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i hate turkey!! 

i broke down and cooked a turkey for thanksgiving despite 1.) there only being two of us who would eat it (my son is a natural vegetarian) and 2.) the fact that i don't like turkey (except for sara lee's cracked black pepper turkey breast deli meat). 

the smell of the turkey cooking made me nauseous and i only ate a bite or two once it was cooked.   needless to say, there was tons of leftover turkey.  i especially don't like leftover turkey...it takes on a funky, gamey taste that is just so disgusting to me.  i couldn't bear to even look at the turkey yesterday.  tonight, feeling like i should try to incorporate the turkey into dinner so i wouldn't waste it, i made turkey enchiladas verdes.  the enchiladas were ok despite the very strong turkey flavor (fresh turkey would be an improvement and chicken would be even better OR a mixture of cooked diced potatoes and chickpeas seasoned with cumin and cilantro would be excellent).  i still have tons of leftover turkey and i'm throwing it all away.  i've informed my hubby that i will never ever cook another turkey again.  anyway, here's the enchilada recipe:

turkey enchiladas verdes

2 cups cooked turkey, shredded or finely chopped
2 cans of green enchilada sauce (or salsa verde)
8 ounces black olives, chopped
8 ounces green chilies, chopped
3 cups cheese, grated
12 corn tortillas

in a skillet, heat cooked turkey and 1 can of enchilada sauce. in a saucepan heat the other can of sauce. in a bowl combine 2 cups of cheese with olives and chilies. dip tortillas in the heated sauce and make one layer of four on the bottom of a casserole dish. spoon half of the turkey mixture on top. add a layer of cheese, olives, and green chilies. make another layer of tortillas dipped in sauce, turkey mixture, cheese, olives, and chilies. top with last four tortillas. pour remaining enchilada sauce ont op and sprinkle the remaining cup of cheese.  bake in a preheated 350 degree oven for about 20 minutes, or until cheese on top is melted and bubbly.

posted by: artichoke72 at 22:06 | link | comments |
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French Apple Tart

i made this easy apple tart last night.  it is simple and yummy. 

French Apple Tart

1 recipe pastry dough, recipe follows
6 Golden Delicious apples, peeled, cored, halved and sliced 1/8-inch thick
1/4 cup sugar
1/2 stick cold butter, sliced thin
1/2 cup apricot jam, heated and strained
Vanilla ice cream or sweetened whipped cream, as an accompaniment

Preheat oven to 375 degrees F.

On a lightly floured surface roll out dough into a 13-inch round and fit it into a 10-inch tart tin with a removable fluted rim, trimming the excess. Arrange the apples decoratively on the pastry shell, overlapping them. Sprinkle the sugar on top of the apples, top with butter slices and bake in the middle of the oven for 45 minutes or until the crust is cooked through and the apples are golden. Brush with the heated apricot jam while the tart is still hot. Serve each portion with a small scoop of ice cream or a small spoonful of whipped cream.

Pastry Dough

1 stick cold unsalted butter
1 1/4 cups all-purpose flour
1/4 teaspoon salt
2 to 4 tablespoons ice water
Cut butter into 1/2-inch cubes.

To blend by hand: Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender until most of mixture resembles coarse meal (roughly pea-size lumps). Drizzle 2 tablespoons ice water evenly over and gently stir with a fork until incorporated.

To blend in a food processor: Pulse together flour, butter, and salt in a food processor until most of mixture resembles coarse meal (roughly pea-size lumps). Add 2 tablespoons ice water and pulse 2 or 3 times, or just until incorporated.

Test mixture: Gently squeeze a small handful: it should hold together without crumbling apart. If it doesn’t, add more ice water, 1 tablespoon at a time, stirring or pulsing 2 or 3 times after each addition until incorporated (keep testing). If you overwork mixture or add too much water, pastry will be tough.

Form dough: Turn out onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating it on work surface, into a disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Yield: 1 (9-inch) pie crust or a 10 to 11-inch tart crust

Dough can be chilled up to 1 day.

Recipe source: Gourmet Magazine

posted by: artichoke72 at 14:26 | link | comments |
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banana bread

this is my mom's recipe for banana bread. it's the best banana bread i have ever had.

i only change two things when i make this banana bread. first, i sub in 1/2 cup whole wheat flour for 1/2 cup of all-purpose flour. second, i use 3/4 cup of sugar instead of the full 1cup.

i like this bread with strawberry butter (whip some strawberries into softened butter), peanut butter, or cream cheese.

banana bread

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 (1 stick) butter, softened
1 cup sugar
2 eggs
1 cup (about 2 medium) bananas, smashed
1/3 cup milk
1 teaspoon, lemon juice
1/2 chopped pecans

preheat oven to 350 degrees.

in a bowl, sift flour with baking soda and salt. cream butter in a separate bowl. gradually add sugar to the butter, creaming well. add eggs and bananas, blend thoroughly. combine milk and lemon juice. add dry ingredients to banana mixture alternately with the milk, beginning and ending with the dry ingredients. blend well after each addition. stir in nuts. pour batter into greased 9x5x3-inch pan loaf pan (or four small loaf pans). bake at 350 degrees for 60 to 70 minutes (35 - 45 minutes for small loaves), until bread springs back when lightly touched in center. remove bread from pan and let cool.

