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Dining In — Recipe of the Week: The ultimate comfort food

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Now that we’ve all settled into a routine of staying home to work or wait, cooking and baking at home is even more important than it has been in the past.

We can’t just go to our favorite restaurant for breakfast, lunch or dinner, unless it’s simply to pick up takeout. There are plenty of eateries offering that, including Del Val Market outside Doylestown, Bridge Café in Frenchtown, N.J., Springtown Inn in Springtown, and Brian’s and Liv and Charlie’s in Lambertville, N.J.

Local farms and farmers markets have ingredients and prepared foods including Homestead Market in Lambertville which will open a week early on April 3 responding to customers’ requests.

In the end, though, we will continue to make most of our food at home. Most families have a half-dozen or so tried-and-true recipes they make again and again because everyone likes them. But it can become wearying to eat the same dishes over and over, so now is the time to think about trying something new.

According to news reports some shoppers are grabbing as much pasta and sauce as they can, likely because pasta dishes are among the easiest to make. But since we have time on our hands, something a little different might be in order.

This quick recipe comes from countryliving.com. It you are feeling ambitious you can make the biscuits from scratch (see recipe below from allrecipes.com) or follow the directions on a Bisquick box.

Stovetop Chicken Pot Pie

4 frozen buttermilk biscuits (or your own)

1½ cups chicken stock

1 cup whole milk

3 tablespoons all-purpose flour

1½ teaspoons poultry seasoning

1 chopped small onion

1 cup matchstick carrots

3 tablespoons butter

2 cups shredded rotisserie or other precooked chicken

1 cup frozen cut green beans

2 tablespoons chopped fresh flat-leaf parsley

Additional biscuits for serving

1. Prepare 4 frozen buttermilk biscuits according to package directions.

2. Meanwhile, in a large mason jar, shake together chicken stock, whole milk, flour, and poultry seasoning. Cook onion and carrots in butter in a large saucepan over medium-high heat until softened, 2 to 3 minutes. Slowly whisk in milk mixture. Bring to a boil, reduce heat, and simmer, stirring often, until thickened, 6 to 8 minutes.

3. Stir in shredded rotisserie chicken, green beans, and flat-leaf parsley and cook until warm, 4 to 5 minutes. Season with kosher salt and black pepper. Serve topped with biscuits.

Basic Biscuits

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

½ cup shortening

¾ cup milk

1. Preheat oven to 450 degrees.

2. In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.

3. Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.

4. Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a half-inch-thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.

5. Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.


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