Page 27 - 2018 Senior Scene Magazine February
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Chicken Pot Pie
1/4 tsp dried thyme Salt
1 1/2 pounds chicken breasts
Olive oil cooking spray
1 large onion
1 can low-sodium chicken broth (1 3/4 cups)
2 clove garlic
5 medium parsnips
3 medium carrots
3 stalk celery
6 sheets frozen phyllo
2 tablespoons cornstarch 1/2 cup water
2 cup frozen peas
1/4 cu  nely chopped fresh  at-leaf parsley
1. Preheat oven to 425o F. 2. Sprinkle thyme and 1/4 teaspoon each salt and freshly ground black pep- per evenly over chicken. Lightly coat 12-inch skillet with olive oil spray and heat on medium-high.
Add chicken in single layer and cook 3 minutes or until lightly browned, turning pieces over once halfwaythroughcooking; transfer to plate.
3. To same skillet, add onion and 1/4 cup chick- en broth. Cook 5 minutes or until browned, stirring and scraping up browned bits. Add garlic and cook 1 minute, stirring. Stir in parsnips, carrots and cel- ery, then add remaining
1 1/2 cups chicken broth. Heat to boiling on high. Cover, and reduce heat to maintain simmer. Cook 10 minutes or until vege- tables are tender-crisp.
4. While vegetables cook, place 1 phyllo sheet on work surface; spray lightly with olive oil spray. Top with another sheet. Re- peat with remaining phyl- lo sheets and olive oil spray, lightly coating top
sheet with olive oil spray. 5. In small bowl, stir cornstarch into water to dissolve; stir into vegeta- blemixtureandsimmer
2 minutes or until thick- ened, stirring occasional- ly. Stir in peas, chopped parsley, reserved chicken, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Heat to simmering, then transfer to 13- by 9- by 2-inch baking dish. Center phyl- lo on top, tucking in edg- es if necessary; then cut 5 slits in phyllo.
6. Bake 15 minutes or until phyllo is golden brown. Garnish with pars- ley to serve.
TIP: To prevent pastry from drying out, work with 1 sheet at a time, keeping the others cov- ered.
Roasted Stuffed Peppers
4 bell peppers
2 tbl butter
3 tbl olive oil
1.5 lbs mushrooms 4 tbl chives
4 oz feta cheese
1 c white bread- crumbs
1/3 c Parmesan Salt & pepper
1. Heat oven to 350 F. Halve the peppers lengthwise, keeping stems intact, and carefully remove seeds and ribbing. Grease a shallow baking dish with but- ter and arrange the peppers side by side in the dish.
2. Warm the butter and 1 tablespoon olive oil in a skillet over medium heat. Addmushroomsand saute until golden and no excess liq- uid remains in pan, about 5 to 7 minutes; stir in chives. Spoon mixture into pepper halves.
3. Crumble feta cheese over mush- rooms. Mix bread- crumbs and Parme- san in small bowl, and sprinkle on top. Season with salt and pepper to taste, and drizzle with remaining 2 tablespoons olive oil.
4. Roast, uncovered, 45 minutes, or until golden and tender. Makes 8 servings.
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February 2018 | Senior Scene® Magazine | 27
from the kitchen of Good Housekeeping
Senior Scene® | February Issue

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