I'd Like to Thank the Academy: (Tofu or) Chicken-Spinach Pie with Mashed Potato Crust

Before I leave for the hospital, which may happen any day now, and become much less effective at cooking and blogging for a while, I'd like to thank the Academy.

Or in this case, the blogosphere.

Over these long months, a lot of fellow bloggers have cheered me on, supported me, talked me off the ledge when I was worried about something or other, and most importantly, let me know that I was not alone out here.  As this leg of the journey draws to a conclusion, I wanted to let you all know how grateful I am that you've been walking alongside me, and that I've gotten to know you.  The problem with making lists of any sort is that you inevitably miss someone, but hopefully I'll catch most of you who have been regular commenters here ... (and please do go give them some love, even though it's not ICLW any more)

Those women who are right behind me in their pregnancies, and to whom I send positive, sticky, hopeful thoughts every day:

• Rebecca, at 11 weeks at Road Less Travelled
• TasIVFer, at 11 weeks, the IVF Roller Coaster
• K, at 8 months (with twins!) at Pull Up Your Potty Seat
• inBetween at 34 weeks at InBetween
• N., at 27 weeks at One Year Down

Those who were ahead of me, and who remind me how to be a better person and parent:

• JeCaThRe at Bread Wine Salt (who became a RL friend at the very beginning, over four years ago)
• Melissa at You Found What In There? 
• Kate at Still Living the Dream

Those women (some coping with secondary IF, some who are still waiting for a first baby) whose stories, and struggles, and heroic persistence in the face of some craptastic circumstances both humble and inspire me:

• msfitzita at Certainly Not Cool Enough to Blog
• Lauren at Whats In Lauren's Uterus
• Adele at Delinquent Eggs
• Keiko at Hannah Wept, Sarah Laughed
• Jenn at Jenn's Den
• RunningMama at More Room in My Heart
• ManyManyMoons at Many Many Moons
• Suzy at No Suzy Homemaker
• Serenity at Serenity Now!
• Andie at The Conceiveable Future 
• Megan, Photographer, and visionary for The Miscarriage Diaries
• A Field of Dreams at A Field of Dreams

I have doubtless forgotten some of you who read and comment regularly ... if that's the case, please forgive me!

Last night I went to my 40 week appointment, and the baby's heart rate was a little high, so we went up to Labor and Delivery for a non-stress test.  For the most part, it was good ... there was a dip in the heartbeat after a contraction (which I've been having on and off anyway, and was having more of, and stronger, last night), so they kept me on the monitor for longer than we were expecting, but the midwife said in general the baby looked happy, and it was probably just because they didn't have the head of the bed high enough, and I was lying on my vena cava.  They finally let us go, and we went to get some Indian food, which I've been craving for a while ... at this point, I keep thinking that every meal may be my last before labor, so I'm trying to make sure I sate all cravings!

One of the things I seem to be craving on a daily basis is spinach.  This is a great winter dish; filling, but healthy, full of veggies, and easily customizable for the vegetarians among us.  Here's hoping that if you live in the Northeast, you're surviving the relentless winter storms and ridiculous amounts of snow and ice, and if you live elsewhere, know that we're living vicariously through you, waiting (somewhat more impatiently now than before) for spring.

Chicken (or Tofu) and Spinach Pie

3 medium potatoes, peeled and chopped
1 1/2 T. olive oil
3 T. milk (unsweetened, unflavored soy or rice is fine)
3/4 t. salt

Cooking spray
2 large carrots, finely chopped
1 onion, chopped
1/2 t. dried thyme (or 1½ tsp fresh)
1 lb. boneless, skinless chicken or firm tofu, cut into 1" pieces
3 (or more) c. fresh spinach, coarsely chopped
1/2 c. part-skim ricotta cheese
1/2 t. salt

Place potatoes in a pot and cover with water. Bring to a boil and cook, uncovered, until tender.

While potatoes are boiling, set oven to 375°F. Lightly coat a heavy-bottomed skillet with cooking spray; place over medium heat.  Add carrots, onion, and thyme. Cook until slightly browned, stirring often.  Add chicken (or tofu) and cook until golden brown. Turn off heat; stir in spinach, ricotta, and salt.

Drain potatoes well, then return to pot. Add olive oil, milk, and salt, and mash till smooth (some lumps are okay).

Place chicken (or tofu) mixture in a 9-inch pie pan, and top with mashed potatoes. Bake for 15 minutes. To brown the potatoes, broil for 5 more minutes.