Turkey Pot Pie – Leftover Recipe

Hello Food Lovers,

This is a long recipe to make but it’s totally worth it. Change it up with some thyme or chives. Add different veggies. If you have left over rutabaga (never happens in our house), add that too.

Turkey Pot Pie

Course Main Course
Cuisine English
Prep Time 1 hour
Cook Time 45 minutes
Servings 2 Large Pies

Ingredients

Crust

  • 5 ½ Cups Flour
  • 1 ½ tsp Salt
  • 1 tsp Baking Powder
  • 3 tbsp Brown Sugar
  • 1 lbs Lard or Margarine
  • 1 Egg

Filling

  • 6-8 slices Bacon, chopped into cubes
  • 3-6 cloves Garlic mushed or chopped
  • 4 cups Turkey, cooked and cut up in cubes
  • 1 Yellow Onion, chopped
  • 1-2 tbsp Jalapeno, chopped and de-seeded
  • 1 cup Carrots, sliced or chopped
  • 2 stems Broccoli, sliced or chopped
  • 1 cup Zucchini, sliced or chopped
  • 1 cup Peas
  • 2 cups Mushrooms
  • 1 cup Milk
  • 1 cup Gravy
  • 3-4 tbsp Flour
  • Salt and Pepper to taste

Instructions

Crust

  1. Combine first 4 ingredients and mix with Lard until the consistency of large meal.

  2. Mix Egg and vinegar mixture together and add to the rest and work with a fork until it's the right consistency.

  3. Chill if wanted.

Filling

  1. In large pan or wok, Cook Bacon and put to the side with chopped turkey and peas.

  2. In bacon grease fry the garlic, once slightly brown add the onions and jalapenos.

  3. Once the onions are translucent add carrots and broccoli. Cook on medium for 5-10 minutes.

  4. Once the carrots and broccoli are a little soft, add the rest of the veggies. Cook another 5 minutes.

  5. Add bacon, turkey, peas, salt, and pepper.

  6. Add milk and gravy, stir thoroughly.

  7. Add flour and stir until there are no lumps and sauce has thickened.

  8. Let cool for 10-20 minutes.

Putting it together

  1. Roll out dough into a large square and put it in an 8×8 square pan. Fill with half the cooled filling and cut a cover.

    Repeat for second pie. There should be just enough dough for 2.

  2. Use 1 egg yolk with a little milk as a wash for golden brown top.

  3. Cook for 30 minutes at 425°F.

  4. You can freeze the pie for up to a month. Defrost it in the fridge the day before and cook for 30 minutes at 350°F.

Enjoy,

Éric

Beer Battered Fish Recipe

Hello My Imaginary Friends,

This recipe is inspired by Alton Brown but I made some modifications in the proportions and spices.

I recommend 1855 Kichesippi Beer it’s really smooth and goes well with the Rainbow Trout.

Beer Battered Fish

Extra Crispy and flavourful battered fish.

Course Main Course
Cuisine English
Keyword Battered, beer, Fish, fried, pub
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

Batter

  • 3/4 Cup Flour
  • 1/2 TBSP Baking powder
  • 1 TSP Dill
  • 1 TSP Pepper
  • 1/2 Bottle Dark or Amber Beer

Other

  • 3 Medium Fillets Rainbow Trout
  • 2 Litres Oil (Vegetable or Canola)
  • 1/4 Cup Cornstarch

Instructions

  1. Combine batter ingredients and mix until there are no lumps.

  2. Place in fridge and rest of 10-15 minutes

  3. Heat oil to 375 degrees Fahrenheit (190 Celsius) in skillet, wok, or deep fryer

  4. Remove skin of fish and cut into 4-6 inch squares

  5. Dry fish on paper towels and dredge in cornstarch  

  6. Drop fish into bowl of batter and make sure it’s well covered. Using a fork to lift the fish, place it into the oil.

  7. Cook until batter has solidified a little and flip. Once everything is golden brown (2-4 minutes) take out and drain on paper towel.

Do you have a favourite fish recipe?

Éric

Quick and Easy Pumpkin Spice Soup

Hello My Fall Friends,

I love everything pumpkin and decided to have some fun and make a new soup.

It turned out wonderfully and is Toddler Dragon approved.

Quick and Easy Pumpkin Spice Soup

All the yummyness of squash soup with a hint of pumpkin pie.

Course Soup
Keyword fall, gourd, pumpkin, pumpkin spice, spice, squash
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

Liquid Ingredients

  • 4 cups soup broth vegetable or chicken
  • 2 cups heavy cream
  • 4 cups pumpkin puree Fresh roasted is best
  • 1 diced pear

Spices

  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/8 tsp Allspice
  • 1/8 tsp Ginger
  • 1/8 tsp Ground cloves
  • 1 tbsp Brown sugar
  • 1/8 tsp Garlic powder
  • Salt & Pepper To Taste
  • 1/8 tsp Chipotle Optional

Instructions

  1. Add the liquid ingredients and the Spices into a large pot and bring to a simmer.

  2. Once the pear is soft blend the whole thing with a hand blender.

  3. Bring to a slow boil and take off heat. 
    Stir constantly to avoid burning.

  4. Serve hot with roasted pumpkin seeds and bread.

If you make the soup, let me know what you think.

Later Days,

Éric

Peanut Butter, Butterscotch Chip Cookies – Recipe

Hello My Imaginary Friends,

I’ve been challenged invited to take part in a Virtual Cookie Exchange, hosted by the wonderful Linda Poitevin.

VirtualCookie-Exchange-Blog-Hop-1

I was invited by the great, and powerful, S.M. Carrière. Find her recipe here.

The idea is to give a cookie recipe and invite 4 other creative types to do the same.

