Friday, November 29, 2013

Turkey Pot Pie with Cornbread Topping (#72 Good Cook leftover recipe: Turkey Pot Pie)

 Here's one easy turkey recipe that totally transforms those Thanksgiving leftovers into a new meal.  I was able to use the dark meat of the turkey here (not my family's favorite part of the turkey) and even the stock I made.  The cornbread topping is one of my favorite parts because it's goes perfectly on top and is so easy to make.  I made individual pot pies, but you can make a large casserole style pot pie as well if you're feeding a crowd. 

 Ingredients:
3-4 cups shredded or diced leftover turkey
1 cup diced celery
1 cup diced carrots
1 cup diced onion
1 cup sliced green onion whites and green
1-2 cloves garlic grated
red chili flakes to taste
1/2 tsp dried thyme
salt and black pepper to taste
2-3 Tbs flour
2 Tbs canola oil
2 Tbs butter
1/2 cup leftover gravy (optional)
1-2 cups stock (chicken or turkey stock)
1 cup milk
1 cup frozen peas
1 box Jiffy Cornbread mix
1 egg
1/3 cup oil
1 egg
(** do not add water as package recommends)


Directions:
 Saute the chopped carrots, celery, onion and green onion in canola oil and a little salt until vegetables start to get tender.  Then add garlic, red chili flakes black pepper and thyme and saute for another minute.

Add butter and melt well, then add flour and stir well.  Add stock and milk to pan and stir until a gravy thickens Add some leftover gravy if you have it here.  Taste for salt and seasoning.  **note add 1 cup of stock first and add more as needed to form desired gravy consistency.

Add turkey and frozen peas.   Pour into oven safe dishes or large casserole dish.  Prepare cornbread mix with egg and oil.  I recommend sifting it for a lump free texture.

Top casserole(s) with cornbread mixture.  Bake in a 350 degree oven until cornbread is baked.  Tip: bake on a baking sheet for any drips.  Serve hot. Enjoy.




Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Thursday, November 28, 2013

Thanksgiving Menu Round Up

HAPPY THANKSGIVING EVERYONE!! 

If you are looking for something to try this Thanksgiving here are some appetizer, sides and dessert ideas... 



Starters and Appetizers:

Curried Pumpkin Lentil Soup

Bacon Potato Salad Stuffed Deviled Eggs

Egg-cellent Honey Dijon Mustard Deviled Eggs

Buffalo Chicken Deviled Eggs

Caprese Salad Bites Appetizer

Baba ghanoush (Vegetarian Eggplant Dip)

Hoisin-Honey Glazed Cocktail Size Meatballs

Mango Peach Chutney over Stuffed Cream Cheese Appetizer

Tomato Basil Bruschetta

Antipasto Kebab Appetizers

Curried Pumpkin Soup with Coconut Milk


 Main and Sides:

Spicy and Quick Cranberry Pineapple Chutney

Roasted Poblano Pepper Mac and Cheese

Pumpkin Flan with Maple Syrup

Roasted Thanksgiving Turkey (Let's Talk Turkey Week- Day 1) #Thanksgivingtips ‪#‎GoodCookKitchenExprt‬‪ #‎GoodCook‬

Brown Rice and Red Bean Sausage Stuffing

Broccoli Salad

Jalapeno Pimento Mac and Cheese with Bacon

Braised Cauliflower

Corn Spinach and Bacon Saute

Zucchini Cornbread


 Desserts:

Pumpkin Flan with Maple Syrup

Apple Pie

My oh My, Sweet Potato Pie

Apple Cinnamon Cheesecake -No Bake

Cherry Cobbler in the Slow Cooker

Nutella and Pumpkin Cheese Cake Swirl Bars




Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Wednesday, November 27, 2013

Turkey Stock


The day after Thanksgiving is all about two things for me... Black Friday shopping and Leftovers.  I love using up every part of a turkey so after we devoured the breasts, legs and thighs, I know there is still a lot of meat still left on those bones.  I break up the turkey into smaller parts and make a wonderful stock to use up in other recipes.   When you make this stock and strain away the bones, you can find loads of meat to pull off the bones to use up in recipes.  I will be making a fun recipe with both the meat and stock tomorrow.  So don't just think about turkey on Thanksgiving day... think of all the wonderful dishes you can make for the entire Thanksgiving weekend.

