Tag Archives: carrot

Leftover Turkey Dinner Ideas

3 Dec

After our big Thanksgiving day meal, we took a few days off from turkey.  So, last night and tonight I wanted to get through the leftover turkey.  Turkey Pot Pie and Turkey Noodle Soup.  Both turned out well!  And were rather easy to put together.

Turkey Pot PieTurkey Pot Pie

What you need:

1/4 cup butter
1 cup diced onion
2 cups cooked turkey, diced, shredded, or cubed
1/4 cup flour
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups turkey or chicken broth
3/4 cup milk
2 cups frozen vegetable mix (I used a peas, carrots, green beans, and corn mix)
1 9 inch refrigerated pie crust

How to make it:

Preheat oven to 400 F.

Melt butter in a large pot over medium heat.  Add onions and cook until soft and translucent.  Add turkey.  Sprinkle in flour, thyme, salt, and pepper.  Stir constantly and cook for about 5 minutes.  Pour in broth and milk, continuing to stir to avoid lumps forming.  Stir in the frozen vegetables.  Bring to a boil over medium heat, and continue and continue to cook for about 5-10 minutes, until mixture thickens.

Pour mixture into a 2 quart round casserole dish.  Place the pie crust over the top of the mixture and press crust into the sides of the dish.  Cut vents in the crust.

Bake in the preheated oven for 30-40 minutes, or until crust is golden and mixture is bubbly.  Let stand for 5-10 minutes to cool before serving.

 

Turkey Noodle SoupTurkey Noodle Soup

What you need:

2 tablespoons butter or olive oil
1 cup diced onion
2 cups cook turkey, diced, shredded or cubed
8 cups turkey or chicken broth
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 oz uncooked egg noodles
2 cups frozen vegetable mix (I used a peas, carrots, green beans, and corn mix)

How to make it:

Melt butter in a large pot over medium heat.  Add onion and cook until soft and translucent.  Add turkey.  Pour in turkey or chicken broth.  Sprinkle in thyme, salt and pepper.  Bring to a boil, then reduce heat to medium low.  Simmer for 20 minutes.

Bring back to a boil.  Add noodles to the pot.  After 5 minutes, add frozen vegetables.  Continue to boil for another 5 minutes, or until noodles are soft and vegetables are heated through.

 

 

Sausage, Cabbage, and Potato Dinner

25 Oct

I’m at a loss at what to call this one, but I can promise you that it tastes good!  I just picked up 20 pounds of breakfast sausage yesterday, so I wanted to use some of it to make dinner.  I also had onions, carrots, potatoes, and shredded cabbage, so why not put it all in a pot and see how it comes out?  Delicious!  The breakfast sausage is a little spicy, and I don’t really like eating as links, but with the casings removed, all of it broken up and browned, then mixed with other things, it’s perfect.  What I also love is that aside from chopping things, this meal was very quick to prepare.

Sausage, Cabbage, and Potato Dinner

Sausage, Cabbage, and Potato Dinner

What you need:

1 lb sausage (I used breakfast sausage, removed the casings, and broke it up.  You could also use smoked sausage, that would just need to be sliced into 1/2 inch slices)
1 small onion, diced
2 carrots, cut into thin slices
1 cup water
2 medium potatoes, cut into thin cubes
4 cups shredded cabbage

How to make it:

In a large pot, brown sausage over medium heat.  Add in onions and carrots, and continue to cook until onions are soft.  Next, add water and potatoes.  Reduce heat to low, and cover.  Cook for 15 minutes.

Finally, add cabbage and stir in well.  Again, cover, and cook for 20-25 minutes, or until all vegetables are tender.

