Sheperd's Pie with Turkey

I hope that you had a Thanksgiving that left you completely stuffed, and your soul filled to the brim of joy, happiness and blessings. This year I was debating on what type of turkey I was going to cook. I thought about just doing two turkey breast or a rolled stuffed breast. I sure am glad that my husband suggested the same turkey we have every year! This way we will have leftovers for soup, turkey pot pie and maybe a turkey alfredo pizza. Who doesn't love Thanksgiving leftovers? As I was putting the carcass in a huge stockpot to cook down (don't forget to add a splash a white vinegar to the broth while cooking, it helps extract more calcium from the bones), I realized that I am pretty much a traditionalist when it comes to Thanksgiving dinner. Even with some of the new recipes I've tried I always seem to go back to the ones we've had year after year. You know it's just tradition! When the carcass was done cooking, broth cooled and all meat removed from the bones, we had enough for soup and I decided to make this sheperd's pie, a twist from my mom's original made with beef. This recipe is pretty easy to put together, ingredients will depend on what you have on hand. I just had to make a new batch of mashed potatoes and some extra gravy. If you don't have either on hand I am sure you can find already mashed potatoes or gravy at your local supermarket. I love a huge pat of butter on the top of my pie that melts down the sides and makes a pool around the potatoes. A scoop of butter with every bite.
 
I love the account of the birth of Jesus and thought I would share a bit of the story over the next few weeks leading up to Christmas-Luke 2:1-5 In those days Caesar Augustus issued a decree that a census should be taken of the entire Roman world. (This was the first census that took place while Quirinius was governor of Syria.) Any everyone went to his own town to register. So Joseph also went up from the town of Nazareth to Galilee to Judea, to Bethlehem the town of David, because he belonged to the house and line of David. he went there to register Mary, who was pledged to be married to him and was expecting a child....

If you have a box of Cheerios in your cabinet, I encourage you to take a look at the box, I know on our box (purchased at a wholesale club) had two sending cheer postcards. Cut them out, write a note of encouragement, Thanks or Christmas cheer. Place a stamp in the corner and place it in the mailbox. This will be sent to someone serving in our Military. A few minutes of your time could bring a smile and comfort to someone who is not home for the Holidays.

Sheperd's Pie with Turkey-
Ingredients-
4 cups leftover turkey cut into bite size pieces, or enough to fit in the bottom of a 13x9 baking dish
4 cups turkey gravy-homemade or purchased
2 cans greens beans-drained
2 cans corn-drained
(I used beans & corn but feel free to use whatever you like or have on hand)
8 russet potatoes, peeled, cubed, cooked & mashed
salt, pepper

Directions-
Place the turkey in the bottom of a 13x9 pan and pour 3 cups of gravy of the turkey. Layer the beans then the corn. Spoon the mashed potatoes over the top and spread evenly. Sprinkle with salt & pepper. You can add a few pats of butter as well. Bake at 350 degrees for 30 minutes. Serve this along with leftover stuffing, sweet potatoes & cranberry relish. Pass the extra gravy.

Eat Well, Sonya

Bagels

With Thanksgiving and Christmas fast approaching everyone is focused on appetizers, dinner and desserts. I think that breakfast gets over looked. Often we get up and start on dinner preparations and forget to eat. By mid-morning your starving! You need to take a few minutes to sit and fortify yourself with something before the hustle and bustle of the day begins. Who doesn't love a bagel? I love them and so does my family. A dear friend invited me for breakfast and we had homemade bagels topped with cream cheese, smoked salmon and very thinly sliced onions, and they were delicious. I knew that my family would love these. With recipe in hand, I've been making them ever since. Bagels are easier to make than you think. Put some music on, brew a pot of tea and within an hour you'll have these done. I always make a double batch, cool, slice and freeze half for later in the week. Why not have a few minutes with your spouse, toast up some bagels, pour that coffee and enjoy some quiet time together before anyone else gets up and your days starts with the Thanksgiving preparations.

I wish you all a very happy and blessed Thanksgiving! 1 Thessalonians 5:18, Be joyful always, pray continually, give thanks in all circumstances, for this is God's will for you in Christ Jesus.  There is much to be joyful and thankful for. As your are preparing your dinner, be thankful for the income that provided the meal, as you set your table, thankful for the home you have, and thankful for each guest that arrives to share the day. For our loved ones that have passed, they are ever present that day. With the food we choose to serve, how we set the table and the wonderful memories we have of them. Our holiday traditions started with them.

