Cold, windy, and two pie recipes

Good morning Augusta

This morning we have plenty of sunshine. High will be only 22ºF with NW winds at 10 to 20 mph.

Tonight we’ll have clear skies and a low of 11ºF. Winds will be from the WNW at 5 to 10 mph.

The readings from my weather instruments in the North field are:

Humidity is 64%, the dew point is 4ºF, outside it’s -9.2ºC and 15.7ºF.

The wind direction is West between 2.7 MPH and  4.5 MPH, generating a wind chill of 12.6ºF.

The Barometric pressure is 30.23 / HPA 1023.7 and rising with a weather graphic indicating sun.

The UV rating is 0.0 out of 16, Sunrise is at 7:04 a.m. Sunset is 3:59 P.M. Moon rise is at 1:57 p.m., Moon set is 2:32 p.m. and the moon phase is waxing gibbous.  

The RAW METAR reading from the airport in Augusta, Maine is:

METAR KAUG 101153Z AUTO 31006KT 10SM CLR M10/M16 A3017 RMK AO2 SLP222 T11001156 11083 21106 53015

Visibility is 10.0 miles / 16.1 Kilometers with clear skies.

We didn’t receive any new snowfall here over the past 24 hours save for a light dusting.

Ever want to make your own Chicken Pot pie?  Me neither, but here’s how you do it:

Chicken Pot Pie.

1/2 package refrigerated pie dough (Or you can use phyllo dough)

cooking spray

1/8 tsp salt

2 tblsp flour

1 tsp sage (I used poultry seasoning)

1/4 tsp salt

1/4 tsp black pepper

8 oz. chicken breast tenders, cut into bite-sized pieces

1 1/4 cups water

1 1/2 cups frozen mixed vegetables

1 cup mushrooms (optional)

1 can condensed cream of chicken soup (I used fat free, low sodium cream of

celery soup)

 

Preheat oven to 425.

If using pie dough:

Cut 3 circles from dough; discard scraps.

Place dough circles on baking sheet coated with cooking spray.

Coat with spray; sprinkle with 1/8 tsp salt.  Pierce top with fork.

Bake at 425 for 8 minutes or until golden.

Combine flour, sage, 1/4 tsp salt, and pepper in zip-top bag.  Add chicken. 

Seal bag and toss to coat.

Heat large skillet coated with cooking spray over medium high heat.  Add

chicken mixture, cook 5 minutes to brown on all sides.

Stir in water, scraping pan to loosen browned bits.  Stir in vegetables,

mushrooms, and soup; bring to a boil.  Reduce heat, cook 10 minutes.

            Meanwhile, if using phyllo:

            coat each of 8 sheets of phyllo with spray; using a biscuit

cutter, cut circles to fit top of

            ramekins or bowls.

Spoon 1 cup mixture into each of 3 ramekins or bowls top each with baked pie

dough.  If topping with phyllo, bake in 425 oven for 8 minutes to brown.

 

For Dessert:

PEACH CRUMB PIE

Serves:  8

1 unbaked 9-inch piecrust

2 16 oz. can peaches, packed in fruit juice, drained and 1 cup liquid reserved

¼ cup water

1 (4-serving) package sugar-free vanilla cook-and-serve pudding mix

1 (4-serving) package sugar-free lemon gelatin

¾ cup Bisquick reduced fat baking mix

2 tbsp. Splenda

2 tsp. light margarine

1 tbsp. chopped pecans

·         Preheat oven to 375 degrees.

·         Place piecrust in a 9-inch pie plate and flute edges.

·         In a large saucepan, combine 1 cup peach liquid, ¼ cup water, vanilla dry pudding mix, and dry lemon gelatin.  Mix well to combine.

·         Coarsely chop peaches.  Stir peaches into pudding mixture. 

·         Cook over medium heat until mixture thickens and starts to boil, stirring often.  Spoon hot peach mixture into piecrust.

·         In a medium bowl, combine ¾ cup baking mix, 2 tbsp. Splenda, and 2 tsp. light margarine.  Mix well using a fork until mixture becomes crumbly.  Stir in 1 tbsp. pecans.  Evenly sprinkle crumb mixture over peach filling

·         Bake 50-55 minutes.

·         Place pie plate on a wire rack and allow to cool completely.  Cut into 8 servings.

Exchanges:  1 starch, 1 fruit, 1 fat

Calories:  216; fat:  8 g; protein:  2 g; carbohydrate:  34g; sodium:  260 mg; calcium:  12 mg; fiber:  2 g