A Week Of Balanced Dinners | WINTER SALMON CAESAR, CHICKEN POT PIE, KABOCHA SQUASH CURRY
Recipes in this Video
Chicken pot pie is a classic American comfort food, often associated with home cooking and family meals. Its origins can be traced back to British meat pies, which were adapted in the United States. The dish is particularly popular in colder months, providing warmth and heartiness. It is commonly served at gatherings and holidays, showcasing the tradition of using leftover chicken and seasonal vegetables.
Ingredients
- ●chicken
- ●pie crust
- ●carrots
- ●peas
- ●potatoes
- ●onion
- ●celery
- ●chicken broth
- ●milk
- ●butter
- ●salt
- ●pepper
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2Cook chicken in a pot until no longer pink; remove and shred.
- 3In the same pot, sauté onions, carrots, celery, and potatoes until tender.
- 4Stir in peas, shredded chicken, broth, milk, salt, and pepper; cook until thickened.
- 5Pour the mixture into a pie crust in a baking dish.
- 6Cover with another pie crust, seal edges, and cut slits for steam.
- 7Bake for 30-35 minutes or until golden brown.
Ingredient Alternatives
chicken
Healthier: turkey
Cheaper: chicken thighs
Turkey is leaner, while chicken thighs are often less expensive.
pie crust
Healthier: whole wheat pie crust
Cheaper: store-bought pie crust
Whole wheat offers more fiber, while store-bought can save time.
Techniques
Equipment
Also Known As
Ingredients
- ●1 medium kabocha squash, peeled and cubed
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●1 can (14 oz) coconut milk
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 tbsp curry powder
- ●1 tsp turmeric
- ●1 tsp cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp vegetable oil
- ●1 cup vegetable broth
- ●1 cup spinach (optional)
- ●Fresh cilantro for garnish
Instructions
- 1Heat the vegetable oil in a large pot over medium heat.
- 2Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 4Add the curry powder, turmeric, cumin, salt, and black pepper, stirring to combine.
- 5Add the cubed kabocha squash and chickpeas to the pot, mixing well with the spices.
- 6Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer.
- 7Cover the pot and let it cook for about 20-25 minutes, or until the squash is tender.
- 8If using, stir in the spinach and cook for an additional 5 minutes until wilted.
- 9Taste and adjust seasoning if necessary.
- 10Serve hot, garnished with fresh cilantro.
Equipment
Ingredients
- ●1 head romaine lettuce, chopped
- ●1 cup kale, chopped
- ●1/2 cup Brussels sprouts, thinly sliced
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup red onion, thinly sliced
- ●1/2 cup croutons
- ●1/4 cup grated Parmesan cheese
- ●1/4 cup Caesar dressing
- ●1 tbsp lemon juice
- ●Salt and pepper to taste
Instructions
- 1In a large bowl, combine the chopped romaine lettuce, kale, and Brussels sprouts.
- 2Add the cherry tomatoes and red onion to the bowl.
- 3Sprinkle in the croutons and grated Parmesan cheese.
- 4In a small bowl, whisk together the Caesar dressing and lemon juice.
- 5Pour the dressing over the salad and toss gently to combine.
- 6Season with salt and pepper to taste.
- 7Serve immediately, garnished with extra Parmesan if desired.
Equipment
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