Chicken Pot Pie

Source: More-with-Less Cookbook
Date tried: June 20, 2012
Yield: 6 servings
Time needed: 10 minutes

For some, making pot pie crackers as in the recipe below may be simpler than making dumplings. Either adds substance to a chicken stew.

Chicken Pot Pie

Chicken Potpie
1 large chicken, cut in pieces
2-3 quarts water
Salt and pepper
2-3 potatoes, cubed
1 onion, chopped
2 stalks celery, chopped
¼ cup parsley, chopped

2 cups flour
¼ tsp. salt
1 Tbsp. lard or shortening
¼ cup water
1 large egg, slightly beaten

Cook chicken in 2-3 quarts of water with salt and pepper.
Remove chicken from broth and set aside to cool.
Add potatoes, onion, celery and parsley to broth and cook until tender.
Remove chicken meat from bones and add to broth along with the vegetables.

Combine flour and salt in a bowl.
Cut in lard/shortening.
Mix egg with water and add to flour.
Form a ball from the dough and let it stand 15 minutes.
On a floured surface, roll out the dough very thin.
Cut into 1½ inch squares.  Drop into broth and let cook 5-10 minutes.

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Coo’s Lunch

Source: The Parkdale Potluck Cookbook
Made: September 30, 2013
Yield: 2 servings
Time to make: 15 minutes

Since I prefer not to use the canned food the recipe calls for, I took a little more time to make this, but still under 30 minutes.  Rather than canned cream of mushroom soup, I made up a white sauce flavoured with fresh mushrooms, onion and nutmeg.  And instead of opening a can of mixed vegetables, I steamed some fresh vegetables I had on hand: carrots, green beans and celery. I also had some leftover mashed potatoes from a previous meal to use as a base.

The recipe is subtitled “Shepherd’s Pie” but it is not baked.  It is really a meat sauce to serve over potatoes, rice or noodles. Perfect for a quick meal on a busy day.

Coo’s Lunch

Coo’s Lunch (Shepherd’s Pie)
1 lb. ground beef
1 10 oz. can cream of mushroom soup
1 14 oz. can of mixed vegetables, drained
Boiled potatoes (may be mashed)
Butter or margarine

Empty the undiluted soup into a saucepan and warm through.
In a skillet or large pot, melt butter or margarine over medium heat.
Brown the ground beef in the butter until it is fully cooked.
Add the soup and vegetables and mix well.
Let simmer a few minutes to heat through.
Serve over warm boiled or mashed potatoes.

Note: The contributor of this recipe was Bonnie Briggs, one of my first acquaintances when I moved to Parkdale. She was a woman who had known poverty first-hand and a powerful and dedicated advocate for affordable housing.  It was with sorrow I learned of her passing a few weeks ago.  RIP Bonnie. (October 6, 2017)

Shredded Potato & Zucchini Salad

Source: Ecological Cooking
Date tried: June 2/17
Yield: 4 servings
Time needed: Quick to put together but allow and hour or two to chill

Prior preparation needed,
Peel, cook and shred potatoes

I found this a unique salad. In all my years of making potato salad, I had never thought of shredding them instead of chopping them into cubes. But it works well with the shredded zucchini. The dressing (mayonnaise + French dressing) accounts for most of the flavour.

Shredded Potato & Zucchini Salad

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Creamy Mushroom Soup

Source: Recipes for a Small Planet
Date tried: June 4, 2014
Yield: 3 quarts
Time needed: 1 hour

Keep your timer handy for this one.  There are several steps that take a few minutes each.  Basic prep: chop or slice all vegetables; sauté and purée mushroom stems; sauté potatoes; then put potatoes, mushrooms & stock together to complete cooking. Milk & parsley are added just before serving. It takes attention, but it is a delicious soup and also keeps well, justifying the large quantity.

Creamy Mushroom Soup

Creamy Mushroom Soup

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Potatoes Dauphinois à la Hay

Source: Food Combining for Health
Date tried: April 6, 2012
Yield: 2 servings
Time needed: 45 minutes

This is a low-fat variation on scalloped potatoes. The vegetables are cooked in water, not milk and very little cream or butter is used. There is less time in the oven as well, since the potatoes are parboiled first.  If you get new crop potatoes, they don’t even need to be peeled.

Potatoes Dauphinois à la Hay

Potatoes Dauphinois à la Hay

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Potato Soup

Source: Food Combining for Health
Date tried: August 15, 2013
Yield: 4 servings
Time needed: 15 to 20 minutes

This is a really delicious creamy leek and potato soup. I used curry powder in it today, but be sure to try the freshly-grated nutmeg some time.  It is the food of paradise!

Potato Soup

Potato Soup

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Potato Soup

Source: Simply in Season
Date tried: May 24, 2012
Yield: 3-4 servings
Time needed: 30 minutes

I love potato soup and this is one of the best recipes for potato soup I have come across. It can also be made in infinite variations with the addition of ham, cheese, ground meat, dumplings, or corn or whatever takes your fancy. I needed to use up some cauliflower so that is what I added today.

You might like to compare this recipe with Old Fashioned Potato Soup from Diet for a Small Planet.

Potato Soup
2 Tbsp. butter
½ cup (125 mL) chopped onion
3 cups (750 mL) diced potato
2 cups (500 mL) water or vegetable broth
½ tsp. salt
¼ tsp pepper
¼ cup (60 mL) celery with leaves, chopped
½ cup (125 mL) carrots, diced or shredded
1/8 to ¼ tsp ground nutmeg, dried marjoram, celery salt, dried dill weed, or paprika
2 cups (500 mL) milk
2 Tbsp. flour
Fresh parsley, chopped, for garnish

Chop, dice or shred the vegetables as indicated.
Melt butter in a large saucepan.
Add onion and sauté until translucent
Add vegetables, water (or broth) and seasonings.
Cover and cook until vegetables are tender—about 15 minutes.

(If you would like a creamy soup, take some of the cooked vegetables and pureé them. Then return to saucepan and continue.)

Mix a bit of milk into flour to make a smooth paste.

Continue adding the rest of the milk to the flour, keeping the mix smooth.
Add milk/flour mix to soup and cook until thickened, stirring constantly.
Ladle into bowls and garnish with fresh parsley

The second picture above shows the “Cheeseburger Variation”. To make this delight add 1/2 lb/250g browned ground meat and 1 cup/250ml shredded cheese to the basic soup. Just before serving stir in 1/4 cup/60 ml plain yogurt. In summertime add a garnish of finely shredded lettuce and diced tomatoes.