Everybody talks about sustainability and I am doing my best not to waste resources. Today I decided to put this into practice by using leftovers from Christmas and make something delicious with it. In my opinion a pie is the secret to any leftovers. As soon as you sandwich leftovers between pie dough, it makes it so much better. And to make it even more convenient, you can freeze the unbaked pie, so you can enjoy it at a completely different time and don’t have to eat the same thing for a week. Plus, even something like gravy can be hidden in this pie. The pictures show a pie that contains leftover cranberry sauce. Another version I made was with some apple and raisins. Both were extremely delicious.
Let me introduce the perfect snack from Latin America to you: empanadas! Empanadas are turnovers with many different types of fillings. This version is with beef and potatoes from Argentina. But the options are endless. Of course I have introduced empanadas from different countries on my blog. How about Uruguayan empanadas with beef filling, Bolivian chicken empanadas, which are called salteñas, empanadas from Colombia, which are traditionally fried, or sweet empanadas with dulce de leche filling. Empanadas from Argentina and Uruguay are often made with wheat flour and are usually baked. I personally like this version the best. Empanadas can be easily frozen, you just need to make sure to bake them longer, they will taste just as freshly made.
Today I am presenting chicken pot pie, a main course which is perfect for using leftover chicken, goose, duck or similar from Christmas. Obviously you don’t need to necessarily have leftovers, but you can start from scratch. Just saying. You may also go for other vegetables, traditionally chicken pot pie is served with carrots, mushrooms, and peas, but you can use whatever you have at hand and mix it conveniently with the meat. Regardless of how you vary the filling, you will get a very flaky pie crust and a creamy chicken and vegetable filling. This is perfect souldfood for a cold and chilly winter day.
It is finally Word Bread Day again, yay! This one is extra special to me. The worldwide pandemic is horrible, but one good thing that came from it is the fact that more people are into bread-making again. Suddenly it is en vogue to talk about sourdough and the like. Once you have made your first sourdough and made your first bread from scratch, you will understand. It is so amazing when you finally can eat the very first slice after so much labor, it is hard to explain.
In 2019 I celebrated World Bread day with this Artisan bread, in 2018 the bread was made with semolina and this year, well, this year we have Alex’s bread! My hubby Alex has been baking our bread for several years now. When he started, he barely knew what yeast was and had a hard time, but now he has become a master. He is the master of bread baking. When I told him that World Bread Day was approaching, he suggested making his own version of a bread, because, you know 2020 was crazy, so why not invent something? He graciously allowed me to document the process and write down the recipe for his bread.