I made these two different ways. Well, really just one way. For the galettes, I split the dough in half and made two smaller ones that each fed two people. Then, I had doubled the recipe just to make more to freeze for later (super easy to do). I used the second batch of dough to make two more galettes. And then I had a problem…I had extra filling. So, I made a third batch of the dough and rolled it to make just a pot pie with it (single crust only). Just like with regular pot pies, K and I decided we are single crust folk. We loved the crust, don’t get me wrong, but the galettes were a bit more crust than we needed, and we wanted a bit more filling. You can decide what you want to do. The single crust pot pie was just as tasty, and a bit easier. You could still follow the same recipe below, just skip the forming galettes part, and just roll it as a single crust for a baking dish. I froze it and baked it from frozen. No issues, it just took a smidge longer.
Although the galettes are much prettier to look at.
Posted in Chicken, Entree, Pie, Vegetables
- Tagged chicken, corn, freeze, freezer meal, fudging ahead, fudgingahead, galettes, make-ahead, pot pie, potato, summer, zucchini
On Monday, I mentioned that I made chicken with a side dish. Well, here it is! I used to make a version of these potatoes back when I was a single cooker. It started in college when I would use Ranch seasoning with some sour cream and broccoli mixed in with the potatoes. They were an easy meatless dinner. I would eat one half for dinner, then save the other half for lunch the next day. When I had my own house, I would make them for myself, too. I don’t think I could convince K to eat these as a meal, and I didn’t have any of the ingredients I normally used. But, I decided to try something new. This filling was so good, that I didn’t care I couldn’t fit all of the filling in the potato halves–I just ate it with a spoon!
You have no idea how happy I was that a full on bread recipe turned out so well for me. I have made some breads before, but this one seemed legit (maybe because I have only ever bought potato bread from a store before). I figured you could make it at home, but I didn’t realize how simple it was. A little while ago I was up early waiting for our new kitchen table to be delivered. I had nothing to do because I couldn’t go anywhere or get too involved. I figured it was the perfect time to make bread since most of the time is inactive for allowing it to rise. The other reason I wanted to try this recipe was because it is my friend Lisa’s favorite bread. She had stayed the night and I wanted to surprise her with it in the morning. I tried to play it off like it was no big deal, but I guess the cat is out of the bag…I was really excited to serve it for her. And, yeah, I knew K would like it, too.
Have you started the new year with resolutions to not bake as many desserts as you did during the holidays? This recipe is a good detox recipe. The breadcrumbs are super light, and it’s baked, so you get a moist bite of fish without a fatty coating weighing it down. The directions will be a bit different than what I did because I wanted to make some changes. When we had the leftovers, I re-cooked part of the dish and it was even better, so I will share those tips with you.
Posted in Entree, Italian, Seafood, Side Dish
- Tagged baked, fudging ahead, fudgingahead, Italian, lidia, onion, potato, sole, sole oreganata, tomato