Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
 Phone: 814-870-1885
Posts tagged ‘comfort food’
Posted: February 10th, 2014

Chicken Pot Pie Soup will warm us up during mid-week freeze.

Chicken Pot Pie Soup will warm us up during mid-week freeze.

If there’s one thing I’ve learned about Erie in my 15 years here, it’s that Erie residents have strong feelings about the weather. There’s always something to say about it, and there’s always one in the crowd who feels even more strongly about the people who talk about it.
“It’s Erie. It’s winter. What do you expect?”
“You think this is cold? I remember … ”
“It’s snow, people. It happens every year.”
I am of the group who likes to complain about the weather. For what it’s worth, I also exalt on beautiful days. At any rate, no matter who you are, you have to admit this winter has been brutal. If it’s not lake effect, it’s below zero. Wind chills are miserable. The roads have been treacherous for weeks and weeks. If we’re not shoveling, we’re scraping. If we’re not shoveling or scraping, we’re snow-blowing. Pipes are freezing, utility bills are soaring. This week promises more bitter cold, some snow, and a bumper crop of pot holes.
For goodness sake, get inside, shut the door and think warm thoughts. Think sweatshirts and throw blankets. Think comfort food. Wouldn’t it be nice to go home to a steamy Chicken Pot Pie?
You can, even on a Tuesday.
No need to deal with a crust. Just toss some ingredients into a slow cooker and brave the weather all day, knowing your reward is waiting: Slow Cooker Chicken Pot Pie Soup Recipe

Posted in: Uncategorized
Posted: November 15th, 2012

Sorry I failed to show up yesterday. I was trapped under something heavy. Thanks for entering the drawing for “How to Build A Better Pie,” by Millicent Souris. The winner is Marilyn Goss. I’ll pop it in the mail today.

If you are not Marilyn Goss, you can enter next week’s drawing for “Cooking With Love: Comfort Food That Hugs You,” by Carla Hall.It’s not a fat-fest, but a nice collection of time-tested and beloved dishes with a twist or two. A couple that jumped out at me were Celery and Blue Cheese Slaw, Groundnut Stew, and Matthew’s Chicken Curry, see below.

To enter, send an e-mail to jennie.geisler@timesnews.com , including your NAME, MAILING ADDRESS and NAME OF THE BOOK you want.

For those of you just here for the food, this dish looks fabulous.

3/4 pound boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
3/4 pound boneless, skinless chicken thighs, cut into 1 1/2-inch chunks
2 teaspoons ground coriander
1 1/2 teaspoons cumin seeds, toasted and ground
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1 1/2 teaspoons freshly ground black pepper
3 tablespoons plus 1 teaspoon canola or other neutral oil
l2 large yellow onions, very thinly sliced
1 serrano chile, stemmed, seeded and finely chopped
2 tablespoons chicken stock or water
4 garlic cloves, very thinly sliced
1 1/2 teaspoons grated peeled fresh ginger
3/4 cup coconut milk
3/4 cup water
Toasted cashews for garnish
Cilantro for garnish
Steamed green peas, for serving
Cooked basmati rice, for serving

1. Put the chicken breast chunks in one bowl and the thighs in another. In a small bowl, combine the coriander, cumin, turmeric, cayenne, salt and pepper. Divide between the bowls of chicken and turn the chicken pieces to evenly coat. Let stand for 20 minutes.
2. In a large, deep skillet, heat 1 tablespoon of the oil over medium-high heat. Add the chicken thigh chunks in a single layer and cook, turning the pieces occasionally, until nice and browned, about 2 minutes. Transfer to a plate. Repeat with another tablespoon oil and the chicken breast chunks, transferring them to another plate. You just want to sear the chicken, not cook it through.
3. Add another tablespoon of oil to the pan, reduce the heat to medium, and add the onions and chile. Cook, stirring occasionally, until onions are golden and melted, about 7 minutes. Reduce the heat to low and add the stock, stirring in the beautiful browned bits from the bottom of the pan.
4. Add the garlic, ginger, 1/4 cup of the coconut milk and 1/4 cup of the water. Stir well, bring to a simmer, and return the chicken thighs to the skillet. Cook for 20 minutes, then add the chicken breasts. Cook for 5 minutes, then stir in the remaining coconut milk and water. Cook 5 minutes longer or until stewy.
5. Tops with cashews and cilantro. Serve with plain steamed peas and basmati rice.
– “Cooking With Love,” by Carla Hall

Posted in: Uncategorized

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