Chicken Pot Pie

When my mother moved to the United States 40 years ago, she was distressed by the cold weather and the food.  The winter was about 60 degrees colder than she was used to, and the food about 95% more bland.  That all changed the first time she ate at KFC: the fried chicken was tender, juicy, and (most importantly) spicy.  When I was growing up, we ate at KFC with surprising frequency.  I always viewed their advertisements for chicken pot pie with some mistrust.  It just didn't look very good, and my disgust with soggy bread added to my apprehension.  Although their execution seemed imperfect, the idea of chicken pot pie always appealed to me.  15 years later, I decided to try making it at home, and it was way tastier than I expected it to be.  The pie crust was incredibly flaky, and the sauce tasted just like Thanksgiving gravy.  The best part is that it's an all-inclusive, one-pot meal full of vegetables.  It's the perfect dinner for a cold winter night.

2 cups unbleached all-purpose flour (10 ounces)
3/4 teaspoon salt
14 tablespoons unsalted butter
2 tablespoons sour cream
4 tablespoons ice water
3.5-4 pounds bone-in chicken thighs
1 cup frozen pearl onions
1 onion
3 carrots
3 ribs celery
4 cups low-sodium, fat free chicken broth (32 ounces)
3/4 cup heavy cream
3/4 cup frozen peas
2 teaspoons lemon juice
1/3 teaspoon dried thyme or 1 teaspoon fresh thyme leaves

Hearty Sausage and Bean Soup

I'm always cold.  I get hot coffee in 90-degree weather, and my apartment has more fuzzy blankets than a Pottery Barn catalog.  Since the weather has averaged about 15 degrees recently, I wanted a big pot full of satisfying, hearty soup.  If you want to make this vegetarian, you can easily leave out the sausage and use vegetable broth.  One bowl is perfect for an appetizer, or two for a full meal.

1 pound sweet Italian sausage
3 carrots
3 celery ribs
1 large onion
8 garlic cloves
4 cups low-sodium, fat free chicken broth
3 cups water
2 dried bay leaves
1/2 head savoy cabbage
1 can diced tomatoes (14.5 ounces)
1 can cannellini beans (15 ounces)
1/4 teaspoon dried oregano
salt
black pepper

Trail Mix Cookies

My sister-in-law and I have the tendency to faint when outdoors in 90-degree temperatures.  This stems from my general lack of muscle mass and her questionable choice to be a vegetarian.  Before a recent vacation to Florida, I decided to preempt our dizzy spells by making these cookies.  They have all the nutritious ingredients of chunky granola bars (dried fruit, nuts, oatmeal) plus the sweet tenderness of cookies.  The ingredient list is long, but it's one of those recipes where you throw everything into a big bowl, mix it up, and produce perfect cookies.  We kept our purses stocked, and no one fainted!

1/2 teaspoon nutmeg
2.25 cups unbleached all-purpose flour
1.25 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon cinnamon
Pinch of ground cloves
1/4 teaspoon salt
8 tablespoons unsalted butter
1 cup dark brown sugar
2 eggs
1/4 cup molasses
1/4 cup Greek yogurt
1 tablespoon freshly grated ginger
2 teaspoons freshly grated lemon zest (1 lemon)
1/2 cup old-fashioned oats
1 cup golden raisins
1 cup dried cranberries
1 cup dark chocolate chips
1 cup walnuts