Rush, rush, rush again today.  It was out of bed by 4 am and out the door with Shane.  We packed and are currently en route to Florida.   It’s a WEDDING CELEBRATION!  Don’t you just LOVE weddings?!  I get to rest my weary running legs for a day but I’m really looking forward to some beautiful mornings of running in Del Ray Beach. 

Speaking of which, another quote from Runner’s World:

Desiree Davila, marathoner: 

Stepping outside the comfort zone is the price I pay to find out how good I can be.  If I planned on backing off every time running got difficult I would hang up my shoes and take up knitting.

Personally, I think knitting is more difficult than running but I guess that’s not the point.

CEimB:   TUNA (Chicken) Pot Pies

The recipe was suppose to be “Chicken Pot Pies” but due to my crazy schedule, there was no time for extensive grocery shopping.  We’re no sooner returning from Kansas and we’re back on the plane to Florida.  There were a few ingredients I remembered we needed for this weeks Ellie recipe, picked by Shandy of Pastry Heaven. 

DSC_5913

This is the Apple Crumbles version of “Chicken” pot pies. 

DSC_5914

TUNA Pot Pies

  • 2 TBS olive oil
  • 1 leek, bottom 4 inches only, washed well and chopped
  • 2 celery stalks, chopped 
  • 1 tsp garlic, minced
  • 3/4 cup low-fat milk
  • 2 TBS flour
  • 1 cups low-sodium vegetable broth
  • 1 12 oz can of water packed chunk light tuna
  • 1 cup frozen mixed vegetables (corn, peas, green beans, lima beans)
  • 1 tablespoon fresh marjoram chopped 
  • 4 Flakey Pastry Cups:  Bake at 400F for 20 minutes. Remove tops and set aside.  *I always keep these puff pastry shells on hand in the freezer. They are quick and easy to make delicious main dishes and desserts.

DSC_5901  DSC_5903

  • 2 tablespoons grated cheese (Parmesan, Romano, or other)

Bake your pastry cups first and reduce the oven to 350 F.  Spray a baking dish with non-stick spray and put the pre-baked pastry cups in the dish.

Add oil to a large sauté pan and over medium high heat cook the leeks and celery until they begin to soften, about 3 minutes. Add garlic, salt and pepper to taste and cook for 2 more minutes.

Add milk to the pan. Stir the flour into the vegetable broth until dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low. Simmer, covered for about 10 minutes. Don’t forget to stir occasionally! 

Add the tuna, mixed vegetables, marjoram. Spoon the mixture into the flaky pastry cups.  Reserve the rest of the tuna mixture to put under the pastry cups when you plate the dish.

Top each of the filled pastry cups with cheese and finally the top pastry crust you removed earlier.

DSC_5904  DSC_5911

Place on a baking sheet and bake about 10 more minutes.

DSC_5912

I love the flaky little pastry cup lids…

DSC_5915

…and the filling was light, yet creamy.  Not overly flavored, but just enough to suit the pastry. DSC_5916

Hope everyone’s pies turned out absolutely wonderful.  I won’t be able to check them out for a day or so.  Please forgive.  In the meantime, Shandy – GREAT PICK!

Joanne

Print Friendly, PDF & Email