Mia’s Pumpkin Pie

Here is a fast way to make a Pumpkin Pie for the holidays or just for the weekend when pumpkin is in season. You can puree real pumpkin or just use a can of pureed pumpkin.  Also, you may want to cover the crust with tin foil to prevent it from burning.

Ingredients

• 1 (9 inch) pie crust
• 3/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 2 eggs
• 2 teaspoons whole milk yogurt or sour cream
• 2 cups pumpkin puree
• 1 1/2 cups of milk

Directions

1. Preheat oven to 400 degrees F.

2. Beat eggs lightly in large bowl. Stir in pumpkin, milk and yogurt. Combine sugar, salt, cinnamon, and pumpkin pie spice. Pour into pie crust.

3. Bake for 15 minutes. Reduce temperature to 350 degrees F; bake for 40 to 45 minutes or until knife inserted near center comes out clean. Cool on wire rack for half hour.

Green Fish Curry

Ingredients

• 2 tablespoons vegetable oil
• ½ cup green beans, trimmed and halved
• 1 large onion
• 2 bell peppers
• 3 tablespoons green curry paste
• 1 can coconut  milk
• 1/2 cup chicken broth
• 1 pound skinless, boneless sea bass
• sea salt
• 1 lime, juiced
• A bunch of cilantro

Cooked basmati rice for serving

Directions

Place a large skillet over medium heat and coat with the oil. Sauté the onion, green beans, peppers and cilantro stalks for 8 minutes to soften. Add the curry paste to the skillet and stir for 3 minutes. Stir well to coat everything with paste. Pour in the coconut milk and chicken broth. Add a pinch of salt and pepper. Stir together and simmer over low heat for 10 minutes. Add the fish and continue cooking for 5 minutes. Squeeze in the lime juice and sprinkle in some cilantro leaves; serve in dinner bowls with rice. .

Cast Iron Chicken Pot Pie

Here is a fast way to make Chicken Pot Pie …and you only have to wash one pan.  You can also use the cast iron pan to serve your dish for a rustic look.  So give this recipe a try, and remember, don’t use soap on your cast iron, LOL.

Ingredients

·         1 pound of boneless chicken breasts, cut into bite-size pieces

·         3 celery stalks, trimmed and diced

·         2 carrots chopped

·         1 bunch of spring onions chopped

·         1 cup sliced mushrooms

·         1 cup of frozen peas

·         1 heaped teaspoon plain flour

·         ½ teaspoon Herbes de Provence

·         2 teaspoons olive oil

·         2 teaspoons mustard

·         2 heaped teaspoons of sour cream or plain yogurt

·         1 cup of chicken broth

·         1 sheet of puff pastry

·         1 egg

1. Preheat oven to 375° F. Heat oil in a 12-inch cast iron skillet over medium heat and add celery and carrots. Cook for 3 minutes. Cut chicken into small cubes; cook the chicken for 5 minutes. Add 1 teaspoon flour and stir well to coat the chicken.  Add 2 teaspoons of mustard, 1 heaped teaspoon of sour cream and 1 cup chicken broth – stir.

2. Throw in spring onions, mushrooms and frozen peas. Season with salt, pepper, and Herbes de Provence. Bring to a boil and remove from heat.

3. Place puff pastry atop chicken mixture. Beat the egg and brush it over the pie; cut holes in pastry. Transfer skillet to oven; bake until crust is browned, about 20-25 minutes.