Olivia and I made Challah, a Jewish sweet bread, from March 2013's Chatelaine. It made two large loaves, and they were fabulous. Rave reviews everywhere we took the bread. Especially delicious hot from the oven, with butter.
Will do again!
March 31, 2013
March 30th: Challah
Usually for Easter weekend, I make a big, fancy, Easter dinner. This year, I decided to forgo the usual, and I made bread instead. I have a 1 year old. I can't make bread and a big dinner. I know women used to be able to pull off this kind of thing, but I don't know how they did it.
Olivia and I made Challah, a Jewish sweet bread, from March 2013's Chatelaine. It made two large loaves, and they were fabulous. Rave reviews everywhere we took the bread. Especially delicious hot from the oven, with butter.
Will do again!
Olivia and I made Challah, a Jewish sweet bread, from March 2013's Chatelaine. It made two large loaves, and they were fabulous. Rave reviews everywhere we took the bread. Especially delicious hot from the oven, with butter.
Will do again!
March 27th: jam thumbprint cookies (Jam Drops)
After school, Grace, Olivia and I were looking through cookbooks for fun. I found a recipe for cookies for which I had all the ingredients, sort of, and decided to whip them up that night. They were yummy. From Donna Hay's Modern Classics Book 2:
Jam Drops
180 g (6 oz) butter, softened
1 cup caster (superfine) sugar*
1 egg
2 cups all-purpose flour, sifted
1/2 teaspoon baking powder
jam, to decorate
Preheat the oven to 350°F (180°C). Beat the butter and sugar until light and creamy. Add the egg and beat well. Stir through the flour and baking powder and mix to a dough.
Roll 2 teaspoonfuls of the mixture into balls. Place on a baking tray lined with parchment paper, allowing room for the cookies to spread, and flatten slightly. Press a finger into the middle of the dough to make an indent. Fill the hole with jam.
Bake for 10 minutes or until golden. Add a little more jam to the holes while the biscuits are hot. Cool on wire racks. Makes 60.**
*I used icing sugar, the only sugar I had in the house at the time.
**I made about 50. Never make my cookies quite as small as any recipe tells me!
Jam Drops
180 g (6 oz) butter, softened
1 cup caster (superfine) sugar*
1 egg
2 cups all-purpose flour, sifted
1/2 teaspoon baking powder
jam, to decorate
Preheat the oven to 350°F (180°C). Beat the butter and sugar until light and creamy. Add the egg and beat well. Stir through the flour and baking powder and mix to a dough.
Roll 2 teaspoonfuls of the mixture into balls. Place on a baking tray lined with parchment paper, allowing room for the cookies to spread, and flatten slightly. Press a finger into the middle of the dough to make an indent. Fill the hole with jam.
Bake for 10 minutes or until golden. Add a little more jam to the holes while the biscuits are hot. Cool on wire racks. Makes 60.**
*I used icing sugar, the only sugar I had in the house at the time.
**I made about 50. Never make my cookies quite as small as any recipe tells me!
 |
| I didn't take my time with the jam, obviously! |
March 24th: blackberry cornmeal cupcakes
Sadie Baby's birthday! Oh, my sweet little baby girl is a year old and almost not a baby anymore. Crawling, babbling, getting into EVERYTHING. I love this child to pieces and wish I could slow down time to spend more with her.
For her first birthday, I decided very last minute to make Martha Stewart's Blackberry Cornmeal Cupcakes, from a cookbook I received for Christmas: Martha Stewart's Cupcakes. Silly me, I thought the recipe sounded a bit like a muffin recipe, and would be a better option for a baby who doesn't know the difference, but no, they were super sweet and definitely a cupcake, so she had lots of sugar, and enjoyed doing so.
Blackberry Cornmeal Cupcakes
Ingredients
1 1/4 cups all-purose flour
1/2 cup fine-ground yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar, divided
1/2 cup buttermilk, room temperature
2 large eggs, room temperature
7 tablespoons unsalted butter, melted and cooled
1 to 2 containers (6 ounces each) fresh blackberries
Preheat oven to 375°F. Line standard muffin tins with paper liners. Whisk together flour, cornmeal, baking powder, salt and 1 cup plus 2 tablespoons sugar. In another bowl, whisk together buttermilk, eggs, and melted butter; pour over flour mixture, whisking to combine.
