Slump

The weather outside has been frightful; cold and rainy with a thunderstorm to beat the band. Poor Fluffy is strapped into her Thunder Shirt which, to be honest, doesn’t fully alleviate her anxiety during storms.

My husband and I don’t need comfort garments, but some comfort food would be just the ticket on a day like this. Nothing, I thought, would hit the spot more than a chicken pot pie.

Now, I don’t know about you, but it seems I’ve been on some sort of unending rotation throughout this isolation period: Cook, clean the kitchen, cook some more, clean again, and so on…

I enjoy cooking, but sometimes I don’t feel like dirtying every pot, pan, rolling pin, food processor, etc. just to whip up a single meal. So, creating pasty dough for a chicken pot pie was not in the cards today. However, finding shortcuts is kind of my thing. If there’s an easier way to do something, I’ll find it. That’s when I was struck by inspiration.

During the summer, I make super simple fruit “pies” that don’t require crust per se. Why not use the same method to make a pot “pie”?

So I did just that. And if you’d like to learn how, just click here for my super simple Chicken Slump!

SNORK Chicken Slump

Preheat oven to 375

Filling:

1 onion, diced

1 tablespoon oil

1 tablespoon dried rosemary

4 cups cooked, diced chicken

1 can condensed mushroom soup thinned with 1 can-full of milk

2 cups frozen vegetables (thawed)

Topping:

1 cup flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 teaspoons Bell’s Poultry Seasoning*

3/4 cup milk

2 tablespoons melted butter

Method:

In a medium sauce pan, heat oil and rosemary over medium heat.

Add onions and sauté for 3-5 minutes until soft

Add condensed soup mixture, vegetables and chicken

Pour filling into a baking dish In a separate bowl, whisk together flour, seasoning, salt and baking powder

Add milk and melted butter

Stir until combined into a batter

Pour batter over filling and smooth evenly

Bake for about 40-45 minutes or until the topping becomes golden brown

Let cool for 15-20 minutes before serving

*You can substitute Bell’s Poultry Seasoning with 1 tablespoon of your favorite herbs/spices or the following mixture: 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 1/2 teaspoon dried oregano 1/2 teaspoon dried marjoram 1/2 teaspoon dried ginger 1/2 dried sage

My New Lover

I’m going to do some things in today’s post that I’ve never done in this blog before.  For starters, I’m going to tell you what really gets my motor going.  I’m going to get specific.  And I’m going to name names.  Brace.

Women often have to think outside the box to spice things up at home.  Well, I’m no different.  There was something I’d been fantasizing about, craving, and wanting for some time…to bring a pro into our lives.  When I finally got up the nerve to tell my husband, he blanched a little, but ultimately climbed on board and agreed to satisfy my longing.  Of course, I’m referring to the Vitamix Professional Series 750, which I asked Hubby to give me for Christmas.  He balked because it’s a pricey piece of equipment, but you get what you pay for (and, trust me, I am getting my money’s worth).  If you’ve never seen one, well…it’s really sort of a blender, but to call it that diminishes its fabulousness, as far as I’m concerned.

For the record, I’m not hawking this thing or getting paid to mention it.  It’s just that I’m in the mood…to share.

Diamonds, exotic vacations, and fancy cars make some women swoon.  Me?  I go bonkers for scullery gadgets.  I like the aforementioned fine things, too, but gift me with something shiny that plugs into the kitchen, and I get that certain kind of feeling all over.  You would be hard-pressed to come up with a culinary accessory that I don’t own.  I have juicers, stand mixers, pasta machines, espresso makers…all of it.  Oh, and just in case you’re getting ideas, please be advised: I do not share, lend, or otherwise allow the touching of my wares.  So don’t even ask me.

Anywho, before I enter into any committed relationship, I do my research.  I had been lusting after a Vitamix for several years, but since it runs about $700, I really had to want it and want it bad.  What first attracted me was its ability to make things hot (like soup) and cold (like frozen desserts).  How is this even possible?  As part of my investigation, I visited Sur La Table and started poking around.  When approached by the store’s manager, I began pumping him about the Vitamix Pro 750.

“Rather than tell you,” he purred, “Why don’t I show you?”

Uh-oh!  He planned to tantalize me with a demonstration.  Before he even started, I knew I’d be powerless against his seduction.

He produced a stalk of celery, snapped it in half and put it in the container.  Then he whipped out the biggest carrot I’d ever seen in my life.  He cut it into three pieces (just three!!) and placed them with the celery, then added about half a cup of apple juice.  Flipping a switch, the contents were reduced to a liquid within seconds.  I actually, audibly gasped.  Then, just to drive the point home, he let it run a little longer.  The contents became hot and steamy.  He gave me a taste.  It was like a soup my husband loves – a soup that normally takes over an hour to make.  I began daydreaming of all the things I wanted to do with that machine.  My reverie was interrupted when I realized a crowd had formed.  Strangers were watching.  I felt my cheeks get hot and flushed.

Already fully enrapt, I nearly collapsed when he showed me how to clean it.  He filled it half-way with warm water and added two drops of dish soap.  Running the pre-programmed cleaning cycle, which takes just one minute, it was sparkling (needing only to have the suds rinsed out).  No dismantling.  No screwing and unscrewing.  Heaven help me, I was a goner.

Since receiving this magnificent piece of machinery, I have used it every single day.  My All-Clad 7-Qt. Deluxe Slow Cooker is starting to get jealous, but I don’t care.  I’m in love.

Now, I’m going to do the second thing I’ve never done in this blog:  I’m going to give you a recipe.  It’s for my Carrot-Orange Soup, based on a recipe from the original Silver Palate Cookbook.  The ingredients are basically the same, but the proportions and method are mine. Here goes…

Anita's Pro 750 Carrot-Orange Soup

Anita’s Pro 750 Carrot-Orange Soup

 1 tablespoon of butter

1 tablespoon of olive oil

1 large Vidalia onion, peeled and cut in half

4 gigantic carrots, peeled and cut into thirds

2 cups chicken or vegetable stock (divided)

1 medium orange

1 cup orange juice

Salt and pepper to taste

 

Options:

 ½ cup toasted papitas (hulled pumpkin seeds)

fresh orange zest

2 teaspoons mild curry powder

1” chunk of fresh ginger (peeled)

Method:

In a large saucepan, heat the oil and butter over medium heat.  While waiting for the butter to melt, place half the stock, onion and carrots into the Vitamix  Pro 750 (if you’re using ginger, throw that in there, too).  Turn the dial to “1” and pulse about 5 times to pulverize the onions and carrots (some chunks might remain.  That’s OK).  Add the carrot/onion blend to the oil/butter mixture (if using curry, stir it in now).  Squeeze in the juice of the orange.  Cook over medium heat for about 5 minutes.  Pour the whole kit and caboodle back into the Vitamix, add remaining stock, and run the pre-programmed “soup” function.  When the machine stops running, stir in the orange juice by hand and divide into serving bowls.  Garnish with the orange zest and papitas.  I like to serve it with Glutino gluten-free Cheddar crackers. Makes 4 servings.  If you don’t have a Vitamix Professional Series 750, you’ll just have to get one, ‘cuz you can’t borrow mine.