Curried Lentil Soup

(I completely forgot the butter and greens onions. Also, I was short on curry powder and had doubled the recipe so I subbed in some yellow curry paste but forgot to factor in the paste's added salt which meant my soup was too salty which meant I was adding more water, pureeing more garbanzo beans, and finally adding more lentils. So, what you tasted was not quite the original, but that could be all the more reason to try the real thing... )

Ingredients

• 3 tablespoons olive oil, divided
• 1 medium onion, chopped
• 1 medium carrot, finely chopped
• 2 large garlic cloves, chopped, divided
• 2 tablespoons (or more) curry powder
  Curry powders vary in flavor and heat; begin with two tablespoons and add more according to your taste.
• 1 cup French green lentils
• 4 1/4 cups (or more) water, divided
• 1 15- to 16-ounce can chickpeas (garbanzo beans), drained, rinsed
• 1 tablespoon fresh lemon juice
• 2 tablespoons (1/4 stick) butter
• 2 green onions, thinly sliced
• 1 lemon, cut into 6 wedges

• Ingredient Info

  French green lentils are small, dark green, and speckled with black; they can be found at some supermarkets and at specialty foods stores.

Preparation

• Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
• Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.
• Add chickpea puree and butter to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. DO AHEAD Soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.
• Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.

Recipe by Molly Wizenberg

Photograph by Elinor Carucci

December 2010

6 servings

• PREP: 35 minutes
• TOTAL: 1 hour

• Nutritional Information

  One serving contains:
  Calories (kcal) 289.2
  %Calories from Fat 37.9
  Fat (g) 12.2
  Saturated Fat (g) 3.4
  Cholesterol (mg) 10.0
  Carbohydrates (g) 35.6
  Dietary Fiber (g) 9.0
  Total Sugars (g) 3.5
  Net Carbs (g) 26.5
  Protein (g) 11.1
  Sodium (mg) 30.4

Buttermilk Pie

This is my friend's recipe for buttermilk pie and I think it is the best I have had. It makes two pies or one deep-dish pie.

Prepare 2 pie crusts.

Beat together:
4 eggs
2 C. buttermilk
1/2 C. melted butter
2 T. lemon juice
2 T. vanilla

Add:
3 C. sugar
1 1/2 C. flour
1 tsp. baking powder
3/4 tsp. soda

Pour into unbaked pie crusts. Bake at 400 for 10 min. then 325 for 50 min.

Top with berries of choice (fresh, or frozen are really good when slightly mashed and warmed and sweetened with a little sugar), and add whipped cream.

The BEST Guacamole...

Matt and I tried this guacamole at Dos Caminos, a restaurant in Las Vegas.  It was sooooooo good that I asked my waiter for the recipe, and he gave it to me.  It is so fresh and so yummy, you will probably want to make it all summer long...it's that good.  Enjoy!!

2 Tbsp Cilantro Leaves, finely chopped

2 tsp yellow onion, finely chopped

2 tsp jalapeno peppers, minced

2 large ripe avocados, peeled and seeded

2 Tbsp Roma tomatoes, seeded and finely chopped

2 tsp freshly squeezed lime juice (bottled is just fine)

Kosher or Course Salt to taste

Place the cilantro, onion, and jalapeno in a medium sized bowl and mash it with the back of a spoon.  Add avocado, tomato and lime juice and mash all ingredients together, don't mash the avocado too much, I think it tastes yummy with some avocado chunks in it.  Adjust seasoning as necessary.  (When I make it, to be honest, I just throw all the ingredients together and mix it all up, I don't think the two steps are necessary).

You can add more jalapeno if you want it a bit spicier, and I add about twice as much tomatoes because I love tomatoes.  I usually add just a little bit more cilantro too, it makes it taste so fresh.  YUM!!

Is anybody checking this? I have a friend who wanted a recipe and wasn't sure if I should post it here or just give her a copy.

Happy New Year!