Fill each lined cup with a scant 1/4 cup batter. Top batter with blackberries (3 to 4 berries per cup), then sprinkled evenly with remaining 2 tablespoons sugar.
Bake until evenly browned on top, 20 to 25 minutes. Transfer to a wire rack to cool completely before removing cupcakes, otherwise, they stick to the papers and fall apart.
Recipe says it makes 16 cupcakes; I only made 12.
Recipe also points out 375°F is essential for the blackberries to stay on top and not sink to bottom.
For her first birthday, I decided very last minute to make Martha Stewart's Blackberry Cornmeal Cupcakes, from a cookbook I received for Christmas: Martha Stewart's Cupcakes. Silly me, I thought the recipe sounded a bit like a muffin recipe, and would be a better option for a baby who doesn't know the difference, but no, they were super sweet and definitely a cupcake, so she had lots of sugar, and enjoyed doing so.
Blackberry Cornmeal Cupcakes
Ingredients
1 1/4 cups all-purose flour
1/2 cup fine-ground yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar, divided
1/2 cup buttermilk, room temperature
2 large eggs, room temperature
7 tablespoons unsalted butter, melted and cooled
1 to 2 containers (6 ounces each) fresh blackberries
Preheat oven to 375°F. Line standard muffin tins with paper liners. Whisk together flour, cornmeal, baking powder, salt and 1 cup plus 2 tablespoons sugar. In another bowl, whisk together buttermilk, eggs, and melted butter; pour over flour mixture, whisking to combine.
Fill each lined cup with a scant 1/4 cup batter. Top batter with blackberries (3 to 4 berries per cup), then sprinkled evenly with remaining 2 tablespoons sugar.
Bake until evenly browned on top, 20 to 25 minutes. Transfer to a wire rack to cool completely before removing cupcakes, otherwise, they stick to the papers and fall apart.
Recipe says it makes 16 cupcakes; I only made 12.
Recipe also points out 375°F is essential for the blackberries to stay on top and not sink to bottom.
March 23rd: Baked 3-cheese tomato strata
From October 2012's Chatelaine (but I feel like I made this once ages ago?): Baked 3-cheese tomato strata, or, as I call it: egg-filled bread. Basically a hollowed-out loaf of bread filled with eggs and baked until they are done. Wait until the eggs puff up, or else they will be runny inside! Lesson learned the hard way. Topped with roasted tomatoes, pretty much the only way I like tomatoes, and so yummy.
 |
| Eggs NOT puffed up enough. Runny when cut open. Back into the oven with ye. |
 |
| Individual serving with oh-so-delicious roasted tomatoes. |
March 28, 2013
March 16th: play dough
Olivia is in school. So old. Junior Kindergarten. School is so different now from my childhood: no desks, no chalkboard. The class is a mix between daycare and school and the room is set up into "centres" based around different activities. One of the requirements for the parents of the 26 students in her class, is that each one has to take a turn making play dough for the class. My turn came up the week of March 18th. I had no idea play dough is so easy to make! This homemade recipe would be entirely safe for children (cough Sadie cough) to put in their mouths, because it is made with a few real food ingredients, plus a whole lot of food colouring (not so good). Olivia and I tasted it just to see what it was like. HOLY GROSS! I spit it back out, it was that bad. Salty salty salty. But still, safe.
Play Dough
2 cups flour
1 cup salt
4 tsp cream of tartar
2 tbsp oil
2 cups water
food colouring
Mix together dry ingredients in large saucepan. Add the oil and mix to combine.
In measuring cup, combine food colouring and water. Stir into dry ingredients.
Cook on low heat for 3-5 minutes, stirring, until it thickens to play dough consistency.
Remove from heat onto floured board and knead.
Store in a covered container or ziplock bag.
Makes one big ball of play dough.
Grace requested I make play dough with sparkles in it. I decided not to, because, having never made it before, I didn't want to mess with the recipe the first time. I think sparkles would work though: I would add them to the water mixture. This would, however, make it inadvisable to eat the play dough.
Play Dough
2 cups flour
1 cup salt
4 tsp cream of tartar
2 tbsp oil
2 cups water
food colouring
Mix together dry ingredients in large saucepan. Add the oil and mix to combine.
In measuring cup, combine food colouring and water. Stir into dry ingredients.
Cook on low heat for 3-5 minutes, stirring, until it thickens to play dough consistency.
Remove from heat onto floured board and knead.
Store in a covered container or ziplock bag.
