Cottage Pie Recipe

Cottage Pie Recipe
from Taste of Home

I get a pound of ground turkey—the light kind—and a pound of the dark kind for this recipe, but you could use beef or lamb. — Jane Leeves, Los Angeles, California

• Prep: 30 min. Bake: 20 min.
• Yield: 6 Servings

30 20 50

Ingredients

• 2 pounds ground turkey
• 2 large carrots, finely chopped
• 2 celery ribs, finely chopped
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1 tablespoon minced fresh sage
• 1 tablespoon minced fresh thyme
• 2 teaspoons minced fresh rosemary
• 2 teaspoons Worcestershire sauce
• 1-1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/2 cup chicken broth
• 1 cup frozen peas
• 2-1/2 cups mashed potatoes (with added milk and butter), warmed
• 1/2 cup shredded cheddar cheese, optional

Directions

• In a Dutch oven, cook the first five ingredients over medium heat until turkey is no longer pink and vegetables are tender, breaking up meat into crumbles; drain.
• Stir in flour, herbs, Worcestershire sauce, salt and pepper until blended. Add broth; cook and stir for 1-2 minutes or until broth is absorbed. Stir in peas; heat through.
• Transfer to a greased 9-in. deep-dish pie plate. Top with mashed potatoes; if desired, sprinkle with cheese. Bake at 400° for 20-25 minutes or until filling is bubbly. Yield: 6 servings.

Originally published as Cottage Pie in Taste of Home October/November 2012, p102

Hearty Quinoa & Corn Chowder

Hearty Quinoa & Corn Chowder Recipe

 photo by Taste of Home

 

• Prep: 25 min. + standing Cook: 15 min.
• Yield: 14 Servings

25 15 40

Ingredients

• 3 medium sweet red peppers
• 1 cup quinoa, rinsed
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/3 cup all-purpose flour
• 4 cups vegetable stock
• 2 cups heavy whipping cream
• 6 medium ears sweet corn, kernels removed (about 4 cups) or 2 packages (10 ounces) frozen corn, thawed
• 1 can (15 ounces) pinto beans, rinsed and drained
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon minced fresh thyme
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper

Directions

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
• Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers.
• Meanwhile, in a Dutch oven, cook and stir quinoa over medium-high heat for 3-5 minutes or until lightly toasted; remove from the pan.
• In the same pan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in stock and cream.
• Add the corn, beans, roasted peppers and quinoa; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 15-20 minutes or until quinoa is tender, stirring occasionally. Stir in the remaining ingredients. Yield: 14 servings (3/4 cup each).

Lentil Loaf

Lentil Loaf

1 lb. bag dry lentils, cooked and mashed (could use blender with other wet ingredients)
1 medium onion, minced and sauteed
1 C. walnuts, ground (could be pulsed in the blender)
2 eggs
12 oz. evaporated milk (or 1 cup milk powder and 1 1/2 C. water)
1/4 C. oil
5 - 6 C. cornflakes
1 tsp. sage
3/4 tsp. salt

         Combine all.  Bake in 2 oiled loaf pans, 350°F for 1 hour.

Apple Butter


2 1/2 C. dried apples
3 C. water

1 C. sugar (or 1 tsp. Stevia)
1/2 tsp. cinnamon
1/16 tsp. nutmeg
(adjust amount of spices to taste)

Simmer dried fruit in water for 30 minutes. Stir in sugar and spices. Cover and simmer for 30 minutes longer. Fruit should be soft. Place in blender and puree or put through a sieve (I did not strain). Store in covered jar(S) in the refrigerator. Great as a filling for cookies, muffins, or spread on toast, bread, or pancakes.

To make with other dried fruits use the same process. Spices vary upon type of fruit.

Ribbon Cake

Ribbon Cake (Jackie's recipe)

1 pkg lime jello
1 pkg cherry jello
15 oz. applesauce
24 graham crackers
1 envelope Dream Whip
3 Tbsp. powdered sugar

Place jello in two separate bowls with 3/4 cup applesauce in each bowl. Stir jello and applesauce well.
Place 3 graham crackers on cake plate and add a layer of jello-applesauce, rotating the color until you use all the graham crackers.
Top with the Dream Whip, omitting the vanilla and adding the powdered sugar to the whipped topping.

Quick Potato Recipes

This site has a bunch of quick potato recipes that look yummy!!

Salmon Chowder

Salmon Chowder
from the Health Department

*Seth isn't a salmon fan, but he liked this soup.

¾ C. chopped onion

½ C. chopped celery

1 tsp. garlic powder

2 C. diced potatoes

2 C. carrots, diced

2 C. chicken broth

1 tsp. salt

1 tsp. black pepper

2 (16 oz. cans) salmon

1 (12 oz.) can evaporated milk

1 (16 oz.) bag frozen creamed corn (or I used canned)

½ lb. Cheddar or cheese blend, shredded

Directions:

1. Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until tender. Stir in potatoes, carrots, broth, salt, and pepper. Cover and summer 20 minutes.

2. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

Makes approximately 8 servings.


Variations:

May add 2-3 Tbsp. butter.

May add whole wheat tortilla cut into strips or pieces.

May use any other meat or vegetable combinations.