Sometimes I wonder if Whole Foods wouldn’t be kinder to shoppers if they erected an electric fence of sorts around some areas of the store. Not a high intensity zap, but just a little bzzz to keep me away from, say, the wall of energy bars, the fine quality chocolate, and the greek yogurt. Actually, what might work even better would be a timer. One of those little sand filled hourglasses from Pictionary. Something to limit the minutes, ahem hours, I can spend gazing at artisanal cheeses that cost upwards of $10 a pound. I have a sneaking suspicion that I’d adapt to that sort of speed shopping, though. It would become a matter of running in and running out with ten items or less- the only items I’d managed to grab being imported gelato, Icelandic skyr yogurt, a cake, and freshly baked bread. Paid for with my left kidney.
Case in point: I wagered Daniel’s love and affection for a few of these yesterday:
…aaaand about a dozen of these
Apparently I thought his affection was worth $2.29 a pop. I can’t be held accountable, you’d do it too.
The saving grace of it all was probably the dinner I prepared. I had a hankering for chicken pot pie, but wanted to forgo the pie crust in favor of a cornbread topping. Basically, I wanted to make an already luscious dish practically pornographic in its obscenity. Success? To say the least.
I only wish she looked a bit prettier. Sure, she tastes delicious- tender chunks of chicken, carrots, celery, corn, and peas, swimming in a rich, creamy gravy, and nestled under a blanket of sweet, gritty cornbread. The crumbly topping serving as the perfect sponge for the flavorful sauce.
The recipe is from Miss O. Oprah. I began to take pictures of the cooking process but halfway through, my camera battery died. Story of my life. We’d be better suited to post pictures of me slamming my camera on the counter and calling it “Worthless. Never there when I need it.”
Here is the recipe, if you’re interested in wrapping your taste buds in a cashmere blanket and giving them a massage. Comfort food.
- 1 Tbsp. olive oil
- 1 Tbsp. unsalted butter
- 1 medium Onion , chopped
- 1/4 cup flour
- 2 cups chicken stock
- 2 cups chopped Roasted Chicken (I used 3/4 lb boneless skinless chicken breast that I simply sauteed in a pan and then chopped)
- 1/2 cup frozen sweet petite peas (I also added corn and celery- about 1/2 cup each)
- 1 potato , diced and boiled
- 1 1/2 cup chopped, cooked carrots
- 1/2 tsp. salt
- Cracked pepper
- Dash of Tabasco® sauce
- 3/4 cup white or yellow cornmeal
- 3/4 cup flour
- 1 Tbsp. baking powder
- 1 1/2 Tbsp. sugar
- 1/2 tsp. salt
- 3/4 cup milk
- 1 large egg
- 2 Tbsp. canola oil
To make filling: Preheat the oven to 400°. Spray a 2-quart casserole with cooking spray. In a large sauce pan, heat olive oil and unsalted butter together. Add onion and sauté until tender, about 4 or 5 minutes. Add in flour until blended. Slowly stir in 2 cups of heated chicken stock, whisking well. Cook mixture over medium heat until thickened and bubbly, about 4 minutes. Stir in chicken, peas, potato, carrots, salt, pepper and Tabasco®. Pour into a 2-quart ovenproof casserole dish coated with cooking spray and spread mixture evenly.
To make crust: In a bowl, stir cornmeal, flour, baking powder, sugar and salt. Stir milk, egg and canola oil until well combined. Stir wet ingredients into dry ingredients. Spoon the batter evenly on the filling. Bake until the top is golden brown, about 22 to 25 minutes.