Monthly Archives: November 2010

Leftover Turkey Pitas

A week ago I showed the boyfriend Melissa d’Arabian’s Sweet and Spicy Turkey Pitas recipe. His response, “You are crazy. It’s not even Thanksgiving Day yet and you are already researching leftover recipes.” As bad as it is, I get even more excited about leftover recipes than about actual Thanksgiving Day recipes. Gina’s Skinny Recipes had some great ideas with the Turkey Croquettes and Skinny Turkey Rubans. I had some missing ingredients for both of these recipes so I just went with the Turkey Pitas one. I substituted the lettuce with the avocados and the scallions with the cilantro. It turned out great.

Ingredients:1 1/4 teaspoons curry powder, 1 avocado diced, 2 tablespoons cranberry sauce, 1/2 cup plain yogurt, 1/4 celery chopped, 1/4 cup cilantro chopped, 2 cups cold leftover turkey chopped or sliced, toasted pitas, salt and pepper to season.

Begin by toasting the curry powder

In a bowl, combine the yogurt and the cranberry sauce

Mix together and add to the celery, scallions and turkey.

Add the curry powder, salt, pepper and the avocados

Mix together and stuff the warm pitas. Enjoy!

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Filed under Sandwich, Seasonal, Turkey

Happy Thanksgiving Everyone!

Happy Thanksgiving Everyone. The turkey is in the oven and the pies, stuffing and potatoes gratin are all done. While you are waiting for the gobble gobble bird to cook up, here is a snack that you can cook up while waiting with the family and friends. Cut some string cheese sticks in half. Dip in flour,then egg wash and finally coat with panko breadcrumbs. Fry the cheese sticks till the cheese begins melting in a skillet with 1 tablespoon of olive oil on medium heat. Enjoy while waiting for the big feast to begin.

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Filed under Appetizer, Vegetarian

Mushroom and Herb Mac and Cheese

Some people are very particular about their herbs. I know a lot of people who cannot stand cilantro, others who absolutely despise thyme and others who think that lavender is only good in shower gels. I honestly think that in appropriate amounts and mixed with the right ingredients, fresh herbs can change an entire dish for better. Having said that, I will admit that I can’t stand basil when it is just added as an afterthought or put in a dish where it doesn’t belong. Tastes like licorice. No good. This mac and cheese really gets an upgrade with the use of thyme and rosemary. I would use a mix of different mushrooms next time just because I love mushrooms and again leave out the white wine vinegar  since I never have it at home anyway.

Ingredients:1 lb elbow pasta, 1 lb mushrooms of your choice (I used baby bella) sliced, 1 shallot diced, 2 garlic cloves minced, 8 tablespoons butter, 4 tablespoons flour, 1/2 tablespoon each chopped rosemary and thyme (you can use any herbs you like and decrease the amount of herbs added), 3 cups milk, 6 oz shredded Gruyere, 6 oz shredded cheddar cheese, 1/2 cup Panko breadcrumbs, salt and pepper to season

Preheat the oven to 400. Begin cooking the pasta according to the instructions on the box. It should be al dente. Meanwhile in a small pot, melt 2 tablespoons of butter on medium heat. Add the shallots.

Next add the mushrooms and saute until the mushrooms and shallots become tender and the liquid reduces by half. Add the garlic, salt and pepper. Cook for another minute and take off heat.

In another pot, start making the sauce. Melt 4 tablespoons of butter.

Once the butter is melted, add the flour and whisk together until smooth and golden. Stir in the fresh herbs and cook for about a minute.

Pour in the milk and whisk until the sauce thickens. Add the shredded cheeses.

Continue stirring until they melt and the sauce is smooth. Add the mushroom mixture to the cooked pasta and top with the sauce. Mix together and transfer to an oven proof pot or baking dish. Top with breadcrumbs and the remaining 2 tablespoons of butter.

