Mighty Make-Aheads: Pot Pie

If there's an overarching theme to all the baby books and websites, parenting magazines and new mommy blogs, it's time: not having enough, how it flies, and how to save it.

I find myself running out of time even before the little one has arrived (as evidenced by my lack of a post in two months) and I have a feeling that being overwhelmed and "losing track of time" is a fairly universal sentiment. So. My next few posts will highlight recipes to be made in bulk, popped in the freezer and reheated when you find yourself in dire need of a few extra minutes--to calm a crying baby, wash another load of laundry, or simply spend a few (fingers crossed) quiet minutes with your loved ones.

Before my little peanut comes barreling out to unsettle the relative calm of our household, I've been stowing away meals: a mama squirrel burying nutritious provisions for the coming arduous weeks. I make one serving for dinner, and find with these recipes it's not much more effort to double or triple the quantity and stow the remaining servings--just make sure you have plenty of Tupperware or disposable aluminum pans and room in the freezer.

Biscuit-topped Pot Pie

Makes 3 eight to nine inch pies, 5-6 servings each
Active time: 45 minutes
Cooking time: 1 hour, 30 min

Filling:
2 Tbs Vegetable oil
5 stalks celery, washed and diced (1 1/2 cups)
1 large onion, peeled and diced (2 cups)
3 large Russet potatoes, peeled and diced to 1/2 inch cubes (3 cups)
3-4 cloves garlic, minced
2 cups frozen or canned mixed vegetables of your choice
       (Costco carries a great organic frozen mix with edamame for protein)
1 1/4 lb diced cooked chicken or beef (Rotisserie chicken makes a great shortcut here)
      or 2 cups additional chopped vegetable if making a vegetarian pie
      (broccoli and cauliflower both work well)
1/3 cup all purpose flour
1 qt low sodium stock or broth: chicken, beef or vegetable
2 tsp salt 
1 tsp dried thyme
1 Tbs Worcestershire sauce (omit if you are a strict vegetarian--contains anchovies)
1/4 tsp dried ground mustard
dash cayenne pepper
additional salt and black pepper to taste

Biscuit crust:
3 cups all purpose flour
4 tsp baking powder
1 tsp salt
9 Tbs very cold butter (1 stick plus 1 Tbs)
1 cup very cold milk (plus 2-3 Tbs for brushing crust)

Heat oil in a large soup pot over medium-high heat. Add celery and onion and cook, stirring several minutes until they start to sweat and soften. Add potatoes and garlic and cook, stirring 2-3 more minutes. Add the mixed vegetables and the chicken, beef or veggie addition of your choice along with the flour. Stir vigorously to coat and mix well. Add stock, stir, and increase heat to high while stirring. Bring to a boil.

Reduce heat to simmer and add 2 tsp salt, dried thyme, Worcestershire, mustard, and cayenne. Let simmer, stirring occasionally, 30-35 minutes.

While the filling simmers, prepare the biscuit crust.

In a large mixing bowl, whisk together flour, baking powder and salt. Cut the butter into very small pieces (if you have a box grater, it is much easier to simply grate the butter over the largest holes) and rub into flour mixture with your fingers, so that there are small pea sized pieces distributed evenly throughout. Make a well in the center and add the milk, mixing with a fork until absorbed and a shaggy dough begins to form. Turn the dough onto a floured surface and knead several times until it forms a cohesive mass. Divide into thirds. Gently roll each third on the floured surface into a round that will cover the top of your pie pan. Cover with a damp towel or plastic wrap until ready to use.

Once filling has simmered 30-35 minutes, it should have the consistency of a thick stew. If it is too thin (it may vary depending on the meat and vegetables you choose,) you can vigorously whisk 1 Tbs flour with 1/4 cup milk in a small bowl and add to the filling, stirring to distribute evenly. It will thicken slightly while baking. Season to taste with salt and black pepper.

Divide filling amongst 3 eight to nine inch pie pans and allow to cool slightly before placing the biscuit crusts on top.  Brush crusts with milk and cut several slits in the center to vent filling.

To store: Tightly fit plastic wrap over the crust, followed by a layer of aluminum foil secured around the edges. Place on a flat surface in the freezer until fully frozen, to prevent filling spillage.

