Chicken Pot Pie

saute 1/3 cup butter and 1/3 cup onion

then add: 1/3 cup flour , 1/4 tsp salt and pepper

stir in: 1 2/3 cups chicken broth and 3/4 cup milk

add: 2 1/2 cups cooked chicken and 2 cups cooked veggies (almost any veggie works. a great way to use up leftovers)

2 crusts: combine 1 3/4 cups whole wheat flour with 1 tsp salt

then add: 1/2 cup butter and 3 TB cold water.

if soupy, give it a minute for the water to thicken things up.

pour into crusts, put 2nd crust on top and cut slits.

bake at 425 for 35 minutes.

Beef Barley Soup

This is a recipe I've never made in a single batch. I have always done one or two double batches, because it's a really simple one-pot meal. So great for families that are sick or just had a new baby, it's a standard of mine and one I'm still not sick of.

Beef Barley Soup (adapted from Cooking Light, January 2005)

Ingredients
Cooking spray
~ 2 pounds beef stew meat, trimmed and cut into small pieces (larger pieces will take longer to become really soft; I prefer pretty small pieces, about 1/2 - 1 inch, but whatever you like will work)
2 teaspoons canola oil (I used a coconut oil)
2 cups chopped leek (about 4 medium; tips for cleaning here) (I switched this up in my last batch with pearl onions, and it was YUMMY)
2 cups chopped carrot
1-2 cups quartered mushrooms (any kind works great)
4 large garlic cloves, minced
6 cups water
1 1/2 teaspoons salt
~4 springs fresh thyme, leaves stripped (dried thyme also works fine)
1/2 teaspoon freshly ground black pepper
4 bay leaves
2 (14-ounce) cans beef or vegetable broth (I usually use my homemade vegetable stock which has a nice rich flavor) (I left this out last time and it was still perfect)
1 cup uncooked pearl barley (I used brown rice last time and that was also GREAT. I used about half to three quarters the amount called for because rice puffs up so much more than barley)

Steps
1. Coat pan with cooking spray and heat over medium-high. Add a portion of the beef (don't crowd the pan or else it won't brown), cook 5 minutes, browning on all sides. Remove from pan. Repeat procedure with remaining beef. Remove beef from pan.

2. Heat canola oil in soup pot/dutch oven over medium-high heat. Add leek, carrot, mushrooms and garlic; sauté 4 minutes or until lightly browned. Return beef to pan. Add water and remaining ingredients, except barley. Bring to a boil, cover, reduce heat, and simmer approximately 1 hour (the cooking time is different every time I make it). When the beef is almost ready (soft) and the broth is tasty, add barley; cook 30 minutes or until beef and barley are tender. Don't forget to remove bay leaves before serving!

Caribbean Lime Talapia (ok so it's supposed to be Halibut but I'm cheap)

This recipe comes from Feeding the Whole Family by Cynthia Lair. As I write this I haven't yet made the recipe with Halibut or with Talapia - I hope it works out alright and that the flaky Talapia is good... if nothing else it will be child friendly. Halibut is seen as a meatier steak-like fish so we shall see!

Prep time: 30 minutes to 1 hour for marinating, 10-15 minutes for cooking.

1 tablespoon tamari or shoyu (I used tamari)
3 tablespoons extra-virgin olive oil, divided
1 tablespoon grated ginger
3 tablespoons lime juice
1 tsp agae nectar or sugar
3-4 cloves garlic, minced
1 lb halibut fillet (serves four) I went with less fish to save money and have provided the quinoa salad.

To marinate the halibut, put tamari, 2 tablespoons of the oil, ginger, lime juice, agave, and garlic in a small mixing bowl; whisk together. Place fish in a shallow pan and pour marinade over the top. Allow to marinate 30 minutes to one hour in the refrigerator.

Preheat oven to 400 (not sure if this will be different with talapia). Heat remaining olive oil in an ovenproof skillet; cast iron is good. Remove halibut from marinade; set marinade aside. Place halibut in the pan, skin side up, and sear for one minute; turn and sear second side for one minute.

Leave fish in the skillet and place in oven. Bake until fish is almost cooked through about 7-10 minutes.

Remove skillet from oven and place on stove. Add reserved marinade and deglaze the pan, letting the liquid reduce some before serving.

Oh! And there is a video from the lovely and talented Cynthia Lair:

Quick Lemon and Garlic Quinoa Salad

This recipe comes from Feeding the Whole Family by Cynthia Lair. I made a triple batch for our supper club.

Salad
1 cup dry quinoa
1/2 tsp sea salt
1 3/4 cups water
1/2 cup chopped carrots
1/3 cup minced parsley
1/4 cup sunflower seeds

Dressing
3-4 cloves garlic, minced
1/4 cup freshly squeezed lemon juice
1/4 cup extra-virgin olive oil
1-2 tablespoons tamari or shoyu (I used tamari because it's wheat-free)

Place cooked quinoa in a large bowl. Add carrots, parsley, and sunflower seeds to quinoa. Mix thoroughly. Combine dressing ingredients; pour over quinoa and toss well. Serve at room temperature or chilled.