Compiled By braden graves
Turkey Leftovers:Turkey Soup (Serving Size: 6, Cooking Time: 26 Min.)
Ingredients:
Cook onion in olive oil until tender, about 3-4 minutes. Add flour and cook 1 minute. Stir in carrots, celery, turkey, broth, poultry seasoning, bay leaf and salt and pepper to taste. Simmer 10 minutes. Add noodles and cook 8-10 minutes or until tender. Remove from heat, discard bay leaf and stir in parsley. Season to taste and serve. Turkey pot Pie (Serving Size: 12, Cooking Time: 1hr 30min)
Ingredients:
Directions: Preheat an oven to 425 degrees F (220 degrees C). Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside. Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined. Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam. Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving. Turkey Risotto (Serving Size: 4-6)
Ingredients:
Directions: Bring stock to a simmer in a medium pot over medium heat. Reduce heat to low. Cover and keep warm. Meanwhile, melt 3 tablespoons butter in a large pot over medium heat until it begins to foam. Add onion. Sauté, stirring occasionally, until onion is soft and translucent and just beginning to turn golden, about 5 minutes. Add mushrooms; cook, stirring occasionally, until soft, and any liquid released has evaporated, 5-7 minutes. Add rice; stir to coat. Add 1/2 cup warm stock and stir constantly until liquid is absorbed. Continue adding stock by 1/2-cupfuls, stirring constantly, until rice is tender but still firm to the bite, about 20 minutes. Add leftover turkey meat, if using; stir to combine and to warm through, adding a little stock or water if necessary to keep mixture creamy, about 3 minutes. Stir Parmesan and remaining 1 tablespoon butter into risotto. Season to taste with salt and pepper. Divide among warm bowls. Garnish with chopped parsley. TURKEY Club Sandwich (SERVING SIZE: 1, COOKING TIME: 20MIN)
Ingredients:
Directions: Toast the bread, on both sides, in a toaster or using the broiler. On a clean surface, place the three slices of bread side-by-side. Spread mayonnaise on one side of each bread slice. Stack the following ingredients in order on the first slice of bread, lettuce, tomato, Monterey Jack Cheese, turkey, bacon and a slice of white bread. Repeat above sequence for the second layer. Finish by topping off with a slice of bread, mayonnaise side down. TURKEY Tetrazzini (SERVING SIZE: 8, COOKING TIME: 1hr 10MIN)
Ingredients:
Directions: Preheat oven to 350° and grease a 9”-x-13” baking dish with cooking spray. In a large pot of boiling salted water cook spaghetti according to package directions. Drain. In a large skillet over medium heat, melt 2 tablespoons butter. Add garlic and cook until fragrant, 1 minute. Add mushrooms and wine and cook until most of wine is absorbed and mushrooms are soft, 5 minutes. Add remaining 4 tablespoons butter to skillet, then whisk in flour and cook until golden, 3 minutes. Slowly add broth and cream and whisk until no lumps remain. Simmer until thickened, 5 minutes. Season with salt and pepper. Add turkey, cheese, peas, and oregano and toss until combined. Add cooked spaghetti and toss to coat. Season with salt and pepper then transfer mixture into prepared dish. In a medium bowl, toss to combine panko, Parmesan, and oil. Top baking dish evenly with panko mixture. Bake until top is golden and cheese is melty, 25 minutes. Let cool 10 minutes before serving. TURKEY a la King (SERVING SIZE: 4, COOKING TIME: 30MIN)
Ingredients:
Directions: In a large nonstick skillet, heat butter over medium-high heat. Add mushrooms, celery, onion and pepper; cook and stir until tender. In a small bowl, mix flour and broth until smooth; stir into vegetable mixture. Stir in milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Add turkey, peas and salt; heat through. Serve with rice. TURKEY Meatballs (SERVING SIZE: 7, COOKING TIME: 35 MIN)
Ingredients:
Directions: In a large bowl, combine ground turkey, bread crumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Using a strong spatula or your hands (I like to wear latex gloves), mix well. Shape the mixture into 1-inch balls (you should have around 48 total). To bake the meatballs: Preheat oven to 400 degrees. Line a rimmed baking sheet with foil for easy cleanup. Coat a wire rack with nonstick spray and set on prepared baking sheet. Arrange meatballs on rack, brush with oil, and bake until browned with crispy edges, about 15 to 20 minutes (an internal thermometer should read 155 degrees for 15 seconds). To fry the meatballs: Heat oil in a large skillet over medium-high heat. Fry the meatballs in batches until browned on all sides and the meatballs are cooked, about 5 to 7 minutes per batch (an internal thermometer should read 155 degrees for 15 seconds). Add more oil between batches if the skillet looks dry. To freeze the meatballs: Arrange in a single layer on a baking sheet, not touching. Freeze until solid, about 1 hour, then transfer to a freezer-safe container and store up to 1 month. Mashed Potato Leftovers:Potato Pancakes (SERVING SIZE: 2, COOKING TIME: 35 MIN)
Ingredients:
Directions: Mix mashed potatoes, egg, flour, salt, pepper, garlic, and any optional ingredients, into mashed potatoes. Preheat skillet and add a couple of tablespoons of Crisco shortening or oil. Make sure the mixture is not too thin. Pour 1/4 cup batter into hot pan; brown on both sides. Enjoy with sour cream or applesauce. SHepherd's pie (SERVING SIZE: 4, COOKING TIME: 1HR 5 MIN)
Ingredients:
Directions: Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes). Sauté vegetables: While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes. If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do. If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time. Add the ground beef, then Worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper. Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out. Mash the cooked potatoes: When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste. Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (9x13 casserole). Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes. Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown. (Be careful when broiling using Pyrex or glass dishes, they have been known to shatter under the high heat of the broiler. It's not a worry if you are using a ceramic or metal casserole dish.) Aloo Bonda (SERVING SIZE: 3-4, COOKING TIME: 1HR)
Ingredients For Aloo Bonda Batter
For Stuffing
Other Ingredients
Directions: Making Stuffing First boil the potatoes in a pan or steamer or pressure cooker. Then peel and mash them when still warm. Heat oil in a frying pan. Add the mustard and urad dal. Allow the mustard seed to splutter and the urad dal to get golden. Add the chopped onion and saute till they are translucent and soften. Now add the ginger-garlic paste, curry leaves and green chilies. Saute for a minute. Add the turmeric powder, asafoetida and stir. Now add the coriander leaves and stir. Add the potatoes to this mixture or add this sauted mixture to the potatoes. Stir well. If there is moisture, then you can cook the potato mixture for a few minutes. Add lemon juice & salt. Mix well. Check the seasoning and add more salt or red chili powder or lemon juice if required. Make medium sized balls from this mixture. Batter Prepare a thick flowing batter with all the ingredients mentioned above in the 'for aloo bonda batter' list. Frying Aloo Bonda Heat oil for deep frying in a kadai or pan. Dip each potato ball in the batter and coat it well with the batter. Add the batter coated potato balls in the medium hot oil. Fry till golden on both sides. Drain them on paper towels to remove excess oil. Serve aloo bonda hot with coconut chutney or tomato ketchup. Potato Cakes (SERVING SIZE: 8, COOKING TIME: 20 MIN)
Ingredients:
Directions: Fry the bacon until crispy and drain on a paper towel until cool. Crumble into small bits. Place the bacon bits into a large bowl. Pour off all but 2 tbsp of bacon grease from the frying pan and cook the garlic, and white onion if using, over medium heat until translucent. (If using green onion, no need to precook). Add to the bacon bits along with remaining ingredients (except butter/margarine) and blend well with a spoon or your hands (it’ll be sticky). Wash and dry your frying pan, then melt 1 tbsp of butter or margarine in it over medium heat. Scoop up about 1/4 of a cup of the potato mixture and form it into a ball. Place it in the hot pan, flattening it out until it’s about 1/2 – 3/4″ thick. Fry for about 3 minutes on each side, until they are lightly golden brown. For best results, serve immediately, while hot and crispy. Top with green onions, sour cream or ketchup. POTATO Soup (SERVING SIZE: 3-4, COOKING TIME: 25 MIN)
Ingredients:
Directions: Cook bacon, and set aside to crumble. In a large saucepan, cook onion in butter or dripping until softened. Add chopped mushrooms and cook until tender and onion is golden. Add chicken broth, salt, pepper, and paprika, stirring to mix. Blend in mashed potatoes, stirring until lumps are gone. Bring soup to a boil, then lower heat and add cheddar cheese, stirring until it is melted and smooth. Mix in scallions, crumbled bacon, sour cream, and cream/half and half, stirring to heated through but not boiling.
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By katherine wiggins
How to be Environmentally Friendly While Cooking What you eat has an impact on the environment, but you don't have to drastically change your eating habits in order to be more eco-riendly. There are many simple changes you can make with your everyday meals and grocery shopping that make a huge difference. Eating Foods In-Season One thing you can do is to eat vegetables and fruits that are in season. In season food are plants that naturally grow and ripen during a certain season, depending on where you live and where your food is sourced. For example, in San Diego, in the summer, you can eat berries and in the spring you can eat lima beans. There are tons of benefits of eating in season foods. Believe it or not, foods grown in season require less pesticides and reduce your carbon footprint. Not to mention, you consume a higher intake of nutrients because the food is naturally ripened instead of being genetically modified. Overall, eating foods in season makes a positive impact on the earth and it is healthier for you. Here is a link to a list of what foods are in season in San Diego. Know Where Your Food Comes From Do you know where your food comes from? An article written in February 2019 by Forbes Magazine reveals that Americans are becoming more and more demanding when it comes to having clean ingredients and “transparency” in the sourcing of their food. You should too. Be aware of what you are putting into your body and how it is processed. This helps you and helps the environment. Pay attention to food labels and company labels. Do your research into different food industries. If you don’t trust out-sourced resources there are plenty of local farms and businesses that are a part of CSA (community supported agriculture), which provide safe, clean and healthy ingredients. To learn more about CSA in San Diego click the link. Repurpose leftovers There are tons of leftovers wasted every year. To reduce your waste look up ideas on how to repurpose your leftover food from previous meals. For instance, do you have leftover rice from the day before? Here is a recipe from allrecipes for making fried rice using day-old rice. Don't be afraid to try new things or experiment with food. Get creative. My family always loves to keep our noodles separate from our sauce when making different types of pasta so that we can make all kinds of foods later on, like pasta salad or a casserole. Substitution To save yourself from having to buy exact ingredients for each of these recipes, there are tons of substitutions that you can use instead. For example, if you need almond flour but you only have regular flour or you only have almond milk and the recipe asks for 2% milk, it’s okay to use what you already have at home. Speaking from personal experience, I am lactose intolerant (like many people are) and I just use lactose-free milk with all of the cooking I do and my food doesn’t taste any different. With cooking there is usually an alternative that can serve the same purpose without costing you. If you have a dietary need or choose to follow a specific lifestyle, there are many creative recipes out there that will replicate you the foods that you know and love. |
About the Cooking PageAll blog posts focus on engaging topics regarding cooking sustainably. The AuthorsEach blog post were written by different students at High Tech Media Arts. Click below to learn more about them. Archives |