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Pot-Pie, Revisited! (Seafood Pot Pie)


You read that right! It’s fall, so it’s time for my yearly check-up on our favorite recipe, the Chicken Pot-Pie!

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I have been making, working on, and perfecting this recipe for 7 years now, and it’s just better and better every time.  Yesterday, Mitchell and I decided to make one to welcome fall.

We are now pescetarian, which means the only “meat” we eat is seafood. We mostly follow a vegetarian diet, with the exception when we eat out, and the occasional splurge where we make seafood at home.

So, when I had the idea to make a Veggie pot pie for the blog, as we were gathering the ingredients at the grocery store, we decided to try making one with shrimp and cod! The end result was amazing, and I had to share it with you!

(Also, if you were curious, the pot-pie recipe is still amazing, still easy, and still my favorite.)
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This recipe makes 2 pies.

Ingredients:
2 Medium or large carrots – washed and chopped to your liking.
2 stalks of celery – washed and diced.
1/2 an onion, diced.
A very small pinch of Thyme.
2 Medium or larger potatoes –  chopped, not peeled.
2 dozen small shrimp, precooked.
1/2 pound of cod (Or however much or little you prefer).
1/4th a cup of butter… make sure it’s real butter, SmartBalance will not work.
1/4th a cup of Flour.
2 cups seafood broth.
1/2 a teaspoon salt.
1/2 teaspoon pepper.
2 boxes pie crust.

Directions:

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Pre-heat your oven to 375
Put your chopped carrots & potatoes into a medium/large pot with water & cook for about 10 minutes until cooked just enough that you can poke them, but still firm.
While your potatoes and carrots are boiling, wash and pat dry your cod. Season with a little salt and pepper.
Place your cod in a frying pan that has been warmed with a little bit of oil.
Cook thoroughly, take off heat and set aside.

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Once you’re carrots and potatoes have been cooked, strain them & set them aside.
In that same pot, melt your butter.
Once it’s melted, add your flour & stir until mixed.
Now add in your seafood stock, Thyme, salt& pepper, (I added my celery now too) boil for 2 minutes. I added my shrimp one minute in. The photo below is after I started adding the carrots.

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Now it should look like a saucy soup, or stew.
Next, you’ll want to mix all the ingredients into the sauce. Stir well.

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Take your pie crusts & place in your pie plates, pour your ingredients into crust, cover with remaining crust & tossed into the oven for roughly 30 minutes until the crust is a beautiful golden brown.

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Let the pie rest for about 10 minutes (it’s actually best to let it sit about 15-20 minutes) before cutting into pieces. Serve, and enjoy!

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DIY – Your own autumn garland.


Guess what?! I have a DIY project for you on this autumn Sunday! It’s a cute, simple and fun idea for any home. Heck, even your children could help out! This is a great project to work on while you’re watching the final season of How I Met Your Mother, or Parenthood, or whatever show you love this year!

Autumn Garland
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What you’ll need:

  • Felt (Autumn colors prefered)
  • Scissors
  • Yarn (I used left over yarn from my Yarn Wreath.)
  • Needle
  • Time

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This is probably the easiest DIY project I’ve ever done… and have ever shared!
Your first step is to figure out what style of leaf you want… I chose one similar to those around our area. You’ll want to trace your shape on paper beforehand so you can get an idea. Cut it out to your liking. Me? Oh yeah I didn’t do all of that, thats what made this project so easy! I just bought a bunch of felt at Ben Franklin Crafts & used their wonderful die-cut center!
Once you have all your leaves cut out (make as many as you want!) Set them out into the pattern you want…


IMG_4036(As you can see I did this on the couch while watching the most recent season of Doctor Who.)

Now that you have your pattern figured out, it’s time to thread your needle. I found one intended for heavy duty sewing/mending, I’ve taken a photo of it for you. 🙂 Once you get your needle threaded, you’ll want to tie a knot at the end of your yarn… I kept mine on the actual roll of yarn until the end, but now would be a great time to figure out how long you want your garland to be!

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You’ll wanna lick the tip to your yarn, it’ll make it much easier to thread through.

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Once you’ve done that, you simply sew through your leaf. Here’s a photo of how I did it:

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Perfection isn’t necessary, I feel little changes make it more rustic, and more “real.” But if you want to be exact you, of course, can. Keep that up, sew sew sew each leaf. Once you’re done, tie a knot at the end of your garland and you’re set! Find a cute place to hang, or display & you’ll have all your guests complementing your work! (I also did one with pumpkins, I’ll share a photo of it if anyone would like one!)

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I, being from seattle, thought it’d look best next to our wonderful rainy day oil painting in our entry way!

 

 

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Tasty Homemade Apple Turnovers


I’ve said it time and time again. I LOVE AUTUMN. Something about the cool air, the rain, the colors… the FLAVORS! Everything about autumn is beautiful… A couple weeks ago I bought all the supplies to make Apple Turnovers… I don’t know what got into me but I haaaad to make them.