My Version of Bulgogi

5 Sep

Last week, we discovered a Korean restaurant in town, Sunna’s Korean Restaurant.  In fact, we liked it so much for lunch one day, that we went back for dinner the next day!  Super nice staff, go out of their way to take care of you and say thank you when you leave, plus delicious, fresh food.  Both times I ordered the Bulgogi, which is Korean barbecued beef.  Since I had a flank steak in the freezer, I decided to give it a try making it myself.  I looked at a few different recipes, and settled on a marinade that I liked, so here it is!  I have no idea how authentic it is, but it turned out really good.  I marinated just the meat and onions, then added the other vegetables after cooking the meat and onions first.

Beef Bulgogi

 

Bulgogi

What you need:

1/3 cup soy sauce
1 tablespoon brown sugar
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds
2 cloves garlic, minced
1/4 teaspoon grated fresh ginger
1 pound flank steak, cut into thin slices
1 small onion, cut into thin wedges
1 bunch green onions, chopped
Vegetables of your choice to serve with, if desired (I used carrots, cabbage, broccoli, and zucchini)

How to make it:

Stir together the soy sauce, brown sugar, sesame oil, sesame seeds, garlic, and ginger.  Pour over the sliced steak, onions, and green onions.  Cover and marinade in the refrigerator overnight.

Steak and onions marinading

 

Heat a grill over high heat.  Place meat and vegetables on a piece of foil on the grill, or use a grill basket.  Cook until beef is cooked through and vegetables are tender.

 

Alternatively, you can add 1 tablespoon of oil to a wok and heat over medium-high heat.  Cook beef and onions in the wok until meat is cooked through.  Add in any other vegetables and cover, continuing to cook until vegetables are tender, stirring often.

Serve with rice, if desired.

Grilled Beef, Potato, and Cabbage Packets

26 Jul

This week, I had picked a head of cabbage for my FarmBox.  I had thought about making Stuffed Cabbage Leaves or Bierocks, but decided that I wanted to try to make something different.  I was initially thinking of doing it all in a skillet, but then my uncle asked if I had tried grilled cabbage, and I started looking at recipes related to that.  I came across a recipe for Grilled Cabbage and Potato Packets, and decided to expand on it some, incorporating parts of the skillet recipe I had found.  Of course, as it came time closer to dinner, a storm rolled in, but it stopped soon enough to give me time to fire up the grill for this.  It was a bit of prep work, but I was glad for the food processor from my parents from Christmas.  I used it to shred the cabbage and carrots, and to slice the potato rounds.

Grilled Beef, Potato, and Cabbage PacketsGrilled Beef, Potato, and Cabbage Packets

What you need:

1 lb ground beef
1 cup beef broth
1/2 teaspoon garlic powder
4 cups cabbage, shredded
1 cup carrots, shredded
1 cup onion, diced
5-6 small red potatoes, sliced into thin rounds
Olive oil
Salt and pepper

How to make it:

In a large skillet, brown ground beef.  Reduce heat to low, and add beef broth and garlic powder.  Simmer over low heat for 10-15 minutes to cook off the liquid.

Meanwhile, cut 8 pieces of aluminum about 16 inches long.  Each packet will use 2 pieces of foil to ensure the packet does not break while cooking, and you will have 4 packets total.

Start by layering 2 pieces of foil.  Put 1 cup of cabbage, 1/4 cup of onion, 1/4 cup of carrots, 1/4 of the potato rounds, and 1/4 of the browned ground beef on top of the foil.  Drizzle olive oil over all, about 1-2 tablespoons.  If desired, season with salt and pepper.

All food layered in packetGather up sides of aluminum foil, and close tightly.  I brought up the sides on the left and right of the picture above, then folded them together.  Next, I folded up the ends.  Repeat for the 3 remaining packets.  Place the packets on the grill over medium heat.

Packets on the grill

 

Cook for 15 minutes, then carefully flip the packets over and cook for another 15 minutes.  Carefully remove a packet from the grill and open (remember, it will be very hot and steamy when you open it), and check the softness of the potatoes and other vegetables.  If soft, remove all from the grill.  If not, continue to cook until potatoes and vegetables are soft.  Carefully open each packet and serve.

