The original name of this recipe is Half-Hour Chicken and Leek Stew. I lopped off the beginning because it took a bit longer. But it was worth it.
The recipe says to serve this wonderful concoction on English muffins, which, according to my scribble in the cookbook, is “great.” I experimented this time with serving the cheese-glazed vegetables on better-for-you whole grains.
I came across this goody in my stack of untried soup recipes. It’s from the Food Network Kitchen’s The Chopped Cookbook: Use What You’ve Got to Cook Something Great. The recipe, a take on the classic Shepherd’s Pie*, says it takes 50 minutes to make, and that is about right. But contestants never get that much time on the Chopped TV show. Maybe the cookbook allows extra time for home cooks who are just as manic because we are making additional dishes.
This standby is from Moosewood Cookbook by Molly Katzen.
It is simple but hearty and flavorful and the leftovers are just as good.