SUNDAY 28 DECEMBER
Puff Pastry Turkey Pie - Adapted from the Russian
Use the turkey leftovers from Thanksgiving or Christmas Holiday meal.
1 tablespoon olive oil
1 onion
1 small red bell pepper, seeded and chopped
3 ounces button mushrooms, cleaned and sliced
1 tablespoon all-purpose flour
1/2 cup turkey stock
10 ounces cooked turkey, diced
4 ounces cooked long grain and wild rice
2 Tablespoons light cream or table cream
Salt and freshly milled black pepper
2 tablespoons freshly chopped tarragon
1 sheet frozen puff pastry, thawed
1 egg, beaten
Method
Over medium heat, heat oil in a skillet and saute onion, red peppers and mushrooms for 3-4 minutes or until vegetables are soft. Sprinkle in the flour and cook for 2 more minutes. Remove pan from the heat.
Gradually stir in turkey stock, return to the heat and cook stirring until thickened. Remove from the heat and stir in turkey, rice, cream, seasonings and tarragon. Allow to cool.
Roll thawed puff pastry out on a lightly floured surface to a 12X6 inch oblong. Place cooled turkey filling on the pastry and brush edges lightly with 1 tablespoon beaten egg.
Fold pastry over, encasing the turkey filling. Seal edges firmly, pressing them together with the back of a knife.
Place on a lightly dampened baking sheet and allow to rest in the refrigerator for 30 minutes. Make 3 to 4 cuts across the top of the pastry. Brush top with 1 tablespoon beaten egg. Bake in a preheated 425 degree F. oven for 20 minutes. Brush pastry top again with the remaining egg and continue to bake for 10-15 minutes or until pastry has risen and is golden brown.
Note: This recipe is a variation of koulibac, a traditional Russian pie.
Cut this one down quite a bit.
MONDAY 29 DECEMBER
Shrimp, Broccoli, and Sun-dried Tomatoes Scampi with Angel Hair
Yields: 4 servings
"For a quick and full-flavored dish, saute garlic in a mixture of butter and the rich oil from sun-dried tomatoes, then add the tomatoes and lots of fresh shrimp. Serve this heady mixture over angel hair pasta cooked with broccoli florets."
INGREDIENTS:
1/2 pound large shrimp -
peeled and deveined
2 cups fresh broccoli florets
1 (6 ounce) jar sun-dried
tomatoes packed in oil, drained and chopped
1/2 teaspoon minced garlic
1/2 cup butter
1 (8 ounce) package angel hair pasta
DIRECTIONS:
1. Put the heat on under the pasta pot full of water.
2. In a large saute pan heat the oil from the drained sun-dried tomatoes. Add butter. When butter is melted saute the garlic about 1 minute, add the sun-dried tomatoes, heat for about 1 minute. Add shelled and deveined shrimp. Cook until shrimp are done, about 5-8 minutes.
3. When pasta water comes to a boil, toss in the broccoli florets. Cook about 2-3 minutes. Then add angel hair. Cook according to package instructions. Drain and turn into large past bowl.
4. Spoon shrimp mixture over pasta and serve.
TUESDAY 30 DECEMBER
Baked chicken breasts with chicken gravy, mashed potatoes, and cranberry sauce.
(by this point I've used up all my turkey but not all the sides)
WEDNESDAY 31 DECEMBER
Shake n bake pork chops, Christmas stuffing, green beans
THURSDAY 1 JANUARY
Pot Roast with Vegetables (using an oven cooking bag)
(3-4 lb.) English cut roast
1 lb. carrots, peeled, cut in 2" lengths
4-5 large red potatoes, peeled, cut in quartersor equivalent amount of red new potatoes
2-3 small or medium yellow onions, peeled, cut in quarters
2-3 ribs celery, cut in 2: lengths
3-4 white turnips, peeled, cut in quarters (optional)
6-8 parsnips, peeled, cut in 2-inch lengths (optional)
Sauce
1/3 cup all-purpose flour
3-4 teaspoons beef base, or bouillon cubes
1-2 cloves garlic, cut in small pieces
2 teaspoons Worcestershire sauce
1/2 teaspoon Louisiana hot sauce
2 oz. tomato paste
1/2 teaspoon dried thyme
1/2 teaspoon marjoram
1/4 teaspoon allspice
1/2 teaspoon black pepper, freshly ground
4 cups warm water
1 large bay leaf
Garnish Fresh parsley or watercress
Preheat oven to 350 degrees F.
Arrange roast and vegetables in large or turkey size roasting bag in a 2-3 inch deep roasting pan.Combine all sauce ingredients, except bay leaves, in blender container. Blend a couple of minutes, scraping down sides once or twice, until all ingredients are well incorporated.Pour sauce over meat and vegetables. Place bay leaf in center on top of roast. Twist end of bag and securely fasten with supplied tie or twist tie. Tilt pan to insure that all vegetables and top of meat are coated with sauce. Bake 2 1/2 hours, remove from oven and cool 15 minutes before opening.Slice meat and arrange down center of large platter. Surround with vegetables, and pour small amount of sauce over all. Strain remaining sauce and serve in sauceboat. Garnish platter with parsley or watercress and serve with hot biscuits.
CUT THIS ONE DOWN AS WELL!
Rather than serving with biscuits I will be serving warm sourdough bread instead alongside.
FRIDAY 02 JANUARY
Use up leftover Turkey soup with some bread.
SATURDAY 03 JANUARY
Shepherds Pie Recipe
A shepherd's pie recipe you can make with leftover pot roast.
Some shepherds pie recipes call for ground beef. This one uses leftover pot roast or beef stew.
1 tsp. canola oil
2 carrots, chopped
3 stalks celery, chopped
1 leek, cleaned and chopped
8 oz. mushrooms, sliced
salt and pepper to taste
2 cups leftover beef stew or pot roast
1/2 cup beef gravy (either leftover or from a jar)
2 cups leftover mashed potatoes or Simply Potatoes
3 cloves minced garlic
1/4 - 3/4 cup Panko bread crumbs (or fresh bread crumbs)
1/4 cup grated Parmesan
1 Tbsp. butter, cut into small pieces
Preheat oven to 350 degrees. Heat oil in a large (12-inch) skillet. Add carrots, celery, leek and mushrooms. Saute until vegetables are softened, about 5 minutes. Add salt and pepper to taste. Add beef stew (with vegetables is fine too) or pot roast and gravy. Cook until heated through, about 5 minutes. Pour into a 10-inch pie plate.
Warm potatoes in microwave 1 minute. Stir in garlic. Spread over beef mixture, smoothing top with a spatula. Sprinkle bread crumbs and Parmesan on top. Dot with butter. Bake 10-15 minutes, just until top browns.
Serve with green beans.
SUNDAY 04 JANUARY
Butternut squash recipe from NPR
I've used this one before and absolutely, positively fell in love with it! I thought it would be rather bland but it's super yummy!
1 butternut squash
toasted pecans (I usually use about 1/4 to a 1/2 a cup)
2 tbspn gorgonzola cheese.
I cut up the butternut squash, remove the hard rind, then throw in a roasting pan. Top with a tiny bit of butter, some salt and pepper to tast.
Roast the butternut squash in oven until tender. Now just top with the toasted pecans and gorgonzola. Can be served on top of a mixed greens salad.
No comments:
Post a Comment