ICBC: Mushrooms

Mushroom Potpies

1 can Cream of Chicken

1 bunch broccoli

2 carrots

1 container white mushrooms (usually blue and Styrofoam)

1 russet potato

1 brown onion

1 roll refrigerated rolls (i.e. Pillsbury)

Milk

Garlic

Salt

Pepper

1. Cut all veggies into small pieces. Put in large pot and heat over medium with some garlic. Veggies should start to soften.

2. Add Cream of Chicken. Add 1 1/2 cans worth of milk. Stir stir stir. Season with salt and pepper.

3. Spoon into ramekins. Top each ramekin with a roll. Bake as per package.

---Review---

I love these and have been making them for awhile (got the recipe from B's mom). If you are not going to use chicken (like me... I used LOTS of mushrooms instead) I would suggest using 2 cans of Cream of Chicken. Or try Cream of Mushroom.

It is nice to have rolls for dipping with this recipe, so plan to have a few extra (maybe make two packages even).

Italian Pot Pies

1 tablespoon olive oil

1 medium onion, finely chopped

2 carrots, finely chopped

coarse salt and ground pepper

1 pound ground beef sirloin thawed

2 cups tomato sauce

1 cup all-purpose flour

1/4 cup grated parmesan

1 1/2 teaspoons baking powder

1/4 teaspoon crushed dried rosemary

4 tablespoons melted butter

1/2 cup whole milk

1. Preheat oven to 450 with the rack in lowest position.

2. In a large skillet, heat oil. Add onion, carrots, salt and pepper and cook till tender (6-8 minutes). Add beef and cook until no longer pink (you'll want to break up the beef into smaller pieces). Add tomato sauce and bring to a boil. Reduce to a simmer. Stir occasionally until the sauce thickens. Set aside.

3. In a large bowl, wisk flour, Parmesan, baking powder, rosemary and 1/2 teaspoon of salt. Add butter and milk. Stir until dough comes together.

4. Spoon meat mixture into 8-ounce ramekins or a medium sized pyrex container.

5. Mound dough on top.

6. Bake until dough is golden brown (10-12 minutes).

----Review----

Brandon and I both agreed that this one was a keeper, even though I messed up a few ingredients here and there.

If you use 1/4 cup of milk instead of 1/2, the dough will be somewhat grainy but still good. Something to think about. Also, we used a canned marinara sauce that we found cheap at Trader Joe's, but I think that Newman's Own with everything in it would be amazing.

Also, we used ground turkey instead of ground beef, which is a classic Brandon and Sarah move. The turkey tasted great and is a good way to healthy up the recipe a little. (Though it looks like slime when you put in in a pan, so maybe if you're a queasy type you should stick with beef or chicken.)

Everyday Food issue 58.