Wild Rice Salad

This recipe comes from Linda Stockdale. With yet another friend diagnosed with celiac disease, I thought it was time to put Linda's recipe up. She too has celiac disease and it was she who informed me about the disease. This recipe is so yummy and great to bring to a party.

6 1/2 cups water
1/2 cup chicken broth
2 1/2 cups of wild rice
1 cup of dried cranberries
1 cup of golden raisins
1 cup of chopped green onions
3/4 cup of toasted pine nuts
1/2 cup mixed sprouted beans
1/2 cup chopped parsley
2 tablespoons grated orange peel
1/2 cup of fresh orange juice
1/4 cup of cider vinegar
1/2 cup of olive oil

In a large sauce pan bring water to a boil. Add rice and bring to a boil, reduce heat to medium and simmer until tender, but still slightly firm to bite. Stirring occasionally, approximately 40 minutes. Drain rice and transfer to a large bowl and cool. Mix cranberries, raisins, onions, sprouted beans, pine nuts, parsley and orange peel into rice. In a small bowl whisk orange juice and vinegar, gradually whisk in oil. Add enough dressing to rice salad to coat. Season to taste with salt and pepper. Chill covered for one day before serving. Bring to room temperature before serving.

Enjoy!!

Citrus Green Beans with Pine Nuts

This recipe was also found in the "Cooking Light" magazine.

1 pound green beans, trimmed
2 tspns extra-virgin olive oil
3/4 cup sliced shallots
1 tsp grated orange rind
1 tablespoon fresh orange juice
1/4 tsp black pepper
1/8 tsp coarse sea salt
1 tablespoon pine nuts, toasted (I used way more because I love pine nuts)

Cook green beans in boiling water for 2 minutes. Drain and rinse under cold water. Drain well.

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots; saute' 2 minutes or until tender. Add green beans; stir well. Add rind, juice, pepper, and salt; saute' 2 minutes. Spoon onto platter; sprinkle with pine nuts.

Enjoy!!

Spiced Sweet Potato Casserole

This super, fabulous, yummy recipe comes from the "Cooking Light" magazine November 2001 issue.

3 pounds sweet potatoes
1/3 cup packed brown sugar
2 tablespoons butter
2 tablespoons orange juice
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 large eggs
1/4 cup chopped pecans

Preheat oven to 350.

Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 16 minutes or until tender, rearranging potatoes after 8 minutes. (unless you are GeWilli then you should boil the potatoes until they are tender.) Let stand 5 minutes.

Cut each potato in half lengthwise; scoop out pulp into a large bowl. Discard skins. Add sugar and next 5 ingredients, and beat with a mixer at low speed until combined. Add eggs; beat until smooth.

Spoon mixture into a 1 1/2 quart baking dish; sprinkle with pecans. Bake at 350 for 45 minutes or until thoroughly heated. (Makes 8 1/2 cup servings.)

Enjoy!!

Mom's Apple Crisp

Perhaps if I didn't finish baking this at 11:44pm on Wednesday night, I may have remembered to take a photo.

6 Cups Peeled Apple Slices
1/4 Cup Water
1 Cup Flour
3/4 Cup Packed Brown Sugar
1 tsp Cinnamon
1/2 tsp salt
1/2 Cup Butter

Place apples and water in 8 x 8 inch baking dish. Combine dry ingredients; cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. Bake at 350 degrees for 40 minutes or until apples are tender. (makes 6 servings)

Enjoy!!

LISA'S TURKEY DRESSING

This recipe came from my sister-in-law Lisa Gillooly.

1/4 Cup Butter
1 Large Onion
2 Ribs of Celery
2 Large Carrots
10oz Seasoned Bread Stuffing
2 Corn Muffins Crushed
1/4 Cup Chopped Fresh Parsley
1/2 tsp Dried Thyme
1/2 tsp Fresh Sage
1 Cup Chicken Broth

Heat oven to 325.
In a large Skillet, melt butter, add onion and celery and cook 5-6 minutes, stirring occasionally. Add grated carrots and cook 1 minute more. Transfer to large bowl.
Add stuffing mix, corn muffins, parsley, thyme and sage.
Mix in broth.
Cover and bake 30 -35 minutes.
Uncover and bake 10-15 minutes more.

