Manda and Mike: what's cooking?

As most of you know, Mikey has been pretty sick the past few weeks. He's got something funky going on with his belly. So, we've been spending a lot of nights at home making digestion-friendly foods. For about a week straight, all Mikey ate were these beauties:

I just love their color! With this being his only meal of the day, they really pack the punch. They have oatmeal, flax, blackberries, mango, lots of peanut butter, strawberry yogurt & orange-pineapple juice in them. Totally delish but definitely a meal in a glass.

You can imagine how old it got just eating one of those a day. So, I suggested another "soft" food.
My idea took some coaxing but Mikey finally agreed to help me make a version of Chicken Pot Pie. This meal was inspired by my desire to clean out the produce in the fridge.
We started by finely dicing carrots, celery, onions, mushrooms & delicata squash. As evidenced by the perfectly symmetrical diced veggies, I bet you can guess who did the chopping:

The veggies were sauteed in some olive oil and seasoned with salt & pepper. They were cooked until they were soft but still slightly firm.
We had planned to use up some chicken that Mikey got for free from the Coop but when we opened the package, he nearly barfed from the smell. So, I was off to Mt. Royal for a rotisserie chicken.
When I returned, Mikey got to work on shredding the chicken. Meanwhile, he taught me how my make my very first roux! I gotta tell ya, I felt so fancy! There's no "cream of anything" in this dish! The roux is made by combining 2 c. milk, 4 Tbsp. butter & 1/2 c. flour . You have to constantly stir the mixture over medium heat just until it comes to a boil. After a couple high fives, we spread the veggies in the bottom of our one and only casserole pan. Next we layered the shredded chicken over the veggies and then poured the roux over everything. We gave it a good stir and then cracked some pepper over the top:

After a few tastings, Mikey determined that the dish needed a little sweetness. Low and behold, we had half of a bag of frozen peas in the freezer! I was a little hesitant to add them as I'm not a huge fan of peas unless they are still in their pea pods and fresh from the garden. But, the addition of the peas would end up being the star of the dish!

I'm going to re-wind here for a minute to fill you in on what I did while Mikey was busy cutting up all the veggies. I made the Buttermilk Cheddar Biscuit batter that would end up being the "pie" portion of this dish. The recipe for the biscuits comes from Epicurious. I just plopped the biscuits on top of the filling:

We baked this at 375 degrees for approx. 30 mins.
Holy good god goodness!!

This was hands down the best casserole to ever come out of the M&M kitchen. We already have plans to make it with turkey leftovers from Thanksgiving!!

Lastly, I did a little baking last weekend. I had a craving for granola. This was kind of "garbage granola" as I just used up a bunch of stuff in the cupboard. I combined oats, chopped almonds, unsweetened coconut, pepitas & craisins in a bowl. In a small sauce pan I combined 1/4 c. brown sugar, 2 Tbsp. honey, 1 Tbsp. maple syrup, 1/2 tsp. salt & 2 Tbsp. canola oil and heated it up just until everything was combined. Then I poured it over the dry ingredients, gave it a stir and spread it on a cookie sheet. It baked for about 15 minutes at 350 degrees: