Sunday, February 28, 2010

PB&J Mini Pies

I've been eating a lot of peanut butter. I eat it with celery, on waffles, on my oatmeal pancakes, on caramel and chocolate rice cakes, and then of course on bread as a PB&J sandwich. Either way it's delicious and good for you, so here's another way to have it, by the bite full!

I got this idea from Picky Palate

PB&J Mini Pies (Makes 12 mini pies)

1 roll Pillsbury pie dough

1/2 Cup creamy peanut butter or almond butter (if you have allergies use your favorite soy butter)

1/2 Cup Strawberry Preserves

1 Tablespoon sugar for sprinkling

1 egg white whisked with 1 teaspoon water for egg wash

2 Tablespoons powdered sugar (optional)

1. Preheat oven to 350 degrees F. Unroll pie crust onto a lightly floured surface. Use a 2 1/2 inch round cutter to cut out circles in dough (or small cup). Lightly press dough rounds into greased mini muffin tin.

2. Roll remaining scraps of dough to an even thickness then use a sharp knife to cut thin 1/8 inch strips to create the lattice topping. Set aside.

3. With a small cookie scoop or teaspoon (I used my new spring handle ice cream scoop), drop a heaping teaspoon into each of the pie crusts. Do the same with the jam.


5. Cut excess dough from edges and brush tops lightly with the egg wash, sprinkle with sugar crystals (optional) and bake for 25-30 minutes or until nice and golden brown.

6. Remove and with the tip of a knife, loosen edges from muffin pan. Carefully remove from pan after 5 minutes with the help of the knife and let cool. Dust with powdered sugar and ENJOY!

If you don't fancy peanut butter why not try it with chocolate...after all who doesn't like chocolate!?!?

Try this recipe...Just substitute Nutella for the jelly.

P.S. I figured out the calorie count per mini pie and it's not that bad. About 125 calories for the peanut butter ones, and 140 calories for the Nutella ones.

Chicken Pot Pie

So it seems as though everywhere I turn I am hearing about Chicken Pot Pie. It's been all over the Food Network. Ina's making lobster pot pie, Big Daddy's making Pot Pie Soup, The Neely's are doing it too, even my friend Hilary's mom has been making it....what's all the hype???? So I decided to see for myself what this dish is all about. My version is kosher and made with a puff pastry top. This is going to be my first time making the dish as well as eating it! I'll let you know how it goes...So here's my recipe, Enjoy!

Elia's Version of Chicken Pot Pie (makes five 10 oz ramekins)

2 breasts cooked chicken cut into bite-size pieces (I got help from the store and bought rotisserie chicken)
1 cup frozen peas and carrots
1 cup shelled edamame
2 stalks of celery cut thinly
1 large onion roughly chopped
6 tablespoons olive oil
5 tablespoons flour
1 cup roasted and fully cooked potatoes cut into bite-size pieces (I am using fingerling potatoes, but any will do)
2 cups chicken stock and 2 bouillon cubes
2 teaspoons chopped rosemary (for sprinkling on top of pastry)
kosher salt and pepper to taste
1 egg mixed with splash of water (egg wash)
1 sheet thawed frozen puff pastry (I used Pepperidge Farm, it's Pareve!)

1. Roast the potatoes on baking sheet with 3 tablespoons olive oil and salt and pepper.
2. Saute the onions and celery in 3 tablespoons olive oil in a large non-stick skillet until translucent, about 5 minutes. Add salt and pepper to taste.
3. Add the flour to the pan and stir constantly for about 2 minutes.
3. Slowly add the chicken stock and stir well until thick.
4. At this point stir in the cooked potatoes, peas, edamame, carrots, rosemary, and chicken. Turn off the heat and stir until all components are mixed evenly.
5. Spoon the mixture into ramekins.
6. Measure a circle 1/2 inch larger than the ramekin of puff pastry for the cover. With a pastry brush, brush the egg wash along the rim and sides of the ramekins. Place the puff pastry round on top of the ramekin and pinch to sides. Brush with egg wash and cut a slit into the pastry. Sprinkle with kosher salt and rosemary.
7. Place ramekins on cookie sheet and bake at 350 degrees for about 40 minutes until pastry is golden brown. Let stand for about 5 minutes.
9. ENJOY!!!!

Here's my friend Stacey enjoying my pot pie. Nothing says comfort more than chicken pot pie after a long day of work! I think she liked it....

Saturday, February 27, 2010


Homemade Sushi...Delicious
Light Spicy Mayo
2 tablespoons Light Mayo
1 teaspoon Sriracha Hot Chili Sauce
(If you want it spicier add more chili sauce)
Mix together and enjoy on your favorite sushi!

I'm new to this blogging stuff

As many of us food bloggers, we love too cook and have a passion for all things food. I started this blog because I enjoy cooking and feeding the ones I love. Living alone on the Upper East Side of Manhattan is sometimes lonely and to fill the time, when I'm not at work, I cook. I'll wake up at 9am on a Saturday or Sunday and just cook for hours. Cooking soothes my soul. Cooking clears my head from my everyday life. Instead of going to work out like most do, I cook. I find that when I cook it's only fitting to invite people over for some good finger licking grub. It seems as though I am always inviting friends over to eat. Whether it's inviting friends over for a last minute brunch or bringing in what I've made for my co-workers at the school where I teach, it's something I enjoy! Some may say I am a food pusher, very much like the the stereotypical Jewish mother/grandmother type. The thing's true! I enjoy watching people eat my food, it makes me feel great! I think the people that suffer from this the most if my family. I'm always making them try the things I make or talking about them to the point where one of my brothers wants to strangle me. It's quite amusing actually. Anyways, now that you have learned a bit about me I hope you'll find this blog entertaining, helpful, and most of all, fun to read! Please Enjoy and remember to always feed your sister (more about that later!)
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