Grilled packet

 

If desired, serve each sprinkled with grated Parmesan cheese.  My daughter and I both had some with and without grated Parmesan, and it was good both ways, but with the cheese it had just an extra bit of flavor.

 

 

Slow Cooker Chicken and Dumplings

2 May

Slow Cooker Chicken and Dumplings

 

This is something I have made for a long time.  But, my challenge tonight was to make it gluten-free for my friend’s kids that I was watching tonight.  Normally, I make the Bisquick biscuit recipe on the box and drop it in, but tonight I used a biscuit recipe using flour so I could substitute in the gluten-free all-purpose flour that I have.  With the Bisquick, the dumplings end up pretty fluffy and it’s almost more like a chicken pot pie.  This time, it turned out more like dumplings, and was pretty good!  So, now this can be made with regular flour or gluten-free flour with good results.

 

Slow Cooker Chicken and Dumplings

What you need:

2 pounds boneless, skinless chicken breast
1 bag (12 oz) mixed vegetables (I used a mix of carrots, corn, green beans, and peas)
1 cup diced onion
8 cups water
6 chicken bouillon cubes (make sure to use gluten-free, if needed)
1 teaspoon poultry seasoning
2 cups all-purpose gluten-free flour with xanthan gum or 2 cups all-purpose wheat flour, depending on your need
2 1/2 teaspoons baking powder
1/2 cup vegetable oil
1 cup milk

How to make it:

Spray slow cooker with non-stick spray. Add chicken, vegetables, onion, water, chicken bouillon, and poultry seasoning. Cook on low for 6-8 hours or high for 3-4 hours. Remove chicken, shred, and return to crock pot. If cooked on low, turn to high for 15 minutes.

Mix together flour, baking powder, oil, and milk.  Drop dough by spoonfuls into the slow cooker.  Cook on high 30 minutes more or until dumplings have cooked.

Note: For the dumplings, you can also use regular or gluten-free Bisquick to make biscuit dough according to the box, then drop by spoonfuls into the slow cooler. If you don’t need gluten-free, you can use a can of refrigerated biscuit dough. Cut each biscuit into fourths and roll into balls, then drop then into the slow cooler.

Slow Cooker Roast with Potatoes and Carrots

28 Apr

Slow Cooker Roast with Potatoes and Carrots

 

I know this picture doesn’t make it look very appetizing, but it really turned out very good!  The roast was a chuck roast that I had purchased from Starbar Farm & Ranch.  When I used to make this, I would use a packet of onion soup, but since I didn’t have any on hand, I found a blend of spices online that was similar and without all the extra stuff too.  After the meat was cooked, I shredded it and mixed it in with the potatoes and carrots, making it like a beef stew.

 

Slow Cooker Roast with Potatoes and Carrots

What you need:

4-5 lb beef roast
2.5 lb potatoes, cut into 1 inch pieces (I left the skins on)
8 oz peeled baby carrots
1 onion, cut into wedges
4 teaspoons beef bouillon granules
3 tablespoons dried minced onion
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper
1 1/2 cups water

How to make it:

Place roast in slow cooker.  Place potatoes, carrots, and onions around the roast.

In a small bowl, combine beef bouillon, minced onion, onion powder, garlic powder, salt and pepper.  Sprinkle over roast and vegetables.

Pour the water over the vegetables that are around the roast.

Cook on low for 8-10 hours, or until meat can be pulled apart easily with a fork.

Chicken and Gnocchi Soup

31 Mar

This has been on my list of things to try making for a while.  Our main Olive Garden favorite is Zuppa Toscana, which I still make regularly, but I still wanted to give this one a try.  It is actually really easy to make and doesn’t take too long to make.  For the gnocchi, you have the option of buying at the store (usually in the pasta, refrigerated, or frozen section) or making your own.  I had a leftover baked potato in the fridge, so I decided I would try making my own.  It’s not too hard either, just a little time-consuming.  I’ll give the recipes for both.