Since there were only 3 of us for dinner I cut the bread stuffing and the onion in half and left everything else the same. In the past, when I was making this for a large number of people, I used more carrots and celery, I think it gives it a better taste.

Enjoy!

CRANBERRY RELISH

I got this recipe from my Mom, I do not know where it originated from.

3/4 Cup of Orange Juice

2/3 Cup Sugar

1/4 tsp Ground Cinnamon

1/4 tsp Ground Nutmeg

dash of Ground Cloves

1 Bag (12 ounce) Fresh or Frozen Cranberries

1/2 Cup Golden Raisins

1/2 Cup Chopped Pecans

In a saucepan, combine juice, sugar, cinnamon, nutmeg and cloves. Cook over medium heat, stirring frequently, until sugar is dissolved. Add cranberries and raisins; bring to a boil. Reduce heat; simmer 3-4 minutes or until cranberries pop. Remove from the heat; stir in nuts. Chill for several hours.

Shouldn't It Be Called Green Friday?

Green for all the cash the stores are bringing in...why black? All I know is I avoid the stores on this day like...like...like the BLACK plague!!! Is that why they call it black Friday?

So I figured I would post the Thanksgiving meal that I served up yesterday in case one of my many readers may want to serve this up for, say...Christmas.

Before I begin with the first recipe, I have a question. Do all single people (single, as in not married) get the same reaction I get when I answer someone who asks what I am doing for Thanksgiving, or is it just me? When I tell people that I am cooking Thanksgiving dinner for my parents, I get this shocked faced response and a, "Oh?! You're cooking?!" Hmmmmm? Do they think I can't cook because I am single? Is it because the only thing they see me do is ride my bike? I'd really love to know if others get that response. Okay, on with the recipes. I will post them in the order that I made them.

Quinoa Cranberry Pilaf

Well, well, well...look who's blogging again! Yes, it is officially autumn, a dreary looking day, and my day off from work. What better time to try a new recipe or two!

So for a few years I have been hearing about Quinoa, pronounced (KEEH-wah), and that it is good for you. I finally bought a package over the summer and it's been sitting in my pantry ever since. So what's so great about Quinoa? I decided to google it and landed on ecoki.com where I learned a few facts about "KEE-wah".
* It has twice the protein of most other cereal grains, has fewer carbohydrates and has healthy fat's (Omega 3's).
* It contains all of the essential amino acids.
* It is high in lysine, which is an amino acid important for tissue and growth repair.
* It is a good source of magnesium, phosphorus, copper, and iron.

So, I'm thinking that this little side dish I made is part of a good post workout meal. I think you could actually eat this dish for breakfast or serve it at dinner with grilled chicken. I would go with the latter since I tend to stick with yogurt and melon for breakfast.

This recipe comes from the "Choices" Magazine, Fall 2010. (I have altered it a little.)


1 Onion, chopped
1 tsp. Extra-Virgin Olive Oil
1 cup dry Quinoa, rinsed
1 cup Chicken Broth
3/4 cup Dried Cranberries
2 Tbsp. Fresh Parsley, chopped
1/2 cup Slivered Almonds or Sunflower Seeds, toasted

In a medium pot over medium heat, saute' onion in the oil until translucent, 3-5 minutes. Stir in the quinoa and cook for 1-2 minutes more. Add water and broth and bring to a boil.

Cover pot and simmer for 15-20 minutes. Turn off heat.

Add cranberries, parsley, and almonds (do not stir yet) and replace cover. Let sit for 5 minutes, then gently combine all ingredients.

Enjoy!

Christin's World Famous Swordfish

This recipe is from my sister-in-law, Christin. She got the recipe from her friend Christine...but I'm giving the credit to Christin. We were trying to name the recipe last night...Sesame Sake Swordfish...Japanese Swordfish...Citrus Swordfish...Thunderstorm Swordfish. I named it the name above : ) I had made this recipe years ago after having it at Christin and Patrick's house, then forgot the recipe. I'm glad to have it again! If you like swordfish you will LOVE this recipe.

1/2 Cup Sesame Oil
1/2 Cup Fresh Lime Juice
2 Tbs Minced Garlic
2 Tbs Crushed Red Pepper
1 Cup Soy Sauce
1/4 Cup Sake
2 Tbs Fresh Grated Ginger
4 8oz Swordfish Steaks

Combine ingredients and pour over swordfish. Marinated for at least 40 minutes.