Makes one big ball of play dough.
Grace requested I make play dough with sparkles in it. I decided not to, because, having never made it before, I didn't want to mess with the recipe the first time. I think sparkles would work though: I would add them to the water mixture. This would, however, make it inadvisable to eat the play dough.
 |
| Mix dry ingredients in large pot. |
 |
| Mix food colouring with water. I had no idea how much food colouring to use so I just kept squirting until the water was so dark blue it was almost black. |
 |
| Turns out lots of food colouring is good, because it really lightens up once all the ingredients are mixed together. Cook on stovetop. This part gets really tiring for the arm. |
 |
| It was completely unintentional that Olivia's dress and the play dough matched. Olivia is dressed like it is 30° outside, not the middle of the coldest, snowiest March since the year she was born. |
March 24, 2013
Birthday week: Red Apron meal plan
I mentioned we ordered Valentine's Day dinner from The Red Apron, and it was fantastic. When ordering the meal over the phone, I gave Justine my email address and apparently she put me on their mailing list (sneaky girl). Now I get weekly emails about what they're dishing up. Between that one and the Cuisine and Passion email I get every week, I am left wanting, a lot. Must ... resist ... buying pre-made food all the time, no matter how good.
In any case, I started scoping out The Red Apron website in more detail and came across their blog. A sucker for food blogs already, I read through several of the more recent posts and came across a 4-day, 4-person meal plan and decided to give it a go. It involved cooking up a big chicken (or two smaller chickens, in my case), then using the meat to make several meals and the carcass to make stock for use in those meals. Rounded out with some fresh winter-available vegetables and a variety of beans, you end up with four healthy, balanced and DELICIOUS meals. They are supposed to feed a family of 4, but when half your 4 don't eat huge portions, we ended up with plenty of leftovers too.
Only one beef with the whole thing: the blog post listed a shopping list, but missed a few of the ingredients it called for in the recipes! So I had to borrow - keep - celery from my neighbour and go back to the grocery store the day after my first venture. The post also referenced the affordability of the meals, and so I added up my bills, and for us, the 4 meals - plus leftovers - came to $100.89.
I'm including the complete grocery list below, plus the recipes, with a few modifications or suggestions according to my own tastes, plus pictures of all this fabulous food. Yum yum.
Grocery List
2 lemons
1 avocado
4 onions plus 1 large Spanish onion
2 heads of garlic
1 leek
2 green onions
2 red peppers
gingerroot
1 medium carrot
1 celery stalk
1 bunch of kale
1 large or 2 medium sweet potatoes
3 medium potatoes
thyme
oregano
parsley
cilantro
bag of baby spinach leaves
green salad or cole slaw ingredients
Parmesan cheese
Cheddar cheese
butter
500 mL 35% cream
sour cream
frozen green sweet peas
frozen corn kernels
crusty bread
1 package small tortillas
whole chicken (3-4 kg/7-9 lb), or two smaller chickens
grapeseed oil
28-oz can whole tomatoes (1 can of tomatoes will be used in 3 recipes)
1 can coconut milk
1 can organic chickpeas
1 can organic white beans
1 can organic black beans
organic brown basmati rice
1 small package organic whole wheat penne or ziti (approx 250 g)
Thai red curry paste
salsa
bay leaves
cumin
chili powder
salt
freshly ground black pepper
Day 1: cook chicken, make chicken stock, cook rice
whole chicken (3-4 kg/7-9 lb), or two smaller chickens
1 onion, peeled and quartered
1 head of garlic, cloves separated and peeled
1 medium carrot, peeled, large dice
1 celery stalk, large dice
1 thyme branch
2 bay leaves
1 tsp salt
Cover the chicken with cold water in a large stainless steel stockpot and bring to a boil. When the stock comes to a full boil, reduce the heat to a low simmer skim off the grey foam that rises to the surface. Add the onion, garlic, carrot, celery, thyme, bay leaves, and salt.
Cook gently for 1-1.5 hours until the chicken is cooked. Remove, and when cool enough to handle, remove breast meat, thighs, and wings. Put the carcass and the wings back in the pot and continue to simmer for another 2 hours, until the broth tastes rich and is a light golden colour. Strain through a fine-mesh sieve or a colander lined with cheesecloth. Save any pieces of chicken and set aside. Return the stock to pot and simmer to reduce to 2 litres.