Remember and give thanks to all the men & women serving to protect our freedom, and those working at the local missions to serve Thanksgiving dinner to many that would not have a meal elsewhere.

Homemade Bagels
4 cups bread flour
1 Tablespoon sugar
1 1/2 teaspoons salt
1 Tablespoon vegetable oil
2 teaspoons instant yeast
1 1/4 cups to 1 1/2 cups warm water

Mix the above ingredients in a bowl. The dough should feel stiff. Adding extra water if it is too stiff or if you can't get all the flour incorporated.

Plop the dough onto the counter and knead for about 8-10 minutes, until the dough is uniform and smooth. Cut into 8 equal pieces and let rest for 20 minutes.

Preheat oven to 425 degrees.

Take each dough ball and poke a finger through the middle and swirl around your finger to form a bagel shape. Let rest for another 20 minutes.

Boil a large pot of water and add bagels three at a time. Do not crowd them. Boil for 1 minute and flip them over and boil for another minute. (One minute per side). Remove with slotted spoon to a cookie sheet and let dry for a few minutes.

Place bagels on an oiled cookie sheet dusted with corn meal. At this time, you can sprinkle poppy seeds, sesame seeds, sea salt or dried onion flakes on top. Bake for 10 minutes on one side, turn them over and bake for another 10 minutes. Cool. If you are going to freeze them, slice them ahead of time and freeze in a ziploc bag.

Eat Well, Sonya

Chocolate Truffles

I enjoy cooking and baking with my family, and I especially like it when they have picked out a recipe for us to do together. My niece, Nicole and I have been baking together since she was little. Starting out with homemade play dough, candy, cookies and cupcakes. This time she chose Chocolate Truffles from Barefoot In Paris. Yes!, truffles, a chocolate lovers dream!! She has wanted to make them for awhile, but thought they would be complicated. Much to her surprise they were very easy. The longest part is waiting for the chocolate to set up. Isn't that how it goes in our life? We think that things are going to be very complicated and when it's all said and done, it's not all that bad. These truffles are creamy, dreamy and very much full of chocolate. If you do not have Grand Mariner liqueur omit that ingredient, the recipe will not be affected. We doubled the recipe to share with family and friends and I am know that Nicole will be making a batch of her own to share.

Along our path of life, we are blessed with people who are like-minded or kindred spirits as I like to call them. Ones who share the same passions, love and purpose no matter the age. Philippians 2:2 then make my joy complete by being like minded having the same love, being one in spirit and purpose. I have kindred spirits in my life, ones who share love for The Lord, talents, putting their families first and have joy in serving others above themselves, they help keep me grounded. Nicole is no exception, we both love to cook and bake, and we can talk hours about recipes, cookbooks and our favorite Food Network shows. She helps her mom prepare or cook meals for those they host from their local church. She will be picking out a recipe each month and will be posting it here as Recipe of the Month. I am excited to see what she picks out for December.

With the Holiday season fast approaching you could make a batch or two, they make great hostess or teacher gifts or gifts for anyone in your life that Loves Chocolate.

Chocolate Truffles-
Recipe from Barefoot in Paris
3 1/2 ounces good bittersweet chocolate
3 1/2 ounces good semisweet chocolate
1/2 cup heavy cream
1 1/2 Tablespoons Grand Marnier Liqueur
1 Tablespoon prepared coffee
1/2 teaspoon good vanilla extract
Cocoa powder
Confectioners' sugar

Directions-
Chop the chocolates finely and place in a bowl.

Heat the cream in a small saucepan until it boils. Immediately pour the hot cream through a fine meshed sieve over the bowl of chocolates. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. (If the chocolate doesn't melt completely, place the bowl over a pan of simmering water and stir for a few minutes till melted.) Whisk in the Grand Marnier, coffee and vanilla. Cover and chill for 45 minutes to an hour until pliable but firm enough to scoop.

With two teaspoons or a 1 1/4" ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into spheres. Roll in cocoa powder and chill. Truffles are best when they're allowed to set overnight in the refrigerator. Roll in Confectioners' sugar and serve chilled or at room temperature.

Makes 20 Truffles

Eat Well, Sonya

Apple Banana Bread

This is a favorite of my brother! I always seem to have a small stash of bananas in the freezer. Right next to the boneless skinless chicken thighs that I am in love with. I can't help myself, but every time I visit the grocery store, I pick up a package or two. We are apple fanatics and have a never ending bowl of them on the counter. Combining the two just seemed like the right thing to do. Dusting the top of the bread with broken sugar cubes tossed with cinnamon adds to the sweetness, along with some pockets of melted sugar.

