RecipeHive

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Skillet Chicken Pot Pie

Posted by in Shared Member Recipes

1 tbsp. olive oil

3 boneless, skinless chicken breasts, cut into 1″ chunks

kosher salt

Freshly ground black pepper

1/2 onion, chopped

2 medium carrots, peeled and chopped

2 stalks celery, chopped

2 tsp. fresh thyme

3 tbsp. flour

1 1/2 c. frozen peas

2 c. chicken broth

2 tbsp. heavy cream

1 can refrigerated biscuit douhg

1 Egg, lightly beaten

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Back-Burner Stock

Posted by in Shared Member Recipes

This light-bodied broth is a mélange of scraps that you can collect and save as you cook during the week–use whatever you have. For a shrimp and chorizo paella to make with this, go to http://www.bonappetit.com/recipe/chorizo-shrimp-paella.
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Cazuela de Mariscos (Colombian Seafood Coconut Curry)

Posted by in Shared Member Recipes

Last night I ate out with my family at Maya Latino Nuevo Restaurant in New Orleans. I shared an order of Mariscada with my daughter – which was outstanding. I’ve been searching for a version of this coconut seafood stew and this is the closest that I’ve found. This seems like a melding of Latino and Portuguese cuisine. We ate ours over steamed white rice. But I imagine you could eat it with French bread or tortillas too.
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Navratan Korma

Posted by in Shared Member Recipes

“This is an Indian vegetable korma with nuts, paneer cheese, and an adjustable list of vegetables. It is in a tomato-cream sauce as opposed to the usual yogurt based sauce. ‘Navratan’ means ‘nine gems,’ so choose nine of the vegetable, nuts, and paneer ingredients; you can leave out the elements you don’t want to use, or add them all so it is ‘ten gems’ if you wish.”
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Cioppino Seafood Stew with Gremolata Toasts

Posted by in Shared Member Recipes

Feel free to experiment with your favorite seafood in this classic San Franciscan fisherman’s stew. And don’t forget to use the toasts slathered with zippy gremolata butter to soak up the flavorful broth. Bonus: This stew is great for entertaining since you can make the base a day in advance.
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Squid in Zimino

Posted by in Shared Member Recipes

This is a famous Tuscan dish that is also found in other regions, such as Liguria. It is excellent served as an accompaniment to polenta. “In Zimino” means that the squid is cooked with vegetables – usually spinach or beet greens.