Grill or broil 5-7 minutes per side, brush with left over juices while grilling.

Enjoy!!

Stale Blog

Yes, I realize I have not posted since February, but that doesn't mean I haven't been cooking. I just haven't cooked anything new. My latest interest has been grilling vegetables in my new grill pan. I'm still experimenting with it, so when I perfect it to it's "blog worthiness" all you thousands of readers (ha!) will be the first to know the veggie grilling recipes. This time of year is "my" time of year, it's warm and I can ride and run outside with a smile on my face. That being said, it leaves less time for me to cook. Bear with me through the warm months and I promise for more great recipes when it gets below 40 degrees out there.

Roasted Corn Salad with Black Beans and Avocado by Cliff Pleau

A few weeks ago my boyfriend Jon told me about "The Athlete's Palate Cook Book", in which this recipe is from. This salad would be great to bring along to a party or served with grilled chicken. I tried two other recipes from the cookbook this past weekend, and I am sad to say that they are not blog worthy (in my opinion).

INGREDIENTS:

1 tablespoon extra virgin Olive Oil
1 tablespoon minced Garlic
7 ears of Corn, roasted
1 can (15oz) black beans, rinsed and drained
1 red bell Pepper, roasted, cut into 1/4"dice
(can be store-bought,but fresh is best)
1/2 cup coarsely chopped Cilantro
1/4 cup Lime Juice
2 teaspoons blackening spice or chili powder
2 teaspoons cumin, toasted and ground
2 teaspoons Hot Sauce, chipotle-style
1 teaspoon kosher Salt
2 Hass Avocados, peeled, pitted, and cut in 1/2" chunks

DIRECTIONS:

Heat the oil in a saute' pan over medium-high heat. Add the garlic and cook, stirring frequently, until the garlic is golden-brown, 1 to 2 minutes. Remove the garlic from the heat and place it in a medium bowl. Add the corn, beans, red pepper, cilantro, lime juice, blackening spice, cumin, hot sauce, and salt. Stir together until well combined. Gently fold in the chunks of avocado.

Let the salad marinate for 4 hours before serving.

Roasted Corn:

7 ears yellow corn, in husk
Wash the corn in husks in cold water, then place on a baking sheet. Roast for 30 minutes at 425 F. Cool to room temperature for 30 minutes. Peel off the husks and all silk strands. Stand the corn on end and use a sharp knife to slice off the corn kernels.

YUM! ENJOY!!

Country Captain Soup

This recipe was given to me by my friend Rosemary. It's from Epicurious.com and was in the "Bon Appetit" March 1995 issue of the magazine. It was very interesting to me because right after I made it, of course I was taste testing it, and thought it was "just okay". I let it sit on the stove and cool for an hour and tasted it again. It was AWESOME! I don't know if anyone else out there is like me but, I keep taste testing the food I make in hopes that it tastes better. Usually, it never does, but this time it did! I increased some of the amounts of ingredients in mine, but I will give you the original recipe.

"This zesty soup is based on a chicken and curry stew popular in the South. The origin of its name is unclear, but according to one account, it was brought to Savannah in the early 1800s by a sea captain who traveled the spice route from India."

Yield: Serves 6

INGREDIENTS:
1 tablespoon Olive Oil
1 large Onion, coarsely chopped
1/2 cup chopped Red Bell Pepper
4 Garlic cloves
6 skinless boneless Chicken thighs (about 1 1/4 pounds), cut into 1-inch pieces
1 tablespoon Curry Powder
1 teaspoon grated peeled fresh Ginger
1/4 teaspoon dried crushed Red Pepper
4 cups (or more) Chicken Broth
2 cups Canned Diced Peeled Tomatoes with juices
1 large Granny Smith Apple, peeled, coarsely chopped

1/4 cup Orzo (rice-shaped pasta; also called riso)
2 tablespoons dried Currants
Chopped fresh Cilantro
Plain Yogurt

PREPARATION:

Heat oil in a heavy Dutch oven over medium-high heat. Add onion, bell pepper and garlic; saute' until vegetables soften, about 5 minutes. Add chicken, curry powder, ginger and crushed red pepper; stir 2 minutes. Add 4 cups broth, tomatoes and apple and bring to a boil. Reduce heat and simmer 20 minutes. Stir orzo and currants into soup and simmer until orzo is just cooked through, about 5 minutes. Season with salt and pepper. Ladle soup into bowls. Garnish with cilantro and a dollop of yogurt.
(I omitted the yogurt, it just did not sound appetizing to me.)

