Posts tagged vegetables
Roasted Asparagus
So many of my friends are currently scouring the internet looking for delicious and easy side dishes for their holiday meals. During the Christmas season, so many things we eat are heavy and rich. A nice light side dish or roasted vegetables is not only a welcomed contrast to everything else on our plates, its the perfect comforting way to keep our holiday waist lines in check. 

When it comes to roasting vegetables, technique is key. It is so easy to turn your flavorful crunchy friends into mushy lifeless limp versions of their former selves. Luckily Peggy has a wonderful recipe for roasted asparagus for us. Its quick, easy, and simple. 

1 pound fresh asparagus
1 tbs. olive oil
salt and pepper

Preheat oven to 450. Trim the woody ends off of the asparagus. Spread the spears in a single layer on a large cookie sheet. Make sure the spears aren't touching so they will roast rather than steam. Drizzle with oil and sprinkle with salt and pepper. Roll, to coat evenly. Roast the asparagus until lightly browned, about 10 minutes. Shake the pan half way through cooking to ensure even roasting. 

See? Easy, simple, and tasty. Enjoy!

Lavender Apple Chicken Pot Pie
Ok. Last "throw back" recipe of the week! I'm going to use our 2010 photo for this recipe as well. Sorry its so rough, this is before blog food photography was "a thing". But in all honestly, I actually trust a recipe that doesn't have gorgeous photos a little bit more. I know whoever posted the recipe was in it for the food, not the photo. Speaking of great food, this is one of my favorite recipes that Peggy has ever cooked for me. She stocked our freezer with these bad boys when I gave birth to my son and not only were they an easy meal to just re-heat, but they were so so tasty. If you haven't tried this recipe from our blog archives in the past, this would be a stellar place to start. 

I'm 100x's tastier than I look!

This recipe is another Peggy original that she formulated using her lavender. She grows all her own herbs necessay to make "Herb de Provence".  This mixture of , lavender, rosemary, thyme, basil, summer savory and sage is a staple in the cusines of southern fench cooking. Her mother made excellent chicken pot pie, but Peggy thinks this recipe kicks it up a notch. For example she sautés the veggies to bring out more flavor. She also use chicken thighs. They are more flavorful, not mention more affordable. Gotta love that.  

Start with a good pie crust. 

2 cups flour
1 tsp. salt
1 Tbs. sugar
2/3 cup shortening + 2 tbs.
8-10 Tbs. Cold water

In a bowl add flour, sugar and salt. Cut in Shortening. To cut in shortening a pastry blender works the best. If you don't have one a few pulses in a food processor will do the trick. Anyway the flour mixture should resemble smallpeas. Add cold water and barley stir. To much working with the dough causes a tough crust. Gather dough into a ball, and refrigerate for 20 minutes or so. Cut the dough in half. If not using the other half for your dough for the top crust. I always roll it out into a pie pan and freeze. Roll out dough on a boardusing a small amount of flour so dough does not stick. Line pie pan with dough leaving enough extra around the edges for a good crusty edge. If you are putting a top crust on make sure you cut some slits for the stream to escape.

serves 4-6

8 chicken thighs
2 1/2 tsp. herb de provence
2 tbs, olive oil
1 cup chopped onions
1 clove garlic crushed
1 bay leaf
1/4 cup flour
1 Tbs. butter
1 Tbs. olive oil
4 cups chicken broth (split)
3 yukon gold potatoes, skins scrubbed, chopped
3 carrots peeled, chopped
2 ribs celery chopped
1 cup peas

preheat oven to 350. butter a med. size casserole , or oven proof dish. I like to use 1 1/2 cup ramekins. In a large skillet heat the olive oil. Salt and pepper chicken thighs, rub on "herb de provence". Saute onions until soft about 4 minutes. Add chicken and brown on all sides. Add 1 cup of chicken broth, lower heat, cover and simmer until thighs are cooked through. Remove chicken from the pan (keeping juices from the pan) and cool. De-bone thighs. In another pot saute veggies in butter and olive oil. Season with salt and pepper and 1/2 tsp. of herbs de provence. Once veggies are slightly browned add the remainder of the chicken broth and bay leaf, cook until veggies are just tender. Remove veggies from broth. Now we are ready to assemble. With whisk in hand add flour to large skillet (pan in which you have cooked chicken) cook until thick, adding broth from veggies. Once you have a nice thick gravy, season to taste. Add in the chicken and veggies, along with the peas. Now fill you dish and cover with a crust. I like to put on as much crust as possible, use your creativity, there is no right or wrong way (just make sure you have a good crust) You can brush on a quick egg wash so the crust browns nicely. This recipe may sound difficult, but it's very easy. I also have doubled this recipe and have frozen the second pie. Let me tell you how much better they are than the Banquet frozen pot pie we ate as kids. They make great gifts too.