork.
  4. Make a well in the center of the cheese/flour combination and pour the liquid into the well. Blend dry and wet ingredients together with a large spoon, being careful to spread the peppers throughout.
  5. Pour the mixture into a greased and floured 9”x5” bread pan.
  6. Bake for 45+ minutes in 350 degree oven until golden brown on top and done in the center - skewer inserted in center will come out clean. Edges of the loaf should pull away from the sides of the pan in final five minutes of baking.
  7. Cool in the pan on a rack. Slice, serve and enjoy.

 

First and foremost, the listed ingredients have been easy to find at the store. We make extra every time and pass it around to the neighbors. Give it a try.  🙂

 

* Photos taken in the Kerrian Kitchen

 

 

 

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