P is for Potpie

I am sick.  I have a cold of the worst variety.  It's the kind where I'm so congested that I can't breathe through even one nostril, my throat is itchy and sore, my skin is pale, my eyes look cloudy and tired, and all I want to do is lie down and rest.  Ironically, when I lie down, it becomes even more uncomfortable to breathe and the coughing commences.  Misery!

This is what happens since I work in a giant petri dish: an elementary school.  Granted, my immune system has become much stronger in the past few years and I've learned a few tricks of the trade.  During cold and flu season, I use Clorox wipes on the table surfaces daily and I pass around the hand sanitizer every few hours.  We use disinfecting spray around handles and doorknobs and I encourage kids to keep their hands away from their faces, but illness is inevitable.  The germs spread and the kids get sick every winter.  The empty seats are a constant reminder to me that we need to pass around the sanitizer again and discuss the elbow sneeze technique.  Covering your mouth with your hand is out.  Elbows are in.    

When you're a teacher, it's tough to be sick.  It's not that we hate to be out of the classroom for a day or two; it's that taking a day off requires several additional hours of work before you're gone and again after you come back.  So many teachers just keep on working through their illness because getting a substitute, writing lesson plans, prepping the materials, and warning all the necessary individuals takes more effort than just trucking through the school day with a tissue wad up your nose.  

I'm guilty.  While I took a sick day on Thursday to moan and groan on the couch, I attempted to return on Friday.   I whispered with my dry, crackly voice throughout the day, popped DayQuil like candy,  and kept a box of tissues nearby.  I could barely talk loud enough to get the attention of my students, and yet somehow they understood and responded appropriately.  Kids sense when you're vulnerable and sick.  They get it.  My class was uncharacteristically sensitive this week and I'm really glad I got to see the sweet, nurturing side of individual students as well as the whole group.  They were great listeners.  They noticed my gestures more than usual.  They asked fewer questions of me and instead helped each other.  They entertained themselves when they finished early instead of nagging me with "now what?!" comments.  They were more responsible with their routines and classroom jobs and made me very proud.  One tender little guy recognized how sick I felt first thing in the morning and said, "What can I do to help you?" before he even took his backpack off.  Isn't that sweet?  

While I can complain about being sick and the hassle of writing sub plans, I also have to admit that this week I appreciated my job.  I get to spend all day with young people who are learning to be empathetic and responsible.  Who am I to guide them through this journey?  Well, I'm lucky.  That's what! 

If you are on your own empathy quest, make this potpie for someone in your life who is sick right now.  It's warm and comforting, and it's a nice break from chicken noodle soup.  It's chicken potpie for the soul.

    

Puff Pastry Chicken Potpie

adapted from Williams-Sonoma Bride & Groom Cookbook

2 Tbsp. olive oil

4 shallots, diced

1 c. peeled, diced carrots

1 c. diced celery

2 c. peeled, diced russet potatoes

1 bag frozen mixed vegetables (corn, peas, carrots, green beans)

3 c. chicken stock

2 c. shredded chicken meat

1 c. pearl onions 

1 tsp. finely chopped fresh sage

1 tsp. thyme

1 tsp. celery salt

3 bay leaves

kosher salt and pepper

2 Tbsp. butter

3 Tbsp. all-purpose flour

1/3 c. heavy cream

1 sheet frozen puff pastry

Heat the olive oil in a medium saucepan over medium heat.  Add the onions, carrots, and celery.  Sauté the vegetables until slightly softened, 4-5 minutes.  Add the potatoes and frozen vegetables and sauté, stirring often for 3-4 minutes.  Add the stock and bring to a boil.  Lower the heat to medium low and add the shredded chicken and delicate pearl onions.  Bring to a gentle simmer.  Gently stir in the fresh sage, thyme, celery salt, bay leaves, and salt and pepper to taste.  Simmer for 10 minutes.  

Meanwhile, make a roux by melting 2 Tbsp. butter over low heat in a small saucepan.  Add the flour and stir constantly with a wooden spoon to mix thoroughly  Cook, stirring constantly for 3-4 minutes.  Do not allow the roux to brown.  Add the cream and stir vigorously until the mixture thickens.  Stir the roux into the chicken and vegetable mixture and simmer gently for 5 minutes.  It should thicken slightly.  Check the potatoes for doneness; they should be cooked through, but not mushy.  Taste and adjust seasoning with salt, pepper, sage, thyme, or celery salt as needed.  Remove the bay leaves from the mixture before pouring it into a 9 x 13" baking pan.  The dish can be prepared up to this point one day in advance or frozen at this stage for future use.  

Preheat the oven to 400 F.  Remove a sheet of prepared puff pasty from the freezer at least 10 minutes before using it so it will thaw.  Cover the 9 x 13" dish with the pastry just before you put it in the oven.  Make several incisions in the pastry with a paring knife to allow steam to escape.  Do not allow the pastry to sit for long at room temperature on top of the creamy chicken mixture as it will become soggy.  Place the potpie in the oven and bake until the pastry is golden brown, about 20 minutes.  Let cool for a few minutes before serving.              