Allow the stock to cool completely; skim the fat and promptly refrigerate.
Cook 2 cups organic brown basmati rice. The rice will be served with the stew and the tacos.
March 3rd: Chicken Tacos
2 tbsp grapeseed oil, divided, plus more for drizzling
1 large Spanish onion, sliced
1 large red pepper, seeded and sliced
meat from chicken leg and thigh, shredded
cumin
salt
freshly ground black pepper
2 green onions, diced
1/2 28-oz can whole tomatoes, rough chopped (reserve juice and remaining tomatoes for another recipe)
1 cup frozen corn kernels
1 cup organic black beans, drained and rinsed
chili powder
juice of 2 lemons, divided
1 cup cooked brown rice
1 avocado
1 package small tortillas
sour cream, salsa, chopped cilantro, for serving (optional)
Heat 1 tbsp oil in a saute pan and saute onions and peppers until caramelized. Add shredded chicken meat and season to taste with cumin, salt, and pepper. Remove from pan and set aside.
Heat 1 tbsp oil in pan and saute green onions, tomatoes, corn kernels and black beans. Season to taste with chili powder and lemon juice. Set aside half of mixture and add rice to the remaining mixture. Warm to serve.
Slice avocado and drizzle with lemon juice and oil. Season with salt.
Heat tortillas in dry fry pan or according to package directions. Stuff tacos with chicken mixture. Garnish to taste with sour cream, salsa, and chopped cilantro. Serve with rice and garnish with black bean mixture.
March 4th: White Bean, Kale, and Potato Soup
2 tbsp grapeseed oil
1 medium onion, diced
2 cloves garlic, peeled and minced
1 bunch kale, stems removed, leaves rough chopped
1 can organic white beans, rinsed and drained
3 medium potatoes, peeled and cubed
1 litre of chicken stock (plus more if needed)
meat from chicken stock
juice from 28-oz can whole tomatoes (reserves tomatoes for another recipe)
1 tbsp each, chopped fresh thyme and oregano
salt, to taste
crusty bread, for serving
chopped fresh parsley for garnish
grated Parmesan and/or Cheddar cheese
Heat oil over medium in a large soup pot. Saute onion and garlic in oil until softened. Add kale and cook until wilted. Remove vegetables from pan. Add white beans, potatoes, chicken stock, reserved meat, and tomato juice to the soup pot and bring to a boil. Reduce heat, add herbs and simmer for 10-15 minutes. Return kale and onion mixture to pot and test for seasoning. Add salt to taste and serve. (Add more chicken stock if soup is too thick.)
This meal would be best served with crusty bread. The soup can be garnished with chopped fresh parsley and grated Parmesan and/or Cheddar cheese.
ASIDE: March 5th was my birthday. We dined at The Wellington Gastropub. Excellent Arctic char. Excellent restaurant children.
[NO PIC!!]
In order, Greg and I agreed - a rarity! - that we liked the tacos, pasta, soup, and stew. We likely won't make the soup or stew again, but will make the tacos and pasta. Success.
In any case, I started scoping out The Red Apron website in more detail and came across their blog. A sucker for food blogs already, I read through several of the more recent posts and came across a 4-day, 4-person meal plan and decided to give it a go. It involved cooking up a big chicken (or two smaller chickens, in my case), then using the meat to make several meals and the carcass to make stock for use in those meals. Rounded out with some fresh winter-available vegetables and a variety of beans, you end up with four healthy, balanced and DELICIOUS meals. They are supposed to feed a family of 4, but when half your 4 don't eat huge portions, we ended up with plenty of leftovers too.
Only one beef with the whole thing: the blog post listed a shopping list, but missed a few of the ingredients it called for in the recipes! So I had to borrow - keep - celery from my neighbour and go back to the grocery store the day after my first venture. The post also referenced the affordability of the meals, and so I added up my bills, and for us, the 4 meals - plus leftovers - came to $100.89.
I'm including the complete grocery list below, plus the recipes, with a few modifications or suggestions according to my own tastes, plus pictures of all this fabulous food. Yum yum.
