exposure by Judith Hausman
I used leftover chicken and a combination of veg to make this late - wintertime quite a little pie .
Thevery first blog entryI posted as the Hungry Locavore was about the exhaust stagnation of late winter . And here we are again . The winter veg have suffer their charm , only the pachysandra has managed to come forth from the blow bank , and it ’s a farsighted draw in the Northeast from now until even the first herb . I eff , some of you are picking strawberries already — grrr !
Here are some hold - me - over dishes I ’m cook these daytime :
1. Pesto Lasagna
I guess you could use jarred pesto or buy importedbasilto make some fresh . I have foil packet of various herb pestos , which I always need to utilise up , wedged into my Deepfreeze . I make a not - too - thick béchamel sauce ( aka stock white sauce : butter , flour , Milk River ) , and then dissolve in the flash-frozen pesto . Starting with the sauce and ending with Parmesan , I layer no - cook lasagna noodles ( they ’re not only faster but thin ) , adding ricotta , too . I cover and broil for 30 to 40 arcminute .
2. Chili of All Kinds
You probably already have your favorite chilli formula , with or without beans . I have gobs of frozen Piper nigrum , red-hot and otherwise , and some local corn , too , so I ’ll make either a vegetarian edition or a sort of white chili pepper without love apple and with lily-white beans and ground turkey . Any of these mixes made with a little less succus can stuff tacos , burritos or enchiladas , too . If your Petroselinum crispum or other herb have pull through over the winter in pots , throw some in the chili .
I love the way the wine-colored or juice turns the poach pears such a pretty coloration .
3. Pot Pie
The leftovers from thestewed chickenI made got commingle with white sauce ( this time made with chicken stock , not Milk River ) ; those same black pepper and corn mentioned above ; and some chopped , cooked winter carrot and leeks . Then I covered with a Proto-Indo European crust and baked for 30 to 40 minutes .
This ’ll work with left crimson meats , too ; just make the sauce with beef pedigree and reddened wine or else . you may also pack in diced cooked potatoes , sliced mushrooms , and cooked greens , such as string beans , broccoliorcabbage . Use veg broth , skip the crybaby or gripe , and you ’ve made it vegetarian .
4. Thai-curried Vegetables
honestly , I just follow the focal point on the little jolt of green Thai curry . Tonight , I ’ll mix ( not local ) broccoli di rabe and ( local ) sweet potatoes with the coconut milk . Other green or lolly work fine , too , as do slicedturnips , clean spud , pepper , carrot and so on . The addictive , lively slow burn of the green ( or hotter ruby-red ) Thai curry glue really gain vigor up a commonplace winter palate . Oh , OK , bestow in some crybaby or pork barrel if you like . Pile it all on top of Elmer Rice .
5. Poached Pears and Berries
One vendor at mywinter farmers ’ marketstill has firm , localpearsfrom cold reposition , and my ownhoarded berriesneed to be use up . Halve and core the pears , and put them face down in a sauté cooking pan with a pat of butter and enough liquidity to come about halfway up . I utilise white or red vino or substitute cranberry or pomegranate tree juice , which work the fruit a pretty garnet - red . lend dough according to discernment , how sugary your juice are and how scented the pears are . Sometimes just water and tenuous cut of lemon and ginger are nice for poaching fruit , too .
When the covered pear tree halves have simmered to fork - tender , expose the pan so the juice tighten , and at the last present moment , add in some hiss , blackberries or blueberry . ready them just a bit so they warm but do n’t break down too much . This clobber is great dish-shaped onto chicken feed cream , pound cake , biscuits or , yes , just onto nonfat Greek yogurt , you spoil sports .
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I used leftover chicken and a combination of vegetables to make this late-winter pot pie.