Peanut Butter, Butterscotch Chip Cookies

Adapted from “Purity Cook Book: The Complete Guide to Canadian Cooking” 1970’s edition. This as the first recipe I ever made one my own.

Preheat oven to 350 degrees Fahrenheit.

Lightly Grease a Baking Sheet.

Sift together:

  • 1 1/4 Cups Flour
  • 1/2 TSP of Baking Soda
  • 1/8 TSP Salt

Cream Together:

  • 2/3 Cup Peanut Butter (Preferably Crunchy)
  • 1/2 Cup Shortening (I use Margarine or Vegetable shortening)
  • 2/3 Cup of Lightly Packed Brown Sugar
  • 1/2 Cup of Granulated (AKA White) Sugar
  • 1/2 Cup of Butterscotch Chips

Blend in:

  • 1 Egg

Stir in dry ingredients. Shape into small balls, using a tablespoon, and place on greased baking sheet about 3 inches apart. Press 1/2 inch thick with a fork.

Bake in Preheated oven at 350 degrees Fahrenheit for 12 to 15 minutes or until nicely browned.

Makes 2 Dozen cookies

Enjoy!

Victims

I tag the following People:

Jen Desmarais

Jaime Coley-Wesner

April Laramey

Christine Armstrong

All are extremely talented in what they do and you should totally go check out their blogs.

 

What’s your favourite kind of cookie?

Eric

Chicken Noodle Soup – Recipe

My Wife (AKA. the Weditor) isn’t feeling well today. Whenever she’s feeling particularly bad I make her Chicken Noodle soup. I should save the bones from our turkeys but whenever I do they tend to freezerburn.

If like me you want to make fresh homemade soup once a year. Here’s a recipe for you.

Emergency, Day of, Chicken Noodle Soup

Makes 10 cups of soup.

You can buy soup stock but it’s 90% salt and if you truly want to show you care, make it yourself.

Part 1 – Soup Stock

  • 1 Grocery Store Rotisserie Chicken
  • 4 Stalks of celery
  • 1 large Yellow onion (Spanish or Sweet work too.)
  • 4 medium Carrots
  • Something Leafy (I like Artic Chard or Bok Choi but spinach or kale would do.)
  • 1 TBSP Diced Ginger
  • 1 Diced Clove Garlic.
  • 12 cups cold water

Debone the chicken and separate into three piles; Meat, Bones, and fat/Skin. The skin adds way to much grease. Put the odds into plastic based sausage casings for sale.

Clean and Cut but DO NOT PEEL the onion, carrot and ginger. (The skin will the soup the nice yellow colour and add lots of flavour)

Cut the rest into chunks (You don’t have to be precise here I usualy just rip the stuff apart with my hands) and throw into a large pot. (Something that can hold 14 cups)

Bring to a boil. Stir and lower the heat to a simmer.

Cover and let simmer for 3 Hours.

After the simmering pass the soup through a colander to remove the soggy veggies and chicken bones.

You can now make soup or cool and freeze the stock for later.

Part 2 – The Soup

  • 10-12 Cups of soup stock
  • 4 Stalks of celery
  • 4 medium Carrots
  • Something Leafy (I like Artic Chard or Bok Choi but spinach or kale would do.)
  • Chicken meat (leftover from before.)
  • 1/2 TSPThyme
  • 1/4 TSP Pepper
  • 4-6 Cups Noodles
  • 2 Packets of soup base

Slice your celery and carrots, chop your leafy stuff, and place into the soup stock. Add chicken, thyme, pepper, and Noodles.

Bring soup to a boil, stir and then let simmer for half an hour.

Taste the soup. If it tastes great then put the Soup Base packets away, if it tastes a little watery (It probably will. Chicken isn’t the best kind of bone for flavour) add a packet of chicken base stir and taste again.

Add salt if necessary but you probably won’t need it.

Part 3 – Enjoy

You can eat the soup for the next few days or you can freeze it for up to 6 months.

Hope this helps you, or someone you love, feel better.

Éric

Awesome Juicy Burgers

500 g of Extra Lean Ground Beef (Unfrozen)
1 egg
1/8 cup Crushed Crackers or Bread Crumbs (I recommend Ritz Crackers, Rye bread, or Pumpernickel)
1 tbsp of BBQ Sauce
1 tsp of Thyme
1/2 tsp Crushed Pepper
1/2 tsp Salt
1/2 cup of Finely Chopped Mushrooms
1/2 tbsp Soya Sauce or Worcestershire Sauce

First thing you should do is take the meat out of the fridge and place it in a big bowl. This way the meat will be less cold on your hands later. If you’re using medium or regular beef instead of
Extra lean, I recommend doubling the amount of Crackers or Bread Crumbs.

Finely Chop the Mushrooms. They should be around the size of a pea. Any bigger and they will fall out of the meat, any smaller and they’ll turn it into mush.

Put all the ingredients into the bowl with the meat. With clean hands, mush it all together. Make sure that everything is well mixed.

Once everything is mixed together, you’ll be tempted to stop working the meat. Don’t. The longer you work the meat the more it’ll stick together when you cook it. This should take a minute or two of extra time with the meat.

Roll the meat into a large ball and split it into two smaller balls. Take the Two smaller balls and split them into two even smaller balls. Finally take your four smaller balls and split each one in two for eight meatballs.

Roll your meatballs in the palm of your hand and flatten it in the same way you would dough. Make sure to flatten well. They’ll retract and try to become balls again when you cook them.

If you want thicker burgers, split your meat into six instead of eight.

Cook on a BBQ, Griddle, or in a pan for around 3-5 minutes per side until they’re brown throughout. Don’t squish them with your spatula, or you’ll have dry burgers.