I was feeling a bit stressed yesterday afternoon about some business stuff. If I were a smoker, I would have puffed on a few cigarettes to relieve the anxiety. Instead, I decided to cook something; it proved to be the perfect therapy.
I had no idea what I was going to cook. I shuffled things around in the fridge and found some leftover veggies, a tomato, onion. That was a start. I then spotted two cans of crescent rolls and a half opened container of vegetable broth, so I snagged those as well. And just as I was about to close the fridge door, I spotted some leftover ham.
The idea of a pot pie was planted in my mind, and I ran with it. I was in just the right mood to toss my creativity to the wind and see what happened.
Chopping the ham and veggies was a perfect anti-stress workout. I visualized my business stress with every chop of the blade. Extremely therapeutic.
Once everything was chopped, I set the veggies aside to make a creamy broth. Broth was made with:
- 1/4 cup I Can’t Believe It’s Not butter (less calories)
- 1/3 to 1/2 cup flour
- 2 cups vegetable broth (low salt)
- 2 teaspoons teriyaki sauce
- 3 handfuls cheddar cheese (about 1 1/2 to 1 3/4 cups)
- 2 cups low-fat yogurt
- Salt & pepper to taste
If you want a thicker broth add an egg or two. If adding eggs, you run the risk of the mixture becoming more like a frittata. As a sidebar, this broth also makes a great filling for crepes.
Add the cooked asparagus (chopped) to the broth mixture and let sauce simmer for 10-12 minutes, stirring occasionally.
While the sauce is cooking, prep a round ceramic quiche dish with the crescent roll dough. If you are lining the bottom of the pan with dough, as I did, you will want to bake in oven for about 8-10 minutes before adding the filling. Otherwise, it may not cook through and be slightly doughy.
Start by separating the crescent roll triangles. Flatten each triangle with the palm of your hand and place in bottom of quiche pan. Pour a layer of the sauce mixture over top. Repeat another layer of flattened crescent rolls and sauce two more times. The final topping should be the sauce mixture.
I lined the outer edge of the quiche pan with the leftover crescent dough rolled into small ball. A few thin dough pieces were placed on top.
Bake at 375 degrees for 20-25 minutes or until the dough turns a light crispy brown. Remove from oven and let cool for 10 minutes before serving. I served in 8 x 4 inch Au Gratin bowls.
I placed a cookie sheet beneath the baking dish, to catch any overflow while cooking. I found it to be unnecessary.
Here are the veggies I included in this dish:
- 1/3 cup diced onion
- 1 small tomato, chopped
- 12 asparagus stems, cooked and chopped
- 2 cups fresh spinach
- 2 cups chopped broccoli
You can also substitute chicken for the ham. If you are using ham, go light on the salt as ham is already quite salty. The dish was very tasty and even the wine-guy liked it. The next time I make this dish, I want to do individual pot pies (in aluminum tins).
Since this was a “fly by the seat of your pants” dish, I wasn’t paying much attention to the calories. The final tally is in the neighborhood of 326 calories per serving ( 8 servings).