Grocery List
2 lemons
1 avocado
4 onions plus 1 large Spanish onion
2 heads of garlic
1 leek
2 green onions
2 red peppers
gingerroot
1 medium carrot
1 celery stalk
1 bunch of kale
1 large or 2 medium sweet potatoes
3 medium potatoes
thyme
oregano
parsley
cilantro
bag of baby spinach leaves
green salad or cole slaw ingredients
Parmesan cheese
Cheddar cheese
butter
500 mL 35% cream
sour cream
frozen green sweet peas
frozen corn kernels
crusty bread
1 package small tortillas
whole chicken (3-4 kg/7-9 lb), or two smaller chickens
grapeseed oil
28-oz can whole tomatoes (1 can of tomatoes will be used in 3 recipes)
1 can coconut milk
1 can organic chickpeas
1 can organic white beans
1 can organic black beans
organic brown basmati rice
1 small package organic whole wheat penne or ziti (approx 250 g)
Thai red curry paste
salsa
bay leaves
cumin
chili powder
salt
freshly ground black pepper
Day 1: cook chicken, make chicken stock, cook rice
whole chicken (3-4 kg/7-9 lb), or two smaller chickens
1 onion, peeled and quartered
1 head of garlic, cloves separated and peeled
1 medium carrot, peeled, large dice
1 celery stalk, large dice
1 thyme branch
2 bay leaves
1 tsp salt
Cover the chicken with cold water in a large stainless steel stockpot and bring to a boil. When the stock comes to a full boil, reduce the heat to a low simmer skim off the grey foam that rises to the surface. Add the onion, garlic, carrot, celery, thyme, bay leaves, and salt.
Cook gently for 1-1.5 hours until the chicken is cooked. Remove, and when cool enough to handle, remove breast meat, thighs, and wings. Put the carcass and the wings back in the pot and continue to simmer for another 2 hours, until the broth tastes rich and is a light golden colour. Strain through a fine-mesh sieve or a colander lined with cheesecloth. Save any pieces of chicken and set aside. Return the stock to pot and simmer to reduce to 2 litres.
Allow the stock to cool completely; skim the fat and promptly refrigerate.
Cook 2 cups organic brown basmati rice. The rice will be served with the stew and the tacos.
March 3rd: Chicken Tacos
2 tbsp grapeseed oil, divided, plus more for drizzling
1 large Spanish onion, sliced
1 large red pepper, seeded and sliced
meat from chicken leg and thigh, shredded
cumin
salt
freshly ground black pepper
2 green onions, diced
1/2 28-oz can whole tomatoes, rough chopped (reserve juice and remaining tomatoes for another recipe)
1 cup frozen corn kernels
1 cup organic black beans, drained and rinsed
chili powder
juice of 2 lemons, divided
1 cup cooked brown rice
1 avocado
1 package small tortillas
sour cream, salsa, chopped cilantro, for serving (optional)
Heat 1 tbsp oil in a saute pan and saute onions and peppers until caramelized. Add shredded chicken meat and season to taste with cumin, salt, and pepper. Remove from pan and set aside.
Heat 1 tbsp oil in pan and saute green onions, tomatoes, corn kernels and black beans. Season to taste with chili powder and lemon juice. Set aside half of mixture and add rice to the remaining mixture. Warm to serve.
Slice avocado and drizzle with lemon juice and oil. Season with salt.
Heat tortillas in dry fry pan or according to package directions. Stuff tacos with chicken mixture. Garnish to taste with sour cream, salsa, and chopped cilantro. Serve with rice and garnish with black bean mixture.
 |
| Stuff tacos with chicken mixture. |
 |
| Top with black bean mixture. |
 |
| Serve with rice on the side. |
 |
| Best tacos ever. |
March 4th: White Bean, Kale, and Potato Soup
2 tbsp grapeseed oil
1 medium onion, diced
2 cloves garlic, peeled and minced
1 bunch kale, stems removed, leaves rough chopped
1 can organic white beans, rinsed and drained
3 medium potatoes, peeled and cubed
1 litre of chicken stock (plus more if needed)
meat from chicken stock
juice from 28-oz can whole tomatoes (reserves tomatoes for another recipe)
1 tbsp each, chopped fresh thyme and oregano
salt, to taste
crusty bread, for serving
chopped fresh parsley for garnish
grated Parmesan and/or Cheddar cheese
Heat oil over medium in a large soup pot. Saute onion and garlic in oil until softened. Add kale and cook until wilted. Remove vegetables from pan. Add white beans, potatoes, chicken stock, reserved meat, and tomato juice to the soup pot and bring to a boil. Reduce heat, add herbs and simmer for 10-15 minutes. Return kale and onion mixture to pot and test for seasoning. Add salt to taste and serve. (Add more chicken stock if soup is too thick.)