Ingredients:
leftover roast turkey bones broken up 
1 large onion coarsely chopped
2 stalks of celery coarsely chopped
1-2 carrots coarsely chopped
Salt and black pepper to taste
1 Tbs of garlic grated or minced
1 bay leaf
Water to fill pot above chicken (12-14 cups)


 Directions:

Place all ingredients into pot and bring to a boil for 30 minutes then lower the heat to a simmer and cook for 2 hours.   After stock has boiled and reduced or concentrated in flavor strain stock away from the ingredients.  Use stock immediately in any recipes, store up to 3 days chilled in fridge or up to 2-3 months frozen in freezer.  Take all meat off bones and save to use in a variety of recipes.   Enjoy.





Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Tuesday, November 26, 2013

Thanksgiving Egg Rolls with Cranberry Sauce Dipping Sauce (#19 Good Cook leftover recipe: Thanksgiving Egg Rolls)

One of my favorite parts of Thanksgiving is the leftovers.  I like to play around with the leftovers and this is one of my favorite ways to use them up.--Thanksgiving Egg Rolls.  You have almost every fun part of the Thanksgiving meal represented in one delicious egg roll.  I really loved it with the spicy Cranberry sauce dipper.  These egg rolls disappeared and when was the last time you can say that about leftovers.



Leftovers:
  • Turkey
  • Stuffing
  • Corn


Ingredients:
3-4 cups shredded turkey meat
3-4 cups stuffing
1 cup corn
1/2 cup leftover turkey gravy
1 can whole berry cranberry sauce
1 package large egg roll wrappers




Directions:
Saute shredded turkey in pan with 1 tsp oil. Once turkey is lightly browned add leftover stuffing and corn.   Mix together.

Add 2-3 Tbs leftover gravy and berries from cranberry sauce.  (note: I will show you how to separate these out in the directions to make the chutney dipping sauce below).  Mix all well.  Taste for seasoning and allow to cool before proceeding.

To roll egg rolls:
Spoon 2-3 Tbs of leftover filling onto a egg roll wrapper. 


Fold egg roll into a tight roll and seal the edge with water. Have all egg rolls done before frying.  Do not lay on top of each other so they don't stick together.

Fry each egg roll until golden brown. You want your oil at 350 degrees. Drain on paper towels.  Serve with Cranberry Dipper.  Enjoy.





 To make Cranberry Chutney Dipping Sauce:

Ingredients:
1 can whole berry cranberry sauce
2 Tbs rice wine vinegar
1 tsp grated fresh ginger
1 tsp grated fresh garlic
1 tsp red chili powder
 salt and black pepper

Place can of whole berry sauce with all ingredients listed above.  Bring to a simmer.  When berries are separated from cranberry jelly,  use a slotted spoon to add berries to stuffing leftover mixture as shown above.   Simmer sauce until it thickens on medium heat (about 15-20 minutes).  Serve at room temperature with egg rolls. 



Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Monday, November 25, 2013

Roasted Thanksgiving Turkey (Let's Talk Turkey Week- Day 1) #Thanksgivingtips ‪#‎GoodCookKitchenExprt‬‪ #‎GoodCook‬




 Let's talk Turkey!!  This week you can look forward to turkey recipes and uses up for your turkey leftovers.  I have to confess... I almost had a Thanksgiving disaster with this turkey.  Have you ever defrosted your turkey in the fridge as most turkey websites suggest and it doesn't work? This lovely 15lb turkey was supposed to defrost in 3 days in the fridge... well...I woke up to a still frozen turkey after doing what I was supposed to do.  So I had to improvise at the last minute after doing some research online.  Did you know that some experts suggest baking a frozen turkey actually gives you a very moist bird?  Well, this turkey was about 65% frozen when I put it into the oven... and they were right.  It was wonderfully moist.

So here are my tips if you end up with a frozen bird...

1.  Get the largest bucket or pot you have that will accommodate the turkey and immerse the unwrapped turkey it in for 1 hour at least in cold water.  Change the water every thirty minutes.  This will "unthaw" the bird enough to soften the skin to insert the marinade and get out all the bits and bobs from the inside of the cavity. 

