Tuesday, November 11, 2008

Kitty Cat Tuesday

video

Having a day off work means catching up on all the things that I meant to do, like blogging, cooking and folding laundry.
Here's a little video of Nutmeg helping Mike fold the duvet cover. We seem to never get anything done quickly, but we sure have fun doing it!

Crustless Turkey Pot Pie with Cranberry Sauce



I love turkey dinner, but since it's just the two of us, a whole turkey is far too much. Instead of cooking an entire turkey and all the trimmings, I make a turkey pot pie that works just as well! It's like having a turkey dinner, but in one casserole dish.

For the turkey pot pie:

INGREDIENTS
2 cups cooked turkey meat, cubed
1 cup mixed frozen vegetables
1 can creamy soup (chicken, mushroom, celery, or whatever soup you like most)
1 loaf French bread, cut into 1-inch cubes
1 pkg (500g) sausage meat
2 cups cold mashed potatoes
1/2 cup melted butter
1/2 cup parsley, finely chopped
1 tsp dried thyme
1/2 tsp black pepper
1 large onion, chopped

STEPS
  • Preheat oven to 350 degrees F.
  • In a casserole dish, mix the turkey, vegetables and soup together and spread evenly.
  • In a very large bowl, mix the remaining ingredients together very well with your hands.
  • Spread the bread mixture evenly on top of turkey mixture and bake in the preheated oven for 50-60 minutes. You may need to place foil on top in the last 15 minutes to keep the top from burning.
  • You may have extra left, so you can put that into another dish and cook it next to the turkey pie.
  • Serve the turkey pie with cranberry sauce.

For the cranberry sauce:

INGREDIENTS
1 bag frozen cranberries
1 pear, diced
2 tablespoons raisins
3/4 cup sugar
3/4 cup water
1/2 tsp cinnamon

STEPS
  • Put all ingredients into a 2-quart saucepan. Cook over medium heat until the cranberries begin to pop. Then lower the heat and simmer another 5-10 minutes.
  • Remove from heat and allow to cool. Serve over turkey pie.
  • Keep leftover sauce refrigerated.

Sunday, November 9, 2008

Roasted Potatoes



Potatoes make a great side dish for almost any meal and can be prepared in many different ways. One of the easiest ways to prepare potatoes is to roast them and it's even more convenient if you're already going to be roasting something else in the oven like roast beef or a chicken.

Roasted Potatoes
Serves 2

INGREDIENTS
3 medium-sized potatoes, chopped into 1-inch pieces
2 tablespoons olive oil
1/4 teaspoon chopped dried rosemary
1/8 teaspoon ground or chopped dried thyme
1/8 teaspoon savory
1/8 teaspoon garlic powder

STEPS
  • Preheat oven to 375 degrees F.
  • Spread the potatoes onto a baking sheet. Drizzle the olive oil over the potatoes and sprinkle the herbs on top of the potatoes.
  • Stir the potatoes around to coat them in the oil and herbs, then spread them evenly on the pan in a single layer.
  • Bake in the oven for 20 minutes, then flip the potatoes and bake for another 15 minutes or until the outside is crisp and lightly brown, but the inside is fork-tender.