1 pkg. frozed puff pastry thawed (2 sheets, 17.3 oz)
3 1/4 cups low-sodium chicken broth, divided
2 cups peeled, diced sweet potatoe
1 1/2 cups peeled, diced russet potato
1 cup diced onion
1 cup diced celry
1 Tbsp minced garlic
1/2 cup heavy cream
1/3 cup all-purpose flour
2 tsp curry powder
1/4 tsp ground cinnamon
3 cups dived rotisserie chicken
1 Granny Smith apple, peeled and diecd
1/2 cup frozen green peas
1/4 cup minced fresh cilantro
2 Tbsp. fresh lime juice
Salt and pepper to taste

For the crust, cut pastry sheets into 1″ wide strips.  On a parchment-lined baking sheet,weave strips into a lattice pattern; freeze while preparing filling.

Preheat oven to 350.  Lightly coat a 9×13-inch baking dish with nonstick spray.

For the filling, heat 2 1/2 cups broth, sweet and russet potatoes, onion, celery, and garlic in a large skillet over a medium-high; cook until vegetables are xlightly soft, about 8 minutes.

Whisk together remaining 2/4 cup broth, cream, flour, curry powder, and cinnamon.  Pour slurry into vegetable mixture; cook and tir until thick and bubble.  Add chicken, apple, peas, cilantro, and ilme juice; season with sale and pepper.  Pour filling into prepared baking dish.

Bake filling until bubbly and crust until golden brown, 25-30 minutes.  Place crust on top of pie before serving.
* Note:  I didn’t read the last step carefully enough, and placed my crust frozen on top of the filling to cook.  It browned up and cooked alright, but for a crispier crust, I would suggest cooking the two separately. 

 

 I feel like I’m cheating or something.  I can’t believe I can drink something so good and get so many veggies in my system.

I made these for breakfast this past weekend and they are divine.  I found the recipe randomly in one of my Glamour magazines and thought I’d give it a try since I happened to have the ingredients on hand.  That and the fact that I was starving.

I’m not the biggest pancake fanatic (I would much prefer crepes or Kneaders french toast), but these were light and fluffy.  I love raspberries more than anything, so they made them that much better.

 You should try them sometime:

• 1 lemon
• 1 pint fresh or thawed frozen raspberries
• 1/3 cup plus 1 tbsp. sugar
• 2 cups all-purpose flour
• 1/4 tsp. salt
• 1 tbsp. baking powder
• 1 cup part-skim ricotta cheese
• 11/4 cup milk
• 4 large eggs, separated
• Maple syrup, for serving (I used boysenberry)

1. Working over a bowl, use a grater to zest the lemon, being careful not to remove any of the bitter white pith. Cut the zested lemon into wedges, and set them aside.
2. Add the raspberries to the bowl containing the lemon zest. Stir in 1/3 cup sugar, gently crushing the raspberries with a wooden spoon. Set aside while making the pancake batter.
3. In a medium bowl, combine the flour, salt, 1 tbsp. sugar and baking powder. In another bowl, beat the ricotta cheese with milk and egg yolks. Add the flour mixture to the ricotta mixture, and stir until just combined. Let the batter sit for 10 minutes.
4. Beat egg whites with a handheld mixer until they hold soft peaks. Next, gently fold the raspberries with their juices into the batter, and then fold in the egg whites. (You want little clumps of whites in the batter. The important thing is not to overmix it.)
5. Heat a large nonstick skillet over moderately low heat. Melt 1/2 tbsp. butter at the center of the skillet, where you will spoon the batter.
6. Spoon batter into the hot skillet, directly onto the melted butter.
7. Cook each pancake until the bottom is golden brown and the bubbles on the surface begin to break, about 2 minutes. Using a spatula, flip the pancake quickly. Cook until golden brown, about 1 minute longer.
8. Serve finished pancakes with maple syrup and lemon wedges. (or substitute bacon for the lemon wedges.  That’s what I did.)