posted by: artichoke72 at 00:25 | link | comments |
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vegetable pot pie

this delicious vegetarian pot pie is the ultimate in comfort food.  it's really pretty easy to make too.  after having this pot pie, you will never be able to eat one of those frozen things again. 

this could be made into a chicken (or turkey) and vegetable pot pie if you add diced cooked chicken  into the filling along with the vegetables. 

vegetable pot pie

vegetables:
4 cups of vegetable broth
2 medium carrots, sliced
1 medium onion, chopped
2 medium potatoes, diced
8 ounces small mushrooms, halved
2 to 3 stalks celery, sliced

1/2 to 1 cup frozen green peas
1/2 to 1 cup frozen corn kernels

filling:
3 tablespoons butter
1/4 cup + 2 teaspoons all purpose flour
1/2 cup heavy cream
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper

biscuit topping:
1 cup all purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 1/4 teaspoons sugar
1/4 teaspoon salt
1/4 cup + 2 teaspoons shortening
1/2 cup milk

to cook vegetables:  put broth, carrots, onions, potatoes, mushrooms, and celery in a pot and bring to a boil.  reduce heat to medium and cook until veggies are tender, 10 to 15 minutes.  using a slotted spoon, remove cooked vegetables from broth and reserve.  measure out 2 cups of the broth and reserve.

to make filling:  melt butter in a large pan over medium heat.  stir(or whisk)in flour until smooth.  gradually stir in the 2 cups of reserved veggie broth and the cream.  cook over medium heat, stirring constantly, until simmering and thickened.  stir in seasonings, peas, and corn.  once the peas and corn are heated through, add the reserved cooked veggies.  keep warm, stirring occasionally, while you make the biscuit topping.

to make biscuit topping:
mix flours, baking powder, sugar, and salt in a bowl.  cut in shortening until mixture resembles course crumbs.  stir in the milk, then mix with a wooden spoon until a soft dough forms.  turn out onto a lightly floured surface and roll dough out 1 inch wider than top of the 2 quart casserole dish.

to assemble the pot pie:  pour the veggie mixture into a 2 quart casserole dish.  moisten the rim of the dish with water.  place crust over filling; press against rim to seal.  gently press overhang against side of the casserole dish.  bake 16 o 18 minutes in a 400 degree oven until the crust is puffed and browned.

makes about 6 servings.

posted by: artichoke72 at 01:11 | link | comments |
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silk nog

it's that time of year again! silk nog is starting to show up in the grocery stores.

silk nog is made with organic soymilk and is a healthier alternative to regular eggnog. it has about 90 calories per serving and no saturated fat. silk nog also has a thinner consistency and is not as sweet as conventional egg nog. it is suitable for vegans and those who cannot have dairy products. most importantly, silk nog tastes great!

here's a list of silk nog's ingredients: organic soymilk (filtered water, whole organic soybeans), naturally milled organic evaporated cane juice, natural flavors, sea salt, carrageenan, annatto (vegetable color).

posted by: artichoke72 at 01:35 | link | comments |

coconut chocolate chip cookies

these cookies are a nice change from tollhouse chocolate chip cookies.  the cream of coconut helps the cookies remain soft without an overpowering coconut flavor.  when i made these, i left out the flaked coconut because my family doesn't like it.

2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
3/4 cup + 2 T. butter, softened
2 T. canned sweetened cream of coconut
1 cup brown sugar, firmly packed
1/2 cup sugar
2 eggs
1 tsp. vanilla
2 1/2 cups semi-sweet chocolate chips
1 1/2 cup chopped pecans
1/2 cup sweetened flaked coconut

preheat oven to 375 degrees.

combine flour, baking soda, and salt; set aside.  in a large bowl, cream butter and cream of coconut.  add the sugars and beat well.  add eggs and vanilla; beat until creamy.  stir dry ingredients into mixture until completely blended in.  stir in chocolate chips, pecans, and coconut.

drop by tablespoonfuls onto cookie sheets.  bake 8 to 9 minutes, until golden brown.

makes about 5 dozen.

posted by: artichoke72 at 16:53 | link | comments |
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spicy corn soup

i made this soup the other night and fell in love with it. it's sweet, satisfying, and has a nice little kick. it's also very easy to make, beautiful to look at, and quite impressive. i would assume you could substitute any vegetable you'd like for the corn in this recipe.....potato with rosemary......broccoli with basil.

spicy corn soup

1 T. olive oil
1 large onion, chopped
3 cloves garlic, chopped
1 1/2 pounds corn (fresh or frozen)
1 T. butter
1 - 3 jalapenos, seeded and chopped
3 cups vegetable stock (or corn stock)
2 tsp. ground cumin
1/4 tsp. ground cayenne
1 cup milk (or half and half)
1/4 cup fresh cilantro leaves
salt and pepper to taste

heat oil over medium-high heat. add onions and saute until they start to turn golden brown. add garlic, cumin, and cayenne and saute a few minutes more. add corn, butter, jalapenos, and stock. bring to a simmer and then reduce heat to low. cook for 10 minutes. add cilantro.
using an immersion blender, puree until very smooth. strain soup through a colander and return to the pan. add the milk and season with salt and pepper. heat through and serve.

posted by: artichoke72 at 00:02 | link | comments |
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