                                    

M is for Moroccan Vegetable Stew

When I hear this word "stew" I usually think of warm red meat meals in the coldest woes of winter.  I'll share with you today a stew, but this one is unlike any you're used to.  It includes fresh spring vegetables like carrots, zucchini, and onion.  It has fluffy couscous served along side and a sprinkling of toasted slivered almonds that give it a nice crunch.  It has the sweetness of cinnamon and golden raisins and the glorious kick of curry powder that I welcome in any season.  This is my Moroccan Vegetable Stew.

Moroccan Vegetable Stew
adapted from Pampered Chef

1 lb. small red potatoes or new potatoes
2 medium carrots, peeled
1 medium zucchini
1 medium yellow squash
1 chopped onion
1/2 inch piece of fresh ginger root
1 tsp. olive oil
2 Tbsp. minced garlic
1 1/2 tsp. curry powder
3/4 tsp. ground cinnamon
2 Tbsp. all-purpose flour
2 c. vegetable broth (I used chicken broth)
1 can garbanzo beans, drained and rinsed
1 can diced tomatoes in sauce
1/2 c. golden raisings
2 c. hot cooked couscous (original)
toasted slivered almonds as garnish

Cut the small potatoes in half using a crinkle cutter or a knife.  Use a crinkle cutter to decoratively cut carrots and zucchini in half-moon shapes.  Set aside.  Chop onion finely and add to hot oil in a dutch oven or large pot with the potatoes.  As the onions become translucent, grate the ginger root over the cooking onions and potatoes and stir in the garlic.  Stir in curry powder and cinnamon and cook for about 3 minutes.  Stir in the flour until it coats the onions and potatoes.  Add the vegetable or chicken broth, beans, tomatoes, carrots, squash, and zucchini.  Bring to a boil.  Reduce the heat and let it simmer uncovered for about 15 minutes.  Stir in the raisins and then remove from the heat.  To toast almonds, toss a handful of almonds into a saute pan over medium heat and stir frequently for 3-5 minutes.  When serving this dish, add hot cooked couscous and sprinkle with some toasted almonds.

    

C is for Carrot Cupcakes

These scrumptious little cupcakes are not only precious, but delicious!  I snagged the recipe from the Williams-Sonoma baking book, but I made a couple changes.  I didn't have currants, so I used dates and golden raisins instead.  I didn't have traditional walnuts, but I love the crunch of almonds in baked goods, so I tried that.  No problemo!  Also, Williams-Sonoma instructs that you melt 1/2 c. butter and then let it cool to room temperature.  I had never of this strange melting and cooling process and have certainly never done this to butter [on purpose] when baking.  We've all tried to rush the butter to room-temperature by sticking it in the microwave, but that usually affects a baking recipe in a negative way.  I just used room temperature butter instead of a melted and cooled concoction.  Again, I had no issues with this modification.  

I was first drawn to the recipe because the carrot cake batter doesn't include grated carrots; it requires cooked carrot purée.  This liquid addition made me think the cake would be super moist and it was absolutely that.  It may take a little extra time for the carrots to cook and a few extra dirty dishes from the food processor, but it takes the cupcakes from good to divine!  Try it out!    

Carrot Cake
adapted from Williams-Sonoma Baking Book

3/4 lb. carrots, peeled and cut into 1/2 inch pieces
1 1/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
2 eggs
1 1/3 c. firmly packed light brown sugar
1/2 c. milk
1/2 c. unsalted butter, room temperature
3/4 c. almond slivers
1/2 c. dried fruit (I used 1/4 c. raisins and 1/4 c. dates)

Bring a saucepan of water to a boil.  Add the carrot pieces and cook until tender, about 10-15 minutes.  Drain and let cool.  In a food processor, purée the carrots.  It should be about 1 c. purée.

Preheat the oven to 350 F.  Line a muffin tin with baking cups and spray with nonstick spray.  Alternatively, line the bottom of a 8-inch square pan with parchment paper.

Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together into a bowl.  Set aside. In a large bowl, whisk together the eggs and brown sugar.  Add the milk to the egg and sugar mixture. On the lowest speed of the mixer, cream the butter.  Add the egg, sugar and milk mixture.  Gradually add the flour mixture, but don't over mix.  Add the carrot purée.  Once the carrots have been incorporated, stir in the almonds and dried fruit with a spatula.  Pour the batter into the cupcake liners or your 8-inch square pan.  Bake at 350 F until the cake is lightly browned.  I made 2 pans of mini cupcakes (24 minis total) and 6 standard-sized cupcakes with this recipe.

Square pan 45-50 minutes
Mini cupcakes 25-30 minutes
Standard cupcakes  35-40 minutes

Let the cupcakes cool on a wire rack.  Frost with your favorite icing: buttercream or cream cheese frosting.  Refrigerate if not serving right away, but let the cake come to room temperature before serving.