Pomodori Al Forno

image and recipe via bon appetit

I found myself dipping bread into the oil while the tomatoes cooked, and no tomatoes made it through the full standing time, but I did make the mistake of halving the recipe! This is amazing. Anni I devoured it.

*err on the side of extra spice and seasoning!

Ingredients

• 1 cups (or more) olive oil, divided
• 2 pounds plum tomatoes, halved lengthwise, seeded. (Canned or fresh, depending on the season and convenience. Canned works beautifully.)
• 1 1/2 teaspoons dried oregano (I used fresh and doubled this)
• 3/4 teaspoon sugar
• 1/2 teaspoon salt
• 1 to 2 garlic cloves, minced
• 2 teaspoons minced fresh Italian parsley
• Aged goat cheese (such as Bûcheron)
• 1 baguette, thinly sliced crosswise, toasted

Preparation

• Preheat oven to 250°F. Pour 1/2 cup oil into 13x9x2-inch glass or ceramic baking dish. Arrange tomatoes in dish, cut side up. Drizzle with remaining 1/2 cup oil. Sprinkle with oregano, sugar, and salt. Bake 1 hour. Using tongs, turn tomatoes over. Bake 1 hour longer. Turn tomatoes over again. Bake until deep red and very tender, transferring tomatoes to plate when soft (time will vary, depending on ripeness of tomatoes), about 15 to 45 minutes longer.
• Layer tomatoes in medium bowl, sprinkling garlic and parsley over each layer; reserve oil in baking dish. Drizzle tomatoes with reserved oil, adding more if necessary to cover. Let stand at room temperature 2 hours. DO AHEAD Cover; chill up to 5 days. Bring to room temperature before serving.
• Serve with aged goat cheese and toasted baguette slices.

Peach and Cornmeal Upside-Down Cake

I tried this recipe from Martha Stewart and it turned out great. I used frozen peaches because it is what I had, and skipped the lavender. It tasted a lot like peach cobbler.

Ingredients

• 5 1/2 ounces (1 stick plus 3 tablespoons) unsalted butter, softened
• 1 cup sugar
• 3 medium ripe peaches (about 1 1/4 pounds), skins on, pitted, and cut into 3/4-inch wedges
• 1 cup coarse yellow cornmeal or polenta
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons chopped fresh lavender, or 1 1/2 teaspoons dried lavender
• 1 1/4 teaspoons coarse salt
• 3 large eggs
• 1/2 teaspoon pure vanilla extract
• 1/2 cup heavy cream

Directions

1. Preheat oven to 350 degrees. Melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat, using a pastry brush to coat sides with butter as it melts. Sprinkle 1/4 cup sugar evenly over bottom of skillet, and cook until sugar starts to bubble and turn golden brown, about 3 minutes. Arrange peaches in a circle at edge of skillet, on top of sugar. Arrange the remaining wedges in the center to fill. Reduce heat to low, and cook until juices are bubbling and peaches begin to soften, 10 to 12 minutes. Remove from heat.
2. Whisk cornmeal, flour, baking powder, lavender, and salt in a medium bowl. Beat remaining stick of butter and 3/4 cup sugar with a mixer on high speed, until pale and fluffy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl. Mix in vanilla and cream. Reduce speed to low, and beat in cornmeal mixture in 2 additions.
3. Drop large spoonfuls of batter over peaches, and spread evenly using an offset spatula. Bake until golden brown and a tester inserted in the center comes out clean, 20 to 22 minutes. Transfer skillet to a wire rack, and let stand for 10 minutes. Run a knife or spatula around edge of cake. Quickly invert cake onto a cutting board. Tap bottom of skillet to release peaches, and carefully remove skillet. Reposition peach slices on top of cake. Let cool slightly before serving.

recipe and image via Martha Stewart

Everything but the Kitchen Sink Pita Sandwich

This is an old favorite that is going to turn into a summer regular at our place. The picture looks kind of unappetizing (the beets turn things pink) but it is excellent! The kids needed a bit of encouragement to start, then Max ate his entire pita.

