the way to a man's heart
which is
as it turns out
primarily but not exclusively
through his stomach
Now, I'm not an expert on this sort of thing. I've got a boyfriend, sure, and I think he's generally pretty happy to be with me, but my other qualifications are along the lines of "I'd want this if I were a guy" and "I'd be happy to walk next to a man who had this." If you think that these are solid credentials, keep reading!
Jon and I are saving up for a holiday in the Scottish Highlands in mid-February (yes, we're totally crazy) and so decided to keep any gifts we give each other relatively low-key and low-cost. However, if I were to buy him real presents with my imaginary limitless checkbook, I'd respect his request to only receive useful items that he can wear. It sounds pretty boring, but I approached it as a challenge - and I discovered that "useful" and "gorgeous" are not mutually exclusive. Look what I found:
If your budget doesn't stretch to these sort of goodies - Lord knows mine doesn't - you can always go the DIY route and cook something delicious for your man. For example, you could copy me (go ahead, I don't mind) and make the absolutely amazing and oh-so-easy chicken pot pie that I created last night.
image via SmittenKitchen, which also has an excellent (but more complicated) recipe
Chicken Pot Pie
makes four servings
500g chicken breast, diced
2 tbs butter
250g chestnut mushrooms, sliced
4 carrots, chopped
2 sticks celery, chopped
1 small onion, chopped
1/2c frozen peas
1 can cream of chicken soup
1 tsp garlic powder
puff pastry (I used a 375g piece but the size you need will depend on the dish you use)
salt, pepper, olive oil
Season the chicken with salt and pepper and sauté in a little bit of olive oil until cooked through. Set chicken aside and clean out the pan. Melt the butter in the pan and sauté the onion until translucent; add the mushrooms, carrots, and celery and cook until soft, stirring frequently. Mix in the peas and keep on the heat for a further two or three minutes.
In the meantime, flour a work surface as well as a rolling pin (I used a wine bottle, natch) and roll out the puff pastry until thin. Butter the inside of a casserole dish and lay the puff pastry inside, leaving enough dough on the edges to cover the pot pie.
Pour the chicken and the vegetables into a big bowl and add the soup, combining well. Mix in the garlic powder and add salt and pepper to taste. Pour the mixture into the pastry-lined casserole dish and fold the edges of the dough over the top, sealing as possible. (Possible supreme additional step: grate Manchego over the top of the pot pie.)
Cook the pot pie in the oven at 200*c for 40 minutes or until the top is golden. Let cool a bit, then ladle into bowls and enjoy!
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