Bake for 20 minutes. Let stand 10 minutes and then serve. Enjoy

 

 

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Filed under Main Course, Pasta, Vegetarian

Moutabal,Moutabel…the Eggplant Journey Continues

As some of you remember, I had a huge eggplant to tackle a few weeks back. I used half of it to make a roasted eggplant soup

Begin by preheating the oven to 350 and then roasting the eggplants for 30-40 minutes or until the eggplant is tender and browned. Once out of the oven, remove the skin. Add the eggplant to a bowl and mash. You can also throw the eggplant into the food processor but I tend to avoid that method just because I like the chunks and irregular pieces of eggplant in my dip.

Add all the remaining ingredients.

Mix together and cool in the fridge for an hour. Serve with warm pitas or pita chips.



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Filed under Appetizer, Vegetarian

Potato Blue Cheese Tart

Recently I have been so overwhelmed with school and work that I have absolutely neglected to write. I have neglected this blog for such a long time that I did not notice that my blog’s theme changed. I guess the theme I previously used got taken off wordpress and substituted for another one. So sorry if someone had to witness my blog looking like a giant food fight at some point this weak.

When I am stressed I always look for comfort foods and desserts that I’ve been meaning to try but to avoiding to have because of the calorie count. I’ve been meaning to try this smitten kitchen recipe since the summer now. It was delicious but next time I would use a more expensive kind of blue cheese (yes yes I cheaped out on that one) and more cream/yolk mixture to make the tart a little more moist.

Ingredients: Pie Shell, 2 medium sized red potatoes sliced, 1 cup blue cheese loosely crumbled, 1 cup heavy cream, 1 yolk, 1 teaspoon chopped thyme, 1 teaspoon chopped rosemary

Preheat the oven to 350. Cover the potato slices with water and simmer uncovered until the potatoes become tender.

Pat the potatoes dry with paper towels. Arrange potato slices around the tart.

Top with crumbled blue cheese

Whisk the egg and the cream. Pour over the tart and sprinkle with herbs

Bake for 44 to 50 minutes or until the tart browns

Serve hot or cold

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Filed under Vegetarian

Quickfire Fake Curry Chicken

I always find myself scraping the remains of my fridge near the end of the week. Usually I give up (on a good week, my  fridge is only a quarter full) and go downstairs to the grocery store. Today though, I found some frozen chicken breasts in the freezer and made a fake chicken curry. Even though, I used a wok to cook the chicken, you can skewer it and then either grill or bake it.

Ingredients:  2 chicken breasts roughly cut into chunks, 3 tablespoons mayonnaise, 1 tablespoon curry powder, teaspoon salt, 1/2 tablespoon oil

Mix mayonnaise, curry powder and salt. Add the chicken and mix together. Marinate for one hour. Heat oil in a wok, and add the chicken. Cook until the chicken browns. Serve with rice.

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Filed under Chicken, International Food

Along Came An Eggplant

A little under a month ago, I came upon this Roasted Eggplant Soup recipe from Smitten Kitchen. To roomate and boyfriend’s dismay, I love eggplant. With the enormous eggplants that my grocery store supplies, one eggplant was enough for a soup and an eggplant appetizer that I will feature in the next few days. If you don’t like eggplant, try this soup. It might just change your mind about this vegetable.

Ingredients: 3 medium tomatoes halved, 1 eggplant halved lengthwise, 1 medium onion halved, 6 large garlic cloves peeled, 4 cups chicken stock, 2 tablespoons olive oil, 1 tablespoon cumin, 1 teaspoon ground coriander, 1/2 tablespoon grilled seasoning (optional), 1/2 cup sour cream (optional), crumbled goat cheese to go on top

Preheat the oven to 400. Drizzle all the vegetables with the olive oil and sprinkle with grilled seasoning. Roast the vegetables for 20 minutes. Remove the garlic and then roast for another 25 minutes.

Remove the skin off the eggplant. To a heavy soup pot, on medium heat, add the vegetables. Add the chicken stock and let the soup first come to a boil and then simmer. Add the cumin and coriander.

Add the vegetables and the broth to the blender. Add the sour cream.

Puree the vegetables until smooth. Serve with goat cheese.

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Filed under Soup, Vegetarian