Veggie + More Pitas

Combine:

Cheese and meat of choice, chopped or shredded. (I used some deli turkey and leftover shredded chicken + Havarti in the pita pictured.)

The fun part: Veggies! This is a great way to use up fresh raw produce without feeling like you are eating loads of raw vegetables. For the pictured pita I grated 2 beets, 1 carrot, and 1 zucchini and then chopped up some lettuce and avocado into small pieces to make it more palatable for the kids. I might have added something else and forgotten, but you could throw in any other veggie, sprout, or seed and it would be delicious. Grating the fresh veggies really makes it easy to enjoy a lot; you actually don't realize what you are eating which is super helpful with kids.

Toss with dressing of choice. You don't need that much so taste as you add and mix (Ranch or Italian work perfectly, even combined.)

Stuff filling in pita bread (I like the smaller wheat ones) with extra lettuce for adults or cheese for kids. I put dressing on the side as dip for the kids to make it funner.

Cherry Bars

No picture - yep, that's right - because we all know my photography skills are lacking, but you'll have to take my word for it that these are good even though they sound somewhat questionable. Essentially, these are blondies with maraschino cherries - and really quite luscious.

2 c. Brown Sugar
1 square Butter or Margarine
2 Eggs
2 c. Flour
2 t. Baking Powder
1/2 t. Salt
1 t. Vanilla
3/4 c. Chopped Nuts (opt.)
1 c. Maraschino Cherries (well-drained and cut in half)
1 c. Coconut (opt.)

Mix sugar, butter & eggs. Add all other ingredients except cherries. Mix, then add cherries and mix very little.

Spread in greased 9 x 13 pan and bake for 30 min. at 350.

My Mom's Sugar Cookies

I think some of you have this, but a friend requested it so I thought I would post it here. These are our absolute favorite sugar cookies!

Cream together:
1 1/2 c. butter (I usually beat this first)
1 1/2 c. sugar

Beat till light and fluffy

add:
2 eggs
1 tbsp vanilla

Beat till very light and fluffy then add 2 tbsp. milk or cream

Sift together and add:
4 cups flour
3 tsp baking powder
1/2 tsp salt

Chill dough at least 1 hour

Roll out and cut out. Do not roll them too thin or they will be crispy

Bake at 375 degrees, roughly 8-10 minutes

UNDER COOK SLIGHTLY!! If the edges start to brown take them out and get them on a cooling rack!

Frosting:

Cream together:
Roughly 1/2-3/4 cup salted butter
1/2 cube (4 oz) cream cheese

Beat in powdered sugar till it is sweet enough
Then add 1 tsp or so of vanilla and milk or cream till the consistency is spreadable

Frost and Enjoy!

Rolo Turtle Pretzels

Image and recipe via Hostess with the Mostess

I've seen this done with varying kinds of Hershey kisses with m&m's smooshed on top (the white striped mint ones are delicious with this!), but this is a new combo for me. You could probably come up with all sorts of combinations for this.

Ingredients:

Rolo chocolate candies
Mini pretzels
Nuts - toasted pecans/almonds/hazelnuts/walnuts

Directions:

Preheat your oven to 350

1. Upwrap your Rolos. Place pretzels on baking sheet. Top with a Rolo.

2. Bake in oven for 3-5 minutes, until the chocolate just begins to melt. The Rolo should be soft but not completely melted.

3. Remove from oven, place on cooling rack and immediately squish the chocolate with a nut.

Whole Wheat Waffles

These are the best and lightest whole wheat waffles you will ever have. I think they are better than most white flour waffles. This is kind of a "Choose Your Own Adventure" recipe, and any way will be delicious! I usually halve the recipe for the four of us. Also, if you like the convenience of a mix you can combine all the dry ingredients in a bag and just add the wet stuff later.

We had blueberries in ours this morning. That is what the dark spots in the picture are.