Healthy Corn Bread

This recipe comes from a very talented ironman triathlete, whose name escapes me at the moment. I will look through my records and give her the full credit she deserves after I finish this post. (This picture does not do the CB justice. Trust me it's yummy.)

DRY INGREDIENTS:

1 cup Cornmeal
1 cup Whole Wheat Pastry Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt

WET INGREDIENTS:

1 cup Low Fat Vanilla Yogurt
2 Eggs
3 Tablespoons Honey
3 Tablespoons Oil (I use Olive Oil)

DIRECTIONS:

Preheat oven to 350. Spray a 8x8 glass pan. In separate bowls mix dry and wet ingredients, then mix the two bowls together. Pour into pan and bake for 25 minutes at 350.

Chili

I was able to make my chili on Super Bowl Sunday as planned, and I paid attention to how much of what ingredients I used. This recipe originally came from my friend and client Elle G. (I'm not putting her full name until I check with her, some people like to remain anonymous.) I have drastically changed the recipe, so I really can't even call it hers, but she got me to the starting line. Actually, I have to credit Elle and her Mom, Gina for getting me back into cooking. In college I cooked a lot for my roommates, but somewhere along the line I got out of practice. When I first started dating Jon, Elle and Gina kept telling me that the way to a man's heart is through his stomach. Well, I laughed that off for a while, until Elle gave me a few of her recipe's. I made them for Jon and they were a hit. The rest is history. I love to cook for Jon, and he loves my cooking. I get a great sense of satisfaction when I make him a meal that he so enjoys and appreciates.

If you've tried making any of my recipes, you have realized I make quality and quantity. In today's busy world I find it best to make a bunch of food and freeze it for later use. If that does not appeal to you, then you may want to cut this recipe in half. This recipe makes roughly around 15 cups of chili. You may use any type of ground meat, but of course, I have chosen to use ground chicken.

*This recipe will be changing. After discussing chili recipes with my client Frank, I will be adding some different ingredients to my chili the next time I make it.

INGREDIENTS:
1 1/4 Lbs of Ground Chicken
1 Tablespoon Olive Oil
1 Onion, diced
1 Yellow Pepper, diced
1 Red Pepper, diced
1 Orange Pepper, diced
4 Tablespoons Chili Powder
Salt and Pepper
4 (15oz)cans of Tomato Sauce
2 cans of Water
1 can Red Kidney Beans, drained and rinsed
1 can Cannellini Beans, drained and rinsed
1 can Black Beans, drained and rinsed
1 can of Chick Peas (Garbanzo Beans), drained and rinsed
1 can of Whole Corn Kernels, drained and rinsed
2 dashes Red Pepper Flakes (only if you like it hot)
2 dashes of Cayenne Pepper (only if you like it hot)

DIRECTIONS:

Heat oil in a large skillet and brown the ground meat until it's no longer pink. Add chili powder and salt and pepper to taste. Add onion and bell peppers and saute until they soften a bit, approximately 5 minutes. Pour all ingredients into a crock pot, add a few dashes of cayenne pepper and red pepper flakes if you like your chili hot. Cook on low for 3 hours. Serve with my healthy corn bread recipe that precedes this recipe.

ENJOY!!

Garlic Basil Shrimp

I found it!! I have been looking and cooking for a blog worthy recipe and I just found it! This is from "foodnetwork.com" and is by Ellie Krieger.

I searched high and low for fresh basil and could not find any. Perhaps it was a conspiracy? All the other spices were there! I used 2 Tblsp of dried basil and a 1/2 tsp of dried hot red-pepper flakes because I like things HOT! I poured it over cooked whole wheat angel hair pasta...soooooo gooooood!

INGREDIENTS:

1 Tbsp Olive Oil
1 1/4 pounds large Shrimp, peeled and deveined
3 Garlic cloves, minced
1/8 tsp dried hot Red-Pepper Flakes, or more to taste
3/4 cup dry White Wine
1/4 cup finely chopped fresh Basil leaves
1 1/2 cups Grape Tomatoes, halved
salt and freshly ground Black Pepper

DIRECTIONS:

Heat the oil in a large skillet over moderately high heat until hot but not smoking, then saute shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.

