Linda Gassenheimer Interviews The Salvage Chef Michael Love

11/13/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Michael Love, Specialty Chef at Epicure Market. 

Michael Love
Credit twitter.com/lovecancook

His book is book is The Salvage Chef.  He’ll discuss ways to cut down on food waste, save money and turn leftovers into delicious meals. He’ll bring food for us to taste.

~~Dinner in Minutes~~

Curried Chicken Pot Pie, leftovers make a great pot pie.

Roasted or other cooked chicken breast is used for this quick and easy Curried Chicken Pot Pie.  Pot pies are warm and inviting. Curry powder added to the sauce gives this pie an intriguing flavor.  Using prepared ingredients from the supermarket, you can put this pie together in minutes.  It’s a one-pot meal that only takes 30 minutes to make.

A ready-to-bake pie crust makes this dish a breeze.  This recipe for 2 calls for a 6-inch deep dish or soufflé dish.  Most crusts are 8 or 9 inches.  Simply lay the crust over the 6-inch dish and cut away the extra dough.

To shorten the cooking time, sprinkle seasoned breadcrumbs over the ingredients instead of a pie crust and bake 10 minutes. 

Curried Chicken Pot Pie
Credit http://www.dinnerinminutes.com/recipe.php

If you like, open a washed, ready-to-eat bag of salad to go with it.

This meal contains 635 calories per serving with 32 percent of calories from fat.

 

CURRIED CHICKEN POT PIE

1 tablespoon canola oil

1/2 tablespoon mild curry powder

1 1/2-cups frozen diced onion

1 1/2-cups frozen diced green pepper

1/4 pound sliced baby bello mushrooms (about 1 1/2-cups)

2 tablespoons flour

1 cup fat-free, low-sodium chicken broth

1 cup frozen peas

3/4 pound cooked chicken breast, skin and bones removed (about 3 1/3 cups)

Salt and freshly ground black pepper

1 ready-to-bake pie crust.

Directions

Preheat oven to 400 degrees.  Heat the oil in a large nonstick skillet over medium-high heat.  Add the curry powder, onion, green pepper and mushrooms.  Saute 5 minutes. Add the flour to the vegetable mixture, stir to blend and add the chicken broth.  Simmer to thicken about 1 minute.  Mix the peas into the sauce.  Add salt and pepper to taste.

Cut the chicken into bite-size pieces and place in a deep oven-proof pie dish or a souffle dish about 6 inches in diameter. Pour the sauce over the chicken and mix well.  Place the pie crust over the top and prick it with a fork in several places.  Bake for 20 minutes. Serve immediately. Makes 2 servings.

Nutrition InformationPer serving: 635 calories (32 percent from fat), 22.4 g fat (3.5 g saturated, 10.9 g monounsaturated), 96 mg cholesterol, 50.9 g protein, 58.3g carbohydrates, 78.2 g fiber, 729 mg sodium.Shopping List

Here are the ingredients you’ll need for tonight’s Dinner in Minutes.

To buy: 1 package frozen diced onion, 1 package frozen diced green peppers, 1 package frozen peas, 1/4 pound sliced baby bello mushrooms, 1 jar mild curry powder, 3/4 pound cooked chicken breast and 1 package ready-to-bake pie dough.

Staples: Canola oil; flour; fat-free, low-sodium chicken broth; salt and black peppercorns.

Helpful Hints

  • Any type of sliced mushrooms can be used.
  • Any type of cooked chicken can be used.  Remove the skin and bones

Countdown:

  • Preheat oven to 400 degrees.
  • Prepare pie ingredients.
  • Make pie.

Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table.  Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer