Turkey Pot Pie

Turkey Pot PieThis makes 1 9-inch pot pie, which should serve 4-6 people, depending on how hungry everyone is!

Ingredients:

2 cups frozen vegetable mix (peas, carrots, green beans, corn, lima beans, etc.)
½ cup sliced celery
⅓ cup margarine
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon dried oregano
¾ cup chicken broth
⅔ cup non-dairy milk (soy, almond or you can also use water)
2 cups cubed cooked turkey meat – light and dark meat mixed
2 (9 inch) unbaked pie crusts
egg wash (egg + water) – optional

Directions:

Preheat an oven to 425 degrees F. Place the frozen vegetables and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 6-8 minutes. Drain the vegetables in a colander set in the sink, and set aside. Melt the margarine in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in the flour, salt, black pepper, garlic powder, onion powder, thyme and oregano. Let this brown a bit (a minute or so), and then slowly whisk in the chicken broth and “milk” until the mixture comes to a simmer and thickens. Remove from heat and stir the cooked vegetables and turkey meat into the filling until well combined. Fit a pie crust into the bottom of a 9-inch pie dish. Spoon the filling into the pie crust, then top the pie with the other crust. Pinch and roll the top and bottom crusts together at the edge of the pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam. You can baste the pie shell with an egg-wash if you like. Bake in the preheated oven until the crust is golden brown and the filling is bubbly, 30 to 35 minutes. If the crust is browning too quickly, cover the pie with aluminum foil after about 15 minutes. Cool for 10 minutes before serving. Enjoy!

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Leftovers Into Bestovers!

Turkey LeftoversSo, I got a request for this week’s theme to do a “What the heck am I supposed to do with all these leftovers?!” week. I thought this was a great idea, since it coincides with American Thanksgiving just happening, and there always seems to be little bits of turkey, cranberry sauce and mashed potatoes leftover. Yes, you can always just re-heat and serve, but you just ate all these flavours, and good as they were, it’s boring to keep re-eating the same tastes over and over again. So, let’s see what we can do about re-working those bits and bobs and turning them into great “new” dishes!

So, you went out and bought that HUGE turkey, ’cause everyone says “Don’t worry, we’ll eat it all!” and of course, you now have half of it left. So what’s a chef to do? Well, here are some ideas: Turkey Pot Pie (see today’s recipe), Turkey Chili, Turkey Croquettes (you get to use up extra mashed potatoes with this one too!), Turkey Samosas or even Turkey Gumbo! All of these dishes use up the meat, but with a completely different flavour profile than the original turkey dinner. This way you, and your diners, won’t feel like they’re eating the same ol’ meal, again and again. Remember, don’t throw out that carcass either! It will make an amazing broth, when boiled with some onions, carrots and celery. Even if you don’t need broth at the moment, it’s a great staple to have sitting in your freezer for when you do. Just remember to label and date everything!

Through out the week, I’ll be giving you ideas (and recipes) for different spins on leftovers, some from “Turkey Day” and some from just remainders that you have lying about in the fridge. I will also be giving you some advice on how to properly store your leftovers safely, and when it’s time to say goodbye to those you have lurking in your pantry. Until then, enjoy today’s recipe!

Dates – תמרים

Date in Hebrew is תמרים related to the word תם—to end, and so on that note we make the following request when eating this symbolic date:

יְהִי רָצוֹן מִלְּפָנֶיךָ ה’ אֱלֹהינוּ וֵאלֵֹהי אֲבוֹתֵינוּ, שֶׁיִּתַּמּוּ אוֹיְבֵינוּ וְשׂוֹנְאֵינוּ וְכָל מְבַקְשֵׁי רָעָתֵנוּ

May it be Your will, Lord our G-d and the G-d of our fathers, that there come an end to our enemies, haters and those who wish evil upon us.

So having this in mind, here are two recipes for how to serve up your war-ending dates this year!

Dolci Datteri

Dolci Datteri – Sweet Stuffed Dates

Makes 24 dates

Ingredients:

24 pitted dates
½ cup chopped, toasted pine nuts (or nut of your choice)
6 tablespoons red wine
¼ teaspoon ground black pepper (optional)
½ cup honey

Directions:

Stuff dates with chopped nuts in the empty cavity left by removing the pit. Place the dates in a medium sized sauté pan. Sprinkle with pepper if desired. Add wine, and then drizzle honey over the dates. Cook over a medium heat until the skins begin to peel off the fruit. Transfer the dates to a serving dish, and allow to cool slightly before serving.

Angels on Camels

Devils on Horseback – Angels on Camels?

This recipe originally called for the use of bacon, but I’ve switched it up with the use of deli meat instead, and re-named them Angels on Camels rather than Devils!

Makes 20 dates

Ingredients:

20 wooden toothpicks
¼ cup reduced-sodium or regular soy sauce
½ teaspoon ground ginger
¾ cup brown sugar
20 dates, pitted
20 whole smoked or roasted almonds
10 thin slices of turkey or beef pastrami, cut in half to make strips

Directions:

Preheat the oven to 400 degrees F (200 degrees C). Soak the toothpicks in a bowl of water (so they don’t burn in the oven). Grease a 9×13 inch baking dish. In a bowl, mix together the soy sauce and ginger. In a separate shallow bowl place the brown sugar. Spread open the pitted date, and stuff each one with an almond. Wrap a strip of the pastrami around the date and then secure in place with a toothpick. Dip the bundle in the soy mixture and then into the brown sugar, and then place on the prepared baking dish. Repeat this process with each of the dates. If desired, sprinkle a little more brown sugar over all of the bundles. Bake in the preheated oven until the pastrami is brown and crisp, about 15 to 20 minutes. Allow to cool for about 15 minutes before serving; serve warm or at room temperature.