Post On: 11 May 2013
May 11, 2013

This CLAIRE’S CHILDHOOD FAVORITES FROM FOOD FOR THOUGHT WITH CLAIRE THOMAS full of health food and full of health recipes. Here food recipe is delicious, we goal we will suffer this CLAIRE’S CHILDHOOD FAVORITES FROM FOOD FOR THOUGHT WITH CLAIRE THOMAS on food full of health recipe blog.
Claire’s Childhood Favorites

If we were to be utterly honest about my childhood favorites, corn dogs would get tip billing.  It’s a small embarrassing, though corn dogs were indeed my the one preferred image as a child, most to the disappointment of my mom, who’s a illusory cook.
But, we patently can’t do an complete part on Corn Dogs, so we longed for to feature they really tighten seconds.  The meals which I’d desire my mother to make, the one’s which remind me of Sunday dinners or evenings outlayed in progress in the kitchen.  Homey, simple, and on tip of all else, delicious, these meals remind me of my the one preferred moments of my childhood. we goal we and your family suffer them as well!

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Chicken Pot Pie with Rosemary Biscuit Crust
Made in a 6 quart dutch oven.
3 oz butter
1/3 crater flour
2 cups chicken broth
1 crater milk
1 egg, beaten 
1/4 teaspoon nutmeg
2 cups Carrots, chopped
1 crater parsnips, chopped
1 lb total cippolini onions, skin peeled off
3/4 lb baked chicken breast, cut in to 1 in. pieces
1 1/2 crater Peas, solidified or fresh 
1/4 crater parsley, finely chopped
Pre feverishness oven to 350 F, with a shelve in the center.
In a pot or dutch oven over middle heat, warp the butter and with a drive stir in the flour.  It should form a lax paste, a roux.  Cook for a notation and progressively supplement the chicken broth, afterwards milk.  You should have a tawny liquid. If it gets thicker than gravy, supplement a small some-more gas or divert to disencumber it. Add a small of the glass to the egg, brew together, afterwards supplement the egg reduction and nutmeg to the rest of the glass (this is tempering the egg so it doesn’t cook now when combined to the prohibited liquid).  Add in the carrots, parsnips, cippolini onions, chicken, peas, and parsley.  Season with salt and pepper.
Put in the oven with lid on for fifteen minutes, until prohibited hot.  In the meantime, have your biscuits. Take the baking image out, spin oven up to 425F and tip the image with rounds of biscuits brew and brush with a knocked about egg.  Bake for an additional 20-25 mins until the biscuits have been puffed and golden brown.
Note: It’s critical which the baking image is prohibited prohibited when we supplement the biscuit dough, since otherwise, the biscuits won’t cook on the bottom.
Rosemary Biscuit Crust:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 crater butter, cold and cubed
2/3 crater immature cream
1-2 tablespoons milk
1 tablespoon rosemary, finely chopped
1 egg (for egg wash)
Sift the flour, baking powder and salt in to the bowl. Drop in the butter and use your fingers to accidentally brew it in with the dry ingredients. Don’t over mix.  There should still be a couple of lumps of butter, the distance of peas, or even a small bigger. Two mins or reduction of blending should do it. Next supplement the immature cream, milk, and rosemary. Stir it up in to a soothing dough. Form the brew in to a soothing ball. Get a square of waxed paper and lay it on your counter. Sprinkle the waxed paper with a small bit of flour. Place the brew ball on the flour and stimulate it about 5 to 10 times. Flatten out the brew with a rolling pin or your hands so it is about 3/4″ thick. Cut in to biscuit shapes with a biscuit cutter, or the edge of a purify crater or can.  
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Mom’s Tuna Patties
For 6-7 patties
2 tablespoons butter
1 onion, finely chopped (2 cups)
4 5-oz cans tuna, drained
1 tablespoon parsley, finely chopped
1 tablespoon chives, finely snipped
1 teaspoon lemon zest
2 teaspoons dijon mustard
2 russet potatoes, peeled and cut in to 1/2 in. pieces
2 tablespoons butter
2 tablespoons milk
