St. John's and MVP Health Care's Seasonal Flavors cooking demonstration and educational series kicked off on May 4 featuring Farm-Style Cooking. Recipes included Chicken Mushroom Potpie, Country Potato Salad, and Old-Fashioned Succotash.
Be sure to sign up for our next class on June 1 at Brickstone in the Wintergarden.
CHICKEN MUSHROOM POTPIE
Yields: 6 servings (serving size: 1½ cup)
2 Tablespoons olive oil, divided
1½ pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
½ teaspoon freshly ground black pepper, divided
12 ounces assorted mushrooms, such as shiitake and button, sliced
1 cup thinly sliced onion
1 Tablespoon chopped fresh thyme
2 garlic cloves, minced
1 cup finely chopped carrot
8 ounces green beans, trimmed and cut into 1-inch pieces
2 cups unsalted chicken stock (such as Swanson)
¼ cup all-purpose flour
1 cup frozen green peas
2 Tablespoons chopped fresh flat-leaf parsley
½ (14.1-ounce) package refrigerated pie dough
Preheat oven to 425°. Coat an 8-cup ceramic oval baking or gratin dish with cooking spray.
Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle chicken with ¼ teaspoon pepper. Add half of chicken to pan; cook 3 minutes or until lightly browned. Remove chicken from pan. Repeat procedure with remaining chicken.
Add remaining 1 tablespoon oil to pan. Add mushrooms, onion, thyme, garlic, and remaining ¼ teaspoon pepper to pan; cook 12 minutes or until mushrooms are browned, stirring occasionally. Add carrot and green beans; cook 3 minutes, stirring occasionally. Combine stock and flour in a bowl, stirring with a whisk. Add stock mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until slightly thickened. Stir in chicken, peas, and parsley. Spoon chicken mixture into prepared pan.
Roll dough to an oval large enough to cover the baking dish. Lay dough over filling. Fold edges under, and crimp, if desired. Bake at 425° for 25 minutes or until browned and bubbly.
Nutrition Information: 316 calories/serving, 11 g total fat (2.9 g saturated fat, 6.2 g monounsaturated fat, 1.2 g polyunsaturated fat), 20.7 g total carbohydrates, 3.9 g fiber, 66.7 mg cholesterol, 183.3 mg sodium, 30.6 g protein
COUNTRY POTATO SALAD
Yields: 8 servings (serving size: ½ cup)
4 large red potatoes, washed and unpeeled
1 dill pickle, chopped
2 scallions, chopped, including stems
2 stalks celery, chopped
1 Tablespoon fresh parsley, chopped (1 tsp. dried may be substituted)
1 Tablespoon fresh basil, chopped (1 tsp. dried may be substituted)
1 Tablespoon fresh thyme, chopped (1 tsp. dried may be substituted)
1 Tablespoon apple cider vinegar (red wine vinegar may be substituted)
1 teaspoon dried dill
½ teaspoon paprika
Freshly ground pepper to taste
¼ cup virgin olive oil
2 Tablespoons apple cider vinegar (red wine vinegar may be substituted)
½ Tablespoon Dijon mustard
Paprika (garnish with a sprinkle before serving)
In large pot, cover unpeeled potatoes with water. Cover pot and bring to boil over high heat. Reduce heat to medium-low, keep covered, and simmer until tender, about 10-12 minutes. Remove from heat and drain water. Refill pot with cold water to allow potatoes to cool. Once cool cut potatoes into cubes. Place cubed potatoes in large bowl and toss gently with pickle, scallions, celery, herbs, vinegar, dill, paprika, and pepper.
In small mixing bowl whisk dressing ingredients together. Pour over potato mixture and gently toss again to coat well. Refrigerate until ready to serve. Sprinkle paprika over top to garnish and serve.
Nutrition Information: 196 calories/serving, 6.9 g total fat (1.0 g saturated fat, 5.0 g monounsaturated fat, 0.7 g polyunsaturated fat), 31 g total carbohydrates, 5 g fiber, 0.0 mg cholesterol, 283 mg sodium, 4 g protein
Source: American Institute for Cancer Research
Yields: 6 servings (serving size: 1½ cups)
2 cups fresh lima beans (or butter beans)
4 fresh thyme sprigs
½ small onion
1 garlic clove
1½ cups diced sweet onion
2 Tablespoons olive oil
4 cups fresh corn kernels (about 6 ears)
1 teaspoon honey
1 Tablespoon unsalted butter
Freshly ground black pepper
3 Tablespoons chopped fresh chives
Place lima beans, thyme sprigs, onion half, and garlic in a medium saucepan, and cover with water. Bring mixture to a boil over medium-high heat; reduce heat to medium and simmer, stirring occasionally; 20 minutes or until beans are tender. Drain beans, reserving ½ cup cooking liquid. Discard thyme sprigs, onion, and garlic.
Sauté diced onion in hot oil in a large skillet over medium-high heat for 5 minutes. Stir in corn and honey; cook, stirring often; 6 minutes or until corn is tender. Stir in beans and ½ cup reserved cooking liquid; cook, stirring occasionally; 5 minutes. Stir in butter and add pepper to taste. Sprinkle with chives.
Nutrition Information: 223 calories/serving, 7.7 g total fat (2.0 g saturated fat, 4.2 g monounsaturated fat, 1.1 g polyunsaturated fat), 35 g total carbohydrates, 6.4 g fiber, 5.2 mg cholesterol, 278 mg sodium, 7 g protein