Turkey (or Chicken) Sheperd’s Pie
* 1/4 cup plus 2 Tbs. butter or margarine
* 1 onion, cut into thin slices (this is what really makes it great)
* 3 cups chopped and cooked mixed vegetables, such as carrots, cauliflower, and peas (I usually use carrots and peas)
* 1 cup finely chopped celery, with leaves (I rarely have celery)
* 3 cups diced cooked turkey (or chicken)
* 3 Tbs. all purpose flour
* 2 cups turkey stock, or chicken stock
* 4 cups hot mashed potatoes (ummmm….only the best food EVER!)
Cooking Directions
Preheat oven to 425°F. Melt half the butter in a medium-sized skillet over medium heat. Add onion and cook until tender. Combine cooked vegetables, celery, and turkey in a casserole dish. Top with cooked onion slices. Add flour to the butter left in the skillet and cook, stirring constantly, until lightly browned. Stir in stock and cook, stirring constantly, about 5 minutes, until mixture thickens. Pour over turkey mixture. Spread mashed potatoes evenly over turkey mixture. Melt remaining butter and brush melted butter over potatoes. Bake about 25 minutes, or until potatoes are browned.
Pumpkin Cookies
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoons salt
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1 cup butter, softened
1 cup sugar
1 cup canned pumpkin
1 large egg
1 teaspoon vanilla
1 cup chopped pecans or walnuts
1 cup dried cranberries
1 cup pecan halves
Preheat oven to 375°F.
In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon, salt and allspice.
In the bowl of an electric mixer at medium speed, cream together butter and sugar until light and fluffy, scraping down sides of bowl once or twice.
Add pumpkin, egg and vanilla; beat for 1 minute.
Gradually add flour mixture, beating at low speed until well combined. stir in chopped nuts and cranberries.
Drop by large tablespoons onto ungreased baking sheets lined with parchment paper. flatten lightly using the back of a spoon or spatula. Press half of a pecan or walnut into the top of each cookie.
Bake 10 to 12 minutes or until golden brown. Remove from oven and let stand for 1 minute before removing with a spatula to a wire rack to cool.
No Cream-Creamy Cauliflower Potato Soup
This is a great recipe! I met a woman in line at the Farmer’s Market and Waxhaw, NC and she told me about it. I’ve made my own variation here but it is fantastic and the girls eat at least two bowls of it in one sitting!
No real recipe but this is how I made it tonight:
A head and a half of cauliflower
2 russet potatoes
2 tbsp minced garlic
2 cups of chicken stock
1 chopped onion
Saute the onion and garlic. Add chopped cauliflower, chopped russet potatoes (I left skins on) and chicken stock. Add salt and pepper and anything else you think would taste good. Put cover on skillet and allow to cook until soft. Put it all in the blender or food processor and PRESTO! Creamy cauliflower potato soup.
Smoothies: Nutrition Solution for Picky Eaters
SMOOTHIES! My girls are going through a picky eater phase right now. They are more interested in rice crackers and hummus than veggies right now (although hummus is made from chickpeas). To combat this attitude and pump some good stuff into them I have been making them smoothies. Some typical items I add to them are:
bananas (a smoothie MUST for the creaminess)
assorted berries
peaches
spinach
prunes
flax seed
carrot juice
blueberry acai juice
apple juice
assorted melons
papaya
kiwi
soy milk (makes them creamy)
I want to start adding a larger variety of veggies but I need to upgrade my blender a little first. I’ve considered adding a little protein powder too. I don’t have any and I’m not sure what kind to get!
My New Sloppy Joe Recipe!
Ingredients
1 tablespoon olive oil
1 onion, chopped
1 red bell pepper, seeded and chopped
2 cloves garlic, finely chopped
1 1/4 pounds lean ground turkey (comes out lighter)
1 1/2 cups prepared pasta sauce
1/2 cup barbecue sauce
2 tablespoons apple cider vinegar
1 1/2 tablespoons Soy sauce
1/2 tablespoon of molasses
1 to 2 tablespoons dark brown sugar, to taste
Salt and pepper to taste
8 burger buns
Method
In a large skillet, heat the olive oil over medium heat. Add the onion and red pepper and sauté until they begin to soften, about 5 minutes. Add the garlic and sauté 1 minute more, stirring occasionally. Add the ground beef and cook, breaking it up with a fork, until no longer pink, about 7 minutes. Add the pasta sauce, barbecue sauce, vinegar, soy sauce, brown sugar, salt and pepper, molasses and stir to combine. Bring to a simmer over low heat and cook until slightly thickened, about 5 minutes more. Spoon the mixture onto the hamburger buns.
I was too lazy to do it but a great idea would be to make “Kara Buns” (as my FIL refers to them…subject of future blog) and butter your buns, sprinkle with garlic powder and broil in the oven until toasty. 