Monday, January 9, 2012

Vegetarian whatever Chili

(Recomended with beer drinking.)
Take canned tomato types.
And beans.
Veggie Beef Crumbles, if you want.
Season it up.
Throw in some... whatever
Vegetarian whatever Chili
(for 3, or)
- 1 can fire roasted tomatoes w/ garlic
- 1 can tomato paste
- 1 can kidney beans
- 1/2 can navy beans
- 1 c veggie broth
- 1 carrot, chopped
- 1/2 onion, chopped
- Veggie Crumbles, browned
- Onion Powder, Crushed Red Pepper, Oregano, Thyme, Hot Sauce, Red Wine, Beer...
In a pot, saute the carrots, add onions, and cook till soft. Toss in the browned Veggie Crumbles, then the tomatoes, stirring, and then the tomato paste. Pour in the broth, seasonings, and wine and a splash of beer.
Let it cook.
Drink a Beer.
Add the beans.
And let it simmer until it's thickened. Enjoy a beer while you wait.
Serve it up in bowls with some sour cream on the side. Some Corn Bread if you're swag. And of course come Beer, because.

Tuesday, January 3, 2012

Curry-Dijon Turkey PotPie

Leftover Turkey?
No problem.
Sandwhiches, Stews overdone it for you?
No problem.
Try something new; Turkey PotPie.
Curry-Dijon Turkey Pot Pie.
No problem.
Curry-Dijon Turkey PotPie
- 1 c carrots, sliced
- 1 c frozen sweet peas- 1 c frozen pearl onion
- 1/3 c sherry
- 1/4 c stoneground mustard
- 1 tbsp mayo
- 2 c roasted turkey, chopped
- 1/8 c fresh thyme, chopped
- 1 tsp mustard powder
- 1 tsp curry powder
- 1 tsp black pepper
- 2 pckts chicken bouillon seasoning
- 5 sheets Phyllo dough

Preheat oven to 350. Saute carrots until just beggining to soften, add in peas, onions and the sherry - simmer. Add in the mayo and mustard, and then the turkey, stirring gently to coat. Add all of the seasonings and allow to simmer unti heated through.
Spoon filling into a baking dish, and then, a single layer at a time, lay the phyllo dough overtop of the dish, coating the final layer with cooking spray or melted butter.
Bake for 10 minutes at 350 or until top is golden brown and flaky. Let cool for 5 minutes before serving.

Pumpkin Cinnamon Rolls w/ Maple Icing

Pumpkin. MAPLE.
enough said.
these were damn good, and the dough can be made the night before.
these + scrambled eggs = heaven.
Christmas morning didn't know what hit it.

w/ Maple Icing
- 1/2 pack of instant Vanilla pudding
- 1/4 c milk
- 1 c pumpkin puree
- 1 tsp salt
- 1/4 tsp nutmeg
- 1/4 c butter, melted
- 1 egg, beaten
- 1 pckge Yeast
- 1 tbsp sugar
- 1/4 warm water
- 4 c flour
- 1/4 c butter, softened
- 1 c brown sugar
- 1-2 tbsp Cinnamon
- Pumpkin Pie Spice (optional)

Whisk together milk and pudding, then add the pumpkin, salt and nutmeg and next the melted butter and the beaten egg - set aside. Next, dissolve the yeast and tablespoon of sugar in the warm water, mix, and let sit 5 minutes until foamy. Combine the yeast and the pumpkin mixtures and then gradually add in the 4 cups of flour. Scoop dough onto a floured surface and knead for 9 minutes, then let sit, covered with plastic wrap in a greased bowl for around 2 hours. (at this point you can stop and let the doughball rise over night)
When doughball has doubled in size, punch it to expell the air, flip onto the counter, and roll it out into an 11 x 18 rectangle. Next, spread the softened butter over the whole thing, leaving a 1 inch margin on the right and the left. Sprinkle the brown sugar, cinnamon and pumpkin pie spice (if using) over the butter, fold the right and left sides inward, and then, starting from the bottom, roll the whole thing up tightly into a log shape, being careful to seal the edges as best you can when finished.
With a serrated knife, bcut off the ends, and then cut the rolls off in 2 inch pieces (should make 7 rolls). Place these rolls in greased baking dishes with enough room to spread out, and brush each one with maple syrup before covering with plastic wrap and allowing to rise for 5 minutes before baking for upwards of 20 minutes.
When rolls are golden brown, and hard to the touch, remove from oven, and let cool for 2 minutes before icing.


For the icing; Mix together
- 6 oz cream cheese, softened
- 2 tbsp butter
and then add
- 1/4 c pure MAPLE syrup
- 1/4 tsp maple extract
and finally
- 2 c powdered sugar

When the rolls have cooled slightly, drizzle them with icing and serve warm. I reccomend serving the extra frosting on the side, in a bowl, for dipping. Yes...dipping.

Sunday, January 1, 2012

Turkey Shtew

The secret to this SHTEW is Sherry, and plenty of it. It adds a nice, sweet depth to the dish and rounds out the flavors of thyme and pepper and turkey, for a nice, hearty meal.
The other secret is to make this using your own broth, made from boiling the XMAS or Thanksigiving turkey carcus for a few hours and then discarding the bones. Let the broth chill, then skim off the fat, and reheat when ready to use.
Thicken or jazz-up this SHTEW with whatever leftovers youhave on hand, from potatoes to stuffing to roasted veggies...whatever.
Oh, and enjoy with healthy dollops of cranberry sauce!
- Turkey/Chicken Broth
-1 c Sherry
- Roasted Turkey Meat
- Green Peas
- Carrots
- Pearl Onions
- Black Pepper, Ground Thyme, Salt
- Curry Powder (just a dash or two)
- Rice or Stuffing
Reheat broth, add Sherry, carrots, and spices. Add in rice, peas, onions and turkey, and mix well. Add in turkey and allow to simmer for 20 minutes before serving. Enjoy hot with plenty of cranberry sauce.