The kitchen is filled with an amazing banana aroma while baking, and when the bread has cooled you slice into a surprise of little chunks of soft apples. 

I look forward to and enjoy each season that approaches as mentioned in Ecclesiastes 3:2, a time to plant & a time to uproot. Our fall has produced an abundance of fruits and vegetables. With apples, pumpkins, squashes, root vegetables and late fall greens, the recipes are endless! I know that watermelon and berries are not a match for the fall weather, but come Spring, I will be getting excited for those fruits & vegetables that mark the beginning of that season. Let us be mindful of the season of life God has placed us in today and be thankful for his abundance and blessings that He daily gives us.

As you are walking through the vegetable aisle, listen, those rutabagas just might be calling out to you!

Apple Banana Bread-
1/2 cup soft butter
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
3 Tablespoons sour cream
1 mashed banana
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 large apple, peeled, cored & diced

Directions-
Preheat oven to 350 degrees. Grease & flour a standard loaf pan.

Cream the butter and sugars together till light & fluffy, 3minutes. Add the eggs and mix well. Stir in the sour cream and the vanilla.

In a separate bowl mix the flour, baking powder, baking soda and salt together. Gradually add this to the creamed mixture.

Gently fold in the apples. Spoon the mixture into your prepared pan. If you have them, take a handful of sugar cubes and a 1 teaspoon of cinnamon and place in a plastic sandwich bag. Gently crush the sugar cubes leaving some chunks. Sprinkle on top of the bread before baking. You can use two tablespoons of sugar instead of the cubes.

Bake for 1 hour, or until knife comes out clean when tested.

Cool, slice and enjoy!

Eat Well, Sonya

Mom's Perfect Chocolate Cake!

Happy Halloween! The boys and I couldn't decide which Halloween treats we wanted to make this year. Ghosts in the graveyard cake has been our annual tradition for the past thirteen years, or a Boo-tiful Cake that we liked from Martha Stewart. We made both! Ghost in the graveyard cake recipe can be found at www.kraftrecipes.com and for the Boo-tiful cake www.marthastewart.com. I used the cake decorating idea from Martha and made my Mom's perfect chocolate cake recipe along with my buttercream frosting. It's cute, fun and the cake is moist, delicious and has a creamy filling between the layers. Remember Suzy Q's!!

When we are getting ourselves ready for the holidays, I often find myself quietly thanking our mom for giving my siblings and I a fun Halloween! I remember carved lighted pumpkins on the doorsteps, frosted Halloween cutouts on the table, dressing up, school parties, trick-or-treating in our small town and our last stop at the local Fire House. They would have hot cider, popcorn balls and doughnuts. Once home we would sort our candy, trade with each other, dump everything back in our Halloween pumpkin pails and off to bed. Our mom doesn't remember any of this, she is suffering with dementia, but I do. Fun stuff of the past, things I do now to make it fun for our family and hoping our boys will carry on in the future. I often wonder what she is thinking or remembering when I see her. I will not forget you it says in Isaiah 49:15. I know that God has not forgotten her, and when she smiles at someone she recognizes, he has given her a moment. I was surprised to receive a package in the mail containing one of my favorite candies, no one knows that I like this candy, but God knew! He knew that mom and I made homemade taffy for a classroom project together. He remember me with a gift from my past.

Mom's Perfect Chocolate Cake

Cake- 

1 cup unsifted unsweetened cocoa powder

2 cups boiling water

2 1/2 cups sifted flour (sift before measuring)

2 teaspoons baking soda

1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup butter softened

2 1/2 cups sugar

4 eggs

1 1/2 teaspoons vanilla

Filling-

1cup heavy cream

1/4 cup confectioners' sugar

1 teaspoon vanilla

Frosting-

9 cups confectioners' sugar

1 cup butter softened

1/2 cup milk or cream (more as needed)

Directions-

In a medium bowl, combine unsweetened cocoa with 2 cups boiling water until smooth.

Sift the flour, soda, salt and baking powder. Preheat your oven to 350 and grease and flour three 9 x 1 1/2" layer cake pans. In a large bowl beat butter, sugar, eggs and vanilla till light and fluffy about 5 minutes. At low speed beat in the flour mixture in fourths alternating with the cocoa mixture in thirds. Begin and end with the flour. Do not overbeat. Divide evenly into the pans and bake 25-30 minutes. Knife should come out clean when done. Cool completely.

