recipe

KNR, p. 96 “Chocolaty Chocolate Banana Muffins”

 

WChocChocMuffins

Sheila tried out a new muffin recipe. I thought she was making cupcakes for dessert because of the mouth-watering chocolate smell in the air, but she said that these were going to be for breakfast instead. There’s less sugar than a cupcake, and they have fruit in them, so that qualifies as a breakfast treat. Works either way for me!

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Chocolaty Chocolate Banana Muffins

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 6

Equipment

  • Standing mixer

Ingredients
  

  • 1/3 cup vegetable oil
  • 1 cup brown sugar
  • 1 jumbo egg (or 2 large eggs)
  • 1/2 teaspoon vanilla
  • 3/4 cup whole wheat flour, stone ground
  • 3/4 cup all-purpose, unbleached flour (King Arthur works nicely)
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/3 cup Ghirardelli cocoa powder
  • 1 teaspoon sea salt
  • 3 ripe bananas, mashed (about 1.5 cups)
  • 1 cup Ghirardelli semi-sweet chocolate chips

Instructions
 

  • Pre-heat oven to 375.
  • Set standing mixer at slowest speed.
  • Cream oil and sugar.
  • Add egg(s) and vanilla and beat until smooth.
  • Add flours, baking powder, and baking soda a little at a time and beat until smooth.
  • Add cocoa powder and salt and beat until smooth.
  • Add mashed bananas and mix thoroughly.
  • Add chocolate chips and stir until blended.
  • Divide mix evenly among greased, floured muffin tins (or use baking cup papers)
  • Bake 20-25 minutes in center of oven or until toothpick inserted into center of a muffin comes out clean.

Notes

*Photo by Patti Phillips

 

 

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KNR, p. 275 “Chicken Pot Pie”

Chicken Pot Pie is one of my all-time favorite comfort foods. If a restaurant has it on the menu, no matter what time of year, I order it, with one qualification – I’m fairly picky about the type of crust. It has to be a solid pie crust, no puff pastry desired. I also enjoy a double crust, but I have been known to eat the pot pie that only comes with a top crust at a local pub. That’s because the filling is soooooo good and that top crust is perfect. The cook makes two dozen on Wednesdays, and I get there early if my taste buds hanker his masterpiece. Which is often.


As a recent birthday present, Sheila came up with this version to surprise me. It tastes suspiciously like the original, so she must have persuaded him to give up the recipe. But, I didn’t hear any reports of bodies at the pub, so it’s all good.

Use “Pie Crusts for Double Crust Meat Pies” recipe here.

 

Chicken Pot Pie

Sheila Kerrian
Print Recipe
Prep Time 40 minutes
Cook Time 35 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 Tablespoons butter
  • 1 1/4 cups diced onion
  • 2/3 cup diced carrots
  • 1/2 cup diced celery
  • 1 1/2 teaspoons sea salt
  • Dash pepper
  • 6 Tablespoons all-purpose flour
  • 3 cups chicken broth, reduced sodium
  • 3/4 cup half & half
  • 1 cup diced small red potatoes
  • 1/2 teaspoon thyme
  • 3 cups cooked (shredded or half-inch chopped) chicken
  • 3/4 cup early young peas, drained

Instructions
 

  • Assemble all ingredients, including pie crusts.
  • Melt butter in 12” skillet.
  • Add onion, carrots, celery, and salt to the skillet. Cover and cook 6 minutes on medium until veggies are soft, not browned.
  • Remove from heat and add flour a Tablespoon at a time, and mix until veggies are thoroughly coated.
  • Return to heat and stir in chicken broth, then half & half, and bring to boil on medium high heat – about 3-4minutes, stirring constantly.
  • Mix in diced potatoes, pepper, and thyme, cover and turn down heat to medium low.
  • Simmer until potatoes are tender,about 8-10 minutes, stirring often. Remove from heat.
  • Add chicken and mix thoroughly, then add drained peas and stir again.
  • Preheat oven to 450.
  • Place one crust in deep 9” pie pan.
  • Place all the chicken mixture into the pie pan, then cover with the second crust.
  • Crimp the edges of the top and bottom crusts together to seal in the mixture.
  • Brush the top with an egg yolk wash.
  • Prick the top crust with a fork several times to allow steam to release.
  • Place pie on sided aluminum cookie tray and set on rack in bottom third of the oven.
  • Bake at 450 for 18 minutes, then rotate cookie tray. Lower heat to 375.
  • Bake at 375 for an additional 15 minutes, until crust is golden brown.
  • Note: if crust edges are browning too quickly, cover the edges with pie shields, or strips of aluminum foil.
  • Remove from oven and let stand for 10 minutes, for easier slicing. Serve while still warm.

Notes

 
Enjoy!

 

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

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!

 

 

 

 

 

 

 

 

 

 

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