It’s really simple. These turned out really really tasty. I was too worried and embarrassed to share these with EverSoLightly’s family, even though I had intended them for his dad’s birthday. I saved them and EverSoLightly and I ate them the next day & he raved about them!

Home Made Apple Turnovers

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Ingredients:

Apples, I used 4
Apple Peeler, corer, slicer
1/2 cup Apple Juice
1/4 cup Brown Sugar
Cinnamon to taste
Allspice to taste
(crushed) Cloves to taste
Decorative sugar
1 Egg (for egg wash at end)
Puff Pastries

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First, you’ll want to use your apple peeler corer slicer (assuming you washed your apples first.)
I had two bowls next to me, one for the bits of the apple that I wasn’t going to keep, and one for the pieces for the turnovers. I was raised to EAT that delicious skin that comes off with the apple peeler corer slicer. If you don’t want to you can use them as compost or put them in your yard waste bin.
Once all your apples have been peeled, cored, sliced… Dice them up to the size you want. This is YOUR recipe, so nothing is “wrong.”

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Once all your apples are cut up and your mess is cleaned up, toss those slices into a pot, pour in your apple juice, and spices to taste… cook cook cook, you want those apple slices to be soft and beautiful.
IMG_3993Once your apples are soft, and they taste the way you want, get your puff pastries ready.
I cut mine into 6 pieces (though only took a picture after I made the first two.) Grease your baking sheet now.

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Once yours are divided up the way you want, fill them with your delicious apple filling. Close them according to your preference. In a separate bowl, mix one egg with a bit of water, mix. Brush this mixture over the turnovers, and sprinkle with sugar. Bake in oven according to Puff Pastry box. Once done, move to a cooling rack & enjoy!

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Do you have any extra filling? Toss that into your blender, food processor, or whatever you use and turn it into YUMMY apple sauce!

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Small town talent


Some of you may or may not know that when I was 14 my mom, stepdad and I re-located from the Portland area to a small rural town in Washington. A town so small, that it didn’t even have it’s own high school… we had to go to the neighbor town, Duvall, for school.

CHS was one of those schools where everyone knows everyone, at least in your own grade. I may not have hung out with everyone, but I knew them, & most of them knew me… everyone grew up together, so a new face was a big deal.

As any high school we had kids with many talents… but one stood out, no matter who you were. Austin Jenckes. He was known for his guitar skills and amazing vocals. Even when his family had a tragic event when we were 16…. he wasn’t known as the guy who had something bad happen in his family, he was simply known for his beautiful talent.

I only hung out with Austin once or twice, we had plenty of friends in common, but nothing actually in common other than we graduated the same year. After high school, and after I moved out of the valley (contrary to Blake Shelton’s beliefs, not mountains haha.) After I had moved on from my high school life, I still kept tabs on Austin’s music… He relocated in early 2012 to Nashville, I think I attended only one or two of his shows after high school… but he was making a name for himself, and achieving his dreams. In mid 2010 (maybe 2009?), my best friend, Thomas, came home from college and was telling us about this show he wanted to go to… this guy he had a communications class with this awesome and talented musician. It was about 10 minutes into our conversation when it hit that he was talking about Austin Jenckes. Small world… He took EverSoLightly to the show that night, I stayed home sick.

A few months later I heard through the grapevine (probably twitter or instagram) that Austin had a kickstarter. I backed it, hoping to help him get enough funds to record a new album. Of course, the funding was reached and he was able to record his album.

I’ll admit, that was the last I had heard about it until the album was released. I received the download information, saved it (I was at work.) I’ve watched friends from high school post photo after photo from his shows, but never made it back to one.

A week ago I received an email from the kickstarter campaign, Austin announcing that he was going to be on the tv show The Voice. How exciting! I tuned in Monday night & made sure my mom knew to tune in. (Side story, he performed at our graduation & she of course thought he was ridiculously talented. He managed to make most of the people in the room tear up.) We watched Monday night’s episode but he wasn’t on. So, Tuesday night I tuned in (and my mom did too.) We watched… the news had already been spoiled by excited folks on the internet, I knew what was going to happen but we watched anyway. About 9:20 they showed Austin. His story touched the hearts of those that knew him & people hearing it for the first time. I had friends texting me constantly telling me how touching his story was, and how they were tearing up. Then he performed. It was a song he had performed many times for many people… not a new, not his own original song…but it felt like it. He did such a fantastic job. Ceelo Green & Blake Shelton both pushed the button to have their chairs turn. He chose Blake’s team. Though we were not the best of pals in high school, I fully plan on supporting him as long as he has a music career.

I urge you to tune into the Voice each week and watch Austin’s progress with me! Lets show him the support he deserves!

Here, is a link to my Spotify playlist… filled with only Austin’s music.

Here is a link to his Facebook, Twitter. You can download his music as well as his cover of Simple Man on iTunes!

(If you have the time, click some of the links in this post, you’ll see what I’m talking about.)

 

 

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“Love means never having to say you’re sorry. However, it is with sincere regret that I must now kill all of you.”