Combine:

2 C. Whole Wheat flour
1/4 C. Sugar
1/2 tsp salt
1 1/2 tsp Baking Soda
2 1/2 tsp Baking Powder

add:

1/4 C melted butter or oil (I use butter)

3 Egg whites or 2 eggs (I use one whole egg with the half recipe and 2 whole eggs with the whole recipe. I figure my kids still need all the good stuff. You can separate the eggs and beat and fold in the whites at the end for extra good texture. It is good either way.)

Add Buttermilk till the consistency is right. With our waffle iron, these cook better if the batter is thicker. You'll figure it to after you make them a few times, or taste each waffle as you cook and adjust.

Stir completely without over stirring. Consistency should be not thick and not runny. The half recipe usually makes just under four cups of batter for me.

--Small frozen blueberries are a great addition, but we usually eat them plain. I have also started adding flax seed meal and wheat germ with the flour, probably about 1/3 cup or so for a half batch. The waffles are still light and delicious, but I would suggest making them plain first to get a feel for the batter.

Salsa

Here is the Salsa recipe that I have been meaning to email a couple of you. Sorry it took so long. It is so easy. Just be prepared to receive this every Christmas even if you start to make it yourself! If you have any questions let me know!

1 #10 (about 102 oz.)can stewed tomatoes

1 7 3/4 oz. can El Pato sauce (yellow can)- found in the hispanic section of grocer

1 4 oz can diced green chilies

5 bunches of fresh chopped green onions

1 bunch of cilantro- chopped

Sprinkle garlic salt and cracked pepper over the top, to taste.

I put all of the ingredients in a large bowl. Then pour the garlic salt and pepper over the top, just enough to create a layer on top. Then I blend about 3 cups at a time to get a good consistency.

Butternut Squash Risotto

I got this recipe straight from Cook's Illustrated's website and it is wonderful! You can leave the spinach out if you want, and dried herbs work fine, just halve the amount.

Yes, the food "styling" is a little cheesy, but Trev and I had been discussing all the things you could do with the risotto (we are weird like that), especially when it was leftover for the next day, and I decided to have fun.

Infusing the chicken broth with the squash's seeds and fibers helps to reinforce the earthy squash flavor. We found that a 2-pound squash consistently yields a cup or so more than the 3 1/2 cups in step 1; this can be added to the skillet along with the squash scrapings in step 2. To make this dish vegetarian, vegetable broth can be used instead of chicken broth, but the resulting risotto will have more pronounced sweetness.

INGREDIENTS

2	tablespoons olive oil , plus 1 teaspoon
1	butternut squash (medium, about 2 pounds), peeled, seeded (fibers and seeds reserved), and cut into 1/2-inch cubes (about 3 1/2 cups)
3/4	teaspoon table salt
3/4	teaspoon ground black pepper
4	cups low-sodium chicken broth
1	cup water
4	ounces baby spinach
4	tablespoons unsalted butter
2	small onions , chopped very fine (about 1 1/2 cups)
2	medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)
2	cups Arborio rice
1 1/2	cups dry white wine
1 1/2	ounces grated Parmesan cheese (about 3/4 cup)
2	tablespoons minced fresh sage leaves
1/4	teaspoon fresh grated nutmeg
1/4	cup pine nuts , toasted in small, dry skillet over medium heat until golden and fragrant, about 5 minutes

1. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering but not smoking. Add about 3 1/2 cups squash in even layer and cook without stirring until golden brown, 4 to 5 minutes; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Continue to cook, stirring occasionally, until squash is tender and browned, about 5 minutes longer. Transfer squash to bowl and set aside.2. Return skillet to medium heat; add reserved squash fibers and seeds and any leftover diced squash. Cook, stirring frequently to break up fibers, until lightly browned, about 4 minutes. Transfer to large saucepan and add chicken broth and water; cover saucepan and bring mixture to simmer over high heat, then reduce heat to medium-low to maintain bare simmer.3. While broth mixture is simmering, add 1 teaspoon olive oil to now-empty skillet and swirl to coat. Add 4 ounces baby spinach and cook, covered, over medium heat, until leaves begin to wilt, about 2 minutes. Uncover and cook, stirring constantly, until fully wilted, about 30 seconds. Transfer spinach to mesh strainer; set aside. 4. Melt 3 tablespoons butter in now-empty skillet over medium heat; when foaming subsides, add onions, garlic, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes. Add rice to skillet and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 4 to 5 minutes. 5. Meanwhile, strain hot broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan and discard solids in strainer; cover saucepan and set over low heat to keep broth hot. 6. When wine is fully absorbed, add 3 cups hot broth and half of reserved squash to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.7. Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 2 or 3 more times, until rice is al dente. Off heat, stir in remaining 1 tablespoon butter, Parmesan, sage, and nutmeg; drain excess liquid from spinach and gently fold in spinach and remaining cooked squash. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. Top individual servings of risotto with toasted pine nuts; serve immediately.

Caramel Walnut Cookies

My Grandma has made these round cookies every Thanksgiving as long as I remember. They are absolutely wonderful, but kind of a pain simply because of the time involved. You can break it into two stages to make it easier: Roll and bake cookies and nougat one night, dip in caramel and nuts the next day.




Nougat:

1/3 c evaporated milk
1/3 c sugar
1/3 c chopped walnuts

Boil till thickened and let cool. (Don't let it get too thick)

Cookie:

1/2 c butter
1/4 c brown sugar
1/4 c powdered sugar (I use half granulated sugar for a softer cookie, but it flattens them a bit.)
1 egg
1 tsp. vanilla
1/2 tsp. salt
2 c flour

Cream butter and sugar till light, then add egg and vanilla till mixed. Combine with dry ingredients.

Roll dough into a ball roughly the size of a large walnut. Make an indent with your thumb, and fill with roughly 1/2tsp (Whatever fits!) of the nougat filling. Seal the ball, and start another one . . . Bake at 350 degrees for 15-18 min.

Walnuts: Chop up 2 or so cups of walnuts while the caramel is boiling.

Caramel: (This makes enough caramel for a double batch, so you can halve it, but you'll need to be careful not to run out. Another solution is just to double the cookies and nougat!)

2 c sugar
3/4 c light corn syrup
1 c evaporated milk
1/2 c butter

Bring to a boil without stirring, then add 3/4 c more evaporated milk or cream. Boil till the caramel starts to darken and reaches soft ball stage.

Working quickly, poke a toothpick in the top of a cookie, dip and roll in the caramel, then roll the bottom of the cookie in the chopped walnuts. Take the toothpick out, and enjoy the fruits of your labor. We usually cut the cookie into quarters or more, but you can grab one and eat it whole. Cutting the cookies makes them last longer.

Andes Cookies

These cookies are so awesome!!! I got them from my sister-in-law. The crushed candy canes add a festive flare.

1 c. sugar

1/2 c. packed brown sugar

3/4 c. butter, softened

2 lg. eggs

1 tsp. vanilla

2 Tbs. water

3 c. flour

1 tsp. baking soda

1/2 tsp. salt

6 oz. Andes mints

Preheat oven to 375. Mix dry ingredients. Beat sugar, butter, eggs, vanilla, and water together. Add dry ingredients. Chill dough overnight (or until cold) (I rolled the dough and put them in freezer for a bit after chilling in fridge for 5 hours). Wrap dough around a mint until covered. Place 2 inches apart on lightly greased cookies sheet. Bake 7-9 mins or until golden brown. Right after taking out of oven sprinkle with crushed peppermint. Cool

Enjoy!!!

Oreo Truffles

Oreo Truffles

1pkg. Oreo cookies

1 8oz. cream cheese

2 large milk chocolate Symphony bars

Variations:

crushed candy canes

white chocolate

mint Oreos or mint flavoring

Directions:

Use food processor or blender to finely crush Oreos. Mix in softened block of cream cheese. Roll Oreo mixture into balls and place in freezer for at least 1hr. Melt chocolate and use toothpicks to dip Oreo balls into chocolate.