Potato GnocchiPotato Gnocchi

What you need:

1 large russet potato, weighing about 1 pound
1 egg yolk
3/4 cup flour, plus more for work area
Pinch of salt

How to make it:

First, bake potatoes. I used a potato that I had baked in the slow cooker earlier in the week.  If you don’t have an already baked potato, preheat oven to 350 F.  Pierce potato with a fork all around potato.  Bake for about 1 hour, or until potato is very soft.  Remove potato to a rack and cut open to allow to cool.

Scoop out the insides of the potato and discard skins (or save skins for some other use).  Pass the potato through a potato ricer or run along a small grater.  Add the egg yolk, flour, and salt, and mix by hand until you get a ball of dough.

Flour your work area.  Take a small ball of the dough and gently roll on your work surface until you have a long roll about 3/4″ in diameter.  Cut off 1″ sections.  Roll each along the back of a fork to get small indentations in each piece.  Place on a cookie sheet lined with wax paper.

Potato Gnocchi waiting to be cookedAt this point, if you will not be using right away, place the cookie sheet in the freezer.  Once frozen, place gnocchi in a freezer safe bag or container until you will use.

To cook, bring a pot of salted water to a boil.  Gently add gnocchi, a few at a time, to the boiling water.  When they rise to the surface, use a slotted spoon to remove gnocchi.  Repeat for remaining gnocchi.  Serve with sauce or pesto, or set aside to add to soup below.

 

Chicken and Gnocchi SoupChicken & Gnocchi Soup

What you need:

1 lb chicken, cut into 1″ cubes (or 2 cups cooked chicken)
3 tablespoons butter
2 tablespoons olive oil
1 small onion, diced
1/2 cup chopped carrots
1/2 cup chopped celery
4 cloves garlic, minced
1/3 cup all-purpose flour
1 1/2 teaspoons dried basil
4 cups chicken broth
1 1/2 cups half and half (I just use 1% milk in all my soups, and it comes out fine)
1 pound potato gnocchi, made as above or cooked according to the package directions
3 cups coarsely chopped spinach leaves
Salt and black pepper to taste

How to make it:

Heat a little olive oil in a large pot over medium-high heat.  Add chicken, and cook until no longer pink inside and slightly browned outside.  Remove from pot and set aside.

Heat the 3 tablespoons butter and 2 tablespoons olive oil over medium heat.  Add the onions, carrots, celery, and garlic.  Cook until vegetables become tender, about 10 minutes.  Mix in the flour, basil, salt and pepper.  Stir continuously for about 5 minutes.

Slowly whisk in the chicken broth and half and half to prevent any lumps from forming.  Bring to a light boil, then reduce heat to low to simmer for 20 minutes, until soup thickens.

Add the cooked gnocchi and spinach to the soup.  Gently stir and cook until spinach wilts.  Serve immediately.

 

 

 

Mini Chicken Pot Pies

21 Mar

Once I saw a picture of these, I knew it was something I wanted to try.  What’s funny is that 2 different friends on Facebook posted pictures with recipes that were similar, yet different.  So, I picked this version to try first, and may try another version in the near future.  I did modify from the original a bit.  It called for a can of condensed cream of chicken soup, which I am not a fan of, so I substituted butter, flour, milk, and chicken broth.  I also used 1 larger can of Grands biscuits, the can with 8 biscuits.  I took about 1/3 out of each biscuit, and put 2 of the thirds together to make another biscuit, getting 12 biscuits in all.  The whole family liked them!

Chicken Pot Pie Cupcakes
Mini Chicken Pot Pies
Based on recipe here

What you need:

1 pound boneless, skinless chicken breast, cut into bite-size pieces
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup chicken broth
1/2 teaspoon poultry seasoning
1 cup frozen mixed veggies (I used a mix of peas, carrots, corn, and green beans)
1 cup shredded cheddar cheese
1 can of 8 Grands biscuits

How to make it:

Preheat the oven to 400 F.