While cake is baking beat the cream, sugar and vanilla till fluffy. Cover & refrigerate till ready to fill the cake.

To make the frosting, beat the softened butter, confectioners' sugar, vanilla and milk to make a spreading consistency. Usually, it takes just about 5 minutes.

Assemble the cake by placing one layer on plate, 1/2 the filling, the next layer of cake, the rest of the filling and the last layer of cake. Frost top & sides and decorate anyway you wish.

Eat Well, Sonya

Slow Roasted Tomato Soup

                                                                                                  

I have been on a quest for the best recipe for homemade tomato soup that my family approves of. Too many times the recipe calls for onions, celery, garlic, carrots, a little of this and that, and it seems they overpower the taste of the tomatoes. I needed a soup that was smooth & creamy. While reading www.injennieskitchen.com/  I came across this recipe. With the short list of ingredients, most of which I had on hand, including canned whole peeled tomatoes, it was placed on the top of my "To Do" list. I love the fact that it calls for canned tomatoes. October is for apples not tomatoes. As I walked in our kitchen while the tomatoes were roasting I thought I was standing in a garden full of vine ripe tomatoes ready for the picking! I could not wait for the tomatoes to cool fast enough to put this soup together. Since my family likes their soup on the creamy side I added more cream. I have two more recipes marked to try, but after just a spoonful of this soup, it's a keeper!

Is not tomato soup with grilled cheese, macaroni & cheese, meatloaf with mashed potatoes and gravy, chicken & biscuits and apple pie, the comfort foods of all time? One bite of any of these dishes and my body just says "Thank You". It says in 2 Corinthians 1:3 that we have a God that comforts us in any trouble so that we can comfort someone else who is going through the same situation. Isn't it exciting to know that you may meet someone who went through what you are currently enduring, and they can offer words of encouragement and hope. "This too shall pass", I often hear echoing in my head, and with time it does, bringing more faith, strength and wisdom for next hurdle. An endless circle of giving comfort and receiving comfort. With your eyes and ears open, you may be a comfort to someone along the way. This person may become of friend of a lifetime. That's how I met one of my dearest friends. Thanking God above for a true treasure in the darkness!

This soup is worth keeping your pantry stocked with canned whole peeled tomatoes!

Slow Roasted Tomato Soup

Ingredients-

One 28-ounce can whole peeled tomatoes (mine had basil added)

salt & pepper to taste

1 Tablespoon brown sugar

drizzle of olive oil, just about 2 teaspoons

1 1/2 cups vegetable broth (I had chicken broth in my pantry and used that)

1 1/2 cups reserved tomato juice

1/4 cup heavy cream (I used a pint)
croutons or crackers

Directions-

Preheat oven to 300 degrees. Line a baking sheet with heavy duty foil; set aside.

Drain tomatoes, saving the juices for the soup. Slice the tomatoes in half and place cut side up on the prepared baking sheet. Sprinkle with salt, pepper & brown sugar. Drizzle with olive oil and roast for one hour. Remove tray and cool for 10 minutes. 

Transfer cooled tomatoes to blender, add the stock and blend until smooth. Pour into a soup pot and heat until warm. Stir in the cream and warm for about a minute. Serve with croutons or crackers. I placed all my ingredients in a soup pot & used my immersion blender. This made enough for four with sandwiches, if you want leftovers, double the recipe.

Eat Well, Sonya

 

Raspberry Coffee Cake

October is breast cancer awareness month, and in honor of my Mother-in-law, Jean, I made this raspberry coffee cake. I remember a Christmas day when my Sister-in-law and her made this together. It was delicious and I've loved it ever since. One bite and I remembered just how darn good it is. There is just something about coffee cake! The cake is light, and the raspberry filling with confectioners' glaze adds just the right amount of sweetness. You can have it ready in just about 30 minutes and it's perfect for that afternoon coffee break.