This meal would be best served with crusty bread. The soup can be garnished with chopped fresh parsley and grated Parmesan and/or Cheddar cheese.
ASIDE: March 5th was my birthday. We dined at The Wellington Gastropub. Excellent Arctic char. Excellent restaurant children.
March 6th: Curried Sweet Potato and Chicken Stew
grapeseed oil
2 medium onions, peeled and diced
1 large or 2 medium sweet potatoes, peeled, cubed (1 inch cubes)
1 red pepper, seeded and sliced
2 cloves garlic, peeled and minced
1 tbsp gingerroot, peeled and grated
1/2 28-oz can tomatoes, diced (reserve juice and remaining tomatoes for another recipe)
1 can coconut milk
1 cup organic canned chickpeas, drained and rinsed
2 cups chicken stock, divided
cooked meat from one chicken breast, cubed
1 tbsp red curry paste
salt, to taste
1/2 bag baby spinach leaves
1 cup cooked brown rice
sliced green onions, optional
minced cilantro, optional
diced avocado, optional
Prepare all of the ingredients.
Saute onions and sweet potatoes in oil in a large saucepan on medium-high heat until soft, 5 minutes. Add red pepper and cook until wilted, 5 minutes. Add garlic and ginger and cook for 1-2 minutes. Add tomatoes and coconut milk and simmer for 1-2 minutes. Add chickpeas, 1 cup of chicken stock, and chicken. Simmer on low heat for 5-7 minutes. Add curry paste and season with salt to taste. If the stew is too thick, thin with remaining chicken stock. Before serving, toss in spinach leaves. Serve on steamed rice.
Garnish with chopped green onions, cilantro, and avocado, to taste.
grapeseed oil
2 medium onions, peeled and diced
1 large or 2 medium sweet potatoes, peeled, cubed (1 inch cubes)
1 red pepper, seeded and sliced
2 cloves garlic, peeled and minced
1 tbsp gingerroot, peeled and grated
1/2 28-oz can tomatoes, diced (reserve juice and remaining tomatoes for another recipe)
1 can coconut milk
1 cup organic canned chickpeas, drained and rinsed
2 cups chicken stock, divided
cooked meat from one chicken breast, cubed
1 tbsp red curry paste
salt, to taste
1/2 bag baby spinach leaves
1 cup cooked brown rice
sliced green onions, optional
minced cilantro, optional
diced avocado, optional
Prepare all of the ingredients.
Saute onions and sweet potatoes in oil in a large saucepan on medium-high heat until soft, 5 minutes. Add red pepper and cook until wilted, 5 minutes. Add garlic and ginger and cook for 1-2 minutes. Add tomatoes and coconut milk and simmer for 1-2 minutes. Add chickpeas, 1 cup of chicken stock, and chicken. Simmer on low heat for 5-7 minutes. Add curry paste and season with salt to taste. If the stew is too thick, thin with remaining chicken stock. Before serving, toss in spinach leaves. Serve on steamed rice.
Garnish with chopped green onions, cilantro, and avocado, to taste.
- March 7th: Pasta, Chicken, Pea and Leek Casserole
- 1 small package organic whole wheat penne or ziti (approximately 250 g)
- 2 tbsps butter
- 1 leek, cleaned and thinly sliced (white and light green parts only)
- 500 mL 35% cream
- 1 cup frozen green sweet peas
- meat from one chicken breast, cubed
- 2 cups grated Cheddar cheese
- 1/2 bag baby spinach leaves
- 1/2 cup grated Parmesan cheese
- salt and freshly ground black pepper, to taste
- green salad or cole slaw, to accompany
- Cook pasta according to package directions. When al dente, drain, rinse with cold water, and reserve.
Meanwhile, melt butter in a large saucepan over medium. Saute the leek until soft, 5 minutes. Add cream and bring to a simmer, then add peas, chicken, Cheddar cheese and spinach. Stir in cooked pasta and salt and pepper to taste.
Transfer to ovenproof 8L casserole dish and top with Parmesan. Cook at 375 F until warmed through and top is golden brown.
This meal will go well with a tossed green salad or cole slaw.
[NO PIC!!]
In order, Greg and I agreed - a rarity! - that we liked the tacos, pasta, soup, and stew. We likely won't make the soup or stew again, but will make the tacos and pasta. Success.
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