In a large skillet, heat some olive oil over medium high heat.  Add chicken and cook until no longer pink inside and a little browned on the outside.  Remove from skillet to a plate.

In the same skillet, melt the butter.  Stir in the flour, stirring continuously.  Whisk in milk and chicken broth.  Let it cook for a few minutes to thicken.  Next, stir in the poultry seasoning, chicken, and mixed veggies.  Remove from heat.

Spray a 12 cup muffin tin with non-stick spray.  Remove about 1/3 from each of the 8 biscuits and use the pieces to form 4 more biscuits, giving you 12 all together.  Spread each biscuit into each muffin cup.  Spoon the chicken mixture into each  biscuit.  Top each with shredded cheese.

Bake in the preheated oven for 15 minutes, or until biscuits are golden brown.

Roasted Vegetable Medley

16 Dec

Roasted Vegetable Medley

 

I have made a vegetable medley in the past, but it was a different mix, sweet potatoes, carrots, red peppers, parsnips, Mexican grey squash, and asparagus.  This time, I used what I had just gotten from Bountiful Baskets and some things I had in my fridge, red potatoes, rainbow carrots, radishes, red onion, Mexican grey squash and yellow squash.  It ended up really good this time too, the veggies got a very sweet taste to them.

 

Roasted Vegetable Medley

What you need:

2-3 red potatoes, cut into 1-inch pieces (I left on the peels)
2-3 carrots, sliced into thin rounds
1 bunch radishes, cut in halves or fourths, depending on size
1/2 of a red onion, cut in larger wedges
1 zucchini, or Mexican grey squash, sliced into thin rounds
1 yellow squash, sliced into thin rounds
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
Olive oil

How to make it:

Preheat oven to 425 F.

Line a baking sheet with foil and spray or brush with olive oil.  Place potatoes, carrots, and radishes on the baking sheet.  Drizzle or spray with olive oil and season with half of basil, oregano, garlic salt, and pepper.  Bake in the preheated oven for 30 minutes.  Then, add the zucchini, yellow squash, and red onion to the baking sheet.  Drizzle or spray with olive oil, and season with the remaining spices. Bake again for 30 minutes, or until the vegetables have all softened.  If desired, splash vegetables with balsamic vinegar before serving.

Cheddar Turkey Casserole

4 Dec

Cheddar Turkey Casserole

 

Yes, I still have Thanksgiving turkey!  This time, I wanted to make a casserole, but I don’t have anymore canned “cream of” soups, so I needed a recipe that doesn’t use them.  I searched on the Taste of Homes website, and came across this recipe.  Really wasn’t too time consuming, and was very tasty!

 

Cheddar Turkey Casserole
Original recipe here

What you need:

4 cups uncooked pasta, like rotini or farfalle
1 garlic clove, minced
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon yellow mustard
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 cups milk
1-1/2 cups shredded cheddar cheese
2 cups cubed cooked turkey
2 cups frozen mixed vegetables
1/2 cup bread crumbs

How to make it:

Preheat oven to 350 F.

Cook pasta according to package directions in a large pot.

While pasta is cooking, saute garlic in butter in a large skillet until tender. Stir in the flour, salt, mustard, thyme, pepper, and frozen veggies. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted.

Drain the cooked pasta and return to the large pot. Mix in turkey and cheese sauce.

Spray a 13-in. x 9-in. baking dish with non-stick spray. Evenly spread the turkey-pasta mixture into the dish. Sprinkle with bread crumbs.  At this point, casserole can be baked or frozen:

Bake, uncovered, 35-40 minutes or until heated through.  Serve immediately.

Or

Freeze casserole, covered, for up to 3 months.  To use frozen casserole, thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions above. 

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