Add garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in basil and tomatoes and season the sauce with salt and freshly ground pepper, to taste. Return the shrimp to skillet and cook just until heated through. Pour over 1/2 a box of whole wheat angel hair pasta.

ENJOY!!!

Bean and Pasta Soup

This recipe is from "Choices" the magazine Blue Cross and Blue Shield puts out. (BCBSRI.com) In most of my cooking I use ground chicken when it calls for a ground meat, obviously you can substitute that for ground beef or ground turkey, I just prefer ground chicken. Once again I have modified the recipe to how I make it.

INGREDIENTS:

1 Tbsp Olive Oil
1 Lb Ground Chicken
1 large Onion, chopped
2 Carrots, chopped
2 stalks Celery, diced
4 cloves Garlic, minced
1 tsp Oregano
2 tsp Basil
8 cups Vegetable Stock
2 15 oz cans Cannellini Beans, drained and rinsed
2 small Zucchini, diced
4 Tbsp Parsley
1 cup uncooked Pasta Shells
Salt and Pepper to taste

DIRECTIONS:

In a large pot, heat oil and brown chicken. Add onion, carrots, and celery and saute' 4-5 minutes. Add garlic, oregano, basil and saute' 2 more minutes. Add stock, tomatoes, and cannellini beans. Bring to a boil, cover, and simmer 10-15 minutes. Add zucchini, parsley, and pasta and return to a boil. Cook until pasta is tender, 6-8 minutes. Add salt and pepper to taste.

(I sometimes need to add more stock at the end because the soup is too thick, but I change the recipe every time I make it. You may not have to do the same.)

ENJOY!!

This Sunday I am planning on making my Chili recipe, which I happen to think is the best in the entire WORLD. I will just have to measure everything out, so you can replicate it. Stay tuned!
*Nancy

Chicken and Peppers with Balsamic Vinegar

This recipe is one of my boyfriend's favorite, it is super healthy and easy. It's from "allrecipes.com" and was submitted by Robyn (I wish it showed her last name to give her full credit).

INGREDIENTS:

1/4 cup Olive Oil, divided
4 skinless, boneless Chicken Breast halves cut into strips
Salt and Pepper to taste
1 Red Bell Pepper, thinly sliced
1 Yellow Bell Pepper, thinly sliced
1 Orange Bell Pepper, thinly sliced
1 medium Onion, thinly sliced
4 large cloves Garlic, finely chopped
1 Tbsp Basil
1/4 cup Balsamic Vinegar, divided

DIRECTIONS:

1) Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
2) Heat remaining oil in the skillet over medium heat, and stir in the bell peppers and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons of balsamic vinegar.
3) Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

Serve over brown rice.

ENJOY!!

Skillet Ginger Chicken with Cilantro and Lime

This recipe comes from the "Clean Eating Magazine" and it is by Robin Miller. I'm very excited about this dish, because it has been a while since I've found a healthy and delicious meal to make.

INGREDIENTS:

8oz Whole Wheat Thin Spaghetti (dry)
2 tsp Peanut Oil
3 cloves Garlic, minced
1 TBSP minced Fresh Ginger
1 LB boneless, skinless Chicken Breast, cut into 1-inch pieces
1/4 cup reduced-sodium Soy Sauce
2 tsp toasted Sesame Oil
juice of 2 Limes
1/4 cup chopped fresh Cilantro
1/4 cup chopped Scallions (white and green parts)

INSTRUCTIONS:

1) Cook pasta according to package directions. Drain, reserving 1/4 cup of cooking water.
2) Meanwhile, heat peanut oil in a large skillet over medium-high heat. Add garlic and ginger, and cook 1 minute. Add chicken and cook until golden brown on all sides, about 3 to 5 minutes. Add reserved cooking water, soy sauce, sesame oil and lime juice. Bring to a simmer. Add pasta and cook 1 minute to heat through, stirring frequently.
3) Remove from heat and stir in cilantro and scallions. Serve with lime wedges on the side, if desired.

ENJOY!!

(As an afterthought, I added broccoli to this dish, because I like to get my veggies in there. I will probably revise this recipe in the future after I make it a second time....stay tuned....)

