Waffles with Chicken Pot Pie Gravy

A good way to use leftover rotisserie chicken

We were tired of our leftover rotisserie chicken so instead I made a pot-pie-inspired gravy while Tom made waffles using his new All-Clad waffle maker, a Christmas gift. Edamame was a great substitute for peas. 

 
---Barbara

Waffles with Chicken Pot Pie Gravy

Serves 4

1/2 roasted chicken, store-bought rotisserie
juices from the roasted chicken
1/4 cup unsalted butter
1/4 cup Wondra flour
2 cups chicken broth, low sodium
2 cups carrots, bite-sized, 1/4 inch dice
1/2 cup edamame, shelled, frozen
1 bay leaf
1/4 t. dried thyme
1/4 t. dried rosemary
juice of one lime (or lemon)
salt and pepper to taste
waffle mix for 8 waffles, prepared according package directions

Remove the chicken meat (discard the skin) from the carcass and save the juices from the chicken.
Be careful to remove all small bones.  Set aside.

In a medium saucepan over medium-low heat, make the roux:  melt the butter and let it start to bubble and just begin to brown which will create a nutty flavor.  Then sprinkle the Wondra flour over the butter, and whisk it quickly together.  Keep whisking until the mixture becomes golden brown.

Add the chicken broth, and keep whisking until well combined.  There should not be any lumps.  The roux you made will thicken the sauce over time.

Add the bay leaf, and thyme and rosemary.

Add the chicken meat with juices.  Mix well.

Add the carrots and frozen edamame.

Bring to a simmer, cover and cook for 1/2 hour, stirring every so often.  The chicken will begin to shred as time goes by.

Squeeze in the lime juices, and stir.  Remove bay leaf.  Taste, season with salt and pepper, if needed.

Can be made ahead and reheated gently on low.

Prepare the waffles according to package directions.  Be sure to cook them to the point of being golden brown and crisp.  No soggy waffles, please!

Pepperoni Pizza Soup from Christine and Bruce

Dairy-free, gluten-free, and sugar-free

Bruce bought a 7.5 quart Le Creuset in the new Sea Salt color... so we had to make something!

We doubled our recipe for our favorite soup that we discovered doing the Whole 30 diet last January.

We have made it multiple times. It is so good and full of fresh veggies . Freezes well for lunches at work.
           —Christine


Pizza Soup

Serves: 4-6

2 cups (1 lb.) Italian sausage, I used a mild pork
2½ cups water
1 15- oz can or jar pizza sauce, (Muir Glen is sugar-free)
1 15-oz can diced tomatoes, (Muir Glen fire roasted is also sugar-free)
1 medium onion, diced
1 cup button mushrooms, diced
1 bell pepper, diced (I used half green, half red)
1 medium zucchini, diced
2 oz or about 12 slices, cut up pepperoni (Applegate is sugar-free)
½ tsp. dried oregano
salt and pepper, to taste

Directions:

Brown the sausage over medium heat in a dutch oven or soup kettle for about 10 minutes.



While that is cooking, prepare the veggies.

Remove the sausage and drain on a paper towel-lined plate to absorb excess grease.
If the sausage had high fat content, remove some of the oil from the pan so there is only a coating to sauté the vegetables.



Add onion, mushrooms, peppers and zucchini to the oil and cook over medium heat for about 10 minutes or until onions are translucent.



Add the water, pizza sauce, tomatoes, sausage, pepperoni and oregano and bring to a boil.



Turn heat down to a simmer for 20 minutes, taste, season if necessary, and serve.




Source: http://www.ohyagood.com/pizza-soup/