To bake: Preheat oven to 375 F. Bake, uncovered in the center of the oven 30-35 minutes if fresh, 40-45 minutes if frozen, until crust is golden brown and filling is hot and bubbly.

Feeding the kid in me

Lately I have been craving foods that I would normally eschew for the ten and under set: fish sticks, boxed mac and cheese, applesauce...

I'm not sure of the biological relevance of such a craving; maybe there is something my growing baby finds useful in bright orange dehydrated cheese. Most likely not. I like to think it has something to do with revisiting my own childhood in preparation for creating a new one for my little peanut: a kind of culinary nostalgia akin to unpacking and cooing over your own outmoded baby clothes.

So while I'm revisiting my developing years, and attempting to keep my developing baby well nourished, I'll try to sneak in as much wholesomeness as my juvenile self will tolerate.

Dinner tonight will be Tomato Soup (actually, Bisque, but don't tell the kids) and Grilled Cheese (on multi-grain bread.)

Tomato Bisque
serves 4

2 Tbs extra virgin olive oil
1 small onion, chopped
3-4 cloves garlic, minced
2 28 oz cans whole peeled tomatoes, drained with liquid reserved
1 Tbs dried basil leaves
1 tsp salt
1/4 tsp crushed red pepper flakes
1 cup heavy cream
salt and black pepper to taste

Heat olive oil over medium heat in a large pot. Add onion and garlic, stirring often until softened and fragrant. Add tomato liquid.

In a large bowl, use hands to crush tomatoes and release juices. Add tomatoes and juices to pot.
Turn heat to high and add basil, red pepper and 1 tsp salt. Bring to a boil and immediately reduce heat to low. Simmer 30 minutes to 1 hour (the longer the simmer, the more concentrated the tomato flavor.)
Remove from heat and blend with an immersion or stick blender until smooth.
Alternatively, you can blend in batches in a tabletop blender, making sure to do so carefully and vent for steam release.
Return to low heat and stir in heavy cream. Season to taste with salt and black pepper. If it's too thick for your liking, slowly stir in warm water until it's the proper consistency--it should be hearty, but not 'eat with a fork' hearty.

Serve with crusty bread or grilled cheese sandwiches.

The snack machine

They say the best way to eat when you are pregnant is to have 5 or 6 (or 8 if it's twins) small meals a day, rather than your typical breakfast, lunch, and dinner. This way of eating helps to maintain even blood glucose levels, crucial in preventing gestational diabetes.
Eating frequent, small meals also helps to stave off nausea in the first trimester by preventing you from getting too full or too hungry: At nearly 11 weeks now, I am never hungry. If I start to get nauseous, I know it's time to eat. I have become a snacking machine.
The healthier the snack, the better I feel. I do crave milkshakes and pizza rolls, of course, but I usually don't feel as good afterwards as when I eat apple slices with peanut butter, or whole wheat crackers with low-fat cheese. When I get that insatiable sweet tooth, I try to have something that has some nutritional value, instead of just empty calories. These easy, no-bake cereal bars fit the bill. With whole grain, fruit, and protein packed peanut butter and nuts, I can occasionally indulge in a decadent treat without alarming my over-active nutrient conscience.

Peanut Butter Cereal Bars

3 cups organic or all-natural whole grain cereal (I used Mom's Best naturals honey nut toasty o's)
1/3 cup honey
1/2 cup brown sugar
1/2 cup natural peanut butter
1/2 cup dry-roasted peanuts (or any nut you like)
1/2 cup dried fruit (I used dried blueberries)

Grease a 9x9 or 8x8 baking pan.
In a large pot, bring the honey and brown sugar to a boil. While stirring, allow to boil 1 minute.
Stir in the peanut butter until it is melted and evenly distributed. Remove from heat.
Add cereal, nuts and fruit and stir to coat.
Carefully (it's hot!) press mixture into the greased pan with a piece of waxed paper and allow to cool completely.
Run a knife around the edge of the pan and unmold onto a cutting board. Use a serrated knife to cut into squares.
Store in a tightly covered container, up to 3 days, or wrapped tightly in plastic wrap, frozen for up to one month.