recipe

KNR, p. 272 “Tomato Basil Chicken Soup”

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.

"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. 263 “Savory Rustic Tomato-Squash Pie”

 

This is the time of year for food that celebrates the vine-ripened tomatoes and squash, fresh from the overflowing garden. Paired with the Reduced Gluten Cheesy Rustic Pie Crust, Savory Rustic Tomato-Squash Pie is a substantial brunch, lunch, or even dinner with an extra slice. We switch back and forth between this recipe and the Summer Quiche, with distinctive flavors for each. Try them both – the garden produce is easier to give away if you cook it first before handing it to the neighbors. Just sayin.’

 

"Savory Rustic Tomato-Squash Pie"
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 to 4
 
Ingredients
  • Reduced-Gluten Cheesy Rustic Pie Crust or your favorite large deep dish pie crust.
  • 1 large vine-ripened tomato, about 1.5 cups in 1/4” slices
  • 1 medium yellow squash, about 1.5 cups in 1/4” slices
  • 1 medium zucchini, about 1.25 cups in 1/4” slices
  • 1/4 cup green onions, sliced and divided
  • 1/4 cup green bell pepper, diced and divided
  • 3 Tablespoons sun-dried tomato with basil and olive oil (I use Bella Sun Luci Bruschetta)
  • 1/4 teaspoon garlic powder, divided
  • 1/2 cup mayo
  • 1/2 cup (3 or 4 types) cheddar mix, shredded + 3 Tablespoons
  • 1 Tablespoon parmesan cheese
  • 3/8 teaspoon sea salt, divided
  • Parchment paper
  • Aluminum cookie sheet with low sides
Instructions
  1. Make the pie crust and chill in the refrigerator for an hour.
  2. Meanwhile, slice the tomato, remove seeds, and place on paper towel in single layer.
  3. Slice yellow squash and zucchini and place in single layer on a paper towel.
  4. Slice green onions and set aside.
  5. Dice green bell pepper and set aside.
  6. Combine mayo and mixed cheddar in small bowl and stir until mixed. Set aside.
  7. Preheat oven to 400 degrees.
  8. Center pie dough on parchment paper and roll out to 12” circle, cutting off extra with pizza cutter.
  9. Spread sun-dried tomato with basil and olive oil evenly in center of pie dough, leaving 1.5” to 2” edge empty pie dough all around.
  10. Arrange yellow squash slices on top of sun-dried tomato in one layer. Sprinkle with 1/8 teaspoon sea salt.
  11. Repeat layering with zucchini slices, adding 1/8 teaspoon sea salt, 1/8 teaspoon garlic powder, 1/2 the green onions, and half the diced bell pepper.
  12. Spread mayo/cheese mix evenly on top of zucchini layer.
  13. Arrange tomato slices evenly on top of mayo/cheese. Sprinkle with 1/8 teaspoon garlic powder and 1/8 teaspoon sea salt.
  14. Carefully pull up, fold, and pleat pie dough around the edges of the veggie layers to create rustic sides for the pie.
  15. Pick up parchment paper with rustic pie on it and place on the cookie sheet.
  16. Before placing in the oven, trim off any parchment paper hanging over the edge of the cookie sheet.
  17. Bake on the bottom rack at 400 degrees for 20 minutes.
  18. Turn cookie sheet and bake for another 20 minutes on bottom rack.
  19. Reduce oven temperature to 350 and remove pie from oven.
  20. Spread rest of bell peppers and onions evenly on tomatoes.
  21. Top with 3 Tablespoons mixed thin shredded cheddar and 1 Tablespoon Parmesan cheese.
  22. Return to oven on middle rack and bake until crust is golden brown, about 10 more minutes. Cheese should be melted and any visible mayo/cheese mix should be bubbly. Vegetables will be crisp tender.
  23. Remove from oven, place on cooling rack, and let sit (on cookie sheet) for 5-10 minutes. Transfer to serving dish.

Enjoy!

KNR, p. 262 “Reduced-Gluten Cheesy Rustic Pie Crust”

 

 

We have been moving toward a gluten-free diet in our house – not completely, but definitely reduced. Sheila has experimented with flour combinations and this flavor-packed crust is a soft version that stands up to hearty veggie fillings. The flavor in the crust complements all veggie and some meat fillings. We have a Savory Tomato-Squash filling that when combined with this crust, is delicioso! Give the crust a try.  🙂

 

"Reduced-Gluten Cheesy Rustic Pie Crust"
Author: 
Recipe type: Pie Crust
Prep time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 cup all-purpose flour + 1 Tablespoon for roll-out
  • 1/2 cup white rice flour
  • 1/2 cup brown rice flour
  • 1/2 cup fine ground almond flour
  • 1/2 teaspoon sea salt
  • 1 cup butter (straight butter, or butter with canola oil added)
  • 1/4 cup shredded thin, cheddar mix
  • 1 Tablespoon grated parmesan cheese
  • 4-5 Tablespoons cold water
  • Plastic wrap
  • Parchment paper, 15” wide
Instructions
  1. Place all flours (except 1 Tablespoon) and sea salt in large mixing bowl, and whisk to combine.
  2. Dice butter into 1/4 inch pieces and add to bowl.
  3. Add cheddar and Parmesan cheeses to the bowl.
  4. Use pastry blender and cut butter and cheeses into the dry ingredients, until well blended and resembles pea sized clumps.
  5. Make a well in the center of the mixture and pour in water.
  6. Use hands to combine water and the rest of the mixture until dough comes together.
  7. Form into a disk (about 1 to 1.5 inches thick), then cover in plastic wrap and refrigerate for no more than an hour.
  8. Prep your chosen pie filling while waiting for the dough to chill.
  9. When ready to roll out the dough, get two large pieces of parchment paper ready, one to place under the dough and one to place on top. Sprinkle small amount of all-purpose flour on the bottom paper, center the disk on the sheet, and sprinkle small amount of flour on the disk.
  10. Roll out the dough between the papers until 12” in diameter, keeping it centered.
  11. Remove the top paper and trim the extra dough from the 12” circle.
  12. Place the circle of dough (still centered on the paper) onto a disposable aluminum cookie sheet.
  13. It is ready to receive the savory filling of your choice.
  14. Place the filling in the center, leaving a 1.5 to 2 inch edge all around.

This dough can be folded and pleated easily to create the rustic look, and will hold in the moisture from the filling. 

*Tips:

Bake on bottom oven rack after filled for ‘no-soggy-bottom.’

Time and temperature depends on your chosen filling, but between 350 and 400 degrees for 50-60 minutes are the target ranges.

Enjoy!

 

 

 

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