Today I’m here to share with you, an amazing apple breakfast bread recipe!

I passed a loaf of this along to Mitchell’s parents, and gave some to my neighbor, I don’t know what the Smith’s thought, but our neighbors LOVED it.

It’s REALLY EASY and SUPER DELICIOUS. It makes a GREAT breakfast loaf. I think I’ll make this for Christmas. It’s great the day off but even better the day after, heated with butter. Yummmm.

What you’ll need:

1 cup flour
1 tsp baking powder
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 cup butter, at room temperature
2/3 cup granulated white sugar
1/3 cup light brown sugar, packed
2 large eggs
1/2 cup apple cider
2 1/4 cups chopped apples (Obviously cored, and peeled)

Pre-heat oven to 375 and grease your loaf pan. I managed 2 loafs out of this recipe, but it depends on the size of your pan.

Mix dry ingredients (flour, baking powder, salt, baking soda, cinnamon, and cloves) in a bowl. I suppose most people would tell you to sift, but I never do and it turns out fine 🙂

In a large bowl,  cream together butter and sugars. Beat in eggs. Add in flour mixture alternately with cider- I did mine in thirds. Mix until everything is combined, but don’t over mix.

Next gently toss in and stir the apples.

Pour batter into loaf pan(s) and place in oven. Bake until toothpick comes out clean. About 50 minutes. Remove from oven and let cool (about 20 minutes) then remove from pan, place on wire rack to finish cooling and either enjoy or wrap up for consumption the next day.  I’m warning you now, it is AMAZING. It wont last long!

 

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Yay for Traditions!


 

Yesterday, we continued our tradition of carving pumpkins with one of my oldest, and one of our dearest friends, Thomas. It’s been 3 years now of us carving pumpkins together, and though other people have come and gone from the equation, and moved on with their lives, we’ve always managed to get the three of us together for a few awesome traditions.

I made chili, which I’ll post the EASY recipe at the bottom of this post, and my VERY first home made apple pie, made from scratch without any help! Yay! I haven’t tried it yet though, but I heard it was pretty good.

Onto the DELICIOUS chili recipe!

I made this up on my own, so you can always change it to however you think you’d like it best!!

1lb ground beef, ground turkey, chicken or tofu, or whatever you prefer
2 cans petite diced tomatoes
2 cans tomato SAUCE, the small cans.
2 cans Bushes CHILI beans, Medium trust me. I’m a wimp when it comes to spices and medium is the way to go, never get mild, at least get medium haha
1 can red kidney beans, drained
1 package chili seasoning (or home made)
1 cup diced onion (I just use minced onion you buy in the seasoning section!)

Cook meat, until brown/done. Drain fat
toss meat, and all the other ingredients into a large pot.
heat until hot
top with cheese, sour cream, onions or whatever you prefer!
Eat then enjoy!

 

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theREALchef?


Fall colors, photo by Mitchell Smith Photography.

Fall colors, photo by Mitchell Smith Photography.

Fall is in the air! Leaves are changing (finally, because they didn’t change last October!) I’ve been craving all my favorite wintery/fall foods and I have decided to try out some of my favorite recipes!! I can cook my favorite meals for @EverSoLightly and myself 🙂

I thought I’d share my recipe’s with you. First recipe I made this week was home-made MINI chicken pot pies! I got this idea from a friend. Instead of making a regular sized pot pie, make little personal sized ones, similar to the ones you get in the store, but better of couse. 🙂

All measurements vary depending on your preference and how many pies you’re making.

Ingredients:
cups of chicken – cooked (you can use the pre-cooked rotisserie chicken from Safeway or whole foods.)
chopped celery (I chop mine up really small — I’m not a big fan)
chopped carrots
russet potatoes cut into bite sized pieces
1 package of chicken gravy — I made mine with whole milk, but water or any other type of milk would work
Flour (1/3 cup)
Chicken stock/gravy
Crust – I get mine from Whole Foods
butter (I use Smart Balance)
frozen peas
Something to cook/serve your pies in I used something similar to these. I got mine at ross for $1.00 a piece.

Your oven will need to be pre-heated to 400 degrees F

Cut up all your veggies, and chicken. I like to pre-measure everything before starting, though I usually add more as I’m cooking and tasting. In a pan, melt your butter toss in your potatoes, carrots, and peas. Once they are tender, slowly stir in your flour. Once your flour has been mixed in gradually add your broth and gravy. Stir until they are bubbly (not boiling) and thick. Now add your chicken and turn off your burner, and move your pan to a safe location.

Line your mini pie dishes with your crust. Make sure you have followed the directions on the box. If you’ve made your own crust, KUDOS to you I don’t have the time or patience 🙂

Carefully spoon your filling into the pie dishes. Once you’ve filled them all cover with top crust and make sure to puncture holes into the top of your pies to help them breathe.

Place each of your pie dishes on a cookie sheet and put in oven. Cook 20-40 minutes until browned. Let cool a few minutes and serve!

Next recipe: Chicken and Dumplings 🙂