My Mother-in-law was kind, gracious and very giving woman. She loved her family, the lake and NYC. For me she lived Ephesians 5:9-consisting of goodness, righteousness and truth. Also Titus 2:3-teaching women to love their families and to be busy at home.  She taught me many things as I observed her life, such as keeping the house quiet while someone is sleeping, and just "let them sleep themselves out". A faithful servant at her local church she gave above & beyond, not just 1 Samaritan box but several. A  Christmas tree would go up every Christmas at church and she would collect warm clothing, decorate the tree with it, then  donate it to the local Rescue Mission. She gave a homeless man on her New York street, coffee and doughnuts, when there was a need she met it. "Real" cream for coffee she would say, and you can never have enough food at a gathering. Birthdays are a celebration no matter the age! Holiday traditions are important to pass on, as with setting a pretty table whether having a picnic or an elaborate meal. Jean had a card for every occasion, an area that I fall behind in, but my Sister-in-law excels in. I find myself doing many of these things in my life today. Jean was a Godly example to family, neighbors and her community. We are daily witnesses to people around us, what do they see in you?

Raspberry Coffee Cake
Cake-
3 oz cream cheese-softened
4 tablespoons butter-softened
2 cups Bisquick baking mix
1/3 cup milk

Filling-
1/2 cup seedless raspberry jam

Glaze-
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 Tablespoons milk

Directions
Using a pastry blender or fork cut the cream cheese, butter and Bisquick until it resembles small peas. Blend in the milk and mix. Dough will be on the wet side. Turn onto a floured board and knead a few times. Place on wax paper and roll out to a 12x8" rectangle. Turn over onto a greased baking sheet, remove the wax paper. Spread the raspberry jam down the middle of the rectangle. Make 2 1/2" long cuts at 1" inch intervals down both sides of the dough, folding each slit toward the center. Bake at 425 for 12-15 minutes. Just till golden brown. Cool. Combine the glaze ingredients mixing until smooth and drizzle over the coffee cake. To serve I cut down the middle and then across separating each cut.

Double the recipe and pass one on.

Eat Well, Sonya




  

Slab Pie!

Never heard of it? Neither have I, until I came across this recipe featured in the Special issue of Everyday Food. As soon as I read the recipe I knew exactly who I was going to make this for and why. You see, a friend of mine is in the process of building her first house and the contractors were getting ready to pour the slab foundation. Well, a slab foundation needs to be celebrated with a Slab Pie!!
Building a house is huge and is much more than the materials. It's family traditions, love, laughter, tears, a place of refuge, a comfort zone where one is free to be who they are. I'm very glad that my foundation starts with my faith in God. Without him, I would fee incomplete. Isaiah 28:16

Please don't let the size of this pie scare you away. A whole jelly roll size! I wondered myself how in the world is this crust going to roll out? This was one of the easiest pies I have made. The crust rolled out beautifully and the filling was a quick throw together. Fresh peaches in August, Amen!! Homemade whipped cream was the garnish of choice. One bite and Oh my, it was absolutely delicious. It all came together, our August evening sharing Slab pie with family & friends, celebrating a foundation and the solid building of a continued future for mother & daughter. Congratulations! 

Is there something in someones life that needs a little celebrating. Try this pie. Swapping out peaches for apples or stone fruits would produce equally good results. Don't be surprised if someone shows up wanting to trade you a plant for a piece of leftover Slab pie!

Slab Pie
Crust 
5 cups all-purpose flour
1 teaspoon salt
2 Tablespoons sugar
2 cups cold unsalted butter (4 sticks) cut into small cubes
2/3 cups ice water

In a food processor process the flour, salt & sugar until combined. Add the cold butter & process until mixture resembles small peas. With machine running add 2/3 cup ice water pulsing till the dough is crumbly and holds together. (If necessary add 1/2 cup ice water, 1 Tablespoon at a time) Do not over mix! Divide dough into 2 disk and wrap tightly in plastic. Refrigerate 1 hour or overnight.


Preheat oven to 400.


Filling
3 3/4 pound peaches-rinsed & thinly sliced (12 cups)
1/4 cup cornstarch
3/4 cup sugar
1 Tablespoon finely grated lemon zest, plus 1 Tablespoon lemon juice


Toss together and set aside.


Lightly flour a work surface roll out 1 disk to a 12x16" rectangle. Roll the dough over rolling pin and carefully unroll over rimmed jelly roll pan. Pressing lightly to fit. Pour in the peach filling and light brush edges with water. Repeat with remaining dough unrolling over the filling. Press along the edges to seal & crimp. With a paring knife cut slits on to top to vent. Place pie in oven and reduce the temperature to 375. Bake until crust is golden and juices are bubbling. 45-50 minutes. Let cool 1 hour before serving. 


Serves 12-14. To serve 6-8 people halve recipe and use a 9" pie plate.


Eat Well, Sonya