Friday, August 19, 2011

Chicken Pot Pie

Ok, I'm finally posting my first recipe!!  This is a favorite of my family and anyone who tries it!  I usually make more than enough filling, so I freeze the extra and pull it out for a quick and easy dinner.

whole organic chicken
3 organic carrots
about 3 medium organic potatoes
1 medium onions
1 cup organic mushrooms, sliced
3 cloves garlic
sea salt
garlic powder
chicken stock
1 stick butter
flour (not enriched, I use King Arthur)
white wine (optional)

pie dough, enough for a top and bottom.

I start by roasting a whole organic chicken in the oven. I cut out the backbone and lay it flat for quicker cooking.  Cover with a light coat of olive oil, then squeeze a fresh lemon all over it.  Finish with salt and pepper (and some fresh herbs if you want).  I roast it in a 375 degree oven for about 1 hour or until it is crisp and brown on the outside.  Let chicken cool and pull the meat off (white and dark) for the filling.

In the meantime, dice potatoes and carrots and boil until tender.  Dice onions and saute in a little bit of oil olive and about 1 TB butter, add sliced mushrooms and saute until soft and a bit carmalized.  Season with salt, pepper and garlic powder.  Combine potato mixture and onion mixture in a large bowl, add pulled chicken and stir to combine.  In a medium sauce pan melt stick of butter on medium heat, add two cloves of finely diced garlic and about 3 TB of finely diced onion, cook until transculent.  Add 1/2 cup of flour and cook for about 1 - 2 minutes, add 2 cups of chicken stock, stirring constantly.  Add 1/2 cup of white wine (chardonnay), 3/4 cup of milk and stir until thick.  Add salt and pepper to taste and 1 tsp. dill and 1 tsp parsley.  Pour sauce over chicken mixture.  Prepare pie dough, place one round of pie dough on the bottom of a deep dish pie plate, add enough filling for one pie and place second pie round on top.  Be sure to make a couple of slits on the top to let the steam escape.  Brush top of pie with egg.  Bake in a 350 degree oven for about 45 minutes or until the crust is a golden brown.


Monday, June 27, 2011

Corn Free Ingredients

Here is a short list of some of the corn-free ingredients that I have come across:

Hains Baking Powder (I found it at Safeway and Wholefoods)
Penzy Spices Pacific Sea Salt, it is not iodized.
Potato Starch, I use this as a thickener instead of corn starch
Pure Maple syrup
Brown Rice Syrup
Pure Cane Sugar
King Arthur Flour, All-Purpose and Bread (not enriched)

For a full list of corn-free products, check out THIS Blog daughter is craving my attention...I'll be back later with more products and some recipes

Have a yummy day!!


Hi everyone!  Nice of you to stop by today and take a look at my new blog!  I am starting this blog to help others with corn allergies and I would love to bring more awareness of having a corn allergy.  So, if you have any suggestion or links you would like me to add to my blog please leave me a message and I'll try to post them.  Josh was diagnosed with a corn allergy about a year ago now and since we have tried to eliminate corn from his diet we have seen a huge improvement with his behavior.  Originally, teachers and the like had suggested that he had ADHD, I've had him tested for that and he is right on the border line of having it but nothing that is sticking out to the doctors that says "yes, he definately has it".  He also has some other allergies...soybean and peanut and has an aversion to milk.  He can tolerate things with milk in it, like cheese and ice cream but has a problem drinking milk straight up.

It is my hope to bring you some of the recipes that I have come across and created with you to make life easier, healthier and yummy!  I am not a trained chef but a creative cook.  My grandmother taught me a lot of things about cooking and I learned a lot on-line and on TV :)  My grandmother was an awesome baker and cook and I miss her dearly so I am dedicating this blog to her, thanks Grandma!!

Now...onto some of my favorites recipes!