Variations:

Sprinkle with crushed candy cane while chocolate is still warm.

Drizzle with white chocolate.

Use mint Oreos or mint flavoring.

Cranberry Raspberry Relish

I got this recipe from Ben's Aunt, it is so yummy. I usually don't like cranberry sauce but I love this. I make it every year for Thanksgiving.

1 lb. fresh cranberries, finely chopped

2 tart green apples, peeled, cored and finely chopped

1 cup sugar

½ cup orange marmalade

10 oz. package frozen strawberries, thawed and drained

1 tsp. lemon juice or to taste

I chop the cranberries and green apples with a food processor it makes things much easier. Mix all ingredients in a large bowl. May be refrigerated, covered, for 1 month. Spoon relish into serving bowl. Makes 6 cups; serves 12.

Shepherd's Bowl

This is not actually a picture of the Shepherd's Bowl, because I forgot to take one, and besides everyone made fun of my last visual contribution so I refuse to conform. :)

But this is such a good appetizer dish in the fall/winter time and Ashley and Lisa can vouch for its tastiness despite my complete inability to "cook."

1 loaf Shepherd's bowl (preorder from grocery bakery - or can use 2 soup bread bowls)
2 c or 1/2 lb. grated Sharp Cheddar Cheese
1 1/2 c. Sour Cream
5 oz. (2 c.) diced Ham
1/2 c. Green Onions
1 (4 oz.) can Diced Green Chiles
1 t. Worchestershire Sauce

Slice off top of bread and hollow out bowl. Put mixture inside and wrap bowl with 3 layers of tinfoil. Place on cookie sheet and bake at 350 for 1 hr. 10 min. Serve with bread cubes (from hollow part of bowl - cut up, top with butter and put under broiler), wheat thins, Ritz crackers or veggies.

Broccoli Chicken Cheese Soup

My friend Jaclyn gave me this recipe. Just in time for winter soup season!!

Serves ten to twelve

3 cups water with 1 chicken bullion

5 skinless chicken breasts

3 large carrots (diced)

3 stalks celery (diced)

1 medium onion (diced)

1/2 cup butter

1/2 cup flour

1 quart whole milk

1 1/2 lb. fresh broccoli (pre-cooked and drained and chopped)

15 oz. Cheese Whiz

Boil chicken in water with bullion, carrots, celery, and onion for one hour. Remove chicken and vegetables. Save 2 cups of broth. Set chicken aside to cool and cut into pieces to be added later. In a large pot,melt butter and stir in flour. Slowly add milk and 2 cups saved broth. Add vegetables, chicken, and precooked broccoli. Heat all together and then add cheese whiz. Salt and pepper to taste.

{image via gettyimages}

Lighter Chicken Pot Pie

This is the first time I haven't used my own picture! The dish was so good I just wanted to share it quickly. This is a delicious guilt-free version of chicken pot pie, and it is pretty easy to make. It is out of the Oct. issue of Everyday Food. I made it as a last minute thing and only had boneless, skinless chicken breasts, so I compensated for flavor by adding 2 or 3 chicken bullion cubes with the milk. I happened to have phyllo dough, but we didn't think it was needed for flavor, just for aesthetics.

• 2 bone-in, skin-on chicken breast halves (12 to 14 ounces each)
• Coarse salt and ground pepper
• 3 tablespoons olive oil
• 4 carrots, sliced 1/4 inch thick
• 1 medium onion, finely chopped
• 1/4 teaspoon dried thyme leaves
• 1/4 cup all-purpose flour
• 2 1/2 cups low-fat (1%) milk
• 1 package (10 ounces) frozen peas, thawed
• 2 tablespoons fresh lemon juice
• 6 phyllo sheets (each 12 by 17 inches), thawed

Directions

1. Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.
2. While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
3. Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.
4. Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.