2.  Roast your partially frozen turkey and take the cooking time and add 1/2 the cooking time to the final cooking time.  So a 4 hour turkey will take you about 6 hours.  Remember the final indicator of a done turkey is the meat thermometer reaching 165 degrees at the thickest part of the bird. 

3.  Rest your turkey for at least 30 minutes before trying to carve it.  Otherwise, all the juices will run out of the turkey.  To keep your resting turkey hot, tent it in aluminum foil.

4. If your breast meat is less than moist, slice and immerse in some chicken stock for a minute. 


If you have questions about your getting your Thanksgiving Meal ready for the big day-- Join the Good Cook Kitchen Experts on Twitter for - The Ultimate Thanksgiving Twitter Party, Monday, November 25, 2013 at 6:00 pm to 7:00pm EST On Twitter with hashtag #Thanksgivingtips

Join in as we talk about everything Thanksgiving from turkey prep to decorating the table. Plus get a chance to win a special gift and one of three $200 Thanksgiving Baskets that will arrive in time for your dinner.

Be among the first 500 to RSVP by November 23, 2013 and receive a free set of Turkey Lifters!

Click here RSVP


Ingredients:
1 large turkey 12-15lbs

For the butter rub:
1 stick butter unsalted - softened
1 Tbs paprika
2 tsp black pepper
1 tsp garlic powder
salt as needed.

Aromatics to stuff while baking:
1 lemon sliced
1 small bunch of sage leaves
1 small bunch of rosemary
1 small bunch of thyme


Directions:
Make butter rub by mixing all ingredients.  Clean out turkey extra parts from inside of turkey (neck, gizzard etc..) Place aromatic herbs and lemon inside the turkey.  Slowly insert hand under skin of the breast and rub 1/3 of butter mixture under the skin. Then take remaining  butter and apple all over the outer part of the skin of turkey.  Place on roasting rack in roasting pan.  Fill pan with 3 cups of chicken stock.  Bake turkey at 425 degree for 30 minutes.  Take turkey out of oven and now cover it with foil. Lower temperature to 325 degree and bake 15 minutes for every pound of turkey (example: a 15lb turkey will take 3.75 hours) if turkey is fully thawed.  If your turkey is frozen add an additional  2- 21/2-hours to baking time.  Periodically, baste the turkey with the juices from the bottom of the pan ( I did this 3x during baking) . Bake until you have a cooking temp of 165 degree when you insert a meat thermometer in the thickest part between the thigh and the breast.   Remember it's important to let your turkey sit for 30 minutes at minimum after pulling it out of the oven before you carve it.    Tent it some aluminum foil to keep it warm. Carve and enjoy.





Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Sunday, November 24, 2013

Curry and Comfort's Weekly Sunday Summary 11/18/13 thru 11/24/13




Hi Everyone,

 I am so excited that one of my favorite holidays is just days away.  THANKSGIVING!!
In honor of all things turkey, I will be be having a whole week of "Talking Turkey!"  Look for some crazy and fun ideas to do with those turkey leftovers too.   Now here's my week in review...



Spicy and Quick Cranberry Pineapple Chutney

Easy Chicken Meatloaf (Throwback Thursdays)

Oreo Cookie Ball Christmas Tree and Snowballs #oreocookieballs

Curried Butternut Squash Soup with Miso Broth (Vegan)

Pumpkin Flan with Maple Syrup





Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Friday, November 22, 2013

Spicy and Quick Cranberry Pineapple Chutney

 Sometimes you just need quick and easy when it comes to a big cooking day like Thanksgiving. I took a lot of help from the store with this spicy and sweet cranberry sauce. You don't even need a knife for this dish, just a can opener and a grater.  This sweet, spicy and tangy cranberry sauce will go perfectly with our Thanksgiving day meal and also go well with any rice and curry dish. 


Ingredients:
1 can whole berry cranberry sauce
1 can pineapple tidbits in juice (drained)
2-3 Tbs rice wine vinegar
red chili powder to taste
salt to taste
1 tsp grated garlic
1-2 tsp grated ginger
2 Tbs pineapple juice from can of tidbits 



 Directions: 
Add all ingredients (except for drained pineapple pieces) into a sauce pan and bring to a gentle simmer for 15-20 minutes on medium heat.  When sauce thickens add pineapple pieces and simmer for another minute. Then taste for sweetness and spiciness.  Adjust as needed.  Serve chilled.  Enjoy.



Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.