Kellogg’s C-3PO’s
I don’t have recipes for these because it was my roommate, Rachel, who had prepared this (I played sous chef this time). But I do have pictures!
This is a Moroccan Chicken Pot Pie and Roasted Pears with Raisins and Vanilla Ice Cream.
The pot pie has chicken, potatoes, onions, and raisins. The chicken was seasoned with cumin and cinammon and the vegetables and raisins were cooked in oil first. The chicken was added later and then in went chicken broth. The broth was then thickened with flour to make it more gravy-like. There’s a layer of puff pastry on the bottom of the casserole dish. We poured everything into it and laid another layer of puff on top. Baked and there it is!
Here’s that slice. I would’ve put in carrots and chopped parsley but Rachel doesn’t like straying from recipes as much as I do, I don’t think. I would’ve also put in some of my new favorite spice: cayenne pepper. But she wouldn’t allow so I sprinkled it on afterwards instead. But according to this, cayenne is one of the top 10 most important spices in Moroccan cuisine, which also includes cumin and cinnamon - hey, what do you know?
Here are those roasted pears. Rachel had cut out the centers, packed them with brown sugar, raisins, and cinammon (I think), tied them up, stood them in a brown sugar syrup, and placed them in the oven for 50 minutes. It was served over vanilla ice cream. This was pretty good.
That’s all!
