I ended up doing a souffle today, which is sort of like a pie, it's baked, has kind of a crusty exterior and a soft center. 🙂
I tried two sauces, one was a canned low-sodium mushroom soup, which was really bland, but better if I added some potassium salt and pepper to it. The other was a bell pepper sauce, which I usually do starting with a Bechamel sauce, but today I tried it in a brown roux veloute made with chicken stock, to which I added some dried mustard and a dash of sherry. I thought it was quite good, lighter than when made with the bechamel.
I think if I combined the two, it'd make a decent soup, so that's what I may do with the leftover sauces. Souffle actually reheats in a microwave very well, so my wife will take some of that for lunch tomorrow.
My cherries weren't thawed enough to use yet, so I'll make that pie in a day or two.
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