Monday, November 28, 2011

Turkey Pot Pie


1 cup frozen sliced carrots
1 cup frozen broccoli florets
1 cup frozen corn
1 cup frozen petite peas
2 medium sized potatoes, diced fairly small
1 1/2 cups leftover turkey
1 1/2 cups leftover turkey gravy
1 can cream of mushroom soup

my favorite pie crust, doubled recipe (this pie crust is assembled, mixed by hand, and patted out all in one dish)

Preheat oven to 350 degrees F.

Place diced potatoes in a large sauce pan and cover with water (make sure water level is about 2" over top of potatoes as you will be adding other vegetables later).  Bring to a boil;  reduce heat and simmer until almost tender.

Place all frozen vegetables into the saucepan with potatoes.  Bring back to a boil, reduce heat to simmer just until barely tender (5 minutes or less; they will continue cooking while baking).  Drain.

In a smaller saucepan, place the turkey, gravy, and the soup over medium heat, stirring to combine.  When warm, fold gently into the vegetables in the larger pan.

Place all pie crust ingredients in a casserole dish, and mix together by hand. Set aside about one third of the dough.  Press the other two-thirds to cover the bottom and sides of the casserole.  Place the reserved 1/3 of pie crust dough between layers of plastic wrap or wax paper and roll out to roughly the size of the casserole top.  Pour the vegetable mixture into the crust in the casserole dish.  Remove top layer of plastic or wax paper from the rolled crust, and invert the rolled crust over top of the casserole; remove other layer of plastic/wax paper, and pinch the crust top and bottom together.  Cut slits in the top.

Place in a 350 degree oven for one hour or until crust is golden.

Note:  If I'm making from stewed chicken and I don't have gravy, I whisk 2 Tablespoons of flour into 2/3 cups of milk.  Add that to the canned soup in the saucepan, and add about 2/3 cup of chicken broth.  Whisk till smooth, and let heat and thicken a little.  Place boned and diced chicken to soup/gravy and stir.  Simmer till warmed through.  Add salt and pepper to taste.

Friday, September 30, 2011

Liver and Onions...

4 slices maple-smoked bacon
2 large onions, sliced in rings
1 pound of beef liver
1/2 cup flour
1 tsp salt
1/2 tsp course ground pepper

Season the flour with salt and pepper.  Lightly dredge the liver in flour and set aside.

Heat a non-stick skillet.  Fry bacon at medium high temperature till lightly crisped and grease is rendered.  Remove from pan, cut each slice into three or four pieces, and set aside. 

Keeping the skillet's temperature at medium high, place the floured liver pieces in the hot bacon grease, careful not to crowd the pan.  Cook only till outside is brown, not till completely cooked through...this goes very quickly.  Remove from pan and set aside. 

Add  all of the onions to the skillet. Add one to two tablespoons of water and stir a couple of times till onions just start to turn translucent and start picking up the brown bits from bottom of pan.  Lay the liver in a single layer over the onions, and place the bacon pieces on top of all.  Reduce heat to medium to medium low, cover the pan, and let steam till the onions are tender and the meat is cooked through , about ten minutes.

My notes:  My mother used to prepare liver and onions pretty often, so I know how it's done...I just don't really like it, so I don't do it often.  Let me restate that.  I don't like to look at or handle the raw's actually not too bad once it's cooked.  Mom never included bacon in her preparation that I remember, but it definitely was a great addition.