2 eggs, easily beaten
1 crater Bread crumbs
1 teaspoons dusty oregano
1/4 teaspoon cayenne
1/2 teaspoon paprika
Salt and Pepper to taste
2 tablespoons olive oil
1 tablespoon butter
Lemon wedges
Tartar sauce
Chopped Parsley
In a vast sauté pan, sauté the onions in butter over middle feverishness for 5 minutes, only until translucent. Season with salt and pepper, and supplement the tuna meat. Turn on low and supplement the parsley, chives, lemon zest, and dijon.  Once stirred, take off heat.
Meanwhile, cover the potatoes with cold H2O and move to a boil.  Cover with lid and spin to a simmer. Cook for about 10 minutes, or until the potatoes have been really tender. Press by a ricer (or regulating a food mill) in to a vast bowl.  Add the butter and milk, deteriorate with salt and pepper, and stir together.  Add the tuna and onion reduction to the potatoes, and stir to combine. Form the the reduction in to patties (they should be the distance of fat burger patties) and set in reserve onto a baking piece lonesome in parchment. To have the patties reason together a small better, chill them in the refrigerator for at slightest an hour.
When you’re ready to cook, set up your dredging station.  This equates to your knocked about eggs in a shoal bowl, your flour in a shoal play or image subsequent to that, and afterwards your breadcrumbs, churned with oregano, cayenne, paprika, and a little salt and pepper, in a image subsequent that.  Heat up a vast sauté vessel over middle high, and cloak with olive oil and butter.  Coat any patty in the egg, afterwards flour, afterwards breadcrumbs, and cocktail in to the pan.  Don’t over throng the pan.  Cook for 3-4 mins a side and offer hot. Refresh oil between batches.
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Buttered & Minted Peas
The pretence here is ambience additive the H2O with salt and sugarine for the undiluted season of peas.
2 bags 10 oz bags solidified peas
2 tablespoons sea salt
2 tablespoons sugar
2 tablespoons mint, finely chopped
2 tablespoons unsalted butter
Bring a pot of H2O up to a boil, supplement the salt and sugar.  Add the peas and cook for a notation or two, until a splendid immature color.  Strain, and whilst still hot, supplement the packet and butter, kindly stirring to combine.  Taste and regulate seasoning.
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Aussie Style Vegetable Pasties with Curried Ketchup
2 tablespoons olive oil
1/2 crater onion, finely chopped
1 garlic clove
1/2 crater butternut squash, finely chopped
1/2 crater carrot, finely chopped
1/2 crater potato, finely chopped
1/2 crater turnip finely chopped
1 tablespoon parsley, finely chopped
1 tablespoon worcestshire
1 tablespoon curried ketchup
Salt and Pepper to taste
2-3 sheets solidified fritter sheets, dethawed though still cold (9 per piece 3×3)
1 egg, beaten
Preheat oven to 400F
In a vessel over middle heat, supplement the olive oil and afterwards onions. Season with salt and peppers and cook for about 5 minutes, until the onions soften. Add the garlic, butternut squash, carrot, potato, and turnip, stability to cook for an additional 5 minutes. Pour the sautéed vegetables in to a play and supplement the parsley, worcestshire sauce, and curried ketchup. Stir to mix and let the reduction cold to room temp whilst we prep the smoke pastry.
On a easily floured surface, widespread out your sheets of smoke pastry. Cut them in to 4 in. squares regulating a knife. Spoon about a tablespoon or dual of the unfeeling reduction in to the smoke fritter squares, brush the edges with egg, and overlay the tender brew over diagonally, combining a triangle. Use a flare to sign the edges. Brush with egg. Bake for 20-25 minutes.
Note: These have been additionally fanciful solidified (sans egg wash) for a final notation appetizer)
For Curried Ketchup:
1 crater ketchup
1/2 teaspoon uninformed ginger, grated
2 teaspoons curry powder
1 teaspoon cumin
1/8 teaspoon cayenne pepper
Mix all of the reduction in a bowl, ambience to regulate the seasoning.

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