Moroccan Chicken and Lentils

This dish is super yummy and very easy to make. It comes from "The Eat-Clean Diet Cookbook" by Tosca Reno. Again, I have altered it a little.

INGREDIENTS:

8 Cups of Water
3 tsp Sea Salt, divided
1 LB Dried Lentils, rinsed drained and picked over
1/2 Cup plus 2 Tbsp Olive Oil
1/2 Cup Red Wine Vinegar
3 Tbsp Ground Cumin, divided
2 Tbsp plus 2 tsp Chili Powder
2 Garlic Cloves, peeled and minced
1 Large Onion, peeled and chopped
2 LBS skinless, boneless Chicken Breast, thinly sliced
1/4 tsp Cinnamon
1 Cup of Cilantro (or Parsley)

PREPARATION:

1) Combine water and 1 tsp salt in stock pot over high heat. Add lentils. Bring to a boil. Cover and reduce heat to medium. Simmer until lentils are soft, about 20 to 25 minutes. Drain well. Rinse under cold water and drain well. Place in a large bowl and set aside.

2) In small bowl, mix 1/2 cup olive oil, vinegar, 2 Tbsp cumin, 2 Tbsp chili powder, garlic and 1 tsp sea salt. Pour this dressing over lentils. Toss gently and let cool.

3) In large skillet heat 2 Tbsp olive oil. Add onion and saute' until well cooked, about 5 minutes. Add chicken and saute' 2 minutes more. Add 1 tsp sea salt, 1 Tbsp cumin, 2 tsp chili powder and cinnamon. Saute' until chicken is cooked through.

4) Add chicken and chopped cilantro to the lentils, toss and serve.

ENJOY!!

Curried Sweet Potato Shepherd's Pie

It occurred to me this morning after clicking on to my stale blog, that I should be blogging about another one of my passions, COOKING. Lately, I have been sharing some of my favorite recipes with friends and clients, so why not blog them?! My recipes are (almost all) healthy recipes and although I realize not everyone has the same taste buds, I encourage you to at least try some of these recipes. They are healthy AND yummy.

This recipe comes from the "Good Housekeeping Magazine", but I have altered it a little.

Ingredients:

5 medium Sweet Potatoes
2 Tablespoons of Olive Oil
2 pounds of Ground Chicken
2 teaspons of Sea Salt
1/3 cup of Wheat Flour
1 Tablespoon of Curry Powder
1 can (14-14.5 oz) Chicken Broth
1 1/2 pounds of Carrots (peeled and chopped)
1 1/2 pounds of Parsnips (peeled and chopped)
1 large Onion (chopped)
1 Tablespoon of grated, peeled Fresh Ginger
1 package of frozen Edemame (out of the pod)
1 Cup of Skim Milk or Soy Milk
2 Tablespoons of Butter

Directions:

1) Pierce potatoes all over with fork. Cook in microwave on High 15 to 17 minutes or until potatoes are tender when pierced with fork, turning potatoes over once;set aside.
2) Meanwhile, in a large skillet, heat 1 Tablespoon of olive oil on medium-high until hot. Add ground chicken;sprinkle with 1/2teaspoon of sea salt and cook 5 to 6 minutes or until no longer pink, stirring and breaking up chicken with side of spoon.
3) Stir flour and curry powder into chicken in skillet; cook 1 minute stirring. Add broth and heat to boiling. Cook 1 minute or until mixture thickens slightly. Divide chicken mixture between two 21/2 quart glass or ceramic baking dishes and spread evenly.
4) Preheat oven to 375 degrees F. Wipe skillet dry. To same skillet, add remaining 1 tablespoon of oil,carrots, parsnips, and onon and cook, covered over medium heat about 15 minutes or until vegetables are browned and tender, stirring occasionally. Stir in ginger, frozen edemame, and 1/2 teaspoon of sea salt. Divide vegetable mixture between casseroles, spreading evenly over chicken mixture.
5) When cool enough to handle, cut potatoes in half and scoop flesh from skins into large bowl. With potato masher, coarsley mash potatoes. Stir in milk, butter, and 1 teaspoon sea salt; mash until well blended. Spread potatoes over vegetables.

6) Bake one shepherd's pie, uncovered, 35 to 40 minutes or until top is browned. Meanwhile, prepare second casserole for freezing. (Or bake it with the first one and share it with a friend.)