This recipe was part of the beginning for us realizing how much we love dill. And yes, I realize that this post is about grilling and it is November. But give me a break…I ran out of summer weeks to share this. I started adding dill to all the things this summer after realizing how much K liked it, and I always loved it but had forgotten about it. My mom used to cook with it a bunch, partially because we always had a ready supply in our garden. I’ve tried growing it but had no luck. Maybe I need to try again. You know, when warm weather comes around, and maybe when the baby gives me a chance to do it.
Today’s recipe is brought to you by a cookbook I received for my birthday. It was not something I had seen before, and the first recipe I opened to was for cooking kidneys. Hmm. It seemed not quite for me. But then, I flipped through it a bit more and found that almost all of the rest of the recipes were ones I wanted to try. I looked up reviews to see what people said, and someone mentioned these pies as being good. I decided to not only try them, but to double it and make some to take to a friend with a newborn. These were great because I froze the batch for her and was able to bake them fresh on the day she said she would like them. I also made a dessert from this book that I shared with her. She is a big Harry Potter fan, so I knew she would get a kick out of the recipes and the cookbook. But even if you’re not, these are still good pies. I added extra vegetables because that is how we roll. I also had enough extra pie crust and filling that I did a top-only pot pie with a pie dish for the extras. So many meals, and you can do the recipe in stages if you want, like I did.
One of my favorite tips I have picked up from grilling all this past summer has been …. butter!
Apparently I made a bunch of seasonal summery foods this year, and I am running out of time to share them before it is essentially Christmas. I apologize. But at the same time, I don’t. If you’re like me, you might make some recipes immediately upon seeing them, or you might save them for later to get re-excited about them, OR you might even make dishes during the “wrong” time of the year.
What do you consider “a hurry”? I made the spice mixture for this ahead of time, and just left it in my mini food processor in case it needed to be re-processed. It meant that dinner came together in less than the time it took to cook the rice. I added spinach because I like what curry does for spinach, and I like having everything all together. Everyone ate this, and I cut out the serrano peppers to appease our sensitive tongues. You can certainly add them back in and up the spice. You could leave out the spinach, but you can also add more or less. It’s not a picky recipe, which also helps with a time crunch. For a large portion, you are just stirring occasionally while discussing cars with your toddler. Or whatever you do in your spare cooking time.
I’ve made recipes in the slow cooker before that yield broth, like this one. But, I had not seen one where you could take already cooked chicken and turn it into an easy broth. For awhile, I was buying rotisserie chickens from the store and eating them throughout the week for lunch. It was easy and cheap. Well, now I was able to take those carcasses I saved (just in case) and use them for a stock. The original recipe says you need 3-4 chicken carcasses, but I found 2 was plenty. Maybe my chickens run large? Basically, once I filled one of my gallon-sized freezer bags with the bones, I was ready to go.